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February 28, 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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Today's Recipes
Marion's Pork Recipes | Cauliflower and White Cheddar Cheese Soup Recipe | Nancyb’s Hot Fudge Sundae Cupcakes | Party Cheese Ball Recipe | Basil Stuffed Chicken | Cauliflower and White Cheddar Cheese Soup Recipe | Party Cheese Ball Recipe

Tips, hints, and lots of chit chat.
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Just found this tip and thought I'd share it. If you're like me, there's not much you hate worse than the smell of oven clean - especially when you have to stick your head in the oven to use it.

A really easy, economical way of cleaning one's oven without the problems of the canned stuff is to simply mix equal amounts of baking soda and salt. Then add enough water to make a paste out of it. I usually use about one cup of each and then just gradually add the water until it becomes the right consistency. Then I close the oven door and bake as I would with the canned stuff. When it cools down, I simply use a damp sponge or cloth and wipe everything down. It really does work!
Sherry (in Indiana)

I, too, am a man who has cooked for family all my life. Need this group! MANY excellent recipes filed away from here. Old and alone now. Still cook my food. Here is how I do steak, Use Coconut oil for browning (salt and pepper also) because of it's ability to stand higher heat. After browning, remove from pan and paper towel out remaining oil. Use one packet of dried brown gravy mix, prepared. I use enough meat for two meals (alone remember). Gravy in pan, add meat, cover, and simmer for whatever time is left of the morning, or at least two hours. Use a induction cook top so that is VERY easy. Just under a boil. Tender? Very. Good? Delicious. Easy to double, or to your needs.
Don from N D

It has been rather cold here in Lubbock, Texas the past few days. Lubbock is located in the northwestern part of the state. Before the chilly, icy, snowy last 4 days we had warm weather. Last week the temps were in the high 70s and low 80s. We have nothing to complain about. However, Lubbock has a lot of crazy drivers here. When we have snow and ice we don't have a few wrecks. We have a lot of them with lots of cars involved in some. Think it is because of a lot of young Texas Tech students and a lot of foreign students that don't know how to drive in ice and snow. My thoughts are that there are no good reasons to be out on the streets when there are ice and snow.

Lubbock is really a great place to live. If you don't like the weather, wait a couple of minutes and it changes. That is a bit of an exaggeration but it is somewhat true. Usually when there is ice and snow it usually melts off by noon. It can be really dangerous on the roads and then they are completely clear by noon. In the summers we can have hot weather and the temps can get up to 105 or so, but not too often. The past several summers we have have sand storms where the visibility goes down to nothing. It makes everything go black for a few minutes until the sand storm passes. These storms increased the past 3 or 4 years and it is because of the severe drought we have had.

I enjoy living here because of the people. They are friendly and when you go into a store they are not only glad you are there but willing to help you all they can. Having Texas Tech and Lubbock Christian University in Lubbock is a plus too. There are so many interesting people to talk with and so many educational opportunities. I love to go and listen to speakers on various topics. Recently I went to a class on living off the grid. The only one I didn't like last year was on on bat conservation (I was tricked into thinking it was about conservation. They never mentioned the part about bats, LOL). When I first heard the speaker on bats, the bats were ugly as I thought they were. By the time I left (2 hours later) one or two of the pictures of bats were sort of cute. Osher Lifelong Learning Institute (OLLI) offers many affordable classes for persons over 50.)


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 

Marion's Pork Recipes
Here is a collection of some of our favorite pork recipes. Hope you enjoy.
Marion in Atlanta

Apricot Pork Medallions Recipe

1 lb Pork Tenderloin
1 Tbs. Plus 1 tsp. Butter
1/2 cup apricot jam
2 slices green onions
1/2 tsp. dried mustard
1 Tbs. Cider vinegar

Cut pork tenderloin into 1-inch slices. Flatten each piece slightly with a mallet. Heat 1 Tbs. Butter over medium-high heat in a skillet. Sauté pork about 2 minutes each side. Remove from pan. To juices, add 1 tsp butter and remaining ingredients. Cover and simmer 3-4 minutes. Add pork to heat through. Serve with buttered noodles and a green salad.
Serves 4.
Marion in Atlanta

Crock Pot Slow Roasted Pork Recipe

3-4 pound boneless pork butt or shoulder
10 whole garlic cloves
3 bay leaves
1 tsp. sage
1 tsp. rosemary
1 1/2 tsp. kosher salt
1/2 tsp. pepper
1 Tbs. Worcestershire sauce
1 Tbs. brown sugar
1/4 cup Dijon mustard
1/4 cup honey
1/2 cup dried cranberries
1 cup beer

Use a 6 quart slow cooker. Put the meat into your crockpot, and pour on dry spices, and brown sugar. Flip the meat over a few times in the stoneware so the spices are kind of stuck to all sides. Peel garlic cloves and add whole. Add Worcestershire sauce, mustard, honey, and cranberries. Top with bay leaves. Pour in the beer.

Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork . Serve over rice or pasta, or on your favorite sandwich rolls.
Marion in Atlanta

This is one of my favorites.

Orange Pork Chop Skillet Dinner Recipe

1 Tbs. olive or vegetable oil
4 pork shoulder chops, 3/4" thick
1 medium onion, chopped
1 cup uncooked rice
1 can Chicken Broth
1 cup orange juice
3 Tbs. chopped fresh parsley
4 orange slices, garnish

Heat oil in skillet. Add chops and cook 10 min. or until browned. Remove chops.

Add onion and rice and cook until rice is browned. Stir in broth, orange juice, and 2 Tbsp. parsley. Heat to a boil. Return chops to pan. Cover and cook over low heat 20 min. or until done.

Top with orange slices and sprinkle with remaining parsley. Serve with Rice.
Serves 4.
Marion in Atlanta
Click Here to Print this Recipe

This is for Barb in OKC. I made your recipe for Stovetop Sausage and Rice tonight and my husband said, “That’s a keeper!” I love one-skillet meals and this one is definitely a winner. Keep sending in more good recipes!
Becky in MagTown Arkansas

Life doesn't have to be perfect to be wonderful.

I love all the tips, suggestions, chit chat and the recipes too.  This is the best newsletter online. 
Lisa TX

Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken
Serves: 4

4 boneless skinless chicken breasts
8 ounces fresh mozzarella, sliced into 8 slices
1 (12 oz) jar of roasted red peppers sliced into 1 inch pieces (about two whole red peppers if you roast your own)
1 bunch of basil, whole leaves
1/4 cup fresh grated parmesan
1 tablespoon Italian seasoning
Salt and pepper for seasoning

Preheat oven to 400 degrees. Grease a 9x12 casserole dish. Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side. Lay chicken breast in casserole dish opened up. Sprinkle the exposed insides of the chicken breast with 1/2 of the Italian seasoning and salt and pepper. Stack the roasted red pepper, basil, and 1 slice of the mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary. Sprinkle with the remaining Italian seasoning. Bake chicken for 30-40 minutes (until chicken is no longer pink). Pull chicken out of oven and turn the oven to a high broil. Top chicken with remaining mozzarella slices and sprinkle with Parmesan cheese. Broil until cheese is browned and bubbly, about 5 minutes.

Change it up if you are feeling saucy by adding (or substituting) some sautéed spinach, fresh tomatoes, artichokes, mushrooms, olives, etc.
from: Barbells and Bellini's this was given to me last week. I tried it and it is wonderful !!!!!
Judy in Montana
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. 

Diane in WI, you won't be disappointed in the Steak Dust. It's the best (BY FAR) of any steak seasoning I've ever found and I've tried lots (thrown lots away). I once found a REALLY GOOD All Purpose seasoning (good on and in EVERYTHING). It was called Emersons Seasoning and was made by a very small company in Texas. The company was so small that they had to contract to have the seasoning packaged. Something went wrong with the contract for packaging (as I remember from correspondence with one of the owners, Jerry Emerson) and I believe one of the ingredients in the seasoning. The company that Emersons was purchasing this particular seasoning from increased the minimum amount that they would sell to Emerson and the company couldn't use that much of the seasoning at a time so eventually the company closed their doors and NO MORE Emersons Seasoning - but it was Mighty Good seasoning. My son in law was/is so impressed with the seasoning that he has had it analyzed and we may try to duplicate it if we can do it reasonably - not necessarily for selling but rather for our own use and to give to relatives, good friends and neighbors. I trend to share the good things I find in the cooking arena and anyone who has tried the Emersons Seasoning has requested MORE!!! That about says it all of this topic.

Now, if you are having trouble with the toughness of your steak I have only two suggestions: (1) It only costs a little more to go 1st Class so make sure that the steak you are purchasing if of good quality and GRADE. I prefer either Rib Eye or T-Bone/Porterhouse steaks of at least "Choice" grade. (2) DON'T over cook/grill the steaks at that will definitely make the meat tougher. Medium-rare (lots of pink) gives me a very tender steak when the meat carries a nice marbling (strains of fat throughout the meat). There are some meats that you don't need a high grade to get good results so then I use an inexpensive cut, but for steaks I MUST HAVE a high quality product.

