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December 2017 Recipes

December 18, 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.




Today's Recipes

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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
everyday_recipes@yahoo.com  
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.




Would some nice Nancylander please re post the seasonal recipe for 2 Ingredient Fudge that uses a container of store bought cake frosting/icing as one of the ingredients? Seems I just can't seem to file this easy but tasty fudge recipe where I can find it when the holiday season arrives. Thanks in advance and Merry Christmas to Nancy, the furry critters and all of Nancyland.
Drink - Lake Forest, CA



Crock Pot Beef Tips Recipe

Ingredients
1 boneless beef chuck roast (about 2 pounds), cut into 2-inch pieces
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1 medium onion, coarsely chopped
1 celery rib, coarsely chopped
6 garlic cloves, halved
2 c beef broth
1-1/2 c dry red wine
1 fresh rosemary sprig
1 bay leaf
2 cans (4 ounces each) sliced mushrooms
2 Tbsp cornstarch
1/2 c water
1 Tbsp balsamic vinegar
Hot cooked egg noodles

Directions
Sprinkle beef with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon to a 3- or 4-qt. slow cooker.
In same pan, add onion and celery; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add broth, wine, rosemary and bay leaf. Bring to a boil; cook until liquid is reduced to about 2 cups, 8-10 minutes.

Pour over beef in slow cooker; stir in mushrooms. Cook, covered, on low until meat is tender, 6-8 hours. Remove rosemary and bay leaf.

In a small bowl, mix cornstarch, water and vinegar until smooth; gradually stir into beef mixture. Serve with noodles.
Yield: 8 servings.

Wonderful and easy dinner with a salad. ENJOY !!
Source:Taste of Home
Judy in Montana
Click Here to Print this Recipe

==

Chocolate Pudding Cake Recipe

Ingredients
1 package (18-1/4 ounces) chocolate cake mix
1 package (3.9 ounces) instant chocolate pudding mix
2 cups (16 ounces) sour cream
4 eggs
1 cup water
3/4 cup vegetable oil
1 cup (6 ounces) semisweet chocolate chips

Directions
In a mixing bowl, combine the first six ingredients. beat on medium speed for 2 minutes. Stir in chocolate chips. Pour into a 5-qt. slow cooker that has been coated with cooking spray. Cover and cook on low for 6-7 hours or until a toothpick inserted near the center comes out the moist crumbs. Serve in bowls with whipped cream or ice cream if desired. Yield: 10-12 servings.
ENJOY !!! Source: Taste of Home
It is wonderful!
Judy in Montana
Click Here to Print this Recipe


I don't know if these are what Jackie had in mind for dump cakes with pudding on the bottom, but here are a couple that were always hit when my mom made them:

Caramel Date Pudding Cake Recipe

Ingredients
1 cup flour
pinch salt
2 tsp baking powder
1 cup brown sugar
1cup dates, chopped
1/2 cup nuts, chopped
1/2 cup milk
1 tsp vanilla extract
Sauce: 1/4 cup brown sugar
2 heaping tbsp. flour
1 1/4 cup water

Drections
Sift first 3 ingredients, add sugark dates, nuts, milk, vanilla. Spread in 9 x 13" pan. Cook sauce ingredients until slightly thickened & pour over top of batter. Bake at 350* 25 min. Serve warm with whipped topping.
Melody- Nebraska
Click Here to Print this Recipe

==

Hot Fudge Pudding Cake Recipe

Ingredients
1 cup flour
1.2 cup milk
3/4 cup sugar
2 tbsp. cocoa
2 tsp baking powder
2 tbsp. shortening, melted
1 cup nuts, chopped
1 cup brown sugar
4 tbsp. cocoa
1-3/4 cup boiling water

Driections
Mix together first 5 ingredients. Stir in nuts and spreadin greased baking pan. Mix sugar & cocoa and sprinkle over top. Pour wataer over all. Bake at 350* 40-45 min. Serve warm with whipped topping.
Melody- Nebraska
Click Here to Print this Recipe


For Sharon, who was looking for a recipe for Egg Drop Soup, this is an easy recipe that has never let me down.
Drink - Lake Forest, CA

Easy Egg Drop Soup Recipe

Ingredients
32 oz chicken broth
1 tsp ground ginger
1 Tbsp soy sauce
2 large eggs, beaten
1/4 cup chopped green onions (about 2 green onions)
salt and ground black pepper to taste

Directions
Add chicken broth, ground ginger and soy sauce to a saucepan; bring to a simmer. Slowly stream in beaten eggs while stirring the soup in one direction. Add the salt and pepper and stir to blend. Add the green onions and serve. .

