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October 25, 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:  Taco Casserole Recipe | Corny Cornmeal Muffins | Parmesan Round Steak | Bacon Cheeseburger Roll Up | Apricot Jell-O Salad | Nancy Reagan’s Pumpkin Pecan Pie Recipe | Marinated Flank Steak | Chicken with Garlic Gravy | Red Hots Popcorn | Popcorn Cake | Easy Halloween Bars | Halloween Pizza | Pumpkin Squares | Mother's Corn Fritters | Fried Corn and Carrots 

Other:  3 Ingredient Homemade Butterfingers Candy Bar tips and additions | Crockpot Candy recipe tips and suggestions |
*Bold black text are links. Bold red text are not clickable links.

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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

This is a tasty main dish we've sure enjoyed over the years. I put the Tortilla chips in a large heavy plastic storage bag bag and hit a few times with the side of a meat mallet.
Measure after crushing.

Terrific Taco Casserole Recipe

1 lb. lean ground beef
1 can (15 oz.) chili beans, undrained
1 can (8 oz.) tomato sauce
2 tbsp. salsa or taco sauce
2 to 4 tsp. chili powder (I use 2)
1 tsp. garlic powder
2 cups coarsely broken tortilla chips
1/2 cup chopped green onions
1 tomato, chopped
1 cup shredded Cheddar or Monterey Jack cheese

Cook beef until browned; drain. Stir in beans, tomato sauce, chili powder and garlic powder; heat to boiling, stirring. Put chips in ungreased 1-1/2 quart casserole dish.

Top with meat mixture. Sprinkle with onions, tomato and cheese. Bake for 30 minutes at 350 uncovered. Can arrange additional tortilla chips around edges.
Judy (in Alaska)
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To give your favorite thumbprint cookie a Halloween look place pieces of candy corn in the center of each cookie instead of icing or jam.

You might also want to stock up on the candy corn, so you can make Judy in Montana's 3 Ingredient Homemade Butterfingers Candy Bar, which appeared in the 10/7/14 newsletter. They would be another sweet treat gift option for the holidays.
Robbie IN

These muffins are easy to make and have such a good flavor and texture.

Corny Cornmeal Muffins Recipe

1 cup flour
1 cup yellow cornmeal
1/3 cup sugar
1 tbsp. baking powder
1 tsp. salt (I cut in half)
2 tbsp, finely chopped onion
1 cup cream-style corn
1/2 cup mayonnaise
3 tbsp. cooking oil
1 egg

In large mixing bowl, combine dry ingredients. Make a well in the center and add remaining ingredients; stir just until mixed. Spoon into 12 greased muffin cups. Bake at 400 for 20 minutes, or until tests done with a toothpick.
Makes 1 dozen muffins.
Judy (in Alaska)
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The directions seem more complicated then they actually are. For those who have been looking for different ideas for Sunday dinners or main dishes to serve guests, consider this recipe.
Robbie IN

Parmesan Round Steak with Bread Crumbs

1 1/2 to 2 pounds round steak
1 egg, beaten
1/3 cup milk
1/2 cup fine dry bread crumbs
1 teaspoon salt- I omit this
1/8 teaspoon pepper
1/2 teaspoon paprika
3 tablespoons bacon drippings or 1 tablespoon of butter and 2 tablespoons vegetable oil

1/2 cup water
1/4 teaspoon oregano
1/4 cup grated Parmesan cheese
1/4 teaspoon paprika
Salt to taste
6 small onions, peeled and sliced

Cut steak into 6 serving-size pieces. Pound to 1/2-inch thickness. combine egg and milk. Mix bread crumbs, 1 teaspoon salt, 1/8 teaspoon pepper, and 1/2 teaspoon paprika. Dip steaks in egg mixture; dredge in seasoned crumbs. In a large skillet (skillet should have a cover and should be ovenproof, or transfer skillet contents to a baking pan later), brown meat in bacon drippings. If skillet is not ovenproof, move steaks to a baking pan. Add water to skillet (if using baking pan for steaks, scrape up browned bits and pour water from skillet to baking pan with steaks). Sprinkle oregano on steaks. Place 2 teaspoons Parmesan cheese on each steak. Combine salt to taste and 1/4 teaspoon paprika. Sprinkle onions with paprika mixture and add to beef mixture. Cover skillet or baking pan tightly with foil or lid and cook at 325° for 1-1/4 to 1 1/2 hours or until meat is tender.
Serves 6.
Robbie IN
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You can make these up ahead of time and store in the refrigerator, if baking the next day. You can also assemble them and freeze for a later use. I have added green or red pepper and mushrooms on occasion. You can also divide the dough in half and make 2, baking one immediately and freezing the other for a later use. If freezing wrap tightly in foil.
Robbie IN

Bacon Cheeseburger Roll-Up Recipe

1-lb. ground beef
4 slices bacon, chopped
1/2 cup chopped onions (about 1 small)
1/2 lb.(8oz.) Velveeta cheese, cut into 1/2 inch cubes
1 pkg.(13.8 oz.) refrigerated pizza crust or make your own

Preheat oven to 375 Cook ground beef, bacon and onions in large skillet on medium- high heat, cook until evenly browned. Drain; return meat mixture to skillet, add cheese, cook until melted, stirring frequently. Remove from heat and set aside. Unroll pizza dough onto baking sheet sprayed with cooking spray. Press into a 15x8-inch rectangle. Top evenly with meat mixture. Roll up dough, starting at one of the long sides. Rearrange, if necessary so roll is seam side down on baking sheet. Bake 20 to 25 minutes. Cut into 6 slices. You may top with grated cheese if you like.
Robbie IN
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This is such a good refreshing salad. Peach or orange Jell-O also
are good in this.

