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Greek Salad Bites

1 cup crumbled feta (4 ounces)
1/2 cup sour cream
1/4 cup chopped parsley
2 Tbs. oil-packed sun-dried tomatoes, drained and finely chopped
2 cloves minced garlic
1/2 tsp. cracked black pepper
1 1/2 medium cucumbers (I used English –as they have hardly any seeds and are burpless)
1/4 cup finely shredded fresh basil
1/4 cup chopped Kalamata olives

In a small bowl stir together the cheese, sour cream, parsley, tomatoes, garlic, and pepper. Cover and chill for at least two hours.

Bias-slice cucumbers into 1/4 inch slices. Spoon 1 1/2 tsp. cheese mixture onto each cucumber slice. Arrange on serving platter.

In a small bowl, stir together basil and olives. Spoon some of the mixture over each cucumber slice. Serve immediately.

Ham-filled Mushrooms

1 lb. mushrooms
Olive oil
1/2 cup minced onion
1 clove garlic, minced
1/2 cup finely chopped ham (4 oz)
1/2 cup fine dry bread crumbs
2 T grated Parmesan cheese
1 egg
1 T chopped fresh parsley
1/2 t salt
Freshly ground black pepper

Wash but do not peel mushrooms, which should be about as big around as a half dollar Remove stems and spoon out a little of the inside of the cap to make a pocket for stuffing. Chop enough mushroom stems to make one half cup. Heat one quarter cup oil in skillet. Add mushroom caps and toss them in the oil just long enough to coat them. Remove caps from pan and set aside. Add chopped mushrooms, onions and garlic to pan. If mixture seems dry, add another T of oil. Cook over low heat for 10 min., until mixture has cooked almost to a pulp. Remove pan from heat and stir in ham, bread crumbs, cheese, egg, parsley, oregano, salt and pepper. Spoon the mixture into mushroom caps. Arrange caps in a baking dish and pour a little oil over them. Bake at 325 for 30 min.

Tiny Dessert Appetizers

Always a hit are mini pies made in miniature tart shells/pie crusts (shells baked in mini muffin tins). Examples are mini crusts (recipe follows) filled with Lemon Curd, Apple Pie Filling, Cherry Pie Filling, Pecan Pie Filling, etc.

Cream Cheese Crust for Mini Pies
These dainty mini tart shells are very easy and quick to make, and are pliable and delicious. They go with just any kind of filling –sweet or savory (I also like to fill them with Chicken Salad).

3 ounces cream cheese, softened
1/2 cup butter, softened (Don’t use margarine)

Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours.

Preheat oven to 325 degrees F (165 degrees C).

Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake for 20 minutes, or until the crust is light brown.

NOTE: If using a filling that does not need to be cooked; bake the shells; let them cool; and fill with your filling of choice.

Trudy and all, the above are recipes that I have used over and again. I also searched the net for you and you may want to check out this website at allrecipes.com. They have some darling recipe ideas for mini d
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This was a favorite casserole when our children were at home, and now
the grandchildren enjoy it also.

Crunchy Cheeseroni

2 cup elbow macaroni
1 lb. lean ground beef
1 can tomato soup
1 can cream of mushroom soup
1 medium green pepper, diced
2 cups Sharp Cheddar cheese, cubed
1 can (3 oz.) French fried onions

Cook macaroni according to package directions and drain. Brown beef with green pepper in large skillet; drain. Add soups and cooked macaroni.
Place half of the mixture in a greased 2 quart casserole dish. Sprinkle with half the cheese and French fried onions. Top with remaining macaroni mixture and cheese. Bake at 350º for 25 minutes. Sprinkle with remaining onions and bake 5 minutes longer.
Judy (in Alaska)
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In the 1/10 newsletter Trisha asked if she could use oil in place of shortening in a banana bread recipe. My experience is that you can not successfully interchange corn, canola or vegetable oil for shortening, butter or margarine in baked items. You can substitute applesauce for all or part of the shortening, butter or margarine in many recipes to make a lower fat and healthier item. If you use sweetened applesauce, you may need to adjust the amount of sugar in the recipe. If you want to use oil for a quick bread, rolls, cookie, cake or other baked item, you really need to use a recipe that has been developed for oil. Here is one banana bread recipe that I have used. It appeared in a 2009 newsletter.
Robbie IN

