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Could someone tell me how much dehydrated onions I could use in place of the green onions on the following Dried Beef Cheese Ball. I forgot how much I used in the past and of course I did not make note of it. One of those things you don't think you will ever forget. My family prefers no green onions. Appreciate the help and Thanks in advance. Also thank you for the help on the hunters breakfast.

Dried Beef Cheese Ball/Log

3 (8 oz.) Cream Cheese softened
3 Packages 2.5 oz Dried beef Chopped
2 Tbsp. Accent
3 to 9 Tbsp. Worcestershire sauce
2 c. green onions, chopped

Reserve 1 package chopped dried beef. Mix 2 packages chopped dried beef and all other ingredients together. Roll into log or ball then roll in the remaining package of chopped beef. Chill 3 to 4 hours before serving. Serve with your choice of crackers or chips.

I have frozen this. I also use food processor for chopping the beef.
Linda D. Topeka, Ks.
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Evening Nancy, I happened to call an old friend this morning and she told me she was making pies. The pecan pie recipe she makes each year for her family is different and sounds very interesting, so much so that I want to share it with our "family." Betty in MS

Pecan Pie
Ms. Jeanette DeForrest

9-inch pastry shell, unbaked(*)
3 eggs, beaten
1 tbsp sugar
2 tbsp coffee(**)
pinch salt
2 tbsp flour
1 tsp vanilla flavoring
1 tsp butter, chopped up
1 cup pecans (more if you wish) mixed with 1 tsp flour

Mix and stir above together, pecans added last; then add:

1 bottle Karo syrup, white(***)

Pour in unbaked shell and bake at 375°F about 45 minutes or done.

(*) Jeanette said that she has been checking pre-made frozen 9-inch pie shells and they have cut the size of pans down and do not hold as much as pie shells used to hold. She has gone to the Pillsbury fold-out pie shells. In doing this, and using her pie pans, she can get all of her mix in the shell; otherwise, she cannot.

(**) Also, she said you could substitute the coffee with bourbon, brandy, etc., if you so desired.

(***) She said that she uses the entire bottle of Karo.
Submitted by Betty in MS
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Cookie Mixes from Prepared Pantry
Christmas Gift Ideas for the Baker

This isn’t a cooking recipe but I think a lot of people on a budget would like to try it. I have used it and it really beats lot of detergents on the market. It makes my white a lot whiter. This is what you will need. Wal-Mart has everything together on the shelf. The Oxi clean you use the big size not the small canisters. You can get them in the smaller cans at the Dollar Tree and add two of them to save money. Put a liner in a big paper can and dump everything in and stir around. Store in a big container. You grate the Fels Napta soap.

Soap Powder

1 Box Borax
1 Box washing soda
1 Box Baking soda
1 Box Oxi clean
2 Bars of Fels Napta soap
makes 2 gallon

I make softener with half water and half white vinegar and a few drops of oil essentials or I have left a little fabric softener in the bottle and added the vinegar and water.

Use 2 tablespoons for a load of wash.
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I am looking for a dreamsicle fudge recipe cooked in the microwave.
Florence in Indiana

To Sally W. regarding her fudge. What is the oz. size of the can of sweetened condensed milk.

Thank you so much and best holiday wishes to you all!!

I have several recipes for cucumber & onion salad and would like to ask Jana what other ingredients were in her recipe??????
Athena in DE

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Good Morning Nancy and all Landers,
This is one more solution for the lady with too spicy chili. My MIL gave me this tip when I got married 40 years ago.

If something is too spicy just add some sugar - add it a little at a time then taste the chili to see if it's ok. This trick has always worked for me and i hope she has good luck with it.
Dianne in Wisconsin

Evening Nancy and All, I always appreciate ideas for entertaining. Here is an article I read recently.
Entertaining With Easy-to-assemble Party Foods

Nancy and furbabies, thank you for your endless and time consuming work that you do for us. I know I greatly appreciate it as I am sure other Nancylanders do also. May you and Nancylanders have a Merry Christmas and a Happy and Healthy New Year!
Sher in Pa

In the Dec. 16 newsletter, Anita in Camarillo ask how to save her pot of the to spicy chili. Anita, you could make another milder pot and add to the spicy one. That should tone it down and you can have more to freeze and enjoy on those cold winter nights.
Jean in TN.

