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January 2016 Recipes

January 6, 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.

Questions and Tips - another way to print recipes | need recipe for Graham Cracker Eclair Cake | How can French Onion Soup be made ahead of time | Can I freeze a frosted cake | need electric pressure cooker recipes | secrets to making thick cookies | need recipe to make French Vanilla Creamer | Any good/simple egg salad recipes, please | need Donut recipes made from Cake Mixes | I would love to see, old old recipes | where to buy the cord for tying up a tenderloin | looking for a recipe using pork neck bones, besides with sauerkraut

Today's Recipes - Layered Blueberry Delight Recipe | Awesome Crock Pot Pork Chops Recipe | Broccoli Corn Bread Recipe | Sara's Egg Drop Soup Recipes | Lamb Meat Loaf Recipe | Crock Pot Salsa Chicken Recipe | Chinese Egg Drop Soup Recipe | Grilled Skewered Shrimp and Garlic Buds Recipe | Sapphire Valley Shrimp Recipe | Pina Colada Salad Recipe | Chocolate Fried Pies 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    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  

With so few ingredients you will have made a dessert fit for a king.You can also use cherry pie filling for this dessert.

Layered Blueberry Delight Recipe

1 large pkg. (6 servings) vanilla instant pudding
2-1/2 cups cold milk
1 cup Cool Whip, thawed
1 can (21 oz.) blueberry pie filling

Line a 9" square dish with whole graham crackers, breaking crackers to fit, if necessary. Prepare pudding with the milk, as directed on the package. Let stand for 5 minutes; blend in Cool Whip Spread half the filling over crackers. Add another layer of crackers, top with remaining pudding mixture and remaining crackers. Spread pie filling over top completely.
Chill 3 hours.
Serves 9.
Judy (in Alaska)
Click Here to Print this Recipe

With only 2 ingredients and the chops, you can have some succulent pork chops, and better yet, just toss it altogether in a Crock Pot and go about your day while they cook! I used dry onion-mushroom soup. There are two envelopes to a package,
so just use the 1 envelope and not the whole package.

Awesome Crock Pot Pork Chops Recipe

4 to 6 pork chops (I use the bone-in ones)
1 pkg. dry onion soup mix
1 cup chicken broth

Put the chops in the Crock Pot. In a separate bowl, mix dry soup with chicken broth and pour over chops. Cover and cook on low for 6 to 8 hours, until tender.
Judy (in Alaska)
Click Here to Print this Recipe

This delicious corn bread has been a favorite for many years at our house, and has always been so popular when I've taken it to a pot luck. Sometimes I will stir in 1/2 cup shredded Cheddar cheese into the batter and sprinkle another 1/2 cup on top.

Broccoli Corn Bread Recipe

1/2 cup butter, melted
1/3 cup finely chopped onion
3/4 cup cottage cheese
1 pkg. (10 oz.) frozen chopped broccoli, thawed & drained
4 eggs, slightly beaten
1 pkg. Jiffy corn muffin mix

In mixing bowl, combine melted butter, onion, cheese, broccoli and beaten eggs. blend. Stir in dry muffin mix and pour into greased 9x13" pan. Bake at 400 for 20 minutes, or till tests done when insert toothpick. Cut into 12 squares and serve warm with butter.

NOTE: the recipe calls for 1 tsp. salt, but I don't use any, as is salt in the muffin mix.
Judy (in Alaska)
Click Here to Print this Recipe

Sara's Egg Drop Soup Recipes
I can't remember who requested a recipe for Egg Drop Soup. Here are 2 recipes that I have. The cornstarch is needed to give the soup the silkiness/sheen that the soups in restaurants have.

Egg Drop Soup
Yield: 6 small servings

5 cups chicken stock
1/2 teaspoon freshly minced fresh ginger
2 tablespoons soy sauce
1/2 - 3/4 teaspoon kosher salt, adjust to taste
1/4 teaspoon white pepper, freshly ground black pepper will work as well, adjust to taste
2 tablespoons arrowroot or cornstarch, plus 2 tablespoons water
2 eggs, beaten
2 green onions, sliced thin

Combine the chicken stock, ginger and soy sauce in a large pot and bring to a boil. Reduce the heat to a simmer and add salt and pepper to taste. Whisk together the cornstarch and water and pour into the simmering soup. Stir to combine and slightly thicken the soup.

