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Aug 22, 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.

Lots of great recipes today -  Chocolate Cherry Muffins, Banana Bread Bars, Cucumber Pickles, Sweet Potato Salad, Orange Glazed Sweet Potatoes, Flaky Southern Biscuits, BBQ Chicken, Banana Split Frozen Custard, Corn Syrup substitute and more.

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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.

For Jenna, re: dried cherries

Chocolate Cherry Muffins Recipe
Makes 12 muffins

3/4 stock unsalted butter
5 oz. bittersweet chocolate, coarsely chopped
1 c. whole milk
2 large eggs
1 1/3 c. all-purpose flour ( Walmart now has organic flour)
1/3 c. unsweetened cocoa powder
1/3 c. packed brown sugar
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. dried sour cherries (4 oz)

Put oven rack in middle & preheat 400. Heat butter & half of chocolate in milk in 2 qt. saucepan over low heat, stirring constantly, until just melted. Remove from heat. Cool 15 min. Add eggs & whisk until smooth. Whisk together flour, cocoa, brown sugar, baking powder, baking soda, & salt in med. bowl until combined well.

Add chocolate mixture & stir until just combined. Stir in remaining chocolate & cherries. Divide among 12 greased (1/2 c.) muffin cups. Bake until tester comes out clean, 14 -18 min. Cool in pan on rack 5-10 min.
Athena in DE
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Newsletters in the Past
Getting the Most from the Crockpot  
Homemade Mixes and Master Mixes  
Cube Steak Recipes

Banana Bread Bars Recipe

1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)

Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.

Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.

Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat

Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).
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Cucumber Pickles Recipe

"Pickling" cucumbers so we always pass on using them. But if you find or grow nice ones, they'd work great too. We let the cucumber slices sit out overnight covered in paper towels after salting them to help them dry out a bit more and develop a nice crunch. They may look a little too dried out in the morning, but when you add them to the vinegar mixture, they will re-hydrate perfectly. If you are pressed for time you can skip the overnight drying, but your pickles won't have the same crunch.

3 pounds (1365g) crisp cucumbers, sliced 1/4-inch thick
1/2 medium onion, thinly sliced
1/4 cup (60g) kosher or sea salt
2 cups (480ml) white vinegar
1/2 cup (120ml) water
1 1/2 cups (200g) sugar
2 tablespoons (20g) mustard seeds
1 teaspoon (2g) celery seeds
1 teaspoon (3g) tumeric

Place the cucumbers and onions in a colander resting in a large bowl or in the sink. Toss with the salt and let stand for 1-2 hours (the cucumbers will release a lot of water during salting).

Rinse the cucumbers and onions and then place in a single layer on a couple of sheet pans lined with paper towels. Cover with another layer of paper towels and let dry overnight.
The next day, combine the vinegar, water, sugar, mustard seeds, celery seeds, and turmeric in a large saucepan. Heat to a boil, add the cucumbers and onions, and then continue heating until it returns to a boil.

Remove from the heat and immediately place the cucumbers and onions in sterilized canning jars. Top with the vinegar mixture and seal the jars according to manufacturer's instructions.

Allow to sit for several days before opening to allow the flavors to fully develop. Best served chilled.

Recipe Source:
These are so good !!!
Judy in Montana
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Recipes from the Past Newsletters
Sugarfree Recipes, Part 1
Sugarfree Recipes, Part 2 
Is it Done Yet? Part 1
Is it Done Yet? Part2

My Potato Salad Recipe

2 lb sweet potatoes(cooked and peeled and diced)
1 1/2 c. mayo
2 t. Dijon mustard
1/4 t. salt
4 hard cooked eggs (chopped)
8 green onions(chopped)
sweet pickles(chopped) I used 4 large

Combine all ingredients and chill.
No name was submitted within the message.
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Mary A asked about bread makers in the 8/17 newsletter. I have had my Pillsbury bread machine for nearly 20 years and it does an excellent job. I can't say if the ones they make today would be as good. I use only the dough cycle, then remove the dough and let it rise in a regular bread pan and bake in the oven. I don't think you can beat the taste of homemade bread, but know not everyone agrees with me. If there is a Goodwill store in your area or other thrift store, check there, as they often have machines for sale. Yard sales can be an another way to find inexpensive machines. Even with using a machine, you still have to plan ahead if you are only using the dough cycle and baking it in the oven. Once the initial kneading on my machine is complete the dough rises for 90 minutes, then is briefly kneaded again before I take it out to rise in a bread pan. Some of the newer models allow you to bake quick breads and make jam. You can buy many great mixes for the bread machine, if you desire. The Prepared Pantry has a wide variety and they are delicious. Nancy has frequently commented on how much she likes their Cinnamon Raisin mix, as well as others. I use both dough conditioner and gluten in the bread I make. These products can also be bought at The Prepared Pantry, at Amazon and at many specialty shops.
Robbie IN

This is one of our favorite ways to prepare sweet potatoes, and
am hoping Sue will enjoy it also.

