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December 6, 2013  | Everyday Recipes
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December 6, 2013  |  Messages and Recipes

Never Fail Divinity Candnever-fail-candy-recipe.html
This is for Sherry in Indiana about her recipe for No Fail Divinity Candy in the Nov. 29,2013 newsletter.

I also have a No Fail Recipe. I have never had it to turn out bad.

Never Fail Divinity Candy

1 (7 oz.) jar marshmallow cream
2 cups sugar
1/2 cup water

1.Put your Marshmallow cream into a mixing bowl

2.Cook sugar and water until it forms a hard ball if
dropped in a glass of water or spins a thread ; about 5 minutes

3. Pour syrup into marshmallow mixture, mixing all the time.
add one cup of chopped pecans if you want to or chopped
hard peppermint.

4. Stir mixture by hand til it starts to get stiff and don't puddle back into mixture, when poured back into the mixture, It is ready to drop on wax paper if it will hold it shape. Let cool. I some time add chopped pecans or chopped peppermint. My family likes it with the chopped peppermint
.Jean in Ga.
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I hope everyone had a blessed Thanksgiving with family and friends. My next thoughts are of Christmas and I was wondering if anyone had tried making the two ingredient fudge using the Pillsbury sugar free frosting? Also, has anyone tried the cake mix cookies using Pillsbury sugar free cake mix? Any sugar free cookie or candy recipes, etc. would be greatly appreciated.
Sandy in Iowa

This is a wonderful tangy beverage. I use the fresh bottled orange juice from the store. I don't serve with the additional cinnamon sticks, but I think it's a good idea.

Hot Cranberry Citrus Punch

32 ounces cranberry juice cocktail
2 cups orange juice
1/2 cup ReaLemon Reconstituted Lemon Juice
1/4 cup ReaLime Reconstituted Lime Juice
1/2 cup honey
3 whole cloves
2 cinnamon sticks
32 ounces ginger ale

In large kettle, combine all ingredients, except ginger ale. Simmer over medium heat about 15 minutes. Remove spices just before serving; add ginger ale and heat through. Serve hot. If desired, garnish each serving with an additional cinnamon stick, but not necessary. Makes 2-12 quarts.
Judy (in Alaska)
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I do hope everyone had a Happy & Blessed Thanksgiving! Nancy, enjoy visiting with your sis in law. Family is important,
and each day with them is special.

This quick bread is a nice alternative to regular fruitcake at holiday time and ideal for those who don't care for fruitcake.
I like to make a couple batches and bake in the 7" foil loaf pans. Cover with plastic wrap, or cellophane and put a pretty festive
bow on top to give to others.

Eggnog Cherry Nut Loaf Recipe

2-1/2 cups flour
1/4 cup sugar
1 tbsp. baking powder
1 tsp. salt - I cut in half
1 beaten egg
1-1/4 cups commercial eggnog
1/3 cup cooking oil
1/2 cups chopped walnuts or pecans
1/2 cup chopped maraschino cherries

In mixing bowl, stir together the flour, sugar, baking powder and salt.

In small bowl, mix beaten egg, eggnog and oil. Stir into the dry ingredients, mixing well. Fold in nuts and cherries. Turn into two well greased 8x4x2 inch loaf pan. Bake at 350 for 45 to 50 minutes, or till tests done. Cool 10 minutes before removing from pans onto racks to cool completely. Makes 2 loaves.
Judy (in Alaska)
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A delicious three ingredients candy, very similar to the
popular 'Spuds' candy bar.

Creamy Chocolate Crescents

2 (8 oz. each) bars milk chocolate
1 container (8 oz.) frozen whipped topping, thawed
2/3 cup finely crushed vanilla wafers

In heavy 2 quart saucepan melt chocolate bars over low heat, stirring often. Cool to room temperature. Fold in thawed topping (mixture will thicken). Cover and chill for 1 hour. Form into 1 inch balls, or crescent shapes. Roll in crumbs and chill thoroughly. Suppose to make 66, but I never get that many. Store in refrigerator.

