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December 13, 2013  | Everyday Recipes
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December 13, 2013  |  Messages and Recipes

Soft Molasses Cookies Recipes
42 cookies

3/4 cup shortening (3/4 cup correct amount)
1 cup packed brown sugar
1 large egg
1/2 cup molasses
2 1/2 cups all-purpose flour
1/2 teaspoon salt (see note below)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
1 teaspoon nutmeg

Cream together shortening and brown sugar. Stir in egg and molasses and mix well.  Fold in dry ingredients and stir. Cover and chill till firm (1-2 hours).

Preheat oven to 350°. Roll dough into small balls and roll in white sugar. Place on lightly greased cookie sheet. Bake at 350° for 9-10 minutes. Leave on sheet one minute until set.
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Green Chile Chorizo
Makes about 1-1/2 pounds (3 generous cups)

1 large fresh poblano chile
1 or 2 fresh serrano chiles, stemmed and roughly chopped
1 medium bunch of cilantro, tough lower stems cut off, the leafy part roughly chopped
1 1/2 pounds ground pork (you’ll need pork that’s a little fatty - 25 to 30% - and preferably coarsely ground)
3 tablespoons spinach powder (available on the internet)
2 teaspoons salt

1. Prepare the flavorings. Roast the poblano chile directly over a gas flame or 4 inches below a very hot electric broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, about 10 mintues for the broiler. Cool until handleable, rub off the blackened skin, tear open and pull out the stem and seed pod. Quickly rinse to remove any seeds or bits of skin. Roughly chop and scoop into a food processor, along with the serrano(s) and cilantro. Pulse until uniformly chopped, then run the machine until you have a coarse puree.
2. Finish the sausage. In a large bowl, combine the pork with the green seasonings, spinach powder, and the salt—your hand is the most efficient utensil for working the seasonings thoroughly into the meat. Cover and refrigerate for several hours before frying to sprinkle over queso fundido, into soups or over huevos rancheros.
Bill, Alb
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Bourbon Brat Skewers Recipe

1/2 cup reduced-sodium soy sauce
1/2 cup bourbon
3 tablespoons brown sugar
1 teaspoon seasoned salt
1/4 teaspoon cayenne pepper
2 cups whole mushrooms
2 medium sweet red peppers, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 medium onion, cut into wedges
1 package (16 ounces) Johnsonville® Original Brats, cut into 1-inch slices

In a large resealable plastic bag, combine the first five ingredients. Add the vegetables; seal bag and turn to coat. Refrigerate for at least 1 hour.
Drain and reserve marinade. On six metal or soaked wooden skewers, alternately thread the vegetables and bratwurst. Brush with reserved marinade. Grill, covered, over medium heat for 15-20 minutes or until bratwurst is no longer pink and vegetables are tender, turning and basting frequently with reserved marinade. Yield: 6 skewers.

Nutritional Facts 1 skewer equals 346 calories, 22 g fat (8 g saturated fat), 56 mg cholesterol, 1,998 mg sodium, 17 g carbohydrate, 3 g fiber, 15 g protein.
Bill, Alb
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Candy Crunch Recipe

4 cups, (half of a 15 oz. bag) pretzel sticks or pretzel twists
1 (14 oz.) can sweetened condensed milk, not evaporated
2 (10 to 12 oz.) bags of white baking pieces (chips)
1 cup dried fruit, raisins, cranberries, etc.

Line 15 x 10 inch baking pan with foil.
Place pretzels in large bowl.

In large saucepan, heat sweetened condensed milk over medium-low heat until warm, about 5 minutes. Remove from heat and immediately stir in white baking pieces until melted. Pour over pretzels, stirring to coat. Immediately spread mixture into prepared pan. Sprinkle with dried fruit, press down lightly with back of spoon. Chill 1 to 2 hours or until set. Break into chunks. Store loosely covered at room temperature.
Makes about 1-3/4 pounds
Sherry (Indiana)
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Grilled Turkey Legs Recipe

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 6
6 turkey legs
1/4 cup sweet hot mustard
2 tablespoons Worcestershire sauce
2 teaspoons vegetable oil
2 teaspoons kosher salt

Combine mustard, Worcestershire sauce, vegetable oil and salt.
Rub over the surface of the turkey legs, trying to get it under the skin as much as possible.
Place legs in a resealable plastic bag and refrigerate for 2 hours to overnight.

