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October 2016 Recipes

October 29, 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 -  Crock Pot Sweet and Sour Chicken Recipe | Country Apple Fritter Bread Recipe | Creamed Peas and Pearl Onions Recipe | Stuffed Portabella Mushrooms Recipe | Mushrooms Parmesan Recipe | Cream of Cauliflower Soup Recipe | Cheesy Cauliflower Soup Recipe | Refrigerator Pickles Recipe  | Baked Cajun Cabbage Recipe | Cucumber Salad Recipe | Scalloped Turnips Recipe | Breaded Brussels Sprouts 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
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Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.

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Crock Pot Sweet and Sour Chicken Recipe

2 to 2 1/2 pounds chicken breast, boneless, skinless - cut into 1 inch bite size pieces
1 cup apricot preserves
1/2 cup chili sauce
1/2 cup crushed pineapple (liquid drained)
1/2 bell pepper
1/2 onion

Spray crock pot with non-stick cooking spray. Place chicken in a single layer in bottom of crock pot. Mix the remaining ingredients (apricot preserves, chili sauce and pineapple, veggies), pour over chicken. Cook on high for 4 to 5 hours, or on low for 6 to 8 hours. Each crock-pot cooks differently, so cooking times may vary. Serve over rice . Enjoy!!

Had this recipe many years always great.
Judy in Montana
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Country Apple Fritter Bread Recipe
Serves 8

1/3 c brown sugar
1 tsp ground cinnamon
2/3 c white sugar
1/2 c butter, soften
2 eggs
1 1/2 tsp vanilla
1 1/2 c flour
1 3/4 tsp baking powder
1/2 c milk
2 apples, peel and chop, mixed with 2 Tbsp sugar and 1 tsp cinnamon {I grated the apples instead of chopping them just because it was quicker}

Old-Fashioned Creme Glaze Recipe

1/2 c powdered sugar
1-3 Tbsp cream- (depending on thickness of glaze wanted)

1-Preheat oven to 350*. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.
2-Mix brown sugar and cinnamon together in a bowl. Set aside.
3-In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.
4-Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
5-Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.
6-Mix milk into batter until smooth.
7-Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar/cinnamon mixture.
8-Lightly pat apple mixture into batter.
9-Pour the remaining batter over apple layer and top with remaining apples and brown sugar/cinnamon mixture.
10-Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
11-Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 min.
12-To make glaze, mix powdered sugar and milk or cream together until well mixed.
13-Let cool for about 15 min before drizzling with glaze.

from: Debbie Douglas and Tiffany Derrig
Judy in Montana
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This week the newsletter was sent out every day except Tuesday and Thursday. Both days are when I work longer hours at Sylvan. This week worked well and I was not as tired. Little One and Ditto enjoyed having some extra undivided attention. Having two cats makes my day. They are always ready to be petted and held. I am able to use the extra time to rest, relax and give both cats more attention.

Creamed Peas and Pearl Onions Recipe

2 cups shelled peas or frozen peas, thawed
1 cup whole pearl onions
1 tablespoon butter or margarine
1 tablespoon all purpose flour
1/2 teaspoon salt
1 dash pepper
1 cup milk

In a covered saucepan cook fresh peas and onions in boiling salted water until tender, about 10 minutes. If using frozen peas, add onions only the last 5 minutes. Drain peas and onions well. Meanwhile, melt butter in saucepan over low heat. Blend in flour, salt and pepper. Add milk all at once; cook and stir until thickened and bubbly. Pour over hot vegetables; stir and coat vegetables. Serve hot.
Makes 4 Servings
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Weekly Specials at Prepared Pantry 

Beet Salad Recipe

2 pounds raw beets
enough water to cover beets

1 cup water
1 tablespoon sugar
2 teaspoons apple cider vinegar
1/2 teaspoon cinnamon
1 teaspoon grated horseradish
1 pinch allspice
1 pinch ground cloves

