Recipe Index


Home Page
Return to
Newsletter Archives
December 2016 Recipes

December 3, 2016  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

Everyday Recipes from Our Recipe Family.

Today's Recipes -  Pumpkin Butter Recipe | Pumpkin Cheesecake Lasagna Recipe | Old Fashion Almond Crunch Recipe | New Orleans Pralines Recipe | Peanut Butter Bonbons Recipe | Cranberry Rocky Road Candy Recipe | Old Fashion English Toffee Recipe | Old Fashion Pecan Log Recipe | Peach Eggnog Recipe | Oma's Black-Eyed Pea Casserole Recipe |

Bold black text are links.
. Bold red text are not clickable links.


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
nancyskitchen@suddenlink.net    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   



Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.

A Baker’s Basic Kitchen Library eBook Collection (free from the Prepared Pantry)

My Favorite Links
Treasures From Texas -
Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry

Get your FREE Country Home Kitchen Magazine Series! (from the Prepared Pantry)

Print FREE Grocery Coupons    

Pumpkin Butter Recipe

1 15- oz. can pumpkin puree
1/2 c. apple cider
1/3 c. light brown sugar
1/4 c. maple syrup
1/4 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla
Pinch salt

Combine all ingredients in a small saucepan. Simmer over medium-low heat, stirring occasionally, until the mixture has thickened, about 20 minutes. Let cool completely. Store in airtight container in the refrigerator.
Spread pumpkin butter on toast, dollop over pancakes or serve with apples for dipping.
Source: Delish.com
ENJOY ! Judy in Montana
Click Here to Print this Recipe

Pumpkin Cheesecake Lasagna Recipe

1 (8 oz) package cream cheese, softened
1/4 c. sugar
1 1/2 c. heavy cream
2 c. milk
3 small packages vanilla pudding mix
1 c. pure pumpkin purée(I used canned pumpkin)
1 tsp. pumpkin pie spice
10 graham cracker sheets
1/4 c. Caramel topping
Pecans, for garnish

In the bowl of an electric mixer, beat cream cheese and ¼ cup sugar until light and fluffy, about 2 minutes. Slowly add in 1 1/2 cups heavy cream and beat until stiff peaks form.

In another medium bowl, beat milk, pudding mix, pumpkin, and pumpkin pie spice until well-mixed and thick. (Start with 1 1/2 cups milk and beat until it's the consistency of a pudding—if it's too thick, continue to add the rest of the milk.)
Layer lasagna: Spread a thin layer of cream cheese mixture in a 9"-x-13" baking dish. Top with a layer of graham crackers. Add half the pudding mixture and top with a layer of half the cream cheese mixture. Drizzle with caramel and repeat, ending with the cream cheese layer (hold the caramel until ready to serve).
Cover loosely with plastic wrap and refrigerate at least 4 hours and up to overnight. Drizzle with caramel and garnish with pecans before serving.
This is sooooo good !!! Serves10-12

From: Delish.com ENJOY !!! Judy in Montana
Click Here to Print this Recipe

I need some recipes for cucumber sandwiches and other finger sandwiches. Any help with tried and tested recipes would be appreciated.

More Fravorite Candy Recipes from Mary J.


Old Fashion Almond Crunch Recipe

1 cup butter
1-1/4 cups sugar
2 tablesppons corn syrup
2 tablespoons water
1 cup slivered almonds; toasted
1 pk (11.5-oz) Nestle Toll House milk chocolate morsels

In heavy gauge saucepan, combine butter, sugar, corn syrup and water. Cook over medium heat, stirring constantly, until mixture boils. Boil to brittle stage (300 degrees) on candy thermometer. Remove from heat. Stir in almonds. Pour into foil-lined 15-1/2x10-1/2x1-inch pan. Sprinkle Nestle Toll House milk chocolate morsels over brittle. Let stand about 5 minutes until morsels become shiny and soft. Spread evenly over crunch. Cool to room temperature; chill 1 hour. Break into bite-size pieces.
Makes about 2 pounds.
Mary J.
Click Here to Print this Recipe

New Orleans Pralines Recipe

1 cup sugar
1 cup brown sugar
1 cup milk
1 teaspoon soda
1/8 teaspoon salt
1/4 cup butter
1 cup chopped pecans
1 teaspoon vanilla

In heavy saucepan combine sugars, salt, soda & milk. Heat to soft ball stage. Add butter, pecans & vanilla. Remove from heat & beat until mixture thickens. Drop by teaspoon onto waxed paper.
Makes 24 pralines
Mary J.
Click Here to Print this Recipe

Peanut Butter Bonbons Recipe

1 cup chunky peanut butter
2 tablespoons butter
1 cup sifted powdered sugar
1-1/2 cup finely chopped nuts
6 oz semi-sweet chocolate chips
1 teaspoon solid vegetable shortening

Combine peanut butter, butter and powdered sugar, stirring until smooth. Shape into balls. Melt chocolate and shortening over hot, (not boiling) water. Dip balls into chocolate, cool slightly, and roll in chopped nuts. Put balls on waxed paper-lined baking sheet and refrigerate until firm.
Mary J.
Click Here to Print this Recipe

