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December 2016 Recipes

December 15, 2016  | 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.

Today's Recipes -  Chocolate Covered Marshmallow Reindeer Recipe | Robbie's Favorite Pie Recipes | Robbie's Favorite Pie Recipes | Dill Pickle Soup Recipe | Christmas Eve Meat Pie Recipe | Crock Pot Pizza Recipe | Loaded Crock Pot Little Potatoes Recipe | Eggnog Fudge Recipe | Chocolate Pudding Dump Cake Recipe

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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
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   



Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.

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This recipe has been around for years. they add a festive touch to any holiday cookie tray and are fairly easy to make.
Robbie IN

Chocolate Covered Marshmallow Reindeer Recipe

Large Marshmallows
Lollipop Sticks
Chocolate Almond Bark
Red Chocolate Covered Candies
Mini Twist Pretzels
Round Pearl Sprinkles

Melt the chocolate almond bark according to the directions on the package.

Break the mini twist pretzels in half and place them on waxed paper.

Place a lollipop stick into one side of a large marshmallow.
Dip the marshmallow into the melted almond bark, making sure that the marshmallow is completely covered.

Place the chocolate dipped marshmallow on top of the pretzel halves on the waxed paper.

Place the round pearl sprinkles onto the melted chocolate dipped marshmallow to form the eyes and a red chocolate covered candy to form the mouth.
Allow time for the chocolate to set.
Robbie IN
Click Here to Print this Recipe

The newsletter has not been sent out for several days. The first issue was not enough recipes and messages to post. When there were enough recipes and messages, I came down with a cold and upset stomach. I tried to get the indoor critters to post the newsletter but they were too busy snoring in their new warm cat beds. As a result no newsletter was sent out. I have missed work due to the cold and upset stomach.

Last night I should have tried to post the newsletter but spent the time changing passwords and information (again) at Yahoo. Yahoo had issues again with names, passwords and such. Last night by the time I was done changing my passwords and information I was too tired to do the newsletter. It seems anymore that accounts can be hacked into easily but it is almost impossible for the user to get into their accounts and change their password, LOL.

Thanks to Laura TX and Sandy TX for their quick responses to my request for prune cake recipes. Thanks for sharing! We can't wait to try them.
Robbie IN

Robbie's Favorite Pie Recipes
Here are more great pie recipes. Some feel strawberry pie is a summer treat, but many in our family want it all year round. The first two recipes are from Judy Alaska and appeared in 2015 newsletters.
Robbie IN

Lemon Wow Pie Using Buttermilk Recipe

1 prepared 8" pie crust, unbaked
1 cup sugar
3 tbsp. flour
3 egg yolks, beaten until thick (reserve whites)
1 cup buttermilk
1 tsp. grated lemon rind
1/4 cup fresh lemon juice
3 egg whites, beaten stiff

Combine sugar and flour in mixing bowl. Mix buttermilk, lemon rind and lemon juice into beaten yolks; add to flour-sugar mixture and mix thoroughly. Fold in stiffly egg whites and pour into pie shell. Bake at 425 for 10 minutes and then at 350 for 20 to 25 minutes. Cool before serving.
Judy Alaska


Lemon Cheese Pie Recipe

pastry for a one crust 8" pie, baked and cooled
1 pkg. (8 oz.) cream cheese, softened
2 eggs
1/2 cup sugar
1 tsp. vanilla
1 tsp. lemon rind
1 tbsp. fresh lemon juice
Whipped cream

Beat cream cheese until fluffy,, add eggs; one at a time, beating after each.
Blend in sugar, vanilla, lemon rind and lemon juice. Put into prepared pie shell.
Bake at 350 about 20 minutes, until slightly firm. Cool; chill for 1 hour. Best served with a dollop of whipped cream on each piece.
Judy Alaska


Big Boy Strawberry Pie Recipe

1 pie shell 9" baked
4 cups fresh sliced strawberries
1 1/2 cups water
3/4 cup granulated sugar
2 tablespoons corn starch
1, 3 oz., pkg. strawberry gelatin

In baked pie crust add sliced strawberries. In small sauce pan mix water, sugar and corn starch and bring to boil. Boil until mixture is clear and thick, approximately 2 minutes. Remove sauce pan from heat and add the strawberry gelatin, stirring until dissolved. Pour this over the strawberries in pie shell. Chill and serve. Top with whipped cream, if desired.
Robbie IN
Click Here to Print this Recipe

This is a busy time of the year for everyone. Some newsletters may not have as many recipes, replies and tips.  I will send out the newsletter each day when there are at least three recipes, tips or suggestions. Some newsletters may be shorter than others because of this.

