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Nancy, I need help finding a Pioneer Bar cookies. I do not know if I got it here or where I got it but when I copied it over to a recipe card I must have left something out. I know it was before Christmas but have not found it in your archives. Hope someone knows what I am taking about.
Mary Ann Upstate N.Y.

No Online Recipes Were Posted Yesterday.
Yesterday I got a new computer. It took until late last night to get the computer set up with web programs and all the programs needed to publish the online recipes. It is wonderful to have a computer that doesn't freeze up everytime it gets hot. In the past several months I could use the computer about 20-30 minutes and then shut it down until it cooled down. Had the computer checked out and it had a cracked motherboard.
I was lucky it lasted as long at it did.

I want to think all those that made it possible to get a new computer. It is a joy to have a computer that works all the time. Thank you so much.

Some recipes are still on the old computer. Those recipes will be posted in the near future.
Nancy Rogers

Fried Rice

4 to 6 cups cooked rice
1/2 cup diced onions
1 cup diced green onions
1/2 cup of diced or small whole mushrooms
1/2 cup green peas
1/2 cup cooked meat (your choice)
2 whole eggs
pinch of salt and black pepper
2 Tbsp light soy sauce
3 Tbsp toasted sesame seeds

Heat wok, add 3 Tbsp vegetable oil, add eggs and scramble in wok. Add onions and mushrooms, stir fry one minute. Add rice, stir fry until hot, then add the green peas, cooked meats and half the green onions. Add soy sauce, salt, pepper and half the sesame seeds. Mix thoroughly. Serve on heated platter, garnishing with remaining green onions and sesame seeds. Serves 4 to 6 persons.

Notes: Chopped bacon can be cooked and added. If raw meat is used, cook first in wok and leave in wok after cooking and proceed with rest of the preparation. There are many fancier versions of this dish, but this is a basic.
Bren in Louisiana
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Chicken Dorito Casserole

2 cups boneless cooked chicken ( Diced)
1 (11 ounce) cans condensed cream of chicken soup ( Do not Dilute)
1 (11 ounce) cans condensed cream of mushroom soup ( Do not Dilute)
1 (11 ounce) cans Rotel Tomatoes ( mild to Medium heat & Do not Drain)
1 (16 ounce) packages of shredded cheddar cheese
1 (14 ounce) packages dorito nacho cheese flavored tortilla chips ( Crushed)

Preheat Oven to 350 degrees.
In a greased or sprayed 9x13 Casserole dish, layer 1/2 of the Crushed Dorito's, all of the Diced Chicken, all of the Cream of Mushroom Soup, all of the Cream of Chicken Soup, all of the the Rotel Tomatoes, all of the Shredded Cheddar Cheese, and the Other half of the Crushed Dorito's. Bake for 30 - 45 minutes or until hot and bubbly.
Bren in Louisiana
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Baja Chicken Dinner
Serves: 6

1 tablespoon canola oil
1 pound boneless skinless chicken breast, cut into 2-inch strips
2 jalapeno peppers, seeded and minced
1 can (15 oz.) low-sodium tomato sauce
1 package (16 oz.) frozen corn
2 1/2 teaspoon taco or burrito seasoning
Baked low-fat tortilla chips
Low-fat cheddar cheese, shredded

Heat oil in skillet over medium heat. Add chicken and cook about five minutes, stirring often. Add peppers, tomato sauce, corn and seasoning. Simmer for 15 minutes, stirring occasionally. Spoon over tortilla chips and sprinkle with cheese.
Bren in Louisiana
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Does anyone have a recipe for Sweet potato hash?
Thanks~ Maggie B in AZ 

Handcrafted Wood Carvings, Clocks and Cribbage Boards

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 (Great Sugar Free Syrup Flavors)

For Barbara in Wentzville, Mo. I think this might be the pie recipe you are searching for.
Sara in FL

Hershey Bar Pie
An easy chocolate cream pie where marshmallows stand in for gelatin

1 prepared graham cracker crust, store-bought or home-made
1/3 cup milk
16 large marshmallows, Jet Puffed!
6 Hershey Milk Chocolate Bars with Almonds (somewhere around 9 oz)
1 cup heavy whipping cream
1/2 teaspoon vanilla

In a double boiler or a bowl set over a pot of water, combine the milk and marshmallows. Heat, stirring occasionally to mash marshmallows, until marshmallows are partially melted. Add Hershey Bars and stir often until everything is melted. Remove from heat and let cool completely (about an hour).

In a bowl (preferably metal), whip the cream until fluffy. Stir in the vanilla. Fold the whipped cream into the cooled chocolate mixture, scoop it put all in the pie shell.

Chill for 4 hours or even better, overnight. If you are using a smallish store-bought graham cracker crust, it may not all.

