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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)

Diane WI wanted suggestions for using leftover frosting, other than putting it on graham crackers or cookies. You can add it to a favorite muffin recipe that compliments the flavor of the icing. One of our favorite bundt cake recipe adds a can of frosting to the batter. It makes for a very moist and delicious cake. The same concept works with muffins.
Robbie IN

Hi Nancy and "landers"
Don't know where I got this recipe but it sure is good if you love pasta as much as I do. And soooo easy.

Alfredo Sauce Recipe

1/4 cup butter
3/4 cup heavy cream
1/2 cup parmesan cheese
Melt butter, add cream and cheese.

Cook over low heat, do not boil. Serve over linguine or spaghetti. I added sauted chicken pieces or could use shrimp. Serve with a salad and a roll. Viola, a quick meal and so good.
Lynn Fl and WI
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My Favorite Links
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry

Graham Cracker Crumb Crust Recipe
This recipe is sized for a nine or ten inch cheesecake but the same crust can be used for a pie.

2 cups crushed graham crackers
4 tablespoons sugar
5 tablespoons butter, melted

Crush the crackers. (The easiest way to create the crumbs is with a food processor.)
Mix the crumbs, sugar, and melted butter in a nine or ten-inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides.
Put the crust in the refrigerator to set up while you prepare the filling.

Do I need to bake my graham cracker crumb crusts?

As far as baking a graham cracker crust before filling it with a cream filling, that is a matter of preference. Either chill the pie shell to set the crust so that it is firm or bake the crust for six to nine minutes at 375 degrees. In a chilled crust, the butter becomes hard to hold the crust. In a baked crust, the heat melts the sugar enough to set the crust. Cool the baked crust before filling.

If you use a chilled crust, try this tip for an easier release of the pie slices from the pan: Saturate a cloth with very hot water and then wring it nearly dry. Rub the hot cloth over the outside of the pie pan. The heat will transfer through the pan and soften the butter in the crust enough to make it easier to remove your pie slices. With a baked crust, that’s not necessary.
Dennis,The Prepared Pantry   
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I came across this recipe and it is another form of the angel food cake mixes and it is great after a big meal.

Lemon Bars Recipe

1 box angel food cake mix
1 (22 oz) can lemon pie filling
powdered sugar, optional, I don't use

Preheat oven to 350º and spray a 9" x 13" pan with nonstick spray. In a large bowl, stir together angel food cake mix and lemon pie filling. Once fully mixed, add to the prepared pan and bake for about 35 minutes until fully cooked and the top is lightly browned. Let the cake cool, cut into bars and,if desired, sprinkle with powdered sugar.

Another idea to make dinner fun for little kids is to make your meatloaf in cupcake form. I did that on Thanksgiving my stuffing/dressing and the kids had fun and they knew what size they were getting to eat. Just make your meatloaf as usual and put them in your cupcake pans. Leave a little space at the top so the liquid has a place to go.

Later this week I'll send in a recipe for Olive Garden Salad Dressing.

Everyone have a great day. Nancy and associates stay safe, stay warm and comfortable.
Susie Indy
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For Melanie re: How to Unmold Gelatin

Allow gelatin to set until firm - several hours or overnight. Use small, pointed knife, dipped in warm water , to loosen top edge. Or, moisten tips of fingers & gently pull gelatin from edge of mold.

Dip mold, just to the rim, in warm ( not hot) water - about 10 seconds. Lift from water, hold upright, and shake slightly to loosen gelatin. Moisten top of gelatin and a chilled serving plate w/cold water. Moistened plate allows the gelatin to be moved. Place moistened plate over mold and invert.

Lift off mold carefully— if gelatin does not release easily, dip mold in warm water again. If necessary, move gelatin to center of plate.
Note: I have 15 molds and this is the method I use.
Athena in DE ( Source: The New Joys of Jello)

Red Potatoes with CilantroNew Red Potatoes with Cilantro

We like new red potatoes—boiled, fried, and in a potato salad. When we boil a pot of these potatoes, we always make extra to put in the refrigerator.

