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November 23, 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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Judy's Brown Sugar Walnut Fudge Recipe | Judy's Carrots Au Gratin Recipe | Judy's Eggnog Rum Cake Recipe | Robbie's Nacho Potato Cheese Soup | Robbie's Poinsettia Cookies Recipe | Lisa's Leftover Cranberry Turkey Recipe
| Linda's Leftover Baked Turkey Salad Recipe | Lisa's Leftover Turkey Fruit Salad Recipe | Sharon's Leftover Turkey Tetrazzini Recipe |

*Bold black text are links. Bold red text are not clickable links.

This is a delicious candy that is easy to make and so delicious to eat.

Judy's Brown Sugar Walnut Fudge Recipe

1 cup firmly packed brown sugar
1/2 cup butter
1/4 cup milk
1-1/4 cups powdered sugar
1 cup broken walnuts

Melt butter and stir in brown sugar. Cook over low heat, about 2 minutes. Add milk and bring to rolling boil, stirring frequently. Cool. Add powdered sugar and beat until smooth and thick as fudge. Add nuts; pour into foil-lined 8 inch square pan.
Cut into about 25 pieces.
Judy (in Alaska)
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This wonderful carrot dish is one I like to serve for Thanksgiving, but is good any time. I always have to double it for a company meal.

Judy's Carrots Au Gratin Recipe

3 cups sliced cooked carrots
1 can cream of celery soup
1/3 cup milk
1 cup shredded cheddar cheese
1/4 cup dry bread crumbs
1 tbsp. butter, melted

Heat oven to 350. Butter a 1 quart casserole dish. In medium bowl, Combine carrots, soup, milk, and cheese.

Put into prepared casserole dish. In small bowl, combine bread crumbs and melted butter and sprinkle over carrots.
Bake for 25 minutes.
Judy (in Alaska)
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Judy's Eggnog Rum Cake Recipe

1/2 cup butter, softened
1 cup dairy eggnog
1/4 cup rum (or use 1/4 cup more of the eggnog with 1 tsp. rum flavoring)
1 tsp. ground nutmeg
2 tsp. vanilla
3 large eggs
1 pkg. (18.25 oz.) white cake mix*

Grease and flour 12 cup bundt pan. Heat oven to 325. Beat butter until light; beat in eggs, eggnog and rum. Add vanilla, nutmeg and cake mix, beat at low speed of electric mixer to combine, then beat on high speed for 2 minutes. Pour batter into prepared pan. Bake 40 to 45 minutes until toothpick comes out clean. Cool for 15 minutes. invert onto serving plate and cool completely. Spoon glaze over cake or dust with powdered sugar (I used the glaze---yummy!)

2 cups powdered sugar
Dash salt
1/4 cup butter, softened
1/4 cup dairy eggnog
1/2 tsp. vanilla
1/4 tsp. nutmeg

Beat together, adding more eggnog if necessary, to make glaze consistency.

Note: *This recipe called for using the larger cake mixes (18.25 oz.) so in order for it to turn out, you will need to add 6 tbsp. of the Cake Mix Extender, that was posted in a earlier newsletter. I have used the extender several times and been so pleased with the results.
Judy (in Alaska)
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All bold links in today's newsletter have been checked and are save to click.

 Betty wanted recipes for nacho soup in the 11/18 newsletter. This recipe has been around for years and is simple and very quick to make. There is a good chance this is not close to what you had at the restaurant, but thought I would share this recipe. If your soup had chicken, ground beef or other vegetables, you could easily add them to this recipe, or re-submit your request with more details. WE might call it chicken chowder, white chili, taco soup or something else. I do hope this recipe helps.
Robbie IN

Robbie's Nacho Potato Cheese Soup Recipe

1 package (5-1/4) oz. au gratin potatoes in a box
1 can (11 oz.) whole kernel corn
1 can (10 oz.) diced tomato with green chiles, undrained
2 cups water or vegetable stock
2 cups milk
2 cups cubed American cheese (or Velveeta)
2 - 3 dashes of Tabasco sauce or to taste
Crushed nacho chips

In 3 quart saucepan, combine potatoes, corn, tomatoes and water. Mix well. Bring to a boil, reduce heat, cover and simmer for 15 - 18 minutes, or until potatoes are tender. Add milk, cheese, and Tabasco sauce. Stir until cheese is melted. Sprinkle crushed nacho chips over each serving of soup.
Makes 2 quarts, serves 4 - 6.
Robbie IN
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These are tasty and pretty on any cookie tray. I have had the recipe for years and can't remember where I got it.
Robbie IN

Robbie's Poinsettia Cookies Recipe

3/4 cup (1-1/2 sticks) butter, softened
3/4 cup sugar
1 egg
2 tablespoons water
1 teaspoon vanilla extract
2 -1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butterscotch chips, divided
1/2 cup sweetened flaked coconut
1 (4 ounces) red candied cherries

Preheat the oven to 350F.

In a large bowl, with an electric mixer, cream together the butter, sugar, egg, water, and vanilla until well blended. Gradually add the flour, baking powder, and salt until well combined. Stir in 3/4 cup butterscotch chips and the coconut. Cover and chill for 1 hour.

Cut the candied cherries in half, and cut each half into three slices.

Shape the dough into 1-inch balls and place on ungreased baking sheets.

Flatten each ball and place a butterscotch chip in the center of each. Arrange 5 cherry slices in a circular pattern around each butterscotch chip to resemble the pattern of a poinsettia.

