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October 19, 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:  Taffy Apples Croissants Cheese Cake | Hash Brown Casserole | Green Bean and Corn Casserole | Croissants Bread Pudding | Croissants Cheese Cake | Boston Cream Croissants | Hash Brown Casserole | Asparagus and Green Bean Casserole | Green Bean and Corn Casserole | Cauliflower Ring | Velveeta Broccoli Casserole |

Other:  How to freeze fresh green beans | Christmas Gift Recipes | Where to find Salt free Baking Powder | More info on how to freeze canned biscuits | 

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

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For Henry, who in the 10/17 newsletter wanted to know how to freeze fresh green beans, like many vegetables, green beans need to be blanched before freezing to prevent color and flavor loss. Snap ends off beans. Leave beans whole, cut into shorter lengths, or French-cut, which is similar to a julienne cut.

Fill a large kettle with 1 gallon of water or more; bring water to a brisk boil. Blanch no more than 1 pound of vegetables per 1 gallon of water at a time. Use a basket, strainer or cheesecloth (bundle a pound or less of vegetables in the cheesecloth) to submerge vegetables in the boiling water. If the water doesn't return to a boil in about 1 minute, use a smaller amount the next batch. Cover the pot and boil for 3 minutes. then remove quickly and submerge the beans in a large bowl or deep pot of cold water and ice to cool quickly and stop the cooking. When vegetables are thoroughly chilled, remove, drain and pat dry. Keep chilled in the refrigerator if they will not be packed immediately. Dry packing will help to prevent clumping and make it easier to use small amounts from containers. Arrange blanched, chilled vegetables on a baking sheet or tray in a single layer. Freeze at -20° F., or as quickly as your freezer will allow. Once frozen, pack in freezer containers or bags. You can also steam green beans and many other vegetables to blanche them before freezing.
Robbie IN

There used to be a link on the newsletter where we could get to them. I got a new computer, and have lost access to a lot of the information I had stored on the old one. Would you happen to have the URL? It will be greatly appreciated.
Barbara in Omaha NE

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 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.
To join this recipe library Click Here!
Nancy Rogers

Re: Christmas Gift Recipes
This is for Oma (10/17 newsletter). Please clarify if you were wanting gifts in a jar recipes or recipes for candy, cookies, quick breads and other treats that you would make and give on a tray or in a gift bag, as Christmas gifts. I recently submitted many recipes in the September newsletters that I often give as gifts. They include Puppy Chow, Mother load Pretzels, Peanut Butter Cornflake Cookies and Tiger Butter. We all have so many delicious recipes, your giving us more information would be very helpful. Almost every newsletter contains at least one recipe that would make a great gift either by itself or on a cookie/candy tray. Nancy's web page has a link for Christmas gifts and has many wonderful gift in a jar recipes, not all of which are sweet treats that you should check out. These are all tried and true recipes.
Robbie IN

A number of NancyLanders have asked if I could make a file of all the recipes for the month for the Home Cookin' Recipe Program format or in a pdf format.

I can do this and include most the messages, replies and recipes for the entire month.  It would take time to put this together but would if enough members are interested.  For the time and effort I would have to put into this I would need to charge a small charge fomatting the recipe file.  The cost would not be in the recipes but rather the time to format them into a pdf, Home Cookin' software format.  A link could be put up through Paypal.  Please let me know if you are interested in getting all the recipes with an index for $6.00 the month of recipes, messages, and tips.  Send me an email to let me know if your are interested.  Send an email to
Nancy Rogers 

I believe this is what Wendy wanted in the 10/17 newsletter. It is from Dennis at The Prepared Pantry.
Robbie IN

Taffy Apples Recipe

What you’ll need
Individually wrapped caramels- wrapping removed
Chocolate for coating
Craft Sticks
Almond bark or white chocolate (optional)
Nuts, candies, or sprinkles (optional)

If you use store-bought caramels, the little square kind that come individually wrapped, it’s easy to make gorgeous caramel apples. Here’s how

1. Use about 14-16 ounces (or 1 lb) of individually wrapped square caramels for 5 large or 6 medium-sized apples. Add 2 tablespoons of water to the melting caramels.

