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November 2017 Recipes

November 1, 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.

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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.

I need a recipe for Thanksgiving for candied sweet potatoes. I had one years ago that had pecans topping, Does anyone have a tried and tested recipe for candied sweet potatoes.

Angel Food and Lemon Pie Filling Recipes
Hi Nancy and everyone!

Patricia in the 10/30 newsletter asked for the recipe using angel food cake mix and pie filling. Here are the 2 I have posted on the Message Board and in newsletters!
Chris in NM


Angel Lemon Bars Recipe

1 package Angel Food Cake Mix - the 1 step mix
21 ounces Lemon Pie Filling ( 1 2/3 c. lemon pie filling or lemon curd)*

Combine cake mix and pie filling. Stir until well mixed. Pour in an ungreased jelly roll pan. Bake 20-25 minutes at 350F degrees. Sprinkle with powdered sugar.

*I used 2 cans (15 oz. ea.) of Comstock Lemon Pie Filling. It was just right. I did not sprinkle powdered sugar on top as it didn't need it! Also, I baked mine in a bundt pan for about 35 minutes. Very good!!!!! Chris in NM
Source: www.cdkitchen.com
Chris in NM


Angel Peach Cake Recipe
T & T

1 (18.25 ounce) box angel food cake mix
1 (15 ounce) can diced peaches with juice
Whipped topping, if desired

In a large bowl, combine angel food cake mix with diced peaches and juice (do not add water). Mix well. Pour into a 9-inch tube pan or 2 loaf pans. Bake according to directions on cake package. If desired, serve with whipped topping. Chris in NM
Chris in NM
Click Here for both these recipes


The next recipe is one I use for Christmas cookies!

Sugar Cookies Recipe
T & T

Makes: 5 dozen 2-inch cookies

1-1/2 cups powdered sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2-1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar or colored sugar

1. Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.
2. Heat oven to 375ºF. Lightly grease cookie sheet.
3. Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. Place on cookie sheet.
4. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack. www.bettycrocker.com Chris in NM
Click Here to Print this Recipe

Baked Chicken and Vegetable Recipe
TNT from my niece

Cut veggies (zucchini, onion, peppers, yellow squash, broccoli, carrots what you like) into
chunks and place in large plastic bag with 2 Tbs. Olive oil and salt and pepper to taste.
Shake to coat veggies

1 or 2 chicken breasts cut into chunks and also coat with oil and salt and pepper
Line flat sheet with parchment paper.

Put chicken breasts in center and veggies around edge. Don't let chicken touch veggies. Bake 350° about 30 minutes till done. This can be made for 1, 2 or more. Just adust
for space. It is tasty and delicious.
Pat in MO
Click here to print this recipe

In the October 30, 2017 newsletter, Patricia asked for a recipe using an Angel Food cake mix and a can of pie filling. This is the recipe I have used for many years. I think it originally came from Weight Watchers and you didn't grease the pan, but I got this recipe from Betty Crocker a long time ago and the pan was greased and that's what I do. If you make this in a 9 x 13 baking dish, you still want to let it cool as much upside down as you can get it. I usually put 2 old jar lids under each end and it works good for me.
Hope this is what Patricia might be looking for.

Claudine, in Fort Worth, TX


2 Ingredient Angel Food Cake Recipe

1 box Betty Crocker® Angel Food cake mix, *see Note
1 (21 oz) can pie filling, *see Note

*NOTE: It is very important to cool the cake UPSIDE DOWN in its pan to prevent deflation.
I have even made this in a 9 x 13 baking dish and cooled it upside down.
The Betty Crocker® Angel Food cake mix works best in this recipe.

I have tried other brands and they didn't work as well for me.
You can use what ever pie filling you like in this.
If using peach pie filling or apple pie filling or any fruit filling with larger pieces, you may want to cut the pieces of fruit into smaller pieces.

I also have used a 20 ounce can of crushed pineapple in juice, UNDRAINED with good results.

Heat oven to 350°F.
Spray 10-inch tube pan (or a 9 x 13 baking dish) with cooking spray.
In large bowl, beat dry Angel Food cake mix and pie filling on low speed 30 seconds; then beat on medium speed 1 minute.
You can mix this by hand if desired.
Pour the batter into the prepared pan.

