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May 6, 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 - Vanilla Ice Cream Recipe | Beef Biscuit Roll Recipe | Strawberry Crumble for Two Recipe | Cinnamon Flan Recipe | Chicken And Rice Soup Recipe | Mexican Grilled Corn Avocado Toast Recipe | Sharon's Stir Fry Vegetables Recipe | Sharon's Brussels Sprouts Casserole Recipe | Mary J's Recipe for Cream Pies with Variations | Mary J's Banana Bread Recipe | Sue's Brown Sugar Cookies Recipe | Sue's Buttercream Frosting Recipe | Mary J's Lite Chocolate Pudding Recipe | Lisa's Grilled Salmon Recipe
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In May 5 newsletter, Romana of Sacramento, CA. Requested a recipe for homemade ice cream that does not require cooking. It is my pleasure to share our 4 generation family recipe that has been a pleaser and requested recipe through the years. My husband and I started making this in a hand cranked ice cream freezer and in more recent years we up graded to an electric one.

Vanilla Ice Cream Recipe

Beat the following ingredients together for 3-5 minutes on medium speed.
4 eggs,
Dash of salt
2 1/2 cups granulated sugar
3 tablespoon regular flour

2 large cans of evaporated milk
1 tablespoon vanilla

Pour into one gallon ice cream bucket. Finish filling to fill line on bucket with 4% milk. Follow freezer manufacturer's directions for freezing. Be sure to add sufficient salt in freezing process.
When ice cream freezing process is completed,enjoy or pack for firmer consistency.

Packing Process
Hold lid of ice cream freezer bucket securely closed and drain water off through overflow hole. Add fresh ice and a layer of generous amount of salt and another layer of ice and salt till it is below the lid level. Be cautious to keep below lid level in order to avoid getting unwanted salt in ice cream. Allow to set for 30-60 minutes before serving. When ready to serve, carefully removed lid and rinse top of lid to prevent salt getting in ice cream.

Reduce sugar to 2 cups and fold in about 3-4 small Butterfinger candy bars that have been frozen and crushed after adding the canned milk and vanilla. This variation will be a much firmer, harder consistency of homemade ice cream , but much enjoyed and requested variety.

For fruit ice cream add chopped frozen strawberries or frozen chopped peaches after adding the canned milk and vanilla.

In addition to homemade ice cream if making for a group, I encourage one to bake sugar cookies or pound cake .

My granny would be pleased to know folks are still enjoying and asking for her recipe for homemade ice cream!
Marvis in Texas
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Looking for a good orange cookie recipe and frosting.
Sally in PA

I'm re-posting t this recipe for Genie in Ohio, which was in the April 12th newsletter. Hope you enjoy!

Our 4 children loved this when they were growing up, so use to make it a lot. I found the recipe again
in a old cookbook I put together as a teenager.

Beef Biscuit Roll Recipe

Brown: 1-1/2 lb. hamburger and
1/2 cup chopped onion; drain.

Stir in:
3 tbsp. ketchup
1 tbsp. flour
1-1/2 tsp. salt (I cut down)
1/8 tsp. pepper

Cook 1 minute longer; cool slightly while preparing Baking Powder Biscuit dough, adding some celery seeds, poppy seeds and poultry seasoning to dough (as much as you want). Knead lightly for 1/2 minute. Roll out into a 9 x 12 inch rectangle on floured surface. Spread with meat mixture and roll up as for jelly roll. Place on baking sheet. Slash top in several places. Bake 425 for 20 to 25 minutes.

Baking Powder Biscuit Dough
2 cups flour
4 tbsp. shortening
3 tsp. baking powder
1 tsp. salt
3/4 cup milk

Sift dry ingredients into a bowl; cut in shortening and add milk gradually. Continue according
to directions in recipe.

