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December 2017 Recipes

December 12, 2017  | 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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If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to
nancyskitchen@suddenlink.net    or
so they can be shared with others.

Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers   

Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.

This has been a must have for our holidays for manyyears. I am always asked for the recipe when someone new tries them. They are easy to make, once you get everything set up.
Robbie IN

Mother Load Pretzels Recipe

1 package (10 ounces) pretzel rods
1 package (14 ounces) caramels
1 tablespoon evaporated milk
1-1/4 cups miniature semisweet chocolate chips
1 cup plus 2 tablespoons butterscotch chips
2/3 cup milk chocolate toffee bits
1/4 cup chopped walnuts, toasted

With a sharp knife, cut pretzel rods in half; set aside. You may find it just as easy to break the rods in half. In a large saucepan over low heat, melt caramels with milk. In a large shallow bowl, combine the chips, toffee bits and walnuts.
Pour caramel mixture into a 2-cup glass measuring cup. Dip the cut end of each pretzel piece two-thirds of the way into caramel mixture (reheat in microwave if mixture becomes too thick for dipping). Allow excess caramel to drip off, then roll pretzels in the chip mixture. Place on waxed paper until set. Store in an air tight container. Do not store with other cookies or candy, as they will absorb the other flavors. Can use other flavor of chips or crushed candy. Be creative and have fun trying different combinations.
Robbie In
Click Here to Print this Recipe

I would like to make some homemade Christmas gifts this year. I would like some mini bundt cake recipes to share. Can someone help me with their favorite recipes for this? My husband is stationed in Germany. I can get American ingredients easily at the base.
Millie in Germany

In the December 11, 2017 newsletter, Athena in DE asked for Julia Child's Turkey Gravy recipe. I have this one and I got it from the internet. It is from a newsletter dated July 18, 2015 from The Daily Meal https://www.thedailymeal.com/cook/julia-child-thanksgiving
I hope this is what she is looking for. In another article I read it said that Julia Child cooked simple meals with usually only salt and pepper for seasoning.
Claudine in Fort Worth TX


Julia Child's Turkey Gravy Recipe

2 cups hot turkey giblet stock
1/3 cup all-purpose flour
Melted unsalted butter, if necessary
Reserved giblets from stock, chopped (optional)
salt and pepper, to taste

Strain the pan juices through a fine-mesh sieve into a 2-quart measuring cup and skim off the fat (or use a fat separator), reserving the fat.
Add the turkey stock.
Whisk together the flour and 1/3 cup reserved fat (if there is less, add melted butter) in a heavy medium-sized saucepan, then cook over medium heat, whisking constantly, for 2 minutes (mixture will be thick).
Add the stock mixture in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking.
Stir in any turkey juices from the platter.
Add the giblets (if using).
Simmer the gravy, whisking occasionally, for 3 minutes.
Season with salt and pepper, to taste.
Click Here to Print this Recipe

I love this newsletter. I have been a member since 1997 but have never written in with a request. Years ago I had a recipe for a cherry dessert. I can not find my recipe after I moved. It was a cherry dessert with some sort of cookie layer, a cherry layer (possibly cherry pie filling), whipped cream layer and crumbled layer on top. Does one of our great cooks have a recipe for this? I would like to make it and take it for a Christmas gathering.
Thanks, Ida in IN

This is in response to Robbie in Indiana and Toniís interest and concerns about potassium and kidney disease.However, high potassium indicates that the kidneys are failing to rid the body of potassium. Restricting does not guarantee blood work to indicate normal . Kidney disease patients will be advised if their condition needs to restrict potassium. Adhering to potassium restrictions has helped to keep mine in normal or near normal limits.
Marvis in Texas

Flavored Vinegar Gift Recipes
Flavored vinegars can make great gifts any time of the year. You can usually find pretty bottles at the Dollar Store or discount stores. Many people prefer them over another sweet treat, especially if they have to t limit their sugar intake.
Robbie IN

Aromatic Vinegar Recipe

2 tablespoons mixed peppercorns
4 slices lemon
2 small handfuls fresh herbs
6 bay leaves
4 cups good quality Sherry, white wine, or cider vinegar

Place the peppercorns, lemon slices, fresh herbs and bay leaves into the slow cooker and pour the vinegar over it. Cook on high for 1- 2 hours. Let the vinegar cool to room temperature and strain through a muslin cloth or cheesecloth.
Place fresh springs of herbs and peppercorns into decorative bottles. Fill the bottles with the vinegar (using a funnel will make this process easier) and cork the bottles.
Store in a cool, dry place for several months; Remove the herbs once the vinegar does not cover them.
Robbie IN


Raspberry Vinegar Recipe #1

1 quart vinegar (good quality white or red wine)
2 lbs ripe raspberries
2 quarts ripe raspberries
1 lb sugar for each pint of raspberry vinegar

This is from an old recipe (over 150 years old) and is the way raspberry vinegar has always been made in my family. You can use any quantities of ingredients and the recipe may be doubled or halved. What matters are the proportions used.
Put 1 quart of vinegar on 2 lbs. of ripe raspberries, then let them stand, covered with a cheesecloth, in a cool place for 24 hours. Strain the raspberries through a sieve, put the same vinegar in a stainless steel bowl with 2 more quarts of fresh raspberries. Let stand again for another 24 hours. Strain and allow the vinegar to drip through, but to avoid cloudy vinegar, do not crush or squeeze the fruit.

Measure out the strained vinegar and add 1 lb. of sugar for each pint that is measured.

Ladle into quart jars and cover with water. Boil until the vinegar is clear.

