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June 28, 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

I am looking for a recipe for baked (fried) pies, both cream and fruit. I made some about 2 months ago for a bake sale, but evidently I threw out my recipe. I have a crust that I like to use, but would still like to hear what others use. I tried making chocolate using a recipe I had for chocolate pie, but it didn't work out right. The ones I made 2 months ago were made with cherry pie filling. My main problem as far as baking them is what temperature to use and how long to bake them.
Zelda in Kemp, TX

In the 6/11 newsletter Sandy requested sugar free red velvet cake recipes. I have waited to send this, since I have never made the cake or tasted it. It was given to me by a friend I hope this helps you.
Robbie IN

Splenda Red Velvet Cake Recipe

1/2 cup white regular vegetable shortening
2/3 cup Splenda Granulated
2 eggs, well beaten
2 oz. red food coloring
1 tablespoon cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon white vinegar
2-1/4 cups sifted white flour

Mix shortening, Splenda Granulated, and eggs together in a large bowl. In a separate bowl make a liquid paste of the red food coloring and cocoa. Stir in with above mix.

Add buttermilk and salt alternately with the flour, and beat slowly. Add vanilla, baking soda, and vinegar separately.

Pour into two 8” well greased & floured cake pans, or a well-greased & floured 9” X 13” glass pan.

Preheat oven to 350° Bake 25 - 30 minutes. Refrigerate cake, once cut, as this will keep it fresher. Cakes baked with Splenda stay fresher longer if unused portions are kept refrigerated. The buttermilk adds a small trace amount of sugar per serving.
Robbie IN

Fran wanted smoothie recipes in the 6/24 newsletter. The first recipe is the basic recipe I use. You can use any fruit or combination of fruits and compliment it with the flavor of yogurt and extract.
Robbie IN
Click Here to Print this Recipe

Robbie's Smoothies Recipes

Peach Smoothie

1 Cup fresh or thawed frozen peaches
1 cup yogurt-plain, vanilla, or other flavor
1 cup milk
1 tablespoon honey, sugar or sugar substitute
1/2 teaspoon vanilla extract or other flavor - optional

Combine all ingredients in container of electric blender. Process until smooth. Can substitute all or part of the peaches with other fruit, such as banana, raspberries, pears, etc.
Robbie IN

Peanut Butter Banana Smoothie

2 lg. ripe bananas, peeled, sliced, frozen- I rarely freeze them.
2 c. milk
1/4 c. peanut butter- can just use 1 or 2 tablespoon
2 tbsp. sugar, honey or sugar substitute
1 tsp. banana, vanilla or almond extract

Place all ingredients in blender. Blend until smooth. Pour into tall glasses and serve. 2 servings.
Robbie IN
Click Here to Print Robbie's Smoothie Recipes

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. 


Linda wanted to know what an impossible pie was like in the 6/25 newsletter. The pie forms its own crust as it bakes using a Bisque mix. As the pie bakes the biscuit portion settles to the bottom and the filling portion rises. You can use Bisquick or another brand or make your own mix to use. There are hundreds, if not thousands of recipes for impossible pie. They are delicious, but different from a traditional pie crust. Bisquick was introduced in 1931 according to General Mills.
Robbie IN

This is a very good recipe and keeps your kitchen cool. You could omit the mushrooms if they aren't your "thing".
Southern Lou

Creamy Italian Chicken Recipe

4 boneless skinless chicken breast halves
1 envelope dry Italian salad dressing mix
1/4 cup water
8 oz. cream cheese, softened
1 can cream of chicken soup, undiluted
4 oz. can mushrooms, drained
Hot cooked rice or pasta

Put chicken breast halves in a crock pot. Combine the Italian dressing mix and water; mix until smooth, and pour over top of chicken. Cover and cook on low for 3 hours.

Combine the cream cheese and soup until smooth and blended. Stir in mushroom pieces. Pour soup mixture over chicken. Cook 1 hour more or until chicken is cooked through.

Serve over hot cooked rice or pasta. I like mashed potatoes!
Southern Lou
Click Here to Print this Recipe

Nutritional Values of Several Items
Several months back Shelly asked what the nutritional values of several items from United Supermarkets. Here are the answers she wanted to know. I got the answers from a manager of United Supermarkets. I asked for the calories, fat, cholesterol, sodium, carbs and fiber content.

