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January 2016 Recipes

January 16, 2016  | 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.

Today's Recipes - Crock Pot Split Pea Soup Recipe | Sue's Apricot Chicken with Pecans Recipe | Bourbon Pecan Chicken Recipe | Cream of Wheat Cookies Recipe | Seven Layer Brownie Recipes | Cranberry Apple French Toast Recipe | Chocolate Muffins Recipe | Blueberry Kuchen Recipe | Afognak Inn Halibut Recipe | Athena's Favorite Salad Dressings (3) | Smoked Paprika & Rosemary Olive Oil Popcorn Recipe | More Homemade Salad Dressing Recipes (11 Recipes)

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Nancy Rogers   

Crock Pot Split Pea Soup Recipe

1 ham bone or smoked ham hock
1 lb. green split peas
1 medium onion, chopped
1 c. diced carrots
1/2 c. diced celery
1/2 tsp. salt
1/4 tsp. pepper
6 c. water

Place all ingredients in a slow cooker (crock-pot) and cover. Turn heat to low. Cook 10 to 12 hours until peas are softened. Cut meat away from ham hock and add to soup.
Makes 12 (1 cup) servings.
Lisa TX
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Sue's Apricot Chicken with Pecans Recipe

1 lb. chicken
1 small jar apricot preserves
1/4 c. chopped pecans

Line small baking dish with foil. Place chicken, skin side up (may also use skinless chicken). Spread jar or apricot preserves over chicken. Bake at 350° for 1 hour. Baste every 20 minutes. Sprinkle with pecans before serving.
Serves 4.
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Bourbon Pecan Chicken Recipe

1/4 c. Dijon mustard
1/4 c. dark brown sugar
2 Tbsp. plus 2 tsp. bourbon
2 Tbsp. soy sauce
4 double breasts of chicken, boned, trimmed and split into 8 pieces
6 oz. chilled, unsalted butter, cut into pieces
1/2 c. sliced scallion tops
1 tsp. Worcestershire sauce
1/2 c. finely ground pecans
1/2 c. dry bread crumbs
4 Tbsp. butter

Whisk together mustard, sugar, bourbon, soy sauce and Worcestershire sauce. Set aside.

Mix together pecans and bread crumbs. Press chicken breasts firmly into crumbs, coating well. Heat 2 tablespoons butter in skillet until bubbly hot. Add chicken breasts and cook until tender and browned on both sides.

Cook chicken in batches and wipe pans clean. Replenish butter between batches. Bring bourbon sauce to a low simmer. Remove from heat and whisk in the chilled butter, one piece at a time. Pour sauce over chicken and sprinkle with scallions.
Serves 4.
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I don't have a Cream of Wheat cornbread recipe but do have a Cream of Wheat Cookie recipe I really like.

Cream of Wheat Cookies Recipe

3/4 c. margarine
1-1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 c. Cream of Wheat, uncooked
3/4 c. sugar
1 egg
1 tsp. vanilla
1 c. raisins

Cream margarine and sugar in large bowl. Add eggs and beat well. Add rest of ingredients and mix well. Drop by teaspoonful onto greased cookie sheet.
Bake at 350° for 10 to 12 minutes.
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My Favorite Links
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry

Seven Layer Brownie Recipes
Nancy in the newsletter of 1/13 Barbara wanted a recipe for 7 layer Brownies and I have a couple of recipes with them that are very good.

Seven Layer Brownie Bars

1/2 cup butter, melted
1 box of your favorite Supreme Brownie Mix
1 cup shredded coconut
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
1 cup chopped pecans or walnuts
1 1/4, 14 oz can, cups sweetened condensed milk

Preheat oven to 350 degrees. Coat bottom of a 13"x9"x2" pan with melted butter. Sprinkle brownie mix over butter. Top with coconut, butterscotch chips, chocolate chips and pecans. Drizzle with sweetened condensed milk. Bake 30 to 35 minutes or until edges are bubbly. Cool thoroughly before cutting.

I made the next recipe in the 70's through today.

7 Layer Brownies

1 stick butter
1 1/2 cups crushed graham crackers
1 1/2 coconut
1 pkg butterscotch chips
1 can Eagle Brand milk
1 cup chopped pecan or walnut nuts

Melt butter in a 13"x9"x2" pan and then mix in graham crackers crumbs. Pan in pan. Add ingredients in order listed for the layers. Bake at 350 degrees for 30 to 35 minutes. If you want chocolate in this recipe put a package of semi sweet chocolate chip after the butterscotch chips.

