Recipe Index



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

April 7, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

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


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

Cookie Tips and Recipes

Did you Know
The bold black text links are links to recipes.  The bold black text links below are to instruction manuals that include recipes. All manuals are in pdf format.  The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Trouble Shooting CookiesWhy Didn’t my Cookies Turn Out and How can I Fix Them?

Frequently Asked Questions

We bake cookies nearly everyday. We bake them for visitors to our store. We test recipes. We develop mixes. And we answer a ton of questions about cookies.

Every batch of cookies is a little different. The good cook knows her oven and her pans and can make those little adjustments to time or methods to turn out perfect cookies. But it helps to know why things happen the way they do and what to expect.

How do I tell when my cookies are done?
The tendency is to over bake cookies, to bake them just a little longer when we are not sure. You’re better off with under baked cookies than over baked ones. No one complains about a slightly under baked cookie. If they are over baked, they are dry and sometimes hard. And cookies that are over baked stale very quickly—a few hours old and the cookies are nearly unpalatable.

A minute in baking time will make a difference. Watch your cookies very carefully until you know how a particular recipe bakes in your oven on your pans. For most drop cookies, when the edges just start to turn brown, they are done. Get them out of the oven and off the pan, even if a few of the cookies still look moist.

Chocolate cookies are a bit of a problem since you can’t see the edges turning brown. The surface of the cookies should still look slightly moist and shiny when the cookies are done. If it’s a new recipe, bake a half dozen cookies to test the time before committing the whole batch.

Do pans really make a difference?
Silver pans reflect heat and dark pans absorb heat. Does that really make a difference?
Yes, the type of pan really makes a difference.

Nearly all cookie recipes are developed and tested with dark pans. (When developing our cookie mixes, we bake cookies on dark pans.)

We baked cookies from the same batch on dark pans and light pans in the same oven. The cookies tested were drop cookies designed to be baked at 350 degrees. Both the dark pan and light pan were heavy, quality pans, one with a dark nonstick finish and the other with matte aluminum finish. Neither pan was greased.

Cookies baked on the light pan spread much more than those on the dark pan. With most recipes, the difference was enough that those on the light pan were unacceptable.

Unless you know your recipe, don’t use light pans. Have some quality nonstick baking pans for cookies in your pantry.

Why do my cookies spread in the oven?
As the dough heats up, the butter melts and turns to liquid and the cookies begin to spread. The sugar also melts. The dough continues to spread until it gets hot enough that the proteins in the eggs coagulate and the starches in the flour set and stop the spread.

Dough spreads more quickly on a well-greased pan than on an ungreased pan.

So the following factors affect spread:
The type and amount of fat in the recipe. (Shortening has a higher melting point and less water than butter.)
The amount of sugar in the recipe.
How quickly the dough heats, a function of the pan and temperature.
How well greased the pan is.
The amount of flour in the recipe.
The number of eggs in the recipe.
Rolled oats, both quick and old-fashioned, are sometimes added to a recipe to slow spread. Often quick oats in small quantities are not noticeable in a recipe.

Can I compensate for my light pan by turning the temperature up?
In the test described above, we tried a batch on the light pan with the temperature turned up to 375 degrees. The higher temperature reduced the spread because the dough set sooner, but there was still too much spread.

Does cold dough from the refrigerator make a difference?
Yes. With cold dough, there is slightly less spread in the cookies. Cold dough may require another 30 seconds to one minute to finish baking.

What happens if my oven temperature is not accurate?
We have tested recipes extensively at different temperatures. A cool oven, even 25 degrees cool, can create too much spread. A hot oven cooks too quickly and there is less spread. If the oven is too hot, it’s hard to get the cookies out of the oven before they are too done.

How quickly should I remove the cookies from the pan?
Follow the recipe but for most cookies, you want to get them off the pan immediately. Cookies will continue to bake on the hot pan. While they may not change in appearance, resting on a hot pan will drive moisture from the cookies and seriously degrade the quality of the cookies.

How long should I leave my cookies on the rack to cool?
No longer than you need to. Moist cookies are better and since cookies are thin, they dry out very quickly. As soon as they are completely cooled, remove them to your cookie jar.

Do I need to grease my pan?
That depends on the recipe and the pan. While greasing the pan is sometimes a way to create more spread, cookies with a high butter content should not stick to an ungreased pan especially if they are removed while hot.

If cookies are allowed to cool on the pan, the melted sugar sets up and makes the cookies much more difficult to get off the pan.

