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November 25, 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: Lisa's Au Gratin Potatoes And Ham Recipe |
Susie's Nacho Potato Soup Recipe | Aunt Dot's Barbecue Baked Chicken Recipe | Sherry's Two Ingredient Peanut Butter Fudge Recipe | Sherry's Two Ingredient Peanut Butter Fudge Recipe | Aunt Katherine's Favorite Fudge Recipe | Annie's Fudge Krispie Bars Recipe | Annie's Sugar Free Strawberry Pie Recipe | Jenna's Crockpot Chocolate Pudding Cake Recipe | Annie's Sugar Free Strawberry Pie Recipe | Jenna's Crockpot Chocolate Pudding Cake Recipe | Lucy's Overnight Crockpot Baked Beans Recipe | Karen's Southwestern Soup Recipe | Karen's Southwestern Soup Recipe |Julie's Asparagus Casserole Recipe | Sue's Crockpot Pork Chops Recipe | Judy's Broccoli Corn Bread Recipe | Judy's Non Alcoholic Eggnog Recipe | Judy's Old Fashioned Eggnog Recipe | Lo-Fat Sugar Free Eggnog Recipe | Judy's Sugar Free Eggnog Recipe

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

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 safe to click.

Lisa's Au Gratin Potatoes And Ham Recipe

6 c. potatoes, peeled and sliced
1 med. onion, coarsely chopped
1 1/2 c. ham, cooked and cubed
1 c. American cheese, shredded
1 can cream of mushroom soup
1/2 c. milk
1/4 tsp. thyme

In slow cooker, layer half each of the potatoes, onion, ham and cheese; repeat layers. In small bowl, combine soup, milk and thyme; pour over top. Cover, cook on high setting for 1 hour. Reduce to low setting and cook for 6 - 8 hours or until potatoes are tender.
Lisa TX
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Someone asked for a Nacho Potato Soup.

Susie's Nacho Potato Soup Recipe

1 pkg. (5 1/4 oz.) au gratin potatoes
1 can (11 oz) whole kernel corn, drained
1 c. (10 oz.) diced tomatoes and green chilies, undrained
3 c. water
5 c. milk
2 c. cubed process American cheese

In a saucepan, combine the contents of the potato package, 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 and cheese. Cook and stir until the cheese is melted.
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Aunt Dot's Barbecue Baked Chicken Recipe

4 chicken breasts, halved
1 lg. bag of barbecue potato chips
1 stick butter

Melt the butter and coat the chicken well. Crush the bag of chips into small crumbs. Roll the chicken in the chips, covering thickly. Place in a shallow baking pan in the oven at 350° and bake for one hour.
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Sherry's Two Ingredient Peanut Butter Fudge Recipe

1 lb 10 oz jar of peanut butter
1 can vanilla prepared frosting (not whipped)

Place opened peanut butter (leave in the jar) in the microwave until it is thin. (I set the timer for 3 minutes). Beside the peanut butter place the can of frosting. When both are soft, pour into a mixing bowl and blend together. Pour into a buttered 8 x 8 pan and cool. Enjoy!
This is a recipe I have been using since the 1980s.
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Aunt Katherine's Favorite Fudge Recipe

2 T. white Karo syrup
1/2 c. evaporated milk
2 c. sugar
2 heaping T. cocoa
pinch of salt
1/2 stick butter
1 tsp. vanilla
1 c. pecan, pieces

In a saucepan, combine sugar, cocoa and salt. Add milk and Karo syrup. Bring to a rolling boil and boil rapidly for 2 minutes. Add butter, beat well until cool. Add vanilla and pecans. Pour into a buttered platter.
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Annie's Fudge Krispie Bars Recipe

2 c. milk chocolate morsels
1/2 c. butter
1/2 c. light corn syrup
2 tsp. vanilla extract
1 c. confectioners' sugar
4 c. Rice Krispies cereal