Brenda (Crock Pot Pork Chops and Sauerkraut Recipe). The recipe sounds a lot like one that I make using pork spareribs instead of the chops but as an addition to you recipe I'd tweak it by adding about a half tablespoon of caraway seed. Almost any cut of pork goes great with sauerkraut and this dish is one of my favorite 'Fall Back' recipes for when I have a lot of time and the weather is on the cool/cold, rainy, snowy (just dismal) side. Thanks for posting all of your recipes - you know I've copied many of them.

And for those wondering - I've already tried two (2) of the Crab Stuffing/Cakes recipes with the stuffing going into scallop shells and baked and both recipes were "Winners". Now on to more of the many that were posted in response to my request. Thank You All!
Would Just Plain: "Drink" - Lake Forest, CA be better than the Mr.? (I feel close enough to this group that I feel comfortable using my nickname.)

Thanks Mr. Drinkwater. That is a good reason to use the Mr. in your name. I'm sure I wasn't the only one who was curious. For some reason I had you figured as older. You always requested or sent in everyday recipes, not fancy recipes.
Thanks and God Bless you.

Thanks Nancy and now a question for you. How many on line members do you have? I know they are from everywhere. I miss those who are real active for a long while and they stop suddenly and I wonder what happened to them. Please only answer the question about the number of members if you would like.
Thanks and God Bless You.
Chris in GA

The NancyLand recipe family is made up of three different groups. When I sold Alicias Recipes and Annie's Recipes I kept the email groups. After the two sites sold I began sending out the NancyLand Recipes to those two groups and continued the NancyLand recipe group.

Currently nancy_land (the original group) has 21,937 members.
all_easy_cookin has 6,419 and recipes_exchange group has 5116.
Actual visitors to the site that click from the newsletter link runs about 1,200 a day. Many members do not get their newsletters with the link because AOL and many other servers block the newsletter. They feel if someone is sending out daily messages that it has to be s p a m rather than an actual wanted newsletter. If the newsletter got through to more persons the number would be much higher. My greatest hope is to get more NancyLanders visiting the newsletter each day.

The highest number of visitors are from the United States. Other countries that have a many visitors are Canada, UK, Australia, India, Philippines, South Africa, Germany, Singapore, Malaysia, Russia, Sweden, United Arab Emirates, Span, Bahamas, France, New Zealand, Nigeria, Pakistan and Egypt and more.

Here is a cauliflower soup recipe for Dianne in Wisconsin:

Cauliflower and White Cheddar Cheese Soup Recipe

2 small heads cauliflower
Salt to taste
2 Tablespoons unsalted butter
1 onion, chopped
1 clove garlic, minced
4 cups vegetable broth
1 pinch ground nutmeg
1-1/2 cups milk
2 cups shredded white Cheddar cheese
freshly ground black pepper

Cut cauliflower heads into florets. Fill a large saucepan 3/4 full with water, salt the water lightly and bring water to a boil. Add 1/2 of the cauliflower florets to the boiling water; boil until tender. Drain well. Melt butter in a 4-quart soup pot over a medium-low heat. Sauté the onion and garlic in the butter until the onion is tender. Pour in the vegetable stock and uncooked cauliflower florets. Mix in nutmeg and bring the mixture to a boil; boil until cauliflower is tender. Remove pot from heat to cool. Use an electric blender to blend the soup-onion-cauliflower mixture until smooth (blend the mixture 2 cups at a time). Place the blended soup back in the 4-quart soup pot and heat over a medium-low heat. Pour milk into the pot and stir well. When the mixture is simmering, mix in the cooked florets and 1 1/2 cup of cheese. Stir until cheese melts and the soup has thickened. Serve hot, season with sprinkles of cheese and black pepper to taste. Cook's note: Instead of the cauliflower you can also use broccoli, corn kernels or even pumpkin.
Servings: 5 to 6
Nancy B
Click Here to Print this Recipe

Here is an original recipe that I made up recently:

Nancyb’s Hot Fudge Sundae Cupcakes

MYO or buy your favorite flavor frosted cupcakes (I used chocolate store bought)

MYO or buy Hot Fudge Sauce (I made mine)

Ice cream or Sherbet to compliment the cupcakes (I had orange scream: orange sherbet and vanilla ice cream from Kroger’s)

MYO whipped cream or buy ready made (I prefer to MYO)

Maraschino or candied cherries

Nuts, your choice (I like pecans or walnuts)

In a pretty dish or champagne glass (not the fluted kind), layer your dessert starting with a cupcake (do not scrape frosting off). Then place a scoop of Ice cream on top. Pour warmed hot fudge sauce over the ice cream, letting it go over the sides and into the bottom of the dish. Then top with whipped cream, drizzle more hot fudge over it. Sprinkle nuts over top and sides; and then top with a cherry (I used the candied kind because I had them on hand and needed to use them up.) Then serve.