Angela's Banana Bread
(makes two 4 x 8 loaves)

2 eggs or 1/2 cup egg substitute
1/2 cup corn oil
1/2 cup brown sugar
2 cups mashed banana (or other fruit pulp)*
1 tsp cinnamon
1/2 tsp allspice
1 tsp vanilla extract
1 tsp orange zest (or 1 tbsp finely chopped fruit peel)
1 cup all-purpose flour
3/4 cup wheat or oat bran
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 cup finely chopped nuts
1/2 cup raisins or dates
2 cups high fiber cereal (like Raisin Bran)

In large mixer (I use Kitchen Aid), add ingredients in order given, adding high fiber cereal at end. Let batter stand for a few minutes to allow flakes
to soak up the liquid a little. Preheat oven to 350 degrees. Spray two (I use glass) bread pans with non-stick spray and divide batter between the two pans. Bake banana bread for about 45 minutes. Remove from oven and place on wire racks for about 10 to 15 minutes. Remove from bread pans and let cool for about 1/2 hour. I store the banana bread in plastic bags in the refrigerator. Can be reheated slightly in microwave and spread with soft margarine.

**Can make this recipe with two cups mashed yams, pumpkin, etc.
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Nancy, I need some moist homemade layer chocolate cake recipes and fudge icing recipes. I want to make a cake like this; this week for someone at my job that has asked for this type of cake. I hope someone will help me with this. Thank you for all of your hard work and for
a good group of readers.
Sue in NC

For Peggy:
Boy, I really had to dig to find this recipe but it's really good and I hope you will enjoy it.

Lemon Ice Box Pie

Combine 1 cup condensed milk with 1/2 cup lemon juice, 1/2 tsp grated lemon rind, and 2 beaten egg yolks. Pour into a baked or crumb crust. Chill. Top with meringue or whipped cream.
grannym IL
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Nancy, in yesterday's newsletter (Jan 10) Judy in Alaska had a recipe for Polish Kapusta Soup. I also make it but my recipe is slightly different (guess mine is the Czech version). The funny part is that yesterday I had a small head of cabbage and as I usually do since I am alone now I used half to make the pot of soup and the other half I fried to have with glushkas. I had emailed a friend telling her about this and her response was what is Kapusta? She had never heard of it being the Southern gal she is. We had a good laugh about it. Just wanted to share this little story. Incidentally my adopted Saimese KiKi is curled on my lap as I write which is his favorite place when I'm on the computer. He doesn't make it easy but I love him too much to throw him off. LOL
Anita in Camarillo

For Betty G (2/10/13 Newsletter) and all Nancylanders: Any recipes that I have posted or post in the future are free to copy, reprint, share or use however you desire. It is an honor to me to have my recipes shared with others, reprinted in a cookbook or just kept in your personal recipe files for personal use. Thank you Betty G for your interest in my recipe for Great Potato Soup. My family loves it and I consider it an excellent recipe. Now here's another one for those looking for a good appetizer might like. These would be great for Super Bowl Sunday or for any gathering
Myron Drinkwater - Lake Forest, CA

Magnificent Stuffed Mushrooms

24 medium button mushrooms
1/2 lb mild pork sausage, cooked and drained
1 bunch green onions
1 1/2 cups grated or finely shredded Jack cheese

Clean the mushrooms by using a dry paper towel to remove any dirt then remove the stems. Finely mince half of the mushroom stems. Discard the remainder of the mushroom stems. In a skillet or frying pan, cook the sausage until it is fully cooked - using a wooden spoon or spatula while cooking to break up the meat into small pieces - no large clumps). Chop half way up on all of the green onions to what would be a medium to fine dice. Sauté the minced mushroom stems and diced green onions. Remove from the heat and mix in the cooked sausage and the Jack cheese with the sauteed mixture until the cheese is melted. Stuff the bottoms of the mushrooms with the mixture. Place the stuffed mushrooms mushroom cap side down (stuffing up) in an oven proof glass (Pyrex or similar) glass baking dish or a metal baking pan and bake, uncovered, in a preheated oven at 350° for 30 minutes or until the stuffing mixture is hot and bubbly.

