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May 2016 Recipes

May 8, 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
Many Barbecue Ribs Recipes from 2007 Newsletters | Orange Chocolate Fondue Recipe | Hot Cheese Mushroom Fondue Recipe | Easy Cheesy Crab Fondue | Pepper Hash Recipe | Reuben Pizza Recipe | Spicy Salsa Mac and Beef Recipe | Baked Rice Recipe | Sausage and Kraut Recipe | Baking Mix Plus Recipe |

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Nancy Rogers   



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Here is another strawberry salsa recipe for Sue Ky. Use this as a guide and adjust to your liking; add more strawberries, substitute crushed pineapple for the mango or add as an additional ingredient. Can also add other seasonal fresh fruit.
Robbie IN

Strawberry & Cinnamon Chips Salsa Recipe

10 - 14 Strawberries, cleaned, hulled and diced
2 kiwi, peeled and diced
1/2 medium mango, peeled and diced
1 1/2 bananas, peeled and diced
1/2 teaspoon cinnamon - optional
Sugar to taste - optional
3 (12 inch) flour tortillas
canola cooking spray
1 cup cinnamon sugar- see recipe below

Combine the kiwi, mango, and banana in a bowl. Process the strawberries in a blender until they are liquefied and pour over fruit mixture. Add cinnamon and sugar if using. Stir to coat and refrigerate for at least one hour to allow flavors to blend.

For Chips
Preheat oven to 400F (200C). Coat both sides of each tortilla with the cooking spray. Cut them into triangle-shaped wedges and place on a baking sheet. Sprinkle cinnamon sugar evenly over the chips.

Bake in pre-heated oven until golden-brown, about 10 minutes.
Allow to cool and serve with the salsa

Cinnamon Sugar Recipe Recipe

1/2 cup granulated sugar
1 tablespoon cinnamon

Combine the sugar and cinnamon in a small bowl and blend thoroughly. Store in an air tight container.
The recipe makes about 1/2 cup of cinnamon sugar.
Can be sprinkled on pies, cakes and other desserts or buttered toast.
Robbie IN
Click Here  to Print this Recipe   

Little One is feeling better today. He hasn't been eating much but last night he woke me up at 2:30am because he was hungry. This morning he was back to harassing Ditto. Ditto likes to sleep on the couch surrounded by fluffy pillows. Little One loves to stick his paw through the pillows and whack sleeping Ditto on the head. Little One was back to picking on Ditto while he was sleeping today.

Recently I had gotten a an adult coloring book. Today, I was minding my onw business coloring (a cat picture) when Little One grabbed my colored map pencil and ran with it. He does it often but didn't expect it this time because he had been under the weather.. When I was chasing Little One to get my map color pencil back Ditto took off with the page I had torn out to color. Ditto takes any paper that is not attached and hides it under his bed. It doesn't matter if it is a teeny tiny paper or a whole page. If it is not connected to something, it is his, and he puts it under his bed. The good thing is when it is a phone number, I don't have to look very long. It is probably under his bed. Both cats are little kleptomaniacs but choose different items to steal. There are days I just can't win against the cats, LOL.

Fondue for Sandy:

Orange Chocolate Fondue Recipe

1/2 cup milk chocolate chips
3 squares ( 1 oz. each) bittersweet chocolate
1/2 cup whipping cream
3 T. orange juice concentrate
1 frozen pound cake ( 16 oz.), thawed & cut into 1 in. cubes
sliced bananas & star fruit, orange segments, sweet cherries,
strawberries or fruit of choice

In heavy saucepan over low heat, cook & stir chips, chocolate & cream. Stir in orange juice. Transfer to fondue pot & keep warm. Serve w/cake
& fruit. Yield: 1 1/3 cups
Athena in DE
Click Here to Print this Recipe


Hot Cheese Mushroom Fondue Recipe

2 cans condensed cream of mushroom soup
4 c. ( 1 lb) shredded cheddar cheese
1 c. dairy sour cream
1/4 c. prepared mustard
2 t. Worcestershire sauce
1/4 c. finely chopped chives

