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October 22, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

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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 many 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

Here are more stuffed pumpkin recipes for Betty UT. You can experiment with different spices and fruits, depending on your family's tastes.
Robbie IN

Fruit Stuffed Pumpkin Recipe

7" pumpkin (add more ingredients for larger pumpkin
2 c. peeled and chopped apples
1/3 c. brown sugar
1 tsp. lemon juice
1 c. raisins, dried cranberries or other fruit
1 c. chopped walnuts or pecans
1/4 tsp. cinnamon
1/4 tsp. nutmeg
dash of ground cloves

Wash and dry pumpkin. Cut off top as for carving. Be sure to cut at an angle so the top won't fall back in.

Scoop out pumpkin "gunk," saving seeds to roast later if so desired. Mix rest of ingredients in a bowl, adding more if pumpkin is larger. Fill pumpkin and replace lid. Bake on cookie sheet 2 - 2 1/2 hours at 350° or until inside of pumpkin feels soft (not squishy) when pierced with a fork. Serve hot or cold.
Include some of the pumpkin when serving.

This is good as a side dish with dinner or as a topping for ice cream. Can use white raisins and/or craisins, add different nuts and spices. I added 1 box prepared Stuffing Mix, prepared according to directions, only substituted fruit juice for broth.
Robbie IN
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Fruit Stuffed Pumpkin Recipe #2

2 pounds pumpkin
2 apples
1/2 cup pineapple chunks or tidbits
1/2 cup broken walnuts, pecans or use Grape Nuts so that there's no fat at all
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves

Wash pumpkin, then cut the top off the pumpkin and remove the seeds. Wash inside of pumpkin, then place cut side down in appropriate sized baking pan and bake at 350º for about 40 minutes or until soft. With a sturdy metal spoon, scrape out the cooked pumpkin, leaving a 1/8 to 1/4 inch thick shell. Set aside.

Process the apples in a food processor or dice until chunky. Add the remaining ingredients and process until just mixed. Spoon into the pumpkin shell.

Place top on pumpkin and bake in 400º oven for 45 minutes or until the filling is heated clear through.
Robbie IN
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Savory Stuffed Pumpkin Recipe

5 to 6 pound pumpkin
1/2 cup chopped onion
1/2 sliced celery
2 tablespoon veggie broth
1 1/2 cups cooked brown rice
1/2 cup cooked wild rice
2 slices whole wheat bread, cubed
1/4 cup currants or raisins
16 oz can of whole peeled tomatoes, drained and chopped
2 teaspoons salt
1/4 teaspoon pepper
1 cup unsweetened apple cider

Heat oven to 375º. Cut 1 inch slice off top of pumpkin to make a lid. Remove all the inside stuff.

Cook onion and celery in veggie broth until tender. Stir in remaining ingredients except cider. Fill pumpkin with rice mixture. Pour cider over filling.

Cover with pumpkin lid and place in 8x8x2 ungreased pan. Bake about two hours or until pumpkin is tender. Let stand 15 minutes. remove lid and cut into wedges.
Robbie IN
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Baked Stuff Pumpkin Recipe

1 pumpkin, 3-4 pounds
Salt and pepper
1/2 cup chopped onion
1/2 cup chopped celery
6 slices whole wheat bread, toasted and cubed
1 apple, peeled and coarsely chopped
1/2 cup chopped nuts
1/2 cup raisins
1 egg, slightly beaten
2 tablespoons butter or margarine
3/4 cup chicken broth or fruit juice

Wash and dry pumpkin. Cut a large circle around stem; lift out and save. Carefully scrape out the seeds and pulp. Score the inside several times with a knife. Sprinkle inside with salt and pepper to taste. Set aside. In large bowl, combine onion, celery, bread cubes, apple, nuts, raisins, egg, butter and broth. Mix well. Lightly spoon stuffing into pumpkin (do not pack), leaving a little space at top for expansion. Replace lid. Place pumpkin in a 9-by-13-inch greased baking pan. Bake in preheated 350º oven for 1 1/2 hours or until pumpkin is soft to the touch and filling is hot. Serve immediately, scraping some of the soft pumpkin from inside with each serving.
Robbie IN
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I wanted to share this recipe as it received rave reviews at a brunch I served last Sunday after my nephew’s wedding. I have to confess that I used my favorite pancake mix (Krusteaz) to simplify the process since I was serving so many. I sort of improvised the whole process as a matter of fact! Here’s what I did.

