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Aug 9, 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.

Questions, answers and recipes for August 9, 2014.  Recipes using peanuts, chocolate recipes, and several pizza and pizza sauce recipes are included in today's tried and tested recipes.

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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

Jeanne Tyler, TX asked about the taste of peanut butter these days. Iíve noticed the same thing, not as much flavor as years ago. My peanut butter cups are not as good as they used to be, same with cookies. Iíve tried a number of different kinds of peanut butter, the natural kind too, but thereís not much difference.. Does anyone know of a brand that tastes really peanut buttery?
Betty in ME

Jeanne Tyler, TX commented in the 8/7 newsletter that she felt that her recent jar of peanut butter was not as tasty and wondered if others felt the same. There is a good chance that the formula of the brand you bought has changed, as manufactures move to make all products healthier with regard to saturated fat and salt. You might check the web site of the manufacturer to see if they list any changes. Also, I believe peanut butter is one of the foods where there are distinct differences between many of the major brands and generics. You may want to read the various labels the next time you are at the store to see which one has the most peanuts in it.
Robbie IN

About a week ago I hurt my foot. It is better today. Thursday as I was walking very carefully on my hurt foot, I popped my back out of place. My foot didn't get hurt but my back has been giving me problems. Thursday, Friday and part of today I was walking around like the The Hunchback of Notre-Dame. Late this afternoon I improved to walking around like a ape with back problems. Hopefully tomorrow I will improved even more.

Biscuit Pizza for Julie:

Betty Crocker Pizza Recipe

1 pkg active dry yeast
3/4 c. warm water
1 1/2 c. Bisquick
3/4 cup chopped onion
1 clove garlic, chopped
2 cups tomato sauce
salt & pepper to taste
2 1/2 cups grated Mozzarella cheese
Oregano to taste

Dissolve yeast in warm water. Add Bisquick & beat vigorously. Turn dough onto surface well dusted w/ Bisquick. Knead until smooth, about 20 times. Divide dough into 4 pieces. Roll each piece paper-thin into a circle about 10Ē in diameter. Place on ungreased baking sheets or in shallow pie pans.

Heat oven to 425. Mix together onion, garlic, sauce and anything else you want, salt & pepper. Spread filling over dough. Sprinkle cheese over top. Sprinkle with oregano. Bake 15-20 min. Cut into pie shaped wedges. Serve.
4 servings.

Note! It is much easier to use English muffins, pitas, or purchased whole grain individual pizza shells. I have individual pizza pans to use in the toaster oven. You can also buy pizza sauce in a jar. I add anchovies for health.
Athena in DE=
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Nancy Rogers 

Good evening Nancy and all Landers,
I tried out a new pizza sauce recipe tonight and just had to pass it along to all our great cooks. I could never find just ONE sauce that I really liked on pizza so I combined three of them and made my own sauce that is awesome. I make a big batch and put one cup each in small plastic containers with lids and freeze it then when I know I'm going to make pizza I take it out of the freezer and put in the frig the night before. I know it may seem like a lot of spices but you use so little that they will last a long time

Awesome Pizza Sauce Recipe

1 can (8 ozs.) tomato sauce
1 tsp. dried oregano
1/2 tsp. marjoram
1/2 tsp. basil(dried or leaves)
1/2 tsp. garlic salt
1 tsp. minced garlic

Combine all ingredients and let sit in frig for an hour before using so spices can all marry. I use 4 Tbsp. per 14 inch pizza but feel free to use more or less.
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Thanks to Anna in Sweden for reminding me of my recipe for Seafood Gazpacho
We love it so much and I totally forgot about making it this summer. If she hadn't mentioned it, I never would have thought of it

So thanks so much, Anna - hope you like it as much as do And we WILL have it this week-end
Rosemarie in rural Kansas City

I started taking my lunch to work everyday.  I went to the market to purchase food items I could take in my lunch.  I lost my sanity while there and purchased more little cans of tuna than I can ever use in 6 months. (They were on sale and I can't walk by any sale.) Help, what other than tuna salad can be made with all those little cans of tuna.  I can store my lunch in the refrigerator and have a microwave to heat it up.  Thanks for any help.

