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March 8, 2013
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This is a big thank you to Emma from Montana. Am slipping over to the store today to get the needed ingredients for the soup/sauce mix. I have saved the pdf file to my computer and can hardly wait to try this recipe. Kudo's to you for sharing this file. ~Dar in IA~

Mashed Sweet and Russets
Makes 8 to 10 servings

4 medium-size sweet potatoes
4 medium-size russet potatoes
6 tablespoons butter
Salt and freshly ground black pepper
1 cup or more of heavy cream

Boil the sweet potatoes in their jackets until they are fork tender. Remove And cool slightly before peeling. Set aside.

Peel the russets and cut them into cubes and boil them in salted water until tender. Drain and return to the pot. Add the sweet potatoes and mash them together with the russets. Add the butter, salt, pepper, and cream. Beat With a hand-held electric mixer until smooth and creamy.
Bren in North Louisiana
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Creamy Oatmeal

4 cups milk
1 cup light brown sugar
1 tsp ground cinnamon
1/2 cup peeled and diced apples
2 cups rolled oats
1 oz real maple syrup

Bring milk to a boil and add oats, stirring well. Keep stirring until mixture starts to thicken and add cinnamon, apples, brown sugar and maple syrup. Turn off heat, cover well and let sit for 10 minutes.
Bren in North Louisiana
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Peaches and Cream Gingersnap Cups

1-1/2 Tbsp gingersnap crumbs (2 cookies)
1/4 tsp ground ginger
2 oz. cream cheese (1/2 small block of cheese) softened
1/2 tsp vanilla
1-6oz ctn. peach yogurt
1/3 cup peach slices in juice

Combine gingersnap crumbs and ginger in a small bowl, set aside. In another bowl

Beat cream cheese until smooth. Add yogurt and vanilla. Stir in peaches. Divide each mixture between two 6 oz custard cups or any other container. Cover and refrigerate 1 hour. Top each serving with half of crumb mixture just before serving.

These came out of a rural montana cookbook I was given. ENJOY !!
Judy in Montana
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Mini Apple Crisp
Serves 1

1 medium apple, peeled and sliced
1 Tbsp. flour
2Tbsp brown sugar
1Tbsp butter or margarine very cold
2Tbsp quick cooking oats
1/8 tsp ground cinamon

Place apple slices in a small baking dish. In a small bowl, combine flour and brown sugar; cut in butter until mixture looks like coarse crumbs.

Sprinkle over apple slices. Bake, uncovered at 350* for 35-40 minutes or until tender. Serve with whipped cream or ice cream if desired.
Judy in Montana
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Honey Milk Balls

1/2 cup honey
1/2 cup peanut butter.
1 cup uncooked rolled oats
1 cup dry milk solids

Combine ingredients and mix well. Knead by hand until blended. Shape into small balls.
You can double or triple the recipe
Judy in Montana
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Hello again everyone
A couple of recipes I see here for St. Patrick's Day reminded me to share once these scones that are relatively easy to make, and really good. I got an early start on them over the weekend and think that they shouldn't just be for St. Patrick's Day.

Irish Soda Bread Scones

2 cups flour
1 tbs sugar (you can 2 tbs for a bit sweeter)
1 tsp salt
3/4 tsp baking soda
6 tbs unsalted butter chilled
1 tbs caraway seeds
1/2 cup raisins or currants
2/3 cup cold buttermilk

Sift flour, sugar, salt, soda; add butter with a pastry blender for about a minute or until like coarse meal, then mix in raisins and caraway. Make a well in center and add buttermilk. Dough should not be dry.

Mix slightly until dough just holds its shape. Handle it very little.

Shape into an 8” disk. Cut in half, then cut in quarters. Dip tops in buttermilk then place on cookie sheet lined with parchment. Might sprinkle with a little sugar also before baking at 375°F for about 20 to 25 mins. Turn half way thru baking.

