Recipe Index


Home Page
Return to
Newsletter Archives
Return to July recipe index
Search Recipes on this Site

Sept 20, 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 great tried and tested recipes from our NancyLand recipe family.

 Recipe Search
Custom Search

This sure sounds good, especially as the days get cooler and we can start thinking about having the oven on.
Sherry (in Indiana)

Easy Italian Crescent Casserole

1 pkg crescent rolls
1 lb ground meat
2 cups spaghetti sauce
1 cup shredded Parmesan cheese
1 tbs butter or margarine, melted
2 tbs grated Parmesan cheese

Cook ground meat until brown. Drain fat. Add two cups of spaghetti sauce to ground meat; stir until mixed. Place ground meat in 8 x 8 baking dish. Sprinkle with Parmesan cheese. Top with rolled out crescent rolls. Brush butter on top of crescent rolls, followed by Parmesan cheese. Bake at 350 degrees for 20 minutes, or until golden brown on top.
Sherry (in Indiana)
Click Here to Print this Recipe

Thank you everyone for all the happy birthday wishes yesterday.  It was a great 70th birthday.  I spent last night reading all my birthday wishes from this group.
Nancy Rogers

Chocolate Biscotti Recipes
Shirley requested chocolate biscotti recipes in the 9/16 newsletter. The first recipe is from an issue of Good Housekeeping several years ago and the recipe may still be on their site. I believe the second is another recipe from Dennis at The Prepared Pantry. Robbie IN

Chocolate Filled Biscotti
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute

I come from a long line of biscotti dunkers -- and bakers. This recipe is my great-aunt Mary's, and it's legendary in our family. The cookie is chocolatey and chewy. It's baked only once, not twice, so it's not hard like most biscotti. At least one of my aunts or cousins bakes some every year. It's such a given that now we just refer to the cookies in shorthand: Did you make Auntie Mary's yet? - Susan Westmoreland, food director

Cream Cheese Dough:
4 cups all-purpose flour
1 teaspoons baking powder
1 teaspoons salt
1 cup 2 sticks) butter (no substitutions), softened
6 ounces cream cheese, softened
1 cup granulated sugar
1 cup (packed) brown sugar
2 large eggs
1 tablespoons vanilla extract

Chocolate Filling:
1 cans 14-ounce) sweetened condensed milk
8 ounces bittersweet or semisweet chocolate, cut up
1 cup walnuts, coarsely chopped
Confectioners’ sugar for sprinkling

Prepare Cream Cheese Dough: In medium bowl, combine flour, baking powder, and salt. In large bowl, with mixer on medium speed, beat butter and cream cheese until well blended. Gradually add sugars and beat 3 minutes or until light and creamy, occasionally scraping bowl with rubber spatula. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl.

Place level 3/4 cup dough on sheet of plastic wrap. Repeat to make 7 more 3/4 cupfuls. Wrap each with plastic wrap and refrigerate overnight. When ready to roll out dough, prepare Chocolate Filling: In 2-quart saucepan, heat sweetened condensed milk and chocolate over medium heat just until chocolate melts, stirring frequently. Remove saucepan from heat; stir in walnuts. Cool filling to room temperature, about 30 minutes.

Preheat oven to 350 degrees F. Grease 2 large cookie sheets.

Remove 1 piece of dough from refrigerator. On lightly floured 16-inch sheet of waxed paper, with floured rolling pin, roll dough into 10" by 6" rectangle.

Spread heaping 1/4 cup filling lengthwise down center of rectangle. Starting from a long side and using waxed paper to help lift dough, fold 1 side of dough lengthwise over filling, then remaining side over dough (dough should overlap).

Pick up waxed paper and flip cookie log onto 1 side of prepared cookie sheet, seam side down. Repeat with another piece of dough and filling. Flip second log parallel to first log, leaving about 2 inches between logs.

Bake logs 20 to 22 minutes or until edges are lightly golden. Cool logs on cookie sheet 2 minutes, then transfer to wire rack to cool completely.

While logs bake, repeat with remaining dough and filling.

Wrap each cooled log separately with foil or plastic wrap, and store in tightly covered containers at room temperature up to 2 weeks or in freezer up to 3 months.

To serve, sprinkle logs with confectioners’ sugar. Cut each log crosswise on the diagonal into 12 slices. (If logs are frozen, thaw completely at room

temperature before sprinkling with sugar and slicing.
Robbie IN

Double Chocolate Walnut Biscotti
Unlike most commercially available chocolate biscotti, these have a deep chocolaty flavor.

