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Aug 02, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

Everyday Recipes from Our Recipe Family.


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A lot of our members have asked what software I use for organizing my person recipes. I called Anthony Watson at Mountain Software and asked him for a link where our NancyLanders download the trial version of this program.
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a free 2 week trial of this software, Click Here

Crêpes with Warm Cognac Peaches and Almonds
Sunset JULY 2010
Serves 6

Crêpe batter
3 large eggs
2/3 cup flour
1 cup milk
About 3 tbsp. melted butter
Cheese filling
1 cup whole-milk ricotta cheese
2 tablespoons sugar
1 teaspoon finely shredded lemon zest
1/8 teaspoon kosher salt

1 tablespoon butter
Peach topping
2 tablespoons butter
3 large peaches, sliced
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 teaspoon cinnamon
2 tablespoons lemon juice
3 tablespoons cognac
1/4 cup toasted sliced almonds

Make batter: Whirl together eggs, flour, and milk in a blender until smooth.

Heat a small nonstick frying pan over medium heat and brush with butter. Pour in 2 tbsp. batter, swirling to spread evenly. Cook until golden underneath, 1 minute; flip over and cook 30 seconds. Make remaining crêpes, brushing pan with butter and stacking finished crêpes.

Make filling: Stir together ricotta, sugar, zest, and salt in a medium bowl. Spoon 1 tbsp. filling into center of a crêpe. Fold crêpe in half, pressing gently to spread filling evenly, then fold in half again to form a triangle. Continue with remaining crêpes.

Melt 1 tbsp. butter in a large nonstick frying pan over medium heat. In batches, carefully add filled crêpes; cook until golden brown, turning once, 5 minutes total. Transfer to a platter and keep warm.

Make topping: Melt butter in pan over high heat. Add peaches, sugars, cinnamon, and juice; cook, stirring occasionally, until sugars melt, 4 to 6 minutes. Remove from heat; carefully stir in cognac. Pour peaches over crêpes and sprinkle with almonds.

Make ahead: Make and fill crêpes through step 3, cover, and chill overnight.
Anna in Sweden
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This is a tasty side-dish with a Mediterranean flavor for any meal, especially a hamburger or other kind of meat.

Rice Stuffed Tomatoes Recipe

8 lge. tomatoes
1 c. chopped onion
2 T. chopped parsley
1 tsp. mint
1/2 t. oregano
1/2 c. oil
1-1/2 c. long grain rice
3 tsp. tomato paste
salt and pepper

Cut off the tops of those tomatoes and scoop out the pulp. Reserve pulp. Fry onions, mint, parsley in oil until onions are lightly browned. Mash the tomato pulp and add with tomato paste to mixture. Add oregano. Add 1/2 c. water and bring to a boil. Cook 10 min. Add rice and cook 10 min. more. Add salt and pepper to taste. Fill tomatoes with mixture, place in baking pan and bake in 350 degrees oven until tomatoes are done, about 1 hour.
Artemis in NYC
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Nancy Rogers 

White Chocolate Lemon Bread Recipe

1 box lemon cake mix
2 small boxes white chocolate pudding mix instant
4 eggs
1/8 cup fresh squeezed lemon juice
1/4 cup oil
1 cup sour cream
zest of one lemon

Mix cake mix, pudding mix, oil and eggs in a bowl with a beater until well combined. Add sour cream, lemon juice and lemon zest. Mix by hand. Pour into greased loaf pans. Bake at 350 for 40-45 minutes (For smaller loaf pans, bake for about 15 minutes). Let cool.

Poke holes in the top of the bread and drizzle with glaze (To make, mix 1 1/2 cup powdered sugar, juice and zest of one lemon - add more lemon juice if glaze is too thick). ENJOY!
Judy in Montana
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Glazed Lemon Zucchini Bread Recipe

2 cups cake flour
1/2 tsp. salt
2 tsp. baking powder
2 eggs
1/2 cup canola oil
1 1/3 cups sugar
2 TB lemon juice
1/2 cup buttermilk
zest of 1 lemon
1 cup grated zucchini
Glaze ingredients:
1 cup powdered sugar
2 TB lemon juice
1 TB milk

Mix flour, salt and baking powder in a medium bowl and set aside. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together. Fold in zucchini until it is mixed well.

Add dry mixture to the wet mixture and blend all together until well combined. Pour batter into greased 9x5 loaf pan.
Bake at 350 for 40-45 minutes.

While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

from: /
You cannot eat just one slice- sooo good!

Judy in Montana
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How do you get lime deposits off a shower door.  I have tried everything and the spots are still there.  Can one of you help me with this problem.

