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June-July 2017 Recipes

July 31, 2017  | 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
- Mary Ann's Vanilla Ice Milk Recipe
- Mary Ann's Butter Pecan Ice Cream Recipe
- Mary Ann's Vanilla Pudding Ice Cream Recipe
- Mary Ann's Fudge Ice Cream Recipe
- Mary Ann's Cherry Cheesecake Ice Cream Recipe
- Mary Ann's Peach Ice Cream Recipe
- Mary Ann's Peanut Butter Ice Cream Recipe
- Oma's Seasoned Oven Fries Recipe
- Oma's Fried Broccoli Spears Recipe
- Oma's Homemade Applesauce
- Pat's Onion Cheese Bread Recipe
- Pat's Orange Salmon Filet Recipe
- Summer Pie Recipe
- Angel Peach Cake Recipe
- Zucchini Bars Recipe
- How To Make The Perfect Light as a Feather Scone
- Spiced Hot Plum Chutney Recipe
- Green Frosted Cupcakes Recipe
- Brown Sugar Pound Cake Recipe
- Blueberry Muffins Recipe
- Robbie's Zucchini Recipes

Bold black text are links.. Bold red text are not clickable links.


 

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
nancyskitchen@suddenlink.net    or
everyday_recipes@yahoo.com  
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   



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


Mary Ann's Vanilla Ice Milk Recipe
Makes 4 Servings

Ingredients
3 qt Evaporated milk (6 cans)
3 tb Vanilla
2 ts Salt
3 c Sugar

Dissolve the sugar in 2 quarts of milk and heat almost to the boiling point. Remove from heat. Chill, add remaining ingredients and freeze in ice cream freezer
Mary Ann
Click Here to Print this Recipe

==

Mary Ann's Butter Pecan Ice Cream Recipe
Makes 1-1/2 quarts

Ingredients
2 cups pecans; chopped
3 tablespoon butter (or margarine, melted
3 cans (14 ounces) milk, evaporated
2 small packages instant vanilla pudding
2-1/2 cup sugar
1 teaspoons vanilla extract
2 quart milk

Saute pecans in butter, stirring constantly, about 5 minutes or until toasted. Set aside to cool.

Combine remaining ingredients; mix well. Pour mixture into freezer can of a 1-1/2 to 2-gallon hand-turned or electric freezer. Freeze about 10 minutes or until ice cream is thick. Remove dasher, and add pecans to ice cream mixture. Return dasher; freeze until firm according to manufacturer's instructions. Let ripen at least 1 hour.
Mary Ann
Click Here to Print this Recipe

==

Mary Ann's Vanilla Pudding Ice Cream Recipe
Makes 4 Servings

Ingredients
2 quart Milk
2 cup light corn syrup
2 small boxes vanilla pudding mix
2 teaspoons vanilla extract
2 teaspoons almond extract
2 cup heavy cream

Directions
Add milk and corn syrup to pudding powder and cook over low heat until thickened, stirring constantly. Chill. Add flavorings and heavy cream. Pour into canister and freeze.
Mary Ann
Click Here to Print this Recipe

==

Mary Ann's Fudge Ice Cream Recipe
Makes 1-1/2 quarts

Ingredients
6 oz Unsweetened chocolate
2 tablespoons butter
2 cups sugar
1/3 cup light corn syrup
2 cups half and half
4 eggs
2 tablespoons Vanilla extract
2 cups whipping cream

Directions
In a large, heavy saucepan, melt chocolate and butter over low heat, stirring often. Stir in sugar, corn syrup and 2/3 cup of the half and half. Stir over medium-low heat until mixture comes to a boil. Simmer 4 minutes without stirring; set aside.

In a small bowl, beat eggs until blended. Stir in 1/2 cup of hot chocolate mixture. Stir egg mixture into remaining chocolate mixture. Cook and stir over medium heat until slightly thickened, about 1 minute.

