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July 2016 Recipes

July 5, 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 - Mike's Meatballs Recipe | Chicken in Balsamic Vinegar and roasted Cherry Tomatoes Recipe | Blueberry Zucchini Cake with Lemon Buttercream Frosting Recipe | Tabbouleh Recipe | Spinach Stuffed Meatloaf Recipe | Spinach Stuffed Meatloaf Recipe | Grilled New Potatoes Recipe | Mashed Potato Casserole Recipe | Lisa's Potatoes O'Brien Recipe | Mary J.'s Yellow Squash Casserole Recipe
 

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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
nancyskitchen@suddenlink.net    or
everyday_recipes@yahoo.com  
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   



 

 




Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.


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Quick & easy. Sorry it uses the oven though, I'm almost pretending we don't have one right now!

Mike's Meatballs Recipe

Ingredients
1 bag of 80 mini meatballs
3 c. EACH catsup and ginger ale

Directions
Mix in 9 x 13 pan and bake at 350º 3 hours or a bit more; stir often.
Marilyn in FL
Click Here to Print this Recipe


I'm making this tonight for dinner

Chicken in Balsamic Vinegar and roasted Cherry Tomatoes Recipe

Ingredients
4 boneless chicken breasts (I'm using only two but keeping all the remaining ingredients the same since we like a lot of juices )
1/2 Cup Balsamic Vinegar
1 Tblspn Dijon mustard ( or more to taste)
1 Tblspn olive oil
1 to 3 cloves garlic minced (your preference) note: I also add a dash or two of herbs de provence and some dried basil
Salt & Pepper to taste
1 Pint cherry tomatoes
1 lemon zested and juiced

Directions
Mix vinegar, olive oil, mustard ,garlic together in baking dish . Also any herbs you wish to use as mentioned in my note . Add salt and pepper . Marinate chicken in marinade 4 hrs or more . Preheat oven 400 degree F. Roast chicken 30 min . Add tomatoes to baking dish and cook until chicken is done and juices run clear - about 10 min. more. Sprinkle with lemon zest and drizzle lemon juice over chicken . Hope you like this recipe.
Dee RI/Fl
Click Here to Print this Recipe


I tried this recipe for the first time, and my family really liked it. A friend of mine had the recipe, and a picture on Facebook, and it looked so good I had to try it. I changed it a bit, and used a yellow squash instead of zucchini, and it worked out well. I also baked it in a bundt pan instead of making layers. I used limes, instead of lemon, and using the zest really set it the icing off. Its a keeper recipe, and one I will make again.
Arlene/Mo.

Blueberry Zucchini Cake with Lemon Buttercream Frosting Recipe

Ingredients
3 eggs, lightly beaten
1 cup vegetable oil
3 tsp. vanilla
2-1/4 cups white sugar
2 cups finely shredded and drained zucchini
3 cups all-purpose flour
1 tsp. salt
1tsp. baking powder
1/4 tsp. baking soda
1 pint fresh blueberries

Directions
Preheat oven to 350 degrees. Prepare two 8-inch cake pans.

In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.

Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.

Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely

Lemon Buttercream Frosting Recipe

1 cup butter, room temperature
3-1/2 cups powdered sugar
1 lemon, juice and zest of (about 2 tbsp.)
1 tsp. vanilla
1/8 tsp. salt

Combine butter, sugar and salt and beat until combined.

Add lemon juice and vanilla and continue to beat for another 5 minutes or until creamy.
Fold in zest.
Arlene/Mo.
Click Here to Print this Recipe   


The newsletter was not posted yesterday.  It was posted today (my usual day off.)  Yesterday, the 4th of July, I was invited over for BBQ ribs and the all the trimmings. After eating great food, we played played the card game, Hand and Foot.  I had played it before and one time I won and one time I lost. Yesterday was a day where I lost again.  I came home in time to calm the Little One before the fireworks began.   Little One calms down quickly by turning on an audible book so we all listened to the second book in the Ransom Canyon series by Jodi Thomas.  Everyone was happy and Little One was calm 4th of July evening.
Nancy


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Hello again everyone...
This is a recipe given to me many years ago by one of my bridge partners. It's always good, but especially this time of year when you can get some good tomatoes.

Tabbouleh Recipe

Ingredients
1/2 cup bulgur wheat
Juice of 2 lemons (about 1/3 cup) strained
3/4 cup chopped fresh Italian parsley
3 green onions, sliced thinly
1/3 cup extra virgin olive oil
1 tbsp chopped fresh mint
1 or 2 tomatoes, seeded and chopped*

Directions
Cover the bulgur with boiling water and let set for about ½ to 1 hour. Drain and squeeze out excess water. Add the lemon juice, parsley and onion. Season to taste with salt and pepper. Mix well and chill for at least two hours.
Just before serving add olive oil, mint and tomatoes. Mix well. Serve cold.