NOTE: Can break the chocolate bars into small squares in a 2 quart microwave-safe casserole. Cook on high for 2-1/2 minutes, uncovered, stirring once. Stir until smooth. Continue as directed above.
Judy (in Alaska)
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My daughter and my husband both love mincemeat pie. The cost of a jar of mincemeat is over $6. I had this recipe and had never made it. My daughter did it this year for Thanksgiving and it was a hit. As you can see it came from a Nancylander.

All Fruit Mincemeat

4 cups chopped, unpeeled, apples
2 cups raisins, chopped
1 cup snipped dried apricots
1 (6 oz) can frozen apple juice concentrate thawed (3/4 cup)
3/4 cup water
1/4 cup honey
1 teaspoon ground allspice
1/2 teaspoon salt
2 tablespoons Brandy
In 4 qt Dutch oven mix all except Brandy. Bring to boil. reduce
heat. cover and simmer for 50 min. Stir occasionally. uncover and
simmer 10-15 min until liquid is mostly evaporated. Stir in

Store, covered, in refrigerator. Use in pies, or any recipe calling for mincemeat.
Anita in Camarillo
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Armadillo Eggs Recipe

Cut each jalapeno in half lengthwise; remove seeds and stems. Stuff each pepper half with about 1 tablespoon cheddar cheese. In a bowl, combine the uncooked sausage, biscuit mix and remaining cheese; mix well. Shape about 2 tablespoonfuls around each pepper.

Dip into eggs, then roll in coating mix. Place on a baking sheet coated with cooking spray. Bake at 350° for 35-40 minutes or until golden brown.
Yield: about 3 dozen.

3 cans (12 ounces each) pickled jalapeno peppers
4 cups (16 ounces) shredded cheddar cheese, divided
1 pound bulk pork sausage
1-1/2 cups biscuit/baking mix
3 eggs, lightly beaten
2 envelopes pork-flavored seasoned coating mix

Cut each jalapeno in half lengthwise; remove seeds and stems. Stuff each pepper half with about 1 tablespoon cheddar cheese. In a bowl, combine the uncooked sausage, biscuit mix and remaining cheese; mix well. Shape about 2 tablespoonfuls around each pepper.

Dip into eggs, then roll in coating mix. Place on a baking sheet coated with cooking spray. Bake at 350° for 35-40 minutes or until golden brown.
Yield: about 3 dozen.

NOTE for more kick, add back some of the seeds you removed.

I leave them all in, LOL,
bill, Alb.
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Hershey Almond Bar Pie

1 pie crust (of your choice)
5 regular size Hersey bars (melted)(with or without nuts)
1 12 oz container cool whip

You may add cup of miniature marshmallows

Mix Hersey bars with cool whip. Hersey bars will harden up when it goes into the cool whip.

Pour into pie shell and refrigerate for several hours. Easy to make and delicious to eat.
“B” in GA.
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Slow-Cooker Lemon Garlic Chicken
Serves 2 to 4 with leftovers

4 to 5 pound chicken

For the seasoning rub:
3 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon salt
2 sprigs thyme, leaves stripped and minced

For the cooking liquid:
2 lemons, quartered
1 head garlic, cloves separated, but left in their skins
2 chicken bouillon cubes or 1 teaspoon bouillon paste, divided (optional for richer flavor)
2 sprigs thyme
2 tablespoons soy sauce
1/4 cup chicken broth
2 sprigs rosemary

For the gravy:
1/4 cup all-purpose flour

Remove the bag of gizzards and discard (or reserve for stock). Pat the chicken dry with paper towels.

Mix all the seasoning ingredients together in a bowl. Gently work your fingers under the skin covering the breast meat and slide them back and forth to separate the skin from the meat without tearing it. Scoop up a dollop of the seasoning and work it under the skin covering both breasts. Rub any remaining seasoning over the drumsticks and thighs. Transfer the chicken to the slow cooker, breast-side up.

