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April 19,  2013
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Jello Supreme
Serves 4 to 6

1 small box lemon jello (dry)
1 small carton cottage cheese
1 can crushed pineapple, drained

Mix these 3 ingredients well in a bowl. Fold in one 8 oz. container of Cool Whip.

Variations: Strawberry jello and fruit cocktail. Orange jello and pineapple chunks.
Ann in middle GA

Cheery Cherry Chicken

2 pkgs dry lipton onion soup mix
2 cans jellied or with berries cranberry sauce
2 bottles (8oz) catalina salad dressing
2 cans dark, sweet, pitted cherries drained
6 chicken breasts, boneless skinless
cooked rice

mix first 3 ingredients together. Place some of mixture on bottom of large baking dish 9x13.Place chicken breasts on top of mixture pour rest of mixture over breasts completely covering. Cover with foil bake 350 degrees for 1 hour. When done , put chicken and sauce on rice. Heat cherries
and spoon over top of chicken.
This soooooo very good and easy too.
Judy in Montana

For Lois in SC in reference to your Strawberry Punch Bowl Cake. I am a bit confused as to how I would put this together. Do I layer it. From what I read, I would just dump the mixture of Powdered sugar, sour cream, milk and cool whip into a large bowl. Do I layer this between the cake pieces? I am assuming there is no strawberries mixed into the cake; just on top? I am totally confused with this. Thanks in advance for your response to me.
Sara in FL

Copycat Recipes

Haven't done much cooking this week. Tuesday, my tiny town made history having 8 US Geological Survey rated earthquakes. The ranged from 4.3 to 2.9. There were over 50 quakes in the central part of Oklahoma that day. The aftershocks lasted all day and since then, we've had tiny shakes that rattle the windows, but they aren't knocking things onto the floor like the others.
To top it all off, we're having a hard freeze again tonight. We had one last week and many lost everything they had planted. Due to my fibro, I haven't been able to start my garden. It might be May before I get anything planted. The weather is supposed to stay cold for the next week.

A friend sent this to me and I fixed it tonight and the family all enjoyed the cheesiness. I think next time I'll try ground beef (it would be like enchiladas, I think).

Chicken Crescent Roll Casserole

2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls (personally, I think I'll use tortilla's next time then I'll have to change the name!)
1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
1/2 cup milk

4 ounces cream cheese (very soft)
2 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder
1 tsp minced onion flakes
2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
1/2-3/4 cup finely grated cheddar cheese
1/2 tsp seasoning salt
1/2 tsp ground black pepper (or to taste)
2 Tbsp. milk
1-2 cup grated cheddar cheese (for topping)

Set oven to 350°F. Spray a 9×13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired).

For the filling — (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.

Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount
desired. Bake for about 30 minutes.
Jae in Shaky Central Oklahoma
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The same friend sent me this one. I haven't tried it yet, but will tomorrow night.

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers ( I used the store brand, generic)
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated (I had Italian blend and several other partial bags to use)
1 teaspoon dried parsley

1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Jae in Shaky Central Oklahoma
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Bisquick Recipes 
Pies and Dessert Recipes

Thanks for the replies for using corn flake crumbs in baking chicken legs.
Boots in Virginia.

Hi Susie,
Hope you are feeling better. I have R.A., and bursitis comes with this. A steroid shot in the bursa affected will really help. You will benefit the most by going to a rheumatologist. She/He will probably try to figure out why you are having the problem in the first place. My experience; go to someone with many years of experience and save yourself a lot of pain. Best of luck to you!
Diane S. in Dallas

Pork Chop Gravy

3 Tablespoons of ketchup
2 Tablespoons of butter
2 Tablespoons of white vinegar
3 Tablespoons of brown sugar
1 Tablespoon of lemon juice
1 teaspoon of paprika
2 Tablespoons of Worcestershire
1 teaspoon of salt

1/2 teaspoon of pepper
4 Tablespoons of water
1 teaspoon of prepared mustard

Combine all ingredients in saucepan. Heat on low setting stirring until butter is melted.
This is great on grilled chops or pork roast.
Diane S. in Dallas
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This is a chocolate chip recipe my family and friends enjoy. It doesn't make a lot so they are eaten quickly!

Chocolate Chip Peanut Butter Cookies
Makes 2 dozen large cookies.

1/2 cup butter, softened
1/2 cup sugar
1/3 cup packed brown sugar
1/2 cup peanut butter, chunky style
1 egg
1 teaspoon vanilla
1 cup white flour
1/2 cup oats, old fashioned type
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips

In a mixing bowl, cream butter and sugars; beat in peanut butter, egg, and vanilla. Combine flour, oats, baking soda and salt; stir into creamed mixture. Stir in Chocolate chips.

Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until golden brown. (Do not overbake; they should be soft to the touch.) Cool 1 minute before removing to cooling racks. Makes 2 dozen large cookies. Enjoy!
Barbara in Maryland

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Jello Salad Recipes

Shrimp Saganaki
Shrimp top a delicious saute of fennel, scallions and feta in this version of saganaki. A saganaki is a shallow, two-handled skillet that is one of the most traditional cooking vessels in Greece. Saganaki is also the fried cheese, made in the pan, that is one of Greece's most famous appetizers.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

12 jumbo shrimp, (6-8 per pound), peeled and deveined, tails left on (see Ingredient Note)
2 tablespoons lemon juice, divided
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1 medium bulb fennel, cored and finely chopped
5 scallions, thinly sliced
1 small chile pepper, such as jalapeño or serrano, seeded and minced
1/2 cup Chardonnay, preferably Greek
1/2 cup crumbled feta cheese, preferably Greek
Freshly ground pepper, to taste

Toss shrimp with 1 tablespoon lemon juice in a medium bowl and sprinkle with salt.
Heat oil in a large skillet (or “saganaki” pan) over medium heat. Add fennel, scallions and chile pepper and cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Pour in wine. Cook, stirring, for 1 minute. Place the shrimp on top of the fennel mixture, cover and cook until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from the heat.
Transfer the shrimp to a plate. Add the remaining 1 tablespoon lemon juice, feta and pepper to the pan and stir until the cheese begins to melt, about 1 minute. Serve the shrimp atop the fennel mixture.
From EatingWell: September/October 2008

Re: Nancy, Does anyone have a great recipe for pulled pork?
Thanks, Susan in New Braunfels.

Here is a crock pot recipe for Pulled Pork reduce amounts if too large. From people who should know how to cook pork.

Perfect Pulled Pork
Recipe by National Pork Board
Yield 16 to 20 servings

Bring the flavor of pulled pork to your slow cooker. Add your favorite bottled barbecue sauce and nothing could be simpler. Serve with baked beans, coleslaw, and potato chips.

1 -- (5-pound) boneless pork butt (shoulder)
1 1/2 teaspoons smoked paprika
2 teaspoons black pepper
1 teaspoon cayenne
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup water
-- soft sandwich buns

Combine all the seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender.

Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce.
bill, Alb.
Source: http://relish.com/
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Here is a great brunch bake.

Baked French Toast

1 loaf FIRM bread
8 oz. cream cheese
1/4 cup maple syrup
10 eggs
1-1/2 cup half and half
8 TBSP. melted butter

Cube bread and layer half in a 9x13 inch pan. Cut the cream cheese into small pieces and scatter across the bread. Cover with the rest of the bread. Mix rest of the ingredients together and pour over the bread. Press the bread cubes down to absorb the liquid.REFIRGERATE OVERNIGHT. The next day,bake at 350º for 50 mins. Serve with syrup.
TNT by Barb/De.
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A friend shared this delicious cookie recipe with me and it has quickly become a favorite.

Almond Crunch Cookies

1 cup granulated sugar
1 cup powdered sugar
1/2 cup butter
1/2 cup shortening (butter flavored Crisco) 1 cup cooking oil
1 tsp. almond extract
2 eggs
4-1/2 cups flour
1/2 tsp. salt (I cut in half)
1 tsp. baking soda
1 tsp. cream of tartar
1 pkg. (8 oz.) almond brickle chips
(Heath English toffee bits)

Blend butter, sugars, shortening and oil together in a bowl with an electric mixer. Add egg and almond extract and mix well. Add dry ingredients and mix until just blended. Stir in brickle chips by hand.

Chill for 30 minutes for easier handling. (I didn't chill and just dropped by teaspoon). Roll into balls and place on ungreased cookie sheets. Flatten some with a drinking glass that has been greased on the bottom and dipped in sugar (dip for each cookie). Bake 350º for about 12 minutes, until edges are golden brown.
Judy (in Alaska)
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Microwave Chocolate Pudding For One

1/2 cup milk
1 1/2 teaspoons cornstarch
1/4 cup chocolate chips

Mix all in a microwaveable bowl,
Microwave on high for 1 minute.
Microwave for 15 seconds.
Enjoy. Nellwyn in Texas
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Gatorade made with Kool Aid

2 packages of unsweetened kool aid
3/4 to 1 cup sugar or splenda
1 teaspoon salt
1 cup orange juice
1 gallon water

Add kool aid, sugar or splenda and salt to a one gallon pitcher that has some hot water in it. Mix well. Add orange juice and finish filling pitcher with cold water.
Enjoy. Hope you enjoy these recipes.
Nellwyn in Texas
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Amish Bread

For Sandy in Ohio
Yes, you can make the Amish bread in a bread machine using the dough cycle; then cook in oven. I do it as my husband likes it cooked in the oven better than in the machine.
Nellwyn in Texas


1-3oz package gelatin (such as jello)
1 package kool-aid (same flavor as jello)
1 cup sugar
2 cups boiling water
2 cups cold water

Melt gelatin kool-aid in boiling water. Add sugar and cold water, add sticks and freeze. This was submitted in Nancy's recipes I believe in 2008 and with summer coming on thought it would be great to have these on had.
It was submitted by Joan San Antonio, Texas
Judy in Montana
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Here is another delicious pulled pork recipe for Susan in New Braunfels. Janice in Kansas originally shared the recipe. I have also made chicken sandwiches, using boneless chicken pieces, either thighs and/or breasts, for a change of pace. Robbie IN

Pulled Pork Sandwiches
Using Canned Cranberry Sauce
Serves 24.

