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November 12, 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.

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

Nancy, first I want to say thank you for this great newsletter of recipes. You make my day when I open it. Could you please post the 2 ingredient fudge recipe. With Christmas coming would like to make some for gifts, thanks again. Give you fur helpers a hug for me and a pat on the head and a scratch behind the ears. 
Lee in Ontario

This page is all the variations of the 2 ingredient fudge recipe. The original recipe started out with one 12 ounce bag of chocolate chips (melted) and one can of frosting mix.
Frosting + Chocolate Chips = Fudge

NancyLand's Easy Fudge Recipe

1 (12-ounce) package of baking chips-chocolate, mint, butterscotch, white, or peanut butter
1 (16-ounce) tub of prepared frosting
1/4 teaspoon salt
1/2 teaspoon extract of your choice
3/4 cup nuts of your choice

Lightly butter an 8 x 8-inch baking pan or a 9-inch diameter pan. Set aside.
Melt the baking chips in the microwave in a medium bowl.
Stir in the frosting, salt, extract, and nuts until well combined.
Scrape into the prepared pan and refrigerate for at least 1/2 hour or until firm. Cut it into squares to serve.

Notes: Your baking chips need to be of the finest quality.

I prefer Betty Crocker frosting since it made a firmer fudge.
For more information and combinations Click Here 
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This sweet potato dish is a delicious change-of-pace version from the traditional candied sweet potatoes, that the whole family will enjoy.

Maple Glazed Sweet Potatoes Recipe

3 lbs. (4 to 5) sweet potatoes, peeled
2 lbs. (4 large) apples, peeled and cored
3/4 cup real maple syrup
1/4 cup apple cider or juice
1/4 cup butter
1/2 tsp. salt
1 tsp. cinnamon

Cut the sweet potatoes and apples into 1/4 inch slices. Layer in a greased 9 x 13 inch pan. In saucepan, bring syrup, cider, butter, salt and cinnamon to a boil. Pour over apples and potato slices. Cover and bake for 1 hour at 350. Uncover and bake 20 minutes longer until tender. Makes 8 to 10 servings.
Judy (in Alaska)
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My mother liked to make this during the holiday season. The cranberries stay bright and beautiful, so the appearance and taste will delight your taste buds!

Judy's Crazy for Cranberries Cake Recipe

3 eggs
2 cups sugar
3/4 cup butter, softened
1 tsp. almond extract
2 cups flour
2-1/2 cups fresh, or frozen cranberries, thawed
2/3 cup chopped pecans
Whipped cream or topping

In mixing bowl, beat eggs with sugar until slightly thickened and light in color, about 5 minutes. Ad butter and almond extract and beat 2 minutes. Stir in flour just until combined. Stir in cranberries and pecans. Put batter in a greased 13 x 9" pan and bake at 350 for 40 45 minutes, until toothpick inserted near center comes out clean. Serve warm or cold with whipped cream.
Judy (in Alaska)
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This salad can be chilled for several hours or made ahead and chill overnight. Be sure and use a large bowl, to make for easier tossing. I've also used leftover cooked turkey also.

Chicken Stack Up Salad Recipe

2 cups cubed cooked chicken or turkey
1/2 tsp. curry powder
3/4 tsp. salt, divided
Dashes of pepper
1/4 tsp. paprika
2 cups shredded ice berg lettuce
2 cups shredded romaine
1 large cucumber, sliced
1 cup uncooked elbow macaroni, cooked & drained
1 large green pepper, chopped
1-1/2 cups mayonnaise or salad dressing
2 tbsp. milk
2 tbsp. lemon juice
2 tomatoes, cut in wedges
2 tbsp. snipped fresh parsley

In bowl combine chicken, curry, 1/4 tsp. salt, paprika and dash pepper. Toss to coat well. In a large clear salad bowl layer lettuce, romaine, coated chicken, cucumber, cooked macaroni and green pepper. Stir together mayonnaise, milk, lemon juice, 1/2 tsp. salt and dash pepper.

Spread over all; cover and chill several hours, or overnight. Garnish with tomato wedges and parsley. Toss together before serving.
Serves 8.
Judy in Alaska
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Judy's Rolo Candy Cookie Recipe
This is For Sandra Or, who in the 11/10 newsletter, wanted suggestions on cookies that she could prepare and freeze or dough that she could make and freeze, in order to make her holiday baking easier. I often mix up cookie dough and freeze it, as most cookie recipes make more than we will eat these days, even if I divide the recipe in half. Here are some suggestions for you to consider: chocolate chip, sugar, peanut butter, Mexican wedding, hermits, chocolate kisses, refrigerator cookies, thumbprints, pumpkin, fruit cake bars or balls, and cake mix balls. Also, quick breads and many candies can be baked and frozen with good success. baking the cookies and freezing, I do not ice any of them or in the case of the thumbprints, fill the indentation with icing or jam. Store each type of cookie or cookie dough separately, so the flavors do not mingle. wrap tightly in plastic wrap and store in air tight containers. Here are other cookies you could make. I am including these recipes, as you might not have them. Good Luck and I hope this helps. If you have other recipes in mind, let us know what they are, and I am sure someone will know if they will freeze well.
Robbie IN

Robbie's Rolo Candy Cookies Recipe

2-1/4 cups flour
3/4 cup unsweetened cocoa
1 tsp. baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter, softened
2 tsps. vanilla
2 eggs
1 cup chopped pecans
1 TBSP sugar
48 Rolo Caramels, unwrapped (9-oz. pkg.)

