Recipe Index


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

Dec 6, 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.

 Recipe Search
Custom Search

Contents: Karen's Chocolate Kiss Cookies Recipe Linda's Easy Chocolate Chip Bars Recipe | Oma's Christmas Cranberry Cookie Recipe | Jenna's Reduced Calorie Applesauce Cookie Recipe | Jenna's Old Fashioned Peanut Butter Cookies RecipeMug Cake Recipe | Welaka Broiled Fish Favorite Recipe White Corn Casserole Recipe | Peanutty Butterscotch Crunchies Recipe | Holiday Date Nut Balls Recipe | Robbie's Homemade Pumpkin Fudge Recipe | Sherry's Homemade Doggie Biscuits

*Bold black text are links. Bold red text are not clickable links.

Click Here for December 4, 2014 Recipes

All bold links in today's newsletter have been checked and are save to click.

Karen's Chocolate Kiss Cookies Recipe

1/2 c. margarine
1/2 c. sugar
1/8 tsp. salt
1/4 tsp. baking soda
30 milk chocolate kisses
1-1/4 c. flour
1 tsp. vanilla
1 egg
1/2 c. finely ground almonds

Cream butter, sugar, egg and vanilla until well blended. Combine flour, baking soda and salt; add to creamed mixture beating well. Form dough into 1 inch balls (if dough is soft, chill until firm enough to shape). Roll balls into ground almonds; place on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until no imprint remains when lightly touched in center. Remove from oven, gently press unwrapped kisses into center of each cookie. Cool on wire rack.
Makes about 2-1/2 dozen cookies.
Click Here to Print this Recipe

Linda's Easy Chocolate Chip Bars Recipe

2 rolls of Pillsbury slice and bake cookies, soften 1 roll
2 pkgs. (8oz) cream cheese, softened
2 eggs
3/4 c. sugar
1 tsp. vanilla

Preheat oven at 350 degrees. Lightly grease a 13x9. Press softened roll of cookies along the bottom of the pan. Mix together cream cheese, sugar, eggs, and vanilla; pour over cookies in pan. Slice the other roll and place neatly over cream cheese mixture. Bake 35 minutes. When cool, cut into squares, place on cake paper and sprinkle with powdered sugar.
Linda NM
Click Here to Print this Recipe 


Oma's Christmas Cranberry Cookie Recipe

1/2 c. butter or margarine, softened
1 c. sugar
1 c. packed brown sugar
1 egg
1/4 c. milk
2 T. lemon juice
3 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 (12 oz.) pkg. fresh or frozen cranberries, chopped
1 c. walnuts, chopped

In a mixing bowl, cream butter and sugars. Add egg, milk and lemon juice; mix well. Combine dry ingredients; add to creamed mixture and mix well. Stir in cranberries and nuts. Drop by heaping teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 375° for 13-15 minutes or until golden brown. Cool on wire racks.
Makes about 5 dozen cookies.
Click Here to Print this Recipe

Jenna's Reduced Calorie Applesauce Cookie Recipe

1/4 c. margarine
1 T. granulated sugar replacement
1/2 c. unsweetened applesauce
2 T. water
1 c. flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. cloves
1/4 c. nuts, chopped

Cream together margarine and sugar replacement. Add applesauce and water, stirring to mix well. Combine flour, baking soda, cinnamon, salt, and cloves in sifter. Sift dry ingredients into applesauce mixture; stir to blend. Gold in raisins. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 375° for 10 - 12 minutes.
Makes about 30 cookies
Click Here to Print this Recipe

Jenna's Old Fashioned Peanut Butter Cookies Recipe

1 c. margarine, softened
1 c. creamy peanut butter
1 c. sugar
1 c. firmly packed brown sugar
2 lg. eggs
2-1/2 c. all purpose flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla

Beat margarine and peanut butter at med speed with mixer until creamy. Gradually add sugar, beating well. Add eggs, beat well. Combine flour, soda, and salt in a medium bowl; add to butter mixture beating well. Stir in vanilla. Cover and chill 3 hours. Shape into 1-1/4 inch balls. Place 3 inches apart on ungreased cookie sheet. Dip a fork in additional sugar, flatten cookies in a criss-cross design. Bake at 375° for 7 to 8 minutes. Remove to wire rack and cool.
Makes 6 dozen.

