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Aug 20, 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.

Today's newsletter has more recipes for two, mug recipes, cherry recipes, sweet potato and yam recipes, asparagus recipes, and lots of questions for our NancyLanders.

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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

Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours and are safe to click.

Spaghetti PieFamily Favorite Spaghetti Pie

1/2 lb. spaghetti, cooked
1/3 cup KRAFT Grated Parmesan Cheese, divided
1 egg, beaten
1 lb. lean ground beef, cooked, drained

1 can (15 oz.) HUNT'S® Tomato Sauce
1-1/2 cups KRAFT Shredded Mozzarella Cheese

Heat oven to 350°F.

Toss spaghetti with half the Parmesan and egg; press onto bottom and up side of 9-inch pie plate to form crust.

Mix meat and tomato sauce; spoon into crust. Top with mozzarella and remaining Parmesan.

Bake 30 min. or until heated through. Let stand 5 min. before cutting to serve.
Makes 6 servings
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Paula's Recipes in a Mug
I thought of Henry in Midland and the man who just lost his wife. There are recipes that are easy to make and there is no leftovers.

Meat Loaf in a Mug | Microwave Recipe

1/4 lb. lean ground beef
2 Tbsp. oatmeal
1 Tbsp. catsup
1 Tbsp. milk
2 Tbsp. dry onion soup

Combine ingredients and place in mug; make finger hole in center. Microwave on High 3 to 4 minutes. Let stand 3 minutes.

Omelet in a Mug

2 eggs, beaten
2-3 Tbsp. shredded cheddar cheese
2 Tbsp. diced cooked ham
1 Tbsp. diced green pepper
salt & pepper to taste

In a microwave safe mug coated with nonstick cooking spray, combine all ingredients. Microwave uncovered on high for 1 minute. Stir, cook 1-1 1/2 minutes longer or until eggs are completely set.
Karen TX
Click Here to Print both these mug recipes

Chicken Dijon Recipe

3 lb. chicken pieces
1/2 c. Miracle Whip salad dressing
1/4 c. Dijon mustard
1 1/4 c. dry bread crumbs

Combine salad dressing and mustard. Coat chicken with mixture and crumbs. Bake at 350° for 1 hour.
Serves 4 to 6.
Linda NM
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Easy Pickled Asparagus Recipe

1 lb asparagus
Juice from a 24 oz jar of dill pickles (Claussen Kosher Dill Spears recommended)
Snap off tough ends of asparagus. Bring a large pot of water to a boil. Drop in asparagus and cook 2 minutes. Drain and rinse under cold water. Cut spears to the height of the pickle jar. Place in juice. Cover with lid and refrigerate at least 1 day.
Originally submitted by Chris in NM
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Santa Fe Stuffed Peppers for TwoSanta Fe Stuffed Peppers for Two

1 cup frozen BOCA Veggie Ground Crumbles
1/2 cup frozen corn
1/2 cup TACO BELL® Thick & Chunky Salsa
3/4 cup cooked long-grain brown rice

1/2 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
1 Tbsp. chopped fresh cilantro
1/4 cup water
1 large green pepper, cut lengthwise in half, seeded

Heat oven to 400ºF.

Cook crumbles, corn and salsa in large nonstick skillet on medium heat 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice, cheese and cilantro.

Pour water into 8-inch square baking dish. Spoon crumbles mixture into pepper halves; place in dish. Cover.

Bake 30 min. or until peppers are crisp-tender and filling is heated through (160ºF).
2 servings
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Meringue for 8 " pie using Meringue Powder
Mix 9 tbsp powder plus 5 tbsp warm water. Stir til dissolved, whip til desired peaks obtained


Did you Know
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Nancy Rogers

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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Note to Annie re: Mexican Sweet Bread

I have several Mexican bread recipes and don’t know which one you want. Could you be descriptive and let us know what you think is in the bread or what it looks like?
Athena in DE

I was wondering if anyone in Nancyland has any good ways to use dried cherries. I have quit a few of them and wondered about making a cherry cobbler. Has anyone tried doing this with them?

