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March 18, 2013
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You Won’t Believe it’s Cauliflower Pizza Crust

1 cup cooked, riced cauliflower
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley
**pizza or alfredo sauce

toppings (make sure meats are cooked)
mozzarella cheese

Preheat oven to 450 degrees Fahrenheit. Spray a cookie sheet with non-stick spray.

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.

Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe). Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.

Place under a broiler (grill for the Europeans) at high heat just until cheese is melted **.

Notes:
*I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)

** The pizza sauce I use is Great Value Pizza sauce from Wal-Mart. At only 3 net carbs per quarter cup, you get a lot of punch for little carbohydrate pow.

*** You can try re-baking the pizza at 450 once you add toppings if desired, but the crust is not quite as crusty. There is a minimal difference, so see what works best for you.

Nutritional Information for the entire crust:
calories: 434, fat: 25 g, carbohydrates: 8 (net), 13 if counting all, fiber: 5 g, protein: 41 g.

Nutritional Information for one serving: 109 calories, 7 grams fat, 2 net carbs, 1.5 grams fiber, 10 grams protein.
bill, Alb.


The last several weeks have been interesting. I had to have the sewer line replaced from the house to the alley. My master bedroom shower quit putting out hot water after the hot water heater was repaired. Now that my shower has been repaired and the sewer line was replaced in the backyard, it is wonderful. I moved the kitty litter to the front bathroom and took possession of my bathroom from the kitties. Although they were not impressed, I am. It is nice to have my bathroom back without kitty litter on the floor.

I have been into eating at home more and making new recipes. I got out my indoor grill and have had fun grilling hamburgers, pork chops. In the past week I have been using bread mixes from the Prepared Pantry as well. My favorite is the California Raisin Bread mix. It smells so good when it baking. In my opinion nothing smells better than fresh baking bread. My next bread baking task this week is Old World Whole Grain Sourdough Bread Machine Mix. Making bread in my bread machine is always a fun task for me.

Ditto and Little One (my cats) have been busy this week. It seems like everytime I turn around Little One is on one side of the closet door and Ditto is on the other. Ditto is quite able to open doors with his paws. He opens the door, goes in the closet until Little One goes in. Ditto comes out of the closet and puts his paws on the door until the closet door closes, then Ditto is outside and Little One is inside. Luckily after a long nap Ditto opens the door again. I am assuming that Ditto doesn't like to be attacked by a black and white fluffy cat while he is napping.
Nancy Rogers


This is for Laura TX, who in the 3/16 newsletter was in search of where she can buy the dry coconut pecan frosting mix. Since it is no longer sold in our area, I have used this recipe as a substitute in the dessert recipes I have. I have never used it to actually make the frosting, but have included those directions in case someone wants to try doing that. I hope this helps.
Robbie IN

Substitute for Dry Coconut Pecan Frosting Mix

1 cup sweetened flaked coconut
3/4 cup brown sugar, firmly packed
1/2 cup all-purpose flour
1/2 cup chopped pecans
3 tablespoons butter or margarine

In medium bowl, combine coconut, brown sugar, flour, and pecans; mix well.
Using fork or pastry blender cut in butter or margarine.

Directions to use the dry mix for regular frosting is:
1/3 cup milk and 1/2 stick firm margarine or butter.

** STIR frosting mix, milk & margarine/butter in 2 qt saucepan until moistened. HEAT just to boiling over high heat. Simmer 2 minutes at medium heat stirring constantly. LET STAND about 15 minutes or until spreadable. OR add dry mix to 2 cups (whipped) heavy whipping cream for whipped frosting.
Robbie IN
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I recently made this for a potluck, and it really made a hit, so I hope
it will be here as well.

Peanut Butter Striped Delight

35 Oreo chocolate sandwich cookies
6 tbsp. butter, melted
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
3 cups plus 3 tbsp. cold milk, divided
1 container (12 oz.) frozen whipped topping, thawed
2 pkgs. (4 serving size) vanilla instant pudding
1/3 cup peanut butter
1 milk chocolate candy bar, for garnish (optional)

Crush cookies fine (food processor works great for this) and put in a medium sized bowl; add melted butter and mix well. Press firmly into the bottom of a 13x9 inch dish, or pan. Refrigerate while making filling, for at least 10 minutes. Beat cream cheese, sugar and 2 tbsp. milk at medium speed of electric mixer until well blended and smooth. Fold in 1-1/2 cups (I was generous with this) of the whipped topping.

Spread over chilled crust. Pour remaining 3 cups milk into a large bowl; add dry pudding mixes. Beat with wire whip about 2 minutes, until well blended. Add peanut butter and mix in well. Spread evenly over cream cheese mixture. Let stand about 5 minutes, until thickened.

