Recipe Index


Home Page
Return to
Newsletter Archives
December 2017 Recipes

December 8, 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.

Bold black text are links.. Bold red text are not clickable links.


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 my family’s favorite vegetable casserole.

Broccoli Casserole Recipe

2 boxes chopped broccoli cooked for about 5 mins then drained
Mix broccoli with 1 cup mayo,1can undiluted cream of chicken or mushroom soup,2 cups grated cheddar cheese,1 chopped onion.
Top with crushed Ritz crackers.
Bake at 350º for 1/2 hour.
Enjoy, Barb/De.
Click Here to Print this Recipe

Nancy, in your newsletter 12/6 Nancy M asked for a vegetable casserole.

Barbecue Green Bean Casserole Recipe

4 slices bacon, finely cut
1/4 cup chopped onion
1/2 cup catsup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
1 quart green beans, I use Del Monte Cut Blue Lake just because I like them and use the cut green beans

Brown bacon and onion in skillet; add catsup, brown sugar, and Worcestershire sauce. Simmer 2 minutes. Place beans in casserole; pour bacon mixture over top, BUT DO NOT STIR. Bake at 350 degrees for 20 minutes. Mix this just before serving. Enjoy

Everyone have a great week. Nancy and 4 legged associates stay warm, stay safe and comfortable.
Susie Indy
Click here to Print this Recipe

Nancy, I have a question considering making banana bread. The recipe says to grease the bottom of the pan I do that but the bread doesn't release when done. What should I do for an easier release with out trashing the bread?
Susie Indy

Nancy, this year I have had to cut back on how much I stand because of an operation that I had on October 31. Went in the same day had the operation and was to go home the next day but when I got up the next day I was really dizzy. I came home two days after the operation. I was going places the next day and went to church the third Sunday. I have not missed a Sunday since. So I have had to find ways to do meals and making Christmas gifts. I came across this Banana Bread and made a change or two.

Banana Bread Recipe

1 box Betty Crocker banana nut muffin mix
1/2 cup water, I use milk
1/4 cup vegetable oil, I use 1/2 cup melted butter
2 eggs, I use 3 eggs
1/2 cup mashed ripe banana, I use 1 cup for a more banana taste

Heat oven to 375F. Grease bottom of 8x4 inch or 9x5 inch loaf pan. In medium bowl, stir all ingredients just until blended (batter will be lumpy). Pour into pan. Bake 40 to 50 minutes or until toothpick inserted in center comes our clean. Cool 15 minutes: remove from pan. Cool completely, about 1 hour. Serves 16.

Everyone have a great week. Nancy and 4 legged associates stay warm, stay safe and comfortable.
Susie Indy
Click Here to Print this Recipe

For Nancy who wanted something to go with Ham.

Orange Glazed Sweet Potatoes Recipe

6 medium sweet potatoes
1 cup fresh orange juice
2 tsp. grated orange peel
1 Tbs. cornstarch
3 Tbs. melted butter
1/3 cup packed brown sugar
1/3 cup granulated sugar
Pinch salt

Wash potatoes and boil in salted water to barely cover, until just tender, about 30 minutes. Drain and cool some.

Peel potatoes and place in greased shallow baking dish. Combine remaining ingredients and cook until thickened, stirring. Pour over potatoes and bake at 350 for 30 minutes, uncovered, basting occasionally.
Makes 6 servings.

NOTE: I also add some cinnamon to the sauce.
Click Here to Print this Recipe

This is an old favorite vegetable salad for Christmas, very TNT. If I sent it before, sorry. You know, though, it's good enough to repeat.

Mexicauli Relish Recipe

1 head cauliflower cut into large florets
2/3 c. plain olive oil
1/3 c. white wine vinegar
1/2 tsp. EACH salt & sugar
1/4 tsp. black pepper
1 tsp. dried oregano
2 buds or 2 rounded tsp. minced garlic
1 large or 2 small bell peppers, cut into 1/4" strips
1 # 2 can whole pitted ripe olives

Clean and rinse cauliflower. Bring oil, vinegar, salt, sugar, black pepper, oregano, & garlic to a boil; add florets & simmer about 8 minutes till just beginning to get tender, stirring or shaking often. Hold the lid on tight while you shake. Pour into a wide flat bowl, being sure to get all the dressing out of the pan. Drain olives. Add them, & the pepper strips, and toss together gently. Cover & chill. Equally good at room temperature, tho, so it can sit out all day & evening and be picked at as an appetizer, salad, or palate refresher after all the pie & cake. Use red & green bells at Christmastime. This is really more Italian than Mexican but I love the name....from a woman's interests
magazine in the 60's or 70's, possibly Better Homes & Gardens.
Marilyn in FL
Click Here to Print this Recipe

This is for Nancy M who wants a veggie dish for a pot luck.
I make this for my party every year and it is gone. You can make as much as you want. Enjoy! Barb from Fl.

