Recipe Index


Home Page
Return to
Newsletter Archives
Return to January Recipes
Search Recipes on this Site

February 13, 2015  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

Everyday Recipes from Our Recipe Family.

 Recipe Search
Custom Search

Today's Recipes
Wild Rice Quiche Recipe | Crustless Crab Quiche Recipe | Muffuletta Sandwich Recipe | Meatball Paella Recipe | Holiday Sparkle Punch Recipe | Judy's Sweetheart Cake Recipe | Judy's Raspberry Fruit Salad Recipe | Oreo Delight Dessert Recipe | Banana Bread Cake Recipe | Splenda Red Velvet Cake Recipe | Valentine Meringues Recipe | Valentine Punch Recipe | Cherry Valentine Cake Recipe | Valentine Sheetcake Recipe |

Bold black text are links. Bold red text are not clickable links.

All bold links in today's newsletter have been checked and are safe to click.

Heather wanted suggestions for using her steady supply of eggs. Here are two quiche recipes we enjoy. You can also freeze eggs for baking and cooking by taking a clean and dry ice cube tray. Crack open an egg in each compartment of the tray and freeze. Once the eggs are frozen solid, you can pop out the eggs and put them in a freezer safe storage container. When you are ready to use the eggs, remove the number you need for the dish you are making and let them thaw.
Robbie IN

Wild Rice Quiche Recipe

1 9" unbaked pie shell
1 Tbsp. olive oil
1 red bell pepper, finely chopped
1 onion, finely chopped
1 cup cooked wild rice, drained if necessary
4 eggs
1 cup sour cream
1 Tbsp. Dijon mustard
1/8 tsp. pepper
2 cups shredded Swiss cheese
1/4 cup grated Parmesan cheese

Prebake the pie shell at 400 degrees for 5-8 minutes or just until crust begins to brown. Set aside while preparing filling.

In medium skillet, cook red bell pepper and onion in olive oil until tender.

Add cooked and drained wild rice to skillet and set aside.

Combine eggs, sour cream, mustard and pepper in medium bowl and beat well with wire whisk until blended.

Sprinkle half of the Swiss cheese over the pie crust, then spread wild rice mixture over cheese. Pour egg mixture over and sprinkle with remaining Swiss cheese. Sprinkle with Parmesan cheese.

Bake pie at 400 degrees F for 30-35 minutes or until filling is puffed, set and golden brown around the edges. Let stand for 10 minutes before cutting.
6 servings
Robbie IN
Click Here to Print this Recipe

Crustless Crab Quiche Recipe

4 eggs
1 cup sour cream
1 cup small curd cottage cheese
3/4 cup grated parmesan cheese
1/4 cup flour
pinch of salt
4 drops Tabasco sauce or to taste
pinch nutmeg
1/4 cup diced crabmeat
2 cup shredded Monterey jack cheese

Lightly grease a 10-inch glass pie plate. In food processor, blend the first 8 ingredients. Pour the mixture into a large bowl and stir in the crabmeat and Monterey jack cheese.

Pour mixture into the prepared pie plate and bake for 45 - 60 minutes until puffed and golden brown.
Let stand for 10 minutes before slicing.
Robbie IN
Click Here to Print this Recipe

Links have been checked today to make sure they are safe to click.  If you see something that interests you please click through and enjoy the food related information. 

Hello all,
I was wondering if anyone knows of a recipe for homemade diabetic-friendly Bisquick? I think I have seen that there are such mixes you can buy in the US, but here in Sweden I can’t find them so would like to make it at home.
Thanks for any help,
Anna in Uppsala, Sweden

I would like some recipes using ham that I can take for lunch each day.

For Artermis re: Muffuletta Sandwich Recipe

You may think this sandwich is French, Spanish, African or Creole, but it’s pure Italian/ Sicilian. They came to New Orleans in the 1880’s. Creole-Italian is one of the local sub-cuisines. Mandina’s, Liuzza’s and other places serve muffuletta sandwiches. It was invented by Lup Salvadore, who opened a little Italian market called Central Grocery on Decatur
Street in the French Quarter in 1906 and named it for a favored
customer. ( Another story is that it was named for the baker of the round bread on which it was served.) The proprietors of this store pronounce it “moo-foo-LET-ta.

