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June 15, 2013
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nancy-rogers at Nancy's Kitchen
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Handcrafted Wood Carvings, Clocks and Cribbage Boards

Mr. Food 

Peanut Butter Fudge
3 pounds

No Stick cooking spray
3 cups sugar
1/2 cup butter
2/3 cup evaporated milk
1-2/3 cups smooth peanut butter
1 (7 oz.) jar marshmallow creme
1 teaspoon vanilla extract

Line 13 x 9-inch pan with aluminum foil; spray with no-stick cooking spray.

Combine sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil. Reduce heat and simmer 5 minutes, stirring constantly. Remove from heat.

Add peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended. Spread in prepared pan. Cool. Cut into candy-sized pieces.
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Microwave Peanut Butter Brittle

1 cup raw peanuts
1 cup sugar
1/2 cup white corn syrup
1/8 teaspoon salt
1 teaspoon butter
1 teaspoon vanilla
1 teaspoon baking soda

Stir together peanuts, sugar, syrup, salt. Cook 4 minutes on high. Stirring well, cook another 4 minutes. Add butter and vanilla to peanut mixture stirring to blend. Return and cook 2 minutes. (Peanuts will be slightly browned and syrup hot). Add baking soda and gently stir till foamy. Pour onto aluminum foil. Let cool, break into pieces and store air tight container.
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Peanut Butter and Banana Sandwich
4 sandwiches

6-8 tablespoons smooth or crunchy peanut butter
8 slices of whole grain bread
2 large ripe bananas, sliced lengthwise into a total of 16 pieces
2 tablespoons of honey
Cooking spray

Spread about 1 tablespoon of the peanut butter on each of the bread slices. Place the banana pieces on top of the peanut butter on 4 of the slices, and drizzle with honey. Press the remaining slices of bread on top to make 4 sandwiches.

Place a large, non-stick skillet over medium-high heat. Coat the bread with the cooking spray just before browning each side. Saute (or grill) sandwiches, in batches, approximately 2 minutes per side, until golden brown. Slice the sandwich diagonally, and serve warm.
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Peanut Butter Cookies

3/4 cup creamy peanut butter
1/2 cup Crisco
1-1/4 cups brown sugar
3 tablespoons Milk
1 teaspoon Vanilla
1 egg
1-3/4 cups flour
3/4 teaspoon Salt
3/4 teaspoon baking soda

Heat oven to 375F. Combine peanut butter, Crisco, sugar, milk, and vanilla. Beat at medium speed until blended. Add egg and beat again. Combine dry ingredients. Mix in at low speed. Drop by teaspoonful onto ungreased baking sheet. Bake 7-8 minutes or until brown.

Flatten slightly in a criss-cross pattern with a floured fork. Top with sprinkles or Chipits semi-sweet chocolate chips.
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Tiger Butter Candy

1 pound white chocolate
1/2 Cup chunky peanut butter
2/3 cup semisweet chocolate chip

Break chocolate into 1" pieces and place in 2 quart glass measure. Stirring midway through cooking, microwave on medium (50%) 5 minutes or until melted. Add peanut butter; microwave on high 1 minute or until mixture is creamy when stirred. Line a 2 quart rectangular pan with wax or parchment paper. Spread mixture evenly in pan. Place chocolate morsels in 1 cup glass measure. Microwave on medium 2 minutes or until melted when mixture is stirred. Drizzle chocolate on top of mixture to make stripes. If desired, use a knife to swirl chocolate through peanut butter mixture. Let stand until firm. Cut into squares.
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Corn Flake Cookies
Makes about 40 cookies.

1/4 cup sugar
1/2 cup peanut butter, creamy
1/2 cup corn syrup, light
2 cups corn flakes
1 cup coconut, shredded

In a large heavy saucepan, over low heat,combine the sugar, peanut butter, and corn syrup. Bring just to a boil, stirring constantly until the sugar dissolves. Add the cornflakes and coconut. Turn the heat to low. Drop tablespoonfuls of the mixture onto wax paper and let cool.
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Frozen Chocolate Peanut Butter Bars

2 1.3 ounce packages sugar free chocolate pudding
3 1/3 cups skim milk
1/4 cup peanut butter
27 graham cracker squares

Mix pudding according to package directions, except use 3 1/2 cups of milk. Beat in peanut butter. Line a 9 x 13 inch pan with half the graham cracker squares. Three squares will have to be cut in half to line the pan. Spread pudding mixture over graham crackers. Top with remaining crackers. Freeze for four hours. Cut into squares and remove from pan. Store in a plastic bag in the freezer.
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Banana Dog
Serves 6

6 Bananas
6 Hot dog buns
2 tablespoons of peanut butter, crunchy or smooth per dog

First set out the hot dog buns. Open the buns and place the bananas. You may want to cut the bananas in order for them to fit inside the buns. Next, spread the peanut butter on top of the banana. Cover with your favorite topping.

