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November 10, 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.

Lisa's Black Forest Sweet Cherry Pie Recipe | Grandma's Holiday Cauliflower Recipe | Grandma's Cranberry Salad | Grandma's Favorite Holiday Salad
| Chocolate Cherry Refrigerator Sheet Cake | Judy's Cherry Cream Cheese Pie | Mexican Beef Soup Recipe | Better Than Pizza Casserole | Creamy Tomato-Balsamic Soup Recipe

I am looking for cookie recipes I can mix and even shape and freeze then bake at a later date. |

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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

Black Forest Sweet Cherry Pie Recipe

9-inch baked pie shell
3 Tbsp. cornstarch
2 c. milk
2 eggs, slightly beaten
2 Tbsp. butter
1 tsp. vanilla extract
2 oz. unsweetened chocolate, melted
16 oz. can dark, sweet cherries, drained and cut in halves
1/2 pt. whipping cream

Combine sugar, cornstarch and a pinch of salt in a heavy saucepan. Add milk and cook until simmering. Cook 2 minutes longer, stirring. Stir some mixture into eggs and return to hot mixture. Cook 2 minutes, stirring constantly. Remove from heat; add butter and vanilla. Stir 1/2 cup of this mixture into the melted chocolate. Spread over the bottom of the pie shell. Cover and chill remaining filling for 30 minutes.

Meanwhile, arrange cherries, cut side down, on the chocolate layer, reserving some for garnish. Spread vanilla filling over the cherries. Chill. Whip the cream. Serve wedges topped with cream and garnished with a cherry.
Serves 8.
Lisa in TX
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I have been with Nancy's Kitchen since 1997. I have never shared a recipe but have used many of them. These two recipes were my ones that my Grandmother made and are very good.
I will try and share more in the future.
Iris in Jefferson City

Grandma's Holiday Cauliflower Recipe

1 large head cauliflower (florets)
1/4 c. diced green pepper
1 (7.3 oz.) jar sliced mushrooms, drained
1/4 c. butter or margarine
1/3 c. all-purpose flour
2 c. milk
1 c. (4 oz.) shredded Swiss cheese
2 Tbsp. diced pimientos
1 tsp. salt

In large saucepan, cook cauliflower in a small amount of water 6 to 7 minutes until crisp-tender; drain well. In medium saucepan, sauté green pepper and mushrooms in butter 2 minutes. Add flour. Gradually stir in milk. Bring to a boil for 2 minutes, stirring constantly. Remove from heat. Stir in cheese until melted. Add pimientos and salt. Place half of cauliflower in a greased 2-quart baking dish. Top with half of sauce. Repeat layers. Bake at 325° for 25 minutes. Sprinkle with paprika.
Iris in Jefferson City
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Grandma's Cranberry Salad Recipe

1 each of 4 oz. pkg. lemon and raspberry Jell-O
2 c. water
1 can plain cranberry sauce mashed (not the whole berry kind)
10 oz. frozen raspberries thawed enough to separate them
7 oz. sprite

Add Jell-Os to water and bring to boil; dissolve stirring constantly. Remove from heat and stir in berries; add cranberry sauce and put in your serving bowl. Gently add Sprite; chill overnight and add topping.

1 c. pineapple juice
1/2 cup sugar
1 beaten egg
2 Tbsp. cornstarch
1 tsp. margarine
2 c. Cool Whip

Combine all except Cool Whip and cook in double boiler until thick. Chill 1 hour; fold in Cool Whip and spread on gelatin.
Iris in Jefferson City
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Grandma's Favorite Holiday Salad Recipe

2 pkg. strawberry gelatin
1- 1/2 c. hot water
2 (10 oz.) pkg. frozen strawberries, thawed
1 (No. 303) can crushed pineapple
2 bananas, mashed
1 pt. sour cream

Dissolve gelatin in boiling water. Add strawberries and pineapple. Chill until thickened. Add bananas. Pour 1/2 of mixture into a 9 x 11-inch pan. Chill until firm. Spread with sour cream. Pour remaining gelatin mixture on top. Chill until firm. Cut into squares to serve.
Yield: 9 servings.
Iris in Jefferson City
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NancyLand's Cherry Tarts Recipe

2/3 c. graham cracker crumbs
2 Tbsp. butter or margarine, melted
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla extract
1 egg
1/3 c. sugar
24 cherries (from 1 can cherry pie filling)

Preheat oven to 375°. Grease two 1 3/4-inch tartlet or small cupcake pans. Combine graham cracker crumbs with butter or margarine; press a rounded teaspoonful of crumb mixture into each cupcake pan. Beat cream cheese, vanilla, egg and sugar until well blended. Fill each cupcake pan. Bake 10 minutes. Chill thoroughly. When ready to serve, run a thin knife around each tart and lift out of pan. Top with a pie cherry. Makes 24.

