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June 2016 Recipes

June 26, 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 - - Easy Chicken and Broccoli Recipe |  Confetti Crab Salad Recipe | Down-Home Shredded Pork Recipe | Gourmet Chicken Pot Pie Recipe | Kimís Crab Dip Recipe | Apple Cake Recipe  | Fresh Strawberry Sherbet Recipe | Strawberry Ice Cream Recipe | Strawberry Butter Recipe for Pancakes | Mary J's Vinaigrette Salad Dressing Recipes (8 Recipes)

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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  
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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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Nancy, I have not posted for a while because for last couple of years we have been going to The Gaither Family Fest in Gatlinburg TN. Then we left on Monday going to Tallahassee FL that day to visit family. We had a tremendous time because we had seen some in a very long time and other not that long. My husbands older brother was not in good shape at all but after spending a small amount in the hospital he came 5 or 6 days.

We have not had this dish in a long time.

Easy Chicken and Broccoli Recipe

3 cups hot cooked broccoli stems
2 cups cubed cooked chicken
1, 10 oz, can reduced fat cream of broccoli soup or cream of chicken soup
1/3 cup milk or you can use mayonnaise or Miracle Whip
shredded cheese the amount you wish to use
3 tablespoon bread crumbs
1 tablespoon melted butter

Arrange broccoli and chicken in a casserole dish. Combine soup and milk pouring over broccoli and chicken. Sprinkle cheese over the milk soup mixture. Mix bread crumbs with butter and sprinkle over cheese layer. Bake at 350 degrees for 30 to 45 minutes or until heated through.

Everyone have a great day. Nancy and 4 legged associates stay safe, stay cool/warm and comfortable.
Susie Indy
Click Here to Print this Recipe

Could you ask Mary J what does she serve this Mary J's Peach BBQ sauce with? It sounds so good but I'm not sure what to do with it? Is is something you would put on a hamburger? I would really like to know some uses for this.
Abby in Atlanta

Confetti Crab Salad Recipe

3 (8-ounce) packages imitation crabmeat, flaked
10 bell peppers (assorted colors), chopped
3 tomatoes, seeded and chopped
3 cucumbers, peeled, seeded and chopped
1 cup Italian salad dressing
1 teaspoon seasoning salt

Combine all ingredients in a large bowl; mix well. Chill for 1 hour, then serve.
Sherry (in Indiana)
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Gourmet Chicken Pot Pie Recipe

1 pound (2 cups) butter, divided
6 boneless, skinless chicken breasts (2 to 3 pounds), cut into 1-inch chunks
Salt and pepper to taste
1 (4-ounce) jar Dijon mustard
1 1/2 tablespoons dried tarragon
3 cups heavy cream
1 (12-ounce) package frozen peas
1 (12-ounce) package frozen phyllo dough sheets, thawed

Preheat oven to 425 degrees F. Grease a 9- x 13-inch baking dish.

In a large skillet over medium heat, melt 1/2 the butter. Sprinkle chicken with salt and pepper, then add to skillet and saute about 5 minutes, or until no longer pink. Transfer to platter; keep warm.

Whisk mustard into skillet drippings. Add tarragon and reduce slightly. Whisk in cream, blending thoroughly. Reduce heat to low and simmer until sauce is slightly thickened. Add peas, return chicken to skillet, and toss to coat completely.
In a small microwavable bowl, melt remaining butter in microwave.

In the baking dish, lay 1 phyllo sheet on bottom, patting to fit sides. Brush with butter. Add 4 more sheets of phyllo, brushing with butter between each layer. Place chicken mixture over phyllo, then place 5 more phyllo sheets over chicken, brushing with butter between each layer. Trim excess phyllo to within 1-inch of edge of baking dish. Tuck edges neatly under and brush top with butter.

Bake 15 minutes, or until heated through and top is crispy and golden.