Colorful Veggie Dish Recipe

Everything you need for an antipasto appetizer
1 can black olives
1 jar Spanish olives with pimentos
1 can baby corn cut into pieces
1 can hearts of palm sliced into bites
1 jar marinated artichoke hearts
1 container fresh mozzarella balls
1 package Colby jack marbled cheese cut into bite size cubes
1 tube salami all coatings removed and cut into bite size chunks
1 head of broccoli florets with most of the stem removed
1 container of fresh mushrooms button size or halved and quartered if larger
1 each red, green and yellow bell pepper seeded and cut into bite size chunks
1 container cherry tomatoes
1 jar Italian salad dressing
A little grated Parmesan cheese for garnish
Fancy party toothpicks

Open all the cans and jars. Rinse or drain all of the fluids except the artichoke marinade. Start combining all of the ingredients in a large plastic container with a tight fitting lid. And then the fun begins because it is just everybody into the pool!
Any olives will do but jumbos are easier to snag with toothpicks.
Spanish Green Olives stuffed with pimentos.
Just rinse the tomatoes and toss in whole.
Include the marinade with the artichoke hearts
Just drain the mozzarella balls and in they go.
If not salad cut already slice the hearts of palm into 1/2 inch bites.
Again if the baby corns are whole, just cut them down to bite size pieces.
Cut the larger mushrooms to get all the ingredients closer to the same size.
This dish grows quickly into loads of food.
Broccoli and bell peppers add freshness and color
Remove the outer layer of wrapping on the salami with your knife edge.
Make sure salami is free of all wrapping materials.
1/2" slices from the tube then quartered make perfect bite sizes.
Cheese and salami cuts should be close in thickness at about 1/2 inch.
Ready to marinate with Italian Dressing!

Pour the entire bottle of Italian Dressing over the ingredients. With the lid firmly intact invert it and rotate to make sure every bite gets a chance to be dressed. You should continue to rotate and invert the container occasionally during the minimum one hour marinating time.

Any Italian dressing will do.
It can be made ahead and kept in the fridge but I would not let it marinate for much more than three hours. It all tastes great as a leftover the next day except the bell peppers will get a bit soggy.

Scoop from the plastic container with a slotted spoon onto a serving platter and leave the excess marinade behind. Dust the top with freshly grated Parmesan cheese.
Garnish the top with a generous dusting of freshly grated Parmesan cheese
Strategically placed party toothpicks will prove too tempting for your guests.
Click Here to Print this Recipe

Sue was asking for a SF Egg Nog Recipe. I have not tried it, but it got good review on the website I got it from listed below.
Hope this helps. Ditamac FL/MI

Low Carb Egg Nog Recipe: Spiked Southern Style Recipe

3 egg yolks
1 1/2 cups heavy cream
1 cup almond milk or water
1/4 cup sugar free salted caramel syrup ( I use Torani)
1 teaspoon vanilla
Pinch of salt
Powdered stevia as needed
3 ounces of whiskey or bourbon, more as desired
Whole nutmeg

1. Whisk the egg yolks until light.
2. Blend in to the heavy cream.
3. Add the water.
4. Beat until well blended.
5. Microwave, stirring every 30 seconds, for 4 minutes or until mixture coats the back of a spoon.
6. Stir in the syrup, vanilla, and salt.
7. Taste and add stevia as needed for flavor.
8. Carefully beat the hot liquid with an immersion blender. This adds air but is not essential to the finished drink.
9. Add the whiskey and stir well.
10. Cover and chill overnight.
11. Serve with the nutmeg ground over the top.
Source: Marye Audet­White/Lowcarb­ology.
Click Here to Print this Recipe

Chocolate Raspberry Dessert Cake Recipe

185g (6 oz) butter
185g (6 oz) dark chocolate, chopped
3 eggs
1/2 teaspoon vanilla extract
1-1/2 cups caster sugar
1 cup plain (all-purpose) flour
2/3 cup self-raising flour
1/2 cup almond meal
1 cup raspberries

Place butter and chocolate in a saucepan or double boiler over low heat and stir until melted. Cool slightly.

