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November 14, 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

Aunt Susie's Peach Aspic Salad Recipe

1 (3 oz.) pkg. peach jello
1 envelope unflavored gelatin
1-1/2 c. boiling water
1 c. orange juice
3 Tbsp. lemon juice
1 1/2 c. mashed peaches
sugar (for peaches)
grated rind of 1 lemon

1 (3 oz.) pkg. cream cheese
1 ripe peach, mashed
2 Tbsp. mayonnaise

Dissolve jello and plain gelatin in boiling water. Add orange juice, lemon rind and lemon juice. Sweeten peaches to taste and add to gelatin mixture. Pour into a 6-cup ring mold and chill. Garnish with dressing.

Dressing: Whip cream cheese and add remaining ingredients. Mix thoroughly. Place in center of aspic ring.
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Wilma's Pumpkin Dip Recipe

1 (16 oz.) can pumpkin
2 oz. cream cheese, softened
1 (1 lb.) box powdered sugar
1/4 tsp. pumpkin pie spice

Mix all ingredients well. Refrigerate until ready to serve. Serve with Gingersnaps.
Brenda in RI
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Rita's Cranberry Apple Jell-O Salad Recipe

1 c. cranberry juice
1 (3 oz.) pkg. lemon gelatin
1 c. cranberry juice, chilled
1 c. chopped apples
1/2 c. chopped celery
1/4 c. chopped nuts (walnuts or pecans)

Bring 1 cup cranberry juice to a boil in saucepan. Add gelatin, stirring to dissolve. Stir in chilled cranberry juice. Chill until partially set. Fold in apples, celery and nuts. Pour into greased ring mold. Chill until firm. Unmold into serving plate.
Yields 8 servings.
Brenda in RI
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Linda's Pumpkin Pie | No Bake Recipe

1 small container Cool Whip
1/2 tsp. vanilla
1/2 c. milk
2/3 c. milk
1 pkg. instant vanilla pudding
1 c. canned pumpkin
3/4 tsp. pumpkin pie spice

Combine 1 cup Cool Whip Whip with instant pudding, 2/3 cup milk, pumpkin and spice. Beat slowly with eggbeater until mixed, about 1 minute. Pour into baked pie shell. Top with rest of Cool Whip. Chill 2 hours.
Linda NM
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Aunt Laura's Blender Pumpkin Pie Recipe

4 eggs
1/2 tsp. baking powder
1 stick margarine
1 1/4 c. pumpkin
1-1/4 tsp. vanilla
1-1/4 c. sugar
1/2 c. flour
1 tsp. pumpkin pie spice
2 c. milk

Mix all ingredients in a blender. Grease 10-inch pie dish. Pour mixture into pie dish. Bake at 350 for 50 to 55 minutes.
Linda NM
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Linda's Cranberry Carrots Recipe

6 carrots, sliced or 1 pkg. frozen, sliced carrots
1/4 c. butter
1/4 c. jellied cranberry sauce

Cook carrots until tender. Set aside. Melt butter and add cranberry sauce. Cook until sauce is melted. Stir and mix in with carrots and cook until warmed through.
Linda NM
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Oma's Southern Black Eye Pea Salad Recipe

1 (14 ounce) can black-eyed peas, drained and rinsed
1 (14 ounce) can whole kernel corn, drained
1 small chopped onion

Mix well. Before serving, add 1 (8 ounce) bottle Catalina dressing and Tostitos, broken up. Mix well and serve.
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Oma's Sweet Potato Casserole Recipe

1 c. sugar
3 c. mashed cooked sweet potatoes
1/2 c. margarine
2 eggs
1 tsp. vanilla

1 c. light brown sugar
1 c. chopped pecans
1/4 c. margarine, softened
1/2 c. flour

Mix ingredients for topping and set aside.

Mix other ingredients and pour into a casserole dish. Sprinkle topping over and bake for approximately 30 minutes in 350 oven.
Makes 4 Servings
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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  
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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.
Nancy Rogers  

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Nancy Rogers

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Granny T's Sweet Potatoes Recipe

2-1/2 lb. sweet potatoes
1/4 c. unsalted butter
1/2 c. apple butter
1/4 tsp. salt
1 Tbsp. dark brown sugar
1/3 c. pecans, chopped coarsely

Prepare sweet potatoes; cut into 1-inch cubes. Cook in light salted boiling water to cover until tender, about 15 minutes. Drain and let cool. Melt butter in large nonstick skillet over medium heat; mix in apple butter, sugar and salt. Add sweet potatoes. Cook over medium-low heat until heated through, stirring often, gently. Turn into serving bowl. Sprinkle with pecans.
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This bread is so flavorful and is one of the first things I make when the fresh cranberries come into the stores. It is best to make it the day before serving, as it is at it's best then.

