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November 9, 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


This is the most delicious and tender chicken with a oriental flare that I'm sure will become a favorite in your home. I use thighs and drumsticks with bone in for us. I remove the skin on the thighs.

Judy's Crock Pot Brown Sugar Chicken Recipe

2 lbs. boneless chicken parts
1 cup packed brown sugar
2/3 cup cider vinegar
1/4 cup lemon lime soda
2-3 tbsp. minced garlic (I used 6 cloves)
2 tbsp. soy sauce
1 tsp. black pepper

Place chicken pieces in Crock Pot. Combine remaining ingredients and pour over the top of the chicken. Cover and cook on low for 6 to 8 hours. Is excellent served with steamed rice.
Makes 4 servings.
Judy (In Alaska)
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In the Nov 8 Brenda submitted a recipe for Mashed Potato Candy. That recipe brought back memories of my very young school years in NJ. I don’t think we used coconut then but that makes it sound even better.
Thanks for the recipe and the memories.
Anita in Camarillo


When it cold our family enjoys having spaghetti.  Here is a favorite from my mother. I let it cook all day.  When I come home from work I just cook the spaghetti and add a salad.  

Momma's Crock Pot Spaghetti Sauce Recipe

1-1/2 c. chopped onion
1-1/2 lb. ground beef, browned
2 tsp. garlic salt
1 (28 oz.) can tomatoes
2 (6 oz.) cans tomato paste
2 stalks celery, chopped
1 bay leaf
2 tsp. dried oregano
2 tsp. Italian seasoning

Combine and cook on low 8 to 9 hours.
Esther in NY
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Mary J's Chicken Tetrazzini Recipe

1 (10 3/4 oz.) can cream of celery soup
1/2 c. milk
12 oz. cubed, cooked chicken
6 oz. pasta bow ties, cooked and drained
1/3 c. diced green pepper
4 oz. can sliced mushrooms
1 c. frozen English peas
1/4 c. grated Parmesan cheese

Heat oven to 375°. Generously grease a shallow 2 quart baking dish. Mix undiluted soup and milk in a large bowl until well blended. Add remaining ingredients except cheese and toss gently to mix. Turn into prepared dish. Sprinkle cheese evenly over top. Bake 15 minutes or until hot and bubbly.
Makes 4 servings.
Mary J 
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These are two excellent pie choices for the holidays, that will be on our menu.

No matter how many different pies we have Thanksgiving or Christmas, our family always wants a chocolate pie, as is a favorite. I always make it the day before, as keeps well.

Judy's Creamy Chocolate Pie Recipe

1 baked 9 inch pie shell
3 squares (3 ounces) semi-sweet chocolate squares
1 can sweetened condensed milk
1/4 tsp. salt
1/4 cup hot water
1 tsp. vanilla
1 cup whipping cream
Additional whipped cream and shaved chocolate, for garnish

In saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. Cook and stir until thickened, about 5 to 8 minutes. Add water and cook and stir until mixture thickens and is bubbly. Remove from heat; add vanilla. Cool 15 minutes and then chill thoroughly.

Stir. Beat 1 cup whipping cream till stiff and fold into cooled chocolate mixture. Pour into pie shell. Chill for 3 hours, or until set. Top with additional whipped cream and shaved chocolate.

NOTE: I'm sure frozen whipped topping (thawed) could be used in place of
the whipping cream.
Judy (in Alaska)
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Many who eat this think it's pecan pie. It so rich and luscious I always get a kick out of a person's reaction when they are told it is made with oatmeal!

Judy's Oatmeal Pie Recipe

1 unbaked 9 inch pie shell
1/4 cup butter
1/2 cup sugar
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. salt
1 cup dark corn syrup
3 eggs
1 cup quick-cooking rolled oats

Cream together butter and sugar; add cinnamon, cloves and salt. Stir in syrup. Add eggs, one at a time, stirring after each addition until blended. Stir in oats. Pour into pie shell. Bake at 350 50 to 60 minutes, or until knife inserted in center of pie comes out clean.

