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March 14, 2013
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This is a good side dish for about anything you cook.

Tomatoes and Couscous

1-1/4 cups boiling water
1-1/4 cups couscous, uncooked (see note)
1 cup finely chopped fresh basil
1/3 cup finely chopped red onion
3 slices, bacon, cooked and crumbled
2 medium tomatoes, seeded and chopped
1/4 cup cider vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Combine boiling water and couscous in a large heatproof bowl; cover and let stand 5 minutes. Uncover and fluff with a fork; cool slightly. Add basil and next 3 ingredients to couscous; stir well.

Combine vinegar and remaining 3 ingredients in a jarl cover tightly, and shake vigorously. Drizzle vinegar mixture over couscous mixture, and toss gently. Serve immediately; or for more flavor, cover and chill at least 2 hours.
Toss gently before serving.
From Southern Lou
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I would very much like to thank Sharon (Illinois) for giving me the information on how I possibly might be able to obtain a copy of an older edition of a 4-H cookbook. I haven't researched it yet, but I definitely intend to, and I really appreciate her input.
Judy (in Alaska)

I made this the other night and it is delish! The dip was sooo good that I put the leftover on toast with peanut butter.

Double Crunch Honey Garlic Chicken
4 Servings

4 Chicken Breasts,Skinless & Boneless
1 cup Flour
2 tsp Salt
2 tsp Pepper
1 Tbsp Ginger, Ground
1 Tbsp Nutmeg, Ground
1 tsp Thyme, Ground
1 tsp Sage, Ground
1/2 tsp Cayenne Pepper
2 Eggs,Beaten
4 Tbsp Water
1/4 cup Oil
Honey Garlic Sauce
2 Tbsp Olive Oil
3 -4 cloves Garlic, Minced
1 cup Honey
1/4 cup Soy Sauce, Low-Sodium
1/2 tsp Pepper

[Note: I used chicken tenderloins - no pounding!]
Place the chicken breasts between two sheets of wax paper and pound with a meat mallet to an even 1/2 inch thickness. In a medium shallow dish, combine the flour, salt, pepper, ginger, nutmeg, thyme, sage and cayenne pepper. In another shallow dish, whisk together the eggs and water. In a medium bowl, combine the ingredients for the sauce and mix well. Set aside. Preheat the oil in a large frying pan over medium heat.

Dip the chicken into the flour mixture, then the egg wash. Return the chicken to the flour mixture and coat again, pressing on the flour to coat well. Place the chicken in the hot oil and fry for 4-5 minutes per side, until golden brown. Drain on paper towels. Dip the cooked chicken into the honey garlic sauce and serve.
Denise in the Villages, FL
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I was thinking, which is dangerous, does the readers out in Nancy Land still have their bread machines and do they use them? If I go to a thrift store or garage sale I always see them.
Bren in North Louisiana

We love this one! I have no idea where it came from but it surely is good!

Shrimp Salad

2-1/3 cups uncooked small pasta shells
1/3 pound cooked salad shrimp
3 celery ribs, chopped
1 small onion, chopped
4 radishes, halved and sliced
4 hard-cooked eggs, chopped
1 cup mayonnaise
1 tablespoon prepared mustard
1-1/2 teaspoons salt
1/8 teaspoon pepper

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the shrimp, celery, onion, radishes and eggs. In a small bowl, combine mayonnaise, mustard, salt and pepper.

Drain pasta and rinse in cold water; add to shrimp mixture. Add dressing mixture; toss to coat. Cover and refrigerate for at least 2 hours.
9 servings.
Donna in Colorado
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Someone wrote they would like r
ecipes for one or two. Nancy both regular and also crockette recipes for one or two. There are at least 50 0r 60 recipes. some you use as written and some I have changed to suit my taste. They are great so try them and thanks to Nancy for a great job trying to please all of us
Jean Cecil VA/FL

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Loaded Mashed Potato Casserole

Makes 12 (3/4-cup) servings.

