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July 2016 Recipes

July 21, 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 -  Simple Peach Sorbet Recipe | Blueberry Sherbet Recipe | Mary Ann's Orange or Lime Sherbet Recipe | Mary Ann's Chocolate Mint Velvet Ice Cream Recipe | Mary Ann's Quick Freezer Orange Sherbet Recipe | Sharon's Twinkie Pie Recipe | Sharon's Swiss Steak Recipe | Sharon's Broccoli Casserole Recipe | Linda's Mexican Casserole Recipe | Linda's Chicken Santa Fe Recipe | Jan's Cheerios Treats Recipe | Jan's Peanut Butter Cornflake Candy Recipe | Jan's Peanut Butter Popcorn Recipe

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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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Mary Ann, I am interested in your recipe for scalloped carrots. I would appreciate it if you could clarify what you mean by “one cube” butter. How would that translate into ounces?
Artemis in NYC

Simple Peach Sorbet Recipe

4 or 5 fresh ripe peaches, peeled and chopped
3/4 cup sugar
1 t. fresh lemon juice

Process all ingredients in blender til smooth, stopping to scrape down sides. Pour mixture into a 9 inch square pan. Cover and freeze 3 hours or til firm. Remove pan from freezer; let stand 10 minutes. Break frozen mixture into chunks; process in food processor til smooth. If fresh peaches are out of season, substitute a 16 oz. bag of frozen peach slices. Makes 4 cups.
Sherry (in Indiana)
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Blueberry Sherbet Recipe

2 cups fresh or frozen blueberries, thawed
1 cup nonfat buttermilk
1/2 cup sugar
1 T. fresh lemon juice
1/2 t. vanilla extract

Process all ingredients in blender til smooth. Pour mixture into a 9 inch square pan and cover and freeze for 4 hours or til firm. Break frozen blueberry mixture into chunks using a fork. Process frozen mixture in batches, in blender, til smooth. Cover and freeze 4 hours or til frozen. Serves 6

Tip: A food processor fitted with the knife blade works just as well as a blender to blend this icy concoction. With either appliance, stop and scrape down the sides as needed.
Sherry (in Indiana)
Click Here to Print this Recipe

Mary Ann's Orange or Lime Sherbet Recipe

6 [8oz.] orange soda water
2 cans Eagle Brand milk
1 large can crushed pineapple

juice of one lime
6 bottles of Sprite or 7-up

Mix together in large bowl, all ingredients for flavor desired. put in freezer trays and freeze. after frozen to mushy stage, put in mixer and mix at high speed until smooth. Put back in trays and refreeze.
Mary Ann
Click Here to Print this Recipe 

The mama cats and their little kittens were in my backyard early today. I put out fresh water and sat on my swing. All the critters came to me and I put them all in the swing with me. It seems like there were more kittens than usual. Sure enough, instead of 7 baby kittens there were 9 kittens. There were two extra kittens I had not seen before. They were a little older than the usual bunch of kittens. The two mama cats and all nine of the kittens were up on the swing with me so I could pet them. If any more come visit, I am going to have to get a bigger swing, LOL.

Mary Ann's Chocolate Mint Velvet Ice Cream Recipe

2 cups whipping cream
2/3 cup sweetened condensed milk
2/3 cup chocolate syrup
1/2 teaspoon vanilla
1/3 cup crushed butter mints

In a large bowl combine first four ingredients and chill. Beat on high speed with mixer until soft peaks form. Fold in butter mints. Turn mixture in to a 8 by 8 inch pan. Freeze until firm. makes 1 quart
Mary Ann
Click Here to Print this Recipe

Mary Ann's Quick Freezer Orange Sherbet Recipe

1 can sweetened condensed milk
1 20 ounce can crushed pineapple optional
7 carbonated orange drinks

Place all ingredients in a ice cream freezer and freezer until firm.
Mary Ann
Click Here to Print this Recipe

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Sharon's Twinkie Pie Recipe

12 Twinkies
1 8 ounce container cool whip
1 can crushed pineapple drained
1 4 serving size package instant vanilla pudding

Prepare pudding according to package directions. Slice twinkies and place on the bottom of a glass bowl or dish. Spread pudding over twinkies. Spread pineapple over pudding and top with cool whip. Chill well before
Click Here to Print this Recipe

Sharon's Swiss Steak Recipe

3 tbsp. flour
1 lb. beef round steak, 3/4 inch thick
3 tbsp. dry onion soup mix - shake mix before measuring
1 tbsp. brown sugar
3 tbsp. water
1 tsp. prepared mustard
1 (8 oz.) can tomato sauce

Sprinkle half of flour on one side of meat; pound in with rolling pin or meat mallet. Turn meat and sprinkle with remaining flour; pound with rolling pin. Cut into 4 serving size pieces. Arrange in 8 inch square microwave baking dish. In small bowl, combine all remaining ingredients, blend well. Pour over meat. Cover tightly with microwave safe plastic wrap. Microwave on medium for 12 to 17 minutes or until meat is almost tender. Let stand tightly covered for 10 minutes.
Serves 4
Click Here to Print this Recipe

