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May 10, 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
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Everyday Recipes from Our Recipe Family.
Recipes wi
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Nancy Rogers

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Nancy, since most everything in the salad is large
is the pudding a large box also?
Barb in OKC

Sugar Free Pineapple Salad Recipe (corrected)
Makes 4 Servings

1 large carton light sour cream
1 large 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)
Barb in OKC
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This is a twist on traditional chicken pot pie. You can add additional spices to make the filling, if you desire. My husband is a huge fan of Mexican dishes and likes most with extra heat in the spices.
Robbie IN

Mexican Chicken Pot Pie Recipe

12 oz. can refrigerated biscuit dough
2/3 cup shredded Monterey Jack cheese or cheese of your choice
2/3 cup crisp rice cereal
1 Tbsp. olive oil
1/2 lb. chicken breast strips, uncooked
8 oz. pkg. cream cheese, softened- light works fine
4 oz. can chopped green chilies, well drained
1/3 cup enchilada, taco or Verde sauce
1/4 cup grated Parmesan cheese- fresh is best

Preheat oven to 375 degrees F. Separate dough into 10 biscuits, then gently press each biscuit to form a circle 4-1/2" wide. Place 1 biscuit in an ungreased muffin cup. Press biscuit firmly into the muffin cup, forming a 1/4" rim above the muffin cup.

Spoon 1 Tbsp. of cheese and cereal into each lined muffin cup, pressing into bottom of each little pie.

Heat olive oil in large skillet over medium heat; add chicken and cook and stir until chicken is thoroughly cooked. Reduce heat to medium and add remaining ingredients except Parmesan cheese. Cook and stir until cheese is melted and mixture is smooth. Spoon scant 1/3 cup chicken mixture into each lined muffin cup (cups will be filled to the top). Sprinkle each pie with Parmesan cheese.

Bake at 375 degrees F for 20 to 25 minutes until pot pie edges are deep golden brown and filling is set. 5 servings (2 pies each)
Robbie IN
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If you like cashews like we do, you will really enjoy this crunchy salad. I like using the sea shell macaroni for this.

Cashew Salad Recipe

1/2 cup (scant) brown sugar
1 tsp. lemon juice
1 cup mayonnaise
1 pkg. (12 oz.) macaroni, cooked
1 tbsp. cider vinegar
1 cup chopped celery
1/2 cup diced onion
2 cups chopped meat (chicken, turkey, ham or crab)
1 cup salted cashew nuts
Shredded cheese (optional)

Mix brown sugar with brown sugar and lemon juice until smooth. Add mayonnaise. Stir into cooked macaroni and add other ingredients, except for cashews; toss together. Chill before serving. Add cashews just before serving. Add shredded cheese, if desired.
Judy (in Alaska)
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This has been a popular main dish at our house for many years, and never tire of it.

Zucchini Pizza Casserole Recipe
6 to 8 servings

4 cups shredded unpeeled zucchini
1/2 tsp. salt
2 eggs
1/2 cup grated Parmesan cheese
1 cup shredded Cheddar cheese, divided
2 cups Mozzarella cheese, divided
1 lb. lean ground beef (I use 1-1/2 lbs.)
1/2 cup chopped onion
1 can (15 oz.) Italian-flavor tomato sauce
1 medium green pepper, chopped

Place zucchini in strainer; sprinkle with salt. Let drain for 10 minutes. Squeeze out moisture well. Combine zucchini with eggs, Parmesan cheese and half of the Cheddar and Mozzarella cheeses. Press mixture into a greased 9x13 pan.

Bake at 400 for 20 minutes. Meanwhile, brown beef with onions, drain and add the tomato sauce. Spoon over baked zucchini mixture. Top with remaining cheeses and green pepper. Bake 20 minutes more.
NOTE: After browning meat and onions, I sprinkle with some garlic powder and pepper to taste. Can use regular tomato sauce adding 1/4 tsp. basil leaves and 1/4 tsp. oregano.
Judy (in Alaska)
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This pie is so refreshing and so tasty. I prefer vanilla pudding for it, but am sure it would be good with the other flavors as well. you could use Cool Whip in place of the Dream Whip.

Berried Treasure Pie Recipe

1 prepared 9" graham cracker pie crust
1 pkg. (8 oz.) cream cheese, softened
2 tbsp. sugar
2 tbsp. milk
1 cup sliced fresh strawberries
1 envelope Dream Whip
1 pkg. (4 serving size) instant pudding (vanilla, lemon or banana cream)
1 cup cold milk
Fresh berries, for garnish (optional)

Beat cream cheese with sugar and 2 tbsp. milk in a bowl till smooth. Spread evenly in bottom of prepared pie crust. Arrange strawberry halves on top. Prepare whipped topping as directed on package. Prepare instant pudding as directions state on package. Fold in 1 cup of the whipped topping. Spoon into pie crust and chill about 2 hours. Garnish with remaining whipped topping and top with additional strawberries, if desired.
Judy (in Alaska)
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Once you've tasted this cake, you will want to make it over and over!

