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July 5, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  


July Recipes
Our Message Board (30,00+ recipes)  
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Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday
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Nancy Rogers


Red, White and Blueberry Lemonade Pops
Servings 6

Now you can make this ice cream truck favorite at home! Simply freeze layers of berries, lemonade and creamy yogurt in pop molds. They’re perfect for the 4th of July and the rest of summer, too.

Ingredients
Red Layer
1 cup sliced strawberries
3 tablespoons lemonade, chilled
1 teaspoon sugar

White Layer
1 container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt
3 tablespoons lemonade, chilled

Blueberry Layer
1/2 cup blueberries
1/2 cup lemonade, chilled
1/2 teaspoon sugar

In blender, place red layer ingredients. Cover; blend until smooth. Spoon 2 tablespoons mixture into each of 6 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Freeze about 2 hours or until frozen.

When first layer is frozen, remove foil from pops. In small bowl, mix white layer ingredients until smooth. Spoon about 2 tablespoons mixture in each cup over frozen layer. Return foil to pops to support sticks. Freeze about 2 hours or until frozen.

Meanwhile, in blender, place blueberry layer ingredients. Cover; blend until smooth. When white layer is frozen, remove foil from pops. Spoon about 2 tablespoons blueberry layer mixture in each cup over white layer. Return foil to pops to support sticks. Freeze at least 6 hours until frozen.

Make these pops with traditional lemonade (not pink) so the middle layer is white.
Anna in Sweden
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Citrus Chicken Recipe

1/4 cup orange juice
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 tablespoons chopped fresh thyme
2 teaspoons bottled minced garlic
1 teaspoon grated orange rind
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 pound skinless, boneless chicken breast cutlets
1 tablespoon olive oil
Cooking spray
6 cups bagged prewashed baby spinach

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.

Heat a large nonstick skillet over medium-high heat. Coat pan with
cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 tablespoon juice mixture.
Anna in Sweden
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Free eCookbook – Spring Veggie Fever: 25 Mouthwatering Spring Vegetable Recipes is filled with starter recipes, side dishes, dinner entrees, and more to help you get ready for any event this season. 


 


Yellow Cake in a Mug Recipe

Ingredients:
2 tbsp flour
1.5 tbsp sugar
1/4 tsp baking powder
1/8 tsp salt
2 tbsp milk
3/4 tbsp oil
1/4 tsp vanilla extract

Directions:
Mix all of the dry ingredients together. Now add in the milk, oil and vanilla. Spray a little bit of PAM into your coffee mug. Pour the batter into mug. Bake in microwave at high power for 1 minute. If the cake is not completely cooked, bake for 15 second intervals until it is done.

Ideas for different flavors: Bake yellow cake and when its ready, cut in half. Sprinkle some cinnamon sugar in the middle. If you are going to eat the whole thing, replace the top part and sprinkle more cinnamon sugar on it. Add in .5 tsp coffee (instant or regular) and .5 tsp cocoa. Add 1 tsp cocoa to batter.
Number of Servings: 2
Source: Sparkpeople
Nellwyn
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Bette was wanting to know how to make waffles without a waffle iron. There is a delicious waffle recipe and method to make them at www.alwaysorderdessert.com
I hope this helps her. It uses a grill pan on top of the stove.
Sharon in Florida


Roast Sticky Chicken Recipe

I have made this recipe for chicken several times and it tastes just like the rotisserie chickens you buy in the store. Because you have the oven on so long, I usually do 2 at once and then freeze one for a later date. It is so good and very moist and most of the work is done the night before. Can also make chicken salad or many other dishes with leftovers.
Marion in Atlanta.

This recipe is reminiscent of those rotisserie-style chickens that are so popular now, and it is very easy to make. The meat comes out very moist and flavorful, so it is as good leftover as freshly cooked. You need to start this the night before serving. Can also make chicken salad or many other dishes with leftovers.
Marion in Atlanta.

