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March 29, 2013
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Easter Dessert Recipes


Dreamsicle Cheesecake

1 Graham Cracker Pie Crust
16 ounce Cream Cheese
6 ounce can of frozen Orange Juice
1 Can Sweetened Condensed Milk
10 ounce of Whipped Cream (Cool Whip)

Mix softened Cream Cheese, Sweetened Milk, and Orange Juice with mixer. Fold in Whipped Cream. Pour into crust and chill 1 hour.
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Fresh Peach Cobbler

2 large ripe peaches, peeled and sliced
1-1/2 cups sugar, divided
1/2 cup butter, melted
1 cup flour
2 tsp baking powder
1/4 tsp salt
1/8 tsp nutmeg
1/8 tsp cinnamon
3/4 cup milk

In a bowl, combine peaches and 3/4 cup sugar, set aside. Pour butter into an 8 inch pan. In a bowl, combine flour, baking powder, spices and remaining 3/4 cup sugar; stir in milk, just until combined. Pour over butter. Top with the sweetened peaches. Bake at 375 for 45 mins or until golden brown. Cool at least 40 mins, before serving. Serve with vanilla ice cream.
Serves 6.
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Lemon Crumb Dessert

2 pkgs (3 oz. each) Lemon Gelatin
1 1/2 cups sugar
1/4 teaspoon salt
2 cups boiling water
1 1/2 teaspoons grated lemon rind
2/3 cup lemon juice
3 1/3 cups (2 tall cans) undiluted evaporated milk, chilled
2/3 cup melted butter or margarine
4 cups vanilla wafer or graham cracker crumbs

Dissolve gelatine, sugar and salt in boiling water. Add lemon rind and juice. Chill until very thick. Add evaporated mild and whip until fluffy. Meanwhile, mix butter and vanilla wafer crumbs. Press firmly into TWO 11x7x1 1/2 inch or 9-inch square pans or FOUR 8-inch pie pans, reserving about 1/3 cup for garnish. Spoon gelatin mixture into pans. Sprinkle with reserved crumbs. Chill until firm.
Makes 24 servings.
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Peanut Butter Pie

8 oz. softened cream cheese
2/3 c. peanut butter
1 c. sifted powdered sugar
2 tbsp. milk
4 oz. thawed whipped topping

Make a graham cracker or chocolate crumb pie crust (9 inches). Beat cream cheese and peanut butter until smooth. Add sifted powdered sugar, milk, and beat until well mixed. Fold in topping and spoon in pie shell. Chill in freezer 15 minutes. Drizzle chocolate syrup on top (optional).
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Praline Pie

1 deep dish un-baked pie shell
1/4 cup margarine melted
1/2 cup brown sugar
2/3 cup pecans, chopped
2 pkg butterscotch instant pie filling
2 cups milk
1 cup whipped topping

Mix margarine, brown sugar and pecans together and pat into un-baked pie shell. Bake a 400F until pie shell is brown and praline mixture bubbly. Cool. Next add butterscotch pie filling to 2 cups cold milk and mix until thick. Fold in whipped topping and pour into cooled pie shell. Refrigerate. Serve with another scoop of whipped topping.
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Apricot Pie Salad

1 can apricot pie mix
2 cans pineapple tidbits, drained
1 can mandarin oranges, drained
2 apples (do not peel)
2 bananas
1 can green grapes, drained

Mix together the pie mix, pineapple, oranges, and grapes. Add the apples and bananas before serving.
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Lemon Pudding Poke Cake

1 pkg. (2-layer size) white cake mix
2 egg whites
1-1/3 cups water
1 qt. (4 cups) cold milk
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding and Pie Filling

Prepare and bake cake mix as directed on package for 13x9-inch baking pan, using 2 egg whites and 1-1/3 cups water. Remove from oven.Immediately poke holes down through cake to pan with round handle of wooden spoon. (Or, poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Immediately pour about half of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand until slightly thickened. Spoon over top of cake, swirling to "frost" cake. Refrigerate at least 1 hour or until ready to serve.
Cut into 24 squares. Store cake in refrigerator.
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Banana Split Cake
Makes 9 servings

2-1/3 cups Bisquick® Original baking mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons margarine or butter, melted
1 pint vanilla or chocolate ice cream
1 package (10 ounce) frozen strawberries in syrup, thawed
2 medium bananas, sliced
1 cup frozen (thawed) whipped topping
1/3 cup chocolate fudge topping, heated

Heat oven to 425°. Stir baking mix, milk, sugar and margarine until soft dough forms. Drop by 9 spoonfuls onto ungreased cookie sheet. Bake 9 to 11 minutes or until golden brown. Split warm shortcakes. Fill and top with ice cream, strawberries, bananas, whipped topping and fudge topping.
 
