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June 2016 Recipes

June 10, 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
Crock Pot Favorites from Mary Ann (16 Recipes) | Black Forest Brownie Pie Recipe | Black Forest Brownie Pie Recipe | Smoky Apple and Cheddar Salad Recipe | Cucumber Salad Recipe | Black Bean Salad Recipe | Wilted Spinach Salad Recipe | BLT Salad 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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In the June 9th newsletter there was a post from Robbie IN for Mexican Corn Salad Recipe. I do not see how much corn should be in this recipe. Can Robbie please let us know how much corn should be in this recipe.
Thanks, Kathy Akron, OH

I no longer remember the name of the woman who was wanting suggestions on how to keep her muffins from sticking to the liners she uses. I would suggest using the ones made from parchment paper and there are several tutorials on the Internet on how to make your own from parchment paper. If you cannot find the parchment muffin liners in your local store, they do sell them on Amazon. I think parchment paper is such a wonderful invention. Things just do not stick and the paper can be reused.
Robbie IN

I did get several pictures of Little One while he was awake today.  I will try and figure out how to transfer from the camera to my computer tomorrow and post them then.

This question is for Sherry (in Indiana) regarding the recipe Crustless Taco Pie in the Newletter of June 9, 2016. How many servings does this recipe make? I am looking forward to making this recipe. It looks really yummy!! Thanks.

I know this is not the exact recipe that Susie Indy wanted; but thought I would share it. There seem to be a lot of recipes for Black Forest Cake and Black Forest Brownies, but not many for pie. This is great to take to a gathering or cook out. Robbie IN

Black Forest Brownie Pie Recipe

Chocolate Crust
24 chocolate wafers
3 tablespoons butter or margarine, melted

1/4 cup butter or margarine, melted
2 (1 ounce) squares unsweetened chocolate, melted
2/3 cup granulated sugar
1 large egg
1/4 cup milk
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup chopped nuts

1/2 cup semisweet chocolate chips
2 teaspoons whipping cream
1 can cherry pie filling

Chocolate Crust: Finely crush chocolate wafers to make 1 1/4 cups crumbs; pour into a 9-inch pie pan. Mix with 3 tablespoons melted butter or margarine and press firmly over pan bottom and up side. Bake at 350 degrees F until darker brown at rim, 8 to 10 minutes. Cool.

Filling: Combine butter, chocolate, sugar, egg, milk and vanilla extract; beat well. Add flour and nuts; beat well. Spread batter into crust. Bake at 350 degrees F until top looks dry and feels firm when gently touched, 18 to 20 minutes. Cool.

Frosting: In a 1- to 1 1/2-quart pan over low heat, stir chips with whipping cream just until smooth. Spread on top f pie while warm.
When frosting is cool, transfer cherries from can with a slotted spoon to put on top of pie
Robbie IN
Click Here to Print this Recipe

This is another favorite salad recipe. I have friends that make it using feta cheese instead of the cheddar.
Robbie IN

Smoky Apple and Cheddar Salad Recipe

2 slices Canadian bacon, cut into 1-inch pieces - can use turkey bacon
4 oz cheddar - can use reduced fat cheese
1/4 cup olive oil
2 tbsp white vinegar
2 tbsp chopped fresh dill
2 tbsp finely chopped red onion
1 tsp sugar
1/4 tsp each salt and pepper - I omit the salt
12 oz, green leaf/spinach mix
1 large gala apple, cored, cut into 1/2-inch wedges

In a large skillet over medium-high heat cook bacon, drain on paper towels. Cut cheese into small cubes. In a large bowl, whisk oil, vinegar, dill, onion, sugar, salt, pepper. Add lettuce and spinach. Add apple and bacon, toss gently to coat.
Top with cheddar cheese.
Robbie In
Click Here to Print this Recipe 

Jan in Mo. asked if a person could use a
graham cracker crust in a 9x13 inch pan for the Blueberry Cheese Bars, and am sure that would be possible, but I have always used the slice and bake sugar cookie dough for the crust and we like it so well. If substituting a graham cracker crust, use 1-3/4 cups graham cracker crumbs 1/4 cup sugar and 1/2 cup melted butter. Press into a 9x13 inch pan and bake at 350 about 15 minutes. Cool and fill.
Judy (in Alaska)

Is it with a very heavy heart that I will no longer be active with Nancy's Newsletter, at least for the time being. I have given it much thought, as I have enjoyed it so much over the years, but my health is not good at this time. Arthritis has taken over my body and am in constant pain, including my fingers, which are crippled now, and is very hard for me to use the keyboard. I am no longer collecting recipes, as is not able to do much cooking or baking. I have always been so active, so this has caused me to be depressed. Unfortunately I'm not able to take pain medication because of my kidneys. I will miss the newsletter, and hopefully my health will improve, so I can become active with it in the future.
Judy (in Alaska

Sorry to hear of your health.  We all love your and have appreciated all the recipes you have submitted.  We hope that your health will improve. 
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Crock Pot Favorites from Mary Ann

Pinto Beans And Ham Hocks

1 cup pinto beans
smoked ham hock
1 bay leaf

Place beans and ham hocks in crock pot with bay leaf. Cover with water. Cook overnight or 6 to 8 hours on high. No need to season because ham hocks give dish flavor. Remove bay leaf before serving. Serve with cornbread.


