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Sept 14 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.

Linda's favorite yellow squash recipes | Jimmy Dean Sausage Recipes | Favorite Avocado Recipes | Pickled Beets | Baked Turnips | Candy Pizza and more

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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.

What temp oven do you bake the Denver Omelet sent in by Linda from N.M. in?? Mary Ann Upstate N.Y.

HI, Nancy!
I love your newsletter so much! I try to read it everyday.
Connie in IL wants to know what she can do with her yellow tomatoes. I'd just say to either can them or whip them in her blender and make puree or juice. Either freeze it or can it. She is a very lucky girl to have an abundance. Here in Michigan, we have a lot of blight.
Ann B - Lansing, MI

Amish Beef Barley Soup Recipe

The Pennsylvania Dutch people take advantage of their gardens whenever possible, and this easy version of a classic hearty Amish Beef Barley soup recipe is chock full of veggies for a healthy stick-to-your-ribs main dish soup. If you've been looking for a beef barley soup recipe that's made with good-for-you, down-home ingredients, then this is the easy soup recipe for you. Plus, you can pack up the leftovers to reheat the next day for lunch!
Serves 8

2 tablespoons vegetable oil
1 pound beef stew meat, cut into 1/2-inch chunks
1 onion, chopped
8 ounces sliced fresh mushrooms
3 carrots, coarsely diced
1 (14.5-ounce) can diced tomatoes, not drained
8 cups beef broth
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup quick-cooking pearl barley

In a soup pot over high heat, heat oil. Add beef, onion, mushrooms, and carrots and sauté 6 to 8 minutes, or until they begin to brown. Add diced tomatoes including the liquid, beef broth, salt, and pepper; bring to a boil. Reduce heat and simmer on low 30 minutes, or until beef is tender, stirring occasionally.

Add barley and simmer an additional 15 to 20 minutes, or until barley is tender. Serve immediately.
Anna in Sweden
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My neighbor gave me a big bag of avocados. In the past about the only thing I made was guacamole. My neighbor, Maria, gave me several of her favorite recipes.

Avocado Pie Recipe

1/4 c. (1/2 stick) butter
1 1/2 c. graham cracker crumbs
1 Tbsp. honey

1 (14 oz.) can sweetened condensed milk
8 oz. cream cheese (room temperature)
2 ripe avocados
1 pkg. unflavored gelatin
1 tsp. vanilla
1/4 c. cold water
juice of 1 lemon
1/2 c. coconut, toasted (garnish)

For Crust: Melt butter in small saucepan over low heat. Stir in honey. Add crumbs and blend well. Pat evenly into bottom and sides of 9-inch pie plate and chill in refrigerator.

For Filling: Combine condensed milk and cream cheese in bowl and blend well with electric mixer. Mash avocados and add. Soften gelatin in cold water and heat to dissolve. Add with lemon juice and vanilla. Beat until smooth. Turn into chilled crust. Garnish with coconut. Cover carefully and chill for 2 to 6 hours before serving.
Serves 8.
Maria (Anita's neighbor)
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Avocado and Tomato Salad Recipe

4 lg. tomatoes, chopped
4 avocados, peeled, pitted and diced
1 red onion, thinly sliced
1/4 tsp ground black pepper
8 oz. bottle balsamic vinaigrette salad dressing

In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.
Maria (Anita's neighbor)
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Avocado Tomato Salad Recipe #2

1 large avocado, diced
2 tomatoes, diced

2 Tbsp. minced onion
2 Tbsp. minced celery
1 tsp. salt
pepper to taste
2 Tbsp. red wine vinegar
1/4 c. vegetable oil
juice of 1 lemon

Mix dressing ingredients together. Add tomatoes and avocado. Toss well. Serve in individual, lettuce lined small glass dishes.
Serves 4.
Maria (Anita's neighbor)
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Layered Avocado Dip Recipe

1 (8 oz.) can refried beans
8 medium ripe avocados, mashed
16 oz. grated cheese
8 oz. sour cream
1 pkg. taco mix
2 medium tomatoes, chopped
1 green onion, chopped
4 oz. can chopped olives

Use medium ovenproof ceramic dish. Begin layers with beans on the bottom of the pan. Add avocado. Add a little lemon juice to avocado to prevent avocado from turning black. Mix sour cream and taco mix together, adding on top of avocado. Sprinkle grated cheese, tomatoes, green onions and olives. May be refrigerated if prepared ahead of time. Serve with tortilla chips.
Maria (Anita's neighbor)
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Avocado and Corn Salsa Recipe

