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May 17, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

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Everyday Recipes from Our Recipe Family.
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Nancy Rogers

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Chicken Pasta Salad Recipe
Makes 4 servings

3 (4 oz.) boneless, skinless chicken breast halves
3-1/2 cup cooked small macaroni shells (2 c. raw)
1 cup sweet red pepper strips
6 to 8 oz. green peas (frozen type, cooked approximately 5 minutes)
1/4 cup sliced green onions

1/4 cup vegetable oil
1/2 tsp. ground ginger
1/4 cup plus 1 Tbsp. red wine vinegar
2 Tbsp. honey
2 tsp. sesame seed, toasted
1/4 tsp. garlic powder
1 tsp. hot sauce
1/4 tsp. salt

Combine chicken and water and cover. Cook over medium heat 15 minutes or until tender; drain. Cut into bite size pieces. Combine chicken and macaroni in large bowl. Add pepper, peas and onions; toss gently. Combine ingredients for dressing in a jar. Shake vigorously. Pour over salad and toss gently. Cover and chill.
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Baked Chicken Salad Recipe
(Serves 6)

2 c. diced, cooked chicken
2 c. thinly sliced celery
3/4 c. coarsely chopped almonds
1 pimiento, cut in short strips
1 c. Miracle Whip salad dressing
2 Tbsp. lemon juice
1 Tbsp. onion juice or 1 Tbsp. grated onion
3/4 c. crushed potato chips
1/2 c. grated American cheese

Add lemon juice and onion juice to Miracle Whip; blend well. Pour over chicken, celery, almonds and pimiento mix. Put into shallow pan. Crush potato chips with grated cheese and sprinkle over the top of the chicken mixture. Bake in medium oven, 350°, for 15 to 20 minutes, or until heated through and bubbly.
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The last recipes in the newsletter were included in one group.  I am sorry about doing it that way.  The learning curve on going from XP to Windows 8.1 has not been easy for me and in order to get the newsletter out on Thursday they only way it was going to happen.  Hopefully I will get the hang of it soon. 

If there are formatting errors in the online newsletter please overlook them until I can figure out how to correct them.
Nancy Rogers

Hot Chicken Salad Recipe
Serves 8

4 c. cold, cut up chicken chunks, cooked
1 tsp. salt
4 hard-cooked eggs, sliced
3/4 c. mayonnaise
2/3 c. finely chopped, toasted almonds
2 Tbsp. lemon juice
2 c. chopped celery
1 tsp. finely minced onion
3/4 c. cream of chicken soup
1 c. cheese, grated
1 1/2 c. crushed potato chips
2 pimentos, cut fine

Combine all ingredients, except cheese, potato chips and almonds. Place in a large baking dish. Top with cheese, potato chips and almonds. Let stand overnight, covered, in the refrigerator. Bake at 400° for 20 to 25 minutes.
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Fresh Cucumber Salad Recipe

12 cucumbers, thinly sliced
2 or 3 green peppers
3 medium onions, cut into rings
2 Tbsp. salt
2 trays of ice
2 c. sugar
1 c. vinegar

Mix cucumbers, green peppers, onions, salt and ice. Let set for 2 hours. Mix sugar and vinegar. Heat, but don't boil. Cool; pour over mixture. Put in refrigerator and let set overnight.
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Kraut Salad Recipe
Makes 6 servings

1 lb. (can) kraut
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
1/2 c. cider vinegar
1/2 c. sugar
1/2 c. salad oil

Chop onion, celery and green pepper. Drain kraut well. Make dressing from sugar, salad oil and vinegar. Mix all ingredients together. Marinate for an hour. Put some pimentos in also (makes it look pretty).
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Cashew Pea Salad Recipe

1 pkg. 16 oz. frozen baby peas, thawed
1 cup diced celery
1 cup chopped cauliflower
1/4 cup diced green onions
1 cup chopped cashews
1/2 cup sour cream
1 cup bottled Ranch Style salad dressing
optional - crispy crumbled bacon on top

Combine all ingredients; chill and top with crumbled bacon.
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Black Bean Salad Recipe
10 Servings