Mix together the pancake mix, the cinnamon filling and the cream cheese glaze (I kept it warm on the stove as I was cooking the pancakes). The original recipe said to put the cinnamon filling in a pastry bag or plastic baggy (cut a hole in the corner), but I didn’t. I cooked the pancakes on one side, made a circle of the cinnamon filling (starting at the center) using a spoon. (I stayed away from the edges so the cinnamon didn’t go out the side of the pancake). When the batter was bubbly, I flipped the pancake and finished cooking. I plated the pancakes and topped with the cream cheese glaze. You can layer them making sure to put glaze in between each layer.

They were awesome!! Even the kids were crazy for them. I served them with maple syrup, strawberries and whipped cream. I like mine best with just the syrup. You can search for a picture of them to see how yummy they look! Guess you know what we’ll be having on Christmas Morning in Missouri!!
Mary Beth in Missouri

Cinnamon Roll Pancakes Recipe
(Partially shared from Recipe Girl Blog)

Cinnamon Filling Recipe

4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

Cream Cheese Glaze Recipe

4 tablespoons (1/2 stick) unsalted butter (melted)
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
Mary Beth
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For Betty, re: pumpkins

Smokey Pumpkin Soup in Baked Mini Pumpkins Recipe
(10 portions)

6 thin slices bacon, chopped
1 med. onion, chopped
2 cans ( 16 oz) solid pack pumpkin
6 c. chicken broth
1/3 c. Marsala
1 T. minced fresh thyme
1 c. whipping cream
Salt & pepper to taste
Garnish: minced chives
Optional garnish: chives, bay leaves & sprigs of thyme

Place bacon in large pot. Cook med. heat until almost fully cooked. Add onion & cook until transparent. Add pumpkin, chicken broth, Marsala & thyme; stir to blend. Simmer 10 min. Divide into several batches & process in blender until smooth. Return to pot; stir in cream, salt & pepper. Heat. Soup my be prepared 2 days in advance and stored in refrigerator.

Presentation: Place Baked Mini-Pumpkins on individual dinner plates. Ladle soup into pumpkins. Garnish with chives & serve. May garnish plates with various garnishes.
Athena in DE
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October Recipes
How to Cook Pumpkin | Pumpkin Recipes
Halloween Recipes | Pumpkin Seed Recipes
Face Paint Recipes

For Dianne in Wisconsin-Thank you so much for this idea of freezing the Grand biscuits and for the information yesterday for how to bake them. My husband and I could never eat the whole can of biscuits. I never liked them reheated in the microwave, but thought they weren't bad when we sliced them in half and toasted the next day. I tried just baking half the can and baking the other half in a day or two, but they never seemed to rise as well. This keeps me from wasting, and feeling guilty. Thanks so much!
Sandy in Iowa