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
1 tsp vanilla - optional
1 tablespoon confectioners' sugar

Preheat oven to 350 degrees F. and butter and flour a large baking sheet. In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.

On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.

On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes
- flipping over after 5 minutes.

Cool biscotti on a rack. Biscotti keeps in airtight containers 1 week and frozen, 1 month.
Makes about 30 biscotti.
Dennis The Prepared Pantry   
Click Here to Print all these Chocolate Biscotti Recipes

If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to    or  
so they can be shared with others.

Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers 

Articles I have read in the past several days. 
History of the Refrigerator  
History of the Washing Machine
Why You Should Marinate Meat Before Grilling 
BBQ Grilling Safety  
Getting The Most From Your Gas Grill 
5 Helpful Tips for Using a Slow Cooker  
I thought they had interesting information.  It does not mean I agree with everything in the articles.

Links in Recent Newsletters
How to Make Perfect Pancakes
How to Bake a Potato  
Why My Cookies Didn't Turn Out and How to Fix Them 
How to Peel and Cube a Butternut Squash 
Homemade Kraft Sandwich Spread 
How to Make Navajo Fry Bread 
How to Freeze Zucchini for Baking 
How to Bake Angel Food Cakes 
How to Steam Sweet Corn 
How to Wash Stuffed Animals 
Why Isn't My Bread Light and Fluffy 
How to Measure Liquids and Dry Measures  

Chicken Recipes
Pork Recipes  

Homemade Mix Recipes 
Flavored Butter Recipes 
Recipes Like Grandma Made

Yellow Tomato Recipes
For Connie IL, who wants suggestions for using her abundance of yellow tomatoes, I have used them in any recipe that calls for red tomatoes. You can use totally yellow tomatoes or half red and half yellow. The yellow tomatoes make a delicious roasted tomato soup. I will find my recipe and send it tomorrow. if your family will object to a yellow sauce for their pasta, you probably don't want to use all yellow tomatoes.
Robbie IN

Tomato Parmesan and Basil Summer Pizza

Fresh, vine-ripened tomatoes are one of the great treats of summer. This pizza showcases them well. The secret to a great tomato pizza is not to overcook the tomatoes. Use a prebaked crust, load the pizza with tomatoes, spices, and cheese, and then bake the pizza in the oven just long enough to melt the cheese.

You can buy a ready-made crust at the store, use a pizza crust mix, or make your own. The recipe below makes a very nice crust.

Instead of a tomato base of marina sauce, we used the French onion dip that we sell and liked it very much. You can use a dip from the store or make a dip with a mix or onion soup packet.

This was a favorite among our employees. We hope you enjoy it, too.

1 thin pizza crust, baked
5 tablespoons French onion dip
1/2 teaspoon crushed oregano
5 medium-sized red and yellow tomatoes
2 tablespoons fresh basil leaves snipped into pieces
1/4 teaspoon salt or to taste
1/8 teaspoon coarse ground pepper
2 teaspoons virgin olive oil
1/2 cup freshly grated parmesan cheese

Preheat the oven to 450 degrees.

Spread the onion dip on the prebaked crust. Sprinkle the oregano evenly over the onion dip. Cut the tomatoes into quarter-inch thick slices. Lay them on paper towels as you cut them to soak up part of the juice.

Layer the tomatoes on the crust. Sprinkle with salt and pepper.

Sprinkle the freshly cut basil over the tomatoes and drizzle with olive oil. Spread the parmesan cheese over the tomato slices. Return the pizza to the oven. Bake only until the cheese is melted and bubbly, about five minutes. Serve hot.

The recipe here makes a very nice, pliable dough. The rye flour dilutes the gluten and reduces spring back.

Thin Pizza Crust

1 1/2 cups all-purpose flour
1/3 cup dark or white rye flour
2/3 cup warm water (105 to 110 degrees)
1 packet instant dry yeast (7 grams)
3 tablespoons olive oil
1/2 teaspoon salt

Preheat the oven to 450 degrees.

Place the wheat and rye flour in the bowl of your stand-type mixer. Add the yeast. Add the water and one tablespoon of the olive oil. Mix with the dough hook for about 30 seconds to distribute and hydrate the yeast.

Sprinkle the salt into the bowl and continue kneading with the dough hook for about four minutes or until the gluten is developed. Turn the dough out into a large, greased bowl. Turn the dough once to oil both sides.

Cover the bowl with plastic wrap and let it rise for about 1 hour or until the dough has doubled in size.

To form the pizza crust, place the dough in the center of an oiled 15-inch pizza pan. With your fist or fingers work the dough toward the outer edges of the pan, distributing it evenly. Let the dough relax for five minutes and then finish forming the crust. A pizza roller greatly simplifies the rolling of the dough.