Classic Chicken Salad (1/2 cup)
Calories 250 Total Fat 15g Cholesterol 40mg Sodium 190 mg Total Carbs 6g Fiber 0g

Fresh Fruit Medley (3/4 cup)
Calories 78 Total Fat 0g Sodium 2mg Potassium 219mg Fiber 2g Carbs 20mg

Steamed Broccoli (1 cup)
Calories 39 Total Fat 0g Sodium 37mg Potassium 358mg Carbs 8g Fiber 8g

Sautéed Green Beans with Almonds
Calories 49 Total Fat 1g Sodium 67mg Carbs 9g Fiber 3g

Steamed Asparagus (1 cup)
Calories 19 Fat 0g Sodium 2mg Potassium 194mg Carbs 4g Fiber 2g

For other Fast Food Weight Watcher Points you may want to visit
Click Here    

Robbie's Mississippi Mud Cake Recipes
Anna requested Mississippi Mud cake recipes in the 6/25 newsletter. I have used this recipe for years. In this area of the country it is sometimes called Mississippi Brownies or Mississippi Mud squares. I also have recipes for Mississippi Mud Pie, Mud Cookies that uses graham crackers and White Chocolate Mud Cake. Yu can tell this is an older recipe since it lists a box of powdered sugar and now it is mostly sold in bags.
Robbie IN

Mississippi Mud Cake

2 sticks butter
1/2 cup cocoa
2 cups sugar
4 eggs, beaten
1 and 1/2 cups flour
pinch of salt
1 and 1/2 cups chopped pecans
1 tsp. vanilla
1 sm. (10 oz.) bag mini marshmallows

Melt butter and cocoa together over low heat. Remove from heat and cool slightly. Stir in sugar and beaten eggs. Mix well; add flour, salt, nuts, and vanilla.

Mix well. Spoon batter into greased 13x9x2-inch pan and bake at 350 for 30-35 minutes, or just until toothpick inserted in center of cake comes out clean.

Do not overbake. Take out of oven and place miniature marshmallows over top of cake. Return to oven until marshmallows melt slightly and spread together.
Cool and top with frosting.

1 stick butter
1/3 cup cocoa
4-5 tablespoons milk
1 box powdered sugar( 4 cups)
1 tsp. vanilla

Melt butter and cocoa over low heat. Mix well. Beat in powdered sugar, adding milk gradually until easy to spread. Spread on cooled cake on top of marshmallows.

Top with more chopped pecans if desired. Cool and cut into squares. Yield: 2-3 dozen.
Robbie IN
Click Here to Print Robbie's Mississippi Mud Cake Recipes

In the N/L of 6/27 Josie asked for a cake that contained “Cream of Coconut”. This is a terrific cake that I have made a number of times that has been enjoyed by all. Hope she tries it. She won’t be disappointed.
Ditamac MI/FL.

Tropical Pina Colada Poke Cake Recipe

For the Cake:
1 box Yellow cake mix, plus ingredients to make cake
1 14-ounce can sweetened condensed milk
1 15-ounce can cream of coconut (NOT coconut milk)
1 15.25-ounce can SF crushed pineapple, drained and juice reserved

For the Topping:**
2 cups heavy whipping cream
2 to 4 tablespoons powdered sugar
1 teaspoon coconut extract
shredded coconut and maraschino cherries, to garnish if desired

Prepare and bake cake in a 9x13 pan according to package directions. While your cake is baking, mix together the reserved pineapple juice, sweetened condensed milk and cream of coconut until smooth.

Immediately after removing your cake from the oven, use the end of a wooden spoon to poke holes all over the top of the cake.

Pour the milk mixture over the top of the warm cake, making sure to get it down into the holes.

The cake will appear very saturated, but that's okay. Evenly spread the reserved crushed pineapple all over the top. Cover the cake with plastic wrap and refrigerate overnight.

To make the topping:
Beat cream vigorously by hand with a whisk or using the whisk attachment of a stand mixer.

