Recipe Index


Home Page
Return to
Newsletter Archives
Return to January Recipes
Search Recipes on this Site

February 15, 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.

 Recipe Search
Custom Search

Today's Recipes
Lisa's Applesauce Baked Pork Chops Recipe | Oma's Favorite Cornbread Salad Recipe | Oma's Baked Corn Casserole Recipe | Jalapeno Tomato Bread Recipe | Oma's Pinto Beans Recipe  | Buttery Spritz Cookies Recipe | Chocolate Spritz Cookies Recipe | Quiche Bretagne Recipe | Apple Zucchini Bread Recipe | Sharon's Chocolate Crescent Roll Dessert Recipe | Leftover Cornbread Enchilada Casserole Recipe | Leftover Cornbread Yellow Squash Casserole |

Bold black text are links. Bold red text are not clickable links.

All bold links in today's newsletter have been checked and are safe to click.

Links have been checked today to make sure they are safe to click.  If you see something that interests you please click through and enjoy the food related information. 

Lisa's Applesauce Baked Pork Chops Recipe

2 c. applesauce
1/2 c. vinegar
2 tsp. dry mustard
1/2 c. brown sugar
2 tsp. Worcestershire sauce
1/2 c. chopped onion
6 pork chops

Prepare mixture and pour over the 6 pork chops. Bake at 350° for 1-1/2 to 2 hours.
Makes 6 Servings
Lisa TX
Click Here to Print this Recipe

Oma's Baked Corn Casserole Recipe

1 (14 ounce) can corn, drained
1 tsp. salt
1 1/2 Tbsp. melted butter
6 or 8 soda crackers, crushed
1 egg
dash of pepper
2 c. milk
1/3 c. grated cheese

Mix corn, slightly beaten egg, salt, pepper, melted butter and milk together. Place in buttered baking dish; cover with cracker crumbs and sprinkle cheese on top. Bake in a 350 degree oven about 1/2 hour or until firm. Serve hot.
Click Here to Print this Recipe  

The newsletter was not posted online yesterday.  When there are only a few requests, replies and recipes, the newsletter is not posted and sent out.
Nancy Rogers

Oma's Pinto Beans Recipe

1 lb. bag large pinto beans
1 to 3 smoked ham hocks
salt and pepper to taste

Put beans, ham hocks and salt into a crock-pot. Beans should not be much more than half full of the crock-pot. If so take out some of the beans.

Fill the crock-pot with water up to about an 1/2 inch from the top. Cook on low for 10 to 12 hours or until beans are fully cooked and ham hocks are tender, stirring occasionally.
Makes 10 servings.
Click Here to Print this Recipe


Laura wanted bread machine recipes in the 2/4 newsletter, as she has just recently bought a machine. I hope you enjoy yours as much as we do ours. I also add gluten and dough conditioner to all my bread recipes, as I think the final results are superior. The amount you add depends on the brand you use.
Robbie IN

Jalapeno Tomato Bread Recipe

1 cup lukewarm water
2 tsp. yeast
2 tsp. sugar
1 tsp. salt
1 tbsp. olive oil
3 cups bread flour
1/2 cup wheat bran
2 Roma tomatoes, diced
3-4 chopped jalapeno peppers, red and green mixed
1/4 cup finely shredded Monterey Jack cheese or finely shredded Mexican blend cheese
4 tbsp. chopped onions (optional)

Place all ingredients in bread machine according to manufacture's instructions. select basic or white with alight or medium crust. Or you or dissolve yeast in water. Add sugar, salt, flour, oil, and wheat bran and mix by hand. Stir in the cheese and vegetables and let rise in warm place, covered. When doubled in size, punch down and let rise again. Place on greased tray and bake at 375°F for about 30 minutes or until golden brown.
Robbie IN
Click Here to Print this Recipe

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    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   

Betty Crocker Free Samples Just for You 

Trying to find a recipe for meatloaf with Bisquick in the ingredients, made in a cast iron skillet with potato wedges around it. A friend told me about it and said she got the recipe off the Bisquick box years ago but has lost it.
Thank you, Betty in Michigan

Linda NY wanted recipes for her cookie press in the 2/4 newsletter. These are two of our favorite recipes. With the first recipe you can use different flavors of extracts and food coloring. Robbie IN

Buttery Spritz Cookies Recipe
You need a cookie press to make these cookies.

