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Dec 10, 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.

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Today's Recipes
Oma's Pineapple Cole Slaw Recipe | Lisa's Broccoli And Cauliflower Ranch Salad Recipe | Karen's Seedless Grape Salad Recipe | Jenna's Scalloped Green Beans Recipe | Linda's Cashew Cookies Recipe | Judy's Favorite Christmas Cherry Squares Recipe | Chinese Style Honeyed Chicken Recipe | Judy's Raspberry Salad Recipe | Judy's Creamy Chocolate Crescents Recipe | Chicken Cacciatore Recipe | Sue's Diabetic Strawberry Pie Recipe | Lisa's Easy Dried Beef and Cheese Ball Recipe | Oma's Strawberry Bundt Cake Recipe

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Oma's Pineapple Cole Slaw Recipe

1 head cabbage, shredded or one bag
1 8 oz. can unsweetened pineapple tidbits
1 c. mayonnaise
salt and pepper

Drain juice from pineapple. Blend juice, mayonnaise and seasonings together. Add tidbits and pour over the shredded cabbage. Mix well and chill. Sugar or sweetener can be added if needed.
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Lisa's Broccoli And Cauliflower Ranch Salad Recipe

1 bunch Broccoli, chopped
1 sm. head Cauliflower, chopped
1/4 c. onions
1/4 c. chopped green peppers
1/4 c. chopped celery
salt and pepper to taste
Ranch dressing

Mix all ingredients. Add ranch dressing mix well. Refrigerate for two hours.
Lisa TX
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Karen's Seedless Grape Salad Recipe

1 to 1-1/2 lbs. seedless green and red grapes
1 cup brown sugar
1 (8oz.) sour cream
1 cup chopped pecans, toasted
1 Tbls. almond extract

Wash grapes and pat dry. Cut in halves and put in large bowl. Pour sour cream over grapes and mix well. Then add brown sugar over grapes and mix. Add almond extract and toasted chopped pecans. Mix all together and refrigerate for 2-3 hours before serving. (For a festive look; use green and red grapes together.)
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Jenna's Scalloped Green Beans Recipe

2 T. butter
2 T. flour
1 c. milk
1/4 c. cubed cheese
1 T. prepared mustard
1/2 c. liquid from beans
3 c. green beans (cooked & drained)
1/4 c. cracker crumbs
salt and pepper to taste

Melt butter, add flour and milk. Cook until thick. Add cheese, mustard, & bean liquid. Stir until cheese melts. Add salt and pepper to taste. Pour beans in a greased casserole dish. Pour sauce over beans & stir. Top with cracker crumbs. Bake at 350° for 30 minutes.
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Linda's Cashew Cookies Recipe

1/2 c. butter or margarine
1 c. packed brown sugar
1 egg
1/3 c. sour cream
1/2 t. vanilla extract
2 c. flour
3/4 t. baking powder
3/4 t. baking soda
3/4 t. salt
1-3/4 c. salted cashew halves

In a mixing bowl, cream the butter and brown sugar. Beat in egg, sour cream and vanilla; mix well. Combine dry ingredients; add to creamed mixture and mix well. Fold in the cashews. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool. Frosting: Lightly brown butter in a small saucepan. Remove from heat; add cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies. Top each with a cashew half if desired. Yield: about 3 dozen.
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For Sue wanting tips on freezing cookies to share at the holidays, (12/8 newsletter) I don't feel iced cookies freeze well, so bake the cookies and freeze them, defrost closer to when you are assembling your cookie trays, and then frost them. If making thumbprint cookies, again do not fill the indentation and freeze. Do this after they have been defrosted. Be sure to store each variety of cookie in a different container, as the flavors can be absorbed if all are put in one large container. If using plastic freezer bags to store the cookies, make sure that nothing in the freezer can fall on them and crush them or anyone else using your freezer cannot pile foods on top of them. the 7 Layer Magic Bars and the Baby Ruth Bars that I recently shared definitely freeze well. If you are concerned about a specific recipe you are making, share the name of the cookie with the group, as I am guessing one of us has made it and will know if it can be frozen. I freeze cookie dough all the time and store in small amounts for a later use, as with just my husband eating cookies these days, we don't need several dozen at a time.
Robbie IN

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



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  
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The family is always delighted when they see a pan of this luscious bars . They have been a family-favorite for more years than I can count and a pretty addition to any holiday potluck table. I make them all year long, as they are too good to only enjoy once a year!

