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June 29, 2013
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Handcrafted Wood Carvings, Clocks and Cribbage Boards


Mr. Food 


Mashed Potato Salad
Fiesta Mashed Potato Salad

Potato salad is a must in the summertime. This recipe makes a large salad, enough to serve a group of eight to ten.

2 pounds new red potatoes
1/3 cup chopped green onion
1 1/2 cups frozen peas
1 1/2 cups canned whole kernel corn, drained
1/2 cup red peppers, chopped
1 cup mayonnaise
1 1/2 tablespoons white vinegar
Salt and pepper to taste

Cut the potatoes into large chunks and boil them in salted water until they are tender but not mushy. (It’s not necessary to peel the potatoes.) Drain the potatoes and let them cool. Mash or rice the potatoes.

Mix the mayonnaise and vinegar together. Stir the dressing into the potatoes until you have a creamy mixture. Salt and pepper to taste.
Add the green onions, frozen peas, canned corn, and red peppers. Stir. Refrigerate for several hours or overnight.
Source: Dennis at the Prepared Pantry.  


Easy Salad Dressings

Honey Mustard Salad Dressing

2 tablespoons honey
2 tablespoons hot Chinese mustard
1 tablespoon vegetable oil
3/4 cup rice wine vinegar
salt and pepper to taste.

Place the honey, mustard, oil, and vinegar in a container and shake or whisk. Salt and
pepper to taste.

Creamy Citrus Ginger Salad Dressing

2 tablespoons lemon juice
1 tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon ground ginger
1 teaspoon granulated sugar
1/4 cup orange juice
1/4 cup nonfat plain yogurt
salt and pepper to taste.

Place the lemon juice, oil, garlic, ginger, sugar, orange juice, and yogurt in a container and
shake or whisk. Salt and pepper to taste.

French Vinaigrette Salad Dressing

2 teaspoons minced parsley
2 teaspoons Dijon mustard
1 teaspoon minced garlic
1 teaspoon granulated sugar
1/4 cup rice wine vinegar
1/4 cup olive oil
salt and pepper to taste.

Place the parsley, mustard, garlic, sugar, vinegar, and olive oil in a container and shake or
whisk. Salt and pepper to taste.

Italian Herb Salad Dressing

3 tablespoons olive oil
1 tablespoons dried basil
1 tablespoon ground dried oregano
1 tablespoon dried thyme
3/4 cup balsamic vinegar
salt and pepper to taste.

Place the olive oil, basil, oregano, thyme, and vinegar in a container and shake or whisk.
Salt and pepper to taste.
Source: Dennis at the Prepared Pantry.

For More Easy Recipes check out the 
Deluxe Salad Dressing Recipe Genie with Blender    
Click to Print all these salad dressing recipes


Apple Enchiladas

1 (21 oz) can apple pie filling
6 (8 inch) flour tortillas
1 tsp. ground cinnamon
1/4 tsp. nutmeg
1/2 c. butter
1/2 c. sugar
1/2 c. packed light brown sugar
1/2 c. water

Spoon filling down center of each tortilla. Sprinkle with cinnamon and nutmeg. Roll up and place seam side down in a greased 2 qt. baking dish. Bring butter, sugar, brown sugar and water to a boil. Simmer on low heat, stirring for 3 minutes. Pour over enchiladas. Let stand 30 minutes. Bake at 350 degrees for 20 minutes.
Makes 4 to 6 servings.
Click Here to Print this Recipe 


 Not all recipes have been linked so they can be printed.  There is a storm moving in quickly and there isn't enough time to get them linked tonight. I will try and link them tomorrow.
Nancy Rogers


Creamy Banana Pudding

1 (14 oz.) sweetened condensed milk
1-1/2 cup cold water
1 small pkg. instant vanilla pudding mix
2 cups whipping cream
36 vanilla wafers
3 medium bananas, sliced, dipped in lemon juice

Combine condensed milk and water. Add pudding mix. Beat well. Chill for 5 minutes. Fold in whipped cream. Spoon 1 cup of mixture into 2 1/2 quart glass bowl. Layer 1/3 wafers, 1/3 bananas, and 1/3 pudding. Repeat layering, ending with the pudding layer. Cover, chill, and garnish as desired.
Click Here to Print this Recipe


