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November 6, 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

Hello Nancy and all Landers,
We are getting our cold snap here in Wisconsin which means winter is on the way. Does anyone in Nancyland have a TNT recipe for a good cheese sauce to put over Cauliflower or Broccoli? I work at our local school and the 1st graders were asked to share something about their parents with the class. A
little boy stood up and said" My mother is the best shoplifter in our town!!!!!!!!

I know it wasn't funny but I had a hard time not laughing lol. And we don't have to wonder what our kid's learn at home.
Dianne in Wisconsin

As a child the holidays meant Mom would spend lots of time making candy. Divinity was always one of the first things she made. she would color it with food coloring and use various flavors each year. If making for the first time, I recommend using a candy thermometer to make sure you have the temperatures correct. My grandmother and mom were very accurate at knowing when the candy reached the correct temperature without a thermometer, but I have to rely on a thermometer. avoid making on humid days, as it will not set up properly.
Robbie IN

Robbie's Divine Divinity Recipe

2-1/2 cups sugar
1/2 cup corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
walnuts (optional)

Prepare waxed paper first. (You'll need to work fast when dropping divinity onto buttered waxed paper.) Cook sugar, corn syrup, and water until candy thermometer reads 230 degrees. While cooking syrup, whip egg whites. Pour 1/2 of the syrup into egg whites. Let remaining syrup boil to 250 degrees and then pour into mixture. Beat until dull. Add vanilla. Add walnuts if desired. Drop on paper quickly in desired size; mixture will set up fast! Store in sealable container.
Approximately 2 dozen
Robbie IN
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Robbie's Marshmallow Creme Divinity Recipe

1/3 cup water
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 (7 ounce) jar Marshmallow Creme
1 teaspoon pure vanilla extract
1/4 cup walnuts, chopped

In a saucepan, place water, sugar, cream of tartar and salt. Boil over high heat, without stirring, until candy thermometer reaches 248 degrees F. Place Marshmallow Creme in a small bowl. Mix on low speed. Gradually add hot sugar mixture. Mix well. Fold in vanilla extract. Continue mixing on low speed until mixture begins to lose it gloss and hold its shape when dropped from spoon.

Fold in walnuts. Drop by teaspoons full onto wax paper.
Cool and store in airtight container.
Robbie IN
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Robbie's Peanut Butter Divinity Recipe

2-1/2 c. sugar
1/2 c. light corn syrup
1/2 c. water
2 egg whites
1/2 c. chunky peanut butter

Combine sugar, corn syrup, and water in a 2 quart saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Cook over high heat, without stirring, until mixture reaches hard ball stage (260 degrees). Beat egg whites (at room temperature) at high speed of an electric mixer until stiff peaks form. Pour sugar mixture in a very thin stream over egg whites, while beating constantly at high speed. Continue beating 4 to 5 minutes until mixture holds its shape. Stir in peanut butter. Quickly drop mixture by rounded teaspoonfuls onto waxed paper. Cool. Yield about 5 1/2 dozen.
Robbie IN
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Grandmother's Old Fashioned Peanut Butter Candy

3 c. sugar
1/8 tsp. salt
1-1/2 c. milk
1/4 c. butter
1 tsp. vanilla
1 (18 oz.) jar Jif peanut butter (creamy)

Combine peanut butter, sugar and salt in a large saucepan (3 quart size). Add milk gradually; mix thoroughly and bring to a bubbly boil on high heat, stirring continuously. Reduce heat to medium and continue to boil the mixture without stirring until it reaches a temperature of 232° or until a small amount of mixture forms a soft ball when dropped into cold water. (Be sure bulb of thermometer is not resting on bottom of saucepan.) Remove saucepan from heat; add butter and vanilla to mixture. Do not stir. Allow candy to cool at room temperature until it reaches 110°.

Beat by hand or with portable electric mixer until the candy thickens and loses some of its gloss. Quickly pour and spread candy in lightly buttered 8 x 8 x 2-inch pan. Cool; cut into squares.

