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July 29, 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.

Jackie submitted more recipes for one and two people. Athena sent some really yummy sounding recipes for two.  Jenna sent in several recipes for healthy popsicles.  We had questions on how to make Jell-O fluffy, how to change oven recipes to crockpot recipes, and more.

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Nancy and fur babies thanks for the newsletter that you so faithfully put out. Thanks to Jackie for the recipes for 2. I am really enjoying them. Betty in ME if it works with French fries let us know. How nice to cook something and not eat it all up.
Ann in Midland, TX

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

I would like to convert some recipes from baking in the oven to crock pot recipes. Is there a way I can do this. Is there some formula that I could follow to convert them easily?
Lily in Utah

My husband likes Jello that has been whipped and is fluffy. I can't figure out how to whip the Jello. Do you let it set a while and then whip it and if so how do you know how long to let the jello set?

This is the complete recipe for Sandy ID and others, as the version that appeared in the 7/26 newsletter did not include the amounts for rice and water/chicken broth. One of the recent automatic updates to my computer has caused problems in many ways that I have never encountered. Selecting and copying text no longer works the way it should, so I am guessing that is how part of the ingredients were left out in the original submission.
Robbie IN

Foil Packet Southwestern Chicken Dinner
Makes: 4 servings, one packet each

2 cups MINUTE Brown or white Rice, uncooked
1-3/4 cups warm water or chicken broth
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup Ranch salad Dressing- low fat works fine
1-1/2 tsp. chili powder
1/2 cup Shredded Sharp Cheddar Cheese- low fat works fine
4 cups small broccoli florets
1 medium red pepper, chopped

Preheat oven to 400°F. Combine rice and water; let stand 5 min. Spoon evenly onto centers of four large sheets of heavy-duty foil; top each with 1 chicken breast half. Sprinkle evenly with chili powder. Drizzle with dressing; top with cheese and vegetables.

Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch
baking pan.

Bake 25 to 30 min. or until chicken is cooked through (170°F). Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release
steam before opening. 
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Nancy Rogers 

This may be the recipe that Lisa G was hoping to find, as her mom's recipe has been lost forever. If this is not it, let us know, as others may have what you want. You can use your favorite pie crust recipe in making these, or even store bought crust.
Robbie IN

Currant Tarts Recipe

Tart Shells:
2 c. sifted flour
1 tsp. salt
2/3 c. lard or shortening
5-7 tbsp. cold water

Sift flour and salt together. Add shortening and cut in with a fork until it forms pea-size balls. Add water, 1 tablespoon at a time, tossing the mixture after each addition (5 may be enough). The dough should stick together without being sticky.

Form into a ball. Place between two sheets of waxed paper and roll from the center to the edge to 1/8-inch thick.

Use a glass or cup the size of the tart-tin cups and cut circles out of the dough. Place the circles into the tin and press down gently to form. Prick dough with a fork to release steam while baking.

2 eggs, well beaten
1/2 c. brown sugar
1/2 c. white sugar
1/4 c. melted butter (1/2 stick)
1 tsp. vanilla
1 c. currants
1/2 c. pecans, chopped

Mix together eggs, brown and white sugar, butter, and vanilla. Stir in currants and pecans. Bake at 400 degrees for 15 - 20 minutes.
Robbie IN
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This may be another recipe that Lisa G would like. Cheryl AZ originally shared it. It makes a great gift any time, but especially at the holidays. I agree that butter is much better than margarine in the recipe.
Robbie IN

Frankenmuth Bavarian Inn Stollen
Servings : 24 Yield: "2 loaves"

1/4 cup warm water (105-115 degrees)
2 envelopes dry yeast
1 cup milk, scalded and cooled to 90 deg
1/4 cup plus 2 T. sugar
1/2 large unpeeled orange, finely chopped in processor
1/2 large unpeeled lemon, finely chopped in processor
2 medium eggs, beaten
1 1/2 teaspoons margarine, melted
1 teaspoon salt
5-1/4 cups bread flour, approximately
1/3 cup raisins
1/3 cup candied cherries -- chopped
1/3 cup mixed candied fruit peels, chopped
1/3 cup cashews, chopped
1/3 cup pecans, chopped
powdered sugar

Oil large bowl and set aside. Grease and flour two 9x5 loaf pans. Pour warm water into cup. Sprinkle with yeast and let stand until dissolved, about 5 minutes.

Combine milk, sugar, orange, lemon, eggs, margarine, salt and yeast mixture in another large bowl and beat well. Gradually blend in enough flour to form workable dough. Turn out onto lightly floured surface and knead until smooth and elastic, about 15 minutes. Knead in raisins, candied fruit, peels and nuts. Place dough in oiled bowl, turning to coat all surfaces. Cover with damp towel. Let stand in warm draft-free area until doubled, about 45 minutes.

