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November 8, 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: 
Jenna's Pecan Candy Roll | Shirley's Cocoa Fudge with Walnuts Candy | Vegetable Pizza Recipe | Pizza Pinwheels | Barbara's Cheese Sauce | Shrimp Filled Deviled Eggs | Green Bean Salad | Cranberry Onion Chops | Fudgemallow Raisin Candy | Brenda's Mashed Potato Candy | Ellie's Buckeye Candy

Other: 
*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.
To join this recipe library Click Here!
Nancy Rogers


Do any of the great cooks here in Nancyland have a recipe for cake flour? Many of my cake books call for it. The one sold in stores are expensive, so thought if I could make it at home I would save a few dollars. Can anyone help?
jana lv


These recipes make great snacks or appetizers. They are easy to make and have always been a hit when I have served them. There are so many things you can do with a package of crescent rolls. I have had the recipes for years and probably got them from an ad for Pillsbury's crescent rolls
Robbie IN

Vegetable Pizza Recipe

1 pkg Pillsbury crescent roll dough
8 oz pkg cream cheese- plain or flavored
1/2 cup mayonnaise or Miracle Whip
1/2 pkg ranch dressing mix (powder)

3 cups chopped mixed vegetables (carrots, cauliflower, broccoli, mushrooms, tomatoes etc.)

Roll crescent dough out into a 9x13 inch pan. Press seams together. Bake according to package instructions. Cool. Blend cream cheese, mayonnaise, ranch dressing mix until

Smooth. Spread over cooled dough. Arrange veggies on top. Note – You can use the entire packet of ranch dressing for more flavor, if you prefer. I have also substituted a few tablespoons ranch salad dressing for the powder, if I do not have it on hand. If doing this I use slightly less mayonnaise.
Robbie IN
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Pizza Pinwheels Recipe
24 Servings

1 can Pillsbury refrigerated crescent dinner rolls
2 tbsp. grated Parmesan cheese
1/3 c. finely chopped pepperoni (about 1-1/2 oz)
2 tablespoons finely chopped red or green bell pepper
1/2 cup shredded Italian cheese blend (2 oz)
1/2 cup pizza sauce (from 8-oz can)

Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; firmly press perforations to seal. Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.

Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet. Serve warm with warm pizza sauce for dipping.
Robbie IN
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Just a note to ask what could be the reason I did not receive the Nov. 6 newsletter. I searched for it and found it, of course. Is this something I could do to prevent that from happening again? It used to go to the junk mailbox so I always check there if I don't find a N/L.
Barb in OKC


Back in the 60s, my mother made what she called "Goulash" but it was different from the recipes that come up in an online search. Hers tasted more like a barbecue sauce over hamburger meat and noodles. I can't find her recipe and was hoping someone else enjoyed this dish as a child and could help me figure it out.
Thanks, Karen in Dallas




Barbara's Cheese Sauce Recipe
For Dianne in WI looking for a sauce for broccoli or cauliflower, I’m going to share my own personal “mother sauce” - so easy, so good, so versatile. It originally came from a recipe for potatoes but I’ve used it and variations in any number of ways, subbing different cheeses, adding perhaps pepper or garlic salt, mixing in a bit of ranch dressing in place of some of the sour cream. But, in truth, it is really good just as is.

1 can cream of chicken soup
1 1/2 c shredded cheddar, divided
1 cup sour cream

Heat soup and 1 cup of the cheese over low heat. When melted and blended, whisk in sour cream. When hot enough, pour over whatever. Top with remaining half cup of cheddar.

Notes: while I’m usually in the camp that says if some cheese is good more cheese is better, in this case you really want to add just the one cup to the mix otherwise it gets too thick . . . that said, though, feel free to add more with abandon for the topping.

Barbara in Las Vegas
www.celebritychefconnection.com
Click Here to Print this Recipe


If you want to do something different with your deviled eggs, consider this recipe. They make a great appetizer or side dish. We have to have deviled eggs at all family gatherings or there will be lots of complaints from the grandkids.
Robbie IN

Shrimp Filled Deviled Eggs Recipe

6 hard-boiled eggs
1/4 cup Miracle Whip or mayonnaise
1 teaspoon mustard
dash Tabasco sauce
salt, to taste
1/4 tsp. garlic powder
6 medium cooked shrimp, finely chopped
2 green onions, finely chopped

Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork.

Stir in Miracle Whip, mustard, Tabasco, garlic powder and salt; taste and adjust seasonings.

Stir in shrimp and minced green onions. Fill whites with egg yolk mixture, forming a slightly rounded top, or pipe through a decorative pastry bag or cookie shooter. Arrange on a serving dish.

