Recipe Index


Home Page
Return to
Newsletter Archives
January 2016 Recipes

January 27, 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
Oatmeal Chocolate Chip Cookies Recipe | Banana Fudge Cookies Recipe | Beef and Bacon Chili With Beans Recipe | Zucchini Carrot Cake Recipe | Swiss Bliss Recipe | Beef and Bacon Chili With Beans Recipe | Zucchini Carrot Cake Recipe | Athena's Favorite Potato Salads Recipes | Saveur's Layered Potato Salad Recipe | Zucchini Carrot Cake Recipe | Zucchini Carrot Cake Recipe | Athena's Favorite Potato Salads Recipes | Saveur's Layered Potato Salad Recipe | Thai Fried Rice Recipe | Vivien Pretzel Pineapple Salad Recipes | Claudine's Pineapple Pretzel Salad Recipes | Nana's Pineapple Pretzel Salad Recipe | Strawberry Chocolate French Toast Recipe | Strawberry Chocolate French Toast Recipe | Cheater Potato Salad Recipe | Nancy's Favorite Salad Dressing Recipes | Potato Chip Oven Fried Chicken Recipe

Low Fat Salad Dressing Tip | Question about recipe - what brand of Spanish Rice | thanks for the recipe for the peanut butter cookie recipes made from cake mix | Potato Salad Suggestions | Ditto's solution to an disruptive cat (Little One).

Bold black text are links.. Bold red text are not clickable links.

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   



These Chocolate Chip Cookies have oatmeal added to them, plus a touch of spice to make them EXTRA good! Try them and am sure you'll be glad you did!

Oatmeal Chocolate Chip Cookies Recipe

1/4 cup butter, melted
3/4 cup canola oil
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1-1/4 cups flour
1 tsp. baking soda
1 tsp. cinnamon
Dash of salt
3 cups quick-cooking oats
1 cup semi-sweet chocolate chips

Mix melted butter, oil, sugars, eggs and vanilla together well with electric mixer. Mix in flour, cinnamon, salt and soda; blend well on low speed. Stir in oats and chocolate chips. Drop onto ungreased baking sheet. Bake at 350 for 12 to 14 minutes, until golden brown. Yields about 4 dozen.
Judy (in Alaska)
Click Here to Print this Recipe   

Banana Fudge Cookies Recipe

1 18 1/2 oz chocolate cake mix
1/3 c Mashed bananas -- ripe
1 Egg
2 tb Water
6 oz Semisweet chocolate pieces

Preheat oven to 350 degrees.
Combine cake mix, bananas, egg, and water in a bowl. Beat with
electric mixer at medium speed until smooth. Stir in chocolate pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake in 350 degree oven 8 minutes or until done. Remove from baking sheets; cool on racks.
Makes 3 1/2 dozen.
Sherry (in Indiana)
Click Here to Print this Recipe  

For the past year or so the newsletter was not sent out on Thursdays.  Because my busiest day is now Tuesday, the newsletter will not be sent out on Tuesday's instead.  Yesterda, (Tuesday, Jan 26) the newsletter was not sent out.

Re: Low Fat Salad Dressing Tip

Linda wanted low fat salad dressing recipes in the 1/24 newsletter. She can take any of the recent recipes that have appeared in the newsletter and make them low fat. She can substitute low fat plain yogurt for any that use mayonnaise, sour cream or Miracle Whip. She can also use low fat mayonnaise, low fat Miracle Whip or low fat sour cream instead of the regular versions. If vegetable or canola oil is used in the recipe, she can reduce the amount by 1/4 to 1/2 and consider using olive oil, which most believe is a healthier oil. She can reduce calories by decreasing the sugar in any of the recipes by 1/4 to 1/2 or using a sugar substitute
Robbie IN.

This is a recipe from many years ago, and still as good as it always was. It's baked in a sheet of foil, so the clean up is easy!

