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January 31, 2015  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

Everyday Recipes from Our Recipe Family.

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Today's Contents
Oma's Stir Fried Shrimp Recipe | Oma's Shrimp Scampi Recipe | Oma's Fried Shrimp Recipe | Oma's Shrimp Fritters Recipe | talian Sandwich Loaf Recipe | Hershey's Special Dark Chocolate Snack Cake Medley Recipe | Chocolate Oatmeal Sheet Cake Recipe | Honey Spice Sheet Cake Recipe | Crockpot Apricot Chicken Recipe | Sue's Lemon Dill Fish Recipe | Sue's Fish Au Gratin Recipe

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Oma's Stir Fried Shrimp Recipe

1 lb. fresh shrimp, boiled and peeled
1 green pepper
1/2 fresh tomato, cut up
1/2 c. fresh mushrooms
1 onion, chopped
1 can chicken broth
2 Tbsp. flour

Put all ingredients except broth and flour in a wok. Cook on medium heat for a few minutes. You can also add other vegetables like pea pods, water chestnuts, bean sprouts, etc., if desired. Mix chicken broth and flour. Add to stir-fry and heat until thickened. Serve on rice or noodles.
Makes 2 Servings
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Oma's Shrimp Scampi Recipe

1 lb. fresh raw shrimp
1 stick butter or margarine
1 tsp. fresh garlic, chopped
1 lemon
parsley flakes

Peel and devein shrimp. Melt butter over high heat in skillet. Add chopped garlic and juice of lemon to melted butter. Peel 1/2 of lemon and add peeling to butter

On low heat, in skillet, put uncooked shrimp in butter mixture. Shrimp will be pink in color (raw) and will turn white in color when cooked. When cooked, take out lemon peelings and sprinkle with parsley flakes. Pour into bowl.
Makes 2 servings.
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Oma's Fried Shrimp Recipe

1/2 c. all-purpose flour
1/2 c. beer
1 tsp. salt
1- 1/2 lb. unpeeled, large fresh shrimp
vegetable oil

Combine flour, beer and salt in a small bowl. Peel and devein shrimp. Rinse under cold running water and pat dry with paper towels. Pour oil into a saucepan to a depth of 2-inches. Heat to 375°. Dip shrimp, 1 at a time, into batter and drop into hot oil. Fry, turning once, 1 minute or until lightly browned. Drain on paper towels.
Makes 4 Servings
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Oma's Shrimp Fritters Recipe

1-1/2 lb. fresh shrimp
4 heaping Tbsp. flour
1 egg
1/2 c. milk
1 tsp. salt
1/2 tsp. pepper

Peel and devein shrimp and pat with dry towel. Dice shrimp into 1/2-inch pieces. Mix together the egg, flour, milk, salt and pepper. Mix it until it's the consistency of pancake batter. Fold in diced shrimp. Drop batter by large spoon into 1/2-inch hot
oil and fry just like a pancake. Drain on paper towel and serve hot.
Makes 4 Servings
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Betty Crocker Free Samples Just for You 

If your family won't eat spinach, you could omit this, but I think the spinach is a big part of what makes this so delicious. I am not sure where I found this recipe. If it is from a previous newsletter, I regret that I don't remember that.
Robbie In

Italian Sandwich Loaf Recipe

1 (10 oz.) pkg. frozen chopped spinach, thawed & squeezed dry
1 tsp. Italian seasoning
1/4 c. freshly grated Parmesan cheese
2 tbsp. butter or olive oil
1 garlic clove, minced
1 lb. turkey breast, Cooked and sliced thin
1 (8 oz.) pkg. Swiss cheese
1 (4 oz.) pkg. pepperoni, sliced thin
1 lg. round loaf of bread

Heat butter in an 8" skillet. Add the minced garlic and sauté until you smell the aroma, about 30 seconds. Add the chopped spinach and Italian seasoning. Sauté 2 to 3 minutes, stirring to break apart the spinach. Remove from the heat and add the Parmesan cheese and salt and pepper to taste. Set aside to cool.