Zelda in Kemp, TX was asking about the Fudge Dream Bars recipe I sent into the newsletter recently. It only takes about 3 minutes to get the marshmallows soft, after putting the bars back in the oven. You do frost while still slightly warm, and I've never had trouble frosting them, but you might want to add enough milk to make a thinner frosting, that will spread easier, as seems like I've always used more more than the recipe called for. I'm not sure how marshmallow cream would work on them, but I've seen similar recipes calling for the cream. They would probably be good with nuts in them.
Judy (in Alaska)

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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My Sister-in-law fixed this and I loved it. Asked her for the recipe and got her ok to share it with you. If you like corn and cornbread, you'll love this one.

For those of you that don't know, Dallas Clark was a tight end for the Indianapolis Colts.
Sherry (in Indiana)

Dallas Clark's Corn Casserole Recipe

1 can (15 oz) creamed corn
1 can (15 oz) whole kernel corn
1 container (8 oz) sour cream
1/2 cup butter, softened
1 pkg (8.5 oz) cornbread mix

Preheat oven to 350 degrees. In a mixing bowl stir together all the ingredients until well mixed. Pour into a 1-quart casserole dish and bake for 40 minutes.
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Judy's Chocolate Dessert Recipes

Everyone in our family loves chocolate, and would like to share 3 of our favorite desserts. This is the perfect dessert for anyone that has chocolate cravings, but isn't counting calories!
The chocolate mousse mix is found with the puddings at the supermarkets.

Death By Chocolate Dessert

1 chocolate cake mix
2 pkgs. chocolate mousse mix
1 large tub (16 oz.) Cool Whip, thawed
6 Heath candy bars, crushed

Prepare and bake cake mix as directed on the package in a 9 x 13 inch pan. Mix mousse mix as directed on the package. When cake is cold, break into pieces, using a DEEP 9 x 13 inch pan, or dish. Make a layer of cake, then a layer of Cool Whip and then a layer of the mousse. Sprinkle with crushed Heath bars; continue to layer, ending with Cool Whip sprinkled with Heath Bars. Chill. Serve with a big spoon!
Judy (in Alaska)

This is a easy put-together dessert. Can also prepare a regular size cake mix and use half the batter for this dessert and make cupcakes with the other half. A good variation is to use a yellow cake mix and coconut cream instant pudding instead of chocolate. Is yummy both ways.

Chocolate Dessert Cake

1 box Jiffy chocolate cake mix
1 pkg. (8 oz.) cream cheese, softened
1 pkg. (4 serving size) instant chocolate pudding
1-1/2 cups cold milk
1 tub (8 oz.) frozen whipped topping, thawed
Chocolate curls & toasted slivered almonds

Prepare cake mix according to package directions and put batter in a greased 13 x 9 inch baking pan. Bake at 350 for 15 to 20 minutes, or till tests done. Cool. Combine pudding and milk and beat in cream cheese till smooth and thickened. Fold in whipped topping; put on top of cake and garnish with chocolate curls and toasted slivered almonds. Refrigerate until serving time.
Judy (in Alaska)

No true chocolate lover will be able to resist this delightful cake!

Quick Triple Chocolate Cake

1 pkg. (4 serving size) regular chocolate pudding
1 pkg. chocolate cake mix
2 eggs
1 cup semi-sweet chocolate baking chips
1/2 cup chopped walnuts

Cook pudding according to package directions (I use the microwave directions) and cool. Combine dry cake mix, cooled pudding and eggs in a mixing bowl and beat until well blended. Spoon into a greased 13 x 9 inch baking pan. Sprinkle with chocolate chips and walnuts. Bake 30 to 35 minutes, or until done.
6 to 8 servings.
Judy (in Alaska)
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I no longer remember where I found this recipe. Make sure all your products are gluten free, such as the peanut butter and chocolate chips. They do not typically contain gluten, but if they are packaged in an area where products containing gluten are also package, gluten may end up in them. The traces of gluten can be dangerous for those who are very allergic to gluten.
Robbie IN

