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February 5, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

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Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday (Mon-Fri)

Baking Tips
Is it Done Yet?
Part 1

Cooking Tips
Are my breads, cookies, or cakes baked and ready to come out of the oven yet?

The ability to tell when products are baked seems to cause more consternation than almost any other phase of baking. And of course, it is important. Over baked cookies are dry and hard; under baked bread is soggy. But you can get it right. In this article, we will give you the techniques and pointers for baking your goods to perfection.

Yeast breads

The tendency is to under bake yeast breads. The internal temperature of yeast breads should be 210 degrees and must be at least 185 degrees. The only way to reliably tell what is going on inside that loaf is with a probe type thermometer. Remove the bread from the pan and insert the thermometer through the bottom crust into the center of the loaf.

(If you are going to bake bread and you don’t have a thermometer, we strongly recommend that you purchase one. You will need it to test the temperature of the water, the dough, and the finished bread. You can buy one on our site.)

When the bread is done, the crust color will range from a golden brown to a deep brown for artisan breads baked in a hot oven. Breads with a higher sugar content or in a hot oven will tend to brown more rapidly as the sugar caramelizes. If the bread is browning too rapidly, make a tent of aluminum foil and cover the top of the loaf.

In light colored pans, the bottom crust is the last to brown. With a done loaf, the bottom will color even in a light-colored pan.

My mother was a bread baker. She tested doneness by tapping the loaf with her finger--a done loaf will sound hollow when tapped. I don’t remember her ever making a mistake. Though she taught me to do the same, I’m not as good as she was. Out of habit, I still tap the loaf but I nearly always follow with a thermometer probe and sometimes the thermometer proves me wrong.


If the tendency is to under bake breads, the tendency is to over bake cookies. Take them out just before you think they are done; you won’t be wrong often.

My father is a consummate cookie baker. If you ask him what his secret is, he’ll tell you: “I don’t over bake cookies.” The difference between a just right cookie and an over baked one is dramatic.

Make cookies uniform in size. Not only are they more attractive but different sizes of cookies take different times to bake.

Most recipe writers tell you to leave the cookies on the sheet for a minute or two. Cookies continue to bake on a hot baking sheet. Sometimes that’s necessary for an easy release but for most recipes, we remove them as quickly as we can.

If the cookies look a little soggy in the middle, then leave them on the sheet for a few minutes and they will firm up.

Most cookies should be gold in color, not brown. Both the amount of sugar and soda in the recipe will affect how fast a cookie browns.

Chocolate cookies represent another challenge: you can’t tell if they are browning. If you are baking with a new recipe, bake a few cookies and check them for doneness before baking the entire batch. Chocolate cookies will tend to lose their “wet” look when done.

Many bar cookies will have a dry, shiny crust when done.
Dennis, the Prepared Pantry.   
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In a recent newsletter there was a link to
Baking in Your Skillet that did not work. The link was linked in correctly. Here is the correct link. The file is a pdf file
Click Here for the Recipe Book

Nancy, Re: N/L 2-4 reply to Carol about homemade hand cream. I've used it all over my body after a bath, it is excellent for callouses on feet. It will take a few nights/days of using the cream on your feet, but after a bath or shower, the callouses will rub off. It is also good for rashes, especially diaper rash. I keep a jar in the kitchen, one in the bath room, and one in the bedroom. Our family has used it for several years.
Bill, Alb

Ten Favorite Gluten Free Recipes – eBook Vol 1   

Within this link is 3 different file versions of this ebook, all are direct downloads and are free.
Click Here for this free ebook. 

Here are a couple of low cost main dishes that we've always enjoyed, and hoping others will also.

Cube Steak and Gravy Recipe

2 to 2-1/2 lbs. cube steak
Salt & pepper, to taste (I omit the salt)
Flour -for coating
1 pkg. dry onion gravy mix
1 can cream of mushroom soup
2 cups water

Coat cube steak with flour and brown in a little cooking oil. Season with salt and pepper. Put in Crock Pot. Combine dry gravy mix, soup and water and pour over meat. Cook on low heat for 6 to 8 hours. Can thicken the sauce with a little cornstarch in a small saucepan for delicious gravy, or add a little cornstarch mixed with cold water to Crock Pot and turn on high 15 minutes before the end of cooking time.

