Recipe Index
 

 

Home Page
Return to
Newsletter Archives
Return to November  recipe index
Search Recipes on this Site

November 1, 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.


Contents: Favorite Thanksgiving Recipes from NancyLand (Favorite Sweet Potato Bread | Favorite Banana Nut Bread | Favorite Hot Apple Cider | Favorite Cranberry Salad Recipe | Favorite Frozen Cranberry Salad |  Favorite Thanksgiving Fruit Salad | Favorite Sweet Potato Casserole)

Apple Pie Spice Recipe | Scalloped Carrots With Cheese | Salsa Beef Skillet Recipe | Blueberry Lemon Bundt Cake | El Chico's Chicken Tortilla Soup - Clone | One Pot Chicken Macaroni and Cheese | Honey and Fruit Spread Recipe

Other:  Request for spinach soup like grandma made | Subsitute for whole grain mustard | Reply to what is whole grain mustard |
*Bold black text are links. Bold red text are not clickable links.


 Recipe Search
Custom Search


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.
To join this recipe library Click Here!
Nancy Rogers


Favorite Thanksgiving Recipes from NancyLand

NancyLand's Favorite Sweet Potato Bread Recipe

2 c. all-purpose flour
1 c. sugar (white)
1 1/2 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. allspice
1/4 tsp. ground cloves
1/2 c. raisins
1/2 c. egg substitute
1/4 c. oil (canola)
1 c. peeled, cooked and mashed sweet potatoes
1 c. buttermilk

Preheat oven to 350°.
In a large bowl, combine flour, sugar, soda, cinnamon, salt, allspice and cloves. Stir in raisins. In a medium bowl, combine sweet potatoes, buttermilk, egg substitute and oil. Add sweet potato mixture to flour mixture, stir just until combined. Pour in prepared pan (I spray with Pam). Bake until tester inserted comes out clean (55 to 60 minutes). Cool on wire rack for 15 minutes before removing from pan. I bake in 9 x 5-inch loaf pan.
Click Here to Print this Recipe


NancyLand's Favorite Banana Nut Bread Recipe

1-3/4 c. flour
2-3/4 tsp. baking powder
1/2 tsp. salt
1/3 c. shortening
2/3 c. sugar
2 eggs
1 c. mashed ripe banana
1 c. candied fruit
1/2 c. nuts
1/4 c. raisins
1/3 c. corn syrup, heated

Cream sugar and shortening. Add eggs, dry ingredients and bananas. Add fruit and nuts. Put in loaf pan. Bake at 350° for 30 to 35 minutes. Glaze with corn syrup.
Click Here to Print this Recipe


NancyLand's Favorite Hot Apple Cider Recipe

1 medium orange
whole cloves
1 gal. apple cider
3/4 c. red hots
2 (3-inch) cinnamon sticks

Slice orange into wedges. Stud with cloves. Combine cider and red hots in large pan. Cook over medium heat until candy is dissolved. Add orange and cinnamon; simmer until serving time.
Click Here to Print this Recipe


NancyLand's Favorite Cranberry Salad Recipe

1 pkg. frozen raspberries
1 can whole cranberry sauce
1 large or 2 small pkg. raspberry Jell-O
1 (8 oz.) pkg. cream cheese

Make Jell-O as usual, using 2 cups boiling water; stir until dissolved. Add frozen raspberries; stir until mixed. Stir in cranberry sauce. Pour half of mixture into dish. Chill until firm. Mix softened cream cheese with small amount of sour cream. Spread over Jell-O mixture. Top with rest of Jell-O mixture. Chill. Cut into squares.
Click Here to Print this Recipe


NancyLand's Favorite Frozen Cranberry Salad Recipe

1 1/2 pkg. cream cheese (12 oz.)
3 Tbsp. sugar
2 cans whole cranberry sauce
1 large can crushed pineapple
1/2 to 1 c. chopped walnuts
1/3 pkg. small marshmallows
1 c. whipping cream

Cream the cream cheese with sugar; add cranberries, pineapple and walnuts. Mix together thoroughly. Fold in whipped cream and marshmallows. Pour into a large Pyrex dish (9 x 13-inch) or salad mold. Freeze about 8 hours. Let sit at room temperature a few minutes before serving.
Click Here to Print this Recipe


NancyLand's Favorite Thanksgiving Fruit Salad

1 (21 oz.) can peach pie filling
2 (15 oz.) cans chunk pineapple, drained
2 (11 oz.) cans mandarin oranges, drained
1 (10 oz.) strawberries (frozen)
4 bananas, sliced

Combine all fruit together. Pour peach pie filling over fruit and mix well. Chill before serving.
Click Here to Print this Recipe


NancyLand's Favorite Sweet Potato Pie Recipe

1 c. sugar
1 (9-inch) pie crust
1/2 stick butter
2 medium sweet potatoes
1 tsp. lemon or vanilla flavor
1/2 tsp. cinnamon

Cook potatoes; peel them, then mash them. Add 1 cup sugar in them. Put in butter, cinnamon and flavor. Cook pie crust for 15 minutes. Put mixture in pie crust. Put in oven at 325° until golden brown.
Click Here to Print this Recipe


