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April 14, 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.
Recipes wi
ll be sent out each weekday

To bill, Alb: you are my low carb hero.
Thanks for the great recipes. I am off to the market and plan to pick up some radishes. Salmon patties are on the menu for tonight, too.

Black Bottom Pecan Pie RecipeBlack Bottom Pecan Pie Recipe

After we made the chocolate pecan pie, we decided that we liked the appearance of the clear glaze of the traditional pecan pie. So we put the chocolate on the bottom. We did so by spreading some chocolate chips and cocoa on the crust before adding the pecan filling. It worked.

This is another simple pie to make—add chocolate chips and cocoa under the traditional pecan pie filling. It looks like a pecan pie but has a surprise chocolate layer.

1/2 cup milk chocolate chips
2 tablespoons cocoa

4 large eggs
1/3 cup brown sugar
1/3 cup granulated sugar
1/2 cup light corn syrup
1 tablespoon vanilla extract
4 tablespoons butter, melted

1 1/2 cups pecan halves

1 nine-inch pie shell

Preheat the oven to 350 degrees.

1. Mix the chocolate chips and cocoa in a bowl. Spread the mixture on the bottom of the unbaked pie shell.
2. In a large bowl, beat the eggs, brown sugar, and granulated sugar together. Add the corn syrup, vanilla, and melted butter. After the filling is well mixed, stir in the pecans. Pour the filling into the pie shell over the chocolate.
3. Bake for 40 to 45 minutes or until the pie tests done. Cool in the pan on a wire rack.

Baker’s note: Test for doneness in one of two ways. Jiggle the pie gently to see if the filling is still liquid. The center will still be slightly soft but the heat of the pecan pie will continue to cook the filling after the pie is removed from the oven. If you are not confident in this method, insert a thin-bladed knife one inch from the center. If it comes out clean, your pecan pie is done.
Dennis, the Prepared Pantry
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Free Cookbooks in Pdf Format

12 Favorite Pie Recipes
Favorite Chocolate Desserts
Pancake Lovers Guide
Holiday Dinners

[For Sharon, whose son wants her to make Fulton Jell-O salad for Easter, I would ask him for more information, unless another reader knows what he is requesting. I would guess he is referring to a Jell-O salad that he had at a restaurant or deli, or even made by someone he knows. I have never heard of this salad. If he can give you the main ingredients I think one of the readers could supply the recipe, but we likely know it by another name. Good Luck and if you do find the recipe under this name, please share it with all of us.
Robbie IN

I asked my son what ingredients were in the Fulton Salad. In his usual descriptive self he told me, "stuff." I will try and get more than his "stuff" description.
Sharon ]

I searched for "Fulton-jello" and found a few on pinterest shared/pinned by a gal named Fulton. Could your son be thinking along that line?

Anyway, have included what we like as a "side OR even dessert"...often.

This is a recipe for a jellied salad that I have been using since 1961!

Jellied Apple and Celery Salad:

Soften: 2 envelopes gelatin, in.. 1/2 cup apple juice.
Heat just to boiling: 3 cups apple juice.

Remove from heat and add:

Softened gelatin, 1/4 cup white sugar, 1/2 teaspoon salt, 2 tablespoons vinegar.

[My notes inserted here:>> Most times when making this salad, I use cider vinegar...really like the flavor of that over white wine vinegar,... that I find sort of bland! ]

Stir this until everything is completely dissolved.

CHILL until "just slightly" thickened.

Then fold in:
1 & 1/2 cups finely diced UN-peeled Red-skinned apples
3/4 cup finely diced celery.
Pour into a 6-cup mould OR 8-10 individual moulds.

Chill until firm.
This is nice with cold roast pork OR chicken.

Yield: 8-10 servings.
Source: Purity All-Purpose Cookbook..(circa: 1960 Edition! ;)
Happy Jelling!!! ;)
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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 

No Bake Turtle Pumpkin PieNo Bake Turtle Pumpkin Pie

This recipe was contributed by Dessa Bailey of Idaho Falls, Idaho. We found it very easy to put together. We served it to customers in our store and attendees at a class to rave reviews.