Cool to lukewarm. Stir in vanilla, whipping cream and the rest of the half and half. Freeze in ice-cream maker according to manufacturer's directions.
Mary Ann
Click Here to Print this Recipe

==

Mary Ann's Cherry Cheesecake Ice Cream Recipe

Ingredients
3 oz cream cheese; softened
1 can sweetened condensed milk
2 cups half & half
2 cups whipping cream, unwhipped
1 tablespoon Vanilla
1/2 teaspoon Almond extract
10 oz Maraschino cherries; drained chopped

Directions
In large mixer bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's directions.
Makes 1-1/2 quarts.
Mary Ann
Click Here to Print this Recipe

==

Mary Ann's Peach Ice Cream Recipe

Ingredients
5 eggs
1-1/2 cups sugar; divided
1 can (14-ounce) sweetened condensed milk
12 oz can evaporated milk
1 tb vanilla extract
5 cups milk
2 cups mashed fresh peaches

Directions
Beat eggs until frothy; add 1 cup sugar and beat well. Add condensed milk, evaporated milk, and vanilla, mixing well. Pour mixture into a large heavy saucepan. Cook over medium heat until mixture comes to a boil; boil 1 minute. Let mixture cool. Pour into freezer can of a 5-quart hand-turned or electric freezer; add milk. Turn about 5 minutes or until custard is thick. Combine peaches and remaining 1/2 cup sugar. Remove dasher, and add peaches to cream mixture. Return dasher to freezer, and freeze mixture according to manufacturer's instructions. Let ice cream ripen about 1 hour.
Makes 1 gallon.
Mary Ann
Click Here to Print this Recipe

==

Mary Ann's Peanut Butter Ice Cream Recipe
8 Servings

Ingredients
3 egg yolks
1/2 cup Sugar or honey
1 cup milk
1 cup crunchy peanut butter
1/2 teaspoon vanilla
1-1/2 cup whipping cream

Directions
In small bowl, beat egg yolks and sugar or honey until smooth and creamy. In a stainless steel bowl or top of a double boiler, set over a pan of boiling water, heat milk. Reduce heat until water simmers. Stir in egg mixture; beat well. Stir slowly until custard slightly thickens. Remove from heat. Add peanut butter and beat until cool. Stir in vanilla. Pour cream and custard into ice cream canister. Freeze in ice cream maker according to manufacturer's directions.
Mary Ann

To garnish: Chopped nuts, or peanut halves, or melted chocolate
Makes 8 servings.
Click Here to Print this Recipe


I burned gunk on one of my sauce pans and can't get it off. It is a stainless steel sauce pan. I need to know how to get the burned gunk off without damaging the pan.
I think the brand is Revere Cooper ware.
Sue


Oma's Seasoned Oven Fries Recipe
Makes 4 Servings

Ingredients
4 large potatoes
1 cup oil-free Italian Dressing

Directions
Thickly slice the potatoes lengthwise. Place the potatoes in a flat baking dish. Pour the dressing over the potatoes and marinate for 1 hour, turning occasionally to make sure that all are coated with dressing. Preheat the oven to 450. Place the potatoes on a nonstick baking sheet. Bake for 45 mintues, or until lightly browned, basting occasionally with dressing.
Oma in New Orleans
Click Here to Print this Recipe

==

Oma's Fried Broccoli Spears Recipe

Ingredients
1 lg Head broccoli cut in spears
2 Eggs beaten and seasoned with salt and pepper
1-1/2 c Seasond Italian bread crumbs
Oil for frying

Directions
Cook the broccoli in lightly salted water until al dente. Drain well. Dip into egg, then bread crumbs and fry in oil until golden brown. Drain.
Oma in New Orleans
Click Here to Print this Recipe


==

Oma's Homemade Applesauce
Makes 8 Servings

Ingredients
8 McIntosh or other cooking apples, (about 2-3/4 lb); peeled and cut into chunks
1-1/2 c Water
3/4 c Sugar
pinch of cinnamon

