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April 1,  2013
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Strawberry Yogurt Salad

1 (8-3/4 oz.) can crushed pineapple
1 envelope unflavored gelatin
1 8 oz. carton strawberry yogurt
dash of salt
1 (10 oz.) package frozen strawberries, thawed

Drain pineapple, reserving syrup. Soften gelatin in the syrup. Stir over low heat until gelatin dissolves. Stir into strawberry yogurt with dash of salt. Add strawberries in syrup and pineapple. Mix. Pour into mold and chill until set.
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Strawberry Kiwi Salad

1 pt. strawberries
1 lg. pkg. strawberry Jello
1 sm. can crushed pineapple, drained
2 kiwi fruit, thinly sliced
3 tbsp. 10x sugar
3 tbsp. sour cream

Prepare Jello according to package directions. Pour into 11 x 7 inch pyrex baking dish. Wash strawberries, remove stems, cut in half and float in Jello. Refrigerate until set. Combine cream cheese, sour cream, crushed pineapple and 10x sugar and cream well. Spread over set Jello. Place sliced kiwi on top in two rows lengthwise in center of baking dish. Return to refrigerator and let set another 1/2 hour.
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Strawberry Ice Cream

1-(5-1/2 oz.) package vanilla instant pudding
2 cups sugar
4 cups milk
1 cup cold water
1 (13 oz.) can evaporated milk
2 cups mashed fresh strawberries

Combine pudding mix and sugar in a large bowl; add remaining ingredients, stirring well. Pour mixture into freezer can of a 1 gallon hand-turned or electric freezer. Freeze.
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 Banana and Strawberry Smoothie
Makes 1 serving

1/2 of a banana
1 c. strawberries
1/2 cup milk
2 ice cubes
1 tsp. sugar

Bland a few minutes until smooth. Serve immediately.
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 Strawberry Daiquiri Pie

1 can frozen strawberry daiquiri drink mix, defrosted -12 oz.
2 cans Eagle Brand condensed milk
2 sm. Cool Whip, defrosted OR 1 pint whipping cream whipped
2 graham cracker shells

Stir the daiquiri mix and Eagle Brand milk together, fold in Cool Whip or whipped cream. Pile into shells, freeze until firm enough to cover on top then cover and freeze overnight or several hours. This could also be made in a 9 x 13 pan. Garnish with a dollop of additional whipped cream and a fresh strawberry. Variation: use lemonade or limeade, or frozen margarita mix instead of the daiquiri mix.
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Strawberry and Banana Popsicles

1 small basket strawberries, hulled
1 ripe banana
1/2 c. orange juice
1/2 c. milk
2 tbsp. sugar
10 (3 oz.) paper cups
10 popsicle sticks

Put strawberries, banana, orange juice and milk all in a blender and blend until mixture is smooth. Add sugar or honey. Pour mixture into paper cups, leaving 1/4 inch from top to allow for expansion while it is freezing. Freeze for 1 hour, then put popsicle stick in center. Continue freezing until totally frozen. Tear away paper cups when you are ready to eat.
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Strawberry and Banana Pudding Cake

1 small angel food cake
1 pkg. banana cream pudding
1 sm. can pineapple slices
1 (8 oz.) container Cool Whip
1 small carton fresh strawberries
2 bananas
1 c. coconut
1 c. pecans

Tear cake into small pieces and place in a 13"x9" glass dish. Slice the pineapple, strawberries and bananas. Add to the cake pieces. Cook the pudding according to the package directions. Spread pudding over cake and fruits. Top with the Cool Whip. Garnish with coconut and pecans. Keep refrigerated.
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Strawberry Pretzel Salad

2 cups crushed pretzels, about 4 cups uncrushed or 6 ounces
3/4 cup melted butter
1/4 cup sugar
1 small tub Cool Whip
1 cup sugar
8 ounces cream cheese
2 3 ounce packages strawberry Jello gelatin dessert
1 (16 ounce) package frozen sweetened strawberries
1 cup boiling water

Combine pretzels, butter and 1/4 cup sugar. Press into 9 x 13 baking dish and bake at 350F for 10 minutes. Cool to room temperature.

White Layer: Cream together cream cheese and 1 cup sugar. Fold in Cool Whip. Spread over pretzel crust. Red Layer: Dissolve gelatin in boiling water.

Stir in frozen strawberries, Chill until partially set, about 1 hour and spread over white layer. Chill until set and serve.
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Strawberry Jello Salad
Makes about 2-1/2 cups gelatin or 5 servings.

