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Everyday Recipes from Our Recipe Family.
Everyday recipes made from ingredients found in most pantries.
My kids and grand kids are coming for Thanksgiving. I need some suggestions on
healthy food for in-between-snacks that will replace the usual cookies, cake and
candy (and they will like.)
This is a recipe for buckeye balls
that my sister gave me years ago. Maybe it's the one Em is looking for.
Buckeye Balls Candy Recipe
1 1/2 cups
smooth or chunky peanut butter
1/2 cup room temperature butter
1 teaspoon vanilla
1 1/2 cups chocolate chips
Mix peanut butter, butter, powdered sugar, and vanilla in bowl
Shape into 1" balls
Melt chocolate in microwave or in
a double boiler. Insert toothpick into refrigerated balls and dip into
chocolate, leaving small area at the top to resembling a buckeye.
wax paper and store in cool place.
Vivien Central California
Click Here to Print this Recipe
I know this recipe has been in your
newsletter numerous times, but now I can't find my copy of it. I am looking for
a cake recipe that uses an Angel Food cake mix
and a can of pie filling. I don't know what size can the pie
filling needs to be, and I don't know if you bake the cake in an Angel Food cake
pan or some other pan or how long you back it. I would appreciate your help.
Thank you Patrica.
was no newsletter posted online. I had unexpected out of state company who came
by to visit. I hadn't seen them for six or seven years. I took the time to visit
with them. I thought I would be able to post the newsletter after they went to
their motel. We visited until after 1:30am and I was too tired to tackle the
newsletter. I am sorry if this was an inconvenience to anyone.
Shirley's Favorite Seafood Recipes
Crab Cakes Recipe
1 lb. crab meat
4 T. butter,
melted (1/2 stick)
1/2 tsp. salt
1/4 tsp. black pepper
2 eggs, well
Fine bread crumbs
canola or peanut oil
crab meat, butter, seasoning, and enough of the egg to mold into small flat
cakes. Beat 1 tablespoon water into the remaining egg and dip the cakes into
this mixture. Make cakes about 2 inch diameter and 1/2 inch thick. Roll in
crumbs. Saute until rich brown in a heavy frying pan or fry in deep fat at 380
Use wire basket for deep fat.
12 extra large shrimp, shelled and deveined
1 garlic clove, crushed
2 tsp. olive oil
1 tsp. paprika
dried thyme leaves
1/4 tsp. salt
1/4 tsp. ground red pepper
In cup, combine paprika, thyme, salt, red
pepper and nutmeg. In a nonstick 10-inch skillet, heat olive oil over
medium-high heat until hot. Add garlic and cook 1 minute and discard. Add spice
mixture and cook 30 seconds, stirring constantly. Add shrimp, stirring to coat
evenly with spices and cook 2 to 3 minutes until shrimp turn opaque. Serve with
long grain or wild rice.
Crawfish with Pasta
1 stick butter
1 bunch green onion tops,
1 med. yellow onion, chopped fine
1 bunch parsley
med. bell pepper
salt, black pepper, red pepper and garlic powder to taste
1 pkg. crawfish tails
1/2 pt. half & half or whipping cream
Melt butter in a large skillet. Add onion tops,
onion, parsley and bell pepper; cook until tender. Add seasonings to taste. Add
crawfish and saute for 10 minutes; pour in half & half. Cook until it thickens.
Cook noodles in separate pot. When noodles are cooked, add to the crawfish pasta
sauce. Yields 6 to 8 servings.
1 lbs. catfish filets, 2 in. chunks
1 c. corn meal
1 c. flour
Peanut oil for frying
pepper to taste
Dip catfish in eggs. In a bowl, combine
flour and corn meal. Roll catfish in flour mixture. Place fish in oil heated to
350 degrees and brown on both sides.
Shrimp Scampi Recipe
1- 1/2 lb. medium shrimp, peeled and
1/4 c. light olive oil
1/4 c. lemon juice
3 T. chopped
1 T. minced garlic
1/4 tsp. crushed red pepper
black pepper to taste
Peel and de vein shrimp, leaving
tails on. Rinse under cold water and drain. In medium non-reactive bowl, combine
the olive oil, lemon juice, parsley, garlic, black pepper and crushed red
pepper. Add the shrimp and marinate for 30 minutes or less. Remove shrimp from
marinade and place them on to skewers. Grill for about 2 to 3 minutes on each
Click Here to Print all of Shirley's Seafood Recipes
Favorite Casserole Recipes
I was sorting through my casserole recipes and these are the
favorite ones we use often.
Ham And Green Bean Casserole Recipe
2 c. cubed cooked ham
2-1/2 c. cooked rice
chopped green pepper
1 T. chopped onion
1 - 9 oz. pkg. frozen french
sliced green beans, thawed
1 can water chestnuts, rinsed and sliced
can cream of chicken soup
1 can cream of celery soup
3/4 c. mayonnaise
1 cup crushed corn flakes, rice crispies etc.
1/4 c. slivered almonds
Lightly but thoroughly mix together meat, rice, green pepper,
onion, water chestnuts, both soups and mayo. Spread evenly in a greased 9 x 13
baking dish. Mixture can be refrigerated at this point. Then brought to room
temp. before baking. Mix together cereal and almonds. Sprinkle over casserole
contents. Bake, uncovered at 350 degrees for 35 - 40 minutes.