Directions
Combine apples, water, sugar, and cinnamon in lg. saucepan. Bring to boil; reduce heat to med-low, cover and cook until water is absorbed, 20 to 25 mins. Cool 10 mins. Mash with potato masher or fork. Refrigerate up to 1 week.
Makes 4 1/2 cups.
Oma in New Orleans
Click Here to Print this Recipe


I love watermelon and need some ways to use watermelon in recipes. Any suggestions?
Janie



A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a free 2 week trial of this software, Click Here





Pat's Onion Cheese Bread Recipe

Ingredients
1/2 cup chopped yellow onion
1 Tbls butter
1 egg
1/2 cup milk
1 1/2 biscuit mix
1 cup sharp grated cheese, divided
2 tsp poppy seeds
3 Tbls melted butter

Directions
Pre-heat oven to 400 degrees. Saute onion in 1 tablespoon of butter until golden. Mix egg, milk and blend into biscuit mix.
Add onion and half of the cheese. Spread in greased 8X1 1/2inch baking dish or pie plate. Sprinkle top with remaining cheese and poppy seeds. Sprinkle remaining melted
butter over top. Bake for 20-30 minutes.
Pat
Click Here to Print this Recipe

==


Prepared this last night and there was not any left.

Pat's Orange Salmon Filet Recipe

Ingredients
Salmon Filet (1 piece for each person)
Melted butter (enough to coat each piece of salmon)
Small amount of Orange juice to pour over salmon.
Salt, pepper and garlic powder to taste
Orange Marmalade to coat filets
paprika to sprinkle over top of orange marmalade
Slices of fresh orange to lay on top of filet

Directions
Preheat oven to 425 degrees.
Line cookie sheet with foil (for easy clean up). Place salmon skin side down on foil and brush with melted butter.
Pour small amount of orange juice over filet and season with salt, pepper and garlic to your liking. Rub heave coat of orange marmalade over salmon and sprinkle with paprika.
Thin slices of freash orange can be placed on top of filet if desired. Bake for 20 minutes. Sprinkle with thin sliced green onion and parsley. I serve this over wild rice, with a salad, and onion cheese bread.
Pat
Click Here to Print this Recipe

==

This is a quick pie for summer meal. I never have any left over.

Summer Pie Recipe

Ingredients
3oz cream cheese, softened
2 Tbls sugar
1/2 cup milk
8oz pkg Bit of Brickle (found in grocery store next to chocolate chips)
8oz frozen whipped topping, thawed
9" graham cracker pie crust

Directions
Mix softened cream cheese, sugar, milk and add 3/4 cup brickle; fold in frozen whipped topping. Spread mixture in pie crust and sprinkle with remaining brickle bits. Freeze four hours before serving.
Pat
Click Here to Print this Recipe


Hi Nancy and everyone!

Angel Peach Cake Recipe
T & T

recipegoldmine.com/cakemixangel/cakemixangel.html

1 (18.25 ounce) box angel food cake mix
1 (15 ounce) can diced peaches with juice
Whipped topping, if desired

In a large bowl, combine angel food cake mix with diced peaches and juice (do not add water). Mix well. Pour into a 9-inch tube pan or 2 loaf pans. Bake according to directions on cake package. If desired, serve with whipped topping.

I changed this up the other day and used:
1 angel food cake mix
1 lg. can peach pie filling
1 lg. can - drained - sliced peaches


Mix all ingredients together and pour into 9x13x2 pan. Bake 55 min at 350 F. It was super and not too sweet!
Chris in NM
Click Here to Print this Recipe 

==

A co-worker and friend gave this recipe to me many years ago. Whenever we had a carry-in at the office we all requested her to bring these!

