Recipe Index



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

September 20, 2013  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  


New features:  Search Recipes on NancysKitchen

September 20. 2013  |  Messages and Recipes

Crunchy Snicker doodle French Toast


1-1/4 cups of half and half
3 large eggs, beaten by hand
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
5 cups cinnamon-sugar crispy cereal, such as Cinnamon Toast Crunch
12 slices French bread, 3/4-inch thick
Maple syrup, warmed in microwave
Crisco shortening to grease pan


Grease a 9x13-inch pan.

In a shallow bowl, combine half and half, eggs, sugar, cinnamon and vanilla. With fork, mix to blend well. Set aside.

Crush the 5 cups of cereal into crumbs (not fine, but small pieces). Put the cereal into a gallon bag and roll it with a rolling pin. Place crushed cereal into another shallow bowl. Using a fork, dip bread slices one at a time, into the egg mixture (both sides) then into the cereal crumbs (both sides). Place each slice in the prepared pan, forming two rows down and across. Cover pan and freeze until firm, 2 hours or overnight. Heat oven to 425 degrees.

Remove pan from freezer and place in oven uncovered. Bake 15-20 minutes or until golden brown, turning each slice over once. Serve warm with warmed maple syrup.
Yield 6 servings.
Enjoy!! Sherry

In the 9/4 newsletter Liz Murillo requested recipes she remembers from childhood. She may need to tweak these a little to get exactly what her mom made, but they are a good starting point and are delicious. You can use either canned or refrigerated sauerkraut, which ever you prefer. You can also add salt and pepper to taste, but most feel that the sauerkraut has enough salt in it that more is not needed.
Robbie IN

Pork Hocks & Sauerkraut


6 pork hocks
2 qt. hot water
1 qt. sauerkraut
3/4 tsp. caraway seed


Wash hocks and place in a large saucepan. Cover with hot water and simmer covered, until meat is nearly tender, about 2 hours. Pour off most of the water; add sauerkraut and caraway seed; cook another half hour. Serves 6.
Robbie IN

Smoked Pork Hocks & Sauerkraut


4 smoked pork hocks (about 4 lbs.)
4 c. water
1 onion, sliced
1/2 tsp. marjoram leaves
1 lb. sauerkraut, drained
1/2 tsp. celery seed
1 apple, cut into eighths


Place meat, water, onion and marjoram leaves in large kettle or Dutch oven. Heat to boiling. Reduce heat; cover tightly and simmer 1 1/2 hours. Drain liquid from kettle, reserving 1 cup. Add reserved liquid, sauerkraut and celery seed to meat in kettle. Cover; simmer 15 minutes. Add apple; simmer 15 minutes longer.
Robbie IN

No Bake Caramel Crispy Treats
Makes 32 bars


4 (2.05 oz) Milky Way Candy bars
3/4 c. butter or margarine, divided
3 c. Rice Krispies
1 c. milk chocolate chips


In a microwave, melt Milky Way bars and 1/2 c. butter, stirring occasionally until smooth. Stir in Rice Krispies until well blended. Press into a 9x11 inch cake pan. Melt chocolate chips and remaining 1/4 c. butter in sauce pan (or in mw), stirring until smooth. Remove from heat and spread over top of bars. Refrigerate for 1 hour or until firm. Cut into squares.
Ok, I'll diet tomorrow . . . . . . . Sherry

Sliced Baked Potatoes



Preheat oven to 400 deg. Brush both sides of potato slices with butter. Place them on a cookie sheet. Bake in preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once.

When potatoes are ready, top with bacon, cheese, green onion and continue baking until the cheese has melted. Serve with sour cream. I have no quantities for the ingredients. Just use amount of potatoes you need and eyeball amount of toppings.
Gay in L.I.


Bacon and Spinach Quiche


6 lg. eggs., beaten
1-1/2 c heavy cream
salt and pepper
2 cups packed chopped fresh baby spinach
1 lb. bacon, cooked ad crumbled
1 1/2 cups shredded Swiss cheese
1 (9 inch) refrigerated pie crust, fitted to a 9 inch glass pie plate


Preheat oven to 375 deg. Combine eggs, cream, salt and pepper in a food processor or blender. Layer the spinach, bacon and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 40 min. until the egg mixture is set. Cut into 8 wedges.
Gay in L.I.

