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Recipes for Jan 4, 2022. TNT Printable Recipes

Recipes for today
 

Ham And Tomato Layered Salad Recipe
Hot Dog Olivier Recipe
Slow Cooker Chicken Stew Recipe
One Pot Skillet Lasagna:
Chicken Marinara Recipes
Slow Cooker Everything Chicken
Hershey Bar Pie.
Grilled Pork Chops /Spicy Peach Glaze

Chipotle Bacon Baked Beans
Taco Pizza Squares
Peppered Pork /Mushroom Sauce
Sausage Hash Recipe
Crock Pot Chicken Spaghetti
Boston Butt Pork Roast
Beef Tips And Gravy Recipe
Crockpot PorkChops Recipe
Crock Pot Beefy Potato Taco Casserole


New Years Eve Recipes (Athena)
Hog Maw
Celebration Punch
Black-Eyed Pea Hummus



Thought for the Day
Cooperation is spelled --"WE"


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Remember to bookmark the homepage of the site in case you don't get an email newsletter with the link. Just go to
http://www.nancyskitchen.com
and refresh to page then click on Today's Newsletter to get the latest newsletter.

The site says not secure. That means it is not secure for financial transactions. None are made so I didn't spent the yearly fee for a SSL Certification.

If you are getting a blank page when printing out recipes from the link on the page, press the esc button on your computer and it will show the recipe. When the recipe is visible press print on the screen. ... Nancy




It has been chilly here in the Texas Panhandle for the past several days. Exteme heat and coldness hurt my muscles a lot due to FSH Muscular Dystrophy. Luckily, during most winters the cold spells do not last a long time. My muscles the past several days have been painful. My neck is my weakest part of my body and I couldn't figure out how to write the newsletter without sitting up. I am better now now that it isn't so cold.
Nancy



Molly G.s Recipes
Part 1 for Jan 4, 2022



Good morning Nancy and Cuddles.

Ham And Tomato Layered Salad

7 ounces ham
9 ounces tomatoes
9 ounces potatoes
3 hard-boiled eggs
1 bunch green onions
2-1/2 ounces mayonnaise
Salt
Boil potatoes in their skins, cool and peel. Coarsely grate potatoes and
place in the bottom of a salad bowl as the first layer of the salad. Season
with salt and coat with mayonnaise. Second layer will be finely chopped
eggs, season them with salt and coat with mayonnaise. Finely dice ham and arrange on top as the third layer, coat with mayonnaise. Finely dice
tomatoes and arrange over ham. Season with salt and refrigerate for 30
minutes. Finely chop green onions and sprinkle on top of salad.
Molly G., Katy, TX

--

Hot Dog Olivier Recipe

14 ounces hot dogs
3 potatoes, boiled in their skins, cooled and peeled
3 pickles
4 hard-boiled eggs
14 ounces canned green peas
1 onion
Salt to taste
Mayonnaise to taste
Cook hot dogs over moderate heat 3-5 minutes. Cool completely. Cut in
uniform small dice and combine hot dogs, potatoes, eggs, pickles and onion.
Add peas. Dress salad with mayonnaise, season to taste with salt and again stir to combine.

--

Chicken Marinara Recipes
Servings: 4

Ingredients
6 chicken thighs – bone in or boneless
1 yellow onion – sliced
1 bell pepper – sliced (any color)
1 32 ounce marinara sauce – get the good stuff
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste – this will vary based on the sodium in your marinara
1 cup shredded mozzarella

Add sliced onion, peppers and chicken to slow cooker (or if baking or cooking in a skillet see notes below). Top with marinara and herbs. Stir. Cook on low for 3-5 hours or high for 2-3 hours. Serve over pasta or rice and top with shredded mozzarella.

Recipe Notes
How to oven bake Chicken Marinara: Slice onions and peppers and place in bottom of 9 x 13 baking dish. Top with uncooked chicken and marinara. Add in herbs. Stir and bake at 400 degrees for 45-50 minutes or until meat is very tender. Shred cooked chicken with two forks and stir into sauce Serve over cooked pasta or rice.