For scone lovers these are really good. Anyone with any questions please feel free to ask. Continued thanks to everyonefor all these great recipes, hopefully Artemis will have some good recipes for the upcoming Easter holiday, and of course thanks Nancy for all your hard work.
Jerry from Upstate NY
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Perfect Flat Iron Steak

Place the steak inside of a large resealable bag. In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper and mustard powder.

Pour over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.

Heat a nonstick skillet over medium-high heat. Fry the steak in the hot skillet for 3 to 4 minutes on each side, or to your desired degree of doneness. Discard the marinade. These steaks taste best at medium rare.
Allow them to rest for about 5 minutes before serving.
Bill, Alb
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Baked Beans with Sausage

1 1/2 lb ground sausage
1 large (28 oz or so) or 2 regular (15 oz or so) cans pork 'n' beans
1/2 cup catsup
1 Tbs Worcestershire sauce
2 Tbs brown sugar
2 Tbs vinegar

Fry the sausage (till well done), then drain off the fat. Add catsup, brown sugar, Worcestershire sauce, and vinegar. Bring to a boil briefly. Add the beans to the sausage and mix well. Bake at 350 degrees F for 50 minutes.
Bren in North Louisiana
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I would like to thank all for the red punch recipes. I will be very busy (and loving it) testing all the different recipes.

Thank you Robbie IN, Fae NC, ak CA, and Abby Atlanta for the time and effort you put into sending these great recipes. It is really appreciated.
Karen, SW Arkansas

Glazed Pearl Onions

2 tablespoons unsalted butter
1 package (16 ounces) frozen small whole onions, thawed
2-1/2 tablespoons light brown sugar
1 tablespoons Dijon mustard
2 tablespoons minced fresh parsley

Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until the onions begin to brown on all sides, 10 to 12 minutes. Sprinkle with the brown sugar and gently stir in the mustard to make a smooth coating over the onions. Cook two minutes more. Sprinkle with parsley and serve hot.
Bren in North Louisiana
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Snowball Peaches

2 pkg. (3 oz. each) cream cheese, softened
2 tbsp. apricot preserves
1 cup pineapple tidbits, drained
3 cans (15-1/4 oz. each) peach halves, drained
Leaf lettuce
Fresh mint, optional

In a small bowl, beat the cream cheese and preserves until blended. Stir in pineapple. Place peaches cut side up on a lettuce-lined serving platter; fill with cream cheese mixture.Garnish with mint if desired.
15 servings
Bren in North Louisiana
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Here are two more recipes that I have had for years and have served many times. They are both always a big hit.
Robbie IN

Alligator Pie

8 oz. cream cheese
8 oz. sour cream
8 oz. Cool Whip
1/2 c. sugar
2 drops green food coloring
1 chocolate graham cracker crust
Maraschino cherries

Beat together cream cheese, sour cream, sugar and green food coloring. Fold in Cool Whip. Pour into pie crust and refrigerate until set. Top with Cool Whip and cherries.
Robbie IN
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Ice Cream Cone Pie

12 sugar cones
1 Cup toasted, coarsely chopped pecans
1/2 cup chocolate chips or other flavor chips
5 Tablespoons butter

1/2 Gallon softened ice cream, flavor should coordinate with the chips you are using- Do not let ice cream melt, just let it soften.

Put the sugar cones in a plastic bag or between sheets of waxed paper and crush into small pieces with a rolling pin; do not use a food processor. Mix crushed cones and pecans in a medium bowl; set aside. Put the chips and butter in a small heavy saucepan and melt over low heat, stirring occasionally. Pour over the cone mixture, mixing well. Press half of the mixture evenly over the bottom and up the sides of a 9 inch ungreased pie pan. Spread softened ice cream over mixture, then sprinkle remaining cone mixture over top and press down with a spatula. Cover and freeze for several hours before serving or until it is firm. Can be stored in freezer for up to 1 month. Best way to soften ice cream is to break it up in a bowl and let stand at room temperature until soft, but not melted.
Robbie IN
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Mexicali Spaghetti Pie
Serves 4

8 ounces spaghetti
2 eggs, beaten
1 pound lean ground beef
1 package (3 ounces) cream cheese, softened and cut into
1/3 cup catsup
2 tablespoons instant minced onion
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon oregano leaves
1/4 teaspoon black pepper
2 ripe tomatoes, sliced...for garnish...

