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June-July 2017 Recipes

July 12, 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 -  Toffee Banana Rum Bread Recipe | Penne Toscana Recipe | 30 Minute Skillet Spinach Lasagna Recipe | Beverages and Smoothie Recipes | Three-bean Salad Recipe
| Mama's Favorite Potato Salad Recipe | Potato Salad Recipe |Robbie's Donut Recipes | Hamburger and Noodle Casserole Recipe | Zucchini and Rice Dish Recipe

Requests, Replies and Tips
- Betty has tips for problems swallowing
- Vivien's suggestions for enlarging the size of the print
- Anita needs a recipe for a dressing for a fresh fruit salad.

Bold black text are links.. Bold red text are not clickable links.


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.

Thank you to Sylvia in Scotland for her response. Also to Chris NM for your help-welcome back. I just found out I am 1/2 Scottish myself other half German (after all these years). I used to send in a lot of recipes but am slowly losing my sight so cannot do much any more.
Judy in Montana

We appreciate the recipes you have sent.  I have tried many of them and all have been keepers.

Toffee Banana Rum Bread Recipe

2-1/2 cups Bob's Red Mill Organic Flour
1 cup sugar
3-1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup + 2 tablespoons milk
1/4 cup vegetable oil
2 teaspoons rum extract
1 egg
1 cup mashed ripe bananas (about 3 medium bananas)
1 cup chopped nuts (optional)
1-1/3 cups Heath Bits of Brickle (divided)

Heat oven to 350. Grease and flour two loaf pans. Stirtogether flour, sugar, salt, baking powder in large bowl. Add milk, oil, rum,egg and banana. Stir until well blended. Spread 1 1/4 cups batter in the bottomof each pan. Top each batter with a 1/2 cup of toffee bits. Gently spread about1 cup remaining batter in each pan. Sprinkle remaining bits over batter. Bake30-35 minutes or until toothpick comes out clean.
Source: The Cards We Drew
Anna in Sweden
Click Here to Print this Recipe


Hi Frances, my younger Son sent me this recipe as I remembered him saying that he had enjoyed it after a skiing trip at Whistlers, it's not from Moxie's, but perhaps you can use it as a start until your search finds a replica.

Penne Toscana Recipe

4 cups of penne
1/2 chopped onion
1/2 cup of olive oil
2 bay leaves
1 cup of grated pecorino cheese
1 cup chopped fresh shitake
250g fresh loin sausage
1/2 cup cream
1 cup of grated parmesan
1 cup american beef broth
4 tablespoons white wine
Salt and pepper to taste

1 In a deep saucepan with boiling water and salt cook the penne for six minutes.
2 Meanwhile, in a frying pan, heat the oil, brown the onion and add the shitake and sausage.
3 Include a pinch of salt, pepper, wine, broth let cook for 5 minutes.
4 Then add the cream and the grated parmesan. Continue cooking for another 5 minutes and then add the penne. Serve in a deep dish, sprinkle on the pecorino cheese and garnish with a bay leaf.

(='.'=) Sylvia in Scotland

Click Here to Print this Recipe

If Elaine's computer/laptop/Ipad does not allow her to "zoom" in for larger print size and she has a copy and paste option in her machine, she can copy and paste the newsletter to Wordpad and make the type as large as she wants it to be by choosing "type size".

Great job, Nancy. As usual
Vivien, Central California


30 Minute Skillet Spinach Lasagna Recipe
Servings 4

This lasagna was actually ready in 27 minutes, start to finish, but 27 Minute Skillet Lasagna just didn’t have the same ring to it.

1 tablespoon oil
1 small onion, finely diced
2-3 garlic cloves, minced
8 ounces (about 8 cups) baby spinach, coarsely chopped
1 (24-ounce) jar marinara sauce
9 9 no-boil lasagna noodles, broken into thirds
1/2 cup grated Parmesan cheese
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese

Preheat the oven to 425 degrees. In a 10-inch or larger cast iron or other oven-safe skillet, heat your oil over medium heat. Add the onions and garlic and sauté until soft, about 5 minutes. Add the spinach and continue to sauté until the spinach is wilted, a few minutes more.

Add the marinara sauce to the pan. Next, add your lasagna noodles one at a time. Make sure you bury the noodles in the sauce each time so that every noodle is covered with sauce.

Sprinkle the mixture with the parmesan cheese. Next, add the ricotta cheese (I just scoop it and drop it on top–you don’t have to worry about spreading it out). Finally, top the whole thing with the mozzarella cheese.

Put the lasagna in the preheated oven and bake, uncovered, for 15 minutes.

Allow to set for about 10 minutes and then serve. Enjoy!
Source: happyhealthymama.com
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

Chris in New Mexico - great to see you posting again. Thanks for the Conversion Chart I used Jan in MO's tip for increasing the size - doing the Happy Dance (as if I could)! LOL.

Jan in MO - wow! what a brilliant tip re increasing font size. I am stuck in the Middle Ages and still use a mouse and thought I knew all there was to know about it's functionality, can confirm it works. Many Thanks!