1 cup confectioners' sugar
1 cup butter or margarine, softened
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/3 cups all-purpose flour
1/2 teaspoon salt

Heat oven to 400 degrees F. In a large bowl, combined confectioners' sugar and butter; blend well. Stir in remaining ingredients; blend well. Fill cookie press with a small amount of dough into desired shapes onto an ungreased cookie sheet. If desired, you can decorate the cookies with sprinkles and colored sugar crystals at this point. Bake for 6 to 8 minutes or until set but not browned. Immediately remove from cookie sheet.
Yields approximately 7 dozen cookies.
Robbie IN
Click Here to Print this Recipe

Chocolate Spritz Cookies Recipe
If you like chocolate, you'll like these pressed cookies.

2 1/2 cups all-purpose flour
2/3 cups good quality cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 1/4 cups butter
3/4 cup granulated sugar
2/3 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Preheat the oven to 375 degrees.

In a large bowl, whisk the flour, cocoa, baking powder, baking soda, and salt together. Set aside.

Cream the butter and sugars together. Add the eggs, vanilla extract, and almond extract. Continue beating until well combined.

Add the flour mixture to the creamed mixture in three parts, beating after each. Load the dough into a cookie press and press cookies onto an ungreased baking sheet leaving at least 1/2 inch between cookies. Decorate with candies, maraschino cherries, or sprinkles.

Bake for six to eight minutes or until the cookies are done. Remove the cookies from the pan to cool on wire racks.
Dennis The Prepared Pantry
Robbie IN
Click Here to Print this Recipe


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. 

In response to Athena's post Feb. 13, the name of the creator of the muffuletta was Salvatore Lupo. The story is that the Sicilian truck farmers went into the grocery to buy bread, salami, provolone, mortadello, and olives to make sandwiches for lunch. Lupo decided to sell the sandwiches.

At one time New Orleans had the largest population of Sicilians in the US.
Josephine M

Does anyone have recipes using saffron they would be willing to share?
Thanks, lA in Ky

Print FREE Grocery Coupons  

On the subject of quiche:
Years ago I used to prepare a French Fête which included Petits Pois Français (peas), Tartes Parisiennes (strawberry tarts), Salade Verte ( endive salad) and my favorite

Quiche Bretagne Recipe

1/4 c. mayo
2 T. flour
2 eggs, beaten
1/2 c. white wine
1 1/2 c. ( 7 1/2 oz. can) crabmeat, drained, flaked
1 c. cooked shrimp
1 8 oz. pkg. Swiss Cheese Sliced, chopped
1/3 c. sliced celery
1/3 c. sliced green onions
1 9 in. unbaked pie shell

Combine mayo, flour, eggs & wine; mix until well-blended. Stir in crabmeat, shrimp, cheese, celery & onion. Pour into pastry shell. Bake 350, 35 - 40 min.
6 servings
Athena in DE=

Links have been checked today to make sure they are safe to click. If you see something that interests you please click through and enjoy the food related information. 

My husband keeps talking about how much he used to love a white barbecue sauce.  I have never heard of such a barbecue sauce.  Can anyone help.
Claire in Albany
Click Here to Print this Recipe

I have a recipe from the newsletter of Nov. 13, 2014 for Coconut Chocolate Peanut Butter No Bake Cookies. It says 1/2 cup baking soda, that sounds like a lot of baking soda. Is there any way to find out if that is the correct amount, could it be 1/2 t. instead?
Thanks, Barb

Yes, you are right, it should be 1/2 teaspoon. Thank you for bringing it to my attention.

Fay in St Louis (Feb 10th newsletter) asked for George Forman recipes for her new grill. Just Google George Forman grill recipes and you can down load quite a few. Margo/Boston

Fay in St Louis was looking for ideas for her Forman Grill. Our favorite recipe is Ranch Pork Chops. I rub a package of dry Ranch dressing over my pork chops, spray the grill with Pam and place pork chops on it. Cook for 5 minutes.

Here are some manuals online for the George Foreman Grills. It is a UK site but still has lots of good information and recipes.

Here is another site that has the manuals and recipes for the George Foreman Grills.     

My Favorite Links
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry


Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Not Getting Your Email Newsletters. The link to the online recipes is posted daily to Facebook.
Click Here to Join Nancy's Kitchen on Facebook

If you enjoy a recipe or a tip for that day remember to share it with your friends by clicking the the "Share" or "Like" button on Facebook.

