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August 2017 Recipes

August 11, 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
- Sue's Honey Lime Marinade Recipe
- Sue's Dijon Marinade Recipe
- Sue's Beer Marinade for Brisket Recipe

- Cocoa Cream Pie Recipe
- Mary Ann's Yellow Squash Casserole Recipe
- Breaded Brussels Sprouts Recipe
- Marinated Brussels Sprouts Recipe
- Dijon Brussels Sprouts Recipe
- Brussels Sprouts Casserole Recipe
- Shrimp Scampi Kabobs Recipe
- Stuffed Green Peppers Recipe
- Steven Raichlenís Broiled Shrimp with Orange Cocktail Sauce
- Bread Machine Recipes
- Homemade Lemonade Recipe
- Night Before Casserole Recipe
- Blue Cheese Bacon Potatoes Recipe
- Pickled Squash Recipe


Requests and Replies
- How long does the Honey Baked Chicken need to be baked?


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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.

Sue's Honey Lime Marinade Recipe

1/2 cup lime juice
5 medium garlic cloves, minced or pressed
1/3 cup oil
1/2 small red onion, finely chopped
1/4 cup cilantro, finely chopped
1 jalapeŮo pepper,finely chopped
2 tablespoons honey
1/2 teaspoon cumin

Mix all ingredients together. Marinade meat for several hous or overnight and grill. This versatile marinade works well for chicken, fish, shrimp or even pork. Marinade your meat, then simply grill it for an easy meal.
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Sue's Dijon Marinade Recipe

1 cup dry white wine
1/8 cup white Worcestershire sauce
1 large garlic clove, crushed
1 bay leaf
1 pinch white pepper
1/8 cup honey
1/4 cup Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon dried basil

Mix all ingredients and use immediately.
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Sue's Beer Marinade for Brisket Recipe

1 cup Worcestershire sauce
2 to 3 cans of beer or non alcoholic malt beverage, if preferred
1 to 2 teaspoons of vegetable oil
3 tablespoons of lemon juice
1 scant teaspoon of liquid smoke
1/2 to 1 cup of soy sauce
1 teaspoon or more to taste of garlic powder
1 teaspoon of Louisiana Hot Sauce
1 tablespoon A1 Steak Sauce
1 tablespoon apple cider vinegar

Mix all together & use as baste or marinade.
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Cocoa Cream Pie Recipe

1/2 cup cocoa
1/3 cup cornstarch
1-1/4 cups sugar
3 cups of milk
1/4 teaspoon salt
3 tablespoons margarine or butter
1-1/2 teaspoons vanilla extract
1 (9 inch) pie crust baked or a graham cracker crumb crust, cooled

Stir the cocoa, cornstarch, sugar and salt in a medium saucepan. Gradually add milk and stir until smooth. Cook on medium heat stirring constantly. Bring mixture just to a boil and boil about 1 minute. Remove from the heat; stir in the butter and vanilla. Pour the mixture into the prepared crust. Press plastic wrap on top of surface. Cool to room temperature then refrigerate 6 to 8 hours. Garnish with whipped cream.
Serves 6 to 8.
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Mary Ann's Yellow Squash Casserole Recipe

2 pounds sliced yellow summer squash
1 medium onion, chopped
1 teaspoon salt
1 cup milk
2 eggs, lightly beaten
3 tablespoons melted butter
3 tablespoons flour
8 ounces cheddar cheese, grated
seasoned salt and pepper, to taste
buttered bread crumbs

Combine squash, onion, and salt in a large saucepan; cover with water and simmer until vegetables are tender, about 15 to 20 minutes. Drain; mash well. Add milk, eggs, melted butter, flour and cheese. Add salt and pepper to taste. Bake in a buttered 1 1/2 quart casserole for about 30 minutes at 350F. Top with crumbs and bake for about 10 more minutes.
Serves 4.
Mary Ann
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Breaded Brussels Sprouts Recipe