How to cook Chicken Marina in a skillet on your stove top: Slice onions and peppers. Sauté with one tablespoon of olive oil until tender. Add uncooked chicken and marinara. Stir in herbs. Simmer on medium for 45-50 minutes or until chicken is very tender. Shred cooked chicken with two forks and stir in sauce. Serve over cooked pasta or rice.
Molly G., Katy, TX

--

Slow Cooker Chicken Stew Recipe
Servings 4 people

1.5 lbs. boneless chicken breasts cut in cubes
1 cup onion chopped finely
1 cup russet potatoes cut in ½ inch pieces
1 1/2 cups carrots chopped finely
1 1/2 cups celery chopped finely
15 oz. can tomato puree
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1 teaspoon fresh rosemary chopped
½ teaspoon garlic powder
2 cups chicken broth low or no salt
1 cup frozen peas Reserve until ready to eat

Slow Cooker Instructions: Chop all veggies + cut raw chicken into cubes. In slow cooker insert, stir all ingredients together except peas. Cook on low for 6 hours. When ready to serve, stir in peas until defrosted (omit if strict paleo or Whole30™).

Stovetop Instructions: Chop all veggies + cut raw chicken into cubes. In a large pot heat 1 tablespoon olive oil. Add chicken cubes in + sear for 1-2 minutes (does not have to cook through). Add all onion, carrots + celery. Sauté for 5 minutes until fragrant and slightly soft. Add all remaining ingredients. Stir to combine. Cook on high heat for 30 minutes, stirring occasionally. Reduce heat so stew comes to a simmer + cook for additional 30 minutes. When ready to serve, stir in peas until defrosted (omit if strict paleo or Whole30™).

Instant Pot Instructions: Cut chicken and veggies. Set instant pot to sauté, 10 minutes. Add olive oil to the pot. Sear the chicken for 2-3 minutes until lightly browned on all sides. (Doesn’t have to be cooked through, just a little cooked). Add onions, garlic, celery and carrots. Sauté for 4-5 minutes until fragrant and slightly translucent. Add all ingredients except frozen peas. Cover instant pot and set to Sealing, Manual Pressure for 12 minutes. It will take the pot about 5-7 minutes to come to pressure. Once finished cooking, let the pressure naturally release for 5 minutes and then quick release the remaining pressure. Discard bay leaf, stir in frozen peas and enjoy!

Substitutions for this recipe:
Potatoes – You can sub in halved baby potatoes for this recipe. I have not tried sweet potatoes in this recipe, but I think they would become too mushy!

Peas – You can omit peas from this recipe. If you are doing a Whole30 you need to omit the peas to make this compliant.

Tomatoes – You can substitute homemade tomato sauce for tomato puree.

Meat – You can substitute boneless, skinless chicken thighs for the chicken breasts in this recipe. You can also substitute beef for chicken in this recipe or also have a Healthy Beef Stew recipe.

Wine – A 1/3 cup of red wine adds a nice depth of flavor to this recipe – although it’s totally not necessary. If you are doing a Whole30 do not add wine.

Rosemary – If you don’t have fresh rosemary you can substitute the same amount of dried rosemary.
Molly G., Katy, TX

--

Slow Cooker Everything Chicken
Yield 9 people

3 pounds boneless and skinless chicken breasts
1/4 cup extra-virgin olive oil
1-2 tablespoons garlic chopped
1 1/2 teaspoons kosher or sea salt
1 teaspoon pepper
1/2 cup vegetable broth or chicken broth, low-sodium

Place chicken in slow cooker. Drizzle with olive oil being sure to coat all sides. Add garlic, sea salt, and pepper. Pour broth around the outside of the chicken. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken reaches an internal temperature of 170 degrees. When the chicken is tender and cooked through, remove it from the slow cooker and slice or shred with a fork. Serve in tacos, soup or chili, with your favorite gravy & mashed potatoes, cook it into a chicken casserole, or top it with teriyaki sauce and serve it over brown rice for a Asian twist. Enjoy!

Notes: Each pound of chicken yields approximately 2.25 cups shredded chicken.
Molly G., Katy, TX

--

Healthier One Pot Skillet Lasagna: a 30 Minute Meal!
5 Servings

1 lb. ground turkey (or chicken or lean ground beef)
1 bell pepper chopped
½ onion finely diced
1 large carrot shredded
1 small zucchini shredded
1 ½ teaspoons salt
¼ teaspoon pepper
1 teaspoon minced garlic
1 teaspoon Italian seasoning
½ teaspoon dried oregano
1 pinch red pepper flakes
14 oz. can crushed tomatoes (or plain tomato sauce)
3 cups low sodium chicken broth
250 grams dry lasagna noodles (uncooked) about 8.75oz (9 regular noodles)
1 cup shredded mozzarella cheese

