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November 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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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

Aunt Mary's Thanksgiving Cranberry Cobbler Recipe

1 pkg. yellow cake mix (2 layer)
1 (21 oz.) can peach pie filling
1 (16 oz.) can whole cranberry sauce
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 c. (2 sticks) butter or margarine, softened
1/2 c. chopped nuts

Preheat oven to 350. Combine peach pie filling and cranberry sauce in ungreased 13 x 9 x 2-inch pan. Combine dry cake mix, cinnamon and nutmeg in bowl. Cut in butter with pastry blender or 2 knives; mix in nuts. Sprinkle evenly over fruit in pan. Bake at 350 for 45 to 50 minutes or until golden brown. Serve with ice cream or whipped cream, if desired.
Makes 16 servings.
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Thanksgiving Strawberry Dessert Recipe

1 large or 2 small pkg. strawberry Jell-O
1 small container frozen strawberries in syrup
3 large containers Cool Whip
1 pkg. cream cheese
1 bag mini marshmallows (optional)

Thaw strawberries and drain juice into small saucepan. Heat juice until hot (there is not very much juice); do not bring it to a boil. Add Jell-O to juice and stir until sugar is dissolved. Immediately pour hot Jell-O/juice mixture over cream cheese and blend until smooth. Add containers of Cool Whip and continue blending until mixed. STIR in strawberries and marshmallows (do not use mixer for the strawberries or marshmallows, it pulverizes them!). Pour into 13 by 9 inch glass dish. Refrigerate until firm.
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Susan's Pea  Corn and Green Bean Salad Recipe

1 can Shoepeg corn, drained
1 can small peas (LeSuer Peas), drained
1 can French-style green beans, drained

1/2 c. vinegar
1/2 c. sugar or substitute sugar
1/4 c. oil
1/2 tsp. salt

Drain all vegetables and mix together. Mix dressing ingredients in a saucepan and bring to boil. When cooled, pour over vegetables.
Mary J
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Here are two of Grandma's Brussels Sprouts recipes. She always chooses one of them for Thanksgiving.
Linda in Boston

Mama's Crock Pot Thanksgiving Vegetables Recipe

1 (14 ounce) can each peas, corn, creamed corn, onions, green beans, yellow beans and lima beans
1 small frozen pkg. frozen Brussels sprouts
1 jar pimentoes
1/2 lb. American cheese

Thaw Brussels sprouts. Layer all the vegetables in a large casserole or crock-pot. Yellow beans on the bottom and creamed corn on the top works best. Spread cheese around top of casserole and top off with the pimento. Bake, covered, at 350 for 45 minutes or on low in crock-pot for 6 to 8 hours.

Note: I cut the brussels sprouts in half.
Linda in Boston
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Grandma's Lemon Brussels Sprouts Recipe

1 (16 oz.) pkg. Brussels sprouts
1/4 c. margarine
2/3 c. mayonnaise
2 Tbsp. lemon juice
1/2 tsp. celery salt
2 Tbsp. Parmesan cheese
1/4 c. sliced almonds, roasted

Cook Brussels sprouts according to package directions omitting salt. Drain. Place Brussels sprouts in a shallow 2-quart casserole and keep warm. Melt margarine in a saucepan; add mayonnaise, lemon juice and celery salt. Beat with a wire whisk until smooth; cook over medium heat until hot, stirring constantly (do not boil). Pour sauce over sprouts; sprinkle with cheese and almonds.
Serves 6.
Linda in Boston
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When I lived in Texas, we frequently ate at the New Braunfels Smokehouse in New Braunfels, Texas. This recipe was served in that restaurant.

Cranberry Relish Mold Recipe

1 t. unflavored gelatin
1 T. cold water
2 pkg. ( 3 oz. each) cherry gelatin
2 c. boiling water
1 can ( 16 oz.) whole-berry cranberry sauce
1 can ( 8 oz.) crushed pineapple, drained
1/4 c. chopped celery

In bowl, combine unflavored gelatin & cold water; let stand 1 min. Add cherry gelatin & boiling water; stir until dissolved. Stir in cranberry sauce, pineapple & celery. Pour into 6 c. mold coated with nonstick cooking spray. Refrigerate until set. Unmold onto serving plate.
12 servings.
(Source: Susan Dunbar Snyder)
Athena in DE
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Stuffed Mushrooms Recipe

32 medium mushrooms
1 lemon, juiced
1 pound Bob Evans Italian Sausage Roll
2 tablespoons chopped fresh basil leaves
2 teaspoons minced garlic
1 teaspoon black pepper
1/4 teaspoon salt

