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I used to make these for my boys and that was about a hundred years ago!

Coconut Snowballs

1 cup Butter, Soft
2 cup Sugar
2 Eggs
1 tsp Vanilla
5 cups Flour,Sifted
2 Tbsp Baking Powder
1/2 tsp Salt
3/4 cup Sour Cream
1 cup Coconut, Flaked
Colored Sugar

[Note: You can roll these before baking in red or green sugar
sprinkles or after in confectionary sugar.]

Cream butter and 2 cups sugar until light. Add eggs and vanilla and beat well. Add sifted dry ingredients, sour cream and coconut; mix well. Chill several hours. Shape in 1" balls and sprinkle with colored sugar. Put on cookie sheets and bake in moderate oven (350°) about 10 minutes.

Makes about 6 dozen.
Click Here to Print this Recipe


There were no recipes posted online yesterday. My computer died of old age and a cracked motherboard. I have been trying to keep it going for some time but it just finally bit the dust. I don't have a computer to replace it and am going to have to work most of January and February tutoring in order to afford one. Right now the recipes are being done on an old laptop (purchased in 2004.) The newer version of the web program had to be used and there is a learning curve to tackle. Please be patient with me while I am using the laptop with the new program. Never knew just how slow computers were 7-8 years ago and how stressful working on a slow comptuer can be.. The are recipes are located on both the dead computer and the obsolete laptop. I will take the hard drive out and make it an external hard drive to get the rest of the recipes. It may take several days to a week. There are some recipes that were long that were not posted. Hopefully within the week they will be posted on the online recipes.
Nancy Rogers



Thank you to all who tried to find this cake recipe. I the
Julia Child cake is he closest, but not the one I used. It was like a chocolate heavy pound cake in a tube pan.

I wish everyone, especially Nancy a wonderful Christmas season.
Susan T



I am looking for a recipe for r
ed pepper jelly over cream cheese
Thanks in advance, Jackie

Purchasing and Thawing Times for Ham


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Cookie Mixes from Prepared Pantry
Christmas Gift Ideas for the Baker


I am looking for a recipe for red pepper jelly over cream cheese.
Thanks in advance, Jackie


For Pauline in Pa who wants to make her own soft cream cheese from Thursday Dec 20th recipe newsletter.

Pauline I haven't tried this with a whole block but have with small amounts and have also used milk. Let me know if you try it.
Linda in MN

Spreadable Cream Cheese

1 block of cream cheese
Water

1. Put cream cheese in a small bowl.
2. Squish with a fork until softened a bit.
3. Add a bit of water.
4. Mix.
5. Add more water.
6. Mix.
7. Repeat steps 3-6 until desired consistency is reached.

That’s it.

Now I know I haven’t lived in North America for a while, so I could be off on this, but I seem to remember that it was cheaper to buy a block of cream cheese than it was to buy a container of spreadable cream cheese. Am I still right about that? If so, then why not buy the cheaper cream cheese, and spend about 3 minutes making your own spreadable cream cheese??

Oh, you want it flavored? Pshaw!

Herb and Garlic Cream Cheese
Take previously mixed spreadable cream cheese. Add 1 tsp Herbes de Provence and 1/2 tsp of garlic powder or dried garlic. Heck, throw in some dried onion if you want! Mix and let sit in the fridge for a few hours before serving for flavors to develop.

Veggie Cream Cheese
Take previously mixed spreadable cream cheese. Add 2-3 tablespoons of grated carrot, and 2 tablespoons of finely chopped green onion. If you want add finely chopped green or red peppers for more color. Add garlic powder, salt and pepper to taste. Store in fridge.

Fruit Flavored Cream Cheese
Take previously mixed spreadable cream cheese. Add 1/4 cup of chopped fresh fruit. Strawberries, raspberries, blueberries, blackberries (oooohhh!), mangoes… oh there are no limits. Using a hand mixed combine just until fruit is broken up and evenly distributed in cream cheese. Refrigerate and try not to eat it all in one sitting.
Denise in the Villages, FL
Click Here to Print this Recipe


For Marilyn in Ohio: Heloise recommends wiping doors down with lemon oil. It not only removes soap scum but helps prevent it to sticking again. Do not use on the tub or shower floor as it is slippery.
Nana in SE Ohio


Re:Answer to spreadable cream cheese
I worked at a restaurant a ways back and they alway put cream cheese and a little half and half and then whipped it up.
Jan, Lake Ozark, MO


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Pauline-Beat the regular cream cheese well in electric mixer with heavy cream added while beating, to desired consistency.
MaggieB in AZ


For Denise in the Villages, FL You failed to put the Corn Meal in your recipe for your Buttermilk Corn Bread. Please repost it .
Sara in FL


To Jana: Here’s another cucumber recipe w/ radishes

Garden Cucumber, Onion and Radish Salad

3 fresh cucumbers
1 mall onion
4 med. radishes
1 T olive oil
2 T squeezed lemon juice
2 cloves crushed garlic
Salt & pepper

Carefully peel, halve & seed cucumbers. Cut diagonally into thin slices Peel & cut onion into very thin slices. Wash radishes & cut into julienne strips. In mixing bowl, add olive oil, lemon juice, crushed garlic & dash salt & pepper. Add vegetables to bowl & toss. Taste. Adjust salt & pepper, if ne
Click Here to Print this Recipe


Hi Nancy,
My husband and I are having this casserole Christmas morning. Although it makes a 9x13 pan which is a lot for two people, we enjoy having it
for breakfast the next morning - and the next, and the next - till it's all gone! Just cut the leftovers into squares and wrap in saran wrap
and pop in the refrigerator. The next morning unwrap a piece, put it on a plate, cover loosely with saran wrap and heat for approximately 60-90
seconds in the microwave. I recently made this casserole for a breakfast for 75 people and it was a big hit!
Sue from LI

Favorite Sausage and Egg Breakfast Casserole

10 eggs
2 1/4 c. milk
1 1/2 tsp. ground mustard
1/2 tsp. salt
1/4 tsp. pepper
1 lb. pork sausage, cooked and drained
2 c. white bread, cubed
1 1/2 c. shredded cheddar cheese

In a large mixing bowl, beat the eggs, milk, ground mustard, salt and pepper for 1 minute or until completely combined.

