Recipe Index


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

Aug 23, 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.

Flavored butter recipes, dried cherry recipes, egg gravy on toast, cooking dry beans tips, Susie's 1-2-3 Salad Dressing with lots of variations.

 Recipe Search
Custom Search

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.

Flavored Butters:
Stir desired recipe ingredients into 1/2 c. butter,
softened; cover & chill at least 8 hrs. Each combo.
makes one serving, so multiply accordingly.

Chili Butter:
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. ground red pepper

Serve on warm tortillas, or stir into refried beans or rice.

Cinnamon Butter:
1 Tbsp. cinnamon
1 tsp. sugar
1 tsp. brown sugar.

Serve on hot rolls.

Herb Butter:
2 Tbsp. chopped fresh dill
1 Tbsp. chopped fresh parsley

Serve on assorted steamed vegetables, fish or chicken.

Jalapeño Butter:
2 garlic cloves, pressed
1 or 2 jalapeño peppers, seeded & minced
1 Tbsp. chopped fresh cilantro

Serve on baked potatoes, rice, or chicken.

*Blackberry Butter:
2 Tbsp. blackberry jam

Serve on waffles, pancakes, or ham

Blue Cheese Butter:
1/4 c. crumbled blue cheese

Serve with crackers as an hors d'oeuvre, or on baked potatoes or

Bourbon Butter
2 Tbsp. bourbon

Serve on pork chops or ham, toasted pound cake, waffles or sweet
potato biscuits.

*Chipotle Pepper Butter
1 Tbsp. minced chipotle peppers in adobo sauce

Serve on rice, baked potatoes, chicken, or pork chops.

Cranberry Butter:
2 Tbsp. cranberry sauce

Serve on sweet potatoes, waffles or ham.

*Honey Butter:
2 Tbsp. honey
1 tsp. grated lemon rind
Linda NM
Click Here to Print all these Flavored Butter Recipes

Robbie's Dried Cherry Recipes
Jenna requested recipes using dried cherries in the 8/20newsletter. Here are 2 she may want to try.
Robbie IN

Cherry Chocolate No Bake Balls

1 tablespoon cocoa powder
2 cups powdered sugar
3 1/2 cups chocolate graham cracker crumbs or other chocolate cookie crumbs
1 1/2 cups slivered almonds, very finely chopped
1/3 cup whipping cream
1/2 teaspoon almond extract
1/2 teaspoon cherry flavor
1/2 cup butter, melted
1 cup dried sweet cherries
1/3 cups powdered sugar (optional)

Mix the cocoa and powdered sugar together. In the mixing bowl of your stand-type mixer, combine the chocolate graham cracker crumbs, powdered sugar
and cocoa mixture, and chopped almonds. Mix in cream, almond extract, cherry flavor, and melted butter. Add the dried cherries. Mix for 1 to 2 minutes.
Shape into one-inch balls and roll in the optional powdered sugar if desired.
Place the cookies in the refrigerator to become firm. Store them until use in the refrigerator.
Robbie IN

Cherry-Chocolate Studded Snickerdoodles
(Makes about 4 dozen cookies)

2-1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter or margarine, softened
1 1/2 cups plus 3 tablespoons granulated sugar, divided
1 teaspoon vanilla extract
2 large eggs
1 cup Semi-Sweet Chocolate Morsels
2/3 cup white chocolate morsels
1 cup (6 oz.) dried cherries, coarsely chopped
1 1/2 teaspoons ground cinnamon

PREHEAT oven to 350º F.

COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Beat butter, 1 1/2 cups sugar and vanilla extract in large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and cherries.

COMBINE remaining sugar and cinnamon in small bowl. Roll dough into 1 1/4-inch balls and roll in cinnamon-sugar mixture until coated. Place on ungreased
baking sheets.

BAKE for 12 to 14 minutes or just until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Note: you can use the semi-sweet chocolate and white swirl morsels if they are available in your area.
Robbie IN
Click Here to Print these two dried cherry recipes.

Egg Gravy on Toast Recipe
All of the recent recipes for sausage gravy reminds me of a recipe my husband used to ask for frequently, gravy eggs. This is simply hard boiled eggs cut up in a white gravy and served over toast broken into pieces. I used to make 4-6 cups of white sauce (1 Tablespoon of flour mixed with melted butter per cup of milk) and a dozen hard boiled eggs. I would cut the eggs up and add to the gravy when it was thickened--salt and pepper to taste. My family craved this and it helped stretch my food dollars.
Click Here to Print this Recipe

Storing Sugar
Sue asked how to store granulated sugar. I store mine in large glass jars or sometimes in large Glad plastic storage containers . I have even used Glad zip per bags.

