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Sept 9 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.

Green Onion Corn Muffins in Flowerpots, Honey Mustard Chicken Recipe, Cherry Pork Chops, Grandpa's Favorite Ribs Recipe, Pork Chops with Fried Rice, Pork Chop with Peaches, One Pot Ground Beef Supper Casserole, Lemony Broccoli, Roasted Broccoli with Orange Chipotle Butter, Sour Cream Pancakes

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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.

To Sandy: Size of pan depends on how thick you like the cornbread.

Green Onion Corn Muffins in Flowerpots

8 unglazed terra-cotta pots ( 2 1/2 - 2 3/4 in. tall & 2 1/4 to 2 1/2 wide, about 1/2 c. capacity)
8 pieces ( 7 1/2 in. square) cooking parchment
1 c. all-purpose flour
2/3 c. yellow cornmeal
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 large eggs
1/4 c. sugar
1 c. plain nonfat yogurt
1/2 c. thinly sliced green onions
1/4 c. melted butter or margarine
1/4 t. caraway seed (optional)

Wash pots w/soap & water, and dry well. Line pots w/cooking parchment: Gently push center of a square into each pot; bend parchment edges outward slightly over edges of pan.

In small bowl, mix flour, cornmeal, baking powder, baking soda, and salt. In another bowl, beat eggs & sugar until well blended. Add flour mixture, yogurt, onions, & melted butter; stir just until batter is evenly moistened.

Spoon batter equally into lined pots, filling pots almost to top. Sprinkle w/caraway seed. Set pots slightly apart in 9 x 13 baking pan. Bake muffins in 400 regular or 375 convection oven until tops are lightly browned & centers firm to touch, 18 - 20 min. Let muffins cool in pots 5-10 min. Serve warm or invert pots to remove muffins & lay on
their sides on racks to cool. Serve muffins in parchment liners.

211 cal. 8 muffins You can also bake in 8 muffin cups ( 2 1/2 in. diameter),
either well buttered or lined w/ paper baking cups.

Athena in DE ( Unfortunately, I do not have the source but the recipe is from a Brunch for Motherís Day)
Click Here to Print this Recipe

For Robbie IN
For the Tiger Butter Candy, are you calling the squares of almond bark bars or am I misunderstanding the recipe? I have had some recipes call for a bar meaning the whole block of almond bark. Just would like a clarification before I try it.
Zelda in Kemp, TX

It would be one whole block of almond bark.  Sorry about the confusion.
Nancy Rogers

I have a tip for using cello wrapped caramels. I have found they are hard to peel the cello off of the caramel. If you put them in the freezer and let them freeze the cello will come off very easily and of course the caramels will thaw almost immediately.
Marion in Atlanta

Hi Nancy, in the Sept 8 news letter, Mary J posted several recipes. I have made the apricot cake years ago and loved it. But, I cannot find apricot baby food in any of the grocery stores in Victoria Texas. Where does May get them?

Gerber has a baby food that is Apricot with Mixed Fruit that I have used it other recipes using strained apricot baby food. I found online that Heinz makes an apricot dessert that would probably work as well.
Nancy Rogers

Question for Mary in newsletter, Sept. 8......what size baby food jars for Apricot Banana Cake?
Marvis in Texas

The recipe uses the small jars. I think they are 4-1/2 ounce jars.
Nancy Rogers

Honey Mustard Chicken Recipe

1/4 c. margarine
1/2 c. honey
4 Tbsp. mustard
1 tsp. salt
3 lb. chicken, skinned and cut
into serving pieces

Melt margarine in roasting pan. Stir in honey, mustard and salt. Remove from heat. Turn chicken in pan to coat all pieces. Bake 1 hour at 350 degrees. Baste several times during cooking time.
Click Here to Print this Recipe

Cherry Pork Chops Recipe

6 pork chops, cut 3/4-inch thick
salt and pepper
1/2 of a (21 oz.) can cherry pie filling (about 1 c.)
2 tsp. lemon juice
1/2 tsp. instant chicken bouillon granules
1/8 tsp. ground mace

Trim excess fat from pork chops. In a large skillet cook the trimmings until about 1 tablespoon of fat accumulates. Discard the remaining trimmings. Brown the pork chops in the hot fat. Sprinkle each chop with salt and pepper.

In cooker stir together the cherry pie filling, lemon juice, chicken bouillon granules and ground mace; mix well. Place the browned chops atop cherry mixture. Cover and cook on
low heat for 4 to 5 hours. Pour some cherry sauce over chops for serving, pass the rest of the sauce.
Serves 6.
Karen TX
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Grandpa's Favorite Ribs Recipe

4 lb. pork loin, country style ribs, cut into serving pieces
3/4 c. catsup
1/4 c. packed brown sugar
2 Tbsp. cider vinegar
1 tsp. salt
1 tsp. chili powder

Early in the day or day ahead in large pan cover ribs with water. Over high heat bring to boil. Reduce heat to low, cover and simmer 1 hour or until ribs are fork tender. Remove
ribs to platter, cover and refrigerate. About 1 hour before serving: In small bowl combine ingredients.