Note: If you want a a thicker soup combine 1 tsp corn starch to 3 Tablespoons of chicken broth then add to the soup and stir until the soup is thickened.
Click Here to Print this Recipe



Hi Nancy and Felines,
I need some help and fast. I just found out that I have a guest coming for Christmas dinner who is Gluten free. My meal maybe ok! but I need a gluten free cake/desert. It is only 4 of us. So it is not like I can have several deserts to hide behind. Can you please post and ask if anyone has suggestions?
Thank you. Terry


Cranberry Eggnog Salad Recipe

Ingredients
2 -3 ounces raspberry gelatin
2 c boiling water
1 c cold water
1 can whole-berry cranberry sauce
1 navel orange, peeled and chopped
1 Tbsp grated orange peel
1 can (20 oz) unsweetened crushed pineapple, undrained
2 envelopes unflavored gelatin
1-1/2 c eggnog
3 Tbsp lime juice

Directions
In bowl, dissolve raspberry gelatin in boiling water. Stir in cold water, then cranberry sauce, orange and orange peel. Pour into a 10-in. fluted tube pan or 12-c ring mold coated with cooking spray; refrigerate for 40 min til firm.

Meanwhile, drain pineapple; pour juice into pan. Sprinkle unflavored gelatin over juice and let stand for 1 min. Cook and stir over low heat til gelatin is completely dissolved.

In bowl, combine eggnog and lime juice. Gradually stir in gelatin mixture. Chill til soft-set. Fold in pineapple. Spoon over raspberry layer. Refrigerate overnight. Unmold onto a serving platter. Yield: 16 servings Sooooo Good !! ENJOY !!

P.S.I am to the point I can only send in recipes when my eyes let me see as they are slowly shutting down.
Source: Nancy Foust, Stoneboro, Pa.
Judy in Montana
Click Here to Print this Recipe


Fried Rice Recipes
Tanya requested recipes for Thai Fried Rice. There are so many versions that you may have to experiment a little to replicate the taste you like from your favorite restaurant. Although most restaurants will not share their recipes, they typically will tell you if a dish contains a specific ingredients, so you may want to ask exactly what sauce they use, if it is not listed on the menu. The second recipe is compliments of Marilyn Fl and appeared in a 1/16 newsletter.
Robbie IN

Thai Chicken Fried Rice Recipe

Ingredients
2 tbsp vegetable oil (or canola or peanut oil)
2 large garlic cloves, finely chopped
onion, diced
5 oz chicken breast, thinly sliced
4 chopped scallion
2 lightly beaten eggs
3 cups cooked jasmine rice, cold (preferably refrigerated overnight)

Only one of the following sauce choices
CHOICE 1: 1 tbsp soy sauce + 1 tbsp oyster sauce
CHOICE 2: 2 tbsp fish sauce + 1 tbsp oyster sauce + 1 tsp sugar (any type)
CHOICE 3: 1 tbsp light soy sauce + 1 Thai Seasoning (Gold Mountain)

Tomato wedges and Cucumber slices
Fresh coriander

Directions
Heat oil in a large wok or a large skillet over medium high heat. (Add 1 tbsp extra oil if using a skillet)
Add garlic and stir fry for 20 seconds.
Add onion and stir fry for 1 minute.

Add chicken and shallots and stir fry for 1 minute or until the chicken just turns white (but still pink inside).
Push the chicken to the side and pour the egg into the middle. Scramble it quickly - about 30 seconds.

Add the rice and Sauce f your choice. Stir fry for 2 minutes or so to heat the rice and coat all the rice with the Sauce.
Serve immediately, garnished with fresh cilantro/coriander with tomato and cucumbers on the side.

Note You can substitute with long grain or medium grain rice. Short grain rice is too sticky to make fried rice. It's best to use rice refrigerated overnight because the grains dry out, making them ideal for stir frying to make fried rice. Freshly cooked rice is moist and sticky so it is more difficult to stir fry. If you are cooking rice especially to make fried rice, transfer the freshly cooked rice to a large bowl or spread it out onto a plate and refrigerate it until cold.