2. Choose the best apples that you can find. They should be free from bruises and firm. Tart apples contrast with the candy coating well. We prefer smaller granny smith apples. It makes for a better serving size. Remove the stem of the apples by twisting and pulling or by cutting with a sharp scissors. Press craft sticks for handles into the stem end of the apples.

3. Dry the apples completely. If the apples are damp the caramel will not stick to the apples.

4. Place buttered or oiled waxed paper on a cookie sheet or several large plates. Set aside.

5. Melt the caramels over very low heat, stirring occasionally as they soften.

6. While holding the pan to its side to make the caramel deeper, twist the apples through the caramel. By grasping the sticks, you can roll the apples on an angle so that the caramel does not need to be deep enough to immerse the apples. Let the excess caramel drip off of the apple. Scrape the caramel off of the bottom of the apple. More caramel will drip down the apple as it sits. Set them vertically on the waxed paper to cool.

7. Melt enough chocolate to twist the caramel covered apples through the chocolate. Use the very best chocolate that you can buy. You can buy melting wafers specifically made for candy coatings. (Avoid those melting chocolates designed for thin, hard coatings.) When the chocolate is melted, dip the caramel coated apples. Again, set on waxed paper to cool or roll the coated apples through chopped nuts or crushed candies.

8. Once cool, consider melting white chocolate or almond bark and drizzling the white chocolate over the apples in an attractive manner.

Notes: 1. Don’t cook either the caramel or chocolate coating. Cooking will change the consistency; it only needs to melt.

2. If the coating seems too thin, it’s too hot. Remove the pan from the heat and let it cool.

3. If the coating is not adhering properly to the apple, it is too cool. Heat the topping further.

4. The coatings will set up faster in the refrigerator.

5. Once cool, the apples can be placed in individual plastic bags and a ribbon tied around the stick.

6. They do not have to be refrigerated unless you would prefer to do so. If refrigerated the apple itself will be cold, but it may make the coatings harder than desired.
Dennis The Prepared Pantry 
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October Recipes
How to Cook Pumpkin | Pumpkin Recipes
Halloween Recipes | Pumpkin Seed Recipes
Face Paint Recipes

Hi Nancy, Re: Salt free Baking Powder, I saw it on a shelf at Wal-Mart while shopping for baking supplies for my grandson.
Margaret, Tulsa

For Wendy, re: Candied Apples

12 red delicious apples
12 heavy wooden skewers
4 1/2 c. sugar
3/4 c. light corn syrup
1 t. red food coloring
1 1/2 c. water

1 c. chopped peanuts or 1 c. toasted coconut

Waxed paper

Line large cookie sheet w/buttered waxed paper. Wash & dry apples. Insert stick through stems. In saucepan over med. heat, combine sugar, corn syrup, food coloring & water. Cook, stirring constantly, until ingredients are dissolved & liquid boils. Set candy thermometer in mixture & continue cooking, w/o stirring until temp reaches 290 F, about 20 min. Remove syrup from heat & working quickly, dip apples one at a time, coating them evenly. If desired, roll in peanuts or coconut to coat then place on prepared cookie sheet. Let cool at least 1 hr.
Athena in DE
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Good morning Nancy and all Landers,
Newsletter looks wonderful today. I'm so glad someone could use my tip on how to freeze canned biscuits. A friend of mine who is a recent widow gave me this tip. She also liked the biscuits and would bake the whole can and end up throwing half of them away. This way she can take out however many she wants and save the rest for another time. I also spray my pan with Pam before freezing the biscuits so they don't stick to the pan after freezing. Another person told me to freeze them all right in the can but I found out that is a total mess when thawed lol. Now that groceries seem to be going up weekly it's nice to be able to stock up when things are on sale.
Dianne in Wisconsin