Preheat grill. Place turkey legs on medium hot grill with the ends away from the hottest part of the grill.

Cook for about 45 minutes over medium heat or until done.
Turkey is done when the internal temperature reaches 165 degrees F and the juices run clear.

You will need to turn them occasionally to avoid burning. Watch carefully to make sure the skin does not burn. If necessary put some foil around the small end of the leg to avoid burning.
Bill, Alb
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Happy Holidays to all.
I have asked this before and was very grateful for a fast reply.
I would like the Nut Bread recipe from the 1971 Betty Crocker cookbook. So I can make our favorite Banana Bread
I had it out and my helpful husband threw it away.
Thank you so much in advance for your help.
Barbara in Wentzville, Mo

These are wonderful. I took a huge plateful to a recent Christmas function and didn't even have crumbs to bring home. Hope you enjoy them too. Sherry (Indiana)

Oatmeal Toffee Chocolate Chip Cookies

1 cup butter (2 sticks), softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups quick or old-fashioned oats, uncooked
1/2 cup toffee bits

Preheat oven to 350 degrees.
Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda and salt; mix well.

Stir in oats, chocolate chips and toffee bits; mix well.
Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10-12 minutes or until golden brown Cool on pans 1 minute, then put cookies on wire racks to cool.
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Candyland Peppermint Pie Recipe

4 sheets (16 crackers) chocolate graham crackers
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)

1/2 cup fat-free sweetened condensed milk
1/4 cup fat-free milk
1 small (4-serving) box Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
3 cups Cool Whip Free, thawed
3 tbsp. mini semi-sweet chocolate chips
2 standard-sized peppermint candy canes, lightly crushed, divided
Optional topping: Fat Free Reddi-whip

Preheat oven to 400 degrees.

To make the crust, crush graham crackers in a food processor or blender (or place in large seal-able bag and crush with a meat mallet). Transfer crumbs to a bowl and set aside.

Place butter in a small microwave-safe bowl and microwave until melted, about 15 seconds. Add to the bowl of graham cracker crumbs and mix until uniform.

Spray a pie pan with nonstick spray. Evenly distribute crust mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan.

Bake crust in the oven until firm, 8 - 10 minutes. Set aside to cool.

To make the filling, combine condensed milk, milk, and pudding mix in a large bowl. Mix well. Fold in Cool Whip until smooth. Gently stir in chocolate chips and about 3/4 of the candy cane pieces.

Once crust has cooled completely, evenly pour filling into the pan.

Refrigerate until firm and chilled, at least 2 hours. (Overnight is best.)

Sprinkle pie with remaining candy cane pieces. If you like, top with Reddi-whip just before serving.

Makes 8 Servings
Serving Size: 1 slice (1/8th of pie) Calories: 202 Fat: 4.5g Sodium: 250mg
Carbs: 37g Fiber: 0.25g Sugars: 24g Protein: 2.5g

PointsPlus® value 5*
Sherry (Indiana)
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Pineapple Chunks and Candied Yams

1 cup of brown sugar
2 cans cooked sweet potatoes
1 can chunk pineapple, drained
1/3 cup butter

Line casserole pan with small pieces of butter, cover with brown sugar, then pour cooked sweet potatoes, and chunk pineapple, over the brown sugar, bake in oven 30 minutes. At 350°.Than if you like you can add marshmallows on top and brown .about 2 to 3 minutes. Watch close it will burn fast..
Bren in North Louisiana
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Hi Nancy and all Landers,
In the last Recipe letter there was a recipe for Peach Cobbler Cake - don't remember who sent it in but it called for a cube of butter.

I've never heard butter called that and don't know how much it is. I would like to make this recipe so could the person who sent it in please clarify what a cube of butter is.
Dianne in Wisconsin

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