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October 7, 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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Hi Nancy was wondering if anyone has bought a electric pressure cooker. I bought one but does not have many recipes with it. Does any of your readers might have some true and tested recipes. Would like to see some Bought a recipe book for it but the recipes are very long, I need some simple ones.
thank you Jackie G

For Terry, who is trying to decide what to serve for her dinner guests, I agree with the others who have responded. Regardless of what you serve, choose something that will not require you to spend all your time in the kitchen away from your guests. One of the best parts of any dinner is the conversation and time spent together. I would not worry about appetizers. A main dish, salad with a vegetable dish and rolls would be plenty, plus a dessert. If you are not familiar with your guests diet preferences, you might want to check that no one is gluten intolerant, has other food allergies, is on a low carb diet, or is a vegan. Also, some religions restrict the eating of some food items, so the bacon in the following recipe might not work for a guest. It is far better to ask these things than to find that the main dish or other items can not be eaten by any of your guests. Lasagna, salad, and bread sticks with sauces might be a good option, as they can be made ahead of time and don't need lots of attention before serving. Here is a recipe for turkey in a slow cooker or crockpot that I saved from a 11/11 newsletter. You can use it as a guide if you choose to serve a turkey breast.
Robbie IN

Slow Cooker Turkey Recipe

5 slices of bacon
1 turkey breast (I use one between 7 and 8.32 lbs.-the recipe calls for one that is 5 1/2 lbs. bone in with skin removed. I leave the skin on to hold moisture.
You can always season under the skin.)
1/2 teaspoon garlic pepper
1 (10.5 ounce) can turkey gravy-(I use a 12 oz. bottle of Heinz turkey gravy)
2 Tablespoons of all-purpose flour
1 Tablespoon Worcestershire sauce
1 teaspoon dried sage

Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble.

Spray a slow cooker with cooking spray (or using a bag liner). Place turkey breast into the slow cooker. Season with garlic pepper. In a bowl, mix the bacon, gravy, flour, Worcestershire sauce, and sage. Pour over turkey in the slow cooker.

Cover slow cooker, and cook turkey 8 hours on Low. (I use the new 6 qt. oval crockpot and it is done in 6 hrs. Just test with a meat thermometer. Cook to 165°. The turkey will cook more as it sets before carving. With the larger breast of 8.32 lbs. one year, my lid didn't fit all the way down, so I wrapped foil around the top.)
Sandy in Iowa
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Our family seems to like anything with an Italian or Mexican flavor. These are always a big hit and relatively easy to prepare.
Robbie IN

Lasagna in a Bun Recipe

8 small hoagie or submarine buns 8" long
1 pound ground beef
1 cup spaghetti sauce
1 teaspoon garlic powder
2 teaspoons Italian seasoning
1slightly beaten egg
1 cup ricotta cheese or cottage cheese
1/4 cup grated parmesan cheese
1cup shredded mozzarella cheese, divided

Cut thin slices off tops of buns and reserve tops. Hollow out centers, leaving 1/4" thick shells; discard removed bread or save for another use. In a skillet, brown ground beef; drain. Add spaghetti sauce, garlic powder, and Italian seasoning. Cook 4-5 minutes or until heated through. Meanwhile, combine egg, ricotta, Parmesan and half of the mozzarella cheese; mix well. Spoon meat sauce into buns; top with cheese mixture and replace tops . Place on a baking sheet. Cover loosely with foil and bake at 350 for 20-25 minutes or until heated through and the cheese is melted You can substitute salsa or Verde sauce for the spaghetti sauce and Mexican blend or pepper cheese for the parmesan and mozzarella.
Robbie IN
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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 and are safe to click.

Suggestions to Bev in GA about adding something to oatmeal. I suggest chopped up walnuts and dried cherries or craisins.
I was with a friend for breakfast and she ordered just oatmeal and added these items to her oatmeal. Looked delicious.
Lois/Grafton, OH

Hi Nancy, Re: Bev in Ga request for added ingredients to Oatmeal. The sky is the limit we have oatmeal often, you can add cinnamon, any kind of dried fruit, I use raisins, dried cranberries, apples (chunked up) bananas, maple flavoring, or add a few pieces of broken nut meats.
Margaret, Tulsa

