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February 2016 Recipes

February 7, 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.

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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    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   



A Baker’s Basic Kitchen Library eBook Collection (free from the Prepared Pantry)

Can't remember if I've shared this before or not. Sorry if it's a duplicate.

Pina Colada Fruit Dip Recipe

1 pkg. cream cheese, softened, 8 oz
1/2 cup sour cream
1 small can cream of coconut,8.5 oz
2 T. lemon juice
1 small pkg. instant vanilla pudding, 3.4 oz
1 can crushed pineapple, 8 oz
1/2 cup flaked coconut

Bet cream cheese til light and smooth. Add sour cream, cream of coconut and lemon juice. Mix til well blended. Stir in instant pudding til mixed. add crushed pineapple with its juice and coconut. Can be made up to 2 days ahead and stored in refrigerator. Serve with fresh fruit as a dip. Makes 2 cups

Cream of coconut can be found in the drink mixer section of the store. Drain off any accumulated liquid in sour cream. Makes the sour cream thicker and creamier.
Sherry (in Indiana)
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Whole Wheat PancakesWhole Wheat Pancakes Recipe

While you’re eating healthier, you may wish to try these great whole wheat pancakes. Because they are made with whole wheat flour, plenty of eggs, and added bran, the carbs are reduced—but they still taste great.

These are light, tender, tasty pancakes that the whole family will enjoy. Whether you are into low carb, low glycemic, or low calorie, these are a healthier choice.

While we made these with Splenda®, you may substitute sugar if you like.

1 cup whole wheat flour
1/4 cup wheat bran (or substitute oat bran)
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon Splenda® (or substitute sugar)
2 large eggs
1 cup milk
1/4 cup canola oil

Mix the dry ingredients together in a medium bowl and stir until well combined.
Whisk the eggs in a small bowl. Add the remaining wet ingredients. Add .the wet ingredients to the dry and stir until just combined adding more milk if needed to get the right consistency.
Cook on a hot griddle as for other pancakes.

Yield: Makes six to eight large pancakes.

Note: The only significant carbs in this recipe are in the whole wheat flour. The unusually high percentage of eggs tends to dilute those carbs and the fiber in the whole wheat flour and the wheat bran helps offset the carbs.
Dennis,The Prepared Pantry   
Click Here to Print this Recipe

You don't say how you make your gravy so it's hard to say what you are doing wrong. If you are using the pan that you fry the chicken in, you need to get rid of most of the grease in the pan. Sprinkle in an equal amount of flour to the grease you have left in the pan. (About 2-3 Tbs.) Then with a whisk and heat on medium high, whisk the flour and grease 2-3 minutes to get rid of the flour taste. Then slowly add your liquid (milk or water) whisking the whole time. Keep adding liquid a little at a time while whisking until you get it the consistency you want your gravy.

Make sure when you add the flour that you get all the lumps with the whisk and you shouldn't have any lumps in the gravy.
Abby in Atlanta

On the fur bodies: Gosh, that story on Jan. 29th of Little One and Ditto where Ditto wanted to get a decent nap in without Little One bothering him was soooo funny! I can picture the whole scenario. Having two kitties (10 and 6 yrs) I know the lengths they sometimes go to antagonize each other, planning attacks, etc. Such great company for me!
Hug the kitties for me, please.
Donna in Buffalo, MN

I came home on Friday and found little one had placed my new microwae potholder on is head as a hat.  It was made by a friend. She had placed several tucks in the potholder pad so it would fit and hug a dish in the microwave.  It allows the small dish to go into the microwave and easily be picked up the and put on the table.  Somehow Little One thought it was his own personal little hat.  I tried to explain it was mine and not his.  He was not happy with my explanation.  He searched the next hour searching all over and did not find it. Lucikly I hid it from him.

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

Susie Indy requested recipes for no yeast oatmeal bread. I am not sure if this is what she had in mind, but it is good. I assume you could omit the raisins or add nuts, but I have not tried that.

Oatmeal Raisin Bread Recipe

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup uncooked quick or old-fashioned oats
2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
2 eggs
1/2 cup Light or Dark Corn Syrup
1/2 cup packed brown sugar
1/4 cup vegetable oil
1 cup raisins

Preheat oven to 350°F. Grease and lightly flour two 9x5x3-inch loaf pans. In a large mixing bowl combine flours, oats, baking soda and salt.

In a small bowl combine buttermilk, eggs, corn syrup, brown sugar and oil until blended. Stir into flour mixture but do not beat. Stir in raisins.

Pour batter into pans. Bake 45 to 50 minutes or until toothpick inserted into center comes out clean. Cool in pans for 10 minutes before removing loaves from pans to finish cooling on wire rack.

