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July 12, 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.
Recip and Saturday-Sunday)

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This is from a 2005 newsletter, but I no longer have the mane of who shared it. It may be what Linda is wanting in the 7/8 newsletter. If she does not want to include the bourbon in the sauce, she could use vanilla or rum extract I would start with 1 teaspoon and add more extract if after tasting the sauce I felt it needed more.
Robbie IN

Cajun Bread Pudding Recipe
Serves 12 to 15

12 cups cubed white bread*
1 cup raisins (I use Craisins)
½ cup margarine or butter, melted
2 cups milk
2 eggs
1 (12 oz.) can evaporated milk
1 (14 oz.) can sweetened condensed milk
1 (4 oz.) serving size package instant vanilla pudding
2 teaspoons vanilla

Toss bread with Craisins. Place in a 3 quart, rectangular baking dish. Combine and mix the remaining ingredients in a large bowl. Pour over bread, let stand for 30 minutes. Bake in a 350° oven for 50 minutes or until knife inserted in the center comes out clean. Serve warm.

*can also use 8 hamburger buns or 8 hot dog buns in place of the bread

Whiskey Sauce For Cajun Bread Pudding
Good sauce for any bread pudding (I double it for this recipe)

1/4 cup margarine or butter
1/2 cup sugar
1 beaten egg yolk
2 tablespoons water
2 tablespoons bourbon

In a small saucepan melt margarine or butter. Stir in sugar, egg yolk and water. Cook and stir constantly over medium heat for 5 to 6 minutes or until sugar dissolves and mixture boils. Remove from heat and stir in bourbon. Serve warm.
Resubmitted by Robbie IN
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This is for Myron Drinkwater, who lost his recipe for this dish. This is good using either buttermilk biscuits or crescent rolls.
Robbie IN

Crockpot Apple Dumplings Recipe

8 canned buttermilk biscuits - Can also use 2 packages crescent rolls
2-3 apples, peeled and diced
Lemon Juice to drizzle over apples to prevent browning
2/3 Cups sugar
1/3 Cup brown sugar
1 stick butter, melted
1/2 Cup orange or apple juice

cinnamon sugar for topping You can make your own or buy it. See recipe below. Only use a portion of the recipe on this dish; save the remainder for the next time or use on muffins, toast, etc.

Spray slow cooker with non stick cooking spray. Separate each biscuit into 2 layers. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in the crockpot. In a small saucepan combine both sugars, butter and orange juice. Stir until melted and sugar is dissolved. Pour over the rolls. Sprinkle cinnamon sugar on top of dumplings.

Cover and cook on HIGH for 3 hours
Robbie IN

Cinnamon Sugar

1/2 cup sugar
1 tablespoon cinnamon

Blend well. Use to top hot buttered toast or use on coffee cakes, cookies, or other desserts.
Robbie IN
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Some time ago, somebody asked for fig recipes. I finally found mine.

Fresh Figs with Goat Cheese and Lavender Recipe
Serves 8

8 fresh Mission figs
2 T mascarpone cheese
1/4 c. goat cheese, softened
1/4 t. dried lavender flowers
1/2 T agave nectar or honey
Fresh lavender sprigs, for garnish

Rinse, dry, and halve each fig. In small bowl, blend together mascarpone, goat cheese, lavender flowers, and agave or honey. Spoon cheese mixture on top of each fig half. Garnish w/fresh lavender sprigs, if desired.
Athena in DE ( James Rouse, ND and Debra Rouse, ND)
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Thank You Judy (in Alaska) for directing me to the recipe for Crock Pot Apple Dumplings. That was exactly the recipe I was looking for however the one I saw was posted in a July 2011 Newsletter. If that was your posting then I Double Thank You. I'm having a difficult time finding Apple Pie Spice so I'm guessing it may be a seasonal thing (Christmas
holiday baking) so while you didn't give the measurements I will attempt to duplicate the spice using the ground cinnamon, nutmeg and allspice, all of which I have. Thank You again. Another Nancyland success story!
Mr. Myron Drinkwater - Lake Forest, CA

Gazpacho Recipe Recipe
great summer treat

3 1/2 pounds Roma tomatoes, peeled and diced (see notes)
2 cups good quality tomato juice
1 medium English cucumber, diced
1 red bell pepper, diced
1 medium red onion, diced
1 small jalapeño, seeded and diced small (optional)

3 cloves garlic, minced
1/4 cup olive oil
2 limes, juiced (sub-lemons)
1 1/2 Tablespoons apple cider vinegar
1 1/2 Tablespoons Worcestershire sauce
1 teaspoon cumin
salt and pepper to taste
2 Tablespoons chopped cilantro
plain Greek yogurt and grilled bread for serving

