Recipe Index


Home Page
Return to
Newsletter Archives
Return to November  recipe index
Search Recipes on this Site

November 26, 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.

 Recipe Search
Custom Search

Contents: Athena's Family Spritz Cookies Recipe |  Judy's Peanut Butter Fudge Recipe | Judy's Apple Bread Pudding Recipe |Susie's Turkey a La King Recipe | Judy's Impossible Chicken and Broccoli Pie Recipe | Banana Cream Cookie Cups Recipe | Lisa's Leftover Turkey Salad Recipe | Judy's Tomato and Corn Casserole Recipe

Other: Answers on how to cut fudge.

*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.

Rosemarie in rural KC
About your cleanly cutting equal-sized fudge squares questions.

My suggestion for obtaining even-sized squares:
Make 2 cardboard templates, one for horizontal size & one for vertical size. Placing horizontal one over fudge, just slice down side next to it (like cutting using a sewing pattern). Repeat with vertical template. Well, that's what I would do if I had to (personally, my mouth doesn't care what size the squares are).

My suggestion for neatly cutting fudge squares:
While fudge is laid on breadboard, use a Pizza Wheel Cutter instead of a knife to make sharp-edged cuts. (Don't forget to first peel off the aluminum foil, so it's not adhered to fudge bottoms.)
carol on coast

There will be no newsletter tomorrow, Thursday.  I plan to visit with my sister-in-law and other family for Thanksgiving.  There will be no newsletter sent out December 1-3 to visit with my family for a few days.

Good afternoon! I want to thank you, on behalf of our family, for posting Salerno's Cheesecake Recipe. You see, it is the recipe secret of my deceased grandmother. She fell ill with early-onset Alzheimer's disease many years ago, and we were unable to get many cherished memories and recipes recorded. But, I knew one secret. She told me "her recipe" for cheesecake was the one found on the back of a box of Salerno brand graham cracker crumbs. I searched for this brand FOR stores and on the internet. We are truly grateful for your post! We feel like "Granny" is smiling about this find! May God continue to bless the lives of you and your family...
Happy Thanksgiving!
Love, Stacey and the family of Mrs. Johnnie Mae Johnson

To Melissa: I grew up in PA Dutch country, and this is the recipe of my relatives for Spritz Cookies. What kind of Snowball Cookies are you looking for? I have many different types of recipes for Snowball Cookies.

Athena's Family Spritz Cookies
(means small cookies)

1 cup butter
3/4 cup sugar
2 egg yolks
1-1/2 cups flour
1 t. baking powder
1 t. almond extract
1/8 t. salt

Cream butter. Add sugar gradually. Add eggs unbeaten. Then add sifted dry ingredients and extract. Bake in oven 400 degrees F. 10-20 min.
Athena in DE=
Click Here to Print this Recipe


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  

My Favorite Links
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry


Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Not Getting Your Email Newsletters. The link to the online recipes is posted daily to Facebook.
Click Here to Join Nancy's Kitchen on Facebook

If you enjoy a recipe or a tip for that day remember to share it with your friends by clicking the the "Share" or "Like" button on Facebook.

Nancy Rogers 

Want to share this page with a friend?
[ Click Here to send this page to a friend ]  

A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a
free 2 week trial of this software, Click Here

Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.  or


Rosemarie wanted to know how to cut her fudge even. When I did cakes and I wanted to get swags even I used toothpicks, evenly spaced around. In your 8" pan say you want to cut it in two inch pieces. Put a row of toothpicks two inches apart across the top and bottom. Now cut from the top to the bottom. If you think you won't get it straight use a knife or any other tool you have with a straight edge 8" long and lightly score it from toothpick to toothpick.

Now you have cut it one way turn your pan around and do the same with your tooth picks and scoring tool. You will have perfectly two inch pieces. Whatever size you want do the math and adjust your toothpicks to that size.
Hope this helps.
Chris in GA

For Rosemarie in Kansas City, I have the best luck cutting fudge by chilling until firm, using the foil to remove from pan and cutting with a pizza cutter. Good luck. Melody-Nebraska

For Rose Marie in Rural Kansas City: When I make the 2 ingredient fudge, I usually put it in the freezer for a couple of hours. Need a strong arm to cut it but it looks nice and neat. Has always worked out great for me!

