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September 2, 2013  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  



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Recipes for One and Two  
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September 2, 2013  |  Messages and Recipes


I wanted to see if you would ask your readers if any have used the electric type of pressure cooker. I have the regular type and saw a cook on one of the cooking shows using the electric type and he said he really liked using that type.
Marti in New Mexico


I took this to a potluck recently and it was completely wiped out!

Salami Rice Salad

2 cups cooked & cooled rice (1 cup raw)
1/4 cup chopped green pepper
1/4 cup chopped celery
1/4 cup minced onion
4 small sweet pickles, chopped
1 jar (2 oz.) diced pimiento
2 slices hard salami, chopped (can use Bologna or ham)
4 hard boiled eggs, chopped
1 cup mayonnaise
1 tsp. prepared mustard
Salt & pepper, to taste

Combine all ingredients together well and chill thoroughly for several hours.
Judy (in Alaska)
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These deviled eggs are low in calories, using low fat mayonnaise and fat free yogurt, but they are certainly high in flavor.

Light Deviled Eggs

12 hard boiled eggs, cooled
1/3 cup plain fat free yogurt
3 tbsp. low fat mayonnaise
1 tbsp. Dijon mustard
1 to 2 tsp. hot pepper sauce (Tabasco)
1/8 tsp. salt
1/8 tsp. pepper
Paprika
2 tbsp. chopped green onion (optional)

Cut eggs in half lengthwise, removing yolks to a small bowl. Mash well with fork. Add all ingredients, except paprika and onions and continue to mix in well with fork, until smooth. Fill the egg whites with mixture. Sprinkle paprika on top and onions, if using.

Chill well before serving and store leftovers in refrigerator.
Makes 24 halves and only 37 calories a half!

NOTE: Our daughter made these for a potluck, and they were enjoyed by all. She used 1 tsp. hot pepper sauce, but said next time she'd use 2 tsp., but she likes spicy foods.
Judy (in Alaska)
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The Search Box is Back
The past several days have been spent trying to speed up the loading of this page.  Many have asked for the search box to return to the page. 
Nancy Rogers



 



I want to thank Robbie IN for sending in the recipe for Lemon Pound Cake with White Chocolate Chips for a newsletter in July, that was originally posted by mj, indy. I made that for our 55th wedding anniversary Friday and hubby and I really did enjoy it. I did double the glaze ingredients, and turned out perfectly.
Judy (in Alaska)/p>


Mr. Food


Hi Nancy - I have not had any trouble receiving your newsletters and enjoy the recipes, the chit chat, the news about you and the kitty cats and the Nancylanders. I've always thought you probably received tons of recipes so haven't sent many in. So sorry! The newsletter is so much fun and it seems there is something to be learned with every one. I've always told you that you do a fabulous job and it is very much appreciated.

Sometimes I read the newsletter on Facebook!! LOL

Anyway, here is one of my favorite desserts and have made it for a pie auctions several times and it has always brought in quite a bit for charitable purposes!

Party Millionaire Pie
This has an unusual crust - meringue and Ritz crackers.

3 egg whites
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla
21 Ritz crackers
2/3 cup chopped pecans
1 8 ounce package cream cheese
2 cups powdered sugar
1 cup whipping cream
1 small can crushed pineapple, well drained
1/2 cup chopped pecans
6 maraschino cherries

Beat egg whites until stiff, adding granulated sugar gradually, along with salt and vanilla. Crush crackers and fold into egg white mixture. Add 2/3 cup chopped pecans.

Shape into a 10 inch glass pie plate. Bake at 350 degrees for 30 minutes. Beat cream cheese and powdered sugar until creamy. Whip cream until stiff and fold into cream cheese mixture. Fold in well drained pineapple and remaining chopped pecans. Spread filling on cooled crust.

Cut the maraschino cherries in half and arrange in a pretty design on top. Refrigerate pie until serving time.
Serves 8-10.

Enjoy!
Hope you're having a great Labor Day Weekend and that it's not as hot there as it is in FL! Scarlett in FL
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I have been trying to send in some recipes for sometime but it always comes back as undeliverable. I use the address that you say to send them to but it never works. I finally gave up. I wonder if this is happening to others.
G

Comment
This may be happening more times than I know of.

If the email link in the newsletter does not work, try cutting and pasting to your email address
nancyskitchen@suddenlink.net
and it should work. Just add the link to your address book.
Nancy Rogers

Favecrafts


Here is a bit of delectable decadence that goes into an ice cream cone, but isn’t ice cream. And not only is it so easy, the alternate method is even easier!

