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August 2017 Recipes

August 15, 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.


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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.

Today's Recipes
- Easy Summer Peach Flan Recipe

- Creamy Caramel Flan Recipe
- Elderberry Crisp Recipe
- Soft Lemonade Cookies Recipe
- Oatmeal Cookies Recipe
- Key Lime Bars Recipe
- Applesauce Peanut Butter Squares Recipe
- Apricot Bars Recipe
- Squash Salad Recipe
- Spanish Slaw with Dressing Recipe
- Macaroni and Salmon Salad Recipe
- Macaroni and Potato Salad Recipe
- Dijon Green Beans Recipe
- Oma's Apricot Crisp Recipe
- Oma's Apricot Crescent Recipe

Thank you Judy in Montana’s for Eggs Goldenrod recipe… it brought back 2 great memories for me…

First time I came upon this recipe was in my 9th grade home economics cooking class. Since I am 84 that was a while ago. The only difference in recipes was that you put the chopped whites into the gravy and sieve the yolks on top of toast and gravy to serve…. looks like a field of goldenrods.

I used this recipe at Easter time for my grandkids. They would bring me the Easters eggs they had “hunted”. I took the broken ones … they had only been outside less than 30 minutes… and made eggs golden rod for breakfast while they took turns rehiding the other eggs. They loved it. Fun times!
Texas Gramma

To Texas Gramma: The sandwich flipper was very popular in the early 60's. It's an old idea brought back. Plus they have had a small version out since then for folks camping out. If only one of us in my family wanted a "hot" sandwich we would put it in the flipper. We would cook it on one side the flip it to the other. You can put anything you want to in it. My neighbor has 3 kids and one always want chicken nuggets but never eats more than one at first sitting. Always wants them later so mom puts the nuggets into the flipper to reheat them.It is fun to see what all you can do with it. ENJOY !!
Judy in Montana

Nancy glad to hear you are better. We have so much smoke from 14 fires plus what smoke Canada sends down one can hardly breathe.

On the subject of flan...This is a popular dish in Spanish speaking countries so whenever
I serve my Spanish meal of paella & sangria, I serve flan for dessert.

Easy Summer Peach Flan Recipe

1 9 oz. pkg. white or yellow cake mix
1 egg
1/2 cup peach syrup
1-3 oz. pkg. vanilla instant pudding
1 cup milk
1 cup light cream
1 can sliced Cling peaches (drained)

Prepare cake mix substituting peach syrup for water. Spray teflon coated flan pan with PAM. Bake 350 for 25 min. Cool 10 min. before removing. Using milk and cream prepare pudding. Fold 1/2 cup coarsely chopped peaches into pudding. Pour into
cooled flan shell. Top with peaches. Chill until firm. Garnish as desired.
6-8 servings.
Athena in DE
Click Here to Print this Recipe


Creamy Caramel Flan Recipe

3/4 cup sugar
1 pkg. cream cheese, softened (8 oz)
5 eggs
1 can ( 14 oz.) sweetened condensed milk
1 can (12 oz) evaporated milk
1 t. vanilla extract

In heavy saucepan, cook & stir sugar over med-lo heat until melted & golden, about
15 min. Quickly pour into an engrossed 2 qt. round baking or shuffle dish, tilting to coat bottom; let stand for 10 jin. In bowl beat cream cheese until smooth. Beat in eggs, one at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar. Place dish in larger baking pan. Pour boiling water into larger pan to depth of 1 in.
Bake 350 for 50-60 min. or until center is just set. Remove dish from larger pan to wire rack; cool 1 hour. Refrigerate overnight. To unfold, run knife around edges & invert onto large rimmed serving platter. Cut into wedges or spoon onto dessert plates; Spoon sauce over each serving. 8-10 servings.
Source:: Pat Forete
Athena in DE
Click Here to Print this Recipe

I am running out of glass containers again and still have so much fruit and hedgerows are dripping with ripening brambles (blackberries). Elderberries/crab apples/bramleys are just too much and not very much space in any of the freezers. I came across this recipe from my good friend Chris in NM and going to give it a try. If anyone has a recipe for any of the above that doesn't involve "jamming"/canning please share it.
Post by Chris in NM on Oct 13, 2012 at 10:27pm

Elderberry Crisp Recipe

5 cups mixed berries, strawberries, blueberries, raspberries, blackberries - I used all elderberries
2 tablespoons sugar
2 tablespoons flour
1 cup flour
1 cup brown sugar
1 teaspoon cinnamon
1 stick butter
1 cup rolled oats

In an 8 inch square baking dish, combine equal amounts of each type of berry that you plan to use. Sprinkle with 2 tablespoons each of flour and sugar.
In a mixing bowl combine flour, brown sugar, and cinnamon. Cut in one stick of butter, until mixture is crumbly. Toss in oats. Spread this evenly over the berries.
Bake in an oven preheated to 350 degrees, for 45- 55 minutes at 4400 ft. above sea level. Allow to cool before serving.

