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November 19, 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

All bold links in today's newsletter have been checked and are save to click.

Susan's Candied Sweet Potatoes Recipe

1/4 c. butter
1/2 c. dark corn syrup
2 T. water
1/4 c. brown sugar
1/2 tsp. salt
6 medium sweet potatoes, cooked and peeled

Melt butter, stir in corn syrup, water, brown sugar, and salt. Cut potatoes in halves length wise. Place in pan and pour mixture over potatoes. Bake in oven slow 325°. Baste occasionally.
Serves 6.
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Granny's Spinach Casserole Recipe

2 (10 oz.) pkg. frozen chopped spinach, cooked and drained
1 (8 oz.) pkg. softened cream cheese
1 envelope onion soup mix
1/2 c. melted margarine
1/3 c. dried bread crumbs

Place spinach, cream cheese and onion soup mix in 1/4 cup melted margarine. Mix well and pour in a greased casserole pan.

Mix remaining margarine in bread crumbs and sprinkle over spinach. Bake in a preheated oven for 25 minutes.
Serves 6.
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Mary's Old Time Sweet Potato and Pecan Pie Recipe

1 (9") Pie Shell, Unbaked
4 Medium Sweet Potatoes, Cooked, Mashed
1 Stick Butter
1 2/3 Cups Sugar
3 Eggs
1/2 Cup Milk
1 1/2 Teaspoon Vanilla
1 1/2 Teaspoon Cinnamon
1 1/2 Teaspoon Allspice
1 1/2 Teaspoon Nutmeg
1/4 Teaspoon Almond Extract
5 Ozs. Pecan Halves

Combine all ingredients except pecans. Pour into pie shell and top with pecan halves. Bake at 350° for 1 hour.
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Carol's Pineapple Cake with Icing Recipe

2 c. flour
1-1/2 c. sugar
1 tsp. soda
1 (20 oz) can pineapple, crushed
2 eggs
1/2 c. brown sugar
1/2 c. nuts

1 c. evaporated milk
3/4 c. sugar
1 stick butter


Mix flour, sugar and soda together; add pineapple and eggs. Beat well. Pour into a greased sheet cake pan. Add brown sugar and nuts separately on top. Bake 30 minutes at 350°.

Combine ingredients. Boil 3 minutes. Pour over cake immediately when taken from oven.
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Linda's Favorite Orange Cake Recipe

1 pkg. lemon cake mix
3 eggs
1 c. warm water
1/3 c. oil
1 (small) envelope unsweetened orange Kool-Aid
1 pkg. orange Jell-O

Combine and beat on medium speed for 2 minutes: lemon cake mix, Kool-Aid, eggs, warm water and oil. Pour in ungreased 13 x 9 baking pan. Bake at 350° for 25 to 30 minutes. Using a meat fork, poke holes in cake. Cool on rack for 30 minutes. Dissolve package orange Jell-O in 1 cup boiling water; add 1 cup cold water. Pour over cake. Cool and refrigerate for 2 hours.

Creamy Orange Topping:
1 c. milk
1 pkg. orange jello (small)
1 pkg. instant vanilla pudding (small)
1 tsp. vanilla

Combine ingredients in mixing bowl. Beat on low 2 minutes; let stand for 5 minutes. Fold in 8 ounces frozen whipped topping and frost cooled cake.
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Karen's Sheet Cake with Cherry Filling Recipe


1 c. sugar
1 c. vegetable oil
4 eggs
2 c. flour
1 tsp. baking powder
1 tsp. vanilla

6 Tbsp. sugar
1 tsp. cinnamon
1 can prepared cherry pie filling

Mix sugar and cinnamon for filling. Grease and flour a 13 x 9-inch pan. Place 1/2 of the batter in the greased and floured cake pan. Sprinkle 1/2 of cinnamon and sugar mixture over the batter in the pan. Spoon all of cherry pie filling over that. Spoon rest of batter over cherry pie filling and sprinkle with the rest of cinnamon and sugar mixture on top. Bake at 350° for 50 minutes.
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This is so good! When I make it, I always have to double it, as is very popular.

