Recipe Index


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

October 17, 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.

Contents: Jodi's Butternut Squash Recipes | Baked Acorn Squash | Baked Acorn Squash for Two | Pecan Stuffed Acorn Squash | Grilled Acorn Squash Packets for Two | Grilled Acorn Squash Packets for Two | Microwave Cranberry Acorn Squash for Two | Microwave Acorn Squash | Baked Applesauce and Acorn Squash | Acorn Squash with Sausage Squash Rings for Two | Crock Pot Pumpkin Cake Pumpkin Flan | October Popcorn | Caramel Popcorn | Caramel Popcorn | Popcorn Balls | Eggless Pumpkin Bread | Mocha Chocolate Bread for Gift Giving | Cranberry Jell-O Salad | Witches’ Blood Recipe | Cranberry Relish Squares Recipe

Other:  October Recipes | A newly wed grandmother needs help on how to carve a pumpkin. | I need some recipes for candied apples |  Need recipes for canning and freezing green beans. | Need gift giving recipes for Christmas
*Bold black text are links. Bold red text are not clickable links.

 Recipe Search
Custom Search

Jodi's Butternut Squash Recipes
In response to the request for Butternut Squash recipes in the Oct. 16 newsletter, here are two recipes that I have made many times. One is a casserole and the other if for a delicious soup that I make for company. I love all kinds of winter squash but my husband is not fond of them. He grew up in Denmark where it was never used in his family's household. So often I cook one just for me using this simple method. I cut a unpeeled squash in half, scrape out the seeds and fill the cavity with a tablespoon of butter, one or two tablespoons of brown sugar and a dash of seasoned salt. I put the halves in a low roasting pan and put in enough water for it come about 1/2 way up the sides of the squash. Bake in a 350 degree oven for about an hour. Delicious, I think.

Butternut Squash with Apples and Maple Syrup

2 small or 1 large butternut squash divided into quarters or sixths, peeled, seeded and cut into ¼ inch think slices (about 6 cups) or use 2 or 3 Acorn Squash
2 - 3 tart green apples (such as Granny smith), peeled, cored and cut into ¼ inch thick slices (about 6 cups)
1/2 to 1 cup dried cranberries (craisins) or dried currants
Freshly grated nutmeg - enough to sprinkle on 2 layers
¾ cup pure, real Maple Syrup
¼ -½ cup butter, cut into pieces
Juice of ½ large lemon (about 2 Tblsps.)
Salt and pepper
Preheat oven to 350 degrees.

Cook squash in a large pot of boiling, salted water until almost tender, about 3 minutes. Careful not to overcook as it will become mushy. It can finish cooking in the oven. Drain well. Leave until cool enough to handle.

Combine maple syrup, butter and lemon juice in heavy small saucepan and whisk over low heat until butter melts and all is combined.

Layer 1/2 the squash in buttered oblong casserole. Next layer 1/2 the apples and sprinkle evenly with dried cranberries. Pour ½ of the butter/maple/lemon sauce evenly over it all. Sprinkle with a little salt and pepper and grate the fresh nutmeg over the top. Repeat with a second layering as before.

Cover baking dish with aluminum foil and bake, covered, for 30 minutes. Remove foil and return to oven until squash and apples are tender, about another 30 minutes. Cool 5 minutes before serving. (Can be made a day ahead, cover well and chilled. Rewarm in 350 degree oven about 30 minutes.)

(The original recipe came from Bon Appetit, Nov. 1995. I have changed it a little. In the original, the apples, squash and currants were tossed together then the sauce was poured over and it was baked uncovered. I think it makes a prettier dish with the layers.)
Jody in Spring, Tx.

Butternut Wild Rice Soup
This makes about 10 servings.
I do not know where I got this recipe but I have been making it for years, often as a first course for Thanksgiving dinner. It can be made a day or two ahead.