In the 9/16 newsletter TH requested Buckeye candy recipes. I have made these for years and they are always a huge hit. They were our son's favorite treat when he was serving in the middle east. We sent over 100 pounds of them in various packages over his three tours. They freeze well. I have made them so often that I no longer have to measure the confectioners sugar; I just know when it is the right consistency. You can dip the entire ball in the melted chocolate, if you prefer. There are tools you can buy for dipping chocolate, but a heavy duty toothpick works just fine.
Robbie IN

Buckeye Candy


2 sticks ( 1 cup)softened butter or margarine - I use margarine
2 cups creamy peanut butter
3 cups confectioners' sugar - I use 3 1/2 cups


Mix together using a large bowl and heavy spoon/spatula. Roll into balls the size of a buckeye about 1 inch in diameter. Chill for 2 hours or over night, so that they are easier to handle. Melt 1/4 cup paraffin (wax) and 2 cups semi sweet chocolate chips in double boiler . Insert toothpick into the chilled candy and dip into chocolate. Leave a small area near top without chocolate to represent a buckeye. Place dipped candy on wax paper lined cookie sheets to allow the chocolate to set up. You can place the cookie sheet in the freezer or refrigerator for a few minutes to help with the process. Yields: 80 to 100 pieces of candy depending on how big you make them. Some people add coconut or chopped nuts. You can also use crunchy peanut butter. I have found it best to melt the paraffin first, then ad the chocolate.
Robbie In

A friend gave me this recipe. She is the type that can mix anything together and it always works. This works. Hope you think so too.

Cherry Salad


1 can cherry pie filling
1 (20 oz.) can chunk pineapples, drained
1/2 package mini marshmallows
4 bananas, sliced in rounds
3/4 cup chopped pecans
1 cup sour cream


Mix ingredients in the order that they are listed. Chill over night.
Pat SoCal

This is a most wonderful fall dessert that will dazzle your family and friends.

Four Layer Pumpkin Dessert


1/2 cup butter, melted
1 cup flour
1/2 cup chopped nuts
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar
1 (8 oz.) container frozen whipped topping, thawed
2 cups milk
2 pkgs. (4 serving size) vanilla instant pudding
1 cup cooked pumpkin
2 tsp. cinnamon
(I also added several generous dashes of pumpkin pie spice)


Combine melted butter, flour and nuts. Pat firmly into a 9x13 inch pan. Bake at 350° for 15 minutes. Cool. Combine cream cheese, powdered sugar and 1 cup of the whipped topping. Spread over crust. Beat together milk, pudding mix, pumpkin and spices. Spread over cream cheese layer. Top with remaining whipped topping. Chill well before serving.
Judy (in Alaska)


Here's an easy breakfast recipe, or lunch.
Egg Muffins

Spray a muffin/cupcake pan with non stick spray. Fill with anything you want.
Ham & broccoli, chicken & carrots, spinich w feta & tomatoes, steak & peppers & onions...anything you have left over. Add all veggies RAW. they will cook during the baking process.

Mix 1 egg with a splash of milk. Beat and pour into each cup just below the rim. Top with shredded cheese of your choice.

Bake at 425 deg. approx. 20 min. Let cool before removing from pan These can be stored in your fridge for up to 4 days. Warm them in the microwave and you're good to go.
Gay in L.I.


Maggie AZ requested recipes for her new mini doughnut maker. I noticed on the Betty Crocker site that they have several baked dough nut recipes that they say can be made in an electric dough nut maker. There are reviews of many of the recipes, which could help you decide if you wish to try them. I have also read that you can use your favorite muffin recipes in the dough nut makers, although you may need to add just a tablespoon or more of liquids, such as milk to the recipes. The Betty Crocker site is www.bettycrocker.com Click on recipes and type baked doughnuts in the search box.
Robbie IN


Glazed Carrots, Chinese 5 spice.
Serves 4.


3 cups carrots, chopped on the diagonal into 1/4 to 1/2 inch pieces
3/4 cup water
2 tablespoons light soy sauce
2 tablespoons brown sugar
2 tablespoons butter
1 teaspoon Chinese 5 spice powder (available in the spice section of most supermarkets or in Chinese/Asian markets)


Wash and chop the carrots. Combine the water, soy sauce and sugar and set aside.
Melt the butter in a frying pan over medium heat. Add the carrots. Add the five-spice powder, stirring in with the carrots. Add the water, soy sauce and sugar mixture. Bring to a boil.