This is our favorite Peanut Butter Fudge. I found this recipe many years ago on a Carnation evaporated milk label, and have been making it ever since.

Judy's Peanut Butter Fudge Recipe

2 tbsp. butter
2/3 cup evaporated milk
1-2/3 cups sugar
1/2 tsp. salt
2 cups miniature marshmallows
1-1/2 cups peanut butter baking chips
1 tsp. vanilla
1 cup semi-sweet chocolate chips

Combine butter, evaporated milk, sugar and salt in a saucepan over medium heat, stirring occasionally. Bring to a full boil. Cook 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, peanut butter chips and vanilla. Stir vigorously until chips and marshmallows until melted. Pour into foil-lined 8 inch square pan. Cool. Melt chocolate chips; spread evenly on fudge. Chill before cutting.
Judy (in Alaska)
Click Here to Print this Recipe

This is a five-star bread pudding. We like it even without the sauce, but the sauce is the crowning touch.

Judy's Apple Bread Pudding Recipe

8 slices bread
1-1/2 cups hot milk
4 tbsp. butter
5 eggs
1/4 tsp. salt
1/2 cup granulated sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup raisins
1 cup (1 large) apple, pared and diced
1/4 cup brown sugar

Toast bread on baking sheet in oven until golden brown. Cut into 1/2 inch cubes; turn into buttered casserole dish. Add hot milk and butter and let stand 30 minutes. Beat eggs until light. Add salt, granulated sugar, spices, raisins and apple; stir into bread mixture.
Sprinkle brown sugar over top. Bake, uncovered for 45 minutes at 300. Top with lemon sauce. Serve warm with
slightly warm sauce.

Lemon Sauce:
1/2 cup granulated sugar
1 tbsp. cornstarch
1/8 tsp. salt
1 cup boiling water
1 tbsp. butter
1 tbsp. lemon juice
1 tsp. lemon peel

Mix sugar, cornstarch and salt. Slowly add boiling water; cook until mixture is thick and clear. Remove from heat, and add butter, lemon juice and peel.
Judy (in Alaska)
Click Here to Print this Recipe

This easy tasty main dish is a wonderful way to use up some of that leftover turkey. The original recipe calls for chicken, but we also enjoy it with turkey.

Judy's Impossible Chicken and Broccoli Pie Recipe

1 pkg. (10 oz.) frozen chopped broccoli
3 cups (12 oz.) shredded Cheddar cheese
1-1/2 cups cut up cooked turkey
2/3 cup chopped onion
1-1/3 cup milk
3 eggs
3/4 cup Bisquick baking mix
1/4 tsp. pepper

Rinse broccoli under running cold water to thaw; drain thoroughly. Mix broccoli, 2 cups of the cheese, chicken and onion in greased 10 inch pie plate. Beat together the milk, eggs, Bisquick and pepper until smooth, 15 seconds in blender on high speed, or 1 minute with hand beater. Pour into pie plate. Bake at 400 for 35 to 40 minutes, until knife inserted in the center comes out clean. Top with remaining cheese. Bake just until cheese is melted, 1 to 2 minutes longer. Cool 5 minutes.
Makes 6 to 8 servings.

NOTE: the original recipe called for 3/4 tsp. salt, but I don't add any, as the baking mix has salt in it, and we restrict our salt intake.
Judy (in Alaska)
Click Here to Print this Recipe

I want to wish Nancy and all the wonderful Nancylanders a very Happy and Blessed Thanksgiving! I always look forward to the newsletter with eager anticipation and many thanks to Nancy for all her time and efforts into making our days all a little brighter! Our son is here visiting from Texas for two weeks, and since only see him once a year, we spend as much time as possible with him, but still will share T & T recipes when I can.
Judy (in Alaska)

I have a question for LISA that had a recipe for Cranberry Muffins that appeared in the November 24, 2014 newsletter of Nancy's Kitchen. I'm guessing your recipe makes 6 muffins. I'm I correct? Thanks for the information.