Brush the crust with the remaining 2 tablespoons of olive oil and bake for ten to fifteen minutes or until it barely begins to brown. Add any toppings and return to the pizza to the oven for another five minutes or until the cheese melts.
Dennis The Prepared Pantry 
Click Here to Print these Yellow Tomato Recipes

In the recipe for Peach Tea the word blank should have been black.
Judy in Montana
Click Here to reprint the Peach Tea Recipe

Best Ever Banana Pudding Pie Recipe
Serves: 8

1 9 pinch pie crust, prepped, baked and cooled
2 C chopped vanilla wafers
2 small bananas
1 8oz tub Cool Whip, divided
1˝ C milk
1˝ 1oz box instant vanilla pudding
juice from one lemon
Caramel sauce for drizzling

Slice the bananas thin and then toss with the lemon juice. The lemon juice will prevent them from turning brown as fast as they normally would.

Whisk together the milk and pudding. Mix in half of the cool whip. Mix in 1 C of the vanilla wafers and then the bananas. Scrape into the cooled crust. Refrigerate for 10-15 minutes or until set.

Top with the remaining Cool Whip, using a rubber spatula. Sprinkle with the remaining vanilla wafers and then drizzle with the caramel sauce.
From This Gal Cooks
Anna in Sweden
Click Here to Print this Recipe

Buttery Pie Crust Recipe

1 1/2 cups all-purpose flour 1/2 teaspoon sugar 1/4 teaspoon kosher salt 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

Pulse flour, sugar, and salt in a food processor. Add butter; pulse until the texture of very coarse meal. Add 1/4 cup ice water; pulse, adding more water if dry, until dough comes together in clumps. Form into a square, wrap in plastic, and chill until firm, about 2 hours.

DO AHEAD: Crust can be made 3 days ahead. Keep chilled. Let stand at room temperature 15 minutes before rolling out.
(Source: Weekend Recipes by C Jackson)
Anna in Sweden
Click Here to Print this Recipe

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.

Re: 50 Pounds bag of Potatoes
Regarding the lady that was given the 50 lb bag of potatoes-two of my favorite ways to use them is to peel, and cut into medium to small pieces, add a can of green peas or green beans, undrained, and seasonings to taste (butter, oleo, crisco, oil) Cook until potatoes are done, you might want to cook about 5 - 10 minutes before adding the undrained vegetables. If needed, add a little water but probably won't have to. If desired, make a thickening of flour mixed into water and add at the end, cooking and stirring constantly but being careful not to make the potatoes too mushy. We love them fixed like this and a good side dish with any meats.
Sharon in TN

Coffee Cup Quiche Recipe
Yield: 1 serving

1 egg
1 1/2 tablespoons milk
Ground black pepper
1/4 of a bagel (or similar amount of French bread, etc.)
2 teaspoons cream cheese
1/2 slice prosciutto or ham
Fresh thyme leaves or fresh chopped chives
Dijon mustard

Beat egg and milk together with a fork in a coffee cup, adding salt and pepper to taste. Tear bread into dime-size pieces; stir in. Add cream cheese; stir in. Tear or cut prosciutto into small pieces; add to mixture. Sprinkle with thyme.

Microwave on high until done, about 1 minute 10 seconds. Garnish with mustard and fresh thyme or chives.

Per serving: 200 calories; 10g fat; 4g saturated fat; 205mg cholesterol; 12g protein; 16g carbohydrate; 1.5g sugar; 0.5g fiber;
440 mg sodium; 70 mg calcium.

Source: Holiday Express by Sugar)
Anna in Sweden
Click Here to Print this Recipe

Green Tomato Jelly Recipe

4 c. finely chopped green tomatoes
3 c. sugar
1 c. water
2 small pkgs. raspberry Jello(Can use other flavors of Jello such as strawberry, peach, lemon or orange.)

Wash and remove stems from tomatoes. Finely chop tomatoes and bring tomatoes, sugar, and water to a boil. Cook and stir over high heat until mixture comes to a boil. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally . Remove from heat: stir in Jell-O until completely dissolved. Pour into pint jars and cool to room temp for about an hour. Cover with lids an Pour into jars and freeze when cold. Some recipes call for peeling the tomatoes others do not.
Robbie IN
Click Here to Print this Recipe

Texas Black-Eyed Peas Casserole Recipe

2 lb. ground meat
1 large onion, chopped
1 (15 oz.) can jalapeno black-eyed peas
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 oz.) can hot enchilada sauce
1 tsp. garlic powder
1 (10 1/2 oz.) bag tortilla chips
3 c. grated Cheddar cheese

In a large skillet over medium heat, brown ground beef. Add onion, black-eyed peas, undiluted soups, enchilada sauce and garlic. Stir.

