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November 13, 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

Linda's Pumpkin Nut Bread Recipe

2 c. sifted flour
2 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 c. Libby's solid pack pumpkin
2 eggs
1 c. chopped walnuts or pecans
1 c. sugar
1/2 c. milk
1/4 c. butter or margarine, softened

Preheat oven to 350. Sift together flour, baking powder, soda, salt, cinnamon and nutmeg. Combine pumpkin, sugar, milk and eggs in bowl. Add dry ingredients and butter; mix only until flour is moistened. Stir in nuts. Bake in well greased 9 x 5 x 3-inch loaf pan 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan.
Yields 1 loaf.
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Linda's Version of Impossible Pumpkin Pie Recipe
Makes its own crust

3/4 c. sugar
1/2 c. Bisquick baking mix
2 Tbsp. margarine or butter
1 (13 oz.) can evaporated milk
2 eggs
1 (16 oz.) can pumpkin
2-1/2 tsp. pumpkin pie spice
2 tsp. vanilla

Heat oven to 350. Grease pie plate. Beat all ingredients until smooth. Pour into plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes. Garnish with whipped cream if desired.
This pie forms its own crust.

Note: Most cans of pumpkin now have 12 ounces of pumpkin. They used to have 16 ounces.
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Sharon's Pumpkin Muffins with Streusel Topping Recipe

1/2 c. canned pumpkin
1/2 c. milk
1 egg
2 c. Bisquick Mix
1/4 c. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger

Streusel Topping
1 Tbsp. biscuit mix
2 Tbsp. sugar
1/4 tsp. cinnamon
2 Tbsp. butter, softened

In mixing bowl, combine pumpkin, milk and egg with a fork. Combine dry ingredients; add to bowl and stir until just moistened. Spoon into 12 muffin cups.

Combine topping ingredients; sprinkle over muffins. Bake at 400 for 15 minutes or until golden brown.
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Sharon's Pumpkin Bread Recipe

1/3 c. oil
1 c. canned pumpkin
3 eggs
2-1/3 c. Bisquick mix
1-1/4 c. sugar
2 tsp. cinnamon
1/2 c. raisins

Preheat oven to 350. Stir all ingredients, except raisins, with fork until moistened. Beat vigorously for 1 minute. Stir in raisins. Put in 9 x 5 x 3-inch loaf pan, greased. Bake for 45 to 55 minutes or until wooden toothpick inserted in center comes out clean. Cool 5 minutes. Run knife or metal spatula around sides of loaf to loosen; remove from pan.
Yield: 1 loaf.
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Mary J's Easy Green Bean Casserole Recipe

2 (14 ounce) cans green beans, drained
1/2 c. French onion chip dip
Chinese noodles

Mix together. Put in 1-quart casserole dish. Sprinkle with Chinese noodles or rice noodles or top with your favorite sliced cheese. Bake at 350 for 1/2 hour.
Mary J
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Mary J's Corn and Green Bean Casserole Recipe

1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can French style green beans
1 can cream of celery soup
1 c. sour cream
1/3 c. chopped onion
1/2 c. shredded cheese
1/2 c. slivered almonds
1 sleeve crushed Ritz crackers

Combine all ingredients and top with crushed Ritz crackers and butter. Sprinkle with almonds. Bake at 350 for 30 minutes or until hot.
Makes 6 Servings

Note: I have used cream of chicken soup when I didn't have any cream of celery soup.
Mary J
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Mary J's Carrot Casserole Recipe

6 c. sliced carrots
1/2 lb. Longhorn cheese, grated
1/2 stick butter
1 small onion, grated
salt and pepper to taste
1/2 c. corn flakes, crushed

Parboil carrots until almost tender. Drain well. In oiled casserole, place alternate layers of carrots, cheese and butter. Top with crushed corn flakes. Bake at 350 for 25 to 30 minutes.
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Here is another great pumpkin bar recipe with a slightly different twist. they are always a hit and are great any time of year.
Robbie IN

Chewy Pumpkin Caramel Bars Recipe

2-2/3 cups all-purpose flour
2-2/3 cups granulated sugar
2-1/2 teaspoons ground cinnamon
2-1/2 teaspoons baking powder
1-1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup solid pack canned pumpkin
3/4 cup vegetable oil
27 caramels, unwrapped (about 9 ounces)
1/4 cup evaporated milk
1/2 cup chopped nuts, divided

Combine flour, sugar, cinnamon, baking powder, baking soda and salt in large mixer bowl. Add pumpkin and oil; beat until blended (batter will be thick).

Spread two-thirds batter into greased 13 x 9-inch baking pan. Bake at 375 degrees F for 20 minutes.