NancyLand Favorite Sweet Potato Casserole Recipe

3 c. mashed cooked potatoes
1 c. sugar
1/2 c. melted butter
2 eggs
1/2 c. milk
1 c. brown sugar, packed
1/3 c. flour
1/3 c. melted butter
1 c. chopped pecans

Combine sweet potatoes, sugar, 1/2 cup butter, eggs and milk in bowl. Mix well. Spoon into baking dish. Combine brown sugar, flour, 1/3 cup butter and pecans in bowl; mix well. Sprinkle over casserole. Bake at 350° for 30 minutes.
Yields 8 servings.
Click Here to Print this Recipe







I want to thank the members for helping me with the rotisserie chicken for the crock pot. I knew my people would be able to help me.
Billye Fin LaVista, Ne.


Here I am again, asking the best bunch of cooks out there for help. I remember a spinach soup recipe that my Grandma made, so good, it had sour cream and vinegar as part of the ingredients. Do you think I can find this, no way... Can anyone help me, Thanks again everyone.
Carol (IL)


For Dianne in Wisconsin.
I'm not sure what whole grain mustard is either, Dianne, but whenever it's called for we use Creole mustard from the Zatarain company. I know that works really well unless a person would really hate strong flavors. Since we like them, it always works for us.
Marilyn in FL


Apple Pie Spice Recipe

Ingredients
4 tablespoons ground cinnamon
1-1/2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon ground ginger
1-1/2 teaspoons ground cardamom

Directions
Combine spices in a small bowl, mix well to combine. Store in a small jar or spice container.

Notes
- These measurements don't need to be precise. If you prefer more of one spice or less of another, feel free to adjust to your liking.
- If using freshly grated nutmeg, you'll want to decrease the amount a bit as it tends to be quire a bit stronger than jarred, ground nutmeg.

Sourced on line a long time ago. Where, I have no clue
bill, Alb.
Click Here to Print this Recipe


Free eCookbook – Spooky Treats and Party Eats: 34 Halloween Recipes from Mr. Food, full of Halloween-themed party food and drink, features recipes for Halloween drinks, appetizers, dinners, desserts, and more in one frightfully fun collection!  


 


 






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.
NNancy Rogers  


Recipes Using Pecans


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 


Other Recipes
Marinade Recipes  
Grilling Recipes
Ground Beef Recipes (including hamburgers)
Pork Recipes
Salad Recipes
Easy Cabbage Recipes
Yellow Squash and Zucchini

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


 


This is a SUPER carrot dish, and liked by all who have ever tasted it. This makes a large dish, but can easily be cut in half and baked in a smaller pan. It would be an ideal veggie dish to serve with your Thanksgiving meal.

Buffet Scalloped Carrots With Cheese Recipe

1 small onion, minced or grated
1/4 cup butter
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1/4 tsp. celery salt
2 cups milk
12 carrots, sliced and cooked
8 oz. (2 cups) shredded Cheddar cheese
3 cups bread crumbs

Saute onion in butter until tender; add flour, seasonings and milk; cook until thickened. Arrange a layer of carrots in a buttered 2 quart casserole dish and then a layer of cheese and repeat until all is used up, ending with cheese. Pour sauce over. Add a little melted butter to the bread crumbs and mix. Put on top. Bake, uncovered at 350 for 25 minutes.
Makes approximately 10 to 12 servings.
Judy (in Alaska)
Click Here to Print this Recipe

We think this is very good! It's delicious, attractive and economical too. I use beef stew meat, instead of buying a roast and cutting it up.

Salsa Beef Skillet Recipe

1 boneless chuck roast (2 to 2-1/2 lbs.) cut into 3/4" cubes
2 tbsp. cooking oil
1 jar (16 oz.) salsa
1 can (8 oz.) tomato sauce
2 cloves garlic, minced
2 tbsp. brown sugar
1 tbsp. soy sauce
2 tbsp. minced cilantro or parsley
2 tbsp. lime juice
Hot cooked rice

In large skillet, brown beef in oil; drain. Add salsa, tomato sauce, garlic, brown sugar and soy sauce; bring to boil. Reduce heat and simmer covered for 2 hours or until meat is tender. Stir in cilantro and lime juice; heat through. Serve over rice.
Makes 4 to 6 servings.
Judy (in Alaska)
Click Here to Print this Recipe


This cake can be made with either fresh or frozen berries. If using frozen, do not thaw first. This is a low-fat recipe,
but I used regular cake mix, yogurt and 2% milk, as that's what I had on hand. Since it calls for the larger cake mixes,
be sure and use the cake mix extender that one of the Nancylanders posted recently, and I will repeat it with this
recipe.