Heat soup in saucepan. Over low heat add cheese, sour cream,
mustard & Worcestershire sauce; stir until cheese is melted.
Just before serving, stir in chives. Transfer to fondue pot.
Serve w/ vegetable or fruit dippers or cocktail sausages.
Makes 4 1/2 cups.
Athena in DE
Click Here to Print this Recipe


Easy Cheesy Crab Fondue

5 oz. Kraft Old English Sharp Cheese Spread
8 oz. cream cheese
7 1/2 oz. canned crab meat
1/4 cup light cream ( half & half)
1/4 t. garlic salt
1/2 Worcestershire sauce
1/4 t. cayenne pepper

In a double boiler, place cheese spread & cream cheese & stir until smooth.

Add remainder of ingredients, heat, stirring constantly until thoroughly blended.

If too thick, add half & half, continue stirring until smooth & hot.

Place in fondue pot, keep hot & serve w/ chunks of French bread on fondue forks.
Athena in DE
Click Here to Print this Recipe

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This is for Phyllis who in the 5/1 newsletter wanted recipes for pepper hash. I hope this is what she wanted. Adjust the sugar and salt to your taste.

Robbie IN

Pepper Hash Recipe

12 red peppers or a combination of red, green and yellow
4 tbsp. salt- I use less than half this amount
12 onions
Any variety
hot peppers, to taste
3 pt. vinegar
2 c. sugar or to taste

Chop peppers and onions finely and cover with boiling water. Let stand for 5 minutes. Drain. Bring vinegar, sugar and salt to a boil separately. Add vegetables and boil for 4 minutes. Refrigerate or can and process. Great relish for meats of all kinds. Also good as salsa with tortillas or Mexican dishes.
Robbie IN
Click Here to Print this Recipe

I am looking for a cookie recipe that consists of rice krispies, oatmeal, butterscotch chips, nuts. I had this recipe in the 80's that I got from a wonderful lady named Bee Brummett in Portland, OR. It was the best cookie you ever tasted!! Please help if you have one similar.
Thanks, Laurie

Have not tried this (yet) and honestly don't know what it will be like but I love most things with sauerkraut so will have to try it soon.

Reuben Pizza Recipe

1/4 cup horseradish mustard
1 package (8 ounces) cream cheese
1 pre-made 12-inch pizza crust
1 cup drained sauerkraut
1/2 pound thinly-sliced corned beef, cut into strips
1 cup (4 ounces) grated Swiss cheese
12 pickled pepper rings
Olives (optional)

Preheat oven to 450 degrees. Blend mustard and cream cheese; spread over pizza shell to within 1 inch of the edge. Spread sauerkraut and corned beef evenly over pizza. Sprinkle on cheese and arrange pickled pepper rings over pizza. Bake for 10 minutes or until cheese is melted. Serves 6
Sherry (in Indiana)
Click Here to Print this Recipe

Spicy Salsa Mac and Beef Recipe

1 pound ground beef
1 can condensed beef broth
1-1/3 cups water
2 cups medium shell pasta, uncooked
1 can Cheddar Cheese soup
1 cup Chunky Salsa

In a large skillet, cook the beef over medium-high heat until browned. Remove from heat and drain excess fat. Add the broth and water. Heat to a boil. Add the pasta. Cook over medium heat for approximately 10 minutes or until the pasta is tender, stirring often. Add the soup and salsa. Stir to mix and heat through.
Sherry (in Indiana)
Click Here to Print this Recipe

Baked Rice Recipe
My mother always did baked rice with our roast dinner on a Sunday.

In a roasting dish
1 Large cup of long grain rice.
2 large cups of water
1 large onion, finely chopped
2 Tablespoons oil
Salt and pepper to taste.
Peek as many potatoes as you want and place them on the rice.
Very lightly salt the tops of them.
Put them in a pre-heated 200 degree oven and cook for 1 hour or until potatoes are brown and crispy on top.