1 cup of uncooked rice will make 3 cups of cooked rice.
There are many variations of Thai Fried Rice. I have provided different sauces so you can choose one you can make with the condiments you have available. The one made with Soy Sauce + Oyster Sauce is more akin to Thai home cooking. The sauce made with fish sauce + Oyster Sauce is the version that purists say is "real" Thai fried rice without soy sauce (because they say if you use soy sauce, it is Chinese fried rice). And the sauce made using Thai Seasoning Sauce is commonly used by Thai restaurants in Australia. All are delicious, that I promise you!
Thai Seasoning Sauce is thicker, sweeter and saltier than soy sauce. It is similar to Oyster sauce in consistency. Gold Mountain is the most common one in Australia. It is available in Asian stores and costs around $2 for a large bottle.

Optional extras: Add leafy Asian greens or other vegetables of choice, add finely chopped red chili when cooking the garlic or add chili paste when you add the Sauce into the rice.
Robbie IN

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Thai Fried Rice Recipe

Ingredients
1-1/2 to 1-3/4 c. jasmine rice cooked & cooled
1 medium cucumber, striped & sliced thinly
4 scallions, both parts, cut in 1/2" pieces
9 - 10 stems parsley, cut in 2" pieces
1 T. canola oil
1 heaping tsp. minced garlic
1/4 lb. beef sliced very thin, leftovers fine if cooked rare
1 onion sliced in very thin rings
1 large egg, whisked lightly
1 tomato cut in 8 wedges
1 T. tomato sauce
1/2 T. fish sauce

Directions
Have everything ready before starting to cook. Keep cucumber, scallions & parsley chilled. In wok, cook garlic over Medium heat till starting to brown; stir in beef, onion rings, & egg. Increase heat to High & stir-fry 4 - 5 minutes, or till beef is hot & medium-rare. Add rice, tomato, both sauces, & stir-fry 2 minutes more. Plate rice. Rim around one side with cucumber slices, & around the other with scallions & parsley. Serves 2 - 3. Can be increased about 2/3 in a 12" wok.
Thanks to some guy who owns a restaurant in Hawaii & wrote a cookbook but I don't remember his name.
Marilyn FL
Click Here to Print these Fried Rice Recipes


Pudding Cake Recipes
Jackie wanted recipes for pudding cakes. I hope this is what she wanted. So many things are called pudding cakes these days. The first two recipes are similar, but I thought different enough that I would share both. I have never tried making the chai tea version of the last recipe, but thought I would include the note in case anyone wanted to try it.
Robbie IN

Warm Fudge Pudding Cake Recipe
Serves 6 to 8

For the cake:
1 cup (5 ounces) all-purpose flour
3/4 cup (6 ounces) white sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (4 ounces) milk, whole or 2%
2 tablespoons unsalted butter, melted
1 teaspoon vanilla

For the pudding:
1/2 cup (4 ounces) white sugar
1/2 cup (4 ounces) brown sugar
1/4 cup (2 ounces) unsweetened cocoa powder
1 cup (8 ounces) cold water
Vanilla ice cream for serving, optional
Directions
Heat the oven to 375F. Grease or spray with non-stick cooking spray an 8"x"8 baking pan.

Sift the flour, sugar, cocoa powder, baking powder, and salt into a mixing bowl. Combine the milk, melted butter, and vanilla. Pour the liquids over the dry ingredients, and stir gently with a spatula just until no more dry flour is visible. Scrape this batter into the pan and smooth the top.

For the pudding layer, combine the white sugar, brown sugar, and cocoa powder in a small bowl. Pour over the cake batter and shake the pan to evenly distribute the sugars.

Pour the cold water over the sugars. Do not stir. Put the pan immediately into the oven and bake for 40 to 45 minutes. As it bakes, the cake will rise to the top while the pudding forms beneath. The cake is finished baking when the edges of the cake turn dark brown and crispy, and when the top of the cake is shiny and dry to the touch.

Let the cake cool for at least 15 minutes before serving. Scoop slices of cake and the pudding beneath into individual bowls and top with ice cream. Leftovers will keep refrigerated for up to a week and can be reheated for 20 seconds in the microwave.

Notes:
For an extra-special treat, try adding a cup of toasted nuts, diced fresh fruit or berries, chocolate chips, or peanut butter chips to the batter.
Robbie IN

Brownie Pudding Cake
Ingredients:
1 cup flour
3/4 cup granulated sugar
6 tablespoons unsweetened cocoa powder, divided
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk, half-and-half or whipping cream
2 tablespoons vegetable oil (Wesson or Canola)
1 teaspoon vanilla extract
to cup chopped pecans
cup light brown sugar
1 cup hot water OR 1 cups hot water & cup strong coffee
Ice cream or whipped cream if desired for topping

Directions:
Preheat oven to 350 F. Grease or spray (8x8-inch) pan with nonstick coating.
In medium mixing bowl, add flour, sugar, two tablespoons cocoa, baking powder and salt. Stir until mixture is blended.
Add milk, salad oil, vanilla and pecans. Stir to blend. Mixture will be very stiff.
Spoon into prepared pan. You may have to use your fingers to spread.
In separate bowl, combine brown sugar, remaining four tablespoons cocoa and 1 cup hot water (or water and coffee mixture). Stir to blend.