5 1/2 cups mashed potatoes (about 4 pounds uncooked)
1/2 cup milk
1 package (8 ounces) regular or low-fat cream cheese, softened
1 cup regular or low-fat sour cream
2 teaspoons McCormick® Parsley Flakes
1 teaspoon McCormick® Garlic Salt
1/4 teaspoon McCormick® Ground Nutmeg
3/4 cup shredded Cheddar cheese
12 slices bacon, crispy cooked and crumbled (about 1/2 cup)

Preheat oven to 350°F. Place all ingredients, except cheese and bacon, in large bowl. Beat with electric mixer on medium-high speed until potatoes are smooth and creamy.

Spoon mixture into lightly greased 13x9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking. Cover.

Bake 30 minutes or until heated through.

Tip: For faster preparation, start with instant or refrigerated prepared mashed potatoes.
Bren in North Louisiana
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Nancy, I notice and remember repeated names that appear in your newsletter. And, sometimes wonder about these people: Who are they? How did they become interested in cooking? What are they doing now?

Nancy, I imagined you could write a book of interest about these long-standing contributors to your newsletter.

I appreciate the recipes from you, Nancy, and Robbie IN, Chris, Tona, Mr. Myron Drinkwater and many, many others.

Cowboy Corn Relish

10 ounces frozen corn, thawed
1/4 cup diced red onion
1/2 small green bell pepper, diced
1 jalapeno pepper, seeds and pulp discarded, diced
1 (2 ounce) jar diced pimentos
3 tablespoons light molasses
4 tablespoons cider vinegar
1/2 teaspoon dry mustard

Combine all ingredients and refrigerate at least 3 hours. Keeps about 5 days.
From Southern Lou:
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To have a quick sweet snack for my husband, I made:

Chocolate Mug Cake

1/2 cup German chocolate cake mix (Duncan Hines – dry mix)

1 tsp Wilton’s meringue powder
1 tsp cooking oil
1/4 cup water

Spray mug with Pam. Mix ingredients together. Pour into mug and microwave for 90 seconds (one and one-half minutes).

For covering of microwave cake, I used Hot Fudge Sauce by Nana in SE Ohio. This sauce recipe entered my recipe file on March 9, 2011.

My husband was ill most of 2012 from pneumonia and hospital error of giving him too much Coumadin causing major blood loss. He lost a lot of weight during the blood loss recovery. To gain weight, he decided to add a sweet snack with his first cup of coffee.
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This is easy to make and can be a gluten free treat if all the products you use are truly gluten free. It can also be a healthier treat for kids then cookies and candy.
Robbie IN

Granola Candy

1/2 c. peanut butter
1/2 c. honey
1/2 c. granola
1/4 c. dry milk powder

Combine the peanut butter with the honey. Add the granola and the milk powder. Roll into a long roll; chill unt
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Grilled Chimichurri Stuffed Pork Roast

Chimichurri, is a herb mixture that is very flavorful and perfect on top or inside of almost any kind of meat. In this case, a pork loin roast gets butterflied and rolled up with a great Chimichurri, tied tight and slow grilled to perfection. This is a great way to make a family meal.
Serves 4 to 6

1 3-pound pork loin roast, de boned
For Chimichurri:
1 cup flat leaf parsley
1 cup cilantro leaves
1/4 cup fresh oregano
2 cup olive oil
2 tablespoons fresh lime juice
3-4 cloves garlic
1 teaspoon salt
1/4 teaspoon black pepper
Add some Chipotle if you like a spicy kick

To prepare Chimichurri: Combine all ingredients into a food processor to achieve a rough chop consistency. Do not over blend or puree the mixture. Set aside 2/3 of the mixture.

Remove any fat from meat and once cleaned, butterfly the roast.

Once roast is butterflied, brush with 1/3 cup of Chimichurri mixture. Roll up roast, tie off every two inches with string and brush with remaining mixture.