My sister told me she had Fudge made with Velveeta Cheese. While neither of us care for that particular cheese she said it was surprisingly creamy and good. Anyone in Nancy land have such a recipe?
Thanks again, Anita on Camarillo

Does anyone have any sugar free cookie recipes and what brand/kind of sweetener do you use ?
Thank you, Sharon in TN

Hi Nancy, I have to admit that I was almost rolling in the floor over your tale with the furry mice! I would do the SAME thing! Years ago when we were living in Richmond, VA, we lived in a house that was quite long. I was at one end of the house, and my family was asleep at the other end of it. I had gotten up early and was in the den drinking coffee, and all of a sudden saw a mouse. I screamed & was crying (my daughter swears to this day that it curdled her blood), and they came running, thinking for sure that someone was trying to kill me! I told them he was about 3 feet high and weighed almost 40 pounds.We'd also had a healthy snow the night before (18"), and I insisted my husband go out immediately and get a bunch of mouse traps. Of course, he was still rattled, and backed the car into a ditch trying to get out of the driveway! We got the mouse, though. He was about 2-3" long
Mrs F.

Dill Pickle Soup Recipe
Recipe from: Created by Cathy Pollak for NoblePig.com
Serves: Serves 6-8

5-1/2 cups chicken broth
1-3/4 pounds russet potatoes, peeled and quartered
2 cups chopped carrots (smaller dice)
1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 cup sour cream
1/4 cup water
2 cups dill pickle juice*
1-1/2 teaspoons Old Bay seasoning
1/2 teaspoon table salt
1/2 teaspoon coarsely ground pepper
1/4 teaspoon cayenne pepper
Garnish (optional)
sliced dill pickles
fresh dill
black pepper

In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.

In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don't panic.)

Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.

*All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less. Interesting but very good.
ENJOY !!! Judy in Montana
Click Here to Print this Recipe

I love reading about your cats. We have three indoor cats but none as smart as yours are. Your cats seem almost human. :-)
This is the first time to write. I hope you have a Merry Christmas and a Happy New Year!

So glad you wrote to our newsletter. My cats are no smarter than average cats. I just was around them 24 hours a day for many years. When they did something I liked or thought was cute they got a treat. They adjusted their behavior to get more treats. The first cat I had was Siggy (Sigmund Freud Kitty). He showed up when I was working on my Masters in Counseling. I naturally had to try out some of the textbook concepts on Siggy. Found some of the ideas worked and some didn't. For 18 years Siggy was my service cat. He was able to bring me my cell phone when I fell. It helped a lot because I have  Muscular Dystrophy and it is difficult to get up off the floor. Ditto learned a lot from Siggy and now has the job of bringing me my cell phone when I fall. My current cats haven't been able to read the package to know their treats are really sample packages of dry kitten food and I am not telling them..

Looking for simple baked Custard and or Flan recipes.
Thanks, Anita in Camarillo

Since Tamales are so tedious to make does anyone have a Tamales Pie recipe that could work to satisfy my craving?
Thanks, Anita in Camarillo

Christmas Eve Meat Pie Recipe
Serves: 6-8

2 large onions, chopped (about 2 cups)
2 tablespoons butter

2 garlic cloves, minced
1 pound lean ground beef (90% lean)
1/2 pound ground pork
1 can (8 ounces) tomato sauce
1-1/2 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon each ground cloves, ground mace and ground nutmeg
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup frozen shredded hash brown potatoes
1 package (14.1 ounces) refrigerated pie pastry

Preheat oven to 400°. In a Dutch oven, heat butter over medium heat. Add onions; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add beef and pork; cook 8-10 minutes or until no longer pink, breaking up meat into crumbles. Drain.
Stir tomato sauce and seasonings into meat mixture. Stir in spinach and potatoes. Remove from heat.

Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Add filling. Unroll remaining pastry; place over filling. Trim, seal and flute edge. Cut slits in top. Bake 10 minutes.

Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown. Cover edge loosely with foil during the last 15 minutes if needed to prevent over browning. ENJOY !!! Judy in Montana
Click Here to Print this Recipe

Crock Pot Pizza Recipe

Prepared pizza dough
Pizza/spaghetti sauce
Shredded cheese and toppings of your choice

Line slow cooker with parchment paper to make a cross. Make sure the paper is long enough so it will make lifting the pizza out later at the end easier.

Sprinkle flour on the bottom of the slow cooker, along with cooking spray.

