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November 2017 Recipes

November 1, 2017  | 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.

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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.

I need a recipe for Thanksgiving for candied sweet potatoes. I Ruby, I have purchased the pre-made turkey dinners twice. Once from Safeway and once from Pacific Consumers Co-op.They were good, but not as good as the dinners you cook yourself. The dinners do not serve too many people, 6 to 8, usually, and it sounds like you will have a crowd. Could you roast the turkey and have your family bring everything else? I am about your age, and I know that cooking is hard work.
Dorothy from WA

Mince pie has always been a part of our traditional holiday meals and for years they could be purchased at various restaurants, etc. or purchased frozen. In this area, the last few years there have been no mince pies available! I have been trying to make my own with jars of mincemeat purchased on Amazon, but I would like to have a really easy tried and true recipe if anyone has one.???
Athena in DE

Hi Nancy, Ditto, Little One and all NancyLanders,
Ruby, an 87 year old reader of this newsletter asked if her family would understand if she purchased a turkey and a ham, with trimmings for Thanksgiving. Not knowing any of the people involved, I have to express my opinion on what Ruby wrote. So to you, Ruby, you said you have "children, grandchildren and great grandchildren coming to your home" and I have to ask - none asked you what they could bring? Or how they could help with the preparations? We should all live to be 87 - but I don't think kitchen duty should be expected from an 87 year old for the entire family. My opinion is to order whatever you'd like to serve - most groceries do an excellent job on turkey and ham and all the trimmings and make whatever desserts you feel like making. Not only do I feel your family should most definitely understand - you need to offer no excuse - they should offer to chip in to help cover the cost of the purchased items. You didn't say how many people are involved, but even purchased from the grocery store, the cost does add up quickly. I think it's terrific that you have offered to provide the meal for your family, but you should be the honored guest rather than the provider and/or the cook. You should be able to sit back and be appreciated and pampered at 87, not busy cooking and serving, even when it's family. And remember, Thanksgiving IS about family being together and enjoying each other - even if they eat pizza or burgers and skip the traditional meal. Whatever you decide, I hope it all works out and you and yours have a wonderful Thanksgiving day celebration.
Jan in MO

I am the 87 year old Mother that wanted to know whether a prepared meal from the super market or cafeteria would work when my children, grandchildren and great-grandchildren came for Thanksgiving.  All of them have to either fly in or drive a long distance to my home.  They wanted to bring something but I told them I had it covered.   I strongly suspect they are coming to talk me to moving in with them or in a retirement community.  I really want to show them I have all my wits and can serve a meal without their help. Having a already prepared meal with given me more time to visit.  They will think they have to do a lot of talking but have already made up my mind to move closer to my children.

I have a recipe for a cake calling for a 16.5 oz cake mix but can only find a 15.25 oz in the flavor that I need. Is there any thing I can add to make up the difference in weight? I am afraid it will not come out right if I use the 15.25 oz size . Can anyone in Nancyland help me.
Thanks in advance, Lorie in Orlando

I have used a prepared Thanksgiving dinner from a super market for the past 2 years. I find them very good and very easy. The turkey I get is a Butter Ball and done very well. Don't unplug your oven (lol) as you do have to cook the turkey in your oven for a couple of hours. I bought additional mashed potatoes and green bean cassarol. I made my own stuffing and bought Mrs. Smiths pumpkin pies just to make sure there was enough and to have some left over. My advise is to check the different supermarkets for pricing as it does very. Also some of the fast food places are doing prepared turkeys.
Romona in Sacramento.

Marilyn's Sweet Potatoes Recipes

For Sharon to consider. We have many many sweet potato recipes, lots thanks to this 'letter, but here are a few that have always been special favorites at Thanksgiving.

Caramelized Candied Sweet Potatoes Recipe

1/2 c. margarine*
1/2 lb. light brown sugar
1/8 c. maple syrup
2 lb. canned (2 #2 cans) or cooked sweet potatoes or yams, cut in about 2" pieces, drained

Use a pretty large, about 10", skillet with a lid. Melt margarine & stir in sugar till dissolved. Raise heat to High & drizzle in syrup. When caramel is bubbly, add potatoes & cut heat back to Medium. Cover & cook, turning once or twice with a big spoon so potatoes don't get mashed, till caramel begins to look clear & clings to the potatoes. Serves 6-8. *Healthier made with butter but I don't know if that caramels as well. Can be doubled or tripled in a 12" skillet. This one would probably win if we had a contest!


