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February 18, 2013
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nancy-rogers at Nancy's Kitchen
Quick and Easy Free Printable Recipes - 1000s of simple recipes that are made with everyday ingredients

The purpose of this newsletter is to share tried and tested, easy to prepare recipes, using ingredients found in most pantries.


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The newsletter will continue be sent out daily (except Wednesday) when enough tips, suggestions and recipes have sent. 

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Nancy, here are three more recipes that use cake mixes to make cookies. List them in the newsletter, as you have space.
Robbie IN

Chocolate Coconut Pecan Bars

1/2 cup butter
1 pkg two layer chocolate cake mix
2 cups semisweet chocolate chips
1 cup chopped pecans
1 cup coconut
14 oz can sweetened condensed milk

Heat oven to 350°F. Place butter and cake mix in a large bowl, cut with a pastry blender or fork until crumbly. Sprinkle evenly over bottom of 15x10 pan and press to form crust. Mix chocolate chips, coconut and sweetened condensed milk in a bowl and spread evenly over crust. Bake at 350°F for 18 - 25 minutes or until golden brown. Cool completely and cut into bars.
Robbie IN
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Pistachio Coconut Cookies Using a Cake Mix

1 pkg. white cake mix
1 pkg. pistachio instant pudding mix
1/2 c. oil
3 tbsp. water
1/2 c. chopped nuts
2 eggs
1/2 c. flaked coconut

Mix all ingredients together; blend well. Drop from teaspoon onto greased cookie sheet. Bake at 350 degrees for approximately 10 minutes or until lightly browned around edges.
Robbie IN
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Lemon Cream Cheese bars Using a Cake Mix

1 package (approx. 18.75 ounces) yellow, white or lemon cake mix
2 eggs, divided
5 tablespoons melted butter
1 cup sweetened flaked coconut
8 ounces cream cheese, at room temperature
1 tablespoon fresh lemon juice
2 to 3 teaspoon finely grated lemon zest
1/2 cup granulated sugar

Grease and flour a 13x9-inch baking pan or spray with baking spray with flour. Heat oven to 350°.

In a mixing bowl, beat the cake mix with 1 egg, the melted butter, and coconut until well blended. The mixture will be crumbly. Reserve 1 cup of the crumb mixture and set aside. Pat the remaining crumb mixture into the bottom of the prepared pan to form the crust. Bake the crust for 12 minutes. Remove from the oven.

In another bowl, beat the cream cheese with the lemon juice, zest, sugar, and the remaining egg, scraping the bowl once. Beat just until well blended. Spoon the cream cheese mixture evenly over the baked crust. Sprinkle reserved crumb mixture over the cream cheese layer. Bake for 25 to 30 minutes, or until topping is lightly browned.

Store leftover bars in the refrigerator.
Robbie IN
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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.

Natures Flavors/Seelect Teas - organic, low carb and low calorie flavored syrups.

Hello Nancy,
In the recent newsletter there was mention of an Italian fig cookie recipe. I would appreciate the date of the newsletter that contained that recipe. Thank you.
Millie in MO

Blueberry Bundt Coffee Cake

2 1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup buttermilk (or 2 tablespoons lemon juice and milk to equal 1 cup)
3/4 cup vegetable oil
2 tablespoons frozen lemonade concentrate (or lemon juice)
2 cups fresh blueberries
1/2 cup butter
1 cup brown sugar
2/3 cup flour
3/4 cup oatmeal

Preheat oven to 350 degrees. Thoroughly spray a 12-cup bundt pan with Non-stick baking spray containing flour. In large bowl, combine 2 and 1/4 cups flour, sugar, baking powder, baking soda and salt, and mix Well. Add eggs, buttermilk, vegetable oil and lemonade concentrate, And beat well until combined.

Stir in blueberries. In medium bowl, combine butter, brown sugar, 2/3 Cup flour and oatmeal, and mix until crumbly. Pour half of batter Into pan and sprinkle with half of streusel mixture. Repeat layers, Ending with streusel mixture.

Bake at 350 degrees for 45 to 50 minutes, or until toothpick inserted Into center comes out clean and the cake is brown and pulls away from Edges of pan. Let cool in pan for 10 minutes, then invert onto Serving cake. (If the cake won't come out of the pan, you didn't add Enough baking spray or you let it cool in the pan too long.) Serve
Warm, dusted with powdered sugar.
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Nancy I went to a soup tasting this was one that was served. I had never seen this recipe and have looked on the internet and it is not there either.

This is a great recipe for making in the morning and it is ready for dinner.

Crock Pot Chicken Chili

2 chicken breasts, still frozen
1 can rotel tomatoes
1 can whole kernel corn, with juice
1 can black beans, rinsed well
1 package ranch dressing mix
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon onion powder or dry onions
8 ounces cream cheese
Do not add water to this!

Put chicken in crock-pot. Top with tomatoes, corn, beans and seasonings. Stir lightly to mix. Top with cream cheese just open the whole block and lay it on top. Cook on low for 6-8 hours.

Before serving, shred chicken into bite size pieces. Serve over rice or with tortillas or taco shells. So very delicious.
Sarah H, J, MS
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My New Computer's Name
I have looked through all the names submitted and have chosen the name
Little Meg. 

The following recipe is one my DH requests when we visit our daughter in Indy. She uses grape tomatoes in winter. This makes a very pretty salad in a glass bowl.

