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July 11, 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 
Just Like Rotel Tomatoes Recipe | Red Velvet Cake Recipe | Red Velvet Cake Recipe | Smoked Sausage and Cabbage Recipe | Chuckwagon Crescent Casserole Recipe | Balsamic Chicken Recip

Recipes with Weight Watcher Plus Points
Italian Meat Loaf Recipe | Club Soda Melon Salad Recipe |
Peach Dijon Pork Chops Recipe

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This is for Tom, who wanted to know how to freeze tomatoes in the 7/10 newsletter. They are very easy to freeze. Scald tomatoes in boiling water for 30 seconds to 1 minute, depending on their size. Then put them in cold water. The skin slips right off. Cut them in quarters and put them in a large pan on medium heat, stirring frequently , until comes to a boil. Turn to low and Simmer 15 minutes to get rid of some of the excess liquid. Cool. You can skip this step, if you don't mind extra liquid. Put in freezer Plastic sealing bags. You can do any size you use, pints, quarts or even gallons. These stack easily in freezer and take up minimal room.
Robbie IN

With all the fresh tomatoes that many will have from their
gardens, I thought it was worth sharing this recipe again. I omit
the salt since we are attempting to limit our intake of it. I much
prefer these over what the stores sell. You could certainly could
add some basil, oregano, thyme or other spices, if you want.
Robbie IN

Just Like Rotel Tomatoes Recipe

4 pounds peeled, chopped tomatoes
12 jalapeno or hot chili peppers, sliced
1 teaspoon salt - I omit this

Place in 4 quart saucepan, and simmer until reduced to 1 quart.
Freeze in 1 cup portions or the amount you desire.
makes 1 qt.
Source: CDKitchen
Robbie IN
Click Here to Print the Recipe

If you like Red Velvet Cake, but don't want to take the time to
make one from scratch, this is a shortcut version that is every bit as delicious. This is a older recipe, that uses a larger size cake mix, so you will need to add 6 tbsp. of dry cake mix from another box and store the rest in airtight container for another time.

Red Velvet Cake Recipe

1 pkg. (18.25 oz.) yellow cake mix
1/2 cup cooking oil
5 eggs
1 cup buttermilk
2 tbsp. unsweetened baking cocoa
1 oz. bottle red food coloring

Beat all ingredients with electric mixer for 2 minutes. Bake in a
greased and floured 9x13 inch baking pan at 350 for about 30
minutes, until toothpick comes out clean. Cool and frost.

1 pkg. (8 oz.) cream cheese, softened
1/4 cup butter, softened
2 cups plus 2 tbsp. powdered sugar
1 tsp. vanilla

Beat together until smooth and creamy.
Judy in Alaska)
Click Here to Print this Recipe

I made this for supper one night this week and we really did like
it a lot, and for sure it will be a recipe I will be making again. I
used the Ro-tel tomatoes (mild), in 10 oz. cans, so I used about
1-1/2 cans. Next time I will also add some minced garlic. When it finished cooking, there was quite a bit of liquid in the pan,
so I drained that off before serving, but could probably just serve with a slotted spoon.

Smoked Sausage and Cabbage Recipe

1/2 cup butter
1 small head of cabbage, chopped
1 small onion, chopped
1 lb. smoked sausage, sliced into coins (I used turkey sausage
1 can (15 oz.) diced tomatoes, or Ro-tel tomatoes
1/2 tsp. salt
1/2 tsp. pepper

Melt butter in large skillet. Add cabbage and onion and cook
about 5 minutes on medium high heat, stirring occasionally. Add remaining ingredients; cover and simmer about 15 minutes.
Judy (in Alaska)
Click Here to Print this Recipe

This casserole is Pillsbury Bake-Off winner from many years ago,
and has been a family favorite since then.