3 ears corn, husked (about 2 c. kernels)
2 firm ripe avocados, peeled, pitted and diced
1 red onion, finely diced
1 red bell pepper, seeded and finely diced
2 Tbsp. olive oil
1/3 c. red wine vinegar
1 Tbsp. minced garlic
1 Tbsp. ground cumin
1 tsp. chile powder
1 tsp. dried oregano
1/4 c. fresh lime juice
salt and pepper to taste

Blanch corn in boiling water for 3 minutes. Drain and cool under cold water. Cut the kernels from the cobs and place in a large bowl. Add all the other ingredients and mix well. Serve with warm tortillas.
Maria (Anita's neighbor)
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Mother's Baked Corn Casserole Recipe

1 (14 oz) can cream-style corn
1 (14 oz) can whole kernel corn, drained
1/4 c. bell pepper, chopped
2 pimentos, chopped
1/2 c. chopped onion
2/3 c. milk
1 egg, well beaten
1 c. cracker crumbs
1 c. grated American cheese
1/4 c. melted margarine

Combine ingredients to mix. Pour into buttered 2-quart casserole; bake at 350° for one hour.

I have always made this with Jimmy Dean sausage. I knew his brother when he was a Judge here in Amarillo. Other brands of sausage would work but never have tried them.

Jimmy Dean Sausage Burrito Recipe

1 pkg. Jimmy Dean sausage
1 small onion, diced
1 large potato, baked, peeled and diced
6 eggs, beaten
6 flour tortillas, heated

Brown sausage and onions in skillet. Drain. Add diced potato and eggs and scramble all together. Place generous amount of cooked mixture in a steamed tortilla. Excellent served with picante sauce.
Ellen in Amarillo
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Jimmy Dean Sausage Balls Recipe

2 lb. Jimmy Dean sausage
1-1/2 c. Bisquick
4 c. shredded sharp cheese
1/2 cup finely chopped onion
1/2 c. finely chopped celery
1/2 tsp. garlic powder

Preheat oven 375 degrees. Mix all ingredients. Form into 1 inch balls. Bake 15 minutes on ungreased cookie sheet until golden brown. Makes about 6 dozen balls. Can be frozen uncooked.
Ellen in Amarillo

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My husband grows turnips each year in our garden. Although in the beginning turnips were not a favorite. Now they are one of our family favorites. Here are two recipes we use with turnips. I add turnips in salads, stews, and soups.
Oma in Mississippi

Baked Turnips Recipe

4 medium turnips
1/4 c. milk
1 Tbsp. margarine
1/8 tsp. salt
1 Tbsp. sugar
bread crumbs, toasted
1/2 c. shredded Cheddar cheese

Peel and slice turnips thin. Cook in a little salted water, barely covering. As soon as they are barely tender (do not overcook), drain and mash. Add milk, margarine, salt and sugar. Put in greased casserole. Add bread crumbs and cheese. Put into 375° oven, about 5 minutes or until cheese melts.
Ola in Mississippi
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Buttered Turnips Recipe

5 medium turnips, peeled and sliced
1 cube beef bouillon
1/4 c. butter or margarine, melted
2 Tbsp. brown sugar
black or red crushed pepper to taste
salt to taste

Cook turnips until tender in boiling water in which bouillon cube is dissolved. Drain and place in casserole dish. Drizzle with melted margarine or butter; sprinkle with sugar and pepper as desired. Additional salt may not be needed when bouillon is used. Place in 350° oven for about 15 minutes until flavors are blended. Serve hot.
Ola in Mississippi
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Recently our family went to a steak place and there was a salad bar with pickled beets.. I have forgotten how good they were. Looked up my old, old recipe for the beets and made up the recipe the next day and they were even better than I remembered.

Pickled Beets Recipe

2 (16 oz.) cans sliced beets
1/2 c. liquid from beets
1 c. vinegar
1/2 c. sugar
1/8 tsp. cinnamon
1/8 tsp. cloves

Combine all ingredients and cook for 10 minutes. Cool before serving.

Note: They taste better if chilled over night in the refrigerator.
Julie in Alabama 
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Nancy Rogers 

My garden has been really producing yellow crookneck squash. I got out my recipes for yellow squash. Thought others might like the recipes too.
Linda NM

Baked Squash Recipe

6 crookneck squash
1 large onion, chopped
1 stick margarine
aluminum foil

Wash squash and trim green ends off. On aluminum foil squares, place 1 squash, chopped onion and pats of margarine. Salt and pepper to taste. Roll foil up around squash and bake in 350° oven for 45 to 55 minutes.
Linda NM
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Baked Yellow Squash Recipe

6 crookneck yellow squash
1/2 c. chopped onions
1 egg
1 c. saltine cracker crumbs

Clean and slice yellow squash. Boil with onion pieces 15 to 20 minutes and drain. Allow to cool some and add a slightly beaten egg. Put in a greased casserole and top with cracker crumbs. Bake 15 to 20 minutes.
Linda NM
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Grilled Squash and Veggies Recipe