Everyone have a great day. Nancy and 4 legged associates stay safe, stay warm and comfortable.
Susie Indy
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Cranberry Apple French Toast Recipe

1 cup brown sugar
1/2 cup butter, melted
3 teaspoons cinnamon, divided
3 tart apples, peeled and thinly sliced
½ cup sweetened dried cranberries
1 baguette, cut into 1-inch slices or
half a loaf of French bread
6 large eggs
1-1/3 cups milk
1 teaspoon vanilla

In a 9×13-inch pan, mix together the brown sugar, melted butter and 1 teaspoon cinnamon. Add the apple slices and dried cranberries; toss to coat. Place baguette slices on top of the apple/cranberry layer.

In a large mixing bowl, combine the eggs, milk, vanilla and the remaining 2 teaspoons of cinnamon. Pour over the bread layer. Cover pan with aluminum foil and chill for 4 hours or overnight.

Bake at 375 degrees F. for 40 minutes. Uncover the pan and bake an additional 5 minutes. Let stand for 5 minutes before serving.

Yield: 8 servings.
Sherry (in Indiana)
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Chocolate Muffins Recipe

1/2 cup butter, melted
2/3 cup sugar plus 2 teaspoons, divided
1 egg
1 teaspoon vanilla
1-1/2 cups flour
1 teaspoon baking soda
¼ cup unsweetened baking cocoa
½ teaspoon salt
1 cup buttermilk
½ cup wheat germ
1 cup chocolate chips
1/2 cup fresh or frozen cranberries, sliced

Preheat oven to 350 degrees F. Grease muffin pan or line with cupcake liners.

In a large mixing bowl, combine the butter, sugar, egg and vanilla until well blended. Then add the flour, baking soda, cocoa, salt, buttermilk and wheat germ, stirring only until moistened. Stir in the chocolate chips and cranberries just until incorporated.

Spoon batter into prepared pans. Using the reserved 2 teaspoons of sugar, sprinkle sugar on the top of each muffin.

Bake 20 to 25 minutes. Remove from pan. Serve immediately or cool on a rack.

Makes 1 dozen standard-size muffins or 6 jumbo muffins.
Sherry (in Indiana)
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Our family has always been big mac and cheese eaters and I especially enjoy the ease of making this recipe in the Crock Pot. How easy can you get, and has out of this world flavor!

Crock Pot Macaroni and Cheese Recipe

12 oz. pkg. elbow macaroni
1 can (12 oz.) evaporated milk
1-1/2 cups fresh milk
3 to 4 cups shredded Cheddar cheese
1/4 cup butter, melted
1 tbsp. cooking oil
1 tsp. salt
1/4 tsp. pepper
1 tsp. dry mustard

Cover macaroni with water and bring to boil; boil for about 9 minutes; drain. Lightly grease inside of Crock Pot. Add all ingredients and stir to mix well. Cover and cook on low heat for 3 to 4 hours, stirring a couple of times during cooking procedure.
Judy (in Alaska)
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We love this yummy cake, which is so delicious with fresh or frozen blueberries (I've used both, but prefer the fresh when I can get them) and it's quick to fix, which is another reason I like it so well, and has always been popular with friends and family.

Blueberry Kuchen Recipe

1-1/2 cups flour
3/4 cup sugar
2 tsp. baking powder
1-1/2 tsp. grated lemon peel
1/2 tsp. nutmeg
1/4 tsp. salt
2/3 cup milk
1/4 cup butter, melted
1 egg, beaten
1 tsp. vanilla
2 cups fresh or frozen blueberries
3/4 cups sugar
1/2 cup flour
1/4 cup butter, melted

In a bowl, combine the first 6 ingredients. Add milk, butter, egg and vanilla and beat for 2 minutes, or until well blended. Pour into a greased 9x13" pan. Sprinkle with blueberries (if using frozen, do NOT thaw first). In a bowl, combine the 3/4 cup sugar and 1/2 cup flour; add butter; toss with a fork until crumbly and sprinkle over blueberries. Bake at 350 for 40 minutes, or until lightly browned and tests done with toothpick. Good warm or cold. Serves 12.
Judy (in Alaska)
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The very first time I tasted this delicious halibut was at the restaurant in the Captain Cook Hotel in Anchorage,
when we went there for a brunch. I asked if they would share the recipe and they said they couldn't, but did
tell me the basic ingredients. I came home and experimented with the recipe, and later I did come across an almost identical recipe to what we'd had, in an Alaska Cookbook.

