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October 7, 2013  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

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October 7,  2013  |  Messages and Recipes

Nancy, this fist recipe we have had and it is good but a little different. I got this from the the cooking mom.
The doctor and I are working to find a eating program for me with my gout. I am eating eggs, cottage cheese, a ton of vegetables and fruits. I will find out Friday what my number to see if the program is working for the gout I have learned that there is not any diet program for this but you just play and see what your body can take. I try to have meat at night and the other 2 meals I have cereal, egg, milk, cheer juice, vegetables, potato and grilled cheese sandwich.

Brat Tub

1 aluminum foil baking pan
3 to 4 bottles, 12 oz., beer
1 stick butter
2 medium yellow onion, sliced
1 lb. bag or jar sauerkraut, drained
12 to 16 brats, we use the chicken ones
12 to 16 brat buns or hot dog buns
catsup and mustard, we just use the mustard

Place the foil pan on the outside grill over indirect heat or in the oven at 250º. Add beer, kraut, butter and onions. Cook until the onions start to get nice and soft. Grill the brats over low to medium direct heat and when they are done put them in the foil pan, brat tub, to keep warm. You can also place the foil pan in an oven heated to 250º to keep brats warm or place brats and kraut mixture in a slow cooker on warm setting. Serve brats on buns with kraut, onions and catsup or mustard on top. For the 2 of us I cut the recipe down to 2/3 to 3/4 of the recipe.

This next recipe I can only have it twice a year because of the processed food product. That is another thing that I am trying to stay away from.
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Cheeseburger Soup

1 lb. ground beef. I use 90 to 95% fat free
1/2 cup diced onions
1, 15 oz., can diced tomatoes
salt and pepper to taste
2, (10 3/4 oz.) can cheese soup
1-1/2 to 2 cups cheddar cheese
2 to 3 cups beef broth

I cook the ground beef until no pink. The combine the beef, onion, tomatoes, salt and pepper and 2 cups broth in your slow cooker that is a 5 quart. Cover and cook on low for 8 hour. About 30 minutes or so add the can cheese soups and cheddar cheese mixing 1 cup of broth with it. Then stir in the soup mixture in to the slow cooker mixing very well cooking another 1 to 2 hours at the most.
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Enjoy both recipes.

Everyone have a great day. Nancy and associates take care, stay safe and comfortable.
Susie Indy

Today for our family day, I tried two new cookie recipes from the newsletter, and both were big hits. From a newsletter in April, I made Barbara in Maryland's Chocolate Chip Peanut Butter Cookies and should have made a double batch, as they went over so well! From a August newsletter I made Easy Cookies and is no name on them, but called for coconut and mashed potato flakes, and they were really good. Several days ago I made the Chocolate Cake With It's Own Frosting that ak from CA submitted also in August and it was quite good, but very rich, and we thought it could use about half the amount of sugar called for, as 1-1/2 cups brown sugar made it too sweet for our taste buds, so going to make it again and use half that amount, as would like it even more with the sugar cut back. Thank you to all the wonderful cooks in the newsletter, and most of all, a big thank you to Nancy for all that she does to please so many people.
Judy (in Alaska)

This may be the recipe that Sue NH lost and requested help finding in the 10/4 newsletter. With our need to be on a low salt diet, I won't be making this again, unless I give it away.
Robbie IN

Toasted Salted Pumpkin Seeds recipe

1 cup pumpkin seeds
3 cup water
1/4 cup salt

Soak pumpkin seeds in salt water overnight. Drain off salt water and spread seeds on a large cookie sheet. Bake in a 350 degrees oven for 15 minutes. Stir them, then bake 15 minutes longer or until golden brown.
Robbie In
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Does anyone have a suggestion for a Recipe Book especially for use with an Electric Pressure Cooker. I'm looking for every day recipes not gourmet ones. The book I got with the cooker has so many gourmet things with heavy cream ,etc.
Thank you, Rose Marie Lee's Summit, MO

Southwestern Scrambled Egg and Cheese Breakfast


2 eggs
1 Tbls butter
1/4 cup shredded Monterrey Jack cheese
1/4 cup shredded sharp Cheddar cheese
4 Tbls +, Pace Chunky Salsa
1/2 Tbls chopped chives (or the green part of green onions)
1/2 Tbls Cilantro finely chopped
1/4 Tsp garlic Powder (to taste)
Salt and Pepper (to taste)
Add: onions, green chili, peppers, Jalapeno, Parsley, Chipotle....... Whatever your imagination dictates......


In a small bowl, add the eggs, milk, salt, pepper, and Garlic (if used).
Whisk the eggs and set aside for a moment.
Heat a medium size skillet on low to medium heat. Add 1 tablespoon of butter and spread it around the pan with a spatula. Add the eggs, and stir as they cook. Cook the eggs until light, fluffy and partially cooked. add cheese, add toppings, cover for a short period to allow cheese to melt.
Bill, Alb

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Chili Recipe

1 pound dry pinto beans
2 pounds ground beef
2t. cumin seeds
1(15 oz) can tomato sauce
1(15 oz) can enchilada sauce
1 pkg chili seasoning
1- large onion—diced
2- small cans green chili’s –chopped

Cover beans with water and boil until soft. Drain. Put all of the ingredients, in a crock pot, stirring often to crumble the beef. Cook for several hours or until the mixture has thickened. Add salt and black pepper to the desired amount
Phyllis Knipp

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Sweet Potato Impossible Pie
Yield: 6-8 Servings

1 cup Mashed-Sweet Potato
1/2 cup Baking Mix
1 cup Evaporated Milk
2 lg Eggs
1 Tbsp Butter, Softened
1/2 cup Dark Brown Sugar
1-1/2 tsp Pumpkin Pie Spice
1/4-1/2 tsp Mild Curry Powder
1 tsp Vanilla
1/2 cup Pecan Pieces, Optional