2 medium butternut squash (3 to 4 lbs); peeled, seeded and cut into large dice. Cover with salted water and simmer 9 - 11 minutes until done. Drain and reserve liquid. Cool and puree the squash with 2 cups of the chicken stock (see below)
2 Tblsps. Olive oil
2 ½ cup chopped onion - divided
¾ lb. smoked sausage (low fat turkey is good) cut in ¼ inch slices
Ground black pepper, a few turns of the grinder
1 tsp. ground cumin
1 can whole kernel corn, drain but reserve liquid
12 cups (3 quarts) chicken stock - divided
1 cup wild rice, simmered for 60 minutes in 4 cups of the stock and ½ cup of the onion
1 can evaporated mild or 1 to 1 1/2 cup half and half cream.
Chopped parsley

Cook squash. Cool and puree with 2 cups chicken stock. Sauté 2 cups onion in the olive oil. Add sliced smoked sausage and drained corn. Add pepper and cumin

Cook wild rice in 4 cups broth and 1/2 cup reserved onion. Simmer on low for 60 minutes, or a little more, until broth is absorbed and rice is tender.

6 cups of the chicken broth is left plus 1/2 cup corn liquid and 1 cup squash liquid. In a large pot, put 4 cups broth (keep 2 to add if soup is too thick) and the corn and squash liquid.

Add onion, sausage, the corn and the squash puree. Cook for 15 minutes. Add the cooked rice and simmer 10 more minutes. Remove from heat and add 1 can evaporated milk or half and half. Serve sprinkled with fresh minced parsley.
Jody in Spring, Tx.
Click Here to Print both these butternut squash recipes.

Baked Acorn Squash Recipe

2 acorn squash
1/2 c. apple juice or apple cider
cinnamon or pumpkin pie spice

Cut squash into quarters and scrape away seeds. Put in crock-pot, skin side down. Pour 1/4 to 1/2 cup apple juice or cider over squash. Sprinkle with spice. Cover and cook on low 2 to 4 hours.
Click Here to Print this Recipe

Baked Acorn Squash for Two Recipe

acorn squash
boiling water
1 to 1 1/2 Tbsp. Log Cabin syrup (any flavor)
1/2 to 1 Tbsp. butter

Cut an acorn squash in half and remove seeds. Cover bottom of baking dish with boiling water. Place squash cut side down in water and bake at 400° for 30 minutes, then turn cup side up. Place 1 to 1 1/2 tablespoons Log Cabin syrup and 1/2 to 1 tablespoon butter in center of each half. Sprinkle with salt. Continue baking about 30 minutes or until tender.
Makes 2 servings.
Click Here to Print this Recipe

Pecan Stuffed Acorn Squash Recipe

2 acorn squash
1 Tbsp. brown sugar
1 Tbsp. butter or margarine
1/4 tsp. salt
1/4 tsp. grated orange peel
orange juice
2 Tbsp. chopped pecans

Halve squash; remove seeds. Place cut side down on greased baking sheet. Bake in 350° oven for 30 to 35 minutes or until squash is tender. Scoop out pulp, leaving shell. Stir together pulp, sugar, butter, salt and orange peel. Add enough orange juice (about 2 teaspoons) to make a fluffy consistency. Refill shells; sprinkle with pecans. Bake 10 minutes.
Makes 4 servings.
Click Here to Print this Recipe

Grilled Acorn Squash Packets for Two Recipe

1 acorn squash
1/4 c. butter
1/4 c. packed brown sugar
1/4 tsp. nutmeg
1/2 tsp. salt
1/8 tsp. pepper

Cut squash lengthwise into strips about 1/2 inch thick. Peel each strip. Put the squash pieces on a large piece of doubled heavy aluminum foil. Melt butter and stir in remaining ingredients. Pour over squash and wrap the foil loosely around the vegetable, making double folds to seal well. Cook about 4 inches from hot coals for 45 minutes or until tender, turning the package halfway through cooking. Note: Bake in oven at 400° for about 1 hour, if desired.
Serves 2.
Click Here to Print this Recipe

Microwave Cranberry Acorn Squash for Two Recipe

2 acorn squash
1 c. cranberries
1 c. brown sugar, firmly packed
1 tsp. cinnamon
1 Tbsp. butter or margarine

Cut 1-inch off tops of squash. Remove seeds. Combine cranberries, brown sugar and cinnamon in small bowl. Pack half of mixture into each squash. Dot with butter. Add squash to 8 x 8 x 2-inch dish. Cover loosely with heavy-duty plastic wrap.

