November 2017 Recipes
| 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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Everyday Recipes from Our Recipe Family.
Everyday recipes made from ingredients found in most pantries.
The pumpkin pie that makes its own crust is probably a Bisquick Impossible Pie
recipe and there are many. Most of the Impossible Pies are pretty good. My
family especially likes the Impossible Taco Pie. Here's one recipe for
Impossible pumpkin pie.
Impossible Pumpkin Pie Recipe
1 can (12 ounces) evaporated milk
1 can (15 ounces) solid-pack
3/4 cup sugar
1/2 cup Biscuit or other baking mix
tablespoons butter melted
2-1/2 cinnamon or pumpkin pie spice
teaspoons vanilla extract
Mix to combine until smooth the
eggs, milk, pumpkin, sugar, biscuit mix, butter, allspice
and vanilla. Pour
into a greased 9-in. pie plate (dish will be full).
Bake at 350į for 50-55
minutes or until a knife inserted near the center comes out clean.
with whipped cream or other topping if desired.
Makes 8 servings.
Vivien, Central California
P.S. Maybe I should make the taco pie, it's been a
long time. I'll make points.
Nancy, in the November 13,2017 newsletter, I believe, Andy from St Louis was
looking for a pumpkin pie that makes it own crust. Andy, the recipe is called
Impossible Pumpkin Pie. You will also see a Pumpkin Cheesecake and regular
hope you are feeling better and the fur babies are taking good care of you,
Thanks for all your hard work on the newsletter.
To Andy in St. Louis,
here is the link for the no crust pumpkin pie, I make mine sugar free with a
recipe from another site but we have been making ours rustles for several years
and is our favorite.
Thanks to all,
Bill Dotson in Ellsberry, Ohio.
I am newly married. My husband has been deployed overseas for the past year. He
will be home for Christmas. This is our first Christmas together. I need ideas
on family traditions of others for the holidays. Any ideas would be helpful.
Cindy in NC
Thanksgiving Dessert Recipe
Apple Pie Cake Recipe
1 stick margarine, softened
3/4 c. sugar
1 c. flour
1 egg, beaten
5 to 6 apples, sliced
1 tsp. cinnamon
2 T. sugar
Mix margarine, sugar, flour and egg together. If too thick, use 2 T. milk.
In a large bowls combine apples, cinnamon and sugar. Put apple mixture into pan.
Pour batter over top and bake at 350 degrees for 45 minutes to 1 hour.
Buttermilk Sheet Cake Recipe
1/2 lb. butter
4 T. cocoa
1 c. water
2 c. flour
2 c. sugar
tsp. baking powder
1/2 tsp. salt
1/2 c. buttermilk
Bring the butter, cocoa and water to a boil. Pour
over flour, sugar, baking powder and salt, which have been mixed together in a
bowl. Add milk, eggs and vanilla. Bake in greased and floured 10 1/2 x 15-inch
pan for 15 to 20 minutes at 350 degrees. [Icing:] Bring butter, cocoa, vanilla
and sugar to a boil. Beat well and spread on cake while it is still hot.
Jiffy Cherry Crunch Dessert Recipe
1 can cherry pie filling
1/4 c. margarine
1 pkg. Jiffy cake mix (white
1/2 c. sliced almonds
Mix in 8 x 8 glass pan
1 can cherry pie fillingCut 1/4 cup margarine into 1 package of Jiffy cake mix,
and sprinkle over cherry filling.Top with sliced almonds.Bake at 325 degrees for
Coca Cola Cake Recipe
2 sticks butter
6 1/2 oz. coca cola
3 T. cocoa
2 c. sifted
2 c. sugar
1 T. vanilla
1/2 c. milk
1/2 T. vinegar
1 tsp. baking soda
2 c. miniature marshmallows
Heat butter, coca cola, and cocoa until boiling. In a separate
bowl, combine flour, sugar, vanilla, eggs, milk, vinegar, baking soda, and only
1 cup of marshmallows. When the coca cola mixture begins to boil, pour into
flour mixture and beat well. Pour in the remaining marshmallows and stir. Pour
into greased pan. Bake at 350 degrees for 30-35 minutes.
Cranberry Cake Recipe
3 T. margarine, softened
1/2 c. water
1/2 c. evaporated milk
2 c. flour
2 t. soda
2 c. whole raw cranberries
ingredients and pour into greased 9 x 13-inch pan and bake at 350 recipe for
30-40 minutes or until cake tests done.
1 box Duncan Hines orange cake mix
16 oz sour cream
2 cups powdered sugar
1 small can mandrain
Mix cake according to box directions. Bake in two
9" round cake pans for 30 minutes. Slice each 9" cake to make 2 layers for a
total of 4 layers.
Frosting: Mix Cool Whip, sour cream, and powdered
sugar. Frost between layers, top and sides. Top with small can mandarin oranges
(drained). Store in refrigerator.
