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October 8, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   



Everyday Recipes from Our Recipe Family.


Contents
Recipes for Two
Grandpa's Baby Back Ribs for Two | Ham and Cauliflower Casserole for  2 | Creamed Chipped Beef on Toast for Two | Fresh Tomato Soup for TwoHamburger Soup for Two | Sesame Brussels Sprouts for Two | Apple Crisp for Two
Other Recipes
Judy's Favorite Chicken Recipes  | Judy's Take to Work or Ship Cookie Recipes | Robbie's Black Bean Burgers |

Other Food Related Infomation
Egg Freshness Poem  |  Request for Bisquick Beer Bread recipe | Need for Crock Pot Meal Recipes | Chocolate cobbler at the Cracker Barrel | Fried Pickles Recipe | Mexicali Beef Potato Topper Recipe | Homemade Samoas Girl Scout CookiesStoring Onions in the Freezer Tips |  Diet Thousand Island Dressing | Creamy Garlic Chicken Bundles Recipe | Spinach Swiss Bacon Quiche |  Request for recipe similar for Dairy Queen's Chili on their Chili Cheese Dogs  |

*Bold Black links are clickable, bold red links are not.


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Egg Freshness Poem
Can you eat that egg?
By Scott Matthews

If not sure you ought-ter,
then place it in water.
If it lies on its side,
then it's fresh; eat with pride.
After three or four days,
at an angle it lays.
But, it still is a treat,
so go on and eat.
Ten days, stands on end,
in your baking 'twill blend.
'Cause it's definitely edible,
in your baking, incredible.
But, if it floats on the surface,
that egg serves no purpose.
'Cause a floater's a stinker!
Out the back door best fling 'er!

Posted by Sandy from Illinois
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Grandpa's Baby Back Ribs for Two Recipe 

(2) 1 Lb. racks pork baby back ribs - cut in half
1 cup ketchup
1/4 cup apple cider vinegar
3 Tbls. dark brown sugar
3 Tbls. Worcestershire sauce
1 tsp. liquid smoke
1/2 tsp. salt

Place ribs in a large pot and fill pot with enough water to cover ribs. Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until ribs are fork tender. While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened. Place boiled ribs, meat side down, on a broiler pan. Brush with half the sauce mixture and broil 4"-5" from heat for 6-7 minutes. Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.
Julie
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Ham and Cauliflower Casserole for 2 Recipe

1 small cauliflower, separated
1/4 cup cornflake crumbs
1/4 pound cooked diced ham
3 tablespoons chopped green pepper
1/2 cup graded cheddar cheese
3/4 cup sour cream
1/4 cup grated parmesan cheese
dash of paprika

In a medium saucepan add cauliflower and water. Bring to a boil and continue boiling for 15 minutes or until tender. Drain, mix together the cauliflower and crumbs. Add ham, green pepper and cheddar cheese. Place the whole mixture in a buttered casserole dish. Top with the sour cream. Sprinkle with parmesan cheese and bake at 325 DEGREES F for 20 minutes.
Marilynn


Creamed Chipped Beef on Toast for Two

1 to 1-1/2 c. med. white sauce
1/2 pkg. dried chipped beef, chopped into small pieces
toast

White Sauce:
3 tbl. butter
3 tbl. flour
salt to taste
1-1/2 c. milk

Melt butter in saucepan. Add flour and salt and blend till smooth. Add milk slowly, stirring rapidly to prevent lumping. Bring to a boil, stirring constantly. Reduce heat and cook 1 minute, stirring constantly. Add chopped beef and stir. Cook 1 minute more. Then serve on toast.
Chris in NM
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Fresh Tomato Soup for Two Recipe

1 tablespoon butter
2 onions, sliced
2 large tomatoes, peeled
1 cup chicken broth
3/4 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon salt
dash of pepper

In medium saucepan, add tomatoes and onions to melted butter and cook until tender over low heat. Add the remaining ingredients and bring to a boil. Reduce heat and simmer for 20 minutes.
Marilynn
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Hamburger Soup for Two Recipe

1/2 pound ground beef
3 cups water
1 cup tomato juice
1/4 cup shredded carrots
1 cup diced potatoes
1/4 cup chopped celery
2 tablespoons uncooked rice
1 medium onion, chopped
1 teaspoon salt