To store: Refrigerate in airtight covered container up to 1 week. Or omit cherry; wrap well, label and date. Freeze up to 3 months. To serve, thaw; top with cherry.
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This is one of our favorite Chocolate Cherry Cakes, that Tim may enjoy, It has stood the test over time with our family, and is as popular now as it was when our children were growing up.

Chocolate Cherry Refrigerator Sheet Cake

1 pkg. chocolate cake mix
1 pkg. (3 oz.) cherry Jell-O
1 envelope Dream Whip
1 pkg. (4 serving size) chocolate instant pudding
1-1/2 cups cold milk
Maraschino cherries

Preheat oven to 350.
Mix and bake cake according to directions on package in 9 x 13 inch baking pan. Meanwhile, mix Jell-O in 3/4 cup boiling water. Stir in 1/2 cup cold water and let stand at room temperature. Cool cake for 20 minutes. Poke deep holes through top of cake (still in the pan) with meat fork; space holes about 1 inch apart. Slowly pour Jell-O mixture into holes. Refrigerate while preparing topping.

In a chilled deep bowl, blend and whip together the Dream Whip, pudding and milk until stiff (about 3 minutes). Immediately frost cake. Garnish with maraschino cherries. Store cake in refrigerator and serve chilled.
16 servings.

NOTE: If you don't have Dream Whip, I think you can use 2 cups of thawed whipped topping. Mix pudding and milk with a wire whip and add whipped topping; continue blending with whip. Cake can be frozen after frosting.
Judy (in Alaska)
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I am looking for cookie recipes I can mix and even shape and freeze then bake at a later date.
I have many people to make cookie plates for this Holiday Season so would like to get a head start.
Thanks, Sandra from Oregon

Good morning Nancy and all Landers,
Newsletter looks awesome today. I'm so glad for all the new recipes with the holiday's around the corner. I have a question for Esther in NY - Momma's Crock Pot Spaghetti Sauce looks great and so easy to make - can this be canned or frozen?

Also a big thank you to Robbie IN for the cheese sauce recipe. I will try this sauce also and let everyone know how it turned out. My son can hardly wait for Thanksgiving to try all the new recipes I'm making lol. When I find one we really like I use a child's stamper and stamp the recipe so I know I will use it again. Thanks bunches to all our wonderful cooks/bakers
in Nancyland and a special Thanks to our awesome Nancy for doing this
newsletter for all of us.
Dianne in Wisconsin

I don't know why I can no longer "Share" a recipe on this site. Every time I click the "Share" button, it says that "my recipe has been sent" , but no one ever receives it ! Any one else having this problem????

I will check on it and she what I can find out about it. It has happened before then it was corrected. I will try and see it is the problem before.

This is a quick and delicious pie, that we enjoy on a holiday.
It makes any day seem like a holiday.

Judy's Cherry Cream Cheese Pie Recipe

1 (9 inch) prepared graham cracker crumb, or plain pie crust
1 pkg. (8 oz.) cream cheese, softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla
1 can (21 oz.) cherry pie filling
1/4 tsp. almond extract, optional

Whip cream cheese until fluffy and gradually add sweetened condensed milk and beat until well blended. Add lemon juice and vanilla and blend well. Pour into crust. Chill 2 to 3 hours. Top with cherry pie filling, adding almond extract, if desired.
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    or  
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  

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This is a tasty dish that will please the pickiest of eaters, and is
ready to eat in about 30 minutes, using instant rice.

