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May 2017 Recipes

May 19, 2017  | 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 -  Strawberry Rhubarb Dump Cake Recipe | Answer to Making Biscuits Question (with 3 recipes) | Two Ways to Unmold Jell-O | Linda's Burger Recipes (8 Recipes) |

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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
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.


Strawberry Rhubarb Dump Cake Recipe

1 pound rhubarb, cut into ¼ inch pieces
1 cup white sugar
1 (3-ounce package) strawberry Jell-O
1 package yellow cake mix
1 cup water
1/4 cup butter, melted

Preheat oven to 350° F. Grease a 9x13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top.
Do not stir. Bake for 45 minutes or until the rhubarb is very tender.
Source: My old Recipes
Anna in Sweden
Click Here to Print this Recipe

A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a free 2 week trial of this software, Click Here

Answer to Making Biscuits Question (with 3 recipes)
For Paula who has difficulty making biscuits she likes, here are four great recipes. Each are delicious and jus a little different. The first tow are from kingarthur.com and the other tow appeared in the newsletter during the past few years. Use a good quality flour and do not over work the dough. I think it is a matter of preference as to whether you like biscuits with sugar as part of the ingredients. I also only use butter when that is listed as the ingredient. I don't substitute with margarine or shortening. Good Luck.
Robbie IN

Never Fail Biscuits Recipe

1 1/2 cups King Arthur Unbleached Self-Rising Flour
3/4 cup heavy or whipping cream*
1/8 to 1/4 teaspoon salt, optional; for a saltier biscuit
*If the dough doesn't come together readily, dribble in an additional 1 to 2 tablespoons cream, to make it totally cohesive.

Preheat the oven to 450°F, with a rack in the top third.
Mix the flour and cream until smooth and cohesive.
Scoop 1-ounce balls of dough onto an ungreased or parchment-lined baking sheet; a tablespoon cookie scoop works well here. Leave a couple of inches between them. Not into scooping? Pat the dough 3/4" thick and cut biscuits with a cutter instead, if desired.
Brush the tops of the biscuits with cream, milk, or water; this will help them rise.
Bake the biscuits for 10 minutes, or until they're light golden brown on top. Break one open — it should be baked all the way through.
Remove the biscuits from the oven, and serve warm, or at room temperature. Store, well-wrapped, at room temperature for several days; freeze for longer
From kingarthur.com
Robbie IN


Butter Biscuits Nana's Recipe

1 Cup Flour
2 tsp. Baking powder
1/4 tsp, salt
1/4 tsp. cream of tartar
1/4 tsp, sugar
1/4 cup (1/2 stick) COLD butter
1/3 cup milk

PREHEAT oven to 450°F. Sift flour, baking powder, salt, cream of tartar and sugar in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs, Add milk; stir with fork or spatula until soft dough forms,
PLACE on lightly floured surface; knead 5 to 10 times or until smooth, Pat dough lightly into 1-inch thick circle. Cut with floured 2-inch cookie cutter to make 8 biscuits, Place on ungreased baking sheet,
BAKE 10 to 12 minutes or until golden brown.
Prep Time: 10 min Total Time: 22 min
Makes: 8 biscuits or 4 servings, 2 biscuits each
Doris OKC


Regina's Butter Biscuits Recipe

4 cups flour
1/2 cup baking powder
1/4 cup sugar
1/2 cup salted butter, chilled and cut into 1 in. cubes
1 1/2 cup salted margarine, chilled & cut into 2 in. cubes
1 3/4 cups buttermilk chilled

Put flour, powder & sugar in bowl of stand mixer w/ paddle attachment. Turn machine on low & blend 15 sec. Add butter, margarine & buttermilk to flour. Turn mixer on medium & count to 10. Do not over mix. There will be chunks in the dough.
Scrape dough from bowl onto floured tea towel & shape into long vertical rectangle about 2 in. thick. Using edges of towel, fold lower part (1/3) toward center, then fold top down. With rolling pin, roll dough out to 2 " thickness. Fold 2 ends in again, lifting edges to move dough. Give dough 1/4 turn, roll it out again to 2 in. thickness.
Continue folding, turning & rolling dough until smooth, with yellow ribbons of butter &
margarine throughout.

Roll dough to 1 1/2 in. thickness. Using 2 in. biscuit cutter, cut dough into rounds. Punch cutter into dough cleanly, without twisting. When refold & retooling, gently stack it to
retain layers. Do not overwork.

Place biscuits on baking sheet & freeze. Transfer to plastic bags. Can be frozen for 2 mo.
To bake: heat oven to 350. Place biscuits in muffin tins. Thaw in frig 20 min. Bake 23 - 25 min.