This smelled so good baking! yum!!!!!!!!
Chris in NM

(='.'=) Sylvia

Click Here to Print this Recipe

Becky S, I bought an Instant Pot Pressure Cooker last year, used it once and it is now relegated to a much needed space in the pantry cupboard. It scares me! In fact been thinking of putting it on one of those free to good home sites. Having said that, I love spending my retirement time in the kitchen (most of the time), if you are still a busy person this may be just what you need. During my pushed for time years, I used my pressure cooker a lot - shame that there isn't many decent recipes readily available for these Instant Pots. The booklet that came with mine is pathetic. Reminds me that I need to do a Google and see if there are any new books on them.

Sharon as I am a dedicated home bread maker, there's usually a bit of bread left over and I make my own bread crumbs all the time. I usually chunk the left over bread from each (savoury type) loaf and freeze in small quantities until I have enough to make an oven load. Obviously keep your sweet flavours in separate bags, we all love grilled peaches with crumbs from Cinnamon Bread sprinkles on top. Simple Italian crumbs, just sprinkle dried Italian herbs, freshly ground pepper and a little dried ground garlic over the top, mix and do your thing in a slow oven before drying and food processing. Great coating for chops, steaks and burgers.

(='.'=) Sylvia

Instant Pot recipes will work in all pressure cookers.

Soft Lemonade Cookies Recipe

1 c butter or margarine,softened
1 c sugar
2 eggs
3 c Unbleached flour
1 ts Baking soda
6 oz Frozen lemonade concentrate, thawed and divided
Additional sugar

Preheat oven to 400 degrees.

In a mixing bowl, cream butter and sugar; add eggs. Combine flour and baking soda; add to the creamed mixture alternately with 1/3 cup of lemonade concentrate. Mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets.

Bake for 8 minutes. Remove to wire racks. Brush with remaining lemonade concentrate; sprinkle with additional sugar. Cool.
Makes 6 dozen.
Lisa TX
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Oatmeal Cookies Recipe

1-3/4 c Sifted all-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1-1/2 ts Ground cinnamon
2 Eggs, well beaten
1 c Sugar
1 c Butter or margarine, melted
4 tb Molasses
4 tb Milk
2-1/4 c Quick-cooking oats
1/2 c Dark seedless raisins
1/2 c Coarsely chopped nuts

Preheat oven to 325?.

In a bowl, sift together flour, baking soda, salt and cinnamon. In a separate bowl, combine remaining ingredients. Stir to blend; add sifted ingredients and beat until thoroughly mixed. Lightly grease cookie sheets (or use non-stick cookie sheets). Drop dough by rounded tablespoonfuls onto cookie sheets about 2 inches apart. Bake at 325 degrees 10-12 minutes or until edges are slightly brown. Remove carefully and cool on wire racks. Store in airtight containers.

Variation: If children under 2 years old will be eating these, use sunflower seeds instead of nuts.
Makes 5 dozen cookies
Lisa TX
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Key Lime Bars Recipe


1 c Butter
1/2 c Confectioners' sugar
2 c Flour

4 Eggs; beaten
4 tb Flour
2 c Sugar
1 pn Salt
6 tb Key lime juice
1 ts Baking powder
Confectioners' sugar

Mix the ingredients and pat into a 9x12-inch pan. Bake at 350 degrees for 20 minutes. Watch carefully! Beat together the eggs, sugar, and lime juice. Add the flour, salt, and baking powder. Mix and pour on top of the crust. Bake at 350 degrees for 25 minutes. Sprinkle the top with confectioners' sugar and cut into bars.
Lisa TX
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Applesauce Peanut Butter Squares Recipe

1/4 c Butter Or Margarine, softened
1 c Granulated Sugar
3/4 c Peanut Butter
1 lg Egg
1-1/4 c Unbleaced All-Purpose Flour
1 ts Baking Soda
1/2 ts Ground Cinnamon
1/4 ts Ground Nutmeg
1 c Applesauce

Cream the butter. Gradually add the granulated sugar, blending well. Add the peanut butter and egg and blend well. Combine the flour, baking soda, salt, cinnamon and nutmeg, mixing well. Add to the creamed mixture alternately with the applesauce. Pour the batter into a greased 8-inch square pan. Bake in a preheated 350 Degree F. oven for about 40 minutes or until a wooden pick inserted in the center comes out clean. Cool, in the pan, for 10 minutes and cut into squares.
Makes 8 servings
Lisa TX
Click Here to Print this Recipe


Apricot Bars Recipe

1 c white flour
1/3 c brown sugar
1 ts cinnamon
1/2 ts baking powder
1/4 ts salt
1-1/2 c dried apricots
1 tb walnuts, chopped
1 tb cashews, chopped
1/3 c maple syrup

1 c Icing sugar
2 tb Shortening
1/2 ts Vanilla
1 tb Apple juice

Sift together flour, sugar, cinnamon, baking powder & salt. Stir in the apricots & nuts. Add the syrup. Stir until the mixture forms a thick batter.

Spread the batter into a lightly oiled 8" X 8" baking pan (it is hard work, but it will cover -- trust me!). Bake at 350F for 30 to 35 minutes or until the bars test done. Allow to cool slightly, cut into bars. When completely cool, spread with icing & drizzle some melted chocolate over the top if desired.