Cook, covered, on full power for 8 to 10 minutes or until tender. Yield: 2 servings.
Click Here to Print this Recipe 

I need some recipes for candied apples.  I like the ones that are red in color but would like some caramel apple recipes too.

Microwave Acorn Squash #2 Recipe

2 acorn squash (about 1 lb. each)
1/3 c. coarsely chopped pecans
3 Tbsp. brown sugar, packed
1/4 tsp. cinnamon
2/3 c. butter-cracker crumbs
1/3 c. butter, melted
1/2 tsp. salt

Cut squash in half lengthwise. Remove seeds and fibrous membranes. Place cut side down in 12 x 8 x 2-inch dish. Cover with plastic wrap, turning back one corner to vent. Microwave at High 6 minutes, rotating dish 1/2 turn after 3 minutes. While squash is cooking, toss together crumbs, pecans, butter, brown sugar, salt and cinnamon. After squash has cooked 6 minutes, turn cut side up and divide filling among the 4 halves. Re-cover with plastic wrap and microwave at High 6 to 8 minutes, until squash is tender. Remove plastic wrap and let stand 5 minutes until serving.

Note: Squash is easy to cut into halves if microwaved 1 to 2 minutes at High. Let stand a few minutes before cutting.
Makes 2 Servings
Click Here to Print this Recipe

Baked Applesauce and Acorn Squash Recipe

4 acorn squash
4 tsp. lemon juice
1/2 c. raisins
3 c. applesauce
1/2 c. brown sugar
6 Tbsp. chopped walnuts
4 Tbsp. butter

Scrub, halve lengthwise and remove seeds from squash. Mix remaining ingredients, except butter. Put mixture into squash halves; dot with butter.

Preheat oven to 400°. Place in baking dish with 1/2-inch hot water in bottom. Cover and bake squash 1 hour. Remove cover after 30 minutes. Can be baked ahead and reheated.
8 servings.
Click Here to Print this Recipe

Acorn Squash with Sausage Recipe

3 acorn squash, washed and halved
1 tsp. butter
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. honey (optional)

Remove pulp and seeds from squash. Place, cut side down, in baking pan with about 1/2-inch water. Bake in 350° oven 45 minutes until tender.

Meanwhile prepare stuffing. Remove squash from water when done and brush inside with butter, salt and pepper. Place about 1 teaspoon honey in the center of each squash; fill with equal amounts of stuffing. Bake in 350° oven about 15 minutes or until warmed through.
Yield: 6 servings.
Linda MN
Click Here to Print this Recipe

Squash Rings for Two Recipe

2 Tbsp. brown sugar
2 Tbsp. milk
1 egg
3/4 c. soft bread crumbs
1/4 c. yellow or white cornmeal
2 Tbsp. ground cinnamon
1 large acorn squash, cut crosswise into 1/2 inch slices and seeded
1/3 c. margarine, melted

Heat oven to 400°. Mix brown sugar, milk and egg. Mix bread crumbs, cornmeal and cinnamon. Dip squash into egg mixture and coat with bread crumbs. Place in ungreased baking pan. Drizzle with margarine. Bake 30 to 35 minutes until soft.
Click Here to Print this Recipe

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

Crock Pot Pumpkin Cake Recipe

1/2 c. granulated sugar
1/2 c. dark brown sugar
1/2 c. cooking oil
2 eggs, beaten
1 c. cooked pumpkin
1 1/2 c. sifted flour
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. pumpkin pie spice
1 tsp. baking soda
1 c. chopped nuts
1/2 c. raisins or chopped dates

Cream sugars and oil. Add eggs and pumpkin and mix well. Sift dry ingredients together and add to pumpkin mixture. Add nuts and raisins. Pour batter into well-greased and floured 2 pound coffee can. Place in crock pot and cover top of can with half a dozen paper towels. Place lid on cooker and bake on high (350°) for 2-1/2 to 3-1/2 hours. Cake is done when toothpick inserted in center comes out clean.
Mary J
Click Here to Print this Recipe