Brown beef in skillet, chopping into bite size pieces as it browns. Drain and add to 3 cups boiling water in sauce pan. Add remaining ingredients and simmer for approximately 30 minutes or until the vegetables are tender.
Marilynn
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Sesame Brussels Sprouts for Two Recipe

1/2 lb fresh brussels sprouts, halved
1-1/4 cups water, divided
1 tsp chicken bouillon granules
1 tsp sugar
1 tsp cornstarch
4 tsp soy sauce
2 garlic cloves, minced
1 tsp sesame seeds, toasted

In a large saucepan, cook the brussels sprouts in 1 cup water and bouillon for 6 to 8 minutes or until tender; drain and keep warm. In the same pan, combine the sugar, cornstarch, soy sauce, garlic and remaining water until blended. Bring to a boil over medium heat; cook and stir for 1 minutes or until thickened. Add sprouts and toss to coat. Sprinkle with sesame seeds. Serves 2.
MarieAlice
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Apple Crisp for Two Recipe

2 cups peeled, cored, and sliced apples
1/2 cup light brown sugar, firmly packed
1/4 cup all-purpose flour
1/4 cup oats
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 tablespoons soft butter

Place apples in a buttered 9x5x3-inch loaf pan. Combine brown sugar, flour, oats, cinnamon, nutmeg, and butter. Mix until crumbly; sprinkle over apples. Bake at 350° for about 30 minutes, or until apples are tender and topping is nicely browned. Serve warm with ice cream or whipped topping.
Serves 2.
Jay 
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Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours and are safe to click.


Betty in ME. was asking if I had trouble with the Apple Spice Cake falling with the smaller sized cake mixes. I haven't made that cake in awhile, but I know when I have made it previously, it turned out perfect using the 21 oz. can apple pie filling, but maybe the cake mixes were 18 oz. then. I know most are 15.25 oz. but Duncan Hines has mixes that are over 16 oz. and I prefer that brand.
Judy (in Alaska)


Judy Favorite Chicken Recipes
Judy (Here are two of my favorite ways to prepare chicken.)

I have made this chicken dish so many times over the years for potlucks, family and company, and is probably my most asked for recipe. The flavor is out of this world, but be sure to have plenty of napkins for people to wipe their fingers on!
I make the bouillon by adding 1 tsp. chicken granules to 1/2 cup boiling water. The original recipe called for wings, but I use thighs and drumsticks.

Sweet and Sour Chicken Recipe

16 pieces of chicken
Salt, to taste
Cooking oil
2 eggs, beaten
1/2 cup cornstarch (may need more)
1/2 cup oil
1-1/2 cup sugar
1 cup cider vinegar
1/2 cup catsup
1/2 cup chicken bouillon
2 tbsp. soy sauce (I use low sodium)

Season chicken with salt. Coat with the beaten egg and then roll in the cornstarch. Brown in the hot oil in skillet. Remove and place in a 9 x 13 inch pan. Combine sugar, vinegar, catsup, chicken bouillon and soy sauce in medium saucepan and bring to a boil. Pour over chicken in pan. Bake at 350 for 45 minutes uncovered. Let stand a few minutes before serving.
Judy (in Alaska)

You have to allow for this chicken to be refrigerated overnight. It makes a excellent recipe when having company, as you can prepare it ahead and save yourself time the next day for other things. Hubby would be happy if I'd prepare this once a week! The recipe can be easily cut in half.

West Coast Chicken Recipe

5 lbs. chicken thighs, skinned
Cooking Oil
1 tsp. salt
1/4 tsp. pepper
1 cup frozen orange juice concentrate, thawed
1/3 cup butter, melted
2 tsp. ground ginger
4 tsp. soy sauce

Grease two 11 x 7 inch baking pans well. Combine remaining ingredients in small bowl, except for chicken. Place chicken in single layer in pans. Pour sauce over chicken. Cover and refrigerate overnight. Bake, uncovered for about 60 minutes at 350, basting with sauce once during cooking.
Makes 8 servings.
Judy (in Alaska)
Click Here to Print Judy's Favorite Chicken Recipes


Judy's Take to Work Cookie Recipes
Here are two excellent cookie recipes that are perfect for taking to work or school and are great shippers too. My granddaughters away going to college love getting them. These are really good cookies and I like that it makes a large recipe.