NOTE: I like to add 3/4 cup shredded cheese when adding milk to dough.
Judy (in Alaska)
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Nancy, Nancylanders and Carolyn TX newby: Several years ago when Miracle Whip changed the formula/recipe for their 'salad dressing' and substituted water for oil as one of the ingredients I went looking for something similar as I had almost become addicted to Miracle Whip. I think it was a Nancylander who recommended Duke's Mayonnaise to me but, of course, none of the supermarkets or grocery stores in southern California carried this product.

I went on-line, found it and have been using it ever since. It is not all that similar to what Miracle Whip used to be but it does contain oil and no sugar, both of which were/are favorable to me. I have it shipped to me in four quart quantities which I pay $22 for (with no shipping charges). That may seem somewhat or outright expensive to some of you Nancylanders but you should see the price of Kraft and Hellmans on the shelves of the stores out this way. I share my shipments with one quart going to my son and family, one quart going to my next door neighbor (have them both hooked on this product). and my wife and I use the other two quarts. I get three shipments per year and can HIGHLY recommend Duke's Mayonnaise.

Carolyn, why not try a container that is less than the quart size to give it a try - if your local store(s) stock the smaller size. I don't think you will be disappointed but if it's not to you liking then you haven't put yourself in position to be required to find uses for a whole quart.
"Drink" Lake Forest, CA

Just a quick note on today's newsletter. The recipe I sent in is not a chocolate wacky cake , but an alternate spice cake version. No chocolate is involved.
Thanks, Nana in SE Ohio

I will change the name of the cake.  If you wish to reprint the recipe.
Click Here to Print Wacky Spice Cake Recipe

Bread Mixes from The Prepared Pantry

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In the newsletter today, May 5th, Carolyn from Texas wrote in
asking about
Duke's Mayonnaise and if it was more like Hellman's or Miracle Whip. Carolyn, Duke’s Mayonnaise is more similar to Hellman’s than Miracle Whip –as they are both Mayonnaise. And Duke's is not sweet like Miracle Whip. It does not taste exactly like Hellman's, which I had to get use to after being raised on Best Foods and Duke's. Duke’s Mayonnaise is a southern mayonnaise, first made in Mauldin, SC. Since I grew up in Augusta, GA, it was easy to get and one of the preferred mayonnaises by the adults in SC and GA. I still like it, but I also like Hellman's a lot. IF I could mix Hellman’s and Duke’s together (which I could, but it would be more expensive than just buying one brand.) it would be the “perfect” mayonnaise to me. I have found that Bi-Lo here in Augusta does carry Duke's for those southerners who still think Duke's is “THE” mayonnaise. I hope that this helps, Carolyn and that you enjoy it, especially if you can't find the mayonnaise that you are use to using.

Strawberry Crumble for Two Recipe

2 1/2 tablespoons sugar, divided
1/2 cup plus 1 1/2 tablespoons all-purpose flour, divided
1 1/2 pounds strawberries, chopped
1/2 teaspoon sea salt
1/2 cup oats
2 tablespoons melted butter

Preheat oven to 375°F.
In a bowl, whisk together 1 1/2 tablespoons of the sugar, 1 1/2 tablespoons flour, and the sea salt. Add the strawberries and toss to coat. Allow to sit for 10 minutes to bring out the flavor of the strawberries and to thicken their juices.
In another bowl, mix together the oats, remaining 1/2 cup flour, and 1 tablespoons sugar. Add the melted butter bit by bit until a loose crumble forms. Don't over mix it.

Divide the strawberry mixture evenly between two ramekins. Top with the oat mixture, dividing the topping equally between the two ramekins.