Party Cones

Hot fudge topping
vanilla pudding
chocolate pudding
caramel topping
whipped cream
cup-style ice cream cones

You can layer the ingredients any way you want in the cones. Here’s how I do it: fudge,
vanilla pudding, caramel, chocolate pudding, fudge, vanilla pudding, caramel, chocolate
pudding, fudge, whipped cream. (See alternate prep in Notes.)

Notes
Keep the layers fairly thin so you can do lots of them. I used prepared pudding, Hershey’s hot fudge, the tub style of caramel (for both of the former, easiest if new and therefore at room temp), and Cool Whip. ...can also sink say a cherry or strawberry into the whipped cream if you want to prep it a really lazy way? Mix everything together except the whipped topping (and fruit if using) – for this method I used about a teaspoon
each of fudge and caramel for each cup of pudding, but don’t worry too much about
proportions, just keep mixing in till you like the taste. I serve either version in muffin
tins.
Barbara
http://www.vegasdiningflashes.com/    


I adore receiving the newsletter and absorb it first thing. It is my
"go-to" site. I feel that I know the gals who contribute and have enjoyed the recipes and banter that sometime accompanies them. Thank you for all you do. You are amazing.
JoAnn

I have
sent in recipes and they have not been posted. They were good recipes that I found on other sites. Can you explain why they have not been posted.
Susan

I am sorry I have not posted some of your recipes. It is illegal to post copyrighted recipes without permission. (In my case I wait for written permission before posting.) It is necessary to wait until I have asked and gotten written permission from the recipe site to post the recipe. Permission may come back in a couple of hours up, over 8 weeks, or never. Some sites have asked that none of their recipes ever be posted to my site or newsletter. Several sites asking that recipes never be posted are Mr. Food, and Pamper
Chef.

Submitted recipes need to be tried and tested recipes. The difference in this newsletter and others is recipes submitted need to be TNT. There are times when we see a wonderful recipe that we have not tested. After we tested it the recipe was either incomplete or just didn't taste good. On this site recipes submitted need to be our very favorite recipes that are tried and tested with any additional notes that personalize the
recipe for our NancyLand members. Members put a certain trust in the submitting NancyLand member recipe as ones trust and use without risk.
Nancy Rogers

My granddaughter likes to use my kitchen to bake in, and this is one of her favorite desserts to make. It's easy, and it tastes great!

Cherry Cake Casserole

1 white cake cake mix
2 cans (14.5 oz. each) red tart pitted pie cherries and juice
1-1/2 cups sugar
3/4 tsp. almond extract
red food color
2 tbsp. cornstarch
1 tbsp. butter, melted

Prepare cake mix according the package directions and pour into a greased and floured 9x13 inch baking pan. Mix together cherries with the juice, sugar, almond extract, few drops red food coloring, cornstarch and butter and pour over cake batter in pan. Do Not mix! Bake 50 to 55 minutes at 350° until inserted toothpick near the center, comes out with no cake batter on it. Serve warm, or cold with ice cream, or whipped cream.
Judy (in Alaska)
Click Here to Print this Recipe

I wondered what had happened to the newsletter. Ii haven't stopped in because
I didn't get them! You put so much work into them. I hope to see them continue (and especially in my mailbox)
M

Even though I
don't participate too often, I really enjoy receiving your newsletter each and every time. Matter of fact, just today I spoke with another supermarket customer and recommended your column. Thanks for all your hard work.
R

Hi Nancy. Thank you for your wonderful site. I have a question. When I went to your email of Aug. 20th and went to recipes for 1 or 2 and clicked on a recipe nothing happened. Am I doing something wrong? (would not surprise me)
Thank you for your patience.
Pat in MO

Comment
The reason you could not click through to the site is because I failed to link the site to the text on the email. Here is the the clickable link for your convenience.

Recipes for 1 or 2
http://www.nancyskitchen.com/recipes-for-2/index.htm

The Recipes for Two page is one that a lot of time and work has gone into to create it. All sorts of recipes for 1 and 2 are included on the page. My favorite recipe on this page is the Upside Down Cake for Two. It is prepared in two 10 ounce custard cups. It is so good. My favorite fruit to use are fresh sliced peaches. I like to microwave them a little in butter and sprinkle a little brown sugar on it before putting on top of the cake mix.
Nancy Rogers

Does anyone know how to make the
cinna snacks that you get at Sonic. I love them.
Ivey from Kansas



Mr. Food 


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Nancy Rogers
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Lubbock, Texas 79416


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