Pumpkin Flan Recipe

1/2 c. sugar
vegetable cooking spray
1 (12 oz.) can evaporated skim milk
1/2 c. skim milk
1/4 c. sugar
3/4 c. frozen egg substitute, thawed
1 1/2 c. cooked, mashed pumpkin
1 1/4 tsp. pumpkin pie sauce

Sprinkle 1/2 cup sugar into a small heavy skillet. Cook over medium heat, stirring constantly with a wooden spoon until sugar melts and turns light brown. Pour caramel syrup into a 8-inch round cake pan coated with cooking spray, tilting pan to coat evenly. Set aside (caramel syrup will harden).

Combine milks and 1/4 cup sugar in a medium saucepan, stirring until sugar dissolves. Remove from heat. Gradually stir one-fourth of the hot milk mixture into egg substitute. Add to remaining hot mixture, stirring constantly. Add pumpkin and pumpkin pie sauce. Stir well. Place prepared cake pan in a large shallow baking pan on oven rack. Pour pumpkin mixture into prepared cake pan (cakepan will be very full). Pour hot water to a depth of 1 inch into large pan. Cover and bake at 325° for 1 hour or until a knife inserted near center comes out clean. Remove cakepan from water; let cool on a wire rack. Cover and chill at least 4 hours.

To serve, loosen edges of flan with a spatula. Invert onto a serving plate. Drizzle any remaining sauce over flan.
Yield: 6 servings
Mary J
Click Here to Print this Recipe

October Popcorn Recipe

1 c. chopped dried apple
2 Tbsp. honey
3/4 tsp. pumpkin pie spice
6 c. popcorn (no salt or fat)
vegetable cooking spray
1/2 c. raisins

Place dried apple in a large bowl. Combine honey and pumpkin pie spice. Pour over dried apple, tossing gently to coat.

Add popcorn and toss gently to coat. Spread mixture in a single layer in a 15 x 10 x 1-inch jelly roll pan coated with cooking spray. Bake at 200° for 40 minutes, stirring once. Turn off oven and leave mixture in oven for 1 hour. Remove from pan and spread on wax paper. Cool completely. Add raisins and toss gently.
Yields 6-1/2 cups
Click Here to Print this Recipe

Caramel Popcorn Recipe

1 (5 oz.) pkg. popcorn
1 c. brown sugar
1/2 c. butter
1/4 c. white corn syrup
1/2 tsp. soda
1 tsp. vanilla
peanuts, blanched (skinless)

Place popcorn and peanuts on a large jelly roll pan. In saucepan, combine sugar, margarine and corn syrup; boil over medium heat, stirring constantly. Simmer 2 minutes. Remove from heat and stir in vanilla and soda. (This foams up a lot, so use a good size pan.) Pour over popcorn and mix well. Bake at 250° for 30 minutes, stirring twice while baking. Remove from pan immediately and cool on wax paper.
Click Here to Print this Recipe 

I am a newly married for the first time at the age of 60.  Never married before and never been a grandmother.  I am now a grandmother of 4 children.  They want their new grandmother help them carve a pumpkin.  How does one start on carving a pumpkin.  I don't have any idea how to do it.  Can someone help me? 
Elaine in Louisville.

Popcorn Balls Recipe

1 c. sorghum
1 c. brown sugar
1/2 tsp. baking soda
1/2 c. water
1 Tbsp. hot water
1 c. granulated sugar
2 Tbsp. butter or margarine
1 tsp. vinegar
6 qt. popped popcorn or 1 big dishpan popcorn

In saucepan, mix sorghum, granulated sugar, brown sugar and 1/2 cup water. Cook to the hard ball stage (about 300°). Add butter and cook 30 seconds. Add vinegar. Add soda in 1 tablespoon hot water. Stir. Pour foaming onto popcorn. Stir. You can leave it as is or you can form into balls. To form into balls, put margarine on hands so balls will not stick to them.
Click Here to Print this Recipe

Eggless Pumpkin Bread Recipe

2 c. cooked pumpkin
1 c. brown sugar
1 c. rich milk, scalded
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. cornstarch

Sift dry ingredients together, except sugar. Add to pumpkin mixture. Add sugar and then milk which has been scalded. Pour into unbaked pastry shell and bake until firm in the center, about 45 minutes.
Click Here to Print this Recipe 

I have an abundance of green beans.  I need recipes for canning and freezing green beans.  I want to make them low sodium.