Press the store-bought dough out on the bottom of the slow cooker.

Spread your favorite pizza sauce on the dough. Add cheese and any toppings of your choice.

Set to high for around 1.5 to 2 hrs. Condensation will start to form on the inside of the lid, so you'll likely want to wipe the inside of the lid dry to make sure your pizza isn't too soft.

Once it's done, it should look golden brown and delicious. This is where those parchment slings come in handy! Lift out pizza and place it on cutting board, slice!
Judy in Montana
Click Here to Print this Recipe

Loaded Crock Pot Little Potatoes Recipe
Serves 6

2 lb baby potatoes halved and quartered if large
3 cups shredded cheddar
2 cloves garlic minced
1 pound bacon cooked and crumbled
1/4 cup sliced green onions
1 tbsp paprika
kosher salt
ground black pepper
sour cream for serving

Line a 6-quart slow cooker with foil and spray with no-stick cooking spray.
Add half the potatoes, cheese, garlic, cooked bacon, green onions, and paprika.
Season with salt and pepper. Repeat.
Fold in sides of aluminum foil around potatoes.
Cover and cook on low until potatoes are tender, 2 to 3 hours.
Serve with a drizzle of sour cream.

Recipe Notes
Green onions can be sprinkled on at the end of cooking or on individual servings to suit different tastes.
Sherry (in Indiana)
Click Here to Print this Recipe

Eggnog Fudge Recipe

1-1/4 lb white chocolate chopped
1 can sweetened condensed milk
3/4 teaspoons rum extract
1/2 teaspoon freshly grated nutmeg

In heatproof bowl set over saucepan of hot (not boiling) water, heat together chocolate, condensed milk, rum extract and all but a pinch of the nutmeg, stir often, until smooth, about 5 minutes.

Scrape into parchment paper–lined 8-inch (2 L) square cake pan, smoothing top. Sprinkle with remaining nutmeg. Refrigerate until firm, about 3 hours. Lift out onto cutting board; remove paper. (Make-ahead: Wrap in plastic wrap; overwrap in resealable freezer bag. Freeze for up to 2 weeks. Thaw in refrigerator before continuing.) Using hot knife, cut into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 2 weeks.)
ENJOY !!! Judy in Montana
Click Here to Print this Recipe

Nancy I have been busy just like everyone else. I have 2 recipes that I have tried in the last couple of weeks. The first one is child friendly because our 10 year old twins will have 2 to 3 helpings of the Crock Pot Lasagna. The next recipe is Chocolate Pudding Dump Cake.

Crock Pot Lasagna Recipe

8 uncooked lasagna noodles
1 lb. ground beef
1 teaspoon Italian seasoning
1, 28 oz, jar spaghetti sauce
1/3 cup water
1, 4 oz, can sliced mushrooms, optional
1, 15 oz, carton low-fat ricotta cheese or the same amount of 2% fat cottage cheese
2 cups shredded mozzarella cheese

Brown ground beef in skillet. Drain. Stir in Itir in Italian seasoning. Break noodles into thirds. Place half in bottom of greased crock pot. Spread half of ground beef mixture over noodles in crock pot. On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (optional), 1/2 of ricotta, and 1/2 of mozzarella cheese. Repeat all layers. You can cut the ingredients in to 1/3s. Cover. Cook for 5 hours on low this was done in 3 to 4 hours. Enjoy this yummy dish.
Susie Indy
Click Here to Print this Recipe


Chocolate Pudding Dump Cake Recipe

1, 18 oz, box chocolate cake mix*
1 small pkg INSTANT chocolate pudding mix
1-1/2 cups milk
1-1/2 cups chocolate chips
1/2 cup nuts

Preheat oven to 350 degrees. Combine the dry cake mix, dry pudding mix, and milk in a bowl and mix until combined. Spread into a greased 9x13" baking dish. Top with the chocolate chips, nuts and bake for 30 minutes or until the edges pull away from the pan.

Everyone have a great week.. Nancy and 4 legged associates stay safe, stay warm and stay comfortable.
Susie Indy
Click Here to Print this Recipe

Weekly Specials at Prepared Pantry 


Weekly Specials at Prepared Pantry 

Products this Month
Mr Mister Stainless Steel Spray Genie 
Real Chocolate Chips 
Cookie Mixes 
Bread Machine Mixes (with instructions for regular oven)

Articles this month
How to Troubleshoot Cookies
Save Time with No-Bake Cookies
The Joys of Refrigerator Cookies
Types of Cookies and How to Bake Them

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Nancy Rogers 

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

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

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