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October 2016 Recipes

October 24, 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 -  Goo Goo Clusters Recipe | Mandarin Orange Cake Recipe | Oatmeal Raisin Cookies Recipe | Black Forest Cherry Cheesecake Recipe | Three Cheese Pasta Dish Recipe | Pork Chops with Corn Stuffing Recipe | Stir Fried Chinese Broccoli Recipe | Snickers Cake Mug Recipe | Spice Cake in a Mug 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  



 

 




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


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Goo Goo Clusters Recipe

Ingredients
1 large bag miniature marshmallows
1 bag chocolate chips
2 cups dry roasted peanuts
1 can Eagle Brand milk
2 teaspoons butter

Directions
Melt chocolate chips in pan with Eagle Brand milk. While this is heating, mix marshmallows and peanuts in a large bowl. Pour melted mixture over nuts and marshmallows. Mix together. Pour in buttered pan. Chill 2 hours and cut.
Mary J.
Click Here to Print this Recipe


Mandarin Orange Cake Recipe

Ingredients
1 (2 layer) package butter cake mix
1/2 to 3/4 cup vegetable oil
4 eggs
1 (11 ounce) can mandarin oranges and juice
16 ounces whipped topping
1 6 ounce package vanilla or French vanilla instant pudding mix
1 20 ounce can crushed pineapple, drained

Direction
Beat cake mix, oil, eggs and undrained mandarin oranges in mixer bowl until combined. Spoon into 3 greased and floured 9 inch cake pans or 1 9 x 13 inch pan. Bake at 350F for 20 minutes. Cool for 20 minutes on wire rack. Combine whipped topping, pudding mix and pineapple in bowl; mix well. Spread mixture between layers, sides and on top of cake. Store, covered in refrigerator. Chill overnight to enhance flavor.
Mary J.
Click Here to Print this Recipe


Oatmeal Raisin Cookies Recipe

1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

Preheat oven to 350F. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.
Makes 36 servings.
Mary J.
Click Here to Print this Recipe


Black Forest Cherry Cheesecake Recipe

Ingredients
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
4 squares semisweet chocolate, melted, slightly cooled
1 9 inch graham cracker pie crust
1 cup thawed whipped topping
1-1/2 cups cherry pie filling
1 to 2 tablespoons cherry flavored liqueur

Directions
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Blend in melted chocolate. Pour into crust. Bake at 350F for 40 minutes or until center is almost set. Cool Refrigerate 3 hours or overnight. Top chilled cheesecake with whipped topping. Mix pie filling and liqueur; spoon over whipped topping. Garnish, if desired.
Makes 8 servings.
Mary J.
Click Here to Print this Recipe


Three Cheese Pasta Dish Recipe

Ingredients
1 pound elbow macaroni, wagon wheels or other medium pasta shape, uncooked
4 tablespoons margarine
4 tablespoons flour
1 teaspoons dry mustard
4 cups skim milk, room temperature
salt and freshly ground black pepper to taste
1 15 ounce container part skim ricotta cheese
8 ounces white or yellow low fat Cheddar cheese, grated and divided
1/2 cup grated Parmesan cheese, divided
chopped fresh parsley for garnish

Directions
Prepare pasta according to package directions; drain. Heat margarine in a large saucepan over medium heat until melted. Add flour and stir until flour is lightly golden, about 2 to 3 minutes. Add dry mustard. Gradually whisk in the milk until smooth. Cook until the sauce boils and is thickened, whisking constantly over low heat, about 10 minutes. Season with salt and freshly ground black pepper. In a mixing bowl, combine pasta with ricotta cheese, half of the Cheddar cheese, and half of the Parmesan cheese. Add the sauce. Spoon into a lightly oiled 9 x 13 inch baking dish. Sprinkle remaining Cheddar and Parmesan cheese on top. Bake at 350F until browned on top, about 30 minutes. Let cool for 10-15 minutes before serving. Garnish with chopped fresh parsley.
Serves 6 to 8.
Lisa TX
Click Here to Print this Recipe


Pork Chops with Corn Stuffing Recipe

Ingredients
6 pork loin rib chops, 1-1/4 inches thick
1/4 cup finely chopped onion
1 tablespoon butter or margarine
1 cup soft whole wheat bread crumbs
1 8 ounces can kernel corn, drained
1/8 teaspoon dried thyme leaves, crushed
1 dash pepper
2 tablespoons vegetable oil
2 tablespoons water

Directions
Cut an opening in each chop from the rib side, widening the pocket, without cutting through the other side of the chop. Set aside. Cook onion in butter in a medium saucepan 2 to 3 minutes. Remove from heat; stir in crumbs, corn, thyme and pepper. Fill pocket in each chop with an equal amount of stuffing. Heat oil in a large skillet; add chops and brown on each side. Pour off drippings. Add water; cover tightly and cook over low heat 20 to 30 minutes.
Serves 6.
Lisa TX
Click Here to Print this Recipe


