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Apple Pork Chop Casserole

1 T. oil
8 boneless pork chops
2-6-oz. pkgs. herb-flavored stuffing mix
2-21-oz. cans apple pie filling

Heat oil in a skillet over medium-high heat. Cook pork chops in oil until both sides are browned. Meanwhile, prepare stuffing according to package directions. Pour pie filling into a lightly greased 13"x9" baking pan; lay pork chops on top. Cover with stuffing. Bake, uncovered, at 325 degrees for 45 minutes to one hour, until pork chops are cooked through.
Serves 8.
Source: Gooseberry Patch, 101Cozy Casseroles
Denise in the Villages, FL
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Fae NC was asking about cooking instructions for
Jan P's Fudge. I am not the person that submitted the recipe, but I did make it and had perfect results. Every microwave is different, depending on the wattage, so when I made it, I melted the chips and butter on high for 1 minute and 30 seconds and then stirred it. I continued to heat it on high for 1 more additional minute, and they were completely melted, so then I added the remaining ingredients, except I didn't put the nuts in, and poured it in the pan and chilled well before cutting. You do NOT cook it after adding the rest of the ingredients, but it sets up well. Is very smooth and delicious!
Hope this helps?
Judy (in Alaska)

These are an excellent appetizer (made quickly using the frozen meatballs) to take to the office holiday party, etc. I have also made these for wedding receptions and they always go over so well.

BBQ Crock Pot Meatballs

1 bag frozen pre-cooked plain, or Italian, thawed
1 bottle BBQ sauce
1 bottle sweet and sour sauce

Put thawed meatballs into Crock Pot. Mix equal parts of your favorite BBQ sauce and sweet and sour sauce and pour over meatballs. Cook on low heat for 6 hours.
Judy (in Alaska)
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I am always looking for quick, but delicious recipes to use during the holidays, when days are so busy, and these are two of our favorites, so
hope you will enjoy them too.

Snickers and Shortbread Brownies

3/4 + 1/2 cup butter, divided (at room temperature)
1-1/4 cups sugar, divided
3 cups flour, divided
12 tsp. baking powder
1/4 tsp. salt
3 eggs
4 oz. (4 sqs.) semi-sweet chocolate, melted
1 tsp. vanilla
4 (2.07 oz. each) Snickers candy bars, cut into small pieces

Butter a 9x13 inch pan. In electric mixer bowl at high speed beat 3/4 cup butter and 1/2 cup sugar until smooth, about 2 minutes. Reduce speed and beat in 2 cups flour till just combined. Press into bottom of prepared pan; prick all over with a fork.

Bake at 350º for about 15 minutes, or until lightly browned. Cool in pan on wire rack for 10 minutes. Combine remaining flour with baking powder and salt. In bowl with electric mixer on high speed, beat remaining butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until combined. Beat in melted chocolate until smooth. Beat in vanilla. Beat in flour mixture just till combined. Pour batter into pan over crust.

Bake for about 20 more minutes. Sprinkle candy bar pieces over and bake10 more minutes, until center is just set.
Cool completely in pan on rack before cutting into 24 bars.
Judy (in Alaska)
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Merry Mint Cake

1 pkg. yellow cake mix
1/2 tsp. mint extract, divided
1-1/2 cups cold milk
1 pkg. (4 serving size) chocolate instant pudding
1 carton (8 oz.) frozen whipped topping, thawed
4 to 5 drops green food color

Prepare cake mix according to package directions, adding 1/4 tsp. mint extract to the batter and beat well. Pour into greased 13x9 inch baking pan. Bake at 350º for 25 to 30 minutes, or until toothpick inserted near the center, comes out clean. Cool completely on wire rack. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand 2 minutes, until soft set. Using the end of a wooden spoon handle, poke 24 holes in the cake. Spread pudding evenly over cake. Combine the whipped topping, food coloring and remaining 1/4 tsp. mint extract. Spread over pudding. Cover and refrigerate for hours before serving.
Serves 15.
Judy (in Alaska)
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Cookie Mixes from Prepared Pantry
Christmas Gift Ideas for the Baker

In the 12/10 newsletter Trudy Slidell asked about dipping cold items in melted chocolate. She was concerned about the cold items causing the chocolate to seize up. I have never had this problem and I have made thousands of dipped items over the years, especially when are son was deployed to Afghanistan and Iraq. I prefer melting chocolate or almond bark in a double boiler, but have also used the microwave with success. Typically you chill the items in the refrigerator for a period of time, just so they are easier to work with when you are dipping them. Of course anything made with cream cheese or similar ingredients have to be refrigerated to prevent them from spoiling. If you would feel better about trying to dip items in the chocolate for the first time, you can let the items you are dipping set at room temperature for 10 - 15 minutes before you start. Good Luck and have fun with your candy making.
Robbie IN

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I first had these in Atlanta while living there. Loved them, had to have the recipe.

Pecan Pie Cookies

1 cup brown sugar, firmly packed
3/4 cup salted butter, softened
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder

1 cup chopped pecans
1/2 cup brown sugar, firmly packed
1/4 cup heavy whipping cream
1 teaspoon vanilla

Preheat oven to 350°F.

