Recipe Index


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

Dec 13, 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
Fruit Cake soaked in Brandy Recipe | Christmas Ornament Appetizer Recipe | Christmas Tree Appetizers Recipe | Fruit Cake in a Loaf Pan Recipe | Jerry’s Peanut Butter Cookies Recipe | Eggnog Cookies Recipe | Sharon's Bacon and Pecan Dip Recipe | Lisa's Refried Bean Dip with Bacon Recipe | Sharon's Bacon and Pecan Dip Recipe | Lisa's Seasoned Crackers Recipe | Karen's Green Beans and Tomatoes Recipe | Karen's Green Beans with Basil Recipe | Mary J's Homemade Buttermilk Pancakes Recipe | Linda's Sugar Free Syrup Recipe | Karen's Sugar Free Banana Pudding Recipe | Linda's Sugar Free Cranberry Sauce Recipe | Turnips Gratin Recipe | Sue's Nutty Sandies Cookies 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 
Click Here for December 10, 2014 Recipes   
Click Here for December 11, 2014 Recipes

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

Here is another great fruitcake recipe for Debbie Y (12/10 newsletter). grannym IL shared this in a 11/07 newsletter. I regret that I am the only one in my immediate family that likes fruitcake, so I cut and freeze slices so I can have it all year long. when my dad was living, I would share a fruitcake with him, as he also enjoyed having pieces to eat all year long.
Robbie IN

Fruit Cake soaked in Brandy Recipe

8 oz can walnuts
8 oz can pecans
1/2 lb almonds
2 pkg (8 oz each) pitted dates
15 oz dried apricots
12 pitted prunes, halved
4 oz mixed candied fruits
1/2 cup raisins
2 jars (8 oz each) Maraschino cherries, drained
1-1/2 cups sifted flour
1 tsp baking powder
1 tsp salt
6 eggs
1 cup sugar
2 tsp vanilla
3/4 cup brandy

Grease bottom and sides of a 9 x 3 x 5" loaf pan. Line with brown paper. Grease the paper. Combine nuts and fruits in a large bowl. Sift dry ingredients over; toss lightly until well coated. Beat eggs, sugar and vanilla in a medium-sized bowl with electric mixer until light and fluffy. Pour over nut mixture. Stir gently to combine. Fill prepared pan, pressing cake mixture firmly so it will hold its shape after baking. Bake in a slow oven, 300 degrees, for 1 hour and 45 minutes.

If fruits brown too quickly, cover with buttered foil. Remove cake to wire rack. Spoon 1/4 cup brandy over cake. Let stand 1 hour. Invert. Peel off paper. Turn right side up. Let stand on wire rack until cooled completely. Place wire rack in shallow pan. Spoon 1/2 cup brandy over cake.

To store, wrap in cheese cloth which has been soaked in brandy. Wrap in heavy-duty foil or store in tightly covered container.
grannym IL
Click Here to Print this Recipe

Both these recipes are from previous newsletters. The first is from 2005 , but I no longer know who shared it. the second is from Judy Montana. these are great to take to a gathering or to serve for family and friends. I have used flavored cream cheese in the ones I have made, as well as plain cream cheese.
Robbie IN

Christmas Ornament Appetizer Recipe

24 Ritz Crackers
1/2 cup Cream Cheese Spread
Sliced green onions
small tomato pieces

Spread each cracker with 1 tsp cream cheese spread. Decorate with onions and tomatoes as desired to resemble Christmas ornaments.
Makes 6 servings. (4 crackers each.)
Robbie IN
Click Here to Print this Recipe

Christmas Tree Appetizers Recipe

1 package (8 oz) cream cheese, softened
1/2 cup chopped drained roasted red bell peppers (from 7.25-oz jar)
1/4 cup chopped ripe olives
1/4 cup chopped fresh basil leaves
1/4 cup shredded Parmesan cheese
4 spinach-flavor flour tortillas (8 to 10 inches in diameter)

Ripe olive pieces. In medium bowl, mix all ingredients except tortillas and olive pieces. Divide mixture among tortillas, spreading to edges of tortillas. Roll up tightly. Press each tortilla roll into triangle shape, using fingers. Wrap in plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours. To serve, cut rolls into 1/2-inch slices. Place olive piece at bottom of each triangle to look like tree trunk; secure with toothpick. If you don't have time to press this appetizer into the shape of Christmas trees, just prepare the filling as directed, spread on tortillas and roll up. Refrigerate 2 hours, and cut into slices. This recipe is easy to cut in half for a smaller group.
Makes 64 trees,
Judy Montana
Click Here to Print of this Recipe