Bake 40 to 45 minutes or until deep golden brown.
(If using the 9 x 13 baking dish the baking time will be less approximately 20 to 25 minutes depending on your oven.)
Cool completely UPSIDE DOWN as directed on cake mix box, at least 1 hour.
Run knife around edges; turn cooled cake out onto serving plate.
Use serrated knife to cut into slices.
Claudine Bratcher (adapted from a Betty Crocker recipe)
Click Here to Print this Recipe

Hi, Nancy!
My goodness! You worrying about not posting the newsletter when you had unexpected company! With all you do for us, I think you deserve to have a night off for that!

I was given this recipe about 20 years ago. It's yummy!


Mexican Chef Salad Recipe

1 can red Kidney beans
1 diced onion
4 fresh tomatoes
1 head lettuce
10 oz grated cheddar cheese
1 lb hamburger
1 pkg taco seasoning
1 pkg Dorito (Nacho Cheese) Tortilla Chips
1 Italian or Good Seasons salad dressing

Brown meat, drain. Add drained kidney beans and simmer 10 minutes. Let cool. Combine all else except chips, which you add right before serving. Serves 10-15.
Source: Marjie Kay Thomas
Patti in NM
Click Here to Print this Recipe

We tried this out last night with a ham slice & sweet potato fries. Real good.

Mennonite Wax Bean Salad Recipe

2 hard-cooked eggs, divided
1 (16 Ounce) can cut wax beans, drained
1/2 small yellow onion, chopped
1/2 c. sour cream, lower fat is o.k. but not no-fat
1 tsp. EACH sugar & cider vinegar
Pepper in a grinder
Snipped chives

Cook and shell eggs; set aside. Mix sour cream, sugar & vinegar, add beans, onion, & 1 egg, chopped; toss. Move to a serving dish. Chop the second egg & scatter on top; grind on pepper; add chives. Serves 2 to 3, easy to multiply. The chives really make it special.
Marilyn in FL
Click Here to Print this Recipe

It has been many Thanksgiving's ago that the meal was served at my home. My children, grandchildren, and great grandchildren are coming to my home for Thanksgiving. I am so tempted to get an already fixed Thanksgiving meal. I know local grocery stores and cafeterias have ones that can be ordered and picked up the day before. It has been so many years since I have cooked and fixed a big meal for a holiday. I could get a turkey and a ham with all the trimmings. It would be so much easier but don't know if my family would understand. I guess I could use the excuse I am 87 years old or I could unplug my oven and pretend it wasn't working, ha.

I still love baking cakes and making candy. Does anyone else get the pre-made Thanksgiving meals and are they good.

Favorite Chicken Recipes
Here are a few of our family's favorite chicken recipes.

Chicken Alfredo with Broccoli Recipes

6 oz. uncooked fettuccine
1 c. fresh or frozen broccoli flowerets
2 T. butter or margarine
1 lb. chicken breasts, cubed
1 (10-3/4 oz.) can mushroom soup
1/2 c. milk
1/2 c. grated Parmesan cheese
1/4 tsp. freshly ground pepper

Prepare fettuccine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain. In skillet, over medium heat, heat butter and chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and fettuccine mixture and cook through, stirring often.
Serves 4.


Chicken with Dressing Casserole Recipe

1 (8 oz.) pkg. herb seasoning/stuffing dressing mix
1 (10-1/2 oz.) can cream of mushroom soup
2 c. chicken broth
2-1/2 c. chicken, cooked and diced
2 eggs, well beaten
1/2 c. milk

Toss stuffing mix with half can of soup, chicken broth, chicken, and beaten eggs. Spread mixture in a 11 x 7 x 1-1/2 baking pan. Combine remaining half can soup with milk; pour over mixture. Cover with foil. Bake at 350 degrees for 45 minutes or til set. Serves 6-8.