Swiss Bliss Recipe

1/2 tbsp. butter
2 lbs. chuck steak, cut 1" thick
1 envelope dry onion soup mix
8 oz. sliced fresh mushrooms
1/2 green pepper, sliced
1 can (15 oz.) diced tomatoes (reserve juice)
Salt and pepper, to taste
1 tbsp. A-1 Steak Sauce
1 tbs. cornstarch
20" sheet of heavy-duty foil
1 tbsp. chopped parsley
Assorted garnishes, as desired

Spread center of foil with butter. Cut steak into serving size pieces. Arrange on foil, slightly overlapping each portion. Sprinkle with onion soup mix, mushrooms, green pepper
and tomatoes and season with salt and pepper. Mix tomato juice, A-1 Sauce and cornstarch and pour over meat and vegetables. Bring foil up over and double fold edges to seal tightly.

Bake for 2 hours at 375. Roll back foil and sprinkle with parsley. Can garnish with fresh tomato slices, green pepper rings, etc, as desired. Makes 4 servings.
Judy (in Alaska)
Click here to Print this Recipe

Gourmet Jams and Jellies from The Prepared Pantry

A friend in Nevada shared this tasty chili recipe with me many years ago and it's still very popular in our house. My hubby likes it because it has a lot of meat in it!

Beef and Bacon Chili With Beans Recipe

5 slices bacon
8 oz. Italian sausage links, sliced
1-1/2 lbs. lean ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, crushed
1-1/2 tbsp. chili powder (can adjust)
1/2 tsp. salt
1/4 tsp. dried oregano leaves
2-1/2 cups water
12 oz. can tomato paste
15 oz. can pinto beans, drained

In large saucepan, cook bacon until crisp; drain and crumble. Brown sausage in same pan; drain, reserving 2 tbsp. drippings. Brown beef, onion, green pepper and garlic; add bacon, sausage, chili powder, salt, and oregano. Stir in water and tomato paste and bring to boil. Simmer, uncovered for 1-1/2 hours, stirring occasionally. Stir in beans and simmer covered 30 minutes.

Pass condiment dishes of chopped onion, shredded cheese and Jalapeno peppers, if desired.
Judy (in Alaska)
Click Here to Print this Recipe

Little One and Ditto
Little One is a much younger cat than Ditto (about 8 years actual age difference.) Ditto occassionally gets fed up with Little One wanting to attack him when he is trying to sleep. Today I watched as Ditto opened the door to my computer room with his paws. He promply shut the door by jumping up on it. Ditto took about a 2 hour nap as Little One cried pitifully on the other side of the door. Ditto, after he was rested, opened up the door and greeted Little One with a lick on the head.

I thought this was a better solution to wanting an uninterrupted nap in the past. His past solution was to get Little One to go into a closet, close the closet door by jumping up on the door with his paws, and take a nap. After Ditto had his nap he opened up the closet with his paws and let Little One out. Little One was a bit angry as Ditto let him out of the closet.

This may be the recipe that Linda wanted in the 1/24 newsletter. It is an old recipe, maybe from the 60s or 70s. Brandi was also looking for a healthier recipe for her son's birthday cake, so she might want to consider this. I know it is not truly a healthy dish, but it does have vegetables in it. She could probably substitute Splenda for the sugar, although I have not done that. Brandi might also want to consider a whole wheat carrot cake.
Robbie IN

Zucchini Carrot Cake Recipe

2 eggs
1 c. sugar
2/3 c. vegetable or canola oil
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 1/4 c. flour
1 c. carrots, grated
1 c. zucchini, grated

Beat eggs and sugar until frothy. Gradually add oil and beat. Add dry ingredients. Beat at high speed 4 minutes. Stir in carrots and zucchini. Pour in greased 9 x 13 inch pan. Bake at 350 degrees for 30 - 35 minutes. Cool completely before frosting. If using cream cheese frosting, refrigerate until ready to serve and any leftovers.

