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June 22, 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


This is a reply to Nana in Ohio's question concerning the Ole Timey Biscuit Vinegar Pie that was published in June 19th newsletter. The fully cooked biscuits to cover the 10 inch skillet, are leftovers from breakfast.
Marvis in Texas


Free eCookbook – Spring Veggie Fever: 25 Mouthwatering Spring Vegetable Recipes is filled with starter recipes, side dishes, dinner entrees, and more to help you get ready for any event this season. 


 


Healthy Hummus Recipe

4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1/3 cup tahini (sesame paste)
6 Tbsp freshly squeezed lemon -juice (2 lemons)
2-3 Tbsp water or liquid from the chickpeas
3 Tbsp olive oil
2-3 tsp smoked paprika
1-2 tsp cayenne pepper
1/2 tsp kosher salt

(Note: I used 2 tsp smoked paprika & 1 tsp cayenne. Next time I will try 1/2 tsp cayenne as I'm still playing with recipe.)
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until its minced. Add the chickpeas, tahini, garlic and lemon juice to the food processor and pulse until combined. Add the the chickpea liquid (or water) and then olive oil through the feed tube with processor on low speed until the hummus is coarsely pureed. Add in smoked paprika, cayenne pepper and salt to taste. Garnish with smoked paprika and parsley. Serve chilled or at room temperature.
Denise from the Villages, FL
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H and H Baby Back Pork Ribs Recipe
Servings: 6 - 8

Ingredients
2 racks pork back ribs, (about 1 1/2-pounds per rack)
1 12-oz jar prepared mesquite-flavored marinade
3 bay leaves
1 medium onion, peeled
1 cup barbecue sauce, (mild or spicy)
1/2 cup brown sugar

Directions
In a large stockpot, place both racks of ribs; add enough water to cover ribs. Add marinade, bay leaves and onion. Bring mixture to a boil over high heat. (This will create foam on top.)

Reduce to medium-low heat; simmer 45 minutes or until ribs are just tender.
Remove ribs from cooking liquid; drain on rimmed baking sheet.
Heat grill to medium heat (about 350 degrees F.).
Meanwhile, in a small mixing bowl, stir together the barbecue sauce and brown sugar.

Brush over both sides of ribs.
Place ribs on grill, bone side down, close lid.
Grill for 7 minutes, turn and grill 7 minutes more.
Serves 6 to 8
Bill, Alb
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Selecting Potatoes Tip
For the individual who has trouble baking potatoes make sure you use starchy potatoes for baking, like russets. Potatoes can be divided into two categories: waxy potatoes and starchy potatoes. Though waxy potatoes can come in red and white varieties, new red potatoes are the most popular. Russet potatoes are the most popular starchy potatoes. Waxy potatoes have a much higher moisture content and a different cell structure than starchy potatoes. Waxy potatoes are best for boiling, pan frying, and canning. They will hold their shape well in water and take abuse in the frying pan without coming apart. Russet potatoes are light and fluffy and are perfect for baked potatoes and mashed potatoes.. Much of this information is from Dennis The prepared Pantry's guide to potatoes.
Robbie IN
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Helpful Hint - Deviled Eggs
I may have sent this before, I can’t remember. But itt’s a good trick to know, especially for this time of year when we are making lots of deviled eggs for parties and picnics.

This is a new, at least to me, way to cook hard boiled eggs that you can easily peel. It even works on eggs you just bought at the store. I haven’t tried it with farm fresh eggs.

Put a few inches of water in a steamer and bring to a boil. Put the eggs in the top part and put the cover on. I cooked 14 eggs last week. It didn’t say in the directions if you could cook two layers of eggs at a time, a few of mine were half on another egg. If you don’t have a steamer you can use a large pot, a metal colander and a cover. That’s what I use. Make sure the holes in the steamer are below the edge of the pot so no steam escapes.

Steam them for 16 minutes and then cool (run cold water over them to stop them from cooking more). They peeled perfectly. I think this method also keeps that white skin in the shells too so there’s less of that to have to peel off too.
Betty in ME.
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Crustless Pie Recipes
Ditamac MI requested these recipes in yesterdays newsletter. The second recipe is from a 2007 newsletter and was shared by Betty in MD. The third recipe Has appeared in many newspapers and magazines and is a modification of the famous Libbys pumpkin pie recipe.
Robbie IN

Crustless Cream Cheese Peach Pie Recipe

1 small box vanilla pudding
(not instant)
3 Tbsp. soft margarine
1 egg
1/2 c. milk
3/4 Tbsp. peach juice
16 oz. can sliced peaches
1 Tbsp. sugar
1/2 tsp. cinnamon
Topping:
8 oz. cream cheese
1/2 c. sugar
3 Tbsp. peach juice