In a medium size non-stick saucepan, over a low heat, combine chocolate morsels, butter and corn syrup. Stir until melted and smooth. Remove from heat. Stir in vanilla extract and confectioners' sugar. Add Rice Krispies cereal, mixing lightly until well coated. Spread evenly in a 13 x 9 x 1-inch non-stick pan. Chill until firm. Cut with a non-metal utensil, into 1 1/2-inch bars. Store in refrigerator.
Annie Idaho
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Annie's Sugar Free Strawberry Pie Recipe

1 qt fresh strawberries washed and sliced
1 baked pie shell, cooled
1 small pkg. sugar free vanilla pudding mix (cooked type)
1 small pkg. sugar free strawberry Jell-O

Arrange sliced strawberries in baked pie shell. Prepare vanilla pudding using 2 cups water instead of milk. Bring to a rolling boil. Take off burner and gradually stir in dry strawberry Jell-O. Cool 5 minutes. Pour over strawberries being careful to cover completely. Refrigerate. This may be made without the pie shell and poured into a square or rectangular pan for easy serving.
Annie Idaho
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Jenna's Crockpot Chocolate Pudding Cake Recipe

1 box Devil's Food cake mix
1 (3 oz.) box instant chocolate pudding
2 cups sour cream
4 eggs
1 cup water
1 cup oil
1 (6 oz.) pkg. chocolate chips

Combine cake mix, pudding, sour cream, eggs, water, and oil. Beat with mixer 2 minutes. Stir in chocolate chips. Coat crockpot with cooking spray. Pour batter into crockpot, cover and cook on low 4 to 6 hours. Center should just be set. Finished cake will be very moist. A toothpick should come out with moist crumbs when done. Serve hot with whipped cream or ice cream.
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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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Nancy Rogers

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Lucy's Overnight Crockpot Baked Beans Recipe

4 c. dried navy beans
8 c. water
2 t. dry mustard
1 c. brown sugar
4 T. molasses
1/2 lb. bacon (not fried)
2 1/2 t. salt
1/4 c. ketchup
1 sm. onion, chopped
1/2 t. pepper

Mix together all ingredients in a crockpot. Cook overnight on low. Turn to high in the morning. Stir occasionally.
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Karen's Southwestern Soup Recipe

1 lb ground beef
1 can kidney beans
1 can black beans
1 can pinto beans
1 No.2 can diced tomatoes
1 can Rotel tomatoes with chili peppers
1 can whole kernel corn
1 pkg. taco seasoning
2 pkgs. Hidden Valley Ranch dressing mix

Brown ground beef in a skillet. Transfer to the crockpot after draining out the grease. Add all remaining ingredients to the crockpot. Cook on low all day or on high for 1 hour. Stir occasionally.
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Julie's Asparagus Casserole Recipe

2 T margarine
2 T. flour
1/2 tsp. salt
1/4 tsp. pepper
1 c. milk
1 can (16 oz.) asparagus, drained
2 eggs, hard cooked, sliced
chow mein noodles

Cover bottom of greased 1 1/2 qt. casserole with noodles. Add asparagus and egg slices in layers. Make a white sauce of the margarine, flour, salt, pepper and milk plus a little American cheese or Velveeta to taste. Pour white sauce over asparagus and eggs. Top with noodles. Bake at 350° for 30 minutes.
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Sue's Crockpot Pork Chops Recipe

6 to 8 lean pork chops, 1 inch thick
1/2 c. flour
1-1/2 tsp. salt
1 tsp. dry mustard
1/4 tsp. garlic powder
2 T. oil
1 (10 3/4 oz.) can chicken and rice soup

Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder. Brown in oil in large skillet. Place browned pork chops in crock pot. Add can of soup. Cover and cook on low 6 to 8 hours, or high for 3-1/2 hours.
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This is a wonderful accompaniment to your Thanksgiving feast.

Judy's Broccoli Corn Bread Recipe

1/2 cup butter, melted
1/2 cup finely chopped onion
1/2 tsp. salt
3/4 cup cottage cheese
1 (10 oz.) pkg. frozen chopped broccoli
4 eggs, slightly beaten
1 pkg. (8 oz.) corn muffin mix

Thaw and drain broccoli. In mixing bowl, combine butter, onion, salt, cottage cheese, broccoli and eggs. Blend well. Stir in muffin mix. Pour into well greased 9 x 13 inch baking pan. Bake at 400 about 20 minutes, or until toothpick comes out clean, when inserted in the middle. Cut into squares.
Judy (in Alaska)
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This has been a popular salad with our family
for many years.