Cut about a 4" lid on the top of the round loaf. Hollow out the loaf. Begin to layer the ingredients. One half of the Swiss cheese, 1/2 turkey, 1/2 pepperoni, all of the spinach, rest of pepperoni, rest of turkey, rest of Swiss cheese. Replace the lid.
Wrap the sandwich in foil. Bake at 350 degrees for about 30 minutes. Let stand a few minutes before serving. This can also be made ahead and refrigerated until ready to bake.
Yield: 10 to 15 servings.
Robbie IN
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In Lubbock there are only a few calm rainy days in a year. Today, Ditto and Little One like watching birds and the birds haven't been out because it has been raining. Right now they are sitting my computer desk trying to get my attention. Ditto's favorite way to pester me is tapping my shoulder with his foot. If that doesn't get my attention he climbs into my arms as I am typing on the computer. Little One spends his time pestering me by sleeping as close to the keyboard as he can and tapping the space bar with his paw when I least expect it. To prevent these distractions this evening I turned on my electric blanket. Both Ditto and Little One have now abandoned my desk to claim warm spots on my bed. With both furry critters in the warm bed I am back to the newsletter with few distractions.

Here are more sheet cake recipes for Jane.
Robbie IN

Hershey's Special Dark Chocolate Snack Cake Medley Recipe

Cream Cheese Filling
(recipe follows)

3 cups all-purpose flour
2 cups sugar
2/3 cup Hershey's Cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 eggs
2 tablespoons white vinegar
2 teaspoons vanilla extract
1/2 cup Hershey's Special Dark Chocolate Chips
1/2 cup Mounds Sweetened Coconut Flakes
1/2 cup chopped nuts

Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.

Prepare Cream Cheese Filling; set aside.

Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, eggs, vinegar and vanilla; beat on medium speed of mixer 2 minutes or until well blended. Pour 3 cups batter into prepared pan. Gently drop cream cheese filling
onto batter by heaping teaspoonfuls. Carefully spoon remaining batter over filling.

Combine chocolate chips, coconut and nuts; sprinkle over top of batter. Bake 50 to 55 minutes or until wooden pick inserted into cake center comes out almost clean and cake starts to crack slightly. Cool completely in pan on wire rack. Cover; store
leftover cake in refrigerator.
12 to 16 servings.

Cream Cheese Filling
1/2 cup Hershey's Special Dark Chocolate Chips
1 package (8 oz.) cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla extract

Place chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Beat cream
cheese and sugar in medium bowl until well blended. Beat in egg and vanilla. Add melted chocolate, beating until well blended.
Robbie IN
Click Here to Print this Recipe

Chocolate Oatmeal Sheet Cake Recipe

1 cup quick cooking oatmeal
1/2 cup butter, cut into pieces
1 cup semisweet chocolate chips
1-1/2 cups boiling water
1/4 cup cocoa
3/4 cup sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
1-3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/3 cup butter, melted
1/2 cup chopped walnuts
1/4 cup sugar
1/2 cup brown sugar
1 cup flaked coconut
1/4 cup plus 1 Tbsp. heavy cream
1 tsp. vanilla
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F. Grease a 9x13" pan and set aside. In a large bowl, combine oatmeal with 1/2 cup butter and 1 cup chocolate chips. Pour boiling water over all, and let stand for 5 minutes. Then add the cocoa and mix well with a wire
whisk so the chocolate and butter melt. Add 3/4 cup sugar and 1 cup brown sugar and whisk to combine. Set aside to cool for 10 minutes.

Add eggs and 2 tsp. vanilla and beat until combined. Then add flour, baking soda, and salt. Mix with a wire whisk until well blended. Immediately pour batter into prepared pan.

Bake at 350 degrees F for 25-35 minutes until cake pulls away from sides of pan and springs back when lightly touched in center.

Prepare topping while cake is baking. Combine 1/3 cup melted butter, walnuts, 1/4 cup sugar, 1/2 cup brown sugar, coconut, cream, and 1 tsp. vanilla in a medium bowl; mix well. When cake tests done, remove from oven and set on wire rack.