In a large skillet, cook ground turkey over medium heat for 2-3 minutes or until starting to brown. Add pepper and onion and cook for about 5 minutes, stirring occasionally, until turkey is browned and veggies are almost tender. Add carrot, zucchini, salt, pepper, garlic, Italian seasoning, oregano and pepper flakes, stir and cook for 1 minute. Add tomatoes, broth and broken lasagna noodles and stir well. Bring to a simmer over medium-high heat. Reduce heat to medium and cook, covered, stirring often, until lasagna noodles are just tender (or to desired tenderness) — about 15 minutes. Sprinkle with cheese, cover and let sit for 5 minutes. Serve immediately.
Molly G., Katy, TX

--

Hershey Bar Pie.
Ingredients
6 1.5 oz Bars Hershey Bars
2 Tbsp Butter
1 16 oz Tub Cool Whip
1 tsp Vanilla Extract
1 9 inch Graham Cracker Pie Crust
Instructions
Break apart the candy bars and add to a large microwave safe bowl.
Add butter to chocolate bar pieces.
Microwave for 90 seconds. Stir and continue to microwave for 30 seconds.
Once the chocolate and butter have melted, stir in the vanilla extract.
Fold in 1/2 Cool Whip until it's well combined. Add the remainder of Cool Whip.
Spoon into pie crust and refrigerate for at least two hours before serving.
I like to make the pie thick, so I use the 16 oz tub of Cool Whip. If you prefer, you can use a smaller amount and use an 8″ crust. I’ve also made this using Hershey’s Special Dark candy bars and it’s delicious, too.
Molly G., Katy, TX

--

Juicy Grilled Pork Chops with Spicy Peach Glaze Recipe

Brine:
1/4 cup table salt
4 cups water
6 (3-4 lbs.) bone-in pork chops, about 3/4" thick
Coarse ground black pepper

Glaze:
1/2 cup dry white wine
1/4 cup peach jam
1 jalapeno sliced lengthwise, seeded and deveined
1/4 teaspoon red pepper flakes
1 Tablespoon butter

In a container large enough to hold your meat, dissolve the salt in water. Add pork chops. If there’s not enough liquid to cover, add a solution of 1 cup of water and 1 Tablespoon of salt until the pork chops are completely submerged. Let sit for at least 30 minutes and up until 2 hours. Meanwhile (right before grilling), make the glaze. Add wine, jam, jalapeno and red pepper flakes to a small saucepan over low-medium heat. Bring to a boil and simmer until reduced by half and the mixture is thick and syrupy. Remove from heat and stir in butter. Set aside. Remove pork chops from the brining solution and pat dry. Season each side with coarse ground black pepper. Preheat all grill burners on high for 15 minutes. Turn all burners down to low and place the pork chops on the grill. Turn and rotate the chops every five minutes for about 15-20 minutes before starting to check the internal temperature of the pork chops. (Your grill will have its own hot spots, rotate the chops around for even cooking.) When chops reach an internal temperature of at least 135 degrees F, begin brushing the glaze on each side of the pork chop. Continue grilling the pork chops until they reach the desired temperature of 145 degrees F. To check doneness properly, use a digital cooking thermometer to measure the temperature at the thickest part of the cut without touching any bone. Once you have reached the desired internal temperature of 145 degrees F, remove them from heat and let the pork chops rest for three minutes. Serve immediately.

Have a Blessed Day.
Molly G., Katy, TX

Print all of Molly G.s Recipes Part 1 for Jan 4, 2022




We enjoy this recipe as a side dish during the cold weather. The fruit amounts and varieties are easy to swap out. I use enough cherries to fit in the halves. It reheats well.
Julia in NC

Curried Fruit Recipe

15 oz. can pear halves
15 oz. can peach halves
15 oz. can apricot halves
8 oz. can pineapple slices
Maraschino cherries
1/4 cup butter
1/2 cup brown sugar
1/2 to 1 tsp. curry powder - to taste

Drain fruit and place in a shallow 2 qt. casserole. Melt butter; stir in sugar and curry powder and dollop the mixture over the fruit.

Bake at 325º for 45 minutes to 1 hour.
Julia in NC

Print Curried Fruit Recipe




These did not get sent out in time for New Year's Eve. You might want to save them for next year in your recipes.
Nancy

Athena's New Year's Eve Recipes
I think I sent this in 2014 ! This is a Pennsylvania Dutch tradition.