Yellow Delight Cake Recipe

1 yellow cake mix
1 pkg. (4 serving size) regular lemon pudding mix (not instant)
1 pkg. (3 oz.) raspberry Jell-O
1 tub (8 oz.) frozen whipped topping, thawed

Prepare cake mix as directed on package and bake in a 9 x 13 inch baking pan. Meanwhile stir Jell-O into 3/4 cup boiling water until dissolved and stir in 1/2 cup cold water. Set aside. After cake cools for 20 minutes, poke holes over the top with meat fork and slowly pour Jell-O over. Refrigerate 1 hour. Prepare pudding mix as directions state on package and refrigerate to cool. Spread over cake and top with whipped topping.
Judy (in Alaska)
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This "thank you" goes out to Anna for her "Chicken and Rice Hawaiian Dinner" recipe that was included in the May 8th newsletter that featured recipes with pineapple. I love getting the COSTCO rotisserie chickens and after my husband and I have a meal from one there's plenty of white meat leftover ... I'm always on the lookout for a new chicken recipe to recycle it into. I made this recipe on Friday and immediately had a portion over rice and it was very good; reheated another portion Saturday and after having sat in the refrigerator overnight it was -- of course -- even better! Just finished pouring the last of it into a couple of ramekins giving me two individual freezer meals to look forward to. (For those that like a little zip, try stirring in just a 1/4 tsp. of red pepper flakes for the final 5 minutes it simmers.) Thanks again, Anna.
Cheryl in Illinois

Do any of the great cooks in Nancyland have a TNT recipe for the dressing on pasta salad?
Jana lv

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.

I got this recipe off the internet. I believe it came from Yahoo recipes.

Savory Pork Roast Recipe

1 1/2 T. fresh Rosemary
2 tsp. garlic salt
1/2 tsp. dried thyme
1/4 tsp. freshly ground pepper
3 lb. boneless pork loin

Preheat oven to 350 degrees. In a large resealable bag mix spices. Place roast in bag and toss to coat. Transfer roast to a medium baking dish . Cook pork 1 hour in preheated oven or till internal temperature of 145 degrees.

I didn't have fresh Rosemary so I used dried. I also used Hickory flavored salt from Prepared Pantry instead of garlic salt.
Carolyn - Illinois
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Best Tomato Sauce Ever
For Cheryl in Illinois: I use two 14 and 1/2 ounce cans of petite diced tomatoes. The recipe says to crush the tomatoes with the back of a spoon until the (whole) tomatoes are broken up, which tells you that this recipe was written before you could buy diced tomatoes. I'm glad to see this making the rounds again; it is really great spaghetti sauce.

Nancy, I know I haven't been active in the newsletter in a long time. I've been really ill for a very long time and nothing much interests me anymore, but I do read your newsletter faithfully and still enjoy it as much as ever. My other favorite newsletter, which really is not in competition with yours, since it is hardly ever recipes, is
Great information on DIY cleaners, remedies, etc.
Doris in Oklahoma City

So glad you still are reading the newsletter. We have missed you and hope you will share your favorite recipes again, soon.
Nancy Rogers

Here is a slightly different version of the cake recipe that Liz Canada requested in the 5/7 newsletter. I don't remember this cake from childhood, but some of my relatives do. They are divided in whether this tastes exactly as they remember the cake. Half say it is exactly what they remember and half say it is close but the spices are not perfect. They all agree that it is best with the cream cheese frosting and that the original cake did not have any nuts in it. I am forwarding southern Lou's recipe from the 5/8 newsletter to all of them.
Robbie IN

Spanish bar Cake Recipe #2

2-1/4 cups flour
3/4 cups brown sugar
3/4 white sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
4 tablespoons cocoa
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons allspice
2 teaspoons ground cloves
1 teaspoons ginger
1/2 cup vegetable oil
1/4 cup melted butter
1 cup applesauce
1 cup sour cream
2 eggs
1-1/2 cups raisins, soaked in warm water until plump and drained
3/4 cup walnuts (optional)

Preheat oven to 350°F.

Prepare a 9 x 13 in. baking pan with butter and flour. Plump the raisins in warm water.

In a large bowl, whisk all dry ingredients together. Add oil, applesauce, sour cream, and eggs. Mix well. Add in raisins and walnuts and stir to combine.

Pour batter into prepared pan and bake for 40-45 minutes. Let cake cool completely before frosting.

