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May 8, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

May Recipes
Our Message Board (30,00+ recipes)  
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Everyday Recipes from Our Recipe Family.
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Nancy Rogers

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Pineapple Yogurt Pops Recipe
Yields 12 servings

1 (20 oz.) can crushed pineapple
1 (8 oz.) carton low-fat pineapple yogurt
1 (6 oz.) can unsweetened pineapple juice
1 tsp. grated lemon rind

Combine all ingredients; pour mixture into frozen pop molds or 12 (3 ounce) paper cups, inserting wooden sticks. Freeze until firm.
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Sugar Free Pineapple Salad Recipe
Makes 4 Servings

1 large carton light sour cream
1 box instant sugar-free vanilla pudding
1 large can crushed pineapple (in own juice)
1-1/2 cup coconut
1 tsp. vanilla

Mix pudding in sour cream. Add can of pineapple and juice. Stir in coconut and vanilla (may add yellow food coloring, if desired)
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Pineapple Cabbage Salad Recipe
Makes 4 Servings

2 c. chopped cabbage
1 medium can pineapple, drained
1/2 c. salad dressing
2 c. chopped apple
1 c. mini marshmallows
1 c. chopped nuts (optional)
1/2 c. pineapple

Mix well; chill.
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Fruity Coleslaw Salad Recipe

1 cup cabbage, grated
1 cup apples, grated
1 cup crushed pineapple
1 cup miniature marshmallows
1/2 cup shredded coconut
maraschino cherries

Combine all ingredients.


3/4 c. salad dressing
1/8 c. milk
1 tsp. sugar

Mix well and pour over slaw.
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Heavenly Hash Fruit Salad Recipe
Makes 4-6 Servings

1 small can chunk pineapple
1 small package marshmallows
1 (14 ounce) can fruit cocktail
1 package Dream Whip
3 tablespoons salad dressing
1 small package cream cheese
1 small jar maraschino cherries

Drain fruit and mix together. Add marshmallows. Beat Dream Whip according to package. Mix salad dressing and cream cheese together and add to fruit. Fold in Dream Whip. Place cherries and nuts on top. Chill before serving.
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Hummingbird Cake Recipe

3 cups flour
2 cups sugar
1 teaspoon. salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs, beaten
1-1/4 cup salad oil
1-1/2 teaspoons vanilla
1 (8 ounce) can crushed pineapple, drained
1 cup pecans
2 cups mashed bananas

Combine flour, sugar, salt, soda and cinnamon. Stir. Add remaining ingredients and mix well. Pour into greased and floured pan(s) - 2 10-inch round pans or 1 9 x 13-inch pan. Bake at 375° for approximately 1 hour. Cool and ice with cream cheese icing of your choice.
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Caribbean Chicken and Rice Recipe
Makes 6 Servings

6 boneless, skinless chicken breasts
1 green pepper, cut in strips
1/2 onion, sliced
1 large can pineapple rings
3/4 cup apricot pineapple preserves

Simmer the chicken in two tablespoons of water in a large skillet for 40 minutes. Add green pepper and onion slices. Continue to simmer until thicken is done. Pour apricot pineapple preserves on chicken, green pepper and onion. Stir gently. Place pineapple rings on chicken and vegetables. Spoon preserves onto the pineapple rings. Simmer five more minutes. Serve over favorite flavor of rice. Serves six.
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Hawaiian Chicken Recipe
Makes 6-8 Servings

2 chickens, cut up (or favorite chicken pieces)
1 cup soy sauce
2 tablespoons cornstarch
1 (No. 2) can pineapple juice
1 cup pineapple tidbits
1 cup sliced mushrooms

Marinate chicken in soy sauce for 1 hour and drain. Dot with butter; brown on both sides under broiler. Place in casserole dish; add pineapple juice and cornstarch. Simmer together on low heat (300°) for 1-1/2 hours. Add tidbits and mushrooms. Heat through.
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Sweet and Sour Meatballs Recipe
Makes 6 Servings

2 pound ground beef
3/4 cup dried bread crumbs
1-1/4 cups ketchup
1/4 cups brown sugar
1/4 cups pineapple juice
1 tablespoon soy sauce
1 tablespoon lemon juice
1 (16 oz.) can pineapple chunks

