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May 2016 Recipes

May 2, 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
Amish Sugar Cookies Recipe | Enchilada Casser-Ole! Recipe | Enchilada Casser-Ole! Recipe | Macaroni Coleslaw Recipe | Butterfinger Cheesecake Brownie Bars Recipe | Caramel Smothered Apple Cinnamon Cupcakes Recipe | Creamy Lime Pie Recipe | Muriel Durbin's Cole Slaw Recipe | Taco Soup 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    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   



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Amish Sugar Cookies Recipe

1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup confectioners' sugar
2 eggs
1 teaspoon vanilla extract
4-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

In large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture.

Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.

1 serving (2 each) equals 233 calories, 14 g fat (5 g saturated fat), 31 mg cholesterol, 108 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein.
Sherry (in Indiana)
Click Here to Print this Recipe


Enchilada Casser-Ole! Recipe

1 pound lean ground beef (90% lean)
1 large onion, chopped
2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
3/4 cup reduced-fat sour cream
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in an 11x7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.

Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes; top with lettuce, tomato and cilantro. Yield: 8 servings.

1 piece equals 357 calories, 12 g fat (5 g saturated fat), 45 mg cholesterol, 864 mg sodium, 37 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 starch 1 vegetable 1 fat.
Sherry (in Indiana)
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Macaroni Coleslaw Recipe

1 package (7 ounces) ring macaroni or ditalini
1 package (14 ounces) coleslaw mix
2 medium onions, finely chopped
2 celery ribs, finely chopped
1 medium cucumber, finely chopped
1 medium green pepper, finely chopped
1 can (8 ounces) whole water chestnuts, drained and chopped

1-1/2 cups Miracle Whip Light
1/3 cup sugar
1/4 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onions, celery, cucumber, green pepper and water chestnuts.

In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour. Yield: 16 servings (3/4 cup each).

3/4 cup equals 150 calories, 5 g fat (1 g saturated fat), 6 mg cholesterol, 286 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable 1 fat.
Sherry (in Indiana)
Click Here to Print this Recipe


Butterfinger Cheesecake Brownie Bars Recipe

For the Brownie:
½ cup unsweetened cocoa
½ cup flour
1 teaspoon baking powder
dash of salt
1 cup sugar
½ teaspoon vanilla
2 large eggs
1 stick of butter, melted
¼ cup almond or coconut milk

For Cheesecake:
2 packages of cream cheese, softened to room temperature
¼ cup sour cream
3 large eggs
1 can condensed milk
1 teaspoon vanilla
dash salt
3 tablespoons flour
6 BUTTERFINGER® Cup Eggs, chopped
fudge sauce, optional

Preheat the oven to 350 degrees.

Spray coconut oil in a 7x7 baking dish. In a mixer, add all brownie wet ingredients and mix. Slowly add in the dry ingredients and mix on low speed.

Pour brownie batter into the pan. Bake for 20 minutes.

While the brownies are baking, add all cheesecake ingredients (except for the BUTTERFINGER® Cup Eggs) in a mixing bowl. Mix on medium speed until creamy.
Remove the brownies from the oven. Pour the cheesecake mixture on top. Sprinkle the BUTTERFINGER® Cup Eggs on top of the cheesecake mixture.

Put the cheesecake pan into a larger pan. Fill the larger pan with 1 inch water. Bake for 25 minutes until done. Remove and allow to cool.
Sherry (in Indiana)
Click Here to Print this Recipe


Caramel Smothered Apple Cinnamon Cupcakes Recipe

For the Cupcakes:
1 box Yellow Cake Mix prepared according to package directions

For the Apple Cinnamon Chunks:
1 fuji apple, peeled and chopped
2 tablespoons apple sauce
½ teaspoon cinnamon
½ teaspoon Apple Pie Spice

For the Caramel Sauce:
3 tablespoons butter
½ cup coconut sugar
1/2 cup heavy cream
1 teaspoon vanilla
1 pinch salt


Preheat oven to 350 degrees.

Prepare cake mix according to the package directions and spray a 12 count muffin tin with cooking spray. Fill each well ¾ full and set aside.

