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October-November 2016 Recipes

November 3, 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 -  Ricotta Cheese Cranberry Scones Recipe | Crock pot Orange Chicken Recipe | Butterbeer Fudge Recipe | Chocolate Chip Pumpkin Cheesecake Recipe | Lemon Cheesecake Recipe | Turtle Cheesecake Recipe | Caramel Pecan Cheesecake Recipe | Brownie Bottom Cheesecake Recipe | Creamed Potatoes with Peas Recipe | Sour Cream Potatoes Recipe | Gingerbread Waffles Recipe | Apricot French Toast Recipe | Belgian Waffles Recipe | Cinnamon French Toast Recipe | Peach French Toast Recipe | Orange Waffles Recipe | Strawberry Stuffed French Toast Recipe   | Pineapple Chicken Recipe  | Bourbon Chicken Recipe | Chicken Cordon Bleu 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
nancyskitchen@suddenlink.net    or
everyday_recipes@yahoo.com  
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   



 

 




Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.


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Hello again everyone,
With both leftover cranberries and ricotta cheese, I improvised a few scone recipes I have and came up with these.

Ricotta Cheese Cranberry Scones Recipe

½ cup ricotta cheese
1 egg
1 tbsp milk or light cream
1 cup coarsely chopped cranberries
¼ tsp lemon extract or lemon flavoring
2 cups flour
½ cup sugar
1-3/4 tsp baking powder
¾ tsp baking soda
½ tsp salt
½ cup cold unsalted butter cut into small pieces.

Preheat oven to 350°F. Lightly grease a cookie sheet, or line with parchment paper.

Sift together flour, sugar, baking powder, baking soda and salt. Cut in the butter until coarse crumbs and then stir in the cranberries. Set aside. In a separate bowl add the egg, lemon flavoring or extract and cream; beat lightly with a fork. Add the ricotta cheese and mix until well combined. Stir the cheese mixture into the dry ingredients and combine with a fork in the bowl until everything is mostly together. Dump out on a board or counter and bring all together with your hands, then knead a few times until all the flour is absorbed. Be sure not to handle the dough too much. Pat the dough into a circle about 8” diameter and about 3/4” high. Cut into 8 wedges. Place each on a cookie sheet so they don’t touch and bake for about 15 minutes or until the scones are lightly brown.

When the scones are completely cool they can be lightly glazed with confectioner’s sugar and a few drops of hot water, and a little more lemon flavoring. Drizzle the glaze over the scones with a fork or spoon.
Jerry from Upstate NY
Click Here to Print this Recipe


I have enjoyed baking/ cooking trying new recipes for many years. Now, I am searching ,looking and trying my best to adhere to to a low potassium, low functioning kidney diet.
If anyone is in the same situation or a caregiver to a person with such diet needs, please be advised of a website that supports such needs. It is davita.com. It provides valuable info and recipes. Use website for specific needs for renal problem diet and enjoy nancy's kitchen recipes for company and special occasions.
Marvis in Texas


Crock pot Orange Chicken Recipe
Serves 4

Ingredients
4 boneless chicken breasts, chopped into small chunks
1/3 c flour
Olive oil
1 tsp salt
1 tsp balsamic vinegar
3 Tbsp ketchup
6 oz frozen orange juice concentrate thawed
4 Tbsp brown sugar

Directions
In a medium bowl, combine orange juice, brown sugar, vinegar, salt, and ketchup and stir.

Add flour to a small bowl. Dredge chicken in flour, shaking to remove excess. Heat a bit of olive oil in a skillet. Cook chicken until browned, but not fully cooked. Add to a slow cooker, then add sauce. Stir to coat, cover, and cook for 5 to 6 hours on low or for 2 to 3 hours on high. Serve with rice and veggies. Soooooo good!! ENJOY !!
from: The Pursuit of Happiness blog
Judy in Montana
Click Here to Print this Recipe


Butterbeer Fudge Recipe
( no beer here just a name)

Ingredients

Butterscotch Layer
2 tbsp. butter
1 14- oz. can sweetened condensed milk
3 c. butterscotch chips