Debbie Y wanted smaller fruit cake recipes that could be made in a loaf pan. If she did not want to make 2 loaves of this cake, she could easily cut the recipe in half and make only one loaf.
Robbie IN

Fruit Cocktail Cake in a Loaf Pan Recipe

8 ounces softened cream cheese
1-1/2 cups sugar
1 cup butter
4 eggs
2 tsp vanilla
2 cups flour
1 1/2 tsp baking powder
1/2 cup chopped walnuts
one 16 ounce can Fruit Cocktail or mixed fruit, well drained

Blend cheese and butter. Blend in sugar and vanilla and then add eggs one at a time, beating well. Mix baking powder and flour and gradually add to the mix. Fold in well drained fruit cocktail and nuts. Grease 2 loaf pans and bake in a 325 degree oven for 70 minutes (check for doneness with toothpick). Cool in pan for 10 minutes.
Robbie IN
Click Here to Print this Recipe

Good morning Nancy and all Landers,
I have a question for all our Nancylanders. I buy rings of bologna when they are on sale. I grind up the bologna and pickles and mix in Miracle Whip for sandwich spread. My question is can I grind up just the bologna and freeze it? I only grind up half of the ring at a time because I'm the only one who eats the spread. I'm wondering if after the bologna is froze and thawed out if it would taste the same.
Thanks for any help.
Dianne in Wisconsin

Hello again everyone
I wanted to send Sandy in Iowa my recipe for Peanut Butter Cookies so she could try making them with her grandson. These are really not like any other peanut butter cookies you may have had. They are crispy with a great peanut butter taste, smell and crunch. They're really easy to make, so they're great for a beginning baker to try. I get many requests for these from my co-workers who can't seem to get enough of them.

Jerry’s Peanut Butter Cookies Recipe

Combine and set aside in a small bowl:
1/3 cup sugar
1/3 cup finely chopped peanuts (can use salted, honey roasted, cocktail, any kind)

1 stick unsalted butter (no substitutions)
3/4 cup smooth peanut butter (use Jif or something similar)
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1/2 tsp vanilla extract
1 cup all purpose flour
3/4 tsp baking soda
1/4 tsp salt

Beat butter, peanut butter, brown sugar and granulated sugar until light and fluffy. Beat in egg and extract, and continue to beat until very light and fluffy. Add dry ingredients that have been sifted together and stir together until just combined.
Using a teaspoon, shape the dough into golf ball size and roll into sugar-peanut mixture. Place on parchment lined baking sheet about 2” apart. Gently press cross-wise with a fork dipped in water and then sprinkle the top of each cookie with about ¼ tsp of additional peanut-sugar mixture. Bake cookies for about 13 or 14 minutes. Remove from the oven and let stay on the cookie sheet for an extra minute. Then let cool completely.

Any questions of course feel free to ask.
Jerry from Upstate NY
Click Here to Print this Recipe

Eggnog Cookies Recipe

2-1/2 cups flour
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. cinnamon
1-1/2 cups sugar
3/4 cup butter, softened
2 eggs
2 tsp. vanilla
1/2 cup Eggnog

For the Glaze
1-1/2 cups powdered sugar
3-4 TB Horizon Organic Eggnog

Begin by creaming together butter and sugar until fluffy. Add eggs and vanilla and mix well. Add eggnog and mix until well combined. In a separate bowl combine flour, baking powder, nutmeg, and cinnamon. Mix.

Add flour mixture to butter mixture and mix until well combined. Using a cookie scoop, drop batter onto parchment lined baking sheets. Bake at 350 for 12-15 minutes. Let cool.

