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June 2016 Recipes

June 4, 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.

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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    or  
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.

A Bakerís Basic Kitchen Library eBook Collection (free from the Prepared Pantry)

My Favorite Links
Treasures From Texas -
Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry

Get your FREE Country Home Kitchen Magazine Series! (from the Prepared Pantry)

This may be the recipe Lisa in MS requested.

Cinnamon Biscuits Recipe

Mix 3 tbsp. white sugar and 2 teaspoons ground cinnamon together and set aside.

In a mixing bowl whisk together
2 cups white lily flour
3 teaspoons baking powder
1 teaspoon salt

Cut into a crumb consistency with 6 tablespoons real butter-cold and cut into cubes

Add in 3/4 cup buttermilk or 3/4 cup milk which has been soured with a tablespoon vinegar.

Mix lightly till moistened.

Sprinkle half the cinnamon sugar mixture over dough and fold over only once-do not stir it in.

Drop by spoonfuls onto a lightly buttered baking sheet.

Brush with melted butter and sprinkle with the remaining half of cinnamon sugar. I like the cinnamon sugar so I might be known to get a little heavy handed with it.

Bake in a preheated 450 degree oven 12-15 minutes. Best eaten right out of oven.
Nana in SE Ohio
Click Here to Print this Recipe  

If there are more than 4 recipes to post each day, the newsletter will be posted online.  Today, there were 5.  It is a short newsletter but I am posting anyway.

This is a good (easy) recipe that everyone seems to like. I was surprised that our local Wal-Mart didn't have jumbo shells, and the other store in town charges $2 more for jumbo shells than for the same amount of the smaller ones. Next time I'm just going to stir some medium shells into the filling, and see how that works. This recipe freezes well.

Taco Stuffed Shells Recipe

1 lb. hamburger
1 pkg. taco seasoning (recipe below)
1/2 cup salsa
1/4 cup water
1 cup cottage cheese
2 cups Cheddar cheese, divided
21 jumbo shells
12 oz. enchilada sauce

Preheat oven to 425 degrees (my note says that may be too high)

Prepare shells according to package directions, drain, and set aside.

Brown hamburger in large skillet, drain. Add taco seasoning mix, salsa and water. Simmer 5 minutes

Combine cottage cheese and 1 cup of Cheddar cheese, then stir into meat mixture.

Stuff each shell and place in a greased 9 X 13 inch baking dish. Top with enchilada sauce and the remaining 1 cup of cheese. Bake 30 minutes or till hot and bubbly.

This recipe for taco seasoning mix equals one package. I always have the ingredients on hand, so use this recipe, and never buy the mixes.

2 tsp. minced onion (or more if you like)
1 tsp. salt
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. crushed red pepper
1/2 tsp. garlic powder
1/2 tsp. cornstarch
1/4 tsp. dried oregano
Click Here to Print this Recipe

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Soup is an excellent choice for wintry meals, and this one is just as good with Mexican food meals in Spring,Summer, or Fall! Fantastic choice for a soup meal with cornbread too.

Black Bean Soup Recipe

2 tablespoons Canola oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
3 cans(15oz.) Ranch Style Black Beans, undrained
2 cans (10 oz.) Rotel Tomatoes and Green Chilis, undrained
1 can( 110z.) whole kernel corn with chopped red and green peppers, drained

Heat oil over medium heat. Add onions, celery, carrots. Mix well. Cook about 15 minutes till veggies are tender.

Add beans, corn. Mix well. Simmer about 20 minutes, stirring occasionally, OR skip the simmer and place in crock pot on LOW for 2-3 hrs. for a convenient method.
Marvis in Texas
Click Here to Print this Recipe

Click here: Healthy Weight Watchers Summer Recipes -  

This is an email I get with recipes in it. I know you are on weight watchers and thought maybe you would like to try some of these. I am not on weight watchers but some of them looked really good.
Abby in Atlanta

Here is another recipe for Anita Camarillo I have only made this in my old reliable crock pot. I am not sure how the baking time would need to be adjusted for the newer crock pots/slow cookers since they cook at a higher temperature. This is delicious, but not everyone in the family like it. Some only want a cake baked in the oven.
Robbie IN

Chocolate Crock Pot Cake Recipe

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Spray crock of a large slow cooker with cooking spray.
In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.
Pour the cake batter into the prepared slow cooker.
Set slow cooker to "Low". Cook until cake has no wet spots on top and has pulled away from the side, about 3 hours. Turn crock pot off and allow cake to rest for 30 minutes before serving.
Robbie IN
Click Here to Print this Recipe

Here is a very popular recipe for Barb, who wants to make chocolate covered pretzels and have the chocolate stay on the pretzels. I am sure this has been in the newsletter before, probably around Christmas. many cooking sites list the recipe, so I am not sure where it originated.
Robbie In

Chocolate Covered Pretzels Recipe

1 (6 oz.) pkg. (1 c.) semi-sweet chocolate morsels
2 Tbsp. corn syrup
2 Tbsp. vegetable shortening
1-1/2 tsp. water
25 to 30 (3-inch) pretzel twists

In a double boiler, with hot (not boiling) water, combine semi-sweet chocolate morsels, corn syrup, shortening and water; stir until morsels melt and mixture is smooth. Remove from heat but keep mixture over hot water. Dip pretzels into chocolate mixture to coat evenly. Place pretzels on waxed paper. Chill in refrigerator until coating sets (about 10 minutes). Remove from refrigerator and let stand at room temperature until surface dries, about 1 hour. Makes 25 to 30 pretzels. Store in air tight container.
Robbie IN
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.
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free 2 week trial of this software, Click Here

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

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