Surprise Nancy, yes it is Susie I'm back. I have had computer problems and some health issues. Now the computer is fixed so I'm back. This is some information that people that have had joint replacements might what to talk to there doctor about. When I go to have anything done I have to take 2,000 mg of an antibiotic for the dentist and I went in to the dentist to have a crown put on a tooth and she found an infection in my gums. Will she put on a temporary crown and the next week I had a root channel done and two hours before that I had to take 2,000 mg of the antibiotic. In less than a week I had 4,000 mg of the antibiotic. Then I was having problems with my voice and I then had to go to see Ear, Nose an Throat doctor and again had to take 2,000 mg of the antibiotic and that was a very short time after the root channel. Then I also had cataracts removed from each eye with one on Monday, the other on Tuesday and each day again 2,000 mg. What I am getting at I had taken so much antibiotics that I had destroyed my good bacteria in my stomach by taking so much antibiotic in should a short period of time, like 4 to 6 weeks. I had to watch what I ate only a very small amount of food at regular meal time. The good side of all this was that I lost about 20 pounds from this. I am slow getting back to having regular meals. Also before all this at the end of March my DH found out that they were going to close the office in Indianapolis and if you want to continue working for them you had to reapply for your same job starting out as a new employee plus having to move. We are still here in Indianapolis area. We are remodeling our home to sell and move into a condo.

Now I don't remember the person or the date of the newsletter but I remember someone wanted a drop cookie recipe. I have been using this one for so many, about 30 plus, years. If I remember correctly I got it off a match book cover using Wesson Butter Flavor Oil but really any oil will do.

Drop Sugar Cookies Recipe

2 cups all purpose flour, sifted
2 teaspoons baking powder
½ teaspoon salt
2 large eggs
¼ cu sugar + additional sugar for topping
2/3 cup vegetable oil
2 teaspoons vanilla extract

Sift flour, baking powder and salt into a medium bowl and mix well. Whisk eggs in a large bowl until blended. Add sugar, oil and vanilla extract and mix well. Stir the dry ingredients into egg mixture until blended. Chill, covered, for 30 minutes or longer. Preheat the oven to 400ºF. Drop the cookie dough by rounded teaspoonfuls 2 inches apart onto un-greased baking sheets. Mist the bottom of a 3 inch flat bottom glass with water and dip glass bottom in the additional sugar. Press the top of each cookie lightly with the glass to flatten. You my have to mist the bottom of the glass more than once then dip in sugar again continuing to flatten cookies. Bake cookies until lightly browned, about 8 minutes. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. You will notice that the top of the cookies will have an icing type top. Store in airtight containers or freeze for future use.

Everyone have a great day. Nancy and 4 legged associates take care, have a great day and stay warm.
Susie Indy

I am so glad you are back.  I always love your recipes.
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 Veggies Soup Recipe

1 frozen pkg Vegetable Medley (or your favorite frozen veggie mix)
1 QT Chicken Broth
1 small onion, diced
1 carrot, diced
2 celery stalk, diced
2 TBS pecorino cheese
Salt and pepper to taste

Brown diced onion, carrot, celery in 1 TBS olive oil.

Add frozen veggie mix and 1 QT of chicken broth. Bring to a boil and let soup

Add salt and pepper to taste. Ladle soup into a bowl and top with pecorino
cheese for extra flavor!
From Recipe Rampage (Mary)
Anna in Sweden
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Chocolate Chip Pumpkin Bread Recipe

1 c. packed brown sugar
1 c. sugar
2/3 c. margarine
3 eggs
2 1/3 c. flour
1 1/2 c. canned pumpkin
1/2 c. water
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. ground cloves
2 c. (12 oz.) semi-sweet chocolate chips

In a mixing bowl, cream sugars, butter and eggs. Add flour, pumpkin, water, baking soda, cinnamon, salt and cloves. Mix thoroughly. Fold in chocolate chips. Pour into four greased and floured 6 x 3 x 2-inch loaf pans. Bake at 350° for 45 minutes or until bread tests done.
Yields 4 mini loaves.
Lisa TX
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Baked Pumpkin Recipe

1 (5 to 7 lb.) pumpkin
6 eggs
2 c. whipping cream
1/2 c. brown sugar
1 Tbsp. molasses
1/2 tsp. freshly grated nutmeg
1 tsp. cinnamon
1/4 tsp. ginger
2 Tbsp. butter

Cut the lid off the pumpkin just as you would for a jack-o-lantern. Remove the seeds and save for toasting later. Mix the remaining ingredients together with the exception of the butter. Fill the pumpkin with this mixture and top with the butter. Cover with the pumpkin lid and place in a baking pan. Bake at 350° for 1 to 1-1/2 hours or until the mixture has set, like a custard.
Lisa TX
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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!  