Zucchini Bars Recipe
posted on Nancy's message board

Ingrediebnts
3 eggs
1 c. vegetable oil - NOT olive oil
2 c. sugar
2 c. chopped - I use shredded - zucchini
3 tsp. vanilla
2 3/4 c. flour
1/4 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon (may use pumpkin pie spice)
1 c. chopped nuts - I use pecans

Directions
Mix well the first 5 ingredients. Add next five ingredients and blend well. Add nuts and blend. Bake on greased 11 x 17 x 1 baking sheet @ 350ļ F for 20 - 25 minutes. When cooled, frost with:

1 stick (1/2 c. butter), melted
1 - 3 oz. pkg cream cheese, softened
2 1/2 c. powdered sugar
Chris in NM
Click Here to Print this Recipe



How To Make The Perfect Light as a Feather Scone
Thank you to Robbie for repeating the Rye Bread recipe for me, will get around to it soon!

I have been making scones/biscuits for more years than I wish to remember, but as my memory hasn't gone completely yet 52 years married past 5th June. Most people have enjoyed my Scones over the years, but my Husband of those 52 years' late mother was an excellent home cook (World War 11) and also ran the family business.... so as you can imagine I have a lot to live up to. Incidentally my dear old Mum couldn't boil an egg without it exploding. This Sunday morning decided to try a different approach and would you believe got a double thumbs up. I've tried many conversion tables to enable me to share it with my US bakers, what a minefield, did you know that our old Imperial Measurements are different from the ones used in the US. Does't help that mathematics were never my best subject, anyhow, the figures in the Ingredients marked with an * are the best I could come up with. Most serious bakers will already have their multi conversion charts readily available, so use this as a guide. If and when any of you do try this and make changes, let me know the outcome.


How To Make The Perfect Light as a Feather Scone - Approx 10 (depending on cutter)

Ingredients
8 ozs Self raising flour (225 Gram)
2 Teaspoons baking powder
scant 1 oz butter (20 Gram ) diced
scant 1 oz Vegetable fat (20 Gram) cut into dice, (trex, lard, even margarine is suitable) *
1 and a half ozs. Caster sugar 40 Gram)
1 Egg 1
4 fluid ozs. Milk (100 Mls)

Directions
Preheat oven to 220C.
In a food processor combine flour, baking powder and pulse to mix.
Add fat, sugar and once again pulse until you get a breadcrumb consistency.
In a bowl whisk together milk and egg, saving a little for brushing.
With the food Processor on low, pour into flour mixture and mix until it comes together in a loose dough.
Flour your hands and work surface liberally and pat the dough and roll using floured rolling pin lightly. (I found that my hands were ok and the rolling pin was untouched)
Flip onto the other side
Cut out small circles and place on baking tray.
Brush with remaining egg and pop into oven.
Bake for 10 minutes, this will vary according to your oven (mine took 15 mins, but my oven has seen better days.

Serve with cream (clotted preferably) and/or jam and enjoy!

(\__/)
(='.'=) Sylvia in Scotland
(")_(")
Click Here to Print this scone information

==

I searched out this recipe for my b/f who's Victoria Plum Tree is laden with fruit this year and she wants to try something other than her usual jam. Her husband is one of those guys who just loves the hotter the better stuff. I think the original recipe, which I have adapted over the years, came from Country Cottage Kitchen.

Spiced Hot Plum Chutney Recipe

Ingredients:
3lbs 8 ozs/1.45 kilos approx of sweet plums
Half a Pint/500 ml of white wine vinegar (donít use malt or white vinegar)
4 chunky cloves of garlic sliced fine
6 ozs/175g of dried apricots chopped
1 and a half pounds/600g of white granulated sugar
I lemon cut lengthwise into 8 slices and sliced very fine, seeds removed.
1 large pinch of cayenne pepper
1 teaspoon of coriander powder
7 red birds eye chillis sliced fine, include the seeds
1 tsp of salt
1 tsp of allspice powder
1 tsp cinnamon powder
1 tsp ground ginger
1 tsp of balsamic vinegar
5 juniper berries
10 black peppercorns
1 tsp of dried chillies, chooped fine with seeds