Lower the heat, cover and gently simmer the carrots until they are tender and pierce easily with a fork (about 10 minutes).

Remove the lid. Turn the heat up to high and cook the carrots, stirring occasionally, until the liquid is burned off (5 to 7 minutes). Serve hot.
Bill, Alb

Cheddar Baked Chicken
3 servings


1/2 cup almond flour *omit flour to make Induction friendly*
1/2 tsp pepper
1 tsp garlic powder
1 egg, beaten
1 1/2 cups shredded cheddar cheese
1 1/2 cups crushed pork rinds
3 boneless skinless chicken breasts, I am going to use thighs,


Preheat oven to 350 degrees. Coat baking dish in oil of preference to make non-stick. Mix the almond flour, pepper and garlic powder in a bowl (I use a small plate to help with dredging chicken later). Set aside. Pour beaten egg into another bowl, set aside. In a 3rd bowl/plate mix the cheddar cheese and crushed pork rinds. Dredge chicken in flour mixture, then dip in eggs, then dip in cheddar cheese/pork rinds mixture, making sure to press coating down into chicken on all sides. Put in baking dish and bake at 350 degrees for 30 minutes.

other nutrition per serving: 527 cal; 34.66g fat; 51.33g protein

Does anyone have a recipe for Double Chocolate Crisps, Kakor Chokladflarn, that you find in Ikea? My husband would very grateful if I had the recipe instead of always buying them in Ikea.
Thank you!!! MaggieB in AZ

English Muffins


2 tsp. margarine
4 (1oz) turkey ham
1 cup fat/free egg substitute
4(3/4oz) fat/free cheese
4 whole wheat english muffins
split and toasted


Melt 1 tsp. margarine in large skillet over medium heat. Add turkey ham. Cook 1 minute on each side or until lightly browned. Remove from skillet and keep warm. Melt remaining 1 tsp. margarine in skillet over medium heat. Add egg substitute, cook 45 seconds until set. Stirring occasionally. Place 1 cheese slice on 4 muffin halves. Place egg substitute mixture over cheese. Toop with turkey ham and other halve.

Hollandaise Sauce


1/2 cup Butter
2 Egg Yolks, Whisk
1 Tbsp Lemon Juice
1/2 tsp Salt
dash Pepper


Melt butter on HI 1 minute. Whisk egg yolks and add lemon juice, salt and pepper. Add butter to mixture and whisk while pouring. Cook 30 seconds on 70%. Whisk. Cook 30 seconds. Whisk.

Honey Barbecue Meat Loaf


1 Dry Onion Soup Mix
1 Egg
1/2 cup Oats, Quick Cooking
1/3 cup Barbecue Sauce, Honey, flavored
1/4 cup Onion, Chopped
2 Tbsp Brown Sugar
1 Tbsp Worcestershire Sauce
1 Tbsp Mustard, Prepared
1/2 tsp Garlic Powder
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Chili Powder
Ketchup, I Used BBQ Sauce
1 lb Ground Beef


[Note: I made this with turkey and old fashioned oats and it was great.]

In a large bowl, stir together soup mix, egg, oats, barbecue sauce, onion, brown sugar, Worcestershire sauce, mustard, garlic powder, salt, pepper and chili powder. Add beef and mix well. Press into an ungreased 8" x 4" x2" loaf pan. Bake at 350° for 1 hour. Top with ketchup. Take 5-10 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Let stand 10 minutes before serving.

Raisin Apple Cake recipe


1-1/2 cups sifted cake flour
1-1/2 tsp baking powder
1/4 tsp salt
1/4 cup shortening
3/4 cup sugar
1 tsp vanilla
1 egg
2/3 cup milk

1/2 cup brown sugar
4 tsp flour
2 TBSP water
4 TBSP butter melted
3/4 cups chopped pecans


sift together cake flour, baking powder and salt. Cream shortening, sugar and vanilla. Beat in egg thoroughly. Add flour mixture alternately with milk, beating just just until smooth after each addition. Pour into well greased heat resistance glass round cake dish. Bake in slow 325 degrees oven about 40. Cool slightly in dish.

