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January 2016 Recipes

Feb 01, 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 - Judy's Homemade Salad Dressing Recipes (12) mostly Vinaigrette recipes |  Artemis Favorite Lentil Soup Recipe | Groundhog Cookies Recipe | Soft Oatmeal Cookies Recipe | New Mexico Corn and Pinto Bean Salad Recipe | Applesauce Bread Pudding Recipe | Molasses Crumb Pie Recipe |
Other - need recipes to use up leftover canned frosting

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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   



Artemis Favorite Lentil Soup Recipe
Hi Nancy and family,
I am submitting my recipe for one of my favorites, lentil soup. I find it most satisfying, especially on on cold winterís day. Sometimes, I add vegetable broth to the water for an even richer flavor.

Lentil Soup Recipe

1 lb. lentils
2-1/2 qts. water
2 medium onions, chopped
2 stalks celery, chopped
1 carrot, chopped
6 springs parsley, chopped
2 Ė 4 cloves garlic, chopped
1/2 c. olive oil
1 - 8 oz. can tomato sauce
Bay leaf
1/2 tsp. oregano
Salt to taste
2 TBS. wine vinegar
1-1/2 TBS. flour
3 TBS. wine vinegar

Soak lentils in water overnight. Next day, saute vegetables in olive oil and add to lentils along with tomato sauce, parsley and bay leaf. Bring to a boil and simmer until lentils are tender. In the last 15 minutes of cooking, add salt. Stir in vinegar before serving. If desired, mix flour and wine vinegar to a paste and add to soup to thicken.
Servings: 6 - 8

NOTE: IF desired, 1/2 c. cooked tomatoes can be added just before soup is thickened. Also, the oregano can be increased to 1 tsp. if desired.
Artemis in NYC
Click Here to Print this Recipe

Good morning Nancy and all Landers,
Newsletter looks great today. I have a request for all our Bakers/Cooks in Nancyland. Does anyone have any ideas or recipes to use up leftover canned frosting? I have already spread some between graham crackers for a treat but still have some left. I know I could freeze it but then it sits in the freezer and still doesn't get used up. Thanks in advance for any help.
Dianne in Wisconsin

In Pennsylvania, tomorrow is Groundhog Day. This is the day Punxsutawney Phil, the groundhog comes out of the ground and if he sees his shadow, there will be 6 more weeks of winter. If not, Spring is around the corner. This tradition
began in the 1800ís. Originally, it was brought by the Romans to the Germans and the Germans who settled Pennsylvania continued the tradition.

Groundhog Cookies Recipe

2 cups sifted flour
1/2 t. salt
1/2 t. baking soda
1 t. baking powder
1 t. ground ginger
1 t. ground cloves
1-1/2 t. cinnamon
1/2 cup soft butter
1 cup sugar
1/2 cup molasses
1 egg yolk
1 egg, slightly beaten

Sift together first 7 ingredients. Set aside. Cream butter & sugar until fluffy. Blend in molasses and yolk. Stir in flour mixture & mix well. Form into a ball. Wrap in plastic wrap. Chill overnight, several nights or freeze. Place small amounts of dough on sheet of plastic wrap, & cover w/plastic wrap. Roll 1/8 in. thick. Cut out cookies with lightly floured cutter. Place cookies on greased baking sheet. Brush with slightly beaten egg. Decorate w/raisin eyes. Repeat until all dough is used. Bake 8-10 min. in preheated 350 degree oven. Cool slightly before removing from cookie sheet. Makes 72 or more medium-sized groundhogs.
Athena in DE
(Note! cookie cutter can be purchased at
(Source: Punxsutawney Groundhog Club)
Click here to Print this Recipe

This recipe was one of my grandma's favorites; mine too! If you bake them just until they're done in the center, they're wonderfully soft and chewy.

Soft Oatmeal Cookies Recipe

1 cup shortening
1 cup brown sugar
1 cup sugar
2 beaten eggs
1 tsp vanilla
1 tsp salt
1 tsp soda
1 1/2 cup flour
3 cup quick oats

Cream shortening, brown sugar, and sugar. Then add remaining ingredients. Mix well. Form into long rolls (approx. 10-12 in.). Chill well. Slice 1/4" thick and bake. (For chewy cookies, check after 8 min. or so. Should just be done in center!) Bake @ 350 degrees for 8-10 min.
Click Here to Print this Recipe

Gourmet Jams and Jellies from The Prepared Pantry

New Mexico Corn and Pinto Bean Salad Recipe

16 ounces pinto beans, canned, drained and rinsed
1 cup corn, frozen, thawed
1 cup bell peppers, chopped green or red
1 cup tomato, chopped
3/4 cup red onion, chopped
1 jalapeno pepper, finely chopped
4 tablespoons cider vinegar, or other vinegar
1 tablespoon vegetable oil
1-1/2 teaspoons chili powder
1/8 teaspoon sugar

Combine all the vegetables in a medium bowl. In a small bowl, whisk together the vinegar, oil, chili powder, sugar and salt if using. Pour over the vegetable mixture. Cover and chill for at least a half hour so the flavors will blend. Can be refrigerated for 1 to 2 days ahead if desired. Stir before serving.
Linda NM

Applesauce Bread Pudding Recipe

1 cup chunky applesauce
4 c white bread, crusts, cubed and crusts removed
6 Tbsp butter, melted
1/3 c maple syrup
1-1/2 Tbsp sugar
3/4 tsp cinnamon

Preheat oven to 375. In a saucepan, combine applesauce, sugar and cinnamon and set aside.

