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November 11, 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.

NancyLand's Favorite Pralines Recipe | NancyLand's Favorite Chow Mein Noodle Candy | NancyLand's Favorite Pecan Candy | NancyLand's Favorite Hot Lemon Pudding with Lemon Sauce | NancyLand's Favorite Lemon Bars  |  NancyLand's Favorite Lemon Custard Cake | NancyLand's Favorite Cherry Dessert Recipe |

Cheese and Herb Rugelach Recipe | Linda's Favorite Flavored Butters Recipes for Pancakes and rolls

Need Goulash recipe. Reply about Pumpkin Brownies. Thank you for Black Eye Pea Pie Recipe. A thank you for the cake flour recipe. A thank you reply about e Cookbooks Library.
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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.

This makes a great present as a subscription or on CD. Last year many of the NancyLanders used it as a stocking stuffer and others used it as a wedding present.
To join this recipe library Click Here!
Nancy Rogers

NancyLand's Favorite Pralines Recipe

1 lb. brown sugar
1/2 c. water
1 tsp. vanilla
2 c. (or more) pecans

Mix and boil brown sugar and water until thickened stage (about 5 to 7 minutes). Remove from heat. Stir in vanilla and pecans. Drop by spoonfuls on wax paper.
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NancyLand's Favorite Chow Mein Noodle Candy Recipe

1 (8 oz.) pkg. chocolate morsels
1 (8 oz.) pkg. butterscotch morsels
1 to 2 cans chow mein noodles
1 c. chopped coconut
1 c. chopped pecans

Melt morsels on low heat. Add enough noodles (to be coated by the chocolate), then add the coconut and the pecans and mix. Spoon mixture onto wax paper.
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NancyLand's Favorite Pecan Candy Recipe

2 c. Quaker Fruit and Nut Oat Cereal
2 c. toasted pecans, chopped
1 lb. white chocolate or almond bark

Melt white chocolate in a large bowl in microwave. Add cereal and nuts. Mix well. Drop spoonfuls on wax paper. Refrigerate.
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NancyLand's Favorite Hot Lemon Pudding with Lemon Sauce

2 Tbsp. butter
3/4 c. white sugar
1/3 c. flour
1/8 tsp. salt
3 Tbsp. lemon juice
1 Tbsp. grated lemon rind
2 eggs, separated
1-1/2 c. milk
1/4 c. white sugar

Cream together butter and sugar. Add sifted flour and salt, lemon juice and rind. Beat egg yolks until light; add milk. Mix well with flour mixture. Fold in stiffly beaten egg whites into which has been added 1/4 cup sugar. Pour into well oiled 2-quart casserole and bake in moderate oven at 375° for 40 to 45 minutes or until firm. If the top crust browns too quickly, put a cookie sheet or aluminum foil over an oven rack above. Serve hot with Lemon Sauce.

Lemon Sauce
1/4 c. butter
1 c. sugar
2 eggs
1/2 c. boiling water
1/8 tsp. salt
3 Tbsp. lemon juice
1 Tbsp. grated lemon rind

Beat the butter and sugar together for at least 5 minutes.
Add the beaten eggs and mix thoroughly. Then add salt and boiling water and cook in top part of double boiler over boiling water about 4 minutes or until mixture is thick. Remove from heat.
Stir in lemon juice and serve hot.
Makes two cups
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I joined the e Cookbook Library and have been impressed with all the recipes.  There are so many recipe ebooks to view.  Most would pay more than the cost of the library membership for one book.  I got hundreds.  Thank you so much for putting the link online. I feel I got a bargain.
Mary J.

NancyLand's Favorite Lemon Bars Recipe

1 egg
1/3 c. butter
2 eggs
1/2 tsp. grated lemon peel
1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. lemon juice
1 pkg. lemon cake mix
1 c. sugar

Heat oven to 350°. Mix 1 egg, butter and cake mix (dry) until crumbly; reserve 1 cup. Pat the remaining mixture lightly into ungreased oblong pan, 13 x 9 x 2-inch. Bake 15 minutes or until lightly brown. Beat 2 eggs, sugar, baking powder, salt, lemon peel and lemon juice with mixer until fluffy and foamy. Pour over hot crust; spread with reserved crumb mixture. Bake about 15 minutes or until light brown. Sprinkle with powdered sugar if desired. Cool, cut into bars.
Yields 32 bars.
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NancyLand's Favorite Lemon Custard Cake Recipe

1 lemon cake mix (2 layer cake mix, no pudding)
1 small box lemon jello
2/3 c. 7-Up
1 c. boiling water
1 small box lemon instant pudding
1 c. Cool Whip

Bake cake mix as directed on package in a 9 x 13-inch pan. Let cool, then poke cake full of holes with a fork.

Mix the lemon jello, 7-Up and water. Put in refrigerator and let cool. When cold (not set), pour over cake. All will disappear into cake. Put cake in refrigerator until gelatin hardens.

