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October 15, 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.

Club House Salad Recipe
| No Bake Peanut Butter soda Cracker Cookies |  Fruit Dip Recipe | Frosted Maple Cookies | Anytime Sweet Pickles | Robbie's Fruit Dip | Robbie's Apple Toffee Dip | Lasagna Style Casserole | Civil War Recipes | Sage Chicken Stew | Simple BBQ Chicken Recipe | Raspberry Dream Pie | Chicken Scrapple | Tuna Nut Salad | Pumpkin Crunch Bread | Grands Pumpkin Doughnuts | Fried Tomatoes | Baked Bananas Recipe

Downloadable Electric Pressure Cooker Manuals  with recipes
| Tip on Freezing Canned Biscuits for the Winter | My Favorite Links | October Recipes | Need recipes for electric pressure cooker | Need recipe for sugar free pecan pie | Reply on where to find sodium free baking powder |

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

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For Alice,
re: Fruit Dip Recipe
Blend 1c. mayo & 1 c. marshmallow creme, 1 t. grated orange rind & 1 t. ground ginger.

Athena in DE ( I previously submitted a peanut butter marshmallow fondue which is
great w/apples.)=

For Wendy who is looking for Civil War recipes - you might try a book called “Burnt Toast Makes You Sing Good” by Kathleen Flinn - a warm tale of her growing up years. And though she is contemporary the book includes recipes that go back a few generations in her family. I found it at the library. You can also read more about it in my Oct 10 post at
 and find a recipe from it in the Oct 14 post. Such a good idea to add another dimension to the report, and good luck with it.
Barbara in Las Vegas

This is probably the recipe that Barb KS requested in the 10/14 newsletter.
Robbie IN

No Bake Peanut Butter soda Cracker Cookies Recipe

2 c. sugar
1/2 c. butter
1/2 c. evaporated milk (or skim milk for chewiness)
1 tsp. vanilla
1/2 c. peanut butter
1 packet or sleeve of soda crackers, crushed fine

Bring first 4 ingredients to a boil and boil for 1 minute. Then add peanut butter and stir until melted. Remove from heat and add soda crackers. Drop on waxed paper by teaspoonful. Cool. Store in air tight container.
Robbie IN
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Civil War Recipes
In the newsletter on 10/25/2014.Wendy wanted Civil War recipes. Have her search for " Civil War recipes". There are a host of good sites. Gettysburg is a really good one.
Harvey M, Central Pennsylvania.

October Recipes
How to Cook Pumpkin | Pumpkin Recipes
Halloween Recipes | Pumpkin Seed Recipes
Face Paint Recipes

Good morning Nancy and all Landers,
Here is a little tip for all our cooks/bakers in Nancyland. Some of you may already do this but for those who don't. I'm always looking for ways to freeze food for the winter. A bakery lady at my local grocery store said when Grand's Biscuits(or a brand similar) go on sale for like 98cents each she buy's as many as she can afford and takes them home and opens all the cans. Then she separates the biscuits and lays them on a greased cookie sheet and freezes them.

When frozen she transfers them to a zip loc bag and returns them to the freezer. When she needs biscuits she takes out as many as she needs and bakes them. That way she has biscuits on hand all winter and they are cheap - 6 for 98cents is cheaper than you can make them yourself.
Dianne in Wisconsin

Electric Pressure Cooker Manuals | Downloadable | PDF Format

Presto Electric Pressure Cooker Manual with Recipes
More Presto Manuals to Pressure Cooker and other small appliances
Cuisinart Electric Pressure Cooker Manual with Recipes
West Ben Electric Pressure Cooker Manual with Recipes

This is such a good crunchy salad, that is bursting with flavor! To save time, I cut everything up ahead and refrigerate, and then assemble shortly before serving.

