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June 2016 Recipes

June 11, 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
Oven Baked Carrots Recipe
|  Fresh Spinach Salad Recipe | Grilled Okra Recipe | Scalloped Tomatoes Recipe | Baked Tomatoes Recipe | Grandma's Green Beans Recipe | Zucchini Quesadillas Recipe | Cilantro Corn Recipe | Chocolate Chip Peanut Butter Brownies Recipe  | Lemon Rice Recipe  | Chocolate Lasagna Recipe | Gooey Triple Chocolate Cake Slow Cooker Recipe | Spanish Spaghetti with olives and Capers Recipe | White Chocolate Raspberry Cream Cake Slow Cooker Recipe | Dump Cake Slow Cooker Recipe | King's Delight Cherry Chocolate Dump Cake | Boston Baked Beans Recipe | Fried Rice Recipe | Cauliflower Soup Recipe | Grandma's Blackberry Muffins

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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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Nancy, this is in answer to Ditamac(MI/FL)'s question. This dish is suppose to serve 8 but I normally cut it in quarters. Sherry



Fresh Spinach Salad Recipe

Ingredients
3-1/3 cups packaged baby spinach
1/3 cup tomatoes, chopped
1/2 cup strawberries, sliced
1/3 cup red onion, diced
3/4 large papaya, peeled, seeded and cut into 1/2 inch cubes
3 1/2 tablespoons water chestnuts, sliced
3 1/2 tablespoons shredded mozzarella cheese
2 tablespoons balsamic vinegar
1 tablespoons plus 1 teaspoon lemon juice
2 teaspoons water
2 teaspoon orange juice concentrate
3/4 teaspoon honey
3/4 green onion, minced
1 tablespoon plus 1 teaspoon fresh dill weed, or 3/4 teaspoon dried
2 tablespoons olive oil

Directions
Place first 7 ingredients in a salad bowl. Combine remaining ingredients in a jar with a tight fitting lid. Shake well, pour over spinach mixture and toss well to coat.
Sharon
Click here to Print this Recipe  


I haven't figured out how to move the pictures from the camera to the computer.  I tried and was not successful.  I will try again tomorrow.  I have a couple of pictures of Little One leaning up against the wall and one of Ditto posing for the camera.  Will try and get them in the newsletter tomorrow.
Nancy


Oven Baked Carrots Recipe

Ingredients
1 pound carrots, peeled and cut into 1/4 inch thick slices
2 ounces Swiss cheese, grated
1 tablespoon plus 1 teaspoon unsalted butter
1/4 cup onion, minced
1 tablespoon plus 1 teaspoon all purpose flour
1 cup skim milk, hot
1/2 cup seasoned bread crumbs

Directions
Preheat oven to 375F. Place carrots in a steamer basket over boiling water. Cover saucepan and steam 3 minutes or until tender. Transfer half the carrots to the bottom of a baking dish. Sprinkle half the cheese over carrots. Add remaining carrots and sprinkle with remaining cheese. Melt butter in a heavy saucepan over medium heat. Sauté onion 2 to 3 minutes or until tender. Whisk in flour and salt to taste. Cook 1 to 2 minutes or until mixture begins to bubble. Very gradually whisk in hot milk and stir until sauce is thickened. Pour sauce over carrots and cheese. Sprinkle with 350F. Bake 15 to 20 minutes or until top is golden.
Sharon
Click here to Print this Recipe     



Grilled Okra Recipe

Ingredients
1 pound fresh okra
1 tablespoon extra virgin olive oil
salt and pepper to taste

Directions
Preheat the grill to high. Trim the tips off the stems of the okra, but do not cut into the pods. Lay 5 pieces of okra side by side in a neat row at the edge of a cutting board. Skewer crosswise with 2 bamboo skewers, one at the top, one at the bottom. Lightly brush the skewered okra with sesame oil and season with salt and pepper. Grill the okra until tender and lightly browned, 3 to 5 minutes per side, turning once with a flat spatula. Serve the okra at once, letting each person remove the skewers.
Lisa TX
Click Here to Print this Recipe



Scalloped Tomatoes Recipe

Ingredients
6 large tomatoes
1 tablespoon grated onion
1 1/2 cups soft bread cubes
1/4 cup melted butter

Directions
Peel tomatoes and cut in quarters. Place in saucepan and mash slightly to press out some of the juice. Cook over very low heat about 10 minutes, stirring constantly. Add grated onion. Alternate layers of tomatoes and bread cubes in a buttered 1 quart casserole. Add butter and bake at 375F about 20 to 30 minutes.
4 to 6 servings.
Lisa in TX
Click Here to Print this Recipe