Mocha Chocolate Bread for Gift Giving
Makes 8 Slices.

Heat oven to 350 degrees. Line a loaf pan with parchment, leaving an overhang, coat with cooking spray.

Make Batter:
Whisk 1 1/2 cups sour cream, 1/2 cup oil, 2 eggs, and 1 tsp vanilla.

Separately, whisk 1 1/2 cups flour, 3/4 cup sugar, 3 tbs instant coffee powder, 1/2 cup unsweetened cocoa powder and semisweet chocolate chips, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp baking soda.

Fold wet ingredients into dry ingredients. Bake 70 min. or until done. Let cool 1 hour, then remove loaf from pan.

For Glaze:
Whisk 1/2 cup powdered sugar, 1 tbs milk, and 1 1/2 tsp coffee powder, drizzle over warm bread. SERVE & ENJOY.
From Holiday Express (Russie)
Anna in Sweden
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.
NNancy Rogers  

Recipes Using Pecans

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

My Favorite Links/strong>
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 

Other 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.  or

Recent Newsletters

Oct 1      Oct  4      Oct 5     Oct 6     Oct 7     Oct 8    Oct 9   Oct 10
Oct 11    Oct 13    Oct 14   OOct 15



Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is


This is for Sheri in October 17th kitchen letter. I have used the cranberry Jell-0 that is usually available around the holidays.
Mary Jo in MD

Cranberry Jell-O Salad Recipe

1 large package. strawberry Jell-0
1 can of whole cranberry sauce
1 16 ounce. can of pineapple, crushed
1 small can of mandarin oranges well drained
1/2 cup of celery finely chopped
1/2 cup walnuts finely chopped
1 small jar maraschino cherries quartered and well drained
8 ounces. Cool Whip
Melt Jell-0 in two cups boiling water. (you will not use the 2 cups of cold water called for on the box)

While the Jell-0 is dissolving, break up the cranberry sauce in a small bowl, and add it to the hot Jell-0.

Add the can of pineapple, including the juice.

Add oranges, celery, walnuts and Maraschino cherries.

Mix well. Check every hour and fold, so fruit is evenly divided and not all on the top. Once the Jell-O is getting thick transfer it to the bowl you plan to serve it from. Spread container of Cool Whip over the top.
Mary Jo in MD
Click Here to Print this Recipe

Witches’ Blood Recipe

4 c. cranberry juice cocktail
2 c. orange juice
1 T. sugar
12 whole cloves
1 cinnamon stick

Place pan on burner. Add cocktail, juice, sugar, cloves and cinnamon & bring to boil. Stir occasionally. Reduce heat to low. Simmer 15 min. Remove cloves & cinnamon w/ slotted spoon. Cool to room temp.
Serves 6
Athena in DE=
Click Here to Print this Recipe 

It is hard to believe that Christmas is just around the corner.  Can some of the NancyLanders share some of their gift recipes.  I want to try them out first before giving them to others.

This may be the recipe Sheri was looking for in the Oct. 16 newsletter:

Cranberry Relish Squares Recipe

3 (3 oz) pkgs. cranberry Jell-O
2 cups boiling water
14 oz. can whole-berry cranberry sauce
1 cup chopped pecans
11 oz. can mandarin oranges, drained

Place dry Jell-O in medium bowl; add boiling water, stirring to dissolve Jell-O. Add cranberry sauce, pecans, and oranges; mix well. Pour into 8" square baking dish.
Cover and chill for at least 4 hours, or until set. Cut into squares.

NOTE: This may be made several days in advance. Simply keep covered in refrigerator until ready to serve. If unable to locate cranberry Jell-O, strawberry or cherry Jell-O will work just fine
Click here to Print this Recipe

Copyright © 2014 -  Nancy's Kitchen /strong>