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November 2, 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: Mary Jo's Brown Sugar and Pecan Glaze for Ham Recipe | Mary Jo's Coca Cola Glazed Baked Ham | Mary Jo's Cranberry Sauce Glazed Ham | Sharon's Baked Turkey Breast with Cranberry Sauce | Mary Jo's Pineapple Glaze for Baked Ham | Southern Cornbread Dressing for Turkey | Aunt Ida's Corn and Lima Bean Casserole | Ida's Crock Pot Green Beans and Potatoes | Sherry's Taco Pie  | Judy's Mandarin Orange Salad | Judy's Pecan Pie Toffee Bars | Judy's Beef Noodle Bake |

Other:  Question about Grandma's Pudding Cookie recipe | Request for a black eye pea pie recipe |
*Bold black text are links. Bold red text are not clickable links.

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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.
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Nancy Rogers

This salad is so quick to put together and so yummy to eat. You could also add some mini marshmallows and chopped nuts, but is good just like this.

Judy's Mandarin Orange Salad Recipe

1 can (11 oz.) mandarin oranges, drained
1 can (20 oz). crushed pineapple, drained
1 lb. container (2 cups) small curd cottage cheese
1 large pkg. (6 oz.) orange Jell-O
1 tub (8 oz.) Cool Whip, thawed

In serving bowl, mix dry Jell-O into cottage cheese and add drained fruit. Fold in Cool Whip. Can chill overnight, but I usually just chill for about 4 or 5 hours. Keeps good.
Judy (in Alaska)
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For those that like pecan pie, will surely enjoy these delicious bars.

Judy's Pecan Pie Toffee Bars Recipe

1-1/2 cup flour
1/3 cup powdered sugar
3/4 cup chilled butter, cut into pieces
1 can sweetened condensed milk
1 egg, beaten
1 tsp. vanilla
1 cup chopped pecans
5 Heath toffee candy bars, cut into 1/4" pieces

Combine flour and sugar and cut in butter with pastry cutter until mixture resembles coarse meal. Press firmly into bottom of 9 x 13" pan. Bake 15 minutes to 20 minutes at 350 until edges begin to darken. Meanwhile, combine condensed milk, egg and vanilla. Stir in nuts and chopped candy bars. Pour onto prepared crust. Bake 20 to 23 minutes until golden brown. Refrigerate until well chilled, Cut into bars.
Judy (in Alaska)
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For Dianne in Wisconsin, Marilyn in FL
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

Basically Whole Grain Mustard is made from equal amounts of yellow, and brown mustard seed. No grain in it.
bill, Alb.

Whole Grain Dijon Mustard Recipe

1/2 cup dry white wine, such as Sauvignon Blanc (Non Dijon types often use flat beer rather than wine).
1/2 cup white wine vinegar
1/4 cup brown mustard seeds (about 1 1/2 ounces)
1/4 cup yellow mustard seeds (about 1 1/2 ounces)
1/2 teaspoon kosher salt

Dijon mustard gets its characteristic flavor from white wine that’s added to the mustard-seed soaking liquid. Maurice Grey and Auguste Poupon brought Dijon to the masses, but making your own mustard is just as easy as buying it at the store. This version has a rustic, grainy texture that adds a pleasant pop to potato salad and works well atop bratwurst.

You’ll need to soak the seeds for 2 days before you can blend and serve the mustard. Also, keep in mind that allyl isothiocyanate, the oil in mustard seeds that gives pungency and heat, tends to dissipate over time, so the longer the finished mustard sits in the refrigerator, the less spicy it will become.

