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October 2016 Recipes

October 22, 2016  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   


Everyday Recipes from Our Recipe Family.


Today's Recipes -  Chinese Cashew Tuna Recipe | Grilled Tuna Steaks Recipe | Grilled Tuna Steaks Recipe | Boston Cream Cake Recipe | Brownie Crust Cheesecake Recipe | Peanut Fudge Brownies Recipe | Lemon Souffle Recipe | Blueberry Swirl Cake Recipe | Oreo Mud Pie Recipe | Cherry Swirl Cake Recipe | Chocolate Pecan Shortbread Recipe | Strawberry Cream Squares Recipe | Almond Chip Cookies Recipe | Baked Potato Casserole Recipe | Bacon Mashed Potatoes Recipe | Cream Cheese Mashed Potatoes Recipe | Pork Roast with Cherry Salsa Recipe | Smoked Sausage and Scalloped Potatoes Recipe | Cinnamon Raisin Bread Recipe | Pineapple Macadamia Nut Bread Recipe | Sour Cream Vanilla Bread Recipe |


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If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to
nancyskitchen@suddenlink.net    or
everyday_recipes@yahoo.com  
so they can be shared with others.

Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers   



 

 




Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.


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Chinese Cashew Tuna Recipe

Ingredients
7 ounces tuna in water, drained, flaked
1 cup celery, diced
1/2 cup onions, minced
3 tablespoons margarine
1 can cream of mushroom soup
1 16 ounce can bean sprouts, drained
1 tablespoon soy sauce
1 cup cashews, coarsely chopped
1 can chow mein noodles

Directions
Combine all ingredients except chow mein noodles in crockpot; stir well. Cover and cook on low setting for 4 to 9 hours. Serve over chow mein noodles.
Makes 4 Servings
Mary J.
Click Here to Print this Recipe


Grilled Tuna Steaks Recipe

Ingredients
1/4 cup fresh lime juice
2 tablespoons olive oil
1 clove garlic, finely chopped
1 tablespoon soy sauce
1 teaspoon grated fresh ginger root, optional
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tuna steaks, about 1 inch thick

Directions
Preheat grill or broiler. In a small bowl, whisk together the lime juice, olive oil, garlic, soy sauce, optional ginger root, mustard, salt and pepper. Brush the fish with about 1/3 of the dressing and reserve the rest. Place steaks on the grill or in a broiler pan and grill or broil until the steaks are golden on the outside and done to taste to taste inside, about 3 to 5 minutes per side. Remove steaks from the broiler and place them on a serving platter or individual plates. Drizzle with the reserved lime mixture. Serve immediately.
Serves 6.
Mary J.
Click Here to Print this Recipe


Boston Cream Cake Recipe

Ingredients
1 box yellow cake mix
2 3 1/8 ounce boxes JellO vanilla pudding and pie filling, not instant

Make cake according to directions on box. Let cool. Split each layer to form 2 layers each, four total. Make pudding according to directions on box. Let cool until set. Divide into thirds. Place one cake layer on cake plate. Top with 1/3 pudding. Cover with another cake layer and top with pudding. Repeat with third layer; top with pudding. Add fourth layer. Top this and rest of cake with chocolate frosting.

Chocolate Frosting
1/2 cup sugar
1 1/2 tablespoons cornstarch
3 tablespoons cocoa
1/2 cup water
2 tablespoons butter
1/2 teaspoon vanilla
dash of salt

Directions
Mix dry ingredients together. Add water. Cook over medium heat until mixture thickens. Remove from heat and add butter and vanilla. Add more water if needed to make frosting thin enough to pour over cake. Chill cake several hours before serving.
Mary J.
Click Here to Print this Recipe


Brownie Crust Cheesecake Recipe

Ingredients
1/2 cup butter or margarine
4 squares unsweetened chocolate
2 1/4 cups sugar, divided
2 eggs
1/4 cup milk
2 teaspoon vanilla, divided
1 cup flour
1/2 teaspoon salt
3 8 ounce packages cream cheese, softened
3 eggs
1/2 cup sour cream

Directions
Melt butter and chocolate in 3 quart heavy saucepan on very low heat, stirring constantly; cool. Blend in 1 1/2 cups of the sugar. Add 2 of the eggs, 1 at a time, mixing on low speed after each addition until blended. Blend in milk and 1 teaspoon of the vanilla. Mix flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto bottom of greased and floured 9 inch spring form pan. Bake at 325F for 25 minutes. Mix cream cheese, remaining 3/4 cup sugar and 1 teaspoon vanilla with electric mixer on medium speed until well blended. Add remaining 3 eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream; pour over brownie bottom. Filling will almost come to top of pan. Bake at 325F for 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving. Drizzle with assorted ice cream toppings, if desired.
Makes 12 servings.
Mary J.
Click Here to Print this Recipe


