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January 9, 2014  | Everyday Recipes
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Everyday Recipes from Our Recipe Family.
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Judy's Lemon Recipe
Here are two of our favorite lemon desserts for Mary J who was asking for some. We also love anything "lemony", so I have a lot of recipes in my collection for anything lemon.

This recipe was given to me when I was just a newlywed from
a dear aunt, and it fast became a favorite, and still is to this day, whenever I make it.

Lemon Wine Cake

1 pkg. lemon cake mix (I use Duncan Hines)
1 pkg. (4 serving size) lemon instant pudding
1/2 cup cooking oil
4 eggs
1/2 cup fresh-squeezed orange juice
1/2 cup sherry wine

Beat all ingredients together with electric mixer for 2 minutes. Bake in a greased and floured 10 inch tube pan at 350 for 50 minutes, until tests done with toothpick. Cool 25 minutes before removing from pan. No need to frost this cake, as is so wonderful just the way it is, but could sprinkle top with powdered sugar before serving, if desired.
Judy (in Alaska)

This is such a light heavenly dessert. I'm sure you could use frozen whipped topping in place of the real whipped cream, but I like the actual whipping cream.

Lemon Angel Squares

1 angel food cake mix
1 pkg. (6 oz.) lemon flavored Jello
2 cup whipping cream
1/2 cup flaked coconut
2 cups boiling water
1 can (6 oz.) frozen lemonade, thawed

Bake cake as directed on package and cool completely. Dissolve Jello in boiling water. Add enough cold water to lemonade concentrate to make 2 cups. Stir into Jello; refrigerate until it starts to set. Beat until foamy. Beat whipping cream until stiff (I add 4 tbsp. powdered sugar and 1 tsp. vanilla after it starts to thicken). Fold into Jell0 mixture.

Tear cake into 1 inch pieces. Fold pieces into Jello mixture. Put in a 9x13 inch dish. Sprinkle with coconut. Refrigerate until firm and cut into squares.
Judy (in Alaska)
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Lemon Pepper Butter Recipe

1/2 cup butter
1 tsp. pepper
1 tsp. grated lemon rind
1 tsp. fresh lemon juice

Serve on steak, fish, chicken or shrimp.
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Lemon Meringue Popcorn Recipe

1 tablespoon lemon peel, freshly grated
1 tablespoon fresh lemon juice
3 tablespoons granulated sugar
1/4 teaspoon salt, optional
1 cup miniature marshmallows
4 tablespoons popcorn
4 tablespoons oil
4 tablespoons granulated sugar

Measure and mix the lemon peel, lemon juice, sugar, salt and marshmallows in a small bowl. Have this mixture ready next to popper. Have bowl ready to put popcorn in. Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops. Quickly open lid and pour mixture over hot popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl, tapping bottom of pan with hot pad to remove all the popcorn and syrup. Finish stirring with large spoon. Cool and store in airtight container.
6 servings
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Lemon Salad Dressing Recipe

1/2 t. dry mustard
2 t. soy sauce
1 t. sugar
1 t. grated lemon peel
1 T. lemon juice
4 T. salad oil.

Combine. Makes a great salad dressing over fruit or a green salad.
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Lemon Ice Box Pie Recipe

1 graham cracker crust - (8" or 9" dia)
1 Can sweetened condensed milk - (14 oz) (Eagle Brand)
3 egg yolks
3 Oz Minute Maid pure lemon juice
4 Oz Cool Whip
14 vanilla wafers

Combine milk, yolks and lemon juice with wire whip. Pour into pie shell. Arrange vanilla wafers around pie pushing into the filling so only 1/2 the wafer is showing. Spread cool whip over top evenly, and cover with saran wrap. Put in freezer at least 2 hours. Best served very cold.
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Lemon Crumb Dessert Recipe

2 pkgs (3 oz. each) Lemon Gelatin
1 1/2 cups sugar
1/4 teaspoon salt
2 cups boiling water
1 1/2 teaspoons grated lemon rind
2/3 cup lemon juice
3-1/3 cups (2 tall cans) undiluted evaporated milk, chilled
2/3 cup melted butter or margarine
4 cups vanilla wafer or graham cracker crumbs

Dissolve gelatine, sugar and salt in boiling water. Add lemon rind and juice. Chill until very thick. Add evaporated mild and whip until fluffy. Meanwhile, mix butter and vanilla wafer crumbs. Press firmly into TWO 11x7x1 1/2 inch or 9-inch square pans or FOUR 8-inch pie pans, reserving about 1/3 cup for garnish. Spoon gelatin mixture into pans. Sprinkle with reserved crumbs. Chill until firm. Great for a pot luck supper.
Makes 24 servings.
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Impossible Lemon Pie Recipe