Heat oven to 350°. Grease 9" pie plate. Stir all ingredients with fork until thoroughly blended. Pour into pie plate. Bake 35-40 minutes or until knife inserted in center comes out clean.
You could also substitute 1 cup of canned pumpkin.
Denise in the Villages, FL
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Pumpkin Bread Pudding recipe

2 slightly beaten egg yolks
1 can canned pumpkin
1/2 c. packed brown sugar
2 tbsp. brandy, optional
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 c. milk
4 c. whole-wheat bread cubes (5 1/2
slices bread)
1/2 c. chopped pecans
1/2 c. snipped pitted dates, optional
2 egg whites
Light cream

In a large bowl combine egg yolks, pumpkin, brown sugar, brandy and spices. Stir in milk. Fold in bread cubes, pecans and dates. In a smaller mixer bowl beat egg whites until stiff peaks form (tips stand straight). Fold egg whites into bread mixture. Turn into a 10 x 6 x 2 inch baking dish. Bake at 325 degrees for 45-50 minutes or until a knife inserted near center comes out clean. Serve warm with light cream.
Mary J

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Baked Pumpkin Seeds

2 c. pumpkin seeds
1-1/2 tbsp. butter or oil
1/4 tsp. salt

Wash pumpkin seeds. Mix with butter and salt. Spread on shallow pan. Heat in oven at 250 degrees, stirring occasionally, until toasted.

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Mulled Cider

1/2 c. brown sugar
1/4 tsp. salt
2 qt. cider
1 tsp. whole allspice
1 tsp. whole cloves
1 (3 inch) stick cinnamon

Combine first 3 ingredients in 3-quart saucepan. Tie spices in cloth bag; add to cider mixture. Bring to a boil; simmer for 20 minutes. Remove spice bag; serve hot.

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Fried Green Tomato Recipes

Fun Halloween Pizza

English muffin
Sliced cheese, your choice
Spaghetti sauce
Pumpkin cookie cutter

Oven at 325 degrees. Spread oil on English muffin and place on a baking sheet. Cut the sliced cheese with the Halloween cookie cutter. Place the spaghetti sauce on the muffin. Place cheese on muffin. Place the muffin on a baking sheet and bake at 350 degrees for 10 minutes or until cheese is melted.
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Halloween Cupcakes recipe

1-2/3 c. all-purpose flour
1-1/2 c. sugar
1/2 c. cocoa
1/2 c. shortening
1 c. hot water
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 eggs

Heat oven to 350 degrees and line muffin cups with paper baking cups.

Beat all ingredients at medium speed about 30 seconds until blended. Beat on high 3 minutes. Fill cups 2/3 full. Bake 20-25 minutes until wood pick comes out clean. Remove from pan and cool completely.

Decorate tops with Gumdrop Cats.

Creamy Orange Frosting

2-1/2 c. powdered sugar
2 tbsp. shortening
1 tbsp. margarine
1 tsp. fine grated orange peel
1/4 tsp. salt
3 tbsp. orange juice
1 tbsp. lemon juice
Red & yellow food color (1 or 2 drops)

Beat all ingredients except food color on medium speed until frosting is smooth and spreading consistency. Stir in 1 or 2 drops of red and yellow food coloring. -

Black Gumdrop Cats
Cut a large gumdrop crosswise into 3 pieces. Use small rounded top piece for head, large piece for body. Cut tail and ears from third piece.

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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


Halloween Spiders Candy recipe

1 (12 oz.) pkg. chocolate chips
1 med. can of chow mein noodles (may not need all of them)
1 pkg. M & M candy

Melt chocolate in microwave. Stir in noodles. Drop by spoonfuls onto waxed paper. Add 2 M & M's for spider eyes.

NOTE: Add 2 to 4 tablespoons water, if needed, to thin chocolate.

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Halloween Recipes 

Halloween Face Paint

1 tsp. cornstarch
1/2 tsp. water
1/2 tsp. cold cream
2 drops food coloring

In a small mixing bowl, combine all ingredients, mix well.
Karen in TX

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October Popcorn recipe

10 c. popcorn, popped and cooled
Miniature Reese's Pieces
1 c. candy corn
M&M's, plain & peanut

Mix together. Serve.

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Frozen Pumpkin Dessert recipe

1/2 c. graham cracker crumbs
2 tsp. butter, melted
1 c. canned pumpkin
1/2 c. sugar
1 1/4 tsp. pumpkin pie spice
1 qt. vanilla ice cream, softened

Lightly coat an 8 inch square. Baking dish with non-stick cooking spray. Mix crumbs with margarine. Evenly pat crumbs into bottom of dish. Stir pumpkin, sugar, and pumpkin pie spice in medium bowl until well blended. Stir ice cream in a large bowl until smooth but not melted. Stir in pumpkin mixture just until well blended. Carefully pour into baking dish. Place plastic wrap directly on the surface. Cover with foil.
Freeze at least 4 hours.

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Spicy Maple Walnuts

4 tbsp. unsalted butter
1/3 cup maple syrup
6 qtr. size ginger
1 tbsp. water
1 tsp. ground ginger
1 tsp. salt
1/4 tsp. tobasco sauce
1 lb. (4 cups) shelled walnuts

Heat oven to 300 degrees. combine all ingredients except nuts in small sauce pan and slowly simmer over low heat 2 to 3 minutes. Put nuts in bowl. Pour glaze over them. Stir and toss to coat. line baking sheet with foil and spread nuts in single layer. Bake 30 to 40 minutes, stirring at 15 mins. and then 10 min intervals. When nuts look lightly and almost dry. Cool ow. Put in airtight container for freezer bag.

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com