Let the mushrooms set for awhile to cool until warm - or cool completely and eat at room temperature.

Note: As the mushrooms bake in the oven they will release a lot of moisture into the bottom of the baking dish/pan so when they are done transfer them to a serving platter or large plate so that the mushrooms do not soak up any of the liquid in the baking dish/pan.
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These moist brownies can be frosted with a favorite chocolate frosting, or left plain, which is the way we prefer them. A delightful treat!

Honey Bear Brownies

1/3 cup butter
1/2 cup honey
3/4 cup sugar
2 tsp. vanilla
2 eggs
1/2 cup flour
1/3 cup baking cocoa
1/2 tsp. salt
1 cup coarsely chopped nuts

Cream butter in a mixing bowl. Add honey, sugar and vanilla and mix well. Add eggs, one at a time, beating well after each. Add flour, cocoa
and salt to creamed mixture. Stir in nuts. Pour into greased 9 inch  square pan. Bake at 350º for 25 to 30 minutes until toothpick inserted, comes out clean. Cool before cutting into squares. Can frost with your favorite chocolate frosting, if desired.
Judy (in Alaska)
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Travel Alaska

A very good way to prepare chicken, and can be prepared several hours ahead of meal time in a crock pot.

No-Fuss Chicken

1 cut up frying chicken (about 3 lbs.)
2/3 cup flour
1 tsp. sage
1 tsp. basil
1 tsp. seasoned salt
1/4 cup butter
2 cups chicken broth.

In shallow bowl, combine flour and seasonings. Coat chicken in mixture well, reserving 1/4 cup flour mixture. In skillet, melt butter and brown
chicken pieces on all sides. Put in crock pot. Add reserved flour mixture to the skillet, stirring until smooth. When mixture begins to bubble, stir in chicken broth and bring to boil. Boil for 1 minute and pour over the chicken pieces in crock pot. Cook on high for 1 hour and then on low for 6 hours, until tender.
Judy (in Alaska)
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I have been trying for almost five years now to find a recipe using cool whip and cream cheese and chocolate pudding to make a pie using a Keebler crust. I am not sure what the name of it is but I would be so happy if you know what I am talking about and can help me get this family favorite.
Thank you for your time, Kat

Rice Pudding With Pudding and Minute Rice

4 cups milk
1 egg well beaten
1 Large package of vanilla pudding and pie filling the cooked kind.
1 cup minute rice, (quick kind)
1/4 cup raisins
1/4 tsp cinnamon.

In saucepan gradually add milk, egg and pudding mix. Add rice and raisins and cook over medium heat until mixture comes to a boil. Cool 5 minutes stirring 2 times. Pour into dessert dishes or serving bowl and cover with plastic wrap.
Refrigerate about 1 hour. Sprinkle with cinnamon if desired.
Marge (2004)
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Easy Broccoli Cheese Soup

1 - 8oz jar of Cheese Whiz
1 - can of cream of celery soup (condensed)
1 - 1 lb pack of frozen broccoli
1 - 16 oz carton of half & half

Mix all and heat on low for about 2 to 3 hours or until broccoli is tender.
Phyllis  (2004)

Home Made Cheese and Macaroni

1 cup milk
1-1/2 cup cooked macaroni noodles
2 eggs beaten
4 Tbsp. margarine
1 lb. sharp Cheddar cheese shredded
salt ,pepper

Cook macaroni noodles , drain them, add milk, margarine, eggs, salt, pepper and 3/4 of shredded cheese. mix together. Heat on top of stove till cheese has melted.

Pour into greased baking dish and top with rest of cheese. Bake @350 for 20 minutes. Let sit for a few minutes . You never know eggs are in this recipe as they cook in oven.
Enjoy! Helen in Mississippi (2004)
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Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This web site  owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here

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
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Lubbock, Texas 79499

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