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August 4, 2015  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

Everyday Recipes from Our Recipe Family.

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Weight Watcher Corner - Fluffy Peanut Butter Mousse Recipe | Two Minute Chocolate Bread Pudding Sundae

Today's Recipes - Cherry Pineapple Pie Recipe | Broccoli Ring Recipe | Peanut Butter Paisley Brownies Recipe | BBQ Wings Recipe | Seattle Salmon Patties Recipe | Broccoli and Cheese Casserole Recipe | Potato Salad Recipe | Cucumber Salad Recipe | Chicken with Squash Dish Recipe | Easy Fresh Strawberry Ice Cream Recipe

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This recipe goes back in my collection to early '60's . Good one. A good homemade pastry makes this a winner for a fruit pie.

Cherry Pineapple Pie Recipe

2 cups drained pie cherries pineapple
1 cup crushed pineapple
1 cup sugar
2 tablespoons cornstarch
2 tablespoons flour
1/4 teaspoon salt
2 tablespoons butter

Mix sugar, flour and cornstarch. Combine with fruit and mix well. Place in uncooked pastry shell. Cover with strips of pastry. Bake at 425 degrees. For 20-25 minutes.
Marvis in Texas
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Nice presentation of broccoli!

Broccoli Ring Recipe

2-1/2 lbs. broccoli, cleaned
4 eggs beaten
1-1/2 t. salt
1/4 cup heavy cream
1/4 t. ground pepper
1/4 t. ground nutmeg
2 t. butter, softened

Cook broccoli in boiling salted water in large Dutch Oven until tender about 15 min. Drain and let cool. Chop into small pieces to it an electric blender or food processor; puree. Combine puree, eggs, salt, cream, pepper & nutmeg in large bowl. Butter 4 cup ring mold w/softened butter. Spoon broccoli mixture into the mold & cover with foil. (if made ahead, refrigerate)
Place mold in larger pan; pour in boiling water to a 1 inch depth.
Bake 350 for 30 min. or until custard is set. Unfold and serve
with a creamed vegetable in the center such as creamed onions.
Serves 8
Athena in DE
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I baked these on Sunday before the family came over and
everybody liked them so well.

Peanut Butter Paisley Brownies Recipe

1/2 cup butter
1/4 cup peanut butter
1 cup granulated sugar
1 cup brown sugar
3 eggs
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup chocolate syrup

Mix all ingredients together well, except for the chocolate syrup.
Put half the batter into a greased 9x13 inch baking pan. Spoon
chocolate syrup over top and carefully spread remaining batter
on top. Swirl with a knife for marbled affect. Bake at 350 for 30 to 35 minutes, or until lightly browned and tests done with toothpick.
Cool and cut into squares.
Judy (in Alaska)
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I was able to finally find the newsletters for last month (July)
but still am unable to open the July 30th issue by clicking the
mouse on it, and can't find another way to open it. This has
never happened before, and just wonder if anyone else had
a problem opening it?
Judy (in Alaska)

We had these for supper yesterday. They are messy, but yummy! When done they will fall off the bone and practically melt in your mouth. You can use any chicken parts you want.

BBQ Wings Recipe

1 big pkg. chicken wings (I use about 3 lbs. for us)
Lots of garlic powder
12 to 16 oz. your favorite barbecue sauce ( I use Sweet
Baby Ray's)

Spray Crock Pot with cooking spray. Add the wings and sprinkle generously with garlic powder and pour barbecue sauce over the top. Cover and cook for 6 to 8 hours on low heat, until falling off the bones tender.
Judy (in Alaska)
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This is a family favorite --been making it for years

Seattle Salmon Patties Recipe

1 (16 oz) can salmon
1/2 cup chopped onion
2 Tblspn butter or margarine
2/3 cup dry bread crumbs
2 beaten eggs (sometimes I use egg beaters)
1/4 cup snipped parsley (dried is fine )
1 tspn dry mustard
3 Tblspn shortening
Lemon-Cheese sauce

Drain salmon, reserve 1/3 cup liquid. Remove bones and skin from salmon . Flake meat. Cook onion in butter till tender. Add reserved liquid, 1/3 cup crumbs, eggs, parsley, mustard, and salmon; mix well. Shape into 6 patties; roll in remaining crumbs. In skillet melt shortening. Cook patties over medium heat till browned. Carefully turn; brown other side . Serve with Lemon-Cheese sauce .