To Rosemarie in rural Kansas City
Thank you for being so generous with your special recipes. The are truly amazing. I am going to look like a star this year. What a "sweet" husband you must have.
Sandy in Michigan

Pineapple Date Squares
Makes 36 small pieces

Make Ahead:
 The squares can be stored in an airtight container at room temperature for up to 5 days. For best long-term storage, freeze without cutting into squares, for up to 3 months.

3/4 cup flour
1 tsp baking powder
1/4 tsp kosher salt
3/4 cup sugar
2 large eggs
1/2 cup crushed, drained pineapple
1/2 cup pitted dates, finely chopped
1/2 cup chopped walnuts
1/2 cup sweetened shredded coconut

Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper, letting it overhang the pan by a couple of inches on 2 opposite sides.

Combine the flour, baking powder, salt, sugar and eggs in a mixing bowl. Drain any juices that might have collected beneath the crushed pineapple, then add the pineapple to the bowl, along with the dates, walnuts and coconut. Stir just until well incorporated.

Transfer to the lined baking pan, spreading the batter in an even layer and making sure to fill the corners. Bake for 25 to 30 minutes, until golden brown on top and set.

Lift the slab out by the parchment paper and transfer to a wire rack to cool completely before cutting into 36 equal squares.
Betty in MS
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Two free booklets from Reynolds Kitchens

Delicious Family Meals for Less
Signature Family Recipes from Reynolds Kitchens

Free Jiffy Recipe Book (sent by regular mail)

This is a delicious dish, but of course, you have to like spinach to enjoy it.
Robbie In

Chicken and Spinach Casserole With Parmesan Cheese
Serves 4.

16 ounces frozen spinach, thawed, drained and squeezed dry
4 slices bacon, diced- can use turkey bacon
2 tablespoons butter or olive oil
4 green onions, with about 2 inches of green, thinly sliced
1 Crushed garlic clove
salt and pepper to taste
1/4 teaspoon dried leaf basil
3 tablespoons all-purpose flour
2 1/2 to 2 cups diced cooked chicken
1 cup chicken broth
1 cup heavy cream or half-and-half- can substitute milk for a lighter dish
3/4 cup finely shredded natural Parmesan cheese, about 3 ounces

Grease or mist with non stick spray a 1 1/2 to 2-quart casserole. Heat oven to 350°.

Sprinkle the well-drained spinach over the bottom of the casserole; set aside.

In a large skillet, saute the diced bacon until just crisp. With a slotted spoon transfer the bacon to paper towels to drain. Add butter or olive oil to the skillet over medium-low heat. Add the onions, garlic, salt, pepper, and basil; cook for about 1 minute. Stir in the flour until well incorporated.

Add the chicken broth and cream, stirring until well blended. Stir in the chicken and cook, stirring, until thickened and bubbly. Sprinkle the drained bacon over the spinach, then pour the hot chicken mixture over all. Sprinkle with Parmesan cheese. Bake for 20 to 30 minutes, or until hot and bubbly, and cheese is lightly browned.
Robbie IN
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For the too spicy chili:
I've done the same thing and put it over rice.

Butter Chickpea Curry
Yield: 4 Servings

4 Medium Potatoes, Cubed
2 Tbsp Oil
1 med Yellow Onion, Diced
1 tsp Garlic, Minced
2 tsp Curry Powder
2 tsp Garam Masala
1 tsp Ginger, Ground
1 tsp Cumin
1 tsp Salt
1 Can Condensed Tomato Soup
1/2 cup Cream Or Milk
1 can Chick Peas, Rinsed & Drained

[Note: I used cauliflower instead of potatoes.]
Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain and set aside. Warm oil in a skillet over medium heat. Stir in onion and garlic and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 1 minutes, stirring. Pour in soup, cream and chickpeas. Stir in potatoes. Simmer 5 minutes. Serve with rice.
Source: www.all-recipes.com
Denise in the Villages, FL
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Chili's Grill & Bar 

Years ago, I found a recipe in one of the booklets you can buy at the checkout. It became my son's favorite. I think it was called chocolate almond heaven cake. It had, I think, 3/4 cup ground almonds, 10 ounces or so of semisweet chocolate, about 2cups of sugar, a small amount of flour and about 8 eggs, separated with the yolks added first and the whipped whites folded in. I can't find my recipe with exact measurements and directions. I can't find it. Would anyone have that recipe?

