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June 21, 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

In the N/L of June 19 Robbie IN mentions a recipe for “Crustless Cream Cheese Peach Pie” and “Crustless Apple Pie. Robbie could you please share those recipes with us.
Ditamac MI/FL

Bj Indy wanted make ahead recipes that she can serve for her Sunday dinners. Here are a couple of recipes for her to consider. Also, any type of lasagna can be made ahead of time; I usually have at least one type in the freezer. It is great when we have little notice that family are joining us for dinner. The baked spaghetti recipe from Dennis The Prepared Pantry would also be wonderful. It was in one of last week's newsletters.
Robbie IN

Italian Sandwich Loaf Recipe

1 (10 oz.) pkg. frozen chopped spinach, thawed & squeezed dry
1 tsp. Italian seasoning
1/4 c. freshly grated Parmesan cheese
2 tbsp. butter or olive oil
1 garlic clove, minced
1 lb. turkey breast
1 (8 oz.) pkg. Swiss cheese
1 (4 oz.) pkg. pepperoni, sliced thin
1 lg. round loaf of bread

Heat butter in an 8" skillet. Add the minced garlic and sauté until you smell the aroma, about 30 seconds. Add the chopped spinach and Italian seasoning. Sauté 2 to 3 minutes, stirring to break apart the spinach. Remove from the heat and add the Parmesan cheese and salt and pepper to taste. Set aside to cool.
Cut about a 4" lid on the top of the round loaf. Hollow out the loaf. Begin to layer the ingredients. One half of the Swiss cheese, 1/2 turkey, 1/2 pepperoni, all of the spinach, rest of pepperoni, rest of turkey, rest of Swiss cheese. Replace the lid. Wrap the sandwich in foil. Bake at 350 degrees for about 30 minutes. Let stand a few minutes before serving. This can also be made ahead and refrigerated until ready to bake.
Yield: 10 to 15 servings.

1 Loaf Frozen Bread Dough- Thaw the frozen bread dough in a covered bowl in the refrigerator overnight. - can also use pizza dough
1/2 Cup Pizza or Spaghetti Sauce or more
1 LB Ground Beef, Sausage or combination of Thinly sliced Various Deli Meats, such as ham, salami and Pepperoni
Any or all of the following
Thinly Sliced Onions
thinly sliced Green Peppers
Sliced Mushrooms
sliced Black olives
1/2 pound mozzarella, thinly sliced or shredded
Heat oven to 350 degrees. Lightly grease a cookie sheet. Gently roll out bread dough to fit the cookie sheet. If using ground beef or sausage, brown in
skillet and drain the grease.

All ingredients are added down center area of dough. First spread the sauce. Add the remaining ingredients on top of the sauce. Gently bring sides of dough up and over lap and seal over
center. Pinch together and fold up ends of dough to seal. You can carefully turn stromboli over so "seam" is underneath, but I never bother with that step. Bake 25-30 minutes.
An alternative to the pizza or spaghetti sauce is to use 3 tbsp. Miracle Whip and 2 tsp. yellow mustard with the deli meats. Other cheeses can also be used,
such as cheddar, Mexican blend, provolone or Swiss.

This can be assembled wrapped in foil and frozen for later use. If making multiple stromboli, keep dough refrigerated until you are ready to roll it out.
If it gets too warm, it is harder to roll.
Robbie IN

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My sister is looking for more recipes using fresh or frozen asparagus. I have shared the ones I have, but she is hoping I will find more for her.
Robbie IN

Sweet and Sour Pasta Recipe

1 lb. macaroni ( I use bow ties), cook, drain, mix together while warm with 2/3 cup of vegetable oil
next mix together dressing :
1-1/2 cups sugar
1-1/2 cups white vinegar
1 tsp. salt
1 tsp. garlic powder
1 tsp. parsley
2 tsp's. prepared yellow mustard
1/2 tsp .pepper

Prepare ahead of time,
You can salt the cucumbers or zucchini, also 2 thinly sliced onions. Put in a bowl with a little salt, let these sweat in the fridge -it will take out some of the liquid form them, drain mix with the pasta and dressing. Marinate at least 4 hours before serving , or overnite. tastes even better the next day .
Enjoy! R
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The peanut butter crisscross cookie recipe that Judy Alaska shared in the 6/10 newsletter is one I have been making for years. It is a huge favorite of my husband, as well as our sons and our grandkids. They ship well, as I included many in our numerous in the packages I sent to our youngest during his five tours in the Middle East.
Robbie IN



Today as I browsing through my recipes for summer salads I found these recipes.

