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October 21, 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 21, 2013  |  Messages and Recipes

Popcorn Recipes

Key Lime Popcorn

1 teaspoon lime flavoring (optional)
1 tablespoons fresh lime juice
2 tablespoons fresh lime peel
1 tablespoon green colored decorator sugar
1/4 teaspoon salt, optional
1/3 cup graham crackers, coarsely chopped
4 tablespoons popcorn
4 tablespoons oil
4 tablespoons granulated sugar

Measure and mix the lime juice, lime peel, sugar, flavoring, salt and graham crackers in a small bowl. Have this mixture ready next to popper. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops. Quickly open lid and pour mixture over hot popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl, tapping bottom of pan with hot pad to remove all the popcorn and syrup. Finish stirring with large spoon. Cool and store in airtight container.
6 servings

Cinnamon Apple Popcorn

2 c. dried apples, chopped
10 c. popped popcorn
2 c. pecan halves
4 tbsp. butter, melted
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. brown sugar
1/4 tsp. vanilla extract

Preheat oven to 250 degrees. Place apples in a large shallow baking pan. Bake 20 minutes. Remove pan from oven and stir in popcorn and nuts. In a small bowl, combine remaining ingredients. Drizzle butter mixture over popcorn mixture, stirring well. Bake for 30 minutes, stirring every 10 minutes. Pour onto waxed paper to cool. Store in airtight container.
Yield: 14 cups.

Kool-Aid Popcorn

2 cups sugar
1 cup light corn syrup
2/3 cup butter
2 packages unsweetened Kool-Aid
1 teaspoon baking soda
6 quarts popped popcorn

In a medium saucepan, combine sugar, corn syrup and butter. Cook over medium heat until mixture reaches a rolling boil; boil 3 minutes. Stir in baking soda and Kool-Aid. Pour over popcorn. Bake at 225 degrees F for 45 minutes, stirring every 10 minutes. Remove from the oven and break up immediately. If you're quick the popcorn can be pressed into decorative molds.

Nacho Popcorn

3 quarts popcorn
2 cups corn chips
1/4 cup butter
1 1/2 teaspoon Mexican seasoning
3/4 cup taco cheese, shredded

Heat oven to 300 degrees F. Spread popcorn and corn chips in a shallow baking pan lined with foil. Melt butter in small pan. Stir in Mexican seasoning. Pour over popcorn mixture and toss well. Sprinkle with cheese and toss to mix. Bake 5 to 7 minutes until cheese is melted. Serve at once.

Honey Pecan Popcorn

3 quarts popped popcorn (no kernels)
2 cups pecan halves
1/2 cup honey
1/2 cup butter or margarine
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Combine popcorn and nuts in large heat-proof bowl; set aside. Combine butter, honey and vanilla in small saucepan. Cook over medium heat until
butter melts. Pour honey mixture over popcorn mixture. Stir until combined. Divide mixture and place on 2 baking sheets. Bake 15 minutes, stirring every 5 minutes, until
light golden brown.

Cheddar Popcorn

2/3 cup unpopped popcorn
1/3 cup butter
1 cup finely grated cheddar cheese
Salt and pepper to taste

Pop the popcorn. Melt the butter. Grind some pepper into the butter. Stir. Layer the cheese into the popcorn. Pour the butter mixture on top, and salt.
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Marzetti Kitchens 


I really do miss getting the newsletter 6 days of the week as before, as sometimes there is more than a day, or two between them, and it just seems like something is missing out of my day when I don't receive it. I had hoped there would be an abundance of recipes coming in, now that it is approaching the holidays, and would be more than enough to compile a newsletter more often.

This is a favorite recipe using squash, which we really like so much.

Honey-Glazed Squash recipe

2 lb. Hubbard squash, cut into 1 inch chunks
1/4 cup butter
1/4 cup honey
1 tsp. salt
1 tbsp. grated orange rind

Place squash in buttered shallow baking dish. Melt butter, add honey, salt and orange rind. Pour over squash. Cover tightly and bake at 375 for 25 minutes, and then bake uncovered for about 20 minutes longer, or until tender and glazed.
Judy (in Alaska)
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Hi: Just wanted to thank everyone that sent me chili recipes – our dance Friday night was a great success – made two kinds so they had a choice – what a great bunch of people to get information from – Keeps my days from getting boring – when I have nothing to do, which isn’t often, I head for Nancy’s Kitchen and do some reading – always great information.
Thanks again. Geebee from Okanagan Canada

Hi Nancy and Nancylanders,
My neighbor shared some of her recipes today and though I haven't made this, it is one of their favorites. Hope you will like it as well.