High Altitude (3500-6500 ft): Heat oven to 450°. Decrease sugar to 1 Tbsp.
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Pineapple Upside Down Cake

1/2 cup brown sugar
2 Tbs. margarine or butter, melted
1/2 of a fresh pineapple, cleaned, cored and sliced 1/2" thick
Maraschino cherries, halved
1 (18.25-ounce) pkg. yellow cake mix, prepared according to pkg.

Mix sugar and margarine or butter in small bowl. Evenly crumble on bottom of lightly greased 13x9" baking pan. Arrange pineapple slices over sugar mixture. Place a cherry half in each pineapple ring; set aside. Pour cake mix batter over pineapple slices. Bake at 350 for 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 5 minutes. Invert cake onto serving platter. Cool cake 10 more minutes and serve warm or cool completely before serving.
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Strawberry Banana Jello Salad

2 (3 ounce) packages strawberry banana Jello
2 cups boiling water
1 pint frozen strawberries
1 large can crushed pineapple
3 or 4 bananas, diced or cubed
1 pint sour cream

Add water to Jello. Add frozen strawberries. Stir until separated. Add pineapple and bananas. Put 1/2 of mixture into bowl to set. When firm, add sour cream on top and rest of Jello mixture. Refrigerate until set.
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Black Cherry Cream Cheese Salad

2 cups boiling water
1 cup cold water
1 cup chopped celery
1 3 ounce package black cherry jello
2 cups whole pitted black cherries
1 cup pecan pieces
1 (8 ounce) package cream cheese, cut into bite size pieces

Dissolve jello in boiling water. Add cold water and chill in refrigerator until partially set. Add cherries, nuts, celery and cream cheese. Mix and congeal. Chill.
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Cherry Pudding

1/2 c. sugar
1 tbsp. margarine
1/2 c. milk
1 tsp. baking powder
1 1/4 c. flour

Sift together sugar, baking powder and flour. Cut in margarine until crumbly. Add milk and stir until flour is taken up. Grease a 9 inch pan or 1 1/2 quart dish. Spread cake mixture in bottom of pan.2 c. canned sour pitted cherries, 1 1/2 c. sugar, 2 c. cherry juice (add water to make 2 c.), 2 tbsp. melted margarine Mix above ingredients and pour over batter in pan. Bake at 425 degrees until the batter is lightly brown.
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Pineapple Dessert

15 oz can Crushed Pineapple ( drained )
1 small carton of cream cheese
1 small pkg. Sugar free instant Vanilla Pudding

Mix pineapple and cream of cheese add pudding and place in graham cracker pie crust ( medium ) and mix well. Top with cool whip Let it chill for at least 20 minutes.
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Scalloped Pineapple

1/2 c. butter
1 c. sugar
4 eggs
1 (20 oz.) can crushed pineapple, drained
5 slices fresh bread, cubed\


Preheat oven to 350 degrees. Cream butter and sugar. Add eggs, 2 at a time; mix well. Add pineapple, blend. Fold bread into mixture. Pour into greased 2 quart casserole. Bake for 45 minutes. Great with ham.
Serves 6 to 8.
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Apricot Biscuit Pie

1 pkg. ready to bake biscuits
1 (No. 2 1/2) can peeled apricot halves
3 tbsp. flour
3 tbsp. brown sugar
1/4 c. honey

Pour apricot juice into small saucepan; reserve drained apricots. Add flour and sugar to juice; place over medium heat; cook, stirring constantly, until mixture thickens. Remove from heat. Place apricot halves in oblong glass baking dish, 10 x 6 x 1-1/2 inches. Pour cooked juice over apricots. Arrange biscuits over apricots. Pour 1/2 teaspoon honey over each biscuit. Bake in 350 degree oven for about 25 minutes or until biscuits are brown.
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This pie was a favorite of a special friend, who died far too young. He could never resist having seconds of this pie. I also have recipes for chocolate chess pie, but we prefer this recipe.
Robbie IN

Buttermilk Chess Pie

2 cups sugar
2 Tbsp. all-purpose flour
4 large eggs, lightly beaten
2/3 cup buttermilk
1/2 cup butter or margarine, melted
1 tsp. vanilla
1 unbaked 9-inch pastry shell

Combine sugar and flour in a large bowl; add eggs and buttermilk, stirring until blended. Stir in butter and vanilla, and pour into unbaked pastry shell. Bake at 350 for 45 minutes or until set… cool on a wire rack.