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  
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NNancy Rogers  

Recipes Using Pecans

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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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Fresh cranberries and cranberry sauce will soon be on sale. I went through my recipe files to find what recipes use either fresh cranberries or cranberry sauce. Wanted to get them together now so they would be on ready.

Cranberry 7-Up Salad Recipe

1 (13 1/2 oz.) can crushed pineapple, drain and save juice
2 (3 oz.) pkg. lemon jello
1 (1 lb.) can whole cranberry sauce
1 (7 oz.) 7-Up
1 (10 oz.) Cool Whip
1 (8 oz.) cream cheese
1/2 c. pecan pieces

Drain pineapple and save juice. Add water to make 1 cup liquid. Heat to boiling and add jello to dissolve. Cool. Stir in 7-Up. Refrigerate to partially set. Mix in pineapple and cranberries. Pour into dish to congeal. Mix cream cheese and Cool Whip and spread on top. Sprinkle with pecan pieces.
Makes 6-8 servings

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Apple Cranberry Casserole Recipe

3 c. chopped, peeled apples
2 c. cranberries
3/4 c. sugar
1/2 c. melted butter
1/3 c. flour
1 c. regular oatmeal
1/2 c. brown sugar
1/2 c. chopped nuts

Combine apples, cranberries and sugar in bowl. Mix well. Pour into greased casserole. Mix remaining ingredients in bowl and sprinkle over casserole.
Bake at 350° for 45 minutes.
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Apple Cranberry Pie Recipe

1/2 bag fresh cranberries
6 to 8 medium Granny Smith apples
1/4 c. sugar
1/2 c. water
1/2 stick butter (1/4 c.)
1/4 c. brown sugar
2 deep-dish pie crusts

Soak cranberries in 1/4 cup sugar and water. Peel and cut up apples. Stew apples in brown sugar and butter until tender. Add cranberries, stirring until tender. Pour apples and cranberry mixture with juice into pie crust. Put other pie crust on top. Trim off excess crust. Cut vent in center and brush with butter. Bake at 350° until golden brown.
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Baked Cranberries with Walnuts Recipe

2 c. washed cranberries
1 c. water
1 1/8 c. sugar
1/2 tsp. cinnamon
1/2 c. walnuts

Place the cranberries in an 8 inch dish with cover. Add the sugar and water mixed together, cover, bake in a hot oven of 400 degrees for an hour. At 45 minutes, sprinkle with cinnamon. DO NOT STIR.

Before serving, sprinkle walnuts over the top. May be served hot or cold.
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Fresh Cranberry Sauce Recipe

1 c. water
1 c. sugar
1 (12 oz.) pkg. fresh cranberries

In saucepan, mix water and sugar; stir to dissolve sugar. Bring to a boil. Add cranberries, return to boil. Reduce heat. Cool at room temperature and refrigerate.
Makes about 2-1/4 cups.
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Cranberry Glazed Carrots Recipe

8 to 10 carrots
1/3 c. butter
1/2 c. jellied cranberry sauce
salt and pepper

Cook carrots until tender. In a 2-quart casserole dish, melt butter for about 2 minutes in a microwave oven. Add cranberry sauce and cook for about 2 minutes, until cranberry sauce is melted. Stir once or twice while cooking. Add cooked, drained carrots and toss together gently to coat carrots. If desired, add salt and pepper.
Makes 4 servings.
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Marinated Chicken in Cranberry Sauce Recipe

3 chicken breasts, halved (6 pieces)
1 envelope Lipton Recipe Secrets onion soup
1 (1 lb.) can whole berry cranberry sauce
1 small bottle Thousand Island dressing

Marinade: Thoroughly mix onion soup, cranberry sauce and dressing. Place chicken in dish; marinate for 5 or 6 hours or overnight.