For cookies: Beat butter and sugar on medium speed of an electric mixer until creamy. Add egg and vanilla and mix. Reduce speed to low and add flour and baking powder. Beat until well mixed.

Shape dough into 1 1/4-inch balls. Place 2 inches apart on ungreased baking sheets. Make an indentation in each cookie with your thumb; rotate thumb to hollow out slightly.

Combine all the filling ingredients (pecans through vanilla) in a small bowl. Fill each cookie with 1 rounded teaspoon of filling.

Bake for 8-12 minutes or until lightly browned. Cool for 1 minute on baking sheet then remove to cool completely on a wire rack or sheet of aluminum foil.

Enjoy, Bon Appetite.
Ray in IL.
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Chocolate Potato Chip Fudge

1, 12 ounce , bag semisweet chocolate morsels
1, 14 ounce can sweetened condensed milk
2 Cups coarsely crumbled potato chips- I have never tried using the flavored chips.
1 teaspoon vanilla extract

Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil or mist with non stick cooking spray. Place a heavy pot on the stove and preheat it over low heat. Add chips and sweetened condensed milk and stir until chocolate chips are melted and the sweetened condensed milk is well mixed. Remove from heat and stir in vanilla and potato chips. Pour in to greased pan. Let cool and then cut. Can use coarsely crumbled pretzels instead of potato chips.
Robbie IN
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Thanks to all who sent me the apple pie jam. I have made 3 batches!!! I appreciate all of you. Have a very Merry Christmas all of you and Nancy too and a Blessed New Year
Mary Ann Upstate N.Y.

I haven’t tried this recipe, but so many were interested in jell-o recipes and this new one is so pretty, red and green, that I thought someone may be interested. It is a 2012 Kraft recipe.

Celebration Dessert

1 1/2 c. boiling water - divided
1 pkg. (3 oz) Jello lime flavor
2 1/2 c. cold water - divided
1 1/2 c. seedless green grape halves
1 pkg. ( 1/4 oz) Knox Unflavored Gelatin
1 c. milk
1/2 c. sugar
1 c. sour cream
1 t. vanilla
2 pkg. ( 3 oz) Jell-O strawberry flavor
1 1/2 c. sliced fresh strawberries

Add 1/2 c. boiling water to lime gelatin mix in med. bowl; stir 2 min. until dissolved. Stir in 3/4 c. cold water & grapes; pour into 8 c mold sprayed w/ cooking spray. Refrigerate 30 min. or until gelatin is et but not firm.

Stir unflavored gelatin into 1/4 c. cold water; let stand 5 min. or until softened. Bring milk just to simmer in med. pan on med. heat. Add sugar & unflavored gelatin; cook & stir until sugar is dissolved.

Remove from heat; cool 5 min. Add sour cream & vanilla; stir w/whisk until blended. Spoon over lime layer in mold. Refrigerate 30 min. or until sour cream layer is set but not firm.

Add remaining boiling water to strawberry gelatin mixes in med. bowl; stir 2 min. until completely dissolved. Stir in remaining cold water & strawberries. Carefully spoon over sour cream layer. Refrigerate 4 hours or until firm.
Athena in DE
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Christmas Cake Recipes

Candy Recipes

A friend recently shared this recipe with me. I have no idea, if Elvis ever ate this fudge. We assume it is named after him, since he had a fondness for peanut butter and bananas.
Robbie IN

Elvis Fudge

1 10 ounce bag peanut butter chips
1 Cup Sweetened Condensed Milk - not evaporated milk
4 Tablespoons butter or margarine (1/4 cup)
1/2 Cups chopped peanuts
1 10 ounce bag white chocolate chips
1 very ripe medium size banana

Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Place the peanut butter chips in a medium microwave-safe bowl. Add the cup of condensed milk and two tablespoons of butter. Microwave until melted, stirring after every 45 seconds to prevent overheating.

Stir until the peanut butter chips are melted and smooth. Quickly add the chopped peanuts and stir until they are combined, then pour the peanut butter fudge into the prepared pan and smooth it into an even layer.

Place the soft banana in a blender or food processor and blend until it is completely smooth and liquidy.

Place the white chocolate chips, banana puree, and two tablespoons of butter in a medium microwave-safe bowl. Microwave until melted, stirring after every 30 seconds to prevent overheating. White chocolate can burn quickly, so watch carefully during this step!

Once the white chocolate is melted, stir it until the mixture is smooth. It may seem broken at first, but keep stirring until it comes together. Pour it on top of the peanut butter fudge layer and refrigerate until the fudge is completely set, at least four hours or overnight.

To serve, cut into small 1-inch squares. Elvis fudge can be stored in an airtight container in the refrigerator for up to a week.
Robbie IN
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So Easy Nut Clusters

12 ounce bag of Chocolate Chips (your choice semi-sweet or milk chocolate)
1/2 cup Peanut Butter (regular or chunky)
Jar of dry roasted peanuts, 1 1/2 cup chopped pecans or cashews (your choice)

Place chocolate chips & peanut butter in microwave safe dish and cook for 1 min. in microwave. Remove and stir until smooth; then add nuts and stir well.