Note: during baking, the oatmeal forms a chewy "nutty" crust op top. We like it with a little whipped cream on top of ours.
Judy (in Alaska)
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In the Nov. 8 N/L Tim requested recipes for chocolate cake with cherries in it. I copied two for him from my files in hopes he will want to use them. Good luck, Tim. Let us know what you did try.
Barb in OKC

Barb's Chocolate Cherry Cake Recipe
Serves: 12

Cake:
1 pkg of chocolate cake mix
2 eggs, slightly beaten
1 can (21 oz) cherry pie filling
1 tsp almond extract

Chocolate Icing:
1 Cup sugar
1/2 Cup butter or margarine
1/2 Cup milk
1 Cup semi-sweet chocolate chips

Preheat your oven to 350°. Grease a 9x13" cake pan. Mix the cake mix, eggs, pie filling and almond extract by hand. Pour batter into the cake pan. Bake 25 - 30 minutes at 350°. Once the cake is baked, place it on a cooling wrack and immediately begin the icing.

Combine the sugar, butter and milk in a saucepan. Bring it to a boil. Boil for 1 minute. Remove from heat and stir in the chocolate chips. Pour the icing over the warm cake and let cool completely before serving.
Barb in OKC
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Barb's Chocolate Cherry Sheet Cake Recipe
Serves: 12

This sheet cake recipe is super simple because it uses boxed cake mix and canned cherry pie filling. Make this for a Valentine's Day party - it's so delicious and beautiful that no one will know you didn't make it from scratch.
1 box Devil's Food Cake Mix
1 can (21 oz) cherry pie filling
1 tsp almond extract
2 eggs, beaten
1 cup sugar
5 tb butter or margarine
1/3 cup milk
6 oz semi-sweet chocolate chips

Heat oven to 350°F. Grease and flour 13x9-inch pan. In large bowl, combine cake mix, pie filling, almond extract, and eggs. By hand, stir until well mixed. Pour into greased and floured pan. Bake at 350°F for 25-30 minutes or until toothpick inserted in center comes out clean. In small saucepan, combine sugar, butter and milk. Bring to a boil stirring constantly for 1 minute. Remove from heat and stir in chocolate chips until smooth. Pour and spread over warm cake.
Source: RecipeLion
Barb in OKC
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Cake Flour Recipe
Nancy, here is a recipe for cake flour that a friend of mine gave me:

In a bowl, place 1 cup plain flour and remove 2 tablespoons from it. Then add 2 tablespoons of cornstarch.

Sift the flour and cornstarch 4 to 5 times. That’s all there is to it! This can be used as a substitute for cake flour in your recipes.

You can make a batch up and store it in an airtight container to have on hand as you need it.
Earlene in NC

This recipe was also sent in by Doris in Oklahoma City, Nana in SE Ohio, Mary Jo in MD, Diana P in Mattydale, NY
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This is for Jana Lv
About cake flour if you live in the south we have White Lily plain flour that can be used as cake flour. It is a soft wheat flour the same as cake flour. I have not bought cake flour since I took a cake decorating class 43 years ago and our teacher told us about this.

She is one of the noted caterers in town and she used this, I also sold cakes for 30 years. Not sure where all this flour is sold except in the south.
Hope this helps.
Chris in GA


 


 






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  


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.
everyday_recipes@yahoo.com  or nancyskitchen@suddenlink.net


 



For Tim, an easy recipe for chocolate cherry cake.

Nana's Chocolate Cherry Cake Recipe

1 box chocolate cake mix
3 eggs
1 can cherry pie filling(21 oz. size)

Optional, but adds flavor 1 teaspoon vanilla or 1/2 teaspoon almond flavoring. Mix the eggs, cake mix and flavoring and gently fold in the pie filling. Pour into a greased and floured 9x13 inch cake pan and bake 35 minutes. Use the clean toothpick test for doneness.

Other flavors will work for this cake. Lemon with blueberry pie filling. White or yellow with peach.
Nana in SE Ohio
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Hello Nancy and all Landers,
We in Wisconsin are getting ready for our first big snow storm Monday and Tuesday. The newsletter looks great. Thank you so much Barbara in Las Vegas for the cheese sauce recipe. I'm making cauliflower for Thanksgiving and will try this sauce out. With all the bad weather on the way for the Midwest everyone please stay safe.
Dianne in Wisconsin


Here is a recipe for Diane WI. It is great.
Robbie IN

Robbie's Creamy Cheese Sauce Recipe
Yield: Makes about 1-1/4 cups

2 tablespoons minced onion
1 tablespoon margarine or butter
2 tablespoons flour
1 cup milk
1/2 cup (2 ounces) cubed pasteurized processed cheese product or shredded reduced-fat Cheddar cheese
1/4 teaspoon dry mustard
2-3 drops hot pepper sauce- optional
Salt and white pepper, to taste