When the cream starts to thicken, add in the powdered sugar and coconut extract. Continue beating until soft peaks form.

**You may also use Cool Whip w/ coconut extract if you wish.
Garnish cake with shredded coconut and maraschino cherries,if using.
Keep cake covered in refrigerator for up to 3 days.
Ditamac MI/FL.
Click Here to Print this Recipe



Hi Nancy: Mary is looking for old recipes. I have a cookbook which is entitled " The Victory Cookbook" which is dedicated to General Douglas MacArthur. I believe it was my Aunt's book and somehow I have it in my possession. It's wonderful ! It talks about the Victory Gardens, rationing, and is a Wartime Cookbook. Here is a recipe:

Chicken Victory Recipe

1 chicken
2 tblspn salad oil
9 onions
1/2 lb onions
1/2 bay leaf
3 large tomatoes- cut in slices
1 cup stock ( i guess chicken stock)
1/2 lb mushrooms

Prepared chicken for roasting . While roasting, heat oil in frying pan , add three of the onions , finely chopped, and cook until light brown. Add half of the bacon, cut in small pieces, parsley, thyme and bay leaf. When brown add tomatoes, and the stock. When all is cooked press through a sieve.

In Another pan, brown lightly the other half of the bacon, mushrooms and six remaining onions, chopped. Cook until everything is tender , then add the previously made sauce and the gravy from the roasted chicken and thicken withe a little flour if necessary.

Cut up the chicken , arrange pieces in center of platter and pour the sauce with bacon mushrooms and lions around it . Cut bread in diamond shaped pieces , fry in the bacon fat and place these also around the chicken .

All I can say --- our mothers and grandmothers worked really hard on our meals !! The bread is just mentioned as I wrote it. Why would you want to eat bread fried in bacon fat ?? I'm sure in today's world , we could make this recipe a lot easier.
Dee in R.I & Palm Bch Gdns
Click Here to Print this Recipe

I am looking for Weight Watcher friendly recipes that can be grilled outside. I don't eat meat very often but do love fruits and vegetables. Can someone help me with food ideas grilling with fruits and vegetables.
Susie in New Mexico

Margaret's Mississippi Mud Cake Recipes

Hi Nancy, Furry Assistants, and all 'Landers: Re: question about margarine like Ann Robinson I am in my 70's and remember mom always mixing up the 'white stuff" with yellow food dye to make oleo, I always thought the white stuff was lard, probably wasn't but looked that way to a little girl.

Allison, thanks for the chuckle, I laughed all the way thru the letter. Hon, we old timers have been there, I'm 77 and remember the first time I put cornstarch in the green peas, didn't let the cornstarch cook up so didn't look very appetizing that was before my husband and I were married and I was trying to impress him with something, WELL it was different alright.

Here are 2 recipes for Mississippi Mud Cake taken from Oil Capitol Club Telephone Pioneers of America Cook Book circa 1981.

Mississippi Mud Cake

1/4 C. Cocoa
2 sticks Margarine
1 1/2 C. Flour
1 1/2 C Pecans, chopped
4 Eggs
2 C. Sugar
1 C. Coconut
1 tsp. Vanilla

Cream margarine, add sugar, eggs and cocoa. Mix well, Add sifted flour, mix. Stir in coconut, pecans and vanilla. Pour into greased and floured pan. (the best I remember I used a 9x13 pan.) Bake 350 degrees for 30 minutes. Spread 1 jar of marshmallow cream on hot cake.
Cool and frost Frosting
1 stick margarine
3 Tbsp. cocoa
6 Tbsp. cream or Milnot,
Bring to a boil and add 1 box sifted powdered sugar and
1tsp. vanilla.
Margaret Manley's recipe

Mississippi Cake #2

1 C. Crisco
2 C. Sugar
1 1/2 C. Flour
4 Eggs
1 C. Chopped nuts
1/3 C. Cocoa
Melt Crisco with 1/3 cup cocoa. Add Sugar; beat in eggs; add flour; mix. Fold in nuts. Bake 30 minutes 350 degrees. While hot cover with Marshmallow Cream. Cool, then top with frosting.