If they last long enough, we’ll fry them in a skillet for breakfast or supper or, if we are having summer party, make a potato salad. This is a great recipe for frying up those little potatoes.

vegetable oil
1/2 red or green bell pepper, diced
1 medium sweet onion, diced
about 6 cups of boiled new, red potatoes, sliced
pepper and salt as desired
fresh cilantro

In a large skillet, sauté the pepper and onion in the vegetable oil. Add the potatoes and salt and pepper to taste. Cook over medium high heat until the potatoes start to brown. Add the cilantro. Finish cooking as desired.

Serve hot with a dollop of sour cream if desired.
Dennis,The Prepared Pantry   
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Shop Vinyl Wall Quotes at! 

Jim and I were just talking the other night about there being a monster that lived under the bed and how scary it was to hang an arm/foot over the side or to get up and go to the bathroom during the night. Wish our parents could have known about and used these ideas to dispel some of our fears.

Monster Be Gone Spray Recipe

1 T. lemon juice or extract
1 t. allspice
1 cup water

Blend ingredients and pour into a spray or pump type container. label and keep in a safe place for emergencies. To use: Whenever there is a fearful worry about a monster under the bed, shoot several spurts of the mist into the trouble spot. As everyone knows, monsters can’t tolerate the smell of yellow. Makes 1 cup

You're right, this is a silly idea, unless your child is awake nights worrying about the monster in the closet or under the bed. Sometimes you may have to use this product with a cup of warm milk with cinnamon, if there is a nightmare problem as well. After the patient has slowly sipped the milk and is ready for sleep again, remember to turn the pillow over, thus changing the channel to a happier dream.
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Randy’s Wife wants to know how to make gravy that isn’t lumpy.

I use a tool similar to a whisk. It is a metal handle with a circular metal base. Use it when adding the flour to the drippings, then continuously as you add your liquid. Works great. Another thing is be sure the ingredients are not real hot and/or cooking too rapidly.
Hope this helps. Anita in Camarillo

To Randy's wife....if you use/buy Wondra Flour you won't have any lumps. You can find it in the aisle where regular flour is sold.
Barb from San Diego, now in Texas

Be Mine Cherry Brownies Recipe

1 (18.3-oz.) pkg. fudge brownie mix
3 (1-oz.) sqs. white baking chocolate
1/3 c. whipping cream
1 c. cream cheese frosting
1/4 c. maraschino cherries, drained and chopped
1-1/2 c. semi-sweet chocolate chips
1/4 c. butter
Garnish: candy sprinkles

Prepare brownie mix according to package instructions. Line a 13"x9" baking pan with aluminum foil, leaving several inches on sides for handles. Spray bottom of foil with non-stick vegetable spray; spread batter into pan. Bake at 350 degrees for 24 to 26 minutes; let cool. Lift brownies from pan; remove foil. Use a 3-inch heart-shaped cookie cutter to cut brownies. In a microwave-safe bowl, melt white baking chocolate and whipping cream for one to 2 minutes, stirring until chocolate is melted; refrigerate 30 minutes. Stir frosting and cherries into chilled chocolate mixture; spread over brownies. In a microwave-safe bowl, melt chocolate chips and butter for one to 2 minutes, stirring until smooth. Transfer to a plastic zipping bag, snip off a tip and drizzle over brownies. Garnish with sprinkles. Makes 14.
Sherry (in Indiana)
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Pasta e Fagiole | Pasta and Beans Recipe

This is a great recipe and was a staple growing up in an Italian household

2-6 Tbls Extra Virgin olive oil
minced garlic to taste
(1 or 2) 8 oz can white cannelloni beans with juice ( I use two)
2 15 oz can chicken stock
4 tsp butter or margarine
1 29 oz can Plum Tomatoes
12 oz of Tubetti or Dittallini pasta or to your liking (cooked Al Dente--I use about 1/2 a box)
8 oz Romano or Parmesan cheese
3 Bay leaves
1 Tbls basil
pepper to taste
chopped parsley

