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To Nancy;, You really make my day with your newsletter. Thanks. To Robbie, IN Thank you for all the great recipes and tips. You are so knowledgeable.
Grandma O, IL

Southern and German New Years recipes for luck and prosperity are posted in the December 28th online recipes.

Ditto is not happy with me tonight. When it gets cold I sleep in one bedroom and in the summer in another one in my home. Tonight I started moving into the warmer bedroom. Tonight, against his wishes, Ditto's bed was moved to the warmer bedroom. He sleeps on the top of my small suitcase. His bed is covered with a fluffy quilt and a fleece blanket. While moving his bed to the warmer location I found 6 and 1/2 pairs of socks and a number of pencils and pens that were missing for months. He had his stash hidden between layers of the quilt. Ditto is the only cat I know that can steal a pen out of your hand while you are writing and hide it so well it doesn't surface again for months.
Nancy Rogers



Here are two delightful sweet treats to start the New Year with.

Frosted Molasses Coffee Bars

1/2 cup shortening
1/2 cup sugar
1 egg, beaten
1/2 cup molasses
1/3 cup hot coffee
1-1/2 cups flour
1-1/2 tsp. baking powder
1/4 tsp. baking soda
2 tsp. cinnamon

Beat egg in electric mixer bowl, and add shortening and sugar and beat in well. Add molasses and coffee and beat in. Add dry ingredients at once and beat on low speed till well combined. Pour into well greased and floured 13x9 inch baking pan. Bake at 350º for 25 minutes, or until toothpick comes out clean, when inserted in the middle. Frost
while warm. Let cook and cut into 3 dozen bars.

Coffee Frosting
1/4 cup butter
2 cups powdered sugar
2 tbsp. cold coffee

Beat together until smooth in small bowl and spread over warm bars.
Judy (in Alaska)
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Tandy Cakes

4 eggs
3 tbsp. oil, divided
1 tsp. vanilla
2 cups sugar
1 cup milk
2 cups flour
2 cups (12 oz. pkg.) semi-sweet chocolate chips
1 cup creamy peanut butter

Beat together eggs, 2 tbsp. oil, vanilla and sugar until well beaten. Add milk all at once and beat in; then add flour and beat well. Pour into a greased and floured 15x10 inch baking pan. Bake at 350º about 25 minutes, until toothpick inserted near the center comes out clean.

When cake is lukewarm, spread peanut butter gently over the top. Melt chocolate chips with the remaining 1 tbsp. oil and and spread over the peanut butter. Chill two to four hours. Cut into 3 dozen bars.
Judy (in Alaska)
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Nancy, your account of sliding under a semi gave me chills!! That must have been soooo scary!! I don't drive on icy roads anymore either. With age comes wisdom? LOL

Susie Indy, here in the bottom of the state it was bizarre. My brother who lives west of me got 12" and a small town north got 12-15". My town only got about 7" but I think being by the Ohio river helped us a little. Our streets are cleaned but we still have lots of snow, which makes the woods behind my house look lovely. I hope everyone is keeping warm and safe.

Speaking of the soup base, I have been wondering how long that will keep. I bought some ham soup base and couldn't find an expiration date on it. I use it with cabbage sometimes. Now that I cook for just the two of us, I end up throwing out a lot of dressings, etc, because we just don't use it up in time. Healthy, Happy New Year to everyone.
Doris, S. Indiana

Good morning Nancy and all you "Nancylander's." I do hope and pray that everyone is staying warm since it seems that the entire US is having very cold weather. I know that we are in my part of FL (NW FL). I am most definitely a warm weather person. Can't wait for it to warm up. The sun is shining and the temps are climbing as I type this but I want it to continue a little higher.

Christmas morning my daughter-in-law made a delicious dish for breakfast and I have not stopped thinking about it; so this morning I have made it. Since there is only me here to eat it, it heats very well in the microwave the next day. So, looks like I will be enjoying it for several days. The recipe calls for ramekins, but, I made it in a 9" X 9" baking dish (works as well). Anyway, I thought I would share the recipe with everyone. I do want to mention that I am not really an oatmeal lover as I was raised on grits and really never ate oatmeal until my adult years. However, this is delicious to me.
Sara in FL

Oatmeal Brulee with Ginger Cream
This is an awesome dish for a chilly morning. I love the crispy, caramelized top and raspberry surprise at the bottom. —Yvonne Starlin, Portland, Tennessee
Prep: 30 min. Broil: 10 min.
Yield: 4 Servings

Ginger Cream
1/2 cup heavy whipping cream
2 slices fresh gingerroot (about 3/4-inch diameter)
1 cinnamon stick (3 inches)
1 tablespoon grated orange peel
3 tablespoons maple syrup
1/8 teaspoon ground nutmeg

Oatmeal:
4 cups water
2 cups old-fashioned oats
1/4 cup chopped dried apricots
1/4 cup dried cherries, chopped
1/2 teaspoon salt
3 tablespoons brown sugar
2 tablespoons butter, softened
1 cup fresh or frozen unsweetened raspberries, thawed
1/4 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar

In a small saucepan, combine the cream, ginger, cinnamon stick and orange peel; bring to a boil. Reduce heat; simmer, covered, for 10 minutes. Remove from the heat; strain and discard solids. Stir in syrup and nutmeg.