Slowly pour in the beaten eggs, while stirring the soup in one direction. The egg will spread out and feather through the soup. Remove from the heat and add the green onions. Taste once more and adjust seasonings as needed. Enjoy!
Sara in FL

Egg Drop Soup
(makes 6 cups)

4 cups chicken broth
1 tablespoon and 1 teaspoon cornstarch
3 large eggs
1/2 tablespoon soy sauce
1/2" fresh ginger
1/2 teaspoon peppercorns
1 cinnamon stick
1 teaspoon white pepper
1/2 teaspoon sesame oil

Whisk together 1 tablespoon cornstarch and chilled or room temperature chicken stock. Pour the stock in a saucepan over medium-high heat and bring to a boil. Place the ginger and peppercorns in a tea ball or bag, then add to the broth along with the cinnamon stick, soy sauce, and white pepper. Turn down the heat to medium-low and simmer for 15 minutes. Scoop out the cinnamon stick and remove the tea bag, and taste the broth. Add salt or say sauce as needed. In a small bowl, whisk together the eggs with the remaining teaspoon of cornstarch. Stir the soup with a ladle. Rest a fork over the bowl, and press down on the back of the fork with your thumb while your fingers reach around to grip the bottom of the bowl. Tilt the bowl to pour the eggs slowly through the fork tines. Whisk the broth with your other hand as you pour.
Let the soup stand for a few seconds to finish cooking the eggs. Stir in the sesame oil. Serve immediately. To garnish, top with sliced scallions.
Sara in FL

And more lamb:

Lamb Meat Loaf Recipe
Serves 8

1 T. olive oil
1 med. onion, finely chopped
1 lb. lean ground beef (preferably organic grass fed)
12 oz. ground lamb
1 t. sweet paprika
1 t. salt
1/2 t. pepper
3 large eggs, lightly beaten
2 cups plain, dry bread crumbs
1 cup thinly sliced scallions, both green & white parts about 7 scallions
8 oz. reduced fat sour cream
1/4 cup chopped fresh parsley
1/2 cup ketchup ( preferably organic)
1/3 cup chopped fresh tarragon
1 t. chopped fresh thyme
2 cloves garlic, minced

1/2 cup ketchup
1/4 cup packed light brown sugar
1 T. cider vinegar

Preheat 350. Line 9 x 5 in loaf pan w/ foil allowing 3 inches to extend on both long sides. Mist w/ cooking spray, place on a rimmed foil-lined baking sheet. Warm oil in large skillet over med. heat. Cook onion, stirring, until softened, 3-5 min. Cool. Mix beef & lamb in large bowl. Add onion, paprika, salt & pepper, blend. Add remaining ingredients; mix gently. Place in loaf pan, cover w/foil & bake 30 min. Uncover, bake 30 min. Whisk glaze ingredients until smooth. After loaf baked 1 hr., spread glaze on top, return to oven & bake until internal temp. is 160, 15 - 20 min. Place on rack and tent w/foil; let rest 30 min. Use foil handles to remove loaf from pan, peel off foil, slice & serve.
486 cal per serve.
Athena in DE ( Source: Michelle Brunner)
Click here to print this Recipe


Betty Crocker Free Samples Just for You 

Hi Nancy,
Re: problem with printing recipes.
I just printed one by using right click, then choosing print from dropdown, I used this a few days back when I couldn't print a recipe and just thought it was me or the printer.
Margaret, Tulsa

Nancy I was wondering if anyone had a recipe for Graham Cracker Eclair Cake. Also does anyone know if you can make French Onion Soup ahead of time then warm it up when ready to have it?

Last night I fixed something different and new, recipe, to us.

Crock Pot Salsa Chicken Recipe

4 chicken breast, had only thighs did 4
1 cup salsa
1 package reduced sodium taco seasoning mix
1 can low fat cream of mushroom soup, only had cream of chicken on hand
1/2 cup reduced fat sour cream

Instead sprinkle the taco seasoning over the chicken I put the seasoning in a ziplock bag then add the chicken and shock it until coated. Add chicken to the slow cooker. pour salsa and soup over chicken but I think next time I'm going to mix the two together then pour over chicken. Cook on low for 6 to 8 hours. Remove from heat and stir in sour cream didn't do this DH is not a fan of sour cream. Serve with rice. Servings 6

I have this for years and everyone in the family like this. I take a platter putting Mexican chips all around it. Then I layer Mexican cheese, then thinly sliced green onion and last salsa then put it a microwave until heated through. I have been known to make two platter of this and it is all gone.

