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No recipes were posted online yesterday
. It is a busy time of the year for everyone. Not many recipes, requests and replies were sent in to be posted. Today's online recipes will be suplimented by leftover ham recipes. Tomorrow's will be leftover turkey recipes.

Somebody must have been singing the song about a white christmas. Snow came in last night and covered the roads just enough to make them slick. We need the moisture and the more moisture the better. A couple of days ago we had another dust storm. It was one of three that we had in the past month. Not only is the visablilty low with the dust storms but dodging the tumbleweeds on the road is difficult. Some of the tumbleweeds are half the size of my car.
Nancy Rogers

Potato Skins

No need to dine out to enjoy these...Your own potato skins can be made so easily right at home!
Serves: 6 as a side dish

6 baking potatoes
1/2 cup vegetable oil
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 teaspoons chili powder

Preheat oven to 400 degrees F. Scrub potatoes and pierce skins with a fork. Microwave 12 to 15 minutes.

Cut each potato in half lengthwise and hollow out each half with a spoon, leaving some potato around the edges. Save remaining potato pulp for another use.

In a medium bowl, combine remaining ingredients. Rub potatoes with the mixture and place on a 9- x 13-inch baking sheet.

Bake 40 to 45 minutes, or until potato edges are crispy and brown.

You can top these potato skins with your favorite fillings, such as: chili, sour cream, applesauce, melted cheese, or yogurt.. The possibilities are endless. You can even eat them plain.
Artemis in NYC
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Slow Cooker Vegetable Soup

This soup is expecially comforting on a cold winter's night after a long hard day at work.

1 1/2 pounds beef stew meat * (See note)
1 small bell pepper, chopped (1/2 cup)
3/4 cup 1-inch pieces green beans
3/4 cup chopped onion
2/3 cup uncooked barley
2/3 cup fresh whole kernel corn
1 1/2 cups water
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1 tsp. dried oregano
1 tsp. dried mint
1 tsp. garlic powder
1/4 teaspoon pepper
2 cans (14 ounces each) beef broth
2 cans (14 1/2 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce

Mix all ingredients except spices in 3 1/2- to 6-quart slow cooker. Add the spices during the last hour of cooking. Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender.

*NOTE: Sometimes I substitute browned sausage instead of the stew meat.
Artemis in NYC
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Nancy I would like to wish you and your boys a Merry Christmas and a Happy New Year, Bill Dotson in Aberdeen Ohio

I wish everyone a Merry Christmas and the
kitties wish all the NancyLander's a very Merry Christmas too. Both Ditto and Little One are busy watching the kids across the street slip and slide on the ice and snow. I have the front door open so the kitties can look out the storm door. Each day they wait for their little furry friends to come by an visit. Ditto's favorite friend is a cute white female kitten. Little One's favorite is a big black and white dog that looks a lot like him. The white kitten and black dog have their own ways of communicating their love Ditto and Little One.
Nancy Rogers

Merry Christmas to you and your helpers. Thanks for all you do. You light up my day.

A big thank you to Jill, Gonzales, La for answering my question Re:
watery Grape salad. I will purchase smaller grapes next time. It is well received in our family. Delicious~~~

Merry Christmas to All You Wonderful Cooking Friends Everywhere. Nancy You do an outstanding service to we cooks, and I truly appreciate the work and time you give for our information and pleasure. May God bless you in the New Year, with each endeavor.
Fae N. C.

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This can be served as an appetizer or even as a main dish. Substitute thinly sliced quarters of pepperoni for part of the sausage, or use other cheeses for variety.
Robbie IN

Italian Stuffed Bread

1 loaf Italian bread- not sliced
1 lb. Italian sausage
1/4 tsp. oregano
1/2 c. chopped onion
1/4 tsp. garlic powder
1/2 c. red or yellow pepper, chopped
1 (4 oz.) can chopped mushrooms
1/4 c. Parmesan cheese
1 (8 oz.) cream cheese
1/4 c. milk
8 oz. Mozzarella cheese, sliced

Remove casing from sausage - brown and drain. Add onion, peppers and mushrooms. Cook until onion is tender. Add cream cheese, Parmesan, milk and seasonings. Stir over low heat to melt cheese. (Slice 1 loaf Italian bread in half). Hollow out bread, saving the removed pieces of bread for another recipe or use to make salad croutons- leaving to crust in one piece. Line shell with half Mozzarella slices. Fill with meat mixture. Top with remaining slices Mozzarella. Cover with bread crust. Bake at 400 degrees for 10-1 minutes. (Wrap the bread in foil before baking). Or sit on baking sheet uncovered. Serves 6. as a main dish
Robbie IN
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Merry Christmas, Nancy, and to all newsletter readers and your families.
grannym IL

Nancy, this year for the holiday's has been hard but we are almost done. I have a question to ask. It is how far in advance can you make pumpkin, rustic apple, and fudge pies? I'm so tired of making the pies on Christmas Eve. I have other things to do beside cooking. Then for Thanksgiving I'm tired of making the stuffing/ dressing, the pies again, and broccoli the day of and how far in advance can I make these also?

