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November 16, 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.

Grandmother's Bread Dressing Recipe | Grandmother's Southern Cornbread Dressing | Sherry's Easy Black Forest Torte Recipe | Mama's Cashew Buttered Popcorn | Gramp's Cranberry and Apple Cobbler Recipe | Gramp's Old Fashioned Strawberry Divinity Recipe | Joey's Peanut Butter Crispy Treats No Bake Confetti Brownies Recipe | Judy's Strawberry Salad | Robbie's Peppermint Patties Recipe | Robbie's Pina Colada Trifle Recipe | Abby’s Famous Pecan Pie | Nana's Pecan Pie | Patsy's Holiday Turnips Recipe | Laura's Southern Pecan Pie Recipe | Judy's Cherry Fruitcake | Sweet Sour Cabbage Recipe

Question about how to make 5 pounds of sugar that is hard, usable. |  Interesting story about Patsy's Holiday Turnips Recipe |  Question about Savoy Cabbage |  Question about Broccoli and Cauliflower Casserole

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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

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My grandmother always called this Yankee dressing because it didn't have cornbread in it. She made it every year but also made her Southern cornbread dressing as well.

Grandmother's Bread Dressing Recipe

3/4 c. onion, minced
1-1/2 c. celery, chopped
1 c. butter
9 c. soft bread cubes
1 tsp. salt
1 tsp. crushed sage leaves
1/2 tsp. thyme leaves
1/2 tsp. pepper

Sauté onion and celery in butter until celery is soft. Mix in 1/3 of the bread cubes. In a deep bowl, toss remaining bread cubes and spices until thoroughly blended. Mix everything together. Bake uncovered at 350° approximately 30 minutes or until heated through. Uncover for last few minutes to allow top to crisp. This recipe will stuff a 12 lb. turkey; double recipe for a 20 lb. turkey.
Carolyn in Kentucky
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Grandmother's Southern Cornbread Dressing Recipe

12 c. corn bread crumbs
1 1/2 tsp. salt
1 1/2 c. chopped onion
1 1/2 c. chopped celery
1 tsp. black pepper
3 tsp. sage
1/2 c. evaporated milk
2 eggs
chicken broth

Mix bread crumbs, salt, onion, celery, pepper, sage, milk, and eggs. Then add broth in small amounts while mixing, until desired consistency. Bake at 400° for 35 to 40 minutes, or until brown on top.
Carolyn in Kentucky
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It just does not get any easier than this.

Sherry's Easy Black Forest Torte Recipe

5 cups miniature marshmallows
1 pkg. chocolate cake mix
1 can cherry pie filling
1 carton (8oz) frozen whipping topping, thawed

Sprinkle marshmallows in a greased 13 x 9-inch pan. Prepare cake batter according to package directions; pour over marshmallows. Spoon pie filling over batter.
Bake at 350 degrees for 1 hour or until toothpick comes out clean. Cool. Frost with whipped topping. Store in refrigerator.
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Mama's Cashew Buttered Popcorn Recipe

14 c. Popped corn
1-1/2 c. salted cashews
8 T. margarine
1 c. packed light brown sugar
1/4 c. white corn syrup
1/2 tsp. salt
1/4 tsp. baking soda

Preheat oven to 250 degrees. Lightly butter a cookie baking sheets. Spread popcorn and cashews on sheet. Keep warm in oven. Mix margarine, brown sugar, corn syrup and salt in a small saucepan. Stir frequently until simmering and sugar is dissolved. Clip a candy thermometer to the inside of the pan and continue cooking undisturbed until temperature reaches 248 degrees (firm ball stage). Remove from heat and stir in baking soda. The mixture will roll vigorously. Continue stirring until smooth. Drizzle sugar mixture evenly over popcorn and cashews. Toss well with flat metal spoon. Bake 45 minutes, tossing every 10 minutes. Cool on baking sheet, then store in a covered container at room temperature up to 3 days.
Makes 15 cups.
Karen in Arkansas
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Everyone is sharing their family's recipes. My grandmother always included my grandfather in her holiday cooking. Here is one recipe he made each year. It is an easy recipe to make and is so good. He would act like it was hard to make and it took him soooo long to do it.