1 (3 ounce) package lemon or lime Jello
1/2 teaspoon salt
1 cup boiling water
3/4 cup cold water
1 tablespoon lemon juice
3 tablespoons mayonnaise
1 avocado, pared and mashed
1 pint fresh strawberries

Dissolve Jello and salt in boiling water. Add cold water and lemon juice. Chill until slightly thickened. Stir in mayonnaise and avocado, blending well. Pour into a 3 or 4 cup ring mold or individual ring molds. Chill until firm. Unmold and fill center of ring with berries.
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Spinach and Strawberry Salad
4 to 6 servings

1/2 cup white sugar
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1-1/2 teaspoons minced onion
1/4 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/2 cup vegetable oil
1/4 cup cider vinegar
1 bag (10 ounces) fresh spinach
1 pint strawberries, sliced thin

In a blender, combine the sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce, paprika, oil, and vinegar. Blend well. If the dressing seems thick, add a few drops of water. Remove the stems from the spinach and tear the leaves into bite-size pieces. Arrange them on individual salad plates or in a salad bowl. Arrange the strawberries on top. Drizzle the dressing over the strawberries and serve.
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Bisquick Strawberry Sour Cream Bread

2-1/3 c. Bisquick
3/4 c. sugar
1/3 c. sour cream
1/4 c. vegetable oil
1 1/2 tsp. cinnamon
2 tsp. vanilla
3 eggs
1/2 c. chopped nuts
1 c. chopped strawberries

Mix all but berries and nuts. Beat 50 strokes by hand. Stir in berries and nuts. Pour in greased and floured loaf pan. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes and remove from pan.
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Strawberry Salad
Serves 6 to 8

4 cups fresh Strawberries; rinsed, hulled, and sliced
2 Tbs. Caramel Ice Cream Topping
2 Tbs. Maple Syrup
2 Tbs. Orange Juice
1/2 cup Cashew Halves

Meanwhile, toast the cashew halves lightly in a 350-F degree oven for about 8 to 10 minutes to enhance the flavor of the nuts. Place the prepared strawberries in a serving bowl. In a separate container, mix together the caramel topping, maple syrup, and orange juice. (You may want to microwave the mixture to facilitate the blending a bit.) When the dressing is thoroughly combined, drizzle it over the top of the strawberries.

Either sprinkle the toasted cashews over the top of the strawberry salad and serve immediately, or refrigerate the berry mixture and reserve the toasted cashews in a separate container until you're ready to serve. .
Arvilla (1996)
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Strawberry Dessert

2 packages frozen strawberries
1 large package strawberry, sugar free Jello
1 large package instant vanilla, sugar free pudding
3 bananas, round sliced
1 angel food cake, torn into pieces
Cool Whip

Use oblong glass dish. Combine strawberries and Jello. Add to this angel food cake. Pour in dish, then on top of this add a layer of vanilla pudding, mixed as directed on package. Then sliced bananas on top of pudding mix. Chill until used. Top with the Cool Whip.
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Strawberry Caramel Tortillas
4 Servings

2 (10-inch) tortillas
2 medium bananas, sliced
1 cup strawberries, sliced
3 tablespoons packed brown sugar
1 ts cinnamon
2 tb butter

1/3 cup Whipping cream
2 tablespoons Granulated sugar
1/2 teaspoon Vanilla extract
1/4 cup Sour cream

Place tortillas on large baking sheet. Top with bananas. Combine brown butter. bake at 350F for 10 minutes. Meanwhile, beat cream with granulated sugar and vanilla until stiff peaks form. Fold in sour cream. Chill. Serve tortillas warm, cutting each into quarters. Arrange 2 quarters on each dessert plate and top with sauce.

Tortillas with Strawberry Salsa
Makes 4

4 Flour tortillas
2 tablesppons butter, melted
2 tablespoons granulated sugar
3/4 teaspoon cinnamon

Strawberry Salsa
2 cups strawberries, chopped
1 tablespoon chopped fresh mint
1/2 teaspoon grated lime rind
1 tablespoon lime juice
2 teaspoons honey

Strawberry Salsa:
Combine strawberries, mint, lime rind and juice and honey; cover and refrigerate for 1 hour.

Brush both sides of each tortilla with butter. Combine sugar and cinnamon; sprinkle over each side of tortilla. Bake on lightly greased baking sheet in 375 degrees F oven for about 10 minutes or until crisp and golden. Cut into quarters. Serve with salsa.
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More Strawberry Recipes
Homemade Strawberry Pie
Asparagus with Strawberry Vinaigrette

Strawberry Cupcakes
Strawberry and Banana Jello Salad
Deep Dish Strawberry Pie
Strawberry Bread
Strawberry Sherbet
Strawberry Bavarian
Strawberry Crumb Cake
Strawberry Recipes on Nancy's Kitchen

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An online friend shared this delicious recipe with me, and it is definitely a "keeper"!

Tangy Slow Cooker Pork Roast

1 can Cream of Mushroom soup
1 can Golden Mushroom soup
1 pkg. dry onion soup mix
2 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1/2 cup water
1 onion, sliced
12 oz. whole fresh mushrooms
4 large fresh carrots, cut in chunks
4 medium red potatoes, cut in half
1 (4 lb.) shoulder blade pork roast ( used a loin roast)

Mix together the soups, brown sugar, Worcestershire sauce and water in large slow cooker. Add the mushrooms, carrots, onion slices and potatoes and stir all together. Add the roast and turn to coat all sides. Cover and cook on high for 1 hour and then turn to low and cook for 6 hours. Serve sauce over meat and veggies to serve.
Judy (in Alaska)
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I'd like to ask the wonderful people in the Nancy's Newsletter "family" for some help in finding three recipes I'm searching for. I'm looking for a tried & true recipe for a
baked blueberry pie, using either fresh or frozen berries, and that isn't runny. I always seem to have trouble having the filling turn out thick enough.