In case anyone wants to know what the rustic apple pie you roll out the single pie crust to 11 to 12 inches then putting the crust on a cookie sheet that has foil on it. I sliced apples to have 5 cups adding to a bowl that had 1/2 cup brown sugar, 1 1/2 tablespoon flour, and 3/4 teaspoon apple pie spice. Mixing well and adding the apple mixture to the center pilling high of the dough leaving a 2 inch rim around the outside of the crust. Then you start to fold the rim towards the center of the pie. You may have to pinch any place that it folds over. For 15 minutes cook at 425 degrees then reduce the temperature to 375 for 30 to 40 minutes. I'll let you know how it tasted later.

Everyone have a great day. Nancy and 4 legged associates take care, stay safe and stay comfortable.
Susie Indy

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Healthy Chicken and Pasta
Many people are health conscious now, and are looking for recipes that are nutritious and healthy at the same time. Try this one!

8 oz. fresh pasta shells, or 6 ounces dry pasta shells
1 1/4 pounds fresh spinach
1 pound chicken breast; boneless, skinless, grilled, cut into 1" cubes
4 medium cloves garlic, chopped fine
1 tsp. olive oil, or vegetable spray
1 c. chicken broth
1/2 tsp. nutmeg (or mace)
Salt and pepper
1/2 c. Parmesan cheese, grated

Cook the spinach in the broth until tender. Drain and reserve broth. Squeeze out excess liquid. Cook pasta.

Preheat a sauté pan or heavy skillet over medium heat, add the oil or vegetable spray and sauté the garlic, stirring constantly, until it is white. Don't allow it to brown.

Add the spinach and nutmeg or mace, salt and pepper. Add the chicken pieces to the spinach, stir and turn and add a small amount of the reserved cooking broth. Stir and turn the spinach until it is hot, adding broth as necessary. Remove pasta and immediately drain.

Add the shells into the spinach mixture and blend well. Serve immediately with Parmesan cheese.
Serves 4.
Artemis in NYC
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I tried the Butterfinger Fudge recipe submitted by Suzz in Texas. It was amazing . . absolutely delicious and just like the inside of a butterfinger. It doesn't need to be dipped in chocolate . . perfect as is. When I was melting the candy corn in the microwave, the longer I cooked it, the harder it got on the sides of the bowl. Really had to work hard to clean the glass bowl as it was really baked on on the sides. I was wondering if it would work to heat very slowly in a pan (maybe nonstick) on top of the stove. Would like to get some opinions. Thanks for the great recipe. Nice to have something different for a change. By the way, was very hard finding candy corn this time of year but found it at Dollar Tree.
Diane S

This is for Artemis, who in the 12/22 newsletter submitted a recipe for Black Kettle Roasted Eggplant Soup. The recipe refers to a seasoning blend, but there is no explanation of what it is. Please clarify what spices and herbs are used, as I would like to make the soup soon. Thanks for all your wonderful recipes. Everyone that I have tried has been delicious.
Robbie IN

To the lady that wanted something to clean her shower. I use Mr. Clean sponges along with a shower cleaner. These sponges are wonderful and clean just about anything. I keep telling myself to use car wax after cleaning but never have.
Lynn FL/WI

Want to thank, Robbie,In for her cookie icing recipe in the December, 22, newsletter. I will pass on to my sister in law.
Mary, Green Brook, NJ

Candied Sweet Potatoes
6 Servings

6 Sweet Potatoes
1 cup Brown Sugar, Packed
1/4 cup Butter
1/4 cup Water
1/2 tsp Salt
2 whole Cloves
Or Cinnamon,To Taste

[Note: I think this is from Mississippi and I've made it with white or brown sugar.]

Cook and drain potatoes. Peel; cut in halves lengthwise, and put in shallow baking dish. Mix remaining ingredients, and boil 5 minutes. Pour over potatoes. Bake in moderate oven, 375 ° about 30 minutes, basting occasionally.
Click Here to Print this Recipe

i Nancy,
I am hoping someone in Nancyland can help me with a recipe that I lost. Almost 30 years ago, when I was a newlywed, I had a recipe for Sour Cream Lasagna that I made quite often, and it became the dish that I was requested to bring to family reunions, etc. I have no idea where I originally found the recipe. I remember that it had ground beef as the only meat, no Italian sausage. It had tomato paste, Parmesan cheese, mozzarella cheese, and the sour cream. It did not have ricotta cheese, cottage cheese or cream cheese. Those are the only ingredients that I recall. I have searched online and found some Sour Cream Lasagna recipes, but most had some of the other ingredients that I listed that my recipe did not have. Any help would be greatly appreciated!