The outdoor grill: Place cooked ribs on grill over medium heat. Cook 20 minutes or until heated through, brushing occasionally with catsup mixture and turning often.
Makes 4 servings.

To broil in oven: Arrange ribs on rack in broiling pan. Broil 20 minutes or until heated through. Brush with catsup mixture occasionally and turn once.
Mary J
Click Here to Print this Recipe

Pork Chops with Fried Rice Recipe

4 pork chops
sprinkle of salt, pepper,
seasoned salt, garlic salt,
soy sauce
1 onion, diced
1/2 bell pepper, diced
1 can mushrooms
1 1/2 c. water
salt and pepper to taste
1 c. rice

Sprinkle seasoning on pork chops. Batter in eggs and flour. Fry in vegetable oil. Drain vegetable oil when pork chops are tender. Place chops on platter. Place 2 tablespoons of vegetable oil in frying pan. Dice onion and bell pepper. Add mushrooms. Pour in water, salt and pepper. Bring to boil.

Add cup of rice. Cook 10 minutes or until done. Stir rice and vegetables together. Place pork chops on top of rice. Let simmer 10 to 15 minutes on low heat and serve.
Mary J
Click Here to Print this Recipe

Pork Chop with Peaches Recipe

6 pork chops, 3/4 inch thick
1 tsp. salt
1/4 tsp. pepper
1 can (1 lb.) peach halves in syrup
1/2 c. light corn syrup
1 tsp. lemon juice
1/4 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. ground cloves
2 tsp. flour
1/4 c. water

In skillet brown pork chops on both sides over medium heat. Pour off excess fat. Sprinkle chops with salt and pepper. Drain peaches, reserving 1/4 cup syrup. Combine reserved syrup, corn syrup, lemon juice, cinnamon, ginger and cloves. Pour over chops. Cover, cook over low heat about 45 minutes or until pork is completely cooked. Add peaches to
serving; heat. Remove chops and peach halves to serving platter. Keep warm. Blend flour and water. Stir into liquid in skillet; bring to boil, stirring constantly. Spoon over chops.
Serve immediately.
Makes 6 servings.
Mary J
Click Here to Print this Recipe

One Pot Ground Beef Supper Casserole Recipe

1 lb. ground beef, browned, and drained
1 sliced or chopped onion
1 small green pepper, chopped
1 (16 oz.) can tomatoes, coarsely chopped
1 (16 oz.) can kernel corn, drained
4 oz. tomato sauce
3/4 c. cracker crumbs (or crushed potato chips or corn chips)
1/2 c. grated Cheddar cheese
Salt or Mrs. Dash

Brown hamburger in a skillet with onion and green pepper. Season to your own taste with salt or Mrs. Dash. Put cooked hamburger in a large casserole dish and stir in tomatoes, kernel corn and tomato sauce. Top with cracker crumbs. Bake at 375 degrees until bubbling (about 1/2 hour). When you remove it from the oven, add cheese on top to melt before serving.
4 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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Nancy Rogers 

Lemony Broccoli Recipe

1/4 cup butter, melted
1/2 cup slivered almonds
3 Tbsp. lemon juice
1 clove garlic, crushed
1 2 " oz can sliced black olives
Approx. 3 pounds fresh broccoli

Combine all ingredients except broccoli and let sit one hour to blend flavors. Steam broccoli, pour warm sauce over the veggies and serve. If you have a large platter it's nice to arrange the broccoli in spokes.
Anna in Sweden
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Roasted Broccoli with Orange Chipotle Butter

2 pkg. fresh broccoli florets, 12 oz. each
2 Tbsp. olive oil
1/4 cup butter, softened
2 tsp. freshly grated orange zest
1 tsp. minced canned chipotle peppers in adobo sauce
1/2 tsp. salt

Preheat oven to 450. Mix broccoli and oil in large bowl. Toss to coat. Put broccoli in single layer on ungreased jelly roll pan. Roast at 450 for 15 to 17 minutes or til broccoli is crisp tender. While broccoli roasts, mix butter and next 3 ingredients in large bowl. Add roasted broccoli to bowl and toss to cot. Serve hot. Serves 6 to 8

Source: Unknown
This side dish is worthy of the finest dinner menu. Fresh orange flavor and smoky chipotle pepper hit hot roasted broccoli and sizzle with goodness. Chicken, beef or pork make fine partners.
Anna in Sweden
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Sour Cream Pancakes Recipe

1/2 c. unbleached flour
1/2 tsp. baking powder
1 tsp. sugar
1 tsp. anise seed
1/2 tsp. salt
2 beaten eggs
1/2 c. sour cream
1/2 c. cream cottage cheese

Honey Syrup:
1 c. water
1 c. sugar
1/4 c. honey

Pancakes: Mix dry ingredients together; add the beaten eggs. Stir in the sour cream and cottage cheese. Cook on a hot greased griddle or skillet, turning once after bubbles
form. Serve with Honey Syrup.

Honey Syrup: Bring water, sugar and honey to boil; simmer over low heat 30 minutes. Cool. Makes 1 to 1-1/4 cups.
Click Here to Print this Recipe

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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