Cook spaghetti according to package directions; drain and rinse with cold water. Combine spaghetti with eggs; pour into buttered 9-inch pie plate, forming shell.

Brown beef; drain fat. Mix in cream cheese and catsup until blended. Add onion, chili powder, garlic salt, oregano and black pepper; combine thoroughly.

Spoon meat mixture into spaghetti shell; bake in preheated 350 degrees oven 15 to 20 minutes.

Garnish with sliced tomatoes.
Bren in North Louisiana
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This is from a 2007 newsletter and was shared by Chris NM. It is a great recipe to serve any time, but is definitely a great idea for those celebrating Lent and looking for meat less lunch or dinner ideas.
Robbie IN

Shrimp Nachos

White corn tortilla chips, as many as you like
1 to 1 1/2 c. grated Monterey Jack cheese, reserve 1/2 c.
2 small cans chopped, mild green chilies
1/2 to 1 lb. canned or fresh & grilled med. shrimp*
sour cream
sliced jalapenos
avocado slices

Layer chips on a foil-lined cookie sheet as deep as you want. Allow the chips to overlap. Mix together the cheese, minus the reserved amount, and chilies.

Sprinkle on top of the chips. Sprinkle the shrimp on top of everything. Add the reserved cheese on top of all and bake at 375 degrees for 5 minutes or until the cheese has melted. Serve warm. Garnish with the salsa, sour cream, jalapenos and avocado. * You may use canned or imitation crab instead.
Chris NM
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The Story Behind' LOVE'
For many years a man watched his wife take a locked box down from the cupboard. She would unlock the box, take a pinch, sprinkle it over whatever she was cooking, relock the box and return it to its place.

One day, while his wife was away, his curiousity got the best of him. He went to the cupboard, took the box down and opened it. To his surprise it was empty! He turned it over and on the bottom was written the word 'LOVE'.
Don't keep your 'LOVE' locked up in a cupboard. Keep it within easy reach and use generously.
Though not in your receipe book,
Into everything that you cook,
Put a big pinch of 'LOVE'

Love is the Spice for Living
NET WT. Immeasurable
INGREDIENTS: Faithfulness, Gentleness, Goodness, Joy, Kindness, Patience, Peace, Perseverance, Protection, Trust, Truthfulness, and Unselfishness.
Artemis in NYC

Creamy Butternut Squash Risotto
This soul-satisfying risotto is cooked in the microwave, but no one would ever guess.

1-1/4 cups uncooked Arborio rice or other medium-grain rice
2-1/2 cups fat-free, less-sodium chicken broth
1 cup water
1 (12-ounce) package frozen pureed butternut squash \1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons grated fresh Parmesan cheese
Grated fresh Parmesan cheese (optional)
Thyme sprigs (optional)

Combine rice and oil in a 1 1/2-quart microwave-safe dish, stirring to coat. Microwave, uncovered, at HIGH 3 minutes. Add broth and 1 cup water to rice mixture; microwave, uncovered, at HIGH 9 minutes. Stir well; microwave, uncovered, at HIGH 6 minutes.

Remove from microwave; let stand 5 minutes or until all liquid is absorbed.

While risotto stands, heat squash in microwave at HIGH 2 minutes or until warm. Add squash, salt, pepper, and cheese to risotto. Stir well to combine. Garnish with additional cheese and thyme sprigs, if desired.
Artemis in NYC
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Hash Browns
Serving Size : 8

6 medium Baked Potatoes, left-over
1/4 cup Vegetable Oil
Salt and Pepper to taste
8 ounces Cheddar Cheese, shredded

Shred or chop potatoes and place into a frying pan which has been preheated with the vegetable oil in the bottom. Season to taste, and fry on medium heat until potatoes have warmed through and begin to brown. Turn heat off, and sprinkle cheese over hash browns. Serve when cheese has melted.
Bren in North Louisiana
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Three Cheese Pimiento Spread