1 (3 oz.) pkg. cream cheese, softened
3 tbsp. butter
2 c. powdered sugar
1 tsp. vanilla

Beat until smooth and creamy. Spread evenly on cake.
Robbie IN
Click Here to Print this Recipe

Athena's Favorite Potato Salads Recipes
Potato Salad for Jo:

Old Fashioned Potato Salad for Two

3 med. red potatoes, peeled & cubed ( about 2 cups)
1/2 cup mayo
2 t. sweet pickle relish
1/8 t. salt
1/8 t. pepper
2 T chopped carrots
2 T chopped celery
2 T chopped red onion
2 hard-cooked eggs, chopped
1/8 t. paprika

Cook potatoes in boiling salted water 10-15 min. or until tender. In bowl, combine mayo, relish, salt & pepper; add carrots, celery, onion & eggs. Drain potatoes; gently stir into mayo mixture. Sprinkle w/ paprika. Cover & refrigerate until serving.
(Source: Mary Elizabeth Martucci)
Athena in DE

Hot German Potato Salad for Two

2 med. red potatoes,halved
2 bacon strips, diced
1/3 cup chopped onion
2 t. flour
1/4 t. salt
1/4 t. celery seed
Dash pepper
1/2 cup water
1 T. white vinegar
2 t. sugar

Place potatoes in saucepan; cover w/water, bring to boil. Reduce heat; cover & cook 25 - 30 min. or until tender. Drain & rinse in cold water. Cut potatoes into 1/4 in. slices; set aside.

In large skillet, cook bacon over med. heat until crisp; using slotted spoon to remove to paper towels. Drain, reserve 2 t. drippings. In drippings, sauté onion until tender. Stir in flour, salt, celery seed & pepper until well blended. Gradually add water, vinegar & sugar. Bring to boil; cook & stir 2 min. or until thickened. Reduce heat to low. Add potatoes & bacon.stir gently. Serve warm.
(Source: Jennie Voigt)
Athena in DE
Click Here to Print this Recipe

Weekly Specials from The Prepared Pantry

I usually only buy two kinds of roast.
One is a Sirloin Tip Roast because it usually only has a thin layer of fat on the outside and it slices up nicely for a roast beef dinner.

The second one I buy is a boneless chuck roast. This is the most tender. It should fall apart it you cook it low and slow. It is good for beef stews or soups or even good to eat with mashed potatoes and gravy.
Abby in Atlanta

Re: Spanish Rice Mixes - What Brand
I have a question about the Spanish rice mixes used in this casserole. It says they are 1.6 oz packages. I have both the Rice A Roni and the Mahatma mixes and neither of them are of this weight. Would you tell me what brand you used in this? I'd love to make this for my daughter and granddaughter, I think they'd both love it. Thank you.
Marsha, Los Angeles, CA

I do not like the taste of canned potatoes. To me they always taste "tinny". Most grocery stores sell potatoes individually as baking potatoes. I would buy one of those and make your potato salad with it. Believe me you will really like the taste so much better.
Abby in Atlanta

Marvis in TX, thanks for the recipe for the peanut butter cookies made from cake mix. I made them and they are just perfect!
Linda H Weaverville NC

for Jo: I've found this potato salad easiest to make for smaller quantity, so if you are disappointed in one made with canned potatoes, you might like to try this.

Saveur's Layered Potato Salad Recipe

3 eggs, hard cooked & sliced
2 large potatoes, peeled & sliced thickly
1 small onion, chopped
2 medium ribs celery, sliced
3/4 c. Hellman's Mayonnaise
Snipped chives

1/2 T. EACH red wine vinegar & Dijon mustard
3 T. olive oil
Salt & coarse pepper

Prepare eggs; set aside. Cook sliced potatoes in cold water, salted well; bring to a boil, turn down to Medium Low & cook tll tender, 10 - 15 minutes. Wisk vinegar & mustard together in a small bowl, then wisk in oil & add salt & pepper; set aside. Drain potatoes.

In a serving bowl, layer 1/4 of the potatoes, 1/4 of the viniagrette; spread over these 1/4 of the mayo. Now add 1/3 of the celery & onion, & 1/4 of the eggs; dash with salt & pepper. Repeat these layers
twice. Don’t stir!!

Top with last of potatoes, viniagrette, & mayonnaise, then garnish with last of the eggs & the chives.
Serves 4 - 6; easy to double.

Not your mama's potato salad, but fun, very good, & a little different.
Marilyn in FL
Click Here to Print this Recipe

For Thomas in Montana, our longtime favorite, & most healthy, & easiest fried rice.