For Marianne.

Martha Joffrion's Welaka Cherry Salad, adapted

8 oz. can crushed pineapple
1 #2 can black sweet cherries (or 2- 2 1/2 c. your own), juice reserved if any
1 EACH lemon & orange
1 3 oz. box lemon gelatin
Dash salt
1/2 c. boiling water
1/3 c. ice water

Set pineapple to drain, pressing into strainer. Pour cherry juice into a 1 cup measuring cup; add cherries to pineapple. Squeeze juice of lemon & orange into cherry juice; should equal 1 cup.* Put dry gelatin & salt into a boil; stir in boiling water till dissolved. Add ice water, juices, & fruits from the strainer. Mix well & chill till set. Top this with lemon mayonnaise, whipped cream, or Cool Whip if you like. Martha's original recipe called for 2 envelopes plain gelatin & 3/4 c. of sugar; I just used one lemon Jell-O to simplify it. For some nice crunch, add 1/3 c. chopped pecans or walnuts or sliced celery with the fruit. Her recipe was passed on by Frances Wiggins in the Welaka Centennial Cookbook of 1987. * if you don't have a full cup, I would just add more orange juice.
Marilyn in FL
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Foil Pack FishFoil Pack Fish Florentine for Two Recipe

1 cup instant white rice, uncooked
1 cup warm water
1 halibut fillet (1/2 lb.), cut crosswise in half

2 cups tightly packed baby spinach leaves, coarsely chopped
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 Tbsp. KRAFT Grated Parmesan Cheese

Heat oven to 375ºF.

Spoon 1/2 cup rice onto center of each of 2 large sheets of heavy-duty foil with sides slightly turned up. Pour 1/2 cup warm water over each mound of rice; top with 1 fish piece. Arrange spinach around fish; drizzle with dressing.

Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in single layer in shallow pan.

Bake 15 min. Cut slits in foil to release steam before opening packets; top with cheese.
Makes 2 Servings
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Cherry Chicken Recipe

4 boned chicken breasts
1/2 c. sugar
1 (16 oz.) can bing cherries
1 Tbsp. cornstarch
1/4 tsp. almond flavoring
1/2 tsp. salt
1/2 c. almonds
oil (for sautéing)
buttermilk for dipping

Dip chicken in buttermilk, then in salted flour. Sauté in hot oil until browned on both sides. Let chicken drain on paper towels. Drain oil from skillet; add sugar and cornstarch to skillet. With wire whisk, stir in cherry juice and almond flavoring. Cook until thickened. Place chicken in greased baking dish; pour cherry sauce over chicken. Sprinkle with almonds and bake in a 400° oven for 10 to 15 minutes.
Serves 4.
Linda NM
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Cherry Pudding Cake Recipe

1 c. sugar
3 Tbsp. butter, melted
1 egg, beaten
1 3/4 c. flour
2 tsp. baking powder
3/4 c. milk
1 tsp. vanilla
1 1/2 c. boiling water
1 can sour cherries with juice
1 1/2 c. sugar
2 Tbsp. butter

Combine 1 cup sugar, 3 tablespoons butter and egg. Add milk and vanilla. Mix baking powder with flour, then add to mixture. Mix just until blended. Pour into a greased 9 x 13-inch pan. In a saucepan, combine water, cherries (with juice), 1 1/2 cups sugar and 2 tablespoons butter. Bring to a boil and pour over batter immediately. Bake at 350° to 375° for about 40 to 45 minutes or until cake and pudding reverse positions and the cake springs back to a light touch.

If you like a stronger cherry taste, add another can of sour cherries, using the juice with water to make 1 1/2 cups water called for.