NOTE: I have also used this recipe with 6 pork chops and really is delicious.
Judy (from Alaska)
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Crispy Baked Chicken Recipe

1 cup quick-cooking oats
2 tsp. paprika
1 tsp. salt
1 tsp. onion powder
1/2 tsp. pepper
1 (3 lb.) fryer chicken, cut up
1/4 cup milk
3 tbsp. cooking oil

Generously grease a shallow baking pan, or line with heavy-duty foil. Process oats in blender of food processor until fine crumbs. Put into large heavy plastic bag; add seasonings and shake to mix.

Dip chicken in milk and into bag with the seasoned oats. Shake until well coated. Place in prepared pan; drizzle with oil and bake at 375 for 50 minutes, or until chicken is golden and tender.
Makes 4 servings.

NOTE: I use 4 thighs and 4 drumsticks, and I also line the pan with foil for easier clean up, and coat the foil with a cooking spray, such as Pam to keep chicken from sticking. You don't need to turn the chicken over during baking time.
Judy (in Alaska)
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A perfect dessert for anyone who loves chocolate and peanut butter together. Is quick to prepare and SO good to eat!

Chocolate Peanut Dream Pie

1 pkg. (4 serving size) regular chocolate pudding - not instant
1/2 cup creamy peanut butter
1 cup whipped topping, plus extra for top of pie
1-9" prepared graham cracker crust
chopped peanuts

Prepare and cook pudding according to directions on pkg. , using 1/4 cup less milk. Whisk in peanut butter while pudding is hot. Place in a bowl of ice water for 5 minutes, stirring occasionally (could put in refrigerator to chill, but will take longer). Fold in 1 cup of the whipped topping. Put into pie shell. Cover and refrigerate for 1 hour. Top with additional whipped topping and chopped peanuts before serving.
Judy (in Alaska)
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Sugar Cookie Tips
Tip for Rolled Sugar Cookies
The more you roll and reroll your sugar cookies, the tougher they become. That's because each reroll works a little more flour into the dough and develops the gluten a little more. Instead of rerolling the scraps consider rolling the scraps into a log, refrigerating the log, and then slicing 1/4-inch thick slices from the log for refrigerator cookies. Instead of fancy shapes, they'll be round--but they'll be more tender.

This is one of our favorite Crock Pot meals, and is special enough for company fare too.

Crock Pot Pizza Recipe

1 pkg. (12 oz.) wide egg noodles
1-1/2 lbs. lean ground beef
1/4 cup chopped onion (I use more)
1 jar (28 or 32 oz.) spaghetti sauce
1 jar (4-1/2 oz.) sliced mushrooms - I use fresh
1 tsp. Italian seasoning
1 pkg. sliced pepperoni chopped
3 cups (12 oz.) shredded Mozzarella cheese (or Monterey Jack)
3 cups (12 oz.) shredded Cheddar cheese
(I also added fresh minced garlic)

Cook noodles according to directions on package. Brown beef with onions (and garlic if using and also mushrooms, if using the fresh). Drain. Add spaghetti sauce and Italian seasoning. Spray a 5 quart Crock pot with Pam. Put 1/3 of the meat mixture into the pot. Cover with 1/3 of the cooked noodles and pepperoni, and sprinkle with 1/3 of the
cheeses.Repeat layers twice more. Cover and cook on low for 4 hours until heated through and cheese is melted.

NOTE: I have let it cook up to 6 hours before and was perfect.
Judy (in Alaska)
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Re: Chile Verde Recipe
Robbie, Sounds very tasty, and I will be looking for the Ingredients soon.

But one question, what color will the liquid/gravy be when this is finished, clear, or an opaque brown? Or?