Judy's Raspberry Rice Salad Recipe

1 pkg. (3 oz.) raspberry Jell-O
1 can (8 oz.) crushed pineapple drained (reserve juice)
1 cup cooked cold rice
1 container (8 oz.) Cool Whip, thawed

Combine pineapple juice and water to make 2 cups liquid; bring to a boil. Stir in Jell-O until dissolved. Add pineapple and cooked rice. Chill until syrupy; fold in Cool Whip. Put in small square dish. Chill until set.
Judy (in Alaska)
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My mother always made stuffed celery for our holiday meals and was one of my favorite appetizers. This is a great variation, and an excellent way to get children to eat celery.

Mom's Deviled Ham Stuffed Celery Recipe

1 can (2-1/4 oz.) deviled ham
1 pkg. (3 oz.) cream cheese, softened
1/2 tsp. prepared mustard
1/2 tsp. chili sauce
4 to 5 celery ribs, cut into bite-size pieces
Pickle relish, for garnish

Blend deviled ham, cream cheese, mustard and chili sauce. Stuff celery pieces with mixture and garnish top with pickle relish. Store in refrigerator.
Judy (in Alaska)
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If you want to prepare a delicious dessert in no time at all, this one is for you and every bite is pure delight! You can use any flavor canned pie filling on the top.

Judy's Heavenly Angel Dessert Recipe

1 baked angel food cake
2 pkgs. ( 4 servings each) vanilla instant pudding
2 cups cold milk
1 cup dairy sour cream
1 can (21 oz.) pie filling ( I like cherry the best)
1/2 pint whipping cream or 8 oz. Cool Whip, thawed

Break angel food cake into bite-sized chunks in 9 x 13 inch dish or pan. Use wire whip and blend pudding and milk and then mix in sour cream. Pour over cake pieces. Refrigerate.

Top with can of pie filling and put whopped cream on the top. I like using real whipped cream and add 2 tbsp. powdered sugar and 1 tsp. vanilla while beating thick. Chill until serving time.
Judy (in Alaska) 
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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.
Nancy Rogers  

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Ann needed gluten free cookie recipes in the 11/18 newsletter. Here are 2 for her to consider. The gluten free Bisquick box often has additional recipes on the box or you could even buy some of the mixes that major grocery stores sell these days. The second recipe is from a 2006 newsletter and was shared by Linda C.
Robbie IN

Russian Tea Cakes Gluten Free Recipe

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon gluten free vanilla
1 egg
2 1/4 cups Bisquick® Gluten Free mix
3/4 cup finely chopped nuts
2/3 cup powdered sugar

Heat oven to 400°F. In large bowl, mix butter, 1/2 cup powdered sugar, the vanilla and egg. Stir in Bisquick mix and nuts until dough holds together.

Shape dough into 1-inch balls. On ungreased cookie sheets, place balls about 1 inch apart.

Bake 9 to 11 minutes or until set but not brown. Immediately remove from cookie sheets to cooling racks. Cool slightly.

Roll warm cookies in powdered sugar; place on cooling racks to cool completely. Roll in powdered sugar again.

Makes 4 dozen cookies. (Special Touch: These rich little cookies are extra-special when made with macadamia nuts.)
Robbie IN
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Fudge Brownies Gluten Free Recipe

1 cup water
1/2 cup corn margarine
1/2 cup uncooked Cream of Rice hot cereal
1 egg or 1/4 cup free egg product
1 teaspoon GF vanilla*
1 cup sugar
3 Tablespoon unsweetened cocoa
1 teaspoon GF baking powder*
1/4 cup walnuts (optional)

Preheat oven to 350°F.

In a medium saucepan, heat the water and margarine to a boil. Sprinkle in the cereal and cook for 1 minute. Remove the pan from the heat, cover it, and let it sit for 4 minutes. Stir in the egg or egg product and vanilla. In a medium bowl, combine the sugar, cocoa, and baking powder. Stir in the cereal mixture until well blended. Stir in the nuts, if desired.

Spread the mixture evenly in a greased 8 x 8 x 2 inch baking pan. Bake for 40-50 minutes.

Cool and cut into 2-inch squares (This recipe can be doubled and baked in a 9 x 13 inch pan.).

* If you do not have to be governed by GF products just use the regular vanilla and baking powder.
Linda C
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Another thought for Diane WI about why her bar cookies did not bake in the center. If you are using a new set of measuring cups, they may not be accurate. Even being off by just a little could make a huge difference in many of the ingredients. I have found new sets to not always be accurate, as has a friend. I don't know why the new sets are off so much, maybe because they are often produced overseas.
Robbie IN

I am looking for a basic recipe for Brownies (from scratch) using cocoa that are fudgy in the center. I made the original Hersheys recipe and they are good but more cake like. Don’t want to use a mix.
Thanks, Anita in Camarillo

This recipe was on box of A&P box of oatmeal years ago, I hope it is what Mary Ann is looking for.

