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June 9, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

June 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

Paula was asking how to prepare a pork loin roast. This is our favorite recipes. Is easy to put together and the Crock Pot does all the work while your kitchen stays cool. I also like it because it's ingredients I always have on hand. The sauce is excellent over cooked rice. The roast makes great sandwiches also when it's cold.

Teriyaki Pork Roast Recipe

1 can (6 oz.) apple juice (3/4 cup)
2 tbsp. sugar
2 tbsp. soy sauce
1 tbsp. cider vinegar
1 tsp. ground ginger
1/4 tsp. garlic powder
1/8 tsp. pepper
1 lean boneless pork rolled loin roast (about 2-3/4 lb.)
3 tbsp. cold water
1-1/2 tbsp. cornstarch

In Crock pot/Slow cooker, mix apple juice, sugar, soy sauce, vinegar, ginger, garlic powder and pepper. Add roast, turning to coat and turn fat-side up. Cover and cook for 7 to 8 hours on low, or until meat is very tender.

Transfer to warm platter; cover and keep warm. Strain cooking liquid and place in a small saucepan (you will have about 1-2/3 cup). Skim off fat, if desired. Bring to boil over medium heat. Meanwhile in a small bowl, mix cold water with cornstarch until smooth. Stir into boiling liquid, stirring, until it thickens, about 1 to 2 minutes. Serve sauce separately.
Makes 8 servings.
Judy (in Alaska)
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This is a salad my mother always made that I liked so well. Is a good way to serve vegetables when the weather is warm out. I prefer using the canned green beans, rather than the frozen.

Marinated Vegetable Salad Recipe

1/2 cup sugar
6 tbsp. cider vinegar
1/4 cup cooking oil
1/4 tsp. pepper
1/2 tsp. salt
1 bag (16 oz.) frozen petite green peas
1 bag (16 oz.) frozen corn
1 bag (16 oz.) frozen French-cut green beans
1 cup chopped celery
1 cup chopped green pepper
1/2 cup chopped onion
1 (4 oz.) jar sliced or diced pimientos, drained

In medium saucepan, combine sugar, vinegar, oil, salt and pepper. Bring to boil and then remove from heat; cool completely. Cook frozen vegetables according to directions on packages; drain and Cool. In large bowl, mix cooked vegetables, onion, green pepper, celery and pimientos. Pour dressing over all and toss until vegetables are well coated.

Cover and chill overnight, or for several hours before serving.
Makes 10 servings.
Judy (in Alaska)
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Sandra requested strawberry ice cream recipes in the 6/4 newsletter. The first recipe is from a 2007 newsletter and was shared by Tona. I have many ice cream recipes in almost any flavor. I will send more recipes in the weeks to come. You can also take your favorite vanilla ice cream recipe and add fresh strawberries.
Robbie IN

Strawberry Cheesecake Ice Cream
(for electric ice cream machine)

8 ounces cream cheese
1/2 cup sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla
3/4 cup fresh pureed strawberries
1 cup half-and-half

Blend all ingredients until smooth. Chill ingredients for about 1 hour, or until cold. Turn on ice cream machine and set it to chill the freezing/mixing
bowl for 5 minutes. Spoon the cooled mixture into the freezing bowl of machine. Set the freezing timer to the 30 minute maximum setting. Push start button.
When timer rings, spoon ice cream into dishes.
Tona in Bama
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Strawberry Ice Cream Recipe

2 cans sweetened condensed milk
4 c. mashed or chopped fresh strawberries
1 tbsp. flour
1 tbsp. vanilla
2 qt. milk

Combine sweetened condensed milk and strawberries; add flour. Beat well. Add vanilla and milk; mix well. Pour in hand freezer; freeze according to freezer directions.
Robbie IN
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Coconut Cream Pie Recipe

6 ozs shortbread cookies
1/4 cup sweetened coconut flakes
1/2-cup butter, melted

1 cup unsweetened coconut milk
1 cup whole milk
1/2-cup sweetened coconut flakes
2/3-cup sugar
Pinch salt
5 large egg yolks
1/4-cup cornstarch
2 Tbs. butter
1 tsp vanilla
1/5 tsp coconut extract

1 1/4 cups heavy cream
2 Tbs. granulated sugar
1/8 tsp coconut extract
2/3 cup sweetened coconut flakes

For crust:
Pulse cookies, coconut flakes and butter in a food processor until fine crumbles form. Press crumbs in bottom and sides of a 9" glass pie plate. Bake 15 mins at 325 until medium brown. Transfer to a wire rack to cool.
Filling: In a medium saucepan over medium heat, bring coconut milk, whole milk,, coconut flakes , sugar and salt to simmer, stirring often so that sugar dissolves.