Lemon Cheese Sauce
Melt 2 Tblspn butter in saucepan; blend in 2 Tblspn flour, 1/2 tspn salt, and dash pepper. Add 1 cup milk all at once ; cook and stir until thick and bubbly . Stir small amount hot mixture into 2 beaten eggs yolks ( I use egg beaters) . Return to hot mixture . Add 1/2 cup shredded cheese -your choice -(I like Swiss) and 2 Tblspn lemon juice . Stir to melt cheese .
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Broccoli and Cheese Casserole Recipe

1 (10 1/2 ounce) cans cream of mushroom soup
1 cup mayonnaise
1 beaten egg
1/4 cup chopped onion
1 (14 ounce) packages frozen chopped broccoli
8 ounces sharp cheddar cheese, shredded
salt and pepper

Mix together the soup, mayo, egg and onion. In a large bowl, fold the broccoli and the soup mix and the cheese together. Spread into a greased 9x13 inch pan. Sprinkle with salt, pepper, and paprika. Bake at 350 for 45 minute never any left overs ever
Source: Julie Stienbrink
Serves 4-6
Judy in Montana
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Yogurt Alert!
I have been buying yogurt forever and never even looked at the label because yogurt is healthy, right? Well, next time you buy yogurt check out the sugar content--wow, I could not believe how so many of them are just loaded with sugar...I have been buying Cabot Greek style lowfat plain yogurt and it has 6 grams of sugar (the lowest I could find and I checked them all!) I use this for smoothies and if I want a flavored yogurt I add fruit or Crystal Light.

Hope your weather gets better! We are in peak hurricane season so am crossing my fingers we don't have any real bad ones! Have a blessed week!
Scarlett in FL

Potato Salad Recipe

6 c. small red potatoes (12 to 15 potatoes)
1 (8 oz.) bottle buttermilk dressing
1 c. broccoli flowerets
3/4 c. carrots, very thinly sliced
1 c. tiny frozen green peas
salt and pepper to taste
3/4 c. celery, thinly sliced
1 Tbsp. red onion, finely chopped

Cook potatoes until just done (do not overcook). Cool. Slice potatoes medium thin, leaving the skins on. Combine all ingredients. Mix lightly and chill.
Serve on lettuce beds.
Makes 8 to 10 servings.
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Cucumber Salad Recipe

1 cucumber, sliced thin, skinned if desired
1 purple onion, sliced thin
2 Roma tomatoes, chunked
1/4 c. rice vinegar
salt, to taste
pepper, to taste
1 Tbsp. sugar
1/4 c. vegetable oil
1/4 c. water

Place all ingredients in an airtight glass jar that can be shaken before each serving. Chill for several hours or overnight for the flavors to blend. This mixture does not have to be refrigerated.
Mary J
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Chicken with Squash Dish Recipe

1 lb. boneless, skinless chicken breasts
1/2 tsp. salt
1/4 tsp. ground pepper
1/4 tsp. paprika
2 1/2 Tbsp. olive oil
1/2 c. chicken broth
1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, diced
1 Tbsp. chopped fresh basil or 1/2 tsp. dried
2 Tbsp. grated Parmesan (optional)

Season chicken with salt, pepper and paprika. In a large frying pan, heat oil over medium heat. Add chicken and cook, turning once, until browned (about 10 minutes). Pour chicken broth over chicken. Cover and simmer 20 minutes. Add basil and vegetables to pan. Cover and cook for 5 minutes until vegetables are slightly tender. Sprinkle with Parmesan cheese and serve.
Makes 4 Servings
Mary J
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Easy Fresh Strawberry Ice Cream Recipe
No-churn, 3-Ingredients

2 cups (480ml) cold heavy whipping cream (cold)
1 (14 oz) can sweetened condensed milk (not to be confused with evaporated milk)
1 pound of fresh strawberries or thawed frozen strawberries, mashed
(optional) red food coloring to achieve a brighter pink color and few slices of strawberry for garnish

Mash strawberries in a bowl and set aside. If using thawed frozen strawberries, drain the excess juices and water first, then mash the strawberries. If using fresh strawberries, keep the juices.

