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Sept 8, 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.

Tiger Butter Candy, Peanut Butter Cornflake Cookies, Mother Lode Pretzels, Cheese Ham Casserole Recipe, Curried Tomato Soup, Fresh Italian Sausage Recipe, Red Hot Apple Pie in a Mug, Spanish Slaw, Raspberry Cake, Plum Baby Food Cake, Apricot Bars, Apricot Banana Cake, Peach Cake, Apricot Jello Salad, Carrot Cake,

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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

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.

Here are two more recipes for Sandy and her grandson. Nancy shared the Tiger Butter recipe in past newsletters and it has become a huge hit with our family and friends. It is a great homemade gift at the holidays. The second recipe has to be over 50 years old, as I remember it from childhood. It is also a huge hit and often requested.
Robbie IN

Tiger Butter Candy Recipe

8 bars almond bark
1 c. peanut butter
1 1/2 c. chocolate chips

Melt almond bark and peanut butter together in microwave or in double boiler. Melt chocolate chips also and swirl two together in pan. Allow to set in refrigerator for 1 hour. Then cut into squares and serve like fudge.
Nancy Rogers
Robbie IN
Click Here to Print this Recipe

Peanut Butter Cornflakes Cookies Recipe

1 c. white sugar
1 c. corn syrup
1/4 c. butter at room temperature
1 c. peanut butter
6 c. corn flakes

Bring sugar & syrup to a boil. Remove from heat & add butter & peanut butter stirring well until butter and peanut butter are Melted and combined with the mixture. Pour over cornflakes. Mix together good. Spoon onto wax paper. Let set until cool, then store in air tight container. Makes 50 cookies.
Robbie IN
Click Here to Print this Recipe

This is for Carol IL (9/7/ newsletter). This is how I make candied coated pretzel rods. I have never had a problem with the chocolate turning white or the carnal sticking. These are always a huge hit and easy to make, once you get everything ready for the dipping. I hope this helps.
Robbie IN

Mother Lode Pretzels Recipe

1 package (10 ounces) pretzel rods
1 package (14 ounces) caramels
1 tablespoon evaporated milk *
1-1/4 cups miniature semisweet chocolate chips
1 cup chopped butterscotch chips
2/3 cup chopped white chocolate chips
1/4 cup chopped nuts of your choice
Edible sprinkles or glitter, if desired

With a sharp knife, cut pretzel rods in half-I found this did not work well, so broke them with my hands), set aside. In a large shallow bowl, combine the chips, toffee bits and nuts. Unwrap caramels and place in microwave safe 2 cup bowl with evaporated milk. Cook on high about 3 minutes---stirring after each minute until caramels are melted and mixture is smooth. Dip the cut end of the pretzel piece two-thirds of the way into caramel mixture(reheat in microwave if mixture becomes too thick for dipping). Allow excess caramel to drip off, then roll pretzels in the chip mixture. Place on waxed paper until set. Store in airtight container.

*I used 2 tablespoons of milk or half and half instead of the evaporated milk. You can use any combination of chips and nuts.
Robbie In
Click Here to Print this Recipe

Mary Ann R~ Re your not being able to Print recipes.
Maybe you could download them the way I do.

Because I don't have a printer for my laptop-- I just 'Copy' the recipe I want & 'Paste' it into a blank text file page. OR, if I've a file set up for that particular recipe type ("Cookies", "Salads", "Pies", etc.) I just paste the recipe directly into relative file.
~carol on coast

Fresh Italian Sausage Recipe

6lbs. ground pork
1/8 cup salt
5 tsp black pepper
1/8 tsp corriander
1/2 tsp ground cloves
3/4 tsp onion powder
3/4 tsp paprika
2 tsp fennel
1/2 tsp rosemary
1/2 tsp thyme
3/4 tsp garlic powder or dried garlic granules or flakes

Mix well make patties or put into casings.
Judy in Montana
Click Here to Print this Recipe

Now that apples are in abundance in Delaware, I have become addicted to the following recipe for one.