Store in a cool, dark place. Makes
Robbie IN


Raspberry Vinegar Recipe #2

3 lbs raspberries (black or red)
1 pint (2 cups) cider vinegar minus 2 tbsp.
2 tbsp. balsamic vinegar
1 lb. sugar

Mash the berries lightly and pour vinegar (s) over to cover. Let stand for 24 to 36 hours, stirring often. Strain through a double layer of cheesecloth in a colander. Measure out mixture and add one pound of sugar (1 box) to each pint of juice.
In a saucepan, boil for 10 minutes and pour into 1/2 pint jars. Process in a boiling water bath for 10 minutes. Store in a cool, dark place.
Robbie IN


Rosemary Tarragon Vinegar Recipe

1 cup Italian red wine vinegar
1 cup Balsamic vinegar
2 tablespoons Bragg cider vinegar (optional)
2 large sprigs rosemary
2 large sprigs tarragon
pinch of red pepper flakes
1/4 teaspoon each basil and oregano (optional)
3 whole (unblemished) garlic cloves, peeled

Choose a fancy clear bottle (about 1 pint) with a rubber stopper top that is long enough to fit the herb sprigs without bending them.
Note: Bottles with a ceramic wire bail bottling cap (such as those used in some imported beers) are normally heatproof. If you use a different type of bottle, the vinegar should be cool for decanting to avoid breakage.

Wash the bottle well with a mild soap and rinse until water runs perfectly clear. Drain. Gently wash the herbs and allow to air dry.

In a microwavable measuring cup, heat the vinegar until very warm/hot but not boiling.

Put the herbs and peeled garlic into the bottle upright, then, using a funnel, fill bottle with the hot vinegar mixture.

For more clarity in the bottle, substitute white wine, champagne or tarragon vinegar for the Balsamic. While this vinegar may be more attractive as a gift, this substitution will sacrifice some degree of the rich character of the original mixture which is uniquely suited for flavorful vinaigrettes and Italian olive oil based salad dressings.

Tie a fancy bow of multi-colored raffia around the bottleneck and affix a pretty label with a description of the contents.

Makes a thoughtful, useful and well appreciated gift for any cook.

Vinegar Peppers Variation: Pour the vinegar mixture into a canning jar which has been filled with small and colorful peppers and 1 teaspoon sea salt. Refrigerate for at least 3 weeks before using. For a hot and spicy version, add 1 hot pepper to the mixture. Serve vinegar peppers with pork chops, chopped in salads and sandwiches, or as an accompaniment to White Bean Soup or other soups and pasta dishes. Robbie IN


Strawberry Vinegar Recipe

2 pints fresh strawberries
1 quart cider vinegar
1 cup sugar

Remove stems from strawberries; halve strawberries; set 1/4 cup aside.
Place remaining strawberries into a large bowl. Pour vinegar over strawberries. Cover and set aside 1 hour.
Transfer vinegar and strawberries to a large sauce pot. Add sugar and bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
Strain out strawberry mixture, pressing out as much liquid as possible.
Pour vinegar into a 1-1/2 quart jar. Add reserved strawberries. Cover tightly. Store in your refrigerator.
Robbie IN


Blueberry Vinegar Recipe

6 cups cider vinegar
2 pounds blueberries
1/3 cup brown sugar

Wash berries; drain well.
Bring vinegar to a boil in a large stainless steel pot or ceramic saucepan. Boil for 1 to 2 minutes.
Put blueberries in a food processor. Pulse to chop coarsely. Transfer berries to a large jar or other glass container that holds about 3 quarts and has a lid (If you use a pitcher or other vessel that does not have a lid, cover with plastic wrap and secure with a rubber band).
Add vinegar and sugar. Stir to dissolve sugar. Cover and leave in a warm place for 2 to 3 weeks, shaking the jar from time to time.
Drain through cheesecloth, then line a funnel with a coffee filter and strain into clean, sterilized jars or glass bottles. Seal with a cork or standard canning lids.
Label and date. Use within a year.
Robbie IN


Garlic Vinegar Recipe

5 cloves garlic, minced
2 1/2 cups white wine vinegar or cider vinegar

Add garlic to vinegar in a clean, sterilized bottle or jar. Screw lid down tightly. Leave in a sunny place for 2-3 weeks. Strain, discarding garlic, into a clean sterilized bottle or jar. Seal and store in a cool, dry, dark place.
Robbie IN


Cranberry Orange Vinegar Recipe

1 quart white vinegar
1 cup fresh cranberries
1/2 cup honey
1/4 cup freshly squeezed orange juice
2 teaspoons grated orange zest
fresh rosemary sprigs, washed, dried and divided

Combine vinegar, cranberries, honey, orange juice, orange zest and 1 sprig rosemary in a large non aluminum pan. Bring mixture to a boil. Remove from heat and pour into a heatproof container. Cover and store in refrigerator overnight.
Strain mixture through cheesecloth into decorative containers. Place rosemary sprig in each container. Cover and store in refrigerator up to 2 weeks.
Robbie IN
Click Here to Print these Flavored Vinegar Recipes

A Bakerís Basic Kitchen Library eBook Collection (free from the Prepared Pantry)

My Favorite Links
Treasures From Texas - Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry


Weekly Specials at Prepared Pantry 


Products this Month
Real Chocolate Chips 
Cookie Mixes 
Bread Machine Mixes (with instructions for regular oven)

Articles this month
How to Troubleshoot Cookies
Save Time with No-Bake Cookies
The Joys of Refrigerator Cookies
Types of Cookies and How to Bake Them

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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

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