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June 12, 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

Ginger Glazed Carrots Recipe

1 lb. carrots
1/4 c. honey
1/3 c. lemon juice
2 TBS. butter
3 TBS. frozen orange juice

Peel the carrots and cut into good-sized pieces. Boil in salted water until tender. Drain.

Combine the: honey, lemon juice, butter, orange juice,
ginger, cinnamon and nutmeg to taste. Bring to a boil. Add to the drained carrots. Serve.
Artemis in NYC
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This is for Patricia. Not sure this is what you want but it's a favorite around our house.

Key Lime Yogurt Pie Recipe

1 small box lime gelatin
2 (6 ounce) containers key lime pie yogurt
1 (8 ounce) container frozen whipped topping, thawed
1 (9-inch) graham cracker crust

In a bowl, combine gelatin powder and yogurt. Fold in whipped topping. Spread into crust. Refrigerate for at least 20 minutes before servings.
Yields 6 to 8 servings.
Sherry (Indiana)
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Re: I am looking for a recipe for French Toast with cream cheese and almonds.

This is an awesome casserole recipe!'

Golden Baked Onion Recipe

Golden Baked Onion recipe: 6 med onions sliced.. I use Vidalia's or Texas sweet. can of Cream of Chicken soup, 1 cup milk. salt and pepper to taste.
Combine all of this. Put in 9x13 pan.
Top with slices of French bread. I use slim loaves. . cover
with Swiss cheese. (3/4 lb) melt 1/2 cup of salted butter and pour over all.
Bake 350 for 45 min. or until golden brown.
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Recipe request
We used to make a pie with yogurt, lime Jell-O and whipped cream, I think have you ever heard of that recipe? If so, I would love the recipe.

Key Lime Yogurt Pie
Yield: 6-9 servings
Cook Time: 10-15 minutes

Pie Crust
1 1/2 cups graham cracker crumbs
1/2 cup brown or granulated sugar
1/3 cup melted butter

3/4 cup boiling water
1 (3-oz.) package key lime gelatin
juice and zest of 2 key limes
1 pint key lime yogurt
1 cup whipping cream
2 tablespoons powdered sugar
1 prepared graham cracker pie crust (recipe follows)
8-9 thin slices of key lime
granulated sugar
additional sweetened whipped cream

Preheat oven to 350° F.

Pie Crust
In a medium bowl, whisk together all ingredients until mixture resembles wet sand. Using your hands, gently but firmly press the mixture across the bottom and up the sides of a 9-inch pie pan, gently flattening the top edge.
Bake until the pie crust is golden brown and firm (about 10-15 minutes). Remove the pie crust from the oven and carefully transfer to a wire rack to cool completely before filling.

Pour boiling water into a medium mixing bowl. Sprinkle in gelatin. Stir continuously until dissolved. Place bowl of gelatin over a larger bowl partially filled with ice water. Stir gelatin mixture until thickened yet still creamy (but not set - try to avoid gelatin chunks forming by continuous stirring and scraping from sides of bowl). Stir in key lime juice, key lime zest and yogurt and gently mix until well blended.
Whip cream with powdered sugar until it forms stiff peaks. Gently fold whipped cream into yogurt mixture and continue gently folding until fully blended. Pour yogurt mixture into cooled pie crust. Place in refrigerator and chill until set (about 4 hours).
When ready to serve, evenly arrange key lime slices around edge of pie and sprinkle a little granulated sugar on each. (Note: You arrange key lime slices any way you prefer, such as in an upright position.) Top with a dollop of whipped cream if desired.

Lime Jello Cool Whip Pie

refrigeration time: 3 hours
Total Time: 3 hours, 10 minutes
Yield: 8 servings

1 3 oz. package lime Jello
1/4 cup boiling water
2 6 oz. containers key lime yogurt
8 oz. frozen whipped topping, such as Cool Whip
1 9-inch graham cracker pie crust
lime slices and whipped cream, for garnish

Dissolve the Jello in the boiling water.
Whisk in the yogurt and frozen whipped topping until smooth. Pour the mixture into the prepared pie crust. Chill in the refrigerator for 3 hours or until firm.
Serve garnished with fresh lime slices and whipped cream.

Cheers, Irene
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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.

I'm looking for a crustless Chess Pie recipe, can anyone help me find this..
Thanks Shelia from Bama

This is for Alice that wanted a recipe for a Mayonnaise Cake that appeared in the June 10th newsletter as a request.
Sandy in Newark, Ohio

Mayonnaise Cake Recipe

1 (18 ounce) chocolate cake mix
3 eggs
1 cup water or milk
1/2 cup of mayonnaise

Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Combine ingredients on low with a hand mixer. Continue beating on medium speed for 2 minutes. Pour batter into prepared pans. Bake for 30 to 35 minutes. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely before frosting.

Increase mayonnaise to 1 cup if cake mix has pudding mix in it.

For a 9X13 pan bake for 35 to 40 minutes. Cool completely in pan.

