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Diane S asked for comments about the butterfinger fudge. I kept folding the sides into the middle and stirring ever 15 seconds because I did notice the hardening you spoke of. Near the end I folded the peanut butter in and it helped to melt everything together. I think it would work to melt in a double boiler, I haven't tried that. I was surprised to find the candy corn at Walmart after Thanksgiving. I guess people are crafting with it. Glad you liked it.
Suzz TX

Happy New Year Nancy and everyone. What great leftover ham recipes in Dec 25th newsletter. I copied five that I am going to make.
Gay in L.I.

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Here is couple of good hearty poultry main dishes that we always enjoy.

Turkey Enchilada Casserole

1-1/ lbs. ground turkey breast
1/2 cup chopped onions
1 tbsp. minced garlic
2 tbsp. minced fresh oregano leaves, or 1 tbsp. dried - is better with
1/8 tsp. ground cumin
1 tsp. cooking oil
1 can (20 oz.) red enchilada sauce
Salt, to taste
12 (6") corn tortillas
2 cups shredded Monterey Jack cheese
Chopped fresh cilantro

Cook turkey, onion, garlic, oregano and cumin together in a skillet with the oil, until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce and add salt to taste.

Meanwhile, cut tortillas in half. Arrange 1/4 of the halves evenly over the bottom of a shallow 3 qt. casserole, overlapping to fit. Sprinkle 1/4 cheese evenly over tortillas, then top with 1/3 of the turkey mixture and 1/4 remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture and sauce, top with another layer of tortillas and sauce, then cheese.

Bake at 425º about 20 minutes, until cheese is melted and casserole is hot in the center. Sprinkle with chopped cilantro before serving.
Makes 10 servings
Judy (in Alaska)
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Cheddar Chicken Spaghetti

1 pkg. (7 oz.) spaghetti, broken (I used 12 oz.)
2 cups cooked, cubed chicken
2 cups shredded Cheddar cheese, divided
1 can cream of chicken soup
1 cup milk
1 tbsp. diced pimientos (optional)
1/4 tsp. salt
1/4 tsp. pepper

Cook spaghetti according to directions on package. Meanwhile, in a bowl, combine chicken, 1 cup cheese, soup, milk, pimiento (if using) and salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat. Put in a greased 13x9 inch baking dish. Sprinkle with remaining 1 cup cheese. Bake, uncovered at 350º for about 30 minutes, or until heated through.
Makes 6 to 8 servings.

NOTE: Is also good with some sauted sliced fresh mushrooms added.
Judy (in Alaska)
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I made this salad for our Christmas dinner, and it really made a big hit with the family.

Cranberry Whip

2 cups fresh cranberries
2 cups miniature marshmallows
1 can (20 oz.) crushed pineapple, well drained
1/2 cup granulated sugar
1 cup whipping cream, whipped (can use 2 cups frozen topping, thawed)

Grind cranberries in food processor, or blender; mix with sugar, pineapple and marshmallows. Cover and refrigerate overnight. Fold in whipped cream, or topping; cover and refrigerate until serving time.

NOTE: Can also use 1/2 to 3/4 cup chopped pecans, if desired, but I
Judy (in Alaska)
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Good morning Nancy and all Landers,
Hope everyone had a great Christmas and may your New Year be everything you wish for. I have a request for all our good cooks in Nancyland. I work at a coffee shop in my town and the lady that does the cooking made the most wonderful Chicken Noodle Soup I have ever tasted. The only hint she would give me about the recipe is that she used a chicken soup base instead of chicken boullion cubes. I have never heard of or know anyone who has ever used a soup base so have no idea what it is. If anyone could help me understand the difference between soup base and boullion I would be forever grateful. Also I would appreciate any recipes that included the chicken soup base for Chicken Noodle Soup.
Thank all my dear Nancylander friends in advance.
Dianne in Wisconsin

Here is another way to use up some of your leftover Christmas ham and have a great breakfast or snack item for the family. I believe Mimi submitted this in a 2008 newsletter. It would be another option for the woman, who wanted ideas to serve her hunters. If you don't have self rising flour on hand, make your own. See recipe below the recipe.
Robbie IN

Ham and Cheddar Muffins

2 c self rising flour
1/2 t baking soda
1/2 t garlic powder
pinch black pepper-to taste
1 c milk
1/2 c mayonnaise
1/2 c sharp cheddar cheese-shredded
5 oz can Hormel ham-mash up with fork (may use leftover baked ham also)

Preheat oven 400*. Mix flour, soda, garlic powder, and pepper in a large bowl. In another bowl, mix remaining ingredients. Mix wet ingredients into dry until just blended. Spray tins and fill 2/3 full with batter. Bake 16-18 minutes or until golden.
Mimi ^..^

