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February 10, 2013
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I would like to thank Babs of Central Louisiana for her rice pudding recipe, Maw Maw’s Rice Pudding. It is just right! Mom did not put raisins in her rice pudding, so I left them off.

I live in western Ouachita Parish, thus NELA. Mom lived in SE Arkansas, just across the Louisiana line. Babs’ description of her recipe also described my mother’s recipe: “This makes a much denser, more solid, rice pudding” than all the other recipes I have seen.

Nancy, I would also like to thank the other ladies who gave information: Betty in MS; Dixiegrits in AL; Emma from Montana. I appreciate all of you.

Hi Nancy, Re: 2-9- N/L on length of recipes I hardly look at recipes if they are very long, if a recipes takes a lot of ingredients, or prep I just skip over it. Guess that's why we have strawberry, chocolate, and vanilla so every one can have a choice. Margaret, Tulsa

A Happy Sunday to you Nancy and your entire family, now including your Faithful Computer "Little Meg."

I have been copying and saving recipes from the Newsletter for years and searched through mine to see if I had the recipe for the Morning Muffins from Linda W. in Michigan. I do have a recipe for Morning Muffins but failed to put who the recipe was from. So, I am sending it to you and maybe PeggyNELA will be able to let us know if this is the one.

I also found a recipe for Impossible Coconut Pie. While it is not by Emma from Montana, I am wondering if it too could be the same recipe? So, I am also sending it in too.
Sara in FL

Morning Muffins

1/4 cup butter, softened
1/2 cup brown sugar, packed
2 eggs
1 cup sour cream
1 cup shredded carrots
1/2 cup flake coconut
1/2 cup raisins
1  1/2 cup all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup chopped nuts

Cream butter & sugar, add eggs & sour cream. Beat well. Stir in carrots, coconut & raisins. Combine dry ingredients. Add to the creamed mixture & stir just till moistened. Fold in chopped nuts. Fill greased muffin tins ¾ full. Bake at 375 degrees about 25 minutes or until toothpick inserted comes out clean. Cool 5 minutes; remove from pan. Makes 1 dozen muffins.
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Impossible Coconut Pie (Original)

2 cups milk
4 eggs
1/3 cup butter or margarine
1/2 cup flour or Bisquick
3/4 cup sugar
1 cup coconut
1 1/2 tsp. vanilla
Dash nutmeg

Combine all ingredients in blender in order given. Blend one minute; pour into greased and floured 10” pie pan. Bake at 350º for about 1 hour or until set and coconut is golden.
Sandra S
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My New Computer Needs a Name
I have looked through all the names submitted and have chosen the name
Little Meg.  It is a combination of several names submitted.  I appreciate all the help from you all in naming it. Now the staff consists of me (Nancy), Little One, Ditto (my cats) and Little Meg (my faithful computer.)

I made this with a D.H. chocolate cake and it is really good.

Very moist and I heated 1/2 cup of cream cheese frosting and dribbled over it. IT IS A KEEPER ~~ Family loved it and it didn't last long.

Inside Out German Chocolate Cake

1 pkg German cho. cake mix
4 eggs
1 cup water
1/2 cup vegetable oil
1 carton ready-to-spread Coconut Pecan Frosting

Preheat oven to 350* Grease and flour a bundt pan or tube pan.

In mixing bowl combine, cake mix, eggs,oil,and water. Beat at least 2-3 minutes.
Microwave can of frosting for about 20 seconds to loosen it. Add to mix and with a spoon stir in to batter util well mixed.

Bake 35-45 minutes until it tests done. Cool 10 minutes and remove from pan.
May frost with chocolate fudge frosting if desired.
From Southern Lou
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Impossible Coconut Pie

4 eggs
1 cup sugar
2 cups milk
1 cup coconut
1/2 cup soft butter
1/2 cup flour
2 tsps. vanilla
dash of salt

Put all ingredients in a blender and beat a few seconds at high speed. Pour in large pie dish. Bake. This makes its own crust and is very delicious.
Emma from Montana

This is very similar to the other coconut pie recipe in today's newsletter but is slighly different so I am including it as well.
Nancy Rogers
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Does anyone know if
liquid eggs can be frozen? I have some that are going out of date and I hate to waste them.I thought maybe they could be put in ice cube trays.Nancy as always thanks for all you do for us.
Jean Cecil VA/FL

I can't find the
search box on the newsletter. I am sure it is right in front of my face!
I know I have read recipes for the Easy Bake Oven. When I read them, I thought I saved them for future use but now I can't find them. Please help!