Chuckwagon Crescent Casserole Recipe

1 pound ground beef
cup milk
cup chopped onion
teaspoon garlic salt
1 10 ounce can condensed cream of mushroom soup
1 can refrigerator crescent rolls
1 10-ounce can mild enchilada sauce
1 cups crushed corn chips
Parsley flakes
1 cup shredded cheddar cheese

Brown ground beef and onion, drain fat. Stir in soup, enchilada
sauce, garlic salt and pepper. Simmer while preparing crust.
Separate crescent dough into 2 large rectangles and place in
ungreased 9x13 baking dish; press over bottom and 1 inches
up sides to form crust.

Sprinkle with cup corn chips. Spoon hot meat mixture over
crust. Sprinkle with cheese and remaining corn chips. Pour milk
over casserole, sprinkle with parsley and corn chips. Pour milk
over casserole, sprinkle with parsley and paprika. Bake 25-30
minutes or until crust is golden brown at 350 degrees. For easier
serving, let stand 5 minutes before cutting into serving pieces.
Judy (in Alaska)
Click Here to Print this Recipe

I made my own version of this recipe last night and it's really
good. I'll give you the actual recipe and then give you my
"quicky" version:

Balsamic Chicken Recipe

6 chicken breasts (boneless , skinless)
2 tsp salt
2Tblspn olive oil
1 cup thinly sliced onions
1/4 cup balsamic vinegar
1 1/2 cup chicken broth
1 jar cherry preserves

Season chicken with salt. In heavy skillet heat olive oil. Saute
seasoned chicken until browned -15-20 min . depending on size.
Remove chicken. Add onions to skillet and saute until tender.
Add vinegar and reduce to just a few tlbspns. Add broth , bring
heat to high and reduce by approx. half. Add cherry preserves and cook for additional 5 min approx. until sauce appears thick.
Return chicken to pan to heat through. Spoon sauce over chicken
as it cooks. Serve hot.

My Version: Preheat oven 350 degrees. I had 2 very large chicken breasts ; bone in; I removed skin. I put flour in a plastic zip lock bag and seasoned with salt and pepper and garlic powder , dried basil and dried parsley. In skillet heat olive oil and saute chicken on both sides until browned. Place chicken in casserole dish.

Place (raw) sliced onions over chicken. Pour balsamic vinegar
over chicken (about 1/ 4 cup). I added about 1/4 cup chicken
broth (optional ) and then spooned about 1/2 jar of cherry
preserves over chicken. I baked for about 45-50 min for these two large chicken breasts. Very good and will do it again and leave out the broth. Maybe drizzle a bit of olive oil over chicken before adding the cherry preserves.
Dee/ R.I.& Fl
Click Here to Print this Recipe

Good morning Nancy and all Landers,
This is for Lynn WI/FL - what was your question lol. I live near
Eau Claire and have been to Superior many times. We used to
go camping in Gordon. Newsletter looks great today. Love any
recipes with Zucchini. I have 4 zucchini plants and each one has
15 blossoms lol so I'm sure I will have enough this year. I had a
load of black dirt delivered and dumped in my garden and I'm
sure this is why my garden is going like gang busters this
year. By accident I found zucchini that grows in one place like a
plant and doesn't vine out in all directions - wonderful for small
gardens. I also(thanks to my DIL) have made trellis's so my
cucumbers can grow up instead of all over the garden. Never to
old to learn.
Dianne in Wisconsin

For Tom who wanted to know how to freeze fresh tomatoes for
sauce later. The best tomato for freezing is the Roma tomato.
Sometimes it is called a plum tomato or Italian tomato. These
are sort of oval shaped and are meatier and less seedy. Freeze
tomatoes that are free of any bad spots. Wash them (with water) and dry and just place in a ziploc bag to freeze. I usually double bag. When I want to use them for Chili, soups, Swiss steak, or stews, I just put them in a bowl of hot (from the tap) water for a few minutes. The skin comes off easily, but the tomatoes are still frozen. I just quarter them and put directly into what I am making. The cooking process thaws the tomatoes the rest of the way. I use my frozen tomatoes, even when I also use a can of chopped tomatoes. The fresh tomatoes don't disappear like the canned ones do. I like some texture or chunks of tomato in my finished product.
Sandy in Iowa

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Nancy Rogers   

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Nancy's Weight Watcher Corner
This week was hard for me on the WW plan. I attended three
different events that had snacks and treats that were hard to
resist. The lemon squares were so good that one was just not
enough. Sweets are my downfall. It was difficult to make the
right choices but did loose 5.2 pounds this week.