My husband and I took a day-trip today to take in the beautiful fall colors. It was so nice to come home and read today's newsletter with all the fall and holiday recipes. My house has been decorated for Halloween, complete with my husband's spooky village. I have been going through the newsletters looking for past recipes using apples to use up what I purchased at the apple orchard last week. In November, I plan to go pumpkin. My family is coming home for Thanksgiving, so today's newsletter had some great ideas. I have a couple of questions. Linda Mn. sent a recipe for "Acorn Squash with Sausage". I didn't see sausage in the recipe, but was wondering if it has stuffing in it instead? The directions mention stuffing. If it is stuffing, what kind do you use? Do you use the Stove Top variety or do you make your own, or is it a sausage stuffing? Sharon sent in the recipe for Eggless Pumpkin Bread. What do you mean by "rich milk?" Is it whole milk, evaporated, or sweetened condensed? Thanks for contributing to my fun Fall day.
Sandy in Iowa

This week I got some packages of croissants on sale this week. After looking through my tried and tested recipes I found several I plan to use.

Croissants Cheese Cake Recipe

2 pkg. croissants
2 pkg. cream cheese (at room temperature)
1 c. sugar
2 tsp. vanilla
cinnamon sugar

Lay one package of croissants in a 9 x 11-inch cake pan. Press together with fingers. Whip cream cheese, sugar and vanilla together until smooth. Spread on croissants. Separate and lay second package croissants on top of cream cheese mixture. Sprinkle cinnamon sugar on top. Bake at 350° for 30 minutes or until golden brown.
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Croissants Bread Pudding Recipe

12 large croissants
1 tsp. vanilla
1 qt. half and half
6 eggs
2 c. granulated sugar

Break croissants into bite-size pieces. Blend together half and half, sugar, vanilla and eggs. Place croissant pieces in buttered 13 x 9-inch baking dish. Pour liquid mixture over the croissants and let sit for 30 minutes. After rest of 30 minutes bake pudding in a 350° preheated oven for 35 minutes.
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Boston Cream Croissants Recipe

1-1/4 c. cold milk
1 pkg. Jell-O instant vanilla pudding
1 c. Cool Whip, thawed
12 miniature croissants
1 sq. unsweetened chocolate
1 Tbsp. margarine or butter
3/4 c. powdered sugar
2 Tbsp. water

Pour milk into a large bowl and add pudding. Beat with a wire whisk for 1 to 2 minutes. Gently fold in Cool Whip. Split croissants horizontally. Fill with pudding mixture. Refrigerate.

Melt chocolate and margarine in small saucepan on low heat. Remove from heat. Stir in sugar and water until mixture is smooth. Drizzle over the tops of the croissants. Refrigerate until ready to serve.
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Free eCookbook – Spooky Treats and Party Eats: 34 Halloween Recipes from Mr. Food, full of Halloween-themed party food and drink, features recipes for Halloween drinks, appetizers, dinners, desserts, and more in one frightfully fun collection!  



The other day on a buffet there was a hash brown casserole. It was so good. I looked up my favorite recipe for hash brown casserole and plan to use it again in the very near future. I have tweaked it a bit from the original recipe. Although I liked the hash browns on the buffet, I did not like it as much as my recipes.

Hash Brown Casserole Recipe
Serves 8 to 10

1 can cream of chicken soup
32 oz. frozen hash brown potatoes, thawed
1 pt. sour cream
pepper and salt to taste
1/2 c. diced onions
1 stick margarine
1/2 lb. grated Cheddar cheese
2 c. crushed corn flakes

Mix all ingredients well and put into a 2 1/2-quart casserole dish. Sprinkle corn flakes over top. Bake at 350° for 50 to 60 minutes.
Karen in TX
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Asparagus and Green Bean Casserole Recipe

1 tall can of asparagus, drained
1 can green beans
1 Tbsp. margarine
1 can cream of chicken soup
1 c. Cheddar cheese, grated
1 can biscuits

Butter casserole dish. Add asparagus and green beans. Spread cheese over the vegetables. Spoon cream of mushroom soup on top. Cook at 350° for 30 to 35 minutes. Take out of oven and place biscuits on top. Return to oven, increase oven temperature and cook until biscuits are brown.
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Green Bean and Corn Casserole Recipe
Makes 4-6 Servings