Nancy, this is for the lady who wanted to make a large quantity of good spaghetti sauce. The #10 Cans mentioned in this recipe are available at Costco and are much cheaper that buying the smaller cans. This sauce freezes wonderfully. I like to keep some in my freezer for unexpected company. Simply defrost in microwave and then reheat in pan to complete. If you need to "stretch it" just add more tomato paste and water and adjust seasonings.
Marion in Atlanta

Spaghetti Sauce Recipe

5 lbs. Ground Beef 90%
3 lbs. Sweet Italian Sausage, skin removed
Olive oil
2 large Onions, chopped
2 #10 cans Italian tomatoes (chopped)
1/3 Cup. Italian Seasoning
1 tsp. Basil
3-4 Tbs. chopped garlic
1 Tbs. Sugar
several drops hot sauce
salt and pepper to taste
8 ozs. sliced pepperoni, quartered
1 #10 can Tomato paste
½-1 # 10 can water
Salt and pepper

#10 can is 6 pounds 6 ounces or 13 cups.

In a 20 qt. stock pot, brown ground beef in olive oil, add chopped onion. Drain excess oil. In a separate pan brown sausage, drain well and add to hamburger. Add tomatoes and seasonings and let simmer about 20 mins.

In meantime, chop pepperoni in quarters and put half the pepperoni on paper towels and microwave about 1 –2 minutes to get rid of excess grease. Add to sauce. Add spices, tomato paste and water.
Simmer about an hour or more.
Marion in Atlanta
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Toasty Oats Snack Recipe

6 cups oats
2 cups broken walnuts
2 cups golden raisins
1/2 cup chopped dates

Heat oven to 250 degrees. Spread oats and walnuts in ungreased roasting pan. Bake, uncovered, for 1 hour, shaking pan occasionally. Cool. Mix with raisins and dates. Spoon individual servings into small bags.

This quick energy pick me up travels light on the trail, tastes great at home too, on cooked dried fruit or as a crunchy topping for ice cream or pudding.
Makes 24 (1/3 cup) servings.
Anna in Sweden
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Chicken and Sour Cream Bake Recipe

So VERY rich and good

6 chicken breasts halves cut into 2 pieces each. If really large cut into 3 pieces
1-4 oz jar chipped beef, rinsed in boiling water and drained (get out a lot of salt)
12 slices lean bacon
2 cups sour cream
1 can cream of asparagus or cream of mushroom soup (one time I used cream of chicken soup)

Wrap each breast piece in a slice of chipped beef the wrap with a bacon slice. Mix sour cream and soup Place chicken in greased casserole dish pour soup mixture over chicken. Sprinkle with paprika Bake at 325 degrees for 2 hours
serves 6-8
Judy in Montana
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Eggplant Casserole Recipe

preheat oven 350 degrees
1/2 can golden mushroom soup
1/2 cup mayo
1 egg beaten
1 TBSP grated onion
1 cup shredded cheese
1 medium eggplant , peeled diced and cooked in boiling water for 15 minutes
1 TBSP butter
3/4 cup crushed Ritz Crackers (about 15 crackers)

Mix soup, mayo, egg, onion and cheese with eggplant. Put in greased 1 1/2 qt. casserole cover with cracker crumbs dot with butter. Bake 30 minutes at 350 degrees.
Serves 5

I use my counter top oven this time of year as it does not heat up the house.
Judy in Montana
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For the past several days I have been searching for the recipe to make orange ice cream.  It had orange soda and sweetened condensed milk.  Don't know how much of each to put it in the recipe.  Can someone help me?

Apple Meat Loaf Recipe
preheat oven 350 degrees

1 large onion fine chopped
2 1/2 lbs. ground beef
1 1/2 cups fresh bread crumbs
2 cups fine chopped apples, peeled and cored
3 eggs beaten
1 TBSP parsley
1/2 tsp black pepper
2 tsp salt
1/4 tsp allspice
1/4 cup catsup
1 TBSP yellow prepared mustard

Sauté onion in butter til soft. Then combine all ingredients, mixing thoroughly. Form into loaf and place into a large loaf greased loaf pan. Bake 350* for 1 hour. Remove from oven and let sit for 15 minutes before serving.
serves 8
Judy in Montana 
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Summer Recipes
Marinade Recipes  
Grilling Recipes
Ground Beef Recipes (including hamburgers)
Pork Recipes
Salad Recipes
Easy Cabbage Recipes
Yellow Squash and Zucchini

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Beer Marinated Flank Steak with Avocado Cilantro Cream Sauce
from: the beeroness

2 lbs flank steak
1/2 tsp salt
1/2 tsp black pepper
2 tbs lemon juice
1 cup pale ale
1 garlic clove, minced
2 tbs brown sugar
1 tsp cummin
1/2 tsp chili powder
2 tbs low sodium soy sauce
2 tbs Worcestershire sauce
For the Avocado Cilantro Sauce
1 avocado, peel and seed removed
1/4 cup cilantro
2 cloves garlic
2 tbs oil
2 tbs pale ale
1/4 tsp salt

Salt and pepper the steak on all sides, place in a resealable plastic bag. Whisk together the lemon juice, garlic, beer, cummin, chili powder, brown sugar, soy and Worcestershire sauce, pour over the steak, seal the bag well.
Refrigerate for 4-6 hours. Remove from marinade and pat dry.
Grill on a preheated grill until medium rare, about 6-8 minutes per side. Remove from grill, allow to rest for 5 minutes before slicing.
To make the sauce add the remaining ingredients to a blender or food processor, process on high until smooth. Serve steak topped with avocado sauce.
This is soooo good
Judy in Montana
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Quick Lime Cilantro Chicken Recipe

Boneless Chicken, 3 breasts
Limes, 3 or 4
Garlic, 4 to 6 cloves
Olive Oil
Cayenne or Chili Powder
Cilantro, 1/4 cup, snipped ( or parsley)
Avocado, optional

Mince the garlic, snip the cilantro and zest a lime. Juice the lime carcass along with two more limes. Cut a lime into wedges and slice and avocado for the table.