Judy's Jiffy Jambalaya Recipe

1 medium onion, chopped
1/2 cup chopped green pepper
2 tbsp. cooking oil
1 lb. cooked kielbasa sausage, cut in 1/4" slices
1 can (28 oz.) diced tomatoes, undrained
1/2 cup water
1 tsp. sugar
1 tsp. paprika
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/4 tsp. garlic powder
3 drops Tabasco Sauce
1-1/2 cups uncooked instant rice

In skillet, sauté onions and green pepper in oil until tender. Stir in sausage, tomatoes, water, sugar and seasonings. Bring to a boil, add the rice and cover and cook for 5 minutes until rice us tender.
Judy (in Alaska)
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Mexican Beef Soup Recipe

4 bone-in beef shanks
1 large onion, peeled, quartered
3 tomatoes, quartered or a can of diced tomatoes

3 cloves garlic, peeled and minced
2 bay leaves
2 ears corn, cut into three pieces
5 medium red potatoes, quartered
1 large carrot, peeled and cut into 2-inch cubes
5 zucchini or yellow squash cut into 2-inch chunks
1/2 head cabbage, quartered
1/2 bunch cilantro, coarsely chopped
1/2 teaspoon cumin
1/2 teaspoon oregano
salt and pepper to taste
3 quarts water or beef broth
sometimes I add some cayenne pepper

Wash meat. In a deep pot over medium heat, combine beef shanks and enough water to cover. Add onions, garlic, tomatoes, bay leaves and salt to taste. Bring to a boil, skimming scum that accumulates to top. Lower heat, cover and simmer for about 1-1/2 to 2 hours or until beef is tender. Add more water as needed during cooking to maintain about 8 cups. Add cumin. Add corn and cook for about 8 to 10 minutes. Add potatoes and cook for about 4 to 5 minutes. Add zucchini and cook for about 4 to 5 minutes. Add cabbage and green beans and continue to cook for another 3 to 5 minutes or until vegetables are tender. Add cilantro and season with salt to taste. Ladle into serving bowls and top with additional cilantro, drizzle with lime juice and hot sauce to taste. Serve hot. I love to squeeze in some fresh lemon juice when in my bowl. I love to eat this with warm tortillas and butter. Best and most satisfying cold weather soup I know!!
A neighbor of 40 years ago in California gave this to me as she cooked a washtub of beans each and every day and made tortillas as she fed a small union pacific train crew. Her husband was the head of the crew and she cooked lunch and dinner for them . Plus she and her husband had 7 children. I think back and wonder how she did it all. I went to school with 3 of the kids and they would invite me to come over on the weekends. She ALWAYS had flan of some flavor for a dessert. I was only 9 years old when we moved away and years later I moved very close to the oldest daughter and we got talking and I told her about remembering this soup and she gave me this recipe. It is a least 60+ years old recipe.
ENJOY !!!!!
Judy in Montana
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Just received this and it sounds really good. Would leave out the green pepper but otherwise don't think I'd change a thing.

Better Than Pizza Casserole Recipe

1 lb. ground beef
1/2 c. green pepper, chopped
1 pkg. spaghetti sauce mix
1 (6 oz.) can tomato sauce
1 can biscuits
1/3 c. Parmesan cheese
1 pkg. Mozzarella cheese
1 sm. onion, chopped

Line pan with biscuits. Brown ground beef, pepper and onion. Combine all ingredients and spoon over biscuits. Top with cheese. Bake at 350° for 20 to 25 minutes.
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Creamy Tomato-Balsamic Soup Recipe
Cooking the vegetables at the high temperature of 500° caramelizes their natural sugars and deepens their flavor; the liquid poured over them ensures they won't burn. Prepare the soup up to two days ahead; reheat over medium heat before serving.

1 cup less-sodium beef broth, divided
1 tablespoon brown sugar
3 tablespoons balsamic vinegar
1 tablespoon low-sodium soy sauce
1 cup coarsely chopped onion
5 garlic cloves
2 (28-ounce) cans whole tomatoes, drained
Cooking spray
3/4 cup half-and-half
Cracked black pepper (optional)

Preheat oven to 500°.
Combine 1/2 cup of broth, sugar, vinegar, and soy sauce in a small bowl. Place onion, garlic, and tomatoes in a 13 x 9-inch baking pan coated with cooking spray. Pour broth mixture over tomato mixture. Bake at 500° for 50 minutes or until vegetables are lightly browned.

Place tomato mixture in a blender. Add remaining 1/2 cup broth and half-and-half, and process until smooth. Strain mixture through a sieve into a bowl; discard solids. Garnish with cracked black pepper, if desired.
Yield: 4 servings (serving size: about 1/2 cup)

Nutritional Information
Calories 120; Calories from fat 35 %; Fat 4.7 g; Sat-fat 3 g; Monofat 1.5 g; Polyfat 0.1 g;
Protein 3.8 g; Carbohydrate 14.9 g; Fiber 1.7 g; Cholesterol 23 mg; Iron 1.7 mg; Sodium 452 mg; Calcium 120 mg.
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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