Crock Pot Pork Chops in Gravy Recipe

6 pork chops
2 cans cream of chicken soup
1/2 can of water

Brown pork chops. In crockpot add 2 cans of soup with water. Add pork chops. Cook all day on low setting. Serve with mashed potatoes and corn. Soup makes a nice gravy.


Crock Pot Macaroni and Cheese Recipe

8 ounces macaroni, cooked and drained
1 tall can Carnation milk
1 1/2 cups sweet milk
1 teaspoon salt
3 cups sharp cheese, grated
1/4 cup melted margarine
1 egg, beaten
black pepper
2 tablespoons margarine

Mix macaroni with milk, salt, cheese, melted margarine, egg and pepper to taste. Put in crockpot which has been greased with the 2 tablespoons of margarine. Cut thin slices of cheese and put on top. Cook 3 hours and 15 minutes on low.


Onion Pork Chops Recipe

4 pork chops, well trimmed
1 envelope onion soup mix
1 10 ounce can chicken broth

You can brown the pork chops if you wish in a nonstick skillet 3 to 4 minutes on each side. Place pork chops in 3 1/2 4 quart crockpot. In medium bowl, combine soup mix and chicken broth and stir until blended. Pour this mixture over the pork chops. Cover crockpot and cook on low heat for 6 to 8 hours.
4 servings.


Eggplant Parmigiana

4 large eggplants
2 eggs
1/3 cup water
3 tablespoons flour
1/3 cup seasoned bread crumbs
1/2 cup Parmesan cheese
1 32 ounce can Marinara sauce
1 pound Mozzarella cheese, sliced
olive oil, extra virgin

Pare eggplant and cut in 1/2 inch slices; place in bowl in layers and sprinkle each layer with salt and let stand 30 minutes to drain excess water; dry on paper towels. Mix egg with water and flour. Dip eggplant slices in mixture, drain slightly. Saute a few slices at a time quickly in hot olive oil. Combine seasoned bread crumbs with the Parmesan cheese. In removable liner, layer one fourth of the eggplant, top with one fourth of the crumbs, one fourth of the Marinara sauce and one fourth of the mozzarella cheese. Repeat three times to make four layers of eggplant, crumbs, sauce and mozzarella cheese. Place liner in base. Cover and cook on low 4 to 5 hours.


Crock Pot BBQ Chicken Recipe

1 frying chicken, cut up or quartered
1 can condensed tomato soup
3/4 cup chopped onion
1/4 cup vinegar
3 tablespoons brown sugar
1 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon sweet basil
1/4 teaspoon thyme

Place chicken in crockpot. Combine all other ingredients and pour over chicken. Cover tightly and cook at low for 6 to 8 hours.


Crock Pot Saghetti Recipe

1 pound ground beef
1 tablespoon instant onion
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon pepper
8 ounce can tomato sauce
4 ounce can mushrooms
3 cups tomato juice
4 ounces dry spaghetti, broken into 4 or 5 inch pieces

Brown ground beef, drain and place in crockpot. Add all ingredients except dry spaghetti. Stir well. Cover and cook on low 6 hours or high 3 1/2 hours. Turn to high last hour and stir in dry spaghetti.


Crock Pot Taco Casserole Recipe

1 pound ground beef
1 onion, chopped
3/4 cup water
1 1.5 ounce package taco seasoning
1 15 ounce can tomato sauce
1 8 ounce package shell macaroni; uncooked
1 4 ounce can mild chopped green chilies
2 cups mild shredded Cheddar cheese

In a large skillet, brown ground beef and onion; drain fat. Add water, taco seasoning and tomato sauce; mix. Simmer 20 minutes. Transfer to crockpot. Stir in macaroni and green chilies. Cover and cook for 6 to 8 hours on low or 3 to 4 hours on high. In last 30 minutes or cooking top with cheese.


Crock Pot Bean Soup Recipe

ve Bean Soup

1 pound hamburger, browned
1/2 pound browned bacon, cut in small pieces
1 onion, chopped
1 can kidney beans with juices
1 can lima beans
1 can garbanzo beans
1 can pork 'n beans
1 can baked beans
1 tablespoon molasses
1 tablespoon Dijon mustard
1 ham hock

Put all ingredients into a large crockpot and let slow cook about 8 to 10 hours. Serve with cornbread.


Crock Pot Green Chile Pork Recipe

3 pounds boneless pork, cubed
1 tablespoon oil
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon oregano
1 cup chicken broth
4 ounce can diced green chiles
16 ounce can stewed tomatoes
2 cloves garlic, minced
salt and pepper to taste

Brown pork cubes in oil until beginning to brown. Add onions and cook until onions are softened. Drain. Place pork and onions in a crockpot, add remaining ingredients and cook on low until pork is tender, about 8 hours. With a large spoon, stir the mixture, breaking the pork into large shreds by pressing the meat cubes against the side of the crockpot.