Red Hot Apple Pie in a Mug Recipe

1 large baking apple ( I use Fuji), scored and cut into 1/2 in. cubes
12 -15 pieces of Red Hots Cinnamon Flavored Candy
1/2 sheet ( 2 crackers) low-fat cinnamon graham crackers
2 T. Fat Free Reddi-Wip
Dash cinnamon ( I use organic cinnamon)

Put apple cubes in microwavable mug. Top w/ Red Hots - the more you use, the hotter your pie in a mug will be! Cover & microwave 2 min. Stir well. Re-cover & microwave an additional 1-2 min., until apple cubes are soft.

Meanwhile, place crackers in plastic bag & thoroughly crush. Set aside. When mug is cool enough to handle, mix contents well. Then allow to cool about 10 min. Top w/most of the crushed crackers followed by the topping. Sprinkle w/cinnamon & remaining crushed grahams. 140 cal.
Athena in DE (Source: Hungry Girl)
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Spanish Slaw Recipe

1 qt. shredded cabbage
1 Tbsp. salad oil
2 Tbsp. chopped pimiento
1/4 c. chopped green pepper
1 Tbsp. chopped onion
1/2 c. sweet season vinegar

Sweet Seasoned Vinegar:
1 c. cider vinegar
1 packet Equal
1 Tbsp. salt
1 tsp. black pepper

Sweet Seasoned Vinegar: Combine and mix well. Makes 1 cup.

Mix cabbage and oil until cabbage is coated with oil. Add pimiento, pepper and onion; toss to combine thoroughly. Add Sweet Seasoned Vinegar. Mix and serve.
Makes 4 servings.
Click Here to Print this Recipe

Raspberry Cake Recipe

3 c. fresh red raspberries or
2 (10 oz.) pkg. frozen raspberries, thawed
1 (3 oz.) pkg. raspberry gelatin
2 1/4 c. sifted flour
1 1/2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1 c. milk
3 eggs
1 c. mini-marshmallows whipped cream of vanilla ice cream

Combine raspberries and gelatin; set aside. Sift together flour, sugar, baking powder and salt into bowl. Add
shortening, milk and eggs. Beat at low speed to blend. Beat at medium speed 3 minutes until batter is smooth. Arrange marsh-
mallows in well greased 9 x 13 x 2-inch pan. Pour batter over marshmallows. Spoon raspberries in mix evenly over batter.
Bake at 350 degrees for 50 minutes or until cake tests done. Cool in pan on rack. Serve with whipped cream or ice cream.
Makes 16 servings.
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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.

Not Getting Your Email Newsletters. The link to the online recipes is posted daily to Facebook.
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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 

This is for Athena in Delaware that had a recipe for JFK's Cheese Corn Bread that appeared in the September 7, 2014 newsletter of Nancy's Kitchen. I have a question for you; would the pan size be a 8" or 9" square pan for the basis recipe. A 13 by 9 pan if your doubling it. Would you please let me know. Thank you and HAPPY COOKING!!!!
Sandy in Ohio

Athena, Thank you for the two Corn Bread recipes you sent in the Sept 7 newsletter. They both sound good. I have never put cheese in mine before.
Anita in Camarillo

Marty Recipes Using Tomato Soup

These are different ones for Heather in the 9/8 newsletter.
Marty S

Cheese Ham Casserole Recipe

1 pkg. (5 oz.) narrow noodles
2 cups cooked ham, cubed or ground
2 cups (1/2 lb.) grated process cheese (I use shredded Cheddar or Velveeta)
1 small onion, diced
cup green pepper, diced (or any color)
1 cup fresh or 1 (4 oz.) can mushrooms, drained
1 can (10 oz.) condensed tomato soup
1 soup can water

Cook noodles as directed on package; drain. Combine all remaining ingredients except soup and water; add noodles and mix.

Pour into a 2 quart casserole dish and pour diluted soup over all. Bake for 1 hour at 350F.
Serves 4 to 6.