I hope that everyone has a wonderful and blessed Christmas!
Vickie in SE Texas

When food is to be taken to an event, I am always asked to please bring these. Great finger food.

Pickle Roll Ups

1 (8oz.) block of cream cheese, softened
1 package of ham sandwich meat, rectangle kind not square kind
1 jar of whole zesty dill pickles

Take a slice of ham, place it on a cutting board, and dab the moisture off with a paper towel. (The cream cheese will spread better.) Slather with the softened cream cheese. With a paper towel, dry a whole pickle then lay it on the short end of the ham. Roll up tightly like a jelly roll. Slice in about 1/8 slices. The ends don’t slice so pretty, but we fix that by just eating those as we work! Easy, easy!
Jane Ann in Alabama
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Leftover Ham Recipes

Ham and Cheese Noodles

1/2 bag med. egg noodles, cooked
2 c. cut up leftover ham
10 oz. chopped broccoli (frozen), thawed
1/4 - 1/2 c. Parmesan cheese
Milk to moisten
*1 recipe cream cheese chive sauce (see recipe below)

Mix all together. Bake 350 degrees until hot.

*Cream Cheese Chive Sauce
1 (8 oz.) pkg. cream cheese, cubed
1/2 c. milk
1 tbsp. chopped chives
1 tsp. lemon juice
1/2 tsp. garlic salt

Stir cream cheese and milk in saucepan over low heat until smooth. Stir in chives, juice and garlic salt.
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Barbecue Ham on a Bun

2 c. leftover ham, chopped
1 1/2 tsp. prepared mustard
2 tsp. vinegar
1/4 c. catsup
1/2 c. tomato paste
1/2 c. hot water
1/3 c. brown sugar

Mix all ingredients except ham. Simmer 1/2 hour on stove. Add ham and heat through. Pour over hamburger buns.
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Ham and Pineapple

2 c. leftover ham
1 can pineapple tidbits
1/4 c. brown sugar
2 tbsp. cornstarch
Cinnamon, to taste

Cut ham in bite size pieces. Drain pineapple and reserve liquid. Fry ham and pineapple until warm. Sprinkle on cinnamon. Combine brown sugar, cornstarch, and reserved liquid. Mix until all cornstarch is dissolved. Add liquid mixture to ham and pineapples. Cook and stir until thickened.
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Ham Tetrazzini

2 cups leftover ham
1 can cream of mushroom soup
3/4 can water
1/2 bag egg noodles, cooked
1/4 c. onion
1 c. grated Cheddar cheese
Butter or margarine

Sauté onions, add ham and cook for 10 to 15 minutes. Stir in soup and water, add cheese. Cook until cheese melts. Serve over noodles.
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Macaroni and Cheese with Ham

1 lb. box elbow macaroni
1 c. leftover ham in julienne strips
1 green pepper, cut up
1 can (16 oz.) tomatoes
1 lb. sharp Cheddar cheese, shredded
1/2-1 c. milk
Bread crumbs
Salt & pepper
2-3 pats butter

Cook and drain macaroni. Season with salt and pepper. Put in 13 x 9 inch pan. Add milk, ham, pepper and 8 ounce cheese; mix. Chop up canned tomatoes and add along with liquid to mixture. Stir together. Sprinkle bread crumbs over top. Add rest of shredded cheese over mixture. Cut pats of butter on top.
Bake at 325 degrees for 45 minutes.
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Ham Potato Salad

2 c. leftover ham (leftover baked ham)
5 c. boiled cubed potatoes
3 chopped hard boiled eggs
1/2 chopped bell pepper
1 c. chopped celery
1/2 c. sweet pickle relish
1 sm. chopped onion
1 c. mayonnaise or salad dressing
2 tbsp. prepared mustard

Combine all ingredients and add salt and pepper to taste.
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Skillet Potatoes with Ham

1 tbsp. salad oil
1 (24 oz.) bag frozen O'Brien potatoes
1 tsp. salt
1/8 tsp. pepper
2 tbsp. all-purpose flour
2 tbsp. prepared mustard
1-1/2 c. non-fat dry milk (re-liquefied)
2 cups leftover ham into 1/2" pieces