Note: This recipe can be made in advance, then reheated in a 350 degree oven for about 45 minutes.
Sherry (in Indiana)
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Down-Home Shredded Pork Recipe

1 (2-pound) package pork tenderloin, trimmed, rinsed, and patted dry (2 per package)
1 cup root beer
1/2 onion, thinly sliced
1 1/4 cups barbecue sauce

Coat a medium nonstick skillet with cooking spray. Over medium-high heat, brown both tenderloins on all sides.

Pour root beer into a 4- to 5-quart slow cooker. Add pork and onion, and pour barbecue sauce on top.

Cook on LOW 4 to 6 hours, or until pork easily breaks apart. Using 2 forks, shred pork in slow cooker, mixing with sauce.

Note: To make this low-carb, use diet root beer and a low-carb BBQ sauce (I use Walden Farms - available on line and also at some Kroger stores).
Sherry (in Indiana)
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Kimís Crab Dip Recipe

8 oz. cream cheese, softened
1/2 cup sour cream
1 can crabmeat, drained, 6 oz
1 t. horseradish
2 T. fresh chives or dried if fresh are unavailable
1/4 t. dry mustard
1/8 t. salt
1/8 t. pepper

Beat cream cheese and sour cream together at high speed til very smooth. Set beater to low and mix in the crab, horseradish, chives, mustard, salt and pepper. Chill. Serve with raw veggies. Serves 12
Sherry (in Indiana)
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Rich Rich Apple Cake Recipe

3-1/2 cups flour
2 cups sugar
1 T. baking powder
2 t. ground cinnamon
1 t. salt
2 sticks margarine, melted, 1 cup
4 eggs
1/2 cup milk
3 large apples
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 t. ground allspice
1/2 cup margarine, melted, 1 stick

Sift flour, the 2 cups sugar, baking powder, eggs and salt into large bowl of mixer; add 1 cup melted margarine, eggs, and milk to bowl; beat at medium speed 2 minutes. Scrape down side of bowl several times. Pour batter into a greased 13 x 9 inch pan; pare, quarter, core and slice apples. Arrange in rows on top of batter; mix the Ĺ cup sugar, brown sugar and allspice in small bowl. Sprinkle over apples; spoon the Ĺ cup melted margarine over; bake at 350 for 1 hour or til wooden toothpick comes out clean. Cool in pan on rack; cut into thirds lengthwise and eights crosswise to make 24 portions. Serve with whipped or ice cream if desired.
Sherry (in Indiana)
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Fresh Strawberry Sherbet Recipe

1 pt Strawberries
2 tb Sugar or to taste
1/4 c Strawberry fruit spread
2 tb Non-fat yogurt

Hull Berries and cut in half, if large. Arrange on baking sheet lined with waxed paper and freeze until solid, about 40 minutes. Once frozen, they can be used right away or frozen for several months, stored in an airtight plastic bag.

Put frozen berries in food processor with sugar. Pulse processor on and off several times to chop berries. Process continuously until berries are minced into tiny chips, stopping often to scrape down sides of work bowl with rubber spatula. Remove cover, and add fruit spread and yogurt. Process until mixture is smooth, about 5-8 minutes, stopping as necessary to scrape down sides of work bowl. Can be served immediately or frozen. Let soften slightly before serving. When ice crystals form, let soften just enough to spoon back into work bowl. Process again, until smooth.

Makes 6 Servings or about 3 cups
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Strawberry Ice Cream Recipe

1 pt Strawberries, hulled and rinsed
1/3 cup Sugar
1 cup Heavy cream
1 teaspoon Vanilla extract

Combine the strawberries and sugar in
the bowl of a food processor and pulse to a coarse puree. In a medium bowl, whisk the cream until frothy, about 30 seconds. Whisk in the vanilla, then the strawberry puree. Prepare the ice cream in an ice-cream maker according to manufacturers directions. Store the ice cream in the freezer, where it
has a shelf life of about 1 week.
Makes 1 pint
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Strawberry Butter Recipe for Pancakes

1 Stick butter
2 1/2 c Sifted powdered sugar
2 c Fresh strawberries

In a bowl, cream butter and sugar. Blender puree strawberries. Combine butter mixture and strawberries; beat until smooth. Chill until firm. Serve with pancakes
Makes 8 Servings
Click Here to Print this Recipe  

Mary J's Vinaigrette Salad Dressing Recipes (8 Recipes)

Mary J's Raspberry Vinaigrette Salad Dressing for Green Salads

2 tb Raspberry vinegar
2 tb Raspberry jam
1/3 c Canola oil

Blend the vinegar and the jam in a covered blender for 10-15 seconds. Then add the oil in a slow, steady stream. Store in a glass jar in the refrigerator.
Mary J.