Sauté onion in margarine in small saucepan 2 to 3 minutes. Stir in flour; cook over medium-low heat, stirring constantly, 1 minute. Whisk in milk and heat to boiling; boil, whisking constantly, until thickened, about 1 minute. Reduce heat to low. Add cheese, dry mustard, and pepper sauce, whisking until cheese is melted. Season to taste with salt and pepper.
Robbie IN
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Lisa's Hamburger Goulash Recipe

1 lb. ground beef
1 onion, chopped
1 clove garlic, minced
1 (1 lb.) can stewed tomatoes
1 can tomato sauce
1 1/2 sauce cans water
1 c. macaroni, raw
salt and pepper to taste

Cook ground beef, onion and garlic. Add next 3 ingredients and bring to a boil. Stir in pasta and seasonings and reduce heat. Simmer, stirring occasionally, until pasta is done and goulash is no longer watery, about 20 minutes.

Note: My mother's original recipe calls for noodles. Our family likes macaroni better.
Lisa TX
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Mother's Goulash Recipe
My mother used to make Goulash that we used to eat as children. I don't have any portions but I still make it. First cook macaroni in boiling water until al dente. In a Dutch oven, brown hamburger and one onion chopped. Add chopped green bell pepper, oregano, salt and pepper. Add one can of tomato paste and 2 cans of water. When thoroughly mixed add cooked macaroni. Just heat thru and serve.
Marion, Atlanta
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In the Nov. 6 N/L, Sharon shared her recipe for Aunt Louise's Caramel Candy. Something just spoke to me to make it. I made it and wanted to tell Sharon I appreciate the recipe. It is easy, as everything is in most cook's kitchens. They are delicious candies, tasting like pralines. These will definitely be on my candy "to make" list.
Barb in OKC


Robbie's Chocolate Cake and Frosting Recipes
Here are two cake and frosting recipes for Tim (11/8 Newsletter).
Robbie IN

Robbie's Chocolate Covered Cherry Cake Recipe

1 package devil’s food cake mix
1 can (21 ounces) cherry pie filling
2 large eggs
1 teaspoon pure almond extract

Place rack in center of the oven and preheat to 350 degrees. Lightly mist a 13- by 9- inch baking pan with vegetable oil spray. Set pan aside. Place all ingredients into large mixing bowl and beat with electric mixer on low for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase speed to medium and beat 2 minutes more. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with a spatula. Place the pan in the oven.

Bake the cake for 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack to cool.
Robbie IN

Robbie's Creamy Chocolate Frosting Recipe

4 sq. (1 oz each) unsweetened chocolate
1 egg
1-1/2 cups powdered sugar
1/4 cup juice from Maraschino cherries
1/3 cup butter, softened
1/2 tsp almond extract

Melt chocolate in top of double boiler over hot water. Beat in powdered sugar and cherry juice until smooth. Beat in egg, butter and extract until frosting is of spreading consistency.
Robbie IN

Perfectly Chocolate Frosting (Hershey's)

1 stick (1/2 cup) butter
1/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Robbie IN
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Robbie's Black Forest Cake Roll Recipe

3/4 cup all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla extract
Confectioners' sugar for sprinkling
1 (21-ounce) can cherry pie filling
2 cups frozen whipped topping, thawed
2 tablespoons mini semisweet chocolate chips

Preheat oven to 375 degrees F. Line a 10- x 15-inch rimmed baking sheet or jelly-roll pan with aluminum foil and coat with cooking spray. In a small bowl, combine flour, cocoa, baking powder, and salt; set aside. In a large bowl, with an electric beater on high speed, beat eggs until soft peaks form. Gradually beat in granulated sugar then water and vanilla until well blended. Reduce speed to low and beat in flour mixture just until smooth. Pour onto baking sheet. Bake 10 to 12 minutes, or until a wooden toothpick inserted in center comes out clean. Sprinkle a clean kitchen towel with confectioners' sugar and invert the cake onto towel. While still hot, peel off aluminum foil and roll up cake and towel jelly-roll style starting from a narrow end. Allow to cool on a wire rack. Unroll cake and remove towel. Spread cherry pie filling over top of cake, leaving a 1-inch border, and roll it up again. Place on a serving platter, frost with whipped topping, and sprinkle with chocolate chips. Cover loosely and chill at least 1 hour, or until ready to serve.
Robbie IN
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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