For Bev in Georgia who wanted suggestions to rev up bland oatmeal. I use steel cut oats as they have a better texture and taste to me than the pasty style rolled oats, but guess that is a personal opinion. One can always add dried fruits such as raisins, dates, and craisins, but they are high in sugar content so as a diabetic that addition must be pretty limited. Bananas, crushed pineapple, blueberries, strawberries, chopped raw apple all add flavor but again as a diabetic the amount must be limited.. Spices such as cinnamon, pumpkin pie spice, nutmeg can add a zing. I often add a teaspoon of peanut butter to a single serving. It adds flavor and the little bit of fat helps with satiety or "stick to your ribs" value. A special,but limited treat, is to sprinkle on top a few chocolate chips or unsweetened coconut. Some extracts are compatiable with oatmeal, especially a few drops of vanilla or almond, banana, strawberry. Use your imagination in choosing. Cooking the oatmeal with fruit juice as part of the liquid adds some interest. Apple juice or pineapple are good but they do contain fructose so be aware that you are actually adding nature's sugar. Orange zest adds interest. A sprinkle of granola or nuts as a topping adds texture. I guess the possibilities are endless but be sparing with the amount if you are diabetic.
Nana in SE Ohio

Thank you Robbie for the chili seasoning recipe.
Mary Ann Upstate N.Y.

 Making guacamole? mash your avocados with a potato masher instead of a fork, to finish in half the time.

For Bev in GA, re: Oatmeal

1/2 c. Quaker Old Fashioned Oats
1 no-calorie sweetener packet (I use Stevia)
1/4 t. cinnamon
1/8 t. vanilla extract
Dash salt
3/4 c. fat-free milk
1/4 c. canned pure pumpkin
1/3 c. raspberries(I get organic from Vital Choice)
1 t. white chocolate chips, chopped (can omit)

In nonstick pot, combine first 6 ingredients. Mix in 1 1/4 c. water. Bring to boil; reduce to simmer. Add pumpkin. Cook & stir until thick & creamy, 12 - 15 min. Transfer to bowl; let slightly cool & thicken. Top w/ berries & chopped chocolate chips.
Serves 1 296 çal
Athena in DE

Speedy Oatmeal

2 c. old- fashioned rolled oats like Bob’s Red Mill
1 T. pure vanilla extract
1/4 t. cinnamon (helps diabetes)
3 - 3 1/2 c. buttermilk

Optional Toppers: nuts, seeds, fruit, honey, maple syrup, granola, yogurt

Stir together oats, vanilla extract, cinnamon & 2 c. buttermilk in med. bowl. Cover & chill overnight. Heat in saucepan over med. heat, stirring & adding enough of remaining 1-1/2 c. buttermilk to reach desired consistency, until hot, about 5 min. Top as desired.
Serves 4.
243 cal per serving
Can be reheated in microwave instead of stove top.
Athena in DE 
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Nancy Rogers 

Summer Recipes
Marinade Recipes  
Grilling Recipes
Ground Beef Recipes (including hamburgers)
Pork Recipes
Salad Recipes
Easy Cabbage Recipes
Yellow Squash and Zucchini

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Oatmeal Packets(make your own)
Serving Size : 8

3 C Quick-Cooking Oats
8 Plastic Sandwich Bags

Put 1/2 C. oats in a blender and whirl at high speed until powdery; reserve in a small bowl and repeat procedure with an additional 1/2 C. oats. If you're using a food processor, powder the 1 C. of oats in one motion. Into each sandwich bag put 1/4 C. unpowered oats, 2 T. powdered oats, and a scant 1/4 t. salt. Store in a box or airtight container.

To serve: Empty packet into a bowl. Add 3/4 C. boiling water; stir and let stand for 2 minutes. For thicker oatmeal, use less water; for thinner, use more water. (I microwave for 1 1/2 - 2 1/2 minutes or until done on high)

Apple-cinnamon: To each packet add 1 T. sugar, 1/4 t. cinnamon, and 2T. chopped dried apples.

Sweetened: To each packet add 1 T. sugar

Cinnamon spice: To each packet add 1 T. sugar, 1/4 t. cinnamon, and a scant 1/8 t. nutmeg.

Raisins and brown sugar: To each packet add 1 T. packed
brown sugar and 1 T. raisins.

Wheat germ: To each packet add 2 T. any kind of wheat germ

Fruit and cream: (This is my own to satisfy the kids) To each packet add 1T. dry milk and 2T dried fruit or fresh fruit after cooking or jam.
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Apple Cider Caramels Recipe

2 cups apple cider
1 cup heavy whipping cream divided
pinch ground cloves
1 1/4 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups white sugar
3 tbsp water
1/3 cup light corn syrup
1/2 cup butter cubed

In a saucepan, boil apple cider for 20-30 minutes or until it is reduced down to 1/3 cup. Set it aside to cool. Line a 8x8 pan with parchment paper. Coat with a bit of cooking spray and set aside.

