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Tip of the Day
A hard boiled egg will spin, a raw one will not.


Nancy, I need help finding a Pioneer Bar cookies. I do not know if I got it here or where I got it but when I copied it over to a recipe card I must have left something out. I know it was before Christmas but have not found it in your archives. Hope someone knows what I am taking about.
Mary Ann Upstate N.Y.

Comment
I did a search for it on the net.  I put in the search
Pioneer Bar Cookes
and nothing came up.  I then put in the search in quotes and added + cookies
"Pioneer Bar" + cookies
and found the recipe at grouprecipes
http://www.grouprecipes.com/3582/pioneer-bars.html


Too Good To Be True Cake

1 box German Chocolate Cake Mix
1 (14oz) can sweetened condensed milk
1 (17oz) Jar Butterscotch ice cream topping
1 (8 oz) tub Cool Whip (Thawed)
3 Heath Candy Bars - Crushed

Preheat oven to 350 degrees. Prepare cake mix from package directions, and bake in 9 x 13" pan. While cake is warm from the oven (not hot), poke holes in cake with handle of wooden spoon, about 1 inch apart. Pour sweetened condensed milk over cake, then spread with ice cream topping. Refrigerate until completely cooked, about 1 hour. Top with Cool Whip, then sprinkle top with crushed candy bars. Keep refrigerated until served.
Bren in Louisiana
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This if for Camille who wanted to increase her appetite while going through chemo. When my husband was going through chemo several patients in the waiting room were discussing this very subject. It seemed strange but the only food that all of them agreed that they loved and ate was chocolate malts. Since my first job out of high school was at the local drive-in I was very good at making malts. Take a blender, put in two large scoops or more of vanilla ice cream, chocolate syrup, a heaping tablespoon of dry malt (yes you can still get it at the grocery store after all these years - it's a 50's thing), some milk and blend. There really isn't any measuring necessary and you could use other flavors but chocolate seemed to hit the spot with everyone. I liked to make them very thick so you have to start eating with a spoon and as it melted switch to a straw. God Bless You Camille for a quick recovery.
Janis in Texas


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This dish is effortless once you combine the ingredients in the crockpot. Add a green salad, or cookee broccoli and some potatos, either mashed or baked, and dinner is ready.

Crockpot Sweet and Sour Pork Chops

2- 2/3 Tbs. corn oil
1/3 C. vinegar
4 Tbs. cornstarch
1-1/3 large can pineapple chunks, drained
2 -2/3 Tbs. catsup
2/3 C. green pepper, chopped
2-2/3 lbs. boneless pork, cut into 1-inch pieces
2- 2/3 Tbs. soy sauce
2/3 C. corn syrup
1-1/3 large sweet onion, chopped Vidalias

In a large skillet, brown pork in corn oil. Layer the pork, green pepper, and onion in crock pot. In a small bowl, combine cornstarch with 3 Tbs. water, add remaining ingredients and pour over pork. Cook on low 4 hours or until tender.
Artemis in NYC
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Congratulations on your new computer!

I wish you much good luck and pleasure with your new "friend". We appreciate your continuous efforts to put forth your wonderful newsletter, and your new equipment should make the task easier for you.
Artemis in NYC

Comment
It is wonderful to be able to compile this newsletter on a computer that works all the time. I think the new computer needs a name. Anybody got a suggestion for a name for it?
Nancy Rogers


Just wanted to say a BIG thank you to Nell for the salt substitute recipe. It sounds great. also my prayers go out to Camille in N.Y.
Laura in Texas


I read the recipe for the Creamy Rice Pudding in the 1/19 N/L that did not include the name of the contributor. It sounds delicious and I would like to try it. My question is: Why 3 egg yolks and not the whole egg?
Thanks, Artemis in NYC


Ditto and Little One are indoor cats and never go outside. Everyday their big excitement is to go out in the garage (with the outside garage door closed) to smell where my car has been. Today I open the door to the garage and let them check it out. A short time later they both came and started to meow at me like something was wrong. After I got up and check out the problem, I found the door to the garage open and the outside garage door open as well. You would think the cats would go right out and check out the outside world. No, not my cats. They wouldn't even go into the garage without the outside garage door closed.
Nancy Rogers


Bee Sting Buns
Serving Size : 16

16 ounces Refrigerated Biscuits, Crescent Dough type
8 ounces Cream Cheese
1/3 cup Butter or Margarine -- melted
3 tablespoons Honey
1/2 teaspoon Almond Extract

