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June 2016 Recipes

June 3, 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 - BBQ Ranch Wings Recipe | Peanut Butter Chip Cookies Recipe | Chip Dip Recipe | Baked Penne with Italian Sausage low carb | Triple Chocolate Mess Recipe | Crock Pot | Navy Bean Stew Recipe | Sue's Salad Dressing Recipes | Spaghetti with Italian Sauce Recipe | Crockpot Hamburger Stew 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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Chip Dip Recipe

Ingredients
1 (8 ounce) package cream cheese, softened
2 tablespoons milk
1/3 cup ketchup
2 tablespoons onion, chopped
2 tablespoons French salad dressing

Directions
In a large bowl, combine all ingredients with an electric mixer. Refrigerate for 2 to 3 hours before serving.
Makes 10 to 12 servings.
Anna in Sweden
Click Here to Print this Recipe


BBQ Ranch Wings Recipe

Ingredients:
20 chicken wings
1 cup Low-Carb Barbecue Sauce (I use Walden Farms)
1 cup low-fat Ranch dressing

Directions:
Preheat oven to 325 degrees F. Line a baking sheet with aluminum foil; coat with cooking spray.

Arrange chicken wings on prepared baking sheet. Brush wings with barbecue sauce.

Bake about 30 minutes. Turn wings over and brush other side with sauce. Return to oven and bake an additional 30 minutes or until wings are crisp and cooked thoroughly. Serve with dressing.
Sherry (in Indiana)
Click Here to Print this Recipe


This is a recipe I tried this week, and it was very good. Easy to make, and that is the kind I like. I put most of the dough in the freezer to use for expected company next week, but I did bake a few for me and my husband to eat while they were warm. Arlene/Mo.

Peanut Butter Chip Cookies Recipe

Ingredients
1 cup butter, softened
1 cup creamy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 tsp. vanilla
2-1/4 cups all-purpose flour
2 tsp. baking soda
1/4 tsp. salt
1 pkg. (11 oz.) peanut butter and milk chocolate chips

Directions
In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla.

Combine the flour, baking soda and salt: gradually add to creamed mixture and mix well. Stir in chips.

Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350 for 12-15 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
Makes about 4 dozen cookies.
Arlene/Mo.
Click Here to Print this Recipe


Baked Penne with Italian Sausage low carb

Ingredients
1 box high protein penne pasta
3 tbsp. olive oil
1 pound Italian sausage, casing removed
1 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup white wine
1 Jar Rinaldi three cheese sauce
1 14.5 ounce can Hunts fire roasted tomatoes
sprinkle of black pepper and garlic powder
1 tsp dried basil
1 6 ounce of tomato paste, optional
2 cups shredded mozzarella cheese
2/3 cup parmesan cheese, stirred in

Directions:
Preheat oven to 350 degrees. Being a large pot of lightly salted water to a boil. Add pasta and cook for 10 minutes, drain.

Heat oil in large deep skilled (I use the pan I cooked pasta in wiped clean). Add olive oil, onion and bell pepper and cook over medium high heat until tender. Add Italian sausage and cook until brown. Add garlic powder, black pepper and basil. Pour in wine and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and optional tomato paste. Can rinse out Sauce jar with 1 cup of water. Simmer for 20 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9 x 13 inch baking dish sprayed with Pam. Sprinkle top with mozzarella cheese. Bake in preheated oven for 20 to 30 minutes, or until cheese is melted.
Angela from Amherst
Click Here to Print this Recipe


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Jan in Idaho was questioning the amount of half & half ---it is 1 1/2 Qts of Half & Half ( one and one-half quarts) ---yes - it's a lot of half & half but I would not skimp on it . This is what makes this Polenta so delicious . Also , in the recipe Mike mentions the spoon should stand up when stirring is complete . Don't pay attention to that . My spoon never gets to stand up on its' own. There's a lot of stirring involved -at least 20 minutes . Just make sure it's nice and thick . I just made it and served it with homemade tomato sauce and Italian Sausage .
Dee R.I./Fl