Place the ramekins on a half sheet pan to catch any juices that bubble out of the ramekin. Bake for 30 minutes. Allow to cool for 10 minutes before serving.
from: popsugar
Judy in Montana
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I just wanted to pass along a tip. I have been using the 30-32 oz. size plastic mayonnaise jars to freeze soups, sauces, and fruits in. I find they are a heavier weight than the freezer boxes and the screw on lid does not pop off in the freezer and allow leakage or freezer burn We already know they are food grade plastic and saves a few cents and the environment. I have used some many times without cracks. Just allow a space at the top for expansion.
Nana in SE Ohio

My cats are really good about not bothering food on the table or counter. They both know after I get through eating I will save a bite for each one of them. I just slide my plate over to them and they get their bite of food. Tonight, while I was eating at my computer desk Little One was on the other side of the desk, sleeping. When I answered the phone, Little One quietly slid my paper plate over in front of him.. I looked a Little One and there was my plate in front of him. He did not touch anything on the plate while I was on the phone. He waited until I said it was OK. I shared the rest of my chicken fingers with gravy with him. Both Ditto and Little One are well behaved cats.

Little One is terrified of strangers and Ditto thinks everyone has come to visit him. I found Little One under a zucchini plant in my garden a few years ago. He was very small in size and had a broken leg, back and hip. He had a lot of emotional scars a well. After I took him to the vet for his injuries he would not go outside. I would open the door and he would hide under the bed. He is now a happy indoor cat and never wants to go out. His injuries left him not trusting of most people. Both Ditto and Little One are never more than a few feet away from me no matter where I am in the house. Both cats are very well behaved and loving. I found a battery for my camera and plan to take some more pictures of them, soon.

Cinnamon Flan Recipe

Cooking spray
1 cup sugar
1/4 cup water
8 ounces cream cheese, at room temperature
5 large eggs, at room temperature
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
Pinch salt

Preheat the oven to 350 degrees F. Coat 10 (6-ounce) ramekins or baking cups with cooking spray. Set the ramekins aside in a large roasting pan.

In a medium heavy-bottomed saucepan over medium-high heat, add the sugar and water and gently swirl the pot so that the sugar dissolves in the water. While continuously swirling the pot, cook the caramel mixture until it becomes amber in color, about 10 to 12 minutes.

Carefully pour enough caramel into the ramekins to coat the bottom.

Place the cream cheese in a blender and process until smooth. Add the eggs one at a time, scraping down the sides if necessary. Add the remaining ingredients and mix until combined. Pour about 1/2 cup of custard into the prepared ramekins. Fill the roasting pan with enough hot water so that it comes 1 inch up the sides of the ramekins. Bake until a knife inserted into the middle of the flan comes out clean, about 45 minutes.

Carefully remove the ramekins from the water bath and cool on a wire rack. When cool, cover and refrigerate for at least 3 hours. To serve, run a knife around the flan and invert onto a plate.

Tip: Dazzle guests with this spiced custard dessert. Be sure to spray the ramekins or baking cups with cooking spray to ensure that the flan easily releases.
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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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In regards to Carolyn in TX about
Dukes Mayo, it's like Hellmanns or Kraft mayo but better!! but I find it a
little higher in price compared to the other too. But, guess you pay for good stuff at a higher price anymore.
I sure hope this helps you, it's not sweet at all :o)
Carolyn Virginia

Chicken And Rice Soup Recipe
Serves 6-8

8 cups chicken broth
1 cup water
1 cup long-grain white (or brown) rice
1 bunch kale, stems removed, chopped
2 chicken breast halves, fat trimmed and skin removed
2 whole chicken legs (and thighs), fat trimmed and skin removed
2 medium carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 large onion, diced
2 tablespoons extra-virgin olive oil3 bay leaf
1/2 tsp rosemary
3/4 tsp thyme

kosher salt and freshly ground pepper, to taste

Season chicken with salt and pepper and set aside. Heat olive oil in a large, heavy-bottomed pot or Dutch oven and sauté carrots, onion and celery until softened. About 10 minutes.

Pour chicken stock and water pot and add chicken, rice, carrots, celery, onion, garlic, bay leaf, thyme and rosemary.
Season with salt and pepper and bring mixture to a boil. Reduce heat to a simmer, cover and cook for 30-40 minutes, or until chicken is cooked through and rice is tender.

Using tongs, remove bay leaf and chicken to a platter and let cool 5 minutes. Add in chopped kale. Cut chicken off the bone and into small pieces or use two forks to shred. Discard bones.