Cream together sugar & shortening. Add remaining ingredients & beat until smooth.
Makes 1/2 cup.
Makes 18 bars
Lisa TX
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Squash Salad Recipe

3/4 c No-salt-added chicken broth
3/4 c Sun-dried tomatoes; packed without oil
1 c Sliced fresh mushrooms
1/4 c Chopped onion
1 garlic; minced
2-1/2 c cooked spaghetti squash
1 c seeded chopped tomato
1 ts dried basil
1/4 ts pepper
3 tb pine nuts; toasted
1 tb grated Romano or Parmesan cheese

Bring chicken broth to a boil in a medium suacepan, and add sun-dried tomatoes. Remove from heat; cover and let stand 10 minutes. Remove tomatoes from broth with a slotted spoon, reserving broth. Cut tomatoes into strips, and set aside.

Add mushrooms, onion, and garlic to broth, and bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until liquid is reduced to about 3 tablespoons.

Combine squash, chopped tomato, basil, and pepper in a bowl. Add mushroom mixture and su-dried tomato strips, and toss well. Sprinkle with pine nuts and cheese.
Yield: 6 servings
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Spanish Slaw with Dressing Recipe


2 lb Cabbage
1/4 c Parsley sprigs, coarsly chopped
1/3 c Shredded carrot
1/2 c Green bell pepper strips
1 tb Diced red bell pepper
1/4 c Green onions, sliced 1/8 inch thick
1 c Dill pickles, sliced 1/8 inch thick

1/2 c Water
1/3 c Dill pickle juice
1/4 c White vinegar
1 tb Sugar
1 tb Salad oil
1 ts Salt
1 ts Freshly ground black pepper

Spanish Slaw
Discard outer leaves from cabbage; wash head and cut in half. Remove center core. Cut into 1/8-inch strips against the vein. Cut pieces into 2-inch portions. Place in a large serving bowl. Add parsley, carrot, bell peppers, onions and pickles. Pour dressing over top and mxi well. Chill until ready to serve.

In a medium-size bowl, whisk together water, pickle juice, vinegar, sugar, oil, salt and pepper. Use as directed above.
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Macaroni and Salmon Salad Recipe

1 can (15-1/2 oz) can Alaska salmon
8 oz macaroni, cooked, drained andcooled
1 pt cherry tomatoes cut in half
2 c sliced cucumber
1 c mozzarella cheese cut into thin strips
1/2 c chopped parsley
1/4 c grated Parmesan cheese

Lemon Dressing
3/4 c olive oil
1/4 c lemon juice
2 garlic cloves; minced
1/2 ts dill weed
1/2 ts grated lemon peel
black pepper; to taste

Lemon Dressing Directions
Whisk together ingredients until well combined.

Drain and flake salmon. Toss flaked salmon with remaining ingredients in large serving bowl. Toss with Lemon Dressing and serve.
Makes 8 servings
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Macaroni and Potato Salad Recipe

6 potatoes
1-1/2 lb macaroni
6 hard boiled eggs
1-1/2 c celery; diced
1 c onion; diced

3/4 can Evaporated milk
1/4 c Sugar
3/4 qt Miracle Whip
1 dash Salt

Cook potatoes; dice. Cook macaroni. Boil eggs and dice. Mix these 3 ingredients together in large dish. Add celery and onions. Stir well. Beat milk; add salt, sugar and salad dressing. Pour over potato macaroni mixture.
Stir and refrigerate.
Makes 4-6 Servings
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Dijon Green Beans Recipe

1 tb red wine vinegar
1 ts Dijon mustard
2 cloves garlic; Minced
1/2 ts oregano
1/8 ts black Pepper
1 lb green beans; steamed

Whisk together vinegar, mustard, garlic, oregano and pepper. Pour over beans and toss to coat.
Makes 4 Servings
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Oma's Apricot Crisp Recipe

1 c bread crumbs
1/4 c brown sugar
1/4 c margarine
1/2 ts mace
1/2 ts cinnamon
1/4 ts ginger
1/4 c nonfat dry milk
3 c canned apricots halves, drained

Blend first 7 ingredients. Arrange apricots in baking dish; sprinkle with crumb mixture. Bake for 30 minutes at 375. Serve warm with milk or cream.
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Oma's Apricot Crescent Recipe

1 pk (8-oz) refrigerated crescent rolls
24 dried apricots
Apricot jelly

Unroll rolls on lightly floured surface. Pinch perforations together. Cut sheet into six 4-inch squares. Cut each square in half to make 12 triangles. Spread 12 apricot halves with apricot jelly. Top with apricot halves. Place 1 apricot in center of each triangle. Lightly moisten edges of dough. Bring corners of dough up and over filling. Using scissors, cut off excess dough. Arrange on a cookie sheet sprayed with nonstick cooking spray. Bake at 350 degrees for 10 minutes. Sprinkle cooled dumplings with confectioner's sugar.
Makes 12 servings
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Products this Month
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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