In a large bowl mix together tomatoes, tomato juice, cucumber, red pepper, onion, jalapeño, garlic, olive oil, lime juice, balsamic vinegar, Worcestershire sauce, cumin, salt, black pepper and cilantro. Cover and refrigerate for 2 hours to let the flavors blend and allow the soup to chill completely. Test and adjust salt and pepper if needed. Serve with a dollop of Greek yogurt (or sour cream), and bread.
Judy in Montana
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Terrific Tomatoes Recipe

Mix together:
4 cloves garlic minced
4 green onions minced
1/2 cup chopped Italian flat parsley
1/2 cup chopped fresh basil or 1tsp dried rubbed basil
salt and pepper to taste
mix well.

Slice about 4-5 tomatoes arrange on a platter. Sprinkle above mixture over tomatoes. Cover with aluminum foil or plastic wrap and refrigerate for at least 4 hours.

In a bowl mix together:
1/3 cup olive oil
1/4 cup white wine vinegar
2 tsp dried oregano
mix well then pour over tomatoes and serve.
Judy in Montana
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Nancy, with the hottest days of summer ahead, I love to use my crock pot to keep the kitchen cool. This is a great recipe that goes together quickly and tastes great. I found it in the cookbook "Morsels and Chuckles from the Monastery" offered as a fundraiser by the Sisters of St. Benedict in Ferdinand, Indiana. It's a beautiful old monastery! Here's the recipe as written with my notes below.

Slow Cooker Chicken Taco Soup Recipe

1 onion chopped
1 (16 oz.) can black beans
1 (16 oz.) can red kidney beans
1 (16 oz.) can corn, drained
1 (8 oz.) can tomato sauce
2 (14.5 oz.) cans Rotel tomatoes
1 packet taco seasoning
3 or so skinless, boneless chicken breasts

Mix all ingredients together in crock pot except chicken. Place chicken over top. Turn on crock pot for 6-8 hours on low or 3-4 hours on high. Remove chicken and shred, then return to pot and stir.

My notes: I drained and rinsed the beans. I used frozen corn. I had two cans of Stewed Tomatoes and used them instead of the Rotel. I used two chicken breasts and had enough to set some aside in the fridge to make wraps. I added a sliced mild banana pepper from my garden. As you can see, this is a great, forgiving recipe to use what you have on hand! I set my crock pot on high and one hour before I estimated it would be done, I flipped the chicken breasts over and snuggled down into the hot broth. It was really bubbling at that time, so I turned it to low to finish cooking. After I shredded the chicken, I let it cook another 10-15 minutes just to infuse the pieces with the flavors of the broth.
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In case anyone's interested, here's how I make the wrap sandwiches --

Chicken Avocado Wraps Recipe

Take a soft flour tortilla and warm it for a few seconds in the microwave. Spread with dijon mustard. Scatter with cooked, shredded chicken and slices of avocado. Add any extras you want -- lettuce, tomato, pinto or refried beans, cheese, what have you. Roll up -- I fold the bottom up, fold in each side, and continue rolling until snug. Slice on the diagonal to serve. I love to eat with sides of potato chips, red grapes, and carrot sticks. A quick, easy, and very satisfying lunch!

Bill in Alb, hope you're doing well!
Sue (Cooky) in Indiana
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Honey and Banana Chips Recipe

Simply slice bananas 1/8 to 1/4 thick.
Place on trays and dry 8-20 hours at 135° until chewy.
The greener the banana the crisper the chip: the riper the sweeter.
They're delicious plain and natural.

Dip slices into 1/4
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Freezer Coleslaw Recipe
This tasty vinegar-based coleslaw is stored in the freezer, for tasty slaw any time you want it.

1 medium head cabbage
1/2 cup vinegar
1/3 cup cold water
1/3 cup sugar
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
1/2 teaspoon lemon pepper
1/2 teaspoon seasoned salt
1 small carrot grated
1/2 green pepper, grated
1/2 small onion, grated

Cut cabbage into wedges and sprinkle with salt; let stand for 1 hour. Combine vinegar, cold water, sugar, celery seed, mustard seed, lemon pepper and seasoned salt; bring to a boil. Let cool.

Grate carrot, green pepper, onion, and cabbage. Mix with cooled vinegar mixture, mixing well. Freeze coleslaw in individual containers.
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Freezer Slaw Recipe #2
source: unknown

1 cabbage
1 carrot
1 sweet pepper
1 tsp. salt
1 cup vinegar
2 cups sugar (I only used 1 1/2 cups at the most)
1/2 cup water
1 tsp. mustard seed

Chop cabbage, carrot, and pepper. ***The recipe doesn't call for onions, but we like them and have lots of purple (red) onions in the garden, so I added them here*** Cover with the salt and let set for one hour.