3 each boules, 10 “ round artisnal bread/crusty
8 oz. green olives (w/pimento), chopped
8 oz. kalemata olive, chopped
4 oz. capers, chopped
4 oz. onion, chopped
4 oz. roast red pepper, chopped
4 each anchovies, chopped
4 cloves garlic, minced
1 1/2 oz. olive oil
2 oz red wine vinegar
1 T. oregano, chopped
1 t. thyme, chopped
Salt & pepper to taste

24 oz. mortadella, sliced thin
24 oz. genoa salami,sliced thin
24 oz. aged provolone, sliced

Split bread in 1/2 & remove some from top. Drain & spoon salad equally between 3 bottom pieces of bread. Alternate layers of meats & cheese. Brush oil mixture on top pieces of bread. Wrap in plastic & chill for an hour. Portion with frill picks around loaf for portioning & to hold loaves together.
( 8 - 12 portions).

There are many different recipes…some for huge amounts; some healthier; Southern Living has mini muffulettas.
Athena in DE
Click Here to Print this Recipe

Someone sent in a recipe for paella so I thought I’d share my absolute favorite. (The first paellas were cooked up by peasants who, having rice & little else to eat, gathered into the pan scraps of pork, bits of onion, a wild mushroom or two and any stray pimiento that could be obtained. The work paella
is derived rom the Latin patella, a platter in which food offerings were once presented to the gods.)

Meatball Paella Recipe

1/2 lb. boiled, shelled shrimps (cooked weight)
3/4 lb. lean chopped beef
2 slices stale white bread
1 large Spanish onion, very finely minced
1 egg.
Salt, pepper
1/4 t. oregano
1/8 t. ground cumin
3 chicken breasts ( 6 halves), boneless & skinless
1-1/2 lbs. lobster tails, thawed if frozen
2 large green peppers
1 medium zucchini
Olive oil
3 large cloves garlic, minced extremely fine
2 oz. cans plum tomatoes, drained, chopped fine
2 c. long-grain rice
1/4 t. saffron powder (turns it yellow)
1/2 t. paprika
2 T. lemon juice
4-5 c. chicken broth
6 oz. can pitted black olives, drained

Soak bread in cold water a few min., then press gently to remove excess water. Put through meat chopper, using fine blade, the shrimps, previously chopped beef, bread & 1/4 c. minced onion. (Sometimes I can get a butcher to run the shrimp and beef through together) Add egg, 1 t. salt, 1/4 t. pepper, oregano & cumin. Mix well. Shape into balls about 3/4 in. thick, keeping hands wet to shape easily. Set aside in frig. Cut chicken & lobster cross-wise into 1 inch chunks. Heat 1/2 oil in paella pan for a min. or two over low flame.

Add remaining onion, garlic, tomatoes, rice, saffron & paprika & stir well. Sauté, stirring constantly, 5 min. Add lemon juice, chicken broth, meatballs, chicken, lobster, green peppers, zucchini & olives. May add 1-2 t. salt, if desired. Bring liquids to a boil. Reduce heat & simmer 20-30 min., stirring gently from time to time. Sprinkle w/salt & pepper.
( Note! I have a big red paella pan, but before I got it, I prepared this recipe in a large frying pan.) Serve with sangria.
Athena in DE=
Click Here to Print this Recipe

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    or  
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   

Betty Crocker Free Samples Just for You 


Thank you for all the questions and replies from our NancyLanders.  If you have a question or want to reply to a question, send them to It is all of our NancyLanders that make this newsletter.  The more that ask and answer questions the better the newsletter. 
Nancy Rogers 


Free eCookbook – Spring Veggie Fever: 25 Mouthwatering Spring Vegetable Recipes is filled with starter recipes, side dishes, dinner entrees, and more to help you get ready for any event this season. 

Print FREE Grocery Coupons  

I have served this for Valentine's Day and also on Christmas. It's very pretty in clear punch cups and the flavors bend so well together. I use a small heart shaped copper mold to freeze the ice in for Valentine's Day.

Holiday Sparkle Punch Recipe

1 quart cran-apple juice, chilled
46 oz. can red Hawaiian punch, chilled
46 oz. can pineapple juice, chilled
1 quart ginger ale, chilled

Mix juice together in a punch bowl and add ginger ale slowly. Add small block of ice . Makes 35 servings.
Judy (in Alaska)
Click Here to Print this Recipe

You can use any kind of canned pie filling, but for Valentine's Day it's especially nice to use cherry, strawberry or raspberry canned filling. I like a yellow or white cake mix for this, but have also used a chocolate mix, as my family loves anything chocolate.

Judy's Sweetheart Cake Recipe

1 cake mix - any flavor
1 envelope Dream Whip
4 oz. (1/2 of 8 oz. pkg.) cream cheese, softened
1 tsp. vanilla
1 can pie filling -any flavor

Prepare cake mix according to directions on package and bake in a 9 x 13 inch pan. Cool completely. Whip Dream Whip; add cream cheese and vanilla and beat in well. Spread on top of cake and top with 1 can pie filling. Chill before serving.