Note: This is my Grandmother's recipe. I used to beg her to make them every time we went to her house during the holidays. After I was 9 or 10 she let me flatten the cookies and make the criss-cross design. For me it was almost as fun as eating the cookies.
Click Here to Print this Recipe

The e Cookbook Library is one of the best bargains on the internet. They have many downloadable pdf recipe books. It currently is on sale for $17.97 for a lifetime membership. The library is full of wonderful cookbooks and many recipe books have been added over the past 10 years. I especially like the cookbooks God Bless Texas, The Best of Amish Cooking and Know Your Ingredients.

This makes a great present as a subscription or on CD. Last year many of the NancyLanders used it as a stocking stuffer and others used it as a wedding present.
To join this recipe library Click Here!
Nancy Rogers

Nancy, so glad you made it back home safe and back to the kitties.

I am not sure when the recipe I am referring to was posted, I think it's been some time ago. Anyway, I want to tell Diana Mattydale, NY that I made her son's recipe for Buttermilk Fudge. It is, as she said, delicious.

The recipe takes some time, but one has to allow for that. It's not chocolate, but it's a nice change. The recipe takes time because the mixture has to go from the buttermilk state on the stove to the caramel candy state. Hey, I'm retired so what do I have to do!! BTW I won't drink buttermilk, but I find that I love the taste buttermilk gives to various foods.
Merry Christmas everyone!
Barb in OKC

I live alone and hate to make a full size cake unless I am having company, but occasionally I crave a piece of cake. I have made the cake in a mug before and have found them disappointing although I was able to cram them down :). This version came out quite well though and I would have thought it to be a "baked cake". It is mixed and baked in the same bowl. I found a Corning grab it bowl just right, but any 16 oz. cereal type bowl will work. Combine 4 TBSP. flour

Mug Cake Recipe

4 TBSP. sugar
1/4 tsp. baking powder
1 egg
3 TBSP. peanut butter
3 TBSP. vegetable oil
3 TBSP. milk

A few drops of vanilla is optional, but is not necessary.

Mix till all is moistened and bake in the microwave apprx. 1-1/2 to 2 minutes. My oven is at least 100 watts and 2 minutes was perfect. Start with the lower time and add 30 second increments till center passes the clean toothpick test. When I took it out I sprinkled some chocolate chips over the top and let them melt but that is optional.
Nana in SE Ohio

We enjoyed these last week. Also had mashed potatoes with scallions, red bell, jalapenos & parsley.

Welaka Broiled Fish Favorite Recipe

1/2 T. butter, softened for each filet
1/2 T. lemon juice for each 1 T. butter
Snipped parsley, at least 1 large stem, divided
3 T. Greek, Italian, or Red Wine Vinaigrette salad dressing (used Greek)
Dash EACH salt & coarse pepper, you could easily skip this & never notice
1/4 c. EACH canned Italian bread crumbs & fresh frozen bread crumbs
Up to 18 oz. fish filets, about 4 to 6 oz. each (we used catfish this time)

Mix butter, juice, & about 1 T. parsley; make little mounds on foil for as many servings as you plan; chill uncovered. Mix dressing, rest of parsley, salt & pepper in a soup plate or pie pan & mix crumbs on a paper plate or wax paper. Dip filets in dressing then roll in crumbs; place on sprayed foil & chill about 15 minutes. Broil 4 to 6 minutes, turn & broil 4 to 6 minutes more. Filets should be brown & crusty & flake to a fork. Top each with lemon butter & serve.
Thanks much to Karen Lee, Welaka.
Marilyn in FL
Click Here to Print this Recipe

White Corn Casserole Recipe

6 strips pre-cooked bacon, cut in small pieces
1/2 to 1 small onion, diced small
12 oz. can white corn, drained
1/4 c. sour cream

In stovetop to oven skillet fry bacon; lift with a slotted spoon. Sauté onion in drippings & when tender stir in corn, sour cream, & 3/4 of bacon. Bake at 350º till bubbly. Scatter on rest of bacon & serve to 2-4. Adapted from "Beyond Grits & Gravy" by McKee & Moseley.

I set the corn on the bottom shelf while the fish broiled on the top shelf, oven set at Broil & oven door closed, & it all came out good. Whips were Idahoan in the microwave., veggies stirred in at the end after the dry potatoes. I'll add a dash of minced garlic too, next time.
Marilyn in FL
Click Here to Print this Recipe

For a very long time I have been getting your daily recipes, then for some reason they started showing up in my spam folder. Now, for the past week, i don't see anything at all. I was hoping, particularly around this time of year, to be seeing some Christmas cookie recipes... Is everything all right? Thanks Nancy
Jerry from Upstate NY

The newsletter was not sent out for 6 days last week because I was driving to AZ and flying back to Texas. 

