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Good morning Nancy and all Nancylanders out there. I am a bit confused this morning. After reading the note back to Mr. Myron Drinkwater in reference to his Great Potato Soup recipe, I googled the recipe and copied and pasted it into my email. Then I checked my files and found that I had the recipe but there is a difference in the amount of Chicken Broth that the recipes call for. The recipe I have in my files calls for 4 (15 oz) cans chicken broth; the recipe that I search for calls for only 1 (15 oz) can chicken broth. I want to make this and need to know the correct amount of chicken broth to use? Thanks so much in advance for the response to my question.
Sara in FL


How do I find Mr. Drinkwater's Great Potato Soup Recipe?
Liz

Comment
I found it by searching the internet for and putting in the search term

great potato soup drinkwater

It came up as the first link.

Here is the the link
http://www.nancyskitchen.com/2010February/great-potato-soup-recipe.html

Have a great day.
Nancy Rogers



Sauerkraut and Sausage for 2 (Small Crockpot)

1 (16 ounce) can sauerkraut
1/2 teaspoon caraway seed
1/2 pound Polish sausage, cut up

Place all ingredients in crockette. Cover and cook for 3 to 6 hours.
Source http://www.nancyskitchen.com/recipes-for-2/index.htm
  
Click Here to Print this Recipe


Stuffed Peppers for 2 (Small Crockpot)

2 medium green peppers
2 TBSP minced onion
3/4 cup cooked rice
1/4 tsp salt
3/4 cup shredded cheddar or American cheese
1 TBSP chopped pimiento
1/3cup water

Cut off tops of peppers and remove membrane. Combine remaining ingredients, except water.
Tightly pack each pepper with stuffing. Place peppers in Crockette.
Pour water in the bottom of the Crockette. Cover and cook 7-10 hours.
Source: http://www.nancyskitchen.com/recipes-for-2/index.htm
   
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Meat Loaf for 2 (Small Crockpot)

1 lb lean ground beef
1 egg
1/3 cup quick cooking oats
3 TB dry onion soup mix
1/4 cup catsup

Combine ground beef, egg, oats, soup mix and 3 tablespoons catsup. Shape into a loaf. Top with
remaining catsup. Place in small crockpot. Cover and cook 8 to 10 hours.
Source: http://www.nancyskitchen.com/recipes-for-2/index.htm      
Click Here to Print this Recipe      

Upside Down Cake for Two

1/4 cup all-purpose flour
1/4 cup sugar
1/2 teaspoons baking powder
Dash of salt
1/4 cup skim milk
4 teaspoons reduced-calorie stick margarine, melted Cooking Spray
1 cup fresh blueberries (can use other fruit)

Preheat oven to 375 degrees. Combine first 4 ingredients in a small bowl; stir well. Add milk and margarine, stirring just until flour mixture is moist. Divide batter evenly between 2 (10-ounce) custard cups coated with cooking spray. Top each with 1/2 cup blueberries. Bake at 375 degrees for 35 minutes or until lightly browned and fruit topping is bubbly.
Jay
Source: http://www.nancyskitchen.com/recipes-for-2/index.htm
Click Here to Print this Recipe

Crispy Chicken for Two

1/2 cup cornmeal
1/4 cup flour
2 Tablespoon grated parmesan cheese
1-1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
salt & pepper
2 boneless, skinless, chicken breast
1/2 cup skim milk
butter flavor-cooking spray

Heat oven to 400 degrees. Combine drying. Dip chicken into milk; coat with corn meal mixture Pam both sides of chicken. Place chicken on a cookie sheet that has been sprayed with non-stick cooking spray. Bake 30 min. or until brown & tender
Jay
Source: http://www.nancyskitchen.com/recipes-for-2/index.htm  
Click Here to Print this Recipe

Spanish Rice for 2

1/2 cup chopped onion
1/4 cup green bell pepper chopped
3/4 tsp olive oil
1  1/2 oz green chilies, drained
1/2 cup white rice
3/4 cup canned tomatoes
3/4 tsp white vinegar
1/4 Tbsp salt
1/4 Tbsp pepper

Heat oil in a large pan over medium-high heat; add onion, bell pepper, chilies and rice.

Sauté until rice is browned and vegetables are tender, about 5 minutes.

Add undrained tomatoes and vinegar to pan stir. Cook, stirring frequently, until liquid is absorbed and rice is tender, about 5 minutes.

Add salt and pepper, mix. Spoon rice into a serving bowl.
Sylvia
Source: http://www.nancyskitchen.com/recipes-for-2/index.htm
Click Here to Print this Recipe

Bread Pudding for Two
Servings 2

1 slice bread, cubed
2 tablespoons raisins
1 egg
1/2 cup evaporated milk
3 tablespoons water
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Divide bread and raisins between two greased 8-oz. baking dishes; set aside. In a bowl, beat egg, milk and water; pour over bread. Combine sugar, cinnamon and nutmeg; sprinkle over top.
Bake, uncovered, at 350º for 30-35 minutes or until a knife inserted near the center comes out clean.

