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May 2017 Recipes

May 27, 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 -  Strawberry Salad with Ricotta Cream Recipe | Tabouleh Recipe | Impossible Zucchini Tomato Pie Recipe | Grilled Boneless Pork Chops Recipe | Chipotle Barbecue Sauce Recipe | Coca Cola BBQ Sauce Recipe | Jack Daniels BBQ Sauce Recipe | Potato Cream Cheese Soup Recipe | Corn Soup Recipe | Broccoli Cheddar Cheese Soup Recipe | Grasshopper Pie Recipe | Ambrosia Dessert Recipe | Peach Upside Down Cake 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
nancyskitchen@suddenlink.net    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   

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


Strawberry Salad with Ricotta Cream Recipe

This salad contains strawberries, but also other fruits and berries. You can substitute them and add what's in season where you live.
Remember, fresh local produce tastes a thousand times better :-)

1/3 cup (100ml)whole milk ricotta cheese
1/2 cup (125ml) whipping cream
2 cups (500g) fresh strawberries
3 tablespoons powdered sugar
ground cinnamon
1 1/2 cups (375g) fresh raspberries
1 tablespoon sugar
1 tablespoon fresh lemon juice
2 kiwi
3 tablespoons toasted and sliced almonds

Hull strawberries and cut into quarters. Peel kiwi and cut into 1/2 inch pieces.

Stir the ricotta and 2 tablespoons of cream in a medium bowl.
With an electric mixer, beat the remaining cream, powdered sugar, and cinnamon in a large bowl until semi-firm.
Carefully spoon the ricotta into the whipped cream. Place in the fridge for at least 30 minutes to stiffen. This will make the filling more creamy.

Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine. Leave for at least 15 minutes, stirring every couple of minutes. Finally add the kiwi.
Spoon the fruit mixture into 4 dessert bowls. Spoon the cream filling on top of strawberry fruit mixture.
Sprinkle with almonds and serve immediately. Enjoy!
(From Weekend Recipes (Teresa))
Anna in Sweden
Click Here to Print this Recipe 

Hello again everyone.
This is a recipe I obtained many years ago and which I may have posted in the past. But, with summer weather here I thought perhaps there are some who might like to try it.

Tabouleh Recipe

1/2 cup bulgur wheat
Juice of 2 lemons, or approximately 1/3 juice (strained)
3/4 cup chopped parsley (Italian flat leafed type is best)
3 green onions, thinly sliced
1/3 cup extra virgin olive oil (chilled)
1 tbsp chopped fresh mint*
1 or 2 tomatoes, seeded and chopped (or cherry tomatoes cut in 4ths)
Salt and pepper to taste (maybe ľ tsp each)

Cover bulgur with boiling water and let stand for Ĺ hour. Drain and squeeze out excess water. Add the lemon juice, parsley, onion, and salt and pepper. Mix well and chill for at least 2 hours.

Just before serving add the olive oil, mint and tomatoes. Mix well.

*I have fresh mint in my garden, but it is still good without it.
Jerry from Upstate NY
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I haven't made this yet, but planning to make it this week-end . It sounds so good !!

Impossible Zucchini Tomato Pie Recipe

2 cups zucchini, shredded
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated parmesan cheese
1 1/2 cup milk
3/4 cup Bisquick baking mix
3 eggs
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 400 degrees. Grease 10 inch quiche dish or large pie plate. Sprinkle zucchini , tomato, onion and cheese in plate . Beat remaining ingredients until smooth, 15 seconds n blender or 1 min. with hand beater. Pour into pie plate. Bake until knife in center comes out clean about 30 min. Cool 5 min. 6 servings. Enjoy!

I have used this recipe many times and it is a great recipe.
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I moved my computer, monitor and keyboard today.  Little One is checking it out right now.  He has his head under the monitor and is looking up at me.  Ditto is on the other side of me and is whacking his tail on the keyboard. It appears that I have not given them enough one-to-one time today.  They tend to let me know when I haven't spent enough time with them.

Grilled Boneless Pork Chops Recipe

4 pork boneless chops, cut about 1-1/2 inches thick
2 cups dry red wine
4 bay leaves
2 tablespoons fresh minced rosemary
2 teaspoons sugar
1 1/2 teaspoons thyme
1 1/2 teaspoons ground coriander
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
salt to taste
pepper to taste
olive oil

In a resealable plastic bag, make the marinade mixture by combining the red wine, bay leaves, rosemary, thyme, coriander, nutmeg, and cloves. Place in the plastic bag each pork and marinate about 8 hours in the refrigerator, turning occasionally. Preheat grill to medium heat. Remove each pork chop from the plastic bag; drain and pat dry. Discard marinade. Season each pork chop with with salt and pepper and lightly brush with the olive oil. Grill the each pork chop for 6 to 8 minutes on each side. Remove from grill and serve.
4 servings.
Mary J.
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Chipotle Barbecue Sauce Recipe

1/2 cup of Head Country Original barbecue sauce
1 chipotle pepper, finely diced
1 Roma tomato, diced
2 ounces chicken stock
1 tablespoon cilantro, chopped

Combine all ingredients and cook for 10 minutes over medium low heat.
Mary J.
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Coca Cola BBQ Sauce Recipe

1 (12 ounce) can Classic Coke
1 1/2 cups ketchup
1 cup finely chopped onion
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 teaspoon chili powder
1 teaspoon salt
hot pepper sauce to taste