Gramp's Cranberry and Apple Cobbler Recipe

5-6 med. granny smith apples
1 can whole berry cranberry sauce
1/3 c. brown sugar
2 tsp. cinnamon
3 T. flour
1 pkg. sugar cookie dough

Peel and slice apples and place in cooking stone casserole dish. Mix cranberry sauce, brown sugar, cinnamon, and flour in medium bowl. Pour mixture over apples. Pull apart cookie dough and evenly space on top. Bake at 350° for 20-30 minutes or until cookie dough is browned.
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My grandfather also helped make candy for the holidays. This is one his favorite ones he made each year.

Gramp's Old Fashioned Strawberry Divinity Recipe

3 c. Sugar
3/4 c. Light Corn Syrup
3/4 c. Water
2 Egg Whites, stiffly beaten
1 (3 oz.) pkg. Strawberry Jell-O

Combine sugar, corn syrup and water. Bring to boil, stirring constantly. Reduce heat and cook to hard ball stage (252°), stirring occasionally. Combine beaten egg whites and Jell-O, beat until mixture forms peaks. Pour hot syrup in thin stream into egg whites, beating until candy loses gloss and holds shape. Pour into greased 9 inch square pan. Top with pecans if desired.
Makes 5 dozen pieces.
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This is my son's favorite recipe for the holidays. It has been his favorite for the past 53 years.

Joey's Peanut Butter Crispy Treats Recipe

1 c. Karo light or dark syrup
1/2 c. sugar
1 c. peanut butter
6 c. rice krispies cereal

Grease 13" x 9" x 2" baking pan. In large saucepan over low heat, stir syrup, sugar and peanut butter together. Stirring constantly, bring to boil. Remove from heat. Add cereal and toss to coat. Press into pan. Cool. Cut into 2" x 2" squares. Makes 32.
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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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Hello again everyone...
In my travels out and about here in upstate NY, I found at one of the farm stand some savoy cabbage, which I've never cooked with before. Does anyone have any recipes using this? I've made galumkis before, with regular green cabbage. Has anyone made any other kinds of stuffed cabbage using savoy type?
Thanks, Jerry from Upstate NY
(by the way, I'm from around the Albany area)

These are more like candy, and are easy, delicious and so pretty with the colored marshmallows. You can use the packaged graham cracker crumbs, if desired.

No Bake Confetti Brownies Recipe

1 cup chopped walnuts or pecans
2 cups colored miniature marshmallows
3 cups graham cracker crumbs (about 38 squares)
1 cup powdered sugar
1 pkg. (12 oz. or 2 cups) semi-sweet chocolate chips
1 cup evaporated milk
1/2 tsp. peppermint flavoring

In large bowl, mix together nuts, marshmallows, cracker crumbs and powdered sugar. In saucepan melt the chocolate chips with the milk over low heat, stirring until thick and smooth. Remove from heat. add peppermint flavoring. Reserve 1/2 cup chocolate
mixture for the top.

Add remainder of mixture to crumb mixture and stir until crumbs
are moistened. Turn into buttered 8 inch square pan; press down firmly into pan. Spread the reserved chocolate mixture over the top. Chill until ready to serve.

Cut into 32 pieces. If desired, can garnish each piece with a walnut or pecan half.
Judy (in Alaska)
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This is such a delicious salad and one our family likes to enjoy for a holiday meal.

Judy's Strawberry Velvet Salad Recipe

1/2 cup mayonnaise
1 pkg. cream cheese, softened
1/4 cup fresh orange juice
1 pkg. (3 oz.) strawberry ell-O
1 cup boiling water
1/2 cup juice from strawberries
1 pkg. (10 oz.) frozen sliced strawberries, thawed

Blend mayonnaise and cream cheese together until smooth. Gradually blend in orange juice. Dissolve Jell-O in 1 cup boiling water; add 1/2 cup juice from thawed strawberries, adding
cold water, if necessary to make 1/2 cup.

Stir Jell-O into mayonnaise mixture and chill until slightly thickened. Fold in drained strawberries.

