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March 21, 2013
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 Peanut Butter Candy

1 cup honey
1 cup peanut butter any kind
aprox. 2-1/2 cups dry milk

Mix honey and peanut butter well. Then mix in as much powdered milk as you can, then knead in the remainder of the milk. Divide into sections and make long rolls.

Wrap rolls in either aluminum foil or plastic wrap. Put into refrigerator overnight. Unwrap and slice into candies.
Judy in Montana
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Carrot Cake
a little different

1 cup grated raw carrot
1 1/4 cup whole wheat flour
1 egg
1/2 cup honey
1 cup melted BUTTER only
1/2 tsp cinnamon
1 tsp. baking soda
2 tsp. baking powder
1/4 cup fresh lemon juice

In a large bowl, combine all ingredients and mix well. Pour into a well buttered 5 cup ring mold or bunt pan. Bake 325* for 35-45 minutes. Let cake cool in pan for 10 minutes before unmolding. Cool before serving.
Source:Best of Rural Montana, Rosemarie Dekay
Judy in Montana
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Six Step Strawberries Deluxe

2 lg. pkgs. strawberry jello
2 cups hot water
3 pints strawberries, sliced
1/4 cup sugar
1 pint whipped cream with sugar; set aside.
1 angel food cake, cut into small pieces

Cover sliced berries with sugar, set aside. Dissolve jello with hot water set to cool until slightly thick. Add berries to jello and let set a little longer. Fold in whipped cream. Fold in cake pieces. Chill until ready to serve.
Source: Best of Rural Montana Rachel Herrin
Judy in Montana
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Sausage Bread Dressing
16 Servings
4 cups seasoned stuffing cubes
1 cup corn bread stuffing mix
1/2 pound bulk Italian sausage
1 large onion, chopped
1 large tart apple, peeled and chopped
1-1/3 cups sliced fresh shiitake mushrooms
1-1/4 cups sliced fresh mushrooms
1 celery rib, chopped
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 cup pecan halves
1/2 cup minced fresh parsley
1 tablespoon fresh sage or 1 teaspoon dried sage leaves

In a large bowl, combine stuffing cubes and stuffing mix; set aside. In a large skillet, cook the sausage, onion, apple, mushrooms, celery, salt and pepper in butter over medium heat until sausage is no longer pink. Add to stuffing mixture. Stir in the broth, pecans, parsley and sage; toss to coat.

Transfer to a greased 3-qt. Baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 10 minutes longer or until lightly browned. Yield: about 12 cups.

Originally published as Sausage Bread Dressing in Taste of Home's Holiday and Celebrations Cookbook Annual 2009, p51
Bren in North Louisiana
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Cornbread Salad

1 (8") pan cooked cornbread, cool and crumble into large pieces
2 (14.5 oz.) cans kidney beans, rinsed and drained
2 (15 oz.) cans corn, drained
1 medium sweet onion, finely chopped
1 small green bell pepper, finely chopped
1 small red pepper, finely chopped
3 large tomatoes, chopped
2 cups grated Cheddar cheese
6 slices cooked bacon, crumbled
1 package dry ranch dressing mix
1 cup mayonnaise or Miracle Whip
1 cup sour cream

In large clear bowl (similar to a trifle bowl so layers will show), place ingredients in the following order: 1/2 cornbread, 1/2 beans, 1/2 corn, 1/2 onion, 1/2 bell pepper, 1/2 tomatoes. Repeat layers. Mix ranch dressing with mayonnaise and sour cream. Spread top layer with dressing and top with cheese and crumbled bacon.
Bren in North Louisiana
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This is for Dee Canada, who requested this recipe, as well as other recipes for Passover desserts. This is from a good friend. Also, I noticed that there are quite a few Passover recipes on the Clabber Girl site; http://www.clabbergirl.com
Clabber Girl is an Indiana company, located not far from where we live. The site has great recipes and you can sign up for their email newsletter.
Robbie IN

Pineapple Kugel

1 /2 Cup butter
1 cup sugar
2 20 ounce cans pineapple, drained
8 eggs
3 cups matzo farfel

Melt margarine and add to sugar. Separately, beat eggs adding 1 at a time, and then combine with margarine and sugar mixture. soak matzo in warm water for 3 minutes and then drain well.

Add margarine/sugar/egg mixture to matzo; stir in pineapple. Spread evenly in to a greased 9 X 13 pan, sprinkle cinnamon on top. Bake at 350* for 45-60 minutes, until firm
Robbie IN
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I just discovered something that just might help some folks. I was fixing a soup with diced tomatoes, spaghetti sauce, veggies and hamburger. When I tasted it, it tasted abit acid from tomatoes. So I was going to add a can of corn and after i opened it I realized it was creamed corn. So I put it in as I had it open and hoped for the best.