Saute olive oil and garlic until lightly browned . Add beans with juice, butter and chicken stock; bring to boil; cook until beans start to break down (important) . I probably simmer this for about 30 + min. Add tomatoes,(I crush them by hand while in the can --over the pot ) and bring to boil. Add pasta* and bring to boil once more. Add salt & pepper , cheese , parsley & basil. Let simmer . * It's important to cook pasta al dente so it does not soften when added to the pot . Hope you enjoy this recipe
Dee/ Fl & R.I.
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Veal and  Peas Recipe

I love this recipe . One of my favorites that my Grandparents would make often

1-1/4 lb veal stew meat
1/2 cup olive oil
8 ops white wine
salt to taste
fresh ground pepper
3 cloves garlic minced (I also add a little garlic powder to the pot)
4 sprigs parsley ( or dried parsley)
4 cups tomato sauce (homemade or your favorite)
1 large onion , coarsely sliced
12 mushrooms -or more to taste
8 ozs frozen peas ( i use a little more )

Simmer veal with olive oil, white wine, salt , black pepper, garlic and fresh parsley for about half an hour. You will notice that it will extract some water, so you can discard some of the liquid. Add tomato sauce, onions, mushrooms, and frozen peas . Let simmer for about one hour or until veal is very tender. Adjust seasonings to taste and serve. Great with a crusty loaf of Italian bread and a salad. Hope you like this recipe.
Dee/ Fl. & R.I.
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Mary Ann, yes, yes, yes, please post the old recipes and articles if you can. The rolling kneeling pad sounds interesting and useful.

If you like frying okra quick & easy, this will do it. (You can always add your favorite seasonings if you wish.)

2-Ingredient Fried Orka Recipe

1 pound okra
1 cup self-rising cornmeal mix
vegetable oil

Rinse okra and slice into 1/4-inch slices. Discard stems and tips. Rinse sliced okra in colander. Shake off excess water.

Transfer okra slices to bowl. Pour cornmeal mix over okra. Toss to cover all okra slices.

Pour oil to a depth of 2 inches in a Dutch oven or large skillet. Heat oil to 375 degrees. Fry okra in batches until golden brown, about 5-8 minutes.
~Carol on Coast
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This recipe is delicious. I made it for company and had to print out the recipe for them

Chicken Lombardy Recipe

8 oz pkg. sliced fresh mushrooms
2 Tbls butter melted
6 chicken breasts
1/2 cup flour
1/3 cup butter
3/4 cup marsala wine
1/2 cup chicken broth
1/2 tsp salt
1/8 tsp pepper
1/2 cup shredded mozzarella cheese
1/2 cup parmesan cheese
2 green onions chopped.

Cook mushrooms in 2 Tbls butter in a large nonstick skillet over med-high heat, stirring constantly 3-5 min. or until tender . Remove from heat ; set aside. Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy duty plastic wrap; flatten chicken chicken to 1/8 inch thickness approx. using meat mallet. Roll chicken pcs. in flour. Melt butter in frying pan; brown chicken on both sides & cook about halfway done. Place chicken in lightly greased 13 x9 inch dish, overlapping edges. Reserve pan drippings in skillet. Sprinkle mushrooms evenly over chicken . Add wine and broth to skillet. Bring to boil; reduce heat and simmer uncovered 10 min., stirring occasionally. Stir in salt and pepper. Pour sauce over chicken . Combine cheeses and green onions; sprinkle over chicken . Bake uncovered 450 degrees 12-14 min. until cheese melts. and chicken is cooked through.
Dee/ Fl. & R.I.
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Cheese Pepperoni Pizza Bites Recipe

2 cups flour
2 tsp. baking powder
2 Tbs. Italian seasoning
½ tsp. crushed red pepper flakes*
1 cup fresh shredded Parmesan cheese
1 tsp. sugar
2 Tbs. extra virgin olive oil (plus more to grease pans)
1½ cups whole milk
2 eggs, beaten
2 cups shredded 4-cheese pizza blend
1 (5 oz.) pkg. mini pepperoni rounds*

Preheat oven to 350°F.