Squeeze the salt and water out of the cabbage. Mix vinegar, sugar, water and mustard seed in 2 qt. pot. Bring to a boil. Boil for 3 minutes. Let cool. Pour over cabbage. Stir well. Let stand about 3 minutes before placing in freezer.

This slaw has a *crispy* texture and a very good taste! Not sure how long it would last in the freezer. I got three containers....each of them probably about a pint and a half.
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Freezer Slaw Recipe #3
Here's a basic freezer slaw recipe that you can adapt to your needs:

Start with 1 large head of cabbage, grated
Add 1/4 cup salt
Cover salted cabbage with water. Let the cabbage soak in the salt water for about an hour
After one hour, drain and rinse. (Note: It's important to rinse thoroughly and then to thoroughly drain or squeeze the excess water away. Part of the function of the salt is to draw out any water in the cabbage that might ruin the crispness of the cabbage when it thaws).

Next, make the dressing: 1/4 c. water
1 c. vinegar
2 c. sugar
1 tsp. mustard seed
1 tsp. celery seed
(I add onion powder when I do not use a real onion)

Combine the dressing ingredients. Bring to a boil. Boil for one minute. Let the mixture cool to lukewarm (approx. 1 hour -- about the same time as your cabbage will sit in the brine).
While sauce is cooling and cabbage is sitting in brine, grate one large carrot and chop one large pepper.

After the cabbage is ready, add the carrot and bell pepper.
(Some people also add 1 small chopped onion and/or two chopped stems celery and/or a bit of sweet red bell pepper. I've even seen recipes that add a bit of cucumber. I sometimes use a bit of finely chopped onion instead of onion powder and a bell pepper, myself, but I have not used celery or cucumber. Experiment to find out what your family likes.)

Next, pour the cooled dressing over the vegetable mixture. Mix.
If you would like to set aside some slaw to be used that day or within the next two weeks, pour some into a container and place it into the fridge.

Put the rest of the slaw (or all of it if you wish to freeze it all) into labeled freezer containers and place in the freezer.
Whenever you wish to serve slaw with a meal, pull a container out of the freezer and let it thaw. The best method is to let it thaw in the fridge overnight, but you can also let it thaw more quickly if you need to use it in a hurry.
Source: elizabeth-themerryrose.blogspot
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Voila! You will have crispy, sweet slaw to serve with any meal.

Freezer Coleslaw Recipe #4

10 cups shredded cabbage
1shredded carrot
1 chopped green pepper
2 tsp salt
1 cup apple cider vinegar
2 cups sugar (I just use 1 cup)
1 heaping tsp celery seeds
1 heaping tsp mustard seeds

In a large bowl, combine cabbage, carrots, green pepper and salt. Let stand 1 hour. In a saucepan over medium heat, combine vinegar, sugar, celery seeds and mustard seeds and bring to a boil. Boil 1 minute and let cool. Drain cabbage mixture and stir in vinegar mixture. Freezer in tightly sealed containers. To eat, let thaw in refrigerator overnight. Will freeze up to 6 months.
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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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Grilled Blackened Fish Recipe

4 fresh or frozen catfish, cod, or haddock fillets (1 lb.)
1/4 tsp. onion powder
1/2 tsp. garlic salt
1/2 tsp. ground red pepper
1/2 tsp. dried basil, crushed
1/4 tsp. ground white pepper
1/4 tsp. dried thyme, crushed
1/4 tsp. black pepper
1/8 tsp. ground sage
1/4 c. margarine or butter, melted

Thaw fish if frozen. In a small mixing bowl combine onion powder, garlic salt, red pepper, basil, white pepper, thyme, black pepper and sage. Brush both sides of fish with melted margarine; coat with seasoning. If using a charcoal grill, remove grill rack and place an unoiled 12-inch cast-iron skillet directly on hot coals. If using a gas grill, turn to high and place skillet on the grill rack. Preheat the skillet 5 minutes or until a drop of water sizzles. Add coated fillets to skillet. Carefully drizzle about 2 teaspoons of melted margarine over the fish. Grill fish 2 1/2 to 3 minutes or until blackened. Turn fish and drizzle with 2 teaspoons of melted margarine. Grill 2 1/2 to 3 minutes more. Transfer to serving plates. Drizzle with any remaining melted margarine.
Makes 4 servings.
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Grilled Pork Chops Recipe