Banana Milk Shake

1 firm banana
1 c. skim milk
1/4 tsp. vanilla

Combine all ingredients in blender and mix until frothy.
Click Here to Print this Recipe


Beef And Noodles

1-1/2 lbs. stew meat
2 cans of beef broth
1 lg. pkg. Reams egg noodles
season as desired

Cook stew meat on low in crock pot all day. Forty-five minutes before serving, add noodles and continue to cook till done. Serve over mashed potatoes.
Click Here to Print this Recipe


Key Lime Pie

1 sm. tub Cool Whip
1 can sweetened condensed milk
1 sm. can frozen limeade
green food coloring
1 graham cracker crust

Combine Cool Whip, condensed milk, and limeade in a large mixing bowl; mix well with spoon; add 1 drop of green food coloring if desired for color. Pour into the graham cracker crust. Place in refrigerator and let set for 3 hours. Serve.
Click Here to Print this Recipe


Lemon Salad

1 can lemon pie filling
16 oz. can fruit cocktail, drained
8 oz. container Cool Whip
15 oz. can pineapple chunks, drained

Mix together and put into a 9-inch square dish. Chill and serve.
Makes 4 to 6 serivngs
Click Here to Print this Recipes


Raspberry Pie

4 c. raspberries
2/3 - 1 c. sugar
1/4 c. flour
2 T. butter
prepared pie shell

Combine berries, sugar and flour in bowl. Let stand 15 minutes, then pour into 9-inch prepared pie shell. Dot top of pie with butter. Bake in 450° oven for 10 minutes, then reduce heat to 350°; bake 35-40 minutes longer.
Click Here to Print this Recipe


Shrimp Scampi

3 T. butter
1 tsp. lemon & pepper seasoning salt
1/4 tsp. garlic powder
1 lb. of deveined shrimp

Melt 3 T. of butter in large skillet; add 1 tsp. lemon & pepper seasoning salt, 1/4 tsp.
garlic powder. Add 1 lb. of deveined shrimp and sauté until pink.
Makes 4 Servings
Click Here to Print this Recipe


Sloppy Joes

1 Lb. Ground Beef, Browned & Drained
1 Can (10.5 oz) Tomato Soup
1 Tablespoon Yellow Mustard
1/2 Teaspoon Salt

Mix together all ingredients and bring to a boil. Serve on hamburger buns, with pickles and
potato chips.
Click Here to Print this Recipe


Corn Salad

2 cans whole kernel corn, drained
1 med. onion, chopped
1 med. green or red pepper, chopped
8 oz. cheddar cheese, grated
1 c. Miracle Whip
1 pkg. chili-cheese Fritos

Mix all ingredients together, except cheese and Fritos. Refrigerate. Add cheese and Fritos
before serving. Mix well. easy and delicious!


Bread Pudding

1 cup milk
3 eggs
1/2 cup sugar
12 slices cinnamon raisin bread
3 bananas

Whisk first three ingredients together. Cube bread and bananas and stir into milk mixture.
Spray oil coating into a 8 inch square pan. (Or double and use 9 by 13 pan.) Bake at 350°
for 25 minutes


This newsletter will be sent out daily except for Wednesday. Wednesday is my day off.
Nancy Rogers


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Natures Flavors/Seelect Teas - organic, low carb and low calorie flavored syrups.


We use our pie irons a lot over the fire when camping.

Campfire pizzas:
Spray pie iron w/Pam

Place 1 slice of bread on bottom:
then top with whatever toppings you like on your pizza, starting with pizza sauce,
toppings, and mozzarella cheese.
Place another slice of bread on top.
Close pie iron and put it over the campfire. Turn occasionally to brown both sides of
bread.

Cooking time varies due to heat of campfire, but usually takes about 8 to 10 minutes
Grams


Campfire dessert pie:

Spray pie iron w/Pam

Place 1 slice of bread on bottom:
then top with canned pie filling of your choice
Place another slice of bread on top.
Close pie iron and put it over the campfire. Turn occasionally to brown both sides of
bread.