Comment from Lisa
Yes, it does make 6 muffins.

Banana Cream Cookie Cups Recipe
Serves: 12

Cookie dough (if in a hurry, use already made sugar cookie dough)

1 cup (2 sticks) butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
pinch of salt

1 box banana instant cream pudding, prepared according to package directions
1 banana

whipped cream

Preheat your oven to 375 degrees F. Lightly spray muffin pans with baking spray or use silicone muffin pan. Cream butter in a mixing bowl, gradually add both sugars and continue creaming until light and fluffy. Beat in eggs and vanilla and mix thoroughly.

In a separate bowl, sift the flour, salt, and baking soda with a wire whisk until combined. Slowly add to wet ingredients until just combined. Roll dough into balls 1.5 inches thick.

Place them in the muffin pan (do not squish down yet!) and bake for 10-12 minutes, until golden brown but not too dark around the edges.

Remove from oven and use a shot glass or similar object to press your baked cookies down as soon as they come out of the oven.

It creates a perfect hole for your banana cream to melt in! Add 1 tbsp banana cream to each cup it will start to melt quickly so you can swirl it around and make it nice and smooth.
Slice banana into 12 slices and place on top of pudding. Top with a dollop of whipped cream.

Let cool 15-20 minutes in pan ( be sure to eat at least one cup right away!), and serve. Store leftovers in an airtight container for 3-4 days, or freeze for a convenient treat.
Source: CakesCottage
Anna in Sweden
Click Here to Print this Recipe

Lisa's Leftover Turkey Salad Recipe

12 c. (about 10 oz.) bite size pieces butter lettuce, rinsed (crisp)
1 large, firm, ripe tomato, cored and cut in wedges
1 large, firm, ripe avocado, peeled, pitted and sliced
1/4 c. thinly sliced green onion
4 slices bacon, cut in thin slivers
2 cups leftover turkey breast, cubed
1/4 c. grated Parmesan cheese

1/4 c. olive oil
3 Tbsp. lite mayo
3 Tbsp. wine vinegar
1 Tbsp. Dijon mustard
1 tsp. dry thyme leaves

In a large salad bowl, arrange lettuce, tomato, avocado and onion. In a wok or 12-inch frying pan, stir bacon over medium-high heat until crisp, about 4 minutes. With a slotted spoon, lift out bacon and reserve. Discard all but 1 tablespoon fat. Turn heat to high; add the turkey to pan and stir-fry until lightly browned, 3 to 4 minutes. Pour turkey and juices over greens. Pour dressing over the salad. Add the cheese and bacon, then mix. Makes 4 to 6 servings with approximately 308 calories per serving.
Lisa TX
Click Here to Print this Recipe

Susie's Turkey a La King Recipe

1/2 c. butter
2/3 c. flour
2 c. chicken or turkey broth
2 c. milk
4 c. diced, cooked turkey
2 (4 oz.) cans mushrooms, drained
8 1/2 oz. can peas

Melt butter. Blend in flour well. Add broth and milk all at once. Cook, stirring constantly, until sauce is thick and bubbly. Add turkey, mushrooms and peas. Heat through. Serve over toast or waffles.
Click Here to Print this Recipe

Judy's Tomato and Corn Casserole Recipe

Butter a casserole dish fill with alternate layers of cooked corn and sliced raw tomatoes or cooked (canned diced). Season the vegetables with salt, pepper butter and a little green(bell) pepper. Cover the top with buttered bread crumbs.
Bake 30 minutes in a moderate oven (350 degrees)

It says it is a delicious luncheon main dish.
Recipe from a 1895 cookbook
ENJOY!!!Judy in Montana
Click Here to Print this Recipe

Nancy Rogers   5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is 

Copyright 2014 -  Nancy's Kitchen