1 (16 oz.) can Great Northern beans, rinsed and drained
1 (16 oz.) can black beans, rinsed and drained
1-1/4 cup chopped tomato
3/4 cup diced sweet red pepper
3/4 cup scallions, thinly sliced
1/4 cup red wine vinegar
3/4 cup diced sweet yellow pepper
salt and pepper
1/2 cup salsa
2 tsp. fresh cilantro
1 head romaine lettuce

Mix all ingredients, except lettuce. Toss very gently. Line large bowl with lettuce; fill center with bean-vegetable mixture.
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Green Bean and Artichoke Salad Recipe
Makes4 servings

1 (14 oz.) can artichokes
1 (14 oz.) can cut green beans
1/2 cup chopped celery
1/2 cup pimento stuffed olives
1/2 cup Italian dressing
salt and pepper to taste

Cut artichokes into thirds. Add green beans, olives and celery. Mix. Add Italian dressing, salt and pepper. Cover and refrigerate for several hours or overnight.
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Sweet Sour Spinach Salad Recipe
Makes 6 servings

1 bag spinach, washed and torn into pieces
1/2 c. chow mein noodles
1/2 c. bean sprouts, drained
1/2 c. water chestnuts, sliced
4 hard-boiled eggs, sliced
1/2 lb. bacon, fried and crumbled

Mix ingredients and add Sweet-Sour Dressing.

Sweet-Sour Dressing
1/3 c. white vinegar
1 tsp. salt
1/2 c. sugar
1 tsp. Worcestershire sauce
1 large onion, chopped
1 c. Wesson oil

Blend in blender until creamy.
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Mushroom Spinach Salad Recipe
Makes 4 servings

1 pkg. fresh spinach leaves
1/2 lb. bacon (I use real bacon bits)
1/4 lb. mushrooms

1 c. vegetable oil
1/3 c. cider vinegar
1 Tbsp. Worcestershire sauce
1 small onion
2 tsp. salt
2/3 c. sugar
1/3 c. catsup

Combine all dressing ingredients. Tear spinach leaves into bite size pieces. Cook and crumble bacon. Slice mushrooms. Place crumbled bacon and sliced mushrooms over torn spinach leaves. Add dressing to salad just before serving.
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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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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.


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Shrimp Salad Recipe
Makes 4 Servings

1 head lettuce
1 c. chopped celery
1 pkg. frozen small green peas
salt and pepper to taste
4 to 5 green onions, chopped
1/2 lb. shrimp
1 can chow mein noodles
1 c. mayonnaise

Break up lettuce, then combine with onions and celery; mix well ahead of serving for a crunchy, crispy green salad. Immediately before serving, toss shrimp and frozen peas with approximately 1 cup of mayonnaise. Add salt and pepper to taste. Add chow mein noodles and mix again. Serve immediately.
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Corn and Pea Salad Recipe

1 (14 ounce) can white corn, drained
1 (14 ounce) can LeSeur peas, drained
1/3 cup finely chopped celery
1/3 cup finely chopped green pepper
1 small jar pimento
1/4 cup oil
1/4 cup vinegar
1/4 cup sugar
salt and pepper

Mix all together. Chill several hours, or better if a day or two. Serve as a relish or on a bit of lettuce.
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Green Bean and Pea Salad Recipe

1 can LeSeur peas, drained
1 green pepper, chopped
1/2 cup celery, chopped
1 can green beans, sliced diagonally and drained (French style)
1 onion, chopped fine

1/2 to 3/4 c. sugar
1/2 c. vinegar
1/4 c. salad oil
1 Tbsp. water

Combine the first 5 ingredients. Blend dressing ingredients; add to salad mixture. Stir gently. Chill 4 to 5 hours. Keeps well in the refrigerator.
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It's a brownie and a cheesecake married together.

Brownie Cheesecake Recipe

1 (18.4 oz.) package brownie mix (I used Pillsbury Family Size Fudge Brownie Mix)
2/3 cup vegetable oil
1/4 cup water
5 eggs (divided use)
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can sweetened condensed milk
2 tsp. vanilla
1/2 cup mini chocolate chips
Preheat oven to 350 F. Spray the bottom of a 9 inch springform pan with cooking spray.

Prepare brownie mix with veggie oil, water, and 2 eggs. Pour the batter into the springform pan and bake for 35 minutes or until set.

