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June 2017 Recipes

June 13, 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 Strawberry Brownies Recipe | Nancy's Crock Pot Beef Tips Recipe | Nancy's Burger Bundles Recipe | Nancy's Beef Dip Baked in Bread Recipe | Smoked Salmon Pate Recipe | Nancy's Salisbury Steak Recipe | Judy's Rhubarb Salad Recipe | Judy's Easy Chicken Casserole Recipe | Mary's Blackberry Bars Recipe | Anna's Fruity Pops Recipe | Julie's Baked Egg Casserole Recipe | Julie's Stuffed Apricot French Toast Recipe | Linda's Spanish Rice Recipe | Linda's Southwestern Style Chicken Recipe

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.

These brownies are rich, but they are wonderful!!

Sue's Strawberry Brownies Recipe

1 box strawberry cake mix, I use Duncan Hines
2 eggs
1/3 cup oil
1 cup powdered sugar
1/2 to 2 tablespoons water or milk

Preheat oven to 350 degrees.

Line an 8” square baking pan with parchment, and spray with Pam. Mix strawberry cake mix, eggs, and oil with hand mixer until well combined. Spread batter evenly into pan. Bake for 15 minutes or until just set; be careful not to overcook.
Allow brownies to cool for 10 minutes, life carefully from pan using ends of parchment to lift.

Mix powdered sugar and water until smooth. Pour glaze over brownies, spreading to edges so that glaze will drip down sides. Allow Brownies to cool and glaze to set before cutting into squares.
Sue in S.C.
Click Here to Print this Recipe

I love your recipe site and hearing about your cats and you. I suggested that you join Pinterest a long time ago and you have not so....I make the suggestion again. It would expose your site to the world and you would have more visitors and followers than you would know what to do with. Check out Pinterest on google and you will see what it is. You may not want that kind of exposure though so it is just a suggestion.

I will pray for you--thank you again for the many years of enjoyment that your site has given me.
A faithful follower, Sharon

I will look into it. Thank you for your suggestion.

Thank you for doing such a great job with the recipes! I can hardly wait for the next news letter in my email each day!
I love all the recipes!
Shelia from Bama

Nancy's Crock Pot Beef Tips Recipe

1 lb, bef stew meat cut into bite size pieces
1 can each Cream of Celery and Cream of Mushroom soup
1 envelope Lipton dry onion soup mix
1/4 cup water

Combine all. Put in Crock Pot and cook 6-8 hours on low. Serve over noodles or rice
Serves 3-4
Nancy in PA
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Nancy's Burger Bundles Recipe

1 lb, ground beef
1/3 cup evaporated milk
1 cup Pepperidge Farm stuffing,prepared as directed (1/3 cup water and 3 Tbsp butter)
1 or 2 cans Golden Mushroom soup ( I use 2,cans )

Mix milk and beef and divide into 4 patties about 6" in diameter. In the center of each patty put 1/4 cup stuffing. Mold the meat around the stuffing to form a ball. Place in a 9"x9" pan and add soup Bake at 350º for 1 hour. Baste several times.
Serves 4
Nancy in PA
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Nancy's Salisbury Steak Recipe

1 can Cream of Mushroom soup, undiluted
1 Tbsp prepared mustard
2 tsp. Worchestershire sauce
1 tsp. prepared horseradish
1 1/2 lbs. ground round steak
1/4 cup fine dry bread crumbs
1 egg, slightly beaten
1/4 cup finely chopped onion
1/2 tsp salt:dash of pepper
1/2 cup water;2 Tbsp chopped parsley

Combine soup,mustard,worchestershire sauce and horseradish ( I usually double this as we like more sauce with the patties )

Combine beef, egg, bread crumbs, onion, salt andd pepper and 1/4 cup of the soup mixture
Shape into 5 or 6 oval patties. Brown in skillet
Drain drippings from pan.

Combine remaining soup mixture, 1/2 cup of water and the parsley. Pour over patties
Cook over low heat 20 minutes, stirring occasionally.
Serve with mashed potatoes
Serves 5-6
Nancy in PA
Click Here to Print this Recipe

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

Nancy's Beef Dip Baked in Bread Recipe

1 round loaf of sour dough bread
2 cups sour cream
8 oz. cream cheese, softened
1 lb. sharp cheddar cheese, grated
6 green onions, finely chopped (whole )
1 5oz. jar dry beef, finely chopped.

Cut off top of bread and pull out the insides leaving a shell.