In a medium bowl, whisk yolks and cornstarch until thoroughly combined. Slowly pour 1-cup hot milk mixture into yolk mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture in 4 additions. Pour mixture back into saucepan over medium heat. Cook 2 minutes, whisking constantly until mixture thickens and reaches a full boil.

Remove pan from heat; whisk in butter, vanilla and coconut extract. Pour hot filling into cooled pie shell. Press plastic wrap directly against surface of filling. Refrigerate until firm, about 3 hours.

For topping:
Just before serving beat cream, sugar and coconut extract in a large bowl with mixer on high speed until soft peaks form, about 2 minutes. Spread over chilled pie and sprinkle with coconut flakes. Serve cold.
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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
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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Did you Know
The bold black text links are links to recipes.  The bold black text links below are to instruction manuals that include recipes. All manuals are in pdf format.  The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Summer Dessert Pizza Recipe

1/4 cup butter, softened
1/2 cup sugar
1 egg
1/4 tsp. vanilla extract
1/4 tsp. lemon extract
1-1/4 cups all-purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup sugar
2 tsp. cornstarch
1/4 cup water
1/4 cup orange juice
TOPPING* see note:
4 ozs. cream cheese, softened
1/4 cup confectioners' sugar
1 cup whipped topping
1 firm banana, sliced
1 cup sliced fresh strawberries
1 can (8 ozs.) mandarin oranges, drained
2 kiwifruit, peeled and thinly sliced
1/3 cup fresh blueberries

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat well. Cover and refrigerate for 30 minutes.

Press dough into a greased 12-in. x 14-in. pizza pan. Bake at 350° for 12-14 minutes or until light golden brown. Cool completely on a wire rack.

For glaze, combine sugar and cornstarch in a small saucepan. Stir in the water and orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool to room temperature, about 30 minutes.

For topping, (Note: I usually double ingredients for topping) in a small bowl, beat cream cheese and confectioners' sugar until smooth. Add whipped topping; mix well. Spread over crust. Arrange fruit on top. Brush glaze over fruit. Store in the refrigerator.
Yield: 12-16 servings.
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For Angie in June 6th newsletter. My brother is active in the Lions Club and helps out other groups with their fund raising and this is what he has been doing. They call it a pork parfait. They take a 10-12 oz. container put shredded pork bbq on the bottom, a layer of mashed potatoes, and BBQ sauce repeat the layers. He said they sell them for $5. Last week at at a strawberry festival they went through 125 lbs of pork.
Mary Jo

Fresh strawberries in the stores are so sweet and juicy now, and at a good price too. This is one of the most delicious pie combinations I've ever tasted. You can probably use frozen whipped topping (thawed) in place of whipped cream.

Strawberry Banana Pie Recipe

1 pkg. (3 oz.) strawberry Jell-O
1 cup boiling water
1 cup cold water
1 tbsp. lemon juice
24 large marshmallows
1/4 cup milk
1 cup whipped cream
1 cup sliced banana
1 pt. (2 cups) sliced fresh strawberries
1 (9 inch) prepared crumb or plain crust

Add Jell-o to boiling water; stir to dissolve and add cold water and lemon juice, stirring. Chill in refrigerator until slightly thickened. Heat marshmallows and milk on low till melted; cool to room temperature. Beat marshmallow mixture into whipped cream till well blended.

Fold thickened Jell-O into marshmallow-cream mixture and fold in bananas and fresh sliced berries. Refrigerate until firm. Garnish if desired with additional sliced bananas and whole strawberries.
Judy (in Alaska)
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Someone asked for a recipe for parmesan chicken a few days ago. This is a very good recipe, good enough for company if you make extra.

Parmesan Chicken Recipe

2 boneless half chicken breast pieces
1/2 c. sour cream (fat free works fine)
1/4 c. grated parmesan cheese
1/4 c. dried breadcrumbs (The fine dry ones you can buy in a can)
1 beaten egg

Mix sour cream and egg in a shallow bowl. Mix parmesan and bread crumbs in another shallow bowl. Dip chicken pieces one at a time into first the sour cream mixture, and then the breadcrumb mixture. Place in an oven safe dish coated with Pam, and bake at 350 degrees. The cooking time depends on the size of the chicken pieces. The large Costo ones take about 45 minutes.