Robbie IN - Aberdeen Angus Rib Eye definitely the tastiest steak. Fifty years ago T Bone was my steak of choice, but due to the Foot and Mouth devastation T Bone and Mutton have never recovered their popularity here.

Anna in Sweden, thank you for the Rye Bread with Beer Recipe. I would like to give this a try, but 2 pkts of yeast plus beer. seems a lot, probably quantities differ depending on make, could you confirm the pkt weight for me please?

(='.'=) Sylvia

Sylvia, I would love to send you a sent of American measurement (cups, teaspoons and tablespoons) to make it easier to use the recipes.  Just send me you address and I will send a set on to you. I will make this offer to others from other countries that would like them as well.


I need a recipe for a dressing for a fresh fruit salad.
Thanks, Anita in Camarillo

Beverages and Smoothie Recipes

Summer Lemonaide Recipe

1 1/2 cups sugar
2 1/2 cups water
6 lemons
2 oranges
1 cup fresh mint
zest of 1 orange

Bring water sugar mixture to a boil. Cook 5 minutes, let cool. Add juice of lemons and oranges. Add orange zests. Pour over 1 cup mint. Let stand 1 hour, preferably longer. Remove mint. Store as a concentrate. To serve, pour 1/3 cup concentrate and 2/3 cup cold water over crushed ice.


Pina Colada Smoothie Recipe

1 (6 ounce) container nonfat coconut yogurt, frozen
1/2 banana, frozen
1/2 of a 20 ounce can crushed pineapple
1 cup nonfat milk

Put all in blender and whirl away. Pour in tall glass and enjoy.
Oma in New Orleans


Blackberry Smoothie Recipe

1 cup cold milk
1/2 cup fresh or frozen blackberries
1 to 3 tablespoons sugar
ice cubes

Place in blender, cover, start on puree speed then push blend speed until smooth and ice is dissolved
Makes 1 Serving
Oma in New Orleans


Peach Smoothie Recipe

1 fresh peach
1/3 cup non fat milk
1/4 cup of frozen apple juice concentrate

Peel 1 fresh peach. Cut it into thin slices. Put into a plastic bag with a zipper bag, laying flat. Put the plastic bag into the freezer for 1 to 2 hours. Take out 1/4 of the peaches and break them into pieces. Mix in a blender with 1/3 cup of milk and 1/4 cup of frozen apple juice concentrate. Cover and blend until smooth. pour into a glass, and add more peach slices for peachy ice cubes.
Oma in New Orleans


Orange Smoothie Recipe

1 cup orange juice
1/2 cup yogurt, plain or vanilla
1 banana

Combine ingredients in a blender. Blend until smooth. Serve in pretty glasses.
Makes 1 Serving
Oma in New Orleans
Click Here to Print these Beverage and Smoothie Recipes

Three-bean Salad Recipe

1 can green beans
1 can yellow beans
1 can wax beans
1 can kidney beans
1 onion, sliced
1 c. celery, chopped
1 green pepper, chopped
1 T. liquid sweetener
1 tsp. celery seed
1 tsp. salt
1 c. vinegar
1 T. soy sauce

Drain all four cans of beans. Mix the beans, onion, celery, and green pepper together. Combine liquid sweetener, celery seed, salt, vinegar and soy sauce. Pour this liquid dressing over vegetables and chill salad overnight,
Lisa TX
Click Here to Print this Recipe

Mama's Favorite Potato Salad Recipe

6 large red potatoes, boiled whole until tender
3 eggs, hard boiled
1/2 medium onion, minced
1/2 cup mayonnaise (or more to taste)
2 T. sweet pickle relish
1 t. prepared mustard
1/4 t. celery seeds
Salt and fresh ground pepper

Cool cooked potatoes, peel and cube. Cool and chop hard boiled eggs. Mix all ingredients in a bowl. Chill over night for best flavor.
Serves 6 to 8.
Click Here to Print this Recipe


Many years ago I was making potato salad with my sister in law. She asked what I did different because mine tasted so much better. She used same ingredients as I did. My mom who was a wonderful cook told me the secret to good potato salad was to cook the potatoes with the jacket (skins) on. Makes a world of difference. Also they are much easier to peel after they are cooked. The following is what I put in my salad. There are no exact measurements.

Potato Salad Recipe

Cooked potatoes (cut in small pieces not mashed)
chopped onion
chopped pickle relish
Chopped hard boiled eggs

The dressing is just by taste:
yellow mustard

Also I like to mix the potato salad while the potatoes are still warm and then put salad in frig until cold.
Originally Posted in July 7, 2017 Newsletter.
Janis in Texas
Click Here to Print this Corrected Recipe

Tips for Problems Swallowing
Your mom has swallowing problems, yes, you can “pulse” regular food, to your desired “mushiness”. My sisters Dr. suggested following a bite of food with some carbonated beverage. I hope you have had a “swallow test” and ultra sound, to make sure there no problems? And a speech therapist may also help.

There is a product they use in hospitals, that will thicken the food if it gets to thin, I used it in a care home, but the taste is not the best, but if needed?

Hope this helps, so scary for you, but you will feel better after you can give her some “normal tasting food”, that she can swallow. Hopefully the swallow test hasn’t shown any problems.

