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June 2016 Recipes

June 1, 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 Recipe - Chocolate Double Crunchers Recipe | Strawberry Pie Sugar Free Recipe | Caramel Rice Krispie Treats Recipe | Cabbage Beef Casserole Recipe | Ham and Cheddar Skillet Pie Recipe | Gordie's BBQ Ribs 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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I would like some recipes and info on baking cakes in the crockpot.
Thanks, Anita in Camarillo


Hi Nancy, I have been having a problem with getting the newsletter in my inbox. Is this because we need to go to Facebook, now? The last newsletter I received was May 21st or 22nd. I was able to go online to get the May calendar and was able to get the newsletters that way. I know others have commented on not receiving the newsletter, but of all the years I have been a member, I have never had a problem. I would prefer to get them in my inbox, if possible. Thank you for your help.
Sandy in Iowa

Comment
When a newsletter is sent out daily it tends to be reported as spam mail.  That is what probably happened to your email.  Your email server has caused the newsletter to become spam either because someone reported it as spam or because it is sent out almost daily.  I try and post a link on the main page of the site each day so if one doesn't get the newsletter they can find the link to it.  Many look to Facebook to find the link each day as well.
Nancy


I have a question I hope you can help me with. I made some chocolate covered pretzels. I melted plain chocolate chips and dipped the pretzels in. Cooled them and chilled them, but as your eating them, they begin to melt. Why?
Thank you for your help, Barb


Chocolate Double Crunchers Recipe

These are really good, and an old recipe from my files and this one is from Jessica Crisafulli

Ingredients
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 tsp vanilla extract
1 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup quick-cooking oats
1 cup crushed cornflakes
1/2 cup flaked coconut

Filling:
2 packages (3 ounces each) cream cheese, softened
1 1/2 cups confectioners sugar
2 cups (12 ounces) semisweet chocolate chips, melted

Heat oven to 350 F. Grease cookie sheets. In a mixing bowl, cream butter and the sugars. Add egg and vanilla. Mix well. Combine flour, baking soda, and salt. Add to the creamed mixture and mix well. Add oats, cornflakes, and the coconut. Shape into 1 inch balls and place 2 inches apart on prepared cookie sheets. Flateen with a glass dipped lightly in flour. Bake for 8-10 minutes or until lightly browned. Remove to wire racks to cool. For the filling, beat cream cheese and sugar until smooth. Add the chocolate. Mix well. Spread about 1 tablespoon on the bottom of half of the cookies. Top with remaining cookies. Store in the refrigerator. Yield: about 2 dozen
Anna in Sweden
Click Here to Print this Recipe


As per request by Gail, the following are two pies for diabetics. One is banana cheesecake or sweet potato pie

1-10 inch pie crust, pre-baked for 10 minutes, optional, these can be made without piecrust.

2 - 8 oz. cream cheese at room temperature
1/1/2 cups plain yogurt
2 cups pureed bananas (4 medium bananas) or 1 can vacuum packed sugar free sweet potatoes, pureed
2 eggs
2 to 4 packets of Splenda
1 tsp vanilla

The day before, place yogurt in small drain basket lined with paper towel and place in refrigerator for 24 hours to drain off liquid. Blend all the ingredients in the blender until smooth and creamy. Pour into the pre-baked piecrust and bake at 350 degrees for 30 minutes or until cheesecake is set. Cool before serving. If making sweet potato pie, use 1 tsp of cinnamon or pumpkin pie spice.



This morning while at work Lubbock had a couple of inches of rain in a few minutes.  Streets were flooded and it was very hard to get home.  On a normal day it takes me about 10 minutes to get home from work.  Today it took over 2.5 hours.  Every way I tried to go there was high water across the street. It doesn't take a river going through a town to flood around here.  If the rain comes quickly the ground can't absorb it right away. 