In a large saucepan, bring water to a boil; stir in the oats, apricots, cherries and salt. Reduce heat to medium; cook for 5 minutes, stirring occasionally. Remove from the heat; stir in brown sugar and 1/4 cup ginger cream. Let stand, covered, for 2 minutes.

Grease four 10-oz. broiler-safe ramekins with butter; place on a baking sheet. Divide raspberries among ramekins. Spoon oatmeal over raspberries; sprinkle evenly with sugar. Broil 4-6 in. from the heat for 7-9 minutes or until sugar is caramelized. Serve with remaining ginger cream.
Yield: 4 servings.

Nutritional Facts 1 serving with 1 tablespoon cream equals 490 calories, 20 g fat (11 g saturated fat), 56 mg cholesterol, 359 mg sodium, 76 g carbohydrate, 7 g fiber, 7 g protein.

Source: Taste of Home Dec/Jan 2012
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Travel Alaska 


I would like to wish Nancy and everyone in Nancyland a VERY Happy New Year! Here are two of my favorite ways to prepare chicken.

Sweet and Sour Chicken

3 lbs. chicken pieces
1 can (20 oz.) crushed pineapple, undrained
1 can (10 oz.) tomato soup
1 cup catsup
2 tbsp. Worcestershire sauce
2 tbsp. brown sugar
2 tsp. soy sauce

Remove skin from chicken, if desired and fry till golden brown in a little cooking oil. Arrange chicken in 9x13 inch baking dish. Combine sauce ingredients in a bowl and spoon over chicken. Bake, covered at 350º for 1 hour. Good served over cooked rice.
Serves 4 to 6.
Judy (in Alaska)
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Oven-Fried Chicken

1 (3 lb.) fryer chicken parts
1 cup flour
2 tsp. salt (I cut in half)
1/4 tsp. pepper
2 tsp. paprika
2 eggs
3 tbsp. milk
2/3 cup grated Parmesan cheese
1/3 cup fine dry bread crumbs
2 tbsp. melted butter
2 tbsp. oil

Mix together the flour, salt, pepper and paprika. Beat together slightly the eggs and milk. Mix cheese with bread crumbs. Coat chicken pieces with seasoned flour mixture, dip in egg-milk mixture and roll in cheese and bread crumbs. Let stand 5 to 10 minutes. Add oil to melted butter and put in a shallow baking pan, skin side down. Bake at 375º for 30 minutes. Turn over and continue to bake for about another 30 minutes, until tender. Serves 6.
Judy (in Alaska)
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Another great way to use up some of the leftover Christmas ham.

Ham and Veggie Pie (With Cornbread Topping)

2 cups cubed cooked ham
1 (10 oz.) pkg. frozen mixed vegetable, cooked
3/4 cup catsup
1/2 cup water
2 tsp.. minced dried onion (I used more and also used fresh onion)
2 tbsp. brown sugar
1/8 tsp. pepper
1 tsp. Worcestershire sauce

Combine all ingredients in saucepan and heat to boiling, stirring occasionally, to prevent sticking.

Prepare cornbread topping:
1 cup cornmeal
1 cup flour
3 tbsp. sugar
4 tsp. baking powder
1 tsp. salt (I cut in half)
1 cup grated Sharp Cheddar cheese
1 cup milk
1 egg
1/4 cup butter, melted

Stir dry ingredients in a mixing bowl and stir in cheese; add milk, egg and melted butter. Mix until ingredients are combined. Pour hot ham mixture into a greased 2 quart baking dish, spreading evenly. Pour cornbread mixture over ham mixture, spreading to edges.
Bake at 425º for 30 to 35 minutes.
Judy (in Alaska)
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Nancylanders, Happy New Years to all. I not only use Chicken soup base, I also have Clam base, ham base, beef base and veggie base. I use the chicken and beef the most. If you have a Cash and Carry or Smart and Final, I believe you can get then there. But will warn you, it is pretty salty.
Romona in Sacramento


Re: soup base

Myself I boil a few chicken backs for the chichen stock I need with two chicken breast, Cool and cut the breast into small bite size pieces. Discard the backs. To the broth I add one can of cream chicken soup and one can cream of celery soup. Let this come to a boil and add back the chicken breast. Take off stove. Boil spaghetti until done. Drain and let cool. Then add spaghetti to chicken mixture and bring to a boil and remove from heat. If not enough liquid you could add a soup can or two of water. i never have. Forgot to mention add salt, black pepper to chicken when boiling to cook the chicken and make the broth. If you like vegetables in your soup cook them in with the backs and breast when boiling to make the homemade broth and add any spices you may like. My daughter and I love this soup.
Erma in Jacksonville, Florida


Here is hoping you all had a wonderful Christmas. I am way behind in catching up with email. These are questions for Kitten in Buffalo regarding the Apple Pie Jam recipe that was in the December 8 newsletter. First, do you have to mash up the apples at all or do they cook down themselves? Secondly, you say to put them in jars and put on the lids. Do you tighten the lids down now or after processing in water bath. I have found if all is really hot items will seal without the waterbath. I can many things with great luck. My third question is do you think I could freeze this jam.
Carolyn. Rochester, New York