Cherry Coke Salad Recipe

1 c. canned Bing cherries (reserve juice)
1/2 c. Coca-Cola
1/2 c. chopped pecans
1 (3 oz.) pkg. black cherry or cherry gelatin

Drain cherries and halve; measure juice and add water to make 1 cup. Bring juice to a boil and dissolve gelatin in it. Add Coke, cherries and pecans.
Refrigerate until firm.
Makes 4-6 Servings
Lisa TX
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Cherry Jell-O Salad Recipe

3 oz. pkg. cherry gelatin
2 c. boiling water
1 c. miniature marshmallows
1 c. cherry pie filling

Dissolve gelatin in the boiling water; stir in cherry pie filling and marshmallows. Pour into mold and refrigerate until set.
Makes 4-6 Servings
Lisa TX
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Red Hot Jell-O Salad Recipe

2 (3 oz.) pkg. orange Jell-O
1/2 c. candy red hots
2 c. boiling water
1 c. applesauce

Put Jell-O in cooking pan. Add water and stir until dissolved. Add red hots and put over heat. Stir until red hots are dissolved. Add applesauce. Put in 9 x 13-inch pan. Chill and serve.
Makes 6 Servings
Lisa TX
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Lemon Jell-O Vegetable Salad Recipe

1 box lemon Jell-O
1 c. hot water
3/4 c. cold water
1/2 c. grated cabbage
1/2 c. small chopped celery
1/4 c. grated carrot
1/8 c. finely chopped green pepper
1/2 c. pineapple tidbits

Mix box of Jell-O with the cup of boiling water. Mix until dissolved. Add cold water. Let jell slightly, then add all other ingredients. Mix and jell in a flat, 1 1/2-quart dish. Cut into squares to serve on a lettuce leaf.
Lisa TX
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Cucumber Jell-O Salad Recipe

1 large pkg. lime Jell-O
2 c. hot water
1 3/4 c. cold water
1/4 c. vinegar
1 or 2 grated mild onions
1 grated cucumber
1/2 c. sour cream

Dissolve Jell-O in hot water. Add cold water and vinegar. Allow mixture to partially set. Add onions, cucumber and sour cream; let sit until solid.
Lisa TX
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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.

Carrot Jello Salad Recipe

1 pkg. orange Jell-O
1 small can crushed pineapple, well drained
3 carrots, finely grated

Mix Jell-O as directed on package and set aside. Add carrots and pineapple to Jell-O. Pour into salad bowl and chill until firm, then serve.
Lisa TX
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Orange Jell-O Carrot Salad Recipe

20 oz. can crushed pineapple, drained well (save juice)
3 Tbsp. ReaLemon
1 1/2 c. white sugar
3 (3 oz.) pkg. orange Jell-O
3 c. cold water and pineapple juice*
2 c. grated American cheese**
3 large grated carrots**
1 (8 oz.) Cool Whip

Drain pineapple. Mix pineapple with ReaLemon and sugar. Boil for 3 minutes. Add orange Jell-O to pineapple mixture and mix well. Add cold water and pineapple juice. Cool Jell-O mixture, then add cheese and grated carrots to pineapple and Jell-O mixture. Mix Cool Whip (thawed) into Jell-O mixture. Save some cheese and chopped nuts for top when ready to serve.
Makes 6 Servings
Lisa TX
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Raisin Carrot Jell-O Salad Recipe

1-1/2 c. grated carrots
1/2 c. raisins
3 oz. lemon Jell-O
1 1/2 c. chopped celery
1 (8 oz.) crushed pineapple
3 oz. lime Jell-O
nuts, chopped

Grate peeled carrots to make 1-1/2 cups. Chop celery to make 1 1/2 cups; add drained pineapple, raisins and some nuts. Add to lemon and lime Jell-O, made as usual, only add drained pineapple juice to cold water. Set Jell-O until slightly firm, then add carrots and rest of ingredients.
Lisa TX
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Chocolate Chip Cookie Cheesecake Bars
(makes 24-36 bars depending on how you slice them)

1/2 cup butter
1/2 cup butter flavored shortening
1 cup brown sugar
1/2 cup granulated sugar
2 tsp vanilla extract
3/4 tsp salt
1 tbsp apple cider vinegar
1 egg
1 tsp baking soda
2 cups flour
2 cups chocolate chips
Cheesecake layer

1 cup (8oz) cream cheese, softened
1/2 cup granulated sugar
1 egg
1 tsp vanilla extract
4 sheets of caramel (Caramel apple wraps)

Preheat the oven to 350 degrees.
Spray a 9X13″ pan with non stick spray or line with parchment paper.
Mix together the cookie dough: Cream butter, shortening and sugars together until light and fluffy. add the vanilla,egg and vinegar. Mix in the flour, baking soda and salt then stir in all of the chocolate chips.
This part is tricky (and sticky) Spread a little more than half of the cookie dough in the prepared pan and set the rest of the dough aside.
Prepare the cheesecake. Cream the cheese until smooth, add the sugar, egg and vanilla and beat until smooth (you could also do this in a food processor)

*if using caramel sheets, lay them over the cookie dough layer
Pour the cheesecake over the cookie dough.
To top with the remaining cookie dough, use wet hands and place flatted bits of cookie dough on top of the cheesecake layer covering up most of the cheesecake. You’ll still see white bits, that’s okay as it bakes up pretty firm.

