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Sept 10 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.

Whole Wheat Bread recipe, Sweet-Sour Deviled Eggs, Tomato Soup Spicy Bars dessert, Chicken Noodle Soup (Crock Pot), Pretzel Yummies, Blueberry Slump Dessert, Sweet and Sour Pork for Two, Honey Lemon Basil Sauce, Chicken Pineapple Salad,
Crunchy Chicken Salad, Chicken and Nectarine Salad, Baked Chicken Salad, Pinto Bean Pie | Mock Pecan Pie, Pinto Bean Casserole, Southwestern Chicken, Southwestern Dip, Southwestern Eggs for 2

Electric Pressure Cooker Recipes

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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.

My hubby doesn't care for traditional deviled egg, but I got him to try one of these when I made them, and now he asks me when I'm going to make those "good eggs" again!

Sweet Sour Deviled Eggs Recipe

12 hard-cooked eggs
1/3 cup plus 1 tbsp. mayonnaise
5 tsp. sugar
5 tsp. cider vinegar
1/2 tsp. salt - I cut in half
1/4 tsp. pepper
Paprika and minced fresh parsley

Slice eggs in half lengthwise and remove yolks to small bowl; mash well with fork. Add mayonnaise, sugar, vinegar, salt and pepper. Stuff, or pipe into egg whites. Garnish with paprika and parsley. Serves 24.
Judy (in Alaska)
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I use to make these spicy bars quite often when our children were still at home, as they always enjoyed them, and I thought it was a "healthier" dessert. I have also used 1 box of the dry packed mincemeat (broken up small) in place of the raisins.

Tomato Soup Bars Recipe

1 can tomato soup
1/2 soup can water
1/2 cup cooking oil
1 cup sugar
1 cup raisins
2 tsp. allspice
2 tsp. cinnamon
1 tsp. baking soda
2 cups flour

Mix altogether by hand, or combine in electric mixer bowl, except for raisins, and beat on low speed to blend well. Stir in raisins. Pour batter into greased and floured 15 x 10" jelly roll pan. Bake at 350 for 20 to 25 minutes, until test done. Cool and frost with a vanilla butter frosting.
Judy (in Alaska)
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Hungry for soup, but still too warm to have the stove on for long periods of problem, as this is cooked in the Crock Pot. It is so satisfying. I like to remove the skin off the chicken.

Hearty Chicken Noodle Soup (Crock Pot)

2 lbs. chicken parts
5 cups water
1 medium onion, chopped
4 carrots, cut in 1/2" pieces
4 ribs celery, cut into 1/2" pieces
1 can (15 oz.) diced tomatoes
1 tbsp. instant chicken bouillon
1 tbsp. minced parsley
1 tsp. rosemary, crushed
1/4 tsp. pepper
1 cup uncooked fine egg noodles (I use more)
(I also add 1 clove garlic, minced)

Combine all ingredients (except noodles) in Crock Pot and cover and cook 6 to 8 hours on low, or 3 to 4 hours on high heat, until chicken and veggies are tender. Remove chicken pieces from pot and set aside to cool slightly. Increase heat to high and add noodles, stirring to blend. cover and continue to cook for 30 more minutes. Meanwhile, remove chicken from bones and cut into bite-sized pieces. Return to pot to cook while noodles are cooking.. Serves 6.
Judy (in Alaska)
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This is another recipe that Carol IL might want to try. I think it is a little more complicated, since it requires getting the mixture to a soft ball stage, but it is not hard, if you use a candy thermometer and avoid making it on humid days. You can also use various types of chips, sprinkles, edible glitter, crushed candy instead of the chocolate and peanut butter chips. I don't store them in the refrigerator, just a cool place. They don't last long in our house.
Robbie IN

Pretzel Yummies Recipe

2 cups walnuts or any nut you want
1 cup peanut butter -flavored pieces
1 cup milk chocolate pieces
1 cup light brown sugar
1/2 cup light colored corn syrup
1/4 cup butter
2/3 cup sweetened condensed milk
1/2 tsp. Vanilla
25 pretzel rods

In food processor combine nuts, peanut butter, and milk chocolate pieces. Cover and process until mixture is coarsely chopped (or coarsely chop nuts, peanut butter and chocolate pieces with a knife and combine) Transfer to a large bowl; set aside.

In a small heavy saucepan combine Brown sugar, corn syrup, and butter. Bring to boiling over medium heat, stirring constantly. Stir in sweetened condensed milk. Return to boiling over medium heat, stirring constantly. Reduce heat to medium-low. Clip a candy thermometer to the side of the pan. Continue cooking, stirring constantly, until mixture reaches236 degrees, a soft -ball stage (should take about 10 minutes). (Adjust heat as necessary to maintain a steady boil.) Remove saucepan from heat, stir in vanilla. Cool 15 to 20 minutes or until slightly thickened.