Reserve pulled out part to use for dipping
Mix sour cream. cream cheese, onions cheddar and beef together and put into bread shell
Replace top.

Wrap in foil and bake at 275º for 1 hour and 15 minutes
(OR wrap in brown paper bag and micro at high for 10 minutes)
In oven crisp bread pulled from center and use to dip into bread bowl. Eat the bowl too
Serves 10
Nancy in PA
Click Here to Print this Recipe

Hi Nancy, life moves on. Still occasionally pop in, but my lap top is on its last legs as am I :) Haven't been able to contribute, lack of time lots of grand babies to help with and a lot of health problems. Still in contact with Chris in NM regularly. Sue Horne, who was a great computer buddy, sadly died last year. Really floored me, even though we hadn't personally met I thought of her as a younger sister.

Anyway what I wanted to say is I'm delighted to see the re-newed support on nancyskitchen and that you live to fight another day. I'm not quite senile yet, but my memory isn't as good as it once was.

This is something that I'm making today:

Smoked Salmon Pate Recipe
(serves 4 to 6)

9-1/2 ozs/300g of (Scottish preferably) smoked salmon
4 ozs/125g unsalted butter
1 small onion peeled and finely chopped
2 teaspoons of lemon juice
1 teaspoon French mustard
2 tablespoons of cream
1/2 teaspoon tabasco
1 teaspoon drained capers

Place all the ingredients in a food processor. Process until smooth then spoon into a serving dish. Chill overnight until firm and serve with a sprinkling of parsley, and toast or crusty bread.
This will keep in the refrigerator for at least 4 days, melt a tbls of butter and pour over the top of the pate and it will keep for 2 weeks

Hugs to you and them critters
(='.'=) Sylvia

So glad to hear from you again. It has been a while. Are you still living in Scotland? Hope you come back again soon. Your recipes are always good.
Click Here to Print this Recipe

I am looking for a Mexican Style Pasta salad or Bean Salad recipe to take to a Chili Cook off next week. Either a large recipe or one that can be doubled. Also a quick recipe for Cornbread Muffins.
Thanks in advance, Anita in Camarillo

Judy's Rhubarb Salad Recipe

1 cup hot rhubarb and juice
2Tbsp sugar/splenda
1 cup fine diced tart apple
1 cup unsweetened pineapple and juice
1 lg. pkg Jello raspberry or strawberry
1 cup chopped pecans or walnuts
1 Tbsp fresh lemon juice

Cook frozen or fresh rhubarb to mushy stage with 2 Tbsp sugar/splenda. Pour over gelatin, stir and cool. Add remaining ingredients and put into molds. Chill for at least 2 hours.
ENJOY !!!! Judy in Montana
Click Here to Print this Recipe


Judy's Easy Chicken Casserole Recipe

3 chicken breasts
6 large potatoes sliced thin
large onion sliced
1 can cream of chicken soup
Butter ( how much you want to put on)

Slice potatoes thin,layer potatoes and onion in a baking dish, salt and pepper to taste. Mix soup with water, mix well. Pour over potatoes and onion. Salt and pepper chicken place on top soup and potatoes. Dot butter on top of chicken. Bake uncovered at 350* for 1/2 hour. Turn chicken.Return chicken to oven cook another 35 minutes.
Enjoy !!! Judy in Montana
Click Here to Print this Recipe

Mary's Blackberry Bars Recipe

2 cups all-purpose flour
1 1/4 cups sugar, divided
3/4 cup cold butter, cut up
2 (8 ounce) packages cream cheese, softened
2 large eggs
1 cup seedless blackberry preserves

Preheat oven to 350 degrees. Combine flour and 1/2 cup sugar in large bowl. Cut butter into flour mixture with a pastry blender or fork until crumbly; press in bottom of a lightly greased 13 by 9 inch pan. Bake for 20 minutes, or until golden brown. Meanwhile, place 3/4 cup sugar and cream cheese in bowl of a heavy-duty electric stand mixer. Beat on medium speed until fluffy. Add eggs, one at a time, beating just until blended after each addition. Remove pan from oven and spread preserves evenly over crust. Carefully pour cream cheese mixture over preserves, spreading to edge of pan. Bake for 30 minutes, or until cheesecake layer is set in center. Cool completely in pan on a wire rack (about 1 hour). Cut into 24 bars.
Mary R
Click Here to Print this Recipe 

Anna's Fruity Pops Recipe

1 env. Knox unflavored gelatin
1/2 c. water
1 c. fruit juice, heated to boiling
1/4 c. sugar
1 tbsp. lemon juice
Fresh fruit, pureed to equal 1 c.