Place eggs, vanilla extract, and sugar in a bowl and beat until mixture is light and thick. Fold through flours, almond meal, chocolate mixture, and half the raspberries.

Pour mixture into a 20cm (8 inch) round cake tin lined with non-stick baking paper. Sprinkle over remaining raspberries and bake in a preheated 180 degree Celsius (350 degree Fahrenheit) oven for 1 hour and 15 minutes or until top of cake is firm to touch.

Cool cake before cutting, and serve with strong espresso, extra raspberries, and thick cream.
Makes: 8-10 servings
Click Here to Print this Recipe

To Robbie IN, Think you so much for all the information about what to look for pertaining to a low salt diet. I have been reading labels and can't believe how much salt they are putting in our food. Everything I have looked at has a terrible amount, some way over a daily recommeded amounts.

It is no wander high blood pressure is such a problem in our country. Not realizing the salt content, I was making the problem worse by adding salt when I cooked. Not any more. I am learning to use herbs as seasonings now. I think garlic is my new salt. The only concern I have about no salt in not getting enough Iodine in his diet.

I am using more fresh vegetables and am finding some of them have a high salt content.

With his restrictions it feels like being on a teeter-trotter trying to balance everything, but I will do this with the help like you and Marvis have given me. Thank you for taking the time to answer my call for help.
Toni in Ohio

Cappuccino Mix Recipes

Cappuccino Mix Recipe

1 cup powdered non-dairy creamer (French Vanilla is wonderful)
1 cup instant chocolate drink mix
3/4 cup instant coffee granules
1/2 to 3/4 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

In a medium sized glass jar, combine the non-dairy creamer, chocolate drink mix, instant coffee, sugar, cinnamon and nutmeg; mix well.

To prepare, place 2 tablespoons mix in a mug, pour in 3/4 cup boiling water, and stir until dissolved. Serve hot.


Pumpkin Spice Cappuccino Mix

1 cup non-dairy coffee creamer
1/2 cup instant coffee
1/4 cup chocolate drink mix
1 Tbsp ground cinnamon
1 Tbsp ground nutmeg
1 Tbsp ground pumpkin pie spice

Mix dry ingredients together. Place mixture into jars and seal tightly. Decorate package.

Stir 2 Tbsp of cappuccino mix plus 1 cup hot water/milk, stir and enjoy!


Pumpkin Spice Mochaccino Mix Recipe

3 cups regular powdered creamer
2 cups plain hot cocoa mix
1/2 cup marshmallow mocha creamer (found at Aldi)
1 cup sugar
4 Tbsp pumpkin pie spice
1 Tbsp ground nutmeg
1 cup instant coffee powder

Mix all your ingredients well until smooth and there are no lumps of any kind, store in an air tight container. In the bottom of your cup at 3 rounded tablespoons of the mix, heat 1 cup of milk per serving. Stir and enjoy. I did try it with the water, it was good but the milk gave it an extra boost.
Click Here to Print this Recipe

I am looking for a TNT recipe for soft, chewy molasses cookies or gingerbread cookies, preferably not rolled.
Thanks! Margaret

Old Fashioned Hard Candy Recipe

2 cups sugar
1/2 cup light Karo syrup
1/2 cup water

Stir over low heat until dissolved. Turn heat to high. Using a candy thermometer cook until temperature reads 310°F. REMOVE IMMEDIATELY and pour into an 8" square greased metal pan. After a few minutes check for firmness. When you can cut and a top imprint holds, start cutting with a knife one way in one inch sections; turn pan and make one inch squares. Continuously cut squares, working fast, until squares are almost cut through to the bottom. Turn out onto wax paper, and finish breaking by hand.

Flavorings and Colors (a few drops of food coloring)
1/4 tsp. peppermint oil - green
1/4 tsp. clove oil - orange
1/4 tsp. cinnamon oil - red
1/4 tsp. lemon oil - yellow

Mix desired color and flavor in the beginning with sugar, syrup, and water.
Click Here to Print this Recipe

Nancy, hope you have a wonderful Christmas season. We all appreciate all you do for us.

I have a question for our readers. How do you toast sesame seeds? I found a recipe for sesame toffee that looks really good but I have never toasted sesame seeds.