Afognak Inn Halibut Recipe

2-1/2 to 3 lbs. halibut, cut into flat 2-1/2" squares
White wine - enough to cover fish
3 to 4 cups cracker crumbs
1 cup dairy sour cream
1 cup mayonnaise
1 cup chopped onion

Soak halibut in wine for at least 2 hours; pat dry and let set for a few minutes. Roll the soaked halibut in cracker crumbs and lay flat in greased pan, in even layer. Mix sour cream, mayonnaise and onions together and spread over breaded fish. Sprinkle remaining crumbs over fish. Bake in a 450 degree oven for 15 to 20 minutes (depending on the thickness of the fish) until it flakes easily with a fork and is golden brown.
Judy (in Alaska)
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Athena's Favorite Salad Dressings (3)
For Anita re: Salad Dressings

The Buttery’s House Vinaigrette ( makes about 1 1/2 cups)

1/4 cup red wine vinegar
2 T. raspberry vinegar
2 T. chopped basil
1 T. coarsely chopped garlic
1 T. chopped fresh parsley
1 t. honey
1 t. Dijon mustard
1 1/4 cups olive oil

Blend all except oil in food processor. With processor running, gradually add oil. Season w/ salt & pepper. Can be made one day ahead.
Athena in DE ( The Buttery is a restaurant in Lewes, DE)

Green Goddess Salad Dressing (serves 6 )

2 T. anchovy paste
1 cup sour cream
1 cup mayo

Combine and add 3-4 scallions chopped including green part, parsley,
tarragon leaves & 3 T. tarragon vinegar. Add green food coloring if
desired. Athena in DE (Source: Jan Ross)

Old Fashioned French Dressing (makes 1 1/2 cups)

1 small potato, peeled, cooked, drained & diced ( 1/2 cup)
1/2 cup drained canned pimientos
1/3 cup white wine or water
1/4 cup red wine vinegar or apple cider vinegar
3 T. olive oil
2 T. Dijon mustard
1/4 t. salt & pepper (each)

In blender, place all ingredients and process for 1 min. or until smooth. Cover and refrigerate until serving time (keeps up to 4 weeks). If it thickens, stir in a little extra white wine or water. Drizzle over vegetable, meat, or seafood salad; toss well. 1 T. = 17 cal
Athena in DE

Cheddar Cheese Dressing Recipe

2 T. extra-virgin olive oil
1 T. balsamic or red-wine vinegar
1 T. lemon juice
1 1/2 t. Dijon mustard
1 large garlic clove, minced
1/2 cup sour cream
2 T. mayo
1 cup grated Extra Sharp Cheddar
2 green onions, finely chopped
1 t. salt, sea or kosher
Freshly ground organic black pepper to taste

In bowl, combine oil, vinegar, lemon juice, mustard & garlic. Whisk vigorously. Fold in sour cream & mayo; whisk again until thoroughly blended. Stir in cheese & green onions.

Stir in salt & season w/ pepper.
Makes 1-1/4 cups.
Athena in DE
Click Here to Print these Salad Dressing Recipes

Smoked Paprika & Rosemary Olive Oil Popcorn Recipe

1/4 cup popcorn kernels
2 tbsp. extra virgin olive oil
1/2 tsp smoked paprika
1/2 tsp crushed rosemary
1/4 tsp kosher salt

Pop the popcorn kernels using an air popper. Alternatively, place the kernels inside of a paper lunch bag, fold over the top of the bag and cook in the microwave until there are 2 to 3 seconds between pops. Transfer the popcorn to a bowl. In a small glass bowl, stir together the olive oil, smoked paprika, rosemary and salt. Microwave until just heated, about 20 seconds.
Drizzled the oil mixture over the popcorn, tossing with your hands. Serve.
Source: Cookin' Canuck
Makes 8 cups
Anna in Sweden
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More Homemade Salad Dressing Recipes (11 Recipes)
For Anita in Camarillo.