Orange Glazed Sweet Potatoes Recipe

6 medium sweet potatoes
1 cup fresh orange juice
2 tsp. grated orange peel
1 tbsp. cornstarch
3 tbsp. melted butter
1/3 cup packed brown sugar
1/3 cup granulated sugar
Pinch salt

Wash potatoes and boil in salted water to barely cover, until just tender, about 30 minutes. Drain and cool some.

Peel potatoes and place in greased shallow baking dish. Combine remaining ingredients and cook until thickened, stirring. Pour over potatoes and bake at 350 for 30 minutes, uncovered, basting occasionally.
Makes 6 servings.

NOTE: I also add some cinnamon to the sauce. Just use your own judgment, depending on how much you like cinnamon.
Judy (in Alaska)
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Here is the other pickled asparagus recipe for Diane WI.
Robbie IN

Spicy Pickled Asparagus Recipe

5 pint jars, washed and sterilized
10 pounds fresh asparagus, washed, cleaned and cut into 4-3/4-inch spears
2 cups white vinegar
2-1/2 cups water
2 teaspoons mustard seed
1 Tablespoon pickling spice, placed in a gauze bag
2 Tablespoons canning (pickling) salt

Per Jar:
Dash cayenne pepper
1/2 teaspoon dill weed or dill seed
1/2 clove garlic
1/2 jalapeno pepper, optional
1 onion slice

Place asparagus spears in boiling water, and blanch for two minutes; drain and cool. Place dill, garlic, cayenne pepper, onion slice and jalapeno pepper into bottom of each jar. Pack asparagus spears (upright) into each jar.

Combine vinegar, water, mustard seed, canning salt, and bag of pickling spice into saucepan and boil for 15 minutes. Remove bag of spices and discard.

Pour brine over asparagus, and seal jars.
Place jars into canner of boiling water for 10 minutes. Cool.

Cook's Note: Asparagus amount depends on how tightly it is packed into the jars. If you have any left over, cut and freeze in freezer bags.
Yield: 5 pints
Robbie IN
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Re: 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?

I have never made a cobbler with them, however I do make granola bars with them. You can use them in place of or in addition to raisins or cranberries.
Marion in Atlanta

These biscuits are so VERY good!

Flaky Southern Biscuits Recipe

2 cups flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup CHILLED shortening (I used Butter flavored Crisco)
3/4 cup cold milk

In large bowl, combine flour, baking powder and salt. With pastry cutter, cut in chilled shortening until resembles coarse meal. Stir in milk just until dough holds together. On lightly floured board, knead gently, about 1 minute.

Roll dough to 1/2" thickness and cut with biscuit cutter into 10 biscuits. Place on ungreased baking sheet. bake at 425 for 12 to 15 minutes, or until lightly browned.
Judy (in Alaska)
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This sauce is really wonderful, especially spooned over the top of steamed rice.

Barbecue Lover's Chicken (Or Meatballs) Recipe

2 lbs. chicken parts
2 tbsp. butter
1 can onion soup
1 can tomato soup
2 tbsp. cornstarch
2 cloves garlic, minced
1/4 cup cider vinegar
1 tbsp. Worcestershire sauce
1/8 tsp. Tabasco sauce

In skillet brown chicken parts in butter slowly, for about 25 minutes; drain. Combine remaining ingredients in a bowl. Add mixture to chicken. Cover and cook on low heat for 45 minutes, stirring occasionally.
Makes 4 servings.

For Meatballs:
Mix thoroughly, 1 lb. lean ground lean beef, 1/2 lb. bulk pork sausage, 1/2 cup soft bread crumbs and 1 egg, slightly beaten. Shape into 24 meatballs and brown in skillet; drain and add sauce mixture. Cover and cook over low heat, for about 20 minutes, or till done, stirring often. Serve with steamed rice.
Makes 6 servings.
Judy (in Alaska)
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I would call this more of a dessert than an actual cake, but it is always a crowd-pleaser. Every time I make it to take to a potluck, or family gathering, it is always disappears in
a hurry.

