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July 9, 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


Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours are safe to click.


Tips for Gardeners
Good morning Nancy and all Landers, Newsletter looks great today. I have two non recipe related tips for all our gardeners in Nancyland. Some of you may already do this. I have a raised veggie garden in my backyard and wanted to plant more tomato plants than I had room for.

#1 This spring I went to garage sales and bought huge huge empty flower pots. Went to our local Walmart and bought large bag of garden soil with Miracle Grow. Sat the flower pots where I wanted them in my back yard and filled each 3/4 full of the soil. Went back to Walmart(cause I forgot these the first time lol) and bought 4 nice sized tomato plants. Planted them in the flower pots and I have the nicest tomato plants growing.

#2 I built a horseshoe shaped contraption and stapled cheap chicken wire over the front and now my cucumbers are growing up the wire - off the ground - easy to pick and takes up less room in my garden. Hope this inspires others to grow some of their own veggies with prices going sky high this fall.
Dianne in Wisconsin

Here are 2 more recipes for Manilla Philippines (7/3 newsletter). If sweetened condensed milk is not an item that you can easily purchase, let us know and we will send a recipe for this item.
Robbie IN

Key Lime White Chocolate Bars

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (8 Tablespoons or 1/2 cup) butter, at room temperature
1 cup sugar
2 large eggs, lightly beaten
1-1/2 teaspoons grated Key lime zest (about 3 Key limes - zest first, then use them for the juice)
1 Tablespoon (1 to 2 Key limes) fresh Key lime juice (see Note)
2/3 cup buttermilk
1 cup white chocolate chips

Key Lime Glaze:
1 cup powdered sugar
1/8 cup (about 3 Key limes) fresh Key lime juice
Additional powdered sugar (optional)

Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil or grease liberally with butter.

Blend the flour, baking powder, and salt together in a small bowl. Set aside.

In a large mixing bowl, cream butter and sugar together with a mixer, beating until blended. Add the eggs, 1-1/2 teaspoons Key lime zest, and 1 tablespoon Key lime juice.

Into the butter-cream mixture in the large bowl, add 1/3 of the flour mixture, stirring by hand until combined. Add 1/3 of the buttermilk, stirring until combined. Continue alternating one-third of each until all is mixed well. Fold in white chocolate chips.

Spread batter evenly in pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Spread Key Lime Glaze (instructions below) evenly over top of the warm cake and cool to room temperature. Just before serving, cut into serving pieces, and sift powdered sugar (optional) over the top of the pieces. Serve immediately.

Key Lime Glaze:
While the cake is baking, whisk powdered sugar and 1/8 cup Key lime juice together until combined and smooth. Use to glaze warm cake.

Key limes are about the size of a golf ball and yellow when ripe. The flavor is a bit sweeter and less acidic than Persian limes. If you cannot find fresh Key limes, bottled Key lime juice is available at most markets. As a last resort, standard Persian limes may be used.
Yield: 24 to 36 servings, depending on cut size
Robbie IN
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Ooey Gooey Chocolate Chewie Bars

Preheat oven to 350 degrees with rack in the middle position.

1/2 cup granulated sugar
3/4 cups flour
1/3 cup cocoa
1/4 teaspoon salt
1/4 cup melted butter

1 (12 oz) bag of milk chocolate chips (divided)

3 cups mini-marshmallows
1 ½ cups flaked coconut
1 cup chopped walnuts or pecans
1 can sweetened condensed milk 14 ounces

Mix sugar. Flour salt and coconut together. Drizzle melted butter over the mixture and combine with a fork. Mixture should resemble small beads. Spray 9 X 13 pan with non-stick cooking spray. Dump crust mixture in the bottom of pan and spread evenly. Lightly press mixture down.

Sprinkle the chips evenly over the crust. Sprinkle the marshmallows over the chips, then sprinkle on the coconut, then the nuts. Press down with metal spatula. Pour sweetened condensed milk over top and bake at 350 degrees for 25 – 30 minutes or until lightly golden brown on top. Cool pan on wire rack. Cut into bars before refrigerating.

For a short cup use one half of a cake mix with the melted butter for the crust. Reserve unused cake mix for the next batch.
Robbie IN
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Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.