Cooking time varies due to heat of campfire; usually takes about 8 to 10 minutes

Kids love creating their own pizzas & pies for the campfire. Adult supervision required!!

Happy camping & 4th of July
Grams


Dorito Chicken and Cheese Casserole

3 cups cooked chicken, chopped (I used a rotisserie chicken)
1 cup sour cream
1 can cream of chicken soup
1 can of corn, drained
1/4 cup minced onion
2 cups cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 medium sized bag of nacho cheese Doritos, crushed

Preheat oven to 350 degrees.

Lightly spray a 9x13 pan with cooking spray. Spread the bottom of the pan with half of the
Doritos . Reserve one cup of cheese. Mix together remaining ingredients in a large bow. Pour chicken mixture over the Doritos. Top casserole with the remaining cheese and Doritos. Bake 30 minutes or until bubbly.
Bren in North Louisiana


This is for Anita Camarilla (6/28 newsletter), who wanted suggestions for elegant desserts
to serve at an upcoming event.

Have you ever thought about a Chocolate Fountain? People LOVE to dip strawberries,
marshmallows, apples (anything you like that you can put on a stick!) If you put the fountain(s) on round tables people can get all the way around it--I always put mine on something that will take care of all the drips. I think they rent these and you can buy chocolate in bulk - just a thought.
Scarlett in FL


For Lily, also maybe helpful to Anita in Camarillo. A dear friend who's gone but not forgotten made these little desserts for almost any occasion to feed a crowd. Lily, I don't see why you couldn't use oreos for the base instead of vanilla wafers in the full size version.

Tracey Morgal's Mini Cheesecakes

12 vanilla wafers
2 8-oz. pkg. cream cheese, softened
1/2 c. sugar
2 eggs
1 tsp. vanilla
Pie filling of your choice, Tracey usually used cherry

Line muffin tins with foil liners. Put 1 wafer in each. Mix cheese, vanilla, & sugar with mixer on Medium speed; add eggs & mix well. Pour onto wafers, filling 3/4 full. Bake at 325º for 25 minutes. Top with pie fillerg; tops will be slightly caved in in order to apply topping.
Makes 12.

Tracey made these for larger crowds with the smaller size vanilla wafers sometimes available. Use mini muffin pans for these, and bake for a shorter time. Sorry I don't know how long, I suggest doing just one row in the pan & checking often as a trial run. Tracey's Kitchen Motto was "Good Food-No Fluff" !

Here's one from another friend that might be unusual enough to be just what Anita wants,
& her baking time might work for the smaller version of the ones above.

Peggy Juckett's Blueberry Mini Cheesecakes

2 tsp. honey
8 gingersnaps crushed to fine crumbs (about 1/2 cup)
8 oz. package light cream cheese at room temperature
1/4 c. sugar
1 large egg
1 tsp. grated orange zest
1/4 tsp. almond extract
1/4 c. All-Fruit blueberry jam
1 c. blueberries

Heat oven to 375º. Line 24 mini muffin cups with paper liners & spray them with non-stick spray. Microwave the honey on High till warm, about 10 seconds. Add the gingersnap crumbs & mix well. Spoon a scant tsp. into the bottom of each muffin cup.

Mix in High speed cream cheese, sugar, egg, orange zest, & almond extract till fluffy, about 3 minutes. Spoon 1 level tablespoon into each muffin cup.

Bake cakes until puffed & set in the center, about 9 minutes. Cool in the pans on a rack. Microwave the jam on High till it starts to bubble, about 15 seconds; stir in berries till evenly coated, then spoon 5 to 6 berries onto each cheesecake. Chill till ready to serve. Peggy is another long time friend who is a great cook. Hope one or both of these help out.
Marilyn in FL


Thanks so much Nancy & Barbara Las Vegas, what a neat site. I've already copied the great Italian fish recipe with all the veggies with it, can't wait to enjoy it. This was in the 28th letter, for those who haven't visited yet. I'm a country mouse but will enjoy the big city a lot this way, for sure. Also want to thank everybody for the Depression Speghetti, I apparently missed a whole newsletter Nancy, my gosh, got to go find it. Also happy Sylvia is back. Thank you everybody.
Marilyn in FL