In a small bowl, combine 2/3 cup whipping cream, cinnamon, nutmeg, cloves, and reduced apple cider. Set aside.

In a heavy-bottomed saucepan, combine the sugar, 1/3 cup whipping cream, water, and corn syrup. Cook over low heat until the sugar dissolves (about 5-10 minutes). Insert a candy thermometer and simmer until the syrup reaches 230 degrees.
Remove pan from heat and whisk in the cider and cream mixture. Add the butter and combine until fully incorporated. Return the pan to heat and re-insert candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 244 degrees. Once temperature reaches 244 degrees, cook for 2 minutes longer.

Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator.

Once cooled, cut the caramels into squares or rectangles and wrap each caramel in wax paper. Store in an airtight container or in the refrigerator.
Judy in Montana
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Storing Cookies
Let cookies cool completely before storing. Store different types of cookies in separate containers so they'll keep their original flavor and texture.

3 Ingredient Homemade Butterfingers Candy Bars

8 oz candy corn
8 oz peanut butter
1 1/2 cups dark chocolate chips
(optional) 2 tbsp oil

1. Pour candy corn into a microwave safe bowl. Microwave for 1 minute and stir. Microwave again for another 30 seconds and stir again. If candy corn is not completely melted, continue to microwave and then stir at 30 second intervals until candy corn is completely melted.
2. Add in peanut butter and mix until thoroughly combined. If candy corn hardens, microwave for another 30 seconds and then stir to mix. Pour mixture into a 7 x 3 pan lined with parchment paper and press to evenly distribute. Place in freezer for about 10-15 minutes until it hardens.
3. Meanwhile, melt chocolate in another microwave safe bowl for 30 seconds and then stir. Microwave again and stir, continuing at 30 second intervals until chocolate is completely melted. (Mine needed about 1 1/2 minutes total). Careful not to overcook the chocolate. If you want to make the chocolate thinner and easier to coat, add in 2 tsbp of oil and stir into chocolate, until completely mixed.
4. Remove candy corn mixture from freezer. Using a sharp knife, cut into butterfinger bar sizes (or whatever size you prefer). I did mine about 1 inch by 2 inches. Dip buttefinger in melted chocolate. Make sure to coat both sides. Then place on a cooling rack that has parchment paper underneath. Let the chocolate set with the drippings falling onto the parchment paper below. Repeat with remaining bars. Once finished, place bars in freezer to set.

Recipe Source: Tasty Kitchen
Judy in Montana
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For Carol, who's having the problem with sugar ants: Try laying cucumber peel down where you see them coming in. They'll turn around and leave before going any further. Ants hate cucumbers. Hope it works for you.
Cheryl, Avon Lake, Ohio

Homemade Chai Concentrate for Tea Recipe

For the Concentrate:
1 (14 oz) can sweetened condensed milk
4 tsp ground cardamom
3 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
½ tsp ground allspice
½ tsp ground ginger
pinch of ground black pepper (optional)

For 1 Latte:
1 bag of black or chai spiced tea
1- 2 tablespoons chai concentrate

To Make Concentrate:
In a small bowl combine sweetened condensed milk and all spices. Stir well to combine. Store in an airtight container and refrigerate for up to 4 months.

To Make 1 Chai Latte:
Prepare tea according to package instructions. Mix in 1 tablespoon of concentrate per 8 oz of tea (or to taste to reach your desired level of sweetness). Stir until concentrate has fully dissolved into tea.
This is soooo wonderful!

From: marvelous misadventures of a
Judy in Montana
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Salt Tips
Sprinkle salt on your shelves to keep ants away.

Sprinkle salt between sidewalk bricks where you don't want grass growing.

Soak your clothes line in salt water to prevent your clothes from freezing to the line; likewise, use salt in your final rinse to prevent the clothes from freezing.

Cake Mix Extender Recipe

To make up for the smaller amounts now being packaged in the cake mixes:

1-1/2 cups flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda

Mix together and store in a container. Each time you use an undersized cake mix, add 6 tablespoons of the dry mix to it. Eggs, oil, and liquid remain the same.
Nana in SE Ohio
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Keep Packaged Salad Fresher Longer
I keep my packaged salad mixes in a new zip lock bag with a couple of paper towels in it. The paper towels absorb the excess moisture and will help keep the greens fresher longer. ( I take them out of the bag they come in.)
Kim in TX

Peanut Butter Pudding Recipe
A very old recipe
Serves: 6

pre-heat oven 350 degrees
4 slices day old bread
1/4 cup peanut butter
1/4 cup brown sugar
2 cups milk
2 eggs
1/8 tsp salt