Baked Tomatoes Recipe

Ingredients
4 large tomatoes
2 tablespoons butter
2 cloves garlic
1 tablespoon onion; grated
salt and pepper

Directions
Cut tomatoes in half crosswise and put into a greased baking pan. Melt butter in small skillet, add garlic and fry a few minutes. Remove garlic, add onion and cook till tender. Add bread crumbs and mix. Spoon on top of tomatoes, season to taste. Bake at about 375F for 20 minutes or so until piping hot.
Lisa TX
Click Here to Print this Recipe



Grandma's Green Beans Recipe

Ingredients
1 1/2 pounds green beans, ends trimmed
2 strips bacon or pancetta, cut crosswise into 1/2 inch strips
2 tablespoons chopped almonds

Directions
Place green beans in a steamer basket over boiling water. Cover pan and steam 10 minutes or until just tender. Sauté bacon 3 to 4 minutes, stirring frequently, in a heavy nonstick skillet over medium high heat until golden. Transfer bacon to paper towels to drain. Drain all but 1 teaspoon drippings from skillet. Add green beans to skillet and sauté 4 to 5 minutes until lightly browned. Transfer to a bowl. Stir in bacon and almonds.
Connie
Click Here to Print this Recipe



Zucchini Quesadillas Recipe

Ingredients
2 tablespoons olive oil
1 medium zucchini, shredded
1/2 yellow or red bell pepper, finely chopped
1 small red onion, thinly sliced
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large tomato, seeded and chopped
juice of 1 lime
1 teaspoon chili powder
1/4 teaspoon hot pepper sauce, optional
4 whole wheat or white flour tortillas, 8 inch diameter
2 tablespoons toasted pine nuts
2 cups Monterey Jack cheese, shredded

Directions
Heat the oil in a skillet over medium heat. Add the zucchini, bell pepper, onion, garlic and cumin. Cook for 5 minutes or until all the vegetables are soft. Stir in the cilantro, salt and black pepper. Set aside. In a small bowl, combine the tomato, lime juice, chili powder and hot pepper sauce if using. Spread one fourth of the zucchini mixture evenly one half of each tortilla. Sprinkle each with 1 1/2 teaspoons pine nuts and one fourth of the cheese. Fold the tortillas in half. In a large skillet over medium low heat, cook the quesadillas for 5 minutes, turning once, until the cheese is melted. Cut the quesadillas into wedges and top with generous amounts of the tomato mixture.
Makes 4 servings
Linda NM
Click here to Print this Recipe



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Cilantro Corn Recipe

Ingredient
3 cups fresh corn cut from the cob or canned corn
1/4 cup water
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon cumin seeds
1/8 teaspoon pepper
1 medium tomato, peeled, seeded and chopped

Directions
Combine first six ingredients in a 2 quart baking dish. Stir well. Cover with waxed paper and microwave on HIGH for 6 to 8 minutes. Stir in tomato. Cover and microwave on high for 1 to 2 minutes or until corn is tender.
Yield: 6 servings.
Linda NM
Click Here to Print this Recipe



Chocolate Chip Peanut Butter Brownies Recipe

Ingredients
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup creamy peanut butter
1/3 cup butter, softened
1/2 cup sugar
1/3 cup light brown sugar, packed
2 eggs
6 ounces chocolate chips
1 teaspoon vanilla

Directions
Preheat oven to 350F. Mix flour, baking powder and salt; set aside. In a small mixing bowl, cream the peanut butter, butter and both sugars until light and fluffy. Beat in the eggs just until blended. Stir in the flour mixture just until mixed. Add chocolate chips and vanilla. Spread batter in a greased 8 inch baking pan. Bake 30 to 35 minutes. Do not overbake. Cook and cut into squares. If using a glass dish, reduce heat to 325F.
Sharon
Click Here to Print this Recipe



Lemon Rice Recipe

Ingredients:
1 cup rice
2 cups chicken broth
2 T. butter
2 T. lemon juice
1 t. lemon zest or more to taste
Salt and pepper to taste
1/2 cup freshly grated Parmesan cheese
8 T. finely chopped chives, or green onions
8 T. minced parsley

Directions:
In pan, mix rice, broth, butter, lemon juice, lemon zest, salt and pepper. Bring to boil, reduce heat and simmer, covered til liquid is absorbed, about 25 minutes. Add Parmesan cheese, chives and parsley. Toss and serve.