Makes 2 loaves. Second loaf can be tightly wrapped and frozen for up to 3 months. Allow loaves to cool for 45 minutes before wrapping.
Robbie IN
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This is becoming a favorite of ours. It is also a great dish to take to a pitch in or gathering, since it does not need to be served hot.
Robbie IN

Brown Rice and Lentil Salad Pepperoni Recipe

1 c. long grain brown rice have also used Jasmine rice
1 c. lentils
3/4 c. chopped pepperoni
2/3 c. chopped celery
1/2 c. chopped onion
2 tsp. minced garlic
1/4 c. red wine vinegar
1 tbsp. Dijon style mustard
1/3 c. olive oil
8 oz. sliced black olives
1 grated carrot
1/8 tsp. thin sliced pepperoni
salt and pepper to taste

Cook brown rice according to package directions. Cook lentils about 15-20 minutes just until tender. Rinse rice and lentils in cold water. Drain well. Combine rice, lentils, pepperoni, celery, onion, olives and carrot.

In a blender or food processor, puree garlic, vinegar, mustard, salt and pepper; add oil in a stream, blending well until emulsified. Drizzle over salad, then toss well. Chill at least 6 hours, then serve at room temperature.
Robbie IN
Click here to Print this Recipe

Pancake TipsTips for Perfect Pancakes

We like pancakes–they may be the fastest and easiest of breakfast breads. So we thought we would share few tips with you.

Don’t over mix the batter. Leave a few lumps in it. If you over mix the batter, you will develop the gluten and the pancakes will be tough, not tender.

Make sure the griddle is hot. A few drops of water sprinkled on the surface should dance.

To get the right size of nice, round cakes, use a 1/4 or 1/3 cup measure with a handle on it.

Hot pancakes are better cakes. Heat the serving plates in the oven on the lowest setting and serve the pancakes on these heated plates. (But not around small children.) Keep extra cakes warm in the oven.

Keep that leftover batter. Store it for up to several days in the refrigerator. If it gets a little thick, revive it with a little milk and 1/2 teaspoon baking powder for each cup of batter. (Don’t over-stir it.)
Freeze extra pancakes. Place them on a baking sheet and freeze them without stacking. Once frozen, place them in plastic bags, secure the tops, and keep them for up to six months in the freezer (not the freezing compartment of the refrigerator, which is not as cold).
Dennis,The Prepared Pantry 

Hi Nancy,
I see by today’s newsletter that several are interested in old recipes. I am not sure about the rolling kneeling cart to scrub floors/porches. The directions are rather lengthy but the prices of the supplies needed are a “hoot”. Do I need to type all the instructions in an e-mail or can I scan them and send them as an attachment or could I type them in a Word document and send them as an attachment. I don’t know how you construct your newsletter but if you have to retype everything anyway just let me know what is best for you.
Mary Ann in Kentucky

Here is a recipe from this little booklet for Parker House Rolls – Dissolve one compressed yeast cake and two tablespoonsful of sugar in one pint of lukewarm milk. Add four tablespoonsful of melted lard and butter mixed and one and one half pints of flour. Beat until smooth. Cover and let rise in a warm place until light. Then add one pint of flour in which one teaspoonful of salt has been sifted. Knead well and let rise one and one-half hours. Roll out thin, brush over lightly with butter, cut out with a two-inch biscuit cutter, fold over in pocket-book shape. Place in a well-greased pan one inch apart, let rise and bake ten minutes in hot oven.

(This is a faithful reproduction) I don’t know if anyone would want to really make these recipes, some of the ingredients we have now learned are not to healthful (i.e. lard) and I’m not sure how many cups of flour make a pint. In love I just thought they would be fun. I will try to send a couple every day. If your readers have a particular request, and I have a recipe, I will send it.

Have you ever had Dandelion Wine? - Pour one gallon of boiling water over three quarts of dandelion flowers. Let stand twenty-four hours. Strain and add five pounds light brown sugar, juice and rind of two lemons, juice and rind of two oranges. Let boil ten minutes and strain. When cold, add half cake of Fleischmann’s yeast. Put in a crock and let stand until it commences to work. Then bottle and put corks in loose to let it work. In each bottle, put one raisin after it stops working. Cork tight.
Mary Ann in Kentucky

Guilt-Free Mini Peanut Butter Cups Recipe

6 Tbsp. unsweetened organic cocoa powder
3 Tbsp. virgin coconut oil
3 Tbsp. Maranatha Creamy Organic Peanut Butter
1/2 tsp. vanilla extract (optional)
4 tsp. coconut sugar
1 pinch finely ground Celtic Sea Salt
8-10 drops NuNaturals Stevia (to taste)

In a medium saucepan, combine cocoa powder, coconut oil, and nut butter over very low heat. Stir occasionally until mixture is completely liquefied.

Remove from heat and stir in salt, vanilla (if using) and coconut sugar. Add stevia to taste.

Pour mixture into silicone candy molds, silicone muffins cups, or paper mini muffin liners in a mini muffin pan. Transfer to freezer to set (about 15 minutes). Pop the peanut butter cups out of silicone molds. Store them in airtight container in freezer or refrigerator.