Make glaze by mixing powdered sugar and egg nog. Drizzle over cookies and ENJOY !!
From: lil luna

These are so yummy.
Judy in Montana
Click Here to Print this Recipe

Sharon's Bacon and Pecan Dip Recipe

3 strips bacon, cooked crisp and crumbled
1/4 c. chopped, toasted pecans
1 c. grated medium Cheddar cheese
2 Tbsp. chopped green onions
1/2 to 3/4 c. mayonnaise

Blend all ingredients thoroughly. Let set a few minutes before serving. Spread on Ritz crackers.
Click Here to Print this Recipe

Lisa's Refried Bean Dip with Bacon Recipe

1 (8 oz.) can refried pinto beans
1 c. sour cream
3 slices bacon, fried
1 small onion, minced fine
1/4 tsp. garlic salt

Fry the bacon until crisp. Remove from pan and drain well. Discard all but 1 tablespoon fat. Saute the onion 2 to 3 minutes over low heat. Add the beans and stir several minutes. Season with garlic salt, salt and pepper to taste. Add sour cream; stir until smooth. Transfer to a bowl; crumble the bacon on top and serve. Delicious with baked potatoes or raw or poached vegetables.
Lisa TX
Click Here to Print this Recipe

Lisa's Seasoned Crackers Recipe

2 large pkg. oyster crackers
1 tsp. dill seed
1 tsp. lemon pepper
1 tsp. garlic salt
1/4 tsp. onion salt
1 pkg. Hidden Valley mix
3/4 c. oil

Mix ingredients and pour over crackers. Bake at 200° for 1 hour. Stir every 20 minutes.
Lisa TX
Click Here to Print this Recipe

Karen's Green Beans and Tomatoes Recipe

2 Tbsp. margarine
2 Tbsp. flour
pinch of salt, oregano and marjoram
1 medium onion, chopped
1 (1 lb.) can stewed tomatoes
2 cans French-cut green beans, drained
1/2 to 1 c. grated Parmesan cheese

Melt margarine in saucepan. Sauté onion until translucent. Add flour, spices and stewed tomatoes. Simmer until thickened. In a 1 1/2-quart, covered, casserole layer: 1 can of beans, half tomato mixture, second can of beans and remainder of tomato mixture. Top with Parmesan cheese. Bake at 375° for 30 minutes, covered. Remove lid, brown under broiler and serve.
Click Here to Print this Recipe

Karen's Green Beans with Basil Recipe

1 pound fresh green beans
1 onion
3/4 c. fresh basil leaves
large clove garlic
2 Tbsp. olive oil
1 Tbsp. fresh lemon juice
1/4 c. fresh Parmesan

Cook green beans whole. Sauté onion sliced thin in olive oil. In food processor or blender blend fresh basil, garlic and olive oil; add fresh lemon juice and fresh Parmesan. Blend until smooth. Put beans in with the onion and toss with sauce.
Click Here to Print this Recipe

Mary J's Homemade Buttermilk Pancakes Recipe

1 c. buttermilk
2/3 c. flour
2/3 Tbsp. sugar
1/3 tsp. salt
2/3 Tbsp. oil
1/3 tsp. baking soda
1/3 tsp. baking powder
1 egg

Beat egg; add buttermilk and beat. Mix dry ingredients together and add to milk mixture. Mix well. Add oil; mix. Pour into round pancakes on hot, oiled frypan. Serve with hot syrup.
Mary J
Click Here to Print this Recipe

Linda's Sugar Free Syrup Recipe

1 c. apple juice
2-1/2 tsp. cornstarch
1 Tbsp. margarine
6 packets sugar substitute sweetener
1 tsp. maple flavoring
1 tsp. vanilla

Cook apple juice and cornstarch until thick and bubbly. Cook and stir 2 minutes more. Remove from heat, stir in sweetener and flavorings.
Makes 1 cup.
Click Here to Print this Recipe

Judy's Brown Sugar Syrup Recipe

1 c. brown sugar
1/2 c. water
pinch of salt
1/4 tsp. vanilla

Place sugar, salt and water in a saucepan and bring to a boil. Cover and simmer for 10 minutes (the cover prevents crystals from forming around the edges of pan). Remove from the heat and add vanilla. Store in a covered glass jar in a cool place.
Makes 1 cup of syrup.
Click Here to Print this Recipe

Sue's Diet Orange Salad Recipe

1 can mandarin oranges
1 large can crushed pineapple in its own juice
1 large carton light cottage cheese
1 large carton lite Cool Whip
2 small boxes sugar-free Jell-O (lime, orange or strawberry)