Grease 2 casseroles; layer 1/4 of chips on bottom of each casserole and then top with 1/4 of the meat mixture and 1/4 of the cheese. Repeat layering procedure. Bake in a preheated 350° oven for 35 minutes.
Makes 12 to 16 servings.

Note: If you don't like it so spicy change jalapeno black-eyed peas to a can of regular black-eyed peas.
Lisa TX
Click Here to Print this Recipe


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.
Click Here to Join Nancy's Kitchen on Facebook

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 

Texas Style BBQ Ribs Recipe

1 cup applesauce
1/2 cup ketchup
2 cup brown sugar
6 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon cinnamon
1/2 teaspoon garlic
2 pounds country style boneless ribs

Mix all above ingredients (except ribs) in saucepan and heat to boiling. Reduce heat and simmer 1/2 to 1-hour stirring occasionally. Trim ribs as necessary and bake covered at 300 for 45 minutes. Drain liquid then add BBQ sauce and bake uncovered for another 45 minutes.
Lisa TX
Click Here to Print this Recipe

Texas Rice Skillet Recipe

1 lb. ground beef
3/4 tsp. minced onion
1 (16 oz.) can tomatoes
1 (15 1/2 oz.) kidney beans
1/2 c. Minute rice
1 1/2 tsp. chili powder
1/2 tsp. garlic salt
1/4 tsp. black pepper
3/4 c. American cheese, shredded
corn chips

Brown ground beef and drain fat. Add remaining ingredients except cheese and chips. Don't drain beans or tomatoes. Add 1/2 cup water. Bring to boil. Simmer for 20 minutes covered, stirring occasionally. Add cheese to melt. Remove from heat. Serve with chips. 
Lisa TX
Click Here to Print this Recipe

Summer Recipes
Marinade Recipes  
Grilling Recipes
Ground Beef Recipes (including hamburgers)
Pork Recipes
Salad Recipes
Easy Cabbage Recipes
Yellow Squash and Zucchini

Want to share this page with a friend?
[ Click Here to send this page to a friend ]  

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

Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.

Recent Newsletters
Aug 17     Aug 18     Aug 19    Aug 20     Aug 22      Aug 23
Aug 24     Aug 26     Aug 27    Aug 29     Aug 30      Aug 31  
Sep 1        Sep 2       Sep 3       Sep 4       Sep 6        Sept 7
Sept 8       Sept 9     Sept 10    Sept 11   Sept 13     Sept 14
Sept 15     Sept 16   Sept 17    Sept 18   Sept 20

Crockpot Chicken Cacciatore Recipe

1 pkg. boneless, skinless chicken breasts
1 bell pepper, sliced
1 can mushrooms, drained (optional)
1 onion, sliced
2 cloves garlic, minced
1 can whole tomatoes, with juice
oregano and basil to taste

Add all ingredients to crockpot and cook on low for 8 hours or on high for 4 hours. Serve over cooked rice or spaghetti noodles. If desired, you can add mozzarella cheese on the plate and microwave until the cheese melts.
Linda NM
Click here to Print this Recipe

Southwest Ground Beef Casserole Recipe

1-1/2 to 2 lb. ground beef
1 can Ranch Style beans
1 can cream-style corn
1 pkg. cornbread mix
1 onion, chopped
1 garlic, chopped
1 large pkg. grated Cheddar cheese

Brown hamburger, onion and garlic until done; drain off fat. Add beans and corn; mix well. Put in a baking dish. Sprinkle with 1/2 the cheese. Mix cornbread as directed on package. Pour on top of mix in baking dish. Top with remaining cheese. Bake at 375° until cornbread is done.
Linda NM 
Click Here to Print this Recipe

Southwestern Pinto Chili Beans Recipe

2 lb. ground chuck
1 onion, chopped
1/4 c. salad oil
2 Tbsp. flour
2 c. pinto, cooked (may use canned navy beans; reserve juice)
1 to 2 Tbsp. chili powder
1 tsp. cumin seed, crushed
1 1/2 tsp. salt
2 cloves garlic, diced
8 oz. tomato sauce

Brown beef and onion in oil. Stir in flour and add seasonings. Add tomato sauce and 2 cups of the liquid the beans were cooked in. Simmer about 45 minutes. Add beans and simmer until flavors blend.
Linda NM
Click Here to Print this Recipe



Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is 



Copyright © 2014 -  Nancy's Kitchen