Recipe Index



February 23, 2013
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nancy-rogers at Nancy's Kitchen
Quick and Easy Free Printable Recipes Using Baby Food. 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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Recipe index for August, 2012  
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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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Easy Cooked Chicken

This is sort of my signature recipe from my cookbook Through the Years - A Lifetime of
Good Food Bettye Rabb VanderVeen
Chicken cooked this way will be moist and tender.
Comment from a friend: She said, " As God as my witness, I will never boil chicken
I have been a NancyLander reader for many years. Thank you. Bettye VanderVeen

6 (5-ounce) or 7 (4-ounce) frozen boneless,
skinless chicken breast halves (I use those with rib meat)
Salt and pepper
1/2 medium onion, cut into wedges
1 or 2 ribs celery with leaves
broken into pieces

Cut pieces of foil (I use wider heavy duty foil to help prevent leaks) 2-1/2 times the length of jelly roll pan (cookie sheet with sides) large enough to hold breast. Center foil lengthwise in pan. Rinse frozen breast, salt and pepper underneath sides, turn over and place on foil, sprinkle tops with salt and pepper. Put onion and celery around chicken. Join ends of foil, fold twice and flatten over chicken, fold in sides to seal packet.

Cook at 350 degrees for 55 to 60 minutes. (Cook only until breast are no longer pink in center - check after 55 minutes. Do not overcook - breast will continue to cook internally in foil.) Remove from oven and let cool in foil 10 to 15 minutes - don't leave too long or they will become dry. Unfold foil and transfer chicken to a plate. Make
spout at end of foil; pour liquid into jar with tight fitting lid and refrigerate- makes great chicken broth. Discard onion and celery. (I like to eat the onion!)

Refrigerate chicken in covered container, if not using immediately. Pull breast along grain into 1/2-inch strips. This is important, it will release the chicken and it won't be hard. Use kitchen shears (scissors) to cut strips crosswise into bite-size pieces or as called for in recipe. Use in casseroles, soups, salads or other recipes calling for cooked chicken.

Note: I also prepare thawed breast the same way. Cook 40 to 45 minutes.
Makes about 4 cups

Per cup: 165 calories, 2 g fat, 39 g protein, 0 g carbohydrates, 113 mg cholesterol
Click Here to Print this Recipe

Good morning Nancy and all Landers,
Would any of our good cooks/bakers in Nancyland have a recipe for Rice pudding made
with Instant Vanilla Pudding

I have a recipe for Rice pudding made with the cooked pudding but didn't want to run to the store just for the cooked pudding. I have looked online but can't seem to find exactly what I'm looking for. Thank anyone who can help me in advance.
Dianne in Wisconsin

This question is for Judy in Alaska.Do you only use 2 ingredients in the Cherry Bars? Also can you use other can fruit as well?
Thanks.Dee in Canada

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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.

Hi Nancy,
I have a request for a recipe that my mother used to make back in the 50's and 60's.

She called it hash but as I look for hash recipes they always call for potatoes and there were no potatoes in it. Here is what I remember from the recipe. It has leftover roast beef (shredded) and either water or left over beef broth (maybe a mixture of both) with a flour/water thickener. I do not remember anything else in it. She would
cook it in a skillet and when it was thickened she served it over biscuits. I do not know what it is called, that is why I am having a hard time locating a recipe. Thank for your help.
LInda in KY

Hi everyone,
I am looking for a good tnt recipe for scrapple, like what they have in Pa.
Thanks, Barb from Fla.

Hi Nancy, furkids and Landers,
Lynn FL/WI submitted a recipe for "Pumpkin Cake" in the 2/12/13 newsletter.

Someone had written and asked for a couple clarifications about the recipe. If Lynn responded, I must have missed it. Could she please specify what size can of pumpkin she uses and, for the frosting, what size box of vanilla instant pudding mix she uses.
Thanks. Jan in MO

Thank you so much for putting the recipes using baby food. I remember making many of these recipes a long time ago.  Plan to make them again soon.  The best thing about using baby food in cakes is it makes them so moist.

