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May 2016 Recipes

May 29, 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.

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Nancy Rogers   



Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.

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Dr. Axe's Gluten-Free Apple Muffins Recipe

3 cups gluten-free flour
1 teaspoon baking soda
1 teaspoon sea salt
3 apples, peeled, cored and chopped
1 cup coconut oil
2 cups coconut sugar
3 eggs, beaten
2 teaspoons cinnamon

Preheat oven to 300 degrees F and fill cupcake tin with liners. Mix flour, baking soda, salt and apples in a bowl.In a separate bowl, mix coconut oil, coconut sugar, eggs and cinnamon.
Combine both bowls and mix until just combined.
Total Time: 35 minutes
Serves: 12
Anna in Sweden

A storm is quickly approaching.  I am hoping to get the newsletter done before it hits.  I may not have time to attach the recipes the the print recipe page tonight.  The radar shows the thunderstorm is only a few minutes out of Lubbock.  I will try and get as much as I can done tonight. If not, the print recipes will be added in the next couple of days. We have severe weather for the next three days.  I will try and get out the newsletter in between storms.

I enjoyed the couple of days I took off.  Spent the days with playing with my two cats.  I went to the store and got them each a shrimp for a treat.  Ditto is quite fond of cut up shrimp.  Little One wants it too but when he realizes what it is he lets Ditto eat his.  Ditto loves ham, roast beef and shrimp in very small amounts.  Little One doesn't want anything except a Science Diet brand of cat food.  Both of them are very picky about treats.  I guess I am frugal and feed them kitten food for treats.  I used to get sample packages of the Science Diet kitten food and gave it to them as treats.  Now the only treats they want are the kitten food cat food from Science Diet Kitten food. They have no idea it is really kitten food and not treats.

I will try and take some pictures of the critters soon.  I have read the manual and think I now understand enough to take some pictures with the new camera Ditto and Little One's Uncle Joe gave me.

Brian’s Version of Old Settler's Baked Beans Recipe

1/2 lb Bacon
1 Onion Chopped
1/3 c. Brown Sugar
1/3 c. White Sugar
1/4 c. Ketchup
1/4 c. BBQ Sauce
2T Molasses
2T Dried Mustard
1/2T Chili Powder
1T Salt
1T Cumin
1/2T Pepper
1 Can Red Kidney Beans (Drain, don't wash)
1 Can White Butter Beans (Drain, don't wash)
1 Can Navy Beans (Drain, don't wash) (or Chick Peas or Black Beans)
1 Can Pork & Beans

Cut the bacon in small pieces and fry it until cooked but not crunchy. Cook chopped onion in bacon grease until translucent. Combine sugars, ketchup, BBQ, molasses, & seasonings. Mix all ingredients together and pour into Dutch oven. Bake uncovered at 350 for 1 hour. I frequently make this when camping by placing the Dutch oven on a grate over the fire or on a grill.

When I double or triple the recipe I use 2 or 3 pork and Beans and a variety of other beans: black, garbanzo, pinto, etc. to give the best colors, shapes and textures.
This benefits from sitting overnight before serving.
Brian in Stafford, VA


Bourbon Salmon Recipe

1 lb. Salmon Steak or fillets (I prefer fillets)
For the marinade:
2 oz. Good Bourbon *
1/4 C. Brown Sugar
3 TBS. Chopped Onion (scallions works well)
2 TBS. Soy Sauce
2 TBS. Vegetable Oil
1 TBS. Minced Ginger Root

In a small bowl, mix marinade ingredients. Pour mix into a sealable bag. Add Salmon and refrigerate 1-6 hours. Remove salmon from marinade. Place skin-side-down on an oiled sheet of aluminum foil or enamel coated vegetable pan, the kind with the holes in it. Place on a medium-hot grill and cook until the salmon is flaky. The skin will stick and the meat will lift right of the foil.