Preheat grill for medium heat. Place roast onto grill rack and cook for 1 1/2 hours or until meat reaches 140-145 degrees with an instant read digital thermometer. Be sure to use a drip pan under the roast to prevent flare-ups. Once meat is cooked, removed from heat , cover with foil and allow to sit to 12 minutes before carving.
Bill, Alb
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Olive Garden Pasta E Fagioli Soup in a Crock Pot

2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

Brown beef in a skillet. Drain fat from beef and add to crock pot with everything except pasta. Cook on low 7-8 hours or high 4-5 hours. During last 30 min on high or 1 hour on low, add pasta.
Sharon in Pa.
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Peanut Butter and Marshmallow Treats

Creamy Peanut Butter
Marshmallow Creme
Ritz or Townhouse Crackers
Coating Chocolate

Spread very thin layers of peanut butter and marshmallow crème on crackers. typically, I spread a stack of crackers with peanut butter. Then I do another stack with the marshmallow creme. Place the crackers together and set aside.

Prepare as many crackers as you desire. In order to keep the peanut butter and marshmallow from oozing out the sides of the treats, use a very thin layer of each, and not close to the edge of the crackers.

Place coating chocolate in a microwavable bowl. (A cup of coating chocolate discs will coat 8 - 12 cracker treats.) To melt the chocolate set your microwave at 50% power for 2 minutes. After 20 - 30 seconds stir the chocolate.

Return to microwave and after another 20 - 30 seconds stir again. At this point the chocolate should be almost melted. Microwave and stir every 10 seconds until the chocolate is thin and ready to use.

I like to use a variety of chocolates including milk,white and dark chocolates.
To coat your crackers, place them one at a time in the bowl of chocolate
to coat the bottom, flip with a fork and coat the other side.

Lift the cracker from the bowl with the fork.
Gently tap excess chocolate from the cracker by tapping the fork on the side of the bowl.

Place on a wax paper lined cooling rack. Decorate for the season and let chocolate set completely. These make great Easter basket treats.
Sharon in Pa.
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3/13/13, Today I was looking for some quick chicken broth to heat and eat, and to sooth my sore mouth. Side effects from all the meds, I have been on. I didn't want and noodles, rice, or veggies.

I didn't have any Campbell's chicken broth. So I went looking in my pantry for a substitute. I had a box of Walmart chicken broth, and wondered what would up grade it. I have a bottle of Chinese 5 spice powder, which I have used in other Chinese soups.

Chicken Broth

! cup Wal-Mart Chicken Broth
1/2 tsp 5 spice powder
mix together and heat to boiling, up to 5 minutes.

Put into cup, cool and drink. You know it really hit the spot. Don't add any salt, it was plenty salty.me I can't tell you the 5 spices in the powder as my bottle is old and label frayed.
gave a very good flavor.

I hope this helps for any one with a challenged mouth, or I would think for colds and flu;Good heath
Joann satx
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St. Patrick's Day Recipes
Hi Nancy
Here are two recipes that I'm making to take to a club luncheon for St. Patrick's Day. The salad I have made many times. The cake is new but sounds yummy especially since we've got Irish whiskey that no one can stand - good way to use it up.

St. Paddy's Salad

2 3 oz. boxes lime jello (I use sugar free)
2 C hot water
3/4 C light mayonnaise - up to 1 C if desired
4 T white vinegar
1/2 t celery seed
Dash salt - dash pepper (I don't use)
1 pkg Cole slaw mix
3 T finely chopped green pepper
2 t grated onion - or instant onion

Dissolve gelatin in hot water. Add Mayo, vinegar, celery seed, salt and pepper. Mix well - chill until thick. Fold in cabbage, green pepper and onion.
Pour into mold or bowl. No dressing needed.
I serve it in a milk glass bowl and it looks outstanding

Here's a tip about gelatin in a bowl instead of a mold. When there is some left, I just put the bowl in the micro for 20-30 seconds till it melts. When it chills again, it looks "just made" instead of leftover. I do this a lot since there are just two of us.

Irish Lemon Whiskey Cake

Zest of one large lemon
1/4 C Irish whiskey

Prepare the day before and let it set.