Nancy Rogers 

Want to share this page with a friend?
[ Click Here to send this page to a friend ]  

A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a
free 2 week trial of this software, Click Here

Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.  or


January 25 2015, I asked about a sub for crescent rolls.
January 27 2015, Robbie IN answered. Her answer opens a whole new area of baking for me, now that I know what to substitute. Thanks, Nancy and Robbie.

I am late giving thanks. My husband spent 25 days in hospital getting home Sunday afternoon. First time ever I slept in chair beside his bed for 13 days; now, I sleep in recliner by his hospital bed at home. I love him, and this makes it all easier. Now, I can see where he is going to pull through. And we will soon say, this too passed.
I appreciate the help. PeggyNELA

Pancake Recipes on Nancy's Kitchen

Good morning Nancy,
Here is a recipe from taste of home's web site. My family loves this bread. It freezes very well.

Apple Zucchini Bread Recipe

4 cups flour
1 T. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
5 eggs
1 1/2 cups oil
2 cups sugar
1 cup brown sugar packed
1 T. vanilla
2 cups grated zucchini
1 cup peeled grated apples
1-1/2 cups chopped pecans

Preheat oven to 350 degrees

In large bowl mix flour, baking soda, cinnamon, nutmeg and salt set aside. In another bowl, beat eggs and add sugars, oil, vanilla, zucchini, apples and pecans. Stir well. Pour this over flour mixture and stir well. Batter will be stiff. Spoon into 3 greased and floured 8" x 4" loaf pans. Bake at 350 degrees for 45 mins. or done.
Source: Taste of Home
Laura in Texas
Click Here to Print this Recipe

Hi Nancy, I was going thru my cabinets after Christmas, had small amounts of trail mix, dried fruits, coconut, almonds, etc. I combined them on a cookie sheet that I had lined with Reynolds Quick Release, melted a package of white chips and poured over the mixture, when set broke into smaller pieces. My husband really like this new snack.
Margaret, Tulsa

Hi Nancy:
Whatever happened to Myron? Haven’t seen anything from him in ages?
Grace from Okanagan Valley Canada

Sharon's Chocolate Crescent Roll Dessert Recipe

1 can refrigerated crescent dinner rolls
1/2 c. semi-sweet chocolate chips
1 tsp. ground cinnamon
1 tsp. confectioners sugar
3 oz. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
1/3 c. Hershey's cocoa
1/3 c. milk
8 oz. Cool Whip, thawed
8 or 9-inch baked pastry shell

Grease a 9 x 13-inch pan. Arrange refrigerated crescent rolls on bottom of pan to make a pie shell. Combine cream cheese, sugar and vanilla in bowl of mixer until blended. Add cocoa alternately with milk, beating until smooth. Gradually fold in Cool Whip. Spoon into pie shell. Chill until firm or freeze if desired.

Click Here to Print this Corrected Recipe   

More Uses for Leftover Cornbread

Leftover Cornbread Enchilada Casserole Recipe

1 1/2 lb. ground beef
1 (8 oz.) can tomato sauce
2 c. cornbread crumbs (use baked and cooled cornbread)
1 (10 oz.) can enchilada sauce
1/2 tsp. salt

Mix 1/2 cup enchilada sauce with bread crumbs. Add salt. Add meat and mix well. Shape into 1-inch balls. Place on shallow cookie sheet. Makes about 60 balls. Bake, uncovered, in 350° oven for 18 to 20 minutes.

While baking, heat together tomato sauce and rest of enchilada sauce. Place cooked meatballs in a baking dish. Pour sauce on top. Top with 1/2 cup grated Monterey Jack cheese. Heat in oven until melted.
Click Here to Print this Recipe   

Leftover Cornbread Yellow Squash Casserole
Makes 4 Servings

2 c. chopped yellow summer squash
1 medium onion, chopped
1/4 c. butter or margarine
4 c. crumbled cornbread
1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted
3 eggs, beaten
1/4 tsp. salt
dash of pepper

In a large skillet, saute the squash and onion in butter until tender. Remove from heat. Stir in remaining ingredients. Transfer to a greased 1-quart casserole dish. Bake, uncovered, at 350° for 40 minutes.
Click Here to Print this Recipe


Sign up for the ReadySetEat newsletter today. You’ll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less – plus coupons and local grocery savings. It’s everything you need to solve your weeknight dinner dilemma.

Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is 

Copyright © 2015 -  Nancy's Kitchen