In large mixing bowl of stand-mixer or in a large bowl and using an electric hand mixer, add the ingredients: heavy whipping cream, sweetened condensed milk.

Whip the heavy cream mixture on high speed until stiff peaks form (to prevent massive splattering, start out at a slower speed and as the cream thickens, increase the speed). Be careful not to over mix or "break" the whip cream mixture.
Pour the mashed strawberries into the mixture and gently fold in until combined. (Optional) for a brighter pink color, add a few drops of red food coloring into the mixture and gently stir.
Pour the whipped mixture into a freezer safe container. We like to use a bread pan. Top with a few slices of strawberries for garnish (optional). Cover and freeze for about 4-5 hours. In about 3-4 hours you can have a "soft serve" type ice cream. If you prefer a more firm texture, freeze for at least 5-6 hours or overnight.

Makes about 1 quart
Recipe Source:
Judy Montana
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Weight Watcher Corner

Nancy -I tried to send these to you last week but did it as attachments and had forgotten you don't open attachments. One is for your favorite - Chocolate !! Enjoy
martyS in TN

Fluffy Peanut Butter Mousse Recipe

4 ounces reduced fat cream cheese
4 ounces fat free cream cheese (both room temperature)
1/2 cup sifted powdered sugar
2 tsp vanilla extract
6 tbsp PB2 powder,
4 tbsp cold water
1 and 3/4 cups Cool Whip thawed
Extra cool whip optional for topping
A few thin slices banana for garnish

With a small wire whisk mix the PB2 with the cold water (you may need to add another tablespoon if needed). It should be nice and smooth but not watery. Set aside.

Beat the cream cheeses with a hand held mixer. Mix in the sugar until completely smooth. Add the vanilla and mix. Add the peanut butter mixture. Mix until all ingredients are combined.
Clean off the beaters and fold in the Cool whip gently. Cover the bowl and refrigerate for about an hour. After refrigeration, stir once or twice and spoon into dessert dishes. Garnish with a banana and enjoy this rich tasting treat without the guilt.
Makes 6 servings.

Nutrition: calories 186, fat 4.7, carbs 27.8, fiber 1.1, protein 7.6, Weight Watcher Points Plus® 5
martyS in TN
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Two Minute Chocolate Bread Pudding Sundae
Makes 2 Bread Puddings

6 thin to medium slices of a soft French bread (Found in the deli department of the market. There should be only 1 gram of fat per serving. Try getting the lowest fat and calorie you can find. They usually have a large variety in most markets.)
One 25-calorie packet of diet hot cocoa mix
1 1/2 tsp unsweetened cocoa powder, not Dutch processed
1/4 cup boiling water
1/2 cup fat free liquid egg substitute
1/2 Tbsp. butter, melted and cooled
1 tsp. vanilla extract
1 Tbsp. mini chocolate chips
1 Tbsp. fat free caramel topping
2 Tbsp. marshmallow fluff
Fat free aerosol whipped cream, about 2 tbsp each

Spray 2 ramekins with cooking spray and set aside.

In a large coffee mug, combine the cocoa mix, cocoa powder and boiling water. Stir well to combine and there are no lumps of chocolate. Set aside to cool off just a few minutes.
In the meantime, cut your bread and place in the toaster oven to toast to a light to medium golden color. (Nice and crunchy) Cut into cubes or chunks.

Now add the liquid egg and butter to the chocolate mixture and mix well; add the vanilla extract and mix again.
Pour this mixture into a medium mixing bowl and toss in the bread and coat each piece.

Spoon the mixture into 2 ramekin dishes and place in microwave for 1 minute. Take out and toss 1/2 Tbsp. of chips on top of each pudding. Place back in the microwave for another 45 seconds. Take out one more time and place a Tbsp. of fluff over the top of each pudding and put back in one more time for about 10 to 15 seconds.

Be very careful when taking the ramekins out. Make sure you use potholders.

Drizzle a half Tbsp. caramel topping over each pudding and let cool down for about 10 minutes.

Spray on the whipped topping and dig in and enjoy this wonderful, guiltless chocolate treat!

Nutrition: calories 165, fat 2.7 g, carbs 19.4 g, fiber 1.2 g, sugars 7.9 g, sodium 280.1 mg, protein 8.4 g, Weight Watcher Points Plus® 3
martyS in TN
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