Place beets in a pot with enough water to cover them. Bring to a boil and simmer for 2 to 3 hours till beets are tender. Cool beets under cold running water. Peel off skin and slice or dice to your preference. Bring 1 cup of water to boil. Stir in vinegar and other spices. Pour hot mixture over beets. Let Cool. Cover and refrigerate.
Makes 4 Servings
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Stuffed Portabella Mushrooms Recipe

4 medium portabella mushrooms
2 tablespoons butter
1/2 cup chopped onion
2 teaspoon finely chopped garlic
1/2 cup crumbled blue cheese
1/3 cup chopped walnuts

Preheat oven to 400F. Remove portabella stems; trim and chop stems, makes about 2 cups. In a medium skillet, over medium heat, heat butter. Add onion, garlic and chopped mushroom stems; cook and stir until onion is soft and mushrooms are lightly browned, about 5 minutes. Stir in cheese and walnuts. On a shallow baking sheet, place portabella caps, stem side up. Divide mushroom cheese mixture among portabellas. Bake until mushrooms are tender, about 20 minutes. Sprinkle with chopped parsley, if desired.
Serves 4.
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Mushrooms Parmesan Recipe

1 pound fresh mushrooms, whole
3 tablespoons butter or margarine
3 tablespoons Parmesan cheese, grated
1/8 teaspoon pepper

In a large skillet melt butter; add mushrooms, a few at a time, and cook over medium high heat until golden. Shake pan frequently during cooking. Sprinkle with cheese and pepper; cook 1 minute longer.
Serves 4.
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Cream of Cauliflower Soup Recipe

1 cauliflower, about 1 1/2 pounds, chopped
2 cups chicken stock
2 cups water
4 tablespoons butter
1/3 cup flour
1 cup milk
salt and white pepper
1 egg yolk
1/4 teaspoon lemon juice

Melt butter over medium heat; stir in flour and cook over low heat 1 to 2 minutes, stirring constantly. Pour in stock, water and milk, beating with a whisk. Cook until the mixture is smooth, stirring constantly; reduce the heat and simmer 2 minutes. Add chopped cauliflower, salt and pepper; cook, partly covered, 15 minutes. Puree or mash the cauliflower. Beat the egg yolk, and beat in several tablespoons cauliflower puree; return the mixture into the saucepan, and cook 2 minutes. Add lemon juice; season with salt and white pepper.
Makes 4 Servings
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Cheesy Cauliflower Soup Recipe

1 tablespoon olive oil
1 cup chopped green onion
4 cups chicken broth
2 8 ounce packages fresh cauliflowerets
1/4 cup all purpose flour
1 1/2 cups shredded pepper Jack cheese
1/4 cup roasted red peppers
1/2 teaspoon salt optional
1/4 teaspoon hot pepper sauce

Heat oil in a large saucepan over medium heat. Add green onions and saute about 3 minutes or until tender. Add 3 cups broth; bring to boiling. Add cauliflowerets; return to boiling. Reduce heat to medium low; cook about 6 minutes or until cauliflower is almost tender. Whisk together flour and remaining 1 cup chicken broth in a small bowl. Stir into saucepan. Bring to boiling; cook, stirring occasionally, 2 to 3 minutes or until soup is thickened. Remove soup from heat. Add cheese, stirring until melted. Stir in roasted red peppers, salt if using and hot pepper sauce, breaking up red peppers with a wooden spoon.
Makes 4 Servings
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Refrigerator Pickles Recipe

7 cups sliced cucumbers
1 onion, halved and sliced
1 green bell pepper, sliced
2 cups sugar
1 cup vinegar
1 tablespoon salt
1 teaspoon celery seed

Combine all ingredients in a large plastic container with a tight fitting lid. Cover and store in the refrigerator for 24 hours before serving the pickles. Keep pickles refrigerated. They will last for up to two weeks. 12 servings
Lisa TX
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Cucumber Salad Recipe