Peppermint Bark Recipe

2 packages Almond Bark (white candy coating)
1 to 2 drops peppermint oil
1 box standard sized candy canes

Place almond bark in large mixing bowl and microwave for 45 seconds, stir. Repeat until completely melted. Add peppermint oil. Pour onto waxed paper lined baking sheet or countertop and spread out until approximately 1/4" inch thick. Place candy canes in zipper seal bag and let kids crush them. Sprinkle over top and allow to cool. Break into small pieces and store in airtight container or place in gift bags.
Click Here to Print this Recipe

I have been cooking about 30 years and would love to know how too make a custard type pie without the crust being soggy. I have tried brushing the crust with egg white and brushing with white corn syrup but I have had no luck with either! Love egg custard pie but not the soggy crust! Appreciate all the great recipes and hope everyone has a wonderful holiday!

2-Minute French Toast In A Cup Recipe
1 Servings

1 slice Bread,Any Kind
1 Egg
3 T Milk
Vanilla,1 Drop

[Note: I used 2 slices of cinnabon loaf bread and you can use any kind of bread.]

Cube your bread. Butter the inside of your cup. I used a large one. Place the bread in the cup. Smoosh it down a bit but don't compact it so much because you need the liquid to be able to work it's way in.

Now in a separate cup or ramekin do the following:
Crack an egg into it, add 3 tablespoons of milk, and sprinkle cinnamon. If you like your french toast really sweet or vanilla-y, add a single drop of vanilla extract.
Mix it all together with a fork. Pour the mixture into your cup.

Smoosh it a little and give it a minute to soak down into the bread. Now stick your cup in the microwave. Start with one minute, then add ten seconds at a time until it's cooked to your liking (no runny egg).

You can stir halfway through. Add syrup. You have to have syrup or whip cream.
I think I got this from the Hungry Housewife
Click here to Print this Recipe

Eggnog for One Recipe
Non alcoholic

1 whole Egg
1-1/2 Tablespoon Sugar
1-1/2 teaspoon Vanilla
8 ounces, fluid Milk Or Half-and-half Or A Combination Of The Two
1 dash Nutmeg Or Cinnamon

Beat egg, sugar and vanilla with a wire whisk. Pour into a large mug. Add milk and mix well. Microwave for about 2 1/2 to 3 minutes, stirring every 30 seconds. DO NOT BOIL.
Sprinkle with nutmeg. Serve immediately for those who enjoy it warm or cool otherwise.
Click Here to Print this Recipe

Grandma's Old Fashioned Oatmeal Raisin Cookies Recipe

1 c. butter
3/4 c. granulated sugar
3/4 c. packed brown sugar
2 eggs
1-1/2 tsp. vanilla
2 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
2 c. old fashion oats
1 c. raisins

Cream together butter, sugar, eggs and vanilla. Stir in flour, salt, baking soda and oats. Mix well. Stir in raisins. Drop by tablespoon onto lightly greased baking sheet. Bake
above oven center at 375 degrees for 10 to 12 minutes or until lightly browned. Remove to wire racks to cool. Makes about 36 cookies.
Mary J

Not sure why our family asks for Boston Baked Beans as part of the Christmas meal. My great grandmother started the tradition. I modifed the recipe for a crockpot. I used to try and duplicate her recipe but found this recipe works well.

Crockpot Baked Beans Recipe

2 pounds dried small white navy beans
12 cups water
2 teaspoons salt
1/2 cup molasses
2 tablespoons dry mustard
1/2 cup dark brown sugar
1/2 cup onions, chopped
1/4 cup salt pork, chopped into small pieces
olive oil

Soak beans in water in uncovered overnight (or for a minimum of 8 hours). After soaking, place in crockpot and cook on low for 3 hours.Drain liquid reserving 1 cup and set aside. Remove beans and set aside Coat bottom of a skillet with olive oil and add salt pork or bacon; sauté on stovetop set to medium heat for 5-10 minutes to render fat.

Add 1 cup liquid from beans (saved from soaking) and remaining ingredients including reserved beans and bacon into the stoneware. Mix together thoroughly.
Click Here to Print this Recipe

Not sure where I got this recipe but it produces a moist loaf. A nice change of pace for a breakfast (toasted) or snack.

Peanut Butter Bread

2 cups flour
1 Tbs baking powder

1/4 cup butter, soft
1/2 cup sugar
1/4 cup brown sugar
1 cup peanut butter (I like chunky)
1 egg
1 tsp vanilla
1 cup milk

Stir in flour mix just to incorporate. Spray loaf pan. Bake 350 oven 50 minutes.
Click Here to Print this Recipe

More Jar Mix Gift Recipes

Christmas Cinnamon Pancake Jar Gift Mix Recipe

3 cups all-purpose flour
1/2 cup dried apples (more if desired)**
3 TBSP sugar
2 TBSP baking powder
4-1/2 tsp. ground cinnamon
1-1/4 tsp. salt

In 1 quart jar, combine all ingredients; seal jar.