This cake was recently served at a gathering I attended and it was a huge hit. I plan to make it for our next family gathering.
Robbie IN

Chocolate Raspberry Heaven Cake

Filling:
12 ounces cream cheese
1/3 cup sugar
1 cup chocolate chips
1 teaspoon vanilla
1 1/2 cups raspberries

Cake:
1 cup melted margarine
2 eggs
2 cups sugar
1 cup milk
1 cup water
1 teaspoon vanilla
3 cups flour
3/4 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt

Preheat oven to 375 degrees. Grease a bundt or tube pan. Cream cream cheese with sugar and vanilla. Mix in chocolate chips and set aside.

Stir together the flour, cocoa, baking powder and salt.

Beat the eggs, gradually beating in the sugar until the mixture is thick and pale yellow. Beat in the melted margarine, then the milk, water and vanilla. Gradually beat in the flour mixture.

Spread half the batter into the pan. Drop spoons of the cream cheese filling evenly over the batter. Sprinkle raspberries over top. Cover with remaining batter. Bake at 375 degrees for 60-70 minutes.
Robbie IN
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Pork and Sauerkraut

The German custom, practiced by the Pennsylvania Dutch who are of German descent,
is to have pork and sauerkraut for good luck on New Year’s Day. It is believed that pork brings good luck because with their snouts, pigs root forward, signifying progress; whereas, chickens and turkeys scratch backward. It is believed that if you eat “sour cabbage”, you will have a sweet year. Thus, rooting forward into the new year,
Penn Dutch eat sauerkraut with salt pork in late winter and sauerkraut with fish in early spring. (Sauerkraut Yankees, William Woys Weaver, 1983)

Sauerkraut can be served with a pork loin, but I do a very simple meal for 2. I use Silver Floss sauerkraut, place it in a pot and add boneless pork chops and enough water to cover, salt & pepper. Place a lid on the pot and simmer for about 2 hours, checking fluid level occasionally. I serve this with mashed potatoes.

Some people do a more complicated version and add chopped onion, quartered sweet potatoes, quartered apples, dry white wine, caraway seed or other versions. Some serve it with rye bread w/ apple butter.
Athena in DE
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Good morning Nancy and all Landers,
Thank you all for all the good tips on using chicken soup base. I will definitely try it in my Chicken Noodle Soup. Guess we are never too old to learn new tricks in our cooking lol. I do remember the lady telling me not to use too much or the soup would be very salty.
Dianne in Wisconsin


Hi Nancy, I would like to thank Robbie IN for the recipe for cream cheese nut horns, this is just what I was looking for, also thank you Nancy for all the work you put into the newsletter. I wish everyone a healthy Happy New Year and much happiness in "2013"
Shirley in Ohio


Susie, we received 10 - 12 inches of snow with the December 26 storm and it looks like we will get another 3 - 5 inches today. It was hard to measure the snow accurately with the high winds that accompanied the storm. Our country road has yet to see a snow plow, so 4-wheel drive is essential, if you want to leave home. many of the country roads in our area have a 3 foot drop off, so if you slide, you are going to have major problems and end up in a ditch.

I like this recipe for Morning Glory Muffins, as it contains less fat and is healthier than many of the recipes you find. I have substituted chopped apple or chopped fresh cranberries for the raisins with success to add variety to the muffins.
Robbie IN

Morning Glory Muffins low fat

1 1/2 cups whole wheat flour
1/2 cup oatmeal
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 cup firmly packed brown sugar or sugar substitute
1 egg, lightly beaten
1/4 cup canola oil
1 tsp vanilla extract
1/2 cup fat-free milk
1 8-ounce can crushed pineapple
1 1/2 cups freshly grated carrots (about 2 medium carrots)
1/2 cup raisins

Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners or spray muffin pan with nonstick cooking spray. Whisk flour, oats, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a large bowl.

In a medium bowl stir brown sugar, egg, oil, vanilla extract, and milk until well combined.
Add wet ingredients to dry, and mix until just moist. Fill muffin cups 3/4 full. Bake for 20-25 minutes, until toothpick comes out clean or tops spring back when pressed.
Makes 12 muffins
Robbie IN
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For Diane,
I also use Better than Bouillon brand of paste style bouillon for my soup and stocks. Another thing I also use it for is a grilled onion to go along with my steak. Core a sweet onion, slice it like an apple/slicer corer, but not all the way through. Sort of like a bloomin onion. Take the core out, place a pat of butter in the center and a small ball of the paste in the center. Wrap in heavy duty foil and place on the grill or in the oven while the baked potato is cooking, unwrap, and serve!!!! Yummy!
Terry NY


I purchased a ham soup base from
www.soupsonline.com
It is worth purchasing. Once open, it has to be kept in the refrigerator. They have other soup base bouillons too. Happy New Year!!
Emma from Montana


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


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P.O. Box 98424
Lubbock, Texas 79499


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