Recipe Index
 

 

Home Page
Return to
Newsletter Archives
Return to December Recipes
Search Recipes on this Site

Dec 11, 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


Today's Recipes
Mary J's Cake Mix Chocolate Chip Cookies Recipe | Sharon's Easy Lemon Cake Recipe | Sharon's Easy Cherry Cookies Recipe | Jenna Butter Cookies with Icing Recipe | Lisa's Lemon Sponge Cake Recipe | Mary J's Chocolate Mint Cookies Recipe | Sharon's Chocolate Cookie Cutter Cookies Recipe | Linda's Cherry Christmas Cookies Recipe | Oma's Chocolate Pudding Cake Recipe | Oma's German Chocolate Cake Recipe | Mary J's Christmas Cranberry Cake Recipe | Christmas By The CupfulSpritz Sticks Recipe |

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


Click Here for December 4, 2014 Recipes 
Click Here for December 6, 2014 Recipes 
Click Here for December 7, 2014 Recipes
Click Here for December 8, 2014 Recipes
Click Here for December 9, 2014 Recipes 

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


Mary J's Cake Mix Chocolate Chip Cookies Recipe

Ingredients
1 box white cake mix (2 layer)
1/2 c. cooking oil
1 tsp. water
2 eggs
1/2 c. chopped nuts
1 (6 oz.) pkg. semi-sweet chocolate chips

Directions
Blend cake mix, oil, water and eggs. Stir in chocolate chips and nuts. Drop from teaspoon onto ungreased cookie sheet. Bake at 350 for 10 to 12 minutes.
Mary J
Click Here to Print this Recipe


Sharon's Easy Lemon Cake Recipe

Ingredients
4 eggs
1/2 c. oil
1 c. water
2 pkg. Jiffy yellow cake mixes
1 small pkg. instant lemon pudding

Directions
Heat oven to 350. Mix eggs, oil and water. Add cake mix and lemon pudding. Beat until smooth. Grease and flour a pan. Bake one hour or until a toothpick comes out clean.

Note: I add a glaze on top of cake.

Glaze
1/4 c. lemon juice
1 c. confectioners sugar

Combine lemon juice and sugar for glaze and drizzle over top of cake.
Sharon
Click Here to Print this Recipe


Sharon's Easy Cherry Cookies Recipe

Ingredients
1 box cherry chip cake mix
1/2 c. oil
2 eggs
2 Tbsp. cherry juice
1/2 c. chopped cherries

Directions
Mix all ingredients. Drop from teaspoon on ungreased cookie sheet. Bake at 350 for 10 to 15 minutes.
Makes 3 dozen
Sharon
Click Here to Print this Recipe


Jenna Butter Cookies with Icing Recipe

Ingredients
1 c. butter, softened
2/3 c. granulated sugar
2 tsp. vanilla
2 eggs
3 c. sifted flour
1/2 tsp. salt (optional)

Butter Frosting
1/2 c. butter
2 tsp. vanilla
confectioners sugar
up to 1/2 c. milk or cream
food coloring
sprinkles or decorations

Directions
Cream the butter with electric mixer until light and fluffy. Add sugar gradually while beating. Stir in vanilla. Add eggs, one at a time, beating well between each addition. Stir in flour and salt. Divide into 4 equal balls. Chill at least 2 hours (can be made the night before).

Preheat the oven to 350. Roll out one ball at a time on floured surface. Cut into desired shapes and place on ungreased cookie sheet 1-inch apart. Bake at 350 for 10 minutes or until lightly browned. Cool and frost.

Butter Frosting: Cream the butter. Add vanilla. Continue mixing while adding sugar and milk alternately until thickness desired for spreading. Divide into separate bowls and tint with food coloring. Spread on cookies and decorate.
These cookies are great for Christmas. Just use red and green food coloring for the icing.
Jenna
Click Here to Print this Recipe


Linda's Cashew Cookies (Corrected)

Ingredients
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

Frosting
1/2 cup butter, cubed
3 tablespoons half-and-half cream
1/4 teaspoons vanilla extract
2 cups confectioners' sugar
Cashew halves, optional

Directions Cookies
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.
Linda
Click Here to Print the Corrected Recipe


 


Lisa's Lemon Sponge Cake Recipe

Ingredients
1 c. white sugar
2 tbsp. flour
Pinch of salt
2 eggs
1 tbsp. melted margarine
1 c. milk
Juice of 1 lemon