Fresh Fruit
Bananas, peaches, strawberries, cherries, cantaloupe, or blueberries. In medium bowl, sprinkle unflavored gelatin over water; let stand 1 minute. Add hot juice and stir until gelatin is completely dissolved. Stir in remaining ingredients. Pour into 6 (5 oz.) popsicle molds or paper cups; freeze until partially frozen, about 30 minutes. Insert wooden ice cream sticks; freeze until firm. Remove from freezer 5 minutes before serving; remove from mold. Makes 6 pops.
Anna in Sweden
Click Here to Print this Recipe 

I need recipes for a meat smoker. I don't know much about them but plan to use mine as often as possible. Any tips, suggestions and recipes would be helpful.

I am back! Several years ago I sent in recipes for this newsletter. Somehow I got out of the practice of sending recipes and was just reading the newsletter. I would like to come back to contribute some of my favorite recipes again. I have been a member since 1996. I always thought my recipes won't matter because everyone else were sending in theirs. The other day I realized my recipes do matter and members sharing recipes is what makes this the best newsletter on the internet. Everyone's recipes matter and the more recipes from more members can make this newsletter even better.
Julie in KY

Julie's Baked Egg Casserole Recipe
6 Servings

6 Bread slices, cut in cubes
2 cup Grated mild cheddar cheese
1 cup Cooked, cubed ham
1/4 cup Chopped green bell pepper
1/2 cup Finely chopped onion
6 Eggs
3 cup Milk

Mix bread, cheese, ham, bell pepper and onion; spread in a 13x9x2 inch baking dish treated with nonstick spray. Whisk eggs and milk, and pour over top. Cover dish with foil and freeze.

To prepare for serving, thaw dish, and bake uncovered in a preheated 375 degree oven for 45 minutes.
Julie in KY
Click Here to Print this Recipe


Julie's Stuffed Apricot French Toast Recipe
Makes 8 Servings

8 oz Cream cheese, softened
1-1/2 ts Vanilla, divided
1/2 c Finely chopped walnuts
1-1/2 lb Loaf French bread loaf
4 Eggs
1 c Heavy cream
1/2 ts Ground nutmeg
12 oz Apricot preserves
1/2 c Orange juice

In a mixing bowl, beat cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts. Set aside. Cut bread into 1 1/2" thick slices. Cut a pocket in the top of each slice. Fill each pocket with about 2 tablespoons of cream cheese mixture. In another bowl beat eggs, cream, nutmeg and remaining vanilla. Dip both sides of bread into egg mixture, being careful not to squeeze out the filling. Cook on a lightly greased griddle until golden brown on both sides. Place on an ungreased baking sheet. Bake at 300 F. for 20 minutes. Meanwhile combine preserve and orange juice in a small saucepan. Heat through. Drizzle over hot French toast.
Julie KY
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Linda's Spanish Rice Recipe
Makes 6 Servings

1 lg Onion; chopped
3 tb Bacon grease or oil
1 c Uncooked rice
1 cn (10-oz) Rotel
1 cup spicy V8 Tomato Juice
Salt & garlic powder to taste

Saute onion in grease until clear. Add rice and stir until golden. Add remaining ingredients and simmer, covered, 25-30 minutes. Add water if necessary. Turn off heat and let stand 5-10 minutes.
Linda NM
Click Here to Print this Recipe


Linda's Southwestern Style Chicken Recipe

16 oz salsa; chunky
3 oz cream cheese; softened
10 oz enchilada sauce; Hatch
4 chicken breast halves; boneless
2-1/4 c Rice; instant

Measure 1/2 cup salsa and drain. Beat together with cream cheese and set aside. In a 11x7" baking dish, combine remaining salsa and enchilada sauce; reserve 1/2 cup sauce. Stir in the rice and set aside. Pound the chicken breast halves to about 1/2 inch thickness. Spoon 1/4 of the cream cheese mix into the center of a chicken breast half. Roll up and place seem side down on rice. Repeat with all the breast halves. Pour reserved sauce over chicken. Bake in a preheated 350 degrees oven for 45-60 minutes or until chicken is done.
Linda NM
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A Baker’s Basic Kitchen Library eBook Collection (free from the Prepared Pantry)

My Favorite Links
Treasures From Texas - Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry

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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Nancy Rogers 

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

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