Also, Nancy, that you for all you do. I look forward to those recipes from all of the wonderful cooks.
Sharon T

This is for Artemis, who inquired as to whether I cook the sausage before putting it in my Crockpot Smoked Sausages With Potatoes and Cabbage recipe that appeared in the 12/16 newsletter. I now do this, since I am far more health conscious and prefer to minimize the amount of fat in our food. The original recipe did not call for pre cooking the sausage. Using turkey sausage also will reduce the fat in the recipe.
Robbie IN

In reply to the questions on Jan P's Fudge. You microwave on high for 3 to 3.5 minutes or until chips are melting. Then stir them up until completely melted. Another question asked if the fudge sets up as the recipe reads or do you need to microwave it again. The answer is yes it will set up just like the recipe reads, I've never had to microwave it again and don't know what will happen if you do. I'm sorry this took so long, my computer crashed and I've been spending several days trying to figure out how to get around on Windows 8.
Rodney E. in Chatsworth,IL

Hi Everyone,
Sally's fudge sounds really good and easy. I am wanting to make some for Christmas to give to my co-workers and family. There are ten co-workers, and my family members would be about 8. How many pieces of fudge does her recipe make using a 9 x 9 pan? Thank you very much!

In the December 17th Newsletter, Fae in NC was asking about putting the two ingredient fudge into the microwave for a short time. Fae, I begin with dumping the whole bag of morsels into a glass bowl (Don't pile them all in the middle -sort of spread them out.) I then microwave it on high for 90 seconds. Take bowl out of microwave and stir well. Then dump the whole can of frosting on top of the melted morsels/chips and microwave on high for 90 seconds. Stir well. If it gets too stiff while working with it, you can put it back into the microwave and microwave in 15 second increments. However, if you work quickly with it once the chips/morsels melt and the frosting has melted -and you blend the two, you shouldn't have to microwave it any more.

Also Fae, no you would not add additional peanut butter to the peanut butter morsels and can of frosting when making the fudge. You will get good results and it is very delicious! Enjoy!!

Dear Nancy,
I always enjoy all the recipe newsletters and look forward to them each day. I'm always looking for easy recipes to put together at the last minute, or something different, and like the "poke type sheet cakes". I've made several using Eagle Brand Milk, Cream of Coconut , or pineapple, poured over the cake, but recently ran across a new recipe that is delicious.

You use one purchased "Red Velvet Cake Mix" and bake the cake according
to the package instructions in a long 9 x 12 pan. I use milk instead of water in mine, for a richer
cake. When the cake tests done, remove from oven and poke holes with the
handle of a wooden spoon while the cake is still warm.

Prepare 2 small boxes of Jello Instant Pudding in the "Cheesecake pudding flavor," but do not use your mixer. You use 4 cups of milk and stir it with a whisk to make sure all the lumps are out of the mix. Then you pour the mixture over the holes in the cake and it will saturate the cake. Smooth the top of it with a spoon and let set in the fridge for about an hour, until set. Then cover and ice
the top with 1 container of Cool Whip, regular size. Crush ten Oreo brand cookies in a plastic bag and sprinkle all over the top of the cake. Keep in fridge until ready to serve.

I've made this for luncheons several times and everyone enjoys it. You could also use nuts, sprinkles, or crumbled candy bars on top, but the Oreo's give the cake a different twist with the Cheesecake filling inside and the crunch from the cookie topping.

I thought I would share this with you in case it hasn't been shared with the list. Many blessings to you and yours, and keep up the "good work" which everyone enjoys!
Jo Ann (Tennessee)

Red Velvet Poke (Cheesecake) Pudding Cake

1--Boxed Cake Mix --Red Velvet Flavor
Bake according to package instructions with ingredients called for on box.

Pour over cake in holes
2 small boxes of Jello Instant Pudding mix
4 Cups of Sweet Milk
(Whisk together until blended and no lumps remain)

One Regular size container of Cool Whip
10-crushed Oreo chocolate Cookies 
Jo Ann (Tennessee)
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Jackie was searching for a chocolate chip cookie dough candy recipe in the 12/17 newsletter, which made me think of this recipe. It is a quick treat to make any time of the year. You can use your own chocolate chip cookie dough instead of buying it at the store, if you prefer to do that.
Robbie IN

Chewy Gooie Bars

20 oz. pkg. refrigerated chocolate chip cookie dough
2 cups miniature marshmallows
12 oz. pkg. semisweet chocolate chips
1/2 cup caramel fudge ice cream topping

Preheat oven to 350 degrees. Slice cookie dough into 1/2" slices and arrange in 15x10" pan. Press evenly into pan using floured fingers so dough covers bottom of pan.