2 cup milk
1 1/2 cup sugar
1/2 cup Bisquick
1/4 cup margarine
4 eggs
2 teaspoons vanilla
2/4 cup lemon juice

Place milk, sugar, Bisquick, margarine, eggs, vanilla and lemon juice in container of blender. Cover and blend on high speed for 15 seconds. Pour into a greased 10 inch pie plate. Bake in 350 degree oven until a knife inserted in center comes out clean. About 50 to 55 minutes.
Nancy's Kitchen
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I made the lemon dump cake a few weeks ago for a spaghetti dinner at the Moose. It was gone in 15 minutes! So very good!!

Lemon Dump Cake Recipe

1 (21 ounce) can lemon pie filling ? I use 1 3/4 cans of 15 oz. pie filling
1 (20 ounce) can crushed pineapple in juice
1 (18 ounce) pkg. lemon cake mix
1 cup butter, melted
1 (3 1/2 ounce) can coconut
1 cup walnuts or 1 cup pecans or 1 cup hazelnuts, chopped. I used pecans

Dump all ingredients, in layers, in order as given, into a 9 X 13 baking pan. Do not mix anything. Bake at 350 degrees for 55 minutes. (If chopped nuts have a tendency to brown too soon, cover baking pan with foil after 40 minutes.).
Chris in NM
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Baked Lemon Pudding Recipe

1-1/2 c. sugar
1/2 c. sifted flour
1/2 tsp. baking powder
1/4 tsp. salt
3 eggs, separated
2 tsp. grated lemon rind
1/4 c. lemon juice
2 T. melted butter
1-1/2 c. milk

Sift 1 cup of sugar with flour, baking powder and salt. Beat egg yolks until light, add lemon rind, lemon juice, butter and milk and beat well. Stir in flour and beat until smooth. Beat egg whites until stiff, adding remaining 1/2 cup of sugar, a tablespoon at a time. Then fold into mixture. Pour into a 2 qt. baking dish. Set in a pan of hot water. Bake at 350° for 45 minutes. Chill. Spread with a thin layer of unsweetened whipped cream.
Nancy's Kitchen
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Lemon Icebox Pie Recipe

1 can Eagle Brand milk
1/2 c. lemon juice
2 eggs, beat by themselves

Mix beaten eggs with Eagle Brand milk, then add lemon juice and mix well. Pour into cracker
crust. Then put into icebox until firm.

Ritz Cracker Crust
1 1/2 c. cracker crumbs
3 tbsp. sugar
1/3 c. butter, melted

Heat oven to 350 degrees. Mix cracker crumbs and sugar in bowl. Add butter; mix thoroughly. If desired, save 1/4 cup mixture for topping. Press remaining mixture firmly and evenly against bottom and sides of pie pan. Bake 10 minutes. Cool and fill.
Linda R
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Lemon Cake Recipe

1 pkg. lemon cake mix
1 small box lemon jello
1 small jar apricot baby food
1 small jar apricot/applesauce baby food
3/4 c. Wesson oil
3 eggs

Mix the ingredients well for 5 minutes at medium speed. Pour mixture into a well greased and floured tube pan. Bake at 350° for 50 to 60 minutes.

1-1/2 c. powdered sugar
ReaLemon juice

Mix powdered sugar with enough juice to mix. Ice warm cake with glaze.
Nancy's Kitchen
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Chewy Lemon Cookies Recipe

1 box lemon cake mix
2 cups whipped topping (like Cool Whip) - I used the whole 8 oz. container
2 eggs
Powdered sugar - optional

Mix together cake mix, whipped topping, and eggs. Refrigerate 2 hours. Preheat oven to 350 degrees F. Lightly grease a cookie pan. Roll cookie dough into small balls, then roll balls in powdered sugar. Space balls evenly on cookie sheet. Bake 6-8 minutes. Remove from pan and cool. Makes 24

I did not roll the cookies and only sprinkled a little bit of powdered sugar on top. I also just dropped the cookie dough on the cookie sheets. I then baked them for 10 - 14 min.
Chris in NM
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More of Lisa's Crockpot Recipes
More of Lisa's to share some of her favorite crock pot recipes. Here are a few of them.