Cover tightly and refrigerate until ready to serve. Garnish with paprika and chopped fresh parsley before serving, if desired.
Yields 12 deviled eggs
Robbie IN
Click Here to Print this Recipe


This is my favorite newsletter on the internet and lately it has has so many choices recipes for the holidays. Every morning I read it with my coffee. The best part of the newsletter is I know the recipes have been tried and tested by our NancyLanders. Every recipe I have tried has been wonderful. I just wanted to say how much I love all the NancyLanders out there. I feel like I am part of the family.
Thank you, Olive in TN


This is a really tasty salad. I always double it if taking it somewhere, and it gets eaten so quickly.

Green Bean Salad Recipe

1 can French-style or cut green beans, drained
2 slices bacon
1/3 cup chopped onion
1 tsp. dill weed
1/2 cup water
1/4 cup cider vinegar
1 tbsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. Olive oil

In small skillet, cook bacon until crisp; drain and crumble and put in medium serving bowl. Add beans, onion and dill weed, tossing gently. In small bowl, combine remaining ingredients and whisk until well blended; pour dressing over bean mixture and toss gently to coat. Cover and refrigerate about 2 hours before serving.
6 servings.
Judy (in Alaska)
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Have prepared chicken similar to this, but is really good for pork chops also! I maintain meat is better if cooked with the bone in, so I buy pork chops with the bone in for these.

Cranberry Onion Chops Recipe

4 boneless pork chops
1 - 8 oz. (1 cup) French salad dressing
1 pkg. dry onion soup mix
1 can (16 oz.) whole-berry cranberry sauce

Brown chops in skillet in a little cooking oil; drain. In bowl, stir together the dressing, soup mix and cranberry sauce and pour over chops in skillet and bring to a boil. Reduce heat and cover and simmer until chops are very tender.

NOTE: The recipe said to simmer 10 minutes, but I simmer at least 30 to 35 minutes.
Judy (in Alaska)
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I like that it can be prepared in a jiffy too. This is also good to make for the holidays coming up soon, or anytime. I prefer using milk chocolate chips.

Fudgemallow Raisin Candy

1 (12 oz.) pkg. (2 cups) semi-sweet chocolate chips or milk chocolate chips
1 cup chunk-style peanut butter
3 cups miniature marshmallows
3/4 cup raisins

Microwave chocolate chips and peanut butter in a 3 quart bowl on medium (50%) 2 to 3 minutes, or until melted, stirring after each minute. Can also melt in saucepan over low heat, stirring until smooth. Fold in marshmallows and raisins. Pour into foil-lined 8 inch square pan. Chill until firm. Cut in small squares.
Judy (in Alaska)
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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
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


 


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Nancy Rogers 



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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.
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free 2 week trial of this software, Click Here


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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.
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Thanks to Marilyn and Nancy for the Rugalach recipes I am eager to try them. Am alone now but love to bake so share with my neighbors so this will be a special treat for them for the Holidays.
Anita in Camarillo


I need a TNT recipe for chocolate cake that has cherries in it and has a chocolate frosting. Can someone help me?
Tim


Shirley's Cocoa Fudge with Walnuts Candy Recipe

2 c. sugar
1 c. milk
1 Tbsp. cocoa
1 Tbsp. butter
1 c. walnut meats
1 tsp. vanilla

Cook ingredients to the soft ball stage (or 234°). When cool, pour into a greased, shallow pan. When almost cold, cut into squares.
Shirley in PA
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Brenda's Mashed Potato Candy Recipe

3/4 c. mashed potatoes (no butter or milk)
4 c. powdered sugar
4 c. coconut
1 1/2 tsp. vanilla
1/2 tsp. salt
12 oz. chocolate pieces
paraffin wax

Mix first 5 ingredients until well blended. Spoon out onto waxed paper. Chill.

Melt chocolate pieces and paraffin wax in double boiler. Dip balls into chocolate. Tastes like coconut Mounds candy bars.
Brenda
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Ellie's Buckeye Candy Recipe

1 stick softened butter
1 1/2 c. peanut butter
1 lb. confectioners sugar
1 tsp. vanilla
1 (12 oz.) pkg. chocolate bits
1/2 cake paraffin

Blend butter, peanut butter, sugar and vanilla. Form into "buckeye" sized balls. Dip into melted chocolate and paraffin kept hot in double boiler. Use toothpick in center of peanut butter balls to dip, not quite covering to top to resemble buckeyes. Later, gently smooth top to cover toothpick hole.
Ellie in PA
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Jenna's Pecan Candy Roll Recipe

1 large bag small marshmallows
2 small jars medium cherries
1 lb. pecans
1 lb. graham cracker crumbs

Melt marshmallows and cherry juice over low heat. Let cook. Mix cherries, pecans and crumbs into mix; spread and roll; place 1/2 cup of crumbs on wax paper, then spread mixture onto crumbs and roll up. Slice with knife after cooling.
Jenna
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


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