Drain pineapple, but save the juice (1/4 cup). Mix and form into balls the ground beef and bread crumbs. Brown meatballs in skillet. Drain fat. Mix together the ketchup, brown sugar, pineapple juice, soy sauce and lemon juice. Add this mixture to meatballs in skillet. Add the drained pineapple chunks. Heat to warm. Best if made in the morning and allowed to stand in sauce.
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BBQ Ribs Recipe

3 lb. beef short ribs
1/2 cup water
1/3 cup vinegar
1 teaspoon salt
1 cup chili sauce
1 (12 ounce) jar pineapple preserves

Precook ribs in salt, pepper and water for 2 hours. Barbecue over slow coals 15 to 20 minutes. Baste in sauce and serve with remaining sauce.
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Meat Loaves Topped Sweet and Sour Sauce
Makes 4 Individual Loaves

1 egg, beaten
1/2 cup oats
1/2 cup chopped onion
1/4 teaspoon salt
1 pound ground beef
8 ounce crushed pineapple
2 tablespoons sweet and sour sauce

Mix egg, oats, onion and salt. Add beef and pineapple; mix well. Divide into individual shapes. Bake, uncovered, at 350° for 30 to 35 minutes. Top each loaf with sweet and sour sauce.
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Upside Down Ham Loaves

2 tablespoons butter
1/4 cup packed brown sugar
whole cloves
1 (20 oz.) can pineapple chunks, drained
4 cups ground, cooked ham
1 cup ground beef
1 cup fresh pork
1/2 cup pineapple juice
1/2 cup milk
1 cup dry bread crumbs
2 eggs, slightly beaten
1 tablespoon prepared mustard
1 tablespoon onion

Melt butter in a 9 1/2 x 5 1/4-inch loaf pan. Sprinkle brown sugar over bottom. Insert 1 clove in each pineapple chunk. Place clove side down in butter mixture. Combine remaining ingredients in a large bowl. Shape into loaf. Place on top of pineapple. Set inside large baking dish to catch drippings. Bake at 350° for 1-1/2 hours. Invert onto platter to serve.
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Pineapple 7-Up Cake

1 box pineapple cake mix (2 layer cake)
1 box instant pineapple pudding mix
4 eggs
1/2 cup oil
10 oz. 7-Up

1 large can crushed pineapple
1 stick margarine
2 Tbsp. cornstarch
1/2 cup sugar

Mix and bake cake. Makes 3 layers.

Icing: Cook until thick. Add 1 cup coconut. Spread between layers and on top and sides of cake. Top with coconut or cream fluffy white icing.
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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.

Hi to all. Welcome to spring. It is beautiful day. OK, I need some help. A while back a recipe was out for butterscotch supreme cake or it could have been lemon. One lady made it in a cheese cake pan. Can someone please remember the recipe. I would like to make it. Nancy, thanks for keeping up with the news letter. Mary, Green Brook, NJ

To Doris in Oklahoma City who submitted the Best Spaghetti Sauce You'll Ever Eat recipe from the Wednesday May 7th newsletter ...
What size/oz. cans of tomatoes do you recommend using in this recipe?
Thank you! Cheryl in Illinois

Chicken and Rice Hawaiian Dinner

1 can (20 ounces) chunk pineapple in juice,
1 medium onion, sliced and separated into rings,
1/2 cup sliced celery.
2 tablespoons vegetable oil,
2 cups cooked chicken, cut in large pieces,
1 cup catsup,
1/2 teaspoon salt,
1/4 teaspoon black pepper,
2 tablespoons cornstarch,
3 tablespoons soy sauce,
1 medium green pepper, cut into 1/4 inch strips,

Drain pineapple, reserving liquid. In large skillet, cook onions and celery until tender. Add chicken. Blend catsup and reserved pineapple juice with enough water to make 2 1/2 cups liquid. Stir salt and pepper into liquid mixture. Pour over chicken. Simmer 5 minutes. dissolve cornstarch in soy sauce; gently stir into chicken mixture. Add green pepper and pineapple. Cover, simmer 5 minutes. Serve over hot cooked rice.

Makes 4 servings.

