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Regarding the effective use of cutting fudge, we discovered that what works best without any hassle is to use a large pizza cutter. Works perfectly.
Barb in OKC

The fudge recipe is confusing to me. After adding the condensed milk, marshmallow fluff, do you return it to the microwave? If so for how long? It is difficult to understand that it would set up and harden without additional microwave time. Thanks for answering my question.

Nancy thank you so very much for the diligence you give to your email daily. and God bless you for the ministry to us. Merry Christmas to all our cooking friends, and Christmas hug for you..
Fae N. C.

For Mary Ann Upstate New York - December 8th News Letter

I haven't made this recipe yet but had saved it because it looked good. Not sure where it came from but left it as I had copied it. Hope this is
what Mary Ann is looking for.

Best Apple Pie Jam Recipe
A friend gave me this wonderful recipe, and oh my, it is so good. Just like an extra good apple pie filling, but in jam form. If you love apple pie, you are going to have to make this wonderful recipe. My husband who only likes strawberry jam, said, “this recipe was EXCELLENT!” It is excellent on English muffins, pancakes or toast. Even over Ice Cream too!
Source: MichEgan
23 min | 15 min prep
3 pints

4 cups apples peeled and chopped (tart apples)
1 1/2 Tablespoons lemon juice
1 Teaspoon cinnamon
1/4 Teaspoon nutmeg
1/4 Teaspoon ginger
4 cups sugar
1 Cup brown sugar, packed
1 (1 3/4 ounce) box dry pectin
1 Teaspoon butter

Measure apples in a measuring cup, now add in the same measuring cup
water to fill up to the 4 cup line (with the apples in it).

Add pectin and the butter and spices, lemon juice. Bring to a boil. Add sugars and bring back to a full rolling boil, boil 1 minute.
Stir constantly. Remove from the heat.

Skim off any foam.
Ladle into hot jars leaving 1/4-inch headspace. Put on lids. Process in water bath 10 minutes.
Kitten in Buffalo
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Natures Flavors (Great Sugar Free Syrup Flavors)

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Cookie Mixes from Prepared Pantry
Christmas Gift Ideas for the Baker

Harvest Stuffed Cinnamon Rolls

1 loaf frozen white bread dough (such as Rhode's)
1/4 Cup butter or margarine, softened
1 Cup brown sugar, packed
3 Tablespoon ground cinnamon *Can do less to taste
1/2 cup dried cranberries (can use raisins or dried cherries)
1/2 cup pecans, toasted (optional)
1 Tablespoon orange zest (or more to taste)

3 ounce cream cheese, softened
1/4 Cup butter or margarine, softened
1-1/2 Cups confectioner's sugar
1/2 tsp vanilla (optional, I usually just leave it out)

Place loaf of dough on plate and let sit at room temperature until thawed. Once thawed, roll out onto floured surface to a size of about nine inches by sixteen inches.

Spread 1/4 C margarine or butter over dough.
Place cranberries in a bowl and cover with hot water, let sit for five minutes to plump, then drain well.

In small bowl mix together brown sugar and 3 T cinnamon. Sprinkle over top of cinnamon roll, stopping about 1/2 an inch away from the sides so it will seal (see photos). Sprinkle pecans, cranberries, and orange zest over brown sugar mixture.

Carefully roll up cinnamon roll into a log, squeezing lightly as you do to seal it. Slice into one inch slices with serrated knife.

Place in greased 9x13 inch pan and cover with cling wrap. Place in warm spot and allow to rise until doubled in size. Remove cling wrap and bake at 400 for about 15 minutes, or until done.

Icing: Mix all ingredients together and beat with electric mixer until creamy. Spread over cinnamon rolls.