This recipe is always creamy, never dry.

Creamy 3 Cheese Pasta

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup or 1 Jar
Alfredo Sauce (I use Ragu double cheddar cheese sauce)

1 package (8 ounces) shredded two-cheese blend or shredded sharp cheddar (about 2

1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese over the top
2 cups milk plus one cup of fat free half and half (rinse out bottle to get all of sauce)

1/4 teaspoon ground black pepper
1 lb elbows or rotini cooked al dente and drained
Can add 2 cups cooked chicken, ham, steamed broccoli, etc.for a complete meal

Sprinkle top of casserole with mozzarella cheese and grated parmesan cheese.

Stir the soup or cheese sauce, cheeses, milk and black pepper and pasta, plus any additions, in a mixing bowl and transfer to baking pan sprayed with non-stick spray. I use a retro Corningware pan about 10 x 14 inches.

Bake uncovered at 400°F. for 20 minutes or until the pasta mixture is hot and
Click Here to Print this Recipe

This is an easy, delicious coffee cake. It is much better the second day. I made it with cherry pie filling. Enjoy for brunch, coffee break, or dessert.

Peach Coffee Cake

1 regular size yellow cake mix
1 cn Peach pie filling, or our choice of fruit pie filling
3 Eggs
1/2 tsp. Vanilla

1/2 c Sugar
1/2 c Flour
1/4 c Margarine
1/2 ts Vanilla
1/2 cup pecans, chopped

Combine all ingredients for cake, stirring to mix well. Pour cake mixture into greased 9 x 13 pan.

Combine all ingredients for topping, mix with pastry blender. Sprinkle over cake. Bake at 350.
Marvis in Texas
Click Here to Print this Recipe

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This is a really good recipe especially at this time of year! I am making homemade rolls to go with it.

Chuckwagon Stew

1 cup chopped onion
1 clove garlic minced
2 Tbsp. bacon drippings or vegetable oil
2 pounds beef stew meat, cut into 1 1/2-inch cubes
1/2 cup flour salt and pepper to taste
2 1/2 cups beef stock
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. Worcestershire sauce
6 small carrots, peeled
4 medium potatoes, peeled
1 Tbsp. flour
1/4 cup water

In a large pot or Dutch oven, sauté onions and garlic in bacon drippings or oil.

Dredge beef cubes in 1/2 cup flour seasoned with salt and pepper and brown with
onions and garlic.

Add stock, l teaspoon salt, 1/2 teaspoon pepper, and Worcestershire sauce and bring to a boil. Cover and simmer for 1 hour. Cut carrots into 1-2-inch slices and cube potatoes.

Add to beef mixture and simmer an additional 80 minutes or until vegetables are tender. Combine 1 tablespoon flour with 1/4 cup water to make a paste. Gradually stir into stew and cook until sauce has thickened.
Donna in Colorado
Click Here to Print this Recipe

Hi everyone. I'm looking for recipes made with baby food. I'm wondering if cookies could be made from the baby cereals? Thanks.
Jean in TN.

I had a number of recipes that used baby food. Had one with cereal.  Took the opportunity to post them yesterday.
Click Here for Recipes Using Baby Food
Nancy Rogers

Robbie IN, you really made my day today! The weather here is terrible, my car wouldn't start and left me stranded and standing in rain/sleet. So, when I got home and saw that you had found the recipes for HobNobs, I actually yelled Yippee! It's not that they are so delicious as they are healthy for me. A source of fiber that I will actually eat, and the chocolate (I like milk chocolate) gives it the right touch.

Expensive to buy, so I'm glad I can make my own. Thank you so much. Yes, I believe they are popular in England. I bought them while in the England portion of Epcot. I also appreciated the explanation about salt. I now have both kosher and sea salt. It is great that you share your knowledge with our group. I totally rely on the newsletter for information because I know it is from experience.

