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April 2, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

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Everyday Recipes from Our Recipe Family.
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More Side Dishes for Easter

Nancy asked me to share some of my side dish recipes for Easter.  Here are a few of the ones I use every year.  Hope you enjoy them as much as my family and friends do.
Mary J

Broccoli and Potatoes Recipe
Makes 4-6 Servings

2 lbs. organic Yukon gold potatoes
1 large head broccoli (or 4-5 cups florets)
1 cup milk
1 cup shredded cheddar cheese
Salt/pepper to taste

Cut the potatoes into 1/2" cubes (I leave the skins on, but you can peel first if you wish). Steam for 10 minutes, more or less depending on the size of the cubes, until cooked through and soft. While the potatoes are cooking, wash and cut the broccoli, keeping the florets to use. Add cooked potatoes to a large bowl with soymilk and cheese. Mash together until potatoes are desired consistency. Steam the broccoli for 5 minutes and add to bowl. Mash, then stir to thoroughly combine. Salt/pepper to taste.
Mary J
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Easter Pickled Eggs and Beets Recipe

6 large eggs
5 medium beets, including tops
1 cup cider vinegar
1/3 cup sugar

In 2 quart saucepan, place eggs and enough cold water to cover eggs by at least 1 inch; heat to boiling over high heat. Immediately, remove saucepan from heat and cover tightly; let stand 15 minutes. Pour off hot water and run cold water over eggs to cool. Remove shells from eggs; set eggs aside to cool. Meanwhile, trim tops from beets, leaving about 1 inch of stems attached. Scrub beets well under cold running water. In 3 quart saucepan, place whole beets and enough water to cover; heat to boiling over high heat. Reduce heat to medium low; cover and simmer 20 to 25 minutes, until beets are tender. Reserve 1 cup beet cooking liquid; drain beets. Immediately, remove beet skins under cold running water. Slice beets. Place whole eggs in medium bowl or 1 1/2 quart wide mouth jar and layer sliced beets on top of eggs. In 1 quart saucepan, combine vinegar, sugar, and reserved beet cooking liquid; heat to boiling over high heat. Pour vinegar mixture over eggs and beets. With spoon, gently turn eggs occasionally for even color, until egg and beet mixture is cool. Cover and refrigerate at least 24 hours.
Mary J
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Macaroni and Cheese RecipeMacaroni and Cheese Recipe

1/4 cup butter or margarine, cut into small pieces
1 pkg. (16 oz.) elbow macaroni, cooked
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes

1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
1 egg
2-1/2 cups milk

Heat oven to 350°F.

Place butter in bottom of 13x9-inch baking dish; cover with layers of half each of the macaroni, VELVEETA and cheddar.

Whisk egg and milk until well blended; pour half over ingredients in baking dish. Repeat with remaining ingredients except paprika.

Bake 15 min.; stir carefully until well blended. Bake 15 min. or until macaroni mixture is heated through and top is golden brown. Sprinkle with paprika.
Source: Kraftrecipes.com
Mary J
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Easter Broccoli Casserole Recipe
Makes 4 Servings

16oz frozen broccoli cuts
1 can creamed corn
2 eggs (beaten)
1/4 cup butter (melted)
10-12 Ritz crackers (crumbled)
1 thin slice bread (toasted and crumbled)

Cook broccoli and drain well. Step 2 In a 9 in. x 9 in. baking dish, beat eggs. Add crumbled toast, 1/8 cup butter, cream corn, and broccoli to the baking dish and mix together. Combine the remaining butter and crumbled crackers in a separate dish. Spread over the top of the casserole. Bake for 30 minutes at 325 degrees. For double recipe, bake for 40 minutes.
Mary J
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Easter Green Bean Bundles Recipe
Makes 4-6 Servings

1 tablespoon ground garlic
1/2 cup brown sugar
1 tablespoon melted butter
1 cup water
fresh green beans
4 bacon strips cut in half

Wrap about 8 beans with a strip of bacon. Lay in a baking dish. Repeat. Mix garlic, brown sugar, butter, and water together. Pour over bundles. Bake at 325F for 30 minutes or until bacon is golden brown.
Mary J
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Balsamic Glazed Carrots RecipeBalsamic Glazed Carrots Recipe

10 carrots (1-1/4 lb.), peeled, quartered lengthwise
1/4 cup KRAFT Balsamic Vinaigrette Dressing
3 Tbsp. brown sugar
1 Tbsp. butter
1 Tbsp. finely chopped fresh parsley

Cook carrots in boiling water in large saucepan on medium heat 4 to 6 min. or until crisp-tender. Meanwhile, cook dressing, sugar and butter in small saucepan on low heat 3 to 5 min. or until thickened, stirring occasionally.

