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February 2016 Recipes

February 24, 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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Nancy Rogers   



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

Cabbage Roll Casserole Recipe
Serves 12

2 pounds ground beef
1 large onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) tomato sauce, divided
1 teaspoon dried thyme
1/2 teaspoon dill weed
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups cooked rice
4 bacon strips, cooked and crumbled
1 medium head cabbage (2 pounds), shredded
1 cup (4 ounces) shredded part-skim mozzarella cheese

Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in one can of tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in rice and bacon; heat through. Remove from heat.

Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.

Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Nutritional Facts
1 serving equals 230 calories, 8 g fat (4 g saturated fat), 44 mg cholesterol, 620 mg sodium, 18 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 3 vegetable, 2-1/2 lean meat, 1/2 fat.
Sherry (in Indiana)
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Eggs in Muffin Cups Recipe
Serves 6

12 thin slices deli roast beef
6 slices process American cheese, quartered
12 eggs

Press one slice of beef onto the bottom and up the sides of each greased muffin cup, forming a shell. Arrange two cheese pieces in each shell. Break one egg into each cup.

Bake, uncovered, at 350° for 20-25 minutes or until eggs are completely set. Yield: 6 servings (2 each).

Nutritional Info:
2 eggs equals 238 calories, 15 g fat (7 g saturated fat), 452 mg cholesterol, 551 mg sodium, 3 g carbohydrate, 0 fiber, 22 g protein.
Sherry (in Indiana)
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Famous Jimmy Cake Recipe
Makes one 9" tube pan

1/2 c. vegetable shortening (or coconut oil)
1/2 c. butter, softened
2 c. powdered sugar
2 tsp. baking powder
4 egg yolks
4 egg whites, beaten
1 c. cold coffee
1 c. chocolate jimmies (chocolate sprinkles)
2 c. flour
1/2 tsp. salt
1 tsp. vanilla

Coffee Glaze:
2 c. powdered sugar
1 tsp. instant coffee
1/4 c. milk, add more milk as necessary

Extra chocolate jimmies

Cream shortening and butter. Add powdered sugar and mix. Add egg yolks and coffee. Mix in flour, salt and baking powder. Add jimmies. Fold in beaten egg whites. Baking in 9 inch tube pan at 325-f degrees for 1 hour.

Combine the instant coffee and milk until coffee is dissolved. Add to powdered sugar. Add more milk as needed if you would like a thinner frosting.
Sherry (in Indiana)
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Broccoli Chicken Cups Recipe
Makes 10-12 servings

2 cups (8 ounces) shredded cheddar cheese, divided
1-1/3 cups crisp rice cereal
1 cup cubed cooked chicken
2 tubes (10 ounces each) refrigerated biscuits
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3 cups frozen chopped broccoli, cooked and drained

Place biscuits in greased muffin cups, pressing dough onto the bottom and up the sides. Add 1 tablespoon cheese and cereal to each cup.

In a large bowl, combine the chicken, soup and broccoli; spoon into each muffin cup. Bake at 375° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese. Yield: 10-12 servings.

Nutritional Info:
1 serving (1 each) equals 205 calories, 11 g fat (5 g saturated fat), 31 mg cholesterol, 560 mg sodium, 16 g carbohydrate, 1 g fiber, 10 g protein.
Sherry (in Indiana)
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Zucchini Pizza Casserole Recipe
Makes 6-8 servings

4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 large eggs
1/2 cup grated Parmesan cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 cup (4 ounces) shredded cheddar cheese, divided
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) Italian tomato sauce
1 medium green pepper, chopped

Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture.

Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into a greased 13x9-in. baking dish.

Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture.

Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through.

Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.

Nutritional Info:
1 serving (1 cup) equals 311 calories, 20 g fat (11 g saturated fat), 132 mg cholesterol, 754 mg sodium, 9 g carbohydrate, 2 g fiber, 25 g protein.
Sherry (in Indiana)
Click Here to Print this Recipe

Am not going to try to tell you these are good for you (especially if you are diabetic or watching your carbs/fat intake) nor will I tell you they don't require a bit of work to make but WILL tell you that it was the most decadent/luscious item I've ever had the pleasure to eat.