Coarsely crumble bread or cut into 1/4 inch cubes to make 11/2 cups . Place in greased 1 quart baking dish. Blend peanut butter and brown sugar in a saucepan, add milk gradually, stirring until smooth, scald over low heat. Beat eggs slightly with a fork, add salt, then slowly pour the hot milk mixture over eggs stirring constantly. Pour over the bread in baking dish. Place baking dish in a larger pan . Pour into the large pan enough water to come up 1 inch in the pan.
Bake for 1 hour or until a knife comes out clean when inserted in center.
Serve warm or cold great either way
Judy in Montana
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Spiced Chocolate Strawberry Ice Cream Sandwiches
Yield: 4 ice cream sandwiches (with a few ice cream scraps!)

For the spiced chocolate cookies:
3/4 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
Pinch of salt
4 tablespoons unsalted butter, softened
2/3 cup powdered sugar
2 tablespoons dark brown sugar
1 1/4 teaspoon Nielsen-Massey Madagascar Bourbon Vanilla extract
1/4 teaspoon Nielsen-Massey Chocolate extract
1 large egg yolk
2 tablespoons non-blackstrap molasses
2 tablespoons granulated sugar for flattening cookies

For the strawberry ice cream:
1/2 pound fresh strawberries, hulled
1/4 cup granulated sugar
3/4 teaspoon Nielsen-Massey Tahitian Vanilla extract
1/4 teaspoon Nielsen-Massey lemon extract pinch of salt
3/4 cup heavy cream
3/4 cup whole milk

First, make the cookies: preheat the oven to 350, and line a cookie sheet with parchment or a silicone mat.

Whisk together the flour, cocoa, cinnamon, cardamom and salt. Set aside. In a separate bowl, beat the butter, powdered sugar, brown sugar, vanilla, and chocolate extract. Beat until fluffy. Finally, beat in the egg yolk and molasses.

Add the dry ingredients to the wet in 3 batches, and beat until just combined. Divide the dough in half visually, and make 4 dough scoops out of each. Roll the dough in your hands to make a ball, and space evenly on the baking sheet. Dip the bottom of a glass in the sugar, and lightly press the cookies flat.

Bake for 10 minutes.
Meanwhile, dice the strawberries. Add them to a bowl with the vanilla, lemon, sugar, and salt. Mash with a potato masher (or equivalent) until well-combined. Leave a few chunks of berries, however.

Add the cream and whole milk to the berries, and stir to combine. Freeze the mixture according to your ice cream maker's directions. Mine takes 20 minutes in a pre-frozen bowl.

Once churned, pour the ice cream into a foil-lined 8x8" square pan. Freeze until set.

To serve, cut out 3" rounds of ice cream and sandwich between two cookies.

Recipe scaled down from a Nielsen-Massey Test Kitchen recipe.
(From Ginny’s Recipes (Arlette))
Anna in Sweden
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Baking Soda Tip
To test the potency of baking soda, add a teaspoon of vinegar or lemon juice to a pinch of baking soda. If it bubbles, the baking soda is still effective.

Storing Onions
Store onions in a cool, dry place with good air circulation and away from bright light and out of any direct sunlight.

Place onions at least one foot away from walls to provide air movement.

DO NOT store whole onions in plastic bags as lack of air circulation reduces storage life.

DO NOT store onions with potatoes as potatoes give off moisture that can cause onions to spoil.

To freeze lemon juice: squeeze the juice from lemons, fill ice cube tray then freeze. Store in freezer bags.

1937 Chocolate Mayonnaise Cake Recipe

Here's a Depression chocolate cake that substitutes Hellmann's
Mayonnaise for butter and milk.

2 cups flour*
2/3 cup unsweetened cocoa
1-1/4 teaspoons baking soda
1/4 teaspoon baking powder
3 eggs
1 2/3 cups sugar
1 teaspoon vanilla
1 cup Hellmann's or Best Foods real or light or lowfat mayonnaise
1-1/3 cups water

Preheat oven to 350 degrees F. Grease and flour bottom of 2 (9 x 1-1/2-inch) round cake pans.

In medium bowl, combine flour, cocoa, baking soda, and baking powder; set aside.

In large bowl with mixer at high speed, beat eggs, sugar and vanilla 3 minutes or until light and fluffy. Reduce speed to low; beat in mayonnaise until blended. Add flour mixture in 4 additions, alternately with water (begin and end with flour). Pour into prepared pans.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove; cool completely on racks. Frost as desired. Makes 2 (9-inch) layers.

*Recipe can be prepared with cake flour. Substitute 2 1/4 cups unsifted cake flour for flour.

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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