Marmalade Butter:
1/2 cup salted butter, room temp
3 T. sweet orange marmalade
Put butter & marmalade in min food processor & pulse to combine
Bring to room temp & transfer to bowl. Serve not to biscuits.
Athena DE
Click Here to Print this Biscuit Information/with recipes


A Baker’s Basic Kitchen Library eBook Collection (free from the Prepared Pantry)

My Favorite Links
Treasures From Texas - Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry

A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin Recipe Software for my personal recipes.
For a free 2 week trial of this software, Click Here.


Two Ways to Unmold Jell-O
Here are two ways to unmold Jell-O. The first is a more traditional way and the second is one that many in my family use.
Robbie IN

The art of unmolding gelatin is easy to learn -- it just takes a little practice. Before unmolding gelatin, make certain that gelatin is completely firm -- it should not feel sticky on top and should not sag toward side if mold is tilted. If gelatin is firm, dip a small pointed knife in warm water and run tip of it around top edge of mold to loosen. Or moisten tips of fingers and gently pull gelatin from top edge of mold. When using disposable metal cans as molds, puncture bottoms -- this makes it easier to unmold the gelatin because it eliminates any vacuum in cans, which are usually deeper in relationship to top surface than other molds.

Moisten top of gelatin and a chilled plate -- the moist surfaces make it easier to slide the gelatin into the center of the plate after it has been unmolded.

Dip mold in warm water -- do not use hot water as it will melt the gelatin. (If oven-proof glass, china, or paper containers are used as molds, the water should be slightly warmer.) Working quickly, dip the mold just to the rim in the warm water -- about 10 seconds. Lift from water, hold upright, and shake slightly to loosen the gelatin from mold. Invert moistened plate on mold. Always unmold gelatin on a chilled or cold plate or platter -- a warm plate will melt the gelatin. Then invert plate and mold together. Lift off mold carefully -- if gelatin doesn't release easily, dip the mold in warm water again. If necessary, move gelatin to center of plate. You can also run a knife around the inside edge of the mold before immersing in the war water to help break the seal.

If desired, try this new way of unmolding gelatin. Oil mold slightly; or spray with non stick spray, then place a l-inch strip of aluminum foil across bottom and up sides, letting it extend as tabs on both sides. Smooth foil to remove wrinkles and press to shape of mold. Add gelatin and chill until firm. Then moisten top of gelatin and a plate, place plate over gelatin, and invert together. Gently pull one of the tabs to break vacuum in mold; then remove mold and the foil strip.
Robbie IN
Click Here to Print this Recipe 

Thank you for the picture of your cat.  I enjoy them a lot.  I have two cats and they entertain me too.
Sherry in Germany

Linda's Burger Recipes (8 Recipes)
Southwestern Burgers Recipe

1 1/4 pounds ground beef chuck
2 tablespoons finely chopped onion
2 tablespoons bottled salsa
1 teaspoon salt
1 teaspoon chili powder

Mix the ingredients and shape into 4 patties, 3/4 inch thick. Grill over prepared grill to the desired doneness. Garnish with salsa and serve on a seeded bun, with side dishes of your choice.
Linda in NM


Mushroom Bacon Bugers Recipe

1 pound ground beef
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 tablespoon soy sauce
1 jar mushroom pieces, drained
3/4 cup grated Cheddar cheese
6 slices bacon, fried, crumbled
1 tablespoon dried parsley

Thoroughly combine ground beef, salt, garlic salt, pepper and soy sauce. Divide mixture into 8 equal patties, patties should be thin. Combine remaining ingredients; divide evenly atop 4 patties. Place another patty on top of each; seal edges, may be refrigerated at this point until ready to cook. Cook on grill or under broiler to desired doneness.
Linda NM


Spicy Southwestern Burgers Recipe

2 pounds ground beef
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
3 to 4 ounces cream cheese, softened
1/4 teaspoon ancho chili powder
1/4 teaspoon ground cumin
1/2 teaspoon dried minced onion
1 jalapeno pepper, seeded and minced

Mix meat, Worcestershire sauce and seasonings. Shape the mixture into 12 thin patties, each about 4 inches in diameter. Mix the cream cheese, chili powder, cumin, dried onion and minced jalapeno. Top each of 6 patties with the cheese mixture, spreading to within 1/2 inch of the edge. Cover each patty with one of the remaining patties, sealing the edges firmly. Broil or grill the patties 4 inches from the heat, turning once, until the desired doneness is reached and cheese is melted, about 10 to 15 minutes.
Linda NM


