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June 24, 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
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Nancy Rogers

A note to Donna KS regarding her American Goulash Recipe posted in the 6/23 Newsletter. Donna, I don't know if it's a Kansas thing (I was born and raised in Centralia, KS) but the recipe you posted is EXACTLY the same as my mother used to make during my childhood days. I still make this "Meal in one Pot" dish from time to time and recall those long ago days when it was brought steaming hot to the table with some homemade bread that was made weekly (Wednesdays). Monday was wash day, Tuesday was ironing and Wednesdays were for baking and any of those days was the right time to put together the goulash dish which allowed time for the other priorities of the day. Thanks for the memories Donna and keep those GREAT Kansas recipes coming.
Mr. Myron Drinkwater - Lake Forest, CA

For those who want to cook small:
There are many pans, etc. available to cook/bake for one or two. My collection includes a 6 x 2 round cake pan (Wilton); a 6x 3 pringform pan (Wilton); a 4 x 1 x 2 Springform pan ( Excelle Elite); 4 3/8 x 1 7/8 Fluted Tube Pans ( Wilton); 4 in. Mini NOn-Stick Angel Food Cake Pans , 4 inch (Good Cook); Mini nonstick Heart Pans (Bradshaw); 7” Angel Food Cake Pan (Wilton) ; 5 in. pie pan; 5 in. oven casseroles (Technique) mini cupcake pans; 6 inch electric frying pan and, of course, many sizes of Crockettes. I’ve had so much fun cooking in miniature!
Athena in DE

This won't use many of the plums that Peggy Nella has, but thought I would resubmit the recipe. Diane WI might also want too consider making it, as she wanted one layer cake recipes. It was shared by Karen SW Arkansas in a 4/13 newsletter
Robbie IN

Plum Upside Down Cake Recipe

7 Tablespoons butter or margarine, divided
3/4 c sugar, divided
3-4 cup plums, pitted and thinly sliced
1 egg
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/3 cup milk
1 teaspoon vanilla extract

Place 1 Tablespoon butter in a 9-inch round cake pan. Place in a 350 degree oven to melt the butter. Remove from oven and sprinkle 1/3 c sugar. Arrange plum slices in a circular pattern over sugar and bake for 10 minutes. Meanwhile, cream the remaining butter with the remaining sugar, beat in egg. Combine flour, salt, and baking powder. Add to the creamed mixture alternately with milk and vanilla, beating until smooth. Spread mixture evenly over baked plums.
Bake for 30 minutes or until cake tests done. Remove from oven and immediately invert onto a large serving platter. Serve warm. Karen SW Arkansas
Serves 6-8
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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. 


Recipe Greeting Cards is another one of my sites. I haven't added to the site in a while. In the past several days I did add over 100 New recipes have been added to
There is not yet an index page for the recipes but the recipes can be viewed by typing in the search box the terms
crock-ette recipes
upside down cake recipes
mango recipes

This may be the recipe Chris wanted in the 6/22 newsletter. I think I also have a version where you add the dry jello to an angel food cake mix. This is a very, very old recipe, as I remember relatives making it when I was a kid.
Robbie IN

Jello Cake Recipe
1 box of white or yellow cake mix
1 sm. box of Jello, your favorite flavor
Mix cake according to the directions on the box, but add dry Jello mix, reserving 2 tablespoons of Jello mix for frosting. Bake as directions on box say. When cake cools, frost with creamy frosting.

1 stick softened butter
1/2 c. shortening
1 tsp. vanilla
1 box of powdered sugar
Reserved Jello
Enough milk to make good spreading consistency

Mix until smooth and creamy.
Robbie IN
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I am looking for recipes for fruit, (canned or fresh), yogurt smoothies. Any help from our friends?
Fran in Fl out of NY

Good morning all Landers,
I want to thank everyone who sent in suggestions for smaller cakes. I knew I could count on our Nancylanders to come thru. I had been baking a larger 9x13 cake then freezing half but we didn't like the taste when it was thawed. I will surely be trying any and all suggestions and let everyone know how they turned out - thank you again
Dianne in Wisconsin

Re: I am looking for a recipe that has tomatoes, ground beef and macaroni in it that kids will like.
Ellen in Boston

I sure know that Goulash was my favorite when I was a kid. In fact going to make it myself very soon.
bill, Alb.

Stovetop Goulash Recipe (Beef, tomatoes, Pasta)
Yield: 4 servings.

