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September 25, 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 25. 2013  |  Messages and Recipes

I have lost a recipe for a Mexican Casserole I used to make. I remember some of the ingredients were cooked ground beef, a can of cream of chicken soup, tomato sauce, some spices, maybe some chilies. It was layered in a casserole dish with corn tortillas, cheese and baked. Was very good. I hope some of you friends have something similar and will send it in. I would like to make this again.
RJ in Michigan

Fun gadgets and items from Dennis at Prepared Pantry.

Nonstick Frying Pan (6 inch)
Use this mini 6-inch nonstick frying pan when you only want to fry one egg or saute an onion.

Spring-Loaded Burger Press
This is the quick way to make sliders—with a stainless steel press. Spring load feature ejects patties. Make uniform burgers that cook perfectly. Great for a party or kids.

Wilton Fanci-Fill Cake Pan Set
Use these nonstick pans to make filled cakes and desserts. Fill with pastry filling, ice cream, and mousse. Just bake, fill, flip, and ice.

Tortilla Fryer Basket
Make your own fried taco salad bowls just like the restaurants! Six-inch fryer basket makes great tortilla baskets for taco salads, main dishes, dips, and guacamole. Makes crispy tortilla baskets in 30 seconds.

Measuring Tools & Scales

These can be served as a main dish or an appetizer. You can add green or red peppers, mushrooms or other favorite vegetables. Also, consider using other cheeses or flavored cream cheese. Ground Beef or pork can also be substituted for the chicken.
Robbie IN

Mini Mexican Chicken Pot Pies recipe


12 ounce refrigerated biscuits
2/3 cups shredded Monterey Jack cheese or Mexican blend
2/3 cups crisp rice cereal
1 Tablespoon olive oil
1/2 pound uncooked chicken strips
1/3 cup chopped onions
1/4 cup chopped black olives
8 ounces softened cream cheese
4 ounces green chilies
1/3 cup enchilada sauce
1/4 cup parmesan cheese


Preheat oven to 375 degrees F. Separate dough into 10 biscuits, then gently press each biscuit to form a circle 4-1/2" wide. Place 1 biscuit in an ungreased muffin cup. Press biscuit firmly into the muffin cup, forming a 1/4" rim above the muffin cup.

Spoon 1 Tbsp. of cheese and cereal into each lined muffin cup, pressing into bottom of each little pie.

Heat olive oil in large skillet over medium heat; add chicken and onions cook and stir until chicken is thoroughly cooked. Reduce heat to medium and add remaining ingredients except Parmesan cheese. Cook and stir until cheese is melted and mixture is smooth. Spoon scant 1/3 cup chicken mixture into each lined muffin cup (cups will be filled to the top). Sprinkle each pie with Parmesan cheese.

Bake at 375 degrees F for 20 to 25 minutes until pot pie edges are deep golden brown and filling is set. 5 servings (2 pies each)
Robbie IN

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In the 9/4 newsletter Liz Murillo requested whipped cream cake recipes. I hope this is what she remembers from childhood. Her mom could have used another flavor of extract, such as almond, orange, or lemon, but most recipes that I have read use the vanilla extract. Many recipes don't call for dusting the greased tube pan with flour, but I prefer to do that as I think the cake comes out easier. I am also not sure why most recipes call for placing the cake in a cold oven, then turning it on. I am guessing it has to do with the types of ovens that were used 40 - 60 years ago. I would also not substitute margarine for the butter.
Robbie IN

Whipped Cream Pound Cake recipe


1 c. real butter
3 c. sugar
6 eggs
3 c. cake flour
1/2 pt. whipping cream
1 tsp. vanilla


Have all ingredients at room temperature. Cream butter and sugar; add eggs one at a time. alternately add cake flour and whipping cream, beating thoroughly. Add vanilla, blend well, then pour in a greased and floured tube pan. Set in cold oven and bake at 325 for 1 hour and 15 minutes. Check at 1 hour.
Robbie IN


Flour Chart: How Gluten Free Flours Compare for Carbs and Protein Content
Bill, Alb

Green Goddess and Carrot Ginger Dressings recipe
(Gluten-free, Low-carb)


3/4 C chopped carrot, lightly steamed
2 Tb fresh ginger, diced
1 clove garlic, diced
1/2 light olive oil
1/2 tsp sesame oil
5Tb rice vinegar
1/2 C onion, diced
1Tb tamari
1/2 tsp sweetener (optional, I used Truvia)
2Tb lemon juice


Blend all ingredients in a blender or food processor until smooth. Store in airtight container in refrigerator up to one week.
Makes about 1.5 cups. (22g net carb for batch, about 1g net carb per Tb.)
bill, Alb.

