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September 20, 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 Recipes
Caramel Apple Crisp Bites Recipes | Mexican Beef and Rice Recipe | Pumpkin Cornmeal Muffins Recipe | Pam's Cake Cookie Bars Recipe | Chicken and Cabbage Stir Fry Recipe | Chicken and Cabbage Stir Fry Recipe | Lebanese Fresh Fruit Salad Recipe | Bumpy Road Bars Recipe | Jody's Soup Recipes | Cabbage Casserole Recipe | Old Fashioned Vegetable Soup Recipe | Mother's Cabbage Stew Recipe | Beef and Sausage Goulash Recipe | Kiebasa with Steamed Cabbage Recipe | Easy Steamed Cabbage Recipe | Strawberry Muffins with Strawberry Cream Cheese Spread | Strawberry Cake with Strawberry Icing Recipe | Strawberry Salad Recipe | Strawberry and Banana Salad Recipe |

Cherry Cake (Uses Cherry Pie Filling) | Cherry Pie Filling Salad Recipe | Cherry Apple Upside Down Cake RecipeBlack Forest Cherry Cake Recipe | Greek Rice Salad Recipe
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Good morning Nancy and all Landers,
Newsletter looks good. I have a question for all our Landers - I have a recipe for Caramel Nut Bars from my sister. The recipe calls for 40 caramels - I want to use caramel ice cream topping so how much would I use compared to the amount of caramels? I just don't have time to sit and unwrap 40 caramels lol.
Thanks for any help.
Dianne in Wisconsin

I've been real good to lose weight this past month or so but daughter Lisa is coming in October and I'd decided we would fix ONE ooey-gooey, fat-laden recipe. This will be one of the choices I give her.

Caramel Apple Crisp Bites Recipes

2 cup graham cracker crumbs (used store bought in a can.)
6 - 8 tablespoons butter, melted
1/2 cup powdered sugar
4 cups peeled, cored and chopped apples (used golden delicious)
1/3 cup sugar
1/4 cup brown sugar
2-1/4 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Caramel topping (store bought!)

Preheat oven to 350 degrees
Grease pan with non-stick butter spray

In a medium size bowl mix graham cracker crumbs and powdered sugar. Melt the butter and add slowly to the crumbs, a little bit at a time, making sure it’s not too wet. You can always add more or save the leftover butter for later. You want a soft dough that sticks together slightly when you try to form a ball, not a wet dough.

Evenly distribute mixture to 24 mini muffin cups. Press along the bottom and sides to make a “cup”. Bake for 5 minutes and let cool completely.

Chop the apples into little pieces. Mix apples, sugar, brown sugar, flour, cinnamon and nutmeg in a baking dish and bake for 15 minutes at 375 degrees, until apples are slightly softened.

Scoop a teaspoon or so of the apple mix and place on top of the graham cracker crust cups (while still in the muffin pan). If you have any any extra graham cracker crumbs, sprinkle them on top of the apples.
Bake for 5 minutes on 350. Let cool completely. Use a knife to loosen from pan and they should pop right out. Drizzle with caramel topping and enjoy!!
Sherry (in Indiana)
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Thank you all for the birthday wishes.  I didn't know I had so many friends out there.  It was nice that so many found the ads on the site as well. It made my day.

We really like this main dish with a Mexican flare and hope you will like it as well. I think it would be real good with Fritos corn chips too, but haven't tried them yet.

Mexican Beef and Rice Recipe

1 lb. lean ground beef
1 medium onion, chopped
1 clove garlic, minced
2 cuss water
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
2 tbsp. packed brown sugar
1 tbsp. chili powder
1 tsp. oregano
1 tsp. cumin seed
1 tsp. salt
1/2 cup INSTANT rice
2 cups tortilla chips (or as much as you want)

Brown beef, onion and garlic; drain. Add 1-1/2 cups water, tomato sauce, tomato paste, sugar, chili powder, oregano, cumin and salt. Cover and simmer for 40 minutes, stirring often. Add rice and remaining 1/2 cup water; cover and cook for 10 minutes more until rice is tender.
Serve over tortilla chips.
Serves 4.

For garnishes, you can use chopped tomato, sliced black olives, chopped lettuce, avocado, chopped onions and shredded Sharp Cheddar cheese.
Judy (in Alaska)
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I cut recipe in half and still got 14 muffins. They are VERY good!