To Freeze: Prepare Cinnamon rolls up through step six (through the baking process). Once baked, allow to cool and then wrap well with foil. Freeze. Best if used within a month or two. To reheat frozen rolls, allow to thaw and then cover loosely with foil and place in 200 degree oven. Bake for 15-20 minutes or until heated through. Remove from oven and top with cream cheese icing.
Note: This recipe makes one pan of Cinnamon Rolls
Linda MN.
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Another broccoli recipe for Mary Ann:

Broccoli Sweet Onion Cheese Tart

4 slices bacon
1/2 med. onion, sliced
1 small clove garlic, minced
2 1/2 c. cheese cracker crumbs (like Cheez-it)
4 T unsalted butter, melted
3/4 c. shredded Monterey Jack
3/4 c. shredded sharp Cheddar
2 c. small broccoli florets
1/2 c. milk
1 t. Dijon mustard
1 t. all-purpose flour
1/2 t. fresh chopped thyme

Cook bacon in skillet over med-hi heat until crisp; drain on paper towels. Reserve 2 T. fat in skillet; discard remaining. Crumble bacon. Sauté onion in skillet over med. heat for 5 min. Add garlic, sauté until onion is tender, about 5 min. more. Remove from heat.

Preheat oven to 375. Line baking sheet w/foil. Gently mi cracker crumbs, butter and 1/2 c. hot water. Mist a 9 in. tart pan w/ cooking spray; place on baking sheet. Press crumb mixture into pan.

Sprinkle bacon over crust. Combine cheeses; spread 1/2 c. over bacon. Spread onion mixture & broccoli on top. Sprinkle w/remaining cheese. Whisk milk, mustard, flour & thyme; pour on top. Bake until golden- 30 - 35 min. Let stand 10 - 15 min. before serving. 419 cal. per serving.
Athena in DE (Source: allyou.com)
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Broccoli for Mary Ann:

President Bush Broccoli

1 large bunch broccoli
1 c. seasoned breadcrumbs
1/4 c. grated Parmesan Cheese
1/4 c. chopped garlic
5 T vegetable oil
1/2 c. lime juice
salt & pepper to taste
Put broccoli in boiling water to blanch. Drain. Dip broccoli in breadcrumbs & grated cheese; set aside. Sauté garlic. Add broccoli to pan & fry until crisp. Remove & pour lime juice over broccoli. Season w/salt & pepper.
Serve. 4-6 servings.
Athena in DE
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Martha Carper’s Favorite Broccoli Casserole
(wife of Tom Carper, Representative)

1/4 c. finely chopped onion
6 T. margarine
2 T flour
1/2 c. water
1 6 oz jar processed cheese spread
2 pkgs. chopped broccoli, thawed & drained
3 well-beaten eggs
1/2 c. bread crumbs or crackers

Saute onions in 4 T margarine. Add flour & water; cook on low heat until thick. Add cheese, then combine sauce and broccoli. Add eggs & mix gently until blended . Place mixture in greased 1 1/2 qt. dish; cover w/crumbs & dot w/rest of margarine.
Bake 325 for 30 min.
Serves 8.
Athena in DE

I searched for the jam recipe and lo and behold my recipe was the first one to come up!!! I pray all have very Merry Christmas and be Blessed.
Mary Ann upstate N.Y.

In looking through my recipe files, I found this one and thought I would resubmit for those who might need ideas for gluten free desserts for the holidays or any time. Judy Buffalo originally shared it in a 1/09 newsletter.
Robbie IN

No Flour Carrot Cake

1 tablespoon butter
5 eggs, whites and yolks separated
1 cup sugar
1 lemon, rind grated and juiced
1 teaspoon orange extract
Pinch of salt
12 oz (3/4 lb) carrots, finely grated
1/2 lb almonds finely chopped
3/4 cup gluten free corn starch

Butter a 9 inch non-stick spring ring form pan, and line with a disk of buttered parchment paper.

In a bowl Beat the egg whites until stiff, and then gradually combine 1/2 cup of the sugar with the stiff egg whites.

In a bowl put the egg yolks and the rest of the sugar. Whisk vigorously, then combine lemon rind, lemon juice, orange extract and pinch of salt.