Bake, covered, in a 350° oven for 45 to 60 minutes, or until chicken is tender.
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Cranberry Jell-O Salad Recipe #2

6 oz. strawberry Jell-O
1-1/4 c. boiling water
dash of salt
16 oz. jellied cranberry sauce
2 c. fresh apples

Dissolve Jell-O and salt in boiling water. Break up jellied cranberry sauce with fork; add to gelatin mixture. Chill until very thick before folding in apples. Peel apples and finely grate. Fold apples into mixture. Pour into an 8 x 8-inch pan. Chill until firm.
Serves 6.
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Cranberry Barbecue Sauce Recipe

1 (8 oz.) can jellied cranberry sauce
1/2 c. prepared mustard
1 tsp. Worcestershire sauce
1/8 tsp. garlic powder
2 Tbsp. vinegar

Combine all ingredients in a saucepan; bring to a boil. Use on ribs, pork chops or pork roast.
Yields about 1-1/2 cups.
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Cranberry Cupcakes Recipe

1-1/2 Tbsp. melted butter
1/4 c. water
1 c. flour
1 tsp. baking soda
1/2 c. sugar
1/4 c. evaporated milk
1/2 tsp. salt
1 c. cranberries

Butter Sauce:
1/4 c. butter
1 tsp. vanilla
1/2 c. evaporated milk
1 c. sugar

Cut cranberries in half. Mix all ingredients together. Fill cupcake liners 1/2 full of batter or place dough in a 9 x 9-inch cake pan to make cake.

Butter Sauce: Heat butter, vanilla, evaporated milk and sugar until smooth. Pour over cupcakes or cake and serve.
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Reduced Calorie Cranberry Orange Ham Glaze Recipe

2 tsp. brown sugar substitute
2 Tbsp. cornstarch
1/8 tsp. salt
1 c. unsweetened orange juice
1 c. low calorie cranberry juice
1/2 c. seedless raisins

Mix sugar substitute, cornstarch and salt together in saucepan. Add orange juice, cranberry juice and raisins. Cook over medium heat until mixture thickens, stirring constantly. Remove from heat. Pour sauce over sliced ham. Bake at 350° for 30 minutes. Yield: 2 cups or 21 servings of 1-1/2 tablespoons each.
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Cranberry Glazed Ham Recipe

2 ham slices (1-inch thick)
1 can cranberry sauce (17 oz.)
1/2 c. light corn syrup
2 tsp. whole cloves

Cut fat several places around edge of ham slices. Place one slice in greased baking dish. Cover with half of the mixture of cranberry sauce and corn syrup. Top with second slice of ham and cover with remaining cranberry mixture. Stick whole cloves in fat around edges. Bake, uncovered, in a 325° oven for 1-1/2 hours.
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Cherry Cranberry Pie Recipe

1 (15 oz.) pkg. ready-made pie crusts
1 tsp. flour

1 (21 oz.) can cherry fruit pie filling
1 (16 oz.) can whole cranberry sauce
3 Tbsp. cornstarch
1/4 tsp. cinnamon

Prepare pie crusts according to package directions for 2-crust pie using a 9-inch pie pan. Heat oven to 400°.

In a large bowl, combine pie filling, cranberry sauce, cornstarch and cinnamon. Spoon cherry mixture into pie crust-lined pan. Top with second crust and flute edges; cut several slits into top. Bake at 400° for 40 to 50 minutes or until crust is golden brown. Remove from oven.

1/2 c. powdered sugar
1 Tbsp. light corn syrup
3 to 4 tsp. water
1/4 c. almond slices or chopped almonds

Combine powdered sugar, corn syrup and enough water until thin enough to drizzle. Drizzle over hot pie; sprinkle with almonds. Cool at least one hour before serving.
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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