Nancyb’s notes: You can also use other favorite ice cream/sundae toppings in addition to or instead of the nuts. If you really want to have a sugar overdose you could spoon some of the fudge sauce into your dish to start and then place the cupcake on top and continue on layering. Believe me this will satisfy your most heavy sweet tooth if you don’t have an overdose first! LOL.
Inspired by
Nancy B
Click Here to Print this Recipe

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We really like this and has always been a popular appetizer at any get-together.

Party Cheese Ball Recipe

2 pkgs..(8 oz. each) cream cheese, softened
2 cups (8 oz.) shredded Sharp Cheddar cheese
1 tbsp. diced pimiento
1 tbsp. minced green pepper
1 tbsp. minced onion
2 tsp. Worcestershire sauce
1 tsp. lemon juice
Dash cayenne pepper
Dash salt
Finely chopped nuts (pecans or walnuts)

Combine cream cheese and cheddar cheese , mixing until well blended. Add remaining ingredients, except nuts; mix well. Chill. Shape into a ball; roll in nuts. Serve with favorite crackers. Store in refrigerator.

Can roll in chopped parsley instead of nuts.
Judy (in Alaska)
Click Here to Print this Recipe

We had this for supper last night, and hubby reheated up some for breakfast this morning and said it was even better reheated!

Fantastic Beef Goulash Recipe

1 cup dry macaroni
1 lb. lean ground beef
8 oz. fresh sliced mushrooms
1 cup chopped onion
1 clove garlic, minced
1 (6 oz.) can tomato paste
3/4 cup water
1 cup catsup
1 bay leaf
1 tsp. sugar
1/2 tsp. pepper
1/4 tsp. EACH oregano leaves & basil

Brown hamburger with onion, mushrooms and garlic; drain. Add remaining ingredients and simmer for 20 minutes, or until macaroni is tender. Remove bay leave before serving. Serves 6.

I used 2 cups dry macaroni, 1-1/2 lbs. ground beef and 2 cloves garlic. I also added 1/2 green pepper chopped and browned with meat and a few "splashes"
Worcestershire sauce.
Judy (in Alaska)
Click Here to Print this Recipe

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Pancake Recipes on Nancy's Kitchen

Our youngest daughter loves banana cream pie, but the regular one I make is loaded with calories, and she has been dieting, so I found this recipe and now whenever I make a banana cream pie for us, I make this quick dessert for her. I buy the prepared graham cracker crumbs in the box, as like keeping these on hand for when I'm in a hurry.

Low Calorie Banana "Pie" For One Recipe

1 tbsp. graham cracker crumbs
1/2 cup prepared sugar-free vanilla pudding
Banana slices
Lite Cool Whip
Additional slices of banana - for garnish

In small pretty single-serving glass bowl, sprinkle bottom with graham cracker crumbs. Add pudding; slice some banana over the pudding. Top with some Cool Whip and put a few more slices of banana on top for garnish. Refrigerate until serving time.
Judy (in Alaska)
Click Here to Print this Recipe

I made, for the first time, the following salad and we
give it a thumbs up. It's delicious and definitely will
be made again. It makes a large bowl full. We used it
as a dinner salad (a meal) and it was very filling.
Barb in OKC

Tortellini Salad Recipe

16 oz cheese tortellini (my pkg. was 19 oz.)
1 green bell pepper, thinly sliced (I used about 1/2 a pepper)
1 red bell pepper, julienned (I used about 1/2 a pepper)
1 small red onion, julienned (I used way less than this)
1/2 c. sliced black olives
1/2 c. crumbled feta cheese
1 boneless chicken breast half, cooked and sliced
1/4 c. olive oil
2 tsp minced lemon zest
1/4 c. lemon juice
2 TB ground walnuts (I coarsely chopped them)
1 TB honey

