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September 4, 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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September 4, 2013  |  Messages and Recipes

Re: Roll the Can Ice Cream
You can do the same thing using two freezer zip lock bags and letting the kids roll them around in their hands.

Does anyone have a German recipe for pork hocks and sauerkraut and a whipping cream cake .I just know someone out there didn't misplace Mom's recipe as I did!!
Liz in Murillo

Bill in Alb sent in several recipes that looked so good and sounded like they were really tasty. Instead of waiting for permission to post the recipes I have included a link to the recipes. The muffin and chicken recipe picture looked so yummy I could almost taste it.
Nancy Rogers

Cheesy ‘N Beefy Mini Frittata Muffins
Makes 12 Muffins

Bill, Alb

Damn Fine Chicken
Bill, Alb

Microwave Cobbler in a Mug recipe


2 tablespoons any sugar free jam
1 tablespoon butter, softened
2 tablespoons granular Splenda or equivalent liquid Splenda
1 egg
3 tablespoons almond flour
1/8 teaspoon vanilla
Pinch salt


Spread the jam in the bottom of a 6-ounce custard dish, or mug. In a small bowl, mix the remaining ingredients with a fork until well blended. Spoon the batter over the jam. Microwave on HIGH 1 minute or until the cake is done. Let cool a few minutes and then invert onto a small plate. Sprinkle with a little granular Splenda or other powdered sweetener, if you like. Serve warm.
bill, Alb.

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Peanut Butter Fudge recipe
This recipe makes 20 pieces at 2.5 net carbs each.


1/2 cup unsalted butter (see my comments above)
1/2 cup natural peanut butter
2 ounces regular full fat cream cheese, softened
1 cup granular Splenda
2/3 cup whey protein powder, vanilla flavor, which is 2 scoops


Melt the butter and peanut butter together in the microwave on HIGH for 1-2 minutes; whisk well. Whisk in the cream cheese until well blended and smooth. Whisk in the Splenda then the whey protein powder and blend well. Line a 7 x 5" baking dish with wax paper or nonstick foil. Spread the fudge mixture in the pan and chill or freeze until set. Cut into 20 squares. Store in the refrigerator or freeze.

Note: If you freeze them individually you can that only one at a time to stop binge eating of them.

Always use natural peanut butter for everything you cook. Natural peanut butter should have nothing but peanuts and salt on the ingredient list and should have oil on the top. Natural peanut butter is readily available at most major retailers.
Low Carb diets call for natural butter only.

No margarine's of blends of any kind for many reasons..
bill, Alb.

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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


Can not get anything on your email to open, Nancy. I use AOL.

When a link doesn't open for you put your cursor over the link and right click.  Choose the  option Copy this Link.  Open your browser and click in the space for the link.  Right click on the spaceChoose the option PastePress the Enter key and the site should pull up on your browser.

Others with AOL in our recipe exchange may have other suggestions on getting the online recipes and the link to pull up on the site.
Nancy Rogers

Sign up for the ReadySetEat newsletter today. You’ll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less – plus coupons and local grocery savings. It’s everything you need to solve your weeknight dinner dilemma. Click Here 

Nancy here 's a couple of fresh peach recipes I thought our readers might like. They are both very good.

Peach Pie recipe


1 egg
1/3 c melted butter.
1/3 c Self Rising Flour
1 c sugar
1 tsp vanilla extract
3 to 4 peaches, peeled, and sliced
1- 9 inch unbaked pie crust


Combine the first 5 ingredients. Place the sliced peaches in bottom of pie crust. Pour the mixture over the peaches Bake at 350 degrees for 1 hour or until brown. (I put mine in the middle of the oven)
Enjoy, Louise in AL
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Peaches and Cream Pie recipe


3 c fresh sliced peaches
1 c sugar
1/3 c all purpose flour
1/8 tsp salt
2 eggs
1/2 c sour cream
1/8 tsp cinnamon
1/2 tsp almond extract
1- 9 inch unbaked pie crust

Crumb Topping
1/2 c sugar
1/2 c all purpose flour
1/4 c cold ,cubed butter


Preheat oven to 350.
Place the sliced peaches in bottom of pie crust. In a small bowl combine flour. sugar. cinnamon, and salt.

In another bowl beat the sour cream .eggs and extract. Pour 1/2 of the dry ingredients in the cream mixture. Mix well. Add in the remaining dry ingredients and mix well. Pour the
cream mixture over the peaches.

In another bowl sift the flour and the sugar. Cut in the butter until it looks like small peas. It will come together if you pinch it with your fingers. Sprinkle this over the top of the pie. Put in the center of the oven and cook for 1 hour. Cool before serving.
Enjoy, Louise in AL

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Mr. Food

Nancy,I may not donate recipes too often but love this newsletter. I have several notebooks of recipes I have copied. I am wondering if anyone knows if I can freeze buttermilk if I do not use the whole qt. I get it in???
Mary Ann Upstate N.Y.

