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Everyday Recipes from Our Recipe Family.
Everyday recipes made from ingredients found in most pantries.
I have a question for Lisa TX. Your Texas style meatloaf sounds intriguing.
Could you please clarify the 1 1/2 C milk chunky salsa ingredient?
you, Barb in central NY
see too few Thank You notes posted for responders to requests from Nancylanders.
I therefore send this sincere Thank You to Mary J for her salmon salad recipes
which appear in the 22 May Newsletter. While neither of the two recipes posted
were what I was look for they both sound very good and especially the second
one. I will be giving both of the recipes a try in the months ahead when warm
weather encourages more salad meals and much less time in a hot kitchen. Thank
You again Mary J for your contributions to my 'warm weather' meals in 2017.
Drink - Lake Forest, CA
Pumpkin Muffins filled with Spiced Marshmallow Cream Recipe
1 pkg spice cake mix
1/2 c water
1/2 c vegetable oil
1 c canned pumpkin (not pie mix)
1 tsp pumpkin pie spices
chopped nuts (walnuts)
1/2 c raisins
1/2 c shredded coconut
2 tsp hot water
1/4 tsp salt
1 jar(s) marshmallow
creme (7 oz)
1/2 c shortening
1/3 c confectioners; sugar
1/2 tsp pumpkin pie spices
2 Tbsp canned pumpkin
1. Preheat oven to 350F. In a bowl, add your
nuts, coconut & raisins. Cut off the top of cake mix and add 2 tbls of cake mix
to your ingredients. Stir thoroughly to make sure all ingredients are coated.
This will ensure even distribution to your muffins.
2. In your stand up
mixer, or using a hand mixer and a bowl, add your cake mix. Add the rest of
ingredients. Mix for 2-3 minutes.
3. Fold in your nut mixture. Spray muffin
tins with non stick cooking spray. Using a 1/4 c measure scoop batter into
muffin tins. Bake for 17-19 minutes, (mine took 17).
4. Meanwhile, as muffins
are baking, you can start on your spiced marshmallow cream.
5. In a small
bowl, combine hot water and salt. Nuke for 30 seconds till all salt is diolved.
6. Using your mixer, beat the marshmallow creme, shortening,
confectioners' sugar and vanilla until light and fluffy. Add the salt
mixture and beat for 1 more minute. Using your pastry bag or plastic bag, insert
star pastry tip, add cream and chill till ready to use.
Source: Susan's Daily
Anna in Sweden
Click here to print this recipe
Yesterday, I bought some red
hot jaw breakers. I put in my mouth and when it got so hot I put it on a plate.
Later I went to get the red hot jaw breaker and it was missing. One of the
cats had stolen it. Knowing Little One, I suspected it was him.
Later the jaw breaker was laying on the floor in the kitchen with a napkin over
it. Ditto is the only cat that puts a napkin over foods he does not like.
Guess he was telling me something. Today I unwrapped another red hot jaw
breaker and again I put it on a plate while my mouth cooled off, but today the
red hot jaw breaker was not missing, LOL
The next newsletter will be
sent out on Saturday.
Sharon's Cookie Recipes
Chocolate Cookies Recipe
1 pkg. Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake
1/2 c. butter or margarine, melted
1/4 c. firmly packed
1 tsp. vanilla extract
1 c. semi-sweet chocolate chips
c. chopped pecans or walnuts
Preheat oven to 350 degrees.
Place cake mix, eggs, melted butter, brown sugar and vanilla extract in large
bowl. Stir with spoon until thoroughly blended. Stir in chocolate chips and
pecans. Drop by level measuring tablespoonfuls onto greased baking sheets. Bake
at 350 degrees for 12 minutes for chewy cookies (cookies will still be puffed)
or 14 minutes for crisp cookies. Cool 2 minutes on baking sheets. Remove to
cooling racks. Cool completely. Store in airtight container.