Judy's Cranberry Banana Nut Bread Recipe

2 cups flour
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup fresh cranberries
1 cup sugar
1 tsp. grated orange rind
1 cup mashed ripe bananas
1/2 cup milk
4 tbsp. butter, softened
1 egg
1 cup chopped pecans

Combine flour, baking powder, salt and cinnamon and set aside. Coarsely chop cranberries in food processor; stir in sugar and orange rind. Combine bananas and milk. Cream butter and beat in egg. Add flour mixture alternately with bananas and milk. Stir in nuts. Put batter into well greased 9 x 5 inch loaf pan. Bake about 1 hour at 350. Turn out onto wire rack to cool, and when completely cold, wrap well.
Best to store for one day before slicing.
Judy (in Alaska)
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My mother would always make this dish for a holiday dinner as I was growing up. It seemed like our meal was not complete without this delightful side dish.

Judy's Sweet Potato Balls Recipe

4 large sweet potatoes
1/4 cup butter
3/4 cup brown sugar
2 tbsp. milk
1/4 tsp. salt
8 large marshmallows
1/2 cup crushed corn flakes
1/2 tsp. grated lemon rind

Cook potatoes until tender and mash well. Add butter, brown sugar, salt, milk and lemon rind. With tablespoon, scoop about 1/4 cup of the mixture. Put a marshmallow in center; cover with more of the mashed potato and shape into balls. Roll each ball in crushed corn flakes. Place in buttered baking dish. Bake at 350 about 20 minutes, or until marshmallows begin to ooze.
Makes 8 balls.
Judy (in Alaska)
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This dessert is wonderfully good and is like eating a creamy piece if banana cream pie in a square shape!

Judy's Banana Pie Recipe For A Crowd

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
5 bananas
1 (3 oz.) pkg. cream cheese, softened
2 pkg. (4 serving size)) vanilla instant pudding mix
3 cups milk
1 (8 oz.) container frozen whipped topping, thawed
2 bananas , sliced (optional)
1 tbsp. lemon juice (optional)

In medium bowl, mix graham cracker crumbs and sugar and stir in melted butter, mixing well; press into bottom of 9 x 13 inch pan or dish (I chilled for awhile).
Cut 5 bananas into 1/4 inch slices and make a single layer on cracker crust.

In large mixing bowl, whip cream cheese until fluffy. Add pudding mix and whip until smooth. Add milk and mix until all ingredients are thoroughly combined. (electric mixer on low speed works good for this). Pour mixture over layer of bananas.

Make another layer of banana slices on top of pudding layer. Cover bananas with whipped topping. Refrigerate at least 3 hours. If using 2 banana sliced for garnish, toss with lemon juice to prevent browning, and put on top of pie..
Serves 10 to 12.
Judy (in Alaska)
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Brown Sugar Pecan Pie Recipe

All-purpose flour for rolling dough
1 recipe Pastry for 9-in, Pie
1 c. packed dark brown sugar
2/3 c. pure maple syrup
3 lg. eggs
3 Tbsp. butter, melted
1 Tbsp. bourbon or 1 teaspoon vanilla extract
1/4 tsp. salt
1 lg. egg white, lightly beaten
2 c. pecan halves, toasted

Preheat oven to 375F. On lightly floured surface, with floured rolling pin, roll dough into 12-in. round. Ease dough round into 9-in. glass or ceramic pie plate. Gently press dough against bottom and up side of plate Without stretching. Trim dough edge, keeping overhang intact. Transfer overhang to work surface. From overhang, with 3/4-in. decorative cookie-cutter, cut 40 shapes, rerolling if necessary, for decorating rim of pie later. Refrigerate pie shell 15 min. Refrigerate cut shapes until ready to use.

Line pie shell with foil or parchment and fill with pie weights, dried beans or uncooked rice. Bake 12 to 14 min. or until beginning to set. Remove foil with weights and bake 13 to 15 min. longer or until golden. Meanwhile, in large bowl, with wire whisk, mix sugar, syrup, whole eggs, butter, bourbon and salt until well blended.

Place hot pie shell in 18" by 12" jelly-roll pan. Lightly brush rim of pie shell with egg white. Gently and carefully press cut shapes around rim. Spread pecans evenly in pie shell, then pour sugar mixture over them.

Bake 35 min. or until filling is golden brown, puffed and set around edge, but center still jiggles slightly. Cool completely on wire rack.

About 395 cals, 5,g protein, 43 g carbs, 24 g fat (7 9 sat), 2 g
fiber, 73 mg cholesterol. 180 mg sodium.
Good Housekeeping Nov. 2014
Anna in Sweden
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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