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June 15, 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

I would like a recipe for teriyaki sauce that I can put over grilled chicken.

Nancy, my thanks go out to you for your time and effort in putting this newsletter together. Words are not sufficient to let you know how I, and I'm sure, all the other people appreciate your efforts. It must take a tremendous amount of time.
Thanks again! Ann

Cheesy Cauliflower Recipe

1 bag (16 ounces) frozen cauliflower (cooked, drained)
1/2 cup cream of chicken soup, condensed
1/4 cup skim milk
1 cup low fat, low sodium, Swiss cheese

Place cauliflower in baking dish. Combine soup, milk and cheese and spread over cauliflower. Bake 10 minutes at 350 degrees.
Makes 4 servings

Serving size 1/2 cup
Calories 218 Fat 8g Fiber 2g Carbohydrate 9g Cholesterol 23mg Sodium 375mg
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Worcestershire Chicken Recipe

6 (5 ounce) chicken breasts (skinned and boned)
1/4 cup Worcestershire sauce
1/2 cup fat free margarine
2 tablespoons lemon pepper

Place chicken in a large casserole sprayed with cooking spray. Spread margarine on each piece of chicken. Sprinkle with lemon pepper and Worcestershire sauce. Bake uncovered, at 350 degrees for 1 hour.
Makes 6 servings

Calories 160 Fat 3g Fiber 0g Carbohydrate 1g Cholesterol 40mg Sodium 243mg
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The blackberries in this area are just starting to ripen. WE will eat lots and put many in the freezer for later use. I no longer remember where I found this recipe.
Robbie IN

Blackberry Cake With Streusel Topping

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
4 ounces (1 stick) butter, softened (8 tablespoons)
3/4 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
1/2 cup sour cream
2 cups blackberries
Streusel Topping
1/2 cup light brown sugar, packed
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 tablespoons melted butter

Heat oven to 350°. Grease a 9-inch springform pan.

Combine the 1 1/2 cups flour, baking powder, salt, baking soda.

In a mixing bowl with electric mixer, cream the 4 ounces of butter with granulated sugar. Beat in eggs until smooth. Beat in sour cream and vanilla. With
mixer at low speed, slowly beat in the flour mixture until smooth and blended. Spread the mixture in the prepared pan. Top with the blackberries.

In another bowl, combine the brown sugar, 3/4 cup flour, cinnamon, nutmeg, and the 5 tablespoons of butter. Mix with a fork until crumbly. With fingers, sprinkle the crumbs evenly over the blackberries.

Bake for 40 minutes, or until set and lightly browned.
Cool for about 10 minutes on a rack; remove the pan sides and cool completely.
Robbie IN
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I have a lot of recipes that need 1 can cherry, blueberry, apple, peach and other fruits pie filling; in Portugal we don't have canned pie filling but I'd like to try the recipes; maybe you can teach me how to make fruit pie fillings by myself. I'd like to know the weight of the most common canned pie filling too.
Thanks. CH



I am looking for a tnt sweet tea recipe, similar to what you can get in Cracker Barrel restaurants, or most southern restaurants. I have searched online, but the ones that I have found still don't taste the same.
Linda from Pa.

I went to a Cuban restaurant and had something called a Cheese Pudding. It resembles something between a Flan and a Cheesecake. Does anyone have a recipe for this?

Can anyone tell me if they have ever heard of Vinegar Pie? A friends mother use to make this when we were kids. We got to talking about it and we can not remember every making it ourselves. Thanks for your help.
Julie in South Carolina

Nancy I enjoy the newsletter so much that I can't wait until I can read it every day. Thanks for everything that you do. I need a recipe for Baked Spaghetti. K & W has the best does anyone have a recipe.
Julie in South Carolina

I believe it was Marlene who requested cream cheese almond French toast recipes in the 6/11 newsletter. This recipe uses strawberry jam or other flavor, but I think you could leave it out of the recipe without any problem. I hope this helps. If you were wanting a French toast over night casserole, let us know, as many readers have great recipes for this item.
Robbie IN

Stuffed Strawberry Cream Cheese French Toast

8oz cream cheese, room temperature
3/4 cup strawberry jam - can use other flavors
1/4 cup chopped almonds
French or Italian bread
4 lightly beaten eggs
1/2 cup milk
1 Tbsp almond extract

In a shallow bowl, combine the eggs, milk and almond extract; mix well and set aside.

Thoroughly mix together cream cheese, jam and nuts. Cut Italian or French bread into diagonal pieces about 1 inch thick. Cut pocket in each slice. Stuff with mixture. Dip into batter, coating both sides. With skillet on medium heat, brown both sides in margarine.
Robbie IN
Click Here to Print this Recipe

Hello again everyone
Here is a recipe that is more in tune for the summer weather that is approaching, and with the fresh mint that is all over the place in my garden. (Artemis would probably love that!)

