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Sept 15 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.

Lots of tried and tested recipes from our recipe family.

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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.

These delectable bars are the perfect remedy for a sweet tooth!

Bonnie Butterscotch Brownies Recipe

1 cup butterscotch baking chips
1/4 cup butter
1 cup brown sugar, packed
2 eggs
1/2 tsp. vanilla
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped walnuts

Melt butter and butterscotch chips over hot (not boiling) water. Remove from heat and stir in brown sugar. Let cool for 5 minute. Blend in eggs and vanilla. Stir in flour, baking powder and salt. Stir in nuts. Spread into greased and ightly floured 9 x 13 inch baking pan. Bake at 350 for about 20 minutes, or until golden brown and inserted toothpick comes out clean. Cool and ut into 2" squares.
Judy (in Alaska)
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This sounds rather strange maybe, but we really enjoy these. My hubby has always love anything made with peanut butter, so I'm always on the lookout for recipes using it, and these were a hit with him! The recipe didn't say to, but I brown the chops. It says to simmer in a large saucepan, but I use my electric skillet. I'm sure you could even bake them in the oven at 350?

Peanut Butter Pork Chops Recipe

6 pork chops
1 pkg. dry onion soup mix
1 can golden mushroom soup
3 tbsp. peanut butter
1 soup can water

Mix together all but the pork chops pour over meat. Simmer, covered for 1 hour, until meat is tender, stirring occasionally. Sauce is wonderful served over steamed rice.
Judy (in Alaska)
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I made these the other day and they definitely passed our taste test!

Supreme Hotcakes Recipe

1-1/2 cup Bisquick baking mix
3/4 cup instant potato flakes
1 tbsp. sugar
1-1/2 tsp. baking soda
2 eggs
3 tsp. cooking oil
1-1/2 cups buttermilk
1/2 cup regular milk

In bowl, combine Bisquick, potato flakes, sugar and soda. In another smaller bowl. Combine eggs, oil and milk, mixing well and add to dry ingredients. Mix together just until moistened (a wire whip works good for this). Cook on hot griddle.
Makes 12 medium hotcakes.
Judy (in Alaska)
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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.

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Nancy Rogers 

These are like old fashioned baking powder biscuits made even more special with bacon and buttermilk added to them.

Bacon Biscuits Recipe

6 slices bacon, fried crisp & crumbled
2 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 cup shortening
2/3 cup buttermilk

Reserve 1 tbsp. bacon drippings. In bowl, combine flour, soda and baking powder; cut in shortening. Add bacon and buttermilk all at once and stir just until moistened and dough holds together. Knead 15 seconds on lightly floured surface and flatten to 1/2 inch thickness with hands; cut into biscuits. Place on baking sheet and brush with reserved bacon drippings. Bake at 425 for 15 minutes until golden brown.
Makes 9 delicious fluffy biscuits.
Judy (in Alaska)
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In the email you sent announcing the September 14 newsletter, you indicated that the newsletter included candy pizza recipes, but I did not find them in the newsletter. I am guessing that they may have been the recipes that I sent and that you meant to include them, but one of your lovely cats distracted you and they were omitted. I know how that goes, as we are a family with lots of pets, one of which always needs attention, when I am working on the computer. Here are my recipes again, just in case you need them. You continue to do such a fantastic job each day. You bring so much joy to so many.

It was suppose to be the third recipe in the newsletter. I did leave it out. Sorry about that. I left out your next recipes as well. (Puppy Chow and Reeces Pieces)

Here are two candy pizza recipes for Florence IN (9/11 newsletter (You can use these as a guide and be creative using various cookie dough's in the second recipe and different combinations of candy in both recipes. You can cut up your favorite candy bars, or use different flavors of chips.
Robbie IN

Candy Topped Pizza Recipe

1/2 c. butter, softened
3/4 c. light brown sugar, firmly packed
1 egg
1 1/4 c. all-purpose flour
1/2 tsp. baking soda
1 c. miniature white marshmallows
3/4 c. M & M's
3/4 c. peanut M & M's

Preheat oven to 350 degrees. Grease a 12 inch round pizza pan. In medium bowl with electric mixer at medium, cream butter and sugar until light and fluffy, about 1 minute. Beat in egg. At low speed, stir in flour and baking soda until well blended. Evenly spread dough into pan. Bake 20 minutes or until lightly browned; sprinkle marshmallows and candies on cookie during last 5 minutes of baking. Cool 10 minutes in pan on wire rack. To serve, cut cookie into 16 wedges.
Robbie In
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Candy Pizza #2 Recipe

1 (18 ounce) package nestle toll house chocolate chip cookie dough
1 cup nestle toll house semi-sweet chocolate morsels
1/2 cup of creamy or chunky peanut butter
1 cup coarsely chopped assorted candy

Preheat oven to 325F. Grease baking sheet or pizza pan. Place whole bar of dough scored side down onto prepared baking sheet or pizza pan.