Cool slightly. Serve warm.
marlaoh
Source: http://www.nancyskitchen.com/recipes-for-2/index.htm
Click Here to Print this Recipe

Dijon Chicken for Two

1/3 cup prepared ranch salad dressing
1 tbsp Dijon mustard
2 boneless skinless chicken breasts halves
2 tbsp butter or margarine
3 tbsp white wine or chicken broth
Hot cooked long grain rice and wild rice or pasta.

In a small bowl, combine salad dressing and mustard; set aside. In a skillet, cook chicken in butter over medium heat for 8-10 min or until juices run clear. Remove and keep warm. Add wine or broth to skillet; cook over medium heat for 2 min, stirring to loosen browned bits from pan. Whisk in mustard mixture; cook and stir until blended and heated through. Serve over chicken and rice. Garnish with parsley.
Jay
Source: http://www.nancyskitchen.com/recipes-for-2/index.htm
Click Here to Print this Recipe

Pork Chops and Gravy for Two (Small Crockpot)

Two pork chops, browned, place in the crockette, pour a can of cream of mushroom soup over, cook for 6 to 8 hours. The gravy is yummy served over potatoes or noodles. Other cream soups would work also.
Source: http://www.nancyskitchen.com/recipes-for-2/index.htm 
Click here to Print this Recipe

Just received this from a friend and sounded so good just had to share it.
Sherry from IN

Chocolate Chip Sensation

1 ( 18 oz.) package refrigerated chocolate chip cookie dough
1 (8 oz.) package cream cheese, softened
1/3 cup sugar
1 pint half and half
1 (3.4 oz.) box chocolate instant pudding
1/4 cup chopped nuts, M&M's, mini chocolate chips, or sprinkles

Shape cookie dough into a 12 inch circle, about 1/4 inch thick, on a pizza
pan. Bake in 350°F oven for 12 to 15 minutes. Cool completely.

Mix cream cheese and sugar and spread over cooled cookie. Mix half and half with pudding for two minutes. Let stand for five minutes until thickened. Spread pudding over cream cheese mixture. Sprinkle with nuts, M&M's, mini chocolate chips, or sprinkles. Serve immediately or refrigerate.
Sherry from IN
Click Here to Print this Recipe

For Kat (Jan 11th)
I have not made this recipe and sizes of pudding & cool whip were not shown.
Points I assume are Weight Watchers Points.
gramaj

Chocolate Pie Delight
servings 8
estimated POINTS per serving 5 (1/8 of pie)

1 (8 oz) pack of 1/3 fat cream cheese
1 small box sugar free chocolate instant pudding
1 1/2 cups fat free milk
1 small container Cool Whip Free
Reduced Fat Graham Cracker Crust

Mix 1/2 cup milk and 8 oz. cream cheese until smooth.
Blend 1 cup milk and pudding together
add to cream cheese mixture and fold in container of cool whip.
Pour mixture into crust.
Refrigerate for 4 hours and serve.

Comment
Here is the corrected recipe. The points are Weight Watchers but the old WW point system. It was calculated on fiber, fat and calories.
Nancy Rogers

To Dianne in Wisconsin, you can buy cream cheese in 3 oz blocks.
grannym IL

This is a good and easy pie recipe

Oatmeal Pie

2/3 cup white Karo
2/3 cup sugar
2 beaten eggs
2/3 cup oatmeal
1/3 cup melted butter
1 teaspoon vanilla

Mix all and pour into 8 inch pie shell. Bake for 45 to 55 minutes in 350 degree oven.
Gwen from MS.
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Good morning Nancy,

WOW did I mess up the recipe I submitted for the January 12, 2013 Newsletter for Cream Cheese Crust for Mini Pies! Sara in FL, Jeannie in Ohio and Sher in PA "reminded me" that I forgot to include the flour in the recipe. I am so sorry. I always try to be careful when submitting the recipes, and if I have them typed in my recipe file as a table, I change it in hopes that Nancy won't have to retype them. Unfortunately when I removed the table format, I also removed the flour ingredient. When submitting the recipe, I also stated not to use margarine -it should've said. I don't use margarine (You can, but it is not as flaky/tender.). I apologize for the mistakes and inconvenience. Here is the corrected version.

Always a hit are mini pies made in miniature tart shells/pie crusts (shells baked in mini muffin tins). Examples are mini crusts (recipe follows) filled with Lemon Curd, Apple Pie Filling, Cherry Pie Filling, Pecan Pie Filling, etc.

Cream Cheese Crust for Mini Pies (Corrected Version)


These dainty mini tart shells are very easy and quick to make, and are pliable and delicious. They go with just any kind of filling –sweet or savory (I also like to fill them with Chicken Salad).

3 ounces cream cheese, softened
1/2 cup butter, softened (I don’t use margarine)
1 cup of all-purpose flour

Blend cream cheese and butter (You can use margarine, but you may not be as happy with the end result.). Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours.

Preheat oven to 325 degrees F (165 degrees C).

Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake for 20 minutes, or until the crust is light brown.