Place all of the ingredients in a small, non reactive bowl and stir to combine. Cover tightly with plastic wrap and let sit at room temperature for 2 days. Remove the plastic wrap and transfer the mustard mixture to a blender. Blend until the desired consistency is reached, about 30 seconds for a coarse texture. (Keep in mind that it’s not possible for this mustard to reach a completely smooth consistency.) Transfer the mustard to a small, non reactive container with a tight fitting lid, cover, and refrigerate for up to 3 months.
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Hi Nancy and 'Landers!
We saw some snow flurries here for several hours on Saturday. It's early for that! I have a question about Grands biscuits. I've never had them or bought them, and seen copycat recipes from plain baking powder biscuits, to buttermilk biscuits all the way up to yeast risen! I guess I will have to experiment. I see SO many recipes that call for a can of Grands, and I have to pass by so many that look interesting. How much flour would I use to make a dough that would equal a can of Grands?
Thanks for any input.
Anne in Mississauga

Mary Jo's Brown Sugar and Pecan Glaze for Ham Recipe

1/2 c. brown sugar
1/3 c. light corn syrup
1 Tbsp. mustard
1 Tbsp. vinegar
1/4 tsp. allspice
1/8 tsp. cloves
10 to 16 pecan halves

Combine first 6 ingredients. Mix well. Spoon over ham several times during last 30 minutes of baking. Garnish with pecans 10 minutes before ham is done.
Mary Jo
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Mary Jo's Coca Cola Glazed Baked Ham Recipe

10 lb. country ham
5 c. cola
1/2 c. dark brown sugar

Soak the ham overnight. Place rind side down in a roasting pan. Pour over all but 3 tablespoons of cola. Bake in a preheated oven at 350° for 2 1/2 hours, basting frequently. Remove the ham from the oven; let cool for 15 minutes. Remove rind from ham; score the fat to a depth of 1/2 inch. Stick a clove in center of every other diamond on ham. Mix together the sugar and the remaining cola; spoon over ham. Raise oven temperature to 375° and bake for 5 minutes. Baste frequently. Allow to stand for 15 minutes before slicing.
Mary Jo
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Mary Jo's Cranberry Sauce Glazed Ham Recipe

1 (10 to 14 lb.) bone-in, fully cooked ham
whole cloves
1 (16 oz.) can whole cranberry sauce
1 c. packed brown sugar
1/2 c. Burgundy
2 tsp. prepared mustard

Place ham, fat side up, on rack in shallow pan. Score fat in diamond pattern; stud with whole cloves. Insert meat thermometer. Bake ham in 325° oven until meat thermometer registers 140°, about 2 1/2 to 3 1/2 hours.

Meanwhile, in saucepan, combine cranberry sauce, brown sugar, Burgundy and prepared mustard; simmer, uncovered, 5 minutes. During last 30 minutes of baking, spoon half of the glaze over the ham. Serve remaining glaze over ham. Garnish serving plate with frosted grapes, if desired.
Makes 12 servings.
Mary Jo.
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Mary Jo's Pineapple Glaze for Baked Ham Recipe

1 c. brown sugar
1 Tbsp. cornstarch
1/4 tsp. salt
1 (8-1/2 oz.) can crushed pineapple with syrup
1 Tbsp. prepared mustard
2 Tbsp. lemon juice

Cook over medium heat, stirring constantly. Cook 1 minute.
Yields 1 3/4 cups of sauce.
Mary Jo
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Sharon's Baked Turkey Breast with Cranberry Sauce Recipe

1 (3 to 3-1/2 lb.) fresh or frozen breast of turkey

1/2 tsp. finely shredded orange peel
2/3 c. orange juice
1/2 c. sugar
3 c. cranberries

If using frozen turkey, thaw. Place turkey, skin side up, on a rack in a shallow roasting pan. Cover loosely with foil. Roast in a 325° oven for 1 1/2 to 2 hours or until tender. Uncover the last 45 minutes of roasting. Baste occasionally with pan juices.

Meanwhile, for the sauce, in a medium pan, combine orange peel, orange juice and sugar. Bring to boiling, stirring to dissolve sugar. Add cranberries; return to boiling. Reduce heat. Simmer, uncovered, over medium-low heat for 7 to 8 minutes or until cranberries pop and sauce thickens slightly. Serve warm with turkey.
Makes 12 servings.
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Southern Cornbread Dressing for Turkey Recipe

1/3 c. butter
1 c. chopped celery
1/2 c. chopped onion
1 pan cornbread (baked the night before)*
4 slices bread, cubed
1 tsp. dried sage
1/2 tsp. black pepper
3 c. chicken broth
2 eggs, beaten

Preheat oven to 450°. Lightly grease 13 x 9 x 2-inch baking pan. Melt butter in skillet. Sauté celery and onion until tender, about 3 minutes. In large mixing bowl, mix cornbread, bread, cooked celery and onion, sage and black pepper. Stir broth and eggs into cornbread mixture and blend well. Pour into your prepared baking dish (pan). Bake approximately 30 minutes or until golden brown.
Makes about 10 servings.

