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June 20, 2013
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Handcrafted Wood Carvings, Clocks and Cribbage Boards

Mr. Food 

Strawberry Upside Down Cake

2 cups crushed fresh strawberries
1 (6 ounce) package strawberry flavored Jell-O mix
3 cups miniature marshmallows
1 (18 ounce) package yellow cake mix, batter prepared as directed on package

Preheat an oven to 350 degrees F. Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.

Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.  
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Chocolate Cherry Upside Down Cake

1 (21 ounce) can cherry pie filling
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups water
1/4 cup vegetable oil
1/4 cup vinegar
1 1/2 teaspoons vanilla extract

Heat oven to 350 degrees F. Spread pie filling into a greased 13 x 9-inch pan. Stir flour with the sugar, cocoa, baking soda and salt.

In a separate bowl, combine water, oil, vinegar and vanilla extract. Add the liquid to the dry mixture and stir just until moistened; pour into the pan over pie filling. Bake for 30 to 35 minutes. Cool in the pan for 10 minutes. Invert pan onto a plate; cool completely.
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Peach Upside Down Cake

1 box Jiffy yellow cake mix
1 egg, beaten
cup cold water
3 large peaches
1 stick butter
1 cup brown sugar

Preheat oven to 350°. Blend cake mix, egg, and water, and beat 3-4 minutes at medium speed (or 300 strokes by hand). Melt butter in an 8-by-8-inch pan. Add sugar, and mix throroughly. Peel and slice peaches, and layer them into the pan. Pour mixed cake mix on top. Bake 50 minutes, or until a toothpick inserted into the center comes out clean. Rest for 5 minutes. Tap on bottom and flip onto serving dish.
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Our NancyLanders sent in many of their tried and tested yummy sounding recipes for eggplant.  Tomorrow's online recipes will contain those recipes.  If you have any TNT eggplant recipes using eggplant please send them so they can be included in tomorrows online recipes.
Nancy Rogers


Blueberry Upside Down Cake

2 cups fresh blueberries
1/2 cup white sugar
2 tablespoons all-purpose flour
2 tablespoons grated lemon zest

1/2 cup butter, softened
1 cup white sugar 3 eggs
1 teaspoon almond extract
1 tablespoon grated lemon zest
3/4 cup milk
2 cups all-purpose flour
4 teaspoons baking powder
1/2 cup slivered almonds, toasted

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, combine blueberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan.
2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder.

Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan.

Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm.
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Pear Upside Down Cake

3 fresh pears (1 lb.), peeled
3/4 cup packed brown sugar
1 tsp. pumpkin pie spice
1/2 cup dried cranberries
1 pkg. (2-layer size) yellow cake mix1pkg.
(3.4 oz.) Jell-O Vanilla Flavor Instant Pudding
4 eggs
1-1/4cups water
1/4 cup oil
2 cups thawed Cool Whip Whipped Topping

Heat oven to 350ºF. Cut pears lengthwise in half; remove cores, then cut pears lengthwise into 1/4-inch-thick slices. Arrange on bottom of 13x9-inch pan sprayed with cooking spray. Mix sugar and spice; sprinkle over pears. Top with cranberries.

Beat next 5 ingredients with mixer until blended; pour over ingredients in pan.

Bake 35 min. or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool 10 min. Run knife around edges of pan to loosen cake. Place large platter over cake; invert cake onto platter. Gently remove pan. Cool cake slightly. Serve topped with Cool Whip. Refrigerate.
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Pineapple Upside Down Cake

1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker® SuperMoist® yellow cake mix
Vegetable oil and eggs called for on cake mix box

Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.

Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.


Dole's Upside-Down Cake
Serving size: 8

1 (20 ounce) can sliced pineapples in syrup
1/4 cup butter
2/3 cup packed brown sugar
10 maraschino cherries
1 (16 ounce) box pound cake mix

Heat oven to 350 degrees F.

Drain pineapple, reserving syrup (should have 3/4 cup.)

Melt butter in a 10-inch cast iron skillet with heatproof handle. Stir in brown sugar until just blended. Remove from heat. Arrange pineapple in butter mixture. Place a cherry in the center of each pineapple slice.

Prepare cake according to package directions, substituting the pineapple syrup for milk or water. Pour over pineapple in skillet. Bake 45 minutes, or until cake tests done. Cool in pan 5 minutes. Invert on serving plate and serve warm
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Rhubarb Upside Down Cake

2-1/2 sticks unsalted butter, at room temperature, more to grease pans
1 1/2 pounds rhubarb, rinsed and sliced into 1/2-inch cubes (about 4 cups)
2 teaspoons cornstarch
1 1/2 cups granulated sugar
1/2 cup light brown sugar
2 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt
Zest of 1 lemon, grated
1 teaspoon vanilla extract
4 large eggs
1/3 cup sour cream
2 teaspoons lemon juice.

Heat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and sides of the pan. Wrap two layers of foil under the pan, and place it on a buttered baking sheet.

In a medium bowl, mix rhubarb, cornstarch and 1/2 cup granulated sugar. Mix the brown sugar and 1/2 stick butter in a pan over medium heat. Whisk until smooth and bubbling, about 2 minutes. Sift together the cake flour, baking powder and salt.

Whip 2 sticks butter in a mixer with a paddle attachment for 2 minutes. With your fingers, blend the remaining 1 cup sugar with lemon zest until the mixture is uniform in color. Cream together with the butter at medium-high speed until it is light and fluffy, about 4 minutes, stopping to scrape down the bowl halfway through. Add the vanilla and mix well. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, then the lemon juice. (It’s O.K. if the mixture looks curdled.) With the mixer set to low speed, add the flour mixture, 1/4 cup at a time, until well combined. Scrape down the mixer bowl in between the additions.