Punch down dough. Turn out onto lightly floured surface and knead 2 minutes. Divide in half. Shape each into loaf. Place in prepared pans. cover with damp towel and let stand in warm draft-free area until dough reaches top of pans, about 30 minutes.

Preheat oven to 350. Bake stollen until golden, about 45 minutes. Turn out onto racks to cool. Sift powdered sugar lightly over tops of loaves before serving.

NOTES : This is my favorite fruit bread! I use mixed dried fruits instead of the candied, and butter instead of margarine. It is delicious toasted and spread with butter in the morning with coffee!! I have used regular flour instead of bread also, and it turns out fine.
Sheryl from AZ
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What is the best way to clean stainless steel appliances?

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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Easiest Chicken and Dumplings Recipe

1 1/2 cups milk
2 cups frozen peas and carrots
2 cups cutup cooked chicken
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup (or use 2 cans mushroom soup)
1 can Pillsbury grand biscuits

In a 12 inch ovenproof skillet put in all except biscuits. heat to boiling separate dough into the 8 biscuits, cut into fourths. put biscuit pieces on top hot soup mixture. Simmer Uncovered 10 minutes. COVER, simmer 8 to 10 minutes longer or until biscuits are no longer doughy. Garnish with parsley if desired.
Judy in Montana
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Pork Tenderloin with Apples Recipe

1 lb. pork tenderloin, in 1-inch slices
5 Tbsp. butter
4 medium Golden Delicious apples, sliced 1/3-inch thick
1 tsp. sugar
2 large shallots, chopped
1 Tbsp. chopped thyme
1/4 c. apple brandy
1 c. whipping cream
1/4 c. apple cider

Place pork slices between plastic wrap. Pound to 1/4-inch thick. Melt 2 tablespoons butter in large skillet over medium heat. Add apples and sugar to skillet and sauté until brown (6 minutes). Set aside. Melt 2 tablespoons butter in another heavy skillet over high heat. Season pork with salt and pepper. Add pork and sauté until just cooked through. Transfer to plate and keep warm.

Melt 1 tablespoon butter in same skillet. Add shallots and thyme and sauté 2 minutes. Add apple brandy and boil until reduced to glaze, scraping up any brown bits. Stir in cream and cider. Boil until thick, to sauce consistency. Season with salt and pepper. Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.
Lisa TX
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Great Beets Recipe

1 small onion thinly sliced
1 TBSP+1tsp butter
1 TBSP fresh lemon juice
1 TBSP chopped parsley
1 can beets any style (tiny whole beets is best)
1/4 tsp salt

Sauté onion lightly in butter but do not brown. Drain beets and place them
add to onion and butter. Add lemon juice and parsley. Toss beets, adding salt. Heat til hot.
Judy in Montana
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Soup for a Hot Summer Day Recipe

1 medium onion chopped
1 cucumber peeled and chopped
1 bell pepper any color
1 large fresh tomato chopped
few radishes chopped
2 stalks celery sliced thin
1pint tomato juice
1 pint Clamato juice (you do NOT taste any clam taste at all)
juice of 2 limes or lemons
2 TBSP red wine vinegar (I have used apple cider vinegar successfully)
2 TBSP Worcestershire sauce
6 drops Tabasco (optional)
3 cloves garlic minced
1/2 tsp dry mustard
1 TBSP olive oil
salt and pepper to taste

You can either leave the veggies chopped or my husband likes to grind up the veggies, either way it is great.

Next mix tomato and Clamato juices lime/lemon juice and vinegar, Worcestershire, Tabasco and garlic.

Make a paste of dry mustard powder and olive oil add to soup mix well and chill at least 2 hours. Over night is best
to blend flavors. Serve very cold.
Judy in Montana
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Frosted Cauliflower for Two Recipe

2 cups fresh cauliflower's
1 T water
2 T mayo
1 t. Dijon mustard
1/8 t. salt
Chopped fresh parsley, optional

Place cauliflower & water in small microwave-safe bowl.
Cover; microwave on hi for 4-5 min. or until crisp-tender,
stirring once.
In small bowl, combine mayo, mustard & salt. Drain
cauliflower and rice in serving bowl. Top w/ mayo mixture.
Sprinkle w/ parsley.
Athena in DE
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Waldorf Salad for Two Recipe

1 cup diced apple (red skin on)
1/2 cup diced celery
few broken nuts
1/4 cup mayo

Lightly mix apple, celery & nuts. Toss w/ mayo.
Serve in lettuce cups. Top each with maraschino cherry.
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Flounder Roll-Ups for Two Recipe

1 1/2 cups soft bread crumbs
1/3 cup diced celery
2 T. finely chopped onion
1 t. rubbed sage
1/2 t. ground nutmeg
1/8 t. salt
1/8 t. pepper
1 egg, beaten
4 flounder fillets ( 3 oz each)
1/2 c. half & Half cream
3 T sherry or chicken broth
1 T butter
1 T flour
1/4 cup shredded Swiss cheese

In bowl, combine first 7 ingredients; stir in egg. Spread over fillets; roll up & secure with toothpicks. Place seam side down in ungreased 2 qt. baking dish.

