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August 2017 Recipes

August 23, 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
- Apple Enchiladas Recipe
- Lisa's Chicken Enchiladas Recipe
- Lisa's Enchilada Casserole Recipe
- Mary Ann's Salmon Recipes
- Ice Cream In A Bag Recipe
- Sue's Squash Recipes
- Stuffed Cherry Tomatoes Recipe
- Chicken and Dumplings Recipe
- Banana Buttermilk Pancakes Recipe
- Super Simple Vinaigrette Recipe
- Dreamsicle Mousse Recipe
- Hamburger Vegetable Soup Recipe
- Black Walnut Pound Cake Recipe
- Peach Upside Down Muffins Recipe
- Chocolate Bundt Cake Recipe
- Old Fashioned Vinegar Pie Recipe
- Terrific Tomatoes Recipe
- Cornbread Recipes
- Peach Honey Recipe
- Microwave Peanut Brittle 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.

Apple Enchiladas Recipe

1 (21 oz) can apple pie filling
6 (8 inch) flour tortillas
1 tsp. ground cinnamon
1/4 tsp. nutmeg
1/2 c. butter
1/2 c. sugar
1/2 c. packed light brown sugar
1/2 c. water

Spoon filling down center of each tortilla. Sprinkle with cinnamon and nutmeg. Roll up and place seam side down in a greased 2 qt. baking dish. Bring butter, sugar, brown sugar and water to a boil. Simmer on low heat, stirring for 3 minutes. Pour over enchiladas. Let stand 30 minutes. Bake at 350 degrees for 20 minutes. Makes 4 to 6 servings.
Lisa TX
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Lisa's Chicken Enchiladas Recipe

4 Chicken breast halves (allow one per tortilla)
10-inch flour tortillas
Monterey Jack or Cheddar cheese
1 can cream of chicken soup
1 cup sour cream
1 sm. can diced green chiles
1 can Hatch Red Enchilada Sauce
1 sm. onion, diced

Cook chicken breasts in water; drain and cool. After cooled, shred chicken and put in separate bowl; set aside. In saucepan, combine sauce, soup, sour cream, chiles and onion to make sauce. Stir over medium heat for 5-10 minutes, or just until simmering. Heat tortillas in microwave for 30-45 seconds to soften. Place shredded chicken in tortilla, add some cheese, then a little sauce; roll up. Place tortillas in lightly greased pan 9x13 or larger baking dish. Pour enchilada sauce over top. Top with combined cheeses (I used generous amount). Bake at 350 degrees until bubbly and golden brown. Serve.

Note: Instead of cooking the chicken breasts I use canned chicken. It saves a lot of time.
Lisa TX
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Lisa's Enchilada Casserole Recipe

1 lb. ground beef
1/2 c. picante sauce
8 (6 inch) flour tortillas
1 (10 3/4 oz.) can cream of mushroom soup
1 (8 oz.) sour cream
1/4 c. milk
1 (4.5 oz.) can chopped green chilies
1 c. cheddar cheese, shredded

Brown beef and drain. Stir in picante sauce. Spoon mixture down center of tortillas. Roll up, seam side down. Place in long Pyrex dish. Combine soup, milk, sour cream, and green chilies. Pour over tortillas, then sprinkle with cheese. Bake at 350 degrees for 20 minutes.
Lisa TX
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No newsletter was posted yesterday. We had severe weather last night. I do not turn on my computer during thunderstorms.

Mary Ann's Salmon Recipes

Salmon Au Gratin Recipe

1 (1 lb) can red salmon
1 T. lemon juice
1 T. butter
1 T. flour
1 c. milk
1/2 tsp. celery salt or 1/2 c. dried, cooked celery
salt and pepper to taste
1/4 c. fine dry bread crumbs
1/4 c. grated American cheese

Drain salmon, saving the juice. Remove bones and skin if desired. Flake fish, add lemon juice. Melt butter, blend in flour, fish juice and milk. Stir over heat until sauce boils and thickens. Add salmon, celery salt, salt and pepper. Put into buttered casserole. Mix together bread crumbs and cheese and sprinkle over the top. Bake in 350 degrees oven for about 20 minutes. 5 servings.
Mary Ann


Pecan Crusted Baked Salmon Recipe

2 T. Dijon-style mustard
2 T. melted margarine or butter
4 tsp. honey
1/4 c. fresh bread crumbs
1/4 c. finely chopped pecans or walnuts
2 tsp. chopped parsley
Four 4- to 6-ounce salmon fillets
Salt and black pepper to taste
Lemon wedges

Mix together mustard, margarine and honey in a small bowl; set aside.