Weekly Specials at Prepared Pantry 



Peanut Fudge Brownies Recipe

Ingredients
1 cup unsalted butter
1-1/4 cups semisweet chocolate chips
3 ounces unsweetened chocolate, chopped
1 cup plus 2 tablespoons sugar
3 large eggs
1 1/2 tablespoons instant coffee granules
1 tablespoon vanilla extract

2/3 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 10 ounce package peanut butter chips
1/2 cup chopped salted peanuts

Directions
Preheat oven to 350F. Butter and flour 9 inch square metal baking pan. Combine butter, semisweet chocolate chips and unsweetened chocolate in heavy medium saucepan. Stir over low heat until chocolate mixture is melted and smooth. Remove from heat. Whisk 1 cup plus 2 tablespoons sugar, 3 eggs, instant coffee granules and vanilla extract in large bowl just until combined. Add warm chocolate mixture; whisk to combine. Cool just to room temperature. Whisk 2/3 cup all purpose flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in medium bowl. Whisk into chocolate mixture. Mix in peanut butter chips and peanuts. Pour batter into prepared pan. Bake until tester inserted into center comes out with some moist crumbs still attached, about 35 minutes (do not overbake). Cool completely. Cut into 9 squares. Brownies can be prepared 1 day ahead. Store in airtight container at room temperature. Makes 9 brownies.
Mary J.
Click Here to Print this Recipe


Lemon Souffle Recipe

Ingredients
5 egg yolks
3/4 cup sugar
1 teaspoon grated lemon rind
1/4 cup lemon juice
5 egg whites, beaten stiff

Directions
Beat the egg yolks until very light. Add the sugar a little at a time. Add the lemon rind and juice. Fold into the beaten egg whites. Pour into buttered and sugared 8 inch souffle dish. Place in a pan of hot water and bake in a preheated 350F oven for 30 to 35 minutes, until firm.
Serves 4.
Mary J.
Click Here to Print this Recipe


Blueberry Swirl Cake Recipe

Ingredients
1 package Duncan Hines Blueberry Muffin Mix
1/3 cup sugar
1 tablespoon cornstarch
dash salt
15 ounces blueberries
1 tablespoon lemon juice
2 tablespoons Crisco oil
1 egg
1/2 cup water
ice cream or whipped cream if desired

Directions
Preheat oven to 400F. In a small saucepan, combine sugar, cornstarch and salt. Add undrained blueberries. Cook and stir over medium heat until mixture comes to a boil. Remove from heat, mix in lemon juice and set aside. Pour into an 8 inch square or 9 inch round pan; tilt pan to cover bottom. Put muffin mix, egg and water into pan, stir with a fork or spoon until blended, about 1 minute. Scrape sides and spread batter evenly in ban. Drizzle blueberry mixture over top of batter. Bake for 25 to 30 minutes, until cake tests done with a toothpick. If desired, serve with ice cream or whipped cream.
Mary J.
Click Here to Print this Recipe


Oreo Mud Pie Recipe

Ingredients
26 OREO Chocolate sandwich cookies, finely crushed, about 2 cups crumbs
1/4 cup butter, melted
1 quart coffee ice cream, softened
1 1/2 cups chocolate fudge sauce
prepared whipped topping and additional whole cookies, for garnish

Directions
Mix cookie crumbs and butter in small bowl; press on bottom and side of 9 inch pie plate. Spread ice cream into prepared crust. Top with fudge sauce. Freeze 6 hours or until firm. Serve garnished with whipped topping and additional whole cookies.
8 servings.
Mary J.
Click Here to Print this Recipe


Cherry Swirl Cake Recipe

Ingredients
1 box white cake mix (2 layer)
1 can cherry pie filling
1 small box vanilla instant pudding

Directions
Follow cake mix directions. Pour cake into greased and floured cake pans. Gradually pour cherry pie filling into cake mix and swirl slowly. Bake cake as directed on cake mix box. Follow the directions on instant vanilla pudding and let pudding set. Pour over cake.
Mary J.
Click Here to Print this Recipe


Chocolate Pecan Shortbread Recipe

Ingredients
2 sticks butter
1/4 cup sugar
1/4 cup packed light brown sugar
1/2 teaspoon vanilla
2 cups all purpose flour
1/2 cup pecans, coarsely chopped
1 12 ounce package chocolate chips
1 tablespoon milk

Directions
Cream butter and sugars until light and fluffy; blend in vanilla. Add flour and mix only until blended; dough will be stiff. Stir in pecans and 1 cup semisweet chocolate chip pieces. Press dough into 13 x 9 inch pan. Sprinkle top with 1/3 cup baking bits; press lightly into dough. Bake 18 to 20 minutes or until light golden brown. Cool completely. Drizzle with Chocolate Glaze. Cut into bars. Store in tightly covered container.