Combine caramels and evaporated milk in small saucepan; stir over low heat until caramels are melted. Pour caramel mixture over baked layer; sprinkle with 1/4 cup nuts. Drop remaining batter by heaping teaspoons over caramel mixture; sprinkle with remaining nuts. Return to oven for 20 to 25 minutes (top layer will be slightly soft). Remove to wire rack to cool completely before cutting.
Robbie IN
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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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Nancy Rogers

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Coconut Chocolate Peanut Butter No Bake Cookies

1-1/2 cups sugar
2/3 cup milk 2%or 4%
1/2 cup baking soda
1/2 cup butter cubed
1/2 tsp salt
1/3 cup peanut butter
1 tsp vanilla extract
2 cups quick cooking oats
1 cup flaked coconut
1/2 cup white chocolate baking chips
1 tsp shortening

In a large saucepan , combine the first 5 ingredients. Bring to a boil, stirring constantly. Cook and stir for 3 minutes. Remove from heat; stir in peanut butter and vanillas until well blended. Next stir in oats and coconut. Drop mixture by tablespoonsful onto waxed paper-lined baking sheets.

In a microwave , melt baking chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in airtight container.
Yields 3-1/2 dozen
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Judy's Lemon Sugar Cookies Recipe

1 cup unsalted butter, softened
1-1/2 cups sugar
1/2 cup packed brown sugar
2 eggs
1-1/2 tsp lemon zest
2 TBSP fresh lemon juice
1 tsp baking soda
3 cups flour
1/4 tsp cream of tartar
4 TBSP very coarse sugar

Preheat oven to 350 degrees.

In a large bowl cream butter and sugars until light and fluffy. Beat in eggs. Beat in lemon zest and juice. In another bowl whisk flour, baking soda, salt and cream of tartar, gradually beat into a creamed mixture. Shape 1/4 cupfuls of dough into balls. Pace 6 inches apart on greased baking sheets. Flatten to 3/4 inch thickness with bottom of a measuring cup. Lightly brush tops with water; sprinkle with the coarse sugar.
Bake 15 minutes or until light brown. Remove to wire racks to cool. Store in airtight containers.
yields 14 cookies
Judy in Montana
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Christmas Cheese Balls Recipe

4 packages (8 ounces each) cream cheese, softened
4 cups (1 pound) shredded cheddar cheese
1 cup chopped pecans
1/4 cup evaporated milk
1 can (4-1/4 ounces) chopped ripe olives, drained
2 garlic cloves, minced
1/2 teaspoon salt
Minced fresh parsley, chopped pecans and paprika
Assorted crackers

In a small bowl, beat cream cheese and cheddar cheese. Stir in the pecans, milk, olives, garlic and salt. Divide into thirds; roll each into a ball.

Roll one ball in parsley and one in nuts. Sprinkle one with paprika. Cover and refrigerate. Remove from the refrigerator 15 minutes before serving. Serve with crackers. Yield: 3 cheese balls.

Originally published as Christmas Cheese Balls in Country Woman Christmas Annual 2003, p31
for a little red color I add 3 TBSP of pimento.
These disappear quick !!So good.
Judy in Montana
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Diane WI wanted to know if she could freeze or can Esther's Momma's Crock Pot Spaghetti Sauce that appeared in the 11/9 newsletter. I make a recipe very similar to this and have frequently frozen it, but have never tried canning it. It is one of the things I often have in the freezer, so it is easy to quickly put a meal on the table, if I have been too busy to cook during the day or been a way from home much of the day. All I have to do is cook the pasta, make a salad an put garlic bread in the oven and we have a delicious dinner.
Robbie IN

Thanksgiving Delight Recipe

Layers of snow-white whipped cream and spiced pumpkin mousse create a festive dessert for the holiday season. Top with chocolate curls for an elegant presentation.

5 large egg yolks
1 cup(s) sugar
3-1/2 cup(s) heavy cream
15 ounce(s) canned pumpkin
2 teaspoon(s) vanilla extract
1 1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground ginger
1/4 teaspoon(s) ground nutmeg
1/4 teaspoon(s) salt
2 tablespoon(s) dark rum(optional)
1 teaspoon(s) powdered gelatin
3 ounce(s) shaved dark chocolate

Fill a large bowl halfway with ice water and set aside. Whisk the yolks, 3/4 cup plus 2 tablespoons sugar, and 3/4-cup cream together in a medium saucepan. Heat while stirring continuously with a rubber spatula or wooden spoon over medium-low heat, until thickened and the mixture coats the spatula -- about 10 minutes. Transfer to a medium bowl and set over the ice bath. Stir to cool. Add pumpkin, vanilla, spices, and salt to the egg mixture. Stir 1 tablespoon rum and 1 teaspoon gelatin together in a small bowl. Heat the remaining tablespoon rum, and stir in to the gelatin mixture until dissolved. Gently whisk into the pumpkin mixture. Beat 1/2-cup cream to stiff peaks, and fold into pumpkin mixture. Pour into a shallow dish, cover and chill until cold and thick enough to fall from a spoon in heavy dollops -- about 8 hours or up to overnight.

Beat the remaining cream and sugar to stiff peaks. Alternately layer the pumpkin mousse and whipped cream in a glass-serving dish. Sprinkle the chocolate shavings between top two layers. Serve chilled. It's crazy but the Holidays are upon us, enjoy every minute, don't let the stress over take the moments.
Anna in Sweden
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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