Thai Fried Rice Recipe

1 1/2 - 1 3/4 c. jasmine rice cooked & cooled
1 medium cucumber, striped & sliced thinly
4 scallions, both parts, cut in 1/2" pieces
9 - 10 stems parsley, cut in 2" pieces
1 T. canola oil
1 heaping tsp. minced garlic
1/4 lb. beef sliced very thin, leftovers fine if cooked rare
1 onion sliced in very thin rings
1 large egg, whisked lightly
1 tomato cut in 8 wedges
1 T. tomato sauce
1/2 T. fish sauce

Have everything ready befor starting to cook. Keep cucumber, scallions & parsley chilled. In wok, cook garlic over Medium heat till starting to brown; stir in beef, onion rings, & egg. Increase heat to High & stir-fry 4 - 5 minutes, or till beef is hot & medium-rare. Add rice, tomato, both sauces, & stir-fry 2 minutes more. Plate rice. Rim around one side with cucumber slices, & around the other with scallions & parsley. Serves 2 - 3. Can be increased about 2/3 in a 12" wok.
Thanks to some guy who owns a restaurant in Hawaii & wrote a cookbook but I don't remember his name.
Marilyn in FL
Click Here to Print this Recipe

Re: Potato Salad Suggestions
There are just two of us also and I make potato salad every now.On the night we have boiled red potatoes with butter, a couple,maybe three, extra ones are cooked along with the dinner potatoes. While they cook I stir up the other ingredients then add the left over potatoes to the mix. Viola,potato salad for the next day. Canned potatoes will taste just like what they are, canned potatoes. I find I have better luck cooking some things for two meals...plan overs...and find a way to change them to make the dish seem new for the next time. Makes the 2nd night easier too.

Vivien Pretzel Pineapple Salad Recipes
The pretzel dessert described by Shirley in the Jan. 25 newsletter sounds almost like the old favorite Strawberry Pretzel dessert but made with pineapple. Depending on whether it has a crust or not, it could be either of these two:

Pretzel Crust Pineapple Salad Recipe

2 cups crushed pretzels
1 cup melted butter
1 package (8 oz) cream cheese, room temperature
1 cup white sugar
2 teaspoons vanilla extract (optional)
1 (8 oz) container Cool Whip
2 (20 oz each) cans crushed pineapple
1 package (3.4 oz) lemon pudding mix, dry

Heat the oven to 350 degrees F. Layer crushed pretzels in the bottom of a 9 x 13-inch baking dish. Pour melted butter carefully over all. Bake in preheated oven for 10 minutes & remove immediately. Do not overcook or it won't cut with
the other layers. Cream together the cream cheese, sugar, and vanilla. Fold in whipped topping. Spread over the completely cooled crust.

Drain the pineapple. Combine the pineapple and dry pudding mix. Spread over whipped topping layer. Chill in the fridge until serving. Return any leftovers to the fridge.

Or maybe this one:

Pineapple Pretzel Salad Recipe

2 cups crushed pretzels
1/2 cup sugar
1/2 cup butter, melted
1 (20 oz) can pineapple tidbits, drained
12 oz Cool Whip
8 oz cream cheese, softened

Mix the crushed pretzels, butter and sugar together and place in a greased pan and bake for 10 minutes at 350°F. Cool slightly and break into chunks. Beat cream cheese until light and fluffy, blend in Cool Whip. Fold in the pineapple tidbits.
Chill- for about 1 hour. About 1/2 hour before serving-- add pretzel pieces. Best served same day, otherwise the pretzels will get soggy.
Click Here to Print this Recipe

Claudine's Pineapple Pretzel Salad Recipes
In the January 25 newsletter, Shirley requested a recipe for a dessert she recently had at dinner. She said the lady who made it wouldn't give her the recipe. Here is one that is so good and maybe this might be what she is looking for. This is so good and relatively easy to prepare.
Claudine in Fort Worth, TX

Claudine's Pineapple Pretzel Salad

1 (8 oz) package cream cheese, softened
1/2 cup sugar
1 (20 oz) can crushed pineapple, drained
1 (8 oz) container Cool Whip®, thawed *see Note
2 cups crushed pretzels, *see Note
1 stick butter, melted
1/2 cup sugar

Combine the cream cheese and 1/2 cup sugar together in a mixing bowl and beat until the sugar is well mixed into the cream cheese.