Judy's Favorite Christmas Cherry Squares Recipe

1-1/2 cups sugar
1 cup butter, softened
4 eggs
2 cups flour
1 tbsp. lemon juice
1 can (21 oz.) cherry pie filling
1/4 tsp. almond extract (optional)
Powdered sugar

Cream butter and sugar together with electric mixer. Add eggs, one at a time, beating well after each. Blend in flour at low speed and mix in lemon juice. Pour batter into ungreased 10 x 15 inch baking pan with sides. Using toothpick, mark into 20 squares.

Stir almond extract into cherry pie filling, if desired; place heaping teaspoon of filling in center of each square. Bake at 350 for 20 to 25 minutes, until golden brown and toothpick comes out clean, when inserted in the center. Cool on wire rack.

Sprinkle with powdered sugar when cool. Cut into squares.
Judy (in Alaska)
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This makes a large amount, but can easily cut in half. It makes a special dish for company, or a large family gathering.

Chinese Style Honeyed Chicken Recipe

2 frying chickens, cut up
2 eggs
1/4 cup melted butter
1/4 cup soy sauce
1/4 cup lemon juice
1/2 cup honey
Garlic powder, to taste
Pepper, to taste

Arrange chicken in shallow baking pans. Beat eggs slightly and add remaining ingredients, beating well. Pour over chicken, and turn pieces to coat with mixture. Bake, uncovered in 300 oven 2 hours, turning and basting twice during baking.
Judy (in Alaska)
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This delightful salad has been part of our holiday menu for as far back as I can remember, and is one the family always looks forward to. Real whipping cream is really important to the delicious flavor of this salad.

Judy's Raspberry Salad Recipe

1 pkg. (6 oz.) raspberry Jell-O
3 cups boiling water
2 (10 oz. each) pkg. of frozen raspberries
1 cup (1/2 pint) whipping cream
2 tbsp. powdered sugar
1 pkg. (3 oz.) cream cheese, softened
1 cup miniature marshmallows

Mix Jell-O into boiling water to dissolve. Add frozen raspberries and stir to thaw. When starts to set, put into 9 inch square dish or pan. Refrigerate until firm.

Whip cream till starts to thicken; add sugar and cream cheese and continue to beat until thick and smooth. Fold in marshmallows and frost top of salad with mixture. Chill until serving time.
Judy (in Alaska)
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This candy a must every year during the holiday season. Only three ingredients required for a bite of pure delight.

Judy's Creamy Chocolate Crescents Recipe

2 (8 oz. each) bars of milk chocolate
1 container (8 oz.) Cool Whip, thawed
2/3 cup finely crushed vanilla wafers

In a heavy 2 quart saucepan, melt chocolate bars over low heat, stirring often. Cool to room temperature. Fold in Cool Whip. Cover and chill at least 1 hour. Form into small balls or crescent shape and roll in wafer crumbs. Store in refrigerator.
Judy (in Alaska)
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This is for Grandma T who wants to share the true meaning of Christmas with her grandkids. First of all, you’re a precious grandma for wanting to share the wonderful news of Jesus coming to earth for mankind.

Much would depend on the ages of the children, but I would suggest simply reading the account of Jesus’ birth from the Bible in Luke 2, preferably in a version they can understand. The Message version is wonderful and easy-to-understand account for any age.

Also, if you have a crèche or nativity set, that’s an excellent way to tell the story using all the figures.

There are lots of excellent Christian children’s books out there with beautiful pictures that also tell the story of Christmas. The website is one of my favorite places to shop online for Christian resources.

I hope Grandma T will let us all know how it went for her and her grandkids this Christmas.

Grandma T asked for some suggestions for helping her grandchildren see the truer meaning of Christmas. When I was a child we sang Happy Birthday to the Christ child as the youngest child put the baby Jesus in his crib.Or make a Birthday cake for Jesus and have the children sing Happy Birthday.

I don't know how old your grandkids are but if you think they would be able to do the following you could give it a try:
Have them write a promise of doing a good thing as a promise to the Christ child on a small piece of paper .Fold the paper and place it as a gift to Jesus and place it in the manger. Just like the 3 Wisemen.