1-1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter, melted
1/4 cup caramel ice cream topping
1/2 cup pecan pieces
2 packages (3.4 oz each) vanilla flavor instant pudding
1 cup cold milk
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice or nutmeg
1-1/2 cups Cool Whip® topping, thawed and divided

For the crust:
In a medium bowl, mix the graham cracker crumbs and sugar together. Add the melted butter and stir. Heat the ice cream topping and add to the crumb mixture. Press the crumb mixture across the bottom of a nine-inch pie pan and up the sides to form the crust. Sprinkle with the pecans and press them into the crust. Set aside.
For the filling

Whisk the dry pudding mixes, milk, pumpkin, and spices until well blended. Stir in the Cool Whip. Spoon the filling into crust.
Refrigerate for at least an hour. Top with remaining Cool Whip®, caramel topping and pecans just before serving.
Dennis, the Prepared Pantry
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Online recipes will be posted 5 days a week.  They will not be posted on Tuesday or Friday.

Some of Our Recent NancyLand Recipes

Grilling Recipes | Foil Packet Recipes | Marinade Recipes 
More Easter Side Dishes  
Why Didn't My Cookies Turn Out and How to Fix Them  
Kick the Can Ice Cream Recipe | Boiled Egg Recipes 
Leftover Ham Recipes  
Selecting and Baking Your Holiday Ham 
Favorite Easter traditions/recipes from our NancyLand family.  
Old Fashioned Easter Recipes like Grandma made 
Easter Salad Recipes  
Best of the Past - Recipes Using Canned Biscuits  
Ham, Ham Glaze and other Easter Recipes and Tips

Did you Know
The bold black text links are links to recipes.  The bold black text links below are to instruction manuals that include recipes. All manuals are in pdf format.  The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Roll out pie dough on Saran Wrap. The pie baker said it takes much less flour which can make the dough tough. After rolling out, pick up saran wrap , turn it over the pie pan, and peel off the paper. It looked easy!

To put glaze on a bundt cake, use a ladle. Put glaze around cake center hold, then on the outside, Sandra Lee used a small ladle. This looked like the glaze would be much easier to control that putting it on with a spoon.

Need to cut cake layers in half so you have 4 pieces? Put a layer in a pie pan and use the top of the pie pan as a guide to cut the cake.


For those who like cheese with their apple pie, you might enjoy this recipe. I grew up with apple pie and cheese, but realize many think this is a very odd combination. I have heard more than once, why would you want to ruin an apple pie by adding cheese.
Robbie IN

Apple Pizza Pie Recipe

1/2 cup butter, softened
1/4 cup confectioners' sugar
1 cup sifted all-purpose flour
2 (21-oz) cans apple pie filling
1 cup shredded cheddar cheese
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 tsp ground cinnamon

Preheat oven to 350. Cream together butter or margarine and confectioners' sugar. Add 1 cup flour and mix gently, just until dough comes together. Pat evenly into a 12-inch pizza pan. Bake in preheated oven for 15 minutes. Remove and spread with apple pie filling. In a medium bowl, mix together cheese, 3/4 cup flour, brown sugar, and cinnamon. Sprinkle over apple filling and return pizza to oven for 25 to 30 minutes longer.
Makes 8 servings.
Robbie IN
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This is a delicious refreshing salad, that is ideal to serve for Easter.

Creamy Orange Fluff Salad Recipe

1 pkg. (6 oz.) orange Jell-O
2-1/2 cups boiling water
2 cans (11 oz.) mandarin oranges, drained
1 can (8 oz.) crushed pineapple, undrained
1 can (6 oz.) frozen orange juice, thawed
1 pkg. (8 oz.) cream cheese, softened
1 cup cold milk
1 pkg. (4 serving size) vanilla instant pudding

In bowl, dissolve Jell-O in boiling water. Stir in oranges, pineapple and orange juice concentrate. Pour into a 9 x 13 inch dish, sprayed with cooking spray. Refrigerate until firm. Beat cream cheese in bowl and gradually add milk and pudding mix and beat until smooth and spread over Jell-O. Chill well before serving.
Judy (in Alaska)
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I like to serve this salad at our Easter brunch. It is always one of the first salads to disappear. I always have to double this.