Unroll crescent rolls; divide into triangles. Cut cream cheese into 16 cubes. Place 1 cube at base of each triangle and roll up to enclose cheese. Bring ends of crescents together, forming balls. Spray muffin cups with non-stick cooking spray. Combine remaining ingredients in a small bowl, and spoon into bottom of prepared cups. Place balls of dough in each cup. Bake at 350 degrees F for 15 to 20 minutes. Cool 1 minute and remove from muffin cups.
Bren, in Louisiana
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Handcrafted Wood Carvings, Clocks and Cribbage Boards


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 


Natures Flavors (Great Sugar Free Syrup Flavors)


Sue and Gloria's Baked Beans
12 servings

1 (6 ounce) can French fried onions, crushed
5 slices of cooked bacon, crumbled
2 tablespoon yellow or brown mustard
1 cup BBQ sauce
1 cup molasses
1 (20 ounce) can crushed pineapple, drained
4 (16 ounce) cans of baked beans
Salt and freshly ground pepper

Preheat oven to 350 degrees F. In large bowl, mix together beans, pineapples, molasses, BBQ sauce, bacon, and a third of the onions. Add some salt and pepper to taste. Pour beans in 9-by-13 casserole dish and sprinkle remaining crushed onions and bacon on top.

Cook in oven for 1 hour or until beans brown and bubble. Serve warm.
Artemis in NYC
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Thanksgiving in a Pot

1 Box cornbread stuffing (stove Top) I used turkey dressing
1 cup chicken broth
4 Tbl Butter
2 bags (8 Oz ) trimmed fresh haricots verts or Frozen French Green Beans
1 cup frozen pearl onions
1 tps kosher salt
1 tsp pepper
1 tsp Poultry seasoning
1 whole boneless Turkey Breast rinsed and patted dry
2 cans cut sweet potatoes (I used regular potatoes cut in quarters and
microwaved 10 minutes)
1 can mushroom soup
1/2 cup white wine (I used chicken broth)
1 packet turkey gravy mix .95 oz

Combine stuffing mix, chicken broth, and butter in a microwave safe dish on HIGH for 5 minutes. Remove and set aside to cool.

Place green beans and onions in bottom of 5 qt crockpot.

In a small bowl, mix together salt , pepper and poultry seasoning. Season all sides of the turkey breastr with mixture. Insert apop=up thermometer in the thickest part of breast ( I used a meat thermometer) Place in slow cooker and surrond the turkey brest with the sweet potatoes or potatoes.

In a large bowl Stir together mushroom soup, white wine and gravy mix. pour over turkey and potatoes, spoon stuffing mixture around the turkey breast.

Cover and cook on LOW for 4 to 5 hours. Check to see that thermometer has popped up before serving. I checked it to 160 degrees.

My Turkey brest came with a gravy packet, so I made it up to serve over the potatoes etc.
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The bold black text are links (to recipes or other pages.)


 


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Baked Oatmeal

2 cups uncooked quick-cooking oats
1/2 cup packed brown sugar
1/3 cup raisins
1 tablespoon chopped walnuts
1 teaspoon baking powder
1 1/2 cups fat-free milk
1/2 cup applesauce
2 tablespoons butter, melted
1 large egg, beaten
Cooking spray

Preheat oven to 375 degrees F. Combine the first 5 ingredients in a medium bowl. Combine the milk, applesauce, butter, and egg. Add milk mixture to oat mixture; stir well. Pour oat mixture into an 8-inch square baking dish coated with cooking spray. Bake at 375 degrees for 20 minutes. Serve warm.
Yield: 5 servings (serving size: 2/3 cup)
Cooking Light, OCTOBER 2003
Bren, in Louisiana
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This recipe is from Taste of Home. I made it Friday night with a few revisions and we really enjoyed it. It also heated up well the next day. Instead of ground turkey I used some turkey lunch meat from Costco that needed to be used up. I simply chopped it into small pieces and added it after the onions were about done. I also did not use the cornmeal. I thought that would make it to dry. Hubby said it was a keeper so thought I would share.
LA in KY

Terrific Turkey Enchiladas

1-1/4 cups frozen corn, thawed
1 can (4 ounces) chopped green chilies
1 cup fresh cilantro leaves
1/3 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper

Enchiladas:
3/4 pound ground turkey
1/3 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
3/4 cup salsa
1 tablespoon cornmeal
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
6 flour tortillas (8 inches), warmed
1-1/4 cups shredded Mexican cheese blend, divided
1/4 cup sliced ripe olives

Place the first six ingredients in a food processor; cover and pulse until blended.