New Mexico Burgers Recipe

3 large poblano chiles
1 1/4 pounds ground beef chuck
1/4 cup chopped cilantro
2 tablespoons coarsely
grated onion
1 teaspoon salt
1/2 teaspoon pepper
1/4 pound Monterey Jack cheese, sliced
4 kaiser rolls, toasted

Heat broiler. Broil chiles on foil lined pan 10 to 14 minutes, turning until lightly charred. Wrap in foil; let stand 5 minutes. Toss beef with cilantro, onion, salt and pepper; shape into four 1/2 inch thick patties. Heat grill pan. Grill patties 5 to 6 minutes per side until an instant read thermometer inserted into side of burger registers 160F. Top burgers with cheese, remove from heat. Cover pan and let stand 1 minute until melted. Remove skins from chiles, seed and cut into strips. Place burgers, chiles and salsa, if desired, on bottom half of rolls; add top half of rolls.
Makes 4 servings.
Linda NM


Tortilla Burgers Recipe

1 tablespoon olive oil
1 small red onion, chopped
1 small bell pepper, chopped
1 garlic clove, minced
1 1/4 pound ground beef
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon salt
4 flour tortillas
1 cup salsa

Prepare a hot fire in a grill. In a large skillet, heat oil. Add onion and red pepper and cook over medium heat, stirring often, until vegetables are lightly browned, about 4 minutes. Add garlic and cook 1 minute. Remove from heat and let cool slightly. In medium bowl, combine cooked vegetables, ground beef, lime juice, chili powder and salt. Using wet hands, form into 4 ovals about 2 inches wide and 4 1/2 inches long. Place patties in center of oiled grill set 4 to 6 inches from coals. Cook, turning once, until browned, about 4 minutes. Transfer burgers to outside edge of grill and continue grilling, turning once, until burgers are cooked through and meat springs back when pressed lightly with a finger, 8 to 10 minutes. Meanwhile, wrap tortillas in aluminum foil and place on sides of grill to heat through. Place warm tortillas and bowls of salsa and guacamole on table. Let each guest place a burger on a tortilla, top with salsa and guacamole, roll up and enjoy.
Linda NM


Pineapple Burgers Recipe

8 pineapple slices
3/4 cup teriyaki sauce
1 pound ground beef
1 large sweet onion, sliced
1 tablespoon butter
4 lettuce leaves
4 onion or sesame seed buns, split and toasted
4 slices Swiss cheese
4 bacon strips, cooked

Drain pineapple juice into a small bowl; add teriyaki sauce. Place 3 tablespoons in a resealable plastic bag. Add pineapple and rotate to coat; set aside. Shape beef into four patties; place in a 8 inch square baking dish. Pour the remaining teriyaki sauce mixture over patties; marinate for 5 to 10 minutes, turning once. In a skillet, saute onion in butter until tender, about 5 minutes. Grill or broil burgers until no long pink. Place pineapple on grill or under broiler to heat through. Layer lettuce and onion on bottom of buns. Top with burgers, cheese, pineapple and bacon. Replace tops; serve immediately.
Linda NM


Tortilla Chip Burgers Recipe

1-1/4 pounds ground beef
1/4 cup crushed tortilla chips
2 tablespoons ranch salad dressing
1/4 teaspoon salt
1/8 teaspoon black pepper
4 thick slices bread, toasted

In a medium bowl, combine ground beef, tortilla chips, ranch dressing, salt, and pepper; mix well. Divide into 4 equal amounts and shape into patties. Grill burgers over medium high heat 10 minutes on each side, or until no pink remains inside. Serve on toasted bread.
Linda NM


Green Pepper Burgers Recipe

1 egg white
1/4 cup fine dry bread crumbs
1/4 cup finely shredded carrot
1/4 cup finely chopped onion
1/4 cup finely chopped green sweet pepper
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
1 pound lean beef
nonstick spray coating
1 medium tomato, sliced

In a large bowl combine egg white and bread crumbs. Stir in carrot, onion, green sweet pepper, salt and pepper. Add Parmesan cheese and ground meat; mix well. Shape meat mixture into four 3/4 inch thick patties. Spray a cold grill rack with nonstick spray coating. Then, place rack on grill. Grill burgers on an uncovered grill directly over medium coals for 7 minutes. Turn and grill 8 to 11 minutes more or until no pink remains. Place 1 tomato slice atop each burger and grill 1 minute more. Makes 4 servings.
Linda NM
Click Here to Print All 8 of Linda's Burger Recipes



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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