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Aug 04, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

Everyday Recipes from Our Recipe Family.

More of Robin's sugar substitute recipes, lamb recipes, ground beef meatloaf in tins, and more are in today's newsletter.

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A lot of our members have asked what software I use for organizing my person recipes. I called Anthony Watson at Mountain Software and asked him for a link where our NancyLanders download the trial version of this program.
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a free 2 week trial of this software, Click Here

Converting to Crock Pot Recipes
This is for Lily UT, who in the 7/30 1 newsletter wanted to know how to convert oven recipe to a crockpot. I have more information that I will send over the next few days. It's difficult to give exact conversion information on translating traditional oven crockpot. Crockpots may vary but generally, the LOW setting is about 200 degrees F. and the HIGH setting is about 300 degrees F. One hour on HIGH is approximately equal to 2 to 2-1/2 hours on LOW. Most crockpot recipes recommend cooking 8-10 hours on LOW. Some recipes recommend the HIGH setting based on the nature and texture of the food. You will have to judge your recipe accordingly. For example, beef cuts will be better cooked on LOW for 8-10 hours to get a more tender texture, where chicken can be cooked on HIGH 2-1/2 to 3 hours.

Reduce the amount of liquid used in most oven recipes when using the LOW setting, since the crockpot retains all moisture that usually evaporates when cooking in the oven. Add liquids for sauces about an hour before done. You will normally end up with more liquid at the end of cooking times, not less. A general rule is to reduce liquids by half, unless rice or pasta is in the dish.
Robbie IN

Here is another great onion soup recipe for ann. GA.
Robbie IN

French Onion Soup Recipe

6 cups onions, peeled and sliced
1/4 cup butter
4 cups beef broth
1 tsp. sugar
1/4 cup dry white wine
2 tsp. Worcestershire sauce
Salt and pepper to taste
6 - 8 slices French bread, toasted and cut into 1-inch cubes
6 - 8 slices Swiss or mozzarella cheese

Sauté onions in butter until tender. Add beef broth, sugar, wine, Worcestershire sauce and salt and pepper. Bring to a boil, then reduce heat and cook over medium heat for 15 - 20 minutes. Pour into ovenproof bowls and add bread cubes to each bowl. Place 1 slice of cheese over each bowl of soup. Bake in the oven for 10 minutes at 350 degrees until cheese is melted and golden brown.
Robbie IN
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I loved today's newsletter! Thank you, Robin, for sharing all your sugar free (Splenda) recipes. I know how long it takes to type them all out. I have very severe arthritis and it would be difficult for me to do the same. Also, since my cataract surgeries, I see well at a distance, but close computer work is still not good. I have reader's glasses, but guess I have a big stigmatism problem. I copied all of your recipes and hope you will share all you can. We diabetics still have to count our carbs, but it is so nice to have a treat now and then. I especially want to make your recipe for the Lemon Meringue Pie. That was always one of my favorites and I have not had one since the year 2000. I guess you can see why I am so excited about your recipes. Thank you soooo much!
Sandy in Iowa

Janis asked about lime deposits on shower doors. We found that spraying WD-40 works great! Just spray it on a dry door and wipe it around. No more deposits :-)
Ann B

For Donna in KS who suggested caramelizing some of my many red onions. She said she had never tried it with red onions, but it should work. I did several batches in my large crockpot. They are amazing! They have the caramelized flavor with just enough of the red onion zing to make them interesting.
Patti V in NM

July 29 Newsletter
Cindy asked for what to use to clean Stainless Steel.

I have found that Bar Keepers Friend is my go to cleaner for must tough problems. It is good for Stainless Steel, Tile, Porcelain, Ceramic, Fiberglass, Aluminum, Copper, Brass, Chrome, Glass. good fore Mineral deposits, oil & grease, rust stains, everyday grime.
Kitten in Buffalo


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Nancy Rogers 

Diabetic- Santa Fe Grilled Vegetable Salad

Nutrients per Serving: Calories 63, Total Fat 2g, Saturated Fat 19, Protein
2g, Carbohydrates 11g, Cholesterol 1 mg, Dietary Fiber 19, Sodium 70mg
Dietary Exchange: 1/2 Fat, 2 Vegetable

2 baby eggplants (about 6 ounces each), cut in half lengthwise
1 medium yellow summer squash, cut in half lengthwise
1 medium zucchini, cut in half lengthwise
1 medium green bell pepper, quartered
1 medium red bell pepper, quartered
1 small onion, peeled and cut in half
1/2 cup orange juice
2 tablespoons lime juice
1 tablespoon olive oil
2 medium cloves garlic, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro

Combine all ingredients except cilantro in large bowl; toss to coat.