Preheat oven to 375F. Remove stems from
mushrooms; mince stems. Brush mushroom caps with lemon juice to prevent discoloration; place in lightly greased shallow baking dish. Combine sausage, minced mushroom stems, basil, garlic, pepper and salt in medium bowl; mix until blended. Spoon sausage stuffing into mushroom caps, smoothing tops into rounded shape. Bake 15 minutes or until sausage is no longer pink. Refrigerate leftovers.
Makes 8 to 10 servings

Note: Stuffed mushrooms may be prepared and refrigerated up to 1 day before baking.
Anna in Sweden
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A while back I requested recipes for Rugulah. I may have spelled it incorrectly but they are delicious cookie bars that have a cream cheese and flour base with either fruit or nuts. I didn't see my request posted nor did I see any responses. Would you please repost.
Thanks, Anita in Camarillo

This bread won a 2nd prize ribbon at a state fair in the 90's,
and it's been a family-favorite recipe for a long time.

Cinnamon Orange Swirl Bread Recipe

1/2 cup butter-flavored Crisco shortening
1-1/4 cups sugar, divided
2 eggs
3/4 cup dairy sour cream
1 tsp. vanilla
2 cups flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. grated orange peel

In mixing bowl, cream shortening and 1 cup sugar. Add eggs, sour cream and vanilla; mixing well. Add flour, baking powder, soda and salt and mix just until moistened.
 pan. Combine cinnamon, orange peel and remaining sugar; set 1 tbsp. aside for topping. Sprinkle remaining sugar mixture over batter. Carefully top with rest of batter. Cut through batter with a knife to swirl.

Sprinkle top with reserved sugar mixture. Bake at 350 for 55 to 60 minutes, until toothpick comes out clean. Cool 10 minutes before removing from pan to wire rack to cool completely.
Makes 1 loaf.
Judy (in Alaska)
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This recipe originally called for cooked chicken, but I have also made it with leftover turkey. Everyone loves this salad and has always been popular at family gatherings. I like the fact it can be made ahead too, for busy days.

Chicken (or turkey) Salad Recipe

2-1/2 cups cups diced cooked chicken, or turkey
4 bacon strips, cooked and crumbled
1 can (8 oz.) sliced water chestnuts, drained
1/2 cup thinly sliced celery
1 cup halved green grapes
3/4 cup salad dressing or mayonnaise
1 to 2 tbsp. dried parsley flakes
2 tsp. finely minced onion - I use more
1 tsp. lemon juice
1/4 tsp. ground ginger
Dash Worcestershire sauce
Salt & pepper, to taste

Combine chicken, bacon, water chestnuts, celery and grapes in large bowl. Whisk together remaining ingredients; add to salad and toss to coat. Cover and chill until serving time. 6 servings.
Judy (in Alaska)
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It is great to see everyone sharing their favorite recipes. Here is one that is a big favorite at our house at Thanksgiving.

Paula's Crock Pot Baked Beans Recipe

1 (40-ounce )jar great northern beans
1 (14-ounce) bottle ketchup
1/2 cup brown sugar
2 tablespoons prepared mustard
1 chopped onion

Combine all ingredients in crockpot. Set on low and cook 6-8 hours. Everyone loves this recipe. I double the recipe and use a large crock pot.
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Traditional Broccoli Casserole (Crock Pot) Recipe

1 family size bag frozen broccoli
2 c. cooked rice
2 cans cream of celery or mushroom soup
1 small onion, diced into small pieces
1 (8 oz.) jar Cheez Whiz

Cook broccoli as directed on package. (Onion can also be cooked with broccoli, or just added with the other items.) Drain well. Put in crockpot with other ingredients. Cook on low for about 2 or 3 hours. (Can be baked in 350 oven for about 45 minutes.)
Lisa in TX 
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These delicious pumpkin bars are made with a cakey crust layer,
a creamy cheesecake layer and a crunchy nut layer for maximum satisfaction. If you like cheesecake, you will enjoy each bite!

Pumpkin Cheesecake Bars Recipe

1 (16 oz.) pound cake mix
3 eggs, divided
1 tbsp. butter, melted
4 tsp. pumpkin pie spice, divided
1 (8 oz.) pkg. cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 can (15 oz.) pumpkin
1/2 tsp. salt
1 cup chopped nuts - could omit

In large mixer bowl, on low speed, combine cake mix, 1 egg, butter and 2 tsp. pumpkin pie spice and mix until crumbly. Press into the bottom, of a 15 x 10 inch jelly roll size pan.

In same bowl, beat cream cheese on low speed until fluffy. Gradually beat in sweetened condensed milk, then remaining 2 eggs, pumpkin and remaining 2 tsp. pumpkin pie spice and salt; mix well. Pour over crust, sprinkle with nuts.