Stir in grated carrots and almonds. Sift in the corn starch.

Add part of the egg whites, and mix using a large spoon with a top to bottom movement. Repeat until all the egg whites are fully combined. Pour the batter into the pan. Level the surface with a spatula.

Bake 350 oven for about 35-40 minutes, or until a toothpick inserted in the cake will appear to be dry. Frost with cream cheese frosting or powdered sugar.
Serves 6-8.
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Here is one more holiday treat we have made often. The Prepared Pantry mint chips are scrumptious in this recipe. Some feel this is a good replicate of the mint cookies that the Girl Scouts sell.
Robbie IN

Chocolate Mint Cookies

Approximately 2 tubes Ritz Crackers
1 c milk chocolate wafers or chips-can substitute white chocolate
1 package mint chips

Melt chocolate and mint chips in double boiler. Dip crackers in chocolate mixture using a fork. remove and place on wax paper. chill till firm
Robbie IN
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Chili's Grill & Bar 

To Terry in Hilton, NY

Here are two relatively easy recipes for your husband to follow. Can serve meatloaf with Kraft mac and cheese and steam-fresh frozen vegetables that cook in microwave oven or a salad.

Meatloaf with Beef and Stuffing Mix

1 1/2 pound extra lean ground beef
1/2 cup chopped onion
1 package stuffing mix, including flavor pack (any variety)
1 can beef broth

Mix all ingredients well. Put into a loaf pan. Bake for 45 minutes to 1 hour at 350 degrees F.

Lazy Lasagna

"A simple version of lasagna using cheese ravioli, browned beef, onion, etc. and plenty of mozzarella cheese." You can buy peppers and onions already minced in produce department or frozen food section of supermarkets.

2 pounds ground beef
1 small onion, chopped,
1/2 cup chopped bell pepper
1 jar Rinaldi 3 cheese sauce
1 can Hunts 4 cheese sauce
Pinch of dried basil and Italian seasonings
3 pounds frozen cheese or beef ravioli, thawed
4 cups shredded mozzarella
plus sprinkle of parmesan cheese

Preheat oven to 375 degrees F.
In a skillet over medium heat, brown ground beef with onion and bell pepper; drain grease. Pour in spaghetti sauce and simmer about one-half hour.

In a 9x13 inch baking dish, spread enough sauce and beef to cover bottom and put a layer of ravioli down end to end. Spread a layer of sauce and cheese just like you would with regular lasagna. Keep layering and finish with sauce on top.

Bake uncovered in a preheated oven for 1 hour. Let sit for 5 minutes before serving.
Angela from Amherst
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Dear Nancy and friends, This is not a recipe but a hint that my son recently gave to me. I was putting away groceries and he tells me to wrap my lettuce in news paper. I used to two large sheets of the black and white print. Left the lettuce in the plastic wrap it came in. Later I cut the lettuce in half and used part for dinner and went ahead and wrapped the other half in newspaper. Put back in refrigerator. Wow did I like the results. My lettuce stays so nice and fresh. Yes, I have even left it in the refrigerator a couple of weeks and it was still good.
Hope this helps ak from CA

Karidopita (Walnut Honey Cake)

Karidopita (pronounced ka-ri-THO-pi-ta) is a flavorful, moist cake that is very popular in the Greek home.

6 eggs, separated
1 c. sugar
1 c. sifted flour
2 heaping tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1 lb. walnuts. chopped fine.

1 c. honey
1 c. sugar
2-1/2 c. water

Sift together the flour, baking powder, slat and spices. Whip egg whites until stiff and add sugar gradually while beating, then add egg yolks. Fold in sifted ingredients and nuts and mix well. Bake in a 350 degree oven in a 9 x 13 pan for 35 minutes. Top with syrup while still hot.