1 jar (16 oz.) chunky salsa
1 jar (16 oz.) chipotle chunky salsa
1 can (16 oz.) jellied cranberry sauce, cut up
1 cup brown sugar
1/3 cup mustard
1 tsp. freshly grated OR ground nutmeg
5 lbs. boneless pork shoulder OR boneless pork loin country-style ribs, cut into 2” chunks

Mix salsas, cranberry sauce, brown sugar, mustard and nutmeg in large saucepot. Heat to a boil. Cook over low heat 10 minutes. Add pork and return to a boil. Cover and cook over low heat for 2 hours or until pork is tender. Remove pork from sauce and cool slightly. Shred pork, using two forks. Return pork to sauce and heat through. Serve about1/2 cup shredded pork in each roll. You can top with lettuce and coleslaw, if desired.
(The fast way – my way)

Mix sauces and seasonings and pour over pork in crock pot. Cook on low for 8-10 hours. Shred pork and mix well with sauce. Serve on buns.
Janice in Kansas
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Rotel Chicken Spaghetti

3-4 large boneless chicken breasts (or rotisserie chicken)
1 can (10 3/4 ounce) Cream of Chicken Soup
1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
1 clove garlic, minced or 1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tablespoon Margarine or butter
1 – 8 ounce Velveeta cheese, cubed
8 ounces spaghetti, cooked and drained

Cut up chicken into bite size pieces.In a large skillet melt butter or margarine. Add cubed chicken, garlic & onion. Cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet. Stir in soup, cheese and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Stir in spaghetti and pour into a lightly greased 2 quart casserole dish. Bake at 350 degrees for 30 minutes or until heated through.
Bren in North Louisiana
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Delicious Hot Dogs

8 bacon strips
8 hot dogs
8 hot dog buns
4 oz Monterey jack cheese cut into strips
1/4 cup butter
1/4 cup Dijon mustard
1 small onion chopped
4 oz can chopped green chilies

Partially cook bacon; drain on paper towels. Cut a 1/4 inch slit lengthwise in each hot dog and place a strip of cheese in each slit. Starting at one end, wrap bacon in a spiral around hot dog securing with toothpicks. Split buns just halfway. Combine butter and mustard; spread inside buns. Set aside.

Heat grill over medium heat. Cook hotdogs with cheese slit down for 2 minutes. Turn and grill 3 to 4 minutes longer or until bacon is crisp and cheese is melted. Place buns on grill with cut side down; grill until lightly toasted. Remove toothpicks from the dogs and serve on prepared buns. Serve with onions and chopped green chilies if desired.
Bren in North Louisiana
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Crockpot Hamburger Casserole

A hamburger casserole recipe with potatoes, carrots, peas and onions and tomato soup. You can cut vegetables and brown the hamburger the night before for easy morning preparation.

2 large potatoes, sliced
2 to 3 medium carrots, sliced
1 can of peas, well drained
1 cup chopped onion
2 ribs of celery, sliced
1 1/2 pounds lean ground beef, browned
1 can condensed tomato soup
1 soup can of water

Layer each of vegetables in order in slow cooker/Crock Pot; season each layer with salt and pepper. Put the browned ground beef on top of the celery. Mix the tomato soup with water and pour over the layers. Cover and cook in crockpot on LOW for 6 to 8 hours, stirring occasionally.
Bren in North Louisiana
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You need to see an orthopedist if your regular doc can't help. Have you tried a steroid injection? Ibuprofen might help the discomfort a bit, but a specialist like an orthopedist should know how to treat this. I hope you get some relief soon.
Susan. Schuyler, VA

In response to Susie’s request about her medical issue, I would try a different doctor. My medical dr. found that I had sacroiliitis after a specialist treated my hip for bursitis by doing an xray of my lower spine area. So perhaps they are not treating the right problem. Even though the joint is in the back, the pain extended around to my hip and perhaps that is happening with you. Keep looking for help. I know how difficult is is to function everyday with pain. I was treated with a steroid injection right into the sacroiliic joint giving me much relief. I hope you get to the bottom of it.

Sorry, Nancy that I have not been participating, but I have been following you faithfully. Illness of both my DH and myself has limited my participation in many things these past seven months. I will try to get involved again soon.
Laurine in nny

To Susie in Indy – I have seen a rheumatologist and my sister sees an anesthesiologist. However, it was determined my sister needs surgery. Depending on where the pain is sometimes cortisone shots helped me. Did wonders for my shoulders and nothing for my hips. Got temporary relief for my knees. I totally understand your pain and I wish you the best in getting good results!
Donna in Buffalo, MN

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