Top with buttercream (more authentic) or cream cheese frosting.
Robbie IN
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Cajun Recipes, Part 1
Someone requested Cajun recipes in your newsletter. Here are a few of mine. Some of these recipes call for making a roux. If you've never made a roux before look up how to make it on the internet. It's not hard but very time consuming. Also be very careful not to burn it. If that happens, just throw it out and start over.
Abby in Atlanta

Cajun Chicken and Recipe Casserole

1/2 tsp. paprika
1/2 tsp. dried thyme
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/2 tsp. coarse salt
1/2 tsp. black pepper
1 lb. boneless chicken breasts, cut into 3/4-inch pieces
3 slices bacon
2 tsp. canola oil
1 medium onion, finely chopped
1 medium red or green bell pepper, chopped
1 large rib celery, chopped
1 (14-oz.) can diced tomatoes, well-drained
4 cups fat-free chicken broth
2 cups white rice
1 cup frozen peas
Chopped parsley for garnish

In a bowl, combine paprika, thyme, garlic powder, cayenne pepper, salt and black pepper. Toss chicken with half the spice mixture. In a Dutch oven, cook bacon on medium-high 5 minutes or until crisp, stirring occasionally. Drain on paper towels, then crumble and set aside. To same pot, add oil, then chicken. Cook 3 minutes or until browned, stirring occasionally. Transfer chicken to a medium bowl. To pot, add onion, bell pepper, celery and remaining spice mixture. Cook 5 minutes, stirring. Add tomatoes; cook 2 minutes. Sit in broth, rice and peas. Heat to boiling; reduce heat to simmer. Stir in chicken and any juices. Cover; simmer 27 minutes or until rice is tender and chicken is 165 degrees. Top with crumbled bacon and parsley.
Abby in Atlanta

Chicken and Tasso Pasta
Copeland's of New Orleans

3 cups diced chicken breast
4 tsp Creole seasoning
1 cup julienne tasso
1/2 cup (1 stick) butter
1 cup green onions, sliced ¼"
1 pint heavy cream
2 tsp Creole seasonings (additional)
3 lb cooked pasta (fettuccine or linguini)
1/4 cup grated Parmesan cheese

Cook pasta and drain well. Season chicken pieces with Creole Seasoning. Melt butter in a sauté pan. Add tasso and sauté until tender and lightly browned.
Add chicken and green onions and sauté until chicken is white. Add heavy cream and additional seasonings. Return to a simmer.
Add drained pasta to sauce and bring back to a simmer. Using tongs, transfer pasta to bowl and top with remaining chicken and sauce.
Sprinkle with Parmesan cheese. Serve immediately.
Abby in Atlanta
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Pancake and Waffle Mixes
Free Pancake Guide Recipes (pdf)   
Pancake Recipes - Nancy's Kitchen

Pork Roast Supreme Recipe

1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)

Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

Source: Adapted from For The Love of Cooking Posted by Maria
Judy in Montana
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Raspberry Sticky Buns Recipe
Makes 15

2 loaves frozen white bread dough, thawed (or homemade bread dough)
10 oz. bag frozen raspberries, not thawed
8 oz. cream cheese or mascarpone cheese, at room temperature
6 Tb. sugar, divided
Zest of 2 lemons, divided
1 Tb. cornstarch
1 tsp. vanilla extract
1 pinch salt
1 cup powdered sugar
1/4 cup heavy cream
Place the frozen loaves in the fridge and let them thaw over night. In the morning, set them on a plate, cover with plastic wrap and let them rise for 2-3 hours. When ready to start, press the loaves together (if not already fused together) and roll the dough out on a well-floured work surface, into a 12 X 24 inch rectangle.
In a small bowl, mix together the cream cheese, zest of one lemon, 3 Tb. sugar, and vanilla. In a separate bowl, mix together the frozen raspberries, remaining 3 Tb. sugar, cornstarch, and pinch of salt.

Smear the cream cheese mixture over the dough, leaving a 1 inch border on the long ends. Then sprinkle the raspberry mixture over the top. Starting on one long end, roll the dough into a log. Then use a serrated knife to cut the log into 15 equal rolls. Place the rolls in a parchment paper lined 9 X 13 inch baking dish and allow them to rise for 30-45 minutes.

Preheat the oven to 400 degrees F. Bake for 30-35 minutes until the tops are golden. Allow the rolls to cool for 5 minutes in the pan, then lift them out by the edges of the parchment paper. Whisk together the powdered sugar, remaining lemon zest, and heavy cream. Drizzle or brush the glaze over the tops of the sticky buns, and serve with a fresh cup of Starbucks Aria Blend Coffee!

NOTE: Although cream cheese and mascarpone cheese are similar, they have a very different reaction when baking. Cream cheese puffs into a creamy layer, filling the swirls of the sticky buns. Mascarpone cheese absorbs into the dough, leaving separation between the layers, but giving the dough a moist decadent texture. Both ways are good--
from:A Spicy Perspective
Judy in montana
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For Cheryl in IL in response to the size of can for the tomatoes in the best spaghetti sauce ever-it is listed as two 14.5 oz. cans of diced tomatoes. Nana in SE Ohio

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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