Drain carrots; return to saucepan. Add sauce; stir. Cook 2 to 3 min. or until carrots are heated through and evenly coated with sauce.

Sprinkle with parsley.
Source: Kraftrecipes.com
Mary J
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Karo Sweet Potato Casserole Recipe

1 large can, sweet potatoes. sliced
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.
Mary J
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Easter Pickles Recipe
Makes 12 Servings

7 cups sliced cucumbers
1 onion, halved and sliced
1 green bell pepper, sliced
2 cups sugar
1 cup vinegar
1 tablespoon salt
1 teaspoon celery seed

Combine all ingredients in a large plastic container with a tight fitting lid. Cover and store in the refrigerator for 24 hours before serving the pickles. Keep pickles refrigerated. They will last for up to two weeks.
Mary J
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Easter Scalloped Eggplant Casserole Recipe
Makes 4 Servings

1 medium eggplant, peeled and cubed, about 3 cups cubed
1 tablespoon parsley, finely chopped
12 ounces grated Cheddar cheese, reserve a few tablespoons for topping
2 eggs
1 medium onion, chopped
1 cup cracker crumbs
salt and pepper to taste

Boil eggplant cubes until tender, about 5 to 10 minutes; drain well. In a lightly buttered baking dish, combine eggplant, parsley, the cheese; save a little out for topping, eggs, onion and cracker crumbs. Sprinkle with remaining cheese, salt and pepper and dot with butter. Bake at 350F for about 25 minutes or until firm. Serves 4.
Mary J
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This is a great breakfast dish any time of the year that you have to serve a large group. Since it is prepared the night before it helps make getting breakfast on the table easier. it is a good addition to any Easter brunch and can even be served for the nights when you want breakfast for dinner. You can substitute ground sausage or use turkey sausage, if you prefer.
Robbie IN

Easter Breakfast Casserole Using English Muffins Recipe

1 package (12 oz.) Breakfast Sausage Links
6 English muffins, cut into 1-in. cubes
1/4 cup butter, melted
1 cup (4 oz.) shredded cheddar cheese
1 cup (4 oz.) shredded mozzarella cheese
1/2 cup chopped onion
1/2 cup chopped red pepper
1/2 cup chopped mushrooms
12 eggs
2 cups milk
salt and pepper to taste
1/4 cup bacon bits

Cook sausage according to package directions. Cool slightly; cut into 1/4-in. slices. Place English muffin cubes in a greased 13in. x 9in. baking dish; drizzle with butter. Layer with sausage, cheese, onion, red pepper and mushrooms. In a large bowl, combine the eggs, milk, salt and pepper. Pour over cheese. Sprinkle with bacon. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Uncover and bake at 350°F for 45-50 minutes or until a knife inserted into the center comes out clean.
Let stand 5 minutes.
10 - 12 servings.
Robbie IN
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Raspberry White Chocolate Scone MixEnglish scones with white chocolate and raspberry in every bite./strong>

These gourmet scones--light, buttery, and flakey--are very good. They are loaded with raspberry bits and imported white chocolate. Just follow the easy instructions and you will have restaurant quality scones.

A great selection of quick breads. All of our muffins are ready to go, all you do is add water. And we have an assortment of breakfast foods like pancakes, scones, aebleskiver, pannekoeken and crepes.
More Quick Bread Mixes

Bread Machine Mixes


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Molten Chocolate Lava CakesNow it's easy to make Molten Chocolate Lava Cakes like those found in the restaurants. Molten chocolate lava cakes are wonderful little cakes filled with warm, oozing chocolate sauce and topped with powdered sugar or whipped cream. Try them!