Squeeze and reserve the juice from one of the lemons. Stuff the rinds into the cavity of the chicken along with one whole bouillon cube and a few garlic cloves. Crumble the other bouillon cube over the chicken and rub it into the skin. Arrange the remaining lemon quarters, the rest of garlic cloves, and the thyme around the chicken. Combine the reserved lemon juice, the soy sauce, and the broth, and pour it over the chicken.

Place the lid on the slow cooker and cook on high heat for 4 to 6 hours. Thirty minutes or so before the time is done, add the rosemary sprigs.

Remove chicken from the slow-cooker and allow it to rest on a baking sheet, tented with foil, for about 20 minutes. The wings and drumsticks may fall away as you lift the chicken; this is normal.

While the chicken is resting, strain the cooking liquid into a sauce pan and bring to a rapid simmer. Scoop out a half cup of the liquid and whisk it with the flour in a separate bowl. Slowly pour the flour slurry back into the cooking liquid while whisking. Continue simmering and whisking until the gravy thickens. Taste and add salt and pepper as desired.

When ready to serve, remove the skin from the chicken and discard. Use your fingers to pull the meat away off the bones; it should come away easily with gentle pressure or use a knife as needed. Serve the breasts, thighs, and drumsticks right away and tear the remaining meat into shreds for using in leftovers. Serve with the gravy alongside.


• Cooking times longer than 6 hours are not recommended. With longer cooking, the chicken bones start to become too soft, making it difficult to separate the meat and get a good gravy.

• Rosemary tends to get bitter if cooked for too long. Adding it in the last half hour of cooking helps give the dish rosemary flavor without the bitterness.

• The garlic cloves cooked with the chicken make an excellent spread. Pop them out of their skins, mash with a bit of salt, and serve with slices of crusty bread.
Bren in Louisiana
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Mini Cherry Pies

2 (15 oz) cans tart pitted cherries, drained and patted dry
1/2 cup sugar
1 tablespoon plus 1 tsp quick-cooking tapioca (or 2 tablespoons flour)
Pinch of salt
1/2 tsp vanilla extract
1/8 tsp almond extract
1 (14.1 oz) package refrigerated "just unroll" pie crusts (2 crusts)
2 tablespoons milk, optional
2 tsp sugar, optional

In a bowl, mix cherries, sugar, tapioca (or flour), salt and vanilla; let stand for 15 minutes, stirring occasionally.

Lightly mist 6 cups of a 12-cup muffin tin with cooking spray, alternating to keep space between them. Unroll 1 pie crust onto a lightly floured surface. Roll out to about an 11-inch round. Using a 5-inch round cutter, cut out out 6 rounds. Transfer rounds to muffin tin. Gently fit dough into muffin cups, leaving some overhang. Chill for 15 minutes. Repeat with second pie crust, cutting out 6 3-inch rounds. Place on a parchment-lined baking sheet and chill.

Preheat oven to 375 degrees F; line a baking sheet with foil. Stir filling; spoon about 2 tablespoonfuls into each dough-lined cup. Remove 3-inch rounds from fridge and cut a small triangle out of center of each. Place one round on top of each pie. Fold edges of round over the overhanging dough; crimp to seal. Repeat with remaining dough rounds. Brush tops with milk and sprinkle with sugar, if desired. Place tin on baking sheet.

Bake for 30 to 35 minutes, until filing bubbles and crusts are golden brown (cover with foil if crusts brown too quickly). Remove muffin to rack to cool.

Source: 16 Jan 13 issue of The Shelbyville News
Sherry, from IN
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Chili Con Cupcake

2 large eggs
1 (15.5 oz) can kidney beans, drained and rinsed
1 medium red bell pepper, finely diced
1 cup fresh or frozen corn kernels
1/4 cup tomato paste
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1/2 tsp chili powder
1 tsp salt
1/4 tsp pepper
1 pound extra-lean ground beef
1 cup grated cheddar cheese
1/2 cup sour cream
sliced green onions for garnish

Heat the oven to 375 degrees F and coat a standard 12-cup muffin tin with cooking spray. In a large bowl, lightly beat the eggs. Stir in all but the last four ingredients, then gently mix in the ground beef.

