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Italian Mushroom Soup

6 TBS. unsalted butter
2 med. onions, diced to 1/4"
1 lb. fresh mushrooms, thinly sliced
6 TBS. tomato puree or 3 TBS. tomato paste
4 c. beef stock
6 TBS. sweet vermouth
salt and freshly ground pepper
Chopped fresh parsley
Freshly ground Parmesan cheese

Heat 2 TBS. butter in a heavy medium, saucepan over low heat. Add the onions and cook until translucent. Melt the remaining butter in a large skillet over medium heat. Add the mushrooms and cook until they soften and give off most of their juices. Add the mushrooms with the juices to the onions. Stir in the tomato puree and stock. Heat to boiling, then reduce the heat and stir in the vermouth. Season to taste with salt and pepper. and Parmesan cheese. You may add some toasted croutons as will, if desired.
Serves 6 to 8
Artemis in NYC
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I thought I would drop a line to you to let you know how much your emails mean to me. I am going to be 60 next month and I am disabled. I am on oxygen and use a cane as all the steroids they gave me caused the blood supply to my hip bones to die, so it is very hard to get around.

So that's a little of my background. I cannot hardly cook an egg and I do not bake any more, my hubby makes meals after he gets home from work so as a man that has just worked 8 hours we eat a lot of boxed food.

And I sit here everyday and read my emails from you with all of the delicious sounding recipes and I save the ones that sound really good. Not that I am ever going to cook or bake them. It just keeps my mind occupied and I make recipes folders on my computer and share some with my daughters.

So I just want to thank you for helping me out by keeping my mind active and keeping me from feeling sorry for myself. So please keep the emails coming for me, I appreciate everyone you send.

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Chicken Parmesan Meatballs

1 lb 4 oz Chicken, Ground
1/2 cup Italian Bread Crumbs
2 Tbsp Onion, Chopped
1 Tbsp Parsley, Chopped
1/2 cup Pecorino Or Parmesan Cheese, Grated
Salt And Pepper,To Taste
1 clove Garlic, Minced
1 tsp Fennel Seeds
1 Egg, Whisked
1/2 Lemon, Zested
3 Tbsp Olive Oil
1 (4 oz) can Pizza Sauce
4 oz Mozzarella, 12 Thin Slices

[Note: After initial 15-minute bake, these can be frozen. Then defrost when needed, heat them up in a 350° for 15 minutes before proceeding with broiling. I'm heavy with the garlic and I used regular sauce. I also put meatballs in sauce for a while, then put the cheese on and broiled. I served with linguine and a salad. In other words, wing it as it isn't written in stone.]

Preheat oven to 400°, setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together first 11 ingredients. Shape into lacrosse-ball size balls (that would be somewhere between golf and tennis) and place a few inches from each on a foil-lined baking sheet (I used silpat). In a small bowl, mix one spoonful of your sauce with olive oil. Brush this mixture on top of each meatball.

Bake for 15 minutes. Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden. Heat remaining sauce in a small saucepan. Serve meatballs with a dollop of sauce.
Denise in the Villages, FL
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Nancy, will we are in the new year. Will the following cheese ball is a new one that I made for my DH to take to work the week of 12/17, made it for Christmas and for New Year's eve. I had so many people tell me that it was good.
Susie Indy

Deviled Ham Cheese Ball

2, 3 oz., pkgs. cream cheese, softened
1, 4½ oz., can deviled ham
1 teaspoon mustard
1 tablespoon dried chives
Parsley and/or nuts
The cream cheese has to be softened! Mix cream cheese, deviled ham, mustard and chives well. Shape into a Ball the best you can and refrigerate over night. The next day chop parsley and/or nuts. Take the cheese ball and reshape and roll in chopped item/items. Refrigerate until ready to use.
Susie Indy
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Here is another one that I tried but I have not put my hand on what needs to be add to this one. It might be some hot sauce or garlic.

The Easiest Cheese Ball

1, 8 oz., pkg. cream cheese, softened
1 small onion, minced
1 cup grated cheese.
minced ham
chopped nuts

Mix well. Roll in minced ham or nuts.

I will send in other cheese balls that I tried and let you know how they will change if any.

Everyone have a great day. Nancy and associates take care, stay safe and warm.
Susie Indy
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Travel Alaska

When my husband was in the military many years ago we were stationed in Nicosia Cyprus. My landlady used to fix this soup for me all the time as it was my favorite. This is a real Greek recipe.
M. Moore Ga.

Greek Lemon and Egg Soup
Avgolemono Soup

1 whole chicken cooked for 4-5 hours, chopped.
4-5 stalk celery
½ onion finely minced
2 large carrots, sliced
¼ tsp. pepper
1 tsp. salt
½ tsp. cornstarch
3-5 fresh lemons, juiced
1 cup orzo
4 eggs
1 lemon, thinly sliced for garnish

Cook chicken in crock pot with celery, onion and carrots. Remove chicken and let cool enough to handle. Skin and debone chicken and chop or shred meat in fine pieces. Remove celery and discard. Remove carrots and save.