Combine cream & sherry; pout over roll ups. Cover & bake 350 for 25 - 30 min. Remove & keep warm. In saucepan, melt butter; stir in flour until smooth. Add cream sauce from baking dish.

Bring to boil; cook & stir 2 min. or until thickened. Reduce heat; stir in cheese until melted. Pour over roll- ups.
2 roll-ups 519 calories
Athena in DE (Source: Katie Sloan)
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My husband is helpless in the kitchen. When I have to leave for a few days I make up mixes for him so he won't starve while I am gone. Here is one of them.

Oatmeal Mix for Breakfast Recipe

4 c. oatmeal
1-1/2 tsp. salt
1/2 c. brown sugar
1 tsp. cinnamon

Mix ingredients and store in airtight container. Add a generous 1/2 cup of mix to 1 cup of water for 1 serving of oatmeal. Microwave on High for 2 minutes until thick, stirring after each minute. Let stand, covered, 2 to 3 minutes before serving.
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Natural Mosquito Control
Mosquitoes hate lemon scent. I spray my entire yard with equal parts of lemon dish soap, lemon ammonia, and lemon juice. I do this every two weeks with a 20-gallon sprayer, so I won't be on the mosquito menu this summer.

My neighbor just found this some where and mosquitos eat her alive. She tried this and had very few trying to eat on her. Hope this helps someone
Judy in Montana

Blender Béarnaise Sauce Recipe

3 egg yolks
1 TBSP fresh lemon juice
1 tsp grated onion
1 tsp tarragon vinegar
2 TBSP white wine
3/4 cup melted butter

Have egg yolks room temperature. Place lemon juice, egg yolks, onion, vinegar and wine in blender. Turn on high to mix ingredients thoroughly. Very slowly in a steady stream add butter to mixture until it has consistency of mayo.
Excellent with beef, fish and eggs.
Judy in Montana 
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Part 3 - Recipes for Two (9 Recipes)

Pizzaburger for Two

2 hamburger buns, split
1/2 lb. ground beef
2 Tbsp. Parmesan cheese
2 Tbsp. finely chopped stuffed olives
salt and pepper
1/2 tsp. oregano
1/4 c. catsup
2 slices Mozzarella cheese
tomato, sliced

Lightly toast buns. Combine beef with cheese, olives, salt, pepper, oregano and catsup. Spread on buns. Broil approximately 8 minutes. Add tomato and cheese and broil until cheese begins to melt.

Pork Chops and Rice for Two

2 center cut pork chops, at least 1/2-inch thick
1 medium onion, sliced 1/4-inch thick
1 (16 oz.) can tomatoes
1/4 c. rice

Brown pork chops on both sides. Salt and pepper. Cover the chops generously with rice which has been partially cooked (about 5 minutes). Place onion slices on top of the rice, then top the rice with the tomatoes. Cover and cook slowly until chops are tender. The juice from the tomatoes may be poured around the chops and a little water added from time to time.

Potato Dumplings for Two

1 medium potato, peeled and cooked
1 egg, beaten
1/4 c. flour
1 Tbsp. parsley, minced
1/2 tsp. pepper
6 c. water
1/2 tsp. salt

Mash potato into bowl. Add eggs, flour, parsley, salt and pepper. Bring 6 cups water to a boil in saucepan. Drop batter by tablespoons into boiling water. When dumplings rise to surface, reduce heat to low. Cover and simmer for 12 to 15 minutes.

Salisbury Steak for Two

1 egg
1 slice bread, torn into small pieces
1 Tbsp. finely chopped onion
1/2 lb. ground beef
2 tsp. vegetable oil
1 (10 3/4 oz.) can condensed golden mushroom soup or cream of mushroom soup (undiluted)
1/2 c. water
dash of pepper
1/2 c. fresh mushrooms (if desired)

In a bowl, combine the egg, bread and onion. Crumble beef over mixture and mix well. Shape into two patties. In a nonstick skillet over medium heat, brown patties on both sides in oil. Drain. Combine the soup, water, mushrooms and pepper. Pour over patties. Bring to a boil; reduce heat. Cover and simmer until meat is no longer pink.