I took out the search box so that more recipes, tips and suggestions can be posted in the online newsletter. To search using google or any other search engine for Easy Bake Oven recipes on Nancyskitchen.com put the following

easy bake oven recipe nancyskitchen.com

and it should bring the link at the top of the index.
Nancy Rogers

Hard Boiling eggs, that peel

The way I hard boil eggs, is to place them in a pot of cold water, so that each egg is covered by the water, bring the pot to boil (uncovered), and when the boiling point is reached, place the pot off-the burner, and cover the pot with its lid. Let it stand for 10 minutes, and then transfer the individual eggs to a bowl of ice-water to stop the eggs from further cooking.

After a few minutes cooling off in the bowl of ice-water, crack the shell of each egg, and then roll them on the counter top, to separate the shell from its membrane and induce smaller cracks around the shell. And then you can easily peel the shell from the egg.

Works every time, and the yolks are yellow (not green).
bill, Alb.


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Want to share today's newsletter with a friend?
[ Click Here to send this page to a friend ] that are very long may not be posted immediately.  When recipe take 1/4 of the online recipe page will posted as space allows. It may take a while to have room to post it. Thank you for understanding why some recipes have not been posted within a couple of days.
Nancy Rogers

In the future, don't run out of Green onions.
When you are cutting the tops off of some green onions, stop where it starts to turn into a white onion.

Place the white piece with the root on, into a glass bottle of water, and put in a sunny place, and the green tops will soon start to grow.

You can have a fresh supply anytime you like them if you put several in the same jar. If they grow faster than you use them, trim them back a bit.
bill, Alb.

We’re having this for dinner tonight! I’ve made it many times and we love it!

Chicken Tetrazzini
6 servings

1 (7-oz.) pkg. spaghetti, broken into thirds
1/4 C. butter or margarine
1/4 C. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 C. chicken broth
1 C. heavy whipping cream
2 Tbs. dry sherry or water
2 C. cubed cooked chicken, drained
1 4.5-oz. jar sliced mushrooms, drained
1/2 C. grated Parmesan cheese

Heat oven to 350 degrees.
Cook spaghetti as directed on package.

Meanwhile, in 2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir spaghetti, sherry, chicken and mushrooms into sauce. Pour spaghetti mixture into ungreased 2-quart casserole. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly in center.
Donna in Colorado
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This is for Judy in Alaska. I would like your tartar sauce recipe that you use with your salmon recipes.
Thank you. Cathy

Crockpot Beef Stroganoff

2 1/2-3 lbs. Beef stew meat of other beef cut up
1/2 cup chopped onion
1 can cream of mushroom with roasted garlic soup (reg. Size can)
1/2 can French onion soup (reg. Size can)
1 can cream of mushroom soup (reg. Size can)
6 oz. Jar mushrooms, or more if desired
1/4 teaspoon black pepper
1- 4 oz. Pkg. Of cream cheese, or 1/2 of 8 oz. Pkg., cubed
1- 8 oz. Container of sour cream
Egg noodles, mashed potatoes or rice.

Mix beef, onion, soups, mushrooms and pepper in crockpot. Cover and cook 8-10 hours.
Stir in cubed cream cheese until melted. Add cream cheese and stir. Pour over your noodles, mashed potatoes or rice. Enjoy. This is a really good tasting creamy sauce.
Bren in North Louisiana
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This is a really delicious recipe especially when you are pressed for time! Serve it with a salad and some French or Italian bread!! I’ve made it a few times and we love it!!

Pasta with Olive Oil And Garlic

1 lb spaghetti
1/2 cup olive oil
3 -4 cloves garlic ( depending on size of cloves)
1 tablespoon dried parsley or 2 tablespoons fresh parsley
Salt and pepper

Bring a large pot of water to a brisk boil. Add salt. Add the spaghetti, following directions on the box. Meanwhile, heat the oil in a small pan. Slice the garlic thinly and add it to the oil.

Remove the pan from the heat when the garlic turns a pale golden color (do not brown the garlic).