1-1/2 pounds dilled sprouts
1 teaspoon salt
4 tablespoons butter, melted
4 tablespoons grated Parmesan cheese
4 tablespoons dried bread crumbs
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon seasoning salt

Wash and trim Brussels sprouts. Cut an X, about 1/8 inch deep in the stem of the sprouts, this helps cook the sprouts more evenly and quickly. In a medium size pot, cover Brussels sprouts with water, add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts. Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat. Combine parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt and remaining butter and mix well; sprinkle mixture over sprouts. Heat sprouts under broiler about 4 inches away from heat for about 5 minutes or until crumb mixture is lightly browned.
Serve hot.
Mary Ann
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Marinated Brussels Sprouts Recipe

1/2 cup white wine
1/2 cup red wine vinegar
1-1/2 teaspoons brown sugar
2 cloves garlic crushed
1 to 1-1/2 pounds Brussels sprouts, trimmed and cut in half
3 tablespoons chopped green onion

Combine wine, vinegar, sugar and garlic in a heavy sauce pan. Bring to a boil and add Brussels sprouts. Reduce heat, cover and simmer for 7 to 10 minutes until tender when pierced with a fork. Transfer sprouts and liquid to a serving bowl. Add green onion and serve at room temperature.
Mary Ann
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Dijon Brussels Sprouts Recipe

2-1/2 c. brussels sprouts
1 sm. onion, sliced thin
1 garlic clove, minced
1 T. butter
2-1/2 tsp. Dijon mustard
1 tsp. water

Trim brussels sprouts and quarter lengthwise. In a large saucepan of boiling water boil sprouts for 5 minutes, or until just tender. Drain in a colander. In a pan, cook onion in butter over moderate heat, stirring occasionally, until golden. Add sprouts and cook, stirring, about 1 minute. In a small bowl, stir together mustard and water, and stir into sprouts with pepper to taste.
Mary Ann
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Brussels Sprouts Casserole Recipe

1 (10 ounce) pkg. frozen brussels sprouts
1 c. chopped celery
2 T. butter or margarine
2 T. flour
1 c. milk
1/2 c. shredded American cheese
1/4 tsp. salt
pinch pepper

Place brussels sprouts, celery and a small amount of water in a saucepan; cover and cook on high for 8 minutes or until crisp tender. Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add cheese, salt and pepper if desired; stir until cheese is melted. Drain sprouts and celery; top with cheese sauce.
Yields 4 servings.
Mary Ann
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Hi Nancy,
This question is for Lisa TX regarding her recipe for Honey Baked Chicken.

In the directions you mention to Bake in a hot oven (400 degrees F).
You did not say for how long?

Then you say Uncover and bake Ĺ hr to brown.
So I assume I would cover chicken in earlier step at 400 degrees.

This recipe sound delicious and I would like to make it. Please clarify.
Thanks. Ditamac MI/FL

Shrimp Scampi Kabobs Recipe

1-1/2 lb. medium shrimp, peeled and de veined
1/4 c. light olive oil
1/4 c. lemon juice
3 T. chopped fresh parsley
1 T. minced garlic
1/4 tsp. crushed red pepper
ground black pepper to taste

Peel and de vein shrimp, leaving tails on. Rinse under cold water and drain. In medium non-reactive bowl, combine the olive oil, lemon juice, parsley, garlic, black pepper and crushed red pepper. Add the shrimp and marinate for 30 minutes or less. Remove shrimp from marinade and place them on to skewers. Grill for about 2 to 3 minutes on each side.
Oma in New Orleans
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Stuffed Green Peppers Recipe

1 sm. onion
2 pieces celery
2 eggs
1-1/2 lbs.ground beef
1 c. rice
salt and pepper to taste
4 large green peppers
1 largecan whole tomatoes, chopped
1 bay leaf

Mix onion, celery, and eggs. Add to ground beef, rice and salt and pepper. Cut green peppers in half, lengthwise, remove seeds and put hamburger mixture in them. Put tomatoes, a few tablespoons of chopped onion, salt, pepper, and bay leaf in a roaster. Add stuffed peppers. Bake at 350? for about an hour.
Oma in New Orleans
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Thanks so much for the reply, Athena. Think I'll try half with thawed frozen coconut & half with the dry. Will report in later !
Here is the recipe that includes the orange cocktail sauce. I did add the romaine under the shrimp because we include a deep green "something" every day. Without it, it would fit into a martini glass even more easily. Since we make an entree' of it, I include more shrimp per serving.