1 or 2 cucumbers
8 ounces sour cream
1 dash pepper

Peel or don't peel cucumbers, depending on your taste. Slice cucumbers crosswise. Toss into bowl with sour cream. Add pepper to taste. Mix ingredients. For a cucumber salad with a zing, throw in some onion slices. When fresh most of the onion flavor will be concentrated in the onion, but if you let it sit overnight, the onion flavor will spread to the sour cream sauce.
Serves 6.
Lisa TX
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Scalloped Turnips Recipe

3 medium turnips, peeled and sliced
2 tablespoons butter or margarine
2 tablespoons all purpose flour
1 1/2 cups milk
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded mild Cheddar cheese

Cook turnips uncovered in boiling salted water over for 15 minutes or until tender. Drain; transfer to a lightly greased 2 quart casserole. Melt butter in a heavy saucepan over low heat; blend in flour, and cook 1 minute, stirring constantly. Gradually stir in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Pour sauce over turnips; sprinkle with cheese. Bake at 450F for 10 minutes.
Serves 6.
Lisa TX
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Breaded Brussels Sprouts Recipe

1-1/2 pounds dilled sprouts
1 teaspoon salt
4 tablespoons butter, melted
4 tablespoons grated Parmesan cheese
4 tablespoons dried bread crumbs
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon seasoning salt

Wash and trim Brussels sprouts. Cut an X, about 1/8 inch deep in the stem of the sprouts, this helps cook the sprouts more evenly and quickly. In a medium size pot, cover Brussels sprouts with water, add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts. Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat. Combine parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt and remaining butter and mix well; sprinkle mixture over sprouts. Heat sprouts under broiler about 4 inches away from heat for about 5 minutes or until crumb mixture is lightly browned. Serve hot.
Makes 4 servings
Lisa TX
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Asparagus With Cashews Recipe

1-1/2 pounds asparagus
2 tablespoons olive oil
2 teaspoons sesame oil
1 tablespoon fresh ginger root, finely chopped
1/2 cup roasted cashews, coarsely chopped
1 tablespoon soy sauce

Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 3 or 4 pieces. Heat the oils together in a wok over high heat. Add the ginger and stir fry for one minute. Add the asparagus and stir fry until tender but still crisp, 4 to 5 minutes. Stir in the cashews and soy sauce. Serve immediately
Makes 4 Servings
Lisa TX

Baked Cajun Cabbage Recipe

1 large head cabbage
1 cup onion, chopped
1 cup celery, chopped
1 cup bell pepper, chopped
Cheese Sauce:
1/2 cup butter
4 tablespoons flour
1-1/2 cups milk
1 pinch cayenne pepper
1/2 pound sharp cheddar cheese, grated
1 cup green onions, chopped
1/4 cup seasoned bread crumbs

Remove outer leave from cabbage. Cut into bite size sections, removing core. Boil about 10 minutes, uncovered, until tender crisp. Drain and set aside. In a separate saucepan, combine butter and flour blending well over medium heat. Add onions, celery, pepper, salt and cayenne. Saute for 10 minutes. Add milk, blending well over low heat until creamy. Add cheese, stir until smooth. Place cabbage in 2 quart casserole, top with cheese sauce. Sprinkle with bread crumbs. Bake at 350F for about 30 minutes of until heated through and bubbly.
Makes 4-6 Servings
Lisa TX
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Stir Fried Broccoli Rice Recipe

1/2 c Rice, long-grain white
1/4 lb Broccoli florets
3 ts Sesame oil, devided use
1/2 md Onion, sliced
2 md Garlic cloves, crushed
1/4 c Chicken stock, defatted low-salt
1/4 c Cilantro, fresh chopped
Black pepper, fresh ground
Salt, to taste

Bring large pot with 3 to 4 quarts water to boil. Add rice, stir once and boil 8 minutes. Wash broccoli. Add to rice; boil 3 more minutes. Drain well. Meanwhile, heat 2 teaspoons oil in wok or skillet and add onions. Stir-fry 3 minutes. Add garlic, rice and broccoli. Toss for several minutes. Mix chicken stock, cilantro and remaining oil together. Add to wok. Toss well. Add salt and pepper to taste.
Makes 2 Servings
Lisa TX
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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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