Pumpkin Cornmeal Muffins Recipe

2 cups flour
2 cups yellow corn meal
2 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 eggs
1 cup cooked pumpkin
1/2 cup honey
1/2 cup molasses
2 cups buttermilk
1/2 cup butter, melted

Mix dry ingredients together in a bowl. In large bowl, beat the eggs; add pumpkin, honey, molasses and buttermilk and mix. Stir in dry ingredients and stir in melted butter. Spoon into 24 greased muffins pan. Bake at 425 for 15 to 20 minutes.

NOTE: I also added some pumpkin pie spice to the batter.
Judy (in Alaska)
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Bread Mixes from The Prepared Pantry

We think these bars were very delicious, and hope you will enjoy them as well.

Pam's Cake Cookie Bars Recipe

2 cups brown sugar
2 cups flour
1/2 cup butter
1 egg
1 tsp. salt (I only use 1/2 tsp.)
1 tsp. baking soda
1 cup milk
1 tsp. vanilla
3/4 cup semi-sweet chocolate chips
1/2 cup chopped walnuts

Mix together; brown sugar, flour and cut butter until crumbly. Save out 1 cup crumbs. In bowl, beat egg and add salt, soda, milk and vanilla and beat well and add to flour mixture; mix well, and pour into greased 9x13" pan. Sprinkle with reserved crumbs and sprinkle on chocolate chips and nuts. Bake at 350 for about 30 minutes.
Judy (in Alaska)
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Chicken and Cabbage Stir Fry Recipe

3 chicken breast halves
1 teaspoon oil of your liking
3 cups green cabbage, shredded
1/2 cup diced red bell peppers
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1 teaspoon garlic powder
1/2 cup water
Soy sauce to taste
3 tbspns hoisin sauce

Cut chicken breasts into strips. Heat oil in a frying pan. Add chicken strips and stir fry over medium-high heat, turning constantly until done. Add cabbage and red peppers and saute 2 minutes until cabbage is crisp-tender. Mix cornstarch and seasonings; add water, hoisin sauce and soy sauce, and mix until smooth. Stir sauce into chicken/cabbage mixture.

Cook until sauce has thickened and chicken is coated, about 1 minute. Refrigerate leftovers.
Anna in Sweden
Makes 4 Servings
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Fried Cabbage with Bacon, Onion, and Garlic Recipe

6 slices bacon, chopped
1 large onion, diced
2 cloves garlic, minced
1 large head cabbage, cored and sliced
1 tablespoon salt, or to taste
1 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon paprika

Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.
from:Kathi Richards Smith =
it is VERY addictive !ENJOY !!
Judy in Montana
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Lebanese Fresh Fruit Salad Recipe

1 Ripe melon
1/2 Fresh pineapple
1 oranges
Apple, pear or strawberries
(depending on season)
2 Ripe bananas

Remove melon from rind and dice. Cut pineapple into chunks. Peel and section oranges, removing all the white membrane, snip into chunks with kitchen shears. Toss fruit together. If fruit is nice and ripe, the natural juices will provide plenty of sweetness, so no sugar will be needed. Dice the apple or pear and if using berries, wash and hull them. Add to fruit mixture. Just before serving, peel, slice and add banana. Mix well. Serves 6 to 8.
Anna in Sweden
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Bumpy Road Bars Recipe

1/2 c. butter
1 c. graham wafer crumbs
1 c. shredded coconut
1 ½ c. Hershey’s milk chocolate chips
1 c. chopped pecans
1 can Eagle Brand® Dulce de Leche Caramel Flavoured Sauce

Melt butter and add graham crumbs, mixing until crumbs are well coated. Press into the bottom of a 9 x 9 inch pan (don’t have to grease pan). Sprinkle coconut evenly over graham crumbs, then add the chocolate chips. Drizzle the condensed milk over the top. Last step is to sprinkle the pecans on top of the milk.
Bake at 350 degrees for 25-30 minutes.
Linda, Quebec
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Baked Chicken Chimichangas Recipe

8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onions, for garnish
sour cream

Stir together cream cheese, Pepperjack cheese and taco seasoning. Fold in chicken. Divide among flour tortillas. Tuck in sides, and roll up each tortilla. Lay seam side down in a sprayed 9x13" baking dish. Spray tops of tortillas with cooking spray. Bake at 350 for 15 minutes. Turn chimi's over, and bake an additional 15 minutes. Serve with cheddar cheese, green onions, sour cream, and salsa.
Christa Hawkins Hinkley with Amy Harner
so very good ENJOY !!
Judy in Montana
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Jody's Soup Recipes
This first Gaspacho recipe is a good one, especially if you are trying to lose weight and it is very healthy, the second one only uses a little olive oil. I love them both.