Bake for 10 to 12 minutes, or until the cookies are firm but not brown. Cool the cookies for about 1 minute on the baking sheets then transfer them to wire racks to cool completely.
Makes 3 Dozen
Robbie iN
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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 turkey leftovers leave you cold, try this unique recipe!

Turkey Bowls Recipe
Bread Bowls: ( Can be prepared & frozen, or baked & stored at room temp up to 2 days, and then conveniently reheated 5 min. before meal)

1 (1 lb.) loaf of frozen bread dough, white or honey wheat
1-2 T. melted butter

Let frozen dough thaw until pliable. Cut into 4 equal pieces. With lightly floured hands, shape each piece into a ball. Place balls on lightly greased cookie sheet. Brush w/ melted butter. Let rise until tripled in size. Bake in preheated 375 oven for 20 - 25 min. or until golden brown. Remove from sheet immediately to cool on rack. To make bowls, cut off tops of rolls & hollow by pinching bread out w/fingers.

Turkey Filling:
3/4 lb. cooked shredded turkey, or lean ground turkey (organic)
1 ( 10 oz) pkg. frozen chopped spinach
2 T. butter
1/2 c. chopped onion
1/2 lb. fresh mushrooms, sliced
1/2 t. ground cumin
1/4 - 1/2 t. crushed red pepper
1/2 t. garlic powder
1/4 t. salt
1/4 t. black pepper
1 (14-1/2 oz.) can chopped tomatoes, drained

If using ground turkey, brown meat until cooked through. Drain & set aside. Cook spinach according to pkg. directions. Squeeze to drain excess liquid. In large skillet, melt butter. Add onions & mushrooms & saute 4-5 min., stirring occasionally. Add turkey, cumin ,c rushed red pepper, garlic powder, salt & pepper.

Stir in spinach & drained tomatoes. Cover & cook additional 5 min. over low heat. Meanwhile, place hollowed bread bowls in preheated 375 oven to warm. Remove spinach mixture from heat, & scoop into warmed bread bowls. If desired, garnish w/grated cheddar or Monterey Jack cheese. Serve immediately.
(540 Calories)
Athena in DE
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Tip from Bonnie | Peel Acorn Squash
This tip is new to me and so welcome now that Thanksgiving is closing in. It has always been difficult for me to peel the butternut squash to cook for Thanksgiving literally hurt my hands to do it but I found something recently that has made all the difference in the world. Using a fork, I poke holes all over the squash...they don't have to be deep holes. I then cut the top off the squash and microwaved it for 3-1/2 minutes. I removed it from the microwave and let it cool until I could easily handle it. It was then incredibly easy to peel, cut up into chunks and cook by steaming, roasting, or boiling. This really works!
Bonnie in Southern Delaware

In a few days ago newsletter, someone wanted ideas for using savoy cabbage. On today's version of Chopped on foodtv, competitors presented savoy cabbage as slaw, seared savoy leaves further stuffed, and as an peanut and avocado slaw. Recipes may be available on that website's online site.
Hudson Valley Kathleen


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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Nancy Rogers  

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Nancy Rogers

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Lisa's Leftover Cranberry Turkey Recipe

3 cups leftover turkey, cut into bite sized pieces
1 envelope dry onion soup mix
1/2 c. Ketchup
1 (8-oz.) bottle French dressing
1 can whole berry cranberry sauce

Cut turkey into serving size pieces and place into a greased 9 x 13-inch baking pan. Combine soup mix, Ketchup, French dressing and cranberry sauce. Mix well and pour over chicken. Bake 60 minutes at 350.
Lisa, TX
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Linda's Leftover Baked Turkey Salad Recipe

3 cups cooked turkey, cut into small pieces
2 cups diced celery
1 T. grated onion
2 T. lemon juice
1 can cream of chicken soup
3/4 cup mayonnaise
1 can sliced water chestnuts
salt and pepper to taste
1/2 cup grated cheese
seasoned bread crumbs

Combine all ingredients except cheese and crumbs. Place in well greased casserole that is at least 2 inches deep. Sprinkle with cheese, then crumbs. Bake 350 until hot and bubbly.
Linda NM
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Lisa's Leftover Turkey Fruit Salad Recipe

3 c. leftover turkey, diced
1 c. celery, diced
1 c. pineapple, crushed or diced, drained
1/2 c. seedless green grapes , halved
3 c. cold cooked rice

Mix all ingredients and chill at least 1 hour.
Lisa TX
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Sharon's Leftover Turkey Tetrazzini Recipe

1/4 c. margarine
1/4 lb. fresh mushrooms, sliced
1/2 c. celery, diced
1/2 c. onion, diced
1/4 c. flour
2 c. chicken broth
1 c. light cream or evaporated milk
2 c. cooked turkey, diced
1 pkg. (8 oz.) spaghetti, cooked and drained
1/8 teaspoon poultry seasoning
salt, pepper
1/2 c. parmesan cheese, grated

Melt margarine; add mushrooms, onions and celery. Cook for 5 minutes. Stir in flour. Add broth and cream. Heat to boiling, stirring constantly. Season to taste. Mix together all ingredients (not the Parmesan) in a large bowl. Place in a greased 2 quart baking dish. Sprinkle with Parmesan.
Bake at 400 degrees for 20 minutes.
Makes 4-6 servings.
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Nancy Rogers  - 5540 2nd St.
Lubbock, Texas 79416

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