Thank you to everyone who sent help with cutting fudge Will get to try all the suggestions and see which works best for us Making between 17 and 20 lbs this year will give us a chance to test them all Saturday will be our "making" day and Sunday will be "cutting" day So thank you all

Happy Holidays to all!
And thanks again,
Rosemarie in rural Kansas City (who is very much hoping for a nice white Christmas)



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  

My Favorite Links
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry


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 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 

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

A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

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

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.  or


These were always a favorite snack with our four children when they were growing up, and all this recipe takes is three ingredients to make a yummy treat!

Peanutty Butterscotch Crunchies Recipe

1/2 cup peanut butter
1 cup butterscotch baking chips
2 cups (3 oz. can) Chow Mein Noodles
Red candied cherries (optional)

In top of double boiler, combine peanut butter and butterscotch chips. Place over hot (not boiling) water until chips melt on low heat, stirring till blended and smooth.

Add Chow Mein Noodles and stir until well coated. Drop by teaspoonfuls onto waxed paper-lined cookie sheet. Top with candied cherry, if desired (I don't) and chill until set.
Judy (in Alaska)
Click Here to Print this Recipe

I was so glad to see the newsletter again, and happy to hear you had a wonderful Thanksgiving with family, Nancy.

These have always gone over real well, and excellent addition to any cookie/candy tray over the holidays.

Holiday Date Nut Balls Recipe

1/2 cup butter
1-1/2 cups cut pitted dates
1/3 cup chopped maraschino cherries
3/4 cup sugar
3 cups Rice Krispies cereal
1 cup chopped nuts

Combine butter, dates, cherries and sugar in medium saucepan; cook over medium heat, stirring constantly, until mixture become a smooth, soft paste. Remove from heat. Add Rice Krispies and nuts. Mix thoroughly. Drop by level tablespoon onto waxed paper, or buttered baking sheet. Shape into balls. Let stand until cool.
Makes about 3-1/2 dozen.
Judy (in Alaska)
Click Here to Print this Recipe

This is a favorite fudge at the holidays. It makes a great gift, or make several types of fudge and share with family and friends. We also enjoy traditional fudge, peanut butter fudge, white chocolate fudge, and Oreo fudge, as well as many other flavors.
Robbie IN

Robbie's Homemade Pumpkin Fudge Recipe

3/4 cup butter
3 cups sugar
2/3 cup evaporated milk
1/2 cup canned pumpkin - not pumpkin pie filling
1 teaspoon pumpkin pie spice
2 cups butterscotch or white chocolate chips
7 oz. jar marshmallow cream
1 cup chopped toasted almonds or desired nuts
1 teaspoon vanilla

Line a 9x9 inch pan with aluminum buttered foil, and set aside.

In heavy saucepan, combine first 5 ingredients; bring to boil over medium heat, stirring constantly.

Continue boiling until mixture reaches 234 Degrees on candy thermometer. Remove from heat; stir in butter scotch chips and marshmallow cream until melted and smooth. Stir in nuts and vanilla. Pour into prepared pan. cool completely, cut into squares. Makes about 3 pounds candy. For easier cutting lift out the foil from the pan, peel off and cut fudge.
Robbie IN
Click Here to Print this Recipe

Sherry's Homemade Doggie Biscuits

4-1/2 cups flour
1-1/3 cups cornmeal
6 Tablespoons peanut butter
1 cup applesauce
2 eggs
1/2 cup milk
1/4 cup sunflower or sesame seeds, optional
1 egg for basting

Mix all the dry ingredients. Add peanut butter, milk, eggs, and applesauce. Mix well until dough is firm. Let stand for 15-20 minutes. While waiting, set oven at 350 degrees. Roll out dough on floured surface to a 1/4" thickness. Cut into shapes with cookie cutter. Baste with egg and then sprinkle with seeds (if desired). Bake 30 to 40 minutes. Cool on wire racks. Makes approximately four dozen biscuits, depending on the size you cut them.

P.S. If you don't have a cookie cutter, roll out in a square or rectangle shape, then cut into blocks.
Just in time for Christmas for your pet dog.
Click Here to Print this Recipe

Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is 

Copyright © 2014 -  Nancy's Kitchen