That's how my Mum did them in England.
All the best, Alan in Spain and England
Click Here to Print this Recipe

Dear Nancy
I am enjoying the blast from the past recipes especially today's apple dumplings from 2008. Reading the recipe made me feel I would end with 8 servings. But after the YUM we read "Makes 6 servings". Apparently a proper taste test uses up two dumplings. I understood completely since that often happens at my house.
Thanks again, Vivien in Central California

Sausage and Kraut Recipe
Makes 8 servings

1 pound smoked turkey sausage
1 (32 ounce) jar sauerkraut
2 cups unpeeled potatoes, thinly sliced
1/2 cup thinly sliced onions

Place sauerkraut in large casserole. Top with onions and potatoes. Cut sausage into serving pieces (about 10) and place on top of potatoes and onions. Cover and cook at 350 degrees for one hour or until potatoes are tender.

Calories 142 Fat 3g Fiber 3g Sodium 1236mg Carbohydrate 13g Protein 11g
Cholesterol 15mg
(2007 Newsletter)
Click Here to Print this Recipe

Baking Mix Plus Recipe

8 cups all-purpose flour (or 4 cups each all-purpose flour and whole wheat flour)
2 tablespoons baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
2 cups dry nonfat milk
2 cups shortening

Mix all dry ingredients together in large bowl (if you have a large mixer it is ideal to use for blending this mix but it can also be done quite adequately using a pastry blender to cut in shortening). Add shortening about a half cup at a time mixing well after each addition. Mixture will be mealy when mixed adequately. Put in air-tight container and store either in refrigerator or at room temperature. Use within about 3 months.
Yield: about 12 cups of mix

To make Biscuits:
Mix 2 cups of Baking Mix with 1/2 cup water. Bake at 450 degrees F for 8-10 minutes.

To make Muffins:
Mix 2 cups of Baking Mix with 2 Tbsp sugar, 1 beaten egg and 2/3 cup milk, and fruit of your choice. Bake at 400 degrees F for 15 minutes.

To make Pancakes:
Mix 2 cups of baking mix with 1 beaten egg and 1-1/3 cup milk (or buttermilk).

To make Waffles:
Mix 2 cups of Baking Mix with 1 beaten egg, 2 Tbsp oil, and 1-1/3 cup milk.

Note: You can use this mix to make biscuits, dumplings, muffins, coffee cake, pancakes and waffles. It can also be used as an ingredient in casseroles and desserts.
Dawn - Cape Cod, MA (2007 Newsletter)
Click Here to Print these Baking Mix Recipes

Does anyone remember the recipe for hamburger cooked with Worcestershire sauce and butter? it used to be on the back of a Worcestershire bottle.

Tip from 2007 Newsletter
I was watching a cable cooking show (The Barefoot Contessa) one day and she was making blueberry scones. She mentioned that when you put items in a batter to add a little flour to the items to give them a light dusting before adding them to the batter and they will not sink to the bottom.
Carol in Cincinnati (2007 Newsletter)


Barbecue Ribs Recipes from 2007 Newsletters
I make barbequed ribs two different ways. One is, I parboil the ribs till fork tender. Then place on indoor tabletop grill (the kind with the crock and electric ring that heats up) and place ribs on it, brush on your favorite brand BBQ sauce, turn over and cook 5 minutes. Meanwhile, brush sauce on top side, then, after 5 minutes, turn and cook on that side. Tastes great and the ribs are tender and juicy.

The following recipe is one I developed to bake ribs.