To make the syrup: Boil sugar and water for 10 minutes to make a thin syrup, then add honey and cool. Pour over cake slowly.
Serves 24 (small pieces)
Artemis in NYC
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Baked Chicken Reuben
4 Servings

4 Chicken Breasts, Boneless
4 Swiss Cheese, Slices
1/4 tsp Salt
1 1/4 cup Thousand Island Dressing
1/8 tsp Pepper, Fresh Ground
16 oz Sauerkraut, Drained

Place chicken in greased baking pan. Sprinkle with salt & pepper. Place sauerkraut over chicken; top with Swiss cheese. Pour dressing evenly over cheese. Cover with foil and bake in 350° oven for about 1 1/2 hours until fork tender. Sprinkle with chopped parsley to serve four.

Years ago I made a cookie out of powder sugar and I don't know What else You rolled this mixture out and covered it with with a peanut butter mix and rolled it up jellyroll fashion put it in the frig and then sliced it. It was like candy. I don't know if I explained it right. Someone might know what I am talking about. Thanks to all our great cooks and our great leader.
Jean Cecil VA/FL

Macaroni Recipes

Macaroni Vegetable Soup

6 c. water
1/2 tsp. salt
1 (7-1/4 oz.) pkg. macaroni & cheese mix
1 (10 oz.) pkg. frozen mixed veggies
1/4 c. flour
2 (13-3/4 oz.) cans chicken broth
1 1/2 c. milk
1/4 c. butter or margarine

Boil water, add macaroni and cheese. Cover and cook 5 minutes. Add frozen veggies, turn to low heat, cover and cook 5 minutes. Drain well. Melt butter on medium heat. Add flour and stir until smooth. Pour broth in pan, stir until smooth. Add milk, cook and stir until it boils, 6 to 8 minutes. Boil and stir 1 minute. Turn heat to medium low. Stir macaroni and veggies into pan. Cook 2 minutes until soup is heated.
6 servings.

Macaroni and Cabbage Soup

2 tbsp. shortening
3 tbsp. flour
1 c. milk
1 tsp. salt
1/4 tsp. pepper
2 c. water
1 c. macaroni, cooked
2 c. shredded cabbage, cooked
1 c. grated cheese

Melt shortening; blend in flour, cook about 1 minute. Gradually add milk. Continue to cook over low flame. Simmer, stirring constantly until thickened. Add salt and pepper; boil 1 minute. Combine with remaining ingredients; simmer until cheese melts.
4 to 6 servings.

Macaroni and Cheese Pie

8 oz. box macaroni
10 oz. cheese, medium or sharp
1 tsp. salt
2 eggs
2 c. milk

Bring 6 cups water to boil. Add salt and macaroni and cook until tender, about 8 minutes. Grate cheese. Drain macaroni when done. In large baking dish (2 quart) alternately put macaroni, then cheese in layers, ending with cheese on top. Beat eggs slightly, add to milk. Mix well and pour over cheese. Use fork to stir slightly so milk and egg goes down through pie. Bake at 350 degrees for 30 to 40 minutes. Serve hot.
Makes 4 servings

Macaroni and Mushrooms

3-1/2 c. cooked elbow macaroni
8 oz. can mushroom stems and pieces, drained
4 oz. can pimento, drained
1 c. skim milk
1 tsp. cornstarch or Arrowroot
1 c. lowfat sharp cheese, shredded
1 onion, chopped
2 tsp. prepared mustard
1 tsp. Worcestershire sauce
Salt and pepper
1 tbsp. seasoned bread crumbs

Combine macaroni, mushrooms and pimientos in 1 1/2-quart baking dish. Mix milk with cornstarch in non-stick saucepan. Cook and stir over low heat until simmering. Stir in cheese, onion, mustard, Worcestershire, salt and pepper; cook and stir until cheese is completely melted. Stir sauce into macaroni mixture. Top with bread crumbs. Bake in 350 degree preheated oven 25 minutes or until hot and bubbly. Makes 10 servings.
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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.

Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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