Return chicken to pot and cook for another 5-10 minutes, or until kale is wilted. Ladle soup into bowls and serve immediately.
adapted from whole foods market
Wonderful !!!
ENJOY !! Judy in Montana
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Love reading about your little kitties. I was never a cat lover until I had to take one of my daughters cat because he didn't get along with her other three. I have had Spencer for a few years and he has changed my life.

He is not like the usual cat or what I had always thought cats were like. When I am home, he sits in my lap all day. He is my tranquilizer and my love.

Please keep sending stories about your little ones. They are so much fun to read.
Thank you for all you do.
Gwen from NJ.

Mexican Grilled Corn Avocado Toast Recipe
Yield: serves 2 or 4 (how much toast you want to eat?)


grilled corn
2 ears sweet corn
1 tablespoon olive oil
2 tablespoons unsalted butter, softened
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper

2 avocados
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 lime, sliced into wedges
4 slices whole grain, thick-sliced seedy bread, toasted
1/3 cup crumbled queso fresco cheese
2 tablespoons finely chopped fresh cilantro
pinch of smoked paprika

To grill the corn, rub the ears with the olive oil. Lately, I've been
grilling my corn without the husks on and without foil, so it takes only a few minutes. Place the ears on the grill and cook until the corn is golden or charred - whichever you prefer - turning the ears as you go.

Remove them from the grill and let cool slightly. Stir together the butter, paprika, salt and pepper, then butter the corn. Let it sit for a few more minutes before slicing the kernels from the cob into a bowl or plate. This helps keep the buttery flavor and seasonings with the corn.

In a bowl, mash the avocados with the salt, pepper and the juice from one lime wedge. Spread the mash evenly on the toast then top with a few huge spoonfuls of the corn, a few sprinkles of the queso fresco, a sprinkling of cilantro and a tiny pinch more of smoked paprika. Hit with one more spritz of lime. DEVOUR
Source :
Anna in Sweden

I tried this recipe tonight. I got this recipe off NancyLand recipes back in 2002. I changed it a little and put my changes at the bottom of the recipe.

Sharon's Stir Fry Vegetables Recipe

1/4 c. olive oil
2 c. cauliflower flowerets
2 c. broccoli flowerets
2 medium carrots, sliced
2 celery sticks, sliced
1 (8 oz.) pkg. mushrooms, sliced
1/2 medium bell pepper, sliced in rings or strips
1/2 medium onion, cut in rings and then cut into strips

In large skillet, heat oil over medium heat. Add all vegetables, except onion, mushrooms and bell pepper. Cook until vegetables are almost to the desired tenderness, then add the onion, mushrooms and bell pepper, adding as much soy sauce as desired to taste. Cook up to 1/2 hour or until done to taste. Serve with rice, chow mein noodles or both.

I used different colors in the bell pepper. I used the little sweet peppers and sliced them. The peppers come in yellow, red and green. I bought them at Cosco.

I used cabbage in my stir fry as well. I sliced the cabbage then cut it into strips.

For a small amount of liquid I used a small amount chicken broth. It added some additional flavor to the stir fry veggies.
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Sharon's Brussels Sprouts Casserole Recipe

1 pkg. fresh Brussels sprouts
1 medium chopped onion
3/4 c. bread crumbs
1/2 c. grated cheese
1/3 c. oil
salt and pepper to taste

Wash and discard any brown leaves from the Brussels sprouts. Preheat oven to 350°. Mix Brussels sprouts with the onion, bread crumbs and cheese. Add oil; stir together. Bake until Brussels sprouts are fork-tender. Salt and pepper to taste.

Note: I used 1 (10 ounce) package frozen brussels sprouts. I cooked the brussels sprouts for about 3 minutes in the microwave, drained them, and added the bread crumbs and cheese. I did not use 1/3 cup oil. Used 1/3 cup chicken broth instead. I cooked them for 30 minutes and then added the salt and pepper.
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Mary J's Recipe for Cream Pies with Variations

1 1/4 c. granulated sugar
2 heaping Tbsp. flour
2 egg yolks
1/2 tsp. salt
2 c. milk
1 tsp. vanilla


Coconut Pie: Add 1 cup coconut to filling; sprinkle a little coconut on meringue.