Steven Raichlenís Broiled Shrimp with Orange Cocktail Sauce


3/4 lb. cleaned shrimp, tails off
Old Bay Seasoning, to taste
1 T. olive oil
2 leaves culantro, snipped (or 1/2 packed c. snipped cilantro)

3/8 c. ketchup
2 level T. drained horseradish
Zest of 1/2 orange (yep, it is a good bit of zest)
2 T. orange juice
1/2 tsp. Worcestershire sauce
Also:Shredded romaine as a base for the shrimp

Mix sauce, cover & chill. Sprinkle shrimp with Old Bay & toss; add oil & culantro & toss again. Spray foil with olive oil spray, add shrimp & broil 3 minutes per side. Plate romaine, add shrimp & serve sauce on the side. Serves 2, easy to increase. Different sauce but good, we really like most of his recipes.
Thanks again. Marilyn in FL
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Bread Machine Recipes
Per request in newsletter, recipes for Bread machines. I have made all of these. If you read my notes at the bottom of each recipe you will see changes or comments I've made. I too have an Oster and it makes a 1 1/2 lb - 2 lb.loaf. My 2# loaf was really too big for the machine although it did make it. I think a 1 1/2 lb loaf size is the best. If you note my notes on one of the recipes, it only makes a small loaf and unless you either double it or make it 1 1/2 times the original recipe, it will not do well in that machine. Also, although I love rye bread, I know some people don not. Note one of these, I've made and given to people who don't like rye and they loved it. So don't be put off it you think you don't like 'rye bread."
I have several other bread machine recipes I've collected that really looked good, but have not tried them yet.
Abby in Atlanta

Steakhouse Wheat Bread for the Bread Machine Recipe

3/4 cup warm water
1 Tbs. butter (softened)
1/4 cup honey
1/2 tsp. salt
1 tsp. coffee granules (instant)
1 Tbs. unsweetened cocoa powder
1 Tbs. white sugar
1 cup bread flour
1 cup whole wheat flour
1 1/4 tsp. bread machine yeast

Place the warm water, butter, honey, salt, coffee, cocoa, sugar, bread flour, whole wheat flour, and bread machine yeast in the pan of a bread machine in the order listed. Put on regular or basic cycle with light crust.

suggested to add 2 Tbs. each of bread flour and wheat flour.

I made this with the added flour. This recipe is too small for my machine and it burnt on the sides and bottom. Next time try doubling or 1 Ĺ times the ingredients.


Rye Bread Bread Machine
This one is my favorite for Rye Bread

1 cup rye flour
2 3/4 cups bread flour
1/3 cup brown sugar (I use the granulated type)
2 tsp. caraway seeds
1 1/2 tsp. salt (I use kosher salt)
2 Tbs. butter
1 1/2 cups warm water
1 1/2 tsp. dry yeast

Bring all ingredients to room temperature and add to bread machine baking pan, in order suggested by manufacturer.

Select basic setting (I use basic setting, medium size, light crust) and push Start.


Rye Bread - Basic

1 cup plus 2 Tbs warm water
2 Tbs. dark molasses
1 Tbs. vegetable oil
1 tsp salt
2 cups Hodgson Mill Best for Bread Flour
1 1/2 cups Hodgson Mill Rye Flour
3 Tbs. brown sugar, packed
1 Tbs. cocoa powder
3/4 tsp Caraway Seeds
2 tsp Hodgson Mill Fast Rise Yeast

Place ingredients in the pan according to your machineís directions. Set for Whole Wheat cycle with light crust setting.
Makes 1-2 lb. loaf

This was good, dense and chewy but didnít taste much like Rye bread. Made in the bread machine it makes a really tall loaf of bread.