Curried Tomato Soup

1 can condensed tomato soup
1 can water or milk
1 Tbsp. brown sugar
1 tsp. curry powder

Mix all ingredients; heat and serve with a grilled cheese sandwich. Next time adjust the sugar and curry to your liking.
Click Here to Print these two recipes

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Desserts Made with Jars of Baby Food
This morning as I was searching through my cakes and desserts made with jars of baby food, I couldn't decide which one I liked the most. All of these recipes are moist, easy to make and moist.
Mary J

Plum Baby Food Cake

2 c. self-rising flour
2 c. sugar
1 tsp. cinnamon
2 jars strained plum baby food
1 c. Wesson oil
1 tsp. vanilla
3 eggs
1 c. pecans, chopped

Combine all ingredients in a large bowl, stirring enough to mix. Bake in a greased and floured Bundt pan at 350 degrees for 1 hour. Sprinkle with powdered sugar while warm.
Mary J

Apricot Bars

2 eggs, beaten
1-1/4 c. salad oil
2 c. sugar
1 tsp. salt
2 tsp. baking soda
2 c. flour
1 small jar baby food strained apricots
1 small jar baby food stained applesauce
1 small jar baby food strained carrots

4 Tbsp. butter or margarine
1 (3 oz.) pkg. cream cheese
2 c. powdered sugar
1/2 tsp. vanilla

Combine all ingredients. Pour into a greased and floured 10 x 15-inch jelly roll pan. Bake at 375 degrees for 30 minutes. Frost when cool.

To make frosting: Combine all ingredients. Beat with an electric mixer until smooth.
Mary J

Apricot Banana Cake Recipe

1 yellow cake mix (2 layer)
1 c. vegetable oil
1/2 c. sugar
4 eggs
1 jar strained apricot baby food
1 jar strained banana baby food

Mix the ingredients and pour batter into well greased and floured angel food cake pan. Bake at 350 degrees for 45 minutes to 1 hour.

Peach Cake Recipe

4 eggs
2 c. sugar
1 c. oil
2 c. flour
2 jars junior peaches baby food
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
1/4 c. chopped pecans

Cream oil and sugar together. Add eggs and baby food. Add flour and other dry ingredients; mix well. Pour into greased and floured large jelly roll pan. Bake at 350 degrees for 20 to 30 minutes.

1 stick margarine
1 tsp. vanilla
6 to 8 oz. cream cheese
2 c. powdered sugar

Mix; spread over the cooled cake.
Mary J

Apricot Jello Salad Recipe

2 (3 oz.) boxes apricot Jello
2/3 c. sugar
2/3 c. water
2 jars (4 -1/4 oz.) apricot baby food
1 (20 oz.) can crushed pineapple, undrained
1 can sweetened condensed milk
1 c. chopped nuts
1 (8 oz.) cream cheese

Combine gelatin, sugar and water in small saucepan. Bring to a boil. Stir to dissolve sugar and gelatin. Remove from heat and stir in baby food and pineapple. Set aside.

Combine condensed milk and cream cheese, beating until smooth. Stir in gelatin mixture, then add nuts. Pour in mold or 13 x 9-inch pan. Chill to set.
Mary J

Carrot Cake Recipe

2 c. sugar
1 c. oil
4 eggs
2-2/3 c. flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
3 small jars strained carrots baby food
1 c. raisins
1 c. drained crushed pineapple
1 c. chopped nuts

Beat sugar, oil and eggs together. Combine flour, baking soda, salt and cinnamon. Mix well with eggs, oil and sugar. Add baby food, raisins, pineapple and nuts to mixture. Bake at 350 degrees for 45 to 60 minutes.

1 large pkg. cream cheese
1 box powdered sugar
1 stick margarine

Cream cheese and margarine together. Add sugar and continue beating to spreading consistency. Add a little water if necessary to spread.
Mary J
Click Here to Print all these Dessert Recipes with Baby Food.



Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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Nancy Rogers 

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