One thing I found when cooking a recipe for 4 or 6, I cut the
recipe into the amounts stated (4 or 6) servings. Froze the extra servings and only left out the one serving I was going to eat. I found if I left the other servings out and didn't freeze them until after I ate, I tended to eat more than one serving.

Eating fresh fruit helped me through the need for sweets. I
needed a snack in morning and about 3 :00 in the afternoon.
Having a snack really helped me get through the day. My snacks consisted of a banana in the morning and a fresh peach in the afternoon. Melon cubes also helped me get through the day.

Thank you to those that sent in the recipes I wanted. The first
one was lasagna with zucchini, and yogurt with jello.
I plan to use both recipes often.

Here are a couple of recipes I tried this week. They are not WW
copyrighted recipes. The recipes are ones I have found from
other sources, modified the recipe and points were calculated
using a WW Plus Point calculator.

Recipes - with Plus Points - Calcuated on a Weight Watchers

Italian Meat Loaf Recipe

1 can (6 ounces) tomato paste
1 cup water
1 teaspooon minced garlic
1/2 teaspoon dried basil leaves
1/2 teaspoon oregano leaves
1/4 teaspoon salt
3/4 pound lean ground round
3/4 pound ground turkey breast
1 cup fresh whole wheat bread crumbs
1/2 cup shredded zucchini
1/4 cup Eggbeaters

Preheat oven to 350 degrees.

Combine tomato paste, water, garlic, basil, oregano and salt in a small saucepan. Bring to a boil and reduce heat to low. Simmer uncovered for 15 minutes. Set aside.

Combine remaining ingredients and 1/2 tomato mixture in a large bowl. Mix well. Shape in in to loaf. Place in greased 9 X 5 X 3 loaf pan. Bake for 45 minutes. Pour remaining 1/2 tomato
mixure over the top of the loaf. Bake an additional 15 minutes.
Place meat loaf on serving platter and cool for 10 minutes before serving.
Makes 8 servings
Fat 2g, Carbs 7g, Protein 19g, Fiber 1g
Weight Watchers Plus Points = 2 per serving
Click Here to Print this Recipe

Club Soda Melon Salad Recipe

2-1/2 cups boiling apple juice
1 large package (8 serving) Watermelon Sugar Free Jello
1-1/2 cups club soda
1 teaspoon lemon juice
2 cups cantaloupe and honeydew melon cubes

Stir boiling into gelatin in a large bowl at least 2 minutes until
completely dissolved. Stir in club soda and lemon juice.
Refrigerator about 1-1/2 or until thickened. Stir in melon cubes.
Spoon into 6 cup mold and refrigerate until firm.
Makes 5 servings
Fat 0g, Carbs 10g, Fiber 0g, Fiber 0g
Weight Watcher Plus Points 1
Click Here to Print this Recipe

Peach Dijon Pork Chops Recipe

1/2 cup peach preserves, large pieces finely chopped
2 tablespoons Dijon mustard
2 tablespoons soy sauce
1/4 teaspoon dried marjoram leaves
4 (6-oz.) pork loin chops (3/4 inch thick)
1/4 teaspoon salt
1/8 teaspoon pepper

Heat grill. In small saucepan, combine preserves, mustard, soy
sauce and marjoram; mix well. Cook over low heat until preserves are melted, stirring frequently. When ready to grill, sprinkle both sides of pork chops with salt and pepper. Place chops on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 12 to 15 minutes or until pork is no longer pink in center, turning once and brushing with preserves mixture during last 2 minutes of cooking time. To serve, bring any remaining preserves mixture to a boil. Serve with pork chops.
Makes 4 Servings

Calories 260 Total Fat 7 g Saturated 2 g Cholesterol 60 mg
Sodium 900 mg, Total Carbohydrate 24 g Dietary Fiber 1 g Protein 22 g
Weight Watchers 6 Plus Points
Click Here to Print this Recipe

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

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

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