Pour into 1 cup mold, or small square dish.
Chill until firm. 4 to 6 servings.
Judy (in Alaska)
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These are always a hit and are wonderful to add to any holiday cookie/candy tray.
Robbie IN

Robbie's Peppermint Patties Recipe

1 box confectioner's (powdered) sugar
3 Tbsp. butter or margarine (softened)
2 to 3 tsp. peppermint extract
1/4 cup evaporated milk
2 cups semi-sweet chocolate chips
2 Tbsp. shortening

In a bowl, combine first 4 ingredients. Add milk and mix well. Roll into 1 inch balls and place on a waxed paper lined cookie sheet. Chill for 20 minutes.

Flatten with a glass to 1/4 inch and chill for 30 minutes. In a double boiler or microwave safe bowl, melt chocolate chips and shortening. Dip patties and place on waxed paper to harden. Yield: about 5 dozen
Robbie IN
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My great Aunt Patsy always cooked turnips for the holidays. It was to remind us how thankful we all are to have food on the table. She stated that during her childhood turnips were about all they had to eat. Food was scarce and she was happy they had turnips to eat.
Denise in UK

Patsy's Holiday Turnips Recipe

1 lb. turnips
1 tsp. salt
1 T. shortening or bacon grease
1 med. onion, chopped
salt and pepper to taste
1 c. milk

Peel and coarsely chop turnips. Sprinkle with 1 teaspoon salt and let stand for 20 minutes. Sauté onion in shortening for 2 - 3 minutes. Add turnips, cook and toss for 10 minutes. Salt and pepper to taste. Add milk and simmer for 10 minutes or until thickened.
Denise in UK
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I wonder if this is what Sharon remembers from her ex-in-laws. I have always considered this a dessert, not a salad, so it may not be the recipe she is hoping to find.
Robbie IN

Robbie's Pina Colada Trifle Recipe

1 (4-serving size) package vanilla instant pudding mix
1-1/2 cups milk
1/2 - 1 teaspoon rum flavoring - optional
1 (8-ounce) container frozen whipped topping, thawed
1 (9-inch) round angel food cake, cut into 1-inch cubes
1 (20-ounce) can pineapple tidbits, drained
1 cup toasted coconut
8 maraschino cherries

In a medium bowl ,combine milk, rum flavoring, and pudding mix. Using a wire whisk, beat 30 seconds then let stand 2 minutes, or until thickened. Fold in whipped topping.

In a trifle dish or glass bowl, layer half each of cake cubes, pudding, pineapple, and coconut. Repeat layers and top with cherries. Cover and chill 1 hour.

Note If you prefer, you can make these in individual dessert dishes. And if you'd like even more of an "adults only" pina colada flavor, you can drizzle rum over the cake cubes before layering. You can also reserve the pineapple juice and add enough milk to make 1-1/2 cups to give the pudding a pineapple taste.
Robbie IN
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Robbie's Comments
I have recently tried the Reynolds Non Stick Foil-Quick Release and think it is definitely worth the money, when baking and cooking items that still stick to the regular foil even after being generously greased or sprayed with non stick cooking spray. Other readers have commented on this product in the past and I agree with all the positive things they said. If you are tired of your breading on meat and seafood sticking to the foil, when you bake it, consider trying the non stick foil. Other manufactures may make a similar item, but if so it is not sold in our area.

Italian style panko bread crumbs have also become a staple at our house. Use them to bred your favorite meats, seafood and vegetables. My family thinks it gives pork chops and chicken wings and tenders a great taste boost. Since the Italian style panko bread crumbs

For Becky: Pecan Pie (maybe somebody already sent this in? My favorite recipe.)

Abby’s Famous Pecan Pie Recipe

9 inch unbaked pie crust
1 c. light corn syrup
1 c. firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 c. butter
1/3 t. salt
1 t. vanilla
1 heaping cup pecan halves

Heat oven to 350. Prepare pie crust. In large bowl, combine corn syrup, sugar, eggs, butter, salt & vanilla. Mix well. Pour filling into prepared pie crust; sprinkle w/pecan halves. Bake 350 for 45 - 50 min. or until center is set. (Toothpick will come out clean) Cool. If crust appears to be getting too brown, cover with foil for remaining baking time.
Can top w/ whipped cream or ice cream. Serves 8 - 10.