Linda Steel's Make Ahead Candied Sweet Potatoes Recipe

2 lb. sweet potatoes, peeled & cut up (or 2 lb. canned, well-drained)
1 c. brown sugar
1/2 c. butter
1 T. water

Cook potatoes in salted water till a fork pierces them easily. Drain & put in a 1 1/2 qt. casserole; set

aside. Boil rest of ingredients together till thick, stirring often; pour over potatoes. Cover & chill till needed, then bake about 1 hour in a 350º oven, starting in a cold oven or bringing close to room temperature if bringing directly from refrigerator. Lin said to make this a day in advance, even better tasting & helpful for a holiday dinner. I never tried them made ahead myself.
Thanks to a friend I'll love & miss forever.
Serves 6-8.


Sweet Potatoes with Apples, Molasses, and Pecans Recipe

1 to 2 lb. canned or cooked sweet potatoes, well-drained & sliced into chunks
1 large or 2 medium apples, unpeeled but cored & cut into thick slices
Dash salt
1 T. lemon juice
3 T. butter
1/4 c. molasses
1/4 c. packed brown sugar
1/4 c. chopped pecans

Put potatoes in a casserole, 1 1/2 qt. to 2 qt. Sprinkle apples with salt & juice. Bring butter to a bubble in a small pan, add apples, saute' 3-4 minutes then spoon in with potatoes, leaving a little butter in the pan. Add molasses to that butter, bring to a boil, then pour over potato mixture. Sprinkle sugar, then pecans, over the top. Bake at 325º for 25 to 30 minutes, till the top looks bubbly.
Serves 4 to 8.


Sweet Potatoes & Pineapple Recipe

1 # 2 can crushed pineapple
2 # 2 cans sweet potatoes, drained
1/4 c. flour
3 T. brown sugar
1/2 tsp. cinnamon
3 T. butter
1/2 c. marshmallow crème
Nuts, (opt., see NOTE)

Drain pineapple very well, saving 1/4 c. of the juice. Line a 2 qt. casserole with pineapple, patting it up higher at the sides. Put potatoes in the center & pour reserved juice over them. Mix flour, sugar, & cinnamon, & cut in butter to make crumbs. Sprinkle this over the potatoes.

NOTE: if you want to add pecans, cashews, or walnuts, sprinkle them on now. Bake at 350º for 25 minutes. Dot with marshmallow creme, switch oven to Broil, and broil till crème is just slightly browned. Serves 6 - 8. Popular doubled in a flat pan at winter holiday potlucks.


Mother's Mashed Sweets with Marshmallows Recipe

3 lb. sweet potatoes, peeled & cooked in salted water
1/2 c. milk
2 T. butter
18 large marshmallows or more, divided
More butter if desired

Heat the 2 T. butter in milk; mash cooked potatoes using a little milk at a time, till fluffy. Butter a 2 qt. casserole dish; put in 1/3 of potatoes, dot with 1/3 of the 'mallows, plus a few dots more butter if desired. Repeat twice more, ending with marshmallows. Bake at 350º till top marshmallows are melted & golden brown. Serves 4 - 8. Mother always said she didn't like sweets, but every time she made this, we doubted her....she liked to have this with ham & buttered green beans. More work because potatoes are mashed, but it is old fashioned good if you don’t get too involved with those marshmallows.
Marilyn in FL.
Click Here to Print all of Marilyn's sweet potato recipes

Ruby asked about getting a turkey or ham dinner pre-made from a grocery store or restaurant. I've ordered both and they are delicious without all the work. I believe I ordered them from Albertson's. I wouldn't be afraid to do it again! Good luck and enjoy your Thanksgiving dinner with family.

Linda's Holiday Recipes

Turkey Giblet Gravy Recipe

2 tablespoons flour
1 to 2 tablespoons fat to each cup liquid
1/4 cup chopped giblets
2 hard boiled eggs, chopped

Blend the flour thoroughly with fat or cold liquid before combining it with the hot poultry drippings. This helps to prevent lumps. For moderately thick gravy, use 2 tablespoons flour and 1 to 2 tablespoons of fat to each cup of liquid. For thin gravy use only 1 tablespoon flour and 1 tablespoon of fat for 1 cup liquid. You add 1/4 cup chopped giblets and 2 chopped hard boiled eggs before serving.


Baked Turkey Recipe

1 large or 2 small turkeys, quartered
4 tablespoons honey
salt and pepper
1/2 cup chopped onion
1 cup white wine
1 cup chicken stock
1 teaspoon parsley flakes

Brush the turkey with the honey. Season with salt and pepper to taste. Place turkey in a baking dish and bake at 450F for 30 minutes. Baste often with the butter. Mix the onion, chicken stock, wine and parsley together. Pour over the turkey. Cover and bake at 250F for 1 hour or until turkey is done. Baste turkey occasionally with the liquid from the pan.