*Note: Do not use Jiffy Cornbread for this recipe.
Julia in Alabama
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I am in need of a TNT Thanksgiving recipe for black-eyed pea pie. I had one and have misplaced it somewhere.
Thank you in advance.
Gracie in Montana

Aunt Ida's Corn and Lima Bean Casserole

1/4 c. butter or margarine
1/4 c. flour
1 1/2 c. milk
1/2 c. Velveeta cheese or more, if desired
1/4 tsp. white pepper
1 pkg. cooked frozen lima beans
1 or 2 pkg. cooked kernel corn
1/2 c. green onion tops, cut into 1-inch pieces
2 c. pulled fresh white bread crumbs
3 or 4 Tbsp. melted butter

Melt butter. Blend in flour and add milk gradually, stirring constantly. Cook until thick and then simmer 2 or 3 minutes. Add cheese, salt, and pepper. Combine this sauce with lima beans, corn and onion tops. Pour all into well-greased casserole dish. Sprinkle top with pulled bread crumbs. Drizzle with melted butter and bake about 30 minutes at 350°. (Until Lightly browned)
Mary Ann in Indiana
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Ida's Crock Pot Green Beans and Potatoes Recipe

1-1/2 lb small new red potatoes
1/2 - 1 lb green beans
1/2 lb smoky links
1 can diced tomatoes
1 can beef broth

If potatoes are small, leave whole. Leave green beans whole. Cut links in half. In crock pot, layer potatoes, beans, links, tomatoes and then broth.
Cook on high 4 hours or until done.
Season to taste.
Mary Ann in Indiana
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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!  



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NNancy Rogers  

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Other Recipes
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Sherry's Pop Up Taco Pie Recipe

1 pound ground beef
2 (8 ounce) cans tomato sauce
1 package taco seasoning or homemade taco seasoning
1 16 ounce can refried beans

Popover Batter
1 cup milk
1 tablespoon of oil
2 eggs
1 cup flour
1/2 teaspoon salt
2 cups shredded mozzarella cheese

Brown ground beef until done. Mix in tomato sauce, taco seasoning, and beans. Cook over low for 10 minutes. Set aside. In a bowl combine milk, oil, and eggs. Beat one minute on medium speed. Add flour and salt to egg mixture and beat for two minutes or until smooth. Spread meat mixture into a 9×13 pan. Top with cheese. Carefully pour batter over cheese. Bake at 400 degrees for 25 minutes.
Sherry (in Indiana)
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Hi, The recipe of Linda Grandma's favorite Pudding Cookies, the ingredients does not state size of pkg. of pudding mix to use. Please help!! I love your site & use a lot of the recipes. Have a good day & thanx

I checked with her and found it is a small package of pudding.

This is a very good main dish I've been making since the 90's and it never fails to please the heartiest of appetites.

Judy's Beef Noodle Bake Recipe

1-1/2 lbs. lean ground beef
1 small onion, chopped
2 can (8 oz each) tomato sauce
1 cup (8 oz.) dairy sour cream
1 pkg. (3 oz.) cream cheese, softened
1 tsp. sugar
1/2 to 1 tsp. garlic salt
7 cups uncooked wide egg noodles, cooked and drained
1 cup (4 oz.) shredded Cheddar cheese

In skillet, cook beef and onion until meat is no longer pink; drain. Remove from heat; stir in tomato sauce, sour cream, cream cheese, sugar and garlic salt and mix until blended. Place half of the cooked noodles in greased 9 x 13" pan; top with half the beef mixture. Repeat layers and bake, covered, at 350 for 30 to 35 minutes, or until heated through. Sprinkle with cheese and bake 3 to 5 minutes, until cheese is melted.
6 servings.

NOTE: I use a 12 oz. package of noodles, extra cheese and 1 tsp. garlic powder,
rather than garlic salt.
Judy (in Alaska)
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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