Stir Fried Chinese Broccoli Recipe

Ingredients
10 stalks Chinese broccoli, gai lan, about 12 ounces
1 tablespoon vegetable oil
3 slices ginger
1/2 teaspoon sugar
1/2 teaspoon salt
1 tablespoon Shao Hsing rice cooking wine

Directions
Wash the broccoli in several changes of cold water and drain thoroughly in a colander until dry to the touch. Trim 1/4 inch from the bottom of each stalk, Stalks that are more than 1/2 inch in diameter should be peeled, then halved lengthwise. Cut the broccoli stalks and leaves into 2 1/2 inch long pieces, keeping the stalk ends separate from the leaves and buds. Heat a 14 inch flat bottomed wok or skillet over high heat until hot but not smoking. Add the oil and ginger, and stir fry 30 seconds. Add only the broccoli stalks and stir fry 1 to 1 1/2 minutes until the stalks are bright green. Add the leaves, and continue cooking for 1 minute until the leaves are just limp. Sprinkle on the sugar, salt, and rice wine. stir fry 2 to 3 minutes, or until the vegetables are just tender but still bright green. Serve immediately.
Serves 4.
Mary
Click Here to Print this Recipe


Sweet and Sour Pork Recipe

Ingredients
1 pound pork rib chops
1/2 cup all purpose flour
1/4 cup corn starch
2 tablespoons soy sauce
1/2 cup rice vinegar
1/2 cup sugar
4 cups oil
a little ginger, scallion and salt

Directions
Cut meat into the size of small mushrooms. Cut ginger and scallion into very find strips. Marinate the meat with soy sauce, salt, ginger and scallion for 15 to 20 minutes. Mix the flour and corn starch with one cup of water, then mix together with the pork. Let every piece of pork is coated by the batter. Put the wok on high heat, pour oil in and heat until it's half warm. Put the pork chops in one by one; fry until a crust forms. Switch to medium heat, cover the wok and fry until the crust is golden brown. Take the meat out and drain the oil. Leave about two tablespoons of oil in the wok. Put the vinegar and sugar in the wok; stir slowly until the sugar melt. Switch to high heat, put the meat in and stir quickly so that all the pork chops are covered by the sweet and sour sauce.
Mary
Click Here to Print this Recipe


Weekly Specials at Prepared Pantry 



Not many messages and recipes to post today.
Nancy

Hi, these are in response to Adela's request for mug cakes. Not sure where they came from - might have even been here in NancyLand.

Snickers Cake Mug Recipe

Ingredients:
3 tbsp. moist-style devilís food cake mix
1 tbsp. fat-free liquid egg substitute
1 tbsp. fat-free sour cream
1/8 tsp. baking powder
1 tsp. fat-free, low-fat, or light caramel dip
1 tsp. chopped peanuts
1 tsp. mini semi-sweet chocolate chips

Directions:
In a microwave-safe mug sprayed with nonstick spray, combine cake mix, egg substitute, sour cream, and baking powder. Add 2 tbsp. water, and mix until uniform.

Microwave for 1 minute and 45 seconds, or until set.

Immediately run a knife along the edges to help separate the cake from the mug. Firmly place a plate over the mug, and flip so that the plate is on the bottom. Gently shake mug to release cake onto the plate.

Let cool completely, about 15 minutes.

Drizzle cake with caramel, and sprinkle with peanuts and chocolate
chips!
Makes 1 Serving
Sherry (in Indiana)
Click Here to Print this Recipe

==

Spice Cake in a Mug Recipe

Ingredients:
3 tbsp. moist-style spice cake mix
2 tbsp. club soda
1 tbsp. fat-free liquid egg substitute
1 tbsp. fat-free sour cream
1/4 tsp. baking powder
1/4 tsp. cinnamon
1 1/2 tbsp. fat-free cream cheese
Half of a no-calorie sweetener packet
1 tbsp. Cool Whip Free (thawed)
1 drop vanilla extract
Optional topping: additional cinnamon

Directions:
In a microwave-safe mug sprayed with nonstick spray, combine cake mix, club soda, egg substitute, sour cream, baking powder, and 1/8 tsp. cinnamon. Mix until uniform.

Microwave for 1 minute and 45 seconds, or until set.

Immediately run a knife along the edges to help separate the cake from the mug. Firmly place a plate over the mug, and flip so that the plate is on the bottom. Gently shake mug to release cake onto the plate.

Let cool completely, about 15 minutes.

In a small bowl, stir cream cheese with sweetener until smooth. Add Cool Whip, vanilla extract, and remaining 1/8 tsp. cinnamon. Stir until uniform.

Spread cream cheese mixture onto cake, and devour!
Makes 1 Servings
Sherry (in Indiana)
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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Lubbock, Texas 79416

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