Does anyone have a recipe for half a fruit cake? One that is baked in a loaf pan instead of a large cake pan.
Debbie Y

Chicken Cacciatore Recipe

2 pounds boneless, skinless chicken breast, cut into large pieces or I sometimes use just thighs or sometimes I use whole cut up chicken with or with out the skin

1 large onion, thinly sliced
2 celery stalks with leaves, diced
1 small can of tomato paste
14 ounces fire roasted tomatoes or I used diced tomatoes with garlic, oregano and rosemary

1 pound sliced mushrooms
1 bell peppers, chopped
4 garlic cloves, sliced
1 tablespoon Italian seasoning
1/2 cup red wine (or chicken broth)
2 tablespoons capers, drained
1 teaspoon red pepper flakes (optional)
1 cup black olives

In a bowl put in all ingredients except chicken and olives. mix well. Put 1/2 mixture into bottom 0f crockpot, next put chicken on top of that. Next pour rest of mixture on top of chicken. Cook on low for 4 1/2 hours then add in black olives resume cooking for 1 more hour..
Sure makes the house smell wonderful and is delicious
Judy in Montana
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Santa Strawberries Recipe

1 dozen strawberries
1 cup whipped cream
a handful of chocolate sprinkles

Using a pairing knife, slice the leafy end off each strawberry so they stand up evenly. Then slice the tip off to make a little hat.

Using a spoon or a large icing tip, place a large dollop (about 1-2 tsp) of whipped cream on top of the strawberry base. Plop the little hat on top. Add another small dollop of whipped cream to the tip of the hat to make a mock pom-pom.

Place two chocolate sprinkles in the Santas "face" for the eyes. Using a toothpick, place two very small splotches of whipped cream down the front of the strawberry for buttons.

You're done! It's that easy. If you don't eat them right away, store them in the fridge to keep them cold. Santa doesn't do well with heat.
Anna in Sweden
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In the December 8, 2014 newsletter Lisa from Texas had a recipe for Christmas Day Blueberry Pancakes but in the directions she did not state when to add the 1 cup of blueberries- help is needed as I would like to make these Christmas
Sandy in Ohio

I checked with her and she said that to add the berries last right before you cook the pancakes on a hot griddle.

Sue's Diabetic Strawberry Pie Recipe

12 pkgs Sweet n Low
3-1/2 tsp cornstarch
1 7 oz diet 7-Up cola
2-1/2 to 3 c whole strawberries
1 baked pie shell
Sugar Free Cool Whip for topping

In saucepan, combine sweetener, cornstarch with cola. Bring to a boil and cook until thickened. Cool. Wash and dry strawberries and arrange in pie shell. Pour thickened glaze over berries making sue all are covered. Chill and serve with low calorie topping.
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Oma's Strawberry Bundt Cake Recipe

1 pkg. strawberry Jell-O
1 box white cake mix
2/3 c. Wesson oil
1/3 c. strawberry juice
4 eggs
1 c. sliced strawberries if frozen thawed and drained

Add Jell-O to dry cake mix. Add oil and juice and mix well. Add eggs one at a time and blend well. Fold in strawberries. Put in bundt cake pan and bake 325° for 35 to 40 minutes. Frost the cake when cooled using 2 cups confectioners' sugar, 3/4 tablespoons butter, pinch of salt and strawberry juice until right consistency or serve with a dab of cool whip on top.
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Lisa's Easy Dried Beef and Cheese Ball Recipe

2 (8 oz.) pkgs. cream cheese
1 bunch green onions
2 pkgs. of smoked dried beef
2 oz. pkg. chopped pecans

Mix all ingredients together. Roll into a ball. Serve with crackers.
Lisa TX
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Baked Shredded Carrots Recipe

2 c. coarsely shredded carrots (about 1 lb)
1/4 c. coarsely chopped pecans
2 T. melted margarine
2 T. dry sherry or orange juice
1 T. lemon juice
1 T. chopped chives
1/2 tsp. salt

Heat oven to 350 degrees. Coat a shallow 1 quart baking dish with baking spray. Mix all ingredients in a bowl then transfer to prepared baking dish, cover and bake for 30 minutes or until carrots are tender.
Yields 6 servings.
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Minestrone Soup Recipe

1 pkg. 500 g. (1 lb.) Fresh Vegetable Mix (Minestrone by Salad Express)

Or if you don’t have the mix:
Chopped up zucchini, carrot, onion, sweet potato and celery
1 liter (4 cups) chicken broth
1 can (796 ml.) diced tomatoes (use juice as well)
1 can (284 ml.) tomato soup
1 can (540 ml) kidney beans (I used Heinz 3-bean chili beans) drained and rinsed

125 ml. (1/2 cup) small pasta
5 ml. (1 tsp.) each of dried thyme and basil
Salt and pepper to taste

Bring liquid ingredients to a boil. Add vegetables, beans, pasta, and seasonings. Simmer for 8 to 10 minutes.
Makes 6 to 8 servings
Linda Saint-Lazare, Quebec
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