Add the Cool Whip® and drained crushed pineapple. Beat just until they are mixed in evenly.
Store in the refrigerator.

Combine the crushed pretzels, melted butter, and 1/2 cup sugar. Stir together until thoroughly mixed.. Spread the pretzel mixture out on a small cookie sheet that has sides. Place in an oven preheated to 425º F and bake for 5 to 6 minutes. Remove and allow pretzels to cool. Add the crushed pretzel mixture to the cream cheese mixture just before serving.

Be sure and save some of the candied pretzels to sprinkle on top just before serving. Don't crush up the pretzels too finely.

Mix up only the amount that you feel will be eaten because the pretzels will become soggy after a few hours of being mixed in the cream cheese mixture.
You can use other frozen whipped toppings besides Cool Whip®.
Click Here to Print this Recipe

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

This may be the recipe Shirley requested.

Nana's Pineapple Pretzel Salad Recipe

Combine 1 eight ounce bar softened cream cheese with 1/2 cup sugar. Beat well till blended thoroughly.

Fold in an 8 ounce carton of cool whip gently. Add in a 20 ounce can crushed pineapple that has been drained but not squeezed dry.

Set in the fridge while you make the pretzel crust.

For the crust combine 2 cups pretzel crumbs with one stick melted butter. The thin sticks or mini twists crush best. Do not pulverize them into a powder-just crumbs. Add 1/2 cup sugar and mix well. Press into a 9x13 baking dish. Bake 7-10 minutes at 350 degrees. Cool the crust to room temperature and spread the pineapple and cheese mixture evenly. Top with more pretzel crumbs ,chopped walnuts or grated cheddar cheese if desired but no topping is necessary if you choose to skip that step. Store in fridge.
Nana in SE Ohio
Click Here to Print this Recipe 

Strawberry Chocolate French Toast Recipe

1 quart strawberries, hulled and thinly sliced
3 tablespoons sugar, divided
1 cup milk
3 large eggs
4 oz cream cheese, softened
2 (1 oz) squares semisweet chocolate, chopped
2 tablespoons confectioner's sugar, plus more to garnish
1/2 teaspoon vanilla extract
12 (1/2-inch-thick) slices challah bread
1/4 cup butter

In a medium bowl, combine strawberries and 2 tablespoons sugar; cover, and chill for 15 minutes.

In a shallow dish, whisk together milk, remaining 1 tablespoon sugar and eggs; set aside.

In a small bowl, combine cream cheese, chocolate, confectioner's sugar and vanilla. Spread cream cheese mixture evenly over one side of 6 bread slices. Cover with remaining bread slices to make a sandwich. Dip sandwiches, one at a time, in milk mixture.

In a large skillet, melt butter over medium heat. Add sandwiches, in batches if necessary, and cook for 2 to 3 minutes per side, or until lightly browned. Serve topped with sugared strawberries. Garnish with confectioner's sugar, if desired.
Makes 6 Servings
Source: Paula Deen
Anna in Sweden
Click Here to Print this Recipe

This is for Jo who asked if she could make potato salad from canned potatoes. I am sure one can drain them and use them but I have never cared for the odd canned taste. I think this easy "cheater" potato salad would be better. This amount should serve four people easily and can be readily doubled for a larger amount.

Cheater Potato Salad Recipe

In a bowl mix 3 cups instant mashed potato flakes with 2 cups hot water.

Cover and let stand five minutes. The mixture will be stiff.

Add 2 or 3 hard cooked eggs, chopped
2 ribs diced celery
1 small onion diced
3 tablespoons sweet pickle relish
1 tablespoon yellow salad mustard
1/2 to 1 tsp. salt
1 cup mayonnaise
2 teaspoons vinegar.

Combine well and chill at least three hours for flavors to blend.