Instructions:
The night before you want to make the chutney, put the plums in a large heavy bottomed saucepan/preserving pan and add the vinegar. Bring to the boil, cover and leave to cool until the next day.
Remove the stones from the softened plums*. Return the plums and vinegar to the saucepan. Add all the ingredients apart from the sugar and the dried chillies.
Bring slowly to simmering point and add the sugar. Stir constantly until you are certain that the sugar has dissolved.
Bring the chutney back to a good simmer and, after an hour or so, add the dried chillis to taste.
Stir every few minutes to stop the bottom burning (this is a labour of love after all).
Eventually depending on the strength of your simmer, the chutney will start to thicken (more like very thick soup than chutney) Ė mine took 3 hours, stirring every 10-15 minutes or so. Test for thickness by putting a spoonful in the fridge for half an hour and take the saucepan off the stove during the test.
When you have a consistency that you like, very gently reheat the chutney and when it reaches simmering point pour into warm sterilised jars and seal with plastic lined metal lids**. Leave for a month to mellow.

* As the wife of a retired Dentist I am meticulous when it comes to teeth, I count the plums that I use (twice), some of the stones will float to the top after the initial boil, I strain them and remove the rest making sure that I have the same amount of stones as plums. Sorry may seen labour intensive, but you don't want to be surprised! I promise you the finished product is worth it.

**DO NOT use cellophane jam pot covers as the vinegar will evaporate and you will be left with something only fit for the bin.

(\__/)
(='.'=) Sylvia
(")_(")

Click Here to Print this Recipe


Does anybody know how Tona in Alabama is doing? A lot of years ago she sent in lots of good recipes. I was also part of her Yahoo group that I believe was called Cookin' With Haggermaker. Would enjoy some more of her recipes.
Julia in NC


Green Frosted Cupcakes Recipe
Makes 12 Cupcakes

For Cupcakes
1 3/4 cups cake flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2/3 cup milk
Zest of 1 lemon + juice of 1/2 lemon
1 tsp vanilla
1 1/2 sticks unsalted butter
1 cup sugar
3 egg whites
Red, orange, yellow, green, blue, and purple food coloring

For Frosting
2/3 cup sugar
2 egg whites
1/4 cup water
1 tsp vanilla
1/2 tsp cream of tartar
Pinch of salt
Green food coloring

Make Cupcakes
Heat oven to 325 degrees. Line a 12 cup muffin pan with white paper liners. Whisk flour, baking powder, baking soda, and salt in a bowl, set aside. Stir together milk, lemon juice, and vanilla in a bowl, set aside. Beat butter, 3/4 cup sugar, and zest in a bowl. Beat in flour mixture alternating with milk mixture, beat until smooth. BEAT egg whites in a bowl, beat in remaining sugar, beat until stiff peaks form. Fold beaten egg whites into batter. Divide batter among 6 bowls, tint each with 3 drops food coloring, stir well. DIVIDE purple batter among muffin cups, spread to cover bottom, layer blue, green, yellow, orange, and red batters on top, spreading each color but making sure not to swirl the colors together. Bake cupcakes 2O min. Let cool in pan. MAKE FROSTING---Whisk sugar, egg whites, water, vanilla, cream of tartar, green food coloring, and salt in a bowl set over a pan of simmering water until stiff peaks form. Remove bowl from pan, let cool 5 min. Transfer frosting to a piping bag fitted with a large round tip. Pipe onto cupcakes.
Serve and enjoy.
Anna in Sweden
Click Here to Print this Recipe

==

Brown Sugar Pound Cake Recipe
Serves 12-16 servings

Wonderful caramel flavor and is veri moist.