Turn oven to broil. Drop topping mixture by small spoonfuls onto cake; spread very gently to cover. Place under broiler, 4" from heat source, and broil for 2-5 minutes until topping is bubbly and light golden brown. Watch this every single second, turning the cake from front to back so the frosting cooks evenly. It can burn in a couple of seconds, so keep watching! When the frosting is bubbling furiously all over the cake and is beginning to brown in spots, remove cake from oven and sprinkle with 1 cup chocolate chips. Let stand for 10 minutes, then carefully swirl the chocolate chips into the frosting with the tip of a knife. Cool and cut into squares. Serve warm or cool.
Robbie IN
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Honey Spice Sheet Cake Recipe

3 eggs
1-1/4 cup sugar
1/2 cup oil
1 cup honey
3/4 cup cold strong coffee
4 cups flour
2 tsp baking powder
1 tsp salt
1 tsp baking soda
1/2 tsp ginger
1/2 tsp allspice
1/2 tsp nutmeg
1/2 cup broken nuts (optional)

Preheat oven to 350°F. Cream together sugar and eggs. Slowly add oil, then honey and continue beating.

Add sifted dry ingredients alternately with coffee. Stir in nuts. Bake in a greased and floured 9x13 baking pan at 350°F degrees for 1 hour.
Robbie IN
Click Here to Print this Recipe

I made this recipe this week and it was so good, I wanted to share it with you all. I made a few changes but otherwise I kept it pretty much the same. First of all, I did it in the oven as I didn't have time to cook it in the crockpot. I washed, took
the skin and most of the fat off of the chicken thigh/legs (I could only find 3 of them in the freezer) and then I just used pepper, onion & garlic powders on the chicken itself (seasoned both sides). I baked it for 45 minutes (next time I will bake it an hour). I took it out and used the broth that had collected in it and mixed it with a 12 oz jar sugar free preserves & the dressing. For the onion soup mix I used chicken bouillon and dry minced onions and put that in the sauce. Poured all over the chicken, covered it again and baked it for another hour. I could
have eaten the sauce alone it was so good. I served it with carrots and rice. The sauce was great over the rice The next night I made mashed potatoes and served the sauce over them. It was very good too.

Crockpot Apricot Chicken Recipe

4 – 5 boneless skinless chicken breasts
16 oz jar of Smuckers apricot preserves
8 oz Kraft Catalina dressing (Russian dressing can be substituted)
1 packet Lipton Dry Onion soup mix

Cook chicken in crockpot on high for 3 hours (covered). After 3 hours, drain juices from crockpot. Mix together Catalina dressing, apricot preserves, and dry onion soup. Pour mixture over chicken, and cook on high for 30 more minutes (covered).
You could even serve with some Heavenly Hash brown Casserole as a tasty side!
Click Here to Print this Recipe

Hi Nancy, Hope all is well with you and the kitties. This message is for Anne, Mississauga. Anne could you please post your recipe for the Saurkraut Soup that you mention in the N/L of 1/29/15. You have me drooling. Can’t wait for your recipe so I can make some.
Thanks. Ditamac FL/MI 

Free eCookbook – Spring Veggie Fever: 25 Mouthwatering Spring Vegetable Recipes is filled with starter recipes, side dishes, dinner entrees, and more to help you get ready for any event this season. 

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Sue's Lemon Dill Fish Recipe

1/2 c. mayonnaise
2 Tbsp. lemon juice
1/2 tsp. grated lemon peel
1 tsp. dried dill weed
1 lb. boneless skinless fish fillets (cod, orange roughy, flounder, or catfish)

Stir mayonnaise, lemon juice and peel, and dill until well blended. Place fish fillets on greased rack of broiler pan. Brush with half of the sauce. Broil 5 to 8 minutes; turn and brush with remaining sauce. Continue broiling 5 to 8 minutes or until fish
flakes easily with fork.
Makes 4 servings.
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Sue's Fish Au Gratin Recipe

1 lb. fish fillets
4 Tbsp. mayonnaise
1 green onion
1/4 c. grated Parmesan cheese
1 Tbsp. lemon juice
2 Tbsp. melted butter

Broil fillets 8 to 12 minutes. Combine remaining ingredients and spread over fish. Broil until puffy and golden, 1 to 3 minutes more. Or, can put on when you put the fish under the broiler.
Makes 4 Servings
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Lubbock, Texas 79416

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