Here are some pictures of Lubbock flooding today.  The picture of 50th and theWest Loop was one area I had to turn around and go another direction.
Channel 11 Flood Pictures (click to view)
Facebook page for KAMC - click to view


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Nancy,
I love lemon meringue pie but I cannot figure why the Vinegar in the lemon custard, If the original person submitting this recipe cannot answer this maybe some of the other good cooks can. Thanks for all you do.
Chris in GA


This is for Gail who wanted sugar free pie recipes in the 5/31 newsletter. Although this is sugar free, it does contain a lot of carbs, so it is still for many diabetics to have even if it is a small portion.
Robbie IN

Strawberry Pie Sugar Free Recipe

Ingredients
1 baked pie crust of your choice
3 cups sliced strawberries
1 3 ounce package sugar free strawberry Jell-o
1 3 ounce sugar free instant vanilla pudding

Directions
Layer strawberries in pie crust. Mix Jell-o with 1 cup boiling water and stir until dissolved. Let cool to set. Mix pudding with 1 cup milk and stir to dissolve. Add pudding to Jell-O. Pour over strawberries and chill to set. Can top with Cool Whip or sugar free Cool Whip if desired.
Robbie IN
Click Here to Print this Recipe


Caramel Rice Krispie Treats Recipe

Ingredients
2 (10 oz.) bags of marshmallows
18 T. oleo
9 C. Rice Krispies
1 sm. bag of caramels
1 can Eagle Brand Milk

Directions
Melt over low heat; one bag of marshmallows and 4 T. oleo. Stir in 4 1/2 C. Rice Krispies; press into a 9"x13" buttered pan. Melt caramels, 10 T oleo, and Eagle Brand Milk together and spread over Rice Krispie mixture and refrigerate for 30 minutes. Then repeat Rice Krispie recipe from above and put on top of caramel mixture. ENJOY
Grandma O, IL 2007
Click Here to Print this Recipe


Cabbage Beef Casserole Recipe

Ingredients
1 medium head of cabbage, shredded
1 medium sweet yellow onions, chopped
1-tbspn vegetable oil
1-lb lean ground beef
1-cup Minute Rice
(28-oz) crushed tomatoes
salt and freshly ground pepper to taste

Directions
Preheat oven to 350E. Coat a (9 13 X 2-in baking dish with cooking spray. Place half of the cabbage in bottom of baking dish. Sauté chopped onions in oil. Mix I ground beef and cook until lightly brown. Lightly salt and pepper and stir in rice. Spoon hamburger mixture over cabbage in baking dish and top with remaining cabbage. Pour crushed tomatoes over the top and sprinkle with Tony’s Seasoning. Cover with aluminum foil and bake for 1 hour and 15 minutes. (8 servings)

I need more recipes like this during the rush of the Christmas Season. Hope someone enjoys it as much as my family does.
Susana in Louisiana 2007
Click Here to Print this Recipe


Here is an oven cooking recipe for baby back ribs. I don't remember where I found this method of cooking ribs, but it works really well and the meat falls off the bones. Take your ribs and cut into serving size, about 4/6 bones. Tear pieces of aluminum foil about 6 inches longer than the rib pieces. Coat front and back of the ribs with your favorite bbq sauce. Make packet with the foil by folding seams tightly on top and sides. Place the packets seam side up on tray in oven that has been preheated to 300 and cook for 2 to 2-1/2 hours. After ribs are done cooking I usually open the foil and drain the liquid that has accumulated, then rebaste with sauce again and cook for another 15 minutes or so to cook sauce onto the meat. I like my sauce to stick to the ribs. Hope you enjoy and Merry Christmas.
Linda from Pa. 2007


Thought I would share a couple of humorous things with the group. On the topic of Mexican vanilla, I have used it for years. Two years ago, my husband and I went across the border while we were in the San Antonio area on vacation. Many of you Texans know that you can walk across a long bridge in Laredo to get into Mexico to shop (much easier than driving your own car what with the insurance and stuff). So, I get 2 large bottles for myself and two for my mom. Then we tote it back across the bridge ( along w/ everything else we bought), pack it up to prevent breakage, and bring it home. The very next week while shopping at my local WalMart Supercenter, there it is....the exact same bottle I bought in Mexico for 40 cents cheaper!!! I stood there in the aisle and laughed! People looked at me like I was crazy. lol

