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May 27, 2013
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Handcrafted Wood Carvings, Clocks and Cribbage Boards

Carrot and Raisin Salad
Makes 8 Servings

3 cups carrot; shredded
1/2 cup low calorie french dressing
1/3 cup Seedless raisins (1-1/2 ounce box)
1/4 teaspoon salt
Sugar substitue equivalent to 6 ts sugar
Lettuce leaves

Combine all ingredients, except lettuce, thoroughly. Cover bowl. Chill 2 hours or longer before serving. Serve on crisp lettuce.
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Carrots and Peas with Cheese Casserole
Yield: 8 Servings

2 cups sliced carrots
2 tablespoons water
1 package (10 Oz) frozen peas
2 tb butter or margarine
1 cup milk
1/2 cup cheddar Cheese; shredded
1 tablespoon butter
1/2 cup Seasoned bread crumbs

Place carrots and water in a 2 quart casserole. Cover. Microwave at high (100%) until crisp tender, 4 1/2 to 5 minutes. Puncture the box of frozen peas with a fork.

Place on paper towel in microwave oven. Microwave at high (100%) 4 minutes. Place 2 tablespoons butter in a small bowl. Microwave at high (100%) until melted, 30 to 45 seconds. Stir in flour and blend in milk.

Microwave at medium high (70%) until thickened, 3-1/2 to 4 minutes, stirring twice during cooking time. Stir in cheese. Drain carrots. Mix peas and carrots. Pour cheese sauce over vegetables. Mix 1 tablespoon butter with bread crumbs. Sprinkle over cheese sauce. Microwave at medium high (70%) until heated through, 2 to 3 minutes.
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Hash Brown Carrot Patties
Serves 2

4 large carrots, coarsely grated
1 potato, finely grated and squeezed of all liquid
1/4 cup flour
1 egg, beaten
salt and pepper to taste
2 tablespoons olive oil

In a large bowl, combine all ingredients until well mixed. Form into 2 large patties. Heat olive oil in a large, heavy skillet and fry patties until browned on both sides.
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Carrots with Tarragon
Yield: 6 Servings

1 pound Carrots
1 tablespooon Butter
1/2 teaspoon fresh ginger root; grated
1/2 teaspoon lemon juice
1 ts fresh tarragon; chopped

Peel and trim carrots. Cut into diagonal slices about 2 inches long. Steam carrots until just tender, about 10-11 minutes. In a large bowl, combine butter, ginger, lemon juice and tarragon. Add carrots and toss to coat. Serve immediately.
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Carrot Muffins

4 carrots; grated
1-1/2 cup milk
1/4 c orange juice
2 eggs; beaten
2 cup flour
2 cup cornmeal
3 teaspoons baking powder
3 tablespoons sugar
1 teaspoon salt
4 tb butter; melted

Preheat oven to 325 degrees. In large bowl combine carrots, milk, orange juice and eggs. In separate bowl sift together the flour, cornmeal, baking powder, sugar and salt. Slowly stir the flour mixture into the carrot mixture. Add melted butter. Pour into greased muffin tins and bake for 25-30 minutes.
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Cornflake Carrot Casserole

3 pounds carrots, sliced
1/3 cup margarine
1/2 pound Velveeta Cheese
2 teaspoons sugar
salt and pepper to taste
1 cup corn flake crumbs

Clean & slice carrots. Place in a saucepan with enough water to cover carrots. Cook on medium heat until carrots are tender. Drain & place in a casserole dish. In a separate saucepan heat together, margarine, cheese, sugar, salt, & pepper. Pour mixture over carrots in casserole dish. Top with corn flake crumbs. Bake in preheated 350° oven for 20 minutes or until well heated & bubbly.
Makes 4-6 servings
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Hardee's  Walmart 

Twinkie Dessert Recipe
My daughter requested I make a 'T&T' Twinkie Dessert for our cookout today. This is an old recipe, and I had to use Little Debbie generic "Twinkies" since they aren't making the 'real' thing just yet. I made an 8X8 pan for my small family. Double ingredients if you need a 9X13 original recipe.
1 box of 10 "twinkie like cakes" split in half

1 (3 oz.) box instant white chocolate pudding prepared according to pie directions. You can double this for the 8X8 if you want 2 layers of pudding instead of one. Each box will make one layer.