1 pound ground beef
1 cup chopped onion (More or less depending on the age of the kids)
Salt and pepper to taste 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, un-drained
(Use plain if kids object to onion, and garlic)
1 cup water
1 cup uncooked elbow macaroni
1 cup (4 ounces) shredded cheddar cheese

Optional: Sliced green onions and sour cream

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Season with salt and pepper. Add tomatoes and water; bring to a boil. Stir in macaroni.

Cover and simmer for 10 minutes or until macaroni is tender. Stir in cheese. Garnish with onions and sour cream if desired.

Note: For a spicier flavor, substitute a can of diced tomatoes with green chilies.
bill, Alb.
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Fantastic Italian Salad Dressing
Makes 1-1/2 cups (using 2-4 tablespoons per salad)

1 cup neutral salad oil, such as canola (See Recipe Note)
1/4 cup white wine vinegar
2 tablespoons red wine vinegar
1 large garlic clove, pressed
2 tablespoons finely chopped shallots
2 tablespoons finely chopped red bell pepper
2 teaspoons Dijon mustard
1 teaspoon honey
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram

Pinch of red pepper flakes
Freshly ground black pepper, to taste

Combine all of the ingredients in a jar with a tight fitting lid. (I love this shaker.) Shake vigorously until the mixture is thickened and well-combined. Alternatively, combine the ingredients in a bowl and whisk until combined.
Taste the dressing using a lettuce leaf and adjust seasonings. The dressing will keep in the refrigerator for several weeks.

Recipe Notes:
Italian Dressing with Olive Oil: Olive oil can be substituted for the neutral oil in this dressing, olive oil can have a tendency to overwhelm the other flavors.

As with all dressing recipes, feel free to increase, or decrease any ingredient, to make it your recipe, and to your taste.

Making More or Less Dressing: This dressing makes enough for several dinner salads, over the course of a week or so. To make more for larger salads or less for a single salad, just scale the ingredients to make the amount you need.
bill, Alb.
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Stuffed Green Pepper Salad Recipe

3 med. green peppers
1/2 lb. cream cheese
3 boiled eggs
1 med. dill pickle
1/3 c. mayonnaise

Slice peppers crosswise into 1/4 inch slices; add mixed all other ingredients. Place on lettuce and chill. 6-8 servings.
Ellen in Boston
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Diet 7-Up Baked Apples Recipe

4 baking apples
4 tablespoons golden raisins
4 tablespoons brown sugar
1/2 cup diet 7-Up

Core apples without cutting through the bottom. Stand apples in baking dish just large enough to hold them. Place 1 tablespoon raisins and 1 teaspoon brown sugar in center of each apple. Pour in 7-Up. Bake at 350 degrees for 45 minutes, basting frequently, until apples are tender but not mushy. Serve warm or chilled.
Makes 4 servings

Calories 122 Fat 1g Fiber 4g Carbohydrate 31g Sodium 3mg Cholesterol 0 mg
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Spicy Chicken Recipe

6 (5 ounce) chicken breasts, boneless and skinless
1/2 cup fat-free Italian dressing
1 cup tomato juice
1/2 teaspoon chili powder

Combine dressing, tomato juice, and chili powder. Pour over chicken and marinate for several hours. Broil for 30 minutes or until well, turning once and basting frequently.
Makes 6 servings

Calories 165 fat 3g fiber 0g protein 31g Carbohydrate3g Sodium 769 mg
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Blackberry Smoothie Recipe

1 c. cold milk
1/2 c. fresh or frozen blackberries
1-3 tbsp. Sugar
Ice cubes

Place in blender, cover, start on puree speed then push blend speed until smooth and ice is dissolved.
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Blackberry Ice Tea Recipe

10 c. water
12 blackberry flavored tea bags
4 orange-pekoe tea bags
1/2 c. sugar
1/2 c. blackberries
Lime slices

In bowl cover teaspoon with 6 cups boiling water. Steep 15 minutes. Discard bags; add sugar and dissolve. Add 2 cups boiling water, then 2 cups cold water. Let cool. Pour 1 cup tea into ice cube tray; add berries. Freeze. Chill remaining tea; serve with tea cubes and lime slices.
Serves 8.
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Corn Casserole Recipe

3 green peppers, cut in half lengthwise
1/2 lb. pasteurized process cheese, cubed
1 (12 oz.) can whole kernel corn, drained
1 c. chopped tomato
1 c. fresh bread crumbs
2 tbsp. butter, melted

Remove seeds from peppers. Parboil 5 minutes. Drain. Reserve 1/2 cup process cheese spread. Combine remaining cheese spread, corn, and tomato. Spoon mixture into peppers. Top with reserved cheese spread and sprinkle with combined bread crumbs and melted butter. Bake at 350 degrees for 30-35 minutes or until crumbs are golden brown.
6 servings.
Mary J
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Sautéed Spinach Recipe