Sunflower Seed Cookies Recipe

1 cup brown sugar
1 cup granulated sugar
1 cup butter
2 eggs
1 tsp. vanilla
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. baking soda
2 cups flour
1 cup flaked coconut
1 cup sunflower seeds
1 cups quick-cooking oatmeal

Cream butter with sugars; add eggs and vanilla. Add dry ingredients and mix well. Stir in coconut, oats and sunflower seeds. Drop by rounded teaspoons onto ungreased cookie sheets. Bake at 350 for 10 to 12 minutes.
Judy (in Alaska)

These have been a favorite with our children since they were very young.
They are perfect with a glass of cold milk.

Peanut Butter Fig Crunchies Recipe

3/4 cup butter
3/4 cup granulated sugar
1/2 cup brown sugar
2/3 cup peanut butter
1 eggs, slightly beaten
1 cup dried figs, chopped
1-3/4 cups flour
1/2 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt

Cream butter and sugars; blend in peanut butter, egg and vanilla. Add figs and dry ingredients. Form into small balls and roll in granulated sugar. Place on ungreased cookie sheets and bake at 375 about 10 minutes, until golden brown.
Judy (in Alaska)
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Did you Know
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Nancy Rogers 



Summer Recipes
Marinade Recipes  
Grilling Recipes
Ground Beef Recipes (including hamburgers)
Pork Recipes
Salad Recipes
Easy Cabbage Recipes
Yellow Squash and Zucchini

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Nancy Rogers


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Here is another favorite soup recipe. You can top the soup with crackers or croutons, instead of the corn chips if you prefer. I am making this for dinner tomorrow night.
Robbie IN

Southwestern Vegetable Soup Recipe

6 cups chicken broth
1 (14-1/2 ounce) can diced tomatoes, with juice
1 cup vegetable stocker water
1 can 15 ounces black beans, with liquid
1 cup frozen yellow corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 1/2 teaspoons chili powder
1 crushed garlic clove

Garnish
1 cup grated cheddar/jack cheese blend, or your favorite cheese

1 cup crumbled corn tortilla chips- can also use crackers

Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved. To serve soup, ladle 1-1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.
Makes 6 servings.
Robbie IN
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Here is another bean burger recipe. We are eating more beans these days to cut down on our grocery bill and for health reasons. Beans still seem to be one of the best buys for your money. They are a high source of protein and are low in fat by themselves.
Robbie IN

Black Bean Burgers Recipe

1 can (14 oz.) black beans, well drained
1 small onion
2 cloves garlic

2 tsp. Cajun seasoning
1/2 cup seasoned bread crumbs
1/4 cup egg substitute (or one whole egg)

Place onion and garlic in food processor and process until fine. Add well drained black beans. Process until beans are in mashed consistency. Place in medium mixing bowl, add Cajun seasoning, bread crumbs and egg substitute. Mix thoroughly and shape in to 4 patties. Place in skillet sprayed with non stick spray and cook 5-7 minutes on each side. Can also broil or bake in the oven on a baking sheet covered in aluminum foil, and sprayed with a non-stick cooking spray. Can adjust spices to your taste and can add grated carrots or squash/zucchini . Can serve on sandwich buns with your favorite fixings or eat without the bun.
Robbie IN
Click Here to Print this Black Bean Burgers Recipe


Request for Bisquick Beer Bread Recipe
I have searched all over the internet, and even wrote to Bisquick, in search of the Beer Bread recipe on their box way back in the 70's, but no luck so far. :(

The recipe called for only (as near as I can remember??? ) Bisquick and beer, topped with Parmesan cheese, and baked in a pie pan.