In a small bowl, mix pudding, margarine, egg and milk; beat for 2 minutes. Pour into a greased pie pan. Place peach slices and peach
juice on top of batter. Place slices 1-inch from side. Sprinkle 1 tablespoon sugar and 1/2 teaspoon cinnamon on top. Bake at 350 degrees for 30 to 35 minutes until brown. After pie cools, beat cream cheese, sugar and juice together for 2 minutes. Smooth on top of pie. Refrigerate until firm.
Robbie IN

Crustless Apple Pie Recipe

Vegetable Spray
Whites of 2 large eggs, or egg substitute equivalent to 1 egg
3/4 cup sugar
2 Tablespoons light brown sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon grated lemon zest
1/8 teaspoon ground nutmeg
1/2 cup all-purpose flour
1 cup diced peeled apples
1/4 cup chopped walnuts, dry-roasted

Preheat the oven to 350°. Lightly spray an 8-inch pie pan with vegetable oil spray. In a large mixing bowl, beat the egg whites, sugars, baking powder, vanilla, cinnamon, lemon zest and nutmeg with an electric mixer until smooth and fluffy. Stir in the flour just to blend. Beat until smooth and well blended.

Stir in the apples. Spoon into the pie pan. Sprinkle the nuts over the apple mixture. Bake for 30 minutes, or until golden brown.

Note from book: The pie will puff up as it cooks, then collapse as it cools. Moist and rich, this pie is also easy and tasty--it's a real winner. Serve it warm or chilled.
Source: 7th Edit
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Good morning Nancy and all Landers,
Newsletter looks wonderful today. I have a request for all our bakers in Nancyland. I'm looking for recipes for cakes that use a small 8x8 cake pan. I have lots recipes for rhubarb cakes but they all call for a 9x13 pan and with just the two of us a big cake like that just goes to waste. I would like any recipes for small cakes. Thanks in advance.
Dianne in Wisconsin


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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
everyday_recipes@yahoo.com  
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.


This is a wonderful crisp salad, every bite is a pleasure!

Crunchy Chicken Salad Recipe

1/3 cup cooking oil
1/4 cup cider vinegar
1/2 medium green pepper, chopped
1/2 medium onion, finely chopped
1 large sweet pickle, chopped
1-1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. dry mustard
1/8 tsp. pepper
1-1/2 cups cubed cooked chicken
1 small head lettuce, cut in bite-sized pieces
1 cup chopped celery

Stir together the oil, vinegar, green pepper, onion, pickle, salt, pepper, paprika and dry mustard. Pour over cubed chicken in bowl and toss lightly. Cover and chill 1 hour, or more. Add lettuce and celery just before serving. Serve on salad greens, if desired.
Judy (in Alaska)
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For those that like Zucchini Bread, this is a very good version of it with pineapple and cherries added for extra yummy-ness!

Cherry Zucchini Bread Recipe

2 eggs, beaten till fluffy
1 cup cooking oil
2 cups sugar
3 tsp. vanilla
2 cups coarsely grated zucchini, unpeeled
3 cups flour
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2-1/2 tsp. cinnamon
1 can (8 oz.) crushed pineapple, undrained
1/2 cup chopped maraschino cherries
1 cup chopped nuts

Mix ingredients together well in large bowl, adding cherries, pineapple and nuts last. Pour batter into two well greased and floured 9 x 5 inch loaf pan. Bake at 350 for 1 hour, or until tests done with toothpick, or by inserted small thin knife in the middle. Remove while hot and let cool on wire racks. Slices better, if make the day before serving.
Judy (in Alaska)
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This is a excellent way to serve hot dogs, and I like the ease of preparing it. If you have a food processor, you can chop the veggies in that in no time at all.

Saucy Franks With Rice Recipe

4 strips bacon, diced
1/2 cup chopped onion
1/3 cup chopped green pepper
1/3 cup chopped celery
2 cloves garlic, minced
1 cup unsweetened pineapple juice
3/4 cup catsup
1/4 tsp. chili powder
1 lb. pkg. hot dogs, cut into bite-sized pieces

In saucepan, over medium heat, cook bacon until crisp and remove to paper towel. Drain saucepan, leaving 1 tbsp. bacon drippings. Sauté onion, green pepper, celery and garlic in drippings until tender. Add pineapple juice, catsup and chili powder and bring to a boil. Add hot dogs and return to boil; reduce heat and simmer, covered for about 8 minutes, until heated through. Serve over hot cooked rice and sprinkle with bacon before serving.
Judy (in Alaska)
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I am looking for sugar free Jell-O recipes. Anything but grape. Dad doesn’t like grape.
Rhonda in St. Louis


I've been looking for a way to make Italian dressing at home, but can't find one. Do you have one you can direct me to? Thank you.
Anna


I am looking for sugar-free ice cream recipes. Any help would be appreciated.
Thank you.
C.