Apricot Jell-O Salad Recipe

1 pkg. (3 oz.) apricot Jell-O
2 can (8 oz. each) crushed pineapple, undrained
5 tbsp. milk
1/2 cup sugar
2 cups thawed frozen whipped topping
1 pkg. (8 oz.) cream cheese, softened

Bring pineapple and sugar together to a boil; add Jell-O and stir to dissolve. Mix milk and cream cheese until smooth and gradually add hot liquid to the cream cheese, until smooth. Chill. Fold in whipped topping when it starts to thicken.
Put in small pan and refrigerate until firm.
Judy (in Alaska)
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October Recipes
How to Cook Pumpkin | Pumpkin Recipes
Halloween Recipes | Pumpkin Seed Recipes
Face Paint Recipes

In the October 20 recipes, Robbie IN sent in the recipe for Crockpot Candy.

I have made this several times and really like it. It is great to make for bake sales. Sometimes if I don't have enough white almond bark, I use half white almond bark and half chocolate. Instead of dropping by spoonfuls onto a baking sheet, I dip mine into mini-muffin liners.
It makes about 90 pieces

Nancy Reagan’s Pumpkin Pecan Pie Recipe

4 eggs, slightly beaten
2 c. canned pumpkin
1 c. sugar
1/2 c. dark corn syrup
1 t. vanilla
1/2 t. cinnamon
1/4 t. salt
1 (9 inch) unbaked pie shell
1 c. pecans, chopped

Combine all except for nuts & shell. Pour into pie shell. Evenly spread nuts on top. Bake 350 for 40 min. Good with vanilla ice cream or whipped cream.
Athena in DE (clipped from a newspaper years ago)=
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Marinated Flank Steak Recipe

2-3 pound flank steak or London Broil
2 T balsamic vinegar
2 T fresh lemon juice
1 T Dijon mustard
1 T Worcestershire sauce
1 T finely minced fresh garlic
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
1 tsp. smoked paprika or paprika
(original recipe had cayenne pepper, which I didn't use)
1/4 cup olive oil

Combine balsamic vinegar, lemon juice, Dijon, Worcestershire sauce, garlic, and spices, then whisk in olive oil.

Trim the flank steak so there is not a lot of visible fat. Then make small scores about 1/4 inch deep and 1/4 inch apart on both sides of the meat. (This allows the marinade to penetrate more, but it's optional.) Place meat in lziploc bag, using the smallest size you can fit it into. Pour marinade mixture over meat, then marinate in refrigerator 8-24 hours.

To cook, take meat out of the refrigerator, drain off marinade, and let it come to room temperature while you preheat grill to high heat. (I sometimes rinse the flank steak if I'm in a hurry.) Turn grill to medium-high or let coals cool down before you put the meat on. If using Polder Meat Thermometer, cook to a temperature to 130F. If using instant read meat thermometer, start checking temperature after you turn the meat and cook to 130F. I turned the meat after about 6 minutes, and my flank steak reached this temperature in about 11 minutes, but cooking time will depend on how hot the grill is, the size of your steak, and the temperature of the meat when you start. The meat will continue to cook as it rests, so it's best to remove from the grill when it's underdone rather than overdone.

When meat reaches that temperature remove from the grill and let rest 5-10 minutes for smaller pieces or 10-15 minutes for larger pieces. Cut meat into thin slices across the grain and serve immediately.
Makes 4-6 servings, recipe adapted from Gourmet Magazine.
This is fantastic!!!
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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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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

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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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I have had the best cookies at the Corner Café. Found out they are called Regulah (spelling ?) Does anyone have the recipe, I would really appreciate it.
Anita in Camarillo

Hi Nancy, My husband always has to doctor his coffee with artificial sweetener, powdered coffee creamer and liquid coffee flavoring. We spend a small fortune in flavoring, does anyone have a homemade liquid coffee mixture I can make up for him. Thanks and I appreciate all you do for the readers, and for their ideas and good recipes. My grandson is moving and will be "batching" I have given him your link to check for recipes.
Margaret, Tulsa

Chicken with Garlic Gravy Recipe
A delicious one-pan meal that is delicious served with mashed potatoes, rice or pasta, to make the most of the delicious gravy. To save yourself the chore of separating and peeling all that garlic, look for pre-separated/peeled garlic cloves in the produce section of your grocery store.