Quick Notes *Homemade Graham Crust: Mix together 1 ¼ cups graham cracker crumbs, 3 tablespoons sugar, 6 tablespoons melted butter. Press into a greased 9 inch glass pie plate and bake at 350 for 8 minutes. Cool. Variations You can use dark chocolate.
Sara in FL
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I want to thank you for the recipes for the frozen dinner roll like the Rhoades dinner rolls, I am anxious to try them.

Yesterday I got a new computer. It took until late last night to get the computer set up with web programs and all the programs needed to publish the online recipes. It is wonderful to have a computer that doesn't freeze up everytime it got hot. In the past several months I could use the computer about 20-30 minutes and then shut it down until it cooled down. Had the computer checked out and it had a cracked motherboard.

Last night I spent the night getting the computer ready so the newsletter can be sent out each day.

I want to think all those that made it possible to get a new computer. It is a joy to have a computer that works all the time. Thank you so much.
Nancy Rogers

 Hello, Nancy and all the good cooks out in Nancyland:

In the Jan. 17 newsletter Laura asked for a recipe for salt substitute, and I have used this recipe since 2004 and I hardly use salt anymore.
Nell in VA

Everything but Salt

9 Tbs. onion powder
3 Tbs. paprika
3 Tbs. dry mustard
1 Tbs. poultry seasoning
1 Tb. garlic powder
2 tsp. oregano
2 tsp. ground black pepper
1 tsp. chili powder

Mix all together and put into a large jar or large shaker. Mix well and use like salt.

This is a TNT recipe and I have used it on anything I would ordinarily use salt on.

I originally got this recipe from Alicia's Daily Newsletter on Jan. 18, 2004. That is quite a coincidence that today is Jan. 18, 2013.

Thank you, Nancy, for alll your hard work and dedication to this newsletter for our enjoyment and use.

And for the entertaining stories about your babies, Ditto and Little One. They must be a joy to have around. The story about the lamp shade was hilarious.
Nell in VA
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Hope this is the pie recipe that Barbara in MO. wanted.

Almond Hershey Pie

1/2 c. milk
20 marshmallows
5 or 6 almond Hershey bars
1/2 pt. whipping cream, whipped or 1 med. Cool Whip
1 graham cracker crust or baked pie crust

Heat milk, marshmallows and Hershey bars over low heat until all are melted. Cool mix. Add whipped cream or Cool Whip and fold until blended. Pour into pie shell and refrigerate. Garnish with chocolate curls or whipped cream.
Marsha Los Angeles, CA
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Dear Nancy,
Love to read about your kitties and their antics. I especially enjoyed the story about your kitty turning the lamp on and off. Here is an old, delicious recipe I have had for years. I don't recall where I got it, but it was sometime in the 50's.

Creamy Rice Pudding

6 cups milk
1/4 cup long grain rice
1 cup heavy cream
3/4 cup sugar
3 egg yolks, beaten
2 tsp. vanilla extract
1/4 tsp. salt
1 tsp. cinnamon

Rinse large pan in cold water, do not dry. Pour in milk & bring to a boil over medium heat. Stir in rice and return to boil. Reduce heat and simmer, uncovered, stirring occasionally until rice is tender, about 55 minutes. Meanwhile, in small bowl, combine cream, eggs sugar, vanilla and salt. When rice is tender, stir in cream mixture until completely combined, bring to boil. Remove from heat and pour into 2 quart oval dish. Sprinle top with cinnamon. Tefrigerate at least 4 hours or until set. MMMGOOD!!
No name included with recipe.
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Judy's Chocolate Pies
In the January 17th newsletter Barbara in Wentzville, Mo. was requesting a recipe for the popular Almond Milk Chocolate Pie recipe from several years ago, but which still is a favorite with many today. I'm sure you will get many recipes for this pie, but here are two recipes from my files, which are almost identical. The first one I have made, but the second one I have not, though there is only very slight variations.
Cut this pie in small pieces, as it is VERY rich!

Almond Milk Chocolate Pie

6 regular size Hershey's Almond Chocolate Bars
16 large marshmallows
1/2 cup milk
1 cup (1/2 pint) whipping cream

Melt chocolate bars, marshmallows and milk in the top of a double boiler. Remove from heat. Cool. Whip cream and fold into chocolate
mixture. Pour into a 9 inch baked plain pie crust. Chill overnight, or for several hours. Add more whipped cream to the top, if desired, when
serving. We found it really didn't need it.
Judy (in Alaska)

Chocolate Pie Deluxe

1-9 inch prepared graham cracker crust
16 large marshmallows (or 1-1/2 cups miniature marshmallows)
1/2 cup milk
1 large bar (9-3/4 oz.) milk chocolate
1 cup whipping cream, or 1 pkg. Dream Whip topping

In saucepan, heat marshmallows, milk and chocolate over medium heat, stirring constantly, until candy and marshmallows are melted and blended. Chill until thickened. In a chilled deep bowl, beat whipping cream until stiff (if using Dream Whip, prepare as on package). Stir marshmallow mixture until blended; fold in whipped cream. Pour into crust. Chill several hours until set. If desired, garnish with toasted slivered almonds, as that is a nice addition.