Note: This rice is easy to prepare and very good with chicken or fish. The rice can be prepared ahead and reheated; add the Parmesan cheese, chives and parsley just before serving. Serves 4 to 6.
Sherry (in Indiana)
Click Here to Print this Recipe



Chocolate Lasagna Recipe

Ingredients:
36 Oreo cookies (regular, not double stuff)
6 tablespoon butter-melted
8 oz cream cheese-softened
1/4 cup granulated sugar
2 tablespoons cold milk
12 ounce tub Cool Whip-divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips

Directions:
In a food processor finely crushed Oreo cookies into fine crumbs. In a large bowl using a fork mix Oreo with 6 tablespoons melted. When the butter is mixed, transfer it to a 9 x 13 inch dish and using a spatula press down the crumbs into the bottom. Transfer the crust in the refrigerator while you are mixing the fillings.

Mix the cream cheese until it's fluffy, add 2 tablespoons of milk and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread the mixture over the crust.

In a medium bowl mix chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for a few minutes until the pudding starts to thicken. Spread the pudding over the cream cheese layer. Let it sit for 10 minutes to firm up the pudding. Spread remaining Cool Whip over the top and sprinkled with mini chocolate chips. Freezer for 1 hour, or the refrigerate for 4 hours before serving.
Sherry (in Indiana)
Click Here to Print this Recipe



I am so sorry to hear of the pain of Judy in Alaska. My husband has had a kidney transplant and because of that he can't take any medicine that affects his kidneys. He does have pain meds he can take that don't affect the kidneys. Tell her please to see her doctor and if he can't give her something, maybe she should get a second opinion. He is allowed to take tylenol, plus that he has 2 different prescriptions he can take for pain depending on the severity of the pain. I hope she sees this message.
Abby in Atlanta



To Judy in Alaska: I am so sorry to see you go. You have had some of the best recipes. I pray that you and your Doctors can find something to help with your pain. You will be in my thoughts and prayers.
Barbara in Georgia



This is for Judy Alaska. I was saddened to read in yesterday's newsletter that your health has declined to the point that you can no longer continue being a part of the Nancy Land family. WE have all enjoyed your recipes, suggestions and comments over the many years you have shared your knowledge and recipes. I understand your feelings of depression and do hope that you can find some relief for your pain. We will miss you and will keep you in our thoughts and prayers. Also, this may not be a solution to the pain you experience when you use the keyboard, but there is adaptive software that allows you to use your voice to execute commands and type instead of using your fingers and hands. It is called dragon Dictate and my doctor has been using it for years since his handwriting is beyond illegible.
Robbie IN



We will all miss Judys recipes. Take care, Judy and get well soon.
Genie



Judy, sorry to hear about your ailments. I always enjoyed your good recipes. Hope you will be feeling better soon.
Doris G



I have never corresponded with you although I do love the wonderful job you do, but I had to write today because of the note from Judy (Alaska). I am so sorry to hear of her ill health as most every recipe I've saved have all been from her. Please tell her that I will keep her in my prayers.
Thank you...Gloria B, SC



Am so sorry to hear of your pain and problems, Judy. I too suffer from arthritis and also have kidney failure. Because I can't take pain meds, the doctor put me on 10 mg prednisone daily. It really, REALLY, helps and doesn't affect the kidneys. Please, ask your doctor if this is something you could take.
Sherry (in Indiana)



My thoughts and Prayers are with Judy(in Alaska). Praying she will get better.
Sher in Pa


Good morning Nancy and all Landers,
Newsletter looks great today. I am so sorry to hear about Judy in Alaska. I have so enjoyed all her recipes. Judy please take care of yourself and I hope you can still read the newsletter. I treasure my recipe book I made of your recipes - thank you from the bottom of my hea
rt. Will keep you in my prayers.
Dianne in Wisconsin


To Robbie in IN: I had sent in a recipe for Easy Omelette Cups and I also asked for suggestions in getting them removed easily from the pan. I did not know that parchment cups were available! Thanks for the suggestion.
Jan in MO

To Judy in Alaska - Thanks for your response to my question regarding your Blueberry Cheese Bars. And Judy, so sorry to hear about your current health issues. Here's hoping things improve for you soon.
Jan in MO



I am saddened to learn that Judy in Alaska will no longer be an active participant of Nancy's Kitchen. We will miss her fabulous recipes and ideas. I have saved many of her recipes and they have become favorites. I regret that the arthritis pain is causing major discomfort. I do have an idea that might enable Judy to continue "blessing" us with her talents. Cell phones have the microphone icon that enables one to speak the message, instead of typing. A caring friend might oblige her occasionally to type for her. I and..... I am positive that many of our "Nancy's Kitchen Family" join together to extend good wishes and prayers for comfort and good medical care for OUR Judy in Alaska! Thank you for your contributions to our recipe knowledge!
Marvis in Texas