Pour the brown-sugar mixture into the cake pan, then spoon in the rhubarb and its juices. Spoon in the batter so it covers all of the rhubarb. Smooth out the top.

Bake for 1 hour and 15 minutes, or until the top of the cake is firm to touch and a toothpick stuck in the middle comes out without any large, moist crumbs.

Place the pan on a wire rack, and cool for 15 minutes. Run a knife around the cake, place a plate on top of the pan and turn it upside-down. Release the cake from the pan while still warm or else it will stick.
Yield: 8 servings.
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How to Make and Easy Upside Down Cake with Almost Any Fruit

It’s easy with a cake mix from a box.

Step 1: Choose your fruit. It can be fresh, individually frozen, or canned. Drain or prep your fruit.

Step 2: Preheat your oven to 350 degrees. Place a half cube of butter in the pan and put the pan in the oven. Remove the pan once the butter has melted.

Step 3: Mix one cup of brown sugar with the butter in the pan. Distribute the fruit over the brown sugar layer.

Step 4: Mix the cake mix according to package instructions. Add any inclusions such flavor, nuts, ripe bananas, or zest. Spread the cake batter over the fruit layer and bake for 35 minutes or until done. When done, invert the cake onto a cutting board.

Optional Step 5: Glaze the top of the cake with melted jelly or jam. The glaze adds flavor and makes the cake glistening and attractive.

Optional Step 6: Serve with sweetened whipped cream. The whipped cream can be flavored with brown sugar and flavors. For two cups cream, add 1/2 cup brown or granulated sugar and two teaspoons flavor.
Source: Dennis, The Prepared Pantry

More recipes at the Prepared Pantry

Blueberry Lemon Upside Down Cake with Lemon Cloud Whipped Cream

Peach Pineapple Upside Down Cake

Banana Pecan Upside Down Cake with Caramel Whipped Cream

Easy Orange Upside Down Cake

12 things You Can Make with a Mini Bundt Pan (pdf) Has a really good recipe for Mini Pineapple Upside Down Cake

Mini-Bundt Pans

I am looking for a recipe for Deep Fried or Fried Jalapeno Strips. We had some at a restaurant when we were visiting our daughters family and my husband loves them. We have been unable to find any in our area and we would love a good recipe. These were just strips that were lightly coated and fried.

Thank you and thank you for your great newsletter!
Dena in NC

One of our favorite salads, that is best to make ahead so the dressing can marinate into the pasta and veggies. You can add any kind of vegetables that you'd like, as is a recipe that is easily changeable, according to what you have on hand, and what you like. I use my food processor to chop, or grate veggies up fine.

Spaghetti Salad

1 (12 oz.) pkg. thin spaghetti (break in half) cooked and drained
12 radishes, cut up
3 carrots, shredded
2 peppers, cut up (I used green & red)
1 small onion, cut up
1 bottle (8 oz.) Italian salad dressing
Grated Parmesan cheese, if desired

Mix veggies with cooked spaghetti and add dressing, mixing in gently. If desired top with cheese; cover tightly and refrigerate several hours before serving.

NOTE: I have also added a small can (4 oz.) sliced black olives, diced cucumber, fresh tomatoes (cut up) and some diced celery. For a little extra "zip" can also add 2 tbsp. Salad Supreme seasoning, which can be found in the seasonings/spices section of the grocery store.
Judy (in Alaska)
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My hubby likes baked chicken with a crispy coating and this is one of his most favorites.

Herb Batter Baked Chicken

1 frying chicken (3 lbs.) cut up
2/3 cup Ranch salad dressing
1 egg, slightly beaten
1/2 cup flour
2 cups corn flake crumbs (I use prepared from the box)

Rinse chicken pieces and pat dry with paper towel. In shallow dish, combine salad dressing and egg. Roll chicken in flour; dip in dressing mixture and roll in cornflake crumbs. Place in shallow foil-lined baking pan. Bake 1 hour at 350°.
Judy (in Alaska)
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This newsletter will be sent out daily except for Wednesday. Wednesday is my day off.
Nancy Rogers


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Hi Nancy - My Mom made pie crust with Crisco - she would take a little of the flour mixture and combine a bit of water to make a paste-like mixture which she would then combine with the rest of the flour, salt etc. Try as I might, cannot duplicate that flaky delicious crust. I know one of your fabulous cooks might provide some information regarding this recipe. LOVE your great site, and send along a huge hug for all your time and effort to make cooking pleasurable.
Beverly B Tulsa, Oklahoma

This is for Sue and all you Landers will think I am nuts - Home Made Brown Gravy - Why would you when you can and not let the experts do your cookin' for you. I think I am a very good cook but McCormick makes a wonderful Brown Gravy Mix. You can buy it in the mix department of your store but better yet at the big box store like Sams in a jar. Instructions on the jar. 1 cup - 3 tablespoons and 1 cup of water. Larger portions on the jar. I love to use this when buying preslliced roast beef in deli and make my own hot roast beef sandwiches. Add a portion of instant mashed potatoes. Wow! This is wonderful for people like me who cook for just 1 person. Janis in Texas PS Don't tell the secret to anyone when serving this.

Nancy, in one of your recipe letters someone mentioned sugar free cake mix. At the time I did not need it, but since have found out that my neighbor has been told she has cancer and cannot have any sugar at all. Could you or one of your readers please refresh my memory and let me know who has this cake mix? Thanks so much.
Bev in GA.

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Nancy Rogers
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Lubbock, Texas 79499

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