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                  York Photo

Roast Meatloaf recipe


1 pound ground beef
1 pound ground pork
4 eggs
4 ounces parmesan cheese, 1 cup
1 1/2 Tsp salt
1/4 Tsp pepper
1/4 Tsp garlic powder
2 Tbls onion, chopped, or 1 1/2 Tsp dry minced onion
4 slices raw bacon

1/2 cup "Better Heinz Ketchup", or other low carb ketchup
1/4 Tsp dry mustard
2 Tbls Splenda


Meatloaf: In a large bowl, beat the eggs with a fork. Beat in the parmesan cheese and seasonings until well-blended. Add the meats and mix well with your hands until no streaks of parmesan are visible. Gently shape into a loaf in a foil-lined and greased 9x13" baking pan or lightly pack into a 9x5" loaf pan. Lay the bacon strips over the top lengthwise then spread the glaze over the whole meatloaf. Bake at 350º for 60-65 minutes or until the meat is done in the center. Let rest a few minutes before slicing.

Glaze: Mix all ingredients in a small bowl.

Makes 8-10 servings
Can be frozen
bill, Alb.

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Looking for a recipe for No Bake Pumpkin Oatmeal Cookies.
Marilyn from Ohio

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

Robbie in Indiana responded to a reader request for Buckeyes and her recipe is the traditional ingredients and method and delicious, but as I am sure she will attest , it is time consuming. I, on the other hand ,have a tendency to simplify and go easier routes so my version is a

Buckeye Bar recipe

Mix 2 cups creamy peanut butter
1 stick butter or margarine, softened
2 cups finely crushed graham crackers either purchased or crush approx. 24 squares in food processor or with rolling pin in a zip lock bag.

Do not skip using the cracker crumbs.
2 cups powdered sugar, sifted is best to avoid lumps.

I generally mix this with my hands as it is quite stiff. Press into a buttered 8 or 9 inch square pan.

Melt a 12 oz. package of chocolate chips in the microwave- milk chocolate or semi-sweet as your preference. Spread over the peanut mixture quickly and let harden in the refrigerator before cutting into bars. This is rich so keep the bars small.
Nana in SE Ohio...true Buckeye country!!!

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Recipe Tip:
Several years ago I found Hershey's sugar free chocolate chunks at our grocery stores around Christmas time. For years, no one carried it and I had to buy Online, which was a lot more expensive. I just found Hershey sugar free chocolate chips at our Hy-Vee and Wal-Mart. Wal-Mart had the better price. I haven't been looking for them for a while and was surprised to see them back. Maybe someone else in Nancyland watches their sugar and would like to know about this product.
Sandy in Iowa

Mary Ann Upstate N.Y. wanted to know if she could freeze her leftover buttermilk. I have done that for years. Freeze it in the quantity you will likely need for your next recipe, such as 1/2 cup. I would not freeze a large quantity, thaw it, remove 1/2 cup and try to freeze the remaining amount again. You As Nancy has already mentioned can also buy powdered buttermilk which works well in baking and cooking. I agree that The Prepared Pantry sells a great product, which I keep on hand.
Robbie IN 

Sweet and Spicy Cabbage Salad recipe


3 cups shredded cabbage
2 oranges-peeled and sectioned
1 tbsp. sesame oil
1/2 tsp. cayenne pepper
1/4 tsp. salt
black pepper


Toss all ingredients together in large bowl. Let sit at least 5 minutes or refrigerate 24 hours...

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Pork Chop and Chilies Casserole recipe
Yield: 4 servings.


4 pork rib chops (3/4 to 1 inch thick)
1 tablespoon canola oil
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
1/2 cup chopped celery
1-1/2 cups uncooked instant rice
can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups water
3 tablespoons reduced-sodium soy sauce


In a large skillet, over medium-high heat, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Remove and set aside.

In the same skillet, sauté the onion, chilies and celery until onion is tender. Stir in rice; sauté until lightly browned. Add all remaining ingredients.

Place in a greased 2-qt. casserole. Top with pork chops. Bake at 350° for about 30-40 minutes or until meat is tender.
Bren in North Louisiana
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com