White Chocolate Swirl
1/3 c. sweetened condensed milk
1/2 tsp. vanilla

1 c. white chocolate chips
1 c. marshmallow bits (optional)

Directions
Line an 8"-x-8" pan with aluminum foil and spray with cooking spray. Set aside. Make the butterscotch layer: In a medium-sized saucepan, melt butter, then add condensed milk and butterscotch chips, cooking over medium-low heat. Stir until all chips have melted and the mixture has fully combined. Pour into the pan. Make the white chocolate swirl: In another small saucepan over medium-low heat, combine condensed milk, vanilla, and white chocolate chips. Stir until chips have melted and remove from heat. Drizzle white chocolate on top of the butterscotch fudge, then use a butter knife to gently swirl the two flavors together. Top with marshmallow bits, if desired, using your hands to press them into the top of the fudge. Refrigerate for at least 4 hours. Cut into slices and serve.
Makes 8x8 pan with how many slices you cut, nothing certain.
Source: Delish
ENJOY !!!!! Judy in Montana
Click Here to Print this Recipe   


I did not send out a newsletter several days this week. I was not feeling well. Do not know if I had the bug going around Lubbock or not. I had a headache, sore muscles, and an upset stomach. It took several days to get over it. I am now feeling a lot better.  My faithful cats were beside my side when I was recovering. Both cats were curled up next to me the whole time I didn't feel well. It is so great to have two loving cats around.
Nancy



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Chocolate Chip Pumpkin Cheesecake Recipe

Ingredients
1 cup vanilla wafer crumbs, about 30 wafers
1/4 cup cocoa
1/4 cup powdered sugar
1/4 cup butter or margarine, melted
3 8 ounce packages cream cheese, softened
1 cup granulated sugar
3 tablespoons flour
1 teaspoon ground pumpkin pie spice
1 cup canned pumpkin
4 eggs
1-1/2 cups mini chocolate chips
semisweet chocolate leaves, optional

Directions
Heat oven to 350F. In medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter. Press mixture onto bottom and 1/2 inch up side of 9 inch springform pan. Bake 8 minutes; cool slightly. increase oven temperature to 400F. In large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended. Add pumpkin and eggs; beat until well blended. Stir in small chocolate chips; pour into prepared Crust. Bake 10 minutes. Reduce oven temperature to 250F; continue baking 50 minutes. Remove from oven to cooling rack; loosen cake from rim of pan. Cool completely; remove rim. Refrigerate. Garnish with chocolate leaves, if desired. Cover; refrigerate leftovers. 10 to 12 servings.
Mary J
Click Here to Print this Recipe


Lemon Cheesecake Recipe

Ingredients
3/4 cup graham cracker crumbs
2 tablespoons sugar
1 tablespoon ground cinnamon
1 tablespoon butter or margarine, softened
5 8 ounce packages cream cheese, softened
1 2/3 cups sugar
5 eggs
1/8 teaspoon salt
1 1/2 teaspoon vanilla extract
1/4 cup lemon juice

Directions
Combine first 3 ingredients, stir well and set aside. Grease bottom and sides of a 10 inch springform pan with butter. Add crumb mixture; tilt pan to coat sides and bottom. Chill. Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add 1 2/3 cups sugar, beating well at high speed. Add eggs, one at a time, beating well after each addition. Stir in salt, vanilla and lemon juice; pour mixture into prepared crust. Bake at 300F for 1 hour and 20 minutes. Center may be soft but will set when chilled. Cool on a wire rack; cover and chill 8 hours.
Makes 10 servings.
Mary J.
Click Here to Print this Recipe  


Turtle Cheesecake Recipe

Ingredients
2 cups vanilla wafer crumbs
6 tablespoons melted butter
1 14 ounce bag caramel candies
1 5.3 ounce can evaporated milk
1 cup chopped toasted pecans
2 8 ounce packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup semisweet chocolate chips, melted

Directions
Combine crumbs and butter and press onto bottom of a 9 inch springform pan. Bake 10 minutes at 350F. Melt caramels in milk in heavy 1 1/2 quart saucepan over low heat, stirring frequently until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla. Mix at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each. Blend in chocolate. Pour over pecans. Bake at 350F for 40 minutes. Loosen cake from rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries if desired.
Mary J.
Click Here to Print this Recipe 


Caramel Pecan Cheesecake Recipe

Ingredients
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
20 caramels
2 tablespoons milk
1/2 cup chopped pecans
1 Keebler Ready Crust Graham Cracker Pie Crust, 6 ounces or 9 inch

Directions
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; Mix until blended. Melt caramels with milk in small saucepan on low heat, stirring frequently until smooth. Stir in pecans. Pour caramel mixture into crust. Pour cream cheese batter over caramel mixture. Bake at 350F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish, if desired. Makes 8 servings.