2 medium zucchini
1/2 onion
1/2 lb. mushrooms
2 medium crookneck squash
3 tomatoes
4 Tbsp. margarine

Slice squash, onion and mushrooms. Chop tomatoes. Lay out on a large piece of heavy-duty foil. Cut butter in pieces and scatter over vegetables. Fold over foil and seal well. Cook on barbecue grill for 15 to 20 minutes, turning several times.
Linda NM
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Rice and Squash Recipe

2 lb. crookneck squash
1 lb. ground round
1 (16 oz.) can tomatoes
salt and pepper
1/4 to 1/2 c. raw rice
1 (4 oz.) can tomato sauce
2 Tbsp. chopped onion (if desired)
1/2 stick margarine

With an apple corer or small spoon, scoop out inside of squash, reserving neck to slice into bottom of pot. Mix raw beef, tomatoes, salt, pepper, rice and onion together. Stuff this mixture into the squash cavity. Stand squash upright in pot with slices of squash in bottom. (If you have meat mixture leftover, form into balls and place between the squash.) Add tomato sauce and water to the top of squash. Slice margarine over the top and cook on top of stove 1 hour or longer, if desired.
Linda NM
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Stuffed Squash Recipe

8 yellow crookneck squash
1 large green pepper, chopped
3 tomatoes, diced
2 medium onions, diced
3 slices bacon, chopped
1/2 lb. American cheese, grated
1 tsp. salt
1/4 tsp. pepper
fine dry bread crumbs

Cook squash in boiling salted water for 5 minutes or until tender and drain. Halve squash lengthwise and scoop out pulp. Combine pulp with green pepper, onions, tomatoes, bacon, cheese, salt and pepper. Spoon filling into squash cavities. Top each with bread crumbs and dot with butter. Bake at 400° for 20 minutes.
Linda NM
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7 Minute Healthy Shiitake Sautéed Mushrooms for Two

1 lb. fresh sliced shiitake mushrooms (ideally organic)
3 T. low sodium chicken or vegetable broth (ideally organic)
2 cloves garlic, chopped
2 T. extra virgin olive oil (ideally organic)
Salt & pepper to taste
Optional: 2 T each of fresh rosemary, oregano or feta cheese

Chop garlic & let sit for 5 min. to enhance the health-promoting properties.
Remove stems from mushroom & slice.

Heat broth in stainless steel skillet. When begins to steam, add mushrooms & cover for 3 min.

Remove skillet cover & let mushrooms cook for 4 more min. Toss w/ olive oil & season w/salt & pepper & whatever optional ingredients desired.
Athena in DE (Source: The George Mateljan Foundation
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Wild Mushroom Beef Stew Recipe

2 lbs. beef stew meat, cut in 1-inch pieces
3 Tbsp. flour
1 tsp. pepper
1 tsp. dried thyme
1 c. vegetable broth
1 6-oz. can tomato paste
1/2 c. red wine
4 garlic cloves, minced
3 pints wild mushrooms, in large pieces
1 c. fresh parsley, chopped

In a small bowl, combine the flour, pepper, and thyme. Add beef to the crock pot and toss to coat with seasoned flour. Combine the broth, tomato paste, wine, and garlic. Mix well and pour over beef. Add mushrooms on top of beef, but do not mix in.

Cover and cook on LOW for 8 hours. Do not lift lid during cooking! (I know you want to. But don’t.) Mix with chopped parsley before serving
Judy in Montana
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Caramel Apple Ice Cream Recipe

2 cups finely chopped, peeled cooking apples, like McIntosh
2 tablespoons butter
1 cup apple cider
3/4 teaspoon apple pie spice or ground cinnamon
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
1 1/2 cups half and half cream
1/3 cup Smucker's® Caramel Flavored Topping

COOK apple in melted butter in large skillet over medium heat until tender, about 10 minutes, stirring occasionally. Stir in apple cider and apple pie spice; cover and simmer 5 minutes.

WHISK sweetened condensed milk and cream in medium bowl until well blended. Stir in apple mixture. Fill a large bowl about halfway with ice cubes and very cold water. Set the medium bowl containing the ice cream mixture inside the large bowl. Stir until very cold, about 5 to 10 minutes.
FREEZE in ice cream maker according to manufacturer's instructions. Spread in 8- or 9-inch square pan. Cover and freeze until firm, about 3 hours. Scoop ice cream and mound in pan. Drizzle caramel topping over entire surface, allowing caramel to seep into ice cream. Pack ice cream back into pan. Cover and freeze until ready to serve.
from: Borden
this the pure fall flavor
Judy in Montana
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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