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Dec 14, 2014  | Everyday Recipes
Easy and delicious TNT Christmas 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
Lisa's Cherry Eggnog Bread Recipe | Lisa's Eggnog Pudding Recipe | Karen's Eggnog Fudge Candy Recipe | Karen's Cracker Fudge Candy Recipe | Sue's Easy Tiger Butter Candy Recipe Sue's Almond Butter Candy Recipe | Christmas Impossible Pecan Pie Recipe | Christmas Impossible Buttermilk Pie Recipe | Reduced Calorie Impossible Pumpkin Pie Recipe | Christmas Impossible Brownie Pie Recipe | Judy's Favorite Ham Stuffed Eggs Recipe Judy's Ham Balls Recipe | Judy's Christmas Eggnog Thumbprints Recipe | Mrs. Mac's Fruit Cake Cookies Recipe | Fruitcake Cookies Recipe | Cranberry Chicken Wings Recipe | Christmas Impossible Chocolate Pie Recipe | Christmas Jeff Davis Pie Recipe | Christmas Lemon Chess Pie Recipe | Christmas Lemon Chess Pie Recipe

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Lisa's Cherry Eggnog Bread Recipe

Ingredients
2-1/2 c. flour
3/4 c. sugar
1 Tbsp. baking powder
1/2 tsp. ground nutmeg
1 1/4 c. dairy eggnog
6 Tbsp. butter or margarine, melted
2 eggs, slightly beaten
1 tsp. vanilla
1/2 c. chopped pecans
1/2 c. chopped candied cherries

Directions
Preheat oven to 350°. Grease 3 (5 1/2 x 3-inch) mini loaf pans. Combine flour, sugar, baking powder and nutmeg in large bowl. Stir eggnog, melted butter, eggs and vanilla in medium bowl until well blended. Add eggnog mixture to flour mixture. Mix just until all ingredients are moistened. Stir in pecans and cherries. Spoon into prepared pans. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove and cool on wire rack.
Lisa TX
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Lisa's Eggnog Pudding Recipe

Ingredients
2 c. eggnog
1-1/2 Tbsp. cornstarch
2 Tbsp. milk
1/3 c. raisins
1/2 tsp. salt
1 tsp. rum extract
1 c. whipped cream
pinch of nutmeg
2 c. cooked rice

Directions
Heat eggnog over low heat. Combine cornstarch and milk. Pour into eggnog. Cook over low heat, stirring constantly, until thick. Remove from heat. Add raisins. Stir in salt and rum extract. Fold in rice. Pour into dish. Refrigerate until chilled.
Lisa
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Karen's Christmas Eggnog Cookies Recipe

2-1/4 c. flour
1/2 tsp. cinnamon
1-1/4 c. sugar
1/2 c. eggnog
2 large egg yolks
1 tsp. baking powder
1/2 tsp. nutmeg
3/4 c. soft butter
1 tsp. vanilla

Preheat oven to 300°. Combine flour, baking powder, cinnamon and nutmeg. Mix and set aside. Cream butter and sugar with electric mixer, add eggnog, vanilla and yolks. Beat until smooth. Add flour mixture and beat on low until combined. Drop by teaspoonful on ungreased cookie sheet, 1 inch apart. Sprinkle lightly with more nutmeg. Bake for 20 minutes or until lightly browned.
Makes 3 dozen.
Karen
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Karen's Eggnog Fudge Candy Recipe

Ingredients
2-1/2 c. sugar
1/2 c. margarine
2/3 c. eggnog
7 oz. jar Marshmallow creme
8 oz. almond bark, chopped
3/4 c. chopped nuts
1 tsp. rum extract (not flavoring)

Directions
Line a 13 x 9-inch pan with foil. Butter foil. In a large pan, combine sugar, margarine and eggnog. Bring to a boil, stirring constantly. Continue boiling 5 minutes over medium heat.
Remove from heat. Add cream and almond bark. Blend until smooth. Stir in nuts and rum extract. Pour into prepared pan. Cool to room temperature. Score fudge. Refrigerate until firm. Store in refrigerator.
Karen
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Karen's Cracker Fudge Candy Recipe

Ingredients
2 c. white sugar
2/3 c. milk
1 Tbsp. oleo
24 soda crackers, finely crushed (double, not broken into singles)
1 (6 oz.) pkg. butterscotch bits
nuts

Directions
Boil white sugar, milk and oleo for 4 minutes. Have ready the crackers and butterscotch bits. Add nuts. Beat well and pour into buttered pan.
Karen
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Sue's Easy Tiger Butter Candy Recipe

Ingredients
1 lb. white chocolate
12 oz. chunky peanut butter
1 lb. semi-sweet chocolate