NOTE: If using a filling that does not need to be cooked; bake the shells; let them cool; and fill with your filling of choice. Enjoy!
AugustaPat

P.S. Dianne in Wisconsin wanted to know how to get 3 ounces of cream cheese out of an 8 ounce block. One suggestion is to measure 6 tablespoons from the 8 ounce block (There are 6 tablespoons to 3 ounces of cream cheese -it's really 5.3333 tablespoons, the the extra makes no difference in the outcome.). For the above recipe, I usually either buy a 3 ounce block; or cut an 8 ounce block in half and double the recipe (Then I have 2 ounces to use on toast or to mix with pepper jelly -yummy, yummy!) This is sort of a round-about way to explain this -but I hope it helps. It may be easier to just measure out 6 tablespoons if you have an 8 ounce block.
Smile! AugustaPat
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For Diane in WI:
To measure 3 oz. from an 8 oz. bar of cream cheese simply cut the bar one the full length and then once up and down. Now you have four quarter pieces which each weigh two oz. Cut one of these in half again which gives you a 1 oz. piece. Combine that with your 2 oz. quarter piece to make a 3 oz. measurement.
Nana in SE Ohio.


This is for Diane WI, who in the 1/12 newsletter asked for suggestions on how to accurately measure 3 ounces cream cheese for a recipe. I use a kitchen scale to insure I get the correct amount. You can buy an inexpensive scale at any discount store, such as WalMart, Target, or K Mart. Some dollar stores also carry this item. Once you get one, you will be surprised at how often you need and use it.
Robbie IN



Here is another cake and frosting recipe for Sue NC (1/11/ newsletter). I no longer know where I found the cake recipes, but the frosting is from an old Hershey's cocoa can. I assumed you wanted layer cake recipes, but if you also want bundt cake recipes, let us know. You can also do a search of past newsletters and probably find more chocolate cake recipes than you could make in your life, all of which are delicious.
Robbie IN

Delicious Homemade Chocolate Cake

2 cups flour
1 tsp salt
1 tsp baking soda
2 tsp baking powder
3/4 cup cocoa
1 cups sugar
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 eggs
1 tsp vanilla

Preheat oven to 350 degrees. Grease and flour 2 9-inch round cake pans. Line with wax paper and set aside.

In a bowl using an electric mixer set at medium speed, beat together flour, salt, baking powder, baking soda, cocoa, sugar, oil, coffee and milk for 2 minutes.

Add eggs and vanilla and beat for an additional 2 minutes. (The batter will be thin) Pour into prepared pans.

Bake for 25 to 35 minutes. Cool cake layers in pans on wire racks for about 15 minutes. Peel off wax paper. Cool completely. Frost with Creamy Icing
Robbie IN


Perfectly Chocolate Frosting (Hershey's)

1 stick (1/2 cup) butter
1/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Robbie IN
Click Here to Print this Recipe


I did a Google search for Chocolate Cream Cheese Cool Whip pie for Kat and here is the one I found. Other than it has a graham cracker crust, I think you could substitute the Keebler crust.
Emma from Montana

Recipe Title: Chocolate Cream Cheese Pie Recipe Link: http://www.yummly.com/recipe/Chocolate-Cream-Cheese-Pie-Recipezaar_1

3 oz cream cheese (softened)
2 tbsp sugar
1 3/4 cup milk (divided)
4 oz cool whip (thawed and divided)
graham cracker crust (1 9-inch)
4 oz instant chocolate pudding mix
miniature semisweet chocolate chips

Read recipe preparation on
http://www.food.com/recipe/chocolate-cream-cheese-pie-34047


Hi Nancy:
This is the first time I have written. This year I have just discovered the flavour of persimmons. So far, I have been eating them fresh and also created some jam recipes.

This is the only season for this wonderful fruit. Do you have any recipes using persimmons?
Thanks. Sherilyn (from Canada)

Comment
My next section is going to be persimmons. I am working on it and it isn't ready to post yet but hope to post it sometime soon. A lot of things have been put off because of my tutoring job.
Nancy Rogers


Sue in NC was looking for a chocolate cake. Here is mine that is moist and yummy.

Polly's Chocolate Cake

2 . flour
2 c. sugar
2 tsp baking soda
l tsp baking powder
3/4 c cocoa
l c milk
1/2 c oil
2 eggs

put dry ingredients in bowl. add liquid ingredients. mix together, with mixer, and pour into greased and floured 9/13 pan.

Bake at 325 degrees for 45 minutes. Cool cake and ice with your favorite frosting.
Polly in Pa.
Click Here to Print this Recipe


Nancy, was going through some old recipes and found one that has always been a family favorite. Hope you all enjoy it as much as we have.
Sherry from IN

6 Layer Supper

1 pound ground beef
1 can sliced white potatoes (drained)
1 medium onion, cut into thin rings
1 can tomato soup
1 can green beans, with the liquid
1 can sliced carrots, with the liquid

Preheat oven to 350F. Don't brown the ground beef. Crumble meat into the bottom of a 2-quart dish. Top with the potatoes, onions, and tomato soup - in that order. Then add the canned veggies with their liquids. DO NOT STIR. Bake uncovered at 350 for 1 hour.
Sherry from IN
Click Here to Print this Recipe


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Lubbock, Texas 79499


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