Top with remaining whipped topping. Cover and refrigerate at least 4 hours before serving. If desired, sprinkle with shaved chocolate (or curls) from a milk chocolate candy bar just before serving to "jazz" it up. The recipe said it makes 24 servings, but I only got 16 servings out of it, as people wanted larger portions, since it was so yummy. Each serving is 230 calories, but that would be for 24.
Judy (in Alaska)
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Do any of you remember a recipe within the last month or so? It called for
peaches, yogart and ginger snap cookies. I'd like to find this recipe again.
Debbie


Jerry, Upstate NY please do share your recipe for
Easter bread. I am putting together my menu for our family dinner and would enjoy trying your recipe. I am eager to see how much it differs from the one I have used in the past.
Robbie IN

Pat in AZ asked if I had ever frozen the Mini Pizza Bites, recipe appeared in 3/16 newsletter . I have not but my friend has and she feels they heat up well in the microwave.
Robbie IN


For those of you who like to do things the easy way, try
Fleischmann’s Simply Homemade No Knead Bread Mix in 4 flavors, Italian Herb, Multi Grain, Stoneground Wheat and Country White. You just add water. Stir, Rise and Bake!
Athena in DE


For those that like a good comfort type dish, I think you will enjoy this.

Italian Goulash

1 lb. lean ground beef
1 lb. bulk Italian sausage
1 green pepper, chopped
1 onion, chopped
2 cloves garlic, chopped
1 jar Alfredo sauce (with dried tomato)
1 can (6 oz.) basil-flavored tomato paste
1 lb. large elbow macaroni
Salt & pepper, to taste
2 cups (8 oz.) shredded Mozzarella cheese - I use Four Mexican cheese

Saute beef and sausage with the onion, green pepper and garlic till meat is no longer pink. Season with a little salt and pepper. Meanwhile, cook macaroni al-dente' style, about 9 to 10 minutes.

Add the Alfredo sauce to the cooked meat and fill jar with hot water and add also. Add the basil-flavored tomato paste. Drain macaroni and add to the meat mixture. Add about 1/3 shredded cheese and pour into a 9x13 inch baking pan (I coated it with cooking spray). Cover and bake at 375º for 35 minutes. Sprinkle with remaining cheese and put back in over, uncovered for about 5 minutes, until cheese is melted.

NOTE: I couldn't find the basil-flavored tomato paste here, but works well to add a little dried basil to the regular tomato paste. I use the Classico brand dried tomato Alfredo sauce. I also add 1 tbsp. Worcestershire sauce to the Goulash. The recipe didn't call for onions, or garlic, but I use them, as it just makes it extra good, I think. This is even better the next day!
Judy (in Alaska)
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We have all used
chopped green onions in our cooking...

What to do with the white part?? Stop cutting the greens off where the white begins.

Put the whites in a bottle of water, and place them in a sunny window, and in a few days you will have freshly grown green tops to use, this can be done several times until all of the nutrition of the old whites is gone, then start a new bunch.

Keep the water level below the cut portion of the tops when starting, but keep the onions roots from going dry. I also separate the onions a little bit
bill, Alb.


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I made this one day last week and it met with my hubby's approval. I didn't exactly follow the recipe, but used it as a basis and put my own spin on it, which I most always do, to suit our taste buds. This is more or less my own version of a tasty chili.

All American Chili

1 lb. ground beef
1 large chopped onion
1/2 of large green pepper, chopped
2 cloves garlic, chopped
1/2 cup hot water
2 tsp. ground cumin
1 tsp. sugar
1/4 tsp. salt
1/2 tsp. oregano leaves
1 can (8 oz.) tomato sauce
1 can (15 oz.) small red beans, or kidney, drained
1 can (14-1/2 oz. diced tomatoes, undrained
1 to 2 tbsp. chili powder (depending on how hot you like it - I used the
1 tbsp.)
2 tbsp. cold water

Brown beef, onion, green pepper and garlic until meat is no longer pink; drain if necessary. Put in a large pot. Stir chili powder into cold water, and add to meat mixture; add all remaining ingredients except for beans. Bring to boil and reduce heat. Simmer covered for about 40 minutes, stirring occasionally. Add drained beans and heat for about 5 more minutes, uncovered. If desired serve with sour cream, shredded cheese and chopped onion.

Makes 5 servings. Each serving is 310 calories.
Judy (in Alaska)
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Recipes of 3-17 I believe:
Nancy, I copied the Doughnut Muffins recipe, but it does not give the egg in the ingredients, but does in directions. I wanted to make them, but need rest of recipe
Thank you, Mary from Indiana


Miracle Brownies

These brownies are a miracle because they are nutritious and delicious.

1/4 lb butter (1 stick)
2 cups erythritol (powdered, not granulated)
1 Tbs vanilla
4 eggs (room temp is best)
1/2 cup cocoa
1 tsp salt
4 oz unsweetened chocolate, melted ( 1oz of unsweetened chocolate is the same as 3 tbsp cocoa and 1 tbsp vegetable oil.)
2 cups flax seed meal
1 Tbsp baking powder
1/3 cup cream
2/3 cup water
1 cup artificial sweetener
1 cup walnuts (optional)

Preheat oven to 350 F and grease a 9X13 pan.
Cream the butter until fluffy.