Cooking Dry Beans
Here is a tip for cooking dry beans for Andrea (8/19 newsletter). In all of the recipes where canned beans are listed, she can cook her own beans and substitute them for the canned beans. I often do this.

Cooking Beans Without Soaking
Clean and rinse beans, cover generously with water. You will need to check the bowl to make sure you continue to have sufficient water, as you use the microwave to cook the beans. Most recipes calling for dried beans recommend soaking them overnight; lots of us don't have the time or inclination to think that far ahead. To speed up the process, place washed beans in a very large covered bowl with lots of water (they will absorb lots) and microwave until it comes to a full boil. Let sit in the micro for about 1 hour and you have pre-soaked beans; then cook as desired. This works on almost all beans; they are ready to be cooked in your recipe, will be soft and cooked in about one hour. Do not put salt in the water as you cook them. Only salt your dry beans once they are soft and you are ready to prepare your recipe that calls for canned beans.
Robbie IN

Red Beans and Rice
1 lb. dried small red beans ~ 2 cups (not kidney beans).
Clean and rinse beans, cover with water and soak overnight. Or cover with water, bring to a boil and boil 5 minutes. Pour off water and re-cover with fresh
1 lb. ham, cut into 1" cubes or equivalent of ham hocks
1-1/4 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 cloves minced garlic
1 Bay leaf
1 teaspoon basil - optional
1 Tbsp. Worcestershire sauce
1 large bay leaf
1-1/2 tsp. sugar or 1 tsp. honey - optional
1/8 tsp. cayenne pepper
1/4 tsp. Creole seasoning or black pepper
6 drops Tabasco sauce or to taste
1/2 tsp. cumin (optional)
1 lb. pork sausage links cut into 1" pieces - I have used turkey sausage
1/2 cup chopped green onion tops
1/4 cup chopped parsley

Add above ingredients except sausage, green onions and parsley to soaked beans and cover with water by about 2". Bring to a boil. Lower heat and simmer covered for one hour. Add sausage. Continue to simmer for another hour. Add green onion tops and parsley: simmer 30 minutes or until beans are tender.

Approx. 15 minutes before cooking is complete add salt to taste and remove bay leaf. Serve over cooked rice. If a thicker juice is desired, before beginning the last 30 minutes of cooking, mash several of the beans against the side of the pan.
Robbie IN
Click Here to Print this Dry Bean Info and Recipe

I am also envious of Marianne and all her bing cherries. I have great childhood memories of going to the orchard and buying lots of them and helping mom can them. Here is a great pie recipe, if she does not already have one.
Robbie IN

Fresh Cherry Pie Recipe

1 (9 inch) double crust pie shell
4 cups fresh cherries; pitted
1-1/3 cups sugar
1/3 cup all purpose flour
1 teaspoon almond (or vanilla) extract
1 Tablespoon butter or margarine
whipped cream (optional)

Line a 9-inch pie pan with pastry.
Combine cherries, sugar, flour, and almond or vanilla extract. Pour into unbaked pie shell and dot with butter. Cover with top crust and seal edges.

Sprinkle top crust with small amount of sugar. Cut slits in center of crust to allow steam to escape. Bake at 400° about 40 to 50 min or until done. Serve with whipped cream if desired.
Robbie IN
Click Here to Print this Recipe

Hi Nancy, I was wondering what size crockpot is the best for serving 2 people with a little leftovers?
Grandma O,IL

I have a small crockpot called a crock-ette.  It has high, medium and low temperature control on it.  The inside crock comes out for easy cleaning.
Nancy Rogers

Baked Apples Recipe

6 lg. cooking apples
3/4 c. orange juice
2 tsp. grated orange rind
1 tsp. lemon rind grated
3/4 c. rose wine
1/4 tsp. Cinnamon
1/2 c. brown sugar
Whipped cream

Remove core from apples and place in crockpot. Mix together all other ingredients except whipped cream. Pour over apples. Cover pot and cook on low for about 3 1/2 hours or until apples are tender. Cool and serve with whipped cream.
Linda NM
Click Here to Print this Recipe

Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.  



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.

Not Getting Your Email Newsletters. The link to the online recipes is posted daily to Facebook.
Click Here to Join Nancy's Kitchen on Facebook

If you enjoy a recipe or a tip for that day remember to share it with your friends by clicking the the "Share" or "Like" button on Facebook.

Nancy Rogers

Summer Recipes
Marinade Recipes  
Grilling Recipes
Ground Beef Recipes (including hamburgers)
Pork Recipes
Salad Recipes
Easy Cabbage Recipes
Yellow Squash and Zucchini

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

Lemon Cooler Cream Cake Recipe
Servings: 24

Lemon cake infused with lemon gelatin and topped with a cool, whipped topping, then served cold.