Try sprinkling raisins or chocolate chips or maybe drizzle on some chocolate sauce or honey.
Makes 6 Servings
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Chocolate Peanut Butter Milk Shake

1 cup creamy peanut butter
1/4 cup chocolate syrup
1/4 cup milk
12 cubes ice

In a blender, combine peanut butter, chocolate syrup, milk and ice cubes. Blend until smooth. Pour into glasses and serve.
Serves 4.
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Peanut Butter Rice Crispy Bars
Makes 24 bars

1/4 cup creamy peanut butter
6 cups crisp rice cereal
10 ounces marshmallows
3 tablespoons butter

First melt butter and marshmallows in large saucepan over low heat. Stir frequently until melted completely. Remove from heat and stir in peanut butter until dissolved. Stir in rice cereal until the cereal is completely coated with the marshmallow mixture. Next, spread mixture into a 13 x 9 x 2-inch pan lightly coated with non-stick cooking spray. Press mixture into pan until firmly packed. Cool completely.
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Spinach and Peanut Salad
Makes 6 Servings

1/4 cup peanut oil
1-1/2 tablespoons red wine vinegar
3/4 teaspoon lite (reduced sodium) soy sauce
1 tablespoon honey mustard
1/4 teaspoon dill weed
1-1/2 quarts crisp washed spinach leaves, torn up if large
1-1/2 apples, quartered, cored and diced
1/2 cup dry roasted unsalted peanuts
2 tablespoons coarsely grated parmesan cheese

To make the salad dressing combine oil, vinegar, soy sauce, honey mustard, and dill weed in a jar. Shake well. Arrange spinach on plates. Top with apple, peanuts, and cheese. Shake dressing and drizzle over salads.
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Peanut Butter Cookies
Makes 30 cookies

1-1/4 cups packed light brown sugar
1 cup all-natural peanut butter (creamy or chunky)
2 large eggs
1 cup low-fat peanut flour
¼ cup chopped roasted peanuts
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1/8 teaspoon salt

Preheat the oven to 350.

In a medium bowl, beat together brown sugar and peanut butter with a wooden spoon. Beat in 1 egg at a time, mixing well after each addition. Mix in peanut flour, peanuts, baking soda, vanilla and salt.

Roll dough into 1-1/2 inch balls. Place balls two inches apart on a cookie or baking sheet lined with parchment paper or foil. Use a fork to make criss-cross marks on tops of cookies and to flatten to about ½-inch thickness. Bake 10 minutes or until cookies are just set. Transfer cookies (still on parchment or foil) to a wire rack; cool completely. (Cookies will firm up upon baking.)

Notes: If desired, stir ½ cup semisweet or bittersweet chocolate chips, and/or golden raisins or dried cranberries into the dough.
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Butterfinger Cream Pie

1 (9 inch) prepared chocolate cookie crust
1 (8 ounce) package cream cheese, at room temperature
1/2 cup creamy peanut butter
1 1/2 cups powdered sugar
1 2.1 ounce Butterfinger® Candy Bar, chopped
2 cups whipping cream, whipped
1/4 cup chocolate syrup

Beat cream cheese and peanut butter in large mixer bowl until smooth. Beat in powdered sugar. Stir in chopped Butterfinger. Fold in whipped cream. Spread into cookie crust. Refrigerate for 3 to 4 hours. Drizzle with chocolate syrup before serving.
Serves 8.
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This newsletter will be sent out daily except for Wednesday. Wednesday is my day off.
Nancy Rogers


A while back a NancyLander asked for a pickled sweet pepper recipe. I couldn't find it at the time and came across it today.

Pickled Sweet Peppers

2-1/2 lb. peppers
2 cups sugar
2 cups cider vinegar
2 cups water
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
2 cloves garlic, crushed
1 tsp. salt

Wash and remove seeds. Cut in strips. Cook 3 minutes in boiling water. Drain. Add to all ingredients boiling. Simmer 5 minutes. Pack peppers in jar, cover with pickling mixture. Seal and process in boiling water bath--pints for 10 minutes, quarts for 15 minutes.
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Potatoes Au Gratin

8 medium potatoes
1 onion
2 cups grated cheese
3 cups medium white sauce
1/2 c. bread crumbs, if desired

Pare potatoes, slice onion, place layer of potatoes and onion in pan. Cover with cheese and sauce. Place second layer in pan. Cover with remaining cheese and sauce, bread crumbs. Bake at 375 degrees for about 1-1/2 hours.