1 can French-cut green beans
1 can whole kernel Shoe Peg corn
1 can cream of celery soup
1 carton sour cream
1/3 c. chopped onion
1 c. grated cheese
1 small can thinly sliced water chestnuts
1 stick margarine, melted
1 roll Ritz crackers, crushed

Drain beans and corn. Mix with soup, onion, cheese, water chestnuts and sour cream. Pour into casserole dish. Top with cracker crumbs. Dribble margarine over this. Bake 30 minutes at 350°, uncovered.
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Cauliflower Ring Recipe

3 Tbsp. margarine
3 Tbsp. flour
1/2 c. milk
1/2 c. mayonnaise
2 c. finely chopped cooked cauliflower
1/4 c. chopped parsley
1 Tbsp. minced onion
3 eggs, slightly beaten
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce
1/4 tsp. Accent
salt and pepper, to taste

Cook margarine, flour and milk until thick; add mayonnaise. Combine with remaining ingredients. Turn into well-greased 1 quart ring mold or casserole. Set in shallow pan of hot water. Bake at 375° for 45 minutes or until firm. Unmold on heated platter and fill center of mold with English peas or green beans.
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I don't care for the broccoli casserole that has soup in it. This one is very good and has no canned soup in the recipe.

Velveeta Broccoli Casserole Recipe

1 box frozen, chopped broccoli
1 box frozen broccoli spears
2 Tbsp. butter
1/2 lb. Velveeta cheese, cut in pieces
12 to 14 Ritz crackers

Cook broccoli according to box directions. Drain. Place broccoli in a casserole dish. Add the butter and Velveeta cheese. Crush crackers and spread over top. Dot extra butter on top of crackers. Place in a 350° oven for 20 to 30 minutes or until brown on top.
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Green Summer Salad Recipe

1 head romaine lettuce
1 can mandarin oranges, drained
3 green onions, chopped
1 avocado, chopped
1 pkg. sliced almonds
1/3 c. sugar

1/4 c. red wine vinegar
1/4 c. sugar
1/2 c. oil
2 Tbsp. parsley
1 tsp. seasoned salt
1/2 tsp. pepper

Put sugar and almonds in a small frying skillet; stir until boiling and mix until toasty. Set aside.

Mix romaine lettuce, mandarin oranges, celery, onions and avocado in a bowl; set aside.

Dressing: Mix all ingredients together. Pour over lettuce mixture. Add almonds.
Make dressing the day before.
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My sugar ants haven't appeared for about 5-6 days now!! But, am not certain WHICH poison 'recipe' did it. (And, I'd also sprayed the 'Silent Green' that apt. mgmt. suggested.) My thanks to the 3 here who offered their ideas for getting rid of the tiny nuisance things, which helped me by probably giving them over-kill.
~carol on coast

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
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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 are safe to click.

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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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Turkey Ham and Cheese Croissants Recipe

1 croissant, cut in half lengthwise
1 oz. deli style sliced turkey
1 oz. deli style sliced, boiled ham
1 oz. Monterey Jack cheese, thinly sliced
1/4 c. basic white sauce or creamy Dijon sauce

Place croissant halves, cut side up, on microwaveproof plate. Layer turkey, ham and cheese on each half. Cover with waxed paper and cook on 80 for 1 1/2 to 2 minutes or until cheese melts. Pour hot sauce over top.
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Chicken Salad Croissants Recipe

3/4 c. mayonnaise
1/4 c. sliced green onions
1 Tbsp. Dijon mustard
1 tsp. dried dill
1/2 tsp. salt
2 c. cubed chicken

Combine first six ingredients. Fill croissants with lettuce, tomato and chicken salad.
Serves 6.
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Turkey with Cranberry Croissants Recipe

1 lb. thinly sliced turkey
1 (8 oz.) pkg. softened cream cheese
1/4 c. orange marmalade
1/2 c. chopped pecans
6 croissants, split
3/4 c. whole berry cranberry sauce
lettuce leaves

Combine cream cheese, marmalade and pecans in a small bowl. Spread top and bottom halves of croissants with cream cheese mixture. Layer turkey on bottom halves; spoon 2 tablespoons cranberry sauce over turkey. Add lettuce and croissant top.
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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