Add the erythritol to the butter and cream them together until fully combined (aim for a fluffy texture).

Add the vanilla and beat the eggs into the mixture, one at a time. Add salt and cocoa, beat well. Add chocolate, beat until fluffy. Add the rest of the ingredients and mix well to combine.

Pour into a pan and bake for 35 to 40 minutes until top springs back. (You can also test if they're ready by sticking a toothpick in the brownies. If it comes out clean, or almost-so, they're done.)

Cool, then cut into 32 squares. If you cheat and eat one warm, know that the texture will be different once completely cool. That's when they become like real brownies. (They are even better the next day.)

Each of 32 brownies has 1 gram effective carbohydrate, plus 3 grams of fiber, 3 grams of protein, 10 grams of fat, and 107 calories.

Reviews on these were Love/Hate, 90% were LOVE. bill, Alb.
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Does anyone have any good Pineapple Kugel recipes or Passover dessert recipes? Thanks in advance for your shares.
Dee in Canada


Hello Nancy and everyone, my sister sent me this brownie recipe which sounds delicious. She is remodeling her kitchen and doesn't have much time to share recipes right now, so I'm sharing for her. Her name is m.j. Indy. She's a wonderful cook! This is a rich brownie so will be a special treat.
Doris, S. Indiana

Chocolate Brownies

3/4 cup Milk Chocolate Chips
1/2 cup (1 stick) butter
1 cups granulated white sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt

Second layer:
1 cup of granulated white sugar
1 cup creamy peanut butter
1 large egg

Topping:
1/4 cup Peanut Butter
1 cup Chocolate Chips

In a medium microwave-safe bowl, heat 3/4 cup chips and butter for 1 to 2 minutes until melted. Stir until smooth. Preheat oven to 350 degrees F. Spray a 9x9-inch pan with nonstick spray. Whisk 1 cup of the sugar, eggs and vanilla into the melted chocolate mixture. In a separate bowl, whisk together the dry ingredients: flour, baking soda and salt. Add the dry ingredients to the chocolate mixture, stirring until combined. Spread the batter evenly in the prepared pan. Bake for 10 minutes.

In a large bowl, combine the peanut butter, 1 cup sugar and 1 egg. Drop spoonfuls of the peanut butter mixture over the partially cooked brownies. Bake for 25 to 30 minutes, or until the top is light brown and the mixture appears to be set. Let it cool in the pan. (Mine was a little gooey in the middle after 30 minutes but I took it out . It then hardened well after it cooled.)

For the Topping: In a medium, microwave-safe bowl, heat the 1 cup of chocolate chips until they are melted and the mixture is smooth. Stir in the peanut butter and again mix until smooth. Pour the chocolate and peanut butter over the top of the brownies and spread until even. Let stand until set (or refrigerate until set).
Doris, S. Indiana
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South of the Border Salad

2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (15 ounces each) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
3/4 cup thinly sliced green onions
1/3 cup olive or vegetable oil
1/3 cup lime juice
1 tablespoon minced fresh cilantro or parsley
1 teaspoon salt
1 teaspoon ground cumin

In a large bowl, combine the corn, beans, tomatoes and onions. In a small bowl, combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
8-10 servings.
Bren in North Louisiana
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Steak Soup
Serves 6

6 tablespoons butter
1/3 cup flour
5 cups beef stock
2 beef bouillon cubes, (to make it beefier)
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup chopped onion
1 cup (8 ounces) tomatoes, fresh, frozen, or canned, (peeled and
seeded if fresh)
1 pound ground round steak
1 package (10 ounces) frozen mixed vegetables, if desired
1 teaspoon Ac'cent (MSG), if desired
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons protein seasoning such as Kitchen Bouquet
or Maggi
1 teaspoon salt, if desired
chopped parsley, to garnish

Place butter in soup pot and melt without browning. Add flour and stir constantly to form a smooth paste. Cook over medium heat for 3 minutes. Slowly pour the beef stock into the paste and stir until smooth and lightly thickened. Add the bouillon cubes. Bring to a boil; add fresh vegetables, including tomatoes. Allow soup to regain the boil, reduce heat, cover, and simmer for about 30 minutes or until the vegetables are tender. While the stock is simmering, sauté the ground beef in a little butter in a large skillet until it is browned, about 10 minutes.

Drain and set aside. When the fresh vegetables are cooked and the meat is browned, add frozen vegetables (if desired) and meat to the soup. Simmer for 15 minutes. While the soup is simmering, add Ac'cent, pepper, Kitchen Bouquet, and salt to
taste. Serve from heated tureen into bowls. Garnish with chopped parsley if desired.
Bren in North Louisiana
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Address:
Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499


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