Juicy BBQ Ribs Recipe

1 cup packed brown sugar
3 Tbs chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp pepper
1/2 tsp cayenne pepper
balsamic vinegar

Remove the shiny "skin" from the backside of a rack of ribs. Pour some balsamic vinegar on ribs and rub in. Mix together remaining ingredients. Sprinkle on ribs and rub in. Turn over and repeat vinegar and spice rub mixture process on this side. Wrap rib rack in plastic wrap. Then wrap in aluminum foil. Place on cookie sheet with sides. (If you don't do this, you will have juice running all over the bottom of your oven, as the ribs get VERY juicy as they bake!) Bake at 300F for 3-4 hours.

Ribs will be SO tender the bones will just slide out of the meat!! You will think you died and went to heaven! LOL The first time I made these, we had my brother and his wife over for dinner. The second time I made these, we didn't invite ANYONE over so we could have the ribs all to ourselves! hehe
Trish in Illinois~ (2007 Newsletter)

How I prepare BBQ'd Ribs
I have always boiled my pork ribs for an hour before I either put them on the grill to finish cooking or in a 400 degree oven for another hour to hour and a half, depending on how thick the ribs are. I usually turn and baste them every few minutes so they don't burn. I usually use just about any commercial barbeque sauce available at the time. My mother used to use regular Kraft Barbeque sauce with a half can of Pepsi cola stirred into it, back in the '60s, '70s, and 80s. My aunt used to make them using a powdered sauce mix that her husband used to have blended at the grocery store where he worked as a butcher a long time ago. I wish that she had given me that recipe, but it died with her last January.
Hope this helps, Lynne in SC (2007 Newsletter)

Accidentally Delicious Ribs Recipe
On a day when I REALLY did not want to cook, I threw some ribs in my crockpot, poured sauce over them and turned that sucker on. (I used a bought barbecue sauce that we like). Much to my surprise, they were SO GOOD! Even my husband thought so, and he usually is not a pork eater. Couldn't be easier, couldn't be better! Try it when you are feeling lazy
but hungry! It actually won 3rd place in a contest!

3 lbs. pork loin country ribs
YOUR favorite bbq sauce (homemade or bought)
Up to 1 tablespoon tapioca (if your sauce needs thickening)

Trim as much fat off as possible and either microwave or cook ribs in a little water on stove long enough to remove as much fat as possible. Put ribs in crockpot, pour bbq sauce over them (mix in tapioca IF it seems too thin) and cook until done. I cooked mine on high for two hours and low for another two, but it will depend on your crockpot as they vary so much.
The country ribs are very meaty. If your grocer doesn't carry them, I think you could use pork chops and it would still be good prepared this way.
Barbara in AL (2007 Newsletter)

Fall Off the Bone Ribs Recipe

1 rack pork baby back ribs
1/2 cup brown sugar
1 tablespoon garlic powder
1 tablespoon cayenne pepper (I generally use much less since little
ones eat them)
Salt and pepper to taste
Your favorite barbecue sauce (I prefer a mixture)

Mix dry ingredients in a bowl. Rub dry mixture onto both sides of the ribs. Wrap ribs in aluminum foil (I use two sheets of heavy duty) and make sure sealed tightly. Leave ribs in the fridge for at least 24 hours.

When ready to cook the ribs, remove them from the fridge and place them (still wrapped in the foil) in an oven on 200 degrees (or warm if your oven does not go that low). Bake for 4 to 6 hours. No need to turn or rotate them. Remove the ribs and let them sit in the foil until they are cooled to room temperature.

Unwrap and baste with your favorite barbecue sauce. Let ribs cook on a grill for approximately 15 minutes or until hot. (I have never done this because the ribs are too tender to place on the grill without them falling apart. When the ribs are room temperature, I
usually open the foil packets, baste, and place them opened in the oven on broil for a few minutes and they taste great.) Let the finished ribs "rest" for 5 to 10 minutes before cutting and serving.
Bill in eastern NC (2007 Newsletter)