Oreo Cookie "Cake" Recipe

1 lb.Oreo cookies
1/2 cup melted butter
1 pkg. (8 oz.) cream cheese, softened
16 oz. container Cool Whip, thawed, divided
1 cup powdered sugar
2 pkg. (4 serving size) instant chocolate pudding
3 cups cold milk
Maraschino Cherries, for garnish

Crush cookies fine and set aside 1/2 cup crumbs. Mix the larger amount of crumbs with the butter and press into a buttered 9 x 13 inch dish; refrigerate for 1 hour.

Mix cream cheese, powdered sugar and half the Cool Whip together using a wire whip, and spread over cookie crust. Refrigerate 1 hour. Top with remaining Cool Whip and sprinkle
with the 1/2 cup reserved crumbs. Garnish with maraschino cherries, cut in half.

NOTE: You can use any flavor instant pudding and also any of the different flavors of Oreo cookies.

I have used 3 crushed Heath candy bars instead of the Oreo crumbs to put on the top.
Judy (in Alaska)
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I just read where May 18th that Elaine in Fresno asked about my peach honey recipe. Yes, you must peel the peaches. Sorry, I never saw your question until just now. Now is the time to be making it.
Judy in Montana

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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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Quick Baby Blue Salad Recipe

1 1/2 cups pecan halves
1 Tbsp. sugar
2 tsp. Creole seasoning
1 can mandarin oranges, drained, 11 oz
1 pint strawberries, quartered
3/4 cup balsamic vinaigrette
1 pkg. crumbled blue cheese, 4 oz

Preheat oven to 375. Put pecans on baking sheet. Heavily coat pecans with cooking spray. Mix sugar and Creole seasoning. Sprinkle over pecans; toss gently. Bake at 375 for 10 minutes or til pecans are golden brown, stirring once. Cool thoroughly.

While pecans are baking, gently toss together greens, mandarin oranges, strawberries, balsamic vinaigrette and crumbled blue cheese. Top with pecans. (Note: This recipe was tested with Dole Spring Mix Salad Greens)
Serves 7
Anna in Sweden
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Banana Split Frozen Custard Recipe

A luscious banana custard provides the base for this frozen banana split. Chocolate and strawberry sauces are layered with the custard, producing attractive swirls. For an over-the-top
dessert, top each serving with sliced fresh strawberries and bananas, whipped cream, chopped nuts and maraschino cherries.

2 medium bananas, sliced (about 1
1/2 cups)
1/2 cup plus 4 tablespoons sugar, divided
2 teaspoons lemon juice
4 egg yolks
1 1/4 cups heavy whipping cream, divided
1 cup whole milk
1 teaspoon vanilla extract
1/2 cup strawberry preserves
1/2 cup Chocolate Sauce (see recipe below)

Place bananas, 2 tablespoons of
the sugar and lemon juice in food processor; process until smooth.

In small bowl, whisk together egg
yolks and 1/2 cup of the cream until blended. In medium saucepan, whisk
together remaining 3/4 cup cream, remaining 1/2 cup plus 2 tablespoons sugar
and milk.

Place saucepan over medium heat;
cook 3 to 4 minutes or until sugar is dissolved and mixture begins to simmer, stirring frequently. Pour about one-fourth of the hot liquid into yolk mixture, whisking vigorously. Pour warmed yolk mixture into saucepan, whisking constantly.

Cook over medium heat 4 to 5
minutes or until custard thickens enough to coat back of spoon, stirring constantly. (Custard will barely begin to simmer; do not let boil.)

Remove from heat; stir in banana mixture and vanilla. Strain through fine strainer. Place piece of plastic wrap directly on surface of custard to prevent skin from forming; refrigerate until
very cold, at least 3 hours. Meanwhile, place storage container for custard in freezer for at least 1 hour.

Freeze custard in ice cream maker
according to manufacturerís directions until itís the consistency of soft-serve
ice cream.

Spoon about one-fourth of the frozen custard into chilled container; top with half of the preserves. Add another one-fourth of the frozen custard; top with half of the chocolate sauce.

Repeat layers. With narrow flexible spatula, gently swirl through all layers with one or two circular motions. (Do not overswirl.)

8. Cover and freeze 1 to 2 hours or
until cold but still soft. (Or freeze up to 24 hours. Let stand in refrigerator up to 30 minutes before serving to soften.)