Note: I prefer using 1/2 pint (1 cup) whipping cream in place of Dream Whip. I beat the cream until it starts to thicken, and then add cream cheese and vanilla and beat until very thick. If I use cherry pie filling, I like to add 1/4 tsp. almond extract to it.
Judy (in Alaska)
Click Here to Print this Recipe

This is a wonderful salad that would be ideal for Valentine's Day.

Judy's Raspberry Fruit Salad Recipe

1 pkg. (6 oz. raspberry Jello
1 cup water
1 (12 oz.) pkg. frozen raspberries
1 can (8 oz.) frozen orange juice
1 can (20 oz.) crushed pineapple, undrained
1 can (11 oz.) mandarin oranges, drained

Bring water to boil and stir in Jello to dissolve. Add frozen berries, frozen juice, pineapple and oranges, mixing until berries and juice have thawed. Pour into a 9 x 13 inch dish and chill until firm.
Judy (in Alaska)
Click Here to Print this Recipe

Pancake Recipes on Nancy's Kitchen

My Favorite Links
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry


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 are safe to click.

Not Getting Your Email Newsletters. The link to the online recipes is posted daily to Facebook.
Click Here to Join Nancy's Kitchen on Facebook

If you enjoy a recipe or a tip for that day remember to share it with your friends by clicking the the "Share" or "Like" button on Facebook.

Nancy Rogers 

Want to share this page with a friend?
[ Click Here to send this page to a friend ]  

A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a
free 2 week trial of this software, Click Here

Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.  or


I made this for my women's club potluck a few days ago using the limited edition Red Velvet Oreo cookies that are out now just in time for Valentine's Day, and I also put a few drops red food color in the pudding-whipped topping mixture.

Oreo Delight Dessert Recipe

3 cups cold milk
2 pkg. (4 serving size) vanilla instant pudding
1 (12 oz.) container frozen whipped topping, thawed
2 pkg. (8 oz. each) cream cheese, softened
1 pkg. Oreo cookies, crushed fine

Reserve 1 cup cookie crumbs for top of dessert; press rest of the crumbs in bottom of a 9 x 13 inch dish or pan. Mix pudding and milk together; beat in cream cheese, using low speed of electric mixer. Gently fold in whipped topping. Pour over cookie crust and sprinkle with reserved crumbs. Chill several hours before serving.
Judy (in Alaska)
Click Here to Print this Recipe

We call it Banana Bread Cake Recipe

Someone sent in a recipe for 3 ingredient banana bread.....not sure which group. Well thought I would let you know it is awesome.
I have made it three times. I made mine in a cake pan and have had great flavorful moist results. The recipe has been requested each time it is shared.

1 cake mix (I have used vanilla, white and yellow)
2 eggs
2 – 4 ripe bananas (the more bananas the more flavor...careful though too many and cake is overmoist)

You just mash bananas mix in eggs and add cake mix – mix well . I have done with a wooden spoon and a mixer and both ways have good results.
Put in a greased cake pan and bake at 350 degrees for 30 – 35 minutes.
Enjoy – Vickie in freezing cold and snowy New York
Click Here to Print this Recipe

In the 2/4 newsletter Angie requested sugar free red velvet cake recipes. I have waited to send this, since I have never made the cake or tasted it. It was given to me by a friend. I hope this helps you.
Robbie IN

Splenda Red Velvet Cake Recipe

1/2 cup white regular vegetable shortening
2/3 cup Splenda Granulated
2 eggs, well beaten
2 oz. red food coloring
1 tablespoon cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon white vinegar
2-1/4 cups sifted white flour

Mix shortening, Splenda Granulated, and eggs together in a large bowl. In a separate bowl make a liquid paste of the red food coloring and cocoa. Stir in with above mix.

Add buttermilk and salt alternately with the flour, and beat slowly. Add vanilla, baking soda, and vinegar separately.

Pour into two 8” well greased & floured cake pans, or a well-greased & floured 9” X 13” glass pan.

Preheat oven to 350° Bake 25 - 30 minutes. Refrigerate cake, once cut, as this will keep it fresher. Cakes baked with Splenda stay fresher longer if unused portions are kept refrigerated. The buttermilk adds a small trace amount of sugar per serving.
Robbie IN
Click Here to Print this Recipe

For George Foreman grill:
Eggplant & Tomato Sandwich
(my favorite)

Slice eggplant. Salt both sides.
Drain on paper towels. Rinse well.
Coat w/olive oil.
Grill slices in George Foreman grill.
Slice tomato.
Sprinkle w/basil.