Curious, as I will make it either way.
bill, Alb.

Bar Cookies Tip
Bar Cookie Tip for Uniform Cutting
Did you ever wonder how they cut those bar cookies in the bakery so uniform and straight? Here's how you can do it at home. Instead of greasing the baking pan, line it with parchment paper or foil. If you use foil, grease the foil just as you would the pan. After the bar cookies are baked, use the edges of the paper or foil to lift them from the pan. Trim the edges and discard them. Use a ruler and a sharp knife to mark your cut lines. Then use the ruler as a straight edge and a sharp serrated knife to make the cuts. It's easy once you've done it and it certainly makes for an attractive plate of cookies.
Dennis, the Prepared Pantry

Pizza Noodle Casserole Recipe

8 oz. noodles, cooked and drained. (Substitute: Shirataki noodles for Low Carb. see notes:)
1 lb. ground beef
1 Tbsp. oil
1 (4 oz) can mushrooms, drained
4 oz. pepperoni, chopped
1 (15 oz) can pizza sauce (Use a low or no sugar for Low Carb's)
1 cup mozzarella cheese, shredded

Brown ground beef in oil. Mix mushrooms, pepperoni, pizza sauce. Put cooked and drain noodles in greased baking pan. Pour sauce mixture over the noodles and top with mozzarella cheese and bake 1 hour at 250 degrees.

Note: If using Shirataki Noodles, rinse for 1-3 minutes with hot water, drain. (They have a peculiar odor as packaged, rinsing removes it.)
Then, Simply spray a pan with non-stick cooking spray, and cook them, on high, until they're bone dry. (about 8 minutes) By cooking them in this fashion the end result is much closer to wheat or rice noodles.
Margaret, Tulsa
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"I can do my own home made recipes and also include some noodles and the manufacturers that may support you web site."

If I am not making sense, it is because I am ready for bed, but just thinking of ways to get off all the Mexican food that is on every Food Network and get back to other cultures.
Joy in PA"

One of the best ways to get the recipes you want, is to start posting your own favorites, and hopefully others will follow with there's.

Or ask for what specific recipe you would like to see posted.. I did that with the "Green Chili Verde", and Robbie, IN. answered with one. And it helped Nancy to put out a letter today.

I believe that a lot of why there are Mexican recipes a lot, is that they are what Nancy, has on hand to post. She often asks for more input of all of our own TNT recipes.
bill, Alb.

I am Guilty | Fastest Fingers in the World
I am the guilty one. I am not a native born Texan, but I got here as soon as I could. One of my most favorite foods is Mex-Tex or Mexican food. There have been many Mexican type recipes in the newsletter because I asked Bill, Alb. If he had some that I might try. He has sent me a lot of them and when there is not enough replies, responses, and recipes I post them. I have others that do the same. They send more than enough of their favorite recipes for the newsletter and I post them as needed.

Bill has a good thought about sending in recipes and others tend to follow your lead. Generally when a NancyLander sends in a recipe others send in their favorite recipe of the same or similar recipe.

There are almost 50,000 members that get the daily newsletter. Only a few go to the site and check out the great TNT recipes that have been posted. Only a few of those that go to the site share more recipes. To share or not to share is your choice. The more our recipe family shares the more the recipes and the more different type of recipes are shared. I love it when our recipe family members who live in the UK, Germany, Ukraine, and Austrailia share their recipes too. I have a way to track what countries are clicking on the site (in real time.) I must say the 4 of the 23 members that live in Qatar must have the fastest fingers in the world. They have clicked to view the online newsletter before I can sign into the stats. LOL. The second fastest fingers are those that live in South Africa. I wonder who the fastest fingers in the world will be today?

