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June 1, 2013
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Handcrafted Wood Carvings, Clocks and Cribbage Boards

Peachy Baby Back Ribs

4 pounds beef baby back ribs, about 2 full racks
1/3 cup honey mustard
3 tablespoons peach preserves
3 tablespoons peanut oil
3 tablespoons lemon juice
2 cloves minced garlic
salt and pepper to taste

Mix together everything but the ribs. Marinate ribs in sauce for 30 minutes to an hour.

Prepare grill for indirect grilling. When the grill is hot place the ribs on the grill and cook
for about 20 minutes per side.
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Peach Ice Cream
Makes 1 Gallon

1 quart whole milk
1 cup heavy cream
3 eggs
1-1/4 cups sugar, divided
1 tablespoon all purpose flour
1/8 teaspoon salt
6 cups mashed Georgia peaches
1 tablespoon vanilla

In large, heavy saucepan heat milk and cream just below boil. In medium bowl beat eggs and combine with 1/2 cup sugar. In small bowl mix flour and salt with remaining 3/4 cup sugar. Add egg mixture and flour mixture to hot milk. Cook until mixture thickens and lightly coats the back of a metal spoon. Remove from heat, add peaches and vanilla. Chill in refrigerator before freezing in ice cream maker.
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Sour Cream Peach Muffins

2 eggs
1/2 cup melted butter
1 cup sugar
1 cup sour cream
2cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh peaches, coarsely chopped

Mix together eggs, melted butter, sugar and sour cream. Sift together dry ingredients and add peaches. Fold peaches and flour mixture into egg mixture just until blended. Line muffin tins with paper liners, spoon in mixture. Bake in preheated 350 degree oven for 20-25 minutes or until tests done. Sprinkle with sugar.
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Brown Sugar Peach Ice Cream
Makes about 2 quarts.
8 Servings

4 lg Peaches*, pureed or minced
1-1/4 cup Light brown sugar, divided and firmly packed
1 tb Lemon juice
1-1/2 cup Milk
3 Eggs, beaten
1-1/2 cup Whipping cream
1 teaspoon Vanilla extract

Into pureed or minced peaches, stir 1/2 cup sugar and lemon juice; set aside. Combine milk, eggs, and remaining sugar in medium saucepan. Cook over low heat, stirring constantly, until mixture thickens and coats spoon (160F), about 15 minutes. Stir in cream and vanilla extract. Chill. Stir peach mixture into cream mixture; freeze in ice cream maker according to manufacturer's directions.

*About one pound; one 16-oz. package frozen unsweetened peaches, thawed, may be
substituted for fresh peaches.
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Peach Barbecue Sauce

1/2 cup firmly packed brown sugar
1 tablespoon onion salt
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/3 cup white vinegar
2 cups tomato ketchup
1 cup peach preserves, pureed
2 tablespoon Worcestershire sauce
2 tablespoon honey
4 tablespoon butter, cubed and well chilled

In a medium saucepan, combine all the ingredients except the butter. Bring to a boil,
stirring to dissolve the sugar. You may want to have a lid handy to protect yourself and your kitchen from any spattering. Reduce the heat and simmer for 25 minutes, stirring occasionally. With a whisk, blend in the butter cubes, a couple at a time, until until completely mixed.
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Bisquick Peach Bread Pudding

1 can condensed milk
1/2 cup milk
1/2 cup butter or margarine
Pinch of cinnamon
1-1/2 cups baking mix
1 teaspoon vanilla
15 ounce can peaches

Preheat oven to 375. Melt butter, set aside. Drain peaches; reserve juice. Grease 13x9x2 pan, place drained peaches in pan. Pour can of condensed milk over peaches. Combine baking mix, cinnamon, vanilla, milk and saved juice in a bowl. Pour over peaches and condensed milk. Add melted margarine. Stir only three times. Bake 15 minutes and score, continue baking for a total of 20 to 25 minutes or until golden brown.
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Peach Bread Pudding #2