Bake crust at 350 degrees for 10-13 minutes until light golden brown.

Sprinkle crust with marshmallows and chocolate chips. Return to oven and bake an additional 8-10 minutes or until marshmallows are puffy and light golden brown. Remove from oven and drizzle caramel topping evenly over bars. Cool completely and cut into bars. 32 bars
Robbie IN
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Jana wanted a pickled cucumber and onion salad.

Pickled Cucumber and Onion Salad

1 cup of water
1 cup of sugar or I use Splenda
1/2 cup vinegar
1 Tbsp. oil

I pour this over the cucumbers and onion slices, but sometimes use grape tomatoes, celery or green peppers, too.

I wish all Nancy Landers the most wonderful holiday season with their families.
Sandy in Iowa
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Crock Pot Scalloped Potatoes

2 lb. bag hash browns, thawed
1 can mushroom soup
1 can Cheddar cheese soup
1 (8 oz.) sour cream
1 tbsp. dried onion flakes
1 cube oleo

1 c. corn flakes
1/2 stick margarine

Grease a 9 x 13 inch dish or pan. Mix the soup, cheese, sour cream and onion flakes together and spoon over the potatoes. Melt oleo and pour over the ingredients. Top with buttered corn flakes. Cook on low for 5-6 hours in crockpot.  
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Crock Pot Orange Sweet Potatoes
4 servings

1 c. orange juice
1/2 c. butter
Dash of salt
3/4 c. brown sugar mixed with 3 tbsp. corn starch
1 lg. can of sweet potatoes, drained

Combine all ingredients except sweet potatoes in saucepan and cook on range top until thick. Put sweet potatoes in 2 pound coffee can and add sauce. Cover can with saucer. Put in crockpot and cook on high 2 to 3 hours. (Low 6 to 10 hours.) Fresh cooked, peeled sweet potatoes may also be used. You can also use this sauce over sweet potatoes baked in an oven about same length of time as for candied sweet potatoes.
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Christmas Carrots with Cranberry Glaze
Makes 4 servings

6 fresh carrots, sliced or 10 oz. pkg. frozen carrots
1/4 cup butter
1/4 cup cranberry sauce

Cook carrots just until tender. Melt butter and cranberry sauce together. Stir into carrots and heat through.
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Christmas Crock Pot Peachy Sweet Potatoes
10 servings

2-1/4 pounds dark orange sweet potatoes,
peeled and cut into 1/2 inch pieces
1 cup peach pie filling
2 tablespoons melted butter
1/4 teaspoon salt
1/4 teaspoon pepper

Spray a 4 quart slow cooker with nonstick cooking spray and place sweet potatoes in the slow cooker. Add pie filling, melted butter, salt and pepper and mix well. Cover and cook on high for 2 1/2 to 3 1/2 hours until potatoes are tender when pierced with a fork.
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Green Beans and Almonds

5 cups fresh green beans, cut diagonally
or 2 (10 ounce) package frozen green beans
1/4 cup toasted blanched almonds, coarsely chopped
1/4 pound mushrooms, sliced
3 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon lemon juice
1/4 teaspoon rosemary

Cook fresh green beans 15 to 20 minutes until tender or frozen beans until tender. Heat 2 tablespoons butter or margarine. Add mushrooms and cook slowly, occasionally moving and turning with a spoon, until mushrooms are lightly browned and tender. When beans are tender, drain if necessary. Add almonds and mushrooms to cooked green beans and toss with a mixture of 3 tablespoons melted butter or margarine, 1/2 teaspoon salt, 1/4 teaspoon lemon juice, and 1/4 teaspoon rosemary. Serve immediately.
Serves 6 to 8.
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Holiday Sweet Potato Casserole

7 Sweet potatoes
1/4 Cup Butter (1/2 stick)
1/2 Cup Sugar
1/4 Cup Brown sugar
1/2 Teaspoon Vanilla
1/4 Cup Evaporated milk
2 Eggs
Cinnamon or nutmeg; to taste

1 Cup Crushed corn flakes
1/4 Cup Butter (1/2 stick)
1/2 Cup Brown sugar
1/4 Cup Pecans; chopped

Boil sweet potatoes in skins until done; cool, peel, mash and mix with remaining ingredients, except topping. Place in greased 3 qt. casserole and cover with topping mixture. Bake 15 minutes at 450 degrees.
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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.

Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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