Directions
Mix sugar, flour, salt and juice of lemon. Add melted margarine, milk and slightly beaten egg yolks, fold in egg whites, beaten stiff. Bake in 1-1/2 quart Pyrex dish, set in a pan of hot water. Bake at 350 degrees for 1 hour.
Lisa
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


 

 


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
nancyskitchen@suddenlink.net    or
everyday_recipes@yahoo.com  
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
NaturesFlavours  
Celebritychefconnection


 


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.
everyday_recipes@yahoo.com  or nancyskitchen@suddenlink.net


 



Mary J's Chocolate Mint Cookies Recipe

2-1/2 c. flour
1-1/2 tsp. baking powder
3/4 tsp. salt
1 1/4 c. sugar, divided
3/4 c. vegetable oil
2 eggs
1 tsp. vanilla extract
1 (10 oz.) pkg. mint flavored, semi-sweet chocolate bits

Preheat oven to 350. In a small bowl, combine flour, baking powder and salt; set aside. In a large bowl, combine 1 cup of sugar and vegetable oil. Mix well. Beat in eggs and vanilla. Gradually add flour mixture. Stir in mint flavored chocolate bits. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Shape into balls; roll in remaining sugar. Bake 8 to 10 minutes.
Makes 5-1/2 dozen.
Mary J
Click Here to Print this Recipe


Sharon's Chocolate Cookie Cutter Cookies Recipe

1 c. shortening
1 c. sugar
1 egg
1 tsp. vanilla
2 sq. chocolate
3 Tbsp. milk
1 3/4 c. flour
1-1/2 tsp. baking powder
1/2 tsp. soda
1/4 tsp. salt

Mix shortening, egg and vanilla. Blend in sugar and milk. Add other dry ingredients. Mix well. Chill until firm. Roll thin and cut with floured cutters. Bake at 400 for 6 to 8 minutes.
Sharon
Click Here to Print this Recipe


Linda's Cherry Christmas Cookies Recipe

2 sticks softened butter
2 1/2 c. unsifted flour
1 egg
2 Tbsp. milk
1 tsp. vanilla
1 c. powdered sugar
2 c. whole candied red or green cherries or 2 c. whole maraschino cherries, drained and dried
1 c. pecan halves

Mix together butter and flour until mealy. Add eggs, milk, vanilla and powdered sugar. Mix until smooth. Add cherries and pecans; mix well.

Shape dough between sheets of waxed paper into 2 rolls. Refrigerate overnight. Cut into 1/4-inch slices and bake at 400 for about 10 minutes. Watch carefully so they don't burn.
Linda
Click Here to Print this Recipe


Oma's Chocolate Pudding Cake Recipe

1 chocolate cake mix (2 layer - not Jiffy Cake Mix)
1 chocolate pudding mix (not instant)
1 (12 oz.) pkg. chocolate chips
1 c. chopped walnuts

Cook pudding as directed on box. Add dry cake mix and stir. Spread in greased and floured 9 x 13-inch pan. Sprinkle with chips and nuts. Bake at 350 for 45 minutes.
Oma
Click Here to Print this Recipe


Oma's German Chocolate Cake Recipe

1 German chocolate cake mix (2 layer)
1 pkg. coconut pecan frosting mix (dry)
4 eggs
1 c. oil
1/2 c. water
1 (12 ounce) pkg. real chocolate chips

Beat eggs, then mix all ingredients together (including the frosting mix). Bake for 55 minutes in Bundt pan. Do not open oven door.
Oma
Click Here to Print this Recipe


Mary J's Christmas Cranberry Cake Recipe

1 c. oil
3 eggs
2 small jars applesauce baby food
2 c. sugar
2 c. flour
1 tsp. each soda, vanilla, salt and cloves
1 c. nuts
3/4 c. cranberry sauce

Mix well; grease and flour Bundt pan. Bake at 325 for 60 minutes or until done.
Mary J
Click Here to Print this Recipe


If you love spritz cookies, but don't want to take the time to make the originals using a cookie press, then this is the recipe for you! They are the same great taste, but made in bar form and cut. Be sure to use REAL butter though.