6 medium or 5 large peaches
6 cups dry bread cubes
2 cups milk: almond, rice, soy or nonfat dairy
1/3 cup sugar
1/4 cup golden raisins
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Preheat oven to 350 degrees. Grease a 9 X 5 X 3 inch bread pan. Make an X in the blossom end of each peach and place in a pot of boiling water for 10 seconds. Remove peaches; peel the skins and cut the peaches into chunks and place in a large mixing bowl. Add the bread cubes, milk, sugar, raisins, cornstarch, cinnamon and salt. Stir to mix. Spoon into prepared bread pan, cover with foil and let stand 5 minutes. Bake the pudding for 35 minutes. Serve warm.
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Peach Ambrosia
4 Servings

1 package Unflavored gelatin
1/4 cup cold water
1/2 cup skim milk
2 packages Low-cal vanilla shake mix
1 teaspoon vanilla
6 ice cubes
2 medium peaches; peel,chop
1/2 cup coconut

In a saucepan, sprinklegelatin over water and let stand for 1 minute. Stir over low heat until gelatin is dissolved. In blender, mix milk, shake mix, vanilla and gelatin mixture for 30 seconds at low speed, adding ice cubes one at a time. Blend at high speed until mixture thickens. Transfer to a bowl and fold in peaches. Spoon into dishes and
sprinkle with coconut. Chill for 1 hour and serve.
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Stuffed Peach Halves
Makes 8 servings

4 medium peaches, peeled, halved and seeded
1 tablespoon lemon juice
2 tablespoons unsweetened flaked coconut, toasted
2 tablespoons raisins
1/2 teaspoon grated lemon rind
1/2 teaspoon ground cinnamon
2 tablespoons vanilla low fat yogurt
2 teaspoon honey
1 teaspoon vanilla extract

Coat peach halves with lemon juice and set aside. Combine remaining ingredients; stir well. Spoon mixture into cavity of each peach half. Chill.
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Peaches and Cream Salad
Makes 8 Servings

2 cups can sliced peaches; drained
1 sm lemon jello
1/2 cup orange juice; hot
2/3 cup cream style cottage cheese
2 cups whipping cream
1/2 cup pecans; chopped
1 cup cracked ice

Line the bottom of a 6-cup mold with peaches. Place lemon jello and hot orange juice in blender and blend on high for 20 seconds. With blades spinning, add cottage cheese.

Slowly add cream and cracked ice. Blend until on the verge of setting; add pecans. Turn off blender the second the last pecan is drawn down into the blades. Pour over peaches.
Chill 20 minutes.
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Peach Cobbler Cake

1 (16 ounce) can of peaches in light syrup
1 box yellow cake mix
1 cube of butter

Pour peaches and syrup in 9 x 13 cake pan. Sprinkle cake mix over peaches. Top with
butter slices. Bake at 350F until golden brown. Serve with Cool Whip or alone.
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Glazed Chicken Breasts
4 Servings

1/3 cup orange juice
1 teaspoon cornstarch
4 skinless boneless chicken, breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon olive oil
1 clove garlic, minced
1/4 cup spreadable fruit,pPeach
2 cups frozen peach slices
1 teaspoon sugar

In small bowl, combine orange juice and cornstarch; blend well. Set aside.

Spray large nonstick skillet with nonstick cooking spray. Heat over med-high heat until hot. Sprinkle both sides of chicken breast halves with salt and pepper; lace in hot skillet. Cook 2 - 3 min on each side or until lightly browned. Remove chicken from skillet; cover to keep warm.

Reduce heat to med. Add oil and garlic to same skillet; heat 15 seconds. DO NOT BURN.
Remove skillet from heat; add cornstarch mixture and spreadable fruit. Return to skillet to
heat; blend well.

Return chicken to skillet; add peaches and sugar. Reduce heat; cover and simmer 14 - 18 min or until chicken is fork-tender and juices run clear. Serve sauce over chicken.
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Peach Ice Cream

1 quart milk plus 1 cup (or more depending on amount of fruit to be used)
1 can sweetened condensed milk
1 small can evaporated milk
1 pint whipping cream
1 cup sugar
3 tablespoons vanilla flavoring
3 cups (or less) mashed peaches (fresh), mixed with 3/4 cups sugar and juice of 1 lemon.