Spray cold grid of grill with nonstick cooking spray. Prepare coals for direct grilling. Place vegetables on grill, 2 to 3 inches from hot coals; reserve marinade. Grill 3 to 4 minutes per side or until tender and lightly charred; cool 10 minutes. (Or, place vegetables on rack of broiler pan coated with nonstick cooking spray; reserve marinade. Broil 2 to 3 inches from heat 3 to 4 minutes per side or until tender; cool 10 minutes.)
Diabetes Forecast Magazine August 2014
Anna in Sweden
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Robin, would love to have more of your TNT sugar substitute recipes.
Marilyn in Ohio

Has anyone tried a recipe with the homemade sweetened condensed milk and if so did they work. Condensed milk in our store now is $4 a can.
Mary Jo in MD

Sweetened Condensed Milk With Splenda

Mix together in your blender:
2--1/4 Cups powdered milk (dry)
1/4 Cup warm water
3/4 Cup granulated sugar (Splenda?)
Pour into a covered container and refrigerate until cold and thick. This amount is equal to 1 can of Eagle Brand (sweetened condensed milk).

Exported from Home Cookin 8.58 (
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Summer Recipes
Marinade Recipes  
Grilling Recipes
Ground Beef Recipes (including hamburgers)
Pork Recipes
Salad Recipes
Easy Cabbage Recipes
Yellow Squash and Zucchini

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This is my latest “experiment” in small portion cooking!

Muffin Tin Meat Loaves for Six

3/4 lb. lean ground beef ( I buy grass fed at a local farm)
1 small egg, slightly beaten ( I buy organic at WalMart)
3/4 cup shredded zucchini ( from my friend’s garden)
1/2 t. dried Italian seasoning
1/4 T. salt ( I use Sea Salt)
1/2 cup bread crumbs
1/4 cup ketchup ( I use Heinz organic)

Preheat 400. In large bowl, combine all ingredients except ketchup, mixing lightly but thoroughly. Place 1/3 cup of mixture into each of 6 medium muffin cups, pressing lightly; spread ketchup over tops. Bake 20 minutes, or until no pink remains & juices run clear. ( I baked 25 minutes to be sure cooked thoroughly)

Athena in DE ( I love my new Rachel Ray non-stick muffin pan with handles!)
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Southwestern Rice and Veggie Cakes
Yield: 4 servings
(serving size: 2 rice cakes and 2 tablespoons sour cream mixture)

2 (8.5-ounce) pouches Santa Fe microwaveable cooked whole grain rice medley (such as Uncle Ben's Santa Fe Ready Rice)
4 egg whites, lightly beaten
1 cup (3 ounces) double-fiber breadcrumbs (about 2 slices)
3/4 cup (3 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese (such as Sargento) or shredded 50%-less-fat jalapeño cheddar (such as Cabot) Cooking spray
1/2 cup light sour cream
2 teaspoons fresh lime juice
1/4 teaspoon chili powder
Chopped fresh cilantro (optional)

Heat a large nonstick skillet over medium-high heat. While skillet heats, combine first 4 ingredients in a large bowl; mix well. Divide mixture into 8 equal portions, shaping each into a 2-inch patty.

Coat pan with cooking spray. Add 4 patties to pan; cook 3 minutes. Carefully turn patties over; cook 1 minute or until lightly browned. Repeat procedure with remaining 4 patties. While patties cook, combine sour cream, lime juice, and chili powder in a small bowl.

Arrange cakes on a serving platter. Top each with sour cream mixture. Garnish with cilantro, if desired.

Nutritional Information
Amount per serving
Calories: 349 Calories from fat: 28% Fat: 11g Saturated fat: 3.8g Monounsaturated fat: 4.5g Polyunsaturated fat: 1.8g Protein: 19.2g Carbohydrate: 47.7g Fiber: 7.3g Cholesterol: 25mg Iron: 2.2mg Sodium: 851mg Calcium: 321mg

Cooking Light Fresh Food Fast, Oxmoor House 2009
Anna in Sweden
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This is a simple, basic recipe for rice. Browning the rice before boiling it adds another layer of flavor.

Rice Pilaf Recipe

1 stick butter
1 c. long grain rice
2-1/2 c. water or chicken broth
Salt and pepper to taste

Put butter in saucepan over medium heat and melt. Add the rice and sauté for about 10 minutes until lightly browned. Pour in the liquid, salt and pepper, and mix well. Cover and simmer on a low flame until all the liquid has been absorbed by the rice.
Artemis in NYC
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Lamb Recipes from Artemis
Roast Lamb with Orzo and Lamb with Potatoes

Lamb is a staple the Greek household. The traditional Sunday dinner always includes some form of lamb and whatever else the cook decides to make. I m including two recipes here, both with lamb: one with orzo, and the other with Potatoes.