I don't know if this is the proper forum as I realize this is a recipe site, but I so want to let Judy in Alaska know how sorry I am to hear of her health problem. She has always been so generous with her recipes and tips that I feel as though I know her. Many times I have thought of how I would love to eat at her table and visit with her. I sincerely hope she feels better soon and her spirits are lifted to know how highly the Nancylanders think of her. I will tuck her into my prayers and hope that she keeps in touch with an occasional update as she is able. She will be very missed.
Nana in SE Ohio



Spanish Spaghetti with olives and Capers Recipe

1 lb spaghetti, cooked al dente
2 tbsp. olive oil
1 cup chopped onion
1 cup minced red bell pepper
2 tsp minced garlic
1 tsp dried oregano
1 cup finely sliced celery
1 tsp crushed red pepper
1/2 tsp ground black pepper
1 lb lean ground beef and or 1 lb bulk Italian sausage (or both)
1 Jar Rinaldi 3 cheese spaghetti sauce plus 1 cup water
1 can Hunts fire roasted tomatoes
1 cup sliced pimento stuffed olives
1 tbsp. capers
4 tbsp. dried parsley
1/2 cup sherry wine

Cook pasta according to package directions. Drain and put aside. Heat oil in 5 quart saucepan over medium high heat. Add onion, bell pepper and celery to pan and saute until tender. Stir in oregano, parsley, red pepper and black pepper. Crumble ground meat into pan and cook until meat is browned, stirring to crumble. Stir in fire roasted tomatoes, Rinaldi sauce, water, olives, capers, and sherry. Bring to a boil and reduce heat and simmer for 30 to 40 minutes. Add spaghetti to sauce mixture and serve. Can sprinkle with parmesan or romano cheese if desired.
Angela from Amherst
Click Here to Print this Recipe



Here are more slow cooker - crock pot cake recipes for Anita. I am still using an old crock pot that cooks at the lower temperatures. The times on each of these recipes may need to be shortened if you use a newer model that cooks at a higher temperature.
Robbie IN

Gooey Triple Chocolate Cake Slow Cooker Recipe
Yield: 8 servings

Ingredients
1 (18.25 ounce) box chocolate cake mix
16 ounces sour cream
1 small box instant chocolate pudding mix
6 ounces chocolate chips
3/4 cup vegetable oil
4 eggs
1 cup water, I use milk
Directions
Spray slow cooker with nonstick spray.
Mix all ingredients together and pour into slow cooker.

Cook on LOW for 6 to 8 hours.
Serve with ice cream or whipped topping.
Robbie IN
Click Here to Print this Recipe



White Chocolate Raspberry Cream Cake Slow Cooker Recipe

Ingredients
1 (18.25 ounce) box white cake mix
1 box (4 serving size) white chocolate instant pudding -can use vanilla pudding
1/2 cup butter, melted
2 whole eggs
1 egg, separated
1/2 cup water - I use milk
1 1/2 cups frozen raspberries
1 (8 ounce) package cream cheese, softened
1/4 cup sugar

Directions
Spray 4 1/2 quart slow cooker with baking spray with flour.
In large bowl, dump cake mix, removing and setting aside 1/2 cup of the dry mix. Add pudding mix, melted butter, 2 whole eggs, 1 egg yolk and water to cake mix in large bowl. Stir until well mixed.

In small bowl, sprinkle 1/4 cup of the reserved cake mix over frozen raspberries. Stir to coat. Fold raspberries into cake mix mixture. Pour batter into slow cooker.

In medium bowl, beat cream cheese, remaining 1/4 cup cake mix, the sugar, and 1 egg white. Use knife to fold cream cheese mixture into batter in slow cooker, leaving ribbons of cream cheese running through batter.

Cover; cook on HIGH heat setting 2 to 3 hours or until cake is set in center.

Turn off slow cooker; remove cover. Cool completely before serving.
Robbie IN
Click Here to Print this Recipe



Dump Cake Slow Cooker Recipe

Ingredients
1 (21 ounce) can blueberry, cherry , peach or other pie filling
1 (18.25 ounce) box yellow cake mix
1/2 cup butter
1/2 cup chopped pecans or walnuts

Directions
Spray slow cooker with non stick spray. Place pie filling in slow cooker.
Combine dry cake mix and butter, then sprinkle over filling. Sprinkle the nuts on top of cake mixture.
Cover and cook on LOW for 2 to 3 hours.
Serve warm in bowls topped with whipped cream or ice cream.
Robbie IN
Click here to Print this Recipe



King's Delight Cherry Chocolate Dump Cake

Ingredients:
2 20 ounce cans cherry pie filling
1 18.5 ounce box Devil's Food Cake Mix, unprepared
3/4 cup butter, melted

Directions:
Preheat oven to 350°F
Dump cherry pie filling into a 13x9 inch cake pan. Spread evenly out in pan. Top cherry pie filling with unprepared cake mix. Make sure it is evenly spread out. Drizzle melted butter over the top. Bake for 1 hour. Serve topped with vanilla ice cream or whipped cream.