Cut the chicken into chunks. You can skip this and cook them whole but chunks cook faster.

Pour a little olive oil into a large skillet or saute pan, just enough to not quite cover the bottom. Heat it over medium high heat until it’s very hot, almost smoking. Add the chicken and let it cook undisturbed.

Once the chicken is browned nicely on the bottom and will easily let go of the pan, sprinkle it generously with cumin and chili powder or pepper. Let it cook another minute or two, until the white line has moved about halfway through the pieces.

Turn the chicken and let it cook another couple of minutes, long enough to brown. Reduce the heat to medium low and sprinkle in the garlic and lime zest. Stir it little and let it cook another couple of minutes but be careful not to let the garlic burn.

Once the chicken is cooked through add the lime juice and stir up all the browned goodness from the pan.
Remove the chicken to a bowl or plate
From: inspired dreamer recipe
Judy in Montana
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Today for lunch we went to Longhorn restaurant for lunch. We had French Onion Soup and boy was it ever delicious! I looked online for recipes, they sounded ok but I wondered if someone on Nancy's site has a great recipe for it.
Thanks for your help.
Ann in middle GA

Easy Sausage and Beans Recipe

1 lb. bulk Italian sausage, casings removed
1 onion, thinly sliced
2 garlic cloves, minced
1 (14 oz.) can stewed tomatoes
1 T. light or dark brown sugar
1/2 t. dried rosemary
1/2 t. oregano
1/2 t. dried thyme
1/2 t. dried mint
1 (15) oz. can cannellini beans, drained - white kidney beans
1 (15 oz.) can garbanzo beans, drained – chick peas

In a soup pot, sauté sausage over medium-high heat about 1 minute. Add onions and garlic, and cook for 6 – 8 minutes until no pink remains in sausage, stirring to crumble sausage. Add remaining ingredients, and cook for 20 minutes, stirring occasionally.
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Zucchini Pancakes Recipe

5 med. zucchini, grated (about 3 c.)
3 eggs
1 tsp. salt
1 c. feta cheese, grated (can also use Parmesan or Romano grated cheese)
1/2 tsp. minced fresh mint leaves
3/4 tsp. dried mint
1 tsp. dried oregano
3 TBS. flour
Butter (I use 1 T. oil in with the butter, so it won’t burn.)

Mix zucchini with salt and let stand 1 hour. Squeeze out moisture. Beat eggs, add zucchini, cheese, mint, oregano, flour, and pepper to taste. Fry batter in butter over medium flame one tablespoon at a time.

Brown on both sides.
Makes about 18 pancakes.
Artemis in NYC
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Cream Cheese Filled Banana Bread Recipe

1 cup sugar
1/2 cup butter, softened
2 eggs
3 mashed ripe bananas
1 tsp. salt
1 tsp. baking soda
4 TB sour cream
2 cups flour
1 TB Sugar
1/2 tsp. cinnamon
Cream Cheese Mixture :
8-10 ounce cream cheese, softened
1/3 cup sugar
1 egg
1 TB flour

Mix sugar, butter & eggs. Dissolve baking soda in sour cream, add bananas, salt and 2 cups flour. Mix all together.

Divide 1/2 of this mixture into 2 floured loaf pans. Combine cream cheese ingredients and spread over mixture in pans. Spread remaining banana batter on top.

Sprinkle top with 1 TB sugar mixed w. 1/2 teaspoon cinnamon before baking.
Bake at 350 for 50 min. Cool and serve.
it takes banana bread to the next level of great taste !!!
Judy in Montana
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Peach Coconut Banana Bread Recipe

1 cup sugar
2 tablespoons butter, melted
1 egg
3/4 cup milk
3 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 cup mashed bananas
1 cup peaches, diced small
1/2 cup shredded coconut

Preheat oven to 350. Prepare a loaf pan or 4 mini loaf tins by spraying with cooking spray. In a large bowl or the bowl of a stand mixer, mix together sugar, butter, and egg, then stir in milk.

Add flour, baking powder, and salt, and stir until just combined.
Gently fold in bananas, peaches, and coconut, sprinkling a teaspoon or two of the coconut on top of the loaf/loaves.

Bake 50-60 minutes for a full loaf, or 30-35 minutes for mini loaves. Loaves are done when slightly golden on top and when a toothpick inserted comes out clean.
Her breads are sooooo yummy
Judy in Montana
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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Nancy Rogers 

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