I'm hoping everyone is safe and warm tonight and that we don't lose power with all the ice coming down.
Doris, S. Indiana

Chocolate Pudding Cake
8 Servings

1 cup All Purpose Flour
2 1/4 cup Sugar,Divided
1/2 cup Cocoa, Unsweetened (Prepared Pantry)
2 tsp Baking Powder
1/4 tsp Salt
3/4 cup Milk
1/4 cup Melted Butter, Divided
1 tsp Vanilla
1 1/2 cup Water

[Note: This cake batter is thick and must be spread over the pan for best results. The
cake bubbles throughout the cooking process, creating holes in the top of the cake. Serve this gooey dessert with a spoon. Would be great with creme fraiche, gobs of whipped cream or vanilla ice cream]

Preheat oven to 375 degrees. Lightly spoon flour into a dry measuring cup, level with a knife. Sift together flour, 3/4 cup sugar, cocoa, baking powder, and salt over a large bowl. Add milk, 3 tablespoons butter, and vanilla, stirring until smooth. Set aside.

Combine 1 1/2 cups sugar and 1 1/2 cups water in a small saucepan. Bring to a boil,
stirring to dissolve sugar. Remove from heat.

Place a 10-inch cast-iron skillet in a 375 degree oven for 15 minutes. Place 1 tablespoon butter in preheated pan, swirling to evenly coat pan. Add batter, spreading evenly over pan. Pour water mixture slowly over batter, do not stir (mixture will bubble). Bake at 375 for 28 minutes or until cake is set. Let stand 10 minutes before serving.
Denise - the Villages, FL
Click Here to Print this Recipe

Sweet Potato Muffins

1/2 cup butter, softened
1-1/4 cups granulated sugar
1-1/4 cups cooked Sweet Potatoes, mashed (from fresh or canned, drained)
2 eggs, beaten
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup milk
1/2 cup raisins
1/4 cup chopped pecans
Cinnamon Sugar (mix 3 tablespoons granulated Sugar with 1 teaspoon ground

Cream butter, sugar and sweet potatoes until smooth. Add eggs, blend well.

Sift flour, baking powder, spices together. Add dry ingredients alternately with milk to sweet potato / egg batter. Don't overmix. Fold in raisins and nuts.

Grease muffin pans add batter. Sprinkle about 1/2 teaspoon of cinnamon sugar on top of each muffin before baking. Bake at 400 degrees F for 25 minutes.
Makes 18 large muffins.
Bren in North Louisiana
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Skillet Goulash
Serves: 4

1/2 pound elbow macaroni
1 1/2 pounds ground beef
1/2 medium-sized green bell pepper chopped
1 small onion chopped
1 (28-ounce) jar spaghetti sauce
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup (4 ounces) shredded Cheddar cheese

Cook macaroni according to package directions drain and cover to keep warm.

In a large skillet brown the ground beef bell pepper and onion over High heat for 6 to 8
minutes or until no pink remains in the beef Stirring frequently. Drain off excess liquid.

Add macaroni spaghetti sauce garlic powder salt and black pepper Mix well. Reduce heat to medium-low and let simmer 5 to 7 minutes or Until heated through. Sprinkle with cheese and simmer 1 to 2 minutes Or until cheese is melted serve.
Bren in North Louisiana
Click Here to Print this Recipe

Re: Prune Whip
Traditional prune whip is made with egg whites.

Here’s my easy version.
I put some whipped cream in a small bowl and add a pack/jar of baby prunes/plums and a bit of sweetener, stir it up and enjoy. Not traditional, but very quick and easy.

Hi everyone,
I am wondering if any of the great cooks in Nancyland have a tnt recipe for Italian Cream Cake cake balls or Italian Cream Cake cupcakes. I am thinking for the cupcakes it would be okay to make up the normal cake recipe and divide it into the muffin tins and bake less time, but I wanted to see what everyone comes up with. I have a
co-worker with a birthday this week and I though I would surprise her with one of these, rather than a cake.
Thanks, Vickie, SE Texas

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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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