Club House Salad Recipe

3 cups shredded lettuce
2 cups prepared Ranch dressing with bacon
1 large tomato, diced
1 basket of cherry tomatoes, cut in half
2 cups seasoned croutons
4 ox. (about 1 cup) cubed cooked ham
2 oz. (about 1 cup) cubed cooked turkey or chicken
4 oz. cubed (about 1 cup) Monterey Jack cheese

In a 3 quart clear glass bowl, layer lettuce, 1 cup salad dressing, diced tomato (place cherry tomato halves up against sides of bowl) then croutons, ham. turkey and cheese. Line ingredients up against side of bowl, to make distinct layers.
Pour remaining dressing over top and serve.
Judy (in Alaska)
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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  

These soft cookies are so delicious...they are like eating a miniature maple bar, but you have to allow time for chilling. I have also used buttermilk, when didn't have sour cream on hand and were just as good. I also have omitted the nuts at times.

Frosted Maple Cookies Recipe

1/2 cup shortening
1-1/2 cups packed brown sugar
1 cup dairy sour cream
1 tbsp. maple flavoring
2-3/4 cups flour
1 tsp. salt - I cut in half
1/2 tsp. baking soda
1 cup chopped nuts (optional)

1/2 cup butter
2 cups powdered sugar
2 tsp. maple flavoring
2 to 3 tbsp. hot water

In mixing bowl (I use electric mixer) cream shortening and brown sugar. Add eggs, one at a time, beating well after each. Blend in vanilla and sour cream. Add dry ingredients and mix until combined. Stir in nuts. Cover and refrigerate for 1 hour. Drop by tablespoonfuls 2 inches apart on greased sheets.

Bake 375 for 8 to 10 minutes until edges are lightly browned. Cool on wire racks.

For frosting, in a small saucepan, heat butter over low heat until golden brown. Remove from heat and blend in remaining ingredients...using enough water to make a spreading consistency. Makes 4 dozen delicious cookies.
Judy (in Alaska)
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Recipes Using Pecans

I believe this is the recipe that Linda was searching for in the 10/13 newsletter. Various versions have appeared in the newsletter since its inception. This is from a 2009 newsletter. Warning: Whole dill pickles will not work in this recipe. You must use sliced pickles or spears. These make great holiday gifts or any time of year.
Robbie IN

Anytime Sweet Pickles Recipe
8/10/09 newsletter

1 gallon jar sliced dill pickles(plain hamburger dills)
1 4 OR 5 lb. bag of sugar
Tabasco Sauce or Louisiana Hot Sauce
Garlic cloves or jarred minced garlic

Take lid off pickles and pour off all the juice. (Just what will drain off easily, they don't have to be drained completely dry). Into pickles in jar, pour all of the 4 lb. bag of sugar OR most of the 5 lb. bag. (Do NOT use both bags of sugar.)
Put in 3 or 4 cloves of garlic or if using minced garlic use about 3 TBSP. Add hot sauce to taste depending on how spicy you want them. Louisiana Hot sauce is not as strong as Tabasco so it will take more of it, about twice as much. I do not like really hot spicy food so I use about 2 TBSP. Tabasco sauce. Put lid back on gallon jar tightly and shake it up so ingredients mix in with pickle slices. You will need to do this shaking several times during the next 24 to 48 hours. Do not refrigerate for that long so the flavors can blend at room temperature and the sugar can dissolve more easily and make juice for he pickles. After a day or two when the sugar has dissolved, refrigerate the pickles so they will stay fresh longer and be crisper.

You can make these with quart size jar of sliced dill pickles, but you will have to reduce the other ingredients proportionately. The amount of hot sauce, garlic and to a certain degree, the sugar that you use can be adjusted to your taste. For the garlic and hot sauce, start out with minimum amount and add more if you think they need it after they have set long enough to test. I have not made this substituting Splenda for part of the sugar, but it might work. You could try with a quart jar of pickles, so not so much waste if it didn't work.

