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November 21, 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.

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Contents: Mom's Cheddar Cheese and Pecan Ball Recipe | Granny B's Pickled Beets | Granny B's Spiced Peaches | Aunt Sherry's Rice Stuffed Peaches | Aunt Mary's Cheddar Cheese Fudge Recipe | Susie's Brownies Recipe | Judy's Cranberry Cream Salad | Dark Sweet Fruitcake | Microwave Rocky Road Candy | Vanishing Oatmeal Raisin Cookies |

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Mom's Cheddar Cheese and Pecan Ball Recipe

2 c. shredded Cheddar cheese
1 (8 oz.) pkg. cream cheese
1/2 c. dairy sour cream
1 Tbsp. Dijon-style mustard
1/4 tsp. onion powder
1 c. pecans, chopped

Bring cheese and cream cheese to room temperature. In mixing bowl, beat cheeses sour cream, mustard and onion powder with electric mixer on medium speed until well combined. Cover tightly and refrigerate several hours or overnight. Shape cheese mixture into ball. Coat ball with chopped pecans. Transfer to cheese server and serve with favorite cracker. Store in refrigerator.
Keeps up to 1 week.
Mary J
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Granny B's Pickled Beets Recipe

2 (16 oz.) cans sliced beets
1/2 c. liquid from beets
1 c. vinegar
1/2 c. sugar
1/8 tsp. cinnamon
1/8 tsp. cloves

Combine all ingredients and cook for 10 minutes. Cool before serving.
Makes 6 servings
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Granny B's Spiced Peaches Recipe

1 (29 oz.) can cling peach halves
3/4 c. firmly packed brown sugar
1/2 c. cider vinegar
2 (3-inch) sticks cinnamon
1 tsp. whole cloves
1 tsp. whole allspice

Drain peaches; reserve syrup. Place syrup into a medium sized saucepan. Add sugar, vinegar and spices; boil for 5 minutes. Add peach halves and simmer for 5 more minutes. Allow fruit to chill in spiced syrup for several hours or overnight.
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Aunt Sherry's Rice Stuffed Peaches Recipe

24 oz. cooked rice
8 Tbsp. brown sugar
8 Tbsp. slivered almonds
14 peach halves
1 tsp. cinnamon
4 Tbsp. margarine

Add cinnamon, almonds, margarine and sugar to cooked rice. Mix well. Place rice mixture in peach halves and around plate. Broil 5 minutes.
Serves 12.
Mary J
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Aunt Mary's Cheddar Cheese Fudge Recipe

2 c. shredded Cheddar cheese
1 c. butter
1/2 c. cocoa
1 1/2 lb. powdered sugar
1 1/2 lb. powdered milk
1/4 c. milk
1 tsp. vanilla

Mix all ingredients with mixer. Put into a buttered 9 x 13 pan. Chill. Keep refrigerated.
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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



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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Nancy Rogers

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Nancy, I believe Anita Camarillo sent a request for great brownies and I have been using this recipe since the late 70's. When I take them to any Pitch-In I come home with may be 2 if I'm lucky and I have come home with an empty dish.

Susie's Brownies Recipes

1 stick margarine, melted
1 cup sugar
4 eggs
1, 16 oz. can, Hershey's Chocolate Syrup, yes the whole can
1 cup + 1 tablespoon all purpose flour
½ teaspoon baking powder
1 teaspoon vanilla
1/2 cup nuts, chopped, when I take these to any Pitch-In I leave the nuts out

Combine margarine, sugar, eggs and chocolate syrup. Add flour and baking powder mixing well. Blend in vanilla and nuts. Bake at 350º for 30 35 minutes. If you wish you can frost the with any chocolate frosting or can use cream cheese frosting.