To make Cocoa Fudge: Follow same directions for Peanut Butter Candy, except substitute 2/3 cup Hershey cocoa.
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Nancy's Favorite Peanut Brittle Candy Recipe

1 c. sugar
1/2 c. white corn syrup
1 c. roasted salted peanuts
1 tsp. butter
1 tsp. vanilla extract
1 tsp. baking soda

In a 1 1/2-quart casserole, stir together sugar and syrup. Microwave on High 4 minutes. Stir in peanuts. Microwave on High 3 to 5 minutes, until light brown. Add butter and vanilla to syrup, blending well. Microwave on High 1 to 2 minutes more. Peanuts will be lightly browned and syrup very hot. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet or unbuttered nonstick coated cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces and store in airtight container.
Makes about 1 pound.

Note: This was made in 800 watt microwave. I don't like the taste baking soda gives the peanut butter brittle so I cut it in half. You will need to pour onto greased cookie sheet if reduced soda is used.

I used the same recipe for Pecan Brittle, just substitute chopped pecans for peanuts.
Nancy Rogers
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Aunt Louise's Caramel Candy Recipe

2 c. sugar
3 Tbsp. white corn syrup
1 c. buttermilk
1 scant tsp. soda
1 tsp. vanilla
1 Tbsp. butter
1 c. pecans (optional)

Mix first 4 ingredients in a large saucepan; cook until it begins to boil, stirring constantly. Cook until it makes a medium hard ball in a cup of cold water. Take off range and add butter, vanilla and nuts. Beat until slightly cool. Then drop into desired shapes and sizes on waxed paper.
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Thanksgiving was always the time of the year our family got together. Everyone traveled from near and far to my Grandmother's house. One of the fond memories I have is the Cranberry Candy my Aunt Susie made.
Here is her recipe.

Aunt Susie's Cranberry Candy Recipe

1 can cranberry sauce
1 c. sugar
3 (3 oz.) pkg. raspberry gelatin
1/2 c. chopped walnuts
sugar (for rolling candy in)

Melt cranberry sauce in pan. Add sugar and mix well. Add gelatin. Mix until smooth. Let stand 20 minutes, then add chopped walnuts. Pour in buttered 9 x 9-inch pan and let stand 24 hours. Cut in squares and roll in sugar. Do not refrigerate.
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Alice's Cranberry Ice Cream Pie Recipe

1 1/2 c. gingersnap crumbs
1/4 c. sugar
1/4 c. melted butter
1 qt. vanilla ice cream
1 c. whole cranberry sauce

Combine gingersnap crumbs, sugar and melted butter in bowl. Mix until thoroughly blended.

Cover bottom and sides of a buttered 8-inch pie plate with the crumb mixture. Pack down firmly with bottom of glass or cup. Reserve small portion of crumbs to sprinkle over the top of pie. Chill in refrigerator.

Fill chilled crust with vanilla ice cream. Top with cranberries or other fruit. Sprinkle remaining crumbs. Place in freezer until ready to serve.
Serves 6.
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Lisa's Chocolate Meringue Pie Recipe

1 c. sugar
1/2 c. flour
1/4 c. cocoa
3 eggs
1 1/4 c. sweet milk
1/2 stick margarine
1 tsp. vanilla
pinch of salt

3 egg whites
1/4 tsp. cream of tartar
1 tsp. vanilla
4 Tbsp. sugar

Mix sugar, flour and cocoa. Add 1/4 cup milk and mix well. Separate eggs and add yolks and margarine to this mixture. Add remaining milk, vanilla and salt. Cook until thick, stirring constantly. Beat well and pour into baked pie shell.

Beat egg whites until they form a peak and slowly add sugar, cream of tartar and vanilla. Continue beating until the egg whites form a stiff peak. Spread over pie and bake for 10 minutes at 325°.
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Here are a couple of the favorites from our family for Thanksgiving.