Bake 30 to 35 minutes at 350 or until set. Cool, then chill. Cut into 48 bars. Store covered in refrigerator.
Judy (in Alaska)
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Spiced Pumpkin Pudding with Creamy Walnut Sauce Recipe

Preheat oven 325 degrees

3 cups half and half
1/2 cup sugar
6 TBSP light unsulphured molasses
6 eggs
1/2 cup firmly packed brown sugar
1 1/2 tsp each: cinnamon and ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp salt
1-1/2 -1 lb (16oz) solid pack pure pumpkin

Butter shallow 8 cup baking dish. Bring half and half to a simmer in a small sauce pan. Set aside. Beat eggs slightly the add rest of dry ingredients, in a large bowl. Mix in pumpkin and warm half and half. Pour mixture into prepared baki8ng dish. Set dish into a large baking pan. Add hot water in large pan to come halfway up the sides of baking dish. Bake until custard is set and knife inserted 2 inches from center comes out clean. Bake approximately 50 minutes. Cool completely. Serve cold or at room temperature.

For Walnut Cream
1-1/2 cups chilled whipping cream
3 TBSP powered sugar
1-1/2 TBSP dark rum
3/4 cup fine chopped and roasted walnuts

Whip chilled cream in a bowl until soft peaks form. Add powdered sugar and rum, then whip until firm peaks form. Fold in roasted walnuts
Cover and chill till serving time.
serves 8-10

I have not made this yet but had it for dessert twice and it is superb!
Judy in Montana
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NNancy Rogers  

Recipes Using Pecans

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Other Recipes
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Grilling Recipes
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Pork Recipes
Salad Recipes
Easy Cabbage Recipes
Yellow Squash and Zucchini

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Tater Tot Casserole Recipe
preheat oven to 400 degrees

1/2 cup chopped onion
1 tsp garlic powder
1/2 cup fine sliced celery
1 lb ground beef or pork
1- 10 3/4 oz can cream of celery soup, undiluted
1 cup shredded cheddar cheese
1/2 pkg (32oz) frozen tater tots
salt and pepper to taste

In skillet, cook onion, celery and meat over medium heat until the meat is no longer pink and veggies are tender; drain. Stir in salt, pepper and garlic powder. Mix well. Spoon mixture into 12x8 baking pan . Spread soup over meat mixture. Top with tater tots.
Bake for 40 minutes or until bubbly. Sprinkle with cheese; bake 5 minutes longer or until cheese melts
serves 4-6
* I usually use 2 cups cheese and mix 1 cup cheese with the meat mixture and the other cup on top of casserole.
Judy in Montana
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Spinach and Artichoke Bake for 2 Recipe
Preheat oven to 350 degrees

One of my customers gave me this recipe many years ago.

1-14oz can of artichoke hearts, drained
1-9 oz box of frozen creamed spinach, thawed
2 TBSP grated parmesan or mozzarella cheese
3 TBSP Italian bread crumbs
olive oil

Cut artichokes into halves. Arrange in a greased 8x8 baking dish. Spoon spinach over the artichoke hearts. Mix the bread crumbs and cheese in a bowl, sprinkle over over the veggies. Drizzle with some olive oil.
Bake for 20 minutes or until heated thru.
serves 2
Excellent side dish
Judy in Montana
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Julie's Fried Ice Cream Recipe

20 oz. chocolate chip ice cream
2 cups corn flakes, crushed
1 1/2 Tbsp. sugar
3 1/2 tsp. ground cinnamon
2 eggs
1 tsp. water
1 - 8 inch flour tortilla
Oil to deep fry
Cinnamon and sugar mixed
Whipped Cream
Maraschino cherries

Form ice cream into 4 balls. Place in a baking pan and freeze solid, about 2 hours. Mix cereal, sugar and cinnamon. Divide mix equally between 2 pie plates. Beat eggs with water. Roll each ice cream ball into crushed corn flakes, make sure corn flakes embed into ice cream balls. Dip ball in egg wash. Roll ice cream ball in second pan of crushed corn flakes, press corn flakes into ice cream again. Freeze ice cream for 6 hours. Shape tortilla into an hourglass form (with narrow waist) by cutting off curved slice from two opposite sides. One end will be the base for the ice cream, the other end is for decoration. Heat oil in wok or deep fryer. Place tortilla between two ladles or salad fork. Gently place tortilla in hot oil. Fry until crisp. Drain oil and sprinkle with cinnamon/sugar mix. Deep fry ice cream balls for 30-45 seconds. Place each fried tortilla in a large stemmed glass, with fan part of tortilla standing vertically above the glass. Set fried ice cream in base of tortilla. Top with whipped cream and a cherry.
Makes 4 servings.

Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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