Drop by teaspoon onto wax paper or into the little paper cups. Chill in fridge; then place in airtight container.

Store in fridge; keeps well for a month or longer (if they last that long)!!
Enjoy & Merry Christmas
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12-12-12 Newsletter
Margaret, Tulsa Thank you so much for the idea for my hunters. Will try that and it does sound good. By chance have you frozen them before.
Linda D Topeka, KS

When we lived in Germany we'd go out to eat on our paydays and try the different German food. My favorite was Jagerschnitzel. Then when we got transferred to New Jersey, it just so happened that my neighbor had cooked in a German restaurant. The sauce was available here in the U.S. for a while, but now you must order it and have it sent from German.....well I sort of revised the sauce (very simple). Everyone that comes over and has had it always asks me to make it again.

Jager Schnitzel

boneless pork chops - thin cut
Ritz cracker crumbs (must be Ritz)
evaporated milk
1 egg
Butter or margarine

With a meat hammer pound your pork chops out on both sides. Then dip the chops on both sides first in flour, then in an mix of the egg and evaporated milk and finally coat both sides in the Ritz cracker crumbs.
On a preheated griddle that you have place butter/margarine put the schnitzel on and brown on both sides.

Sauce for schnitzel: I use the prepackaged mushroom gravy packets. Make according to directions and add 1 can of mushrooms to it. Serve the sauce over the cooked schnitzel. In Germany the schnitzel is served with French fries which also have the gravy on them. Enjoy!!
Carrie N
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Nova Scotia Treats

2 sleeves of Ritz Crackers
6 oz Nestles Tollhouse Morsels
8 oz Sweetened Condensed Milk

[Note: This came from the North Pole Website. I have no idea why they're called Nova Scotia Treats!]

Grease a 9x9" pan. Crumble Ritz crackers in a bowl. Mix in morsels & sweetened condensed milk. Spread in pan. Bake 25 minutes in oven at 350°. Cool, then cut into pieces.
Denise in the Villages, FL
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Christmas Deviled Egg Potato Salad

9 hard boiled eggs, peeled
1/2 c. chopped onions
1/4 c. shredded pimentos
1/4 c. shredded green pepper
1/2 c. mustard
1 Tbsp. salt
6 c. boiled potatoes, cubed
1/2 c. shredded dill pickles
1/4 c. shredded celery
1 c. mayo.
1 Tbsp. paprika

Cut 6 boiled eggs in half; remove yolk. Place yolks in bowl and mix with 1 tsp. pickles, 1 tsp. mustard, 1 Tbsp. mayo., dash of salt; stuff eggs with the yolk mixture. Set eggs aside. Mix potatoes with remaining ingredients. Add eggs (flaked with fork) last. Top with paprika & arrange deviled eggs around top of salad for decorative look.
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Christmas Overnight French Toast

3 eggs
1/2 c. milk
2 tbsp. sugar
1/2 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla
6 slices egg, French or sourdough
bread sliced 3/4 inch thick

In medium bowl whisk together all ingredients. Pour over bread slice on a baking sheet, refrigerate overnight or at least 12 hours. In skillet melt the butter, slowly fry bread over moderate heat until golden brown. Garnish with sour cream and a sprinkling of pecans and dust with confectioners' sugar. Serve with your favorite syrup.
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Chili's Grill & Bar 

Rocky Road Fudge

2 tbsp. margarine
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand milk
2 c. dry roasted peanuts
1 (10 1/2 oz.) pkg. miniature marshmallows

In saucepan melt morsels with Eagle Brand and 2 tablespoons margarine. Remove from heat and add peanuts and marshmallows. Stir thoroughly and spread into waxed paper-lined 13 x 9 inch pan. Chill 2 hours.
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Creme Drops Fudge

1 lb. Brock's old fashioned creme drops
1 c. peanut butter
3/4 to 1 c. chopped nuts

Mix candy and peanut butter in microwave safe bowl. Heat 4 or 5 minutes until melted. Stir well to mix. Add nuts, mix well. Pour in pan (about 9x12). Spread and let cool. Cut into squares. Needs to be done pretty fast as this hardens rather rapidly.
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Cashew Clusters

2 c. sugar
1 c. water
1/4 tsp. cream of tartar
1 tsp. vanilla
2 c. toasted cashew nuts

In a 1 1/2-quart saucepan, combine sugar, water, and cream of tartar. Cook and stir until sugar dissolves. Bring to boiling. Boil until syrup reaches hard-crack stage (300 degrees). Remove from heat. Stir in cashews and vanilla. Set pan in larger pan of hot water to keep soft. Drop by tablespoonfuls onto greased baking sheet to form clusters of 5-6 nuts.
Makes about 1 pound candy.
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Maple Glaze for Ham

1/2 c. maple syrup
2 tbsp. mustard
1/2 c. apple juice

Spread part of glaze on ham before last 30 minutes of baking; then spread on rest of glaze in 2 or 3 applications (about every 10 minutes). Pour over ham, basting occasionally.
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P.O. Box 98424
Lubbock, Texas 79499

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