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October 2016 Recipes

October 7, 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 -  Tuna Stuffed Eggs Recipe | Ham Stuffed Eggs Recipe | Bacon Wrapped Chicken Breasts Recipe | No Bake Chocolate Cake Recipe | Country Style Stuffed Pumpkin Recipe | Pumpkin Bread Recipe | Pumpkin Pancakes Recipe | Fried Pumpkin Recipe | Eggless and Milkless Pumpkin Cake Recipe | Roasted Pumpkin Seeds 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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Tuna Stuffed Eggs Recipe

Ingredients
5 eggs
4 oz. can drained tuna
3 tbsp. mayonnaise
1 tbsp. light cream

To decorate top of eggs, use parsley or chopped olives, also salt and pepper. Hard cook the eggs. Shell and cut each egg lengthwise in half. Using a spoon to remove yolks without breaking whites. Put yolks through a sieve into mixing bowl. Add the tuna, mayonnaise, and cream. Mix ingredients well until smooth. Season with salt and pepper. Stuff the egg whites neatly with the mixture. Decorate each with the chopped parsley or olives.
Linda
Click Here to Print this Recipe  



Yesterday no newsletter was posted online.  The suddenlink email address inbox was hung and I had to call Suddenlink to fix the problem. It took until late this evening (Friday) to correct the proboem. Several emails had to be deleted to get the box functional again.  If your email was not posted today please send it again so I can post your message or recipe online. By the time the box was fixed I was too tired to post the newsletter online. 
Nancy




Ham Stuffed Eggs Recipe

Ingredients
6 hard-cooked eggs
3 Tablespoons mayonnaise - (to 4)
2 Teaspoons Dijon mustard
2 Tablespoons finely-minced ham - (to 3)
Salt, to taste
Freshly-ground black pepper, to taste

Directions
Peel eggs and cut each egg in half. Remove the yolks and mash with mayonnaise and mustard. Stir in ham until well combined. Season to taste with salt and pepper. Fill each egg white half with mixture. Cover with plastic wrap and refrigerate until well chilled. This recipe yields 6 servings
Linda
Click Here to Print this Recipe  



Bacon Wrapped Chicken Breasts Recipe

Ingredients:
1 bunch green onions, about 10
1 pkg. cream cheese, softened, 8 oz
8 boneless skinless chicken breasts
16 to 24 slices bacon

Directions:
Clean, trim and chop green onions. Mix onions into cream cheese and set aside.

Butterfly chicken breasts from thinnest edge in toward the thickest. This thickest edge will be the middle of the breast once it is opened up. Working one piece at a time, open the breast up and put it in a heavy zipper lock bag. Seal the bag and with a rolling pin pound the chicken breast until it is 1/4 inch thick all over. Repeat with remaining chicken breasts.

Once all 8 breasts are flattened, put an equal amount of the cream cheese mixture on each. Wrap chicken meat around cheese mix so that it is completely enclosed.

Wrap a strip of bacon around the ball of chicken, stretching it a bit to provide maximum overlap. Then wrap a second piece of bacon around the still exposed part of the chicken, again, giving it a bit of a stretch. Secure with a few toothpicks. Depending on the size of the chicken breasts, you may need a third piece of bacon. Most of the chicken should be covered with the bacon strips.

Refrigerate for several hours or overnight.

Cover barbecue rack with sheet of foil and spray it with cooking spray. The foil helps prevent flare ups from bacon fat and also helps the chicken cook evenly. Preheat grill to high.

Put chicken on covered rack, reduce heat to medium and close the lid. Turn about every 5 minutes until all sides are nicely browned. When cheese starts to ooze out in a few places, they’re done. Depending on the size of the pieces and the overall temperature of your barbecue, this should take 20 to 30 minutes. Remove toothpicks and serve. serves 8, each with 1 gram of carbs, a trace of fiber and 36 grams of protein.
Sherry (in Indiana)
Click Here to Print this Recipe  



A friend was helping clean out her late grandmothers house and ran across this recipe. Said she remembered eating it but didn't have a clue how it was made. She shared it with me and thought you all might like it too.