Russian Dressing

Combine in a shaker jar:
1/8 c. EACH catsup & canola oil
1/2 T. EACH sugar, white wine vinegar, & lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp. paprika
1/8 tsp. salt
1/16 tsp. black pepper

Chill. Keeps up to 2 weeks. Makes 1/3 cup; easy to multiply. This comes from an older Better Homes & Gardens cookbook, & is another dressing I couldn't do without.
Marilyn in FL

Mary J's Thousand Island Dressing Recipe

1 c. mayonnaise
1/4 c. chili sauce
1 hard-boiled egg, coarsely chopped
2 Tbsp. chopped parsley
1 Tbsp. grated onion
1 tsp. sugar
1/2 tsp. salt
few drops red pepper sauce

In a small bowl, stir together all ingredients. Cover and chill dressing at least one hour to blend flavors.
Mary J

Mary J's Tomato Soup French Dressing Recipe

1/2 c. sugar
1 1/4 c. salad oil
1 tsp. dry mustard
2 tsp. salt
2 Tbsp. onion juice
1 can tomato soup
3/4 c. vinegar

Beat all ingredients thoroughly with eggbeater. Add sugar last to measure taste. Put into covered jar and refrigerate.
Makes 2-1/2 cups.
Mary J

Mary J/s Lite Salad Dressing Recipe

3 c. tomato juice
1 1/2 Tbsp. prepared mustard
1/2 c. lemon juice
6 Tbsp. minced onion
1 Tbsp. minced garlic
1 tsp. each chives, parsley, celery flakes
artificial sweetener to equal 12 tsp. sugar

Mix all together and store in refrigerator.
Mary J.

Mary J's Easy Italian Dressing Recipe

2 tsp. salt
1 tsp. coarsely ground black pepper
3/4 tsp. dry mustard
1/2 tsp. paprika
1/3 c. tarragon vinegar and freshly squeezed lemon juice, combined
2/3 c. olive oil
2 or more pods fresh garlic, minced or pressed

Mix ingredients and shake well.
Mary J

Mary J's Herb Salad Dressing Recipe

3/4 c. tomato or V-8 (6 oz. can)
1/4 c. red wine or sherry vinegar
1 Tbsp. chopped parsley
1 Tbsp. chopped chives or scallions
1 clove garlic, crushed
1/2 tsp. salt
pinch of dried savory or oregano
pinch of sugar
pinch of cayenne
fresh ground pepper

In a bowl, whisk all ingredients until well blended. Alternately combine all ingredients in a jar; secure lid and shake until well blended. Remove garlic before serving. Makes 1 cup fat-free dressing. Great for all tossed salads and vegetables.
Mary J

Lisa's Bleu Cheese Salad Dressing Recipe

2 c. mayonnaise
1 tsp. white vinegar
1/2 c. commercial sour cream
1/4 tsp. pepper
1 (4 oz.) pkg. Blue cheese, crumbled
1 tsp. lemon juice
1/4 c. buttermilk
1/2 tsp. salt
1/4 tsp. garlic powder

Combine all ingredients, except Blue cheese; blend well. Gently stir in Blue cheese. Refrigerate until needed. Makes about 3 cups.

Lisa's Celery Seed Dressing Recipe

1/2 c. sugar
1 tsp. dry mustard
1 tsp. salt
1 tsp. or more grated onion
1/3 c. vinegar
1 c. salad oil
1 Tbsp. celery seed
1 tsp. paprika

Combine sugar, dry mustard, salt and onion. Add vinegar and oil alternately, a small amount at a time, beginning with vinegar. Beat well. Stir in celery seed and paprika. Store, covered in refrigerator. Serve on fresh fruit or vegetable salads.

Lisa's Zesty Salad Dressing Recipe

Zesty Salad Dressing:

3/4 c. vegetable oil
1/4 c. wine vinegar
1/4 c. catsup
2 Tbsp. water
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1/3 c. sugar
1 clove garlic, minced
1 tsp. dried whole basil

Combine all ingredients in a jar, cover and shake. Chill thoroughly.
Lisa TX

Lisa's Carrot Salad Dressing Recipe

1 c. mayonnaise
1/2 c. sugar
1/4 c. vinegar

Stir together well. Note: Will keep in the refrigerator for weeks; better after setting awhile. This dressing is delicious for cabbage slaw, carrot salad and apple salad.
Lisa TX

Ginger Dressing Recipe

1/2 c. pineapple juice
1 Tbsp. sugar
2 Tbsp. cider vinegar
1 Tbsp. soy sauce
1 tsp. fresh ginger, grated
1/2 tsp. sesame oil

Combine all ingredients in jar with tight-fitting lid. Cover and shake vigorously until combined. Chill and shake again before serving. Serve over green salad, chicken salad or pasta salad.
Makes 4 servings.
Click Here to Print these 11 Salad Dressing Recipes


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