White Sauce
4 tbsp. butter
4 tbsp. flour
Dash of salt
Dash of pepper
2 c. milk

Melt butter, add flour and spices. Add cold milk, stirring continually. Cook until boiling. Remove from heat. Cool.
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Nana's Pineapple Upside Down Cake
Serves 8

1-1/4 c. sifted flour
1-3/4 tsp. baking powder
3/4 tsp. salt
3/4 c. sugar
1/3 c. shortening
1 egg
1/2 c. milk
1 tsp. vanilla

Sift together first 4 ingredients and add last 4 ingredients to sifted mixture. Beat 3 minutes at low to medium speed. Cover greased 9-inch round cake pan with 1/4 cup firmly packed brown sugar and 2 tablespoons melted butter. Arrange small can of crushed pineapple and maraschino cherries in sugar. Pour batter over fruit and bake at 350 degrees for 35-40 minutes.
Linda NM
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In the 6/14 newsletter Jane LA requested recipes for her mulberries. This is a great pie recipe. She could also use her favorite berry muffin recipe and substitute the mulberries for blue or blackberries. They are also good on pancakes, added to a fruit salad or to cooked oatmeal.
Robbie IN

Mulberry Pie

Pastry for 2 crust pie
4 c. fresh mulberries, washed and well drained
2 tbsp. water

1 c. sugar
3 tbsp. cornstarch
1 tbsp. lemon juice
1/4 to 1/2 tsp. cinnamon
1 1/2 tbsp. butter

Preheat oven to 425°F.

Line a 9-inch pie plate with pastry. Combine sugar, cornstarch, lemon juice and cinnamon.

Mix lightly through mulberries and water. Pour berries into pastry lined pie plate. Dot with butter. Cover with top crust which has had slits cut in to release steam.

Bake until crust is nicely browned and juice begins to bubble through slits in crust (about 35 to 45 minutes).

Serve slightly warm, not hot.
Serves 8.
Robbie IN
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Dear Nancy,
I hope you and your roommates are all in good health.

In the recipe for Cherry Rice Pudding which was posted in the 6/14 newsletter, it lists 1/2 c. dried cherries that have been rehydrated in 1/4 c. warm bran. Cold you please clarify what you mean by bran?

Thanks in advance, Artemis in NYC

The kitties are doing great. Little One has forgiven me for going to Arizona. Now he follows me everywhere around the house.

About the recipe. I will have to get back to you on that one. It is definately a mistake. I need to find the original recipe let you know what it really means.
Nancy Rogers

Mexican Style Eggs in a Nest

2 cups shredded refrigerated OR defrosted frozen hash brown potatoes
1 cup shredded Cheddar cheese (4 oz.)
1/2 tsp. Mexican OR taco seasoning
4 eggs
Salt and pepper

Heat oven to 375°F. COMBINE potatoes and cheese in medium bowl. SPRINKLE with seasoning; toss to mix.

Divide mixture evenly among four greased 1-cup ramekins or custard cups; press against bottoms and halfway up sides. Place on baking sheet.

BAKE in 375°F oven 10 minutes. Break and slip an egg into each potato nest. Bake until whites are completely set and yolks begin to thicken but are not hard, 10 to 15 minutes longer. SPRINKLE with salt and pepper.
Source: http://www.incredibleegg.org/
Bill, Alb.
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Nana's Pea Salad

2 pkgs. Birds Eye frozen green peas
Place in strainer and let defrost completely.

Add: 3/4 c. chopped walnuts 4 oz. bacon, rumbled
1/4 c. French dressing 1/2 tsp. sugar
3/4 c. chopped celery

Mix all and refrigerate several hours or overnight.
Linda NM
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Broccoli Salad

1 large head broccoli
4 teaspoons soy sauce
1 tablespoon salad oil
1-1/2 teaspoons sesame oil
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons toasted sesame seeds

Cut and cook broccoli until crisp-tender, about 5-8 minutes. Cool. Mix remaining ingredients and pour over broccoli before serving. May refrigerate.
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Veggie Salad

2 cups chopped celery
1 head cauliflower (broken up into bite sized pieces)
1 (10 oz.) box frozen peas
1 cup chopped onion
2 cups thinly sliced carrots

1 cup sour cream
2 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 cup mayonnaise
1 tablespoon sugar
1 teaspoon celery
1 teaspoon dried dill

Mix, pour over vegetables and stir. Refrigerate overnight.
Makes 8 servings
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Bean Salad

1 can French Style green beans, drained
1 can Lima beans, drained
1 can English peas, drained
1 sweet pepper, chopped 1 c. purple onion, chopped
1 cup celery, chopped
4 ounces pimento, drained

Mix. Boil and pour over mixture

1 cup vinegar
1 cup sugar
1/4 cup Wesson oil

Store in refrigerator. Chill before eating.
Karen TX
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Corn Salad

1 package frozen sweet corn
1/2 red bell pepper, chopped

Several green onions, sliced

1/2 cup tarragon vinegar
1/3 cup sugar
1 tablespoon salad oil
1 teaspoon salt
Pepper or paprika

Pour dressing over, mix well and refrigerate several hours. Drain before serving. If desired, surround with avocado and tomato wedges.
Karen TX
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Broccoli and Grape Salad

2 to 4 cup broccoli heads
1 pound bacon, crisp and crumbled (may use 1/4 c. bacon bits)
6 green onions
2 cup celery, chopped
3 cups red grapes (I usually halve the grapes)
1 cup raisins
1 cup slivered almonds

1/4 cup milk
1 cup Miracle Whip
1 tablespoon vinegar
1/4 cup sugar

Prepare ingredients and add dressing. Make at least 12 hours ahead. Keeps well in refrigerator.
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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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