Cornflake Cookies Recipe
1/2 c. White Syrup
1/2 c. Sugar
1 c. Peanut Butter
4 c. Cornflakes
Bring to a boil the syrup and
sugar. Remove from stove. Stir in peanut butter and cornflakes. Form into balls
and place on wax paper to cool. Store in air tight container. Do not freeze.
1-1/2 c. sifted flour
1/2 c. sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. shortening
1/2 c. creamy
1/4 c. light corn syrup
1 T. milk
Combine flour, sugar, soda and salt. Cut in shortening and peanut butter until
mixture resembles coarse meal. Blend in syrup and milk. Shape in roll 2 inches
in diameter; chill. Slice 1/8 to 1/4 inch thick. Place half the slices on
ungreased cookie sheet; spread each with 1/2 teaspoon peanut butter. Cover with
remaining slices, seal edges with fork. Bake at 350 degrees for 12 minutes or
Strawberry Cookies Recipe
2/3 c. vegetable
1 pkg. strawberry cake mix (2 layer)
1/2 c. chopped nuts
c. chopped coconut
Combine eggs and shortening. Add half
the dry cake mix. Beat well. Add remaining dry mix, nuts, and coconut. Mix
thoroughly. Drop by teaspoons onto greased cookie sheet. Bake at 350 degrees for
8-10 minutes. Can substitute cake mix for another flavor, such as chocolate, and
substitute ingredients like chocolate pieces for nuts or coconut.
Ginger Snap Cookies Recipe
1 1/2 stick margarine
1 c. sugar
1 tsp. ginger
1 tsp. ground cloves
1 tsp. baking soda
c. dark molasses
2-1/2 c. flour
Cream margarine, sugar
and egg together. Add cinnamon, ginger cloves, baking soda and molasses. Add
flour. Refrigerate dough. Roll into balls and roll in sugar. Bake on cookie
sheets at 350 degrees for 8 to 10 minutes.
M and M Cookies Recipe
1 c. shortening
1 c. brown sugar
2 tsp vanilla
2 c. plus 4 tbsp flour
1 tsp baking soda
1 tsp salt
1-1/2 c. M&Ms
Cream shortening and sugars. Add vanilla,
water and eggs. Beat well. Sift together flour, baking soda and salt. Add M&Ms.
Bake in 375 degrees oven for 10-12 minutes.
Cake Mix Cookies Recipe
1 package cake mix, any flavor (2 layer)
container Cool Whip, thawed
1 cup chopped nuts
1/4 cup powdered sugar,
Preheat oven to 350 degrees. Combine first 3
ingredients. Stir in nuts, if desired. Dust hands with powdered sugar and shape
dough into 1-inch balls. Coat with powdered sugar. Bake on ungreased cookie
sheets for 10 to 12 minutes.
Click Here to Print all 7 of Sharon's Cookie
A lot of our members have asked what
software I use for organizing my person recipes.
I use Home
for my personal recipes.
free 2 week trial of this software,
Banana Recipes (4 Recipes)
Banana Pecan Buttermilk
2 c. flour
2-1/2 tsp. baking powder
1/2 tsp. baking soda
2 T. sugar
1/2 tsp. salt
1-1/2 c. buttermilk
6 T. butter, melted
1/2 tsp. vanilla, or to taste
ripe medium bananas
2/3 c. pecans, toasted lightly and chopped
butter or vegetable oil, for cooking the pancakes
In a bowl
whisk together the flour, baking powder, baking soda, sugar and salt. In another
bowl whisk together the buttermilk, eggs, butter and vanilla. Whisk the dry
ingredients into the liquid until combined well. Chop the banana fine and add it
to the batter along with the pecans. Heat a griddle over moderate heat until hot
enough to make a drop of water scatter over surface and brush with butter or
oil. Drop 1/4 cup of batter onto griddle and cook until bubbles appear on
surface and undersides are golden brown, about 1 minute. Flip pancakes with a
metal spatula and cook until undersides are golden brown and pancakes are cooked
through, about 1 minute.