Dennis at the Prepared Pantry has powdered buttermilk. You make what you need to use. That way you don't waste any that is leftover. I have used it with great results.

Wisconsin Buttermilk Powder

Nancy's Kitchen has a lot of recipes that use buttermilk. You may want to look at them as well.

Buttermilk Recipes
Nancy Rogers

Crispy Fish Sticks recipe


3( 1 oz.) slice French bread cubed
3 tbsp. mayo
2 tsp. water
1/2 tsp. grated lemon rind
1 tsp. lemon juice
1-1/2 lbs. grouper - 1" strips
vegetable cooking spray


Position knife in food processor. Add bread cubes. Process 30 seconds or until crumbs are fine. Sprinkle bread crumbs on an ungreased baking sheet. Bake 350 degrees for 12 minutes or until browned. Combine mayo and next 3 ingredients in a shallow bowl. Stir well--Dip fish in mayo next and dredge in bread crumbs. Place fish on baking sheet coated with cooking spray. Bake at 425 degrees for 22 to 25 minutes for until crispy.

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Quick French Toast recipe


4 (1oz) bread slices
vegetable cooking spray
1 cup skim milk
3/4 cup fat free egg substitute
1 tbsp. sugar
1/2 tsp. vanilla extract
dash of salt
2 tsp. cinnamon sugar
3 tbsp. maple syrup


Cut each bread slice diagonally into 4 triangles. In medium size skillet coat with cooking spray. Combine milk and 4 ingredients. Pour over bread. Cook and cover over medium heat 11 minutes or until set. Remove from heat. Sprinkle with cinnamon sugar. Cut into 3 wedges and drizzle 1 tbsp. syrup over each wedge.

Cinnamon sugar: combine one part cinnamon to two parts sugar.

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Hi Nancy and All, I would like to ask anyone out there for their best recipe(s) for cheese or meat stuffing for poblanos. One day at a local produce store I was speaking with an Hispanic employee and we were talking about poblanos, the fact that I wanted to learn how to prepare them. He told me to stuff them with a meat filling.

He said to bake the poblano and remove the skin. Cut in half and stuff with meat salad; i.e., chicken (shredded), shrimp (chopped), beef (shredded), etc., salad).

To bake the poblano, I understand you set your oven to highest setting and bake the poblano until it chars; put in brown bag for 5 to 10 minutes for Poblano to steam and allow skin to slip off. Cut in half and remove seeds; stuff with cheese stuffing or favorite meat stuffing.

Would appreciate your recipe or any tips.
Betty in MS

Evening Nancy and All, Here is a sure way to have
pumpkin puree even if there might be a shortage in your grocery store. Make your own using pie (or sugar pumpkin, not the jack-o'-lantern ones that have too much water) pumpkins (and any hard-skinned winter squash) that are plentiful at farmers markets and some supermarkets or produce stores. The trick is to drain the puree to remove excess moisture.

Once made the puree will keep in the freezer for months.

1. Cut the squash in halves (or quarters, depending on the size). Remove the
seeds. Arrange the halves in one layer on a baking sheet with a rim. Sprinkle with 2 tablespoons water; cover tightly with foil.

2. Bake the squash in a 400°F oven until the pulp is soft, or about 1 hour, depending on the size. Scoop the flesh, when cool enough to handle, into a bowl and mash (or use a food processor) until smooth.

3. Line a large colander with several layers of cheesecloth. Add the puree. Place the colander over a large bowl; put both in the refrigerator for at least an hour or two but preferably overnight. The next day, pack the puree into freezer containers. (The puree can be stored for up to 4 days in the refrigerator or months in the freezer.) Or, to make measuring easier, pack the puree into 1 3/4-cup containers - roughly the size of 15-ounce cans of solid pack pumpkin.
Submitted by Betty in MS

Hello all...
For all you onion fans out there. This is a really good recipe that my family loves.
Lisa (East Texas)

Baked Onion Casserole recipe


6 large onions, sliced thin
1/3 c butter

Sauté onions and butter until transparent.

Add 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sugar, 1 teaspoon Worcestershire

Add 1/2 c white wine* and 1/2 c cream of mushroom soup and cook 3 minutes.


Place in sprayed casserole dish and top w/ 1/2 c grated Swiss cheese
Top with 1/2 c bread crumbs mixed with 2 Tablespoons melted butter and 1/2 t paprika
Bake for about 20 minutes at 350 degrees.

*You can sub 1/2 chicken or veggie broth for the white wine if so desired.

Lisa has been a recipe contributing member for many years. She always sends in her best tried and tested recipes to the group. I have tried many of her recipes and have thought all were keepers.
Nancy Rogers

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Mr. Food 

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com