Dip each pretzel into caramel mixture, covering about two-thirds of the pretzel. Can break pretzels in half before dipping for smaller servings. Let caramel drip off slightly. Spoon or roll some of the chopped mixture onto the caramel on the pretzel, pressing crumbs lightly with back of a spoon. Let stand on wax paper or non-stick foil until caramel is set. Store in an airtight container between layers of wax paper in refrigerator up to 4 days or freeze 1 month. from Better Homes and Gardens
Robbie IN
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This is for Karen, who in the 8/31 newsletter requested whole wheat bread recipes for a bread machine . This is from the King Arthur web site.
The site has many wonderful recipes and also great information about cooking and baking. The site would be a great resource for the new cooks that have asked for help in improving their skills and knowledge. They also list their products. In any bread I make, I add gluten and dough conditioner. Each brand lists how much to use on their product. It is not crucial to use these products, but I like the final results much better with them. I also add one beaten egg to most of my bread recipes, again, it is a personal preference. Please let us know if you would like multi grain recipes or only 100% whole wheat recipes. I have used buttermilk in place of the water with good results.
Robbie IN

Whole Wheat Bread - King Arthur

1 to 1 1/8 cups lukewarm water*

1/4 cup vegetable oil

1/4 cup honey, molasses, or maple syrup

3 1/2 cups King Arthur White Whole Wheat Flour or Premium 100% Whole Wheat Flour

2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe

1/4 cup Baker's Special Dry Milk or nonfat dried milk

1 1/4 teaspoons salt

*Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate.

In a large bowl, combine all of the ingredients and stir until the dough starts to leave the sides of the bowl. For easiest, most effective kneading, let the dough rest for 20 to 30 minutes in the bowl; this gives the flour a chance to absorb some of the liquid, and the bran to soften. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.") Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary.

Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.

Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190°F on an instant-read thermometer inserted into the center.

Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature.
Yield: 1 loaf.
from King Arthur web site
Robbie IN
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Blueberry Slump Recipe

2 1/2 c. blueberries
1/2 c. sugar
3/4 c. water

Dumpling Mix:

2 c. biscuit mix
2/3 c. milk

In baking pan, on top of stove, bring to a boil the first 3 ingredients. Simmer for 5 minutes.

Mix dumpling mix together. Drop by spoonfuls onto boiling mixture. Place in oven at 350° and bake for 15 to 20 minutes until biscuits are golden brown.

Good with ice cream. Spoon into individual dishes and serve.
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I want to thank Robbie in In for the quick response for the pretzels logs, I have a question in the body of the e mail you mentioned toffee bits but these were not listed in the ingredient list above, were you giving me a choice of chips to use for the chocolate coating or do I use them all....
Thanks again, Carol Il

Sweet and Sour Pork for Two

1 T. cornstarch
2 T. water
3/4 lb. boneless lean pork roast, cut into 1 in. cubes
1 T. canola oil
1 can (8 oz) pineapple chunks, undrained
1/2 c. dark corn syrup1/3 c. white vinegar
2 T. ketchup
2 T reduced-sodium soy sauce
1 garlic clove, minced
1/2 c. chopped green pepper ( 1 in. pieces)
Hot cooked rice, optional

In small bowl, combine cornstarch & water until smooth; set aside in large skillet, cook pork in oil until browned. Add pineapple, corn syrup, vinegar, ketchup, soy sauce & garlic. Bring to boil. Reduce heat; simmer, uncovered 10 min. Add pepper, cook 2 min. Stir cornstarch mixture & stir into pork mixture. Bring to boil; cook & stir 2 min. or
until thickened & pepper is crisp-tender. Serve over rice.

(Note! I use a small wok) Athena in DE
(Source: Sharon Ryzner)
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Honey Lemon Basil Sauce Recipe

2 tablespoons chopped onion
1/4 cup butter or margarine
1/4 cup honey
2 tablespoons lemon juice
1 teaspoon dried basil

Cook onion in butter until onion is translucent. Stir in remaining ingredients and bring to a boil. Serve over carrots, Cauliflower, Brussels sprouts or squash.
Yield: about 1/2 cup.
Anna in Sweden
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Notice you have many slow-cooker recipes, but I have found that the items I cook in my electric pressure cooker not only save a lot of time but the flavors of my ingredients are infused into whatever I am cooking. The problem is that I don't have all that many recipes. The only meat that I have tried in my pressure cooker that I still prefer to cook in my slow-cooker is corned beef. In my search for recipes, just about every one I find is for stove-top pressure cookers and it has been my experience with the pressure cookers I have owned that the time requirements are not the same. Love the fact that I can cook corn on the cob in just 5 minutes and it taste wonderful and I have adapted a few recipes for my PC. Do you know of any one who has published a recipe book for the electric pressure cooker? Would certainly appreciate your help with some recipes.