Hog Maw ( Pig's Stomach) Recipe

8 large potatoes
1 lb. fresh sausage
1 T. salt
1 pig stomach
1/4 cup water

Dice raw potatoes into 1/2 inch cubes. Mix thoroughly the sausage meat, salt w/the potatoes. Stuff the stomach with this filling. Sew up the opening. Place in a roast pan 2/1/4 c. water. Cover. Bake 3 hours at 300. Uncover last half to brown. Serves 8-10.

Do yetz henn mi gschwatzt gimme Seimige "fille". Note! They tried not to fill the stomach too full so the skin remains thick because many liked the stomach itself as much as its content.
Athena in DE

Celebration Punch mixed to the tune of Auld Lang Syne.
Ingredients:
1 pint lime sherbet
1 pint pineapple sherbet
1 qt. cold ginger ale

Scoop frozen sherbet into bowl
And circle into crown;
Pour ginger ale against the side
To keep the fizzing down.

For Celebration Punch, my dear,
Will make a party grand.So stir it up and place a cup
into each waiting hand. Serves 10 - 12 happy ones.
Athena in DE

For a Southern New Year's
Black-Eyed Pea Hummus ( 4 servings)

2 15.5 oz cans black eyed peas, rinsed & drained
1 clove garlic, chopped
4 T. olive oil
3 T lemon juice
2 T white wine vinegar
1/2 t. ground cumin
1/2 t. smoked paprika
kosher salt to taste
coarsely ground black pepper to taste

Blend all in processor until smooth.
Athena in DE

Print Athena's New Year's Eve Recipes




Molly's Recipes - Part 2 - Jan 4, 2022

A Happy and Healthy New Years to you and Cuddles, Nancy.

Chipotle Bacon Baked Beans
Servings: 8

4 15-ounce cans pork and beans
1/2 cup BBQ sauce
1/2 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1 -1/2 tablespoon Dan-O's Chipotle Seasoning
1 tablespoon Dan-O's Original Seasoning
4 strips bacon

Heat oven to 350 degrees. Drain beans (do not rinse) and add to a large bowl. Add in BBQ sauce, brown sugar, yellow mustard, Worcestershire sauce, and Dan-O's Chipotle and Original Seasoning. Stir to combine. Place beans in an oven-proof baking dish. Chop bacon and add to the top of the beans. Cover and cook for 40 to 45 minutes until hot and bubbly around the edges of the baking dish. Remove cover and broil for 1 to 2 minutes, watching closely, so that bacon crisps up. Remove from oven and let rest for 5 minutes, then serve.
Molly G., Katy, TX

--

Taco Pizza Squares
Makes 10 servings

Ingredients
1 tube (13.8 ounces) refrigerated pizza crust
1 can (8 ounces) pizza sauce
2 cups Seasoned Taco Meat
2 medium tomatoes, seeded and chopped
2 cups shredded mozzarella cheese
Optional: Shredded lettuce and sour cream

Unroll pizza dough and place in a 15x10x1-in. baking pan. Spread with pizza sauce; sprinkle with the taco meat, tomatoes and cheese. Bake at 400° until crust is golden brown, 15-20 minutes. Top with shredded lettuce and sour cream if desired.

--

Peppered Pork with Mushroom Sauce

2 tablespoons olive oil, divided
1 peppercorn pork tenderloin (1 pound) or flavor of your choice, cut into 3/4-inch slices
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
2 tablespoons all-purpose flour
1 cup reduced-sodium beef broth


In a large skillet, heat 1 tablespoon oil over medium heat. Brown pork on both sides. Remove from pan. In same pan, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-5 minutes. In a small bowl, mix flour and broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Return pork to pan. Cook until a thermometer inserted in pork reads 145°.

TEST KITCHEN TIP: Pre-marinated pork tenderloin makes easy work of weeknight dinners. Flavors vary by grocery store, but this versatile sauce will complement most varieties.
Molly G., Katy, TX

--

Sausage Hash Recipe
Makes 6 servings

1 pound bulk pork sausage
1 medium onion, chopped
2 medium carrots, grated
1 medium green pepper, chopped
3 cups diced cooked potatoes
1/2 teaspoon salt
1/4 teaspoon pepper

In a large cast-iron or other heavy skillet, cook the sausage over medium heat until no longer pink; drain. Add the onion, carrots and green pepper; cook until tender. Stir in the potatoes, salt and pepper. Reduce heat; cook and stir until lightly browned and heated through, about 20 minutes.