Make the pudding as directed. Add Cool Whip to the pudding. Spread over cake.
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NancyLand's Favorite Cherry Dessert Recipe

2 boxes cherry Jell-O (no liquid)
2 c. vanilla wafers
1 can bing cherries with juice
1/2 lb. pecans
1 small container Cool Whip

Mix Jell-O with whipped topping and juice from cherries. Add 2 cups cherries and chopped pecans. Dissolve Jell-O well and put in crushed wafers and chill until set.
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Some time last month I copied off a recipe for Pumpkin Brownies Sorry I don’t remember who sent it. This week finally made them. I was both disappointed and pleased. They are not the chewy, gooier I expected a brownie to be. I was very pleased to have instead a very nice moist and spicy cake. I plan to make the recipe again but think I’ll rename it.
Anita in Camarillo

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

Someone was asking for a recipe for rugelach here is a savory recipe

Cheese and Herb Rugelach Recipe

For the dough:
8 ounces cream cheese, room temperature
1/2 lb unsalted butter, room temperature
1/4 cup freshly grated Parmesan cheese
2 Tbsp lemon zest
2 cups flour, sifted
For the filling:
12 ounces ricotta cheese, drained
2 heads of garlic, roasted
1 sprig of each: rosemary, oregano and thyme (or your favorite fresh herbs), removed from stems and chopped finely
Salt and pepper, to taste
1 egg, whisked
Sea salt

To caramelize garlic, cut each head of garlic in half and wrap halves in tin foil. Roast garlic in the oven at 400 degrees F for about 30-40 minutes or until the garlic is tender and caramelized. When done, remove from oven and allow to cool to room temperature. To make the dough, use a stand mixer and beat together the cream cheese and butter until creamy on medium speed. Then add Parmesan cheese and lemon zest and continue to mix until incorporated. With the mixer on low speed, slowly add in the sifted flour and mix just until combined. Use a spatula to scrape the bottom of the bowl to make sure everything is incorporated. Dump the dough onto a well-floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 30 minutes or in the freezer for 15 minutes. For the filling, mix together the ricotta cheese, chopped herbs and caramelized garlic. Make sure to remove the soft cloves by squeezing the bulb and adding the soft garlic cloves to the cheese mixture. Season with salt and pepper and set aside. Take one dough-ball out of fridge (leaving others chilled until ready to use) and on a well-floured surface, roll it out using a floured rolling pin. Roll it out to about 9 inches in diameter. Use a round object (a cheesecake pan works well) and outline a circle then use a knife to cut a perfect circle. Save scraps to roll out later. Spread 2 Tb of cheese mixture onto the dough in a thin layer, leaving a border. Then cut the circle into eighths. Roll the rugelach by starting at the outer end of the triangle and roll in making a little crescent shape. Place all rugelach end side down on a lined baking sheet and brush tops with egg wash and sprinkle each rugelach with sea salt. Bake at 350 degrees F for about 15-18 minutes until lightly golden brown. When done, remove from oven and allow to cool to room temperature.
By Samantha Ferrero of the Nosher
These a soooo good especially warm!!
Judy in Montana
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NNancy Rogers  

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Nancy Rogers

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Thank you to the Robbie IN that sent in the recipe for Black Eye Pea Pie.  I tried the recipe and it was a winner.  Thank you so much Robbie.

Thanks everyone who sent in a recipe to make cake flour at home. I really do appreciate it. I'm making a large batch today. jana lv

Linda's Favorite Flavored Butters Recipes

Stir desired recipe ingredients into 1/2 c. butter, softened; cover & chill at least 8 hrs. Each combo. makes one serving, so multiply accordingly.

Chili Butter:
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. ground red pepper

Serve on warm tortillas, or stir into refried beans or rice.

Cinnamon Butter:
1 Tbsp. cinnamon
1 tsp. sugar
1 tsp. brown sugar.

Serve on hot rolls.

Herb Butter:
2 Tbsp. chopped fresh dill
1 Tbsp. chopped fresh parsley

Serve on assorted steamed vegetables, fish or chicken.

Jalapeño Butter:
2 garlic cloves, pressed
1 or 2 jalapeño peppers, seeded & minced
1 Tbsp. chopped fresh cilantro

Serve on baked potatoes, rice, or chicken.

*Blackberry Butter:
2 Tbsp. blackberry jam

Serve on waffles, pancakes, or ham

Blue Cheese Butter:
1/4 c. crumbled blue cheese

Serve with crackers as an hors d'oeuvre, or on baked potatoes or

Bourbon Butter
2 Tbsp. bourbon

Serve on pork chops or ham, toasted pound cake, waffles or sweet
potato biscuits.

*Chipotle Pepper Butter
1 Tbsp. minced chipotle peppers in adobo sauce

Serve on rice, baked potatoes, chicken, or pork chops.

Cranberry Butter:
2 Tbsp. cranberry sauce

Serve on sweet potatoes, waffles or ham.

*Honey Butter:
2 Tbsp. honey
1 tsp. grated lemon rind

Serve on sweet potatoes, waffles, winter squash or ham.

*Lemon Pepper Butter:
1 tsp. pepper
1 tsp. grated lemon rind
1 tsp. fresh lemon juice

Serve on steak, fish, chicken or shrimp.

Mediterranean Butter:
3 Tbsp. minced pitted Kalamata olives
1 garlic clove, minced
2 Tbsp. basil olive oil

Serve on sliced French bread for an easy appetizer or on pasta, fish
or chicken.

Pecan Butter:
1/2 c. finely chopped pecans, toasted

Serve on pancakes, sweet potatoes, winter squash or gingerbread.
Linda NM

Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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