Bake for 30 to 35 minutes or until golden brown. Immediately sprinkle morsels over hot crust; drop peanut butter by spoonfuls onto morsels. Let stand for 5 minutes or until morsels are shiny. Gently spread chocolate and peanut butter evenly over cookie crust. Sprinkle candy in single layer over pizza. Cut into wedges; serve warm or at room temperature.
Robbie IN
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Here are more recipes for Sandy and her grandson to try. Cooking and baking are such great ways to have fun with our grandkids. The Puppy chow is a holiday favorite and ships well, as I sent lots of it during our youngest son's many deployments in Afghanistan and Iraq. The second recipe is also a family favorite.
Robbie IN

Puppy Chow Recipe

14 ounce package corn, rice, wheat square-shaped cereal(like corn chex, rice chex, wheat chex)
2 cups powdered sugar
1/2 cup butter or margarine
1 cup peanut butter
2 cups (12 ounces) semi-sweet chocolate chips

Place cereal in large bowl. Dump powdered sugar in large resealable plastic bag. Melt butter, peanut butter and chips in a double boiler. Stir until smooth. Pour over cereal. Stir to coat. Add coated cereal to bag of powdered sugar and shake to coat the cereal mixture. Store in an air tight container or gallon storage bag.
Robbie In
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Reeses Pieces Bars Recipe

1/2 lb. melted butter (2 sticks)
1 1/2 c. graham cracker crumbs
1 lb. powdered sugar (4 cups)
1 c. smooth peanut butter

Mix all in 9x12 pan, by hand. Press in bottom of pan.

In microwave, melt 12 ounce of semi-sweet chocolate chips. Pour over crust; cool until set; cut into bars.

(Although you don't use any Reeses Peanut Butter cups in this recipe, that's exactly what they taste like.)
Robbie IN
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Good morning Nancy and all Landers,
My sister blessed me with a 50 pound bag of potatoes. Does anyone have any suggestions or recipes to freeze potatoes. I have made hashbrowns out of some of them and froze them but still have a plentiful amount to use up. With only the two of us I would like to freeze as many in recipes as I can.
Dianne in Wisconsin

Since apple season is right around the corner, or here in some regions, I thought Id send along this suggestion. When I was cleaning out some of my many recipe clippings recently I found this and tried it yesterday. Its a good one!

The directions said to roast apples for applesauce in a 350 degree oven. Place washed, whole apples on a rack over a pan. Bake at 350 for about an hour. It said the peels would easily pull off and you could also pull the core right out. Then put the apples through a food mill and you have applesauce. Add sugar, cinnamon, nutmeg and salt if desired.

Since my apples were from our very tart apple tree I wanted to check them for bad spots and worms. I cut them in half, cored them with a melon baller and a paring knife to get the stem, etc. Then I put them cut side directly on a sprayed pan and baked them for about 1/2 hour. They were very good, and slightly a bit caramelized on the cut sides. Then because I dont have a food mill I used 2 forks to easily scrape away the applesauce from the peel. Even though it wasnt sweetened it was only slightly tart. The applesauce was pink and delicious. I will certainly do this again and Im looking forward to picking a bunch of apples at a nearby orchard this year. I just read that you can freeze applesauce. Im going to look for my applesauce cake recipe!
Betty in ME.

Crockpot Carne con Papas Recipe

2 lbs beef top round or stew meat, cut into 1-inch chunks
3 sour oranges (or 2 oranges and 2 lemons), juiced
1 Tbsp chopped fresh oregano
4 cloves garlic, finely minced
1 Tbsp smoked mustard (*If you cant find smoked mustard, coarse Dijon works, too)
5 Tbsp olive oil, separated
Kosher Salt
fresh ground black pepper
3 Tbsp all-purpose flour
1 large onion, sliced
1 green bell pepper coarsely diced
1 red bell pepper, coarsely diced
1 14.5 oz can diced tomatoes
1 8oz can tomato sauce
2 cups beef broth
2 lbs small white-skinned potatoes, halved
2 dried bay leaves
1 Tbsp fresh cilantro, chopped
1 Tbsp ground cumin
1 Tbsp of a spice mix involving salt, ground black pepper, garlic powder, coriander, cumin, oregano and annatto seeds. (Sound complicated? Sazn Goya is ready-mixed.)

In a plastic zip-top bag, combine beef, citrus juice, oregano, garlic, mustard, 3 Tbsp olive oil, salt and pepper. Close the bag, making sure to remove all the air, and massage the ingredients together until well-combined. Place the bag in the refrigerator, and let marinade for 1-4 hours.

In a large skillet, heat remaining olive oil. Separate the marinated beef into two sections, reserving the marinade liquid. Brown the first batch of beef for 3 minutes, and set aside. Lightly coat the second batch of beef in flour, and brown for 3 minutes. Set aside.