Everyone have a great day. Nancy and 4 legged associates stay safe, stay warm and comfortable.
Susie Indy
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Cranberry Compote with Walnuts Recipe

1-12 ounce bag fresh cranberries
1-12 ounce jar orange marmalade (I have used sugar free)
1 cup granulated sugar
1 cup coarsely chopped walnuts
¼ cup orange liqueur ( I use Triple Sec)

Preheat oven to 350º.Mix raw cranberries, marmalade, sugar and walnuts together. Spoon into 7x12-in glass dish. Cover and bake 15 min. Uncover and stir gently. Continue baking, uncovered for 15 more minutes. Remove from the oven. When cool gently fold in liqueur. Cover and refrigerate until needed.
Recipe can be made week in advance.

Saundra N. W. Ohio
Source: Marcia Adams, Ft Wayne, IN
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This delicious salad is perfect to serve during the
holiday season.

Judy's Cranberry Cream Salad Recipe

1 pkg. (3 oz.) cherry Jell-O
1/2 cup diced celery
1/4 cup chopped nuts
1 cup boiling water
1 lb. can whole-berry cranberry sauce
1 cup (8 oz.) dairy sour cream

Stir Jell-O into boiling water to dissolve. Chill until slightly thickened. Break up cranberry sauce and stir into Jell-O. Stir in the celery and nuts; fold in sour cream. Pour into 1 quart mold, or 9 inch square pan.
Chill until firm.
Judy (in Alaska)
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Dark Sweet Fruitcake Recipe

1 egg
1 cup water
1 pkg. Date or Nut QuickBread Mix
1 cup pecan halves (or chopped)
1 cup raisins
1 cup candied cherries
1/2 cup candied pineapple, cut in wedges

Combine In large bowl the egg and water Add remaining ingredients; by hand stir until combined. Spoon batter into well greased pan (bottom and sides). Bake at 350 according to pan size, until toothpick comes out clean. Cool 15 minutes and remove from pan. Cool completely and wrap well in foil. Store in refrigerator.

For 8 x 4" loaf pan, bake about 70 minutes. Bake 9 x 5 inch loaf pan, bake about 60 minutes. If using 10 inch bundt pan, will need to double ingredients, bake 65 to 75 minutes. Can also bake in 18 to 24 muffin tins, lined with foil or paper liners. Fill 2/3 full and bake 20 to 25 minutes and bake 20 to 25 minutes.
Note: You can use 1 lb. (2 cups) mixed candied fruit and peels for the candied cherries and pineapple, which we like better.
Judy (in Alaska)
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Delicious candy that can be made quickly in the microwave.

Microwave Rocky Road Candy Recipe

1 (12 oz.) pkg. semi-sweet baking chips
1 (11 oz) pkg. butterscotch baking chips
1/2 cup butter
1 (10 oz.) pkg. miniature marshmallows
1 cup chopped nuts

In 4 quart microwave bowl, combine baking chips and butter. Cook on 70% in microwave for 5 minutes, or until melted. Stir. Gently fold in marshmallows and nuts (don't let marshmallows melt). Spread in foil-lined or buttered 9 x 13 inch dish or pan. Refrigerate until set, about 2 hours.
Cut into small squares.

NOTE: For variation, substitute 1/2 cup chopped dried fruit for 1/2 cup nuts, or use 1 cup chopped dried fruit for 1 cup nuts.
Judy (in Alaska)
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Have saved several recipes from Bill, Alb. Just curious if Alb. is Alabama or something else.

He is in Albuquerque, New Mexico.

Hi Nancy. Several days ago someone asked for the Oatmeal Cookie Recipe from the Quaker Oatmeal Box. Here is it.

Vanishing Oatmeal Raisin Cookies Recipe
Makes: 4 dozen cookies

1/2 cup (1 stick) plus
6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
11/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins

1. Heat oven to 350°F.
In large bowl, beat butter and sugars on medium speed of electric
mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Add oats and raisins; mix well.
2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
3. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
1. Bar Cookies—Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake
30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. Makes 24 bars.
2. Other Variations—Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.

Source: Sun-Maid 100th Anniversary eBook. Recipe was reprinted with the permission of Quaker Oats Company.
Ditamac MI/FL
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Nancy Rogers 5540 2nd St.
Lubbock, Texas 79416

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