Recipe Index



Home Page
Return to
Newsletter Archives
Return to December recipe index
Search Recipes on this Site

December 29, 2013  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

December Recipes
Our Message Board (30,00+ recipes)  
 Search Recipes on NancysKitchen

December 29, 2013  |  Messages and Recipes

Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday (Mon-Fri)

I am attempting what is probably an impossible task. My husband wants me to make an egg custard pie like those he remembers from childhood, which was over 40 years ago.
He remembers the pies as being very light and fluffy. I have come close, but not close enough. My pies are too dense and settle once baked. This is the recipe I have used.

Any suggestions that can be made to make the pie light and fluffy would be greatly appreciated. He still devours this pie, but always gently reminds me it is not quite right.
Robbie IN

Egg Custard Pie

1 Cup sugar
1/4 cup melted butter
3 Eggs
2 Tablespoons all purpose flour
1 Cup milk
1 teaspoon vanilla extract
1 9 inch pie shell

Bake pie shell at 400 degrees F (205 degrees C) for 5 minutes. Set aside. Combine melted butter or margarine, sugar, flour, milk, vanilla, and nutmeg. Add beaten eggs, and blend well. Pour filling into partially baked pie shell. Bake at 325 degrees F (165 degrees C) for 45 to 55 minutes, or until an inserted knife
comes out clean. Do not overcook.

3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
1/2 teaspoon vanilla extract

Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time.

Continue beating until stiff and glossy. Do not under-beat. Beat
in vanilla extract. Spread over filling carefully, sealing meringue to edge of crust to prevent shrinking or weeping.

Spoon meringue onto hot pie filling. Bake until delicate brown, about 10 minutes. Cool away from draft.
Robbie IN
Click Here to Print this Recipe

My sister-in-law, Betty, came to Texas for Thanksgiving. I drove back with her and took the kitties with me. I stayed for about a month. Now am home. Although the kitties love Arizona and love where we stay, they are glad to be back.

While I was gone I got well from the allergies from cotton being ginned. Feel much better now. While I was gone, the internet is extremely slow and difficult to posting recipes online. Thank you Joe for letting me use your internet connection to post the recipes. I would drive into town with my laptop and use Joe's (my brother's) internet connection. (It was 50 times faster than my sister-in-law's internet.)

Now that I am back from Arizona the newsletter will be sent out 5 days a week. There will be no recipes posted on Saturday and Sunday's. Hopefully the busy season of the year is past and our NancyLanders will share more recipes to be posted each week day.
Nancy Rogers

Print FREE Grocery Coupons
Click Here 

Our Message Board (over 30,000 recipes) - Click Here

Vidalia Onion BBQ Sauce Recipe

1 medium-size Vidalia Onion, finely chopped (Vidalia Onion BBQ Sauce

1 medium-size Vidalia Onion, finely chopped (good luck finding a medium. Use 1/2 to
2/3 of a large one.)
1 cup Ketchup
2 tablespoons firmly packed Brown Sugar
2 tablespoons fresh Lemon Juice
2 tablespoons Apple Cider Vinegar
2 tablespoons Worcestershire Sauce
1 tablespoon Olive Oil
1 Garlic Clove, minced
1/2 teaspoon Salt
1/2 teaspoon Pepper

Stir together all ingredients and 1/2 cup water in a large saucepan. Bring to a boil over medium heat. Reduce heat to low, and simmer, stirring occasionally, 20 minutes.
Bill, Alb
Click Here to Print this Recipe 

Some recipes have not been posted.  They are still on my laptop and have not been moved to my desktop computer to be posted.  They will be posted in the near future.
Nancy Rogers

Grilled Vidalia Onions with Bacon Butter

4 large Vidalia onions
Kosher salt and freshly ground black pepper
1 stick unsalted butter, room temperature
3 slices bacon, cooked and crumbled
2/3 cup crumbled blue cheese
2 tablespoons freshly chopped thyme leaves

Special equipment: Heavy duty aluminum foil
Preheat grill to medium heat. Cut onion top and "backtail" so onion can sit flat. Peel the onion. Using a paring knife
cut a hollow cone-like shape into the center of the onion making sure not to go all the way to the bottom. Salt and pepper the cavity. Place onions on individual squares of heavy duty aluminum foil.

Add the butter, bacon, blue cheese, and thyme to a bowl and mix until well combined. Add large dollops of the butter to each cavity of the onions. Fold the aluminum foil all around the onion, gathering at the top and sealing to create a tent.