*use the same bourbon you are serving your guests or they will notice the difference.
Brian in Stafford, VA

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Sue from NC asked for a hot dog sauce recipe and this is a very traditional West Virginia hot dog sauce where you don't dare call it a chili dog! It is very simple and does not have a great many spices or varied ingredients but the recipe is from the 1940's when eating was simple and inexpensive. The method sounds a bit unconventional but it works and the sauce spoons over the "dawg" perfectly with no big hamburger chunks and is not a sloppy joe just filling in as a chili dog The amount will cover 20 hot dogs so Sue may need to at least double or triple the amounts but not to worry as it freezes well if she has too much.

Into a pot place two pounds of raw lean ground beef and cover it with at least two cups of water.
Do not brown the meat.

Add 1 medium or large yellow onion, grated or VERY finely diced.
1 29 ounce can tomato puree
1 tsp salt
2 tsp black pepper
1 tsp or more red pepper flakes
1 tbsp paprika

Simmer till thick , stirring occasionally to prevent sticking.
The original did this on stove top but I think a crockpot would work well. Over the years people have added chili powder, garlic, worcestershire and other seasonings they saw fit, but this is the original version.
Nana in SE Ohio

Seared Scallop Tacos with Spring Mango Salsa and Avocado Cream Recipe
Yield: 8-10 tacos

1-1/4 pound sea scallops (about 16 scallops)
Kosher salt
Fresh ground pepper
1 tablespoon butter
1 tablespoon extra-virgin olive oil
8-10 corn tortillas

For the Spring Mango Salsa:
1 ripe mango, pitted, peeled, and diced small
1 cup cherry or grape tomatoes, quartered
1/2 cup julienned (or finely chopped) radish
1/2 packed cup fresh cilantro leaves, chopped
Juice from 1 lime
Kosher salt
Fresh ground pepper

For the Avocado-Coconut Cream:
1 ripe Haas avocado
Juice from 1 lime
1 jalapeño pepper, coarsely chopped
1/3 cup light coconut milk (the kind in the can)
1/2 teaspoon honey
Kosher salt

Pat the scallops dry and season well on both sides with kosher salt. Place them on a paper towel-lined plate and refrigerate while you prep the salsa and cream. Start with the salsa. Combine all the ingredients for the mango salsa in a mixing bowl. Season with salt and fresh ground pepper to taste. Cover and refrigerate until ready to use. Next, whip up the avocado-coconut cream.

Remove the pit from your avocado and spoon the flesh into the bowl of a food processor (or blender). Add the remaining ingredients along with a pinch of salt, and process until silky smooth, scraping down the sides of the bowl a few times if necessary. Taste, and add a little extra salt if it needs it. Cover and refrigerate until ready to use.

Time to cook the scallops! Gently pat the scallops dry with paper towels (yes, you need to pat them dry twice), and season on both sides with fresh ground pepper. Heat your largest skillet (I like cast iron) over high heat. When hot, add ½ tablespoon each of the butter and olive oil. Once the butter is melted and bubbling, add half of the scallops to the skillet, leaving plenty of space between each one. Cook, undisturbed, for 90 seconds. DO NOT MOVE THE SCALLOPS. Carefully turn the scallops over and cook undisturbed for another 90 seconds. (Watch out, the fat may spit a little!) Transfer the scallops to a paper towel-lined plate. Wipe out the skillet and return it to the heat. Add the remaining ½ tablespoon each of butter and olive oil to the skillet. When the butter is bubbling, repeat the cooking process with the remaining scallops. Slice the seared scallops into quarters. Warm the tortillas in the microwave, or place them directly on your stove's burner for a couple seconds on each side to warm them through (and get a little char going). Assembly time! Spread each tortilla with a generous amount of avocado-coconut cream, and add 6-8 scallop pieces. Top with plenty of spring mango salsa and fiesta immediately.
Source: Domesticate Me
Anna in Sweden