3/4 C butter at room temperature - no substitutions
3/4 C sugar
3 eggs beaten
2 C flour
Pinch of salt
3/4 C almonds, finely chopped
Powdered sugar

Place lemon zest in small bowl and add whiskey. Cover and let soak overnight

Preheat oven to 350. Grease a 9 inch cake pan with non-stick cooking spray. Cream butter and sugar together until light and fluffy. Beat in eggs one at a time. Sift the flour and add to the butter mixture along with salt; stire to combine.

Fold in chopped almonds. Strain the whiskey, discarding as much of the lemon zest as possible - it's fine if a little remains in the batter. Pour batter into prepared pan and bake for 60 minutes until a toothpick inserted in the center comes out clean. Allow cake to cool and turn out on serving plate

Before serving sprinkle with powdered sugar
Rosemarie in rural Kansas City
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To the lady that had a question about the Easy Pumpkin Cake. Sorry, I've been away and haven't gotten to answer. I can answer any question you have about the cake. Please ask away!
Lynn WI/FL

I have a couple different versions of this recipe. This one uses caramel candy instead of caramel sauce. these cookies are always popular and the original recipe was a Pillsbury bakeoff winner many years ago.
Robbie IN

Oatmeal Carmelitas

2 cups flour
2 cups quick cooking rolled oats
1-1/2 cups firmly packed brown sugar
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, melted
14 oz. pkg. light caramels, unwrapped
1/3 cup light cream
2 cups semisweet chocolate chips
1 cup milk chocolate chips
1 cup chopped pecans

Preheat oven to 350 degrees. Grease 13x9-inch pan and set aside. In large bowl, combine flour, oats, sugar, soda and salt and blend. Add melted butter and

mix until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan.

In a small bowl, combine caramels and cream. Heat in microwave oven for 4-6 minutes on 50% power, stirring twice during cooking, until caramels are melted and mixture is smooth.

Sprinkle chocolate chips and pecans over reserved crust. Drizzle evenly with melted caramel mixture and sprinkle with reserved crumb mixture.

Bake at 350 degrees for 20-25 minutes or until light golden brown. Cool 1 hour or until completely cooled. Cut into bars.
Robbie IN
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Butterscotch recipes

Hi, Nancy,
Here are a couple of good butterscotch recipes. The first one, Butterscotch Praline bars was in our newspaper about 35 years ago and is from “Granny’s Drawers: Four generations of family favorites:

Butterscotch Praline Bars

12 oz. butterscotch morsels
1/2 tsp. vanilla
1/4 cup margarine
1 cup all purpose flour, sifted
1 cup firmly packed light brown sugar
2 eggs
1 tsp. baking powder
3/4 tsp. salt
1/2 cup nuts, chopped

Melt half the butterscotch chips with margarine, add sugar and mix well; let cool. Add eggs and beat; add vanilla and stir. Sift together flour, salt and baking powder (I just stir with a whisk), add to sugar mix and stir until blended. Stir in nuts. Grease a 9” X 13” pan and spread mixture evenly into it. Bake at 350° for 20-25 minutes or until it cooks away from the sides of the pan.

Remove from oven and sprinkle the other half of the chips on top; let melt 5 minutes, then spread over top. Cut into bars while still warm, but not hot. M-M-M good!

Butterscotch Brownies

2 cups firmly packed lt. or dk. Brown sugar
1/4 cup oil
1/2 cup margarine
1/2 cup egg substitute (or place 2 eggs in a 2 cup measure and add enough cold water to equal 2 cups)
2 tsp. vanilla extract
1-1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup chopped walnuts

Lightly oil a 9” X 13” baking pan. Stir together sugar, oil, margarine and eggs. Mix in nuts and vanilla. Stir together flour, baking powder and salt, add to sugar mixture. Pour into pan. Bake 350° for approx. 25 minutes or until browned and knife inserted comes out clean.
Diana Mattydale, NY
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Lubbock, Texas 79499

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