Mix together bread crumbs, pecans and parsley in a small bowl; set aside.

Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet or broiling pan. Brush each fillet with mustard-honey mixtrue. Pat top of each fillet with pecan-bread crumb mixtrue. Bake in a 450-degree oven for 10 minutes or until salmon just begins to flake easily when tested with a fork. Serve with lemon wedges.
Mary Ann


Salmon Patties Recipe

1 can pink salmon
1 medium onion grated
1/2 c. flour
1 tsp. baking powder

Empty can into bowl and take out black skin and bones. Pour 1/3 c. of liquid, add 1 onion grated, 1/2 c. flour, 1 tsp. baking powder. Make into patties and fry in deep fat.
Mary Ann
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Recently someone posted a kick the can ice cream. This one is one we use all the time and it uses bags. It was always fun to make when I was a teacher. The childen loved it.
Lucy in Florida

Ice Cream In A Bag Recipe

2 T. sugar
1 C. half and half
1/2 tsp. vanilla extract
1/2 c. kosher or rock salt ice cubes
1 pt. size re-sealable plastic bag
1 gal. size re-sealable plastic bag

Fill the large gallon bag full of ice and add the salt. Seal the bag. Add half and half, vanilla and sugar to the small bag and seal. Place the small bag inside the large one and seal it again carefully. Shake the bag until the mixture is ice cream: about 5 minutes. Remove the small bag and open carefully. This recipe is great for kids to help make!
Lucy in Florida
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Sue's Squash Recipes

Squash Pancakes Recipe

2 c. yellow squash cooked and mashed
1 c. flour
1/4 c. milk
2 T. pancake syrup
1/4 tsp. nutmeg

Combine squash cooked and mashed, flour, milk, and nutmeg. Cook on hot griddle. Serve with warm syrup.


Mother's Squash Relish

10 c. yellow or zucchini chopped squash
4 c. onions, chopped
4 green peppers
1 hot pepper
2 T. salt
2-1/2 c. sugar
1 tsp. turmeric
1 tsp. nutmeg
2-1/2 c. vinegar
1 tsp. ground mustard
1 tsp. corn starch
1 tsp. celery seeds

Mix squash, onions, peppers, hot pepper, and salt. Cover with water. Set in refrigerator overnight. Drain. Mix sugar, turmeric, nutmeg, vinegar, ground mustard, corn starch, and celery seeds. Simmer 30 minutes. Pack in hot jars and seal.


Mother's Squash Pickles Recipe

8 c. yellow squash, sliced
2/3 c. salt
2 c. sliced onion
2 c. sliced bell pepper
1 lg. jar pimientos
3 c. sugar
2 c. white vinegar
2 T. mustard seed
2 T. celery seed

Mix salt with 3 quarts water, add the sliced squash and let soak for one hour. Drain but do not rinse. Make a syrup with the sugar, vinegar, mustard seed and celery seed. Bring the syrup to a boil and add the squash, onion, bell pepper and pimientos. Let come to a boil again, then turn off heat. Do not continue to boil. Place in jars and seal well. Let set 2 to 3 weeks before serving.


Sue's Squash Muffins Recipe

1 c. cooked squash
3 c. flour
1 c. milk
1/2 c. sugar
1 egg
1 tsp. baking soda
2 tsp. cream of tartar

Mix wet ingredients together, sift in the dry ingredients and mix. Bake at 425 degrees for 20 minutes. If using canned squash, add 1/2 tsp. salt.
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Stuffed Cherry Tomatoes Recipe

1 pkg. (3oz) cream cheese, softened
1/2 tsp. dried dill weed
1 tsp. milk
15-16 cherry tomatoes

Combine cream cheese, dill, and milk with whisk until well blended. Use a tomato corer to remove top and seeds from tomatoes. Drain tomatoes upside down on paper towel for a few minutes. Fill tomatoes with mixture and chill or serve immediately.
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Chicken and Dumplings Recipe

4-5 boneless, skinless chicken breasts, boiled until tender and cut
into pieces
1 or 2 cans chicken broth
1 can cream of chicken soup
8-10 (or more according to how many dumplings you want) flour
tortillas, cut into pieces