6 (3/4-cup) servings
PER SERVING: 535 calories, 29.5 g
total fat (17.5 g saturated fat), 5.5 g protein, 66.5 g carbohydrate, 220 mg
cholesterol, 60 mg sodium, 2.5 g fiber

Chocolate Sauce
This thick, glistening chocolate
sauce hardens slightly when it comes into contact with ice cream, making it the perfect sauce for sundaes. It will keep in the refrigerator for at least a week. Itís simple to personalize the sauce by adding your favorite flavoring, such as 1/4 teaspoon mint or almond extract in place of the vanilla or 1
tablespoon instant espresso coffee powder along with the sugar.

1/3 cup light corn syrup
1/4 cup sugar
3/4 cup heavy whipping cream
1 teaspoon vanilla extract
8 oz. bittersweet or semisweet chocolate, chopped

In medium saucepan, stir together corn syrup and sugar. Stir in cream. Cook over medium heat 3 to 4 minutes or until sugar is dissolved, stirring constantly.

Remove from heat; stir in vanilla. Sprinkle with chocolate; let stand 1 minute. Gently stir until chocolate is melted and sauce is smooth. Cool to room temperature. (Sauce can
be made up to 1 week ahead. Cover and refrigerate.)

2 cups
PER 2 TABLESPOONS: 140 calories, 10
g total fat (6 g saturated fat), 1.5 g protein, 15.5 g carbohydrate, 15 mg
cholesterol, 15 mg sodium, 1.5 g fiber
Source:Melanie BarnardContributor
Anna in Sweden
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Raspberry Sticky Buns Recipe

2 loaves frozen white bread dough, thawed (or homemade bread dough)
10 oz. bag frozen raspberries, not thawed
8 oz. cream cheese or mascarpone cheese, at room temperature
6 Tb. sugar, divided
Zest of 2 lemons, divided
1 Tb. cornstarch
1 tsp. vanilla extract
1 pinch salt
1 cup powdered sugar
1/4 cup heavy cream

Place the frozen loaves in the fridge and let them thaw over night. In the morning, set them on a plate, cover with plastic wrap and let them rise for 2-3 hours. When ready to start, press the loaves together (if not already fused together) and roll the dough out on a well-floured work surface, into a 12 X 24 inch rectangle.
In a small bowl, mix together the cream cheese, zest of one lemon, 3 Tb. sugar, and vanilla. In a separate bowl, mix together the frozen raspberries, remaining 3 Tb. sugar, cornstarch, and pinch of salt.
Smear the cream cheese mixture over the dough, leaving a 1 inch border on the long ends. Then sprinkle the raspberry mixture over the top. Starting on one long end, roll the dough into a log. Then use a serrated knife to cut the log into 15 equal rolls. Place the rolls in a parchment paper lined 9 X 13 inch baking dish and allow them to rise for 30-45 minutes.
Preheat the oven to 400 degrees F. Bake for 30-35 minutes until the tops are golden. Allow the rolls to cool for 5 minutes in the pan, then lift them out by the edges of the parchment paper. Whisk together the powdered sugar, remaining lemon zest, and heavy cream. Drizzle or brush the glaze over the tops of the sticky buns, and serve with a fresh cup of Starbucks Aria Blend Coffee!

NOTE: Although cream cheese and mascarpone cheese are similar, they have a very different reaction when baking. Cream cheese puffs into a creamy layer, filling the swirls of the sticky buns. Mascarpone cheese absorbs into the dough, leaving separation between the layers, but giving the dough a moist decadent texture. Both ways are matter of your liking.
These are like cinnamon rolls but with raspberries instead of cinnamon. You cannot eat just one they are sooooooooo good!!
From: a spicy perspective
Judy in Montana
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These are for Sunny who was looking for Corn Syrup substitutes. A couple of them call for sugar. Can replace this with Splenda
Most of these originally submitted by Nancy

Corn Syrup Substitute Recipe
For 1 cup, use 1 1/4 cups granulated sugar or firmly packed brown sugar plus 1/4 cup liquid (use liquid called for in recipe).

Check out non diastatic malt syrup. I found it a good substitute and from info I could find a safe alternative for diabetics because it is metabolized slower than regular syrup. It is available at health food stores, who if they don't have it usually are willing to special
order it.

Light Corn Syrup Substitute
2 c. white sugar
3/4 c. water
1/4 tsp. cream of tartar
Dash of salt

Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.

Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups.

Corn Syrup, (Dark) Substitute
use 3/4 cup light corn syrup and 1/4 cup light molasses; or 1-1/4 cups firmly packed dark brown sugar and 3 to 4 tablespoons water 
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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