Directions
Melt white chocolate and peanut butter together in top of double boiler. Spread on waxed paper-covered cookie sheet. Melt in microwave the semi-sweet chocolate, 1-1/2 to -1/2 minutes. Pour the chocolate on top of the other mixture and swirl with knife. Refrigerate, and when cold, break into chunks.
Sue
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Sue's Almond Butter Candy Recipe

Ingredients
1 c. butter
1-1/3 c. sugar
3 Tbsp. water
1 Tbsp. light corn syrup
4 to 4 1/2 oz. milk chocolate, melted
1 c. finely chopped, blanched, toasted almonds

Directions
Melt butter in large saucepan. Add sugar, corn syrup and water. Cook, stirring occasionally to hard-crack stage (300°). Immediately spread on ungreased cookie sheet or 13 x 9 1/2-inch pan. Cool thoroughly. Turn out on waxed paper. Spread with chocolate and sprinkle with half of finely chopped nuts. Set aside until chocolate is well set. If necessary, chill to set chocolate. Turn and coat other side with chocolate and nuts. Break into pieces when cooled.
Sue
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Christmas Impossible Pecan Pie Recipe

Ingredients
1-1/2 c. pecans, chopped
3/4 c. brown sugar, packed
3/4 c. milk
3/4 c. corn syrup
1/2 c. Bisquick mix
1/4 c. butter
4 eggs
1-1/2 tsp. vanilla

Directions
Preheat oven to 350°. Grease 9-inch pie pan. Sprinkle pecans evenly in pan. Combine remaining ingredients, mixing until smooth. Gently pour over pecans. Bake until knife inserted in center comes out clean, 50 to 55 minutes.
Nancy's Kitchen
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Christmas Impossible Buttermilk Pie Recipe

Ingredients
1-1/2 c. sugar
1 c. buttermilk
1/2 c. Bisquick mix
1/3 c. margarine, melted
1 tsp. vanilla
3 eggs

Directions
Mix all ingredients in blender and mix until smooth. Pour in greased pie plate and bake in preheated 350° oven for 30 minutes. This pie makes it own crust.
Nancy's Kitchen
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Reduced Calorie Impossible Pumpkin Pie Recipe

Ingredients
1 (16 oz.) can pumpkin
1 (13 oz.) can evaporated skim milk
1 egg
2 egg whites
2 tsp. pumpkin pie spice
2 tsp. vanilla
1/2 c. Bisquick
2 Tbsp. sugar (can be omitted)
8 packets sugar substitute

Directions
Heat oven to 350°. Spray a 9-inch deep pie pan. Beat everything together for 2 minutes. Bake 50 minutes or until center puffs up. (Check with knife.) Makes its own crust.
Nancy's Kitchen
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Christmas Impossible Brownie Pie Recipe

Ingredients
4 eggs
1 bar (4 oz.) sweet cooking chocolate, melted and cooled
1/2 c. Bisquick mix
1/2 c. packed brown sugar
1/2 c. sugar
3/4 c. chopped nuts

Directions
Heat oven to 350°. Grease pie plate. Beat all ingredients, except nuts, until smooth for 2 minutes in blender on high. Pour into pie plate, sprinkle with nuts. Bake until knife inserted in center comes out clean, 30 to 35 minutes. Cool 5 minutes before serving.
Nancy's Kitchen
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For Dianne in Wisconsin, 12-13-14 letter: I would try a small amount of the ground bologna to determine if the taste and texture remain the same after it has been frozen.
Cookie


This is a good choice if asked to bring a appetizer to a holiday party. I usually double the ingredients, and never bring any back home.

Judy's Favorite Ham Stuffed Eggs Recipe

Ingredients
6 hard cooked eggs, peeled
1/3 cup finely chopped cooked ham
3/4 tsp. prepared mustard
Salt & pepper, to taste
3 to 4 tbsp. dairy sour cream

Directions
Cut eggs in half length-wise. Remove yolks and mash with a fork. Stir ham and seasonings into the yolks and blend in enough sour cream till moist enough. Fill egg whites with yolk
mixture. chill thoroughly. Makes 12 halves.

NOTE: The recipe lists 1/2 tsp. salt and 1/4 tsp. pepper, but I just add some to taste, as that seemed excessive. Can sprinkle paprika on top to give more color and even add some snipped
fresh parsley.
Judy (in Alaska)
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I absolutely LOVE these, and whenever I have taken them anywhere people ask for the recipe. They are so surprised that you use graham crackers in the recipe. They are perfect for a potluck, as make a large amount, but I guarantee they won't last long!