Pour over the batter (do not stir it in).
Bake for 40-45 minutes.

To serve: While hot or warm, cut into squares and invert onto dessert plate. Spoon a little of the pudding from the pan over each brownie square. Top with ice cream or whipped cream if desired.
Serves 6-8.
Robbie IN

==

Warm Fudgy Pudding Cake Recipe
Serves 6 to 8

For the cake:
1 cup (5 ounces) all-purpose flour
3/4 cup (6 ounces) white sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon table salt
1/2 cup (4 ounces) milk, whole or 2%
2 tablespoons unsalted butter, melted
1 teaspoon vanilla

For the pudding:
1/2 cup (4 ounces) white sugar
1/2 cup (4 ounces) brown sugar
1/4 cup (2 ounces) unsweetened cocoa powder
1 cup (8 ounces) cold water
Vanilla ice cream for serving, optional

Directions
Heat the oven to 375F. Grease or spray with non-stick cooking spray an 8"x"8 baking pan.
Sift the flour, sugar, cocoa powder, baking powder, and salt into a mixing bowl. Combine the milk, melted butter, and vanilla. Pour the liquids over the dry ingredients, and stir gently with a spatula just until no more dry flour is visible. Scrape this batter into the pan and smooth the top.

For the pudding layer, combine the white sugar, brown sugar, and cocoa powder in a small bowl. Pour over the cake batter and shake the pan to evenly distribute the sugars.

Pour the cold water over the sugars. Do not stir. Put the pan immediately into the oven and bake for 40 to 45 minutes. As it bakes, the cake will rise to the top while the pudding forms beneath. The cake is finished baking when the edges of the cake turn dark brown and crispy, and when the top of the cake is shiny and dry to the touch.

Let the cake cool for at least 15 minutes before serving. Scoop slices of cake and the pudding beneath into individual bowls and top with ice cream. Leftovers will keep refrigerated for up to a week and can be reheated for 20 seconds in the microwave.

Notes:
For an extra-special treat, try adding a cup of toasted nuts, diced fresh fruit or berries, chocolate chips, or peanut butter chips to the batter.
Robbie IN

Lemon Pudding Cake Recipe

Ingredients
4 large eggs, separated
1 teaspoon finely grated lemon zest
1/3 cup lemon juice
1 tablespoon unsalted butter, melted
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups whole milk

Directions
Place a large roasting pan on a rack in the center of the oven. Fill the pan halfway with water. With the pan inside, heat the oven to 350 degrees. Butter an 8-inch square or round baking dish.
In a large bowl, whisk together the egg yolks, lemon zest, lemon juice and butter. In another bowl, stir together the sugar, flour and salt. Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk.
Whip the egg whites until soft peaks form, then gently fold them into the batter.
Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.
Robbie IN

==

Butterscotch Pudding Cake Recipe

For Cake
1 1/2 cups (195 grams) all purpose flour
2 teaspoons (8 grams) baking powder
1/4 teaspoon (1 gram) salt
1 large egg, at room temperature
1/2 teaspoon (2 grams) pure vanilla extract
4 tablespoons (55 grams) unsalted butter, at room temperature
1/4 cup (50 grams) granulated white sugar
3/4 cup (180 ml/grams) whole (full fat) milk, at room temperature

Butterscotch Sauce
1 cup (240 ml/grams) water
1 cup (200 grams) firmly packed light brown sugar
1/2 cup (120 ml/grams) pure maple syrup
2 tablespoons (25 grams) butter, diced

Directions
Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick cooking spray, an 8 inch (20 cm) square baking pan.