In a large skillet, cook the turkey, onion and garlic in oil over medium heat until meat is no longer pink. Remove from the heat; stir in the salsa, cornmeal and seasonings.

Spoon 1/3 cup turkey mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up and place seam side down in a greased 11-in. x 7-in. baking dish. Spoon corn mixture over the top; sprinkle with olives and remaining cheese.
Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through. Yield: 3 servings.
LA in KY
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I did a search for "pioneer bar cookies" and nothing exactly like that came up. I am wondering if its a recipe she got from Rhee Drummond, the Pioneer Woman? If you search for the Pioneer woman recipes, you will get a lot of her recipes. Most of her recipes are easy and quite good. She also has a show on the food network. I am not connected to her or the show in anyway.
Abby


Congratulations on your new computer! I’m very happy for you and can’t think of anyone more deserving. All of us really look forward to your newsletter and now it will be more fun for you to do all the work for our enjoyment. Thank you Nancy and thanks to the fur bodies for supplying various antics that you report. Love to hear them all.
Donna in Buffalo, MN – a VERY cold MN right now!


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Hoping this helps Camille in Commack, LI: I found that making a small plate of cream cheese and one other kind of cheese with saltines, and one other kind of crackers gradually got me into eating more food. The dish should have eye appeal and not too large.
Madeline in upstate NY


Thank you Sara in Fl Marsha in La Judy in Alaska for the pie recipes.
Bren in Louisiana for the cannoli pie recipe. It sounds great!

I want to send best wishes to Camille in Long Island N.Y. for a speedy recovery. I will add you to my prayers. Stay strong for your kids and eat even if your heart is not in it. Think of all the great times ahead. For something light I love egg salad on Rye bread or on crackers. Simple and not heavy on the tummy.

Good luck. Please let us know how you are doing.
Hugs, Barbara in Wentzville, Mo


Chicken Recipes

Orange Chicken

4 chicken breasts (boneless and skinless)
1 cup sugar-free orange soda
1/4 cup low sodium soy sauce
4 to 6 green onions, finely chopped
Makes 4 servings

Combine soda and soy sauce. Marinate chicken breasts in mixture at least 8 hours or overnight in refrigerator. Place chicken and marinade in large baking dish. Sprinkle with onions and bake at 350 degrees for 1 hour. Baste occasionally.

Calories 164 total fat 3g Fiber 0 Sodium 954mg Carbohydrate 2g Cholesterol 40mg
Click Here to Print this Recipe


Chicken and Dumplings

1 stewer or fryer
1 diced carrot
1 diced potato
Parsley flakes
Salt
Pepper
Garlic salt
1 (8 oz.) pkg. wide noodles

Cook chicken in seasoned water until tender. Remove. Cool. Debone then return to broth. Add carrot and potato; cook until tender. Then add noodles and top with the uncooked dumplings spooned on dumplings.

Dumplings
2 c. Bisquick
2/3 c. milk

Cook uncovered 10 minutes. Cover. Cook 10 minutes.
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King Ranch Chicken Casserole

1 fryer chicken
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 (10 ounce) can Ro-Tel tomatoes & green chilies (diced)
1/2 can chicken broth
1 dozen corn tortillas
1 onion, chopped
2 cup cheese, grated

Cook chicken in small amount of water, lightly salted, until tender. Bone and cut into pieces. To make a sauce, blend until smooth the following: The 2 cans of soup, can of tomatoes and chilies and chicken broth. Set aside. Into a 2 1/2 quart casserole (greased), place a layer of chicken, 1/2 of the tortillas, cut into pieces, 1/2 of the onion, 1/2 of the cheese and 1/2 of the sauce. Repeat the layers ending with the grated cheese. Bake uncovered for 1 hour. Bake at 350 degrees.
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Chicken And Apple Stuffing

4 boneless skinless chicken breasts, (4 to 6)
3 Tablespoons butter
1/2 Cup chopped onion
1/2 Cup chopped celery
1 Cup chopped apple - (abt 1 apple)
1/3 Cup applesauce
1/4 Cup chopped pecans
1 box Stove Top stuffing mix - (6 oz)
1/2 Cup water
1 Can cream of chicken soup (Healthy Request, or low fat)