Wonderful Catfish Spears Recipe

4 soaked skewers
2 5 - 7 oz. catfish filets
2 tsp. lemon zest
1 tsp. minced onion
1 strand chives, snipped
1/4 tsp. EACH celery seeds & salt
1/8 tsp. black pepper

Put skewers in water; cut filets into 2 strips each lengthwise. Mix rest of ingredients, then rub into

both sides of the fish; chill 3 - 6 hours. Then thread filets onto skewers. Cook over Medium heat 6 minutes per side, or till fish is browned in a few spots & flakes when tested. Serves 2, easy to increase.
A favorite, even though it's so durned healthy !
Walt in FL


Overnight Wine - Garlic Marinated Shrimp Recipe

Make 2 batches of marinade, one in a sealable bag, the other in a covered container.

For each 1 to 1 1/4 lb. cleaned shrimp, in each batch of marinade, use:

1 T. EACH Rhine wine & white (light) vermouth
2 tsp. EACH olive oil & dark soy sauce
1 tsp. lemon juice
3 buds garlic, crushed

Add shrimp to the batch in the bag, turn to coat, & chill overnight. Also chill the second batch of your marinade; that will be the baste. Grill shrimp on soaked skewers about 4 minutes a side over direct Medium High heat, brushing often with the baste. You can add vegetables to skewers if you want. Serves as needed.
Walt in FL

These are easy to make and popular with y family.
Robbie IN

California Overnight Rolls Recipe

1 pkg. dry yeast
1/3 c. warm water
2/3 c. warm milk
1/2 c. sugar
2 eggs
1/4 tsp. salt
4 c. flour
1/2 c. melted butter

Completely dissolve yeast in warm water. Stir in warm milk and sugar. Let stand 1/2 hour. With mixer beat in eggs, salt, flour, and melted butter. Leave in large bowl; cover with plastic wrap. Let stand overnight (do not refrigerate).
Divide dough into 3-4 parts. Roll each part into an 8 inch circle, cut into 8 wedges. Roll up from large end. Place on lightly oiled cookie sheet. Let stand 3-4 hours. Bake at 400 degrees for 10 minutes or until golden brown. Note I always turn mine over half way though cooking or the bottoms start to burn in my oven
Robbie IN

Make your own Italian seasoning mix without the salt that is often the main ingredients in many commercial versions. It is also cheaper to make your own, at least in this area of the country.
Robbie IN

Italian Seasoning Mix Recipe

1 Tbs. Garlic Powder
1 tbsp. dried basil
1 tbsp. dried oregano
1 tbsp. dried parsley flakes
1 tsp. rosemary
1 tsp. thyme
1Tbs. Onion Powder
1/2 tsp. paprika
1/2 tsp. black pepper

Mix all together and store in air tight container in a dry cool place.
Robbie IN

Chocolate Pudding (Blender recipe) Recipe

1 1/2 milk
2 tbsp cornstarch
2 tbsp cocoa
1 tsp liquid sugar substitute (I use sugar twin a cyclamate but am going to try it with stevia (made from plant root) or powdered splenda
which is made from real sugar
1 tsp vanilla
1/8 tsp almond extract

Blend first 4 ingredients 20 second. Cook and stir over low heat til thick. Add remaining ingredients; mix. Chill. Here's a vanilla pudding thought you might like Best I've found so far . If you use Buttermilk it tastes like cheese cake got this tip from here many years ago.
Sandi, Ontario 2006


Creamy Vanilla Pudding for Two Recipe

2 Tbs. sugar or substitute
1 1/2 tsp. cornstarch
Pinch of salt
1 Cup milk
1 egg yolk
1 1/2 tsp. butter or margarine
1/2 tsp. vanilla

Combine sugar, cornstarch and salt in a small saucepan. Gradually stir in milk. Cook over medium hear, stirring constantly, until mixture comes to a boil. Cook 1 more minute, stirring constantly.
Remove from heat.