Cake: In a bowl, whisk the flour with the baking powder and salt.
In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2-3 minutes). Beat in the egg and vanilla extract. Scrape down the sides and bottom of the bowl as needed. Add the flour mixture (in three additions) alternately with the milk (in two additions), beginning and ending with the flour mixture.
Spread the batter evenly onto the bottom of your pan.
Butterscotch Sauce: Put the water, brown sugar, maple syrup, and butter in a saucepan and place over medium heat. Bring just to a boil, stirring frequently.
Remove the sauce from the heat and gently pour it over the cake batter. Bake for about 35 minutes or until the cake is puffed and just beginning to pull away from the sides of the pan. A toothpick inserted into the center of the cake should come out clean. Remove from oven and place on a wire rack to cool for about 10-15 minutes before serving. Best served warm. Excellent with vanilla ice cream or pouring cream. Leftovers can be covered and stored in the refrigerator. Reheat.
Serves about 8 - 10 people.
Robbie IN

==

Vanilla Pudding cake Recipe

Ingredients
Sauce:
1 1/2 cups (375 mL) milk, divided
1/2 cup (125 mL) granulated sugar
2 tsp (10 mL) cornstarch
1/2 tsp (2 mL) vanilla
Cake:
1 cup (250 mL) all-purpose flour
2/3 cup (150 mL) granulated sugar
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) salt
1 egg
3/4 cup (175 mL) milk
3 tbsp (45 mL) butter, melted
2 tsp (10 mL) vanilla
optional) confectioners sugar

Directions
Preheat oven to 350F (180C). Butter an 8-inch (2 L) square glass baking dish.
Sauce: Transfer 1 tbsp (15 mL) of the milk to a small bowl. Heat remaining milk and sugar for 2 to 3 min or until steaming in a glass measuring cup in microwave on Medium (50%) power or in saucepan over medium heat on stove-top. Add cornstarch and vanilla to reserved milk; drizzle into hot milk mixture, stirring until sugar is dissolved. Set aside.

Cake: In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together egg, milk, butter and vanilla. Pour over dry ingredients and stir just until moistened. Spread into prepared baking dish. Gently pour warm milk mixture over cake batter without stirring.
Bake for about 30 min or until tester inserted in centre of cake layer comes out clean. Let cool for at least 15 min. Serve hot or warm. Dust with confectioners sugar (if using).Scoop cake into serving bowls and spoon pudding sauce over top.

Tips
The pudding forms on the bottom while this cake bakes. Its best to seruyujve it hot or warm before pudding soaks into the cake so plan to put into the oven before you sit down to dinner and it will be just right at dessert time.
Chai tea pudding cake: Add 2 Chai tea bags to milk in sauce before heating; discard before adding to baking dish. Add 1/2 tsp (2 mL) each ground cinnamon and ginger and 1/8 tsp (0.5 mL) ground cardamom to flour mixture.
Robbie IN
Click Here to Print this Recipe




Libby's Pumpkin Pie Recipe

Ingredients
1-1/2 C sugar
1 t salt
2 t cinnamon
1 t ginger
1/2 t cloves
4 lg eggs
1 can (29 oz) pumpkin
2 cans (12 oz each) nonfat evaporated milk
2 (9-inch) pie shells, unbaked

Directions
Beat eggs in a large bowl. Stir in pumpkin and then first 5 ingredients. Gradually add in milk. Pour into pie shells (have high fluted edges on them.) Bake in preheated 425 degrees oven for 20 minutes and then at 350 degrees for 40 to 50 minutes until a knife comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. And don't forget the whipped cream! The only variation from the one on the Libby's can is using nonfat evaporated milk. It makes it smoother.
Lisa TX
Click Here to Print this Recipe

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Cinnamon Hot Chocolate Mix Recipe

Ingredients
1 3/4 c. instant nonfat dry milk powder
1 c. confectioners powdered sugar
1/2 c. non-dairy creamer
1/2 c. cocoa
1/2 tsp ground cinnamon
1 c. mini marshmallows, optional
3/4 c hot milk

Directions
In a bowl, combine milk powder, sugar, creamer, cocoa and cinnamon. Add mini marshmallows and mix well. Store in air tight container in a cool dry place for up to 3 months. To prepare hot chocolate: Dissolve about 3 tablespoons of mix into hot milk.
Lisa TX
Click Here to Print this Recipe

==

Hot Chocolate Mix Recipe


Ingredients
6 oz. jar powder creamer (kind used in coffee)
1/2 to 3/4 c. powdered sugar
1 box (8 qt.) pkg. dry powdered (instant) milk
1 box (2 lbs) Nestles Quik

Directions
Mix all ingredients in very large air-tight container. Fill your cup or mug 1/3 full of mixture. Add boiling water to fill. Top with whipped cream.
Lisa TX
Click Here to Print this Recipe



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My Favorite Links
Treasures From Texas - Vintage Items
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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 



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

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