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June 23, 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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Hi Nancy,
Re: Instant Potatoes, I have stored items such as this in my freezer or the extra 'fridge' we have for extras. I have also used canned products past their expiration date, and no problems. We use a lot of coffee, so always buy up extra when on sale and store in freezer tastes fine when brewed.
Margaret, Tulsa

Hi Nancy and everyone in Nancyland,
I live in a part of Southeast Texas that has been experiencing major flooding. As a result, I have been staying at a hotel for the past four weeks as of tonight. My home is in no danger of flooding, but the roads leading to my home out in the country are flooded so that I can't get in and out. As you can imagine, fast food got old really fast, not to mention expensive. So on one of my few trips into my house in a friend's big 4-wheel-drive truck, I picked up one of my slow cookers to use in my hotel room. I would love to have some tried and true slow cooker recipes that do not require pre-cooking of meat, etc., and also that don't make huge amounts. I don't mind leftovers, but don't really want to eat the same thing for a whole week. I have a small refrigerator, a microwave, and my slow cooker in my room, but those are the only cooking items that I have.

Here are a couple of recipes that I have tried (and modified a little to fit my tastes) since I have been there and they were both hits with me and my daughter (who works with me, so I have brought them for lunch). I hope you can use them in your newsletter.

Mississippi Chicken Recipe

3 pounds boneless, skinless chicken (the original recipe called for thighs, but I used breasts)
1 envelope Ranch Dressing Mix
1 envelope Au Jus Gravy Mix or Brown Gravy Mix (I used the Au Jus Gravy mix)
1/2 stick of butter or margarine (1/4 cup)
6 Pepperoncinis

Lay chicken in the bottom of your slow cooker. Sprinkle the mixes on top. Slice the butter or margarine and place evenly on top. Add peppers. Cook on low for 4 to 5 hours. (Note: I put this in my slow cooker when I first got up Sunday morning and let it cook while I went to Sunday school and church. It was perfect when I got back to my hotel room.) I found this recipe on, but I added the changes that I made, as well as my notes.
Vickie, SE Texas
Click Here to Print this Recipe

7-Can Soup Recipe

1 15-ounce can corn with red and green peppers
1 15-ounce can meat-only chili
1 15-ounce can kidney beans (We are not big fans of kidney beans, so I used Ranch-style beans instead.)
1 15-ounce can pinto beans
1 15-ounce can black beans
1 15-ounce can diced tomatoes
1 10-ounce can Rotel tomatoes
Salt and black pepper
8 ounces Velveeta cheese (I used the store brand.)

(The original recipe was made on the stove top, but I cooked it in my slow cooker.) Empty the first 7 ingredients, with all of the liquids included, into a large pot over high heat. Bring to a boil, reduce heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed. Dice the cheese and stir it into the soup until melted. Serve immediately. (Note: I just put the first 7 ingredients into my slow cooker and let them get hot through and then I added the cheese. I did have trouble getting the cheese to melt, but just squashed it with the back of my spoon once I put it into my bowl to serve it. I also crunched up a few tortilla chips in the bottom of my bowl before I spooned the soup in.) This original recipe is from The Pioneer Woman on Food Network, but, again, I added my changes and notes to it.

Everyone have a good day and stay safe!
Vickie, SE Texas
Click Here to Print this Recipe 

For Brenda, who wanted to know about storing onions in the 6/21 newsletter, check out this link for storing tips and other facts . - You can always cut up your onions and freeze in the amounts that you typically use in a recipe. You can also freeze in a big bag and take out the amount you need when you are ready to use them. Frozen onions work well in baked or cooked dishes, but not on sandwhiches or other dishes where fresh onions are needed.
Robbie IN

Hello Nancy,
I have a question about the salmon recipe that was in your June 17, 2015 newsletter. I am including the recipe. What I would like to know is how to cook the salmon. There were no directions included...just she was trying out a pot she bought through QVC.