Here is the recipe I use for making ribs that fall off the bone. I usually use baby back ribs, cut into serving size, about 4/6 bones each. Tear pieces of aluminum foil about 5-6 inches longer than the rib sections. Place each section of rib on foil, coat with your favorite sauce on each side, then wrap tightly to seal in juices. Place all the wrapped foil packets on a tray seams up in a preheated oven at 300F and cook for 2 to 2-1/2 hrs. The meat will be falling off the bone when the packets are opened (be careful when opening packets as steam is very hot). I finish it by taking more sauce and coating the meat some more (I leave the meat in the foil packet; you can drain some of the juices if there is too much) and putting back into the oven to cook onto the meat. I like mine dripping with sauce that is cooked onto the meat. You could also just do the same thing on a hot grill for a few minute s each side to get coated as you like. This is the only way I cook ribs anymore. Enjoy
Linda from Pa. (2007 Newsletter)

Big Jim's North Carolina Vinegar Based BBQ Sauce Recipe

1 cup cider vinegar
1 tablespoon Big Jim's Secret Seasoning*
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar

In a small bowl, combine the ingredients. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.


Big Jims Secret Seasoning Recipe

3 Tbsp. garlic powder
3 Tbsp. onion powder
1 Tbsp. Old Bay Seasoning
1 Tbsp. Hungarian sweet smoked paprika
1 Tsp. fresh ground black pepper

Mix well and store in an airtight container.


Big Jim's Carolina Style BBQ Sauce Recipe

1 cup prepared yellow mustard
1/2 cup sugar
1/4 cup light brown sugar
3/4 cup cider vinegar
1/4 cup water
2 tablespoons chili powder
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/8 teaspoon cayenne
1 teaspoon teriyaki sauce
2 tablespoons butter
1 tablespoon liquid smoke (hickory flavoring)

Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes.


Big Jim's Vinegar Pork Sauce Recipe

2 cups cider vinegar
3/4 cup ketchup
3/4 cup water
1 1/2 tablespoon sugar
1 1/4 teaspoon kosher salt
1/3 teaspoon red pepper flakes

Mix thoroughly. Place in an airtight container and refrigerate for several days, allowing the flavors to blend.
Big Jim, Jacksonville, Florida (2007)

I use this sauce almost every week. It is very good. You can make small modifications to suit you own taste. Enjoy

North Carolina BBQ Pork Sauce Recipe

2 cups cider vinegar
2/3 cup ketchup
1 cup water
1 tablespoon white sugar
salt and pepper to taste
1 teaspoon crushed red pepper
1 teaspoon red pepper flakes

In a sauce pan, combine vinegar, ketchup, water and sugar. Season with salt, black pepper, cayenne pepper and red pepper flakes. Bring to a boil, reduce heat and simmer until sugar is dissolved.

I prefer to use this after it has cooled to room temp. or even out of the refrigerator.
Bill in Eastern NC (2007 Newsletter)

I've seen lots of BBQ rib recipes lately and would like to add mine to the pile. These take a little more work but we thought they were incredible when we made them.
Diane in Albuquerque

Baked BBQ Ribs Recipe

4 pounds pork spareribs
2 cups ketchup
2 cups water
1/4 cup Worcestershire sauce
1/2 cup white vinegar
1/2 cup brown sugar
4 teaspoons dry mustard

Preheat oven to 325 degrees. Mix sauce ingredients. Place ribs in a single layer in one or two large foil covered baking pans or casserole dishes. You can cut them into 3 or 4 rib sections if you wish. Pour half of sauce over ribs. Reserve remainder.

Bake ribs for 3 hours. Cover with foil for first hour, then remove foil and bake uncovered for next two hours. After first hour, (during last two hours) turn and baste ribs every 30 minutes with remaining sauce, using all sauce. At first you'll think you have way too much sauce, but sauce will thicken as it bakes and you will want all that sauce on the ribs because it is wonderful when they're all done.

Do not boil or broil ribs before cooking. Start out with raw ribs. You can cut off fat if you wish, but fat makes them more tender.
Diane in Albuquerque (2007 Newsletter)
Click Here to Print all these BBQ Rib Recipes


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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Lubbock, Texas 79416

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