Combine first 6 ingredients and freeze to a mush in an electric or hand-turned freezer. Add peaches mixture and freeze hard. Remove dasher and pack with ice and salt until ready to serve. Keeps well in deep freeze without getting icy.
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Baked Peach Pudding

3 Cups fresh peaches, thinly sliced
2 Cups skim milk
2 Cups bread crumbs
1 Pinch salt
1 Cup dark brown sugar
1/4 Cup Egg Beaters® 99% Egg Substitute
1 egg
1/4 Cup I Can't Believe It's Not Butter (Light)
1/4 Teaspoon ground cinnamon

Preheat oven to 350F.

Scald milk, stir hot milk into bread crumbs. Add butter and mix well. Add salt, brown sugar,
eggs, cinnamon, stir into bread crumb mixture. Fold in peaches.

Butter a casserole dish, pour in pudding mixture and bake 1 hour.
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Peachy Gingered Fruit Salad

2 fresh peaches
3 medium plums
1 whole cantaloupe
1/2 whole honeydew melon
1/2 pound green and red grapes
1/2 cup fresh lime juice
1 teaspoon lime rind, grated
1/4 cup honey
1/2 cup candied ginger root, chopped finely

Prepare all fruit by washing, peeling if desired, removing pits and slicing into bite-size pieces. Melons may be scooped out with a melon baller, if desired. Combine all fruit in a large ceramic bowl. Mix lime juice, rind, honey, and ginger together. Pour over fruit, toss, and marinate for at least six hours. Serve chilled or at room temperature.
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Peach Oatmeal Crisp
Makes 8 Servings

6 Cups peeled sliced fresh peaches, (2-1/2 pounds)
1/2 Cup raisins
1/2 Teaspoon ground cinnamon, divided
1/8 Teaspoon ground nutmeg
vegetable cooking spray
1/2 Cup quick-cooking oats, uncooked
2 Tablespoons all-purpose flour
2 Tablespoons brown sugar
2 Tablespoons chilled stick margarine
cut into small pieces
4-1/2 Cups vanilla ice milk

Combine peaches, raisins, 1/4 teaspoon cinnamon, and nutmeg in a large bowl; stir well.
Spoon into a 2-quart casserole coated with cooking spray; set aside.

Combine oats, remaining 1/4 teaspoon cinnamon, flour, and sugar; stir well. Cut in margarine with a pastry blender until mixture resembles coarse meal; sprinkle evenly over peach mixture.

Bake at 350F for 40 minutes or until lightly browned.
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Hardee's  Walmart 

In newsletter of May 29, Marilyn from Ohio asked about Hershey Sugar Free Chips. They are listed on their computer site - give them a call and I'm sure they can tell you where sold in your area. Good Luck.
Kedi, Parma OH

I just want to comment on the Oreo Crispie Treats recipe.I am sorry I don't remember who
sent in the recipe.I made them for my husband's grand daughter's BD party.They were a big hit with the kids and the adults. Thank you for the share to the person who sent it in.
Dee in Canada

Fay in Fla. asked for a recipe for cake flour. Here is one I found in my files. I don't know where it came from but it does sound like it might work.

Cake Flour


Place 1 cup of flour in a sifter and then remove 2 tablespoons of the flour. Place 2 tablespoons of cornstarch in the sifter with the flour. Sift the flour-cornstarch mixture at least 5 times. Store in an airtight container.
Muriel, Naples,Fla.

The same or similar recipe was sent in by Dee Dee, Donna- Buffalo, MN
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This question is for Robbie, about the Italian white bean salad recipe she submitted in the
Wednesday newsletter. Do you use black olives or green in the salad? Thanks.
Marsha, Los Angeles, CA

Thank you Barb in Fl. for the Swedish meatball recipe. Will try.
Thanks Kathy

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Tried this new main dish salad the other evening. It was good so sending it along. Very
healthy tho it doesn't taste it.