Next time we have the above Salsa Chicken I'm fixing this Mexican Rice in the newsletter 1/6/2016 from Judy in Alaska.
Susie Indy
Click Here to Print Susie's Salsa Chicken Recipe

Can I freeze a frosted cake and if so how long can I freeze it.
Thanks, Janis

Here's another way to make Egg Drop Soup, though most are very similar.

Chinese Egg Drop Soup Recipe

1 can or 2 c. chicken broth
1 egg, beaten lightly
2 scallions, both parts, minced
Dash regular soy sauce

Bring broth to a boil that cannot be stirred down; swirl in egg so it separates into strings. Splash in just a bit of soy sauce. Top with onion & serve to 2 persons. EZ to multiply. This is an easy way to stretch a stir-fry to feed one or two extra at a meal. No scallions???? Chopped chives work as well
Marilyn in FL
Click Here to Print this Recipe

Many of us received electric pressure cookers for Christmas, NancyLanders please post tried & true PC recipes for us newbies.

Nancy: YOU do the BEST newsletter on the web!
Thank you for always making my day. Scarlett

Re: Still looking for the secret to making thick cookies

The SECRET is...

1. Always use room temperature ingredients: butter, shortening, eggs, flour, etc.
2. Make cookie dough into balls. I always press extra chocolate chips into the balls before CHILLING —at least one hour or even better, over night.
3. Don’t overmix—especially when you’re adding the dry ingredients.
4. Make sure your baking soda is not expired.
5. For crispy cookies bake 12-13 minutes
For crisp and chewy cookies bake 11-12 minutes
For soft and chewy cookies bake 11 minutes
Bake in preheated 350 degree oven
Don’t press the cookies down before baking—leave in balls.
Scarlett in FL

Light Bread Made in a Bread Maker
Mary requested recipe, Monday for light bread made in bread maker. I have used this recipe for about 15 years. I make at least once a week for us and sometimes for gifts additionally. I bake mine by using DOUGH CYCLE and remove it, knead, shape into loaf, place in Pam sprayed loaf pan. Allow to rise. Bake at 350 degrees for 35 minutes. Cool and slice. Of course, one can use regular cycle and bake according to breadmaker directions. Enjoy!

1 cup King Arthur 100% Whole Grain Whole Wheat Flour
2 cups White Better for Bread Flour
1-1/2 teaspoons salt
3 tablespoons canola oil
1/4 cup granulated sugar
3 tablespoons dry milk
2-1/4 teaspoons yeast for breadmakers
1 cup water plus 2 tablespoons , warmed in microwave 30 seconds on HIGH

Put oil in breadmaker. Pour in water. Add dry ingredients, EXCEPT YEAST, that have been warmed 30 seconds in microwave on HIGH. Put dry ingredients in breadmaker. Add yeast. Set Breadmaker on DOUGH CYCLE. Then, knead, place in sprayed loaf pan. Allow to rise. Bake at 350 degrees 35 minutes. Remove from oven, and butter top. Remove from pan. Cool. Slice.(I like to cool bread on side on rack or towel.)
Marvis in Texas
Click Here to Print this Recipe

I would like to know if anyone has a recipe to make French Vanilla Creamer. I would like the powder and the liquid recipes if anyone has them.

For Dianne wanting recipes with lots of garlic. If you enjoy shrimp, these may work for you. Almost all our shrimp dishes use 2 to 3 tsp. minced garlic, but these are the ones that use a really hefty dose. We love it.