Note: For Chocolate Caramel Pecan Cheesecake: Blend 4 squares BAKER'S Semisweet Chocolate, melted and slightly cooled, into batter. Continue as directed.
Mary J.
Click Here to Print this Recipe


Weekly Specials at Prepared Pantry 



Brownie Bottom Cheesecake Recipe

Ingredients

Brownie Bottom:
8 tablespoons butter or margarine
4 1 ounce squares, unsweetened baking chocolate
1 1/2 cups sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla
1 cup flour
1/2 teaspoon salt

Topping:
24 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1/2 cup sour cream

Directions
Heat oven to 325F. Lightly grease and flour a 9 inch springform pan. Set aside. Prepare the cake: Melt butter and chocolate in 3 quart heavy saucepan over low heat,stirring constantly; remove from heat and cool mixture to lukewarm. Add sugar and eggs, one at a time, mixing well after each addition. Blend in milk and vanilla. Stir in combined flour and salt, mixing just until blended. Spoon into prepared springform pan, spreading evenly. Bake 25 minutes. Remove cake from oven while you prepare the topping. Prepare the topping: Beat cream cheese and vanilla at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the sour cream; pour over brownie bottom; filling will almost come to top of pan. Bake 55 to 60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let cake stand 30 minutes at room temperature before serving. Makes 12 servings.
Mary J
Click Here to Print this Recipe


Creamed Potatoes with Peas Recipe

Ingredients
1-1/2 pounds potatoes, peeled and cut into 1/2 inch pieces
1 cup canned peas
1/3 cup milk, hot
1/2 cup nonfat sour cream
2 teaspoons unsalted butter
1/4 cup fresh basil, chopped

Directions
Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 to 12 minutes or until tender. Without draining pan, transfer potatoes to a bowl and keep warm. Place peas in same steamer basket and return to same pan of boiling water. Steam 3 to 4 minutes or until heated through. Combine remaining ingredients and salt and pepper to taste with potatoes. Mash with an electric mixer or with a potato masher until desired consistency is reached. Stir peas into potatoes and serve.
Makes 4 Servings
Sharon
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Sour Cream Potatoes Recipe

Ingredients
4 cups instant mashed potatoes
1-1/2 teaspoon salt
4 cups hot water
1 cup milk
6 tablespoons margarine
1-3/4 cup sour cream
6 ounces cream cheese
2 tablespoons margarine

Direction
Stir potatoes, water, milk, margarine and salt in large microwaveable bowl until moistened. Cover loosely with plastic wrap and microwave for 6 to 7 minutes on high until bubbly. Blend with electric mixer until smooth. Add sour cream and softened cream cheese. Mix until again smooth. Turn into greased 10 inch casserole dish. Dot with remaining margarine and sprinkle with paprika. Bake, uncovered at 350F for 30 minutes. Best if made 1 day early and baked just before serving.
Sharon
Click Here to Print this Recipe


Gingerbread Waffles Recipe

Ingredients
3 cups baking mix
2 eggs
12 ounces evaporated milk
1/2 cup light molasses
1/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 can apple pie filling
1 cup whipping cream
1/4 cup powdered sugar

Directions
Preheat waffle maker. Combine baking mix, eggs, milk, molasses, brown sugar, 1 teaspoon cinnamon and ginger in bowl; blend just until well moistened. Spoon desired amount into waffle maker and cook until done; repeat with remaining batter. Heat pie filling and spoon over waffles. Beat together whipping cream, powdered sugar and 1/2 teaspoon cinnamon until soft peaks form. Garnish each waffle with dollop of whipped cream.
Mary Ann
Click Here to Print this Recipe