Judy's Raspberry Ring Salad Recipe

2 pkg. (10 oz. each) frozen raspberries, thawed
1 pkg. (6 oz.) raspberry Jell-O
3-1/2 cups liquid (raspberry juice plus water)
1 cup dairy sour cream
2 bananas, sliced

Drain berries and heat 2 cups liquid (adding water, if necessary) to boiling. Add Jell-O and stir to dissolve. Add remaining 1-1/2 cup cold liquid and chill until it starts to jell. Add raspberries and bananas. Mix sour cream with a spoon good; fold into Jell-O. Pour into lightly greased 6 cup mold and chill until firm. Unmold onto lettuce-lined plate.
Judy (in Alaska)
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This candy is a must every holiday season and is so delicious, especially if you like macadamia nuts, as we do.

Judy's Macadamia Orange Fudge Recipe

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
2 cups (12 oz. pkg.) semi-sweet chocolate chips
1 jar (7 oz.) marshmallow cream
1 cup whole macadamia nuts
2 tbsp. orange liqueur

In heavy saucepan, combine sugar, butter and milk and bring to a rolling boil over medium heat. Boil for 5 minutes, stirring constantly. Remove from heat; add chips and marshmallow cream and stir until melted, Add nuts and liqueur and beat until blended. Pour into foil-lined 9 x 13 inch pan. Chill until firm and cut into small squares.
Judy (in Alaska)
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Jan in MO asked if it should have been peanut butter in the Microwave Rocky Road Fudge that I posted recently n the newsletter, instead of butter, and my recipe does call for regular butter, which I have always used.

I think it would be good though to use peanut butter instead. I think the texture would still be fine.
Judy (in Alaska)

Here are 3 eggnog recipes that I have used over the years. My experience is that people really like eggnog or hate it. that is certainly how my family is. If serving at a party, you might want to consider labeling whether it has alcohol in it, as well as with other prepared drinks.
Robbie IN

Judy's Non Alcoholic Eggnog Recipe

No need to fear raw eggs in eggnog. The eggs are gently cooked to kill any potential bacteria in this non-alcoholic eggnog. Since it contains no alcohol, the kids will enjoy it as much as the adults. You will want to keep this rich and creamy eggnog on hand all through the holidays.
Yield: 12 to 16 servings

6 large eggs, plus 2 yolks
1/2 cup, plus 2 tablespoons sugar
1/4 teaspoon salt
4 cups whole milk
1 tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1/4 cup heavy cream, whipped to soft peaks
Additional grated nutmeg for garnish

Combine eggs, egg yolks, sugar, and salt in a heavy 3- or 4-quart pan, whisking until well-combined. Continue whisking while pouring milk in a slow, steady stream until completely incorporated. Turn on burner to lowest possible heat setting. Place pan on burner and stir mixture continuously until an instant-read thermometer reaches 160 degrees F. and the mixture thickens enough to coat the back of a spoon. Be patient. This should take about 45 to 60 minutes.
Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg. Add vanilla extract and nutmeg, stirring to combine. Pour into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing.

When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.

Serve eggnog in chilled cups or glasses and garnish with a sprinkle of nutmeg.
Yield: 12 to 16 eggnog servings
Robbie IN
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Judy's Old Fashioned Eggnog Recipe

A super rich eggnog with cream and milk, with a bit of a kick from brandy and rum. An indulgence for the holiday season, or anytime of the year. Why wait for Christmas.