Beat egg yolk until thick and lemon colored. Gradually stir about 1/4 of hot mixture into yolk. Add to remaining hot mixture, stirring constantly. Bring to a boil over medium heat and cook 1 minute,
again, stirring constantly. Remove from heat; stir in butter and vanilla. Pour into two containers and chill.
Yield 2 servings.
Sandi, Ontario 2006

Corn and Green Chili Casserole Recipe

2 c. corn fresh or frozen, cooked
1/2 c. melted butter
2 eggs, beaten
1/2 c. yellow cornmeal
1 c. sour cream or yogurt
8 oz. Monterey Jack cheese, grated
1 can chopped green chilies

Combine all ingredients and pour into greased casserole. Bake uncovered at 350 degrees for 50-60 minutes until firm. Serves 4-6. Easy.
Tona in Bama 2006

Bobbie's Rice Pudding Recipe

2 c. cooked rice
1 t. butter ( melted)
1 - 1/2 c. sugar
dash of nutmeg
2-1/2 c. milk
1/2 t. vanilla
1 c. raisins
dash of cinnamon

Combine all ing. and pour into baking dish. I use 2 qt. size. Bake at 350 until done, when knife stuck in middle comes out clean 30 + min.
Bobbie in NC 2006

Skillet Cobbler Recipe

2 cans pie filling
1 (18.25 ounce) box white or yellow cake mix
3 tablespoons butter
1 cup 7-Up

Pour the pie filling into a cast iron skillet. Sprinkle the cake mix over the pie filling. Slice butter over the top, the pour the 7-Up over everything. Bake at 350 for about 35 to 45 minutes. Serve with ice
cream or whipped topping.
Tona in Bama 2006

Lemon Lush Recipe

1 1/2 sticks margarine softened
1 1/2 cups flour
1/2 cup crushed walnuts

Mix together and press in 9x13 pan. Bake at 350 for 15 minutes Let cool

8 oz package cream cheese
1 cup cool whip
1 cup powered sugar

Mix together and spread on crust

2 boxes lemon instant pudding
3 cups of milk
Mix until thick and spread over cream cheese mixture Let set Spread cool whip over top and sprinkle with nuts
From Pat in Goose Creek,SC

Tip from 2006 Newsletter

Cooking uncooked vegetables in crockpot.
The vegetables have to be put in first on the bare bottom of the crockpot; otherwise they’ll never get done. Been there and done that!
Bunnie, Parker CO 2006

Easy Spaghetti Recipe

1 envelope Lipton Onion Soup Mix
1 (8 oz.) pkg. spaghetti
1 1/2 qts. boiling water
1 lb. ground beef
1 (8 oz.) can tomato sauce
1 (7 oz.) can tomato paste
1 tbsp. parsley leaves
1 tsp. oregano
1/2 tsp. sweet basil

In large saucepan, combine Lipton Onion Soup Mix and spaghetti with boiling water; cook 20 minutes or until spaghetti is tender. Do not drain. In large skillet, brown meat; stir in tomato sauce
and paste, parsley, oregano and basil. Add to onion soup-spaghetti in the saucepan and heat through.
Makes 4 servings

If you really want to make good homemade biscuits, here's the best recipe I've ever found - and the easiest:

Nana's Butter Biscuits Recipe

1 Cup Flour
2 tsp. Baking powder
1/4 tsp, salt
1/4 tsp. cream of tartar
1/4 tsp, sugar
1/4 cup (1/2 stick) COLD butter
1/3 cup milk

PREHEAT oven to 450°F. Sift flour, baking powder, salt, cream of tartar and sugar in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs, Add milk; stir with fork or spatula until soft dough forms,

PLACE on lightly floured surface; knead 5 to 10 times or until smooth, Pat dough lightly into 1-inch thick circle. Cut with floured 2-inch cookie cutter to make 8 biscuits, Place on ungreased baking sheet,

BAKE 10 to 12 minutes or until golden brown.
Prep Time: 10 min Total Time: 22 min
Makes: 8 biscuits or 4 servings, 2 biscuits each
Doris in Oklahoma City 2006


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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