Apricot French Toast Recipe

Ingredients
1 loaf of French bread cut in 8 slices
1 8 ounce package cream cheese
1/2 cup pecans
powdered sugar
1 cup whipping cream
4 eggs
1 teaspoon nutmeg
1 teaspoon vanilla

Directions
Make a pocket in bread slices by slicing again, but not all the way through. Mix the cream cheese with the pecans and a couple tablespoons of the powdered sugar. Stuff the pocket in the French bread with the cream cheese mixture. Dip in the mixture of whipping cream, eggs, nutmeg and vanilla. Grill on hot griddle and serve with apricot sauce. The apricot sauce can be prepared by mixing a 12 ounce jar of apricot preserves with a 1/2 cup of orange juice, then heating the mixture.
Mary Ann
Click Here to Print this Recipe


Belgian Waffles Recipe

Ingredients
1 package dry yeast
1/2 teaspoon salt
2 cups lukewarm milk
1 tablespoon sugar
4 eggs; separated
1/2 cup melted butter
1 teaspoon vanilla
2-1/2 cup sifted flour

Directions
Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Sift together flour, salt and sugar; add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat the egg whites until stiff; carefully fold into batter. Let mixture stand in a warm place about 45 minutes or until mixture doubles in bulk. Use 7/8 cup per waffle on a lightly greased waffle iron. Makes five Belgian waffles.
Mary Ann
Click Here to Print this Recipe


Cinnamon French Toast Recipe

Ingredients
1 large egg
2 egg whites
1/4 cup skim milk
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon, ground
1/8 teaspoon nutmeg ground
8 slices French bread, 1 inch thick
cinnamon sugar
maple syrup

Directions
In a shallow bowl, using a wire whisk of fork, beat egg and egg whites until foamy. Add the milk, vanilla, cinnamon, and nutmeg. Beat well; set aside. Preheat oven to 200F. Lightly spray a large nonstick skillet with vegetable cooking spray; heat over medium heat. Dip 4 of the bread slices into the egg mixture, turning to coat and draining excess back in dish. Place bread slices in prepared skillet. Cook until golden brown, turning once, about 1 to 3 minutes per side. Transfer cooked slices to a plate; Keep warm in oven. Dip remaining slices in egg mixture; Cook as directed. Spray skillet with vegetable cooking spray as needed. Divide French toast among serving plates. Sprinkle lightly with cinnamon sugar and top with maple syrup. Serve immediately. For a puffy French toast, prepare egg mixture in a large, shallow glass dish. Add bread slices, turning to coat. Cover and Refrigerate overnight. Cook and serve as directed. Garnish with red and green apple slices.
Mary Ann
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Peach French Toast Recipe

Ingredients
1/2 cup butter or margarine
1 cup dark brown sugar
2 tablespoons water
1 29 ounce can peaches or fresh peaches, sliced
1 loaf French bread; 12 to 14 slices
5 eggs
1-1/2 cups milk
1 tablespoon vanilla

Directions
In a saucepan, heat butter and sugar on medium low heat; add water and continue until sauce comes to a full boil. Cook 10 minutes, then pour into a 9 x 13 inch baking dish and cool 10 minutes. Place drained peaches on top of cooled sauce and cover with slices of bread placed close together. Blend together eggs, milk and vanilla and pour over bread. Cover pan and refrigerate overnight. To bake, place in a 350F oven for 40 minutes. Loosely cover with foil the last 10 to 15 minutes if mixture is browning too quickly. Serve with bread on the bottom and peaches on top. Serve a little extra syrup on the side if desired.
Serves 12 to 14.
Mary Ann
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Orange Waffles Recipe

Ingredients
1 tablespoon active dry yeast
1 cup freshly squeezed orange juice, warmed (about 120 degrees)
1/2 cup lowfat soy milk, at room temperature
1 tablespoon oil
1 teaspoon vanilla extract
1/8 teaspoon orange oil or 1 tablespoon grated orange rind
1/2 teaspoon salt
2-1/4 cup whole wheat pastry flour
1 teaspoon baking powder