Glaze for Salmon Recipe

1 T. Djon mustard
1 t. prepared horseradish
1 T. honey
1 T. olive oil
2 skinless salmon fillets ( 5-6 oz. each)
Salt & ground black pepper, to taste

Athena in DE

Thanks for your time.
Janice W

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Here are two recipes for Julie PA, who requested only recipes using dry beans in the 6/21 newsletter. I know she prefers to do them in a crock pot, but included the second recipe as they are so good. If you don't want to try making them in the crock pot, you could always use it to keep them warm at your gathering. The first recipe is very old, so the cooking time may be less with the newer pots since they cook at a higher temperature. I hope these recipes help. Robbie IN

Crock Pot Boston Baked Beans Recipe

1-1/2 lb. dry navy beans
1 medium onion, chopped
1 c. ketchup
1 c. brown sugar
1 c. water
2 tsp. dry mustard
2 Tbsp. molasses
1 Tbsp. salt - I omit this
1/4 lb. salt pork

Soak beans in water over night. In morning thoroughly rinse and drain beans and put in crock-pot and add all remaining ingredients. Cover; set on low 10 to 12 hours or high, 5 to 6 hours. Check periodically to insure that more water does not need to be added.
Robbie IN
Click Here to Print this Recipe

Boston Baked Beans Durgin Park Restaurant's (Original)

1 2-1/2 qt. bean pot or covered Dutch oven
1 pound beans *
1/2 tsp. baking soda
1/2 pound salt pork
1/2 medium onion, peeled and uncut
4 Tbsp. sugar
1/3 cup molasses
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. pepper
* Use California pea beans or small white beans.
Soak beans overnight.
In the morning, preheat oven to 325 F.
Place the baking soda in a Dutch oven and fill half way with water. Bring to a boil and add the beans. Boil for 10 minutes. Drain beans in a colander and run cold water through them. Set aside.

Dice the salt pork (available in the bacon section of the grocery store) into 1-inch squares. Put half of the salt pork on the bottom of the bean pot, along with the onion. Put beans in the pot. Put the remaining salt pork on top of the beans.
Mix the sugar, molasses, mustard, salt and pepper with 3 cups of hot water and pour over the beans.

Cover pot with lid and place the pot into the preheated oven. Bake for 6 hours. Check pot periodically to check the amount of liquid. Add water to the beans slowly as needed to keep them moist; do not flood them. Remove the pot from the oven and serve. Makes about 7 cups.

NOTE: The "Durgin-Park", a famous Boston restaurant whose origins date back to the American Revolution, is known for its Boston baked beans, baked Indian pudding and apple pan dowdy. Durgin-Park cook Tommy Ryan has prepared this recipe at the restaurant for the past 37 years.
carol in SoCal 7/2/10 newsletter
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Quick message. Heavy thunder and lightning storms nearby.

Heartfelt thanks to Nancy for all the hard work she does on the newsletter.

Many years ago, I found a recipe for watermelon rind pickles. They were fairly sweet and quite heavy on the cinnamon. Sounded good to me. I took them to family Christmas, and they were well appreciated. Next Christmas, not only had Mom made those same pickles, but she'd coloured them red or green, and cut them into star shapes with a small star shaped cookie cutter. I don't know if they were cut before pickling or after. I had small kids at the time. 'Nuff said. They became a staple on the Christmas pickle trayfor many years to come.
Anne in Mississauga

This sweet bread is tart and so delicious. It's best to store overnight before slicing.

Glazed Lemon Bread Recipe

1-1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/3 cup melted butter
1 cup sugar
2 eggs
1/4 tsp. almond extract
2 tsp. lemon extract
1/2 cup milk

2 tbsp. sugar
1-1/2 tbsp. fresh lemon juice

Combine flour, baking powder and salt in a mixing bowl, stir together the melted butter, sugar, eggs and extracts and mix well. Add flour mixture and milk alternately to sugar mixture, mixing well after each addition. Pour batter into a well greased and floured 8x4" loaf pan. Bake 350 about 55 minutes, or until toothpick inserted near the center comes out clean. Make glaze and spoon over hot loaf. Cool 10 minutes and remove to
wire rack to cool completely. Wrap and store overnight before slicing.

NOTE: I bake mine in a 9x5" pan for about 50 minutes, until tests done.
Judy (in Alaska)
Click Here to Print this Recipe

With only 4 ingredients and a ready-made graham cracker shell, you can make this smooth creamy and refreshing pie, that is company-worthy. The original recipe didn't call for vanilla extract, but I add it to the pie for extra goodness.

Quick Pineapple Cheese Pie Recipe

1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
1 tsp. vanilla (if desired)
1 can (20 oz.) crushed pineapple, well drained
1 cup whipping cream whipped
1 (9") prepared graham cracker crust

Whip cream cheese and sugar (and vanilla, if using) together well. Fold in whipped cream, then the pineapple. Spoon into pie crust. Chill thoroughly, about 2 hours, until filling is set.
Makes 6 to 8 servings.
Judy (in Alaska)
Click Here to Print this Recipe

We really enjoy this casserole dish that is full of good flavors!