In a small sauce pan over medium heat combine the apple chunks, apple sauce and spices. Let the mixture simmer for 10 minutes stirring occasionally until soft.

Let the mixture cool slightly and place a spoonful of the apple cinnamon mixture on top of each cupcake (as pictured above)

Bake cupcakes as directed on package (about 20 minutes)

While your cupcakes are baking heat a small sauce pan to medium heat and melt the 3 tablespoons of butter for the caramel sauce. When completely melted add coconut sugar and stir until dissolved. Add the cream, vanilla and a pinch of salt and stir well. Bring caramel mixture to a slight boil, stirring continuously for about 3 minutes.

Remove caramel from heat and let cool.

To assemble cupcakes drizzle the caramel sauce over the cupcakes and sprinkle with extra sea salt if desired.
Sherry (in Indiana)
Click Here to Print this Recipe

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This is a wonderful refreshing dessert to serve now that the weather is getting warm.

Creamy Lime Pie Recipe

1 package (4-serving-size) instant sugar-free lime gelatin mix
1 cup boiling water
2 cups reduced-fat lime-flavored yogurt
2 cups sugar-free frozen whipped topping, thawed
1 (9-inch) sugar-free chocolate cookie crumb crust (see Note)

In a small bowl, add gelatin mix to boiling water; stir to dissolve. Let cool to room temperature.

Stir yogurt into gelatin and whisk to blend. Stir in whipped topping until mixture is smooth.

Spoon mixture into crust and refrigerate until set. Cut into 8 wedges.

Note: To make your own crust, in a small bowl, combine 1-1/4 cups sugar-free chocolate cookie crumbs and 1/4 cup melted butter. Press the mixture firmly into a 9-inch pie plate, and bake in a preheated 325 degree oven about 6 minutes. Just be sure to cool completely before filling.

Calories 181, Calories from Fat 88, Total Fat 9.8g 15 %, Saturated Fat 3.4g 17 %, Trans Fat 0.0g 0 %, Protein 3.1g 6 %, Cholesterol 12mg 4 %, Sodium 120mg 5 %, Total Carbohydrates 18g 6 %, Dietary Fiber 0.0g 0 %, Sugars 3.3g 0 %
Sherry (in Indiana)
Click Here to Print this Recipe

Back in the early 1970's I had a recipe for a slice and bake (refrigerator) cookie made with Raw Spanish peanuts and oatmeal. The recipe disappeared (I believe stolen by a guest). I have searched for years to no avail. Is there anyone out there who may still have a copy??

I would dearly love to make them again.

Hi Nancy. For Margo.

Muriel Durbin's Cole Slaw Recipe

Bring to a boil:
1/2 c. EACH cider vinegar & canola oil
1-1/2 c. sugar
2 tsp. salt

Stir to dissolve solids, then set off stove to cool.

Grate in a food processor:
1 medium-large head of cabbage
1 medium-large onion
2 green sweet peppers
2 small carrots (opt.)

When dressing cools mix everything & chill. This keeps a week, possibly more. Serves lots; 10 to 20, depending on size of cabbage & other dishes on the menu. Thanks to Muriel, gone now from American Legion Post 120; everybody there loves this slaw, & most of us have this recipe. Marilyn in FL
Note to Grace: my husband often makes a black bean & corn salsa, but it does not use Italian dressing. If you don't see one that you want to try, let us know & I'll send it. No reason you couldn't use the dressing if you like.
Marilyn in FL
Click Here to Print this Recipe

Hi Nancy: Last time I visited our Farmer's Market I purchased a bottle of Orange Blossom Honey. They emphasized that using honey helps persons with allergies. Might be worth a try for you--hate to see you suffering. Hope you are feeling better.
Scarlett in FL

I'm helping to host a family reunion in June, I need suggestions and recipes for simple appetizers or snacks. Can any of my Nancylanders help me out!

Also thanks Nancy for all your hard work in making this site an awesome site! I love seeing all the new recipes and old one too!

Ditto was a bit impatient with me this morning.  I didn't get up at daylight.  I didn't get up when the alarm went off either. I took my time getting up this morning.  Ditto decided to step on my phone and it called a good friend of mine.  Luckily she wasn't where she could answer the phone. I had to turn off the phone to keep him to leave the phone alone.  After he got his favorite kitty food he was happy and left me and my phone alone.