Mary J's Dijon Vinaigrette Salad Dressing Recipe

1/2 c. red wine vinegar
2 Tbsp. Dijon mustard
1-1/2 c. olive oil
salt and pepper to taste

Whisk together vinegar and mustard. Add the oil slowly, whisking until thickened and smooth.
Mary J


Mary J's Italian Vinaigrette Salad Dressing Recipe

1/2 c. red wine vinegar
1 1/2 c. olive oil or other oil
2 large cloves garlic, crushed
3/4 tsp. salt
1/4 to 1/2 tsp. black pepper
1 Tbsp. minced parsley
1 tsp. dry mustard
1/2 tsp. dried basil or oregano

Combine ingredients in a large jar with a tight fitting lid. Shake well.
Makes 2 cups.
Mary J


Mary J's Green Bean Salad with Vinaigrette Salad Dressing

3 lb. green beans, washed and trimmed
1 large red onion, thinly sliced

Vinaigrette dressing
1/2 c. olive oil
3 Tbsp. red wine vinegar
1 heaping tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. pepper

Steam the green beans over boiling water 7 to 8 minutes or until tender and crisp. Add onion and drain immediately. In a small bowl, combine Vinaigrette ingredients. Toss in beans and onion.
Mary J


Mary J's Black Bean Vinaigrette Salad Recipe

2 cans black beans, washed and drained
1 pkg. frozen corn, drained
1-1/2 c. tomatoes, chopped, peeled and seeded
3/4 c. chopped green onions
1/8 to 1/4 c. minced cilantro or basil
1/4 c. olive oil
1/4 c. fresh lemon juice
1/4 tsp. salt (or to taste)

Combine the first five ingredients. Whisk the remaining ingredients. Mix all together and chill before serving.
Makes 6-8 Servings


Mary J's Cucumber Vinaigrette Salad Recipe

2 large cucumbers, peeled, and sliced very thing
1 Tbsp. salt
3 Tbsp. olive oil
4 Tbsp. vinegar
1/2 tsp. freshly ground pepper
2 Tbsp. minced parsley

Wash cucumbers and peel; slice very thin. Place in glass or china bowl; sprinkle with salt. Let stand 1 hour or longer. Squeeze liquid out of cucumbers. Combine remaining ingredients; pour over cucumbers. Mix and serve.
Serves 4.
Mary J


Mary J's Corn and Pea Vinaigrette Salad Recipe

2 (14 ounce) cans Shoe Peg corn
1 (14 ounce) can LeSueur peas
chopped green onions
1 small jar chopped pimento
1 c. oil
1 c. vinegar
1 tsp. sugar

Drain corn and peas. Add onions and pimento. In saucepan, combine oil, vinegar and sugar. Bring to a boil and pour over salad. Refrigerate overnight. You may drain before serving if you want to. However, the dressing acts as a preservative if left over and it will keep for a long while in the refrigerator.
Mary J


Great Northern Bean Vinaigrette Salad Recipe

1 (15 oz.) Great Northern beans, rinse and drain
1 garlic clove, minced
2 Tbsp. fresh parsley, minced
1/2 c. chopped celery
1/8 tsp. salt
black pepper to taste
1 Tbsp. olive oil
2 Tbsp. red wine vinegar

Mix all ingredients in medium bowl. Refrigerate for 1 to 2 hours. Very good with crusty French bread. You may use cilantro, instead of parsley.
Serves 6.
Mary J
Click Here to Print all 8 of these Vinaigrette Recipes

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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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Lubbock, Texas 79416

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