Linda's Thanksgiving Green Salad with Cranberries Recipe.

Juice of 2 fresh limes
Olive oil to taste
Fresh garlic cloves, to taste
1 bag Romaine salad greens
1 small can mandarin oranges, drained
1/2 c. dried cranberries
Crumbled feta cheese, to taste
1/2 c. green chili pistachios, shelled

Mix lime juice, olive oil and garlic cloves to make dressing. Toss last 5 ingredients. Add dressing to tossed ingredients just before serving.
Linda NM
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Linda's Black Bean and Corn Salad Recipe

6 to 8 ears fresh white corn or 2 (16 oz.) bags frozen corn, rinsed under water
4 (16 oz.) cans black beans, rinsed and drained
1 bunch scallions, minced
1 red pepper, coarsely chopped
1 green pepper, coarsely chopped
1/2 c. pickled jalapeno slices, minced

1/4 c. cider vinegar
1 c. olive oil
1/2 c. lime juice (2 to 3 limes)
1/4 c. minced cilantro

Combine salad ingredients.

Combine dressing ingredients; pour over salad and toss.
Linda NM
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Linda's Blackeyed Pea Salad Recipe

2 (15 oz.) cans black-eyed peas, drained
1/3 c. sliced onion
1/3 c. sliced celery
1/3 c. chopped bell pepper
1/3 c. chopped cilantro or parsley
1/3 c. sliced radishes

2 Tbsp. oil
1 Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. cumin
1/4 tsp. hot pepper sauce

Combine salad ingredients. In a small bowl using wire whisk, blend the oil, lemon juice, salt, cumin and pepper sauce. Pour over salad; toss gently. Cover. Refrigerate 1 to 2 hours to blend flavors, stirring occasionally.
Linda NM
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New Mexico Black Bean and Rice Salad Recipe

2 c. cooked rice
1 c. (16 oz.) black beans, rinsed and drained
1 c. (8-3/4 oz.) whole kernel corn, drained
1/2 c. sliced green onions with tops
1/2 c. picante sauce (mild)
1/4 c. bottled Italian dressing
1 tsp. cumin

Combine all of the ingredients in a large salad bowl. Cover and refrigerate 2 to 3 hours.

Note: I like to use shoe peg corn instead of whole kernel corn.
Linda NM
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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    or  
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NNancy Rogers  

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Gracie Montana wanted a recipe for Black Eye Pea Pie in the 11/2 newsletter for her Thanksgiving dinner. At first I thought it might be a dessert recipe similar to Mock Pecan Pie using pinto beans, but then I remembered this recipe from a cookbook that I have. I am still not sure if this is what she wants, but thought I would share it. I have not made the recipe, as I did not think my family would like it, but other recipes from the book have been delicious. I think I may also have a recipe that uses cornbread. If this is not at all what you want, please resend your request with more information.
Robbie IN

Black Eye Pea Pie Recipe

2 tablespoons olive oil
1 cup slice mushrooms
salt and ground black pepper to taste
1 cup diced onion
1/2 pound chorizo sausage, casings removed and crumbled
1 jalapeno pepper, ribs and seeds removed, finely chopped
12 ounces fresh spinach, washed, stems removed
3 cups drained and rinsed canned black-eyed peas
6 ounces grated Monterey Jack cheese or cheese of your choice
1 egg
1/2 cup evaporated milk or can use cream
1/2 teaspoon cayenne pepper or dash of Tabasco sauce
1 pastry for a 10-inch double crust pie
1 egg
1 teaspoon water

Preheat oven to 375 degrees.
Sauté mushrooms and onions n 2 tablespoons of olive oil. Season to taste with salt and pepper. Stir in the sausage, and cook until evenly browned and cooked through. Mix in the jalapeno pepper, and cook until soft 2 to 4 minutes. Drain, and cool slightly. Using a food processor, mix the following until still chunky not smooth, the spinach, 1 1/2 cups black-eyed peas, Monterey Jack cheese, 1 egg, heavy cream, and cayenne pepper. Mix mushroom, onion and sausage mixture with remaining black eye peas and mixture from food processor and place in pie shell. Cover with the remaining pastry. Fold and crimp the edges to seal top and bottom pastry. Whisk the remaining egg together with the water in a small bowl, and use to brush over the top of the pie.