6 eggs
1 C sugar
1/2 tsp vanilla extract
1/4 tsp ground nutmeg
2 C milk
2 C heavy whipping cream
3/4 C brandy
1/3 C dark rum

Chill all ingredients before starting, for best results. Beat eggs until frothy, then beat in sugar, vanilla and nutmeg. Slowly stir in brandy, rum, milk and cream. Chill again. Serve eggnog cold.
Robbie IN
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Lo-Fat Sugar Free Eggnog Recipe

1 gallon cold skim milk
2 tsp vanilla
3 pkgs (small box) instant vanilla sugar free pudding mix - can also use eggnog flavor, if you can find it
1/3 cup sugar substitute ( or 8 individual packs)
1/2 tsp rum extract
fresh nutmeg
yellow food coloring

In a large bowl combine milk and vanilla and rum extract. In another bowl blend sugar substitute and dry pudding mix. Whisk into the milk mixture until blended. Add yellow food coloring to desired color. Top with grated nutmeg.

This will thicken as it sets, can thin it with a little more milk if desired. We like the thickening.
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Judy's Sugar Free Eggnog Recipe
Serving Size : 8

1 package sugar free vanilla pudding mix (instant--.9 ounce size)
7 cups skim milk
2 teaspoons vanilla extract OR rum flavoring
2 packages sugar substitute -- or up to 4 pks
1 cup evaporated skim milk

Combine pudding mix, 2 cups milk, vanilla and sugar substitute in a bowl; mix according to pudding directions. Pour into a half-gallon container with a tight fitting lid. Add 3 cups milk and shake well. Add evaporated milk and shake. Add remaining milk; shake well. Chill and serve.
Robbie IN
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I have a question on Lisa’s cranberry muffins in November 24th newsletter?
How many does the recipe make?
Thank you. Lois/OH

Sharon’s Easy Vegetable Blend Casserole Recipe in the 11/25/14 newsletter look wonderful, however, I have a question. The ingredients call for ½ C. butter. The directions indicate to put ½ c. butter in saucepan w/ cheese, heat over medium heat until melted and smooth. Later in the directions it states to melt remaining butter, stir into cracker crumbs. I have already used the ½ c. butter w/ the cheese. Should the ingredients be 1 C butter? 1/2 cup w/ cheese and the other half w/ the crackers? Diana in KCK
Click Here to Print the updated recipe

Happy Thanksgiving to all of you
Hope you have a wonderful day full of love and happiness
(AND good food, of course)

I need help -
Does anyone know of an easy and not messy way to cut fudge
Next Saturday my husband and I will make 16 batches of the two ingredient fudge - that comes out to about 22-24 lbs.
It's become his tradition and people wait for it and talk about it all year

We make it a two-person deal and have fun BUT then comes the cutting of the fudge which is My Job.

Each batch goes into an 8x8 pan that is lined with foil and then coated with Pam. This works well because I can lift the whole thing out, put on a cutting board and trim the edges and corners to be neat

BUT here's where I need help
Any ideas about how to measure and cut precise even squares for a nice presentation. Any suggestion would be appreciated
Have tried everything I can think of and still can't get even pieces.

Believe it or not - cutting and packing can be an almost all day job and not a fun one!

Thanks for any help or suggestions you may have.
Rosemarie in rural Kansas City

Happy Thanksgiving, Nancy and to all the NancyLand family.

I have a question for Linda regarding Linda’s Stuffed Celery Recipe in the 11/20/14 newsletter.

The recipes calls for ¼ C. of Ranch dressing. Is this the dry dressing that comes in packages or from a bottle (like salad dressing)?
Sounds good, but I want to make sure I use the correct stuff.
Diana in KCK

It is the Ranch Dressing that comes in a bottle.

My son graduated from The College of William & Mary and at Xmas, Wassail was an important part of the celebration. You can buy Williamsburg Wassail mix or try this recipe.

Olde English Wassail Recipe

3 cups dry red wine
2 cups apple juice
1/3 cup light brown sugar, packed
2 (2 inch) cinnamon sticks, broken
1/2 t. whole allspice
1/2 t. whole cloves
1/2 t. ground ginger
11 orange or lemon, thinly sliced

Combine all ingredients in 2 quart glass measure. Cover w/vented plastic wrap & microwave on hi 9 - 12 min. or until boiling, stirring every 5 min. Serve hot.
10 servings
Athena in DE
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Nancy Rogers     5540 2nd St.
Lubbock, Texas 79416

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