Directions
Dissolve yeast in warm orange juice and let sit for 10 minutes. Add remaining ingredients and stir well for several minutes. Let batter rest, covered, in a warm spot for 30 minutes. Heat waffle iron, pour in the appropriate amount of batter for your specific model, and spread to the edges of the waffle iron. Close and cook until gently browned.
Serves 2-3.
Mary Ann
Click Here to Print this Recipe


Strawberry Stuffed French Toast Recipe

Ingredients
8 cups thinly sliced fresh strawberries
1 cup sugar
1 tablespoon lemon juice
4 ounces fat free cream cheese, softened
3 tablespoon pecans, chopped
1 loaf French bread
6 eggs
1/3 cup skim milk
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon vanilla
Pam for frying

Directions
Mix sliced strawberries, sugar and lemon juice. Microwave on high for 6 minutes, stirring every 2 minutes. With slotted spoon, take out 1/4 cup reserved strawberries, mix with cream cheese and pecans. Slice bread 2 inches thick. Slice a pocket in center of each piece. spread about 1 tablespoon of the cream cheese mixture inside each pocket. Mix eggs, milk, cinnamon, salt and vanilla. Dip bread slices in the mixture and let soak. Spray pan with cooking spray and fry until both sides are golden brown. Serve with warm strawberry syrup mixture.
Makes 6 servings.
Mary Ann
Click Her to Print this Recipe


Pineapple Chicken Recipe

Ingredients
12 ounces skinless, boneless chicken thighs or breasts
1/3 cup unsweetened pineapple juice
1/4 cup orange juice
1-1/2 teaspoons cornstarch
1/4 teaspoon crushed red pepper
1 tablespoon cooking oil
2 cloves garlic, minced
1 medium green sweet pepper, cut into 1 inch squares
4 green onions, cut into 2 inch pieces
1/2 medium pineapple, peeled, cored, and cut into 1 inch chunks
hot cooked rice
1/4 cup coarsely chopped cashews

Directions
Cut chicken into thin, bite size strips. Set aside. For sauce, in a small bowl combine pineapple juice, orange juice, cornstarch, and crushed red pepper. Set aside. Add oil to wok or 12 inch skillet. Preheat over medium high heat, add more oil if necessary during cooking. Stir fry garlic in hot oil for 15 seconds. Add green sweet pepper and green onions. stir fry for 1-1/2 minutes. Remove vegetables from the wok. Add chicken to wok. Stir fry chicken for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Add pineapple. Stir to coat. Cook and stir about 1 minute more or until heated through. Serve immediately over cooked rice. Sprinkle with cashews.
Serves 4.
Lisa TX
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Bourbon Chicken Recipe

Ingredients
4 small skinless, boneless chicken breast halves
2 tablespoon olive oil
1 tablespoon butter
1 Large clove garlic, minced or put through a garlic press
1 small onion, finely chopped
2 tablespoon chicken broth
2 tablespoon Bourbon whiskey
salt and pepper, to taste

Directions
Melt butter with olive oil in a heavy skillet. Saute garlic and onion until onion is transparent. Remove garlic and onion from skillet with slotted spoon. Brown chicken breast halves on both sides. Return garlic and onion to skillet, add chicken broth and bourbon. Cover and cook over very low heat until chicken is tender and done, about 20 to 25 minutes.
Makes 2 to 4 servings.
Lisa TX
Click Here to Print this Recipe


Chicken Cordon Bleu Recipe

Ingredients
3 whole boneless chicken breasts halved and lightly pounded
6 slices Swiss cheese
6 slices cooked ham
2 tablespoons butter
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 envelope Golden Onion soup mix
2 cups light cream or half and half
1/4 cup water
hot cooked noodles

Directions
Top each chicken breast half with a slice of cheese and ham; roll up and secure with wooden toothpicks. In a large skillet, melt butter and brown chicken over medium heat; drain. Add nutmeg and pepper, then golden onion soup mix blended with cream and water. Bring just to boiling point, then simmer covered, basting occasionally, 20 minutes or until chicken is done. To serve, arrange chicken and sauce over hot noodles.
Serves 6.
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Weekly Specials at 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 - 5540 2nd St.
Lubbock, Texas 79416

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