Self Rising Flour
As a substitute for 1 cup of self-rising flour, place 1 1/2 teaspoons baking powder and1/2 teaspoon salt in a measuring cup. Add all purpose flour to measure 1

cup. As a substitute for 2/3 cup of self-rising flour place 1 teaspoon baking powder and 1/4 teaspoon salt in a measuring cup. Add flour to measure 2/3 cup.
Robbie IN
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This is for Susie Indy, who in the 12/25 newsletter asked how far in advance she can make her pies for family gatherings. I have started making much of my food a week or 2 in advance and freezing it. so I am not so exhausted from all the cooking that I can't enjoy the day. I am not sure what broccoli dish you made, so can not comment on whether this could be made ahead and frozen. A pie with a meringue topping could not be frozen or made far in advance, but pumpkin, apple, cherry, pecan, sweet potato, peach and many other pies can be successfully frozen. I also make much of my fudge, peanut butter balls, tiger butter and other candies in advance and either store in the freezer or refrigerator. If you have questions about a dish being frozen, use your frozen food section of your grocery store as a guide. If you can find it in the frozen food section, then you should be able to freeze it at home. Plus, it is always nice to have a few dishes in the freezer for those times when you don't feel like cooking or don't have time, or when you have unexpected guests for dinner.
Robbie IN

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Travel Alaska 

Carrot Cake

2 cup Flour
2 cup Sugar
2 tsp Baking Soda
2 tsp Cinnamon
3/4 cup Coconut
1 1/4 cup Oil
3 Eggs
4 cup Carrots,Grated
1 cup Nuts
1/2 cup Raisins

Mix flour, sugar, baking soda, cinnamon, and coconut. Add oil and eggs. Mix and fold in carrots, nuts and raisins. Bake in a greased and floured 15x9" pan at 350°.

Cream Cheese Frosting
8 ounces cream cheese (soft)
1 box confectionary sugar
2 tsp vanilla
Blend thoroughly and frost cake
This was my mother's recipe.

Denise in the Villages, FL
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Hello, Nancy:
In the Dec. 25 newsletter Fae NC had asked about the watery Grape Salad and I made it on Sat. with no problem. I used both green and red grapes and the green ones were large and I cut them in half. No problem with them making the salad watery. When I washed and took them off the stem I put them on paper towels to drain for a minute. But I have made the salad many times and I have sliced some of the grapes almost every time and have never had a problem. I wonder if she drained the grapes before putting the dressing on. That is the only reason I can think of for the watery salad. Thank you, Nancy.
Nell in VA

I do hope Nancy and all the wonderful newsletter readers had a very Merry Christmas, and that 2013 will be filled with good health and much happiness!

I would like to tell the person that sent in the recipe for Christmas Chocolate M and M Cookies earlier this month, that I made them for Christmas, using the mint M&M's, and they were very good, but I think next time I will use the regular candies. I don't have a name on the recipe, so not sure who it was, but I do thank them.


Leftover Turkey Recipes

Leftover Turkey Divan

3 cups leftover turkey
1 (10 oz.) pkg. frozen broccoli
1 can cream of chicken soup
1/2 c. salad dressing or sour cream
1 tbsp. lemon juice
1/2 tsp. curry powder
1 c. grated Cheddar cheese

Cook broccoli according to directions. Arrange in bottom of 10x7 inch baking dish. Cover with chicken or turkey cut in bite size pieces. Combine remaining ingredients except cheese. Pour over meat and broccoli. Sprinkle with cheese. Bake at 350 degrees F. for 30 minutes or until heated through. (If have microwave oven, cover with waxed paper and cook 5 minutes, turn dish and cook 5 more minutes. Can be varied by using ham or change vegetable and soup.)
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Leftover Turkey Sandwiches

1 loaf French or Italian bread, cut diagonally into 8 long, thin slices
4 tbsp. mayonnaise or Miracle Whip
8 slices Muenster cheese
1/2 lb. leftover turkey, thinly sliced
2 eggs
1/4 c. milk
1 to 1 1/2 c. leftover gravy (ready made turkey gravy in a jar may be substituted

Spread 1 side of each slice of bread with mayonnaise. Making 4 sandwiches; layer each with cheese, turkey, and cheese. In shallow pie plate, beat together eggs and milk. Heat a few tablespoons vegetable oil in large skillet. Dip sandwiches on both sides into egg mixture. Fry sandwiches in skillet, turning once, until browned on both sides. Warm gravy in microwave or small saucepan. Serve each sandwich with a small bowl of gravy. Dip sandwich into gravy as you eat or pour over sandwich and eat with a fork.
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Leftover Scalloped Turkey

2 tbsp. butter or margarine
1 1/2 c. packaged herb seasoned stuffing mix
1/4 c. finely chopped parsley
1 can cream of chicken soup (undiluted)
1 c. leftover turkey gravy or canned gravy
2 c. cubed cooked turkey

Preheat oven to 350 degrees. Grease 1 1/2 quart casserole. In medium saucepan combine butter with 1/2 cup water; cook over medium heat until butter melts. Remove from heat and add stuffing and parsley. Toss lightly until stuffing is moist; set aside. Combine soup with gravy in small saucepan mixing until smooth. Bring to boil over medium heat, stirring. Remove from heat. In casserole dish layer 1/2 of turkey, 1/2 gravy, and 1/2 stuffing; repeat. Bake uncovered 30 minutes. Serve hot.
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Microwave Turkey A La King