Heat oven to 325. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, cocoa; blend well. In large bowl, beat 1 cup sugar, brown sugar, and butter until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of the pecans. Chill dough for a little while to stiffen. For each cookie, with floured hands, shape about 1 TBSP dough around 1 Rolo candy, covering it completely. In small bowl, combine remaining 1/2 cup pecans and 1 TBSP sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets. Bake at 325 for 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool completely on wire rack.
Robbie IN

Candy in the Center Cookie Using Sweetened Condensed Milk

1/2 stick butter
1 (12 oz.) pkg. chocolate chips
1 tsp. vanilla

1 can Eagle Brand sweetened condensed milk
2 C. flour

Pat out into round pieces. Put bite-size Snickers, Milky Ways, or caramels in center and wrap dough around. Bake on cookie sheets at 375 degrees for 8 to 10 minutes.
Robbie IN
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This is a recipe I sent for from a tv cook when I lived in Mississippi. Her name was Connie Bea Hope. I used it since 1975.

Plantation Pralines Recipe

2 cups sugar
1 t. baking soda
1 cup buttermilk
Pinch of salt
1 T. White Karo
2 T. butter
1 cup pecan pieces

In heavy pot, combine sugar, soda, buttermilk, salt & Karo. Cook over high heat 5 min., or to 210 F. on candy thermometer, being sure to stir mixture often & to scrape bottom & sides. Add butter & pecans. Cook, stirring constantly, to 230 F., or until a little mixture in cold water forms a soft ball - about 5 min. Remove from heat. Cool 2 min. Beat until thick; drop quickly by tablespoons onto aluminum foil -- DO NOT use waxed paper.
Athena in DE=
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Nancy, I noticed in the last news letter you had several recipes for nuts. Here is one of my favorites that I make every year and give to my friend for Christmas gifts. They really are delicious.
Marion in Atlanta.

Cinnamon Toasted Almonds Recipe

2 egg whites
2 Tbs. vanilla extract
4 cups unblanched almonds
1/3 cup sugar
1/3 cup packed brown sugar
1 tsp. salt
1/2 tsp. ground cinnamon

In a large bowl, beat egg whites until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars, salt and cinnamon; add to nut mixture and stir gently to coat. Spread evenly into two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 300° for 25-30 minutes or until almonds are crisp, stirring once. Cool. Store in an airtight container.
Yield: about 4 cups.
Marion in Atlanta
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Crockpot Chicken Cacciatore Recipe

1-3lb chicken cut up
2 onions sliced
4 cloves garlic chopped
1-8oz can tomato sauce
1/2 green bell pepper
1 tsp salt
1/2 tsp ground celery seed]
1/4 cup burgundy wine
3 TBSP olive oil
1-16 oz can diced tomatoes
1 tsp oregano
1/2 tsp basil
pinch of black pepper
2 bay leaves
1 can mushrooms lg or small your choice, drained

Heat oil in skillet and brown chicken. Next put chicken in crockpot. Cover with sliced onions, add rest of ingredients. Cook on high 4 hours
4-6 servings

This is my own recipe and I usually serve this with noodles and a salad about 3 or4 times a month.
Please ENJOY !!!
Judy in Montana
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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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Eggnog Molded Salad Recipe

1 tsp unflavored gelatin
1/4 cup water
1 16oz can sliced pears
1 pkg 6 oz lemon Jell-O
1 cup sour cream
3/4 cup eggnog
1 (11 oz)can mandarin orange slices drained

In a small bowl, combine gelatin and water, set aside. Drain pears, reserving juice; set pears aside. Add enough water to the juice to measure 2 cups. Pour into a saucepan, bring to a boil. Remove from the heat; stir in gelatin mixture and lemon gelatin until completely dissolved. Cool for about 15 minutes. Stir in sour cream and eggnog until well blended. Chill until partially set. Cut oranges and pears into chunks add to eggnog mixture. Pour into oiled 6 cup mold any shape. Chill until firm. Garnish with orange slices, maraschino cherries and mint leaves.
10 servings

From Taste of home years ago
I never ever have any left each year and it is requested each year.
Judy in Montana
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Golden Carrot Buns Recipe

4 cups sliced carrots
2 eggs beaten
1 cup warm water, divided
2 pkgs active dry yeast
3/4 vegetable oil
1/2 cup sugar
1 TBSP molasses
2 tsp salt
8 1/2- 9 cups flour
Preheat oven 350 Degrees

Place carrots in saucepan and cover with water, cook till tender. Drain , place in blender or processor. Add eggs and 1/2 cup water. Puree until smooth. In a large mixing bowl, dissolve yeast in remaining water. Add carrot mixture. Stir in oil, sugar, molasses, salt and 5 cups flour, beat til smooth. Add enough remaining flour to form soft dough. Turn onto a floured board, knead til smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough. Shape into 48 balls. Place 2 inches apart on greased baking sheets. Cover and let rise until almost doubled, about 1 hour.
Bake 20 minutes or until browned.
Judy in Montana
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Overnight Ham and Bean Chowder Recipe

It won grand prize at taste of home contest great for the cold weather we are having now!!!