Blueberry Lemon Bundt Cake Recipe

1 box (18.25) fat-free lemon or yellow cake mix (I used lemon)
1 box (4 serving size) cook & serve lemon pudding and pie filling mix (can use vanilla)
3/4 cup skim milk
1 (6 oz.) low fat lemon yogurt
2 egg whites
1 whole egg
2 tbsp. Canola oil
1-1/2 cup fresh or frozen blueberries
2 tsp. flour
Powdered sugar

Coat a 12 cup bundt pan with floured baking spray (I just greased & floured). Preheat oven to 350. In large bowl, combine cake mix (and 6 tbsp. cake mix extender) dry pudding mix, milk, yogurt, eggs and oil. Beat according to package directions.
In a small bowl toss the blueberries with the flour (this helps them not to sink to the bottom) and fold into cake batter. Pour batter into prepared cake pan. Bake about 40 minutes, till tests
done with toothpick. Let stand about 30 minutes before removing. Dust top with powdered sugar.
Serves 16.
Judy (in Alaska)

Cake Mix Extender
1-1/2 cups flour
1 cup sugar
2 tsp. baking powder
1/4 tsp. salt

Mix together and store in a covered container. Each time you use a undersized cake mix, add 6 tbsp. of the dry mix. Eggs, oil and liquid remain the same.

NOTE: Only use the extender in your old favorite cake mix recipes, that called for a 18.25 oz. mix, 1-1/4 cups water, 1/3 cup oil and 3 whole eggs, or 3 egg whites in white cake mixes.
Judy (in Alaska)
Click Here to Print this Recipe


In the 10/27 newsletter Barbara inquired about squash soup recipes that require half and half or cream cheese, as she liked the squash soup that she recently had at Paneras. You could substitute evaporated milk for the half and half or try using whole milk for the half and half. I have often done this. You could try a low fat cream cheese instead of regular cream cheese to reduce the fat content. One of the reasons these soups often taste so good is that they are very creamy tasting because of the ingredients use. You could also try using half the half and half with regular milk to see if you like that version. I hope this helps.
Robbie IN


In the 10/14 newsletter Yolanda requested a clone of the chicken tortilla soup served at El Chico. I have never eaten at this restaurant, so can not confirm that it will taste like the soup your husband likes o so much, but thought I would share it with you. It is very similar to the recipe that our family has used for years. I would do a taste test before I added all the hot sauce, unless your husband likes things very spicy. You can always add the full amount, but it is hard to dilute something that is too spicy.
Robbie IN

El Chico's Chicken Tortilla Soup - Clone

4 chicken bouillon cubes
4 cups boiling water
10 ounces chicken breasts
6 ounces tomato paste
5 tablespoons hot sauce
1 tablespoon chili powder
1 tablespoon dried onion flakes
1 teaspoon lime juice
4 ounces white cheddar cheese
4 ounces tortilla chips
2 avocados (diced)

In a large sauce pan dissolve bouillon cubes in 4 cups boiling water. Add chicken to broth and simmer until cooked through. Remove chicken from pan and set aside to cool. Add tomato paste, chili powder, hot sauce, onion flakes and lime juice to sauce pan and bring to a simmer while stirring.
Salt to taste. Cut chicken into cubes. To serve place chicken, cheese, tortilla chips and avocado into bowls and pour broth over them.
Robbie IN
Click here to Print this Recipe


You can easily substitute one pound browned ground beef or turkey, or even chopped ham in this recipe. You could also add some of your favorite vegetables, such as cooked broccoli, squash, corn or peas. It is designed to be quick and easy. Add spices of your choice, if you desire.
Robbie IN

One Pot Chicken Macaroni and Cheese Recipe

1 (10 ounce) can tomatoes and green chilies, a can of diced tomatoes can be used if you do not want spicy
1 lb boneless skinless chicken breast, cut into bite-size pieces
1 (12 ounce) package macaroni shells and cheese
1/2 cup sour cream
1/2 cup shredded cheddar cheese or cheese of your choice

Spray large skillet with cooking spray and sauté chicken on medium-high heat for about 5 minute or until cooked through. Drain liquid from tomatoes into a 2 cup liquid measuring cup and add enough hot water to measure 1-3/4 cups. Add macaroni, tomatoes and the tomato liquid mixture to the pan and mix well. Bring to boil and reduce heat to medium-low. Cover and simmer 9 to 10 minute or until macaroni is tender. Remove from heat and stir in cheese sauce from mac and cheese package and sour cream until well blended. Sprinkle with shredded cheese on top and cover until cheese melts.
Robbie IN
Click Here to Print this Recipe


Good morning Nancy and all Landers,
Yummy looking newsletter today lol. I have a question for all our
Nancylanders. I have a recipe that calls for grained mustard. Never heard of it. Could someone please tell me what it is.
Dianne in Wisconsin

Whole grain mustard is prepared mustard with visible mustard seeds. Look for coarse-ground mustard or stone-ground mustard if you can't find whole grain. Whole grain mustard is sometimes difficult to find, so we've changed that ingredient to stone-ground mustard in our recipes.
Source  http://www.tasteofhome.com/


Honey and Fruit Spread Recipe

1/2 cup butter or margarine, softened
1/4 cup honey
1/4 cup dried fruits (apricots, dates, raisins, etc.)
2 Tbs chopped pecans
1/2 tsp grated orange peel

Directions
Combine all ingredients. Mix well.
Servings: 8
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