In the same skillet, add onion and bell peppers and cook for 3 minutes. Add diced tomatoes, tomato sauce, beef broth, and reserved marinade liquid, and deglaze the skillet using a wooden spoon. Stir in cumin and sazon goya.

Transfer the beef, vegetables, and sauce to a slow-cooker, and add in the dried bay leaves and potatoes. Stir to combine, cover, and cook on low for 7 hours, or until beef is fork-tender. Taste and adjust salt and pepper, as needed. Garnish with fresh cilantro.
Serve with steamed white rice. This is a little different but sooooooo good
Judy from Montana
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Missed the message requesting potatoes scalloped in broth, but now I know about it, here's a delicious & healthy one from Edna Lewis, one of my favorite chef-authors. She calls for beef, & that's really good, but I don't see why you couldn't use chicken, pork, or even vegetable broth if you choose. We have 2 favorites scalloped in cream that are wonderful too, but I guess hardly anyone still cooks with it. As long as the dish & the meal incorporates lots of other veggies, my diabetic husband can still have the cream scalloped ones, so if anybody wants to try them, we can send them.
Marilyn in FL

Edna Lewis' Potatoes Scalloped in Broth

5 - 6 large white potatoes, peeled
1 bud garlic, peeled, & 2 tsp. minced garlic
Butter, not a lot
1/2 of a small onion
Freshly ground black pepper
3 - 4 c. beef broth

Cut bud of garlic in half; rub all over insides of a 2 qt. casserole, then butter casserole lightly. Put about 1/3 of the minced garlic in bottom of casserole; add 1/3 of the onion. Very very thinly slice in 1 1/2 or 2 of the potatoes; dot with butter & grind pepper over them. Repeat twice: garlic, onion, potato, pepper. Then slice in last of the potatoes, pour the broth over to ALMOST cover them, dot with butter & grind pepper on once more. Bake uncovered 1 hour to 1 hour 15 minutes at 350. Potatoes must be tender, & the top browned with some crispy brown edges. A good garnish is snipped chives.
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Hello Nancy,
Connie in ILL wants to know what to do with her yellow tomatoes. My grandmother used to make yellow tomato preserves with the little tomatoes and it was delicious. They were so tasty in the winter time. Thank you for all the hard work you do to bring us this very informative newsletter.
Millie in MO

Roasted Turnips Recipe

Toss 1 1/2 pieces w/ salt, pepper, & olive oil. Bake uncovered for 20 min at 400 degrees. Uncover, bake 30 min. longer.
Athena in DE (Source: Prevention Magazine)
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Yellow tomatoes for Connie:

Yellow tomatoes are usually used for color & contrast.

Tomato and Avocado Sashimi Salad Recipe

1-1/2 lb. red & yellow tomatoes, thinly sliced.
1 avocado, thinly sliced
1 T. fresh lime juice
1 T. extra virgin olive oil
2 T. fresh cilantro leaves

Layer tomatoes & avocado on platter. Drizzle lime juice over top. Sprinkle w/ cilantro & salt to taste.
Athena in DE
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Cream Cheese Cinnamon Chip Cookies Recipe

2 cups flour
2 tsp cinnamon
1 tsp cornstarch
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
4 ounces reduced-fat cream cheese, softened
1/2 cup sugar
1/4 cup light brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/4 cups cinnamon chips, divided

Whisk together flour, cinnamon, cornstarch, baking soda, and salt in a medium bowl. Beat butter and cream cheese in a large mixer bowl at medium speed until smooth; add sugars and beat until light and fluffy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in 1 cup cinnamon chips. Cover dough and chill in the refrigerator for at least 4 hours or up to overnight.

Preheat oven to 350F and line two baking sheets with silicone mats or parchment paper. Form 1 1/2″ balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly. Top cookies with remaining cinnamon chips (5 to 6 per cookie), pressing gently to adhere. Bake, rotating pans halfway through, for 9 minutes, until edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days.
Yield 30 cookies

A cinnamon lovers dream soooo good !
Judt in Montana
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Tomato Relish Recipe

3 dozen tomatoes
12 onions
2 lg. green bell peppers, chopped
1 bunch of celery chopped
1 can tomato paste
3 cups sugar
2 1/2 cups cider vinegar
3 Tbsp plain salt

Combine all ingredients in a large kettle, cook 2 1/2 hours. Bring to a boil then reduce heat to medium.
When thick pour into sterilized jars and seal.
makes 9 pints
Judy in Montana
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Squash Pancakes Recipe

2-1/2 c. cooked yellow crookneck
1/4 c. corn meal (plain)
1/4 c. flour (plain)
1/2 tsp. salt
2 tsp. baking powder
1 small chopped onion

Cook unpeeled squash until tender. Drain and then add all other ingredients. Mix and then fry in hot oil until brown, turning like a pancake. (If you like, you may add jalapeno peppers to mixture before frying.)
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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Nancy Rogers 

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