What pans do you recommend?
We recommend good quality, heavy duty, nonstick pans. We sell professional baking pans that are perfect for cookies.

See our 11 x 17 inch professional nonstick baking sheets.
See our 10 x 15 inch professional nonstick baking sheets.
Dennis at the Prepared Pantry      
Click Here to Print this Information     

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

We need your help.  This is a recipe exchange newsletter.
Do you have a favorite recipe(s) you would like to share with our NancyLander's group?  Recipes should be sent to
Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers 


Last night we had a thunder storm with lots of lightning. I don't leave my computer on or even plugged in to power or the cable modem. Years ago I lost a computer due to a nearby lightning strike of a transformer outside my apartment. The computer was hooked up to a power surge device. The device replaced computer if it didn't work. The only problem I had was it took over 90 days to get it replaced.

It is much easier to just turn off the computer and unplug all cables hooked up to the computer. Call me Ms Chicken and over cautious but it is so much easier.

I also turn off and unplug everything to the computer when there are high winds and a chance of power surges.  (In Lubbock that happens a lot.)
Nancy Rogers

Other Recipes

Deviled Egg Pate Recipe

8 hard cooked eggs, coarsely chopped
8 oz tub chive & onion cream cheese
2 T cold butter, coarsely chopped
3-4 {depending on size} green onions, thick sliced, including most of green tops
3 T yellow mustard
2 rounded T mayo
1 T ranch dressing
2 T dillweed
scant 1 t celery salt
1 t freshly ground pepper, or to taste

Combine all ingredients in a food processor at high speed for about 20 seconds. Scrape down sides and taste for seasoning. Continue processing until velvety smooth, scraping sides as necessary. Spread in a shallow pan or on a platter, cover with foil and chill thoroughly {if the foil will touch the mixture, first treat it with non-stick spray}.
Barbara in Las Vegas
From the CCC Kitchen
Click Here to Print this Recipe






Browned Butter Sauce Recipe

4 tablespoons salted butter
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh sage leaves
black pepper to taste

Cook butter in small saucepan over medium heat until it is golden brown and has a nutty fragrance, about 4 or 5 minutes. Watch it carefully so it doesn’t burn. Remove pan from heat and add lemon juice. (It is very hot and it will foam, so be careful.) Stir in sage and pepper. Pour over anything that you usually use melted butter on, veggies, potatoes, pasta fish, steaks.

Makes 1/4 cup of sauce. Allow 1 to 2 tablespoons per serving.
bill, Alb.
Click Here to Print this Recipe

Here are two more favorite dessert recipes, which are easy to make. If you don't like Heath candy bars, substitute your favorite candy bar in the second recipe. The second recipe is also known by many other names.
Robbie IN

Strawberry Fluff Recipe

1-1/2 cups boiling water
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping, unthawed, divided
1 cup sliced strawberries

Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add two thirds of the frozen whipped topping (about 2 cups); stir with wire whisk until whipped topping is completely melted and mixture is well blended. Refrigerate remaining whipped topping for later use.

Spoon strawberries evenly into five dessert cups; cover evenly with the gelatin mixture. Refrigerate 2 hours or until set.

Top evenly with the remaining whipped topping just before serving. Store leftover desserts in refrigerator.
Robbie IN
Click Here to Print this Recipe

Oh So Good Cake Recipe

1 Pkg German Chocolate Cake Mix (any brand)
1 (14 oz) can Condensed milk (like Eagle Brand)
1 (12 oz) jar Caramel or Butterscotch Ice Cream Topping
1 (8 oz) tub Cool Whip
2 or 3 Heath or Skor Candy Bars (frozen and crushed) *

Bake the German Chocolate Cake according to package directions in a 13 x 9 x 2-inch Pyrex baking dish or cake pan. After baking, let the cake cool for 20 to 30 minutes. Using the handle of a wooden spoon, poke 30 to 40 holes all over the cake (to the bottom of the baking dish or pan). Pour the entire can of condensed milk all over the cake letting it go into the holes. Pour the jar of ice cream topping over the top of the cake and into the holes. Let the cake continue to cool for an additional hour or until completely cooled to room temperature. Spread the Cool Whip over the top of the cake and sprinkle e crushed candy bar pieces over the Cool Whip. Refrigerate until ready to serve.