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Nancy Rogers 

Sharon's Chicken Salad Recipes

Chicken Pineapple Salad

4 to 6 c. cooked chicken
1 (20 oz.) can drained pineapple chunks
2 c. sliced celery
1 c. Hellmann's mayonnaise
1 lb. green grapes
1 c. nuts

Cook and dice chicken. Drain fruit well. Chop celery into fine pieces. Mix together in large container. Chill for a couple hours. Serve on a bed of lettuce
Makes 4-6 servings

Crunchy Chicken Salad Recipe

4 c. cooked, chicken breast, cubed
1 medium red delicious apple, chopped
1/2 c. celery, chopped
1/3 c. green onion, sliced
1/2 c. plain non-fat yogurt
1/2 c. light mayonnaise
4 tsp. lemon juice
2 Tbsp pecans, chopped
1/8 tsp. pepper
1/4 tsp. salt

Toss all together. Cover and chill. Place lettuce leaf on a serving plate and top with chilled chicken salad.
Serves 4-6

Chicken and Nectarine Salad

2/3 c. mayonnaise
1 Tbsp. lemon juice
1/2 tsp. salt
3 c. cubed cooked chicken
1/2 c. sliced green onions
crisp lettuce leaves
2 Tbsp. grated Parmesan cheese
1/2 tsp. onion powder
2 large nectarines
1 c. thinly sliced celery
1 (3 oz.) can chow mein noodles

Preheat oven to 375°. Mix together mayonnaise, cheese, lemon juice, onion powder and salt. Cut unpeeled nectarines into large cubes. Combine nectarines, chicken, celery, onion and noodles. Add mayonnaise mixture and mix gently. Spoon into greased shallow 9 x 13-inch baking dish. Bake at 375° for 20 minutes. Spoon each serving onto lettuce leaves.

Baked Chicken Salad

3 c. diced cooked chicken
1 1/2 c. diced celery
1/4 c. toasted almonds, chopped
2 tsp. minced onion
grated rind of 1/2 lemon
salt and pepper to taste
1 Tbsp. lemon juice
1/2 to 2/3 c. salad dressing or mayonnaise
1 c. grated Cheddar cheese
1 c. crushed potato chips
1 small pkg. frozen peas, cooked

Combine chicken, celery, almonds, lemon rind, lemon juice and peas. Add salad dressing or mayonnaise. Toss lightly to blend ingredients. If necessary, add more salt and pepper. Sprinkle with cheese and top with crushed potato chips. Bake at 375° for 30 to 35 minutes.
Makes 4 Servings
Click Here to Print Sharon's Chicken Salad Recipes

Pinto Bean Pie | Mock Pecan Pie Recipe

1-1/2 c. sugar
1/2 c. cooked pinto beans, drained
1 stick margarine, melted
2 eggs
1/2 c. flaked coconut
1 tsp. vanilla
1 pie shell (unbaked)

Using a spoon (not a mixer), mix together sugar and pinto beans. Stir in melted margarine. Add eggs and stir well. Add coconut and vanilla, mixing well. Pour into unbaked shell and bake 1 hour at 350°.
Linda NM
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Pinto Bean Casserole Recipe

1 lb. hamburger meat
1 onion, chopped
1 can Ro-Tel tomatoes with chilies
2 (14 ounce)cans Ranch Style beans
2 cans Spanish rice
grated cheese

Brown hamburger meat and onion. Add tomatoes, beans and rice. Put in a baking dish and cover with cheese. Bake 15 to 20 minutes at 350°.
Linda NM
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Southwestern Chicken Recipe

nonstick spray coating
1 c. cubed, cooked chicken
1 (8 oz.) can whole kernel corn, drained
1 (4 oz.) can chopped green chili peppers, drained
2 beaten eggs
2/3 c. skim milk
3/4 c. flour
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. shredded Cheddar cheese
1/2 c. salsa
1/2 c. sour cream

Spray a 9-inch pie plate with nonstick spray coating. In a medium mixing bowl, stir together chicken, corn and green chili peppers. Spread mixture in pie plate. In the same bowl, stir together eggs and milk. Beat in flour, salt and pepper. Pour over chicken mixture. Bake, uncovered, in a 400° oven for 25 to 30 minutes or until top is set and lightly browned. Sprinkle with cheese and bake 2 to 3 minutes more or until cheese melts. Serve with salsa and sour cream.
Makes 4 servings.
Linda NM
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Southwestern Dip Recipe

1 c. sour cream
1 c. mayonnaise
bunch of chopped cilantro
bunch of chopped green onions
2 c. shredded cheddar cheese
2 c. frozen baby sweet corn
cayenne pepper, cumin and salt & pepper to taste

Mix together and let mixture set in refrigerator before serving. Serve with large Frito scoops.
Linda NM
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Southwestern Eggs for 2 Recipe

4 eggs
1 T butter or margarine
4 slices cooked ham, torn into small pieces
1/4 c Velveeta cheese, cut into small chunks
3 T salsa
salt and pepper to taste
1 T water

Beat eggs slightly in a small bowl; add water and mix until incorporated. Melt butter in non-stick skillet. Add ham and sauté until slightly browned. Pour eggs onto ham and cook until slightly set. Add cheese and salsa, stir to blend in and cover pan. Cook until eggs are set and cheese is melted. Serve immediately.
Serves 2.
Linda NM
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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