Serves 6 - 8.
Broccoli Rice Casserole Recipe
1/2 c. chopped celery
1 pkg. (10 oz.) frozen chopped
1 T. butter or margarine
1 jar (8 oz.) process cheese
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
can (5 oz.) evaporated milk
3 c. cooked rice
In a large
skillet over medium heat, saute onion, celery and broccoli in butter for 3 to 5
minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased
8-inch square baking dish. Pour cheese mixture over; do not stir. Bake,
uncovered, at 325 degrees for 25 to 30 minutes or until hot and bubbly. Yields 8
to 10 servings.
Vegetable Casserole Recipe
1 (16 oz.) can whole kernel corn, drained
1 (16 oz.). can
1 (10 oz.) pkg. frozen cauliflower, cooked according to
1 (10 oz.). pkg. frozen broccoli, cooked according to
1 (4 oz.) can sliced mushrooms
2 C. Swiss cheese,
1 can condensed cream of celery soup
2 T. margarine
C. white bread crumbs
Cut cauliflower and broccoli into
bite-size pieces. Combine cream-style corn, Swiss cheese and soup. Fold in whole
kernel corn, cauliflower, broccoli and mushrooms. Put into 12x7 1/2x2 inch
baking dish. Melt margarine and mix with crumbs. Sprinkle on top of vegetable
mixture. Bake uncovered at 375 degrees for 30 to 35 minutes or until heated
Makes 12 to 15 servings.
1 lb mild Jimmy Dean sausage, bulk
pepper, freshly chopped
1 (16 oz) can tomatoes
2-3 bay leaves
1 to 1-1/2 c. parmesan cheese
sausage, just before done add green peppers and saute. Drain fat and add
tomatoes and bay leaves. Simmer for 10 minutes. While this is cooking, boil
noodles, then drain. Add sausage - tomato mixture to noodles and mix well. Add
cheese and mix. Pour into a casserole dish. Sprinkle top with more cheese. Bake
uncovered at 350 degrees for 25 - 30 minutes or until cheese is golden brown.
Makes 4 servings
Thanksgiving Baked Yams Recipe
1/2 c. packed brown sugar
3 T. flour
1/2 tsp. nutmeg
2 T. margarine
1/2 c. chopped pecans
2 17 oz. cans yams, drained
(16 oz.) sliced peaches, drained
1-1/2 c. miniature marshmallows
Combine the sugar, flour, and nutmeg. Cut in the margarine until
the mixture resembles course crumbs. Add the nuts. Arrange the yams and peaches
in 1 1/2 qt. casserole in layers. Sprinkle the sugar mixture over the top. Bake
at 350 degrees for 35 minutes. Sprinkle the marshmallows on top. Broil until
Makes six servings.
2 lbs. ground beef
1 can Cream of
1/2 c. grated Cheddar cheese
1 pkg. frozen Tator Tots
Brown beef and crumble on bottom of casserole dish. Salt and
pepper to taste. Then pour the chicken soup, undiluted, over beef. Sprinkle
grated cheese on top. Spread frozen tator tots over top. Bake at 350 for 55 - 60
Click Here to Print Ana's Casserole Recipes
Mary's Cranberry Recipes
Cranberry Drop Cookies Recipe
1/2 c. butter or margarine,
1 c. sugar
1 c. packed brown sugar
1/4 c. milk
2 T. lemon juice
3 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
1 (12 oz.) pkg. fresh or frozen
1 c. walnuts, chopped
In a mixing
bowl, cream butter and sugars. Add egg, milk and lemon juice; mix well. Combine
dry ingredients; add to creamed mixture and mix well. Stir in cranberries and
nuts. Drop by heaping teaspoonfuls 2 inches apart onto greased baking sheets.
Bake at 375 degrees for 13-15 minutes or until golden brown. Cool on wire racks.
Makes about 5 dozen cookies.
Cranberry Salad Recipe
1 lb. cranberries
2 c. sugar
1 sm. pkg. red jello
1 c. hot water or juice
1/4 c. crushed pineapple, drained
1/2 c. nut, chopped
Grind together cranberries, apples and oranges. Mix well and
set aside. In a bowl mix jello and hot water. Stir to dissolve. To jello add
sugar, pineapple, and nuts. Mix well. Add cranberry mixture. Mix well.
Refrigerate until jelled.
Frozen Cranberry Banana Salad
1 (20 oz.) can pineapple tidbits, drained, juice
5 medium, firm bananas, halved lengthwise and sliced
1 (16 oz.)
can whole-berry cranberry sauce
1/2 C. sugar
1 (12 oz.) carton whipped
1/2 C. chopped walnuts
In medium bowl
add bananas to pineapple juice. In a large bowl, combine cranberry sauce and
sugar. Remove bananas, discarding juice, and add to cranberry mixture. Stir in
pineapple, whipped topping, and nuts. Pour into 9x13 in. dish. Freeze until
solid. Remove from freezer 15 minutes before cutting. Yield: 12 to 16 servings.
Click Here to Print Mary's Cranberry recipes
A Bakerís Basic Kitchen Library eBook Collection (free from the
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Diggin' History Blog
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Weekly Specials at Prepared Pantry
Products this Month
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Save Time with No-Bake Cookies
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