Nancy:
I FINALLY checked the Senior Citizens Resources at the end of your newsletter and there are so many helpful things to check. I could be on the computer all day! The free books I've checked quite a few times and even "bought" some for my Kindle. Thank you for all this free information. Not only do you get great recipes but all kinds of helpful information as well.
Lynn WI/FL


Lily requested recipes for mini cherry Oreo cheese cakes in the 6/28 newsletter. Here are two recipes she can try. I have more mini cheese cake recipes. They are always a hit and many people prefer them because of their size. They can have a little dessert without feeling too guilty.
Robbie IN

Mini Oreo Cheesecakes

12 regular size Oreo cookies
2 - 8 oz. packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup semisweet chocolate chips
2 teaspoons shortening
1/2 cup white chocolate chips
2 teaspoons shortening

Split cookies, keeping filling on one cookie. Line muffin pans with foil bake cups. Place filling-covered cookie in bake cups, filling side up. Set aside.

In a medium mixing bowl, beat cream cheese, sugar and vanilla till smooth and fluffy. Beat in eggs just till well mixed. Spoon cream cheese mixture into bake cups.

Crush remaining cookies and sprinkle over cream cheese mixture. Bake, uncovered, in a 325 deg. oven for about 25 minutes or till set. Cool.

In small saucepans, melt chocolate chips with shortening, over low heat, stirring frequently. Do the same with the white chocolate chips. Drizzle a little bit of each over the baked cheesecakes. You can also melt the chocolate in the microwave. You can garnish with a mini Oreo on top, if desired. You can also top the mini cheesecakes with Cool Whip and a maraschino cherry, or a tablespoon of drained cherry pie filling, or any other fruit filling.
Robbie IN

Mini Chocolate Cherry Cheesecakes

4 ounces cream cheese, at room temperature
1 egg, at room temperature
8 tablespoons butter, melted, but at room temperature (1 stick)
1 box (18.25 ounces) chocolate devil's food cake mix

For the Filling:
2 (8-ounce) package cream cheese, at room temperature
3 eggs, at room temperature
1-1/2 cups powdered sugar
2 tsp vanilla extract
1 can (21 ounces) extra-fruit cherry pie filling, drained

Preheat oven to 350. Line mini-muffin pans with papers. Place the cherries in a strainer to
drain.

For the Bottom:
Cream 4 ounces of cream cheese, 1 egg and butter together on low speed until combined,
about 1 minute. Blend in cake mix by hand until combined. It will be very thick, but pliable like a soft dough. Press 1 teaspoon mix into bottom of each mini-muffin paper.

For the Topping:
Place cream cheese, 3 eggs, powdered sugar, and vanilla in a small bowl. Begin mixing on low speed until sugar is incorporated. Increase to medium speed and beat until smooth, at least 3 minutes or longer if need be. Drop about 1/2 Tablespoon of mix into each muffin cup over chocolate base, filling not quite to the top of the paper. Press one drained cherry into the filling in each.

Bake at 350 for 15 minutes. Cool completely before serving. Makes about 6 to 7 dozen
mini cheesecakes.
Robbie IN


I have been making this recipe for over 30 years. It is always devoured quickly, especially when I use the cream cheese frosting. I am sure you could make it in a 9 X 13 pan, although I have never done that. I like the shape of a bundt cake.
Robbie IN

Chocolate Chip Cake

1 pkg. yellow cake mix
1 sm. pkg. instant vanilla pudding mix
1/2 c. vegetable oil
1/2 c. milk
4 eggs
1 (8 oz.) carton sour cream
1 (6 oz.) pkg. chocolate chips
4 ounces Baker's German's Sweet Chocolate Grated

Mix cake and pudding mixes. Add oil, milk and eggs and mix well. Add sour cream and blend with beater or by hand. Stir in chocolate chips and grated chocolate.

Bake in a greased and floured bundt or tube pan 50- 55 minutes at 350 degrees. Can frost with cream cheese frosting or your favorite icing. Can also just dust with powdered sugar. I like to reserve some of the grated chocolate and sprinkle it on the top and sides of the frosted cake.
Robbie IN


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


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