WARNING: You cannot use this method on whole dill pickles. They must be sliced or cut into spears first. If you do it to whole pickles, the sugar will pull all of the liquid out of the whole pickle and you will end up with shriveled up pickles. These are addicting to some people, (my sister for one, who gave me this recipe) so be careful. 'Smile!"
Etta in LA
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Here are two fruit dip recipes for Alice (10/14 newsletter).
Robbie IN

Robbie's Fruit Dip Recipe

1 (8 oz) pkg cream cheese (room temp)
1/2 Cup marshmallow creme
2 Cups Cool Whip, thawed
1/4 Cup Pineapple Juice or ˝ small can crushed pineapple with juice

Blend cream cheese, marshmallow creme and thawed cool whip. Add enough pineapple juice (or crushed pineapple) to make a dipping consistency. Chill at least 1 hour before serving.
Robbie IN
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Robbie's Apple Toffee Dip Recipe

3/4 c. packed brown sugar
1/2 c. powdered sugar
1 t. vanilla extract
1 - 8 oz. pkg. cream cheese, softened (reduced fat cream cheese is fine to use)
3/4c. toffee bits (ex: Heath bits of brickle bits)
1 c. pineapple juice
4 red apples 4 green apples 4 yellow apples

Combine first four ingredients in a bowl; beat at medium speed w/a mixer, until smooth. Add toffee bits and mix well. Cover dip and chill. While dip is chilling, core each apple, and cut each into 8 wedges. Combine juice with apples in a bowl, and toss well. Before serving, drain apples, and serve along with toffee dip.
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.


This is such a good casserole, made easy with Bisquick baking mix.

Lasagna Style Casserole Recipe

1 lb. bulk Italian Sausage (I used mild)
1 cup tomato paste
1 cup ricotta cheese
2 eggs, divided
1 cup Bisquick baking mix
1/2 cup milk
1 cup shredded Mozzarella cheese
1/2 cup shredded Parmesan cheese

Brown sausage until no longer pink; drain. Stir in tomato paste; spoon into ungreased 9" square baking pan, or 2 quart casserole dish. In small bowl, stir ricotta cheese, Parmesan and 1 egg until mixed. Drop by heaping tablespoonfuls
over sausage mixture.

In small bowl, combine Bisquick, milk and 1 egg with fork until blended. Pour over cheese and sausage mixture. Spray sheet of foil with cooking spray and place sprayed side down on dish and seal tightly. Bake 28 minutes at 400 until light brown. Sprinkle with Mozzarella and bake uncovered for 5 to 10 minutes longer until dough is cooked through and cheese is melted.
Makes 6 servings.
Judy (in Alaska)
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In the Oct.14, 2014 newsletter Mary Jo from MD wants to know how to measure 12 oz. of dry pasta. 12 oz. dry pasta = 3 cups dry pasta.
Joan in Linden, NJ

I’m still looking for some recipes for a electric pressure cooker, got several books but there all very long need and I would like some quick and easy ones if possible or some that has been used by other people and good.
Thank you Jackie Ohio

Note for Mary Jo, re: pasta
To measure the pasta, you can get a plastic form with holes that will accept various amounts of pasta for measuring. I have no idea where I got mine!
Athena in DE

Question: Did Dee ask for Crockpot Apple Cake or Apple Cobbler?
Athena in DE=

For Wendy, re: Civil War Recipes
You can find many Civil War recipes on the web especially on the Gettysburg sites; however, this is one I have prepared numerous times, sometimes in a crockpot.

Sage Chicken Stew Recipe

2-3 lb. chicken
2 t. fresh sage or 1 t. dried sage
Salt & pepper
1/2 c. rice
1 lb. chunked carrots
several quartered unpeeled potatoes
Thyme to taste
Bit of nutmeg

Place chicken in pot with water to cover. ( I use pieces of chicken). Don’t cover with more than 2 in. of water. Put in sage & salt & pepper. Boil 1/2 hr. Add rice, carrots & potatoes. Thyme to taste. Bit of nutmeg. Cook 30 - 45 min. Watch water level. Usually served with biscuits and salad. (I usually add more than required seasonings because it seemed a little bland to me.)
(Source: The First State, First Lady’s Recipe Book)=
Athena in DE
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For Mary Jo who only wanted 12 ozs of pasta. if you take a 16 oz box and visually split in in half. You will have 2 8oz. bundles. if you visually take half of one of those bunches you will have 2 4 oz. bundles. Now take the 8 oz and one 4 oz bundle and you will have approx. 12 ozs. Of pasta.
Marion in Atlanta

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.