Well to my surprise it sweetened the soup by getting
rid of the acidity taste and saved my soup.
Judy in Montana

Spaghetti Squash “Pasta” Puttanesca

1 large spaghetti squash
1 pint grape or cherry tomatoes, each cut into quarters
1/2 cup loosely packed fresh basil leaves, thinly sliced, plus additional leaves for
2 cans white or light tuna in water, drained and flaked
1/4 cup pitted kalamata olives, chopped
1 tablespoon drained capers, coarsely chopped
1 tablespoon olive oil
2 teaspoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
-- freshly grated Parmesan cheese

Place squash in 9-inch glass pie plate and pierce six times with sharp knife. Microwave on High 5 to 6 minutes per pound, about 20 minutes total, or until squash is tender when pierced with knife. Cool 10 minutes for easier handling.

Meanwhile, in medium bowl, mix tomatoes, sliced basil, tuna, olives, capers, oil, vinegar, 1/4 teaspoon salt, and teaspoon pepper until combined.

Cut squash lengthwise in half; remove and discard seeds. With fork, scrape flesh to
separate into strands and place in large bowl; discard shell. Drain squash if necessary. Add remaining 1/4 teaspoon salt and teaspoon pepper; toss to combine.

Divide squash among four dinner bowls. To serve, top with tomato mixture; garnish with basil leaves and Parmesan.
Bill, Alb
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Hi, we just go a nice rain shower here in norther Calif, Boy was it ever coming down.  Here is a recipe I haven't run into for awhile. and sent it to my daughter for her

Peanut Butter Syrup

1/3 cup creamy peanut butter
2/3 cup white Karo syrup

Mix the two together until combined. (I like to warm in a small no stick pan) and use over hot cakes or waffles. Enjoy. when the kids wer home I made it all the time. but one of those things when the kids leave home the recipe has been forgotten.

Mix honey and peanut butter well. Then mix in as much powdered milk as you can, then knead in the remainder of the milk. Divide into sections and make long rolls.

Wrap rolls in either aluminum foil or plastic wrap. Put into refrigerator overnight. Unwrap and slice into candies.
Judy in Montana
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This is for Dee who requested Passover Recipes. We make this during the year as well as at Passover. Hope you enjoy it.
Nancy Z-R SFL

Bubbie Toby's Passover Apple Cake

Beat 6 eggs well and add to
1 1/2 c matzoh meal (or matzoh cake meal)
2 c sugar
3/4 c oil
mix well.

Peel and slice very thin 5 apples (roma, delicious or any baking apples)

1 c chopped walnuts
1 c white raisins
1/4 cup sugar mixed with 1 tsp cinnamon

Generously grease 13 x 9 in pyrex. Fit waxed paper in pan, and then turn paper over so that both sides are greased. Pour 1/2 batter into pan. Top with 1/2 of the apples, 1/2 of the nuts and 1/2 of the sugar/cinnamon. Repeat.

Bake at 350 for 1 hour. Let cool on rack. Turn out so that you can remove the waxed paper and then put back into pan. Refrigerate after using.
Nancy Z-R SFL

This recipe was also sent in by Dee in Canada
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I got this website from a friend. It has interesting" to try recipes." Today I experimented with the brownies. Will definitely do it again. Plan to make several of the mixes. The baking time for the brownies Is 20-25 minutes. Baking time was 25 minutes for mine and it was just right. Also I added a few chopped pecans.

Brownies do need to cool slightly before cutting because they are quite moist, especially when hot. Mix will make great gifts. Hope you enjoy!

Marvis in Texas

Cauliflower "Rice" Stir-Fry

2 cups cauliflower florets
2 Tbsp coconut or extra-virgin olive oil, divided
1 sliced red onion, divided
4 minced cloves garlic, divided
Coarse salt
1/4 cup Cleansing Broth (A good Veggie Broth will work)
1 Tbsp minced fresh ginger
1 thinly sliced small red chile
2 cups broccoli florets
1 julienned large carrot
1/2 diced (stemmed, seeded) red bell pepper
Juice of 1/2 lemon
2 Tbsp shelled pumpkin seeds
2 Tbsp fresh cilantro leaves

Pulse cauliflower florets in a food processor until finely chopped.

Heat 1 Tbsp oil in a large skillet over medium heat. Add 1/2 sliced red onion and 2 minced cloves garlic and cook, stirring, until tender, about 6 minutes.

Add cauliflower and season with coarse salt. Stir in Cleansing Broth and steam, covered, until broth has evaporated and cauliflower is tender, about 6 minutes. Transfer to a bowl and cover. Wipe Wok, or large iron frying pan, with 1 Tbsp oil over medium-high heat.