Crock Pot Chicken and Rice

3 cups cut-up cooked chicken
1 (14 oz.) can cut green beans or green peas -- drained
2 cups cooked rice
1 can condensed cream of celery soup
1/2 cup mayonnaise
2 tablespoons finely chopped onion

Combine all ingredients thoroughly. Pour into greased crock pot. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Makes 4-6 Servings
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Crock Pot Corn Pudding

1 (8 oz.) pkg. cream cheese, softened
2 eggs, beaten
1/3 cup sugar
1 8 oz. pkg. corn bread/muffin mix
1 16 oz. can cream-style corn
2 1/3 cups frozen sweet corn
1 cup milk
2 tablespoons butter or margarine, melted
1 teaspoon salt
1/4 teaspoon nutmeg

Lightly grease crock pot. In a mixing bowl, blend cream cheese, eggs, and sugar. Add the remaining ingredients and mix well. Transfer to crock pot.
Cover and cook on High 3 to 4 hours. Serve.
Makes 8 Servings
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Crock Pot Chicken Casserole

2 pounds chicken pieces
1 can condensed cream of celery soup
1/4 cup flour
2 medium zucchini, cut lengthwise, then sliced -- diagonally
into 1/2
1 teaspoon paprika
1/2 teaspoon basil leaves
1 clove garlic -- minced
1 cup canned tomato wedges -- drained

Rinse chicken parts and pat dry. Mix celery soup with flour. Combine all ingredients in crock pot; stir thoroughly to coat chicken. Cover and cook on Low for 8 to 10 hours or on High 4 to 5 hours.
Serves 4
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Crock Pot Beef Hash

1-1/2 cups cut-up cooked beef
2 (10 oz.) pkgs. frozen hash brown potatoes -- thawed
1 onion,finely chopped
1/4 cup butter or margarine, melted
1 cup gravy or beef broth
salt and pepper

Place all ingredients in crock pot. Cover and cook on Low for 6 to 8 hours or on High for 2 to 3 hours.
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Crock Pot Squash Casserole

6 cups yellow squash or zucchini squash -- thinly sliced
1/2 medium onion, chopped
1 cup peeled shredded carrot
1 can condensed cream of chicken soup
1 cup sour cream
1/4 cup flour
1 8 oz. pkg. seasoned stuffing crumbs
1/2 cup butter or margarine, melted

In large bowl, combine squash, onion, carrot, and soup. Mix sour cream and flour; stir into vegetables. Toss stuffing crumbs with butter and place half in crock pot. Add vegetable mixture and top with remaining stuffing crumbs.
Cover and cook on Low for 6 to 8 hours.
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Crock Pot Rotel Potatoes

5-6 medium red or yellow potatoes, thinly sliced
1 can condensed cream of chicken soup
1 can Rotel diced tomatoes with green chilies
8 oz processed American cheese, shredded
Salt and pepper to taste

Combine all ingredients in Crockpot. Cover and cook on low for 7-8 hours. Serves four as a side dish.
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Spicy Chicken Bites Recipes

1/2 cup lemon juice
1/4 cup water
1 Tbs. dried rosemary, crushed
1/4 tsp. cayenne pepper
2 cloves garlic, minced
2 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
1 lb. boneless, skinless half chicken breasts, cut into bite-sized cubes
1 slice mixed grain bread, toasted
1/4 cup chopped almonds, toasted
2 egg whiles, lightly beaten

Combine lemon juice, water, rosemary, cayenne, garlic, Tabasco and Worcestershire sauce in small bowl. Stir in chicken cubes; cover and chill 24 hours. In blender or food processor grind toast to coarse crumbs. Remove to a small bowl; stir in almonds. Lift chicken from marinade. Roll in egg whites then in crumb mixture to coat evenly. Place on non-stick baking sheet. Bake at 400 degrees, 10-12 minutes. Serve hot or cold.

Nutritional Info:
Calories 260; Fat 8 g; Sat Fat 1.5 g; Mono Fat 4 g; Poly Fat 2 g; Protein 40 g; Carb 5 g; Fiber 1 g; Cholesterol 95 mg ; Sodium 400 mg; Calcium 45 mg; Potassium 390 mg; Vitamin E 2 mg;
Bill, Alb
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Avocado Mayo Recipe

1/2 ripe Haas avocado, peeled and chopped
1/4 Cup mayo
1 Tsp fresh lime juice
2 cloves garlic, chopped
1/2 Tsp ground cumin
1/4 Tsp kosher salt
1/4 Tsp freshly ground black pepper

Place all ingredients in a food processor, and process until smooth.
Bill, Alb

I made this and used it on a green salad. Had a little left over and used it to dip doritos in it. I liked it a lot but I love anything made with a avocado. This recipe would work well as a dressing on tacos.
Nancy Rogers
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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