For Kristen in Colorado. To unmold Jell-O, fill a pot larger than the mold with very hot water, hold the mold in it for 8 to 10 seconds. Remove from water bath, put serving plate on top of mold and quickly reverse. The Jell-O should sip out onto the plate easily. If not, set the mold upright again and slip the tip of a sharp knife down the side on the mold in a few places then reverse onto the serving plate again. This has always worked for me and I have a number of decorative old copper mold that I have used over the years to make gelatin salads and desserts.
Jody in Texas

Here are my tips for Kristen in Colorado in getting Jello salads out of a mold without a mess.
Robbie IN

Spray molds lightly with non stick cooking spray. Before unmolding gelatin, make certain that gelatin is completely firm -- it should not feel sticky on top and should not sag toward side if mold is tilted. If gelatin is firm, dip a small pointed knife in warm water and run tip of it around top edge of mold to loosen. Or moisten tips of fingers and gently pull gelatin from top edge of mold. When using disposable metal cans as molds, puncture bottoms -- this makes it easier to unmold the gelatin because it eliminates any vacuum in cans, which are usually deeper in relationship to top surface than other molds.

Moisten top of gelatin and a chilled plate -- the moist surfaces make it easier to slide the gelatin into the center of the plate after it has been unmolded.

Dip mold in warm water -- do not use hot water as it will melt the gelatin. (If oven-proof glass, china, or paper containers are used as molds, the water should be slightly warmer.) Working quickly, dip the mold just to the rim in the warm water -- about 10 seconds. Lift from water, hold upright, and shake slightly to loosen the gelatin from mold. Invert moistened plate on mold. Always unmold gelatin on a chilled or cold plate or platter -- a warm plate will melt the gelatin. Then invert plate and mold together. Lift off mold carefully -- if gelatin doesn't release easily, dip the mold in warm water again. If necessary, move gelatin to center of plate.
Robbie IN

June 2, 2014: This sounds like a wonderful on the go breakfast muffin, but I am going to add some cheese and a little crushed garlic to spice it up . Thanks for all your wonderful work . I read your letters and recipes every day.
Sue Robbins NC.

HELP! Nancylander, you know who your are and I need your help, or the help of any other Nancylander who may have copied the recipe I'm looking for. I was looking over past Newsletters and came across a recipe for Slow Cooker (Crockpot) Apple Dumplings. The recipe was posted around the middle of March 2011 (Yes, 2011 - I keep the Newsletters from "Way Back When"). The recipe called for a can of apple pie filling put in the bottom of a slow cooker (crockpot) then (I believe) a can of biscuits; each biscuit cut into quarters and each quarter rolled into a ball and placed on top of the pie filling. Then I think some spice mixture was sprinkled on top of the biscuit rolls. Somehow I mistakenly deleted the Newsletter before I could copy the recipe and now I need the Nancylander or Nancylander family to come to my rescue and re post the recipe so I can have a go at making what sounds to be a very easy and tasty dessert.
Mr. Myron Drinkwater - Lake Forest, CA

Sometimes I buy avocados that are dark brown like a bruise inside. Are they safe to use?

Summer Recipes
Marinade Recipes  
Grilling Recipes
Ground Beef Recipes (including hamburgers)
Pork Recipes
Salad Recipes
Easy Cabbage Recipes
Yellow Squash and Zucchini Recipes
Fresh Tomato Recipes 

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Pennsylvania Dutch Potato Salad
(serve hot or cold)

6 med. size potatoes
2 hard-cooked eggs, chopped
4 slices bacon, diced
1/4 c. minced onion
1 egg, beaten
1/4 c. cider vinegar
1-3/4 t. salt

Scrub & cook potatoes. Drain, peel, slice while hot. Add chopped eggs. Fry bacon & onion until a delicate brown. Strain, reserving bacon fat. Add onion & bacon to potato mixture; toss lightly. Add bacon fat slowly to beaten egg, beating well. Add vinegar and salt and pour over potato. Mix lightly to blend well; heat in double boiler. Serve hot, garnished with salad greens. Sliced celery root may be added.

Athena in DE (this recipe is similar to the one passed down in my family and that I’m preparing today - can’t send my mother’s - no measurements- she does use the complete hot lettuce dressing which includes 1 T. of flour with the above ingredients- also no onion in the dressing, chopped in with the potatoes along with some parsley and celery)=
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Jul 3         Jul 5         Jul 6         Jul 7         Jul 8

No newsletter was sent out on July 4th.

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
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 



For extra juicy, extra nutritious hamburgers, add 1/4 cup evaporated milk per pound of meat before shaping.

