Recipe Index


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

October 9, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

 Recipe Search
Custom Search

Spicy Garden Chili Recipe

This chili thickens over time because the bulgur absorbs some of the liquid. If the chili gets too thick, reheat over medium heat, adding water for desired consistency.

1 tablespoon olive oil
1-1/2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped mushrooms
3 tablespoons minced seeded jalapeno pepper
2 tablespoons chili powder
2 tablespoons chopped fresh oregano
1 teaspoon ground cumin
2 cups water
1/2 cup uncooked bulgur or cracked wheat
2 (14.5-ounce) cans diced tomatoes, undrained
1 (10-3/4-ounce) can tomato puree
1 cup frozen whole-kernel corn
1 (16-ounce) can cannellini beans or other white beans, drained
1 (16-ounce) can red beans, drained
9 tablespoons (2-1/4 ounces) shredded Monterey Jack cheese with jalapeno peppers

9 tablespoons (2-1/4 ounces) shredded reduced-fat sharp cheddar cheese
9 tablespoons low-fat sour cream

Heat oil in a Dutch oven over medium-high heat. Add onion and next 6 ingredients (onion through cumin); saute 3 minutes. Stir in water, bulgur, tomatoes, and tomato puree; bring to a boil. Reduce heat; simmer 30 minutes or until tender. Stir in corn and beans; cook 5 minutes. Ladle chili into each of 9 bowls; top with cheeses and sour cream.
(From Weekend Recipes (Richard Lee Holbert))
Anna in Sweden
Click Here to Print this Recipe

Hello Nancy and all Landers,
This is a question for Judy in Alaska. In the Oct 5th newsletter you submitted a recipe for Rhubarb Dump Cake. Does the rhubarb have to be fresh or can you use frozen and if you can use frozen does it need to be thawed first?
Dianne in Wisconsin

Knew I had this recipe somewhere for Bonnie who requested it.

Beer Bread Recipe

3 cups of Bisquick mix or 3 cups of self rising flour
3 Tbs. sugar
1-12 oz. bottle or can of beer

Mix altogether and spread in a greased 9 by 5 by 3 pan Bake in preheated 375 degrees oven for 45-60 minutes or until done. Butter top after removing from pan.
Eat and enjoy.
From Southern Lou
Click Here to Print this Recipe

Ben Topeka wanted one pot inexpensive crockpot meal recipes in the 10/8 newsletter. I hope these are helpful.
Robbie IN

Chicken and Dumplings Crockpot Recipe

1-1/2 lb. boneless skinless chicken thighs or breasts
2-1/2 cups fat-free reduced-sodium chicken broth
1-1/2 cups each chopped onions, celery and carrots
2 cups frozen peas, thawed
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
3/4 cup hot water
2 eggs, lightly beaten

Combine chicken, broth, onions, celery and carrots in slow cooker; cover with lid.

Cook on LOW for 6 - 7hours (or on HIGH for 3-1/2 hours).

Add peas and cream cheese spread; stir until well blended. Mix stuffing mix, water and eggs until well blended. Drop stuffing mixture, 2 heaping tablespoonfuls at a time, onto chicken mixture in slow cooker. Cook, covered, on HIGH 30 min. Gently turn over dumplings. Cook, covered, an additional 15 min.
Robbie IN
Click Here to Print this Recipe

Crockpot Smoked Sausages With Potatoes and Cabbage

2 pounds red-skinned potatoes, unpeeled or peeled, sliced about 1/4-inch thick
1 tablespoon butter, melted- can also use olive oil
salt & pepper to taste
1/2 teaspoon thyme
1/2 small cabbage, coarsely chopped or shredded

6 to 8 links of smoked sausage, such as andouille, chicken and apple, or your favorite lavor f

1/2 cup apple juice
2 teaspoons cider vinegar

Arrange sliced potatoes in the bottom of a 4-to 7-quart slow cooker. Drizzle with the butter and sprinkle with about half of the salt, pepper, and thyme.