In large pot, pour both cans of chicken broth and 1 can of cream of chicken soup. Add cooked chicken pieces. Salt and pepper to taste. Add tortilla pieces (I stack the tortillas, cut them three times across and one time down the middle, making 8 dumplings from each tortilla). Bring to a boil and simmer until dumplings are tender, about 25-30 minutes. You can add water if the soup is too thick.
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Super Simple Vinaigrette Recipe

1/3 cup vinegar, red wine, rice, white wine, balsamic
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup olive oil or any kind oil

In a blender or food processor add the vinegar, salt, pepper and mix. Then very slowly add the oil, slow stream until all the oil is used. This will make the dressing stay together. Then you can add the fixings: a small clove of minced garlic; whisk in 1/2 to 3/4 tablespoon of spicy mustard; can make a lemony dressing by adding fresh lemon with 1/8 teaspoon of peel instead of the vinegar along with 2 teaspoons dried thyme, parsley or tarragon; for something different try adding 1/3 cup blue cheese plus a small garlic clove.
Susie Indy

Note:  I found this recipe in a 2002 newsletter and have used it many times during the years.  Easy to make and great on any green salad.
Click Here to Print this Recipe

Banana Buttermilk Pancakes Recipe

1/2 cup whole-wheat flour
1/2 cup all-purpose flour
3 Tablespoons light brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg, slightly beaten
1 1/2 tablespoons melted butter
2 teaspoons vegetable oil
1 large ripe banana, thinly sliced
maple syrup
walnuts, toasted, chopped

Combine flours, sugar, baking powder, baking soda and salt. Whisk buttermilk, egg and melted butter together and add to flour mixture and stir gently till all is combined and free of lumps. Over medium heat swirl the oil in a skillet or on a griddle to coat the bottom of the pan. Using a 1/4 cup measure (for each pancake) add the batter to the hot pan and cover the top of each pancake with banana slices. Cook till golden brown and tiny bubbles form evenly on top (2-5 minutes). Flip the pancakes and continue to cook till slightly puffed (2-5 more minutes). Transfer to plates, butter them and serve with the syrup and toasted nuts on top...I serve these with crisp bacon or sausage links and we think they are WONDERFUL. Hope this recipe helps you and you enjoy it as much as we do..
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Dreamsicle Mousse Recipe

1 box sugar-free orange Jell-O
1 box sugar-free white chocolate instant pudding
1 can mandarin oranges, drained
1 (8 oz.) container fat-free cool whip

Dissolve Jell-O in 1 cup boiling water. Add 1 cup cold water and let set for 5 minutes. Using electric mixer, beat dry pudding mix into Jell-O until well blended. Fold in mandarin oranges and cool whip. Chill before

Variations: add chopped pecans, use strawberry Jell-O and fresh or frozen strawberries (thawed and drained), lime Jell-O and pineapple. Be creative. Walmart and some grocery stores carry the sugar-free white chocolate
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The Hero Sandwich Recipe was posted August 18, 2017

Hamburger Vegetable Soup Recipe

2 lbs. hamburger
2 cans tomato soup, add 2 cans of water
2 cans mixed vegetables

Brown 2 pounds of hamburger (drain grease). Add 2 cans of Campbell's
tomato soup, then add 2 cans of mixed vegetables. Let simmer 30 to 45
minutes, ready to eat.

This is so easy to make. I prefer to defrost 1 (10 ounce) package of frozen mixed vegetables in the microwave. I pat it with a paper towel to get most of the moisture out of it before adding the veggies to the soup. I prefer the taste of the frozen mixed veggies over canned veggies.
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Black Walnut Pound Cake Recipe

1 c. butter
1/2 c. shortening
3 c. sugar
5 eggs
1 tsp. rum extract (optional)
1 tsp. vanilla extract
3 c. flour
1 tsp. baking powder
1 c. milk
1 c. black walnuts, chopped

Beat butter, softening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add extracts to milk. Add baking powder to flour. Alternately add liquid and dry ingredients to batter. Stir in walnuts. Pour batter into a greased and floured tube or fluted pan. Bake in a preheated 325 degree oven until cake tests done, about 1 hour and 10 minutes.
Linda in NM
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Peach Upside Down Muffins Recipe
Note: I use a 9 x 13 cake pan instead of muffin tins.