1/2 cup finely shredded Cheddar cheese
1/4 cup finely shredded Swiss cheese
1/4 cup finely shredded Colby Jack cheese
1/4 cup mayonnaise
1 jar (2 oz.) chopped pimientos, drained
1 tbsp. Ranch salad dressing
Dash of hot pepper sauce

Combine all ingredients in a medium bowl and mix well. Store in Refrigerator.
Bren in North Louisiana
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Cauliflower Mash
Low Carb Mashed Potato substitute

1 head of Cauliflower
1 pkg Cream Cheese
1/2 cup freshly grated Parmesan
Salt and Pepper to taste
Steam the Cauliflower until done,
How to Steam Cauliflower In a Microwave
Steaming cauliflower in a microwave is certainly quick and convenient. It must be noted, however, that it is more difficult to get vegetables steamed to a precise and even level of done-ness. Put freshly washed cauliflower florets with water still clinging to them in a large bowl, a small pool of water should form in the bottom of the bowl quite quickly. If you don't see water in the bottom of the bowl, add a tablespoon of water. Cover the bowl with a microwave-safe lid or plate (avoid plastic wrap in microwaves), and cook on high power for 1 minute. Test for tenderness and repeat at 30-second intervals until the cauliflower is steamed to your liking. Cauliflower steamed in a microwave may require a bit of draining or drying depending on how much liquid you used and how powerful your microwave is.

Place steamed cauliflower and all other ingredients to mash in a food processor and puree till smooth.
Bill, Alb
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Flax Pancake

3 tablespoons golden flax meal
1 teaspoon granular Splenda or equivalent liquid Splenda
1/4 teaspoon baking powder
1 dash salt
1 large egg
1 tablespoon butter, melted
1 tablespoon water

In a small bowl, combine the dry ingredients. Add the wet ingredients and mix well with a fork. Pour into a greased 8-9" glass pie plate. Spread batter to cover the bottom of the pan. Microwave on HIGH 1 1/2-3 minutes, until cooked through but still soft. I flipped mine over after about 2 minutes and microwaved it another 20 seconds to set up the underside better because it looked kind of eggy. Serve with low carb syrup.
Makes 1 serving

With granular Splenda:
Per Serving: 275 Calories; 24g Fat; 10g Protein; 7g Carbohydrate; 5g Dietary Fiber; 2g Net Carbs

With liquid Splenda:
Per Serving: 273 Calories; 24g Fat; 10g Protein; 6g Carbohydrate; 5g Dietary Fiber; 1g Net Carb

The other day I was looking at the Flax Garlic Onion Flatbread

recipe and had this wild idea of making the recipe as a pancake to serve with syrup. I'm very pleased with the results. The texture is different than traditional pancakes but I didn't mind that. It's a bit more firm and the flavor reminded me of whole wheat pancakes. I topped mine with Walden Farms pancake syrup. The pancake came out very thin but not quite as thin as a crepe. I think that next time I might try making it in a much smaller dish to make a thicker pancake.
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Ant Free Kitchen

Not cooking, but nevertheless, useful for cooks, keep the kitchen ant free. I use his recipe for ant bait in the summer, and it always works.
However, if you have dogs. It may not be the best choice, because it involves peanut butter, but just put it where the dogs can't get to it. Very small amounts will not hurt them but too much can be bad.
bill, Alb

The recipe:
1 Tbs peanut butter

1 tsp grape jelly (or other clear jelly, such as apple, but grape tends to be really cheap to buy)

1 tsp powdered Boric Acid (not Borax; I've seen Boric acid at Walgreen's, and also some of the Dollar stores)

Mix all the ingredients together, spread on a plastic container lid, and put in cabinets, on shelves, where ever ants are found.

This is a really easy recipe to scale up, but I've found that mixing and using fresh works best, it doesn't store well. I made our own ant baits using Solo portion cups from Costco.
Bill, Alb
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More Recipes
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