No Bake Chocolate Cake Recipe

Ingredients:
2 cups flour
1 cup sugar
1/2 cup cocoa powder
1 cup of water, add gradually
1/2 cup butter

Directions:
Mix all the ingredients
Boil 7 minutes at medium heat
add 1 tsp vanilla
let cool for 10 minutes

For the frosting:
Boil 1/2 cup whipping cream then add 1 cup melted chocolate.
Sherry (in Indiana)
Click Here to Print this Recipe


Weekly Specials at Prepared Pantry 



Country Style Stuffed Pumpkin Recipe

Ingredients
1-1/2 lb. lean ground beef
4 slices bacon, cooked
3 med. potatoes, diced
1 lg. green pepper
4 sm. carrots, peeled, diced and parboiled
2 med. onions
1/3 c. catsup
1/3 c. water
1/2 tsp. poultry seasoning
1 tsp. Accent
1/4 tsp. nutmeg
1 1/2 tsp. salt
1/4 tsp. pepper
1 med. pumpkin, seeds taken out
and top left intact

Directions
Mix all ingredients together well. Stuff pumpkin and replace top. Put 1 cup of water in a shallow baking pan. 3 -1/2 to 4 hours, depending on size of pumpkin. If stuffing starts to dry out, tomato juice or sauce can be added. To serve: Carve pumpkin into wedges and top with filling. Tomato sauce can be poured over, but not necessary.
Sharon
Click Here to Print this Recipe  



Pumpkin Bread Recipe

Ingredients
3 c. granulated sugar
1 c. vegetable oil
4 eggs, beaten
1 lb. canned pumpkin
3 1/2 c. flour
2/3 c. water
2 tsp. baking soda
2 tsp. salt (scant)
1/2 tsp. ground cloves
1 tsp. EACH: cinnamon, allspice and nutmeg

Directions
Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredient and finally water, stirring just until mixed. Pour batter into two (2) greased and floured 9x5 inch loaf pans. Bake at 350 degrees for one (1) hour. Especially good spread with cream cheese.
Sue
Click Here to Print this Recipe  



Pumpkin Pancakes Recipe

Ingredients
1 c. flour
Pinch baking soda
2 tbsp. sugar
1/4 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. nutmeg
1 egg well-beaten
1 1/4 c. milk
2 tbsp. melted shortening
1/2 c. canned pumpkin or mashed sweet potato, cooked

Directions
Combine flour, soda, sugar and spices. Combine egg, shortening, pumpkin and milk; add to flour mixture, beating until smooth. Bake on hot, lightly greased griddle, turning only once. Serve hot with butter and syrup or powdered sugar.
Sue
Click Here to Print this Recipe



Fried Pumpkin Recipe

Ingredients
Fresh Pumpkin
Margarine or butter
Salt and pepper

Directions
Place thick slices or chunks of peeled pumpkin in skillet with melted fat, salt and pepper slices. Cover skillet and let cook over low heat until done. Turn pieces occasionally to keep from sticking. Serve hot. (Pepper slices may be left off.)
Sue
Click Here to Print this Recipe



Pumpkin Soup Recipe

Directions
1/4 c. butter
1 lg. onion, peeled and chopped
1/2 tsp. curry powder
1 (16 oz.) can pumpkin
1/4 tsp. salt
2 c. Half and Half
2 1/2 c. chicken stock
1/3 c. sour cream
1/8 tsp. cinnamon
Minced parsley

Ingredients
Melt butter in a medium saucepan. Add onion and cook until soft. Add curry powder and cook 1-2 minutes more. Place the onion mixture in food processor, add pumpkin and salt, process until smooth. Add Half and Half, process until smooth. Pour mixture back in saucepan. Add chicken stock. Heat over low heat, stir occasionally. Combine sour cream, cinnamon and parsley. Serve hot soup with a dollop of sour cream in the center. Serve with crusty bread. Serves 6.

Glaze
In small bowl, combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter or margarine, and 1 teaspoon vanilla extract. Blend until smooth.
NOTE: For Variation, stir into batter 1 cup chopped walnuts or raisins.
Sue
Click Here to Print this Recipe



Eggless and Milkless Pumpkin Cake Recipe

Ingredients
3 c. flour
2 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
2 tsp. baking powder
2 tsp. soda
2 c. pumpkin (canned)
1 c. oil
1 c. chocolate chips
3/4 c. chopped nuts

Directions
Mix all dry ingredients together. Add oil and pumpkin. Mix well. Add chocolate chips and nuts. Pour into greased and floured 8 1/2 x 4 1/2 inch loaf pans or one large Bundt pan. Bake at 350 degrees for 1 hour and 15 minutes.
Sue
Click Here to Print this Recipe



Roasted Pumpkin Seeds Recipe

3 tbsp. salt
Water
2 c. fresh pumpkin seeds, washed

Bring 1-1/2 cups water to a boil. Add salt and continue cooking until it dissolves. Pour this mixture over pumpkin seeds. Cover and let stand at room temperature for 24 hours. Preheat oven to 350 degrees. Drain seeds and spread thinly on a large baking sheet. Roast until seeds are dry, turning and stirring every 15 minutes
Sue
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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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

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