Grilled Skewered Shrimp and Garlic Buds Recipe

20 - 25 whole buds garlic, + 3 buds or tsp. minced
1 lb. cleaned large shrimp
1/3 c. olive oil
1/4 c. tomato sauce
Soaked skewers
2 T. red wine vinegar
2 T. torn fresh basil
1/4 tsp. salt
1/2 tsp. cayenne pepper

Drop whole buds into boiling water for 3 minutes; drain & set aside. Mix oil, tomato sauce, vinegar, basil, minced garlic, salt & pepper; add shrimp. Toss, cover, & chill 30 minutes, turning once or twice. Lift shrimp from marinade, reserving it for later use. Thread shrimp & garlic alternately onto skewers, bending each shrimp into a horseshoe shape & skewering it twice, through upper body & tail, with a garlic bud in the U. Add any extra garlic buds at the ends of skewers. Grill over direct Medium High heat or hot coals for 8 to 12 minutes. Or you can do in the broiler if you like. Turn frequently & brush 2 or 3 times with the reserved marinade. Shrimp are done when pink with small browned spots on them. Serves 2 to 4; can be multiplied. Garlic can be prepared & marinade mixed early in the day if desired; hold in refrigerator. This is my husband's, Walt in FL, recipe.
Marilyn in FL
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Sapphire Valley Shrimp Recipe

For each 1 lb. of cleaned shrimp (we think small-mediums are most tasty):

Big dash EACH allspice, nutmeg, cayenne pepper, dill seed, fennel seed, celery seed, dried red peppers, whole black peppercorns, and whole mixed peppercorns
3 - 4 bay leaves
1 lemon, halved
Enough water to well cover shrimp

7 T. EACH butter and margarine
10 - 12 tsp. minced garlic
3 large shallots, thinly sliced

Cuban, Greek, or other Old World bread for dipping

Melt fats; add garlic & shallots and simmer; when tender, set aside but keep just warm. Bring water to a boil with all spices, herbs, and lemon. Pre-heat oven to 400º.

Add shrimp to water; when it boils again, cook 3 minutes for small to medium shrimp or 4 minutes if large.

Drain well, shaking collander, and remove lemon halves, bay leaves, and seeds, but leave some of the peppercorns on the shrimp.

Divide into individual baking dishes, then divide the set-aside butter sauce evenly over the shrimp.

Bake till bubbly, 6 - 9 minutes, and serve at once with the bread, sliced, to dip up shrimp and sauce.

Serves as needed; 1 lb. makes 2-3 entrees. This also makes a GREAT decadent sauce for broiled fish or steak.
Thanks to the Chef at the Fairfield Inn at Panama City.
Marilyn in FL
Click Here to Print this Recipe

Any good/simple egg salad recipes, please.
Blessings to all thru 2016!!!

This is one of my favorite recipes from the past. It was posted 7 or 8 years ago. It is a winner for a pot luck meal (provided you use rum extract)

Pina Colada Salad Recipe

2 cups cold milk
1 can frozen pina colada mix
1/2 cup pineapple juice
1 small pkg. instant vanilla pudding
1 small pkg. instant coconut cream pudding
1 20-oz. can crushed pineapple, drained, reserve juice
1 lg. cans mandarin oranges (drained)
1/2 oz. white rum or 1/2 tsp. rum extract
2 cups coconut
1 8-oz. carton Cool Whip
1/2 cup broken pecans, optional
Maraschino cherries, optional garnish

Combine milk, pina colada mix & pineapple juice. Add puddings; beat 5 minutes. Fold in pineapple, mandarin oranges, coconut, Cool Whip, rum or rum extract and pecans, if using. Pour into dish or mold; chill several hours.
Garnish with maraschino cherries.
Robbie IN
Click Here to Print this Recipe

Hi Nancy,
I am hoping you can help me find Donut recipes made from Cake Mixes.

Past and Present Recalls at

Chocolate Fried Pies Recipe

1/2 c. cocoa
1 c. sugar
1 stick butter
1 can flaky biscuits (or) home-made crust
oil for frying

Combine sugar & cocoa. Roll out biscuits, put a dot of butter in center. Put 2 tsp. of sugar/cocoa mixture on butter. Fold over, crimp edges of crust together. Fry in oil.
My mother's recipe
Click Here to Print this Recipe

Nancy, thank you for all the time you take to put out this great site. I would love to see, old old recipes, people could send in from there grandmothers and great grandmothers. I mean really old, some times the older ones are the best.

I am looking for a recipe using pork neck bones, besides with sauerkraut.

I am cooking a pork tenderloin. My question is where do you buy the cord for tying up a tenderloin and how do you do it? I remember getting the cord from a meat market years ago but haven't looked lately to see if I could buy it. Also, I've forgotten how to tie it. Any thoughts out there?

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