1 (18.25 ounce) package lemon cake mix
1 cup hot water
1 cup cold water
2 (3 ounce) packages lemon flavored Jell-O mix
1 cup milk
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Prepare cake and bake according to package directions in a 9x13 inch baking dish. With a fork, poke holes all over top of cake.

Combine 1 cup hot water and 1 cup cold water with one package of lemon gelatin. Stir until gelatin is dissolved, and pour mixture over cake. Chill in refrigerator until cool.

In large bowl stir together milk, vanilla pudding mix and remaining package of lemon gelatin until powders are dissolved. Fold in whipped topping and spread mixture over cake. Refrigerate until serving.
Anna in Sweden
Click Here to Print this Recipe

Hi Nancy, this is for Marion, Atlanta inquiring about cherries, I
substitute them in recipes calling for raisins, they are really good in veg. salads, fruit salads, I especially like to stir them in my oatmeal before it starts thickening.
Margaret, Tulsa

I made a cheesecake for our one son's birthday tomorrow.
It's sitting on a wire rack cooling now and soon I will put it
in the refrigerator. I've made many different cheesecakes over
the years (our family loves cheesecake) and all have been good,
but this is our favorite and has stood the test of time. I have
"tweaked" it, and am copying it the way I make it. You can
use any flavor pie filling, but we prefer the cherry.

Simply Sensational Cheesecake Recipe

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
Mix the above ingredients together and pat firmly into the bottom
of a 9 inch springform pan, that has been sprayed with cooking
spray on the bottom. Set aside.

2 (8 oz.) packages cream cheese, softened
1 can (14 oz.) sweetened condensed milk
3 large eggs
3 tbsp. lemon juice
1 (8 oz.) container (1 cup) dairy sour cream, at room temperature
1 tbsp. granulated sugar
1 tsp. vanilla
1 can (21 oz.) cherry pie filling
1/4 tsp. almond extract

In large bowl of an electric mixer, beat cream cheese until fluffy. Gradually add condensed milk, beating until smooth. Add eggs and lemon juice and beat. Pour into prepared pan. Bake for 50 minutes at 300. Meanwhile, in small bowl, mix together sour cream, granulated sugar and vanilla. Remove cheesecake from
oven, Spread sour cream topping evenly over and return to oven and bake 8 minutes longer. While still warm, loosen cake from edge of pan with a knife. Remove rim when completely cold.

Mix almond extract into pie filling and spoon over the top. Store in refrigerator for several hours before cutting.
Judy (in Alaska)
Click Here to Print this Recipe

Hello all. I want to make a recipe I made some years ago and no longer have. It was a ham and cheese appetizer with poppy seeds in the spread. They were little sandwiches made from rolls. I am finding some similar that you bake. The recipe I want is not baked, but cold and portable. Thanks for any help.
Betsy from WV

Red Chile Puree (Basic Recipe)

12 red chile peppers (dry)
1-1/2 quarts hot boiling water
1 clove garlic

Remove stems and seeds from peppers. Wash in cold water, then soak in hot boiling water in covered pot for 20 minutes. Remove the peppers, save the water and add during the grinding process.

Grind the peppers and garlic together creating a paste. Add small amounts of water until all water has been used. A blender is an excellent means to puree the chile.

For a fine puree paste, sieve the ground chile.
Store in refrigerator or freezer until ready to use. Yields 1 1/2 quarts
Linda NM
Click Here to Print this Recipe

Caramelized Chicken with Mushroom Sauce and Grilled Herb Bread
serves 2 one of my very favorites

4 thinly sliced boneless, skinless chicken breasts
1/3 cup all purpose flour
2 tablespoons olive oil
3 tablespoons butter
1/4 onion, chopped
2 cups sliced mushrooms
1/3 cup white wine
bread of your choice
salt and pepper

for bread: 1/4-1/2 cup butter, softened + herbs of your choice (I used parsley, basil and thyme – a good sprinkling of each)

Season the chicken breasts (make sure they are very thin or slice them thin!) liberally with salt and pepper. Add the flour in a bowl and dredge the chicken in the flour – you want a very thin and light coating on the chicken. Heat a large skillet on medium high heat and add the olive oil. Add the chicken to the skillet and brown on each side, about 3-4 minutes per side. While the chicken is browning, chop the onion and get out your mushrooms. Slice your bread as desired. Combine 1/4 cup of butter and herbs of your choice (you really can’t go wrong here! I’ve used dried and fresh, just add a sprinkling to the butter.) and mix. Spread on one side of bread. At this point you can either use a grill pan and grill the bread buttered-side down first, or heat your broiler and set the bread underneath for 30-90 seconds.