3/4-inch thick pork center
loin chops
3 Tbsp. soy sauce
1/3 c. orange marmalade
1 tsp. ground ginger
1/4 tsp. fresh ground pepper
1 clove minced garlic

Trim fat from pork chops. Combine remaining ingredients and brush over chops, reserving any extra for basting. Remove cooking grid from grill. Place shallow drip pan on volcanic rock in center of grill. Replace cooking grid and grease lightly. Preheat grill on high for 10 minutes, then turn on low. Place chops on cooking grid over drip pan. Close lid and grill 25 to 30 minutes or until chops are no longer pink, turning over and basting often.
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Grilled Salmon Steaks Recipe

6 salmon steaks, each about 1-inch thick
coarse ground pepper
melted butter
lemon wedges
parsley sprigs for garnish

Heat coals in grill until covered with white ash; lightly brush grill grate with oil. Sprinkle fish with salt and pepper. Put fish onto grill about 6-inches from coals; grill 5 minutes; turn; grill second side 4 or 5 minutes or until fish just begins to flake easily with fork. Do not overcook. Remove to heated serving platter; serve immediatel
y with melted butter and lemon wedges; garnish with parsley.
Serves 6.
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Hello Nancy and all Landers,
I have a request for all our cooks in Nancyland. I'm looking for a good recipe for Dill Dip made with Miracle Whip. I've looked all over online and can't find one made with Miracle Whip. All the recipes I've found have Mayonnaise in them and we don't like Mayo. Thank you in advance for any help.
Dianne in Wisconsin

Judy from Alaska posted the apple dumpling crockpot recipe on July 7th this week,

Oreo Popsicles Recipe

What you'll need:
6-10 Crushed Oreo's
2/3 cup of heavy whipping cream
1 Cup of Cool Whipped Topping (thawed)
1 tbs of sugar
1 tsp of vanilla
Oreo Crumbs for garnish.
Shot Glasses, any cup, or popsicle mold.
Popsicle Sticks

Danger these could be very addictive; so creamy and yummy!

Directions: On a large bowl add heavy whipping cream, whipped cream, sugar, and crushed Oreos and mix well. Pour the mix into the shot glass, add Oreo crumbs on top and freeze for about hr then add the popsicle sticks. Freeze for another two hours. To remove the popsicles from glass/mold.. add warm water to a small bowl and insert the popsicles to softened for 1-6 seconds.

Makes about 12-16 popsicles depending on the cup size.
Source: Little Inspiration
Anna Sweden
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Layered Ribbon Cake Recipe
16 servings

Layers of yellow cake and a creamy fruit mixture add up to a cheerful and mpressive-looking dessert.

1 pkg. (2-layer size) yellow cake mix
3 Tbsp. (about 1/2 of 3-oz. pkg.) JELL-O Cherry Flavor Gelatin
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin, divided
1can (11 oz.) DOLE Mandarin Oranges, undrained
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2-cup cold milk
2 oz. BAKER'S White Chocolate
1 tub (10.6 oz.) COOL WHIP Vanilla Whipped Frosting, thawed
2 Tbsp. Jelly beans
HEAT oven to 350°F.

PREPARE cake batter as directed on package. Pour half into separate bowl; stir in dry cherry gelatin mix until blended. Stir 3 Tbsp. Dry orange gelatin mix into remaining batter. Pour batters into separate parchment-lined greased and floured 9-inch round pans.

Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min.; remove to wire racks. Cool completely.

Meanwhile, drain oranges, reserving 1/2 cup liquid. Pour reserved liquid into small saucepan; bring to boil. Remove from heat. Add remaining dry orange gelatin mix; stir 2 min. until completely dissolved. Cool.

Beat cream cheese, dry pudding mix, oranges, milk and dissolved orange gelatin with mixer until blended. Refrigerate 2 hours or until thickened. Meanwhile, make chocolate curls from white chocolate. (See tip.)

Carefully split each cake layer in half; stack alternately on plate, filling layers with orange filling. Frost side and top of cake with COOL WHIP Frosting. Garnish with chocolate curls and jelly beans. Store in refrigerator.

Dole is a registered trademark of Dole Food Company, Inc.

Kraft Kitchens Tips
Size Wise: At 16 servings, this colorful sweet treat makes enough to feed a crowd.

How to Use Leftover Cherry JELL-O Gelatin Mix

Add 1/3 cup boiling water to remaining dry cherry gelatin mix; stir 2 min. until completely dissolved. Add 1 undrained can (8 oz.) pineapple tidbits in juice; stir. Refrigerate until firm.
Source: Kraft
Anna in Sweden
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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