Melt :
1 Stick Butter; add 1/3 C. Cocoa; Milnot or Pet canned milk;
1/2 tsp. vanilla; and powdered sugar, Mix well.
Joy Welsh, Dorothy Cody's recipe.
Margaret, Tulsa
Click Here to Print both these recipes


Victory Gardens Info

As part of the war effort, the government rationed foods like sugar, butter, milk, cheese, eggs, coffee, meat and canned goods. Labor and transportation shortages made it hard to harvest and move fruits and vegetables to market. So, the government turned to its citizens and encouraged them to plant "Victory Gardens." They wanted individuals to provide their own fruits and vegetables.
Nearly 20 million Americans answered the call. They planted gardens in backyards, empty lots and even city rooftops. Neighbors pooled their resources, planted different kinds of foods and formed cooperatives, all in the name of patriotism.

Farm families, of course, had been planting gardens and preserving produce for generations. Now, their urban cousins got into the act. All in the name of patriotism.

Families were encouraged to can their own vegetables to save commercial canned goods for the troops. In 1943, families bought 315,000 pressure cookers (used in the process of canning), compared to 66,000 in 1942. The government and businesses urged people to make gardening a family and community effort.
Source: livinghistoryfarm.org

Here are two about rationing during the war.

Click Here to Print this Victory Garden information.

This weekend I went to several garage sales. I found a GT Xpress 101 Grill for $5.00. It did not have an instruction booklet with it. Doesn't anyone know anything about them?

To get a start on using your GT Xpress, here is a manual for it.
Click Here for Manual in Pdf Format

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Nancy Rogers 

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Recently Judy in Alaska contributed a recipe for Cherry Zucchini Bread. Thank you. The recipe is a keeper. I baked it in mini loaf pans. The cherries add a special flavor. Freezes well.
Marvis in Texas

Grilled Huli Huli Chicken Recipe

1 c brown sugar packed
3/4 c ketchup
3/4 c low-sodium soy sauce
1/3 c chicken broth
2 1/2 tsp minced fresh ginger
1 1/2 tsp minced garlic
24 boneless skinless chicken thighs (about 5 lbs) (This makes a TON - I made half a batch)

In a small bowl, mix the first six ingredients. Reserve 1 1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.

Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.
One of my very favorites!!!
Judy in Montana
Click Here to Print this Recipe

Patti's Easy Recipes
For Allison who is looking for recipes that are easy.

Sloppy Joes

2 lb ground beef
1 onion, chopped
1 bell pepper, chopped
1--1-1/2 C catsup
1/4 C water
2 tsp mustard
1 tsp horseradish
1 tsp Worcestershire
Few shakes hot sauce
1 TBSP brown sugar
1/4 tsp chili powder
1/4 tsp garlic powder

Brown meat, onion, and bell pepper. Stir in remaining ingredients. Simmer, uncovered, 1--1-1/2 hours, adding more water if needed. Spoon onto hamburger buns.

Fancy Meatloaf

2 lbs hamburger
2 eggs
2-8 oz cans tomato sauce
pinch salt
1/4 tsp pepper
2 tsp Worcestershire sauce
1-15 oz can whole kernel corn
1 C medium cracker crumbs
1 egg
1 C chopped green pepper
1 medium onion
pinch salt
1/2 tsp ground sage
2 medium tomatoes, cut into wedges
1 C Cheddar cheese, grated

Combine hamburger, 2 eggs, tomato sauce, 1 pinch salt, and pepper. Spread half in bottom of large casserole dish. Mix remaining ingredients, except tomato and cheese, and spoon this over the bottom layer of hamburger. Spread the remaining hamburger over the corn mixture. Bake at 375* for 1 hour. Place tomato on top and sprinkle with the cheese. Bake 5 minutes more, or until the cheese is melted.

Stay-Abed Stew

2 lbs beef stew meat, cubed
1 can of tiny peas
1 C sliced carrots
2 chopped onions
1/4 tsp salt
1/4 tsp pepper
1 can cream of celery (or mushroom, or tomato) soup
1/2 soup can of water
2 potatoes, cubed or sliced

Mix all ingredients in a casserole big enough, cover tightly, and place in 275* oven. Stew will be done in 5 hours.
Patti V
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com