Sharon's Broccoli Casserole Recipe

1/2 c. margarine
3/4 c. chopped celery
3/4 c. chopped onion
1 (8 oz.) jar pasteurized process cheese
2 (10 oz.) pkgs. frozen, chopped broccoli, thawed
2 cans cream of celery soup
2 c. quick cooking rice, uncooked

In 2 quart casserole combine margarine, celery and onions. Cover. Microwave at 100% (High) 3 to 3 1/2 minutes, or until tender, stirring once. Add all remaining ingredients to casserole, blending well. Cover. Sit casserole on inverted dish in oven and microwave at High for 10 minutes. Rotate dish 1/4 turn. Microwave at 50% (Medium) for 5 additional minutes or until mixture is bubbly and rice is tender.
Click Here to Print this Recipe

Linda's Mexican Casserole Recipe

1 lb. ground chuck
1/4 c. chopped onion
1/4 c. chopped bell pepper
1 (16 oz.) can tomatoes
1 (12 oz.) can drained whole kernel corn
1 (8 oz.) can tomato sauce
1/4-1/2 c. sliced olives
1-2 tsp. chili powder
1 c. coarsely crushed corn chips

In 2 quart casserole, crumble beef. Add onion and pepper. Microwave at High 6 minutes, stirring after 3 minutes. Drain well. Drain tomatoes, reserving 1/4 cup juice. Dice tomatoes and add to meat mixture with juice, corn, tomato sauce, olives and chili powder. Cover. Microwave at High 6 to 8 minutes until hot. Remove cover, stir and sprinkle corn chips and add cheese over top. Microwave at High 2 minutes, uncovered until cheese melts. Open Pan Method: Brown meat; drain. Add onion, pepper and 1/4 cup water. Saute until onions are tender. Add tomatoes, sauce, corn, olives and chili powder. Simmer until done. Put in casserole dish. Top with chips and cheese. Cover until cheese melts.
Click Here to Print this Recipe

Linda's Chicken Santa Fe Recipe

1 can (15 oz) black beans, rinsed and drained
2 cans (15 oz) whole kernel corn, drained
1 cup bottled thick and chunky salsa
5 or 6 skinless, boneless chicken breast halves (about 2 lbs)
1 cup shredded Cheddar cheese

In a 3-1/2- or 4-quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken. Cover and cook on high setting for 2-1/2 to 3 hours, or until the chicken is tender and white throughout; do not
overcook or the chicken will toughen. Sprinkle cheese on top, cover, and cook until the cheese melts, about 5 minutes. Serves 6.
Click Here to Print this Recipe

I am looking for a good homemade lemonade w/ a simple syrup recipe.
Thanks, Jan

Jan's Cheerios Treats Recipe

1 c. peanut butter
3 c. Cheerios
6 oz. pkg. chocolate chips
1/4 tsp. salt
1 tsp. vanilla
1/2 c. Karo syrup
1/4 c. brown sugar

Mix in a bowl: Bring to a boil: Add syrup and sugar to first mix. Stir well until mixed. Put into a buttered 9x13 inch cake pan.
Click Here to Print this Recipe

Jan's Peanut Butter Cornflake Candy Recipe

1 c. sugar
1 c. corn syrup
1 1/2 c. peanut butter
5 c. cornflakes

Bring sugar and corn syrup to a boil. Remove from heat immediately and stir in peanut butter. Stir until peanut butter has melted. Add cornflakes and stir. Mixture will be stiff. Drop on waxed paper to cool.
Click Here to Print this Recipe

Jan's Creamy Peanut Butter Dip for Apples Recipe

1/3 c. creamy peanut butter
2 tbsp. minced crisp bacon
1 c. dairy sour cream
1 tsp. prepared horseradish
Sliced, unpeeled red eating apples

Combine peanut butter and bacon; beat in sour cream. Stir in horseradish. Serve as dip for red apple slices. Makes about 1 1/2 cups. Enough for 8.
Click Here to Print this Recipe

Jan's Peanut Butter Popcorn Recipe

1/2 c. sugar
1/2 c. light corn syrup or honey1/2 c. chunky peanut butter
1/2 tsp. vanilla

Pop enough popcorn to make two quarts. Cook to a rolling boil: Remove from heat and add: Pour over popcorn, stirring to coat.

Help!!! I have a lot of trouble with getting the shells off boiled eggs. They look like they have been in a battle zone when I get done with them. How does one get them off the eggs and the eggs still resemble eggs? I am tired of having to make them into egg salad.

My husband likes Cornish hens. I have no idea how to cook the little critters. Can anybody help me?

I love enchiladas, but I can't seem to find a recipe for the green sauce. I don't like the red tomato-based sauce that they sell in the grocery store.

I am looking for interesting salad recipes to bring to a luncheon. Thanks.


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Products this Month
Mr Mister Stainless Steel Spray Genie 
Real Chocolate Chips 
Cookie Mixes 
Bread Machine Mixes (with instructions for regular oven)

Articles this month
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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