Neapolitan Casserole Recipe

1 can (6 oz.) tomato paste
1-1/2 cups Water
1 pkg. (12 oz.) elbow macaroni
8 oz. bacon
1-1/2 lb. hamburger
1/2 cup chopped onion
8 oz. sliced fresh mushrooms
1/2 cup chopped green pepper
2 cloves garlic, minced
1-1/2 tsp. salt (or to taste)
1/8 tsp. pepper
1/2 tsp. oregano
3/4 cup grated Parmesan cheese

Mix tomato paste with water. Cook macaroni according to directions on package, drain and rinse with cold water. Fry bacon crisp and crumble. Cook hamburger, onion, mushrooms and green pepper in bacon grease; drain fat off. Add garlic, seasonings, bacon and half the tomato paste mixture. Cover and cook for about 6 minutes.

Place 1/2 of the cooked macaroni in buttered 2 quart casserole; Cover with meat mixture. Add remaining macaroni and sprinkle cheese over. Top with remaining tomato paste mixture. Cover and bake at 375 for 30 minutes.
Judy (in Alaska)
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This is a very moist, tasty coffee cake for brunch, breakfast, or dessert. It freezes well. Bake one and give 1 to a friend.

Pistachio Coffee Cake Recipe

1 box of butter cake mix
4 eggs
1/4 cup canola oil
1 small package instant pistachio pudding mix
1 cup sour cream

Sugar Mixture
1 cup brown sugar
1 teaspoon cinnamon
1/2 cup chopped walnuts or pecans

Beat cake mix, eggs, pudding mix, oil, sour cream until well blended into a very thick batter. Divide batter in half for the 2 loaf pans. Spread 1/2 each of the the batters into each of 2 Pam sprayed loaf pans. Sprinkle a layer of sugar mixture over each of the batter layers and repeat layers with the sugar mixture being the top. Press it into the batter firmly.

Bake in preheated 350 degree oven. Bake40 -50 minutes. A toothpick inserted into center should come out clean when finished baking, allow to cool sufficiently before removing from pan to cool.
Marvis in Texas
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Bisquick Instant Potato Cookies Recipe

1/3 cup margarine
1 cup sugar
1 tsp coconut extract
1 egg
1-1/3 cups Bisquick
1 cup instant potato flakes

Cream together margarine, sugar and extract. Add egg and beat. Stir in Bisquick and potato flakes. Drop by spoonfuls onto ungreased baking sheet. Bake 8 to 10 minutes, until edges are just beginning to brown. Place these cookies far apart on the cookie sheet because they spread and flatten out quite a bit.
(Yield: about 2 dozen cookies.)

Julie wanted a recipe for Crock Pot Baked Beans. She wanted a recipe that used dry beans. This one is easier and tastes great.

Crock Pot Baked Beans Recipe

2 cans pork and beans
1/2 c. catsup
1/2 c. brown sugar
1/2 c. sugar
1/4 onion
1/4 bell pepper
3 strips bacon

Drain pork and beans. In crock-pot, add beans, catsup, sugars, onion and bell pepper on high for 10 to 15 minutes. Turn down to low for 1 hour. Fry bacon, drain off fat and lay on top of beans.
Click Here to Print this Recipe

Summer Frozen Salad Recipes

In the summers I try and make frozen salads at least once a week. When it is hot outside frozen salads really hit the spot. Here are a few my family enjoys.

Frozen Cherry Salad Recipe

1 can (14 oz.) crushed pineapple and juice
16 oz. Cool Whip
1 can (16 oz.) cherry pie filling
14 oz. Eagle Brand milk

Mix all together and put in cupcake papers; freeze in plastic container or on cookie sheet and put into another container after frozen.

Frozen Peach Freeze Salad Recipe

2 c. fresh peaches
1 c. sugar
1 c. buttermilk
1 small can crushed pineapple, drained
1 c. Cool Whip (more if desired)

Puree peaches. Add next 3 ingredients. Mix well. Fold in Cool Whip. Freeze. Cut in squares to serve.

Frozen Banana Salad Recipe

2 c. sour cream
1 c. crushed pineapple
2 Tbsp. lemon juice
1/2 c. chopped nuts
3/4 c. sugar
2 or 3 large bananas
1/2 tsp. salt
2 Tbsp. chopped maraschino cherries

Mix well and freeze. Use pan or muffin tin with paper cups.
Makes 6 Servings
Click Here to Print all three of these salad 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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Lubbock, Texas 79416

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