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Green Beans and Tomatoes Recipe

1/4 pound fresh green beans
1/2 cup red onion, pulled apart into rings
1/4 cup Fat Free Italian Reduced Calorie Italian Dressing
2 plum tomatoes, cut into thin wedges
2 tablespoon fresh basil

Place green beans, onions, and dressing in microwaveable bowl and cover. Microwave on HIGH 8-10 minutes or until beans are tender-crisp, stirring after two minutes. Stir in tomatoes and basil.
Serves 6 - 1/2 cup servings

Calories: 37 Carbohydrates: 6g Fat Grams:1 Sodium: 84mg
Mary
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I thoroughly enjoy your newsletter! I am looking for Schwan's recipe for bread bowls, using their own frozen bread dough. Can any of the readers help? Thanks!
Susan


I once had a cake recipe that has a dry mix cake, Jell-O powder and other ingredients, all mixed, end then it went to bake. It's not the Poke Cake, because the Jell-O went withe the cake batter in the oven to bake; does anybody know that kind of recipe?
Thanks, Chris, from Portugal


I am looking for a Banana Pie recipe where the filling is caramel like. Thank you!
Kathy


 


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This is a delicious dessert that will appeal to everyone's taste buds and is an ideal summertime dessert. I like to use the chocolate flavored Cool Whip when I can find it, but can't always get it, so the regular Cool Whip works good too.

Could probably use any flavor instant pudding and ice cream, such as chocolate instant pudding with chocolate ice cream, or butterscotch pudding and butter brickle ice cream.

Ice Cream Dessert Recipe

1 pkg. (10 oz.) Lorna Doone shortbread cookies, crushed
1/2 cup butter, softened
2 pkgs. (4 serving size) vanilla instant pudding
2 cups cold milk
1 tsp. vanilla
1 quart (4 cups) vanilla ice cream, softened
1 tub (8 oz.) Cool Whip, chocolate or plain (thawed)
3 Heath candy bars, crushed

Combine butter and cookie crumbs and pat into a 9 x 13 inch pan. Bake at 350 for 15 minutes or until golden brown. Cool. With electric mixer, blend pudding, milk, vanilla and ice cream on low until smooth. Spread over cooled crust. Let chill until firm. Cover with Cool Whip and sprinkle with candy bars. Refrigerate until served.
Judy (in Alaska)
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I am looking for a recipe that has tomatoes, ground beef and macaroni in it that kids will like.
Ellen in Boston


Enchilada Casserole Recipe

2 lbs. ground beef
1 onion, chopped
2 (8 oz.) cans tomato sauce
1 pkg. taco seasoning mix
1 doz. corn tortillas
1 can cream of chicken soup
3/4 c. milk
1 c. grated longhorn cheese
Brown hamburger meat and onion. Add tomato sauce and taco seasoning. Line bottom of 9 x 13 inch pan with 6 tortillas. Pour 1/2 mixture in and layer remaining 6 tortillas on top. Pour remaining 1/2 of mixture. Cover with soup and milk mixed together. Sprinkle with cheese. Bake at 350 degrees for 45 minutes.
Serves 6 to 8. Freezes well, etc.
Linda NM
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Green Enchilada Casserole Recipe

1 lb. ground beef
1 med. onion, chopped
1 (No. 2) can tomatoes, chopped & drained
1 can green chilies, chopped
1 sm. pkg. Velveeta cheese, grated
1 can cream of chicken soup
1 med. bag Doritos

Cook beef until crumbly and gray in color, but not brown. Add all other ingredients except for cheese and chips. Stir and let simmer. Crush chips. Put layer of chips in bottom of casserole dish. Layer meat mixture and cheese. Leave enough cheese to layer on top. Bake at 375 degrees for 20 to 25 minutes.
Linda NM
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Black Forest Cheese Cupcakes Recipe
Yield: 18 servings

24 Vanilla wafers
16 oz Cream cheese
1 1/4 c Sugar
1/3 c Cocoa
2 tb Flour
3 Eggs
1 c Sour cream
1/2 ts Almond extract
1 Can Canned cherry pie filling, chilled

Cocoa sour cream topping
Cocoa Sour cream Topping
1 c sour cream
1/4 c sugar
2 Tbsp cocoa

Stir together ingredients in small bowl until sugar is dissolved.

Heat oven to 325 degrees. Line muffin pans with foil-laminated baking cups. Place vanilla wafer on bottom of each. In large mixer bowl, beat cream cheese until smooth. Add sugar, cocoa, and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each prepared cup almost full with mixture. Bake 20-25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon of cocoa sour cream on each cup. Cool completely in pans; refrigerate. Garnish with dollop of cherry pie filling just before serving. Refrigerate leftovers. Makes 18-24 cupcakes
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I'm looking for some good Chicken recipes...got any? I just get tired of all the traditional recipes you find everywhere, I'm looking for something new. Thanks.
Sandra


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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


Paypal: email address is everyday_recipes@yahoo.com