Roast Lamb with Orzo

6 – 7 lb. leg of lamb
5 c. water
2 c. orzo
Dried mint
Salt and pepper

Wash and trim excess fat from the leg of lamb. With a sharp knife, make three sits in the roast and insert a clove of garlic in each slit. Cover with salt and pepper and sprinkle with dried mint.

Bake in a 350 degree oven for 4 hours, basting with pan drippings. When cooked remove lamb. Skim off excess fat from roasting pan. Add water, mix well and place back in oven until liquid comes to a boil. Add orzo and stir well. Cook for 20 min. or until done, stirring occasionally.

Roast Lam with Potatoes

6 – 7 lb. leg of lamb
2 c. water
6 potatoes
Salt and pepper
Dried oregano

Follow above directions for roasting the lamb. Skim fat, add 2 c. water and mix. Peel and slice potatoes into quarters lengthwise (wedges). Place in roasting pan, adding salt pepper and oregano. Bake unti
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Easy Italian One Pot Dinner

1 Tbs. olive oil
1 lb. turkey sausage, casing removed
1 sm. onion, chopped
2 garlic cloves, chopped
3 (15 oz.) can great northern beans, undrained
1 (14 oz.) can tomatoes, undrained
2 c. chicken broth
1 tsp. Italian seasoning
1/2 tsp. dried mint
1/4 tsp. black pepper
2 c. fresh spinach, washed and patted dry

In a large soup pot, heat oil over high heat. Add sausage, onion, and garlic and cook 6 to 8 minutes, or until no pink remains, stirring frequently to break up the meat.

Add remaining ingredients except spinach; bring to a boil. Reduce ;heat to low, and simmer ;uncovered for 30 minutes, or until thickened. Stir in spinach, and serve.
Artemis in NYC
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Part 2 - Robin's Sugar Substitute Recipes

Season Green Beans

4 slices bacon - chopped
1 medium onion - chopped
2 ()15 oz. can green beans
1 tsp. sugar or Splenda

Sauté bacon and onion in skillet. Drain. Add green beans and sugar. Simmer 25 - 30 minutes. Also good in crock pot.
Makes 6 servings

Corn Pudding

2 c. whole kernel corn, drained
2 Tbsp. flour
1 c. milk
2 eggs, beaten
3/4 c. sugar or Splenda
1/4 tsp. salt
1 tsp. vanilla
1 Tbsp. margarine

Mix flour, sugar and salt together. Add beaten eggs and milk. Mix well and add corn and vanilla. Pour into baking dish. Dot top with margarine. Bake at 400° for 45 minutes.
Makes 4 Servings

Prune Cake

2 c. flour, sifted
2 c. Splenda
1 tsp. soda
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1/4 tsp. salt
1 c. Mazola oil
1 c. buttermilk
1 c. prunes, cooked
1 c. pecans
3 eggs
1 tsp. vanilla

Mix all dry ingredients. Add remaining ingredients and mix well. Pour into Bundt pan and bake at 350° for 1 hour or until done. Knife inserted in cake will come out clean.

Candied Carrots

2 cans sliced carrots, drain 1 can
3 pkg. equal or Splenda
2 Tbsp. butter

Pour carrots with liquid from 1 can in medium saucepan. Sprinkle sweetener over and add butter. Bring to a boil and cook over medium heat until all of the liquid is gone. Stir occasionally. Add 1 tsp. butter when liquid is gone to glaze the carrots.
Makes 4 Servings

Refrigerator Pickles

10 c. sliced cucumbers
1 c. onion, diced
2 Tbsp. salt
1 Tbsp. celery seed
2 c. Splenda
3/4 c. white vinegar

Mix first 4 ingredients and let stand overnight. In the morning, drain and rinse.

Mix Splenda and vinegar. Stir well and pour over the cucumbers. Place in refrigerator. Take out as needed.

Apple Pie

7 c. Granny Smith apples, peeled, cored and sliced
2/3 c. Splenda granular sugar substitute
3 Tbsp. cornstarch
3/4 tsp. cinnamon
1/8 tsp. salt

You will also need a 9-inch pie pan.

