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October 2017 Recipes

October 30, 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.

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 lb powdered sugar
1 teaspoon vanilla
1 1/2 cups chocolate chips

Mix peanut butter, butter, powdered sugar, and vanilla in bowl
Shape into 1" balls
Refrigerate 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.
Cool on 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.

Friday, there 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 beaten
Fine bread crumbs
canola or peanut oil

Mix 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 degrees.
Use wire basket for deep fat.
Shirley LA


LA Shrimp Recioe

12 extra large shrimp, shelled and deveined
1 garlic clove, crushed
2 tsp. olive oil
1 tsp. paprika
1/2 tsp. dried thyme leaves
1/4 tsp. salt
1/4 tsp. ground red pepper
1/4 tsp. ground nutmeg

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.
Shirley LA


Crawfish with Pasta Recipe

1 stick butter
1 bunch green onion tops, chopped fine
1 med. yellow onion, chopped fine
1 bunch parsley
1 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
1 pkg. egg noodles

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.
Shirley LA


Fried Catfish Recipe

1 lbs. catfish filets, 2 in. chunks
2 eggs, beaten
1 c. corn meal
1 c. flour
Peanut oil for frying
Salt and 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.
Shirley LA


Grilled Shrimp Scampi Recipe

1- 1/2 lb. medium shrimp, peeled and de veined
1/4 c. light olive oil
1/4 c. lemon juice
3 T. chopped fresh parsley
1 T. minced garlic
1/4 tsp. crushed red pepper
ground 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 side.
Click Here to Print all of Shirley's Seafood Recipes

Ana's 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
2 T. chopped green pepper
1 T. chopped onion
1 - 9 oz. pkg. frozen french sliced green beans, thawed
1 can water chestnuts, rinsed and sliced
1 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 sm. onion, chopped
1/2 c. chopped celery
1 pkg. (10 oz.) frozen chopped broccoli, thawed
1 T. butter or margarine
1 jar (8 oz.) process cheese spread
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
1 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 cream-style corn
1 (10 oz.) pkg. frozen cauliflower, cooked according to package, drained
1 (10 oz.). pkg. frozen broccoli, cooked according to package, drained
1 (4 oz.) can sliced mushrooms
2 C. Swiss cheese, shredded
1 can condensed cream of celery soup
2 T. margarine
1 1/2 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 through.
Makes 12 to 15 servings.


Sausage Casserole Recipe

1 lb mild Jimmy Dean sausage, bulk
1/2 green pepper, freshly chopped
1 (16 oz) can tomatoes
2-3 bay leaves
8 oz pkg noodles
1 to 1-1/2 c. parmesan cheese

Brown 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
1 (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 lightly browned.
Makes six servings.


Tator Tot Casserole Recipe

2 lbs. ground beef
1 can Cream of Chicken soup
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 minutes.
Click Here to Print Ana's Casserole Recipes

Mary's Cranberry Recipes

Cranberry Drop Cookies Recipe

1/2 c. butter or margarine, softened
1 c. sugar
1 c. packed brown sugar
1 egg
1/4 c. milk
2 T. lemon juice
3 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 (12 oz.) pkg. fresh or frozen cranberries, chopped
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.


Thanksgiving Cranberry Salad Recipe

1 lb. cranberries
2 apples
2 oranges
2 c. sugar
1 sm. pkg. red jello
1 c. hot water or juice from cranberries
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 Recipe

1 (20 oz.) can pineapple tidbits, drained, juice reserved
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 topping, thawed
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 Prepared Pantry)

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


Weekly Specials at Prepared Pantry 


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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