Chocolate lava cakes are a popular, elegant cousin to a brownie. Though they look like they could be complicated, they are not. With this mix, they are easy. If you can make cupcakes, you can make these lava cakes. It doesn't take special equipment; you can make them in your jumbo muffin pans.
Molten Chocolate Lava Cake Mix (makes 6 desserts)

All Baking Mixes

More Recipes

Sometime back there was a recipe on this site for the homemade chocolate shell topping for ice cream. I can not find this particular recipe. The ones I have found use coconut oil. If I remember the recipe posted here used plain old Crisco. Don't want to go to the expense to purchase the oil which I will probably never use again.
Thanks, Janis in Texas

Here is another wonderful brunch recipe any time of the year. If you do not like raspberry jam, use another flavor, such as peach, strawberry or even orange marmalade.
Robbie IN

Raspberry Cream Cheese Stuffed French Toast

3 large eggs
1 cup milk
8 slices sourdough bread or bread of your choice
1/2 cup soft cream cheese
2 tablespoons raspberry jam
1/2 tablespoon confectioners' sugar

Place the eggs and milk in a shallow bowl and whisk together. Set aside.

Place a thin layer of cream cheese and jam on one slice of bread and then cover with a second slice, making a sandwich. Dip the sandwich in the egg milk mixture and then cook in a nonstick pan over medium heat for 2 to 3 minutes on each side, or until golden brown. Remove from heat, sprinkle with confectioners' sugar, and serve with maple syrup.
Robbie IN
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Eggplant Ranch Style Recipe
6 servings

Preheat oven 400 degrees

1 medium eggplant
3 tablespoons melted butter
1 cup chopped peeled tomatoes (I use can diced drained tomatoes)
1/4 cup chopped fine bell pepper green
3 tablespoons fine chop onion
2 tablespoons fine chopped celery
2 tablespoons chopped parsley
1 cup soft bread crumbs
1 teaspoon salt
1/2 cup panko bread crumbs

Wash eggplant, cut in half lengthwise, remove pulp to within 1/2 inch of skin. Dice pulp, mix with 2 TBSP of butter, tomatoes, bell pepper, onion, celery, soft bread crumbs and salt. Fill eggplant shell with mixture. Place in a greased baking dish, cover bake40 minutes Mix panko bread crumbs with remaining butter. At end of 40 minutes pull out of oven sprinkle panko bread crumbs on top cook for another 15 minutes until crumbs are lightly browned.

Judy in Montana
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Tartar Sauce Recipe

1 cup mayo
1/2 teaspoon grated onion
1TBSP cider vinegar
1/3 cup sweet pickle relish
1/3 cup chopped fine green olives
1 tablespoon chopped capers
1 tablespoon chopped parsley

Mix all well in bowl, refrigerate til needed.
Yield: 1-1/2 cups
Judy in Montana
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Raspberry Granite Recipe

1 quart raspberries
1 cup water
4 packets of sugar substitute OR 4 tablespoons sugar
1 tablespoon fresh lemon juice

Bring all ingredients to a boil in a medium saucepan. Reduce heat and simmer covered for 10 minutes or until the sugar or sugar substitute melts. Force mixture through a sieve (I put mine into a blender and it works well). Pour into a 8x8 pan. After freezing scrape with a fork so you can break apart until you have a grainy frozen slush to put into bowls or glasses and serve.
Judy in Montana
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Habanero Mustard Recipe

3/4 cup yellow mustard seeds
1/2 cup plus 2 1/2 tablespoons brown mustard seeds
1-1/3 cup quality white wine
1-1/3 cup white wine vinegar (I used distilled white, as it's what I had.)
3 teaspoons of salt .
5-10 Habanero's to taste

Combine all ingredients except the peppers in a non-reactive container, cover and place in the fridge overnight. The next day, all the seeds will be swollen...
The next day, chop peppers coarsely and add the whole mess to the blender. Blend to desired consistency.
At this point, it's got great mustard spice, and can be eaten just like it is.
Store in refrigerator.
Bill, Alb.
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Grilled Garlic Parmesan Encrusted Tilapia Recipe