* 1 (8 oz) pkg Heath Toffee Bits may be used instead of the Heath or Skor candy bars.
Cook's Note: This cake is great made a day in advance and refrigerated overnight. If there is any cake leftover, it will keep great covered loosely with aluminum foil in the refrigerator.
Robbie IN

I like to garnish the pate with alternating diagonal stripes of chopped black olives and additional dillweed. I also provide both a butter knife and a flat serving utensil so folks can either enjoy it as a spread or plop it on the plate.
Robbie IN
Click Here to Print this Recipe

Lemon Squares Recipe

2 cups flour
1 cup butter, softened
½ cup powdered sugar
4 eggs
2 cups sugar
6 TBSP. lemon juice
3/4 tsp. baking powder
1/2 tsp. salt

Preheat oven to 350°.

In a medium bowl, cream together flour, butter & powdered sugar and press into a lightly greased 13’ x 9” pan. Bake for 20 min., until lightly golden.

Meanwhile, in separate bowl, beat eggs, sugar, lemon juice, baking powder & salt. Pour over warm baked crust then return to the oven and continue baking for 20 minutes. Cool completely and sprinkle with extra powdered sugar, if desired

Est. cooking time: 40 min.
Est. prep. time : 10 min.
Yield: 48 squares
Click Here to Print this Recipe

Hi, here's an update on the boiled (baked) eggs recipe.

I fixed them this morning and (to be honest) will go back to boiling them from now on. They are NOT easier to peel and I must have left them in the oven a bit too long because they were scorched. They didn't taste bad but sure were ugly.

Pineapple Relish Recipe

1 cup crushed, canned pineapple well drained
1 cup cider vinegar
1/3 cup packed brown sugar
3 garlic cloves fine minced
3 TBSP grated fresh ginger
2 TBSP fresh lemon zest1/4 tsp salt
2 TBSP minced fresh cilantro (optional)

In a saucepan mix all ingredients except cilantro. Bring to a boil, reduce heat cover and simmer 30 minutes. Until it becomes like a syrup and thickened.
cool, add cilantro. Serve at room temp, makes about 1 cup
A good sauce for ham or pork roast
Judy in Montana
Click Here to Print this Recipe

For the special times coming up

Peach Punch Recipe

2 lbs. loose pack sliced frozen peaches, partially thawed
1 12oz can well chilled apricot nectar
1/4 cup fresh lime juice ( in a pinch I've used lemon)
1/4 tsp almond extract
1 liter (33.8oz) ice cold ginger ale or more taste first
before adding more ale
10 lime/lemon slices
10 fresh mint sprigs

Place peaches in processor. while machine is running add rest of ingredients except the ginger ale. Strain into punch bowl. (I did not strain it one time, the pulp gave it some texture and was great, it is your choice) Gradually pour in ginger ale add ice cubes, garnish.
Judy in Montana
Click Here to Print this Recipe

Peaches and Cream Recipe

Put into a 9x13 in order listed preheat oven to 350*

1 (20 oz) can crushed pineapple spread evenly
1 bag of frozen peaches spread in an even layer
1 box of white or yellow cake mix on top of peaches
another layer of peaches
1/4 cup brown sugar sprinkled on top peaches
Sprinkle on any amount you desire of raisins and chopped nuts. Melt 1 stick of butter pour over top. Bake 350 degrees for 1 hour. Serve with ice cream or whipped cream.
Judy in Montana
Click Here to Print this Recipe

Sweet Potato Custard Pie Recipe
preheat oven to 400 degrees F

1 cup softened butter
1 cup sugar or sugar substitute
4 eggs
1/2 lb canned sweet potatoes (drained) or use fresh ones
that have been boiled ,drained and mashed
1/3 cup whipping cream or half and half
1/4 each nutmeg and cinnamon
a few drops of almond extract and black walnut extract

Beat butter until creamy then add sugar, beat until fluffy add cream mix well. Separate eggs and beat yolks until very light add by degrees to butter mixture and it will have a curdled look to it. Add rest of ingredients and mix well. Bake at 400* 15 minutes then at 350* 30 minutes until done.
Judy in Montana
Click Here to Print this Recipe

Chipotle Crema Recipe
Serves 4

2 tablespoons sour cream
3/4 cup half and half
1 tablespoon adobo sauce (from a can of chipotle's in adobo)
juice of half of a lime
1/8 teaspoon salt

Combine all ingredients in a blender or food processor and blend until smooth. Best if refrigerated over night to let flavors meld.
bill, Alb.
Click Here to Print this Recipe