Gazpacho Recipe
Low calorie, no fat and no cooking

1 cup peeled fresh tomatoes, diced
1/2 green pepper, diced
1/2 cup celery, diced
1/4 cup sliced green onion
1 clove garlic
3 Tbsps. tarragon wine vinegar
1 tsp. garlic salt
1/4 tsp. pepper
1 tsp. Worchestershire sauce
1 cups tomato or V-8 juice

Mix and serve.
Jody in Texas

Buddhist (Vietnamese) Sour Soup Recipe
It has no meat.

This is an unusual soup with some unusual ingredients. It is delicious, a very light sweet and sour flavor! We are fortunate enough to have an Asian market not far from our home so I can get what I need. I have listed the substitutes as given on the internet but I have never tried using any substitutes. I have also never made it in small quantities so this serves 12. It freezes well and is very healthy. I first made this soup when my granddaughter was adopted from Vietnam 20 years ago. We had a big family gathering to celebrate her home coming. This was the first course. I continue to make it because it is so good!
The site <gourmet> is where the substitution information came from.

2 lbs. Tofu (about 6 blocks)
1/2 cup tamarind pulp dissolved in 1 cup hot water. It comes in a jar or tube, which keeps forever in the refrigerator If you must, substitute an equal amount of vinegar or lime juice.
1 lb. okra, approximately 4 cups when cut up
10 cups water
1 ½ cup fresh pineapple in ¼ inch chunks
2 stalks giant taro (bac ha), cut into 1 ½ inch lengths. Substitutes; parsnips, sweet potato, yam, new potato
6 Tblsps. sugar
4 tsps. salt
4 medium tomatoes, cut into wedges
2 tsps. soy sauce

Garnish and flavorings;
1/2 cup peanut oil
1 cup chopped shallots
4 - 6 cups bean sprouts, rinsed and drained
24 leaves Thai or sweet basil, a poor substitute would be the usual Mediterranean basil, perhaps mint
12 sprigs rice paddy herb (ngo om), optional, substitute might be a pinch of cumin, or chives or lemon basil. Has a citrus-like flavor. Use it only fresh, never cook it.
4 to 8 Bird or Serrano chilies, minced
For the soup, place the tofu blocks on a plate, place another plate on top and weigh it down with a jar or a 14 to 28 oz. can for 30 minutes. Water will be pressed out of the tofu, drain every 15 minutes or so. Cut the tofu into ½ inch cubes and set aside.

If you use fresh tamarind; Use your fingers to squeeze out and press the tamarind to dissolve it completely and to squeeze the last of the pulp off the seeds and pith. Place a sieve over a small bowl and pour the tamarind water through. Reserve the liquid, discard the pulp)
If okra is large, cut cross-wise to ½ inch and cut off any tough ends (I cut off the stems too).
For the garnish, heat the oil in a small, heavy skillet over medium, high heat. Add the shallots and cook until browned then remove from the heat and set aside.

To make the soup
Place the tamarind liquid or lime juice and the 10 cups of water in a large, non-reactive pot. Bring to a vigorous boil then add the okra (if your okra is fresh and tender, add it later with the tomato wedges) and pineapple. Boil vigorously for 3 minutes, then add the taro root, if using ,the sugar, salt and tomato wedges. Add oil if using. Bring back to a boil, then add the tofu cubes, the soy sauce and cook for 2 minutes. Add the bean sprouts, the chilies, the lemon basil or mint, and rice paddy herb or chives. Taste and adjust the seasonings if you wish.
Jody in Texas

Mexican Soup Recipe

3 cooked boneless chicken breast, cooked and shredded or and equal amount cooked lean pork chop meat cut off the bone
1 (15 oz.) can kidney beans or black beans or combination
1 cup whole kernel corn
1 14.5 oz. can Rotel Tomatoes (with Cilantro, if available)
1/2 cup chopped onion
3 clove garlic, minced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 4 oz. can chopped green chili peppers
2 (14.5 oz.) can chicken broth
1 Tblsp. ground cumin
Juice of 1/2 or 1 lime
1/4 cup mild or medium salsa, to taste
Fresh cilantro, minced and stirred in at the end of cooking.