Italian Cream Cake
1 c. buttermilk
1 tsp. baking soda
1 c. butter
1/2 c. shortening
5 egg yolks
1 tsp. vanilla
5 egg whites
1 c. chopped nuts
Mix buttermilk and baking soda and let stand. Cream
together sugar, butter and shortening. Gradually and alternately add flour and
buttermilk mixture. Stir in vanilla. Beat egg whites until stiff peaks form and
fold into batter. Stir nuts and coconut gently into mixture. Bake in 3 greased
and floured 9 inch pans for 25 minutes at 325 degrees. Let cool and frost with a
canned cream cheese frosting.
1 c. sugar
2 c. milk
2 egg yolks, beaten,
1 pkg. (3 oz.) lemon Jell-O
1/2 tsp. lemon extract
1 pt. whipping cream
Large angel food cake
In a double
boiler, cook sugar, milk and beaten egg yolks until the mixture coats the spoon
(about 15 to 20 minutes). Dissolve Jell-0 in the hot mixture; allow to cool. Set
in the refrigerator until it starts to thicken. Add lemon extract. Beat the
reserved egg whites; whip the cream and add it to the beaten egg whites. Fold
the egg/cream mixture into the Jell-O mixture; set aside. Break the angel food
cake into bite-sized pieces and place them in a layer on the bottom of a 9" x
13" dish. Cover with a layer of the Jell-O mixture, the another layer of cake
and one of the Jell-O mixture. Refrigerate overnight.
Pineapple Upside Down Cake Recipe
1/4 c. butter
T. pineapple juice
1/2 c. dark brown sugar, firmly packed
5 to 7 slices of pineapple
pkg. white or yellow cake mix (2 layer)
Preheat oven to 350
degrees. Melt butter, brown sugar and 2 tablespoons of pineapple syrup in a
saucepan. Stir in walnuts. Remove from heat; pour into a cake pan. Arrange
pineapple and cherries over mixture. Prepare batter as directed on cake package.
Pour over mixture in the cake pan. Bake in preheated oven for 40 to 50 minutes,
until cake tests done. Let stand 5 minutes. Invert cake onto serving plate.
Allow 2 to 3 minutes before removing pan. Serve warm with whipped cream.
My grandkids are
spending some time with me before Christmas. I want to make it a fun time for
them. Does anyone know how to make clay like ornaments for a Christmas tree? I
need other ideas for making Christmas ornaments as well.
Mary J's Favorite Side Dishe Recipes
Broccoli Corn Bake Recipe
oz. can cream style corn
1- 16 oz. bag frozen broccoli
1 beaten egg
1/2 c. (12 crackers)
1 T. minced onion
2 T. melted butter
1/2 tsp. pepper
1/4 c. crackers crunched up for topping
Cook broccoli. In a large bowl, beat egg add cream style corn,
salt, pepper, onions and 1/2 cup cracker crumbs. Mix all together. Once the
broccoli is cooked, drain it and mix it in with the corn mixture. Place mixture
in a 1 1/2 qt. baking dish. Top with crunched up crackers and melted butter.
Bake at 350 degrees for 35 - 40 minutes.
Makes 6 servings
Scalloped Green Beans Recipe
2 T. butter
1 c. milk
1/4 c. cubed cheese
1 T. prepared mustard
c. liquid from beans
3 c. green beans (cooked & drained)
1/4 c. cracker
salt and pepper to taste
Melt butter, add flour
and milk. Cook until thick. Add cheese, mustard, & bean liquid. Stir until
cheese melts. Add salt and pepper to taste. Pour beans in a greased casserole
dish. Pour sauce over beans & stir. Top with cracker crumbs. Bake at 350 degrees
for 30 minutes.
Makes 4-6 Servings
12 medium carrots, cut into 1 inch pieces
1/2 cup packed brown sugar
3 Tbs. butter
1 Tbs. grated lemon peel
1/4 tsp. vanilla
In a sauce pan cook carrots in a
small amount of water until crisp-tender; drain. Remove and keep warm. In the
sam pan, heat brown sugar and butter until bubbly. Stir in lemon peel. Return
carrots to pan; cook and stir over low heat for 10-15 minutes or until glazed.
Remove from heat, stir in vanilla.
Makes 4-5 servings
Zucchini And Carrot Dish Recipe
1 pound carrots,
2 tbsp butter or margarine
1 sm. onion, sliced and
separated into rings
2 sm. zucchini, cut into 1/4" slices
2 tsp dried
1/2 tsp salt
1/4 tsp pepper
In a large
skillet, saute carrots in butter for 4-5 minutes. Add the onion; cook for 1
minute. Stir in the remaining ingredients. Cover and cook for 4-5 minutes or
until vegetables are crisp-tender.
Makes 4-5 Servings
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