(Check for doneness after the minimum baking time by gently shaking the pie. The center should be set with a slight jiggle.
Robbie IN
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Handcrafted Wood Carvings, Clocks and Cribbage Boards


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Chicken Lettuce Wraps
6 servings.

1-1/2 pounds Boneless Skinless Chicken Breasts, cubed
1 tablespoon plus 1-1/2 teaspoons peanut oil, divided
3/4 cup chopped fresh mushrooms
1 can (8 ounces) water chestnuts, drained and diced
1 tablespoon minced fresh gingerroot
2 tablespoons rice vinegar
2 tablespoons reduced-sodium teriyaki sauce
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1-1/2 cups shredded carrots
1/2 cup julienned green onions
12 Bibb or Boston lettuce leaves
1/3 cup sliced almonds, toasted

In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.

In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture.

Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up.
Bren in North Louisiana
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Cucumber Salad in a Jar

4 thinly sliced cucumbers
1-large sliced red onions
1-large sliced green bell peppers
1-tbsp salt
2-cup white vinegar
1 1/2-cups sugar
1-tsp celery flakes
1-tsp red pepper flakes

Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil. Remove from heat and add 2 handfuls of ice until melted. Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar)Pour mixture over cucumbers, store in refrigerator. Will keep up to 2 months (Makes 2 quart jars)
Bren in North Louisiana
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Millionaire Pie (this makes 2 pies)

2 c mandarin oranges wedges (drained and coarsely chopped)
1-20 oz. can of crushed pineapple, drained
1/2 cup chopped maraschino cherries
1/2 cup chopped pecans
1 cup coconut
1 can Eagle Brand sweetened condensed milk
1 large carton of whipped creme or Cool Whip

Mix all together, pour into 2 graham cracker crust and chill until able to slice.
Bren in North Louisiana
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Grilled Fish Tacos with Chipotle Mayonnaise

We had taco night early this week, and had my favorite kind of tacos – fish tacos. Instead of making deep-fried battered fish, I grilled my fish to make it a little more healthy. I made a very short acting marinade with fresh lime juice, chipotle chili powder and garlic. I grilled them on my indoor grill, so it was really quick and easy. I added some chipotle mayonnaise for more spice and some fresh crunchy vegetables.

For these tacos I used Alaskan Pollock, because it was on sale. It was really good in this dish, but Alaskan Pollock is a bit too tender and flaky for grilling. It falls apart easily. I grilled it on my Cuisinart indoor grill, so it was easy to remove from the grill. It would not have made it on the outdoor grill though. Mahi mahi or grouper would have been a much better choice.

For the fish....
2 lbs firm white fish like Mahi Mahi or Grouper
the juice of 2 limes
1 teaspoon chipotle chili powder
1 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 teaspoon salt

For the mayonnaise.....
1/2 cup mayonnaise
1 chipotle jalapeno, chopped fine and 2 teaspoons adobo sauce (from a can of Chipotles en adobo, smoked jalapenos in spicy red sauce)

Shredded iceberg lettuce or thinly chopped cabbage, (won't droop from the heat of the fish.)
diced tomato
diced onion
chopped fresh cilantro
guacamole (optional)

Preheat grill. Add fish, lime juice and other ingredients to a large bowl and let marinate for about 15 minutes.

Prepare other ingredients for tacos: shredded iceberg lettuce, chopped tomatoes, onions, and cilantro. Add ingredients for mayonnaise to a bowl and mix well. Set aside.

Add fish to grill and cook until firm.

Assemble tacos with shredded lettuce, chopped tomato, onion and cilantro. Add grilled fish and top with chipotle mayonnaise.

Tip: Be sure to only marinate for a short time, or you'll end up with ceviche.
bill, Alb.
http://blogs.babble.com/family-kitchen/2011/08/01/grilled-fish-tacos-with-chipotle-mayonnaise/
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This dessert is always popular at our Easter brunches.