1 (12oz.) Cool Whip

1 (24oz.) container frozen strawberries, thawed

Place one layer of halved cakes in pan. Gently spread the prepared pudding over cakes. Top with 1/3 of cool whip. Follow with half of frozen strawberries. Repeat layering with cake, another 1/3 of cool whip, rest of strawberries. Finish with last of cool whip. I had some fresh strawberries and used some as garnish on top of the cool whip. Refrigerate over night.
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Pecan Cream Cheese Pie

1 cup chopped pecans
1/2 cup flaked coconut
1/4 cup butter, melted
4 ounces Philadelphia Cream Cheese, softened
1/4 cup confectioners sugar
1-3/4 cups whipped topping
1 pastry shell (9 inches), baked and cooled
1/2 cup caramel ice cream topping

In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring occasionally. Cool.
In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spoon into pastry shell. Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for 2 hours.
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I did baby back ribs for a Memorial Day cookout. I used the following rub on my ribs and they were delicious. I did let the ribs soak for about 30 minutes in a salt brine before I rinsed and rubbed them. I cooked my ribs on a propane grill. I made smoke packets of hickory chips in foil, poking holes in the foil for the smoke to flavor the meat. I also threw on a boneless ham sliced in half as the chips were heating to smoke.

Rib Rub

2 cups brown sugar
1/2 cup dried mustard
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon cayenne
1 tablespoon onion powder
1/2 tablespoon salt
1 tablespoon pepper
Jae in Central OK
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The marinade recipes in this newsletter are great. And can't wait to try the grilled portobello mushrooms, but I will use olive oil instead of canola oil. I think the olive oil will add flavor to the mushrooms. I want to make the chicken noodle soup also, but first I have to check the sodium in the bouillon and the cans of cream of chicken soup. Since my last hospital stay in April, when I couldn't breathe because of the fluid buildup, I have to restrict my salt intake, much to my dismay.
Gay in L.I.

Re: Hello all. Does anyone have recipes for Swedish meatball sauce using cream of chicken soup and not cream of mushroom?
Thank you Kathy

You can substitute Cream of Chicken soup in whatever recipe you have for Cream of mushroom soup with no difference. I do not like mushrooms and so any recipe that lists the mushroom soup, I switch to cream of chicken soup.
Abby in Atlanta

You can use fresh or frozen (thawed) fruit in this quick salad, and can also used canned peach slices (well drained) but I prefer using fresh when in season.

Peach Melba Salad

1 cup small curd cottage cheese
1 (8 oz.) container frozen whipped topping, thawed
1 cup fresh, or frozen raspberries, thawed and drained well
1 cup fresh, or frozen peaches, cut up, thawed and drained well
1 pkg. (3 oz.) cherry flavored Jell-O

Mix together the cottage cheese, dry Jell-O and whipped topping. Add well-drained fruit, stirring well and chill until serving time.
Judy (in Alaska)
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Let guests select their favorite and pop it in a bun, or eat it just as is.

Wrap 'N Roll-Ups

1/2 cup mayonnaise
1 tbsp. vinegar
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper
6 cups finely chopped cabbage
2 carrots, shredded
Slices ham, bologna, salami, roast beef or Swiss cheese

Combine all but meats and cheese. For each Roll-Up, overlap 2 slices of meat, or cheese. Place about 1/3 cup coleslaw on one end and roll up.

Serve in hot dog buns, which have spread some mayonnaise on one side, if desired. Makes about 14 Roll-ups.

NOTE: for variety, add some celery seed, prepared mustard, finely chopped onion and finely chopped green pepper to the coleslaw. I add all but the mustard. It works great to use a food processor for cutting up the cabbage fine.
Judy (in Alaska)
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A tasty cool treat for a warm summer day.
Our children always enjoyed them so much, as our grandchildren do now.

Crunchy Ice Cream Bars

1/2 cup light corn syrup
1/2 cup peanut butter, crunchy or creamy)
4 cups Cocoa Krispies cereal
1 pint brick ice cream

Mix corn syrup thoroughly with peanut butter. Add cereal and stir till coated. Press mixture evenly and firmly into the bottom of buttered 13x9 inch pan. Place in freezer, or refrigerator until firm. Cut into twelve 3 inch squares and place a slice of ice cream between each two squares.

Cut each square into two bars. Serve immediately, or Wrap individually in foil and store in the freezer until needed. Makes 12 crunchy ice cream bars.