Put all into a soup pot over medium heat. Simmer for 45 minutes. Serve with a scoop of rice in the middle and some cubed avocado, tortilla scoops or fried strips of tortilla on the side.
Jody in Texas
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Cabbage Casserole Recipe

2 or 3 slices bacon
1 large onion
1 (14 ounce) can whole tomatoes
1 head cabbage
2 c. water
1 c. rice (instant)
Parmesan cheese

Fry bacon until crisp. Saute onion in drippings until soft. Add tomato sauce. Chop up cabbage; add to mixture and steam. Add 2 cups of water; let it boil. Add 1 cup of rice. Let all cook for 20 minutes. Serve with Parmesan cheese.
Makes 4-5 Servings
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Old Fashioned Vegetable Soup Recipe

1/2 cabbage
2 cans mixed vegetables
2 cans chicken broth
1 (28 ounce) can whole tomatoes
1 large can tomato juice
salt to taste

Cut cabbage in small pieces. Add 2 cans mixed vegetables (Veg-All). Add 2 cans chicken broth. Add 1 large can whole tomatoes. Add large can tomato juice. Salt to taste. You can add green beans, peas, carrots or any canned vegetables.

Mother's Cabbage Stew Recipe

1 lb. ground beef
1 can Ro-Tel tomatoes
1 (14 ounce) can carrots
1 (14 ounce) can pinto beans
1 (14 ounce)can Cajun tomatoes
1/2 head cabbage

Brown ground beef; add other ingredients. Season to taste. Cook until cabbage is done.
Makes 6 Servings

Beef and Sausage Goulash Recipe

1 lb. sausage (Jimmy Dean)
1 lb. ground chuck
2 cans chopped tomatoes
1 Tbsp. chili powder
2 Tbsp. vinegar
1 can tomato paste
2 heads cabbage

Smother beef and sausage; add onions and garlic. Saute, then add vinegar, tomatoes and chili powder. Cook for about 15 minutes. Then shred cabbage and add to mixture.
Makes 6-8 Servings

Kiebasa with Steamed Cabbage Recipe

1 slice bacon, diced
5 c. coarsely shredded cabbage
1 1/2 c. coarsely chopped apples
1/2 c. chopped onion
1 tsp. caraway seed
1 tsp. salt
1/4 tsp. pepper
1 c. beer
6 c. water
1 lb. kielbasa sausage

Cook bacon about 5 minutes until crisp. Pour off fat and add cabbage, apples, onion, caraway, salt and pepper to pot. Pour beer over all and toss to mix. Cover, reduce heat to low and cook 30 minutes, stirring once or twice. Cabbage will be wilted but will still have color.

Meanwhile, boil water. Add kielbasa and cook until heated through. Drain and cut into 4 pieces.
Serves 4.
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Easy Steamed Cabbage Recipe

2 beef or chicken bouillon cubes
1 medium cabbage, quartered
salt to taste

Dissolve bouillon cubes in 1/2 cup water. Bring to a boil. Add cabbage. Bring to a boil again. Cook for 5 minutes. Season to taste.
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Strawberry Muffins with Strawberry Cream Cheese Spread

2 c. all-purpose flour
3/4 c. sugar
2 tsp. baking powder
1 tsp. salt
3 eggs
1/2 c. milk
1/4 c. vegetable oil
1 tsp. grated orange rind
1 c. chopped fresh strawberries
1 Tbsp. sugar

Preheat oven to 400°. Sprinkle berries with 1 tablespoon of sugar. Sift together flour, sugar, baking powder and salt. Beat eggs. Blend with oil, milk and orange rind. Add to flour mixture and stir. Drain berries; fold into batter. Fill paper lined cups and bake in 400° oven for 15 minutes or until pick inserted comes out clean. Serve with cream cheese. Makes 1 dozen.

Strawberry Cream Cheese
1/4 c. crushed strawberries
8 oz. room temperature cream cheese

Blend ingredients together.
Mary J
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Strawberry Cake with Strawberry Icing Recipe

1 box white cake mix
4 eggs
2/3 c. oil
1/2 c. warm water
1 small pkg. strawberry jello
1 box or pkg. strawberries

Mix cake mix, eggs and oil in a bowl. Dissolve jello in the 1/2 cup warm water and add to mixture along with 1/2 the strawberries. Bake according to cake mix box directions until cake is done. While cake bakes, prepare frosting.

other half of strawberries
1 stick butter
1 box confectioners sugar

Mix the strawberries, butter and confectioners sugar. Pour over the cake.
Mary J
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Strawberry Salad Recipe

2 cups unsalted pretzels, chopped or crushed
1 1/2 sticks margarine, softened or melted
1/4 c. sugar
1 pkg. Dream Whip, mixed as directed, or 2 c. Cool Whip
8 oz. cream cheese, softened
1/2 c. sugar
6 oz. pkg. strawberry Jello
2 - 3 cups sliced strawberries, or 20 oz. pkg. thawed
2 c. boiling water

First layer- Mix together pretzels, margarine and 1/4 c. sugar. Press into a 9 inch x 13 inch pan. Bake at 400 degrees for 8 minutes. Cool.