Judy's Ham Balls Recipe

Ingredients
2-1/2 lbs. lean ground ham
2 lbs.. ground pork (not pork sausage)
1 lb. lean ground beef (can use ground turkey)
3 eggs
3 cups graham cracker crumbs
2 cups milk

Directions
Mix altogether and form into large balls (about 1/2 cup each). Place in large shallow baking pan;
cover with sauce and bake at 350 for 1 hour uncovered, basting occasionally.

For sauce:
2 cans tomato soup
3/4 cup cider vinegar
2-1/4 cups brown sugar
2 tsp. dry mustard

Mix all sauce ingredients well.
Judy (in Alaska)
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Every year I bake between 15 to 20 different kinds of cookies for the holiday season, and this has always been a favorite.

Judy's Christmas Eggnog Thumbprints Recipe

Ingredients
Cookie:
2/3 cup butter, softened
1/2 cup granulated sugar
1/8 tsp. nutmeg
2 egg yolks
1 tsp. vanilla
1-1/2 cups flour
2 egg whites, slightly beaten
1 cup finely chopped walnuts (may need more)

Filling:
1/4 cup butter, softened
1 cup powdered sugar
1/4 tsp. rum flavoring
1 to 2 tbsp. milk
Nutmeg

Directions
Cream granulated sugar with the 2/3 cup butter, 1/8 tsp. nutmeg, egg yolks and vanilla in electric mixer bowl. Add half the flour and blend in well. Stir in remaining flour. If necessary, cover dough with plastic wrap and chill for 1 hour to make handling easier. Make into 1 inch balls with hands and roll in slightly beaten egg whites and then in nuts. Place on lightly greased cookie sheets; press center with thumb. Bake at 375 10 to 12 minutes, until lightly browned. Cool in wire racks. Cream
filling ingredients together until smooth. Fill each thumbprint with scant 1/2 tsp. filling; sprinkle with nutmeg. Makes about 42 cookies.
Judy (in Alaska)
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This is for Jerry, Upstate N.Y. regarding Jerry’s Peanut Butter Cookies. They sound great and would like to try them. I just need the temperature to set my oven at.
Carolyn, Rochester, New York


These cookie recipes are delicious and a nice alternative to making a large fruitcake. The first recipe is from Betty MD 11/21/10 newsletter; I am not sure where I got the second recipe. You can tell it is very old by the way it is written. Nut meats just means nuts.
Robbie IN

Betty's Rum Fruitcake Cookie Recipe

Ingredients
1 cup sugar
3/4 cup shortening
3 eggs
1/3 cup orange juice
1 Tablespoon rum extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups (8 oz.) chopped candied mixed fruit
1 cup raisins
1 cup nuts, coarsely chopped

Directions
Preheat oven to 375°. Lightly grease cookie sheets; set aside. Beat sugar and shortening in large bowl until fluffy. Add eggs, orange juice and rum extract; beat 2 minutes. Combine flour, baking powder, baking soda and salt in small bowl. Add candied fruit, raisins and nuts. Stir into creamed mixture. Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until golden. Let cookies stand on cookie sheets 2 minutes.
Remove to wire racks; cool completely.
Makes 6 dozen cookies.
Betty in MD
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Mrs. Mac's Fruit Cake Cookies Recipe

Ingredients
1-1/2 C Sugar
1 C. Butter
3 Med. Eggs
3 1/4 C. Flour
1 Rounded Tblsp. Cocoa
1 tsp. each cinnamon, mace, and nutmeg
1/2 tsp. each ginger and allspice
3/4 tsp. Soda
1 Tbls. strong coffee (brewed)
1 Tblsp. Rum or Whiskey
1 tsp. Almond extract
1/2 C. well cleaned currants
1 C. Raisins
1 Lb. nut meats
1/4 C. candied cherries (sliced)
1 C. Strawberry Preserves
1/4 Lb. candied pineapple
1/4 Lb. Citron, dates and orange peel

Directions
Mix just like fruit cake and drop by teaspoonfuls on oiled cookie sheet. Allow space between as they spread. Bake in a slow oven (325 degrees) for 12 to 18 minutes. They should not be brown but a rich biscuit color. Store in (stone) or glass jar with orange or apple and sprinkle every other day for at least a week with whiskey or rum.(As you can see this is really an old recipe.
Robbie IN
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Fruitcake Cookies Recipe

1 (8 oz) packages yellow candied pineapple, chopped
1 (8 oz) package red candied cherries, chopped
1 (8 oz) package green candied cherries, chopped
2 cups golden raisins
4 cups chopped pecans or walnuts
3-1/2 cups all-purpose flour, divided
1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
4 eggs, separated
1 Tbs. baking soda
3 Tbs. milk
1/4 cup brandy
1 tsp. ground cinnamon
1 tsp. ground nutmeg