Divide the mixture evenly among the muffin cups. use your fingers to press down and pack the contents of each cup. Cook the cupcakes for 20 minutes, then remove the pan from the oven and sprinkle a heaping tablespoon of cheese onto each cupcake. Return the pan to the oven and bake 10 minutes more. Cool the cupcakes for 5 minutes before unmolding them. Serve with a dollop of sour cream and a sprinkling of green onions.
Source: Feb 2013 issue of Family Fun
Hope you all enjoy!!
Sherry, from IN
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Rotisserie Chicken
If you don’t have a rotisserie, you can use the same approach with 2 vertical roasters (the ones that emulate “beer can” chicken roasting). Because the chicken is brined, there’s no need to sprinkle it with salt after you carve it. But it’s delicious with a sprinkling of roughly chopped or torn fresh herbs. And roasted tomato salsa!
Makes enough for 6 to 8 servings

1 cup (10 ounces) fine-ground sea salt
4 ounces (1 medium cone or 2 small cones) piloncillo (Mexican unrefined sugar), roughly chopped
OR 2/3 cup packed dark brown sugar
2 tablespoons pure powdered ancho chile
1 whole, unpeeled head of garlic, cut in half around the equator
1 12-ounce bottle dark Mexican beer (Negra Modelo is perfect here)
2 whole chickens (“roasters” that are about 4 pounds each), giblets removed if there are any
6 tablespoons butter
3 large garlic cloves, peeled and finely chopped

1. The brine. Measure 1 quart of water into a large saucepan, stir in the salt, sugar and powdered chile. Add the garlic and set the pan over high heat. When the mixture comes to a boil, take it off the heat and stir until the salt and sugar are completely dissolved. Pour into a vessel large enough to hold the two chickens: a 12-quart stock pot, a clean dish pan, a deep vegetable or meat drawer from your refrigerator. Add the beer and 2 ½ quarts cold water. Slip the chickens into the brine; if necessary weight them with a heavy plate to keep them submerged. Refrigerate for 4 to 5 hours.
2. Prepare the spit and grill. Turn on a gas grill to medium or light a charcoal grill and let the coals burn until medium hot and covered with grey ash. Remove the chickens from the brine and pat them dry—inside and out—with paper towels. Tie their legs together and twist the wing tips (the final wing joint) up and over to the bird’s back, to keep the wings securely in place. Skewer one bird on the spit through the cavity and then the breast. Skewer the second bird in reverse: through the breast and out through the cavity. The birds should fit neatly together, butt-to-butt, one with breast facing up, the other’s breast facing down. Secure the birds firmly in place with the spit forks (mine fit neatly over the breasts of most birds without piercing them).
3. Spit-roasting. If you’re using a charcoal fire, bank the coals to the sides, so that they’re not directly under the spit. If it’s possible on your grill, turn off the gas that’s directly under the spit. Otherwise, you’ll want to check the chickens frequently while they’re cooking, lowering the temperature as needed so that the chickens cook slowly to a perfect doneness. Connect the spit, start the spinning and cover the grill (if that’s possible on your grill). As the chickens cook, melt the butter in a small saucepan over medium heat. Add the garlic, stir for a minute or so, until it begins to turn golden, then remove the pan from the heat. Every ten minutes use a brush to baste the birds with the garlic butter. When the temperature of the thickest part of the thigh reaches 150 to 160 degrees (depending on the degree of doneness you like), the chickens are ready—that will take about 45 minutes, depending on the heat of your grill.
4. Carving the chickens. Cut each chicken into serving pieces: Cut the leg-and-thigh portions from each side, slicing down through the joint that connects them to the backbone. Then slice through the joint that connects the legs to the thighs. Transfer to a warm serving platter. With the remaining chicken breast-side up on cutting board, slide your knife inside the cavity and cut straight down through the tiny ribs on each side to the backbone. Remove the backbone (it doesn’t have a lot meat on it). Cut right down through the breast (once the chicken is cooked, this is easier than it sounds), then cut each breast portion in half. Pile everything on the platter, sprinkle with herbs and serve with salsa.
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