3/4 c. ice water
1 tsp. vinegar (white or cider)
2 c. all-purpose flour, divided
3 Tbsp. Splenda granular sugar substitute
7 Tbsp. vegetable shortening

Mix ice water and vinegar in a cup. Place 1/2 flour in bowl. Add vinegar and water and mix gradually. Combine remaining flour and Splenda. Add shortening, using pastry cutter until crumbly. Divide dough for 2 crusts. Toss filling ingredients in large bowl and fill pie shell. Put on top crust and crimp edges. Brush with milk and bake 50 to 60 minutes or until brown at a 375° temperature.
Makes 8 slices.

Apple Muffins

2 c. flour
1 c. Splenda
1 Tbsp. plus 1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 c. dried apples
1 c. milk
2 eggs
1/2 c. Crisco

1/2 c. Splenda brown sugar
1/2 c. walnuts, chopped
1 tsp. cinnamon

Mix dried apples, milk and eggs and set aside. Make the topping and set aside.

Sift and mix 5 dry ingredients. Add Crisco and cut in. Add apple mixture just to moisten. Overmixing makes them tough. Fill muffin tins 2/3 full. Put on topping and bake at 375° for 15 minutes.
To substitute fresh apples, use 1 2/3 cup milk.
Makes 2 dozen.

Blueberry Muffins

1 c. fresh or frozen blueberries
2 tsp. baking powder
1/2 c. light margarine, softened
1 c. Splenda
2 c. flour
1/4 c. applesauce
1/2 c. milk
3/4 tsp. salt
2 large eggs
1 tsp. vanilla

Beat margarine, Splenda and applesauce. Beat in eggs, one at a time, and add vanilla. Alternately add sifted flour, baking powder and salt combination and milk. Fold in berries. Spoon into paper-lined muffin cups. Bake at 350° for 25 to 30 minutes.
Makes 6 Muffins

Chocolate Chip Cookies

1/4 c. Splenda
1/4 c. sugar
1/4 c. brown sugar
4 Tbsp. light margarine, softened
1 tsp. vanilla
1 egg white
1 c. all-purpose flour
1/2 tsp. soda
1/4 tsp. salt
1/4 c. mini semi-sweet chocolate chips

Preheat oven to 375°. Mix sugars, margarine, vanilla and egg white in mixing bowl. Stir in flour, soda, and salt. Stir in chocolate chips. Drop by tablespoonfulls- to make 18 cookies onto cookie sheet. Bake 8 minutes at 375°. Cool slightly and remove from cookie sheet.

Maple Flavored Syrup

1 c. apple juice
2 1/2 tsp. cornstarch
1 3/4 tsp. Equal for Recipes or 6 packets Equal Sweetener
1 Tbsp. margarine
1 tsp. maple extract
1 tsp. vanilla

Mix apple juice, cornstarch and Equal in a small saucepan. Heat to boiling and boil, stirring constantly, until thickened, about 1 minute. Remove from heat and add margarine, maple extract and vanilla, stirring until margarine is melted. Serve warm. Great substitute for diabetics to use on pancakes, waffles or even dip fresh apple slices in (as you would a caramel dip) and can be poured over boiled sweet potatoes.

Yogurt Pops

2/3 c. nonfat yogurt
2/3 c. strawberries
2 packets Equal

Orange Cream:
3/4 c. nonfat yogurt
1/4 c. orange juice concentrate
2 packets Equal

Blend until pureed. Pour into 4 popsicle molds. Freeze.

Strawberry ingredients make 4 popsicles; each popsicle contains 29 calories and 0 grams fat. Orange Cream ingredients make 4 popsicles; each popsicle contains 51 calories and 0 grams fat.

Blueberry Syrup

1 c. blueberries
1/2 c. apple juice
1 1/2 tsp. cornstarch
2 or 3 packets Equal
1/2 tsp. finely shredded lemon peel
1 Tbsp. lemon juice
1 Tbsp. margarine

In a blender container or food processor bowl, combine berries and apple juice; blend or process until pureed. Transfer to saucepan. Stir in cornstarch. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in Equal, lemon peel, lemon juice and margarine. Serve over pancakes, waffles or French toast. Makes 1 cup.

Ginger Carrots

1 lb. carrots
1 Tbsp. fat-free margarine
1 packet Equal
1 tsp. grated ginger

Rinse, trim and peel carrots. Cut into 1/4-inch slices. Steam 15 to 20 minutes or until barely tender.

In a skillet over medium heat, melt margarine until it bubbles. Add drained carrots and toss. Sprinkle with sugar substitute and ginger. Toss again to coat carrots lightly. Continue to cook in skillet for another 1 to 2 minutes or until carrots are lightly glazed.
Makes 5 servings.
Click Here to all of Part Two of Robin's Recipes



Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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Nancy Rogers 

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