Bake for 40-45 minutes or until the cheesecake appears to be set in the middle. Cool completely before cutting and serving.
Store in the fridge.
from: betcha can't eat just on blogs
Lisa TX
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Chocolate Cheesecake Brownies Recipe

Nonstick cooking spray
8 chocolate wafer cookies
1 bar (8 ounces) reduced-fat cream cheese
1 cup reduced-fat sour cream
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
3/4 cup sugar
1 large whole egg, plus 1 large egg white
1/3 cup semisweet chocolate chips

Preheat oven to 325 degrees. Coat an 8-inch square baking pan with cooking spray. Line with two crisscrossed pieces of parchment or wax paper, spraying between sheets. Spray lined pan; set aside.
Process cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan (do not rinse processor bowl).

Blend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, sugar, egg, and egg white; process until smooth. Pour into pan; sprinkle with chocolate chips.

Bake until just set, 35 to 40 minutes; cool completely in pan. Refrigerate at least 1 hour. Invert onto a tray; peel off paper, and then put crust side down. Cut into 9 squares.
sooooo gooood
Judy in Montana
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I must not have my thinking cap on straight as I have two questions related to recipes in the June 19th newsletter. For Mavis in TX regarding the biscuit recipe. Are the biscuits to cover the bottom of a ten inch skillet baked in advance or are they biscuit dough?

For Mary J. regarding the German chocolate upside down cake recipe. Do you invert the cake as for an upside down cake or cut it as is from the pan?
Than you in advance for clarifying.
Nana in SE Ohio

Salmon Recipe
About a week ago, I read that someone was looking for this type of recipe. This fits the bill, AND, it is so easy to make and clean up!

About a week ago, someone asked for a low fat recipe for salmon. This is how we always make it, and it is low in everything and so healthy. My husband loves salmon and we have this at least once per week

Salmon filet - any size you want
Spices you choose, or none at all

Optional: raw, rough cut vegetables, any kind you like. We usually use squash, zucchini, bell peppers, sliced jalapeno peppers, mushrooms, onions etc. anything you like!

Place a salmon filet on a piece of parchment paper of a size that can be folded over the salmon with a little room left, not tightly. When you have folded it over the salmon, fold the edges little and staple each side closed. Put the "packed" on a shallow baking sheet or a baking pan with shallow sides.

Bake at 400 degrees for @ 20-25 minutes for an 8-10 oz piece. Cut the packet one corner and drain out the liquid that it creates. Then just cut open the whole packet, slide the salmon on a plate, and you are done!

Variation: To finish the whole meal, take as many raw, cut up vegetables as you want and put them on top of the raw salmon in the packet when you create it. Of course, you can season anything, any way you like. Just make your piece of parchment larger to accommodate the vegetables too. Fold and staple exactly ad described above. Bake the whole packet for the same time at the same temp. You get healthy steamed salmon and vegetables all in one!
Enjoy! Linda G
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Red Cabbage Slaw Recipe
a BBQ side dish

4 tsp (18 mL) red wine vinegar
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) granulated sugar
1 clove garlic, minced
Pinch each salt and pepper
1/4 cup (60 mL) extra-virgin olive oil
2 carrots
6 cups (1.5 L) finely shredded red cabbage
2 tbsp (30 mL) chopped fresh parsley
1 cup (250 mL) thinly sliced radishes
In large bowl, whisk together vinegar, mustard, sugar, garlic, salt and pepper until sugar is dissolved, about 1 minute. Whisk in oil until combined.

With vegetable peeler, slice carrots into paper-thin strips. Add to bowl along with cabbage and parsley; toss to coat. Cover and refrigerate for 2 hours.

Then stir in radishes just before serving. You can put any kind of dressing you like on this salad
from: Canadian Living
Enjoy!! Judy in Montana
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Swiss Steak in Foil Recipe

! cup catsup
1/4 cup flour
2 lbs. 1 inch thick round steak
1 lg onion sliced
2 TBSP fresh lemon juice or 1 lemon thinly sliced

Tear off 5 foot length of regular aluminum foil., fold double Combine catsup and flour, spoon 1/2 mixture in center of foil. Place steak atop mixture, season with salt and pepper. Cover meat with onion slices and remaining catsup mixture. Sprinkle with lemon juice or top with fresh lemon slices. Fold foil over and seal edges securely. Place in shallow baking pan. Bake in very hot oven 450* for 1 1/2 hours or til meat is tender. Remove foil, cut steak into pieces .
Serves 4
Judy in Montana
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com