Can be made with any fruit (i.e., mandarin oranges, fruit cocktail, etc.). This recipe is best served warm with ice cream or half and half over it.
Linda NM
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Baked Cherry Pudding Recipe

1 (No. 2) can cherry pie filling (2-1/2 c.)
1 pkg. loaf size yellow cake mix
1/3 c. butter or margarine, melted

Spread pie filling in buttered 9 x 9 x 2-inch pan. Sprinkle cake mix evenly over top of filling. Drizzle with butter. Bake in moderate oven at 350° for 40 to 45 minutes or until top is golden brown. Serve warm with ice cream.
Makes 9 servings.
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Hot German Potato Salad for 2

2 med. red potatoes
2 bacon strips, diced
1/3 c. chopped onion
2 t. flour
1/4 t. salt
1/4 t. celery seed
Dash pepper
1/2 c. water
1 T. white vinegar
2 t. sugar

Place potatoes in saucepan; cover w/water. Boil. Reduce heat; cover & cook for 25 - 30 min. or until tender. Drain & rinse in cold water. Cut into 1/4 in. slices; set aside. In large skillet, cook bacon until crisp; using slotted spoon, remove to paper towels. Drain, reserving 2 t. drippings.

In drippings, sauté onion until tender. Stir in flour, salt, celery seed & pepper until blended. Gradually add water, vinegar & sugar. Bring to boil; cook & stir for 2 min. or until thickened. Reduce heat to low. Add potatoes & bacon; stir gently. Serve warm.
243 cal per serving
Athena in DE (Source: Jennie Voigt )
This is just like my family recipe for 8! Delicious!
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Hello, I am looking for a steamed carrot pudding recipe, it has grated potatoes and carrots in it, The recipe came out of a family circle, or good housekeeping book or one of similar kind.
Mary J

I failed to keep the name of the individual or the date of the newsletter for the person wanting sponge cake recipes. As always this recipe from Dennis at The Prepared Pantry is outstanding
Robbie IN

Touch of Lemon Sponge Cake

1 1/4 cup cake or pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
6 large eggs
1/2 cup milk
1 tablespoon lemon zest
1 teaspoon vanilla
1 cup granulated sugar
1/2 cup granulated sugar

Preheat the oven to 325 degrees. In a bowl, mix the flour, baking soda, and salt. Set aside.

Separate the eggs. Scald the milk. Beat the egg yolks in a large bowl for five minutes then add the zest, milk, and vanilla. Continue beating, gradually adding the 1 cup of sugar. Beat until the mixture thickens and doubles in volume.

Fold the flour mixture into the eggs, about one fourth at a time. In a separate bowl with clean betters, whip the egg whites until soft peaks form. (Do not contaminate the whites with even a little yolk. The fat in the yolks will inhibit the formation of the whites.) Drizzle in the 1/2 cup sugar as you beat until the whites form stiff peaks. 6. Fold the egg whites into the yolk mixture. Scrape the batter into an ungreased tube pan. Bake for 45 to 50 minutes or until done. When done, the cake will spring back to the touch. Immediately invert the tube pan over the neck of a bottle and let cool in the inverted position.

Old-Fashioned Lemon Sauce

3/4 cup sugar
2 tablespoons cornstarch
1/3 cup lemon juice
2/3 cup water
the zest from two lemons
4 tablespoons butter
Yellow food coloring (optional)

Mix the sugar and cornstarch in a heavy saucepan. Add the lemon juice, water and zest and cook over medium heat, stirring often, until the mixture boils. Gently boil for a few minutes or until the mixture thickens. Remove from the heat and stir in the butter and optional food coloring.

Cool until the sauce thickens to serving consistency.
Dennis The Prepared Pantry    
Click Here to Print this Recipe    

Hello Bakers
I am looking for an idea on how to make sour milk for a recipe that I have. Also, what can I use in substitution for corn syrup? Great to hear your ideas.