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Nancy Rogers 

Other 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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Nancy Rogers

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Recent Newsletters

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Oct 11    Oct 13    Oct 14   Oct 15

Hi Nancy,
Your viewers are terrific and always coming up with great recipes. Could you ask them if anyone has a good recipe for a sugarless pecan pie? It’s for a diabetic friend of mine who loves pecan pie but obviously cannot eat the full sugar kind.
Thanks, Mary Ann R

Salt free baking powder can be found at Whole Foods.
Diane P

Simple BBQ Chicken Recipe

1-16 oz bottle of teriyaki sauce
1-16 oz bottle of French dressing
4-5 lbs chicken breasts

Mix the 2 bottles together for the marinade in a large container. Take skin off chicken and marinate for 10-24 hours. turn 2 or 3 times. Cook on outdoor grill; baste often until done. This can be done on an indoor grill also.
Judy in Montana
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Raspberry Dream Pie Recipe

1 pie shell, baked and cooled with at least a 3/4 inch rope crust edge
1-10oz bag of frozen raspberries
1 regular size raspberry Jell-O
1 cup boiling water
cold water as needed
2TBSP sugar
1 cup heavy cream, whipped or a like amount of whipped topping

Thaw and drain frozen raspberries, saving the juice. Stir the Jell-O into 1 cup boiling water until dissolved. To the reserved juice add enough cold water to make 3/4 cup liquid. Stir that into the Jell-O, then add the sugar and the berries. Refrigerate mixture until it mounds when dropped from a spoon. Then fold in whipped cream or topping. Refrigerate again until mixture is firm enough to mound. Spoon into pie shell and refrigerate until served. It is best to make and chill for about 12 hours before being served.
Serves 6
Judy in Montana
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Chicken Scrapple Recipe

4 cups (1 quart) chicken broth
1 1/3 cups cornmeal (yellow, white or blue)
1 TBSP flour
1/4 of an onion grated or very fine chopped
1/2 of a large carrot grated
1/4 cup very fine chopped or sliced celery
1 1/4 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper (optional)
1/2 tsp poultry seasoning
2 1/2 cups fine ground cooked or canned chicken (I have used fine chopped boiled chicken also with good results)

Heat 2 cups broth in a large pan. Mix cornmeal, flour, salt and poultry seasoning. Mix well and slowly stir the cornmeal mixture into heated broth. Next add vegetables. Cook and stir until mixture thickens. Cover and cook slowly for 15 minutes longer, stirring as needed to keep from sticking to bottom of pan. Next add chicken. Cook and stir about 10 minutes more.
Pour into well greased loaf pan.

Chill until firm I usually chill overnight. The flavors have time to blend. Remove pan from refrigerator. Turn out the loaf onto a plate and slice as thick as you like. Roll the slice in flour. Put into hot greased skillet and brown on both sides. I serve it with a little butter on top of slice. It is great any time of day eating.
NOTE: for pork scrapple the more traditional meat for this. I use meat stock or water not chicken broth. The meat measurement is the same for pork or chicken.

I tried using beef one time and the poultry seasoning and beef do NOT mix well.
About 6 servings
Judy in Montana
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Tuna Nut Salad Recipe

1 pkg. frozen green beans (do not use french cut beans)
2 cups shredded cabbage
3 green onions sliced
1 large dill pickle chopped
1 1/2 cups chopped walnut (almonds are great too)
1/2 cup mayo not salad dressing
1 TBSP milk 1 tsp fresh lemon juice
1/2 tsp salt
1 can tuna (large or small depends on how much tuna you want in the salad)
3 hard boiled eggs