Apple Glazed Turkey Breast Recipe

1/3 cup clover honey
1 tablespoon dry mustard
6 ounces frozen apple juice concentrate, thawed and undiluted
1 6 1/2 to 7 pound turkey breast, skin removed
salt and freshly ground black pepper

Combine honey, mustard and apple juice in a small bowl. Season turkey breast with salt and pepper. Place turkey breast on a rack in a shallow roasting pan. Baste with honey mixture. Cover and roast in a 325F oven for 1 hour. Uncover and baste frequently with honey mixture. Roast an additional hour or until the internal temperature reaches 170F. Let cool 10 to 15 minutes prior to slicing.
Serves 10 to 12.


Holiday Beet Salad Recipe

2 pounds raw beets
enough water to cover beets

1 cup water
1 tablespoon sugar
2 teaspoons apple cider vinegar
1/2 teaspoon cinnamon
1 teaspoon grated horseradish
1 pinch allspice
1 pinch ground cloves

Place beets in a pot with enough water to cover them. Bring to a boil and simmer for 2 to 3 hours till beets are tender. Cool beets under cold running water. Peel off skin and slice or dice to your preference. Bring 1 cup of water to boil. Stir in vinegar and other spices. Pour hot mixture over beets. Let Cool. Cover and refrigerate.


Holiday Cauliflower Au Gratin Recipe

2 large heads cauliflower
1 medium onion, diced
1-1/4 cups soy milk
3/4 cup water
3 tablespoons raw cashew nuts
1 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
3 tablespoons oil
1/3 cup unbleached flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon nutritional yeast
2 tablespoons whole wheat bread crumbs
1/2 teaspoon paprika

Cut the cauliflower into medium pieces and place in a bowl with the onions. Set aside. Blend the soy milk, water, cashews, salt, white and black pepper, nutmeg, garlic powder and nutritional yeast in a blender until smooth. Pour into a saucepan and gently heat, stirring often. Meanwhile, heat the oil in a small saucepan. Add the flour to make a roux. Then whisk the heated soy milk mixture into the roux to make a light, creamy sauce. For a thicker sauce, use more roux. Pour the sauce over the vegetables and stir. Oil a casserole dish. Pour the vegetable and sauce mixture into the pan and press lightly. Sprinkle the bread crumbs over the vegetables and cover with paprika. Cover and bake in a preheated oven at 350F for 45 to 55 minutes.


Holiday Brussels Sprouts in Orange Sauce Recipe

1 pound Brussels sprouts
2 tablespoons butter
2 tablespoons orange flavored liqueur or orange juice
1/4 teaspoon salt

Prepare and cook Brussels sprouts. Heat remaining ingredients until margarine is melted. Heat 1 minute longer. Toss with Brussels sprouts.
Makes 4 servings.


Holiday Baked Squash Recipe

4 to 6 medium yellow squash
3 ounces fresh sausage
1 medium onion, chopped
salt and pepper, to taste
2 slices fresh bread, crumbled
seasoned salt, to taste

Boil squash whole until just tender; remove and carefully split lengthwise. Using a spoon, scoop out pulp, taking care not to break shells. Set pulp aside. Place squash shells in a baking dish. In skillet over medium high heat, cook sausage with onion. Add salt and pepper to taste; remove from heat. Add squash pulp, bread crumbs, and seasoned salt. Add a little water if the mixture is too dry. Stuff squash shells with the sausage mixture;
bake at 375F until browned. Serves 6 to 8.


Mama's Sweet Potatoes Recipe

1 quart sliced, cooked sweet potatoes
3/4 cup karo syrup
2 tablespoons vegetable oil
3 tablespoons cornstarch
1 teaspoon salt

Oil a baking dish. Put in a layer of potatoes, sprinkle with cornstarch, salt and cinnamon, put on a second layer and continue until there are three layers in the dish. Pour in the karo combined with one and one half cups boiling water and the oil and bake thirty five minutes in a 350F oven.


Holiday Carrot Casserole Recipe

2 pounds carrots, sliced
1/2 cup onion, chopped
1/4 cup butter, divided
3 tablespoons all purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
4 ounces process American cheese, cubed
2 tablespoons fresh parsley, chopped
2 cups cornflakes, crushed

Cook the carrots until crisp tender; drain and set aside. In a saucepan over medium heat, saute onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper. Gradually add milk; bring to a boil, stirring constantly. Cook for 1 minute or until thickened. Stir in the cheese just until melted. Add carrots and parsley. Pour into a greased 8 inch square baking dish. Melt remaining butter; add cornflakes. Sprinkle over carrots. Bake uncovered at 350F for 20 to 25 minutes or until bubbly.
Serve 8.
Click Here to Print these holiday recipes

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Products this Month
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

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Lubbock, Texas 79416

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