Southwestern Chicken Spaghetti Recipe

1 can Leseur peas, drained
1 chicken cooked - reserve broth
3 large onions chopped
1 (12 oz.) can Rotele tomatoes with chilis
1 stick of butter
1 large green pepper chopped
1 lb. of sharp cheese shredded
1 (8 oz.) box of thin of vermicelli or angel hair

Salt chicken. Place in large pot. Cover with water. Cook until tender. Cut chicken into bite size pieces when done. set aside. Put the butter in a skillet and add chopped bell pepper and onion. cook until tender. While this is cooking put spaghetti into chicken stock and cook until done. drain and place in a large bowl. When peppers and onions are done, add them. add drained peas, chicken, tomatoes, shredded cheese, black pepper to taste and about 1 to 2 teaspoons of salt. Mix well. Add 12 oz. of chicken broth and mix well. Place in a 13 by 9 by 2 baking dish. Bake it at 350 degrees until bubbly.


Chicken Vegetable Casserole

1 can cream of potato soup
1 c. milk
1/2 tsp. season salt
2 c. chicken, cooked and cubed
1 (16 oz.) bag frozen broccoli, cauliflower, carrot, combination, thawed and drained
1 c. Cheddar cheese, shredded
1 small can Durkee fried onions

Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese and 1/2 can onions. Place mixture in 8 x 12-in. baking dish. Bake covered at 375 degrees for 20 minutes. Top with remaining cheese and onions and bake uncovered for 5 minutes longer.
Click Here to Print this Recipe

Oma's Favorite Holiday Recipes

Sour Cream Raisin Pie Recipe

2 c. raisins
2 c water
1-1/3 c. sugar
1 tsp. cinnamon
1 tsp. ground cloves
4 egg yolks
2 c. sour cream
2 T. Flour
Whipped cream for topping

Combine raisins and water in heavy sauce pan. Bring to a boil. Drain and combine raisins with sugar, cinnamon, cloves, egg yolks, sour cream and flour. Cook over medium heat until thick. Pour into a baked pie crust and let cool. Serve with whipped cream.
Oma in New Orleans


Pinto Bean Pie Recipe

1 c. pinto beans, cooked and mashed
2 sticks margarine, melted
4 eggs, beaten
3 c. sugar
1-1/2 c. pecans, chopped
4 tsp. vanilla
2 unbaked pie shells

Mix all ingredients and pour into pie shells. Bake at 350 degrees for 50-60 minutes.
Source: an earlier newsletter. Great pie.
Oma in New Orleans


Butterscotch Pie with Meringue Recipe

1 baked 9" pie shell
3 eggs, separated
2-1/4 cup milk
1-1/2 cup brown sugar, firmly packed
1/4 tsp salt
6 Tbsp flour
4 Tbsp butter
1 tsp vanilla
6 Tbsp sugar

1 Tbsp cornstarch
2 Tbsp sugar
1/2 cup water
3 egg whites
6 Tbsp sugar

Combine the beaten egg yolks and milk. Add gradually to the brown sugar, salt, flour and butter, which has been stirred together in a double boiler. Cook over boiling water until smooth and thickened, stirring constantly. Cover and cook 15 minutes longer, stirring occasionally. Cool. Add vanilla and pour into pie shell. Top with meringue.MERINGUE: Mix cornstarch, sugar and water and cook until clear. Set aside. Whip egg whites until standing in peaks at which time you add the mixture you set aside. Continue beating until creamy. Add 6 Tbsp sugar gradually. Pile on pie and bake 30 minutes at 325 degrees.
Oma in New Orleans


Brownie Pudding Pie

4 oz. sweet baking chocolate
4 oz. butter
3/4 c. granulated sugar
2 eggs
1 tsp. vanilla extract
1/2 c. all-purpose flour
1/2 c. walnuts, chopped
2-1/2 c. milk, cold
2 pkg. chocolate instant pudding & pie filling mix
Whip cream, fresh or canned aerosol cream

Preheat oven to 350 degrees. Grease bottom and sides of 9-inch glass pie pan. Microwave chocolate and butter in large microwavable bowl on high for 2 minutes. Stir until chocolate is melted. Stir in sugar, eggs and vanilla. Mix in flour, then nuts. Spread in pan. Bake in preheated oven for 25 to 30 minutes. Cool. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Let stand 2 minutes. Spread over brownie pie. Top with whipped topping. Garnish with grated Baker's Chocolate. Refrigerate until ready to serve.
Oma in New Orleans
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Products this Month
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 

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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

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