1-1/2 cups butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 (8 ounce) bag of toffee bits
1 cup pecans, chopped

1 recipe Caramel Drizzle Recipe

Easy Caramel Drizzle - Lady Behind the Curtain
This Easy Caramel Drizzle is the perfect way to top off a big bowl of ice cream or drizzle on a cake. With only a few ingredients you can make your own ca

1. Preheat oven to 325 degrees.
2. Spray a 12 CUP Bundt pan with nonstick baking spray with flour. Set aside.
3. Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans.
4. Spoon batter into prepared pan.
5. Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes.
6. Cover top of cake with foil to prevent excess browning if necessary.
7. Let cake cool in pan for 30 minutes.
8. Remove from pan, and let cool completely on a wire rack. NOTE: Donít freak out if some of the cake sticks. Mine did too. Itís because this cake is so moist. GOOD NEWS! We get to cover all the imperfections with yummy caramel!
9. Spoon Caramel Drizzle over cooled cake.
Source: http://www.ladybehindthecurtain.com/brown-sugar-pound-cake/
Anna in Sweden
Click Here to Print this Recipe


I know there are a lot of NancyLanders that have dogs. I have a young puppy that runs around me feet when I walk. I walk with a walker and need to train this dog to stay out of my way or I will have to find another home for the puppy. I love Bruno but don't know how to go about training him? I need your ideas on how train him to not get under my feet when I am trying to walk.
Oma in New Orleans


I'm needing at least 1 day off from the Preserves, but need to use some blueberries up without to much effort. These are Easy, only bit of effort is the creaming, they are in the oven as I type. I only got 6 plus one smaller one, but I used those fancy double sized muffin liners - I was planning to take them to Grandson's 5th birthday party, but with hindsight should just have made smaller ones! (sugar rush on the way - won't be a popular granny with the young mothers).

Blueberry Muffins Recipe
Makes approximately 12 standard size Muffins

Ingredients
3 tbsp. butter
2/3 cup sugar
1 egg, beaten
1/2 cup milk
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 to 1 1/2 cups blueberries

Directions
Cream together butter, sugar. Beat in egg. Add milk.
Whisk together flour, baking powder and salt, fold into into wet ingredients.
Fold in 1 to 1 1/2 cups blueberries. Pour batter into greased muffin pan (12 cup).
Bake in a preheated 350įF oven for approximately 25 minutes.
While still warm from the oven, brush with melted butter and sprinkle with demarara coarse sugar.

(\__/)
(='.'=) Sylvia in Scotland
(")_(")

Click Here to Print this Recipe


Robbie's Zucchini Recipes
Since so many people are wondering what to do with all the zucchini that we now have growing in our gardens, I thought I would share these recipes. You can alter the amount of sugar and spices to meet your taste. I would be curious to know if anyone has had success in freezing either of these pies. Mine never last long enough to make it to a freezer.
Robbie IN

Zucchini Mock Apple Pie Recipe

Ingredients
1 pie crust, unbaked
5 c. sliced zucchini, peeled and remove seeds
3/4 c. sugar
1 tsp. cinnamon
1/4 c. real lemon juice
3/4 c. water

Crumb Topping
1 c. flour
1/2 c. brown sugar
6 tbsp. butter
1/4 tsp. salt

Directions
Bring to boil zucchini, sugar, cinnamon, lemon juice, and water; simmer until soft. Pour into an unbaked pie shell; pat crumb topping over mock apples and bake at 325 degrees for 25 minutes or until done .
Robbie IN

==

Zucchini Custard Pie Recipe

Ingredients
1 (9 inch) pie shell
2 c. cooked, mashed zucchini
2 eggs
3/4 c. sugar
1/4 tsp. salt
3/4 c. evaporated milk- not sweetened condensed milk
1 tsp. vanilla
3 tbsp. cornstarch
1tsp. Cinnamon or pumpkin pie spice

Directions
Peel zucchini, take out seeds; cut into chunks. Cook until tender; drain and mash with mixer, cool. Beat eggs well with sugar, salt, vanilla and cornstarch. Add milk and cinnamon, blending well. Pour in to pie shell and bake at 425 degrees for 15 minutes, then at 350 degrees for 35 minutes or until knife inserted in middle comes out clean.
Robbie IN
Click Here to Print both these recipes




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Lubbock, Texas 79416

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