Maple Bourbon Butter Recipe
Serves 2-4

1 tablespoon bourbon
1 teaspoon maple syrup
1/2 stick (4 tablespoons) butter, very soft

To prepare the butter, whisk the bourbon and maple syrup together with a fork. Combine this with the butter in a small bowl and use the fork to begin mashing the liquid into the butter. As the butter softens further, move from mashing to whisking. At first, it may not seem like the liquid will mix with the butter, but keep going until most of the liquid has been absorbed. Scrape the butter onto a square of wax paper. Roll it up and twist the ends.
Refrigerate until you're ready to serve.
bill, Alb.
Click Here to Print this Recipe

Raspberry White Chocolate Scone MixEnglish scones with white chocolate and raspberry in every bite./strong>

These gourmet scones--light, buttery, and flakey--are very good. They are loaded with raspberry bits and imported white chocolate. Just follow the easy instructions and you will have restaurant quality scones.

A great selection of quick breads. All of our muffins are ready to go, all you do is add water. And we have an assortment of breakfast foods like pancakes, scones, aebleskiver, pannekoeken and crepes.
More Quick Bread Mixes

Bread Machine Mixes

Sign up for the ReadySetEat newsletter today. You’ll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less – plus coupons and local grocery savings. It’s everything you need to solve your weeknight dinner dilemma.
Click Here


Molten Chocolate Lava CakesNow it's easy to make Molten Chocolate Lava Cakes like those found in the restaurants. Molten chocolate lava cakes are wonderful little cakes filled with warm, oozing chocolate sauce and topped with powdered sugar or whipped cream. Try them!

Chocolate lava cakes are a popular, elegant cousin to a brownie. Though they look like they could be complicated, they are not. With this mix, they are easy. If you can make cupcakes, you can make these lava cakes. It doesn't take special equipment; you can make them in your jumbo muffin pans.
Molten Chocolate Lava Cake Mix (makes 6 desserts)

All Baking Mixes

Chocolate Chip Refrigerator Cookie RecipeMrs. Wilson’s Chocolate Chip Refrigerator Cookies

Chocolate Chip Cookies
Everyone needs a good chocolate chip cookie in a refrigerator recipe. This is it. It is a tender cookie with a texture just a bit like sandies—not chewy or gooey like some chocolate chips. It’s more of an elegant cookie but the kids sure like it.

Again, this is an extra-large recipe so that you can freeze or refrigerate what you don’t make immediately.

Use good quality chocolate chips in this recipe. The chips make a real difference.

3-3/4 cups all purpose flour
1/2 teaspoon baking soda
1-1/2 cups butter
3/4 cup brown sugar
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon almond extract
1 teaspoon vanilla extract
2 large eggs
1 3/4 cups good quality chocolate chips, either dark chocolate or milk chocolate

Measure the flour by scooping some into a bowl and then spooning the flour into the measuring cup. (If you measure packed flour, you will have too much.) Add the baking soda and stir to combine.

Cream the butter, sugar, and salt together. Add the extracts. Beat in the eggs until the mixture is light and fluffy.

Add the flour mixture and mix in. Add the chocolate chips. With the mixer or your hands, mix the dough into a single mass.

Divide the dough into three parts. Place each on sheets of waxed paper and roll the dough in the waxed paper into 1 3/4-inch diameter logs. Refrigerate the logs for at least two hours or until firm.

Preheat the oven to 350 degrees. Remove one log from the refrigerator and cut it into slices a bit thicker than 1/4 inch. Use a sharp, serrated knife to cut through the chips. Put the slices on an ungreased baking sheet with room for expansion. Bake for 9 to 11 minutes or until the edges of the cookies just begin to turn brown. Repeat with the rest of the dough.
Dennis at the Prepared Pantry 
Click Here to Print this Recipe

Free No Bake Cookie Guide (PDF format)


Print FREE Grocery Coupons
Click Here 

Dr. Weil


How to Subscribe
The easiest way to sign up for the newsletter is to look at the side panel of the online newsletter. At the bottom of the left side panel is a box right above the Yahoo Groups, Join Now! Just put your email address in the box and click the Yahoo icon. You will get a message back that will ask if you really want to join. Remember to follow the directions on the email and you will be a member.

How do I unsubcribe?
There is an unsubscribe link at the bottom of every email newsletter. Just click on it and put the word unsubscribe in the subject of your email. Send the email and you will be unsubscribed. Remember to use the old address to send the email.

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