Beat cream cheese with a mixer until fluffy. Add three eggs, one at a time, mixing well between each egg. Beat in the sweetened condensed milk and vanilla. Stir in the chocolate chips. Pour the batter into the prepared pan on top of the brownie.

Reduce the oven temperature to 300 F. Bake the cheesecake for 50 minutes or until set (to check doneness-- tap the side of the springform pan with a wooden spoon. If the entire thing jiggles a lot, it needs a little more time. The center should jiggle when the cheesecake it done, but it shouldn't seem .

To prevent cracking: When the cheesecake is done, crack the oven open for 5-10 minutes with the oven turned off before taking the cheesecake out.

Refrigerate the cheesecake until set and cooled (at least 4 hours).

The oil, water, and 2 of the eggs are for the brownie mix. If you're using a different brownie mix, you may need different amounts or ingredients to make your brownie mix.

It is wonderful just did it today. I topped it with a small amount of whipped cream and a cherry.
Judy in montana
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Creamy Garlic-Chicken Bundles Recipe

2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
1 1/4 lb boneless skinless chicken, cooked, shredded
1 medium red bell pepper, diced
1/2 cup chopped baby spinach leaves
2 cloves garlic, finely chopped
1/2 cup shredded Parmesan cheese
1 jar (16 oz) Alfredo sauce

Heat oven to 350°F. Line 2 large cookie sheets with foil; spray foil with cooking spray.

Separate dough from both cans into 8 rectangles; press perforations to seal.

In medium bowl, place shredded chicken, bell pepper, spinach, garlic, 1/4 cup of the Parmesan cheese and 1 cup of the Alfredo sauce; stir until combined.

Place 1/2 cup chicken mixture onto center of each rectangle. For each bundle, bring up 4 corners of dough and fold over top of filling; gently press dough together to form a ball and hide the filling. Repeat with remaining rectangles and chicken mixture. Place 4 on each cookie sheet.

Bake 20 to 25 minutes or until golden brown. Meanwhile, heat remaining Alfredo sauce. Cool bundles 5 minutes before serving.

Serve bundles topped with warm sauce and remaining 1/4 cup Parmesan cheese.
from: pillsbury
Judy in montana
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In reply to Barb in Florida, I have never had Carraba's garlic shrimp so I don't know if this similar but it is a simple and good recipe.

Melt two tablespoons butter in skillet and add 1 1/2 peeled and deveined shrimp, medium or above in size.

Cook over medium heat till pink. Add salt and pepper and do not overcook. Set aside

In same skillet add 5 cloves minced garlic and sauté one minute.
Stir in 1/4 cup chicken broth or white wine and the juice of one lemon.
Bring to a boil and simmer 2 minutes to reduce.

Stir in 6 tablespoons butter till melted. Add shrimp back to skillet and toss till coated.
Nana in SE Ohio

HI Nancy, fuzzy assistants and all you Nancylanders. I have to report that my daughter has now lost 13.8 lbs. Clothes are beginning to look a little saggy on her but it's great. Tonight I thought I would switch up and submit a heck of a good tasting chicken dish that is super easy to throw together and quick in preparing and cooking. If you try it I hope you enjoy it as much as we do. Donna in KS

Chicken with Broccoli and Garlic Sauce

2 teaspoons olive oil
1 lb uncooked uncooked boneless skinless chicken breast (cut into 1-inch pieces)
1 teaspoon dried thyme (or more)
1/2 teaspoon table salt
1/4 teaspoon black pepper
3 medium garlic cloves, minced (or more)
2 cups broccoli florets (I used frozen florets)
1 1/2 cups reduced-sodium chicken broth, divided
1 1/2 tablespoons cornstarch
2 cups cooked brown rice, kept hot
Calories: 294 serves 4

Heat oil in a large skillet over medium-high heat. Place chicken on a plate and season with thyme, salt and pepper. Add garlic to skillet and cook, stirring, 1 minute. Add chicken to skillet and cook until browned on all sides, stirring frequently, about 3 minutes.

Add broccoli to skillet, cover and cook 2 minutes.
Add 1 cup of broth, cover and simmer until chicken is cooked through, about 5 minutes.

Simmer until mixture thickens, stirring constantly, about 1 minute; serve over rice. Yields about 1 cup of chicken and broccoli and 1/2 cup of rice per serving. 
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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