Tabbouleh Recipe

1/2 cup bulgar wheat
Juice from 2 lemons (or about 1/3 cup± of juice)
1 bunch of fresh parsley (about 3/4 to 1 cup chopped)
2 or 3 scallions (I like them sliced very fine, the white part)
1/3 cup olive oil, chilled (doesn't have to be extra virgin)
1 tbsp chopped fresh mint
1 or 2 tomatoes (seeded and chopped)

Cover the bulgar with boiling water and let stand for ½ hour or so, then drain and squeeze out excess water. Add the lemon juice parsley and onion; season with salt and pepper; mix well and then chill for at least 2 hours. Just before serving add the chilled olive oil, mint and tomatoes. Mix well.

NOTES: This is a recipe that was given to me by a college professor from SUNY here in Albany back in the 1980's. I'm not sure how authentically middle eastern it is, but it is very good. There is a note on the recipe to use in season tomatoes only. But I have found that some of the on the vine tomatoes in the stores now are pretty go
Click Here to Print this Recipe

I attended a small country school in TX in the late 1950's. It was a special day when the lunch room lady fixed a dessert called Butter Roll. I have no idea of the ingredients. Does anyone else remember this sweet treat? I'd love to find the recipe.

Nancy, I really enjoy the newsletter and all the great recipes and ideas. Keep up the good work!
Betty in TX

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This is great for a cook-out or just supper. Pineapple in Baked Beans makes it super good.
From Southern Lou:

Crockpot Pineapple Baked Beans and Beef

1 pound ground beef
28 ounces baked beans
8 ounces pineapple tidbits, drained
2 tablespoons soy sauce
1 garlic clove, minced
1/2 teaspoon salt
1 large onion, chopped
1 large green bell pepper, chopped
1/2 cup barbecue sauce
1/4 teaspoon pepper

Brown beef in a skillet, then drain. Transfer to a 3 1/2- to 4-quart
crock pot. Add remaining ingredients and mix well. Cover and cook on
LOW for 4 to 8 hours or until bubbly.
Serves 6.
Southern Lou
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Trout Recipes

Oven-Steamed Rainbow Trout in Parchment
1/2 c. chopped fresh parsley
2 t. minced garlic
2 t. grated orange peel
1/4 t. salt
1/4 t. pepper
Parchment paper
4 Rainbow Trout fillets (4 oz. each)
1/4 c. olive oil

Preheat oven to 375. Combine parsley, garlic, peel, salt & pepper.
Set aside. Cut four 15 x 12 pieces of parchment; fold each piece
in half and trim to form semicircle. Unfold parchment; place fillets,
skin side down, on parchment near fold. Top each w/1 T parsley
mixture & 1 T oil. Fold top of parchment over trout; pleat to seal.
Place on baking sheet; bake 10 min. or until lightly browned &
puffed. Serves 4. Athena in DE

Lime Baked Trout
4 trout fillets, rinsed & dried ( about 1 1/4 lbs. total)
2 T lime juice
3/4 medium tomato, chopped
1/4 medium onion, chopped1/4 t. olive oil
2 T cilantro, chopped
1/8 t. salt
1/8 t. black pepper

Preheat to 350. Place fillets in baking dish. In separate dish,
mix remaining ingredients. Pour over fish & bake 15-20 min or until
fish flakes easily. Cal 260 Athena in DE

Pan Fried Rainbow Trout
2 trout
8 lemon slices, halved
1/4 t white pepper
1 t thyme, crumbled
1/4 t. salt
2 T butter
2 T olive oil

Clean trout. Filet if desired. Rub with lemon slices. Season evenly with pepper, thyme & salt. Top w/lemon slices, wrap, refrigerate 1 hour.

Heat skillet, heat butter & olive oil until hot. Place trout in pan & cook until browned, about 3 min. for fillets, up to 8 for whole fish depending on size. Flip & cook another 3-5 min. Check for flaking along backbone for doneness.
Serves 2-4.
Athena in DE
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Good morning Nancy and all Landers,
This is for Judy. I was the one who sent in the directions from a baker for loading your Bread Machine. I use this method all the time now and have never had a problem with my bread raising.

Loading your bread machine:
Put liquids in machine first

Next add flour smooshing it out over the top of the water so it seals the water on all sides

Then add other dry ingredients like salt-sugar-seasonings etc.
The last thing you should add is the yeast - just sprinkle it over the flour Step 4 is important because it prevents the yeast from touching the liquid til the machine begins mixing.

I know most recipes tell you to dissolve the yeast in the warm water but I never seemed to get the temp right and killed my yeast. With this method I've never had a problem with the yeast. This may not work for everyone but give it a try - it works for me every time.
Dianne in Wisconsin

Hi, Nancy,
This I just a thought and not needing to be in the newsletter.

I just read the newsletter and someone ask about "putting everything in the bread machine". She didn't say what kind of ingredients.
I could be way off base here but just reading it and it saying "bread machine" may not be talking about "Bread".

I am reading it that she has something like a cookie recipe or some other kind of ingredients and in a previous newsletter someone said it could all be mixed in the "Bread Machine".
Just thinking.
AS always love your email.


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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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com