Homemade Granola Gluten Free Recipe

2 cups oats
1/4 cup flax seeds
1/4 cup sunflower seeds
1/4 cup shredded coconut
1/4 cup raisins
1/4 cup dates
1/4 cup mini chocolate chips
1/2 cup sliced almonds
1/2 cup crunchy peanut butter
1/2 cup honey
1/2 teaspoon vanilla
5 tablespoons of butter (or use coconut oil for better shelf life)

Combine all the dry ingredients into a large bowl. In a small saucepan, combine the peanut butter, honey, butter (coconut oil), and vanilla. Once the peanut butter mixture is combined, mix it with the dry ingredients until the oat mixture is moistened. Press the granola in a shallow pan lined with parchment paper. Bake for 30 minutes at 300 degrees. *The granola will get crispier and crunchier as it cools. Cool for at least 20 minutes and store in a sealed container.
Robbie IN
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Peanut Butter Pie Recipe

1 c. peanut butter chips
1 can sweetened condensed milk
1 (3 oz.) pkg. cream cheese,
1 tsp. lemon juice
1/4 c. peanut butter, creamy
1 graham cracker pie crust
1 c. whipped topping

Place peanut butter chips and condensed milk into heavy saucepan. Stir constantly over low heat until chips are melted and mixture is blended and hot. Remove from heat and blend well. Add peanut butter and mix well. Set aside. Beat cream cheese; add lemon juice and beat until creamy. Add peanut butter mixture and beat slowly for 1 minute. Let cool. Fold in whipped topping until fluffy. Pour into the crust and refrigerate overnight or use after 3 hours. When cool, add a cup of whipped topping and 3 tablespoons of peanut butter. Mix and spread on top of pie and return to the refrigerator. Top with 1/2 cup of finely chopped nuts.
Mary J
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Peanut Butter Cake Recipe

1 c. creamy peanut butter
2/3 c. butter or margarine, softened
2 c. brown sugar, firmly packed
6 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
2 tsp. vanilla

Cream peanut butter and butter. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in vanilla. Pour batter into a greased and floured 13 x 9 x 2-inch baking pan. Bake at 350 degrees for 45 to 50 minutes or until tests done. Cool in pan; top with peanut butter frosting.

Peanut Butter Frosting:
1/2 c. creamy peanut butter
1 (16 oz.) pkg. powdered
sugar, sifted
1/2 c. + 1 Tbsp. milk
1 tsp. vanilla

Cream peanut butter; gradually add half of sugar, beating well. Add remaining sugar, alternately with milk, beating until smooth enough to spread. Add vanilla; beat well. Yield: enough for 1 (9 x 13-inch) cake.
Mary J
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Peanut Butter Chocolate and Oatmeal Cookies Recipe

2 c. sugar
1/2 c. cocoa
1/2 c. milk
1 stick margarine
3 c. 1 minute oatmeal, uncooked
1/3 c. peanut butter
1 tsp. vanilla

Mix sugar, cocoa and milk, bring to a rolling boil for 1 minute. Add oatmeal, margarine, peanut butter and vanilla while pan is on stove. Mix well. Drop by teaspoons on waxed paper.
Mary J
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Peanut Butter and Oatmeal Bars Recipe

1 can Eagle Brand sweetened condensed milk
1/3 c. peanut butter
2 c. Quick oatmeal
1 c. flour
1 c. brown sugar
1/2 tsp. soda
1/2 tsp. salt
3/4 c. soft margarine
1 c. chocolate chips

Mix milk and peanut butter in small bowl. Set aside. Mix oatmeal, flour, brown sugar, soda, salt and margarine. Pat 1/2 of this mixture in a greased (lightly) 9 x 13-inch pan. Pour milk and peanut butter mixture over this and spread out.

Sprinkle chocolate chips over. Add other half of oatmeal mixture. Bake at 350 degrees for 25 minutes.
Mary J
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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