Robbie's Donut Recipes
Dee wanted recipes for her doughnut maker in the 7/7 newsletter. I am not sure if either of these recipes can be used in the machine, but thought I would still share them. The first is from Sherry and was in a 2016 newsletter. The second recipe is very old and appeared in many cookbooks and magazines.
Robbie IN

Banana Donuts Recipe

2 cups mashed ripe bananas (as ripe as possible)
2 cups all purpose flour
1/2 teaspoon baking powder
1/4 cup sugar
1/8 teaspoon salt
1.5 teaspoon vanilla extract
2 tablespoons milk
1.5 teaspoon cinnamon
Vegetable oil (for frying)
Maple syrup, for dipping or glazing

Place the oil in a large frying pan; turn the heat to medium to begin preheating the oil.
Mix all of the other ingredients thoroughly. If you have a high powered blender or machine, that makes it super easy. The batter will be very sticky but don’t be tempted to add more flour.
When oil is hot, drop the mixture by spoonful into the oil, turning frequently. (Test the oil with one donut to make sure it's bubbly and hot).
Deep fry over medium heat. Cook until golden brown. If the donuts are getting dark brown too quickly, reduce the heat and cool the oil.
Drain on a paper towel.
Dust powdered sugar and serve warm. For a dipping sauce, you can use maple syrup, honey, Nutella or any flavored syrup.

Use a teaspoon measure to scoop up the donuts to put into the oil. For a pina colada version, add a teaspoon of coconut extract.
Bananas that are brown on the outside but still white on the inside are perfectly sweet for this recipe. A great use of old bananas.
For a healthier version, you can use one cup whole grain flour and one cup all purpose. This will make the donuts more dense but still delicious.
Sherry IN


Baked Raised Doughnuts Recipe

1 c. milk
1 1/2 c. sugar
1 tsp. salt
1/3 c. butter
1/2 c. warm water (105-110 degrees)
2 pkg. active dry yeast
2 eggs, beaten and at room temperature
4 1/2 - 5 c. unsifted flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. (2 sticks) butter, melted
1 tbsp. cinnamon

Scald milk; stir in 1/2 cup sugar, salt and 1/3 cup butter. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in dry yeast and stir to dissolve. Add lukewarm milk mixture, eggs, 2 cups flour, 1/2 teaspoon cinnamon and nutmeg. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough of the remaining flour to make a soft dough. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch down dough; turn out onto lightly floured board. Roll out to 1/2 inch thickness. Cut with doughnut cutter. Place on greased baking sheet. Cover and let rise in warm place until doubled in bulk, about 30 minutes.
Brush doughnuts with melted butter. Bake at 425 degrees for 8-10 minutes or until golden brown. Remove from sheets and cool slightly. Dip in remaining melted butter and coat doughnuts in combined 1 cup sugar and 1 tablespoon cinnamon. Makes about 2 dozen. Excellent when served warm. Freezes well. Can also dip in powdered sugar or chocolate sprinkles.
Robbie IN
Click Here to Print both of these donut recipes


Hamburger and Noodle Casserole Recipe

1-1/2 pounds ground hamburger
1/2 cup onion
1 can Cheddar cheese soup
1 can tomato soup
6 ounces grated cheese
1 bag medium egg noodles

In a large skillet cook hamburger and onions. Mix both cans of soup in the hamburger. Boil egg noodles until done. Drain. Place in a 9 x 13 inch pan. Mix hamburger in with noodles. Place cheese on top. Bake at 350F until cheese is melted and casserole is hot.
Serves 6 to 8.
Click Here to Print this Recipe

Microwave Stuffed Peppers Recipe

1 pound hamburger
1 egg
1/2 cup minute rice
salt to taste
pepper to taste
2 tablespoons Italian salad dressing
1 teaspoon garlic powder
1 big can tomato sauce
4 medium green peppers

Mix hamburger, eggs, garlic, salt, pepper, rice and Italian dressing. Clean peppers; leave whole or cut in half. Stuff mixture in peppers. Put in microwave dish. Mix tomato sauce, 2 tablespoons of Italian dressing and 1 tablespoon garlic. Pour over peppers. Cover. Cook in microwave on high for 30 minutes.
Click Here to Print this Recipe

Zucchini and Rice Dish Recipe

1 pound lean ground beef
1 cup chopped onion
1 16 ounce can whole tomatoes, cut up
3/4 cup water
1 1 ounce envelope spaghetti sauce mix
1 teaspoon salt
1 cup Minute rice, uncooked
1 1/2 pounds zucchini, cut into 1/4 inch slices

In a 10 inch nonstick pan, brown ground beef and onion over medium heat, about 10 minutes. Add tomatoes, water, salt and sauce mix. Bring to a boil. Add rice and zucchini. Cover, reduce heat to low and simmer 15 to 20 minutes or until zucchini is tender.
Makes 4 to 6 servings.

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

Links have been checked today to make sure they are safe to click. If you see something that interests you please click through and enjoy the food related information. 

Did you Know
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Nancy Rogers 

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

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