Stuffed Peppers for Two

2 medium green peppers
1/2 lb. ground beef
8 oz. tomato sauce
1/4 c. rice (uncooked)
3 Tbsp. shredded Cheddar cheese
1 Tbsp. chopped onion
1/2 tsp. Worcestershire sauce
1 egg
1/2 tsp. salt
1/2 tsp. pepper

Cut tops off peppers and discard; remove seeds. Blanch peppers in boiling water for 5 minutes. Drain in cold water. Set aside. In a bowl, combine ground beef, tomato sauce (1/4 cup), uncooked rice, 2 tablespoons cheese, onion, Worcestershire sauce, salt, pepper and egg. Mix well. Spoon mixture into peppers. Place peppers in an ungreased 1 1/2-quart baking dish. Pour remaining tomato sauce over peppers. Cover and bake at 350° for 45 to 60 minutes. Sprinkle with remaining cheese; return to oven for 5 minutes, until cheese is melted.

Breakfast for One

1 slice bread, tear into bite-size pieces
1 egg, beaten well
cinnamon to taste
2 tsp. sugar or 1 to 2 pkg. Sweet 'N Low
1/2 Granny Smith apple (tart), diced and unpeeled
small dab of diet margarine

Fry apples with margarine in nonstick skillet until softened. Crumble bread into beaten egg. Mix until bread is soaked like French toast. Pour into skillet with apples. Add cinnamon and sugar (or Sweet 'N Low). Continue to fry until bread is toasty and apples are turning brown and are done.

Easy Meal for One

1 beef patty (thick)
1 potato, quartered
1 tomato, quartered
1 slice onion
1 carrot, quartered
1 bell pepper (small), quartered

Fold tinfoil over patty and vegetables, being sure all edges are sealed securely to prevent escape of steam. Place on a cookie sheet and bake in the oven about 1 hour at 350°.

Noodles with Cheese for One

2 c. egg noodles
1/3 oz. margarine or butter
1 small onion, chopped
1 oz. grated cheese (your choice)

Boil egg noodles 10 to 15 minutes or until soft. Drain. Heat margarine in a pan with chopped onion until transparent. Add the noodles and cheese; continue to cook until the cheese has melted.

Chicken Marsala for One

2 oz. corn oil
1 (5 oz.) chicken breast
3 Tbsp. flour
2 oz. sliced mushrooms
1 oz. Marsala wine (sweet)
2 oz. beef stock
1 oz. half and half
6 oz. cooked pasta (angel hair)
1/2 oz. chives or green onions, chopped

In a saucepan, heat oil. Dredge chicken in flour and place in pan. Cook until done, making sure not to burn chicken. Add mushrooms. Deglaze pan with Marsala wine. Add beef stock; reduce by half. Slowly add half and half and cook for 1 minute.

In a pot, cook the pasta. Drain and remove to a plate. Place chicken to side of pasta. Spoon sauce over chicken. Sprinkle onions or chives over top of chicken.
Click Here for Jackie's Recipes for Two, Part 3

Healthy Popsicle Recipes for Kids

I have been trying to get my children to eat more healthy afternoon treats. The recipes below are the ones that are winners for them.


2 (10 oz.) cartons strawberries
1 Tbsp. unflavored gelatin
16 oz. plain yogurt

Note: Need 12 (3 ounce) paper cups and 12 wooden sticks.

Drain strawberries. Place drained liquid in a saucepan and sprinkle with gelatin. Cook over low heat, stirring constantly until gelatin dissolves. Mix strawberries, yogurt and gelatin mixture in a blender and blend until smooth. Fill cups with blended mixture and cover with aluminum foil. Insert wooden stick by making a slit in foil. Freeze until firm. Run warm water on outside of cup to loosen.

Orange Popsicles

1 (12 oz.) can frozen orange juice
1 (3 oz.) pkg. orange jello
1 c. boiling water
1 1/2 c. cold water

Dissolve jello in boiling water. Add frozen orange juice and the cold water. Freeze in store bought popsicle containers, an ice cube tray or small paper cups. If using ice cube trays or paper cups, place a stick in when partially frozen. Good on hot days. Jell-O delays drippings. Other flavored jello and frozen juices can be substituted as well. Makes 16 to 24 popsicles depending on size.

Banana Popsicles

orange juice
nuts, chopped (optional)
sticks or skewers

Peel bananas and place a stick in it. Dip it in orange juice and then roll it in nuts. Freeze and eat.

Strawberry Banana Popsicles

1 large, extra ripe banana
1 c. frozen strawberry yogurt

Combine banana and strawberry yogurt together in blender. Whirl until smooth. Pour into popsicle molds; freeze until firm.
Click Here to Print all these Recipes for Popsicles



Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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Nancy Rogers 

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