Cook pasta in a large pot of boiling salted water until al dente. Drain and cool under cold running water. Refrigerate until chilled. Prepare dressing in a small bowl: whisk together olive oil, lemon zest, lemon juice, walnuts and honey. Refrigerate until chilled. In a salad bowl, combine pasta, peppers, red onion, olives and chicken. Add lemon dressing and feta cheese, toss and serve.
Barb in OKC
Click Here to Print this Recipe

I love knowing there are men that read this newsletter and that love to be in the kitchen cooking and baking. In fact, I sometimes am so jealous of ladies that have husbands who love to do this, how nice it would be at times to turn the kitchen over to my husband and get a nice meal out of it. :) I am very lucky in the fact tho, that my husband appreciates every single meal I make, even on the bowl of cereal days at dinner. :)
Best wishes and prayers to you, Mr Myron Drinkwater.
Jan in Michigan

Marion Pork Recipes
Another one of my favorites

Pork Chop Skillet Meal Recipe

4 pork chops (1/2 in.)
2 Tbs. vegetable oil
1-1/4 cups water
2/3 cup uncooked long grain rice
½ cup chopped onion
1 tsp. salt
1 (11 oz) can corn, drained
1 14 oz can diced tomatoes
1/4 tsp. pepper

In a large skillet, brown chops in oil. drain and remove chops. Combine water, rice, onion, and ½ tsp. salt in the skillet. Place pork chops over rice mixture; top with corn and tomatoes. Sprinkle with pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 20-25 mins or until pork and rice are tender. Let stand 5 minutes before serving. Yield 4 servings.
Marion in Atlanta

Pork Chop and Potato Casserole

4-6 pork chops
1 envelope Onion Soup mix
2 ½ cups water
3-4 medium potatoes, peeled and cut in large pieces
Seasoned salt and pepper

Sprinkle pork chops with seasoned salt and pepper. Brown on both sides in hot oil. Remove and add onion soup mix and water to pan drippings: bring to a boil. Place potato slices in casserole dish; Pour soup mix over all and bake at 350 for 1 hour.
Marion in Atlanta

Tuscan Pork Chops Recipe

1/4 cup flour
1 tsp. salt
3/4 tsp. seasoned pepper
4 (1-inch-thick) boneless pork chops
1 Tbs. olive oil
1 Tbs. Minced garlic
1/3 cup balsamic vinegar
1/3 cup chicken broth
3 plum tomatoes, seeded and diced
2 Tbs. capers

Dredge pork chops in flour, and and pepper. Brown pork chops in hot oil 1 to 2 minutes on each side. Remove chops.

Add garlic and sauté 1 minute. Add vinegar and broth, stirring to loosen particles from bottom of skillet; stir in tomatoes and capers.

Return pork chops; bring sauce to a boil. Cover, reduce heat, and simmer 4 to 5 minutes or until pork is done. Serve pork chops with tomato mixture. Makes 4 servings
Marion in Atlanta
Click Here to Print these Pork Recipes

Well thanks to Mr. Myron Drinkwater for revealing his age. I find nothing wrong with using the Mr. and I can sure understand why he does use it. He sends in some very good recipes. I turned 76 on Feb. 11th and my husband was 77 last July 16th. I wish he would get more interested in the cooking but he makes such a mess in the kitchen I hate to turn him loose in there. He just tells me that there is nothing in the recipes that say to clean up, therefor guess who gets to do it. My brother in law figures if my sister cooks he does clean up.
Linda in Grass Valley

Dear Mr. Myron Drinkwater:
For many years I have enjoyed your many recipes that you have sent in. All of your recipes have been "keepers" all have been wonderful! i'm so very happy you are doing great now. What you went through is horrible at best. I wish I had a crab recipe to sent but me and shellfish do not agree. I used to live  near you in Ca in Newport Beach. Stay well, keep your wonderful recipes coming. God Bless and keep you in good health.
Judy in Montana

Happy to see Mr. Drinkwater on the pages again. I would love to eat some of his food and am sure he is a super super cook! I know some guys that cook a lot better than their wives so be very proud of yourself and keep up the good recipes/work!

So glad to hear that Myron is recovering from his ordeal. I wish him many years of good cooking for friends and family.
I searches all my recipes but could find only one that did not use bread or cracker crumbs. This was my mother’s and she used it as a first course back in the ‘50‘s. It calls for canned crab meat and canned shrimp but it could certainly be done using an equivalent amount of fresh cooked crab. She served it in glass crab shells the size of real crab shells.
Jody in Texas


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

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