Wash chicken breasts and pat dry; place in crock pot. Melt the butter in a skillet over medium-low heat and saute the chopped onion, celery, and apple. Add pecans, water, applesauce, cream of chicken soup, and stuffing mix. Mix together; spoon over chicken in the crock pot. Cover and cook on LOW for 6 to 8 hours.
This recipe yields 4 to 6 servings.
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Pasta With Chicken And Broccoli

2 garlic cloves, minced
1/4 c. olive oil,
1/2 lb. chicken breast strips
1/4 c. broccoli florets, chopped
3/4 c. sun-dried tomatoes
1 tsp. fresh basil, chopped fine
Pinch red pepper
1/4 c. semi-dry white wine
3/4 c. low salt chicken broth
1 tbsp. low salt butter
1/2 lb. bow tie pasta
Pepper to taste
Grated cheese

Cut up broccoli, sun-dried tomatoes, basil and chicken separately and set aside. In large skillet, cook together garlic, oil and chicken; set aside. Saute broccoli in butter, add chicken mixture; stir. Add all ingredients remaining, except pasta and cheese. Make pasta as directed on box. Let chicken and broccoli simmer for 20 minutes to blend flavors. Add pasta to dish and top with grated cheese. Serves to 2-3 people.
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Betty's Foil Packet Chicken Dinner
Serves 1

1 chicken breast
1 potato, peeled and sliced
2 carrots, pared and sliced
1 small onion, thinly sliced
salt and pepper to taste
Large pat of butter

Place chicken, potato and carrots on square of foil with the dull side out. Arrange onion slices over all. Season with salt and pepper. Top with pat of butter. Wrap tighly in foil. Broil over hot coals for 30 to 40 minutes or until chicken is done and potatoes are tender.

Note. I like to separate the onion slices into rings rather than use the whole slice in one piece. This is a great meal for one person and can easily be adapted to two by just making two packets. I love a teaspoon of Worcestershire sauce added to the packet. Another variation is to add a tablespoon of barbecue sauce.
Nancy Rogers
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Chicken Avocado Enchiladas

1-1/2 c. chopped, cooked chicken
1-1/4 c. salsa
1 tsp. ground cumin
3/4 c. chopped red or green pepper
1 (3 oz.) pkg. cream cheese, softened
1/2 c. sliced green onions, with tops
1/3 c. sliced ripe olives
1 ripe avocado, peeled, pit removed, and cut into 12 lengthwise slices
8 (6-7 in.) flour tortillas

Sour cream
Olive slices
Diced tomatoes
Cheese

Combine chicken, 1/2 cup of salsa, and cumin in saucepan. Simmer and stir 5 minutes. Add pepper, cream cheese, green onions, and olives. Stir until cream cheese melts. Place 1 avocado slice down center of each tortilla; top with heaping 1/4 cup of chicken mixture. Roll up; place seam side down in greased 7 by 11 inch baking dish. Spoon remaining 3/4 cup salsa over enchiladas. Cover tightly with foil. Bake in 350 degree oven for 25-30 minutes or until hot. Top as desired with remaining avocado and optional toppings. Serve with additional salsa.
Serves 4.
Click Here to Print this Recipe


Buttermilk Chicken

4 chicken breasts
1-1/2 cup buttermilk, divided
3/4 cup flour
1/2 t. salt
1/4 t. pepper
1/4 cup butter
1 can cream of chicken or celery soup

Combine flour, salt and pepper. Dip chicken into 1/2 cup buttermilk. Roll in flour, salt and pepper mixture. Melt butter (or margarine) in a baking pan. Place chicken in pan. Bake at 425 uncovered for 30 minutes. Turn and bake 15 minutes more. Turn breasts again. Pour 1 cup buttermilk and soup mixed together over chicken. Bake 15 minutes more.
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Chicken Marsala

4 Chicken half breasts - boneless, skinless
1/4 C. regular flour
1/2 tsp. Salt
1/2 tsp. Oregano
4 Tbsp. Oil
4 Tbsp. Butter
1/2 tsp. Pepper
1 C. Fresh Mushrooms, sliced
1/2 C. Marsala Wine

Combine flour, salt, pepper, and oregano in a shallow dish. Heat the oil and butter in a skillet until it begins to bubble lightly. Dredge the chicken in the flour, coat evenly. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you flip the breasts to the second side, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. Once the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes. Transfer to plates and serve.
Serves 4
Click Here to Print this Recipe


Travel Alaska 


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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.
everyday_recipes@yahoo.com

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


Paypal: email address is everyday_recipes@yahoo.com
 


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