1lb dried great northern beans
2 cups chopped onion
1 cup chopped celery
3 cloves garlic minced
3 TBSP butter
1 meaty ham bone or chopped ham
2 cups water
1 14oz can chicken broth
1 can 14 oz stewed tomatoes
3 bay leaves
2 whole cloves
salt and pepper to taste
2 cups milk
2 cups shredded cheddar cheese

Put beans in a large pan add enough hot water to cover beans by 2 inches. Bring to a boil and boil for 5 minutes. Take off heat, cover let stand 1 hour. Drain beans rinse beans well. In the same pot sauté celery, onion and garlic in the butter until tender.

Add the beans, ham bone or chopped ham, water, broth, tomatoes, bay leaves, cloves and salt and pepper, bring to a boil. Reduce heat, cover and simmer for 2 hours. Take out ham bone, bay leaves and cloves. When cool enough to handle take ham off the bone cut in small pieces return to soup. Chill overnight. Skim fat from soup. Stir in milk cook on low until heated thru. Just before serving stir cheddar cheese into soup.
serves 12, Makes about 3-1/2 quarts
this is sooooo good!
Judy in Montana
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Moroccan Carrot Salad Recipe

3 cups shredded carrots
2 oranges juiced
1 lemon juiced
1 TBSP sugar
1/2 tsp cumin
1 tsp ground cinnamon
Mix all together well in a bowl cover and refrigerate overnight.
serves 4-6

Very different but good
Judy in Montana
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Raspberry Ribbon Pie Recipe

1 pkg (8 oz) cream cheese softened
1/2 cup powdered sugar
dash salt
1 cup whipping cream
1 pkg 3 oz raspberry flavor Jell-O
1 1/4 cups boiling water
1 TBSP fresh or frozen lemon juice
1 pkg frozen raspberries in syrup, thawed
1 pastry shell 9 inches with high fluted edge baked

In a mixing bowl, beat the cream cheese, sugar and salt til light and fluffy. Fold in in cream. Spread 1/2 mixture into pie shell. Chill 30 minutes. Meanwhile , dissolve gelatin in boiling water, add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Chill until set, set about 30 minutes. Set aside the remaining gelatin mixture at room temperature. Carefully spread remaining cream cheese mixture on top of pie. Chill another 30 minutes. Top with remaining gelatin. Chill until firm.
6-8 servings

From taste of home years ago and it is one of my most favorite recipe.
Judy in Montana
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Black Bean and Butternut Enchilada Skillet Recipe

Make a note that this recipe calls for cooked chicken so plan ahead. You could easily leave out the chicken for a meatless meal if you prefer.

1 tablespoon oil (olive, coconut, canola, etc.)
1/2 cup chopped red or yellow onion
2 cloves of garlic, finely minced
1 jalapeno, seeded and diced (optional)
4 cups diced butternut squash (from a small to medium butternut squash that has been peeled and seeded)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
2 teaspoons chili powder
1 (15-ounce) can black beans, rinsed and drained
8 yellow or white corn tortillas, cut into large squares (I cut each tortilla in thirds and then chopped the strips in half)
2 cups green enchilada sauce (preferably homemade)
2-3 cups cooked, cubed chicken
1/4 cup chopped cilantro
6 ounces (1-1/2 cups) shredded Monterey Jack cheese

In a large, 12-inch nonstick skillet, heat the oil over medium heat and add the onion, garlic and jalapeno, if using. Cook for 5-7 minutes, stirring occasionally, until the onions soften. Stir in the butternut squash, salt, pepper, cumin and chili powder. Cook for about 10-12 minutes, stirring every few minutes, until the squash is tender. If you want a smoother consistency to the squash, continue cooking until it breaks down to a creamy consistency, otherwise you can cook it just until it becomes tender.

Stir in the beans, tortillas and enchilada sauce. Bring the mixture to a simmer and cook for a couple of minutes so the tortillas can soak up some of the sauce and start to cook down just a little bit.

Add the chicken, cilantro and 1 cup of the cheese. Stir to combine and heat through.

Add additional salt and pepper to taste, if needed.

Sprinkle the remaining cheese on top and let the mixture sit for 1-2 minutes over medium-low or medium heat until the cheese melts.
From ’From The Kitchen’ (Jodi)
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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