In a medium saucepan, combine all ingredients. Bring to a boil. Reduce heat to medium low and simmer, covered for 30 to 45 minutes or until sauce is thickened, stirring occasionally. Strain if desired. Season with hot pepper sauce.
Mary J.
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Jack Daniels BBQ Sauce Recipe

1 tablespoon shallots, minced
1 teaspoon garlic, minced
1/2 bottle Worcestershire sauce
2 ounces Jack Daniels whiskey
4 ounces cold butter
1 teaspoon parsley, chopped
pinch black pepper

Saute shallots and garlic in Worcestershire sauce. Reduce by half. Add black pepper and whiskey. Flame. Off of heat, whisk in butter; add parsley. Use on grilled steaks and tenderloin.
Mary J.
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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

Potato Cream Cheese Soup Recipe

6 cups diced potatoes
1 cup chopped celery
1 cup diced carrots
1 cup chopped onion
1 teaspoon salt
2 cups milk
6 chicken bouillon cubes
4 tablespoons flour
8 ounces sour cream
12 ounces Velveeta, cubed
2 quarts water

Place water in saucepan and add potatoes, celery, carrots, onion, bouillon cubes and salt. Cook until vegetables are tender. Combine milk and flour and mix until smooth. Add to vegetable mixture. Cook until thickened and smooth. Stir in sour cream and cheese. Simmer until cheese is melted.
Oma in New Orleans
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Corn Soup Recipe

1 cup finely diced onion
1/4 cup vegetable broth
3 cups fresh or frozen corn kernels, or 2 15 ounce cans corn, drained
2 tablespoons diced green chilies
2 Tbsp diced red pimiento
2 cups nonfat milk
salt and pepper
cayenne pepper, optional
1 tablespoon cilantro, optional

In a large saucepan, combine onion and vegetable broth. Bring to a simmer, covered, over moderated heat and simmer until onion is softened, about 5 minutes. Put 1/2 cup corn in a small bowl with chilies and pimiento. Stir to combine. Add remaining 2 1/2 cups corn and the milk to the onion. Bring to a boil. Cover, adjust heat to maintain a simmer, and cook until corn is tender, about 5 minutes. Cool slightly, then puree in blender or food processor until smooth. Return soup to pot. Stir in corn/chile/pimiento mixture. Reheat gently, season to taste with salt and pepper. Add a pinch of cayenne if desired.
Serves 4.
Oma in New Orleans
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Broccoli Cheddar Cheese Soup Recipe

2 tablespoons butter
3 tablespoons all purpose flour
4 cups lowfat milk
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 10 ounce package frozen chopped broccoli, thawed, drained
1/2 cup finely chopped red bell pepper
6 ounces sharp or extra sharp Cheddar cheese, shredded
2 tablespoons chopped chives or green onion tops

Melt butter in a large saucepan over medium heat. Add flour; cook and stir 30 seconds or until bubbly. Add milk, salt, mustard and cayenne pepper; bring to a simmer over high heat, stirring frequently. Add broccoli and red pepper; return to a boil. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally. Add cheese; stir over low heat just until cheese melts, do not boil. Ladle into four soup bowls; top with chives.
Oma in New Orleans
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Grasshopper Pie Recipe

2 cups prepared light whipped topping
1 7 1/2 ounce jar Jet Puffed Marshmallow Creme
1 teaspoon mint extract
4 to 6 drops green food coloring
15 thin chocolate mint wafers, chopped (about 1/2 cup)
1 9 inch OREO Pie Crust

Stir whipped topping into marshmallow cream in large bowl; stir in mint extract and food coloring. Fold in mints. Spoon into crust; freeze until firm, at least 4 hours or overnight. Frozen mixture will be firm, but not hard. Garnish as desired.
Serves 8.
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Ambrosia Dessert Recipe

1 (7 ounce) package flaked coconut, toasted
1/3 cup margarine or butter, melted
1 14 ounce can Eagle Brand Sweetened Condensed Milk, NOT evaporated milk
1/3 cup ReaLemon Lemon Juice from Concentrate
1 (17 ounce) can fruit cocktail, well drained
1/2 cup slivered almonds, toasted and chopped
1/4 cup chopped maraschino cherries, well drained
1 (4 ounce) container frozen non dairy whipped topping, thawed
additional fruit, optional

Combine coconut and margarine. Reserving 2 tablespoons coconut mixture, press remainder firmly on bottom and up side to rim of 9 inch pie plate. Chill. In large bowl, combine Eagle Brand, ReaLemon, fruit cocktail, almonds and cherries; mix well. Fold in whipped topping. Pour into prepared crust. Garnish with reserved coconut and additional fruit if desired. Chill 4 hours or until set. Refrigerate leftovers.
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Peach Upside Down Cake Recipe

3 peaches, cut into 2" wedges
1-1/2 c. sugar, divided
1/4 c. butter
1 T. olive oil
1 t. vanilla
1 egg
2/3 c. milk
1-1/3 c. flour
2 t. baking powder
1/2 c. carmel in squeeze bottle

Preheat oven to 350 degrees. Butter a cast iron skillet. Coat each wedge of peach in 1/2 cup sugar. In a saute pan, heat the olive oil. Add the peaches and cook for 2-3 minutes or until peaches carmelize. Remove from pan and place in the greased cast iron skillet. With an electric mixer, cream the remaining cup of sugar and butter together. Add the vanilla, egg and milk. Add the flour, baking powder and salt. Pour the batter over the peaches. Bake for 25-30 minutes. Invert the cake onto a platter. Drizzle with carmel sauce before serving.
Serves 12.
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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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