4 tbsp. butter
2 tbsp. flour
1/2 c. coarsely chopped celery
1/2 c. coarsely chopped onion
4 - 8 drops hot pepper sauce, to taste
1 1/4 c. chicken broth
1/2 c. Half & Half
1/2 c. frozen tiny peas, defrosted and drained
1 tsp. salt
2 c. cooked leftover turkey, cut into bite sized pieces

Heat 2 tablespoons of the butter in a 9 ounce glass measuring cup uncovered at 100% power in microwave for 2 minutes. Remove from oven. Let cool slightly, then add flour. Add celery and onions. Cook uncovered at 100% power 3 minutes. Remove from oven. Add 3/4 cup of broth and whisk until smooth. Whisk in remaining broth and cream. Stir in peas. Cook uncovered at 100% for 8 minutes. Remove from oven. Add salt, pepper, sauce and remaining 2 tablespoons butter, stirring until butter melts. Add leftover turkey. Heat an additional minute.
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Sour Cream Turkey Enchiladas

1 doz. corn tortillas
8 oz. cheddar cheese, shredded
1 med. onion, chopped
2 cans cream of chicken soup
1 can chopped green chilies
1 pt. sour cream
Leftover turkey, chopped

Soften corn tortillas (skillet or microwave). Fill and roll with turkey, cheese, onions and chilies. Place in 9 x 13 inch dish (Pam it). Mix soup and sour cream and pour over tortillas. Bake at 350 degrees for 25 minutes or until bubbly.
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Sweet and Sour Turkey

1 (14 ounce) can pineapple chunks
1/3 c. vinegar
1/4 c. brown sugar
2 tbsp. cornstarch
1 tbsp. soy sauce
1/2 tsp. salt
2 1/2 c. diced cooked turkey
3/4 c. green pepper strips
1/4 c. thinly sliced onion

Drain pineapple, reserving 1 cup juice. Combine reserved juice, vinegar, brown sugar, cornstarch, soy sauce and salt in saucepan; mix well. Simmer until thickened and clear, stirring constantly. Remove from heat; stir in turkey. Let stand for 10 minutes. Combine green peppers and enough boiling water to cover; let stand for 5 minutes. Drain well. Add green pepper, onion and pineapple chunks to turkey mixture, mixing lightly. Heat through. Serve over rice.
Yield: 4-6 servings.
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Turkey Crescents with Cranberry Sauce

1 (8 oz.) can crescent dinner rolls
8 slices leftover turkey sliced very thin
1 (16 oz.) can whole cranberry sauce

Preheat oven to 375 degrees. Separate dough into 8 triangles. Fold turkey slices in half; place one on wide end of each triangle. Roll up and place on ungreased cookie sheet. Bake for 10 to 15 minutes until golden brown. Heat cranberry sauce and serve over hot crescents.
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Turkey Avocado Salad

2 c. cooked turkey meal, cut into 1" cubes
1 lg. ripe tomato, seeded & diced
1 sm. ripe avocado, peeled, pitted and diced
1/2 sm. red onion, cut into thin slices
1/2 c. bottled Italian salad dressing
4 lg. lettuce leaves, washed & dried

In a large bowl; toss all of the ingredients except the lettuce. Chill briefly. Arrange lettuce on individual plates; evenly divide salad among them and serve.
Serves 4.
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 Leftover Turkey Sloppy Joes

1 sm. onion, chopped
1 garlic clove, chopped
1 (8 oz.) can tomato sauce
2 tbsp. bottled barbeque sauce
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. black pepper
2 c. shredded cooked turkey
4 hamburger buns, split
1/2 c. shredded Cheddar cheese

In large skillet cook onion and garlic in vegetable spray. Add tomato sauce, barbeque sauce, Worcestershire sauce, salt and pepper. Heat to boiling. Reduce heat to low. Cover and simmer 10 minutes. For each serving, place bottom half of each bun on serving plate. Top with equal amount of turkey mixture. Sprinkle with cheese, if desired. Cover with the top part of the bun.
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Leftover Turkey Dumplings

2 c. turkey gravy, leftover or canned
2 c. leftover vegetables (such as green beans, mushrooms, carrots or lima beans)
3 cups leftover turkey, cooked, and cut into 1" cubes
1/2 tsp. dried sage
1/2 tsp. thyme, salt & pepper
1 c. buttermilk biscuit mix
1/3 c. 2% milk
1/4 c. finely chopped fresh parsley

Combine gravy, vegetables, turkey, sage and thyme. Bring to simmer over low heat. Season with salt and pepper. In medium bowl, stir biscuit mix, milk and parsley until smooth. Drop by teaspoons on top of simmering stew. Cover lightly and cook for 10 minutes. Uncover and cook 10 minutes longer. Serve hot.
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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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