The sauce makes enough for three pieces of chicken.
Dorothy from WA/AZ
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GG asks for a recipe for porcupine meatballs made with tomato soup. I make these meatballs often. I have adapted the recipe from an old Better Homes and Gardens one.

Porcupine Meatballs Recipe

1 pound lean ground beef
1 beaten egg
1 (10 and 1/2 oz) can tomato soup
1/4 t. onion powder
1/4 t. pepper
1 t. Worcestershire sauce
1/2 t. dried oregano, crushed
1/3 c. uncooked rice. Regular rice works, but converted rice works better.

Combine egg, 2 T. soup, the rice, onion powder and pepper. Add beef and mix well. Shape into 12 meatballs. Brown them on all sides in a non-stick frying pan coated with cooking spray.

Mix remaining soup with 1/2 c. water, oregano, and Worcestershire sauce. Pour this mixture over the meatballs and cover pan with a lid. Cook for about 20 minutes. These meatballs are good served with mashed potatoes and a green vegetable.
One batch serves 4.
Dorothy from WA/AZ
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This is for Bill from Alb. In your recipe for All Purpose Breading Mix in the 6/1 newsletter, could you please clarify what CarbQuik is?
Thanks, Artemis in NYC

Paula in the June 6 NL inquired about pork loin. Here's how we do it, Paula.

On the pork loin, rub it all over with barbecue rub, or whatever you choose. Put it in the slow cooker and put the cooker to cook on high. Put in approx. one cup of cranberry juice. Place the lid on and cook for approx. six hours. It will be tender enough to pull apart.
Good luck and enjoy.
Barb in OKC

Hey Paula (6/6/14 newsletter)
Cooking any roast in crockpot is super easy. I cook my pork roast of any kind 2 ways. First; I use a can or jar of sauerkraut. I put 1/2 of it into bottom of crockpot put roast in top sprinkle good amount of garlic powder or granules on it. Then I pour rest of sauerkraut on top and around. I peel and cut in half 1 onion per person and 1 large potato peeled or not per person in crockpot. I try not to have the potato touch the sides of pot as it will stick to the side. The onion will not stick. Add 1/2 cup water top pot. Cook on low 5-7 hours on low. the meat is very juicy does NOT taste like sauerkraut. My husbands favorite way to fix it.

#2 way: Slice an onion and lay in crockpot bottom next lay pork loin or whatever pork roast on top of onions Add 1 cup water put on roast what ever seasoning you want put the lid on or add veggies around roast. cook on lo5-7 hours on low
ENJOY!!! Judy in Montana

 Chocolate Pound Cake with Cocoa Frosting

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Recipe Search
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Cookie Butter

Make with Basically Any Cookie

Looks and spreads like peanut butter, tastes like cookies.
Make with any cook but not things like fig cookies, Oreo's or peanut butter cookies, Chocolate chip, Snickerdoodle, Oatmeal (hold the raisins), Pecan sandy, Gingersnap, Chessman, Your favorite

Makes 1-1/2 cups, Use it on toast, pancakes waffles, muffins or over slices of apples, whatever you like.

Place 8 ounces of cookies in a sturdy plastic zip-top bag and crush into small pieces with a blunt object. Transfer to a food processor and finish the job — you want the crumbs to be as fine as possible. Keep the processor going and slowly drizzle in 1/2 cup of vegetable oil, then add 1/4 cup water, then up to 1/2 cup of powdered sugar until the paste reaches your desired consistency. Keep tightly sealed in a container or jar and use within a week.


Paula asked about cooking a pork loin in the crockpot. I made one this week. Pour a 17 oz. bottle of regular Dr. Pepper over the loin in the crockpot. That is all. I put mine on about 8:00 in the morning and it was ready for dinner that night. Very good and easy!
Dawn in SWGA

For Jenny who wanted to know how to cook rice and it not be sticky. In a heavy saucepan add a Tablespoon or so of cooking oil. Add the rice and stir and let get light golden brown. Be careful. It burns easy. Add the amount of water you need, cover, and cook for the required time.

Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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