I am told this is a midwest thing and it is hardly a recipe as there are so many variables but the basic premise is to make a good homestyle chicken sandwich.

You will need one cooked and shredded chicken. This can be of your own cooking, a rotisserie style already cooked or even canned cooked chicken. Use braised breasts if you prefer all white meat.

Add two cans undiluted cream soup. I like to use 1 can cream of chicken and one of cream of celery. Mushroom is also fine.

1/2 teaspoon poultry seasoning
1 stack pack of ritz crackers. Some people use the dry crumbs from a box of stuffing mix or even saltines.

Mix and heat 15-20 minutes and serve hot on buns.

Some think it too bland so season to your own taste which could include garlic powder, black pepper. season salt (remember canned soup is already salty).
Nana in SE Ohio

I like the idea of reviewing old recipes as fill ins as they may well be something I have missed. I also wish the blue box recipe search could reappear as I found it very handy.

I was wondering if any of your followers had a recipe for either mango or pineapple salsa .I used to buy the store brand jars of to at Safeway here but they have stopped carrying it. Thanks

Comment: Once in a while I get a message like below. It makes my day and makes doing the newsletter worthwile. Thank you Alan.

Hi Nancy
Just a few lines to let you know how wonderful your site is and how much we all love it it's the first thing I do when I wake up is to read your letter I live in Spain and England I am a man of 85 years young and I have so much enjoyment trying out lots of your recipes. I hope you are feeling better and wish you well
Please never stop sending out your wonderful letters although I can not get some of the ingredients in the recipes I do manage to substitute for them so all the best and lots of luck
From Alan

Hi Nancy

Here's a favorite super easy taco soup.

Taco Soup Recipe

1 pound ground meat ... turkey, beef*, chicken or venison
1 chopped onion
All cans are 15 oz cans
1 can diced tomatoes
1 can diced tomatoes w/chilis (or use 2nd can of regular diced tomatoes for not so spicy)
1 can Pinto beans (I have used vegetarian re-fried beans)
1 can kidney or black beans (I used black beans)
1 can chili beans, any style (I used spicy)
1 can Mexicorn or regular corn (I have used regular corn)
1 envelope ranch dressing (I used 1/4 cup from a large container from the spice aisle at Costco)
1 2.35 oz envelope taco seasoning. (I used 1/4 cup from a large container from the spice aisle at Costco)
Brown the meat and onions. Drain off excess grease. Add all the other ingredients.
Depending on how much liquid was in the canned ingredients, you might have to add broth or water.
Heat and simmer on low about 15 to 20 minutes.
Serve with crackers, tortilla chips or corn bread
* leftover taco filling works too.

I vote "yes" for good including blast-from-past recipes

Thanks for all you do.

P.S. I have also had good luck adding the powdered ranch dressing to other recipes like including it in the flour for fried chicken or adding to meat loaf.
Click Here to Print this Recipe

I need help. I had a recipe for a hot sauce that had hot dogs, ketchup, jalapeno peppers, garlic, vinegar and other ingredients that I can't remember. Does anybody out there have anything like this? My husband is driving me crazy wanting me to make it and I have lost my copy. He got it from somebody he worked with and that person has since retired. I will be forever in your debt if you can help me on this one.
Thank you. Kay

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I was just given a large box of new potatoes and need to do something with them quickly before they spoil. They already have little sprouts on them. I've always heard that potatoes don't freeze well. Can you can them? I also have a vacuum sealer. Could you freeze them in the vacuum bags? Please help with recipes or something so I can keep them from spoiling and going to waste. All help will be greatly appreciated.

Nancy, I join everyone else in declaring this the best recipe newsletter source on the internet. I'm so glad I found it. Thank you for all you do to get it put out everyday.

Does anybody have a recipe for pork carnitas? That's one of my husband's favorite Mexican dish. I have searched in many Mexican cookbook, and still can't find a recipe for them.
Thank you in advance Luna









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How to Troubleshoot Cookies
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Lubbock, Texas 79416

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