About 20 minutes before serving: In a 12" cook and serve skillet over medium high heat, in hot salad oil, cook frozen potatoes with salt and pepper until lightly browned, about 7 minutes, stirring occasionally. Meanwhile, in a small bowl, with fork, combine flour, mustard and milk until well blended. Stir mixture and ham into potatoes; continue cooking until sauce is thickened, stirring constantly. Reduce heat to low; cover and simmer 5 minutes until potatoes are tender, stirring occasionally.
Yield: 8 servings.
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Navy Bean Soup with Ham

2 cups cubed leftover ham or a ham bone
2 lg. cans navy beans
1 lg. can whole tomatoes, chopped in lg. pieces
1 med. onion
1/2 c. diced celery
1/2 c. diced carrot
1 tsp. marjoram
1/2 tsp. poultry seasoning
1 tbsp. sugar
1 tsp. dried parsley
3 bean cans full of water

Combine everything in a large pot. Cook about 1 1/2 hours on a medium-low heat. Remove meat, debone if necessary, chop meat and return to stock. Taste and add salt if necessary.
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Old Fashioned Lima Bean Soup

1 lb. dried lima beans
1 ham bone, or 2 cups cubed leftover ham
2 (13 1/2 oz.) cans chicken broth
1 (16 oz.) can tomatoes
1/2 tsp. paprika
1/8 tsp. cayenne
3 c. water
2 c. finely chopped celery
1 c. chopped onion
1/4 c. snipped parsley
1 c. cubed leftover cooked ham

Soak beans in water to cover overnight; drain. Turn into large kettle. Add ham, chicken broth, tomatoes, paprika, cayenne and the 3 cups water. Bring to boil over high gas flame; reduce flame and simmer, covered, 30 minutes. Stir in celery and onion. Simmer one hour longer, or until beans are soft but not mushy.
Makes about 12 servings.
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Ham Casserole

1 box thin spaghetti
2 tbsp. onion, minced
6 tbsp. butter
6 tbsp. flour
2 c. milk
1 c. half & half
1 c. chicken broth
3 c. diced leftover cooked ham
1 box frozen peas
1 c. shredded cheddar cheese
1/4 c. grated Parmesan cheese

Cook spaghetti in boiling salt water, drain and set aside. Sauté onion lightly in butter in saucepan. Stir in flour, milk, half and half and broth. Cook until thick. Add ham, peas and spaghetti. Put half mixture into baking dish. Sprinkle half cheese then put another layer of spaghetti and cheese. Bake at 350 degrees for 30 minutes.
Makes 4-6 Servings
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Open Face Ham Sandwiches

4 oz. shredded Cheddar cheese
1/2 c. chopped celery
1/4 c. chopped onion
1/4 c. chopped green pepper
1/2 c. mayonnaise
2 cups Leftover ham, chopped up

Split hot dog or hamburger bun. Mix ingredients together and put on bun and broil 5-6 minutes or until bubbly.
Makes 4-6 servings
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Ham Sandwich Spread

1 c. mayonnaise
2 tbsp. sugar
2 tbsp. vinegar
1 tsp. salt
1 sm. onion
3 raw carrots
3 cups leftover ham
6 hard cooked eggs, boiled
1 sm. green pepper

Grind Spam, eggs, carrots, onion and green pepper. Use coarse grater or grinder. Add remaining ingredients; mix well. Good on Ritz crackers or as a sandwich spread.
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Pork and Beans with Ham

1 lg. can pork and beans
1 sm. can drained pineapple
1 tbsp. minced onion
2 cups leftover ham, cubed
2 tbsp. brown sugar
1 tsp. dry mustard

Stir beans, pineapple, onion and mustard together. Cut meat into pieces. Arrange in dish with meat on top and sprinkle with brown sugar. Bake at 350 degrees for 30 minutes.
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Crockpot Ham and Scalloped Potatoes

5 baking potatoes, peeled and cut into 1" cubes
1 1/2 cups cubed cooked leftover ham
1 (15 oz) can whole kernel corn, drained
1/4 cup green bell pepper, chopped
2 teaspoons instant minced onion
1 can cheddar cheese soup
1/2 cup milk
3 tablespoons all-purpose flour

In a 3-1/2 to 4 quart crockpot slow cooker, combine potatoes, ham, corn, pepper and onion; mix well. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix. Cover; cook on low setting for 7 to 9 hours or until potatoes are tender.
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Ham Loaf

2 cups leftover ham
24 saltine crackers
1/2 onion (or onion flakes)
2 eggs
1/2 c. milk

3 tsp. Vinegar
1/2 c. brown sugar
1 c. crushed pineapple, drained

Grind ham, saltines and onion. Add eggs and milk. Put in loaf pan. Mix topping and pour over. Bake at 350 degrees for 30 minutes.
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Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This web site  owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here

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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