Here's my kitchen "faux pas" that happened just last weekend: On Saturday afternoon I started to feel a little hungry. Still had all those Thanksgiving leftovers around and none of that sounded appealing. Since I was the only one going to eat at the time (husband was at work, 1 daughter off shopping, 1 sick daughter asleep on the couch), I decided on making a batch of Mexican cornbread just the way I like it. I always have to tone the heat down for my family when I make it. So, I preheat the oven and turn on the vent light while I am chopping the onions, red bell peppers and 4 jalapenos. Put my iron skillet in the oven to heat w/ oil and the onions and peppers and bacon to crisp up. Now, I am doing all this with only the vent hood light because my kitchen opens up into the family room, and my sick daughter is asleep on the couch. I go to the pantry and get a box of Jiffy mix. I mix up the Jiffy, add corn, 2 cheeses and the jalapenos, pour it over the onions, peppers, and bacon in the hot skillet and set the timer for 20 minutes. The whole time it is baking, I'm thinking how great this is going to be piping hot. So, after 20 minutes goes by, I take it out and cover the top w/ grated cheddar cheese. I cut a huge slab (about 1/4 of the pan) and carry it into the living room to eat it while I watch a movie. Fork up a big mouthful, chew and YUCK! Something tastes really weird. So I take a good look at it and realize the color looks funny too. Take another small bite to see if I can figure it out. Still tastes awful, so I go look in the trash at the Jiffy box. Yep, it was Jiffy alright, but not cornbread mix...it was oatmeal muffin mix! I laughed so hard I cried. Boy, what waste! And I had been looking so forward to it too. Thought about making another batch but found, after eating my mistake, that Mexican cornbread just didn't sound appealing right then. lol
So, there are two of my "duh" moments I thought I would share.
Make it a GREAT day everybody!
Lisa (East Texas) 2007


Ham and Cheddar Skillet Pie Recipe

Ingredients
1/2 cup baking mix
1/4 cup milk
1/4 tsp pepper
1/4 tsp salt
6 large eggs
1 cup chopped ham
1/4 cup chopped green pepper
2 tbsp sliced green onions
2 tbsp butter
1 cup (4 oz) shredded cheddar cheese

Directions
Mix baking mix, eggs, milk, salt and pepper in a bowl. Stir in ham, green pepper and green onions. Heat butter in skillet until melted and bubbly. Gradually pour the egg-ham mixture into the skillet. Cover and cook over medium-low heat until almost set, about 10-12 minutes. Sprinkle with cheese. Cover and cook until cheese is melted, about 3 minutes longer.
Serves six.
grannym IL 2007
Click Here to Print this Recipe


My cousin gave me this recipe for a special dinner I was having. These were falling off the bone delicious. Everyone agreed that they beat Tony Roma's ribs. Enjoy!

Gordie's BBQ Ribs Recipe
Preheat oven to 350°. Remove membrane from back side of ribs. Open a very large bottle of your favorite BBQ sauce. Pour BBQ sauce to cover bottom of a (foil-lined) lasagna-sized pan about ¼ inch thick. Fit ½ racks of ribs in pan, bone side down. Cover generously with BBQ sauce. Make another layer of ribs if necessary. Pour remainder of BBQ sauce over top of ribs. Cover tightly with foil.

Put in oven for 1 hour. Do not open oven door again. After 1 hour, reduce heat to 275°. Leave for one hour. Reduce heat to 225°. Leave for one more hour. Now you can open the oven door. Open foil and remove ribs to serving platter.

To keep ribs hot for a few hours, place ½ the ribs on a sheet of thick foil and seal tightly. Wrap foiled ribs in a bath towel and place in a cooler. Do the same with the other ½ of the ribs. Close cooler tightly and leave until ready to serve. The ribs will still be hot.
Joanne in Winnipeg 2007
Click Here to Print this Recipe

 


Weekly Specials at Prepared Pantry 


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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Nancy Rogers 


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
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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.
everyday_recipes@yahoo.com  or nancyskitchen@suddenlink.net


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

Paypal: email address is everyday_recipes@yahoo.com 


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