Orange Chicken and Spinach

Mix on a paper plate:

1/2 c. plain canned bread crumbs

1/2 tsp. EACH celery salt, onion powder, garlc powder, garlic pepper, paprika, & dried


Dash EACH dry basil, dry oregano, coarse pepper, & celery seed

2 to 3 boneless skinless chicken breast halves, quarters, or large tenders

2 T. low-sugar orange marmalade for dressing, plus more to coat meat

1 tsp. minced garlic

2 just level T. zesty Italian salad dressing

2 heaping cups baby spinach leaves for each serving (2 or 3 servings)

1 or 2 large oranges cut into medium slices

Slivered almonds

Make a vegetable side dish or muffins if desired. Heat oven to 400º. Spray a foil covered
baking sheet lightly. Spread meat on both sides with marmalade, using about 1/2 to 1 T.
on each; put the 2 T. marmalade in a small bowl. Mix garlic & dressing into reserved

Coat chicken evenly with crumb mix, place on foil & bake 20 to 25 minutes or till juices run

Place spinach on serving plates;

When chicken is done, place on spinach; scatter almonds in a circle, drizzle spinach with
dressing, & add orange slices. Serves 2 or 3, easy to increase.

I was a little more generous than this when spreading on meat, but DH's sugar was still
very low.
Marilyn in FL
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Great Newsletter today Nancy- one of the best.
Myron Drinkwater - Lake Forest, CA

Glad you enjoyed the newsletter.  All our NancyLanders are great about sharing their recipes. 
Nancy Rogers

Good morning Nancy and 'Landers:
I have a recipe for potato pancakes that is sooo good. Try them and let us know what you
Lynn WI/FL

Potato Pancakes

Peel 3/4# baking potatoes (I use the frozen hash browns, thawed)
You need about 2 cups
Combine potatoes and add
1/4 cup grated onion(I like more so add as much as you like)

Put in colander, pressing out as much liquid as possible.

In bowl, add potato mixture, 2 lg. egg (lightly beaten), 1 tsp. salt, 1/8 tsp. pepper, 1
Tbsp. flour and 1/8 tsp. baking powder.

Let stand for 5 minutes. In heavy skillet melt 1/4 cup butter and add 1/2 cup vegetable oil.Drop potato mixture into skillet in 2 Tbsp portions, using wooden spoon to slightly flatten. Fry about 2 minutes or until golden brown. Flip and fry 1 minute more. Drain on paper towel.

If you like potato pancakes I would double. This is enough for my husband and I, about 8
pancakes or so. They are delicious!
Lynn WI/FL
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This is a great alternative to traditional coleslaw. It is a great dish to take to a gathering
or to fix for your family.
Robbie IN

Blue Cheese Coleslaw

1 medium cabbage, shredded
4 green onions, tops sliced
1 c. mayonnaise
1/4 c. horseradish
1/2 c. Bleu cheese crumbled

Mix all ingredients together. Chill.
Robbie IN
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For Doris S. in Indiana, this is a recipe that I use for halibut, cod or any thick fillet with or
without the skin on. I am making it tomorrow with Tilapia even though it is a little

Cod Recipe

1cup shredded cheddar cheese
1/2 cup mayonnaise
1/2 cup sour cream
2 Tblsps. flour
1 tsp. dill weed
dash paprika
zest and juice of 1 lemon
1 Tblsp. minced onion
1/8 tsp. cayenne
5 dashes Tabasco sauce
1 or more pounds fish fillet 3/4 to 1 inch thick with or without skin

Preheat oven to 425 degrees. Lightly butter a medium baking dish.

In a bowl, mix cheddar cheese, mayonnaise, sour cream, flour, lemon juice and zest, minced onion, cayenne pepper and tabasco.

Arrange fish fillets, skin side down, in prepared baking dish. Cover with cheddar cheese mixture, just pile it on top. Sprinkle with paprika.

Bake 10 minutes in preheated oven. Reduce heat to 350 degrees and continue baking 15 minutes or until fish is easily flaked with a fork.
Jody in Spring, Texas
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I need to know how much a 1/4 lb of pulled pork would be equal to, can anyone help?
Thank you.
Trish in Fl

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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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