Cranberry Rocky Road Candy Recipe

2 cups cranberries; fresh or frozen
1/2 cup sugar
1/2 cup water
1 pk (6-1/4 oz) miniature marshmallows; (can chop up large ones if necessary)
(6 oz) pecans
2 (8-oz) bars semisweet chocolate

Combine cranberries, sugar and water. Bring to a boil. Simmer 5 minutes. Drain and cool. Combin marshmallows and pecans with cranberries. Melt chocolate over hot water. Pour chocolate over cranberry mixture. Mix quickly until all particles are well coated. Spread mixture evenly into buttered 9 inch square pan. Chill until ready to serve. Cut into small squares or bars.
Mary J.
Click Here to Print this Recipe

This is a busy time of the year for everyone.  Some newsletters may not have as many recipes, replies and tips.  I will send out the newsletter each day when there are at least three recipes, tips or suggestions. Some newsletters may be shorter than others because of this.

Old Fashion English Toffee Recipe

1-3/4 cups granulated sugar
1/8 teaspoon cream of tartar
1 cup cream
1/2 cup butter
1 teaspoon vanilla or rum flavoring
1 pk (12 oz.) semi-sweet chocolate chips
1 cup chopped English walnuts

In a large, heavy saucepan combine sugar, cream of tartar, and cream. Stir over high heat until sugar dissolves. Bring to a boil and cook about 3 minutes; stirring constantly. Add butter. Cook and stir until light colored and thick to the soft-crack stage, 285 to 290 degrees. Remove from heat and add vanilla. Pour candy onto a well buttered pan. Melt chocolate chips in a microwave oven. Stir in nuts and spread over candy. Cut into squares when cool.
Makes 1 -1/2 pound
Mary J.
Click Here to Print this Recipe

Old Fashion Pecan Log Recipe

1/3 cup butter; softened
1/4 cup light corn syrup
1 teaspoon vanilla
1/2 teaspoon Salt
1 lb confectioner's sugar
1 lb light caramels
3 tablespoons evaporated milk
1-1/2 cups chopped pecans

Combine butter, syrup, vanilla and salt in large mixing bowl. Add sugar. Mix with fork, then knead with hands. Form into 6 rolls about 1 inch in diameter. Wrap individually in waxed paper. Store overnight in freezer. Heat caramels and evaporated milk in double boiler. Dip rolls in warm mixture, spooning to cover. (Rolls tend to soften if you don't work fast.) Roll in pecans and wrap in foil. Refrigerate. Slice before serving.
Mary Ann
Click Here to Print this Recipe

Port Wine Holiday Cheese Ball Recipe

1 ct Wispride Cheddar Cheese with Port Wine
4 oz bleu cheese
8 oz cream cheese
1 tablespoon Worcestershire sauce
1 tablespoon finely minced onion

Walnuts, pecans, or parsley

Let cheeses soften a little; mix everything (except your choice of garnish) together using electric mixer; form ball; chill for several hours (2 - 24); take from refrigerator 30 mins before serving; cover with pecans, walnuts (halves or pieces) or parsley. Serve with with crackers.
Lisa TX
Click Here to Print this Recipe

Peach Eggnog Recipe

1 quart eggnog
3 cup Half and half
12 oz apricot nectar
1 cup rum
1 cup peach flavored brandy

In a 3-quart container, combine all ingredients; stir until well blended. Store in an airtight container in refrigerator. Serve chilled.
Makes 12 servings
Click Here to Print this Recipe

Oma's Black-Eyed Pea Casserole Recipe

4 slices Bacon, fried crisp
1 cup celery, chopped
1 cup green bell pepper, chopped
1 cup onion; chopped
1 (14-16 Ounce) can black-eyed peas
1 (14-16 ounce) can Tomatoes

Fry bacon in skillet until crisp. Drain on paper towels. In grease from bacon, saute celery, green peppers and onions until soft. Add peas, tomatoes and chopped bacon. Season with salt and pepper. Simmer about 20 minutes. If you like things a little spicy, use 1 can Ro-tel tomatoes and green chilies instead of regular tomatoes, or use half regular tomatoes and half Ro-tel.
Oma in New Orleans
Click Here to Print this Recipe

Weekly Specials at Prepared Pantry 


Weekly Specials at Prepared Pantry 

Products this Month
Mr Mister Stainless Steel Spray Genie 
Real Chocolate Chips 
Cookie Mixes 
Bread Machine Mixes (with instructions for regular oven)

Articles this month
How to Troubleshoot Cookies
Save Time with No-Bake Cookies
The Joys of Refrigerator Cookies
Types of Cookies and How to Bake Them

Sign up for the ReadySetEat newsletter today. You’ll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less – plus coupons and local grocery savings. It’s everything you need to solve your weeknight dinner dilemma.  

Links have been checked today to make sure they are safe to click. If you see something that interests you please click through and enjoy the food related information. 

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 

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.
everyday_recipes@yahoo.com  or nancyskitchen@suddenlink.net

Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com 

Copyright © 2016 -  Nancy's Kitchen