Can anybody help me with this, please? Thanks so much!
Bonnie


Need for Crock Pot Meal Recipes
I would like all the NancyLanders assistance in sharing their favorite recipes for crockpot recipes where it is a meal in one pot. I have a few recipes like pot roast but don't have many others. It would be wonderful if recipes would be frugal as well. I am trying to save money at the store.
A single father, Ben in Topeka


Mexicali Beef Potato Topper Recipe

Baked potatoes will never be the same! A cheesy ground beef sauce with the kick of Pace® Salsa, makes a Southwestern-style topping for steaming baked
potatoes. Garnish with sour cream and sliced olives.

Ingredients:1 lb. ground beef
1 can Campbell's® Cheddar Cheese Soup
1 cup Pace Chunky Salsa
4 hot baked potatoes, split
Sour cream (optional)
Sliced pitted ripe olives (optional)

Directions:
COOK beef in skillet until browned. Pour off fat.

ADD soup and salsa and heat through. Serve over potatoes. Top with sour cream and olives, if desired.
Serves 4.

Tip:
To bake potatoes, pierce potatoes with fork. Bake at 400°F. for 1 hr. or microwave on HIGH 10 1/2 to 12 1/2 min. or until fork-tender.
Source: Campbell's Kitchen
Anna in Sweden
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Homemade Samoas Girl Scout Cookies Recipe
Yield: About 4 dozen (2-inch) cookies

Ingredients:
For the cookies:
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons milk
1/2 teaspoon vanilla extract
For the coconut topping:
3 cups shredded sweetened coconut
15 ounces store-bought or homemade soft caramels
3 Tablespoons milk
1/4 teaspoon salt
8 ounces dark chocolate (See Kelly's Notes)

Directions:
Make the cookies:
Preheat the oven to 350ºF.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.

In a separate bowl, whisk together the flour, baking powder and salt. In three increments, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as necessary. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.

Use your hands to divide the dough in half, pressing it together to compact it into two disks. Wrap the disks securely in plastic wrap and refrigerate them until firm, about 1 hour.

Once the dough has chilled, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Cut out as many cookies as possible with a doughnut-shaped cookie cutter. (See Kelly's Notes for cookie cutter alternatives.) Place the cut-out cookies on a Silpat or parchment paper-lined baking sheet and repeat with remaining dough.

Bake the cookies for 10 to 12 minutes, rotating the baking sheet half-way through, until the cookies are pale golden brown. Transfer the cookies to a wire wrack to cool completely.

Make the coconut topping:
Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes in a 350ºF oven until toasted, stirring frequently to ensure even browning and so that it does not burn. (See Kelly's Notes.) Remove the toasted coconut from the oven and set it aside.
Melt the caramels, milk and salt in a double-boiler by placing the caramels in a medium saucepot set over a large saucepot of simmering water. Cook, stirring, until the caramels are fully melted. Remove the saucepot from the heat and combine 3/4 of the caramel with the toasted coconut in a large bowl.
Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut mixture. Let the cookies cool for 30 minutes. If the caramel-coconut mixture thickens too much at any point while pressing it onto the cookies, return it to the double-boiler and warm it until it's spreadable again.
Melt the dark chocolate in a double-boiler or in the microwave. Dip the bottoms of the cookies in the chocolate and place them on a wax paper-lined baking sheet. Use a fork to drizzle the tops with chocolate. Let the cookies sit until the chocolate hardens fully.

Kelly's Notes:
If you don't have a doughnut-shaped cookie cutter, you can use two cookies cutters (such as a circular 2-inch and a circular 1-inch) to form the ring shape. Alternately, you can use the caps to any dry spices to serve as cookie cutters.

If the dough is too firm to roll out after being refrigerated, let it rest at room temperature for 10 minutes before rolling and cutting out the cookies.

The shortbread should be very pale golden in color. When in doubt, underbake it! If using dark chocolate chips, 8 ounces is equal to about 1 1/3 cups chocolate chips. Coconut burns very quickly, so keep an eye on it and stir often!

Spreading the cookies with the reserved 1/4 cup of caramel gives the coconut mixture a stickier base to adhere to.

Source: Instructables.
these are delicious!!!
ENJOY !!Judy in Montana
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com 


 


If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to
nancyskitchen@suddenlink.net    or
everyday_recipes@yahoo.com  
so they can be shared with others.

Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers 


On a trip to Florida recently to visit the grandsons I had Chocolate cobbler at the Cracker Barrel. It was wonderful and I would love to learn to fix it myself. Does anyone have an idea how this is made?
Jenny


Fried Pickles Recipe

Dill pickle slices (I like to use the stackers - long thin slices)
Salt
Pepper
1 egg
8 ounces milk
1 tablespoon Worcestershire sauce
5 to 6 drops Tabasco sauce
1 tablespoon flour
2 cups flour

Mix egg, milk, Worcestershire sauce, Tabasco, and 1 tablespoon flour in bowl. Mix salt, pepper (to taste), and 2 cups flour in bowl. Dip pickles in egg wash, then flour, then egg, then flour, then drop in hot oil and fry until golden.
Jenna
Fried Pickles Recipe


It takes a little while to get use to it. I love getting a large bag of onions and chopping them. I put them in a zip lock bag, flatten them down and freeze. Just by accident, I found it you knock the bag on the counter, all the onion pieces break apart. I also did this with green peppers. I gave one to my daughter in law, she chops all the veggies, when she makes soup for the kids. The only thing I haven't tried to do is, make fries with it. And the instructions say that you can. I really do love this little gadget. Works wonderful.
Louisiana Lady


I love DQ's chili cheese dogs and have been looking for the recipe for ages. Does anyone know it or at least a copycat?
Thanks alot.
Tammy


Diet Thousand Island Dressing Recipe

1/2 cup mayonnaise
2 tbsp sugar free Ketchup
1 tbsp white vinegar
2 tsp Splenda
2 tsp sweet pickle relish
1 tsp white onion, finely chopped
1/8 tsp salt
dash pepper

Mix together in a bowl. Refrigerate for 1 hour
Makes 1/2 cup
Julie
Click Here to Print this Recipe


Creamy Garlic Chicken Bundles Recipe

Ingredients
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
1 1/4 lb boneless skinless chicken, cooked, shredded
1 medium red bell pepper, diced
1/2 cup chopped baby spinach leaves
2 cloves garlic, finely chopped
1/2 cup shredded Parmesan cheese
1 jar (16 oz) Alfredo sauce

Directions
1 Heat oven to 350°F. Line 2 large cookie sheets with foil; spray foil with cooking spray.
2 Separate dough from both cans into 8 rectangles; press perforations to seal.
3 In medium bowl, place shredded chicken, bell pepper, spinach, garlic, 1/4 cup of the Parmesan cheese and 1 cup of the Alfredo sauce; stir until combined.
4 Place 1/2 cup chicken mixture onto center of each rectangle. For each bundle, bring up 4 corners of dough and fold over top of filling; gently press dough together to form a ball and hide the filling. Repeat with remaining rectangles and chicken mixture. Place 4 on each cookie sheet.
5 Bake 20 to 25 minutes or until golden brown. Meanwhile, heat remaining Alfredo sauce. Cool bundles 5 minutes before serving.
6 Serve bundles topped with warm sauce and remaining 1/4 cup Parmesan cheese
From: lofthouse
ENJOY!!
Source: Pillsbury
Judy in Montana.
Click Here to Print this Recipe


Spinach Swiss Bacon Quiche Recipe

Warm wedges of this tasty quiche are packed with convenient frozen spinach, sweet red pepper and Swiss cheese. My family requests this dish year-round. You can saute the bacon mixture the night before to reduce prep time on busy mornings. —April Milner, Dearborn Heights, Michigan

1 refrigerated pie pastry
4 turkey bacon strips, diced
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups egg substitute
1/2 cup fat-free cottage cheese
1/4 cup shredded reduced-fat Swiss cheese
1/2 teaspoon dried oregano
1/4 teaspoon dried parsley flakes
1/4 teaspoon each salt, pepper and paprika
6 tablespoons fat-free sour cream

On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil.

Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.

In a small skillet, cook the bacon, onion and red pepper until vegetables are tender; drain. Stir in spinach. Spoon spinach mixture into pastry.

In a small bowl, combine the egg substitute, cottage cheese, Swiss cheese and seasonings; pour over spinach mixture.

Bake for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Serve with sour cream.
Yield: 6 servings.
www.tasteofhome.com
ENJOY !!!
Judy in Montana
Click Here to Print this Recipe


 


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