In a large bowl, combine flour, baking powder, seasoning, red pepper flakes, Parmesan cheese, olive oil, sugar, milk and egg. Stir together with a fork. Mix in the pizza blend cheese and pepperoni. Set aside.
Prepare (2) 24 cup mini-muffin pans by greasing with olive oil (or spray with cooking spray).

Mix batter and add 1 heaping tablespoon scoop to each muffin cup. Bake until golden brown, approximately 20 minutes.

Allow to cool for 5 minutes, remove from muffin tin and serve with favorite marinara sauce.
Serves 48 mini bites

Notes: Baked about 25 minutes. Used a #40 scoop for each muffin.
I did not add crushed red pepper flakes. I bought Pepperoni at the Deli and had them slice it really thick, then put it in the food processor. I think it was also more than 5 ozs.
Abby in Atlanta
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Brown Sugar Toffee Recipe

1 cup chopped blanched almonds, toasted
1/2 cup butter
1 cup packed dark brown sugar
8 to 12 oz. milk chocolate, chopped

Sprinkle 1/2 cup almonds into buttered 9x9 inch dish. Melt butter in skillet; blend in brown sugar. Bring to a boil, stirring constantly. Cook to 270 - 290 degrees on candy thermometer; soft-crack stage, still stirring constantly. Pour into prepared dish. Let stand 1 to 2 minutes, Sprinkle chocolate over top. Let stand until melted. Spread melted chocolate evenly over top; sprinkle with remaining 1/2 cup almonds. Let stand until firm. Break into pieces. Yields 1 1/2 pounds.
Sherry (in Indiana)
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Cashew Toffee Recipe

1 lb butter
1 cup sugar
1/2 cup crushed salted cashews
1 8-oz milk chocolate bar
1/2 cup crushed, salted cashews, divided

Melt butler in heavy saucepan. Stir in sugar gradually until com­pletely dissolved. Bring to a boil, stirring constantly. Cook for 10 to 12 minutes until toffee-colored, stirring constantly. Stir in 1/4 cup cashews. Pour onto buttered baking sheet. Let stand until firm.

Melt chocolate in double boiler. Spread over toffee; sprinkle with remaining cashews. Let stand until firm. Break into pieces. Yields about 2 pounds.
Sherry (in Indiana)
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Coconut Bon Bons Recipe

15 oz. sweetened condensed milk
1/2 cup butter, or margarine
2 cup confectioners' sugar
12 oz. coconut, grated, dried
24 oz. sweet chocolate
4 tbs. Shortening

Mix together condensed milk, butter, sugar and coconut. Cover with wax paper and chill for 24 hours. Cream chocolate with shortening. Roll coconut mixture into balls and with fork dip into chocolate. Drop on wax paper to cool and dry.
Sherry (in Indiana)
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Pumpkin Fritters RecipeHow to Make Pumpkin Fritters

Pumpkin FrittersWe’ve been making these pumpkin fritters for a long time. They are wonderful for supper on a chilly fall evening served alongside a soup or a salad. We serve them hot, drizzled with maple. The corn in these fritters complements the pumpkin well.

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Pumpkin Fritter Recipe

You deep fry these pumpkin fritters just as you would French fries. The fritter batter mixes together quickly so this is a quick dish to put together for those evenings when you just don’t have a lot of time. It’s also very economical.

2 1/2 cups all-purpose flour
1/2 tablespoon salt
1 tablespoons baking powder
1/2 teaspoon nutmeg

1 cup milk
2 large eggs
3 cups grated, raw pumpkin
1 cup frozen or drained canned corn kernels

Mix the flour, salt, baking powder, and nutmeg together in a large bowl. Add the milk and eggs and stir until mixed. Add the pumpkin and corn kernels.
In a deep fryer or heavy pan, heat enough vegetable oil for deep frying. The oil should be very hot, 375 degrees.
Drop three or four large spoonfuls of batter into the hot oil. Let them cook for three or four minutes, turning once, or until they just start to brown. Remove them to dry on paper towels. Serve immediately drizzled with maple syrup.
Dennis,The Prepared Pantry   
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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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Lubbock, Texas 79416

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