--

Crock Pot Beefy Potato Taco Casserole
Servings: 8 servings
1 pound ground beef
2 cloves garlic minced
28 oz. Diced Potatoes or 32 oz. Hash browns
16 oz. Velveeta cut into small cubes
2 cups shredded cheese
1 Taco Seasoning Mix Packet

Brown ground beef and garlic and add to slow cooker. Pour potatoes, Velveeta, 1 cup shredded cheese. Stir all ingredients together and top with remaining shredded cheese. Cook on high for 2- 2 1/2 hours or low for 4 hours. (If you are able to, stir one time halfway through cooking.) Once finished cooking, stir to thoroughly incorporate cheese throughout. Serve with your favorite toppings.
Molly G., Katy, TX

--

Crock Pot Chicken Spaghetti
Servings: 8

2 pounds boneless skinless chicken breast
½ cup bell pepper, diced
½ cup onion, diced
10 ounces Rotel tomatoes
21 ounces cream of chicken soup
4 ounces cream cheese, cubed
3 cups Cheddar, shredded from a block
1 cup Pepper Jack, shredded from a block
16 ounces spaghetti
¼ cup heavy cream

Spray the inside of your slow cooker with cooking spray. You'll need a 6 quart size for this. Add the chicken breast and top with the tomatoes, bell peppers, onion, and soup. Cook on low for 8 hours, or until the chicken is done. Shred it and add the cheeses, reserving 1 cup of the Cheddar. Cook the spaghetti and drain. Add the spaghetti to the slow cooker with the shredded chicken mixture and stir to cover with the chicken mixture. Sprinkle with the reserved Cheddar. Cover and cook on low for 30 more minutes. Serve.

Notes
Expert Tip: For extra creaminess use up to 8 ounces of cream cheese in this easy slow cooker recipe.

I always break the spaghetti noodles up into 3 pieces as I'm adding it to the boiling water. It's just traditional but it does make it easier to eat.

Cook the spaghetti earlier in the week so you only have to add it to the crock pot when you get home and dinner is ready to go by the time you've changed your clothes and had a glass of wine... or tea...

Boneless skinless chicken thighs work great in this!

If you don't like the flavor of green pepper use red bell pepper or just leave it out.

You can substitute cream of celery or cream of mushroom soup for the cream of chicken if you prefer.

Feel free to add an extra can of Rotel if you like a little extra kick.
Molly G., Katy, TX

--

Boston Butt Pork Roast
Serves/makes: 8

4 pounds Boston butt pork roast
Salt and black pepper
8 potatoes peeled, and cut in half lengthwise
1 pound baby carrots
1 red delicious apple, cut in eighths
Water

Place a roasting pan in the oven and preheat the oven to 350 degrees F. Season one side of the pork roast with salt and pepper. Place, seasoned side down, in the preheated roasting pan. Place in the oven and bake for 20 minutes. Season the top of the roast with salt and pepper and turn roast over. Lower the oven temperature to 325 degrees F. Return the roast to the oven and cook for 2 1/2 hours at 325 degrees F. Turn roast over again and add the potatoes to the pan. Top the potatoes with the carrots and apple. Add enough hot water to fill the bottom of the roasting pan to about 1-inch. Cover the pan with foil and return to the oven. Bake for 1 hour (or longer) until the vegetables are done and the meat falls apart easily. Add more water to the pan as needed.
Molly G., Katy, TX

--

Beef Tips And Gravy Recipe


4 T. butter
2 lb. lean beef, cubed
1 T. flour
pepper, to taste
1 can beef bouillon
1/2 lb. onion, chopped

Brown meat in 2 T. butter. Remove from skillet. Reserve juice.

Melt 2 T. of butter, and saute onions. Remove from skillet.

Add flour to beef bouillon, making a paste, and stir into skillet
over low heat until brown.

Add beef and onions. Cover and simmer 2 hrs.

Serve over your favorite mashed potatoes, noodles or rice, OR with
potatoes and your favorite vegetables or salad.
Molly G., Katy, TX


Awesome Crockpot PorkChops Recipe
4 pork chops
1 pkg. onion soup mix
1 cup chicken broth

Place pork chops in crockpot.
In a separate bowl, combine soup mix and chicken broth, stir.
Pour over chops.
Cook on low heat for 6 to 8 hours.

Blessings,
Molly G., Katy, TX

Print Molly's Recipes for Jan 4, 2022  Part 2



Recipes for Two


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I get a blank page when I try and print out recipes. Help. ...Ana
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