Bake in preheated oven until top is golden brown, 45 to 60 minutes. Cool at least 15 minutes before serving.
Robbie IN
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Take the boring out of holiday left-overs or a great way to celebrate alone!

The Official Turkey Day Martini Recipe

1 1/2 oz. Bacon Vodka
3 oz. chilled Chicken Bouillion
Worcestershire Sauce
2-3 T. Kosher Salt
1 t. Poultry Seasoning
2 One Inch Cubes of Cooked Turkey
1 Long Pickled Green Bean
1 One Inch Cube Baked Yam
2 Dried Cranberries
2 One inch Croutons

Prepare bouillion & allow to cool. Mix poultry seasoning w/kosher salt then dip glass rim in some of juice from pickled green beans & then press into seasoned salt. Place glass in freezer to chill. Pour bacon vodka, bouillion & dash of Worcestershire into martini shaker with ice, shake well & pour into glass. Skewer cubes of turkey, croutons, cranberries & yams onto martini pick & drape across rim. Slide pickled green bean into martinet & serve with a gobble!
Athena in DE
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Cheddar Bites Recipe

Preheat oven 450 degrees

1 tbsp butter
1 onion, chopped
2 cloves garlic, chopped
1 1/4 cups arborio or any short grain rice
1/2 cup white wine
3 cups low-sodium chicken broth
1/2 tsp dried thyme
1 bay leaf
1 1/2 cups Canadian Aged Cheddar, grated salt freshly ground pepper

7 oz Aged Cheddar, diced into 1 inch cubes
1/4 cup flour
4 eggs
1-1/4 cups breadcrumbs
1/2 cup Canadian Parmesan, grated
2 tbsp fresh parsley, chopped
1/4 cup melted butter salt freshly ground pepper
Risotto (can be prepared the day before):

In a large skillet, melt butter on medium heat. Cook onion and garlic for 2 minutes.
Add rice and stir thoroughly to coat the grains with butter.
Deglaze with white wine and reduce by half.

Pour broth into skillet and add herbs. Cover and let simmer 15 minutes. Remove lid, stir and cook another 5 minutes uncovered to allow any excess liquid to evaporate.
Remove bay leaf, add Cheddar and season with salt and pepper.
Let cool and then chill completely in the refrigerator for at least 1 hour.

The bites can be frozen before or after baking):
Preheat oven to 450F Take a Cheddar cube and completely coat with cold risotto. Shape into a ball with your hands. Repeat until all the mixture has been used (24 balls).

Place flour on a plate and season generously with salt and pepper. In a bowl, beat eggs with a little water. In another bowl, mix breadcrumbs, Parmesan and parsley.

Dredge the risotto balls in flour, dip in egg mixture, drain well and then coat with breadcrumbs. Dip a second time in egg mixture and coat again with breadcrumbs.

Place on a baking sheet covered with parchment paper.
Brush each bite with melted butter and bake 15–20 minutes or until golden and crispy.
Serve immediately.

I was served these this past weekend and oh boy are they great. Just got the recipe so thought I would share
12 Servings
Judy in Montana
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For Anita in Camarillo. I saw Nancy's original post of your request, & this may be what you want. Didn't send it because while I've tasted them when living in PA, haven't made them myself. Good luck! Marilyn in FL

Mrs. Korngut's Rugelach Recipe

2 sticks (1 cup) chilled butter
8 oz. chilled cream cheese
2 T. sugar
2 c. flour, sifted
2 egg yolks
1 tsp. vanilla

1/4 c. EACH raspberry & apricot jams
Juice of 1/2 lemon
1/2 c. walnuts, finely chopped
3/4 c. raisins

Combine butter, cream cheese, sugar & flour by crumbling together with fingertips. In another bowl mix yolks & vanilla; add to flour & mix till smooth. Form a ball, wrap in plastic, & chill overnight.
Next day, heat oven to 425º, butter 2 baking sheets or line with parchment & chill.
In a small bowl mix jams & juice. Set nuts & raisins ready.