4 tsp. salt
2 tsp. Paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
½ tsp. garlic powder
½ tsp. black pepper
1 large roasting chicken, as
big as you can find
1 cup chopped onion

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees for 5 hours (yes, 250 degrees for 5 hours). After the first hour, baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.
Click Here to Print this Recipe


Hi Nancy and all Nancylanders Hope everyone had a wonderful 4th of July. We all ate too much but sure enjoyed setting off the fireworks later on in the evening. Only ones not happy were the fuzzies. They just don't seem to enjoy all that noise LOL. They sure did snuggle with me all night LOL. This is for Marge wanting microwave recipes. On the left side of the newsletter Nancy has a category for microwave recipes. You might want to check them out as a lot of them look pretty darn good. Here is the link to the recipes
http://www.nancyskitchen.com/microwave_recipes.htm.
Hope this helps.
Donna in KS


I just found out I can not have foods with sugar and flour in them So am looking for NO CARB NO SUGAR recipes. ANY and ALL recipes would be greatly appreciated.
Thanks Marcie from Wisconsin


Lite Frozen Chocolate Cheesecake Pie Recipe
A sweet, rich, creamy cocoa-cheesecake flavored filling is mixed in a blender or food processor and poured into a convenient store-bought chocolate cookie crumb crust. Serve straight from the freezer for an ice cream bar texture. Or, microwave for 15 seconds for a consistency closer to a chilled mousse.

1/2 cup Karo Lite Corn Syrup
1/2 cup fat free half and half
1/3 cup semi-sweet chocolate chips
2 tablespoons unsweetened cocoa powder
2 tablespoons sucralose sweetener
1 tablespoon sugar
1 (8 ounce) package fat free cream cheese, softened, cut into cubes
1 teaspoon pure vanilla extract
1-1/2 cups (4 ounces) reduced calorie whipped topping, thawed
1 (9-inch) chocolate cookie crumb crustAdditional whipped topping and cocoa powder (optional, for garnish)

Heat corn syrup and half and half in a microwave-safe container for 1 minute. Stir in chocolate chips and heat for 30 seconds. Stir until smooth and well blended.

Pour mixture into blender or food processor; add cocoa, sucralose, sugar, cream cheese and vanilla. Blend on medium speed in blender until very smooth. Add whipped topping and mix until uniformly blended.

Pour into crust. Cover and freeze for at least 6 hours. Remove from freezer and thaw for 15 to 30 minutes before serving. Garnish with additional whipped topping and cocoa powder, if desired

Recipe Tip: For a Mocha Pie stir 2 teaspoons instant coffee granules into the Karo Lite Syrup mixture before it is microwaved.

Makes 8 servings
Nutritional Info: Per Serving: Serving Size: 1/8th pie; Calories: 250; Total Fat: 9g; Saturated Fat: 4g; Cholesterol: 5mg; Sodium: 330mg; Carbohydrates: 35g; Dietary Fiber: 1g; Sugars: 18g; Protein: 6g
Source: ACH Food Companies, Inc
Anna inn Sweden
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Recent Online Recipes
June 25    June 26   June 27  June 28  June 29  June 30  July 2  

No newsletter will be sent out on July 4th.


This could be the recipe Paula requested in the 6/30 newsletter. It is an old one, probably from the 60s.
Robbie IN.

Easy Peach Dessert Using Dry Jello

1 large can sliced peaches-do not drain
1 10 oz. pkg. miniature marshmallows
1 3 ounce package peach Jello
1 stick melted butter
1 1/2 c. water
1 2 layer yellow or white cake mix
Spray 9 X 13 baking pan with non stick cooking spray. evenly Put peaches (including juice. in pan and sprinkle marshmallows over peaches, then sprinkle dry Jello on top. Put dry cake mix over peaches, marshmallows and dry jello. Evenly pour melted butter over top. Pour water over all, distributing evenly, and bake at 350 degrees for 50 to 60 minutes. Cut into squares or spoon out to serve warm or cold.
Robbie IN
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This is my recipe for Tomato Gravy requested by Wanda in the 6/30 newsletter. My experience is that tomato gravy is more of a southern food and is served over biscuits, noodles, dumplings, meats and some vegetables. It is a staple at some tables. There are probably thousands of different versions of this recipe, so don't get discouraged if this is not quite what your husband remembers from childhood. If he thinks it should be sweeter, just add a little bit of sugar or brown sugar. Also, some people refer to Italian meat sauce, what many call spaghetti sauce or marinara sauce, as tomato gravy. Make sure that is not what your husband is wanting before you try this recipe. It can be confusing with so many terms being used interchangeably.
Robbie IN