Apple Spice Cake

3 Granny Smith apples (about 1-1/2 lb), halved and cut into 1/2" thick wedges
2 Macintosh apples (about 1 lb), halved and cut into 1/2" thick wedges
1 tbsp. fresh lemon juice
3 cups all-purpose flour
1-1/2 tsp. baking soda
1/4 tsp. salt
1-1/8 tsp. cinnamon
4 large eggs
2 cups granulated sugar
1 cup vegetable oil
1/2 cup orange juice
2-1/2 tsp. vanilla extract
Confectioners' sugar

1. Heat oven to 350º. Coat a 9 x 13 in. baking pan with cooking spray. Line with parchment, leaving an overhang on two sides.
2. In a large bowl, toss the apples with lemon juice. In a medium bowl, whisk together the flour, baking soda, salt and 1 tsp. cinnamon.
3. In a large bowl, whisk together the eggs, sugar, oil, orange juice and vanilla. Add the flour mixture and whisk together just until combined. Add half the apples and mix to combine. Spread into the prepared pan.
4. Arrange the remaining apples on top. Sprinkle with the remaining cinnamon and bake until a wooden pick inserted in the center comes out clean, 55 to 60 minutes. Let cool for 15 minutes in the pan, then, using the overhangs, transfer cake to a wire rack to cool completely; dust with confectioners' sugar.
JoAnn in PA
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Wanted: a Low Carb ice cream recipe.
I need an ice cream fix quick, before I bury my head in a box of Hot Tin Roof Sundae
bill, Alb.

Jose Ole' 

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

NANCY, please ask "Lauren" if she will go ahead and submit Eli Zadar's health bread recipe that she mentioned in your October 18 newsletter. Several of us would like to read it and possibly make it to enjoy.
Thank you.
Sue in TN

In N/L of 10/18/13 Lauren mentioned that she had the recipe for Eli Zabor’s health bread. She was responding to Susan/Superior, WI. I also would like to have that recipe if she would please post it. Thanks Nancy for all you do for us. Ditamac MI/FL

Lauren, would you please post the recipe for the Eli Zabar's Health Bread. I'm sure a lot of us would be interested. Grandma O

Lauren Could you please send the recipe for Eli Zabar's health bread in so that Nancy can include it in the next newsletter?
Thanks. Nancy Z-R from S Fl

Good morning Nancy and all Landers,
I went to one of our local eatery for lunch yesterday and had the most wonderful soup. It's called Taco Soup and is so easy. If anyone would like the recipe let me know. Another tip I found out from the owner - they buy nuts in the giant economy size and chop them up in food processor - put in BIG glass or plastic container and store in freezer for further use. Nuts have a lot of oil in them so storing them in the freezer makes them last a long time and you can take out however many you need. I myself go to the dollar store and stock up on aluminum 8 inch and pie pans so when I have leftovers or get in a quantity cooking mood I can fill the pans and freeze them for later use. I also buy large plastic jugs for the nuts and pasta I store.
Dianne in Wisconsin

I'm eating this now, Nancy. Delish!

Pumpkin Pie Oatmeal
1 Serving

1/2 cup skim milk
1/2 cup water
1/3 cup Oatmeal
2 Tbsp light brown sugar
2-1/2 Tbsp canned pumpkin
1/4 tsp pumpkin pie spice
1 Tbsp half and half

Note: You could use pumpkin pie filling if that is all you have, you would just have to decrease the pumpkin pie spice.

In a small saucepan bring the milk and water to a boil. Add the oats and reduce the heat to a simmer. Cook oats for 5 minutes, stirring occasionally. Remove from heat and allow to sit for 1 minute. Stir in the brown sugar, pumpkin and pumpkin pie spice. Pour into a bowl and top with half and half and pecans.
The Hungry Housewife
Denise in the Villages, FL
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Parmesan Crusted Tilapia

1/2 cup Panko bread crumbs, (Sub. 1/2 coconut flour, and 1/2 Pecan flour for low carb)
2 oz (~1/2 cup) grated Parmesan
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
2 large eggs, lightly beaten
4 (6-ounce) tilapia filets
2 tbsp canola oil
8 lemon wedges

Combine first 4 ingredients in a shallow dish; place eggs in another shallow dish. Rinse fillets; pat dry with paper towels. Dip fillets in egg; dredge in panko mixture.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half of fillets to pan; cook 2 to 3 minutes on each side or until fish flakes easily when tested with a fork. Wipe pan with paper towels. Repeat procedure with remaining oil and fillets. Serve with lemon wedges.

Serving Size: 1 fillet and 2 lemon wedges.
Calories 305; FAT 13.6g (sat 3.5g, mono 6.5g, poly 2.9g); Protein 39.5g; Carb 5.6g; Fiber 0g; Chol 133mg; IRON 1.3mg; Sodium 386mg; Calc 123mg
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Lubbock, Texas 79416

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