For a tube pan bake for 40 to 45 minutes. Cool in pan for 20 minutes. Remove from pan to cool completely.
Sandy in Newwark, Ohio
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For Linda: Re: Salmon Filets Recipe
Buy a George Foreman Contact Oven. Just put the fish in, close it and turn it to the number of min. you want it to bake! Easiest way that I know of how to cook salmon. I cook it at least 3 times a week (from the market in Seattle) and you could pan fry it or broil it or bake it in the oven, but this way is my favorite and easiest!
Athena in DE
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Hello all you out in Nancyland I'm looking for a good recipe for a blackberry cobbler all would be appreciated thank you Nancy for such a good recipe site your the best. Thank you so much.
Erma in Missouri

This is an old recipe from Good Housekeeping. This is the first tamale pie I ever made. Hope this is what Anna is looking for.
Marsha, Los Angeles, CA

Tamale Pie Recipe

1 pound ground chuck
1 cup chopped onion
1 cup chopped red bell pepper
2 8-ounce cans tomato sauc
1-1/2 cups corn (fresh or frozen)
1/2 cup pitted ripe olives, chopped
1 clove garlic, minced
1 teaspoon salt
2-1/2 teaspoons chili powder
1/2 teaspoon chipotle chili powder
Dash black pepper
6 ounces sharp Cheddar cheese, grated
3/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups cold water
1 tablespoon butter

Cook meat, onion, and bell pepper in a large skillet until meat is lightly browned and vegetables are tender. Stir in tomato sauce, corn, olives, garlic, 1 teaspoon salt, chili powders, and black pepper. Simmer 20 to 25 minutes or until thick. Stir in cheese. Turn into a greased 9x9x2-inch baking dish.

Preheat oven to 375 F.

Stir cornmeal and 1/2 teaspoon salt into cold water. Cook, stirring constantly, until thick. Add butter, and mix well. Spoon cornmeal mixture over hot meat mixture.
Bake 40 minutes.
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Hi Nancy and Newsletter Members,
I haven't replied to requests or accessed the newsletter in a while -but I am back. I wanted to respond to GG's request for Butterscotch Cookies. These are easy, delicious and tender cookies that I think GG and all who like Butterscotch Cookies will enjoy.

Butterscotch Cookies Recipe
Makes about 32 cookies

Using dark brown sugar instead of light, along with just ½ cup of Butterscotch chips give these delicious cookies a vigorous butterscotch flavor. If the chilled dough begins to split as you slice it, soften it on the counter for 10 minutes. See NOTE, Below!

1/2 cup butterscotch chips
3 tablespoons unsalted butter
9 tablespoons unsalted butter, cut into 9 pieces and chilled (Make sure that you chill it,)
2 teaspoons vanilla extract
3/4 cup dark brown sugar, packed
1/2 teaspoon salt
1 large egg yolk
1 3/4 cups flour
1 teaspoon baking powder

1 Microwave 1/2 cup butterscotch chips and 3 tablespoons butter in bowl until melted, about 1 minute, stirring halfway through. Whisk in vanilla until mixture is smooth. Let it cool for 10 minutes. *

2 In bowl whisk flour and backing powder. Set aside.

3 Cream remaining butter and brown sugar with your stand mixer on medium high speed until pale and fluffy. About 3 minutes. Scrape the bowl down during this time. Add cooled butterscotch mixture and beat until combined, about 1 minute. Add egg yolk and beat until incorporated. Reduce speed to low and add in the flour/baking powder and mix for a minute, or until the dough is formed.

4 Turn dough out on to the counter and shape it into a 9 inch roll to form an even cylinder. Wrap it in parchment paper, roll it again until you feel like it’s a good cylinder shape. Refrigerate for 2 hours.

5 Heat the oven to 325 degrees. Line two baking sheets with parchment and slice the chilled dough into 1/4 inch rounds and place on baking sheet. (The parchment paper helps the cookies release without breaking. Bake for 10-12 minutes.

*NOTE: Don’t skip the step of melting the chips. If the chips aren’t melted, it will make the cookie dough impossible to slice neatly. Melting the chips down and creaming them with the butter is the trick to bold butterscotch flavor and a smooth, sliceable dough.
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I believe it was in the 6/4 newsletter that Margaret requested rice pudding recipes. Since she did not specify if she wanted stove top or baked recipes, I am sharing both. I also have recipes for the crock pot, microwave and flavored rice puddings. I also have a recipe that uses cooked rice, which is a great way to use leftover plain rice, as well as a recipe that uses yogurt and another that uses sweetened condensed milk..
Robbie IN

Classic Rice Pudding

8 cups (1/2 gallon) milk
1 cup uncooked long- or whole-grain rice
3 egg yolks, beaten
3/4 cup sugar
1/2 teaspoon vanilla extract
pinch fresh nutmeg - optional
3/4 cups raisins - optional

In a large pot, combine the milk, rice, egg yolks, and sugar. Bring to a boil over medium heat, and cook for 20 to 25 minutes, until thickened and the rice is tender, stirring frequently to keep the rice from sticking.
Remove from the heat, stir in the vanilla, nutmeg and raisins and allow to cool slightly. Spoon into a serving bowl or individual dessert dishes, and chill for 2 to 3 hours. Serve, or cover and keep chilled until ready to serve.