Place on the grill over direct heat and cover the grill. Cook for 30 minutes until onions are soft. Let cool for 5 minutes before opening the foil packet and serving.
Bill, Alb
Click Here to Print this Recipe


The Search Box is Back  
The past several days have been spent trying to speed up the loading of this page.  Many have asked for the search box to return to the page. 
Nancy Rogers


This is a favorite dip for our family members, who like shrimp. Serve with your favorite crackers; some like it with fresh vegetables.
Robbie IN

Shrimp Dip Recipe

8 oz. shrimp, diced or shredded
12 oz. shredded cheddar cheese or flavor of your choice
1/2 small onion, diced fine
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice, fresh
dash Worcestershire sauce
1/2 teaspoon garlic powder

Mix mayonnaise and sour cream together, then add lemon juice, Worcestershire and onion, mixing well after each addition. Add shrimp, mix, then lastly shredded cheese. This is best if made a day ahead. If too thick, add more mayonnaise and sour cream at a 2 to 1 ratio.
Robbie IN
Click Here to Print this Recipe

Green Chile Cheese Steak Sandwich

For the green chile cheese sauce:
6 Hatch or Anaheim green chiles
2 Jalapeño chiles
1 tablespoon butter
1/4 medium yellow onion, diced
2 cloves garlic, minced
8 ounces cream cheese, cubed
2 cups (8 ounces) shredded Muenster
2 cups (8 ounces) shredded Monterey Jack
1/2 cup half-and-half
2 tablespoons chopped cilantro
Salt to taste

For the sandwiches:
1 tablespoon butter
1/2 medium yellow onion, cut into slivers
Salt and black pepper
2 pounds boneless rib-eye, thinly sliced
4 8-inch hero buns, toasted and buttered

Roast the Hatch and Jalapeño chiles under the broiler until blackened, about 5 minutes per side. Place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. After the chiles have steamed, take them out of the bag and gently rub the chiles to remove the skin. Remove the stems and seeds from the chiles and then dice.

Preheat the oven to 375°F.
In an ovenproof skillet, melt the butter on medium-low heat. Add the onion and cook
until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds. Remove the skillet from the heat and stir in the diced chiles. Evenly distribute on top the cream cheese and the shredded Muenster and Monterey Jack, then pour in the half-and-half.

Bake uncovered until the cheese is bubbling, about 15-20 minutes. Remove from the oven, garnish with the cilantro and gently stir to combine everything. Add salt to taste.

Meanwhile, in a large skillet heat up the butter on medium heat. Add the onions and while occasionally stirring, cook until fragrant and almost translucent, about 2-3 minutes. Lightly salt and pepper the rib-eye slices and add them to the skillet. Cook the meat with the onions for 2-3 minutes, stirring occasionally, until the meat is just starting to brown.

To assemble the sandwiches, evenly divide the meat and the onions between the toasted and buttered buns and top the meat with the cheese sauce.
Yield: 4 servings
Bill, Alb

Click Here to Print this Recipe

This sounds good and bet it would look pretty too.
Sherry (in Indiana)

Christmas Coleslaw Recipe

2 cup green cabbage, shredded
2 cup red cabbage, shredded
1 each green pepper, grated
1 each red pepper, grated
1 each onion, red, grated
1 cup mayonnaise
1/2 cup oil & vinegar dressing
2 each carrots, grated

Toss vegetables in a glass bowl. Combine mayonnaise and dressing and pour over and
toss gently. Cover & chill overnight.

Click Here to Print this Recipe   

I need some recipes for using leftover ham and turkey. I have lots of leftover frozen ham and turkey this year. Can anyone help me with their favorite recipes.
Karen in TX

I had sleeve gastrectomy surgery. This is a weight loss surgery. I need some recipe of
food ideas
for breakfast. Can anyone help me with this.

This is not the recipe that M requested in the 12/20 newsletter, but thought she and others might like it. It is a great gift at Christmas, for birthdays, other occasions, or just thinking of you.
Robbie IN

Cake in a Coffee Cup
1 cake mix any flavor (you can use sugar Free
1 (4 serving size) instant pudding mix (can use sugar free), any flavor

Place dry cake mix and dry pudding mix into a large bowl and blend well with a whisk. This will be about 4 to 4-1/2 cups dry mix and will make 8-9 coffee cupcake mixes. Place ½ cup dry mix into a sandwich bag. Place mix into a corner of the bag and tie it there with a twist tie. Continue making packets until all your dry mix is used.