*If you can't get good tomatoes they can be omitted.

I'm not sure how much this will make, but should be enough to serve 4.
Jerry from Upstate NY
Click here to print this recipe


A friend has used a can of well drained can of mixed vegetables in place of the spinach, but I have not tried it. I am sure you could use other vegetables, as well. I cook all my meat loaves in a meat loaf pan, where the fat drains off and makes for a healthier dish.
Robbie IN

Spinach Stuffed Meatloaf Recipe

Ingredients
Meat Loaf:
1 to 1 1/2 lb. ground beef or turkey
1 to 1 1/2 c. breadcrumbs
1 small onion, chopped
1/2 c. tomato sauce-can also use taco sauce or salsa
1 egg, beaten
1/2 tsp. garlic powder
salt and pepper to taste
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. thyme

Filling:
1 pkg. frozen spinach, thawed and drained
1 c. shredded Mozzarella cheese
1/2 c. fresh grated Parmesan cheese

Directions
Heat oven to 350°F. Spray bread pan withnon stick cooking spray. Combine meat loaf ingredients thoroughly in large bowl.
Mix filling ingredients in a medium bowl.

Press meat mixture into an 8 x 14-inch rectangle on a large sheet of waxed paper. Spread filling over meat, leaving a 3/4-inch border of meat around edges. Roll, beginning from 1 of the shorter ends, in a jelly roll fashion. Seal ends with meat over filling. Place seam side down on pan.
Bake 60 to 75 minutes until firm.
Robbie IN
Click Here to Print this Recipe


Does anyone have any tips or suggestions for making peanut butter? Most of the commercial brands have lots of salt, which my husband can not have. Thanks in advance for any and all responses.
Robbie In



July1st about Oatmeal Sunflower Bread Recipe question for Arlene/Mo.

How to prepare bread if I do not have a bread machine.
Many thanks;
Judy in Montana


Grilled New Potatoes Recipe

Ingredients
3 pounds small red potatoes, skinned
1 cup green onions, sliced thinly
4 tablespoons olive oil
3 tablespoons parmesan cheese, grated
3 tablespoons parsley, chopped
2 tablespoons fresh oregano, chopped
3 cloves garlic, minced
salt and pepper

Directions
Cook potatoes in a large pot of boiling salt water until tender. Drain and cool. Preheat grill. Cut potatoes in half and place in a large bowl. Add 2 tablespoons of olive oil and toss. Grill potatoes over a medium heat for 5 minutes, turning occasionally. Transfer to bowl. Add remaining ingredients, toss and serve warm.
Lisa
Click Here to Print this Recipe


Mashed Potato Casserole Recipe

Ingredients
8 medium potatoes, peeled & quartered
2 teaspoons onion salt
3 green onions, chopped with tops included
1 pint sour cream
2 teaspoons butter
1/4 cup Parmesan cheese
paprika

Directions
Boil potatoes, drain and mash. Add onion salt and cool. Stir in chopped green onions to potatoes. Fold in sour cream. Put contents into in buttered casserole dish. Top with dots of butter. Cover and refrigerate over night. Before heating in oven, sprinkle with parmesan cheese & paprika. Bake 45 minutes at 350F.
Lisa
Click Here to Print this Recipe


Lisa's Potatoes O'Brien Recipe

Ingredients
1/3 cup chopped green pepper
2 tablespoons pimento, chopped
1 medium onion, chopped
1/4 cup butter
1 16 ounce package frozen French fried potatoes, diced
1 teaspoon salt
pepper to taste

Directions
In a large skillet, cook and stir green pepper and onion in butter until onion is tender. Stir in potatoes, salt and pepper. Cook until potatoes are brown, then serve.
Lisa
Click Here to Print this Recipe



Mary J.'s Yellow Squash Casserole Recipe

Ingredients
2 pounds sliced yellow summer squash
1 medium onion, chopped
1 teaspoon salt
1 cup milk
2 eggs, lightly beaten
3 tablespoons melted butter
3 tablespoons flour
8 ounces cheddar cheese, grated
seasoned salt and pepper, to taste
buttered bread crumbs

Directions
Combine squash, onion, and salt in a large saucepan; cover with water and simmer until vegetables are tender, about 15 to 20 minutes. Drain; mash well. Add milk, eggs, melted butter, flour and cheese. Add salt and pepper to taste. Bake in a buttered 1 1/2 quart casserole for about 30 minutes at 350F. Top with crumbs and bake for about 10 more minutes. Serves 4.
Mary J
Click Here to Print this Recipe



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Mr Mister Stainless Steel Spray Genie 
Real Chocolate Chips 
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How to Troubleshoot Cookies
Save Time with No-Bake Cookies
The Joys of Refrigerator Cookies
Types of Cookies and How to Bake Them


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

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