Combine first 5 ingredients; dredge with 1 cup flour, stirring well. Set aside. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, mixing well. Dissolve soda in milk; add to creamed mixture. Add brandy, spices, and remaining 2 1/2 cups flour, mixing well. Beat egg whites (at room temperature) until stiff; fold into batter. Fold in fruit mixture. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake at 325º for 12 to 15 minutes. Cool on wire racks.
Yield: about 10 dozen
Robbie IN
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Thank you, Jerry, for the peanut butter cookie recipe. I have been collecting everything peanut butter, mostly from this newsletter, and gave my grandson the choice of all to make. We will keep working through them and make them all in time. I appreciate this newsletter so much, because all of the recipes I made, were a success and what I call "keepers." I appreciate your thoughtfulness.
Sandy in Iowa


Making this chicken dish for a potluck this coming week. I made it last year and the ladies asked me if I please wouldn't bring it again. Nothing could be easier to prepare and as delightful to eat.

Cranberry Chicken Wings Recipe

Ingredients
1 can (16 oz.) whole cranberry sauce
1/4 cup soy sauce
2 cloves garlic, crushed
2 tbsp. brown sugar
1/2 tsp. powdered ginger
2 lbs. chicken wings

Directions
Mix all ingredients, except chicken in saucepan and simmer for 5 minutes while stirring. Toss chicken in sauce, coating well and marinate at least 2 hours in refrigerator. Put chicken in 9 x 13 inch baking pan. Pour sauce over chicken and bake at 350 for 1 hour, turning half way through baking time, until chicken is tender.
Judy (in Alaska)
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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


 


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Nancy Rogers

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Christmas Impossible Chocolate Pie Recipe

Ingredients
2 eggs
1 c. milk
1/4 c. butter or margarine, softened
2 sq. (1 oz. each) unsweetened chocolate, melted and cooled
1 c. sugar
1 tsp. vanilla extract
1 c. Bisquick mix

Directions
Preheat oven to 350°. Combine all ingredients in a blender and blend on high for 1 minute. Pour mixture into a greased 9-inch pie plate. Bake for 30 minutes or until set. Cool completely before serving. Serve topped with whipped cream, nuts, cherries or chocolate sprinkles.
Makes 6 to 8 servings.
Nancy's Kitchen
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Christmas Jeff Davis Pie Recipe

Ingredients
1 (9-inch) unbaked pastry shell, chilled
1/2 c. butter or margarine
2 c. granulated sugar
1 Tbsp. flour
1/4 tsp. salt
1 tsp. vanilla
4 eggs
1 c. milk

Directions
Cream together until light and fluffy, butter and sugar. Add flour, salt and vanilla and beat well. Add eggs, one at a time, beating well after each. Slowly stir in milk. Pour into well chilled pastry shells. Bake at 450° for 10 minutes; reduce heat to 350° and continue baking for 30 minutes or until firm. Serve warm.
Nancy's Kitchen
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Christmas Lemon Chess Pie Recipe

Ingredients
1-3/4 c. sugar
2 Tbsp. yellow corn meal
1/4 tsp. salt
1/3 c. butter or margarine, melted
1/4 c. evaporated milk
3 Tbsp. lemon juice
4 large eggs
1/2 (15 oz.) pkg. refrigerated pie crust

Directions
Combine first three ingredients in a medium bowl, stirring well. Add butter, milk and lemon juice. Stir well. Add eggs one at a time beating well after each addition. Fix pie crust into a 9-inch pie plate according to package directions. Flute edges. Pour filling mixture into pie crust. Bake at 350° for 45 minutes or until pie is just set. Let cool on a wire rack. Chill.
Makes One 9-inch pie.
Nancy's Kitchen
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Christmas Lemonade Pie Recipe

Ingredients
1 (6 oz.) can lemonade
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
8 oz. Cool Whip
9-inch deep dish round graham cracker pie crust

Directions
Mix all ingredients together (except graham cracker pie crust). Pour into pie shell.
Nancy's Kitchen
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Sugar Free Frozen Orange Dessert Recipe

Ingredients
1 pkg. sugar free orange Jello
1 pkg. sugar free vanilla pudding
1 can mandarin oranges, drained
1 container fat free cool whip

Directions
Dissolve Jello in 1 cup boiling water. Add ice cubes to make 2 cups. Let stand 5 minutes. With mixer, add vanilla pudding, then add drained oranges. Fold in Cool Whip.
Freeze in containers.
Nancy's Kitchen
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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com 


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