Stir in the cooked sausage, bread cubes (you can use croutons for a different flavor) and cheese.

Pour everything into a 9 x 13 baking dish. Cover and refrigerate overnight or at least 12 hours.

Allow to sit at room temp for 30 minutes before baking. Bake, uncovered for 30-40 minutes at 400 degrees. Insert a knife in the center and if it comes out clean, it’s done.

Let stand for about 10 minutes before serving.
Sue from LI
Click Here to Print this Recipe


Thank you to Nancy for all her hard work. I love reading this news letter every morning. Want to wish everyone a beautiful Holiday season and the Happiest of New Years. Wishing you health and happiness through out the coming year! Keep those stories and recipes coming in. Everyday this is like getting notes from friends who live far away. Thanks for being here.
Barb Wentzville, Mo


For Marilyn in OH, For soap scum here, we switched to a liquid soap rather than bar soap, and that DID cut down on the scum build up ALOT. We also sqweegie the glass after each shower. And when needing, which is way less with liquid soap, we use Lime-away. Good Luck!
Terry


This is for Marilyn in Ohio (I think) who was asking in the 12/20/2012 news letter for a foolproof way to get soap scum off a shower door. When we moved into our present house the shower door was awful-the lady before use never cleaned it. He took the door off and in the garage used a fine steel wool and 409 and got it sparkling clean-I think he used the steel wool on some tool he had. Now I just spray the door with a mixture of half water/half vinegar and wipe with a microfiber cloth. It comes clean and stays clean. Also, you need to use shower gel and not bar soap. It is the bar soap along with the water that makes the scum. Hope this helps you.
Connie in TX


I just made the Spicy Mustard from Southern Lou, Fl. dated January 24, 2011.

It turned out so good and I will make it again. Will share with my kids who like spicy mustard. Thanks for a great recipe.
Mb in Montana

Merry Christmas to Everyone and a Happy New Year!

This is one great place to spend lots of time!
Thanks Nancy for all your hard work as I see how busy you must be.


Someone wrote a month or so ago regarding the addictions she has for Grape Salad. I made it today, but had large grapes, and cut them in half. It seemed maybe I should have used whole grapes. Could someone please clarify this for me? They were delicious, but seemed a little watery, after being made for a couple hours.
Thank you.
Fae N. C.


In the 12/20 newsletter Mary, Green Brook, NJ requested cookie decorating icing recipes. Here are two that I have used.
Robbie IN

Cookie Icing

1 stick butter
1 box confectioners' sugar- 4 cups
Add milk to consistency you desire.

1 tsp. vanilla extract or other flavor extract, depending on the flavor of the cookies you are frosting.

food coloring if desired

Mix above ingredients together and brush on cookies that have cooled.
Robbie IN
Click Here to Print this Recipe


This is for Pauline, who wanted to know how to make brick cream cheese like spreadable cream cheese. You can use any of the following ingredients by themselves or in combination with each other to accomplished this. Make sure the brick cream cheese is at room temperature, then mix in plain yogurt, sour cream or mayonnaise. If you want the final result to be a fruit flavored spreadable crème cheese, you can use fruit filled yogurt. I don't have precise measurements for you. I would start out with slightly less than 1/4 cup and keep adding until you reach the consistency that you desire. You can also add herbs and spices; again, it will depend on what flavor you want. You can blend the ingredients by hand, with a mixer or in a food processor.
Robbie IN


Does anyone have a recipe for those vanilla nougats chews with a fruit center. Brach's usually sells them around the Christmas holidays. Thanks
in advance.
Dee in Canada


Baked Ham with Applesauce

1 (2 pound) fully cooked boneless smoked ham
20 whole cloves
4 slices unsweetened canned pineapple, drained
1/2 cup diet ginger ale
1 teaspoon ground cinnamon

Remove and discard casing from ham. Score top of ham in a diamond design and stud with cloves. Place ham in a shallow baking dish and arrange pineapple slices over top. Pour ginger ale over ham and evenly sprinkle each pineapple slice with cinnamon. Bake ham at 325 degrees fro 25 to 30 minutes or until thoroughly heated. Cut into 12 slices and serve.
Click Here to Print this Recipe


Leftover Ham and Corn Casserole

1 c. leftover ham, cubed
1 tbsp. can cream style corn
1/2 tbsp. pepper
1/2 tsp. salt
1 tbsp. margarne, softened
2 eggs, beaten
1/2 c. milk

Mix together and place in greased bread loaf pan or 8x8 inch dish. Spread 1 cup buttered bread crumbs over top and bake at 350 degrees for 40 minutes.
Click Here to Print this Recipe


Chipped Ham Sandwiches

1 small bottle ketchup
1 tbsp. prepared mustard
2 tbsp. brown sugar
1 to 2 c. gingerale
1 lb. chipped ham

Mix all ingredients together and simmer for 20 minutes. If needing more, use 2 pounds meat to one recipe. Serve on buns.
Click Here to Print this Recipe


Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This web site  owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here


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.
everyday_recipes@yahoo.com

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


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