Toss to coat then add the cabbage and onions. Sprinkle with remaining seasonings and top with the sausages.

Pour the apple cider over all and then drizzle with vinegar.

Cover and cook for 6 to 8 hours on LOW or 3 to 4 hours on HIGH.
Serves 4 to 6.
Robbie IN
Click Here to Print this Recipe

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.

Crockpot Shepherds Pie Recipe

1 pound ground turkey or beef (or other meat)
2 cloves garlic, chopped
1/2 cup chopped onion
1 can cream of mushroom soup or other cream based soup such as chicken, cheese or potato
2 cups frozen mixed vegetables or vegetable of your choice
1 cup milk or water
Salt and pepper to taste
2 cups shredded cheddar cheese
3 cups leftover mashed potatoes

This recipe will fit a 4-quart crockpot. You can easily double this recipe and use a larger crockpot.

In a skillet, brown the meat with the onion and garlic. Spray the inside of your crockpot with non-stick cooking spray or use a crockpot liner. Put the meat mixture in the crockpot and stir in the frozen vegetables, soup and milk or water. Add the cheddar cheese on top. Press the mashed potatoes down on top of the cheese and meat. Sprinkle with a bit of paprika.

Cover and cook on low for about 6 hours or on high for about 3 hours. If you want, you can remove the lid and cook on high for 30 minutes to release the condensation and allow the potatoes to brown a little on top. This is not necessary.
Robbie IN
Click Here to Print this Recipe

Ben in Topeka was wanting some good Crock Pot recipes.
These are two that we enjoy very much.

This dish has the best flavor and is excellent served with mashed potatoes, steamed rice, or buttered cooked noodles.

Crock Pot Teriyaki Steak Recipe

2-1/2 lbs. boneless chuck steak
2 tbsp. cooking oil
Pepper, to taste
1 tsp. ground ginger
1/2 cup soy sauce
1 tbsp. sugar
1-2 cloves garlic, crushed

Cut steak in small cubes; dredge in flour and brown in oil; season with pepper.

Combine remaining ingredients in small bowl. Place meat in Crock Pot. Pour sauce over. Cover and cook on low for 8 hours, until tender.
Judy (in Alaska)
Click Here to Print this Recipe

These are really good. I like to double the sauce. I always cook them for the 10 hours and are so tender.

Chinese Style Country Ribs Recipe

4 lbs. country-style ribs
1/4 cup soy sauce - I use the low sodium
1 clove garlic, crushed
1/4 cup orange marmalade
2 tbsp. catsup

Combine all ingredients except ribs. Brush sauce on both sides of ribs and place in the Crock Pot and pour remaining sauce over. Cover and cook on low for 8 to 10 hours.
Makes 4 to 6 servings.
Judy (in Alaska)
Click Here to Print this Recipe

Jenny was asking for Chocolate Cobbler recipes like what she had at the Cracker Barrel Restaurant. We don't have them where we live, so I haven't tasted it, but here are two recipes we enjoy. I hope they are similar? One is made from a mix, so is quicker to prepare, and the other is made from "scratch". Both are delicious and family-favorite recipes.

Hot Fudge Cake Recipe

1 chocolate cake mix
1 cup brown sugar
1/4 cup baking cocoa powder
2 cups HOT water
1 tsp. vanilla
Chopped pecans (optional)
Vanilla ice cream

Prepare cake mix according to directions on package and put in lightly greased 9 x 13" pan. Stir together sugar and the next 3 ingredients; pour over batter (it will sink to the bottom of the pan). DO NOT STIR! Bake at 350 for 40 to 45 minutes. Let stand 10 minutes. Serve warm with ice cream and chopped pecans (if desired). When it's done, the sauce will be on the bottom and the cake will be on top.
Judy (in Alaska)
Click Here to Print this Recipe

Colossal Chocolate Cobbler Recipe

1 cup flour
2 tsp. baking powder
1/4 tsp. salt
3 tbsp. baking cocoa powder
3/4 cup granulated sugar
1/2 cup milk
5 tbsp. melted butter
1-1/2 tsp. vanilla
1 cup light brown sugar, packed
1/4 cup baking cocoa powder
1-1/2 cup hot tap water