Cook the green beans as per package instructions, drain and chill. Next mix green beans, cabbage, onions, pickle and walnuts , toss together. Mix mayo, lemon juice, milk and salt together. Pour over salad and toss. Drain tuna, add to the salad. Put lettuce leaves on serving plates top with salad and garnish with hard boiled egg slices.
serves 4-6
Judy in Montana
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Pumpkin Crunch Bread Recipe

1-16oz can pure pumpkin
31/3 cup sugar
1 cup oil
4 eggs
1/4 cup applesauce
1tsp salt ( up to 1 TBSP as per your taste)
4 cups flour
2 tsp baking soda
1/2 tsp baking powder
11/3 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp ground cloves
7/8 cup water
1 cup chopped walnuts

Cream oil and sugar together. Add eggs, pumpkin and applesauce. Combine salt, flour and other dry ingredients to mixture. Add water and walnuts mix well.
Makes 2 large and 1 small loaves.

Top with a crumb topping as follows:
1/2 cup flour
3/4 cup sugar3/4 cup cinnamon
1/3 cup soft butter or margarine

Put all into a bowl mixing well. Pour bread batter into loaf pans and top with crumb topping.
Bake at 350* for 50-60 minutes or until done.
from: cooking with the cooks cookbook
It is scrumptious!!
Judy in Montana
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Pillsbury™ Grands Pumpkin Doughnuts

2 cups vegetable oil for frying
4 cups powdered sugar
4 1/2 teaspoons pumpkin pie spice
1 tablespoon canned pumpkin (not pumpkin pie mix)
3 to 4 tablespoons half-and-half
1 can Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits (8

In 2-quart saucepan, heat oil over medium heat to 350°F to 375°F. In large bowl, beat powdered sugar, pumpkin pie spice, pumpkin and just enough half-and-half with whisk until smooth and thick glaze forms. Set aside.

Separate dough into 8 biscuits. Using small round lid or cookie cutter cut hole in center of each biscuit. Gently place 2 or 3 biscuits in hot oil. (Biscuit holes can also be fried!) Fry on one side until golden brown. With tongs, gently turn each
biscuit over; fry until other side is golden brown. Remove doughnuts from oil; immediately dip into pumpkin glaze. Place doughnuts on cooling rack; cool 3 to 5 minutes or until glaze is set before serving.

Don't have pumpkin in the house? No worries! This recipe tastes just as good when the pumpkin is omitted.

These doughnuts are best warm and fresh. Invite friends and family over for a doughnut party. Hand out a few paper plates, and let everyone fight over the first bite of just-made doughnuts!
Servings 8
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Fried Tomatoes Recipe

4 large firm under-ripe tomatoes 4
250 ml coarse cornmeal 1 cup
5 ml dried oregano or marjoram 1 tsp
2 ml garlic powder 1/2 tsp
- all purpose flour -
1 egg, beaten 1
- oil for deep frying -

Cut tomatoes into thick slices. Mix cornmeal with oregano and garlic powder. In three separate bowls; place flour, beaten egg and cornmeal. Dip tomato slices into flour, then egg and finally into cornmeal. Fill a shallow frying pan one-third full of oil and heat steadily until quite hot.
Slip tomato slices into oil carefully, a few at a time, and fry on each side until crisp. Remove and drain. Repeat with remaining tomatoes; reheating oil between each batch.
Serves 4
From Peak of the Market
From Ginny’s Recipes (Arlette)
Anna in Sweden
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Baked Bananas Recipe

6 ripe bananas
1/2 cup sugar
2 tablespoons melted butter
2 tablespoons lemon juice
1/8 teaspoon salt

Select ripe bananas, skin, scrape off the stringy fibers, and split in half lengthwise. Place in a greased shallow baking dish, pour over them the fat, lemon juice, and salt which have been mixed together, and bake in a moderate oven for 20 to 25 minutes. Serve from the dish.
Mary J

I would like a recipe for Cheese Puffles like A&P had in the 1940s. Can someone help me with a tried and tested recipe?



Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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