Make sure you have at least 8 cups of stock or add some broth to it. Bring to a boil and add orzo and cook 8 minutes.

In a blender add lemon juice, cornstarch, and eggs blend until well mixed.

Temper egg mixture by removing some of chicken stock to a bowl and slowly adding the lemon mixture stirring constantly. Slowly add this mixture back to pan with chicken stock and orzo, stirring while adding. Heat through over low heat. Do not let boil or eggs will curdle. Serve.
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I have several frozen green peppers and I was wondering if anyone had some recipes that they would share that use frozen green bell peppers? I hate to see them go to waste. Thanks.
Sue from Illinois

Freezing Pies

Small pizza boxes are perfect for protecting your pies, when you freeze them. You still need to tightly wrap the pie with plastic wrap and foil, then set the wrapped pie in the box. The box will protect the pie from being crushed or damaged, should others set things on top of it. If your used small pizza boxes are too soiled to use, many pizza shops will sell you a few. You can also use the boxes to protect other items, such as cake layers, brownies, cookies and biscuits.
Robbie IN

I know longer have any idea where I obtained this recipe; I just know it is good and is a good way to get reluctant vegetable eaters to consume them, often taking seconds of the dish. I have also made this with other vegetables, such as egg plant, red peppers and spinach.
Robbie IN

Vegetable Tortellini Casserole

1/2 c. shredded Swiss cheese
1/2 c. shredded cheddar cheese- low fat works well
1 can cream of mushroom soup- low fat works well
1 c. sour cream-low fat works well
1 bag broccoli & cauliflower mix
1/2 bag tortellini, boiled

Combine both cheeses, soup and sour cream. Spread 1/2 of mixture on bottom of casserole dish. Add vegetables and tortellini. Spread remaining half of cheese mixture on top. Garnish with onion rings and bake for 1 hour at 350 degrees.
Robbie IN
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For Mary, Green Brook, NJ What is Biscoff Spread. on Jan 02, 2013

Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies (57%). It is a delicious European alternative to peanut butter or chocolate spread.

Here is a URL to a source at Walgreen's:
Lotus Biscoff Spread | Walgreens

And a several Biscoff related recipe's:
Recipes - Biscoff Spread

Hope this helps, bill Alb.

Here is a couple of recipes that I like to call "comfort food", because whenever I serve them, my husband always has a smile on his face.

Salisbury Steak

1 lb. lean ground beef
3/4 cup cracker crumbs
1 egg
1/4 cup finely chopped onion
1/2 tsp. salt
Pepper, to taste
1/2 cup water
1 can (10 oz.) tomato soup

Combine in bowl all but water and soup. Form into patties and brown lightly on both sides in a little oil. Remove patties and drain. Mix soup with water; return patties to skillet and pour sauce over. Cover and simmer for 40 minutes.
Judy (in Alaska)
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Chi Chi Chili

1-1/2 lbs. lean ground beef
1 large onion, chopped
1-1/2 cups celery, chopped
2 cloves garlic, minced
2 tsp. salt (I cut in half)
1 tsp. sage
2 tbsp. chili powder (I use 1 tbsp.)
1 tbsp. paprika
1 tsp. thyme
1 bay leaf
2 cans (15 oz. each) small red beans, kidney beans, or chili beans (if
like hotter)
1 can (6 oz.) tomato paste
1 large can (28 oz.) diced tomatoes, undrained

Brown meat with onion, celery, and garlic. Add remaining ingredients in a large pot. Simmer on low heat for 1-1/2 to 2 hrs., stirring occasionally. Remove bay leaf before serving. Very Good!
Judy (in Alaska)
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Here is a recipe for a easy no-bake cookie that is idea to use if you still have leftover candy canes. My grandchildren love helping to make these.

Quick Chocolate Peppermint Cookies

2 cups sugar
4 tbsp. baking cocoa powder
1/2 cup milk
1/2 cup butter
1 tsp. vanilla
2 cups quick-cooking oats
3 peppermint candy canes, crushed

Combine sugar and cocoa in a 3 quart saucepan. Stir in milk and add butter; bring to a full boil over medium heat. Boil for 1 minute, stirring. Remove from heat and add vanilla and oats. Blend well. Stir in the crushed candy canes. Drop by tbsp. onto waxed paper covered cookie sheets.
Judy (in Alaska)

Here is another delicious cookie that is sure to please even the fussiest sweet tooth! Like a cookie and candy all rolled into one.
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Peanut Butter Bars

1/2 cup butter
1/2 cup light brown sugar
1-1/3 cups flour
2/3 granulated sugar
2/3 cup white Karo syrup
1 cup peanut butter baking chips
1/2 cup crunchy peanut butter
2 cups Cornflakes

Cream brown sugar and butter; stir in flour. Press into the bottom of a greased 9x13 inch pan. Bake at 350º for 10 to 12 minutes. Combine
white sugar and Karo syrup in a saucepan and bring to boil. Remove from heat. add chips; stir until melted. Add peanut butter and cornflakes and stir. Spread over baked crust. When cool, cut into.
Judy (in Alaska)
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For Mary in Greenbrook, NJ

I buy Biscoff spread at Wal Mart. It is by the peanut butters. Try it on the Biscoff cookies, near the crackers. It is also wonderful to eat right off the spoon!
Ann in middle GA

Hi Nancy,
I hope everyone is having a great 2013 so far! Here in Southeast Texas, it has been cold for several days (40's most days for the high). I have had a head cold and don't like cold weather to start with. Here is a recipe that I got from Tona Haggermaker's newsletter back on August 12, 2011. I made the soup for my daughter and me and we really enjoyed it, so I thought I would share.

