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January 25, 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.

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Today's Contents
Creamy Baked Chicken Recipe | Jenna's BBQ Chicken Packets Recipe | Jenna's Fish Fillet Packets Recipe | Jenna's Carrot Packet Recipe | Jenna's Squash Packets Recipe | Jenna's Squash Packets Recipe | Oma's Easy Cauliflower and Broccoli Salad Recipe | Oma's Pea and Carrot Salad Recipe | Oma's Pea and Cashew Salad Recipe | Oma's Broccoli and Corn Casserole Recipe

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Good morning Nancy and all Landers,
We in Northern Wisconsin are enjoying some great weather - in the 30's all this week. Glad we don't get the storms the eastern half of US is getting now. Course winter isn't over by a long shot lol. Newsletter looks awesome today. I have also made the Cream Cheese Bars with Crescent Roll dough for years and they are always a hit. Can't wait to try the Foil Packet Chicken Recipe from Kraft- just the recipe I needed on my hurry up running day's. I will try to include some easy simple recipes in the next newsletter.
Dianne in Wisconsin

Nancy, I have wondered about this many times, so I am asking.
Is there a substitute for crescent rolls as a crust? Or, for wherever the rolls are asked for.

Creamy Baked Chicken Recipe

preheat oven to 350 degrees

I usually use 2 chickens cut up or 6-8 breasts. I leave skin on, it can be removed
1 can either cream of mushroom or cream of chicken soup

2 tsp granulated garlic or garlic powder
1 cup of heavy cream or can of evaporated milk
1 TBSP paprika
2 tsp salt
parsley for garnish

Mix the salt, garlic and paprika together. Put onto the chicken pieces. Put the chicken in a 9x13-inch baking pan. Mix the cream/milk and soup together. over the chicken, making sure each piece is covered with cream/ milk.

Bake un-covered for 1 ˝ hr. Take out of oven and cool about 15-20 minutes and sprinkle chopped parsley on top.
I serve it with a squash casserole or stuffing on side. Really whatever you like.
WONDERFUL and easy!
Judy in Montana
Click Here to Print this Recipe

Betty Crocker Free Samples Just for You 

 I love packet meals.  They are easy to put together. Just put in the oven and let them cook.

 Jenna's BBQ Chicken Packets Recipe

4 boneless, skinless chicken breast halves (1 to 1-1/4 lb.)
1 c. barbecue sauce
1 (10 oz.) pkg. frozen whole kernel corn or 1 (15 1/4 oz.) can whole kernel corn, drained
1/2 c. chopped green bell pepper
4 sheets of 12 x 18-inch aluminum foil.

Preheat oven to 450°. Center chicken breast half on each sheet of aluminum foil. Spoon barbecue sauce over chicken. Top with vegetables. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 18 to 22 minutes on a cookie sheet in oven.
Makes 4 Servings
Click Here to Print this Recipe

Jenna's Fish Fillet Packets Recipe

4 fish fillets
1 T. vegetable oil
salt and pepper to taste
1 small carrot, sliced lengthwise
1/2 medium onion, sliced
1 T. fresh parsley, minced

Place each fish portion in center of a 12-inch square of foil. Brush with oil. Sprinkle with salt and pepper. Put carrot and onion on fish. Seal foil. Place in shallow pan. Bake for 25 to 30 minutes. Fold back foil and sprinkle fish with parsley. Serve in foil.
Makes 4 servings
Click Here to Print this Recipe

Jenna's Carrot Packet Recipe

1 (16 oz.) pkg. baby carrots
1/3 c. orange marmalade
1/4 c. packed brown sugar
1/2 tsp. ground cinnamon
1 Tbsp. margarine or butter

You will need 1 sheet of heavy-duty aluminum foil (18 x 24-inches).
Preheat oven to 450°. Center carrots on aluminum foil. Combine marmalade, brown sugar and cinnamon. Spread over carrots. Top with margarine. Bring up sides of foil and double fold. Double fold ends to form a large foil packet, leaving room for heat circulation inside packet. Place packet on cookie sheet. Bake for 25 to 30 minutes.
Makes 4 Servings
Click Here to Print this Recipe

Jenna's Squash Packets Recipe

1 medium zucchini
1 medium yellow squash
1 medium red onion
1/4 c. bottled Italian salad dressing

Cut zucchini and squash into 3/4-inch slices or chunks to make about 3 cups. Cut red onion onto 8 wedges. Mix vegetables together and toss with salad dressing. Fold into foil packets. Bake foil packets in 400° oven for 30 minutes.
Makes 4 Servings
Click Here to Print this Recipe

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  

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  
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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  

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I am from the South and love down home cooking.  Here are some of the recipes I have used for many years.  Originally some of the recipes used fresh vegetables but I modified them for frozen and canned vegetables.
Oma's Easy Cauliflower and Broccoli Salad Recipe

1 (16 oz.) bag frozen broccoli/carrot/cauliflower
1/2 c. chopped red onion
1/2 c. olives (green with pimentos), sliced
1/2 c. Ranch dressing

Bring vegetables to a boil and drain immediately so they're still crunchy. Let cool. Add onion, olives and Ranch dressing and mix thoroughly. Chill.
Makes 6 Servings
Click Here to Print this Recipe

Oma's Pea and Carrot Salad Recipe

3 cups carrots
2/3 cup green peas (fresh) (can use frozen that has been thawed and drained)
1-1/2 cups tomatoes
2/3 cup lettuce
1 cup sour cream
salt and sugar to taste

Scrape well, wash and grate raw carrots. Mix with 1/2 cup of sour cream and peas. Shape into cone and place in a salad dish. Pour over cone 1/2 cup sour cream mixed with salt and sugar. Top cone with sliced fresh tomatoes and lettuce leaves.
Makes 4-6 servings
Click Here to Print this Recipe

Oma's Black Eyed Pea Salad Recipe

2 cans black-eyed peas, drained
1 c. green pepper, chopped
1/2 clove garlic
dash of hot sauce
dash of pepper
1/2 c. red onion, chopped
1/4 c. vegetable oil
1/4 c. sugar
1/2 tsp. salt
1/4 c. vinegar

Combine peas, onion, green pepper and garlic; toss lightly. Combine remaining ingredients. Mix well and pour over pea mixture. Cover and refrigerate at least 12 hours. Remove garlic before serving.
Yield 6 to 8 servings
Click Here to Print this Recipe

Oma's Pea and Cashew Salad Recipe

1 (10 oz.) pkg. frozen peas, thawed
1 c. chopped celery
1 c. cashews, chopped
1 Tbsp. finely chopped onions
1/2 c. sour cream
1/2 c. Ranch dressing

Mix peas, celery, cashews and onions. Mix sour cream and Ranch dressing. Combine ingredients and chill for several hours.
Makes 4 servings
Click Here to Print this Recipe

Oma's Broccoli and Corn Casserole Recipe

1 pkg. frozen broccoli, thawed, and crumbled into bowl
1 egg
1 small minced onion
2 (14 oz.) cans creamed corn
salt & pepper to taste
3/4 c. crushed saltine crackers (save 1/2 for topping)
1 Tbsp. corn oil
1 c. grated longhorn cheese (save 1/4 for topping)

Mix together all ingredients. Place reserved crackers and cheese on top. Bake at 350 degrees for 45 minutes uncovered.
Makes 6 Servings
Click Here to Print this Recipe


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

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