Anita Camarillo wanted crock pt - slow cooker cake recipes in the 6/1 newsletter. This more of dessert than a true cake. it is an old recipe, so it is based on the larger cake mixes. As many have discussed in previous newsletters, for the original results in recipes designed with larger cake mix, use one of the many cake extender recipes that have been shared. I have other recipes I will send in the next few days.
Robbie In

Triple Chocolate Mess Recipe | Crock Pot

Ingredients
1 pkg. chocolate cake mix
1 pt. sour cream
1 small pkg. chocolate pudding mix
1 small bag chocolate chips
3/4 c. oil
4 eggs
1 c. water

Directions
Spray crock-pot with Pam. Mix all ingredients until smooth. Pour into crock-pot. Cook on low 6 to 8 hours. Serve in a bowl with vanilla ice cream or other flavors of ice cream.
Robbie IN
Click Here to Print this Recipe


Hi Nancy,
Once again I am turning to you and your readers for help in finding a cookie recipe. I made it over the holidays but discarded it as I could not find the packaged chopped peppermint pieces. Well, the other day I found a package in a local store but now I have no recipe! The only two ingredients I can remember are cream cheese and the chopped peppermints. Please help!
Barbara in Maryland


Navy Bean Stew Recipe

Ingredients
1 c. navy beans, cooked
1/2 c. onion
Bay leaf
Dash pepper1 c. carrots
1/4 c. celery2 tsp. flour with 1 tbsp. water

Directions
Boil together 5 minutes. Simmer 20 minutes. Add slowly to bean mixture.
6 servings, 1 cup each.
Linda, 2009
Click Here to Print this Recipe


Sue's Salad Dressing Recipes
Dijon Vinaigrette Recipe

Ingredients
2 tablespoon Grey Poupon Dijon mustard
3/4 cup salad oil
1/4 cup wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
Blend thoroughly and pour over salad. Makes 1 cup.
Sue 2009

==

Lemon Basil Dressing Recipe

Ingredients
2 tablespoons Pommery mustard
freshly squeezed juice of 1 lemon
6 tablespoons extra virgin olive oil
16 basil leaves, very thinly sliced, save 12 whole basil leaves for a salad garnish
coarse salt, to taste
freshly ground pepper, to taste

Directions
Combine in a small jar; cover, and shake well. For a creamier texture, mix in a blender.
Sue 2009

==

Tarragon Vinaigrette

1/2 cup fresh lemon juice
1/4 cup extra virgin olive oil
kosher salt, to taste
freshly ground black pepper, to taste
4 tablespoons whole fresh tarragon leaves, cut into thirds

In a small bowl, whisk together the lemon juice and oil until well blended. Season with salt and pepper. Just before serving, stir in the tarragon. Serve this vinaigrette on the day it is made.
Makes 1/4 cup.
Sue 2009
Click Here to Print all of Sue's Salad Dressing Recipes


Spaghetti with Italian Sauce Recipe

Ingredients
1 pound ground beef
1/3 cup chopped onion
3 tablespoons finely chopped green pepper
1 large clove garlic, finely chopped
1 15 ounce can tomato sauce
1 4 ounce can mushroom stems and pieces, drained
1/2 cup dry red wine
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil leaves
3 cups hot cooked spaghetti

Directions
Crumble ground beef into 2 quart casserole; add onion, green pepper and garlic. Cover loosely and microwave on high 3 minutes; break up and stir. Cover and microwave until very little pink remains in beef, 3 to 4 minutes longer; drain. Stir in tomato sauce, mushrooms, wine, salt, pepper and basil. Cover tightly and microwave on high 6 minutes; stir. Cover and microwave until hot and bubbly, 5 to 7 minutes longer. Pour meat sauce over hot spaghetti. Serve with grated Parmesan cheese if desired. 4 servings.
Karen 2009
Click Here to Print this Recipe


Crockpot Hamburger Stew Recipe

2 cans ranch style beans
2 cans minestrone soup
1 can Rotel tomatoes
1 pound ground beef

Brown meat; drain. Combine with all other ingredients in crockpot. Cook for 5 to 6 hours on low.
Serves 4 to 6.
Karen 2009
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

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

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