Suggested Flavors
Lemon cake mix- lemon pudding
Yellow cake mix- chocolate pudding
Devils food cake mix- chocolate pudding
Pineapple cake mix- coconut pudding
Butterscotch cake mix- butterscotch pudding

Select a large coffee cup. Check it to be sure it holds 1 ½ cups of water. That way you will be sure you have bought the size the recipe calls for. It can't have any metallic paint on it because it will be used in the micro

Glaze Mix for Cake
1/3 cup powdered sugar
1-1/2 tsp dry flavoring (such as powdered lemonade mix, powdered orange breakfast drink
mix, cocoa powder) Vanilla powder sold by coffee flavorings Select the flavoring
appropriate to the cake you are making. For the pineapple coconut cake include flaked
coconut in a separate bag with instructions to sprinkle it over the frosted cake. Place the
glaze mix ingredients into a sandwich bag and tie into corner of bag. Label this bag "glaze mix" and attach it to the other bag with a twist tie.

Place one baggie cake mix and one baggie glaze mix in each coffee cup. Now attach the following baking instructions to each coffee cup. Bake a cake in a coffee cup

Generously spray inside of coffee cup with cooking spray. Empty contents of large packet into cup. Add 1 egg white, 1 tbsp oil, 1 tbsp water to dry mix.

Mix 15 seconds, carefully mixing in all the dry mix. Microwave on full power 2 minutes. (you may not get satisfactory results in a low wattage small microwave).

While cake is cooking, place ingredients from "Glaze Mix" into a very small container and add 1-1/2 tsp water. Mix well. When cake is done, pour glaze over cake in cup. Enjoy
while warm.
Robbie IN

Click Here to Print this Recipe

Hot Corn Dip Recipe

1-15oz can white corn drained
1-15oz can yellow corn drained
1-10 oz can diced tomatoes and chili's drained (rotel)
1- 8oz cream cheese softened and diced
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
chopped fresh cilantro to taste

Preheat oven to 350 degree. In a bowl mix all ingredients well. Pour into a medium size baking
dish. Bake about 30 minutes. until hot and bubbly.

I never have any left over. I serve with the tortilla chips-cups.
Judy in Montana
Click Here to Print this Recipe

Poppy Seed Chicken Recipe

2 chicken breasts
1 can cream of chicken soup
1 cup sour cream
1 medium onion chopped
1 cup chopped celery
1 stack of Ritz or town house crackers
1 stick butter or margarine
poppy seeds

Boil chicken breast until tender (I bake it myself). Cool and chop into small pieces.Mix
chicken with soup, sour cream, celery and onion. Put into 10x13 pan. melt butter and
crush crackers.

Sprinkle crackers over chicken mixture. Pour melted butter over crackers. Sprinkle poppy
seeds over crackers. Bake 350 degrees 45 minutes. Freezes well. Bake BEFORE freezing.
Judy in Montana
Click Here to Print this Recipe

Chicken Cheese Ball Recipe

1-5oz can chunk chicken drained
1-envelope dry ranch dressing mix
2-8oz cream cheese softened
1 cup pecans(almonds) chopped and toasted

Combine chicken, salad dressing and cream cheese in a mixing bowl. Beat at medium
speed with electric mixer until blended. Shape into a ball and roll in nuts til well coated.
Cover and chill
Judy in Montana
Click Here to Print this Recipe

I recently tried to make
chocolate caramel turtles. BIG FLOP. Caramel stuck to wax paper, caramel got WAY to hard. Had to throw them out. If anyone knows how to keep the caramels from getting too hard, I'd really appreciate it.
Keith -Evansville

It had been decades since I made this today, , but it brought back pleasant of my mother's baking this often in her later years . It was not only a well liked dessert but the simplicity of making it was very appealing. Few ingredients are necessary. Give it a try served with or without ice cream.

Swedish Apple Pie Recipe

Peel and slice 2 1/2 cups cooking apples, Jonathan or Granny Smith. Place in greased or sprayed 9inch pie pan. Sprinkle with 1 teaspoon granulated sugar and 1 teaspoon cinnamon.

1 stick oleo or butter, melted
1/2 cup chopped pecans
1 cup all purpose flour
1 cup granulated sugar
1 egg, slightly beaten
Pinch of salt
Teaspoon vanilla flavoring

This mixture will be thick and heavy. Spread over apples. Bake at 350 degrees about 50 minutes or till lightly brown.
Marvis in Texas

Click Here to Print this Recipe
Print Free Grocery Coupons  Click Here 

Want to share this page with a friend?
[ Click Here to send this page to a friend ]

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.

Recipe Search
Custom Search


Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com