Makes 16 Servings
Nutrition Information Per Serving:
47 calories, 4.4 g total fat, 2.6 g saturated fat, 0 g trans fat, 0.24 g monounsaturated fats, 0.06 g polyunsaturated fats, 0 mg cholesterol, 8.7 mg sodium, 2.1 g carbohydrate, 1 g fiber, 0.56 g sugars, 1.1 g protein
Source - Carefree Candies
(From My Sweet Temptation (Arlette))
Anna in Sweden
Click Here to Print this Recipe

I, too, would love to see the older recipes and articles, tips. I often need quick & easy meals, but—many times the older ones are the best. I like to read about them and make them when possible.
Thanks for sharing.
Melody from Nebraska

Fried Cod Fish Recipe

Fish is a main staple in the Greek household. It can be boiled, broiled, fried and grilled with all kinds of variations. This recipe for cod (Ba-ka-LIA-ro is the Greek name for it) is straightforward and simple, and is followed by a recipe for the Garlic sauce to accompany the fish.

1 salted cod
1-1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
Dash of ground pepper
oil for frying

Soak cod overnight in water to cover. Drain and cut into 8 to 10 pieces. Combine flour, salt pepper, and baking powder with enough water to make a batter the consistence of a thin white sauce. Dip pieces of cod in batter and fry in 1 inch hot oil in skillet until golden brown. Drain on absorbent paper towels to remove excess oil. Serve with garlic sauce.
Yield: 4 – 5 servings


Garlic sauce is used not only for fried fish. It can be eaten on a piece of Italian bread as a snack. It also can be used as a side dish for any fish and most lamb or chicken dishes. I had prepared it for dinner for some people who were not familiar with Mediterranean cuisine. After tasting it, they cleaned their plates and asked for the recipe. Here it is!

Garlic Sauce Recipe
(skor-da-LIA in Greek)
Yield: 2 cups

6 – 8 cloves garlic
3 or 4 potatoes, boiled and mashed
1 c. olive oil
1/2 c. wine vinegar (see NOTE )
salt to taste
ground black or white pepper to taste

Crush garlic in a mortar and pestle, or a large bowl. Add mashed potatoes and pound well until blended to a paste. Add olive oil and vinegar alternately in very small amounts stirring sauce briskly with the pestle or a whisk. Add salt and pepper. Continue to stir in a rotary motion until sauce is stiff enough to hold its shape.
This sauce should have the consistency of soft mashed potatoes. Om the event some sauce is left over, it will thicken upon standing. It an be diluted with a bit of water or vinegar.

NOTE : Some people prefer the juice of 2 lemons, but I prefer the vinegar.
Artemis in NYC 
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In the February 6th newsletter, Jerry from Upstate NY inquired about the type of lentil. After I thought about it, I don’t remember if I added the note about adding some wine vinegar to the soup before eating. The amount would depend upon how tangy your taste buds would desire. Generally, it could be anywhere from 1 teaspoon for the bowl up to 1 tablespoon. My suggestions would be to try it with the minimum at first, and then add a bit more until you achieve the taste you are seeking.
Artemis in NYC

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Hi Nancy, I would love to see some of the old fashioned recipes from Mary Ann from Kentucky. 2/6/16
Thanks, Cher, Avon lake, Oh

In the February 5th newsletter, Randy's wife asked about getting rid of lumps in gravy. Before I figured it out myself my gravy was always lumpy, then my in-laws came for a visit. Mortified at the thought of serving lumpy gravy to my mother-in-law I ran the gravy through a strainer and it was as smooth as silk. My groom poured a generous amount over his potatoes then stared at what I thought was a glorious sight until he said, dead serious, "Where are the little dumplings?".

I find whisking like crazy while adding the liquid usually eliminates lumps. If lumps appears.... VIOLA! Dumplings. The taste is what's important. P.S. 58 years later he still thinks charcoal was/is good for him.
Vivien from California

For Monica from newsletter Feb.6 asking how to get her jello out of a mold with out messing the jello.

Spray your mold lightly and the jello will come out perfect. Good luck with your next attempt.

I think it would be great to see some recipes from Mary Ann's older cookbooks.
I vote "yes".

Hi Nancy and Landers,
I've had this recipe for about 50 years and it's a keeper.

Orange Gum Drop Cookies Recipe

7 eggs
1 pound brown sugar
1 tsp. vanilla
2- 2 1/2 C Flour
1 tsp baking soda
1 pound orange gum drops cut up 1 pound chopped walnuts

Beat together the eggs, brown sugar, and vanilla. Add remaining ingredients. Spead in a greased 8X8 or 9X9 greased pan. Bake for aprx 30 minutes at 350. Cool and cut into squares. Sprinkle powdered sugar on top, before or after cutting. Keep in sealed container.
Enjoy Cher in Avon lake, Oh 
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Bread Mixes from The 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 

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Lubbock, Texas 79416

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