Toss bread with butter and syrup in an 8" pie plate. Stir the applesauce into bread mixture and sprinkle sugar evenly over top. Bake at 375 for 30 minutes. Serve with whipped cream, ice cream or
custard sauce.
Makes 4 Servings
Mary J
Click Here to Print this Recipe  

My Favorite Links
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry

Molasses Crumb Pie Recipe

3/4 c flour
1/2 c firmly packed brown sugar
1/2 t ground cinnamon
1/8 t ground cloves
1/8 t ground ginger
1/8 t ground nutmeg
1/4 t salt
2 T shortening
Pastry for one crust pie
1/2 c molasses
3/4 c boiling water
1 1/2 t baking soda
1 egg yolk, well beaten

Mix together the first seven ingredients. Cut in the shortening with a pastry blender or two knives until mixture is crumbly. Set aside. Line a 9 inch pie pan with pastry. Combine four remaining ingredients. Alternate layers of crumbs and liquid mixture in pastry shell, ending with crumbs. Bake at 450 for 10 minutes. Reduce heat to 350; bake about 20 minutes longer, or until firm.
Mary J
Click Here to Print this Recipe

Weekly Specials from The Prepared Pantry

Judy's Homemade Salad Dressing Recipes
Judy's There have been some salad dressing recipes sent in recently. These are my all time favorite ones. I have tried many vinaigrette recipes and these are the best ones.

Raspberry Vinaigrette Recipe

2 tablespoons Raspberry vinegar
2 tablespoons Raspberry jam
1/3 cup 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.
Makes 4 Servings


Dijon Vinaigrette Recipe

2 tablespoon Grey Poupon Dijon mustard
3/4 cup salad oil
1/4 cup wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Blend thoroughly and pour over salad.
Makes 1 cup.


Garlic Vinaigrette

3 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons minced garlic
1/4 teaspoon salt
1/8 teaspoon pepper

Mix all ingredients; refrigerate until serving time. Mix again before using. Makes about 1/3 cup.


Buttermilk Salad Dressing Recipe

3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
5 tablespoons buttermilk
2 tablespoons coarsely chopped parsley

In a small bowl, whisk together the olive oil and lemon juice. Whisk in the buttermilk and parsley. The dressing will keep, covered, in the refrigerator for 3 days.


Honey Mustard Dressing Recipe

2 tablespoons olive oil
3 tablespoons cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Combine olive oil, vinegar, honey, mustard, salt and pepper in small saucepan; heat just to boiling. Serve warm. Makes 4 servings.


Cranberry Vinaigrette Dressing

1/2 cup cider vinegar
1/4 cup cranberries
1/4 cup olive oil
2 teaspoons white sugar
1/8 teaspoon kosher salt
1 pinch freshly ground black pepper

Puree cranberries in processor until smooth. Add vinegar, sugar and salt and process until well blended. With processor running, gradually add oil and process until well blended. Transfer to medium bowl. Season to taste with salt and pepper.


Lemon Herb Dressing Recipe

1/2 cup olive oil
1/3 cup minced Italian parsley
1 1/2 teaspoon grated lemon juice
3 tablespoons each fresh mint and scallions
1 clove garlic, crushed
1/2 teaspoon each salt and pepper.
1/4 teaspoon dried oregano

Combine all ingredients. Makes 1 cup. This is wonderful on greens with salad shrimp, or tuna.


Orange Balsamic Dressing Recipe

1/8 teaspoon salt
1/4 cup frozen orange juice concentrate, thawed
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons olive oil
1/4 teaspoon pepper
1/8 teaspoon allspice

Whisk all together and serve over salad.


Cucumber Dressing Recipe

12 ounces thinly sliced cucumbers, peeled and seeded before slicing
1/4 cup lemon juice
8 ounces sour cream
3 tablespoons minced dill
1 tablespoon sugar, or to taste
salt and pepper to taste

Puree the cucumbers in a food processor or blender. Add the remaining ingredients and blend just until incorporated. Adjust the seasoning with sugar, salt and pepper. Serve immediately or refrigerate for later.


Creamy Italian Salad Dressing

1 cup lowfat cottage cheese
1/2 cup lowfat yogurt
1 tablespoon lemon juice
1 tablespoon Dijon mustard
2 tablespoons onion, minced
1 teaspoon Worcestershire sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon minced fresh parsley
1 minced garlic clove

Place all ingredients in a blender or food processor. Blend until smooth. Chill. A healthy dressing for green salads or pasta.


Balsamic Dressing Recipe

6 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoons grainy Dijon mustard
2 garlic cloves, minced
1/2 cup olive oil

Whisk first 4 ingredients in medium bowl. Gradually add in oil. Season to taste. Once chilled, let stand at room temperature and whisk again thoroughly before serving


Cranberry Raspberry Vinaigrette Recipe

1/4 cup cranberry juice
1/4 cup seedless raspberry jam
3 tablespoons raspberry vinegar
1/4 cup canola oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Combine all ingredients in a jar with a lid and shake until well blended. Chill.


Cranberry Balsamic Vinaigrette Recipe

3/4 cup vegetable oil
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup canned whole cranberry sauce

Combine all the ingredients and process in a blender until smooth. Makes 1 cup.
Click Here to Print Judy's Salad Dressing Recipes

Bread Mixes from The 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 

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Nancy Rogers

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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

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