Deep Fried Cookie Dough Recipe

For the cookie dough:
1 stick (113 grams) unsalted butter, at room temperature
1/2 cup (100 grams) packed brown sugar
2 tablespoons granulated sugar
1 egg, at room temperature
1 teaspoon vanilla extract
1 1/4 cups (159 grams) all-purpose flour
1/2 teaspoon salt
1 cup (170 grams) semisweet chocolate chips
For frying:

1 1/4 cups (159 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup granulated sugar
1 cup plus 2 tablespoons (255 grams) milk
2 teaspoon vegetable oil
1 quart oil, for frying

Melted chocolate, for drizzling
Powdered sugar, for dusting

Make the cookie dough:

In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until very well combined. Add in the egg and vanilla and beat until combined. On low speed gradually add the flour and salt. Stir in the chocolate chips.

Shape the dough into 1-inch balls and place on a parchment lined baking sheet. Refrigerate until firm, at least one hour or up to 2 days if placed in an airtight container.
Prepare the dough for frying:

In a medium bowl, whisk together the flour, baking powder, salt, and sugar. Add the milk and vegetable oil, and whisk until the batter is smooth and free of lumps.

In a medium heavy pot, heat 2 inches of oil until it reaches 360°F. Take a chilled ball of cookie dough and dip it in the batter, turning it over with your hands until it’s completely covered. Let excess batter drip back into the bowl, then gently drop it into the oil. Fry up to 4 or 5 balls at a time.

Fry the balls for about 1 1/2 to 2 minutes per side, or until they’re puffed and a dark golden brown on all sides. Remove them from the oil using a frying skimmer and place them on a paper towel-lined baking sheet to drain. Repeat with the rest of the cookie dough balls and batter. Maintain the temperature of the oil between 360 to 370°F.

Drizzle the balls with melted chocolate and a dusting of powdered sugar before serving warm. These are best served the day they’re fried, but can be kept warm in a 175°F oven until ready to serve.
Sherry (in Indiana)
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Chocolate Espresso Red Velvet Valentine Hearts
Yields 5 hearts

1/8 cup espresso powder for baking or instant espresso
1 1/2 teaspoons vanilla extract
1/3 cup cocoa powder
1 -1/2 tablespoons red gel food coloring or 3 tablespoons liquid red food coloring
2 to 3 tablespoons hot water
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick unsalted butter)
1 cup sugar
2 large eggs
Parchment paper
8×8 baking pan
Spray oil (such as Pam) or shortening
2 1/2 x 3 heart cut-out

*Note that I prepared a double batch this day, so I used a larger 9×13 pan

You Will Also Need (Suggestions for Decorating):
12 oz. bag dark chocolate melting wafers (I used Ghirardelli)
Assorted colors of sugar crystals
Toasted coconut flakes
Chocolate frosting

Tips~ I suggest going to the cake decorating dept. of your local dept. store or specialty kitchen store and purchasing the gel food coloring. It's much more concentrated and you will use less than the liquid food coloring. Make sure you wear an apron and have paper towels on hand, trust me.

Tips~ I suggest going to the cake decorating dept. of your local dept. store or specialty kitchen store and purchasing the gel food coloring. It?s much more concentrated and you will use less than the liquid food coloring. Make sure you wear an apron and have paper towels on hand, trust me.

In a glass bowl, whisk together the espresso powder, vanilla, cocoa powder, food coloring and 2 tablespoons of hot water until you have a smooth paste. If it's too thick, add 1 more tablespoon of hot water.
Set aside. In another bowl, sift the flour, baking powder and salt, and set aside.
Preheat oven to 350ºF. Cut a piece of parchment paper to fit the bottom of an 8×8 pan. Grease the pan on top of paper and sides of pan using spray or shortening. In a large bowl, cream together the butter and sugar until smooth.

Mix in the eggs one at a time. Mix in the espresso/cocoa mixture. Gradually mix in the flour until smooth. Spread batter evenly into prepared baking pan. Bake on middle rack for 30 to 35 minutes or until knife comes out clean from the center of brownies. It's never a bad idea to rotate the pan halfway through baking. If baking a large pan (double batch), it took 45 minutes to bake in my oven. When done, remove brownies from oven and let cool for 1 hour. Using a small knife, loosen the edges of brownies. Place a baking sheet lined with parchment paper on top of pan and carefully flip over to release brownies.