Spritz Sticks Recipe

1 cup butter
3/4 cup sugar
1 egg
1 tsp. vanilla
1/4 tsp. salt
2-1/4 cups flour

Cream together all ingredients in electric mixer bowl. Divide dough in half and spread each half to a 12" by 10" rectangle on ungreased cookie sheets (I pat out with my hands). Run floured fork tines over top to make "spritz" marks. Sprinkle with colored sugar (red and green is great for Christmas).

Bake at 350 for 15 to 20 minutes until delicately browned. Cut while still warm into 3 x 1" "sticks". Let stand a few minutes before removing from sheets.
Judy (in Alaska)
Click Here to Print this Recipe


Barb OKC shared the recipe for Russian Tea Cake cookies in the 12/9 newsletter. Our family has been making the cookies for over 70 years. Here are two slightly different version. I have always used butter in any of the recipes. , as I think it gives the cookies richer and better taste.
Robbie IN

Chocolate Russian Teacakes Recipe

3/4 cup firmly packed brown sugar
3/4 cup butter, softened
3 ounces unsweetened baking chocolate, melted
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans, walnuts, hazelnuts or almonds
1/2 teaspoon salt
Confectioners' sugar

Preheat oven to 350F. Combine brown sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy.

Add melted chocolate and vanilla. Continue beating until well mixed. Reduce speed to low; add flour, nuts and salt; beating, scraping bowl often, until well mixed (1 to 2 minutes). Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes until set but not browned. cool slightly and roll in powdered sugar. Let cool completely and roll again.
Robbie IN
Click Here to Print this Recipe

Lemon Russian Teacakes Recipe

1 cup butter, softened
1/2 cup powdered sugar
2 Tbsp of fresh squeezed lemon (1 lemon)
2 tsp of grated lemon rind
2 1/4 cups all-purpose flour
3/4 cup finely chopped pecans, walnuts, hazelnuts or almonds
Powdered sugar

Preheat oven to 350. Cream butter, powdered sugar and lemon juice and rind in large bowl. Slowly stir in flour and almonds and mix well until it makes a dough.

Roll into small 1-inch balls and place on a lightly greased cookie sheet 1 inch apart. Bake for 10-12 minutes until set but not browned. cool slightly and roll in powdered sugar. Let cool completely and roll again.
Robbie IN
Click Here to Print this Recipe


This is for Debbie Y in Dec 10 Kitchen Letter. Don't know where I got the recipe but have the ingredients to try it this year.
I am going to bake it in the small loaf pans and give as gifts.
Mary Jo in MD

Mary Jo's Quick Fruit Cake Recipe

1 package (15.6 ounce) cranberry quick bread mix
1/2 cup chopped pecans
1/2 cup raisins or chopped dates
1/4 cup chopped maraschino cherries
1/4 cup crushed pineapple, drained
.
Prepare quick bread batter according to package directions. Stir in the remaining ingredients. Pour into a greased 9-in. X 5-in. X 3-in. pan. Bake at 350* for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield 1 loaf.
Mary Jo in MD
Click Here to Print this Recipe


Christmas By The Cupful

A heaping cup of happiness,
2 of love and caring,
1 of understanding,
1 of joyful sharing.

A level cup of wisdom,
1 of artful living,
1 of thoughtful insight,
1 of selfless giving.

Mix ingredients together,
Toss in a little flair,
Serve to everyone you know
Topped with a tiny prayer.
Athena in DE
Click Here to Print this Recipe


Holiday Cocoa Star Cookies Recipe

These star cookies are the perfect dipping cookie or tea party cookie. A delicious cookie to eat while watching a Christmas movie. Trust me you cant eat just one. My mom loves dark chocolate and healthy and these star cookies fit the bill. We have a hard time not eating them all in one sitting, they are that good.

A few tips in making these cookies. I used the Wilton Star 3 1/4? and 2 3/8 Cookie Cutters. For the bittersweet chocolate, I use Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar. You can find it in the baking section of the grocery store by the chocolate chips. Dont over work the dough, it will be dry, but they will turn out yummy. Just remember not to over cook them. Even if you dont love dark chocolate, give these a try. They are just right on chocolaty goodness.

Source: Wanda Ann | Memories by the Mile
Serves: 2 to 3 dozen
Anna in Sweden
Click Here to Print this Recipe


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

Paypal: email address is everyday_recipes@yahoo.com 


Copyright 2014 -  Nancy's Kitchen