2 cups all purpose flour
1-1/2 cups sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 cup shortening, melted
2 eggs, lightly beaten
1 cup milk
6 Tablespoons butter or margarine
1 Cup plus 2 Tablespoons packed brown sugar
3 Cups sliced, peeled ripe peaches

In a mixing bowl, combine flour, sugar, baking powder and salt. Add shortening, eggs and milk; mix until smooth. In the bottom of 18 greased muffin cups, place 1 teaspoon of butter and 1 tablespoon brown sugar. Place in a 375 degree oven for 5 minutes. Arrange peaches in the muffin cups. Fill each half full with batter. Bake at 375 for 25 minutes or until browned. Turn out of pans immediately. Yield 1 1/2 dozen muffins. When baking in cake pan I bake for 25 to 30 minutes. When I turn it out of the pan I use a lasagna pan which is larger than the 9 x 13 pan to turn it into and then am able to cover it once cooled so it doesn't dry out.
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Chocolate Bundt Cake Recipe

1 pkg. chocolate cake mix (any kind)
1 (4 oz.) pkg. instant chocolate pudding
1 c. sour cream
4 eggs
1/2 c. oil
1/2 c. water
1 (12 oz.) pkg. Nestle chocolate chips

Mix all ingredients except chocolate chips in large mixing bowl. Mix for 4 minutes. Add chocolate chips. Mix well. Pour batter in greased Bundt pan and bake at 350 degrees for 50 minutes. Remove from oven and let sit for 5 minutes. Remove from pan. Sprinkle powdered sugar on top if desired.
Mary J
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Old Fashioned Vinegar Pie Recipe

1-1/4 c. granulated sugar
1-1/2 c. boiling water
1/3 c. vinegar
1/3 c. cornstarch
Dash nutmeg

Stir ingredients together and cook until clear and thick. Stir 1/2 mixture into 3 beaten egg yolks. Place entire filing on back of the stove for 1 minute, add 1 tbsp. butter and pour into baked
shell. If you wish to be fancy, use meringue as a topping.
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Terrific Tomatoes Recipe

4 cloves garlic, minced fine
4 green onions minced
1/2 cup Italian or any kind of parsley
1/2 cup fresh basil leaves minced OR 1 tsp dried basil
salt and pepper to taste

mix together in a bowl:
1/3 cup olive oil
1/4 cup white wine vinegar
1 Tbsp dried oregano

In a bowl mix all above ingredients together, let sit for at least 1 hour so flavors can blend. slice tomatoes, arrange on platter and pour herb mixture over tomatoes. Cover with foil or plastic wrap and refrigerate at least 4 hours. W hen ready to serve ,pour dressing over the platter.
ENJOY !! Judy in Montana
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Cornbread Recipes

Cornbread with Creamed Corn Recipe

1 c. self-rising cornmeal
2 eggs
1/2 c. oil
8 oz. sour cream
1 sm. can creamed corn

Mix ingredients in above order. Place in greased 9-inch glass round pan. Bake 35 to 40 minutes in 375 degree oven.


Buttermilk Cornbread Recipe

2 c. cornmeal
2 tsp. baking powder
1/2 tsp. soda
2 c. buttermilk
2/3 c. all-purpose flour
1 tsp. salt
2 eggs, beaten

Combine dry ingredients, add eggs and buttermilk, mixing well. Pour batter in large greased cast iron skillet (heated). Bake at 400 degrees for 20 to 25 minutes or until browned.
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Peach Honey Recipe

this recipe was in my great grandma's cookbook. So it is well over 100 years old and it is wonderful !

1 gallon of peeled, (no seeds) peaches
3 oranges (no seeds) leave rind on

Grind peaches and oranges together. In a large pot measure 1 cup sugar to 1 cup of peach mixture. Stir well to combine. When starts to boil stir often as it will stick and burn on bottom. Boil for 30 minutes.

Pour into jars and do hot water bath for 10 minutes. I usually keep a bowl out and use instead of butter on bread, biscuits,etc.. ENJOY !!
Judy in Montana
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Simple and Quick Microwave Peanut Brittle Recipe

1 cup white sugar
1/2 cup light corn syrup
1 cup salted peanuts
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Directions:Butter or line a cookie sheet. Combine sugar and corn syrup in a 2 quart glass bowl and microwave on high 4 minutes. Stir in peanuts and microwave on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes.
Stir in baking soda until light and foamy. Pour onto cookie sheet and spread thin. Cool completely and break into pieces and try eating sparingly, be warned it is addictive..

(='.'=) Sylvia

Does anyone have some recipes for beets, especially something “different”? I don’t know how to fix except Harvard beets.
Thank you, Melody Nebraska

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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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