NOTE: You can use any flavor ice cream. I prefer to use vanilla, or neapolitan. Also can serve the bars as a treat by cutting into 2x1 inch pieces, omitting ice cream.
Judy (in Alaska)
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The Old Bay web site has some wonderful recipes for seafood.
Mary Jo in MD

The best cobbler with crunchy, crisp crust that I have found and tried is from Mrs. Johnson's recipes in Nancy's Kitchen,

Give it a try. Hope this is what you are looking!
Marvis in Texas

Good morning to you Nancy and all other Nancylanders too. I do pray that everyone is having a wonderful Memorial Day weekend with all your cookouts, etc. But most of all, I hope that you all will remember what Memorial Day is about and stop for a moment and thank the American Service men and women who have made it possible for us to live in this wonderful country of ours. Yes, I know that we have a lot of turmoil in our country today but I pray for all our freedom and safety for all.

Now on to recipes. Does anyone have a recipe for Calypso Crunch Bites (cookies) that Publix sells in their bakery? They are delicious. I did find a recipe someone posted online but it has ingredients (pineapple, oats) in it that is not listed in the ingredients on the label of the ones from Publix. They are quite expensive at $4.05 (in my local Publix) for 14 small cookies with a total weight of 8 ozs. If you have not tried these cookies, they are really wonderful and if someone might have this recipe, I sure would appreciate their posting it.

Thanks, and Nancy, thank you again for your service to all of us who enjoy your Newsletter.
Sara in FL

Using the granola cereal gives this crisp a slightly different flavor. You can use other flavors of canned pie filling, such as apple, peach or blueberry. The recipe can also be doubled and baked in a 9 X 13 pan.
Robbie IN

Cherry Crisp With Granola Cereal

1 - 20 ounce can cherry pie filling
3/4 cup packed brown sugar
1/2 cup flour
1/2 cup granola cereal
1/3 cup butter, cold
3/4 teaspoon cinnamon
1/2 teaspoon ground nutmeg
Optional: Whipped cream or ice cream

Preheat oven to 375 degrees F. Lightly grease a 8-inch square pan. Pour in pie filling. In a medium sized bowl, mix the rest of the ingredients using a pastry blender or two knives. The mixture should resemble coarse crumbs.

Put mixture over pie filling. Bake for 25 - 30 minutes or until brown.
Robbie IN
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Sara and Nana. Thank you for the gravy recipes, going to use both!
Thanks, Boots in Chantilly

BLT Pasta Salad

2 cups uncooked rotini pasta (6 oz)
1 package (12 oz) bacon, cut into 1/2-inch pieces
3 cups chopped tomatoes (2 to 3 large)
4 cups lightly packed torn leaf lettuce
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat 5 to 8 minutes, stirring often, until crisp; drain on paper towels. Set aside 1/4 cup bacon for garnish.
In small bowl, stir dressing ingredients until blended.

In large bowl, stir tomatoes, dressing and remaining bacon. Stir in pasta. Place lettuce in large shallow bowl. Spoon salad over lettuce; sprinkle with reserved bacon.

The dressing can be made up to 1 day ahead; cover and refrigerate. Assemble salad just before serving.
Bren in North Louisiana
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Club Pasta Salad

1 package Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
1/2 cup mayonnaise
1 1/2 cups cut-up cooked turkey or chicken
1/2 cup cherry tomato, cut into fourths
1/2 cup julienne strips Cheddar cheese
4 cups bite-size pieces lettuce

Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally, until tender.

Drain pasta. Rinse with cold water. Shake to drain well.

Stir Seasoning mix and mayonnaise in large bowl. Stir in pasta and remaining ingredients except lettuce. Serve on lettuce. Refrigerate leftovers (if desired, moisten with a few teaspoons milk before serving).
Bren in North Louisiana
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Good morning Nancy. I have a recipe and am trying to figure out how to convert the grams to cups/Tbsp, etc. Can someone please help me with this. I have pulled up a converter but am not sure I understand it. Below is the measurements that I am trying to convert. Thanks, in advance, for anyone who can help me.
Sara in FL

94g cake flour
57g sugar
113g butter
75g sugar
125g sugar
70g butter
140g cake flour
30g cocoa powder
85g butter
50g sugar
120g dark chocolate
4g butter

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Lubbock, Texas 79499

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