Chocolate Glaze: Place remaining semisweet chocolate chips in a microwave proof container; add 1 tablespoon milk. Heat 30 seconds on high; stir until chocolate is completely melted and mixture is smooth; blend in additional milk, 1 teaspoonful at a time, to reach desired consistency. Pour mixture into a zipper type plastic sandwich bag; close bag tightly, removing all air. Snip a tiny piece off one corner of the bag not more than 1/8 inch. Holding top of bag tightly, drizzle glaze in desired pattern.
Mary J.
Click Here to Print this Recipe


Strawberry Cream Squares Recipe

Ingredients
2 (3 ounce) packages strawberry jello
2 (10 ounce) packages of frozen strawberries
1 (13-1/2 ounce) can crushed pineapple, drained
2 large bananas
1 cup sour cream

Directions
Dissolve 2 3 ounce packages of strawberry jello in 2 cups boiling water. Add 2 10 ounce packages of frozen strawberries. Stir until thawed. Add 1 13 1/2 ounce can crushed pineapple, drained. Add 2 large ripe bananas, finely diced. Pour 1/2 mixture into 8 x 8 pan, chill to firm. Add at least 1 cup of sour cream on chilled jello. Pour remaining jello over sour cream.
Mary J.
Click Here to Print this Recipe


Almond Chip Cookies Recipe

Ingredients
3/4 cup butter or margarine, softened
3/4 cup Packed light brown sugar
1 egg
1/2 teaspoon almond extract
1 1/2 cups all purpose flour
1/4 teaspoon baking soda
1 dash salt
1 cup semisweet chocolate chips
1 cup vanilla milk chips
1/2 cup slivered blanched almonds

Directions
Preheat oven to 375F. Line cookie sheets with parchment paper or leave ungreased. Beat butter and brown sugar in large bowl until creamy. Beat in egg and almond extract. Combine flour, baking soda and salt in small bowl. Blend in butter mixture. Stir in semisweet and vanilla milk chips and almonds. Drop dough by rounded tablespoonfuls, 3 inches apart, onto prepared cookie sheets. Bake 8 to 10 minutes or until light brown. DO NOT OVERBAKE. Cool 2 minutes on cookie sheets; remove to wire racks to cool completely.
Makes about 3 dozen cookies.
Mary J.
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Baked Potato Casserole Recipe

Ingredients
5 large potatoes, cooked and diced
6 slices bacon, cooked and crumbled
1 1/2 pounds shredded cheddar cheese
1 pint sour cream
2 bunches chopped green onions; sauteed in bacon grease
salt and pepper to taste

Directions
Mix all ingredients. Pour into casserole and bake 30 minutes at 325F.
Serves 10 to 12.
Lisa TX
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Bacon Mashed Potatoes Recipe

Ingredients
4 large baking potatoes, peeled and cut into 2 inch pieces
2 cups shredded Colby Monterey Jack cheese
6 to 8 bacon slices, cooked and crumbled
4 green onions, chopped
2 garlic cloves, pressed
1/2 cup sour cream
1/4 cup butter or margarine, softened
1 1/2 teaspoons salt
1/2 teaspoon pepper

Directions
Combine potatoes and water to cover in a large Dutch oven; bring to a boil and cook 25 minutes or until tender. Drain. Mash potatoes with a fork or potato masher; stir in cheese and remaining ingredients. Serve immediately.
Makes 6 to 8 servings.
Lisa TX
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Cream Cheese Mashed Potatoes Recipe

Ingredients
2 cups milk
2 cups water
1 8 ounce package cream cheese, cubed
1 teaspoon salt
1/4 teaspoon pepper
2 cups instant potato flakes
4 green onions, chopped
2 tablespoons butter or margarine
real bacon pieces, optional
1/2 cup sour, optional

Directions
Bring first 5 ingredients to a boil in a large saucepan over medium high heat, stirring often. Remove from heat; stir in potato flakes, green onion, butter, bacon pieces and sour cream.
Serves 4.
Lisa TX
Click Here to Print this Recipe