I was asked if you could make the Roasted Sticky Chicken Recipe with parts. I don't know, I have never made it that way.
However I do have a recipe for Sticky Chicken Drumsticks that we like really well too. We have eaten if several times over several years. The worst part is removing the skin. However see tip and use a paper towel to grab the skin and it comes off a lot easier. I've been asked if you could leave the skin on and the answer to that is, I don't know because I have never made it that way.
You could double this batch as well, because they really are good leftover.
Marion in Atlanta

Sticky Chicken Drumsticks

1/2 cup apricot preserves
1/4 cup teriyaki sauce
1 Tbs. dark brown sugar
1 tsp. cornstarch
1 tsp. Cider vinegar
1/4 tsp. Salt
12 med. drumsticks, skin removed (3 lbs)

Preheat over to 425. In a large bowl, mix preserves, teriyaki sauce, sugar, cornstarch, vinegar and salt until blended. Add drumsticks to coat.

Spoon chicken and sauce into a 15½X10½ jelly roll pan. Bake 15 mins. Remove chicken from oven and brush with sauce in pan. Cook chicken 15 to 20 mins longer brushing with sauce every 5 mins.

Remove chicken from oven: brush with sauce. Allow to cool in pan 10 mins before serving. Place in serving dish and spoon sauce in pan over chicken.

Hint remove skin with a paper towel.
Marion in Atlanta.
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Nancy I have had the chocolate wacky cake recipe before. I appreciate this recipe and the variations but Virginia S. forgot to add any of her ingredients except the flour, sugar and cocoa into the bowl. When does she add them? I was glad to see the letter like it use to be. I know I haven't responded in a long time, I will try to do better.

I really appreciate all you and the fur babies do. With your health you do a marvelous job. Thanks Nancy.

When preparing chicken in a dish (in the microwave), place meaty pieces around the edges and the bony pieces in the center of the dish.

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Low Carb Fish Batter
Makes 1 serving

Ingredients: for Low carb fish batter
1/2 cup flax meal
1/2 tsp seasoning salt
1 tsp parmesan cheese
1 pepper
1/8 tsp onion powder

Directions for Low carb fish batter
combine ingredients and roll or shake fish pieces to coat. Bake or fry,
bill, alb
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Dissolve gelatin in the microwave. Measure liquid in a measuring cup, add Jell-O and heat. There will be less stirring to dissolve.

Crispy Fried Fish

2 tilapia filets (about 4 ounces each)
1 egg white
2 ounces BBQ flavor pork rinds, finely crushed (about 1 cup) *
Oil for frying

Put the egg white in a pie plate and beat with a fork until frothy. Put the pork rind crumbs in another pie plate. Heat a good amount of oil in a large nonstick skillet over medium heat. The oil should cover the bottom of the pan. Coat the fish well with the egg white and then dip the filets into the crumbs to coat them well. I recommend patting the crumbs on as thickly as you can because some will fall off while cooking. Gentle handling will help keep the crumbs from falling off too much.

Very carefully place the fish in hot oil in the skillet and fry on both sides until the coating has browned slightly and the fish is cooked through. It will only take a minute or two per side. Season to taste with salt. Eat at once while the fish is hot and the coating is nice and crisp.

Makes 2 servings:
* You'll probably have extra crumbs but it's helpful to have more than you'll need in order to coat the fish more easily. I used Turkey Creek brand. The BBQ flavoring does have a little sugar in it but not enough to add any countable carbs per serving.

Per Serving: 391 Calories; 25g Fat; 39g Protein; trace Carbohydrate; 0g Dietary Fiber; trace Net Carbs
Bill, Alb
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Sun Tea

12 tea bags
1 qt. tepid water

Empty contents of tea bags into a 1 quart preserving jar. Add water and stir briskly. Screw jar lid down tight so jar will not leak when turned upside-down. Set jar in sunny window and leave until liquid is as dark as strong coffee.

How long this will take varies on the intensity of the sun, but allow anywhere from 4 to 8 hours. Also, turn jar several times as tea brews or whenever you are passing by. Strain tea through a small fine sieve into a clean 1 quart jar. Screw lid down tight and store in refrigerator.

To make a 10 ounce glass of iced tea, pour 1/4 to 1/3 cup of tea concentrate into a glass. Add 4 to 5 ice cubes. Fill with cold water and stir. Lemon wedges or lime wedges may be added. If you like sweet tea, make a recipe of sugar syrup and store in jar with lid. Sugar crystals do not dissolve well in cold liquids. About a teaspoon of syrup is equivalent to a teaspoon of sugar.
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com