In large bowl, whisk together flour, baking powder, salt, 3 tbsp. cocoa powder and 3/4 cup granulated sugar. In another small bowl, mix together milk, melted butter and vanilla; pour into flour mixture and stir until well mixed. Pour into ungreased 8 x 8 inch baking dish. In another small bowl whisk together the brown sugar and 1/4 cup cocoa powder; sprinkle evenly over cake batter. Pour hot water over all.

DO NOT STIR! Bake 40 minutes at 350 until center is set. Serve warm with ice cream or whipped cream.
Judy (in Alaska)
Click Here to Print this Recipe


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 

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

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.

Recent Newsletters

Oct 1      Oct  4      Oct 5     Oct 6     Oct 7     Oct 8    Oct 9


Here is a recipe for Ben.

Crock Pot Sausage and Kraut Recipe

2 pkg. deli kraut (washed and drained)
2 carrots, diced
1 small onion, diced
2 lb. smoked sausage

Brown sausage, carrots and onion. Combine all ingredients in crockpot. Cover and cook on medium heat for 4-6 hours.
Click Here to Print this Recipe

Crock Pot Spaghetti Recipe

1 lb. ground beef
1/4 tsp. mace, allspice and pepper (each)
1 Tbsp. chopped onion
1 (8 oz.) can tomato sauce
1-1/2 tsp. salt
1 (4 oz.) can mushrooms
1/2 tsp. garlic powder
3 cups tomato juice
1/2 tsp. dry mustard
4 oz. dry spaghetti, broken into pieces

Brown ground beef in skillet and place in slow cooker. Add all remaining ingredients, except dry spaghetti; stir well. Cover and cook on LOW for 6-8 hours (High 3-1/2 hours). Turn to high for the last hour of cooking time and stir in dry spaghetti.
Mary J
Click Here to Print this Recipe

In the October 8th newsletter, I noticed I made a typo in the recipe for the Peanut Butter Fig Crunchies. It is suppose to be 3/4 cup butter and not 2/3 cup butter. It probably wouldn't make much difference in the recipe, but I did want to correct it.
Judy (in Alaska)
Click Here to Print the Corrected Recipe

Jenny, in this NL asked for Cracker Barrel's chocolate
cobbler recipe. I had this in my files. Maybe it's the
one you need, I hope. ;-) Barb in OKC

Cracker Barrel Old Country Store Cherry Chocolate Cobbler
Serves: 6

Chocolate and cherry is a winning combination. Try them together in this delicious copycat version of Cracker Barrel's cherry chocolate cobbler. This is perfect served warm with whipped cream.

1-1/2 cup all-purpose flour
1/2 cup granulated sugar
2 teaspoon baking powder
1/2 tsp salt
1/4 cup butter
6 oz semisweet chocolate morsels (1 cup)
1/4 cup milk
1 egg
21 ounce can cherry pie filling
1/2 cup nuts, finely chopped

Preheat oven to 350F.

In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, semisweet chocolate morsels. Remove from heat and cool slightly at room temperature (about 5 minutes). Add milk and egg to melted chocolate and mix well. Blend chocolate into flour mixture.

Spread cherry pie filling in bottom of a 2-quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts. Bake at 350F for 40 to 45 minutes.
Source: RecipeLion
Barb in OKC
Click Here to Print this Recipe

For Ben in Topeka in Oct 8th news letter.
Mary Jo in MD

Texas Hash Recipe

2 lbs ground beef
1 cup chopped onions
2 green peppers chopped
1 (1pound 13 ounce) can tomatoes
1 cup long-grain rice
2 teaspoons salt
2 teaspoons Worcestershire
1-1/2 teaspoons chili powder
Brown beef in cooker with browning unit or in skillet; pour off fat. Combine with all ingredients in cooker. Cover and cook on Low for 6 to 8 hours or on High for 4 hours.
Makes 12 to 15 servings.