It amazes me just how fast emails get to their locations around the world, and how loooong it takes to get my own email inbox. I just love statistics on the site. The only stats collected are not personal stats but rather very general stats. I can view what pages are being clicked on, type of browser and what state or country the click is from. Everyday I look to see who has the fastest fingers in the world. It is so much fun to see where people are from.
Nancy Rogers

Hi Nancy,
I’m hoping you or your readers can help me with a recipe. Years ago, I knew a woman who made ground beef patties in the oven. I don’t think she even precooked the meat. I don remember she put the patties in a large baking pan and added bits of chopped tomato and onion and sprinkled flour all around the patties and added some water. When they were baked, the water and flour made gravy and they were delicious. If anyone has a recipe resembling my description, I would love to have it.
Thank you, Mary Ann

How can I set up a friend so she can receive these awesome recipes daily also??

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My sister said I should use dough conditioner and relaxer. What is it and what does it do?

I went to the expert in this area. Dennis has the most knowledge of anyone I know.
Here is what I found.

Dough conditioner (or dough enhancer) is indispensable to the baking of great breads. Use this professional grade conditioner for all of your yeast baking--pastries and breads. It creates an enhanced environment for the growth of yeast helping to make your breads and pastries more uniform and lighter. It also strengthens the gluten structure in the dough to create a better crumb to your loaves. This dough conditioner also retards staling and helps your bread stay fresher longer.

Professional Dough Conditioner (8 ounces in a Mylar zipper bag)
Click Here for more Info

Professional Dough Conditioner (4.5 ounces in a bottle)
Click Here for More Info

Pizza Dough Enhancer (Dough Relaxer)--10 oz package
Reduce the“springback” so you can form dough without it bouncing back. Make better pizzas, pocket sandwiches, tortillas, pasta, and more with this dough enhancer.

It’s the gluten that creates springback. A dough relaxer weakens the gluten to reduce the elasticity. You still have a chewy bread with a great crumb but the dough is much easier to work with. Just add 3/4 teaspoon for every cup of flour in your recipe.

Package net weight is 10 ounces or approximately two cups or 96 teaspoons--enough to use with about 128 cups of flour. You should make over 40 large pizzas or pasta batches with this package. (NOT FOR USE WITH BREAD LOAVES.)
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Dr. Weil

     Turbo Tax

TV and No TV
Many of our members have responded by saying they too have stopped getting TV from cable or satellite. Many of those said they now get Netflix to supplement their viewing enjoyment. I have Hulu to watch. I do have the fastest internet that Suddlenlink offers. In order to get it it was necessary to cut down somewhere else. Doing the newsletter and site with a slow internet connection takes me hours and hours to get it done. Faster internet only takes hours. Having the fastest internet allows me to watch Hulu over the internet. My brother, Joe, gave me his old iPad and it is what I use to watch Hulu. I can watch it on my phone (connected to the internet) as well.

I used to love to buy magazines at the checkout line of the grocery. I now can get them free on my iPad through our local library. Lubbock Public library has a way a member can login to the library go to Zinio to get free magazines.. I get all the ones I used to get now for free now. I get Readers Digest, Family Circle, Grit, EveryDay, Good Housekeeping, Woman's Day, Consumer Reports each month. All are free, just need to download them and read. They even have all the pictures and articles. Just click on the article and it come up in a text format to easily read.
Nancy Rogers

New recipe on Barb's site
Chocolate Peanut Butter Pie
Barbara Nosek

More Free Cookbooks
Baking Ingredients and How they Work

Newest Book from Dennis at the Prepared Pantry
Baking with Chocolate

Muffin Tops Guide
Perfect Pancake Baking Guide
Pizza Collect | How to Make Great Homemade Pizza
Classic Chicken Recipes
Bread Recipes
Brown Betty Recipe Collection
The Creative Homemaking Guide to Casseroles

To introduce you to Amora, we invite you to accept 3 bags FREE when you buy 1 bag for $12.95 plus shipping and handling, with no obligation to buy anything else. We hope you’ll try all four of the blends we offer. Once you’re sure about your favorite (or favorites) you can customize your home delivery plan to include the amount of coffee you receive, and the schedule on which you receive it.          Click Here

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 Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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