Easy Salad

1 long seedless cucumber
1 med onion (red onion looks prettiest, or use vidalia)
tomatoes (grape tomatoes cut in half work well)
2 TBS Balsamic Vinegar
Olive oil to taste
Mediterranean herbs to taste (basil, oregano, etc)
1 package Feta cheese (I use tomato/basil Feta)

Dice the cucumber, onion and tomato. Combine balsamic vinegar, olive oil, and herbs. Pour over and toss until well mixed. If time allows, let the flavors mingle a bit and add feta cheese last. Very tasty!
Doris, S. Indiana
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Didn't we hit the Cake Mix Cookie Lottery with Robbie's recipes? I have to go to a pot luck tomorrow and I am going to look like a rock star with a plate of new cookies to offer. Thanks, Robbie!
Sandy (MI)

Chicken Fried C
I use boneless, skinless chicken breasts. I cut each one into 3 pieces, lengthwise down so the thinner side is one piece and the fatter half I cut in half again crosswise.

Put one piece at a time between wax paper or Saran wrap and pound with a meat mallet until thin, about 1/4 inch.

Mix 2 C. milk with 2 C. water, set aside in shallow bowl
2 C. flour, 1 T. salt and 1/4 tsp pepper. Last time I added some garlic and paprika.

Mix flour, salt and pepper together in another shallow pan or bowl.

Dip each chicken piece in milk then into flour mixture. Repeat so each piece is dipped and floured twice.

Place chicken on wax paper or Saran wrap and put in freezer until frozen.
When frozen cook chicken in hot oil over medium high flame turning once until golden brown, about 10 minutes. Drain on paper towels.

Yummy! Sure takes a lot of shortening though. I usually fry about 3 pieces of chicken at a time.

Nancy, This is one of my daughter's favorite recipes I'm trying to think of a way to cut down on shortening. I'm sure you or one of the 'Landers will be able
to give a solution for me. I try to use a little as possible of shortenings, ( most always use canola oil).
Margaret, Tulsa
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This is for Robbie IN ~
Thanks for your recipe for the
Prune Whip in the 215 N/L. I will forward it to my friend directly. I would also like to acknowledge all the other recipes you share so generously. We appreciate your efforts.
Artemis in NYC

To Marianne in Idaho ~
I am interested in your recipe for Fresh Apple Cookies in the 2/17 N/L. What do you use for the glaze?
Artemis in NYC



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Chocolate Mint Cake and Mint Fudge Icing

1 box Devils Food Cake mix
1 oz Chocolate Pudding Mix, Cook-And Serve
1/2 cup Vegetable Oil
4 Eggs
1/2 cup Coffee
1 cup Sour Cream
1 tsp Vanilla
1/4 tsp Peppermint Extract
1-1/2 c Andes Creme De Menthe-Baking Chips**

Mint Fudge Icing
1 can Sweetened Condensed Milk
1/2 cup Andes Creme De Menthe Baking Chips**
1/2 cup Semisweet Chocolate Chips
1/2 tsp Vanilla
1/2 tsp Peppermint Extract

[Note: I did not use mint extract, I used vanilla.]
Preheat oven to 350. Spray a bundt pan with non-stick cooking spray. In a large bowl, whisk together the cake mix and pudding mix. Add the eggs, oil, coffee, sour cream, vanilla and peppermint extract. With an electric mixer, mix on medium speed for about 3 minutes. Stir in the Andes mints. Pour into the prepared bundt pan and bake for 40-50 minutes, or until a tooth pick comes out with a few moist crumbs on it.

Remove from oven and allow to cool for 10 minutes in the pan. Invert onto a cooling rack and allow to completely cool.

Put the Andes mints and the chocolate chips in a medium bowl. In a small sauce pan over medium low heat, add the sweetened condensed milk
and extracts. Bring the mixture to just under a boil. Pour the hot sweetened condensed milk over the mint and chocolate chips. Allow to sit for just a few minutes. Stir until the chocolate chips are
completely melted. Pour over the Cake!

*Cake - if you can not find Andes Creme de Menthe baking chips, you can use 54 regular Andes Creme de Menthe mints. Just unwrap and chop. You would need TWO 6 oz packages. Use all 36 in the 1st package and 18 of
the second package.

**Mint Fudge Icing - if you can not find Andes Creme de Menthe Baking Chips, use the remaining 18 mints. Unwrap and chop.
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York Photo 

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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Cinnamon Pound Cake

3 cups granulated sugar
3 cups all-purpose flour
1 cup butter, softened
1 (6-ounce to 6.4-ounce) container refrigerated cinnamon spread
1 tablespoon ground cinnamon
6 large eggs, room temperature
1 cup milk
1 teaspoon pure vanilla extract

Ground cinnamon and powdered sugar mixed together for sprinkling in Pan. Prepare a bundt or 10-inch tube pan by spraying it with baking Spray and sprinkling with a mixture of cinnamon and powdered sugar. In a large bowl, mix together sugar, flour, butter, cinnamon spread And cinnamon. Then in a smaller bowl whisk together the eggs, milk And vanilla. Add the egg mixture to the butter mixture, and mix well
With a heavy duty stand mixer for about 15 minutes. (Yes - 15 Minutes). Pour into prepared pan. Place on middle rack in a cold oven And set temperature for 325 degrees. Bake for 1 hour and 45 minutes Or until a toothpick inserted in center comes out clean. Allow cake to cool then invert onto a plate.
Bren in North Louisiana
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Hi, does anyone know how to make headcheese without using the pork head? With a pork roast maybe. When I was small, my grandparents made headcheese when they butchered a pig. Would love to make this. I am 68 years old now but remember having it when we visited.
Sharon :

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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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