Note: Texas Hash is traditionally served with guacamole, tacos and kidney beans.

I used 1 green pepper and 2 onions and 2 cans of tomatoes.
Mary Jo in MD
Click Here to Print this Recipe

Honey Garlic Slow Cooker Chicken Thighs Recipe

4 skinless, boneless chicken thighs
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey
3 cloves garlic, minced
1 teaspoon dried basil
Lay chicken thighs into the bottom of a 4-quart slow cooker. Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
Cook on Low for 6 hours.
Mary Jo in MD
Source: HomeCooking
Click Here to Print this Recipe

Turkey with Vegetables Recipe

1 Tbsp. margarine
1 lb. ground turkey
1 medium onion, chopped
2 ribs celery, chopped
1 (15 oz.) can Veg-All, drained
1 small can mushrooms, drained
1 can cream of mushroom soup
1 small jar pimento (optional)
1/2 to 2 soup can water
soy sauce to taste
salt and pepper to taste

Brown turkey, onion and celery in margarine. Add balance of ingredients. Cover and simmer for 45 to 60 minutes for approximately 1 hour. Serve over cooked rice or chow mein noodles.
Serves 4.
Click Here to Print this Recipe

Good morning Nancy and all Landers,
Great newsletter this morning. This is for Louisiana Lady. You never mentioned what you are using to chop onions. I bought a Vidalia Chop Wizard at my local Walgreen's and I love it. I'm now on my third one. They are made of plastic so of course don't last forever. Another thing I do when I get an abundance of large onions and green peppers at our local Farmers Market is chop them all with the Wizard and spread them flat on a large pizza pan and freeze them. When they are frozen it's easy to crumble them up and store in zip loc bags. This way I don't have one big lump of frozen onions. This gadget comes in so handy when my garden produce goes nuts lol.
The Chop Wizard had two sets of blades to make your chopped veggies large or small.
Dianne in Wisconsin

Crock Pot Green Bean Pork Chop Supper

3 lb. green beans, washed and snapped
4 pork chops
6 medium potatoes, peeled, washed and quartered
salt and pepper

Put green beans in a large pot and cover with water. Cook 1 hour (add water to keep covered). Add pork chops and cook 1 hour. Add salt to taste. Add potatoes. Cook slowly, uncovered, for 1 hour. Sprinkle salt and pepper on potatoes. Beans should not boil completely dry.

If canned beans are used, use 2 (28 ounce) cans and eliminate first hour of cooking time.
Click Here to Print this Recipe

I have had excellent results from this recipe.

Bisquick Beer Bread Recipe

1/4 cup butter, softened
3 cups Original Bisquick mix
1/3 cup sugar
1 bottle or can (12 oz) light beer

Heat oven to 375F. Grease bottom only of 9x5-inch loaf pan with 1 to 2 tablespoons of the butter. In large bowl, stir together Bisquick mix, sugar and beer with whisk until well blended. Pour into pan.3Bake 45 to 55 minutes or until golden brown. In small microwavable bowl, microwave remaining 2 to 3 tablespoons butter on High until melted; brush over warm loaf. Cool 15 minutes before slicing.
Source: Betty Crocker
Nancy S

Also sent in by Nana in SE Ohio, Marilyn in FL, Cheryl, Avon Lake, Ohio
Click Here to Print this Recipe

Green Beans and Round Steak Recipe

1-1/2 lbs. chuck or round steak, cut into 1-inch strips
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
1 large onion, chopped or sliced
1 green pepper, chopped or sliced (optional)
1 (16 oz.) can tomatoes
1 (16 oz.) can Italian stewed tomatoes
1 (4 oz.) can mushrooms, drained (can use fresh)
3 Tbsp. molasses (optional)
3 Tbsp. soy sauce
1 (10 oz.) pkg. frozen French style green beans

Place steak strips, flour salt and pepper in crockpot. Stir well to coat steak. Add remaining ingredients. Cover and cook on high for 1 hour. Then turn to low for 8 hours or high for 5 hours. Serve with rice.
Lisa TX
Click Here to Print this Recipe

Request for Bisquick Beer Bread Recipe for Bonnie

Beer Cheese Bread Recipe

I searched my old Bisquick books and this is probably not what you are looking for but it's good.