1 pound fresh spinach
1 tablespoons olive oil
2 tablespoons white wine or cooking sherry
1/4 cup freshly grated Parmesan Cheese

Wash and dry spinach. Cook spinach in olive oil in large skillet over high heat. Stir constantly until wilted. Add wine and cook until liquid is gone. Sprinkle with Parmesan cheese and serve.
Makes 4 servings

Calories 121 Total fat 7g Sodium 316mg Carbohydrate 5g Cholesterol 9mg
Fiber 3g
Mary J
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Fried Zucchini with Tomatoes Recipe

1 med. Zucchini
1 sm. onion, chopped
1 can tomatoes
3 tbsp. Butter
1/2 c. Parmesan cheese

Cut unpeeled zucchini into 1/4 inch slices. In large frying pan, cook onion in butter until clear. Add zucchini, fry 10 minutes. Add chopped tomatoes with juice. Bring to boil. Season with salt and pepper. Simmer 20 minutes. Top with Parmesan cheese. Heat until cheese melts.
Mary J
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Scalloped Tomatoes Recipe

1 28 ounce can tomatoes
1 sm. onion chopped fine
1/4 c. butter
1 1/4 c. dry bread cubes
1/2 c. brown sugar
1 tsp. Salt
1/8 tsp. Pepper

Sauté onion in butter. Add bread cubes and sugar, cook slowly. Stir in tomatoes and seasoning. Place mixture in buttered shallow pan and bake 45 minutes in medium oven (350 degrees).
Mary J
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Little cakes for Diane:

Frozen Raspberry Cheesecake

1/4 c. crushed shortbread cookies
1 T. butter, melted
1 1/2 oz. cream cheese, softened
3 T. sweetened condensed milk
1 T. lemon juice
1/3 c. raspberry sherbet, softened
1/4 c. fresh raspberries

In small bowl, combine cookie crumbs & butter. Press onto bottom of 4” springform pan coated with Pam. Freeze 10 min. In small bowl, combine cream cheese, milk & lemon juice until blended. Spread over crust. Freeze 2 hours or until firm. Spread sherbet over
cream cheese layer, freeze 2 hours. Top w/raspberries.
Athena in DE 2 servings.

Pineapple Upside Down Cake

1 can ( 8 oz) sliced pineapple
1/4 c. packed brown sugar
3 T. butter, melted, divided
4 maraschino cherries
4 pecan halves
3/4 c. all-purpose flour
1/3 c. sugar
1 t. baking powder
1/4 t. salt
1/8 t. ground allspice
1 egg, lightly beaten
1/4 c. 2% milk

Drain pineapple, reserve 1 T. juice. Set aside. In small bowl, combine sugar & 2 T. butter; stir until dissolved. Pour into ungreased 6 “ round baking pan. Arrange pineapple slices in single layer in pan; place cherries & pecans in center of slices.

In small bowl, combine flour, sugar, baking powder, salt and allspice. Add egg, milk, reserved juice & remaining butter; beat until combined. Spoon over pineapple.

Bake 350 for 30-35 min. Cool 5 min before inverting onto plate. Serve warm Yield: 4 servings.
Athena in DE (Source: Edna Hoffman)
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For Diane WI wanting one layer cake recipes in the 6/22 newsletter since a layer cake is too much for her and her husband to eat, consider this one from Dennis The Prepared Pantry. I have included his notes. Also, you can easily half a store bought cake mix. This information has appeared in past newsletters, but would be happy to resubmit it.
Robbie IN

Grandma’s Lemon Pudding Cake Recipe

If you like lemon, consider this lemon pudding cake. Pudding cakes stir up as one dish but during baking, separate into a cake-like
topping over a pudding. This one is light and airy and quite lemony.

2 tablespoons butter
1 1/2 cups granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1/3 cup fresh lemon juice, about the juice from 2 lemons
2 teaspoon grated lemon zest
3 large eggs, separated into whites and yolks
1 1/4 cups milk

Preheat the oven to 375 degrees.

Cream the butter and sugar together. Stir in the flour, salt, and zest. Add the lemon juice. Combine the egg yolks and milk. Stir them into the previous mixture. Beat the egg whites until stiff peaks form. Fold the egg whites into the mixture. Pour the batter into a greased 9 x 9-inch baking pan. Bake for 30 to 35 minutes or until the top is nicely browned.

Baker’s note: This lemon pudding cake can be served hot or cold. We preferred it well-chilled.
Dennis The Prepared Pantry

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com