Olives and/or bell peppers can be added if you like. The salt, mustard, and vinegar can be adjusted to how tart you like your salad. If you prefer a sweeter version add a little white sugar. It is sort of a guess and by golly recipe as everyone has a little different idea of potato salad, but I think many will not ever realize the potatoes are instant.
Nana in SE Ohio
Click Here to Print this Recipe 

I am sending out a S.O.S. I have been learning how to bake yeast breads, and I think that 4 out of 5 turning out great is pretty good for me. However, I just can't seem to get the Sour Dough thing right. I have tried a half a dozen times to make Sour Dough Starter by 6 different recipes and none of them have worked yet. I know that somewhere out there in recipe land some one must have a T&T. If you do, please share it with me. Thanks in advance for all your help.
Lindy in Florida

Re: Hot Dog Bun Pudding/Custard recipe.
Separate your hot dog buns so you have two halves. Place in pan CRUST side up. And then proceed with recipe.

This is by far the best - well almost lol- recipe I have ever made for a dessert.

Bread Mixes from The Prepared Pantry

Nancy's Favorite Salad Dressing Recipes
These are my favorite salad dressing recipes. Homemade salad dressings give that extra something to meals for friends and family. All these are easy to make and add that extra something to salads.

Blue Cheese Salad Dressing Recipe

1 c. mayonnaise
1 c. sour cream
4 oz. blue cheese, crumbled
1 tbsp. lemon juice

Mix all ingredients and chill.


Old Fashioned French Dressing Recipe

1 c. oil
1 c. sugar
1/2 c. ketchup
1/2 c. white vinegar
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
3/4 tsp. celery seed

Mix ingredients well. Put in bottle and store in refrigerator.


Tomato Soup French Dressing Recipe

1/2 c. condensed tomato soup
1/3 c. white vinegar
3/4 c. oil
1 sm. clove garlic
1/2 sm. onion
1/2 c. sugar
1 tbsp. dry mustard
1 tbsp. salt
1 tbsp. Worcestershire sauce
1/2 tsp. paprika

Put all ingredients into blender and chop for one minute. Then blend until well mixed. Pour into Mason jar and keep refrigerated.


Thousand Island Dressing Recipe

1 c. mayonnaise
1/2 c. chili sauce
1/3 c. sweet pickle relish

Stir together ingredients and this will make two cups.
Click Here to Print this Recipe

Potato Chip Oven Fried Chicken Recipe

4 Chicken Breasts

1 (4 oz.) pkg. potato chips (about 2 c. crushed)
1/4 tsp. garlic salt
Dash pepper
1/3 c. melted butter

Dip chicken breasts in chip mix. Place pieces skin side up not touching in greased pan. Bake at 375 degrees about 1 hour. Do Not Turn.

I take the skin off and place the bone part down. When I don't have regular potato chips I use sour cream potato chips or barbecue potato chips. I like the potato chips that are baked and not fried better for this recipe.

This is a recipe that can be easily adapted to 1 or 2 servings. I just use a little bag of chips. I use a tiny bit of the melted margarine to roll the chicken in before coating it with the chips. Then I add a tiny bit of garlic salt on top and bake. This recipe worked great when I was teaching. I took it for lunch a lot. It was good cold or warmed up in a microwave.
When I didn't have chips, I used seasoned Progresso Bread Crumbs (and omitted the garlic salt.) Used canned onion rings, crushed as well. Corn Flakes, crust works too. One time I used shredded wheat crushed but it didn't work out very well.
Click Here Print this Recipe

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

Sign up for the ReadySetEat newsletter today. You’ll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less – plus coupons and local grocery savings. It’s everything you need to solve your weeknight dinner dilemma. 


Links have been checked today to make sure they are safe to click. If you see something that interests you please click through and enjoy the food related information. 

Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Not Getting Your Email Newsletters. The link to the online recipes is posted daily to Facebook.
Click Here to Join Nancy's Kitchen on Facebook

If you enjoy a recipe or a tip for that day remember to share it with your friends by clicking the the "Share" or "Like" button on Facebook.

Nancy Rogers 

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

I use Home Cookin' software for my personal recipes.
For a
free 2 week trial of this software, Click Here

Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.  or

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

Paypal: email address is 

Copyright © 2016 -  Nancy's Kitchen