Chicken Cordon Bleu Chowder

2 (18.5 oz) cans Progresso Traditional roasted potato garlic chowder or Progresso Rich & Hearty chicken corn chowder (I didn't find the first one, so we used the 2nd one)
1 cup cubed cooked chicken (I used some leftover smoked turkey that I had saved from Christmas)
1 cup diced cooked ham (also leftover from Christmas)
1 cup shredded Swiss cheese (4 oz)
1 tablespoon chopped fresh chives
In 3-quart saucepan, heat chowder, chicken and ham over medium-high heat 5 minutes, stirring occasionally. Slowly stir in cheese. Cook about 2 minutes longer, stirring frequently, until cheese is melted. Serve topped with chives.

I also made the following to go with the soup. This recipe is also from Tona's newsletter dated August 29, 2011:

Broccoli-Cheese Mini-Muffins

1 1/2 cups frozen broccoli pieces
1 large egg
1/3 cup skim or low-fat milk
1/2 cup finely shredded sharp Cheddar cheese
1 package (8 1/2 ounces) corn muffin mix
Preheat oven to 400 degrees. Spray two 12-cup mini-muffin tins well with cooking oil spray.
Place the broccoli in a 2-cup glass measure and microwave, uncovered, on high, for 2 minutes.
Meanwhile, break the egg into a 2-quart bowl and beat with a whisk or fork to break it up. Add the milk and beat well to blend. Stir in the cheese. Stir in the muffin mix just until the dry ingredients are moistened. Remove the broccoli from the microwave and press out any excess water. Finely chop the broccoli and add it to the batter. Using a tablespoon or a cookie-dough scoop, fill the prepared muffin cups about two-thirds full. When the batter is used up, fill the unused cups halfway with water, to prevent burning. Bake in the middle of the oven until the muffins just begin to brown around the edges and spring back when touched, 12 to 14 minutes. Serve warm.
(Makes 20 servings)

I have enjoyed the soup recipes that have been posted in your newsletter the last few days, but would love to see more TNT soup recipes.
Have a great day!
Vickie, SE Texas
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I came up with a new (to me) fudge that is very
good, I think. It's easy too! A real plus.
First of all, prepare the pan. Place a piece of
aluminum foil in an 8x8 or 9x9 pan with ends
overlapping the end of the pan. Spray lightly
with spray.

Minty Fudge

The recipe calls for:
3 c. chocolate chips
I used 2 c. semi-sweet and 1 c.
of Prepared Pantry's mint chips which
I had as a leftover
1 14-oz can condensed milk, like Eagle Brand

I heated these ingredients in an 8-cup Pyrex measuring bowl with a handle, in the microwave until the chips were almost melted and stirred extremely well so the fudge would be smooth.

My microwave oven is 1200 watts so I think it probably took approx. 2 minutes. Just be sure to watch the mixture. More than likely you will not see the chips melting, but they will hold their shape, so just heat until it is possible to stir the mixture and the chips will melt into the milk mixture.

When this has occurred,
take the mixture out of the microwave and add a dash of salt and approx. 1 tsp. of good vanilla. I also used approx 1 c. of lightly pre-toasted walnuts, which I cut into fairly coarse pieces. Add the nuts and stir until everything
is well mixed together. Place into pan and let harden.

When fudge is firm turn out onto a cutting board and cut into small pieces; it's very rich. I think it's got just the right amount of mint flavor, not too minty. Thanks to the Prepared Pantry for good mint chips.

After cutting, I put the pieces into a tin and refrigerated it. I am sure it will
keep for a long time if kept like this. I plan to share this with a few folks. Enjoy!
Barb in OKC
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For Jackie:
Jackie, here is a recipe for pepper jelly that is merely poured over a block of cream cheese and served with crackers. I prefer original Wheat Thins.

Hot Pepper Jelly

15-20 Seeded and ground Jalapeño peppers-the more seeds you keep, the hotter the jelly will be.
6 C Sugar
1 1/2 C White vinegar
1/4 teaspoons Salt, if desired
6 oz (1 packet) Certo fruit pectin
Red or green food coloring-(optional)

Combine the hot peppers, sugar, vinegar, and salt in a saucepan. Simmer about 10 minutes, stirring occasionally.

Pour in the pectin and bring to the boil. Stir in the food coloring. Pour into sterilized half-pint jars and seal. Store in a cool place.
YIELD: 5-7 half-pints
Trudy in Slidell
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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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