Add 1/2 sliced red onion and cook, stirring, until tender, about 5 minutes. Add 2 minced cloves garlic, ginger, and chile and cook 1 minute. Add broccoli florets, carrot, and bell pepper and cook, stirring, until tender, about 5 minutes.

Season with salt. Remove from heat and add lemon juice.

For each serving, top cauliflower with vegetables and sprinkle with 1 Tbsp pumpkin seeds and 1 Tbsp cilantro.

Cook's Note
Refrigerate in an airtight container up to two days.

Bill, Alb
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Chicken and Dumpling Casserole

1/2 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
1/4 cup butter or margarine
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cups chicken broth
1 package (10 ounces) frozen green peas
4 cups cubed cooked chicken

2 cups buttermilk biscuit mix
2 teaspoons dried basil
2/3 cup milk

In a large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish.

For dumplings, combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole (12 dumplings). Bake, uncovered, at 350° for 30 minutes. Cover and bake 10 minutes more or until dumplings are done.
6-8 servings.
Bren in North Louisiana
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Southern Fried Cabbage

1 pound ground beef
1 head of cabbage, chopped
1 onion, chopped
1/2 green pepper, chopped
1 teaspoon salt and pepper, or to taste
2 tablespoon butter
1 pinch white sugar
3 slices of bacon, cut into thirds (optional)
1/2 teaspoon oregano
1/2 teaspoon garlic powder

Fry ground beef just until done. Add remaining ingredients and cook until vegetables are tender.
Bren in North Louisiana
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Peanut Butter and Jelly Cheesecake

1 store bought graham cracker prepared crust
2- 8oz pkgs. softened cream cheese
1/2 cup chunky peanut butter
1/2 cup milk
3 Tbsp. flour
4 eggs

Combine cream cheese, sugar,peanut butter, milk and flour. Mix with electric mixer until well blended. Blend in eggs mix well and pour into crust.Bake at 450* for 10 minutes. Reduce oven temp. to 250 degrees F. Bake at 40 minutes. Loosen cake from rim let cool in oven with it turned off and the oven door open. When cooled remove rim. Heat 1/2 cup grape jelly until melted. Spoon over cheesecake. Chill until serving time.
Source: Best of Rural Montana Cookbook. Jan Mohler
Judy in Montana
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For the bread bakers.

Hawaiian Bread

3/4 cup warm water
3 Tbs. honey
4 Tbs. oil (any kind....I use olive oil)
2 eggs
1/4 tsp vanilla extract
1/4 tsp lemon extract
3 cups A/P flour
3/4 tsp salt
2 Tbs powdered milk
2 Tbs instant potato flakes (helps keep bread moist)
3 tsp yeast

Add to bread machine according to it's instructions. Set for dough cycle. Always check
after 5 minutes to see if adjustment for too wet or too dry dough is necessary. (add 1 Tbs. water OR flour if necessary. It should form soft ball and not stick to sides of pan.) Let it go through the entire kneading cycle, esp. when using a/p flour. a/p needs all the kneading to develop the gluten.

At end of dough cycle, take it out of pan. Either put it into pan for bread, let it rise again, then bake in oven (350 for 30 to 40 minutes; watch for doneness, or, if making dinner rolls, cut (I use bench knife) into 12 to 14 pieces, cover, and let rise.

Place on baking sheet (e.g. insulated cookie sheet, or a pizza baking stone into pre-heated oven (350) for 20-25 minutes. Keep an eye on them and check for medium brown crust. I don't let them touch in oven because I like the crust. The stone prevents burning on the bottom.

Any bread with eggs will have a good, high rise. These are the real thing, as attested to by a Hawaiian co-worker.
Delores in nela.
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Oprah's Scrambled Eggs with Fresh Herbs and Cheese
Serves 4

6 egg whites (Or use the cartons of egg whites from the store, 99+ % egg whites. I
like the colored ones, it is a man thing)
1 egg yolk
1 teaspoon(s) fresh thyme or oregano or chives
1 scallion, minced
Salt and freshly ground pepper, to taste
1 ounce(s) pepper Jack cheese (or 1 tablespoon Parmesan cheese)

In a bowl, beat the egg whites and the yolk. Add the herbs and scallion, and season with salt and pepper.

Spray a nonstick omelet pan with cooking spray, heat the pan to medium, and pour in the eggs. Use a wooden spoon to move them around, making sure to scrape the bottom to prevent them from sticking. When they begin to come together, sprinkle on the cheese, and cook till they reach the desired doneness. Enjoy!
Source: Oprah's 'O Magazine Spring 2005 issue
Bill, Alb
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The person that wanted to know what to do with the green onion bottoms. If you do not cut them too close, you can set them out in a flower pot or in the garden and they will grow. Do not pull them up when they grow. Just clip the green off close to the dirt and they will grow again.
Shirley in MS

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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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