3-3/4 cup Bisquick baking mix
1 cup finely shreeded cheddar cheese
1/2 tsp ground pepper (if desired)
1 can (12-oz) beer (1-1/2 cups)
1 egg

Heat oven to 350 degrees. Grease 2-quart casserole, or generously grease and flour loaf pan, 9x5x3 inches. Mix all ingredients, beat vigorously 30 seconds. Pour into casserole pan. Bake until golden brown, 45 to 50 minutes. Remove from pan; cool 10 minutes. Cut bread in casserole into wedges; cut bread in loaf plan into 1/2 inch slices. Serve warm.
Do ahead Tip: Cool bread completely; wrap in aluminum foil. To serve, heat in foil in 375 degree oven about 20 minutes.

This was from the 1983 The Best of Bisquick.
Kathy In LaVista, Nebraska
Click Here to Print this Recipe

For Ben in Topeka. This is an old standard but still easy, good, and frugal. My kids loved it growing up.

Crock Pot Beef and Vegetable Pot Recipe

1 lb. of hamburger, crumbled into the crockpot. No need to pre-cook
3-4 thinly sliced raw potatoes-peeled or not as you prefer
1 15 oz. can kidney beans, undrained
1 15 oz. can whole kernel corn, undrained
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. chili powder ( optional)

Place in crockpot in order listed. Spread over the top one 10.5 oz can undiluted tomato soup.

Put lid on and cook on high 3-4 hours or low 6-8 hours. Potatoes just need to be tender so depends on your crockpot as they all cook differently so it is sort of trial an error. Check progress now and then for doneness and to see if it is sticking. Stir if it shows signs of sticking and if so you may need to add a few spoonfuls of water.
Nana in SE Ohio
Click Here to Print this Recipe

Another dish for Ben in Topeka to try:

Crock Pot Meal Recipe

Brown a pound of hamburger, ground turkey, or Italian sausage in a skillet with a diced onion.

Can mix the meat content depending on what you have on hand. Add diced bell peppers as the meat browns if desired as well as a couple minced garlic cloves.

Spray the crockpot with non-stick spray or butter it to prevent sticking and pour in themeat mixture.
Rinse a 12-16 oz. box of spiral shaped pasta but do not cook. Place in crockpot an dstir with meat.

Pour over both 1 16 oz can or jar of pizza sauce and 1/2 cup of water.

Stir and put lid on crockpot. Cook on low approx. 4 hours. When pasta is done cover with 1 cup shredded mozzarella cheese and let melt. Cooking time can vary depending on your crockpot.
Nana in SE Ohio
Click Here to Print this Recipe 



Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is 


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 

Red Onion Relish Recipe

4 medium size red onions, peeled
1/3 cup olive oil
1/4 cup thinly sliced garlic
4 bay leaves
1 TBSP black peppercorns
2 TBSP sugar
1/2 cup red wine vinegar
1 TBSP dried thyme or 2 TBSP FRESH thyme
1/2 tsp hot pepper flakes (optional)
1/2 tsp salt

Cut off onion ends and cut each onion into 8 wedges. In a heavy skillet, heat olive oil til smoky. Toss in onions, garlic, bay leaves and peppercorns. Toss over high heat until onions are a bright color about 5 minutes. Sprinkle with sugar. Add vinegar, thyme and red pepper flakes. Add salt to taste. The relish is done in just a few minutes, before onions become too soft. Serve immediately or pour into glass jar along with juices. Cool to room temperature, the refrigerate. It is best served warm.
It is great with pork. ENJOY !!
Judy in Montana
Click Here to Print this Recipe


Copyright 2014 -  Nancy's Kitchen