Make sandwich. One slice of eggplant; one slice of tomato. As much feta cheese as desired. (I dice everything and put in a pocket)
Athena in DE
Click Here to Print this Recipe

Valentine Meringues Recipe

3 egg whites
3 1/2 tablespoons raspberry jello (dry)
3/4 cup sugar
Dash of salt
1 teaspoon vinegar
6 ounces chocolate chips

Beat egg whites gradually adding jello and sugar until they are stiff and glossy. Fold in vinegar and salt; beat well. Add chips. Drop by teaspoons on baking sheet (ungreased ). Bake in slow oven (250 degrees) for 40-50 minutes.
Click Here to Print this Recipe

Valentine Punch Recipe

1 (46 oz.) can pineapple-orange drink
1 (6 oz.) can frozen lemonade concentrate
2 c. hot water
2 pkgs. strawberry Kool-Aid powder
1 c. sugar
Cherry drink (for frozen molds)
1 qt. 7-Up

Dissolve together: 2 cups hot water, 2 packages Kool-Aid powder, and 1 cup sugar. Red food coloring if desired. Chill all ingredients mixed together. Then add frozen molds of cherry drink and 1 quart 7-Up .
Click Here to Print this Recipe 

Note to JCM re: Soup
Are you aware that Campbell’s now has Organic Soups that come in small cartons?
(Found them at WalMart, finally)
Athena in DE=

Cherry Valentine Cake Recipe

2 cups flour
3/4 cups sugar
3/4 cups vegetable oil
1 (6 ounce) package chocolate chips
2 eggs
1 (21 ounce) can cherry pie filling
2 teaspoons vanilla
1 teaspoon baking soda
1/2 teaspoon cinnamon

Combine all ingredients and pour into 2 greased and floured cake pans. Bake at 350 degrees for 40 to 45 minutes.
Click Here to Print this Recipe   

Valentine Sheetcake Recipe
Serves: 12.

1 pkg. Duncan Hines butter recipe fudge cake mix
1 tub Duncan Hines chocolate sheetcake frosting
1/3 c. slivered almonds with skins, chopped
1/3 c. red cinnamon candies

1. Prepare cake mix in 9 x 13 pan according to package directions.
2. Spread frosting on cake and swirl from outer edges to center.
3. Draw heart outline in frosting using tip of knife. Sprinkle almonds to fill heart shape.
4. Decorate heart border with cinnamon candies.
TIP: Cut a heart from waxed paper to use as a heart pattern.
Click Here to Print this Recipe

Strawberry Triple Layer Cake Recipe

Cake Ingredients:
1 Box (18.25 Ounces) - White Cake Mix
1- 3 Ounce Box - Strawberry Jell-O
4 - Large Eggs
1/2 Cup Sugar
1/4 Cup Flour
1/2 Cup Fresh Strawberries, Finely Chopped
1 Cup Vegetable Oil
1/2 Cup Milk

Strawberry Buttercream Frosting:
1 Cup Unsalted Butter, Softened
2 (16 Ounce) Packages Powdered Sugar
1 Cup - Fresh Strawberries, Finely Chopped

Make the Cake: Preheat the Oven to 350 degrees. Spray 3 - 9-inch cake pans with nonstick cooking spray. Set aside.

In a large bowl, mix all cake ingredients with an electric mixer on low until just combined. Scrape the side of the bowl, and increase mixer to medium and beat for 3 minutes.

Pour cake batter into prepared pans and bake until a toothpick inserted into the center of the cakes comes out clean, about 23 minutes.

Cool cake in pans on rack for about 10 minutes. Remove from pans and cool completely. If using the following recipe for Strawberry Buttercream refrigerate cakes until completely chilled.

Meanwhile Make Frosting: In a large bowl, beat the butter at medium until it's pale yellow and fluffy. Add powdered sugar and strawberries and beat at low until well combined and creamy. Set in the fridge for about 5-10 minutes to firm it up slightly (You just don't want it to be runny).

Spread one of the layers of cake with frosting then refrigerate. Frost the second layer and refrigerate until the frosting on both layers has firmed up a bit. Assemble all the layers and frost the top and sides. Refrigerate!
Anna in Uppsala, Sweden
Click Here to Print this Recipe


Sign up for the ReadySetEat newsletter today. You’ll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less – plus coupons and local grocery savings. It’s everything you need to solve your weeknight dinner dilemma.

Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is 

Copyright © 2015 -  Nancy's Kitchen