Tomato Gravy
1/2 pound sliced bacon, diced
1 small onion, chopped
2 tablespoons all-purpose flour
1/8 teaspoon salt
Pinch pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
3 cups tomato juice
6 to 8 hot biscuits, split

In a skillet, cook bacon until crisp. Remove to paper towels to drain; discard all but 2 tablespoons drippings. Cook onion in drippings until tender. Stir in flour, salt and pepper; cook and stir over low heat until mixture is golden brown. Gradually add tomatoes and tomato juice; stir well. Bring to a boil over medium heat. Cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened, stirring occasionally. Stir in bacon. Serve over biscuits. Yield: 6-8 servings.
Robbie IN
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Hubby and I really like this quick, but satisfying main dish, and I hope you will too.

Hash Browns and Sausage Skillet Recipe

1 pkg. (28 oz.) frozen hash brown potatoes
1 lb. cooked Keilbasa, or Polish sausage
2 medium tart apples
1 medium onion, chopped
1 tbsp. cooking oil
Salt & pepper, to taste
1 cup shredded Cheddar cheese

Cut sausage into 1/4" slices. Peel and chop the apples.
Prepare potatoes according according to directions on package and season with salt & pepper. Meanwhile, in large skillet, saute' the sausage, apples and onion in oil for about 10 minutes, or until apples and onion are tender; drain. Spoon sausage mixture over potatoes; sprinkle with cheese, and cover and simmer for 5 minutes, or until cheese is melted.
Judy (in Alaska)
Click Here to Print this Recipe


BBQ Grilled Chicken Recipe

6 broiler-fryer chicken quarters, about 3 lb.
1/4 c. (1/2 stick) butter or
margarine, melted
2 Tbsp. grated onion
3/4 c. ketchup
1/4 c. corn syrup
2 Tbsp. cider vinegar
1 Tbsp. prepared mustard
1 Tbsp. Worcestershire sauce

Build a medium fire, or set electric or gas grill to medium, following manufacturer's directions. Brush chicken quarters generously with a mixture of melted butter or margarine and grated onion.

Grill, skin-side down, 6 inches from heat, turning pieces several times, 40 minutes. While chicken grills, combine ketchup, corn syrup, vinegar, mustard and Worcestershire sauce in a small metal saucepan with a flame-proof handle; heat on side of grill.

Brush chicken with barbecue sauce and grill, turning and basting several times, 20 minutes longer, or until chicken is tender and well glazed.
Mary J
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Southwestern Burrito Burgers Recipe

1 c. refried beans
1/4 c. onion, chopped
1 1/2 lb. ground beef
8 flour tortillas
1 tomato, chopped
1 (4 oz.) can mild green chile peppers, drained, seeded and chopped
4 slices sharp American cheese
1 c. lettuce, chopped

Combine beans, 2 tablespoons of chile peppers, onion and 3/4 teaspoon salt. Add beef; mix well. Form into eight 5-inch patties. Cut cheese slices in half. Place 1/2 cheese slices on each beef patty. Fold to seal cheese inside. Grill over medium coals 5 to 6 minutes. Turn and grill 4 to 5 minutes more. Heat tortillas on grill. Serve burgers in hot tortillas. Add the lettuce, tomatoes and remaining chile peppers as desired.
Linda NM
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These are great for summer and they can be frozen into pint, quart or other size containers ahead of time. Great for something a little different for summer time.

Summer Coolers Recipe

4 c. sugar
6 c. water
1 (12 oz.) can frozen lemonade
1 (12 oz.) can frozen orange juice
1 (46 oz.) can pineapple juice
5 bananas, crushed
7-Up or Sprite, etc.

Dissolve sugar in water; cool. Stir in lemonade, crushed bananas, orange juice and pineapple juice. Now freeze. Spoon mixture into glasses until half full, then fill the glass to top with 7-Up or Sprite. Serves 50.
Sharon
Click Here to Print this Recipe


 


 


For Marge re: microwave recipes
Try the new microwave fish & veggie steamer at gold violin.com!
Athena in DE


This is for Jana in Thurs. kitchen letter.
Mary Jo in MD

Honey Mustard Sauce Recipe

4 teaspoons McCormick® Mustard, Ground
1/2 cup mayonnaise
1 tablespoon honey
.
1. Measure ground mustard into small bowl. Stir to break up any
lumps.