Creamy Coconut Dessert

1 cup flour
2 tbsp. sugar
1/2 cup butter
1/2 cup chopped pecans
1 pkg. (8 oz.) cream cheese, softened
1 container (12 oz.) frozen whipped topping, thawed
2 pkg. (4 serving size) regular coconut pudding & pie filling
2-1/2 cups milk
1 cup powdered sugar
Toasted coconut, for garnish

Mix together the flour, 2 tbsp. sugar and butter in medium bowl; cut in butter to make fine crumbs. Press into a 9x13 inch baking dish. Bake in 350º oven until golden brown, about 15 minutes. Cool.

Mix powdered sugar into softened cream cheese and fold into generous 1-1/2 cups whipped topping. Spread over cooled crust and refrigerate. Cook pudding with milk until comes to a full boil and is thickened. Cool. Pour over cream cheese layer. Top with remaining whipped topping and sprinkle with as much toasted coconut, as desired. Chill well before serving. Serves 15 people.

NOTE: I think a person could make this with instant coconut pudding if was short on time, but I've always used the regular, that needs to be cooked.
Judy (in Alaska)
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Excellent vegetable dish for your Easter dinner. I like to make these when having company for a meal, as they are quick to put together and
cook, but yet so tasty.

Microwave Parsley Carrots

2 tbsp. water
2 tbsp. finely chopped onion
1 tsp. instant chicken bouillon
1/4 tsp. salt
1 clove garlic, finely minced
5 medium carrots, cut in 1/4 inch slices
2 tbsp. snipped parsley

Mix water, onion, bouillon, salt and garlic in 1 quart microwave dish. Stir in carrots. Cover tightly and microwave on high heat for 4 minutes. Stir. Cover and microwave until carrots are tender, 4 to 6 minutes longer. Toss with parsley.
Makes 4 servings.
Judy (in Alaska)
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This delicious salad is a must at our Easter table every year.

Lime Party Salad

16 large marshmallows
1 cup milk
1 pkg. (3 oz.) lime Jell-O
2 (3 oz. each) cream cheese, softened
1 can (20 oz.) crushed pineapple, undrained
1 cup (1/2 pint) whipping cream, whipped
2/3 cup mayonnaise

Melt marshmallows with milk in saucepan over low heat. Add the Jell-O and stir until dissolved. Stir softened cream cheese in a mixing bowl and gradually add hot mixture, mixing until blended well. Add pineapple. Cool. Blend in the whipped cream and mayonnaise. Put into a 9x13 inch dish and chill several hours until firm.
Judy (in Alaska)
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For Jean, NC -- might this be the one?

Mom's Green Jello Salad
6-8 servings

3 ounce package lime-flavored Jello gelatin
6 ounces cold pineapple juice
1 cup of Cool Whip
1/2 cup small curd cottage cheese
1/2 cup chopped pecans or walnuts
8 ounces crushed pineapple
6 maraschino cherries (or more, depending on your love for maraschino cherries)

Add 1 cup boiling water to gelatin in a bowl; stir 2 minutes or until completely dissolved. Stir in the cold pineapple juice. Refrigerate 2 hours, or until half-set.

Remove from refrigerator and add in the Cool Whip, cottage cheese, chopped nuts, and crushed pineapple. Mix until very well incorporated. Garnish with maraschino cherries and chill for at least one hour before serving.
Dee
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This recipe is superb!!!!

Marinated Shrimp
Serves 12

2 lbs. cooked medium shrimp,peeled deveined tails off
1 medium red onion, cut into thin rings
2 lemons,cut into thin slices
1 cup sliced olives
1 cup olive oil
1/3 cup minced fresh parsley
6 Tablespoons red wine vinegar
6 Tablespoons fresh lemon juice
1 clove garlic minced
2 bay leaves
1 Tablespoon minced fresh or 1 tsp dried basil
1 tsp salt
2 tsp ground mustard

In a 3 quart serving bowl combine shrimp, onion, lemons and olives. In a jar with a tight fitting lid combine remaining ingredients shake well. Pour over shrimp stir gently to coat. Cover and refrigerate for 24 hours, stirring occasionally. Discard bay leaves before serving.
Judy in Montana
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Lubbock, Texas 79499


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