Crock Pot Butter Beans Recipe

1 pound dry limas
1 pound smoked sausage
1 bunch green onions
1/2 teaspoon garlic powder
4 beef bouillon cubes
3/4 teaspoons Tabasco sauce
6 cups water

Wash limas and put them in a slow cooker. Add 6 cups water. Slice smoked sausage into round pieces and add to limas. Chop green onions and add to mixture. Now add remaining ingredients and mix. Cover and cook in slow cooker on high for 8 to 10 hours.


Crock Pot Turkey Breast

1 turkey breast, (4 to 5 pounds, fresh or thawed
2 tablespoons of butter or margarine
1/4 cup of garden vegetable flavored whipped cream cheese
1 tablespoon of soy sauce
1 tablespoon of fresh minced parsley
1/2 teaspoon of dry basil, dried
1/2 teaspoon of dry sage
1/2 teaspoon of ground black pepper
1/2 teaspoon of garlic powder

Place the turkey in your crockpot. Combine the remaining ingredients and brush over the turkey. Cover and cook on low 10 to 12 hours or high 5 to 6 hours.


Crock Pot Lemonade Chicken Recipe

4 to 6 pieces chicken
1 6 ounce can frozen lemonade, thawed
2 tablespoons brown sugar
3 tablespoons ketchup
1 tablespoon vinegar
2 tablespoons cornstarch
2 tablespoons cold water

Arrange chicken pieces in crockpot. Combine lemonade, brown sugar and ketchup and mix well. Pour over chicken. Cover. Cook on high 3 to 4 hours or low 6 to 8 hours. Remove chicken from pot, cover to keep hot. Transfer liquid to saucepan. Skim fat; combine cornstarch and cold water and add slowly to liquid, while stirring over low heat. When thickened, serve with chicken over hot rice.


Crock Pot Glazed Carrots Recipe

Orange Glazed Carrots

3 cups thinly sliced carrots
3 tablespoons butter or margarine
2 cups water
3 tablespoons orange marmalade
1/4 teaspoon salt
2 tablespoons chopped pecans

Combine carrots, water and salt in crockpot. Cover and cook on high 2 to 3 hours or until the carrots are done. Drain well; stir in remaining ingredients. Cover and cook on high 20 to 30 minutes. Makes 5 to 6 servings.

Cucumber Salad Recipe

2 ripe pears, any variety
2 medium sized cucumbers
1 teaspoon sesame oil*
2 tablespoons rice wine vinegar*
salt and freshly ground black pepper to taste
lettuce leaves, optional

*Available in finer supermarkets and Asian specialty shops

Core the pears and cut into small bite sized pieces. Split the cucumbers in half lengthwise and scoop out the seeds with a teaspoon. Slice the cucumber into thin slices. Combine all ingredients in a bowl and toss. Serve on bed of lettuce leaves.
Serves 4 to 6.
Click Here to Print this Recipe

Black Bean Salad Recipe

1 cup uncooked white rice
1 3/4 cups water
1 can black beans, rinsed and drained
1 can corn niblets, rinsed and drained
1 green pepper, diced
1 red pepper, diced
1/2 jar chunky salsa

Put the rice and water in a large, microwave safe container. Cook on high for 3 minutes, then on medium for 17 minutes. Fluff rice and let cool. Add rinsed canned ingredients and diced peppers. Toss it all together. Add salsa and mix until rice is evenly colored throughout. You can add more or less salsa to taste. Chill.
Serves 4.
Click Here to Print this Recipe

Wilted Spinach Salad Recipe

2 tablespoons bacon fat
2 tablespoons all purpose flour
1 small onion, minced
1 cup water
1/2 teaspoon powdered mustard
2 tablespoons vinegar
3/4 pound fresh spinach, cleaned, drained and chopped
salt and pepper to taste
crumbled bacon, optional

Melt bacon fat. Stir in flour and onion. Gradually stir in water, mustard, and vinegar. Cook over low heat, stirring constantly, until smooth and thickened. Pour over spinach. Mix well, and season to taste. Sprinkle with crumbled bacon, if desired.
Serves 2.
Mary J
Click Here to Print this Recipe

BLT Salad Recipe

1 head lettuce, shredded
1/2 pound mushrooms, trimmed and sliced
4 green onions, trimmed and chopped
3 tablespoons vegetable oil
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
4 tomatoes, cut into wedges
8 slices bacon, cooked and crumbled

Combine lettuce, mushroom and green onions in a mixing bowl; set aside. In a small bowl, combine oil, red wine vinegar, salt and pepper; mix well. Pour over salad and toss until well blended. Garnish with tomatoes and bacon. Serve immediately.
Serves 6.
Mary J
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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