Banana Split Shake Recipe
1/2 c. milk
1 small ripe banana, cut into chunks
1 T. baking cocoa
1/2 tsp. coconut extract
vanilla ice cream, softened
Place milk, banana, cherries,
cocoa and coconut extract in blender. Cover and process until smooth. Add ice
cream. Cover and process until blended. Pour into a chilled glass.
2 c. milk
1 c. ice cubes
8 oz. frozen or fresh
1 large banana
2 pkgs. Carnation strawberry and cream
instant breakfast drink
Blend milk, ice cubes, berries,
banana and Carnation instant breakfast in blender on high speed for 3 minutes.
Bisquick Banana Nut
3 c. Bisquick
2/3 c. sugar
c. mashed bananas
2/3 c. chopped nuts
1 tsp. vanilla
Mix Bisquick, sugar, eggs, bananas, nuts and vanilla all together until
moistened. Stir 30 seconds. Pour into greased and floured loaf pan, 9 x 5 x
3-inch. Bake in 350 degree oven for 55-60 minutes. Cool 10 minutes and remove
from pan. For pumpkin bread substitute 1 cup pumpkin for bananas and add 1 tsp.
ground cinnamon, 1 tsp. ground nutmeg and 1/2 tsp. ground cloves. For
mini-muffins, just bake for 20 minutes.
to Print this Recipe
Mary Ann's Asparagus Recipes (3 Recipes)
Marinated Asparagus Recipe
1 pound fresh asparagus
4 Tbl soy sauce
2 Tbl sugar
2 Tbl rice vinegar
1 Tbl sesame oil
Cook asparagus in hot water for 3 minutes. Rinse to cool
completely. Combine soy sauce, sugar, vinegar, and oil, and add asparagus.
Refrigerate and marinate overnight.
Asparagus Salad Recipe
2 ounces linguini broken in half
1/2 lb. asparagus, cut into
1 1/2 in pieces
9 cherry tomatoes, quartered
2 T. chopped red onions
small can black olives
1/3 cup poppy seed dressing
2 T. Dijon mustard
salt to taste
pepper to taste
Salad Supreme Seasoning to taste
In large sauce pan cook linguine for 5 or 6 minutes. Add asparagus
to pan and cook 5 or 6 minutes until tender, but firm. Drain and rinse in cold
water. Cool in large bowl. In small bowl mix tomatoes, onions, olives, poppy
seed dressing, Dijon mustard, salt and pepper and Salad Si[re,e Seasoning. Add
to pasta. Toss to coat well. Chill for at least 2 hours. Longer is better. Toss
again. May need to add more poppy seed dressing if too dry.
Cheesy Baked Asparagus Recipe
1-1/4 lb. asparagus, cut into thirds
1/2 lb. pasteurized
process cheese spread, cubed
6 T. butter, melted
1 c. buttery cracker
Combine asparagus, process cheese spread, and 1/4 c.
butter. Spoon mixture into a 10 X 6 inch baking dish. Toss together cracker
crumbs and remaining 2 T. butter. Sprinkle evenly over asparagus. Bake at 350
degrees for 30 - 35 minutes or until vegetables are tender and cheese is melted.
Click Here to Print Mary Ann's 3 Asparagus Recipes
Bacon Baked Beans Recipe
1/4 lb. thin sliced bacon
1/4 c. onions,
1/4 c. green peppers, chopped
2 cans Bush's regular baked beans
1/2 c. ketchup
2 T. dark molasses
1 T. dry mustard
1 T. brown sugar
Place bacon in a 2 quart casserole baking dish. Microwave on
high until crispy. Remove bacon. Cut in 1" pieces. Set aside. Add onions and
peppers to bacon drippings. Microwave until tender. Drain off grease. Add bacon
and remaining ingredients. Cover with a tight fitting lid or plastic wrap.
Microwave on high 5-6 minutes or until bubbly. Stir, then microwave on medium
for an additional 10-15 minutes.
Here to Print this Recipe
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Weekly Specials at Prepared Pantry
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The Joys of
Types of Cookies and How to Bake Them
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