Sue requested candied yam recipes in the 8/16 newsletter. You can use either yams or sweet potatoes in this recipe.
Robbie IN

Candied Sweet Potatoes Recipe

2 pounds sweet potatoes, cut into 1/2" slices
1/2 cup packed brown sugar or more if you want them extra sweet
3 tablespoons butter
3 tablespoons water or milk
salt to taste

Wash sweet potatoes but do not pare. Heat enough salted water to cover potatoes to boiling. Add potatoes. Cover and heat to boiling. Cook until tender, 30 to 35 minutes; drain well . Slip off skins.

Mix brown sugar, butter, cinnamon, water and salt in 8-inch skillet. Cook over medium heat, stirring constantly, until smooth and bubbly. Add sweet potato slices; stir gently until glazed and heated through.
Serves 6
Robbie IN
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Candied Yams Casserole With Marshmallows

1 (40 ounce) can cut yams, drained or boil fresh yams or sweet potatoes cut in wedges in water until tender

1/2 cup brown sugar
1/4 teaspoon salt- I omit this
1/2 teaspoon cinnamon
4 tablespoons melted butter
1 (16 ounce) bag miniature marshmallows(can use large ones)

Spray 1 quart baking dish with non stick spray. Heat oven to 350 degrees. Mash yams in a large bowl and add brown sugar, salt, cinnamon, and melted butter. Mix well. Place 1/2 mixture in baking dish. Top with a layer of marshmallows, then add remaining mixture. Bake for 30 minutes. Remove from oven and top with remaining marshmallows. Bake for another 10 minutes or until marshmallows are lightly browned. Watch closely so the marshmallows on top do not burn.
Robbie IN
Click Here to Print this Recipe

Good morning Nancy and all Landers,
I want to thank Robbie IN for the recipe for Pickled Asparagus which I plan on trying. Also I am so jealous of Marianne who picked 100 pds of Bing Cherries lol. I just love them but they are so expensive here this time of year I only buy them when they are on sale. Glad to see all the sites we can use for preserving our garden produce.
Dianne in Wisconsin

Just caught up with the peanut butter conversation and wanted to suggest making your own. It's so easy. Just dump the peanuts - salted, lightly salted, unsalted, flavored or a combo - into your food processor and whirl away. No need to add oil. You may think at first it's not going to come together but it will. It was actually my mom who inspired making-your-own and a chef friend after tasting it and raving about it now makes all kinds of nut butters, which he suggests be kept in the refrigerator because of the natural oils. I do keep just my peanut butter in the pantry but folks can make up their own minds about this.
Barbara, Las Vegas

Sweet N Sour Meatballs Recipe

1 lb. ground beef
1/4 c. chopped onion
1 egg, beaten
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. water

1 Tbsp. butter
1 small onion, chopped
1 c. catsup
1 1/2 Tbsp. packed brown sugar
1 1/2 Tbsp. lemon juice
1 Tbsp. soy sauce

Combine all meatball ingredients in a medium mixing bowl. Mix well. Shape into 20 (1-inch) meatballs. Place meatballs in 9-inch round glass baking dish. Cover with wax paper. Microwave for 8 to 9 minutes on Medium-High (Roast) if adding sauce (8 to 11 minutes for meatballs alone). Drain and let stand covered about 3 minutes. During standing time, microwave sauce.

Place butter and onion in 1 quart glass casserole.

Microwave for 2 minutes on High. Stir in catsup, brown sugar, lemon juice and soy sauce. Pour over meatballs and cook for 3 to 5 minutes on Medium-High.
Anna in Sweden
Click Here to Print this Recipe

THANK YOU for the chipotle mayo recipe. I recently had takeout from a place that claimed to include this condiment and while indeed the sauce was good it had no discernible chipotle - pretty sure your recipe will. Can't wait to try it.
Barbara, Las Vegas

Cherry Crisp Recipe

1 can cherry pie filling
1 c white or vanilla cake mix
1/2 stick butter, melted

Pour filling into 8 inch pie pan. Sprinkle with cake mix. Pour butter over all. Bake at 400° for 30 minutes. Serve warm or cooled.
Makes 4-6 Servings
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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