2 tilapia filets, 8-10 ounces each
1 cup shredded Parmesan cheese
4 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons chili powder

Preheat grill to medium heat. Set tilapia in a long flat dish and coat with olive oil. Season each with garlic and chili powders. Coat each tilapia filets with 1/2 cup of Parmesan cheese. With a fork, you will need to mash the cheese into each side of the fish. Transfer the encrusted filets to a suitable grilling dish or tin foil. Grill about 8-10 minutes or until filets are white and flakey in the middle. Serve.
Bill, Alb.
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Scotch Bonnet Coconut Crema Recipe

2 Scotch Bonnet peppers, seeded and minced
1 clove garlic, minced
2 tablespoon coconut milk
1/2 cup Crema
1 teaspoon lime juice
Dash each of cinnamon, nutmeg, allspice
1 tablespoon coconut oil (Olive oil is fine as well)
Salt and pepper to taste

Heat a sauté pan to medium heat. Add 1 tablespoon coconut oil with Scotch Bonnets and 1 minced clove garlic. Sauté 2 minutes, or until fragrant. Add to a food processor and cool slightly. Add coconut milk, Crema, lime juice and seasonings. Process until smooth. Season with salt and pepper to taste.
Bill, Alb
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Italian Meatball Stew Recipe

1-1/2 lb. Ground beef
1 clove garlic crushed
1/2 cup dry bread crumbs
1(6oz) can tomato paste
2 eggs-slightly beaten
2 cups beef broth
1/4 cup milk 1/2 tsp.
seasoned salt
2 tbsp. grated parm cheese
1/2 tsp. oregano-crushed
1/2 tsp. salt 1/2
tsp. dried basil
1/4 tsp. pepper
1(16oz) pkg. frozen vegetables cooked

In large bowl, combine beef, with bread crumbs, eggs, milk, cheese, salt and pepper and garlic and form into 2" balls. Place meatballs in slow cooker combine tomato paste, broth, seasoned salt, oregano and basil. Pour mixture over meat. Cover and cook on low 4 1/2 to 5 hours. Stir in cooked vegetables Cover and cook on High 10 to 15 minutes until mixture is hot.
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Polish Chop Suey Recipe

1 (16oz) pkg. kluski noodles
2 (16oz) pkgs. kielbasa sausage
1(10.75oz) cream of mushroom soup
1(1oz) pkg. dry onion soup mix
3 (10.7) cans water
1(14.5oz) can sauerkraut-drained

Preheat oven to 350 degrees. Bring large pot of water to boil. Cook kluski noodles in boiling water, stirring occasionally, until cooked through but firm to bite--5 minutes-drain. Heat skillet over medium heat. Cook sausages in the skillet until browned about 5 minutes. cut into bite-size pieces. Stir mushroom soup, onion soup mix, and water together in a large baking dish. add kluski noodles, sausage and sauerkraut. Cover dish with foil. Bake in preheated oven for 1 hr to 90 minutes.
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Grilled Chicken Kabobs Recipe
Makes 8-10 Servings

2 tablespoons brown sugar
3 tablespoons soy sauce or tamari
2 tablespoons dry sherry
1 tablespoon oil
1/4 teaspoon ginger
1/8 teaspoon garlic powder

8 boneless skinless chicken thighs
4 boneless skinless chicken breast halves
1 large red bell peppers, cut into 8 pieces
1 medium zucchini, cut into 8 pieces
8 pieces fresh pineapple, cut in chunks

In a 2 quart baking dish, combine all marinade ingredients. Cut chicken thighs in half; add to marinade and cover. Refrigerating at least 2 hours, turning chicken once. Heat Grill. Drain chicken, reserving marinade. Alternately thread chicken, bell pepper, zucchini, and pineapple into four 12 inch metal or wooden skewers. If using wooden skewers; soak in water for 20 minutes. When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium high coals. Cook 15 to 20 minutes, or until chicken is no longer pink, turning often and brushing frequently with reserved marinade. Discard any remaining marinade.
Mary J
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com