Second layer- Beat cream cheese and 1/2 c. sugar. Fold in Dream Whip or Cool Whip to cream cheese mixture. Spread over pretzel base.

Third layer- Dissolve Jello in boiling water. Cool until just beginning to gel. Fold in strawberries. Pour over top of cream cheese layer and refrigerate.
Mary J
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Strawberry and Banana Salad Recipe

4 large ripe bananas, mashed with juice of 1 lemon
1 large can crushed pineapple
2 small pkg. strawberry Jell-O
2 c. water
2 pkg. frozen strawberries
2 apples, peeled and diced
8 oz. cream cheese, softened
1 c. sour cream

Dissolve Jell-O in boiling water. Add frozen strawberries and stir until melted. Add pineapple, bananas and apples. Pour 1/2 of mixture in large shallow pan and congeal very quickly in freezer. Mix cream cheese and sour cream until smooth. Spread over Jell-O mixture after congealed. Pour remaining half of Jell-O mixture over cream layer and let set overnight in refrigerator until ready to serve.
Makes 6 servings
Mary J
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Cherry Cake | Uses Cherry Pie Filling

1 box Betty Crocker SuperMoist cherry chip cake mix
3 eggs, slightly beaten
1/3 c. oil
1 can cherry pie filling

Preheat oven to 350°. You will need a 13 x 9-inch greased and floured pan.

Add eggs and oil to cake mix, then fold in cherry pie filling. Bake 40 to 45 minutes. Test.

Finger Frosting
4 egg whites
4 Tbsp. white Karo
1 c. sugar
pinch of cream of tartar

Heat egg whites, white Karo, sugar and cream of tartar. Stir with finger until too hot to touch. Remove from heat and beat until like marshmallow cream. Cake will be moist.
Lisa TX
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Cherry Pie Filling Salad Recipe

3 oz. pkg. cherry gelatin
2 c. boiling water
1 c. miniature marshmallows
1 c. cherry pie filling

Dissolve gelatin in the boiling water; stir in cherry pie filling and marshmallows. Pour into mold and refrigerate until set.
Lisa TX
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Cherry Apple Upside Down Cake Recipe

1 stick melted margarine
1 c. brown sugar, packed
1 can apple pie filling
1 can cherry pie filling
1 box yellow cake mix (2 layer)

Melt margarine and place in a 9 x 13-inch baking pan. Mix sugar with melted margarine. Add can of apple pie filling; spread evenly. On top of apples, add the cherry pie filling. Make cake according to directions on box. Pour over the other ingredients and bake at 350° for 45 to 50 minutes. Let cool, then turn out on tray. Serve with whipped cream (optional).
Lisa TX
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Black Forest Cherry Cake Recipe

1 box chocolate cake mix (2 layer, do not use pudding type)
2 (21 oz.) cans cherry pie filling
1/4 c. oil
3 eggs
1 (12 oz.) Cool Whip

Grease and flour a 12-cup Bundt pan and preheat oven to 350°. Combine cake mix, 1 can pie filling, oil and eggs; beat well with mixer until smooth. Pour into pan and bake for 45 to 50 minutes. Cool in pan 25 minutes; invert onto rack to finish cooling. When cool, cut in half to make two layers. Using half a can of pie filling, cover first layer, then cover with half the Cool Whip. Repeat with top layer. Chill 1 hour and serve.
Lisa TX
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I want to share a recipe that is quite delicious, IMO. Hope you like it as well as we did. I made half a recipe since there are two of us However, I used 1 tomato, 1/2 cuke, 2oz can black olives, feta cheese (amount your choice), and since I didn't have lemon pepper, I grated lemon peel and added pepper. It worked.

Greek Rice Salad Recipe

3 cups cooked rice (I used 1 1/2 c. cooked brown rice; nice and chewy)
2 (6 oz) jars marinated artichoke hearts, drained and coarsely chopped
(reserve marinade from artichoke hearts)
1 large tomato, seeded and chopped
1/2 large cucumber, seeded and chopped (what I did was peel the cuke in stripes, seed, then chop medium finel
1 medium red onion, chopped
1 cup feta cheese, crumbled
1 (2 oz) can black olives, sliced, drained
1/4 cup fresh parsley, chopped
1 TB lemon juice, fresh
1/2 tsp oregano, dried
1/2 tsp lemon pepper
lettuce leaf

Combine cooked rice, chopped artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large covered bowl. Refrigerate for at least 1 hour prior to serving. Just before serving, drizzle the reserved artichoke marinade over salad, toss to blend, then spoon onto a lettuce-lined salad platter.
Barb in OKC
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