Note: If you still have dry patches of cake mix once your cake has baked for an hour, simply stir those parts into the cake, place back into the oven for 5 minutes.
Sherry (in Indiana)
Click here to Print this Recipe



Boston Baked Beans Recipe

Instructions
1 pound small white or Great Northern beans, soaked
2 onions, each stuck with 2 cloves
1/2 cup dark brown sugar
2 tablespoons molasses
2 teaspoons dry mustard
1 teaspoon salt
pepper
salt and liquid smoke to taste

Directions
Cook the beans in unsalted water for 1 hour. Drain and reserve the liquid. Use a heavy casserole with a lid and place the onions at the bottom. Cover with the beans. Mix the sugar, molasses, mustard, salt and a good amount of black pepper with 1 cup of the bean liquid. Pour over the beans, stir gently and cover the casserole. Bake for at least 3 hours at 250F adding more liquid if too dry. If the dish is too liquid, remove the lid for the last 30 minutes of cooking.
Note: I put all the ingredients in the crockpot, turn it on low and cook all day while I am at work.
Janis
Click here to Print this Recipe



Fried Rice Recipe

Ingredients
3 cups of brown rice
1 small head of savoy cabbage, thinly sliced
2 medium carrots, coarsely grated
1 medium onion, thinly sliced
2 tablespoons olive oil
2 teaspoon toasted sesame oil
soy sauce

Directions
Heat the sesame oil in a skillet and saute the raw rice til it is lightly toasted. Then, cook in the usual manner you choose. When the rice is cooked, saute the onions in the olive oil til they begin to get clear. Add the cabbage and carrots. Let this just slightly brown in places. Add the rice and saute til everything is hot. Add soy sauce, if you like.
Serves 4 to 6.
Janis
Click Here to Print this Recipe



Cauliflower Soup Recipe

Ingredients
1 head of cauliflower
1 large leek
2 celery stalks
3 cups of vegetable stock
black pepper to taste
1/2 cup milk or cream (optional)

Directions
All you have to do is is chop up the veggies and prepare the stock and place these ingredients together in a relatively large pot. Bring to a boil, and simmer for about 20 minutes or until the veggies are tender. For a smooth consistency, puree the soup, and return to a simmer. For a creamier consistency, add 1/2 cup milk or cream. Mix in until heated through. Serve with crusty bread. It is so good and low fat. Serves 4 to 5.
Sue
Click Here to Print this Recipe



Lemon Pudding Cookies Recipe

Ingredients
1 cup buttermilk baking mix
3 3/8 ounces instant lemon pudding
1 large egg, lightly beaten
1/4 cup vegetable oil
sugar

Directions
Preheat oven to 350F. Grease 2 large cookie sheets. Mix first 4 ingredients in large bowl until dough forms. Roll dough into 1 inch balls. Place balls about 2 inches apart on prepared cookie sheets. Dip flat bottom glass into sugar. Press glass onto dough ball and flatten into 1/4 inch thick cookie. Repeat with remaining cookies. Bake until just golden brown on edges, about 10 minutes. Transfer to racks and cool completely. Yields about 20 cookies
Sue
Click Here to Print this Recipe



Grandma's Blackberry Muffins

Ingredients
1/2 cup butter
2 eggs
1 1/8 cup sugar
3 cups flour, divided
3 teaspoons baking powder
1/2 teaspoons salt
1 pinch baking soda
1 cup milk
1 teaspoons vanilla
2 cups blackberries

Directions
Preheat oven to 400F. Grease 2 12 cup muffin pans or use liners. In a large bowl cream butter with sugar and add eggs. Reserve 3 tablespoons of the flour and combine the remaining flour with baking powder, salt and baking soda. Combine milk and vanilla. Alternately add the milk and flour mixture to the creamed butter and egg mixture. Sprinkle reserved flour over berries and gently fold berries into the mixture. Fill each muffing cup 3/4 full and sprinkle tops with sugar if desired. Bake 15 to 20 minutes, until done.
Connie
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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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

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