Chocolate: Add 2 tablespoons cocoa to sugar.

Butterscotch: Use brown sugar. Omit vanilla and add 1 tablespoon melted butter.

Banana: Add sliced bananas between layers of filling.

Pour into a 9-inch baked pie shell and cover with meringue.

2 egg whites
3 Tbsp. sugar
Beat egg whites until stiff. Add sugar and beat well. Bake at 400° until golden brown.
Mary J
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Mary J's Banana Bread Recipe

1/2 c. margarine
1 c. sugar
2 eggs
1 1/3 c. mashed bananas
1 Tbsp. milk
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. nuts, chopped

In large bowl, cream butter with sugar until light and fluffy. Beat in eggs. Combine bananas, milk and vanilla. Mix flour, soda and salt. Blend in flour, mixing alternately with bananas. Stir in nuts. Turn into greased 9 x 5 x 3-inch loaf pan. Bake in 350° oven for 1 hour and 10 minutes or until tester comes out clean. Cool 10 minutes; turn out of pan and cool completely.
Makes 1 loaf.
Mary J
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Sue's Brown Sugar Cookies Recipe

1/2 c. unsalted butter, softened
1 c. light brown sugar, packed
1 egg, beaten
1/2 tsp. vanilla flavoring
1/2 tsp. water
1 1/2 c. plain flour
1/2 tsp. salt
1/2 tsp. baking soda

Cream butter and sugar together. Add egg, vanilla and water. Mix well. Sift dry ingredients together and add to wet ingredients. Mix well. Stir in just about anything you want (1 cup nuts, chocolate chips, coconut, dried fruits, etc.). The more added makes the cookie more chewy. Drop in rounded teaspoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
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I found my old recipe for buttercream frosting. It is great on cakes.

Sue's Buttercream Frosting Recipe

1/3 c. butter, softened
1 lb. confectioners sugar, sifted
5 to 6 Tbsp. light cream
2 tsp. vanilla
1/4 tsp. salt

Cream butter until fluffy; beat in sugar, a little at a time, adding alternately with cream. Mix in vanilla and salt and beat until satiny and of good spreading consistency. If mixture seems too stiff, thin with a little additional cream.
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Mary J's Lite Chocolate Pudding Recipe

3-1/2 Tbsp. unsweetened cocoa powder
3 Tbsp. sugar
3 Tbsp. cornstarch
4 packets Sweet 'N Low
1/8 tsp. salt
2 1/4 c. skim milk
1 Tbsp. margarine
1 tsp. vanilla extract

In a 2-quart microwave dish, stir together cocoa, sugar, cornstarch, Sweet 'N Low and salt. Gradually stir in milk. Cook on High power 6 minutes or until thickened, stirring several times. Stir in margarine and vanilla. Pour into individual serving dishes; cover with plastic wrap. Refrigerate. Makes 5 (1/2-cup) servings.
Mary J
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Lisa's Grilled Salmon Recipe

2 tsp. fresh dill
1/2 tsp. pepper
1/2 tsp. salt
1/2 tsp. garlic powder
1 1/2 lb. salmon filet
1/4 c. brown sugar
3 Tbsp. oil
1 cube chicken bouillon, mixed with 3 Tbsp. water
3 Tbsp. soy sauce
4 Tbsp. green onions
1 lemon, thinly sliced
2 slices onions, separated into rings

Sprinkle dill, salt, pepper and garlic powder over salmon and place in shallow pan. Mix sugar, bouillon, oil, soy sauce and green onions. Pour over salmon. Cover and chill for 1 hour; turn once. Drain and discard marinade. Put on grill over medium heat; place lemon and onion on top. Cover and cook for 15 minutes or until fish is done.
Lisa TX
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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

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