Add the parsley, salt and pepper.
Reserve 1/2-3/4 cup pasta water.
Drain pasta & stir in the oil.
Add the water if you think the mixture is too dry.
Donna in Colorado
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This is in response to Dianne in Wisconsin (sorry,
couldn't find NL date). She says:
What can I mix the rest of the noodles with to make a casserole? It has to be something that doesn't need much cooking/baking time as the noodles are already done.

#2- My neighbor gave me a cake she called a Dump Cake but would not give me the recipe. It had cherry pie filling, crushed pineapple, cake mix and chopped nuts in it. Would anyone have the recipe? I have never understood people who won't share a recipe - when they have passed away then the recipe is gone.

For the first question re noodles, mix them with cooked hamburger meat or breakfast sausage or even turkey sausage. Be sure to cook onion and garlic with the whole mess. Add a cream of celery soup or cream of mushroom soup, a can of mushrooms, drained (or not). Add whatever you like to this conglomeration. It's always delish. Also add parmesan cheese at the last. Also, I like to add an herb, perhaps parsley (dried or fresh) or very small amount of basil (dried), crushed in your hand.

For the last question re dump cake, you have the recipe Dianne. Put the cherry pie filling in a 9x9 pan, add drained crushed pineapple. Then sprinkle the cake mix on top and then the chopped nuts. You can melt a stick of butter (or some folks just cut the butter into pieces) and spread over the mixture and bake at 350° for however long the cake recipe calls for, probably 23-30 minutes. Also, you might use a Jiffy cake mix or
half of a large cake mix as it's a lot of cake mix for this mixture. Let us know at Nancy's place how it turns out.
Barb in OKC

Judy's Valentine Bread Recipes
Around Valentine's Day, I like to make these tasty quick breads to give to friends and family. It is best to bake these a day before serving.

Aloha Bread

1 jar (10 oz.) maraschino cherries, cut in quarters
1-3/4 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/3 cup butter
2/3 cup packed brown sugar
2 eggs
1 cup (about 3) mashed ripe bananas
1/2 cup chopped macadamia nuts (can use walnuts, or pecans instead)

Drain cherries and reserve 2 tbsp. juice. Combine in mixer bowl; the butter, sugar, eggs, and cherry juice and beat well. Beat in mashed bananas. Mix in flour, baking powder and salt at low speed till well mixed. Stir in the drained cherries and nuts. Pour mixture into well greased 9x5 inch loaf pan. Bake at 350º for 60 to 70 minutes, until
tests done. Remove from pan while hot and cool completely before slicing.
Judy (in Alaska)

Banana Cherry Bread

1 cup shortening
2 eggs
2 cups flour
1 tsp. baking soda
1 cup sugar
3 medium ripe bananas, mashed
1/4 tsp. salt
1/4 cup chopped nuts
1/4 cup chopped and drained maraschino cherries

Cream shortening and sugar together well. Add eggs and bananas; add flour, soda and salt and mix in well. Add nuts and cherries. Put batter into a well greased 9x5 inch loaf pan. Bake 60 to 70 minutes until tests done. Remove from pan while still hot. Cool completely before slicing.
Judy (in Alaska)
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Hello Donna/from Buffalo:
You sent in a recipe for fig cookies. I was wondering how does your dough out out! Is it a soft dough (cookie) after their are baked? I use the same recipe for the filling but I add cinnamon.

Thanks for sharing! Fran, Upstate New York (Utica)

Hi Nancy and all her friends,

I am having a problem with my slow cooker overcooking everything. I got a newer one about 1 year ago. Things were being again overcooked and some things getting burned. Christmas I attempted to make my peanut clusters and it was a mess. Burned and stuck to pot. Had to throw all of it out. I have since been putting the time on the lower of the numbers. When it reads LOW 6-8 hours, I do 6 hours. Still too much. I made meatballs in a mushroom sauce yesterday. Read 6-8 hrs on low. I did 5 hours. Some of the meatballs burned on one side and stuck. Sauce was nearly cooked away. I do not check on it because they say not to open the lid. I have started using the slow cooker bags which I love. The bag was also stuck to the pot in some places. I need to know if anyone has had this problem and if they solved it and how? I love using the slow cooker especially in the summer when we are outdoors working in the yard and garden. The meatballs and whatever sauce was left was still good.
Carolyn, Rochester, New York

Does anybody from NancyLand have a no fail recipe for maple pecan fudge. I would love to have one.

I changed from shortening to oil in my banana bread and it worked just fine.

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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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