Tip: Original recipe states pie should be baked 45 - 50 min. If electric oven is used, may be necessary to add 15 - 20 min. to baking time. Begin testing w/toothpick after 45 min.
(Source: Dear Abby)=
Athena in DE
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Hello Nancy and all Landers,
I have a problem I'm hoping our Nancyland bakers can help me with. Last week and this week I made pumpkin bars. Both times the middle did not bake all the way thru. I followed the recipe exactly and even let it bake 10 minutes longer but the middle was still doughy both time. Could someone tell me why this is happening.
Dianne in Wisconsin

I have a 5 pound bag of sugar that is hard. How can I get it back to granules so I can use it?
Florence in Indiana

For Becky who requested a non-soupy pecan pie recipe.

Nana's Pecan Pie Recipe

3 eggs, beaten.
Stir in 1 cup white sugar
1/2 cup clear corn syrup (Karo)
6 tbsp. melted butter or margarine

Mix well and fold in 1 cup chopped pecans. Pour into a refrigerated unbaked deep dish pie shell or a homemade one.
Do not preheat oven but place in a cold oven and set temperature for 300º. Bake for 1 hour.
Nana in SE Ohio
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Good morning Nancy,
Here is a recipe for Becky in Arkansas.

Laura's Southern Pecan Pie Recipe

pastry for 8" one crust pie
1 cup brown sugar
1/2 cup white sugar
1 tbsp. flour
2 eggs
2 tbsp. milk
1 tsp. vanilla
1/2 cup butter or oleo melted
1 cup pecans.

Heat oven to 375%. Line pie pan with pastry. Mix together sugars and flour. Beat in thoroughly, eggs, milk, vanilla and butter. Fold in pecans. Pour into pastry lined pan. Bake for 40 to 50 minutes.

I have made this pie for many years and have had good luck. The pecans come to the top and the butter makes them crusty.
Thank you so much Nancy for all your work on the GREAT news letter.
Laura in Texas
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Judy's Cherry Fruitcake Recipe

1-1/2 cups sifted flour
1-1/2 cups sugar\1 tsp baking powder
1 tsp salt
2 pkgs pitted dates (your choice of size of pkg)
1 lb. diced candied pineapple
2 jars (16oz) maraschino cherries, drained and halved
5-1/2 cups pecans or walnut halves
6 eggs
1/3 cup orange juice
1/2 cup light corn syrup

Preheat 300 degrees.
Grease 2- 9x5x3 inch loaf pans; line with foil, allowing a 2 inch overhang. Grease foil with pam or ? Sift flour, sugar, baking powder and salt into a very large mixing bowl; add candied fruits and nuts and toss until coated. Beat eggs and orange juice together thoroughly. Pour over flour-fruit mixture and stir until combined. Turn mixture into prepared loaf pans, pressing frequently with a spatula to pack tightly.
Bake for 1 hour 45 minutes or until a tooth pick inserted in center of cakes come out clean. Allow cakes to cool in pans for 15 minutes. Remove from pans and tear off foil. Brush cakes with corn syrup while still warm. Cool thoroughly before storing.
this is a very old recipe
Judy in Montana
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Sweet Sour Cabbage Recipe

1/2 cup peach preserves
1/3 cup apple cider vinegar
2 tbs sugar or Splenda
2 tbs canola oil
2 tbs unsalted butter, melted
1 head cabbage

In a bowl, whisk together first 5 ingredients, salt and pepper. Set aside. Heat a grill. Trim outer leaves of cabbage, keeping stem end intact. Slice lengthwise into 4 pieces. Grease grates. Brush cabbage with peach sauce. Grill 7 min. on uncut side, turn, grill on cut side 7 min. Brush with sauce. SERVE warm with remaining sauce & ENJOY.
Makes 4 Servings. Half Recipe for 2.
Anna in Sweden
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Hello Nancy and all Landers,
I have a question for Shirley in Kansas. Your recipe for Broccoli and Cauliflower Casserole sounds like just the veggie recipe I've been looking for to make for Thanksgiving. My question is can you use frozen veggies or does it work best with fresh?
Dianne in Wisconsin

Yes you can use frozen. Just remember it will have more liquid than the fresh vegetables so you will need to thaw a minute or so in the microwave and drain liquid.
Shirley in Kansas

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