Mix together brown sugar, flour, water, melted butter and pecans. Carefully spread on top of slightly cooled cake. Return to slow oven 325* and bake 10 minutes.
ENJOY!! Judy in Montana

This recipe is very very old. My grandmother would make it for special luncheons.

Daube Glace


10 lbs boneless chuck roast
1 can beef consomme
6 large onions
pinch of thyme
4 bay leaves
5 cloves of garlic halved
salt and pepper to taste
4 ounces sherry or madeira wine
1 package gelatin to each pint of liquid


Rub meat with salt and pepper and brown in a little fat (I use olive oil). Place meat in a large pot.

Add water and consomme to cover (less liquid if using pressure cooker). Add onions, thyme, bay leaves,garlic, salt and pepper. Simmer 5-7 hours or until meat is tender. Remove meat, strain stock. Add sherry -madeira to stock. Bring to a boil and remove from fire.

To stock add gelatin already softened in a small bowl of water. Place meat into a large mold, such as a vegetable crisper pan from refrigerator or other large pan. Pour hot stock and gelatin over meat. Skim off any grease that rises to the top. Refrigerate until congealed 2-3 hours.

Serve cold, unmolding set pan 2 or 3 minutes in warm water. place on lettuce lined platter and garnish with tomato wedges, any color bell pepper rings, parsley,etc.
serves 20-25
ENJOY! Judy in Montana

Haigayan Kabob
serves 4


4 large squares of heavy duty aluminum foil
2 lbs lamb shoulder ( or could be beef or pork)
2 bell peppers any color halved
2 tomatoes halved
1 onion quartered
1 medium eggplant quartered
1 potato quartered
salt- pepper to taste


Place in center of each square of foil
1 piece of lamb,1/2 tomato, 1/2 pepper, 1/4 onion, 1/4 eggplant. 1/4 potato, salt and pepper. Fold each square into a compact unit. Place in roasting pan side by side. Bake in 350* oven 2 1/2-3 hours. Do NOT turn packages and do NOT use water. To serve leave in individual packages.
ENJOY!!! Judy in Montana

recipe tip:

Hi Nancy, Well, summer is almost over, time to start planning for winter holidays. Our stores have started carrying Pillsbury's Key Lime Cake Mix & also the Key Lime Icing, it is very good.

I made the 2 ingredient fudge with 1 pkg. white Nestle Morsels, and a tub of the Key Lime Icing, it is different and good, plan on giving it mixed with the 2 ingredient Lemon and maybe Cherry icing. Think this might be good at Christmas to have 3 kinds of fruit type fudge.

Hope your furry roommates are doing fine.
Margaret, Tulsa

Shrimp Stir-Fry
4 to 6 servings


1 tablespoon butter
1 tablespoon olive oil
2 pounds jumbo shrimp, peeled and deveined, tails on
4 cloves garlic, minced
2 large zucchini, diced
2 large ears of corn, kernels removed
3/4 cup red grape tomatoes, sliced in half lengthwise
3/4 cup yellow grape tomatoes, sliced in half lengthwise
Salt and freshly ground black pepper
12 to 18 fresh basil leaves, cut in chiffonade
Parmesan shavings
Juice of 1 lemon
Rice or pasta, for serving, optional


Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.

Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.

Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter.

Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.

You can serve this with rice, with pasta or it's just perfect on its own.
Sara in FL

Chinese Pepper Steak


1-1 1/2 lbs. round steak 1 tomato-chipped
1 clove garlic-minced 2 red or grenn peppers-strips
1/2 tsp salt & 1/4 tsp. pepper 3 tbsp. cornstar h
1/4 cup soy sauce 3 tbs. water
1 tbsp. hoisin sauce 4 green onions
1 tsp. sugar cooked rice


Trim fat. Slice into strips. Combine steak, garlic, salt and pepper, soy sauce, hoisin sauce and sugar in slow cooker. Cover and cook on low about 4 Hrs. Turn control to high. Add tomato and bell peppers, dissolve cornstarch in water in small bowl. Stir in steak mixture cover and cook on high 15 to 20 minutes until thickened. Sprinkle with onions.
Serve over rice.

Freebook Sifter - A Resource for Free eBooks

Key to Online Recipes
Red Bold Face letters - topic of message
Black Bold Face letters - Link to recipe or site url.

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


Mr. Food 

Print Free Grocery Coupons 
Click Here 

                   Mr. Food

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