**Variations: Try substituting the apples for other dried fruits if desired, OR leave out fruit altogether.

To make Apple Cinnamon Pancakes: In medium bowl, combine 3/4 cup milk, 1 egg, and 2 TBSP salad oil. With fork, blend in 1-1/3 c. pancake mix until moistened but still lumpy. Cook on lightly greased griddle or skillet.
Makes about 10 5" pancakes.


Potato Soup Mix Gift Mix Recipe

1-3/4 c instant mashed potatoes
1-1/2 c dry milk
2 T instant chicken bullion
2 tsp dried minced onion
1 tsp dried parsley
1/4 tsp ground white pepper
1/4 tsp dried thyme
1/8 tsp turmeric
1 1/2 tsp seasoning salt

Combine all ingredients in a bowl and mix.
Makes 6 servings.
Place in 1 quart canning jars to store.

Attach this to the Jar:
Potato Soup
Place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.


French Vanilla Cocoa Mix Gift Mix Recipe

10-1/2 cups nonfat dry milk
4 cup confectioner's sugar
2 8 ounce jars of French vanilla flavored nondairy powdered creamer
3-1/2 cups Nestle's Quick
2-3/4 cup nondairy powdered creamer
1/2 teaspoon salt

Combine all ingredients and store in an airtight jar. This recipe will yield approximately 8 pint size gift jars.

Attach this to the Jar:
French Vanilla Cocoa Mix
Combine 3 heaping tablespoons of cocoa mix into hot water or milk. Stir.
Click here to Print this Recipe

Cookie Troubleshooting Guide

Answers to
If your cookies are too tough, If your cookies spread too much, If your cookies stick to the pans, If the edges or crust turns out sugary and more.

Cranberry Vinaigrette Salad Dressings

Cranberry Vinaigrette Salad Dressing Recipe

1/2 cup cider vinegar
1/4 cup cranberries
1/4 cup olive oil
2 teaspoons white sugar
1/8 teaspoon kosher salt
1 pinch freshly ground black pepper

Puree cranberries in processor until smooth. Add vinegar, sugar and salt and process until well blended. With processor running, gradually add oil and process until well blended. Transfer to medium bowl. Season to taste with salt and pepper.


Cranberry Raspberry Vinaigrette Recipe

1/4 cup cranberry juice
1/4 cup seedless raspberry jam
3 tablespoons raspberry vinegar
1/4 cup canola oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Combine all ingredients in a jar with a lid and shake until well blended. Chill.


Cranberry Balsamic Vinaigrette Recipe

3/4 cup vegetable oil
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup canned whole cranberry sauce

Combine all the ingredients and process in a blender until smooth. Makes 1 cup.
Click Here to Print this Recipe

Crock Pot Peach Chicken Recipe

4 boneless, skinless chicken thighs
2 sweet potatoes, peeled and cubed
1 onion, chopped
2 tablespoons water
2 tablespoons cornstarch
1/2 cup peach preserves

Put chicken in a 3 to 4 quart crockpot and top with sweet potatoes and onions. Cover and cook on low for 7 to 8 hours until chicken is thoroughly cooked and sweet potatoes are tender when pierced with fork. Remove chicken, sweet potatoes and onions from crockpot with a slotted spoon and cover with foil to keep warm. In heavy saucepan, combine water and cornstarch and mix well. Add juices from slow cooker along with preserves. Cook and stir over medium heat, stirring frequently, until mixture boils and thickens. Cook for 2 minutes, then pour over chicken and vegetables.
4 servings.
Mary Ann
Click Here to Print this Recipe

A Baker’s 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

Sign up for the ReadySetEat newsletter today. You’ll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less – plus coupons and local grocery savings. It’s everything you need to solve your weeknight dinner dilemma.  

Links have been checked today to make sure they are safe to click. If you see something that interests you please click through and enjoy the food related information. 

Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Not Getting Your Email Newsletters. The link to the online recipes is posted daily to Facebook.
Click Here to Join Nancy's Kitchen on Facebook

If you enjoy a recipe or a tip for that day remember to share it with your friends by clicking the the "Share" or "Like" button on Facebook.

Nancy Rogers 

Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.
everyday_recipes@yahoo.com  or nancyskitchen@suddenlink.net

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

Paypal: email address is everyday_recipes@yahoo.com 

Copyright © 2017 -  Nancy's Kitchen