Baked Rice Pudding

1 cup minute rice
1 cup sugar
4 cups milk
1/8 teaspoon salt - I omit this
1 1/4 teaspoons vanilla extract
pinch of fresh nutmeg or cinnamon - optional
3/4 cups raisins - optional
3/4 cups raisins - optional

Combine rice, sugar, milk and salt in a 1 1/2 quart baking dish. Bake at 350°F for approximately 2 hours. Stir every 1/2 hour to prevent a crust from forming.
Remove from oven and stir in the vanilla, nutmeg and raisins extract. If pudding becomes thicker than desired, stir in some additional milk. Note I often add the vanilla, nutmeg and raisins at the time of baking.
Robbie IN
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This is for Artemis NYC
Carbquik is a low carb baking mix is similar to Bisquick. I buy it online at www.nettrition.com
Barb from San Diego now in Texas

Crock Pot Soup Recipe
Another great soup for the crockpot.

Pasta Fagoli

1 pound ground beef (or Italian sausage), browned and drained
1 small onion, chopped
1 cup matchstick carrots (or 1 cup finely diced carrots)
28 ounce can crushed tomatoes
15 ounce can tomato sauce
15 ounce can kidney beans, drained
15 ounce can navy or Cannelloni or navy beans, drained
15 ounce can beef stock
2 tablespoons Italian seasoning
1 tablespoon dried parsley
1 cup water
1 cup dried pasta, I'm using little rings.

Place everything but the pasta into a 5-6 quart slow cooker and stir to combine. Cover with lid and cook on low, 7-8 hours or high, 3-4 hours.
Thirty minutes before serving, stir in pasta and cover again until pasta is done (about 20 minutes).

Serve topped with shredded cheese if you like.

To make on stove top, combine all ingredients except for pasta.
Bring to a boil over medium high heat, stirring often. Reduce heat and simmer, uncovered, 30 minutes, stirring from time to time. Add pasta and continue to cook for 15 minutes more, or until pasta is done.
Makes about 4 quarts.
From Southern Lou

Marlo wanted a crockpot soup recipe. This is one of my favorites. Good and hearty!!

Italian Lentil Soup

1 cup lentils
1/3 cup pearl barley
1 cup carrot (chopped)
1 cup celery (chopped)
1 cup onion (chopped)
2 garlic cloves (minced)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
3 1/2 cups broth
2 1/2 cups water
14 1/4 ounces Italian-style tomatoes or regular stewed tomatoes or crushed tomatoes
1/4 cup fresh parsley, finely chopped (optional)
2 tablespoons cider vinegar (optional)

Sort through lentils to remove debris and shriveled beans, then rinse.

Add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaf. Pour in broth, water, and tomatoes.

Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours.
( I simmered it on top of stove )

Discard bay leaf and just before serving stir in parsley and vinegar. (If you don't use the vinegar, the soup might taste more bland as you're omitting a major contributor of flavor.).
From Southern Lou.
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Salmon Recipes

Hello to Nancy and all her followers here.
I have some salmon recipes for Linda. I might have even gotten them from here. Cannot remember.

Citrus Salmon Recipe

1 lb salmon (2 fillets)
1/2 cup orange juice
1 env Good Seasons Italian Dressing Mix
1/3 cup olive oil
6 T Vodka (optional)
Blend liquids and dressing mix. This is the marinade. Add salmon and put in refrigerator for 2 hours or more. Throw away the marinade when done. Low broil in pan 8 minutes on skin side and 6 minutes on meat side.

I give this 5 stars for sure. I marinade mine for as long as I can but not overnite.

Parmesan Baked Salmon – 4 servings

4 fillets
1/4 cup mayo
2 T parmesan cheese
2 tsp lemon juice
Ritz crackers, crushed ( I do not use this)
Oven 400 degrees. Mix mayo and cheese. Place salmon in baking dish. Drizzle with the lemon juice. Spread the mix of mayo and cheese all over the salmon (I use a pastry brush) Sprinkle cracker crumbs overall. Bake 17 minutes till flakey.

Time these fillets according to how large they are. More time if thicker. This recipe I also give a 5 star to. We love both of them.

One More

Salmon Fried

2-4 fillets
1 T or more butter
1/4 cup lemon juice

Pour lemon juice over salmon and fry in butter 5-6 minutes each side. Spoon butter over fish while they are frying. This is a good one too. Maybe 3-1/2 stars because of them being fried. We are trying to stay away from fried foods as much as possible.
I hope you enjoy.
Carolyn, Rochester, New York
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 Chocolate Pound Cake with Cocoa Frosting

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com