Also our granddaughter's birthday is coming up in ten days, and she'd like a either a
healthy Zucchini Cake recipe (not one with chocolate) and also not frosted, but has powdered sugar sprinkled over the top. She also suggested a Almond Cake that she buys at a health food store by the piece. She said it's very dense and moist. She thinks maybe they use almond paste in it, as doesn't see any almonds. It also just has powdered sugar over the top. If either of these cakes are familiar to you, I'd really appreciate the recipes for them. Thanks in advance.
Judy (in Alaska)

Old Fashioned Cinnamon Apple Dumplings
Serves 6

1 recipe for standard pastry
6 tart apples
6 tbsp. Sugar
6 tbsp. Butter
1 tsp. Cinnamon
1/4 cup butter
1 cup water
1/2 cup sugar
1/3 cup red cinnamon sprinkles

Prepare pasty and roll 1/4 inch thick. Cut into six 6" squares. Pare and core apples. Place an apple in the center of each square. Mix 6 tbsp. Sugar, butter, and cinnamon. Place 2 tbsp. In the cavity of each apple. Pinch up opposite sides of each square. Moisten edges with water and seal securely. Prick pastry with a fork in several places to allow steam to escape> Place apples in a greased baking dish. Cook water, sugar, candies, and butter to dissolve. Pour over dumplings. Bake in oven preheated to 425 degrees F. For 35 to 40 minutes.

Note: Use extra dough scraps to cut out leaf shapes and attach To each apple dumpling before baking. Moisten surface before Attaching to apple.
Bren in North Louisiana
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Skillet Zucchini

1/4 cup butter
6 medium zucchini and/or yellow squash, thinly sliced
1 large onion, thinly sliced
2 large tomatoes, cut into chunks
4 slices cooked bacon, crumbled
Salt and pepper to taste
1/4 cup water
1 cup breadcrumbs
1 teaspoon soy sauce
1 cup shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese

Melt butter in a large skillet over medium-high heat. Mix in zucchini, onion, tomatoes and bacon. Season with salt and pepper and pour in water. Cover and cook for 10 minutes, stirring occasionally until vegetables are tender. Stir the breadcrumbs and soy sauce into the skillet, and mix in Cheddar cheese. Cover and continue cooking
For 2 minutes until cheese is melted. Sprinkle with Parmesan cheese when serving.
Bren in North Louisiana
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Good morning Nancy and all Landers,
This is for Dee in Brooksville Florida - My pizza crust recipe is in the March 17th issue. Hope you enjoy it as much as we do. I use it to make pizza every Friday night.
Dianne in Wisconsin

a quick tip for anyone making Guacamole. Once you have made the guacamole, return the pit into the bowl with your creation. This will keep your dip looking vibrant green and keep it from turning brown.
Terry NY

Back in the 60's, I used to make the Best dinner rolls made with a recipe, calling for Instant egg custard mix. The rolls when baked were a noticeable yellow color and very tasty. The instant egg custard mix is no longer available. Does anyone have the recipe and can tell me a substitution ingredient for the egg custard mix? Would love to have the recipe and the substitution info.

Secondly, does anyone have a good parker house type roll recipe that can be frozen to let rise later and baked?
Many thanks.
Marvis in Texas

Cheese Biscuits

1 tube (12 ounces) refrigerated buttermilk biscuits
1/4 cup prepared Italian salad dressing
1/3 cup grated Parmesan cheese
1/2 cup shredded part-skim mozzarella cheese

Separate biscuits; dip the top of each in salad dressing, then in Parmesan cheese. Place cheese side up on an ungreased baking sheet; sprinkle with mozzarella cheese.

Bake at 400° for 9-11 minutes or until golden brown. Serve warm.
Yield: 10 biscuits.
Bren in North Louisiana
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Bake eggs in the shell for 25 minutes at 325 degrees in a mini muffin pan on their side to keep the yellow centered. Cool in cold tap water. They peel easier than any boiled egg I ever made. These eggs were a week old because it's easier to peel week old boiled eggs. I will try fresh eggs sometime to see if they are just as easy to peel. I'll probably never boil eggs again. The yellows do not have a green ring around them - they are gorgeous! I put the peeled eggs in a ziplok bag with red koolaid (unsweetened) dissolved in 2 cups water to make colored deviled eggs. I'll let you know tomorrow how that worked. I have used beet juice in the past, tasty but it's not as pretty. I got this recipe from

Suzz TX

Snickers Cake

1 box devils food cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker's hot caramel ice cream topping
1/2 cup chocolate chips
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla
3 snickers candy bars, chopped
1/3 cup peanuts, chopped
caramel sauce
chocolate sauce

Bake cake in a 9x13-inch pan according to direction on the package.

While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake.

In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.
Bren in North Louisiana
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Lubbock, Texas 79499

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