I didn't use the brand mentioned. I usually use White Lilly brand flours.


Bread Machine Favorite Potato Bread Recipe

2 pound loaf

1 and 1/2 cups water
2 Tbs. butter, (softened)
2 tsp. salt
4 cups bread flour
4 tsp. sugar
1/2 cup instant potato flakes
2 1/2 tsp. active dry yeast

1) Measure and add liquid ingredients to the bread pan.

2) Measure and add dry ingredients (except yeast) to the bread pan.

3) Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.

4) Snap the baking pan into the bread maker and close the lid.

5) Press "Select" button to choose the Basic setting.

6) Press the "Crust Color" button to choose light, (1L)

This was good but made a huge loaf. It literally came to the top of the bread machine while baking. The 2nd time I just used the dough cycle and baked it in the oven. Baked at 375 for 30 minutes in a bread pan.

You could probably cut this recipe by 1/4 and it would come out better in the machine
Abby in Atlanta
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For all you lucky people who can pick lemons from their garden or even buy them cheaply.

Homemade Lemonade Recipe

(Makes one and three quarters of a pint)

4 unwaxed, each cut into 8
6 ozs/175g golden caster sugar
large handful of ice cubes, plus extra for serving

Blitz the lemons in a food processor or blender with half of the sugar, some ice cubes and 500ml/18fl oz water. Strain the juice into a jug and reserve.

Tip the lemon pulp back into the food processor. Add the rest of the sugar, more ice cubes and 500ml/18fl oz water and blitz again. Strain this into the jug with the reserved juice (discard the pulp). Serve with lots of ice.

(Nancy hope you have recovered from your ear problem!)

(='.'=) Sylvia

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Night Before Casserole Recipe

Preheat 350.
2 cups cooked elbow or shells macaroni
2 cups cooked turkey or chicken
2 cans cream of mushroom soup
1/2 lb. American cheese, grated
3 eggs, hard-boiled, cut in small pieces
2 cups milk
1 cup chopped green or red pepper

Mix all ingredients together. Refrigerate overnight. Remove from refrigerator & place in 13 x 9 baking dish sprayed with cooking spray. Bake 1 hour and 20 min.
( Source: Unknown)
Note! I substitute grated cheddar for American cheese since American cheese is not cheese.
Athena in DE
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Blue Cheese Bacon Potatoes Recipe

4 medium baked potatoes, pulp removed and mashed
1/2 cup sour cream
1/4 cup blue cheese, crumbled
1/4 cup milk
4 Tbsp butter
3/4 tsp salt
1/2 tsp black pepper***
crisp crumbled bacon

Mix mashed potatoes, sour cream, blue cheese, milk, butter, salt and pepper. Beat until fluffy. Spoon mixture into potato shells. Place on baking sheet and return to oven (350*) for 15 minutes or until heated through. Sprinkle with bacon.

*** Can use cayenne pepper if you want it spicy hot.
ENJOY !! Judy in Montana
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Pickled Squash Recipe

8 cups zucchini or yellow squash sliced
3 cups yellow onions sliced
3 red bell peppers chopped
1 green bell pepper chopped
3 cups white or cider vinegar
4 cups sugar
2-1/2 tsp celery seed
2-1/2 tsp mustard seed
1-1/2 tsp turmeric

Spread squash out flat and salt generously. Let stand 1 hour, drain.

In large pot combine sugar, vinegar,celery and mustard seed, bring to a boil. Next add turmeric and squash and onions. Stir often and boil for 10 minutes (keep pot covered til vegetables cook down a bit).

Put into sterile jars, seal and store. ENJOY !!
Judy in Montana
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Real Chocolate Chips 
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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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