Oatmeal Cookies Recipe

Cream together:
1 cup brown sugar
1 cup white sugar
1 cup shortening
2 eggs
2 tsp. vanilla
2 tablespoons milk

in separate bowl mix:
2 cups of flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp salt
2 cups of quick oats

Cream the first mixture then add the flour mixture and mix all together, then add 2 cups of quick oats (not old fashioned) mix together and you can add some raisins and or nuts chopped and stir in. Bake at 350º 10 to 12 minutes. This is a very old recipe off an A&P oatmeal box years ago.
Mary Ann Upstate N.Y.

Re: Oatmeal Cookies
The oatmeal is not mixed in the flour mix you add that last after you mix in the flour mixture. I am sorry I just noticed I may have that confusing putting it in the ingredient list with the flour. Mary Ann Upstate N. Y.

I hope this helps I have had this recipe for years and years.
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Good morning Nancy and all Landers,
Many thanks for all the suggestions about my Pumpkin Bars. I did use margarine instead of butter never knowing that would probably make the difference. The recipe said to use either one but I never knew margarine had more water in it. Nancylanders rock lol.
Dianne in Wisconsin

For the reader looking for a thicker chili for walking tacos - you might try just adding tomato paste to your existing recipe. This is how I thicken my pasta sauce when I want to use it on pizza.
Barbara in Las Vegas   

Walking Tacos Recipe

Original recipe makes 4 servings
1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
4 (2.5 ounce) packages corn chips
2 cups shredded lettuce
1 chopped fresh tomato
1 cup shredded Cheddar cheese
1/3 cup salsa
1/2 cup sour cream

Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain excess oil. Mix in the taco seasoning and prepare according to the directions on the package.
With the bags unopened, gently crush the corn chips. Snip the corners off the bags using scissors and slit open the bags along the side edge. Spoon equal amounts of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour cream into the bags on top of the crushed chips. Serve in the bag and eat using a fork.
Bill, Alb
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Judy's Tater Casserole Recipe

7-8 large potatoes boiled, cooled and grated
1 can cream of chicken soup
1-1/2 cups grated longhorn or Colby if cannot find longhorn
1 cup sour cream
1/4 cup minced onion
2 TBSP butter melted

3/4 cup semi crushed corn flakes
4TBSP melted butter

Preheat oven to 350 degrees
Pour main mixture into a 9x13 baking dish. Mix corn flakes and butter together and spread on top of potatoes. Bake for 45 minutes.

I usually put some chopped parsley on top just before serving adds nice color.
Judy in Montana
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Judy's Carrot Salad Recipe

3 large carrots grated
1 medium can crushed pineapple drained
1 cup marshmallows
1/2 cup raisins
1/2 cup flaked coconut
1/2 cup chopped nuts
1 cup sour cream
1 tsp fresh lemon juice

Combine all ingredients. Chill at least 1 hour
ENJOY !! Soooo good!
Judy in Montana
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Carrot and Parsnip Casserole Recipe

2 cups cooked carrots
2-1/2 cups cooked parsnips
3 cups herb flavored or cornbread dressing mix
4 TBSP butter
1/2 tsp garlic powder
1/2 cup chopped onion
1 can cream of celery soup
3/4 - 1 cup cheddar cheese

Preheat oven to 350 degrees.
Prepare stuffing as directed and set aside. Melt butter, garlic powder, add onion and cook until tender but not brown. Add soup and cheese, stir until cheese is melted.

Season with salt and pepper to taste. Add carrots and parsnips, mix well pour into 2 quart casserole. Cover vegetables with stuffing mix, next pour melted butter with garlic and onion over the stuffing.
Bake for 30 minutes.
Serves 6

This is a very, very old recipe which I serve every Thanksgiving.
Judy in Montana
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A neighbor asked me if you can make the two ingredient fudge with sugar free chips and sugar free frosting? I said I would ask all the people on Nancyland who know if you can, because they will tell me.
Jana lv

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Lubbock, Texas 79416

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