Once chicken is done cooking (after about 7-8 minutes total), set it aside on a plate. Turn heat down to medium and add 1 tablespoon butter and onion. Sauté for 1 minute. Add the remaining butter (2 tablespoons) and mushrooms. Stir and sauté for 6-8 minutes, until mushrooms are soft. Add in wine to deglaze the pan and stir well to remove brown bits from bottom of the pan. Add chicken back in with the mushrooms.

Serve hot with bread for dipping. I made a lot of bread and refrigerated it – it was still great the next day! You can also do this with thicker chicken breasts, your total recipe time will just take a bit longer.
from: how sweet it is
Judy in Montana
Click Here to Print this Recipe

Beef Stroganoff Casserole Recipe
Makes 6 Servings

1 pound ground beef
1/3 cup chopped onion
1 package (3/4 ounce) mushroom gravy mix
3/4 cup water
1 jar (2 1/2 ounces) sliced mushrooms, drained
1 cup sour cream
1 cup Bisquick Original baking mix
1/4 cup milk
1 egg
1 small bell pepper, cut into rings

Heat oven to 400°. Grease rectangular baking dish, 11x7x1 1/2 inches. Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in gravy mix (dry), water and mushrooms. Cook 1 to 2 minutes, stirring constantly, until thickened; remove from heat. Stir in sour cream. Spoon mixture into baking dish.

Stir baking mix, milk and egg until blended. Spread evenly over beef mixture. Top with bell pepper rings.

Bake 18 to 22 minutes or until topping is light golden brown. Let stand 5 minutes before cutting.
High Altitude (3500-6500 ft): Bake 22-26 min.
Click Here to Print this Recipe

From a 2006 Newsletter

Susie's 1, 2, 3 Easy Salad Dressing With Add Ons
3/4 cup sugar, I don't always use this much
3/4 cup salad oil
3/4 cup vinegar

Combine all ingredients in a jar with tight fitting lid. Shake well and refrigerate. Make this in the morning to that the flavors can blend together. Makes 1 3/4 cups dressing.

Dill Dressing
Use 1/2 cup of 1, 2, 3 Dressing adding 1 teaspoon dill weed or 2 teaspoons snipped fresh dill. Good with Bermuda Onion Rings.

Herb Dressing
Use 1/2 cup of 1, 2, 3 Dressing adding 1 teaspoon dried basil and 1 tablespoon snipped parsley. Good with tomatoes or green salad.

Blue Cheese Dressing
Use 1/2 cup of 1, 2, 3 Dressing adding 2 tablespoons crumbled blue cheese. Good to serve with lettuce wedges with tomatoes or mixed salad.

Parmesan Cheese Dressing
Use 1/2 cup of 1, 2, 3 Dressing adding 3 tablespoons grated fresh Parmesan Cheese. Good to serve on vegetable salads, especially zucchini.

Curry Dressing
To 1/2 cup of 1, 2, 3 Dressing adding 1 teaspoon curry powder and 1 teaspoon minced fresh onion. Good to serve with fruit salads.

French Dressing
Use 1/2 cup of 1, 2, 3 Dressing adding 1/4 cup tomato soup (from the can), 1 tablespoon minced fresh onion, dash of garlic powder.

Creamy French Dressing
Use the French Dressing adding 1/2 cup Miracle Whip. Serve with green toss salad.

Creamy Dressing
Use 1/2 cup of 1, 2, 3 Dressing adding 1/2 cup Miracle Whip and 1 tablespoon minced onion. Shake well. Good to serve on green salad. Leave off onion and can use for fruit salads.

Poppy Seed Dressing
To Creamy Dressing adding 1 to 2 teaspoons Poppy Seeds. Good to serve with fruit salads. To the cream dressing you can use mayonnaise instead of Miracle Whip.

We like Miracle Whip instead of mayonnaise. We think that mayonnaise taste fatty.

Hopefully you will try one or more of these. I have used the Blue Cheese one and like the difference from the creamy Blue Cheese Dressing.

Everyone have a great day and Nancy and 4 legged associates take care.
Susie Indy
Click Here to Print this Recipe

Recent Newsletters
Jun 25     Jun 26      Jun 27     Jun 28     Jun 29     Jun 30    
Jul 2         Jul 3         Jul 5         Jul 6         Jul 7         Jul 8   
Jul 9         Jul 10       Jul 12       Jul 13      Jul 15       Jul 16
Jul 17       Jul 18       Jul 19       Jul 20      Jul 21       Jul 25
Jul 26      Jul 27        Jul 28       Jul 29      Jul 30       Jul 31
Aug 2       Aug 3        Aug 4       Aug 6       Aug 7       Aug 9
Aug 10     Aug 11     Aug 12    Aug 13     Aug 14     Aug 16  
Aug 17     Aug 18     Aug 19    Aug 20




Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is 


If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to    or  
so they can be shared with others.

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 

Copyright © 2014 -  Nancy's Kitchen