So glad you are back with us here at NancyLand.  In the past you have some really good recipes.  Good to hear from you again.
Nancy Rogers
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Ginger Peach Iced Tea Popsicles
September 3, 2011 by Shaina Olmanson

8 black tea bags (or 1 Mighty Leaf Ginger Peach Iced Tea pouch)
2 cups boiling water
3 peaches, peeled and puréed
1/2 cup sugar
1/2 cup water
1 tablespoon fresh chopped ginger
2 peaches, sliced

Steep tea bag(s) in boiling water for 5-7 minutes. In a small saucepan, combine peach purée, sugar, water and chopped ginger. Bring to a boil over medium heat, stirring frequently. Simmer for three minutes or until all the sugar is dissolved. Remove tea bag from the tea and add in the peach syrup. Stir to combine.

Add sliced peach chunks to popsicle molds*. Pour over peach tea. Insert sticks and freeze until firm. Enjoy.

*I used 3-ounce Dixie Cups and flat wooden spoons for our molds.
Judy in Montana
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Strawberry Coconut Frozen Fruit Pops/Smoothie - Gluten-free, Vegan + Sugar-free
makes 6 frozen pops or 1 large smoothie

1 cup fresh organic strawberries, hulled
1 frozen organic banana
3/4 cup Unsweetened Organic Coconut Milk (light or full fat)*
1/2 cup ice cold cold water
1 tablespoon Chia Seeds
1 teaspoon vanilla extract
1/4 cup unsweetened shredded coconut, optional Add all of the ingredients to your blender and blend until smooth and creamy. Pour into a glass and serve for the smoothie. If you are making the frozen fruit pops – pour the mixture into your popsicle molds and chill for a minimum of 4 hours
from: Tasty Yummies
Judy in Montana
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Mixed Berry Popsicle

1/2 C Blueberries
1/2 C Raspberries
1/2 C Blackberries
1 Tbls Honey
1 tsp Lemon Juice
1 C Full Fat Coconut Milk
1/2 Vanilla Bean Pod, scraped out
1/2 tsp Vanilla Extract
optional Stevia drop or two or teaspoon of Swerve

Place the berries, honey and lemon juice into a small pot and place it over medium heat. Cook the berries until the juices run and the berries start to pop. Remove from heat and let cool for 30 minutes.
Mix the coconut milk, vanilla seeds, and vanilla extract (along with sweetener) in a bowl.
Place a few spoonfuls of the coconut milk into the popsicle mold, then add some berries and more coconut until the molds are full. You can choose to mix it or leave it layered.
Freeze for 3 hours or overnight and enjoy.

my friend gave me this yummy recipe
Judy in Montana
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From Southern Lou for Liz in Canada. This is wonderful and
reminds you of your youth. I make it every now and then and
can almost smell the A & P store.

Spanish Bar Cake FROM A&P

1/2 cup soft shortening
1/2 cup light brown sugar
1 egg
3/4 cup molasses
1 cup boiling water
2 1/4 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves, optional
1/2 cup cut-up raisins

Preheat oven to 325 degrees. Cream together shortening, sugar and egg. Blend in molasses and boiling water. Sift together remaining ingredients except raisins and stir into batter. Stir in raisins.

Bake in a greased and floured 9-by-13-inch pan for about 40 minutes or until tested done. (Begin testing after 30 minutes.)

Remove cake from pan. Cool on wire rack. Cut cake in half and frost as a two-layer cake. You can also use two loaf pans.
Southern Lou
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Free eBook – 14 Mother’s Day Craft Ideas for Kids: Homemade Mother’s Day Gift Ideas has homemade cards and gifts to honor your mother in the most heartfelt way there is!


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Molten Chocolate Lava CakesNow it's easy to make Molten Chocolate Lava Cakes like those found in the restaurants. Molten chocolate lava cakes are wonderful little cakes filled with warm, oozing chocolate sauce and topped with powdered sugar or whipped cream. Try them!

Chocolate lava cakes are a popular, elegant cousin to a brownie. Though they look like they could be complicated, they are not. With this mix, they are easy. If you can make cupcakes, you can make these lava cakes. It doesn't take special equipment; you can make them in your jumbo muffin pans.
Molten Chocolate Lava Cake Mix (makes 6 desserts)

All Baking Mixes

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com