Let cool for 30 minutes. Carefully cut out the hearts from each corner first, then the fifth one in the center of brownies. If using melting chocolate, follow instructions on package. Place in bowl of melted chocolate and use two forks to flip over and coat evenly. Place on parchment paper and decorate with toppings while chocolate is wet. The chocolate sets fairly fast. Once set, using a small sharp knife, trim away the chocolate on bottom of the hearts. If using frosting, I would suggest frosting the sides first and then using a pastry piping bag with a star tip to frost the tops of hearts. Store in an airtight container for 4 days.
Source: Hispanic Kitchen
Anna in Sweden
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Lisa's Beef Recipes

Dijon Mustard Meatloaf Recipe

1-1/2 pounds lean ground meat
1/3 cup dry bread crumbs
2 eggs
1/2 cup chopped onion
1 teaspoon basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons Dijon style mustard
3 tablespoons honey
2 tablespoons green onions, chopped

Preheat oven to 350. Combine ground meat, bread crumbs, onions, basil, salt, and pepper. Stir in eggs, mixing lightly, but thoroughly. Shape into loaf. Place loaf in baking pan, or on a baking sheet (with sides). Combine honey and mustard, brush half of the mixture on loaf. Bake uncovered for 30 minutes. Brush with remaining honey and mustard mixture. Bake for 20 to 30 more minutes. Remove from oven, sprinkle chopped green onion. Serves 6 to 8.
Lisa TX


Beef Mushrooms and Broccoli Recipe

2/3 cup A 1 Steak Sauce
1/3 cup soy sauce
2 cloves garlic, crushed
1 1 1/2 pound top round steak, thinly sliced
1 16 ounce bag frozen broccoli, red peppers, bamboo shoots and mushrooms, thawed
Hot cooked rice, optional

Blend steak sauce, soy sauce and garlic in nonmetal dish. Add steak, stirring to coat. Cover; refrigerate 30 minutes, stirring occasionally. Remove steak from marinade; reserve marinade. Cook and stir steak in large, lightly greased skillet over medium high heat for 3 to 4 minutes or until meat is no longer pink. Remove steak with slotted spoon; keep warm. Heat vegetables and reserved marinade in same skillet to a boil; reduce heat. Cover; simmer for 2 to 3 minutes. Stir in beef. Serve over hot cooked rice if desired. 6 servings.
Lisa TX
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Sourdough Collection Bread MixesSourdough Lover's
Collection Bread Mixes

It's amazing that you can make authentic, crusty breads like this in your bread machine. In this collection, you'll find two white bread and two whole grain bread mixes--all with that authentic sourdough taste that you love. In this collection, you'll find a great sourdough bread mix for every occasion.



MeatLoaf with Roasted Vegetables Recipe

1 pound ground beef
2/3 cup evaporated milk
1/3 cup dry bread crumbs
1/4 cup ketchup or chili sauce
2 teaspoons Worcestershire sauce
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon pepper
3 medium potatoes; peeled and sliced 1/4 inch thick
3 medium onions, sliced 1/4 inch thick
3 carrots, sliced 1/4 inch thick
2 teaspoons parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 375F. In large bowl, combine beef, milk, bread crumbs, ketchup, Worcestershire sauce, oregano, salt and pepper. Shape into a loaf in the center of 13 x 9 baking pan. Place vegetables around meat; sprinkle with remaining seasonings. Cover with foil. Bake for 1 hour or until vegetables are tender. Uncover and bake 10 minutes more to brown meat. Allow to set for about 15 minutes to make slicing easier.
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Vegetable Stir Fry for One Recipe

1 cup of rice, cooked and left to cool
1/2 cup butter beans
1/4 cup green beans, cut into inch lengths
1/4 cup onion, sliced
1/4 cup carrots, sliced and cut into inch lengths
1/4 cup cauliflower, cut into bite sized pieces
1/4 cup broccoli, cut into bit sized pieces
1 1/2 tablespoons soy sauce
2 tablespoons teriyaki sauce
1 teaspoon black bean sauce
3/4 tablespoon oil; sunflower, olive or canola
oil to fry vegetables

Make sure rice is cooked and has been left to cool for at least an hour. Put a light amount of oil in a wok and let the wok heat up until you can hear a popping sound. Add onions and fry until brown, then add rest of vegetables. Fry until well cooked. Remove vegetables from wok. Fry rice until lightly brown. Remove rice from wok and place on a plate. Replace vegetables into wok. Add the sauces and oil to the vegetables. Mix well until sauce is boiling. Place vegetables and sauce over rice. Serve immediately. Recipe may be doubled. Serves 1.
Makes one Serving
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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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