2 Tbsp. cooking oil
6-8 chicken thighs, skin on (could use any skin-on chicken pieces)
Salt and freshly-ground black pepper
20-22 cloves of garlic (2 full heads), separated and peeled
2 Tbsp. flour
3/4 cup dry white wine
1 cup chicken broth
1 1/4 tsp. fresh thyme leaves (or about 3/4 tsp. dried leaves)
2 Tbsp. butter

Heat the oven to 400° F with rack in centre of oven.
In a oven-safe Dutch oven or big, oven-safe skillet with a lid, heat the oil over medium high heat. Dry the chicken pieces well by patting them with a paper towel. Sprinkle the chicken pieces with a bit of salt and the pepper. Cook the chicken until well browned, turning regularly, for about 8 minutes in all then remove chicken to a plate.

Reduce the heat to medium, add the garlic, and cook, stirring regularly, until it is starting to brown, about 3 minutes. Sprinkle the flour over the garlic and stir until combined. Return the chicken to the pot, cover, and bake for 15 minutes in the pre-heated 400° oven. (If you pot or skillet doesn’t have a lid, you can tightly cover the top with tin-foil instead.)

Remove the pot from the oven and put it on a burner. Be careful not to touch the hot pot! Remove the chicken pieces from the pot to a clean plate. Over medium-high heat, whisk in the wine and simmer for 1 minute. Whisk in the broth, thyme and a bit more salt and pepper, then reduce heat and simmer, stirring regularly, until sauce thickens. Turn the heat off and stir in the butter. Taste sauce and add more salt and pepper, if it needs it. Add the chicken back to the pot to re-warm with the sauce. Serve spooned over mashed potatoes, rice or pasta.

Source: Seasons and Suppers /
Prep time: 15 min | Cook time: 15 min | Total time: 45 min
Number of servings 4
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Red Hots Popcorn Recipe

1/2 c. butter or margarine
1/2 c. sugar
1/4 c. light corn syrup
3/4 c. red cinnamon candies
1/4 tsp. baking soda
4 qt. popped corn

Melt butter in medium saucepan; stir in sugar, corn syrup and cinnamon candy. Bring to boil; continue boiling, stirring constantly, until candy is dissolved completely. Boil without stirring for 3 minutes. Remove from heat; stir in soda. Gradually pour over popped corn, mixing well. Allow to cool completely. Break apart and store in tightly covered container. Makes about 4 quarts. (Spray popped corn container with Pam.)
Lisa TX
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Popcorn Cake Recipe

1 gal. popped corn
1 lb. plain M&M's
10 oz. bag miniature marshmallows
12 oz. candy corn
1 small can cocktail peanuts
1/2 to 1 c. butter

Melt marshmallows and butter. Stir in popcorn, peanuts, M&M's and candy corn. Mix well. Press into buttered tube pan. Put in refrigerator. Remove and cut into slices. Stays together better if kept in refrigerator.
Lisa TX
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Easy Halloween Bars Recipe

1/2 c. margarine or butter
1 1/2 c. graham cracker crumbs
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 (12 oz.) pkg. semi-sweet chocolate chips
1 c. peanut butter chips

Preheat oven to 350° (325° for glass dish). In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine. Pour sweetened condensed milk evenly over crumbs. Top with chips; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool; cut into bars.

Note: This is soo good. Our family wants it year round.
Lisa TX
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Halloween Pizza Recipe

1 frozen pizza
1 medium sweet red pepper
1 small green pepper
1 (5 3/4 oz.) can pitted ripe olives, drained and halved

Place pizza on baking sheet. Arrange olives in a circle around edge of pizza. Cut a nose, eyes and mouth out of red peppers. Cut a stem and eyebrows out of green pepper. Make a jack-o'-lantern face on pizza. Bake according to package directions.
Lisa TX
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Pumpkin Squares Recipe

2 c. flour
2 c. sugar
1 c. oil
2 c. pumpkin (Libby's with spices)
4 eggs
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg

Cream sugar and oil, add eggs and pumpkin. Add dry spices, then flour and mix well. Pour into greased cookie sheet with small lip on edge. Bake at 350° for 20 minutes. Test with toothpick; should come out clean. Let cool completely.

8 oz. cream cheese
1/2 stick margarine
just a hint of milk
2 tsp. vanilla
1/2 to 3/4 box confectioners sugar

Beat all frosting ingredients together until fluffy. Add more powdered sugar to desired consistency. Frost pumpkin squares, cut into squares and serve.
Lisa TX
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Mother's Corn Fritters Recipe

2 1/2 c. fresh corn
1 well beaten egg yolk
2 tsp. flour
1/4 tsp. salt
1 egg white

Scrape corn. Add egg yolk, flour and salt. Whip until stiff, but not dry, the egg white. Fold the corn mixture into it. Sauté as pancakes in oil or butter until light brown and fluffy. Do not overcook!
Linda NM
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Fried Corn and Carrots Recipe

8 oz. carrots, sliced 1/2 inch thick
1 small onion, chopped
1 small green bell pepper, chopped
3 Tbsp. melted butter
1 (17 oz.) can corn, drained

Sauté carrots, onion and green pepper in butter in skillet over medium heat until tender. Stir in corn. Cook until heated through.
Yields 4 servings.
Linda NM
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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