Pork Roast with Cherry Salsa Recipe

Ingredients
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped green chilies
1/2 cup dried cherries
1/2 cup cherry jam
1 1/2 tablespoons vinegar
1 1/2 tablespoons chopped cilantro
1 to 2 tablespoons cracked black pepper
2 teaspoons garlic salt
3 pound boneless pork loin roast

Directions
Preheat oven to 250F. Rub pepper and garlic salt into pork roast, covering all surfaces. Place pork in a shallow pan and roast for 1 hour or until internal temperature reached 155 to 160F. Slice and serve with cherry salsa. To make cherry salsa, combine onion, bell pepper, cherries, jam, vinegar and cilantro. Mix well. Cover and chill several hours or overnight.
Makes 8 servings
Sue
Click Here to Print this Recipe


Smoked Sausage and Scalloped Potatoes Recipe

Ingredients
2-1/2 pounds potatoes, sliced 1/4 inch thick
1 pound fully cooked smoked sausage, sliced 1/2 inch thick
2 medium onions, chopped
1 (10 3/4 ounce) can condensed cheddar cheese soup
1 (10 3/4 ounce) can condensed cream of celery soup
1 (10 ounce) package frozen peas, thawed

Directions
In a 3-1/2 or 4 quart crockery cooker, layer one third of the potatoes, one third of the sausage, one third of the onion and one third of the cheddar cheese soup. Repeat layers two more times. Top with cream of celery soup; cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. Stir in peas, if used; cover and let stand 5 minutes. Serves 4 to 6.
Makes 4 Servings
Sue
Click Here to Print this Recipe



Cinnamon Raisin Bread Recipe

Ingredients
1/2 cup brown sugar
3/4 cup plus 2 tablespoons milk
1 1/2 teaspoon salt
2 teaspoons ground cinnamon
2 eggs, beaten
3 tablespoons butter, plus extra to grease pan
3 1/2 cups unbleached flour
2 teaspoons dry yeast
1 cup raisins
egg glaze, made with 1 egg yolk and 1 tablespoon water

Directions
Add brown sugar to 1/2 cup of the milk in bowl. Stir to dissolve completely. Sprinkle yeast into milk. Leave for 5 minutes; stir to dissolve. Mix flour, salt and cinnamon in large bowl. Make a well in center and add dissolved yeast, beaten eggs and melted butter. Mix in the flour. Stir in remaining milk, as needed, to form a moist, sticky dough. Turn dough out onto lightly floured work surface. Knead until smooth, soft and supple about 10 minutes. Put dough in clean bowl and cover with dish towel. Let rise about 1 to 1 1/2 hours. Grease loaf pan. Punch down dough and let rest for 10 minutes. Roll out dough on a lightly floured surface to form an 8 x 12 inch rectangle. Sprinkle with raisins, pressing them down lightly into dough. Roll dough tightly like a Swiss roll. Pinch seam to seal. Place in loaf pan with ends underneath. Cover with dish towel and proof dough until it is 1/2 inch above top of pan about 30 to 45 minutes. Brush loaf with egg glaze and bake in preheated 400F oven for 45 minutes, then reduce oven to 350F and bake for 30 minutes more until dark, shiny and hollow sounding when tapped underneath.
Ana
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Pineapple Macadamia Nut Bread Recipe

Ingredients
1/4 cup butter, softened
3/4 cup light brown sugar
2 eggs, beaten
1-3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup macadamia nuts, chopped
1 cup fresh pineapple; with juice, shredded

Directions
Cream butter and sugar, beat in eggs. Combine flour, baking powder, baking soda and salt. Stir in nuts. Stir half flour mixture into creamed mixture. Gently stir in pineapple and remaining flour mixture. Turn batter into greased 9 x 5 x 3 pan. Bake 1 hour in preheated 350F oven or until it tests done.
Ana
Click Here to Print this Recipe



Sour Cream Vanilla Bread Recipe

Ingredients
1/2 cup water
1 tablespoon vanilla
1/3 cup sour cream
1 egg
1 tablespoon butter, softened
3 cups Gold Medal Bread Flour
3 tablespoon sugar
1 1/4 teaspoon salt
2 teaspoons bread machine or quick active dry yeast

Directions
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycle. Remove baked bread from pan and cool on wire rack.
Ana
Click Here to Print this Recipe




                



Weekly Specials at Prepared Pantry 


Products this Month
Mr Mister Stainless Steel Spray Genie 
Real Chocolate Chips 
Cookie Mixes 
Bread Machine Mixes (with instructions for regular oven)


Articles this month
How to Troubleshoot Cookies
Save Time with No-Bake Cookies
The Joys of Refrigerator Cookies
Types of Cookies and How to Bake Them


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