2. Stir in mayonnaise and honey until smooth.

NUTRITION INFORMATION per serving
Calories: 110 Fat: 11g Carbohydrates: 2g Cholesterol: 5mg
Sodium: 80 mg
Click Here to Print this Recipe


Strawberry Kiwi Salad Recipe

1 pt. strawberries
1 lg. pkg. strawberry Jello
1 sm. can crushed pineapple, drained
2 kiwi fruit, thinly sliced
3 tbsp. sugar
3 tbsp. sour cream

Prepare Jello according to package directions. Pour into 11 x 7 inch glass baking dish. Wash strawberries, remove stems, cut in half and
float in Jello. Refrigerate until set.

Combine cream cheese, sour cream, crushed pineapple and 10x sugar and cream well. Spread over set Jello. Place sliced kiwi on top in two rows lengthwise in center of baking dish.

Return to refrigerator and let set another 1/2 hour. (To make it low fat and low cal, use sugar free Jello and light cream cheese, omit sugar and use pineapple in own juice.)
Sherry (in Indiana)
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In case anyone has tried or wants to try cooking eggs by steaming in the shells, I discovered another thing today to make it easier to help you peel them. After I steamed them, and cooled them off, I cracked them just around the middle instead of all over. The top and bottom of the eggs came off pretty much in one piece. If you missed the day where I explained how to steam them let me know and I’ll repost it. It certainly makes peeling eggs so much easier. I shortened the time up by one minute too, to 15 minutes, I’ll try it for 14 minutes next time. I guess it also depends on hard the water is boiling. I used to dread making deviled eggs, so much work to get those shells off, now I do them all the time.
Betty in Maine


Nancy,
I have been following you for years and you are the best. I know you have heard that a lot; however, your recipe site has saved my bacon on many, many occasions. So, thank you, thank you, thank you and Bless You and everyone who follows your site!

Does anyone remember the Jell-o in a box called "1-2-3"? I loved that Jello. Does anyone have a recipe for their own version of that product? I wish they would bring that product back on the market. Thank you, one and all.
Mary Ann


Raspberry Pie Recipes
Here are two of our favorite raspberry pies that I have been making and enjoying for over 50 years.

This pie is so deliciously GOOD! I have doubled the ingredients and put in a 9 x 13" dish, using a graham cracker base on the bottom, to take to potlucks.

Raspberry Marshmallow Pie Recipe

1 enveloped unflavored gelatin
1/2 cup cold water
1 pkg. (10 oz.) frozen raspberries, thawed
3/4 cup sugar
1 tsp. lemon juice
1 pkg. (8 oz.) cream cheese, softened
1/2 pint (1 cup) whipping cream, whipped
2 cups miniature marshmallows
1 - 9" baked plain or graham cracker crust

Soften gelatin in cold water; stir over low heat until dissolved. Cool. Crush berries; stir in the sugar, lemon juice and dissolved gelatin. Gradually add to softened cream cheese in a bowl, mixing until smooth. Chill until slightly thickened; fold in whipped cream and marshmallows. Pour into prepared crust and chill until firm.
Judy (in Alaska)

Raspberry Ribbon Pie

1 pkg. (3 oz.) raspberry Jello
1/4 cup granulated sugar
1-1/4 cups boiling water
1 pkg. (10 oz.) frozen raspberries
1 tbsp. lemon juice
1 pkg. (3 oz.) cream cheese, softened
1/3 cup powdered sugar
1 tsp. vanilla
Dash salt
1/2 pint (1 cup) whipped cream, whipped
1- 9 inch baked plain pie crust

Red Layer: Dissolve Jello and granulated sugar in boiling water; add frozen berries and lemon juice and stir until berries thaw. Chill until partially set.

White layer: Blend cream cheese, powdered sugar, vanilla and salt. Fold in the whipped cream.

Spread half of the white cream cheese mixture over bottom of prepared pie crust; cover with half the red Jello mixture. Repeat layers. Chill until set before serving.
Judy (in Alaska)
Click Here to Print both of these Raspberry Pie recipes


 


 


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If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to
nancyskitchen@suddenlink.net    or
everyday_recipes@yahoo.com  
so they can be shared with others.

Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers 


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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


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