Roll out dough on a floured board into a rectangle 12" by 24" and about 1/4" thick. Cut into 3 long strips each 4" wide, then cut each strip into 4" squares. Then cut these squares into triangles. You will have 3 dozen cookies.

With a pastry brush cover each triangle lightly with jam; sprinkle some nuts & raisins on each one. Starting at the base of the triangle, roll up & bend into a crescent; place 2" apart, tips down, on baking sheets. Bake at 425º till lightly browned, 10 to 15 minutes. Cool on a rack & store in a sealed container.
Marilyn in FL
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Chocolate Chip Rugelach Recipe
Makes: about 5 dozen

1 pound (4 sticks) butter, softened but not melted
4 cups all-purpose flour
1 pint vanilla ice cream, softened
1-1/2 cups sugar
3/4 cup finely chopped walnuts
1/4 cup cinnamon
2-1/2 cups mini chocolate chips

In a large bowl, cut butter into flour. Add softened ice cream and work it into mixture with your hands. (Add more flour if necessary to make the dough easier to handle.) Cover and refrigerate dough overnight (it will become hard).

The following day, preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.

In a medium bowl, combine sugar, nuts, and cinnamon. Sprinkle about 1/2 cup sugar-nut mixture onto a clean smooth surface. Lightly flour a rolling pin; separate dough into 5 equal pieces. Place one piece of dough on the sugar-nut mixture and roll it out (to about 1/8" to 1/4" thickness) to form a circle. Sprinkle about 1/2 cup chocolate chips over the rolled dough.

Cut dough into 12 to 14 small wedges and roll up each piece from the outside to the center. Place rolls seam-side down on prepared baking sheet.

Repeat the process, placing more sugar-nut mixture on your smooth surface each time before rolling out the dough into circles, covering each dough circle with chocolate chips. Bake about 30 minutes, or until bottoms turn golden.
Nancy Z-R in S FL=
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This is for Anita in Camarillo - here’s a recipe that I use often - it makes about 65 rugelach

Chanukah Rugelach

1cup butter or margarine, softened
2 tablespoons sugar
1 (8-oz.) pkg. cream cheese, softened
2 cups all-purpose flour
1/2 cup chopped dates
1/2 cup chopped shelled pistachio nuts
1/3 cup sugar
2 teaspoons cinnamon
1/4 cup butter or margarine, softened
1 tablespoon powdered sugar

In large bowl, combine 1 cup butter, 2 tablespoons sugar and cream cheese; beat until light and fluffy. Add flour to butter mixture; blend well. Shape dough into ball; divide into quarters. Shape each quarter into ball; flatten into 1/2-inch-thick disk. Wrap each in plastic wrap; refrigerate 45 minutes or until firm.

Heat oven to 375°F. Spray 2 cookie sheets with nonstick cooking spray. In small bowl, combine dates, nuts, 1/3 cup sugar, cinnamon and 1/4 cup butter; blend well.

Remove 1 disk of dough from refrigerator. On lightly floured surface, roll disk of dough into a 12-inch round. Sprinkle 1/4 of date-nut mixture onto round; press into dough slightly. Cut round into 16 wedges. Roll up each wedge from curved edge to point; place on sprayed cookie sheets. Repeat with remaining disks of dough.

Bake at 375°F. for 15 to 20 minutes or until light golden brown. Remove from cookie sheets. Cool completely on wire racks. Sprinkle with powdered sugar.

Nancy Z-R in S FL


Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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