NOTE: To make a 9 inch graham cracker crust, mix together 1-1/2 cup graham cracker crumbs (about 24 crackers) with 3 tbsp. granulated sugar and 1/3 cup melted butter. Press mixture firmly against bottom and sides of 9 inch pie pan. Bake for 10 minute at 350º. Cool.
Judy (in Alaska)
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Nancy, here is a recipe for Barbara in Wentzville,Mo.
Bren in Louisiana

Cannoli Pie

3/4 lb. Ricotta cheese
3/4 c. sugar
1 tsp. vanilla
4-6 sm. Hershey bars with almonds (I put 3 bars in)
1 1/2 pts. heavy cream (that's 3 (8 oz.) containers)
2 graham cracker pie crusts (chocolate is best)

Chop Hershey bars finely. Gently mix Ricotta, sugar, vanilla, and ershey bars. Whip 1 1/2 pints heavy cream until very stiff. Fold in 3/4 of cream into cheese mixture. Pour into pie shells. Top with remaining cream and Hershey bar. Refrigerate.
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Here is a recipe for Gay in L.I. usinf lemon curd.
Bren in Louisiana

Lemon Curd Bars

1 cup unsalted butter
2 cups all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1 (10 ounce) jar lemon curd
2/3 cup flaked coconut
1/2 cup toasted and chopped almonds

Preheat oven to 375 degrees F (190 degrees C).

In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs

Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly.

Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd.

Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.
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Hi,Nancy I had to laugh out loud when your said your Little One was wearing the lamp shade and turning the light on and off lolololI have a cat who sits on top of the couch top and watches TV every night, it is sooo funny, gotta love our cat babies
linda in Fort Worth

I have been in the hospital twice for the last 5 moths with small intestine cancer. 2 feet of my intestines were removed. Cancer was removed but already metastisized to my liver. I lost my appetite along with 30 lbs. I have not gotten my appetite back and was told I must eat in order to not loose any more weight from the chemo treatment. I eat only by looking at the clock because my kids force me to eat.

Does anyone have any hints on how to increase my appetite and what foods you eat that are appealing. I used to eat constantly all day, and wanted to lose 20 lbs, but now I need to eat more. Has anyone gone thru this kind of surgery and appetite has come back?

I had second surgery to reattach my intestines on nov. 19. It's been. 2 months and no appetite yet. Also any recipes for 1 would be appreciated because after I eat something once I don't want it again.

Thanks so much for whoever can help.
Camille, Commack. Long Island, N.Y..

This is for Erma in Jacksonville, FL, who in the 1/17 newsletter requested easy Danish Roll recipes. This is not totally from scratch, but it is easy and always very popular. I believe it is a Pillsbury recipe. It has appeared in many magazines over the years.
Robbie IN

Danish Crescent Rolls

1 (8-oz.) pkg. cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
4 teaspoons preserves or jam

1/2 cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk
Heat oven to 350°F. In small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.

Separate dough into 8 rectangles; firmly press perforations to seal. Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each,

starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.

On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.

Bake at 350°F. for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
Makes 8 rolls
Robbie IN
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Good morning,
I love Little One -he is a delight. I wonder if he would be so smart if he were in another household! Ditto is smart and Siggy was very smart; maybe they were his teachers. My "Sweetie" is sweet and I think smart -however, Ditto and Little One (and darling Siggy before him) have greater imaginations and -okay, I must admit are smarter.

In the January 17th Newsletter, Gay in L.I. asked what I/you do with Lemon Curd. Gay, there are a variety of desserts, breakfast items and embellishments that Lemon Curd compliments. Two of my favorite ways to use Lemon Curd are - as stated in my post the January 13th Newsletter under Tiny Dessert Appetizers, I love filling the mini pies/tart shells (I submitted a recipe for them) with the Lemon Curd; another way that is delicious is to spread it between the layers of a cake. My mother made the 1-2-3-4 Layer Cake (and made 4 thin layers) and spread the curd between the layers. Both are yummy!!!

Lemon Curd is very versatile -here are a few other ideas: Use as a refreshing spread to replace preserves; fold into whipped cream to create a lemon mousse or frothy dip for fruit and ladyfingers; use as a glaze for fresh summer berries -and or embellish tarts, cakes and cookies with elegant fillings and toppings; Use in a Lemon Meringue Pie; and how about using it for a lemon filling in homemade donuts or for lemon scones. Gay, those are just a few ideas; I hope that you will try it -you will really enjoy it.

Travel Alaska 

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
P.O. Box 98424
Lubbock, Texas 79499

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