Drain the oranges; combine with other ingredients except Jell-O. Sprinkle dry Jell-O over the mixture. Let set in refrigerator overnight.
Click Here to Print this Recipe

Linda's Sugar Free Cranberry Sauce Recipe

2/3 c. water
2 c. fresh cranberries
24 packets Equal Sweetener

Combine water and cranberries in medium saucepan. Boil gently, uncovered, until all cranberry skins pop, stirring occasionally. Remove from heat and mash slightly. Add Equal and chill.
Click Here to Print this Recipe

Karen's Sugar Free Banana Pudding Recipe

1 pkg. (4 serving size) sugar free banana pudding mix
2 c. cold milk
1 small box sugar free vanilla wafers
2 large or 3 medium bananas, sliced
1 Cool Whip Lite Topping

Mix pudding mix and milk until thickened. Line bottom of medium baking dish with vanilla wafers. Spread a layer of pudding mix over wafers. Slice a layer of bananas over mix. Layer another layer of wafers and top with pudding and bananas, top with cool whip. Cover and refrigerate until ready to serve.
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    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


Turnips Gratin Recipe

4 whole turnips
3 to 4 cloves garlic
2 cups Gruyere cheese
4 to 6 tablespoons butter
Chicken broth
Heavy cream
Salt and pepper, to taste
Fresh herbs, to taste

Preheat oven to 375 degrees Fahrenheit.

Start by peeling and thinly slicing the turnips and mincing the cloves of garlic. Grate about 2 cups of Gruyere cheese. In a large oven-proof skillet, melt 2 to 3 tablespoons of butter over medium-low heat. Place a single layer of turnips on top of the butter.
Next, sprinkle a little of the garlic on top and drizzle a healthy splash of chicken broth over the turnips. Then, do the same with the cream.
Add a layer (about 1/2 cup) of Gruyere. Sprinkle on a pinch of salt. Repeat these layers twice more. Sprinkle on some freshly ground black pepper. Pop the whole thing into the over and bake for about 20 minutes or until the top is hot, brown, and bubbly.

From: Pioneer Woman Food network
Even folks who do not care for turnips or rutabagas LOVE this dish. It is very mild and delicious.
ENJOY !!!!
Judy in Montana
Click Here to Print this Recipe

Hungarian Spinach Recipe

3 (12 oz) pkg. frozen spinach OR 21/2 lbs. fresh spinach
1 cup sour cream
1-1/2 tsp prepared horseradish
1 tsp salt
1 TBSP grated onions
1 clove garlic minced

Cook spinach as to pkg. directions. Drain well. Blend all other ingredients together, then fold into hot spinach. Serve while hot!
So good !!
Judy in Montana
Click Here to Print this Recipe  

Sue's Nutty Sandies Cookies Recipe
Make 18 Cookies

1/3 cup blanched hazelnuts
1 cup flour
1/4 tsp allspice
1/4 tsp salt
1 stick unsalted butter
1 cup powdered sugar
1/2 tsp vanilla

Spread nuts on a baking sheet, bake until golden 10 min. let cool, then chop. Whisk flour, allspice, salt, and hazelnuts in a bowl. Beat butter and 1/4 cup powdered sugar in a bowl until creamy. Beat in vanilla. Beat in flour mixture until dough comes together. Wrap, refrigerate until firm. *Heat oven to 350 degrees. Coat a baking sheet with cooking spray. Roll tablespoonfuls of dough into balls, arrange on baking sheet. Bake until light golden 12 min. Sift remaining powdered sugar into a bowl. Transfer warm cookies to bowl of powdered sugar, toss, cool. Roll cookies in powdered sugar again. SERVE & ENJOY...
Anna in Sweden
Click Here to Print this Recipe

This is a dip I take each year to Christmas parties. It is easy to make and really good. I have no idea where I got the original recipe.

Janie's Spinach Dip Recipe

1 pt. sour cream
1 pkg. chopped spinach, thawed
1 pkg. Knorr leek soup
1/2 small jar mayonnaise
1 pkg. French rolls

Drain spinach. Combine all ingredients (except bread) in bowl and mix well. Chill 2 hours. Cut bread into bite size pieces and use for dipping.
Click Here to Print this Recipe

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

Paypal: email address is 

Copyright © 2014 -  Nancy's Kitchen