Carrot Pineapple Salad Recipe

3 large carrots, grated
1 stalk celery, finely chopped
1 can (8 oz.) crushed pineapple, well drained
1/2 cup golden raisins (can use regular raisins)
1/2 cup mayonnaise

Combine ingredients in a mixing bowl. Cover and chill for at least 2 hours before serving.
Judy (in Alaska)
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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

Hi Nancy and Nancylanders!
I have been plagued with some health problems this year, and haven't been spending much time on the computer, because of the acute Gout attack on my fingers, which makes it difficult for using the keyboard. Everything is under better control at this time, so would like to share some of our favorite Easter recipes in the newsletter. I have missed being able to contribute recipes regularly as I did before, so hope I can be more active now.
Judy (in Alaska)

Here are two of my own recipes that I concocted a couple of years ago, that our family enjoys and hope that the newsletter readers will also. They would be be good desserts to serve for Easter.

Breath Of Spring Dessert Recipe

1 white cake mix
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar
1 container (8 oz.) frozen whipped topping, thawed
2 pkgs. (4 serving size) regular lemon pudding & pie filling mix
3 tbsp. fresh lemon juice
2 tsp. grated lemon rind
Fresh strawberries, cut in half

Prepare cake mix according to directions on package. Remove 2 cups and use for cupcakes. Bake the remainder of the batter into a greased and floured 9 x 13 inch pan for about 20 minutes at 350. Cool completely. Beat cream cheese with powdered sugar until smooth and well blended; fold in 1 cup of the whipped topping. Spread over cooled cake and chill. Prepare the lemon pudding & pie filling mixes according to directions on package for pie filling, adding lemon juice and rind after removing from the stove. Cool well. Put lemon filling over cheesecake layer. Top with remaining whipped topping. Garnish top with fresh strawberries halves (as many as you want) and sprinkle with coconut. Chill well before serving.
Judy (in Alaska)

For a chocolate variation of the Breath Of Spring Dessert use a devils food cake mix, preparing it the same way, using the cream cheese filling, but instead of lemon pudding & pie filling, use 2 pkgs. cheesecake instant pudding (can also use French vanilla, white chocolate, or vanilla instant pudding) and after spreading the top with the whipped topping, garnish with fresh strawberry halves and toasted slivered almonds. Delicious!
Judy (in Alaska)
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Recently I requested a recipe for fluffy chocolate frosting, consistency of cool whip. I do not want to use the cool whip frosting, would like making it myself...one that can be swirled on cupcakes...I have failed to see the request nor an answer.......Will appreciate immediate help...with many thanks.....
Fae N C

This is for Janie who wants to know how much ham to serve. A good rule of thumb is 1/4 pound boneless meat per person. If you buy a ham with a bone, remember to make adjustments for that. A 6-7 pound boneless ham is a good size for 20 people.
MaggieB in AZ

Homemade Creme Fraîche Recipe

1 cup whipping cream (250 mL)
Sweetener to equal 1/2 cup sugar (125 mL)
1/4 tsp Thickening Agent, OR (1 mL) xanthan gum(optional) - may need up to 1/2 tsp
2/3 cup regular sour cream, OR (150 mL) nonfat sour cream
1/2 tsp vanilla extract (2 mL)

In food processor, on low speed, process whipping cream with sweetener. While processing, sprinkle in Thickening Agent, OR xanthan gum through feed tube. Process until stiff.
Add sour cream and vanilla extract; process on medium high speed just until combined.
It will keep at least one week or longer in refrigerator.

Nutritional Analysis: 2 1/8 cups, 2 tbsp (25 mL) per serving: 56.8 cal; 0.6 pro; 5.8 fat; 0.9 g carbs

Helpful Hints: Thickening Agent makes the Crème Fraiche firmer and easier to garnish desserts using a pastry bag (use up to 1/2 tsp (2 mL)). This recipe may easily be doubled or halved. Half this recipe will suffice as a topping for a cheesecake. (1.1 g Carbs)
Bill, Alb
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Black Eyed Pea Salad Recipe

1 c. cubed lean beef, cooked
1 c. cubed ham, cooked
5 c. cooked, drained black eyed peas
1 c. chopped celery
1 green pepper, chopped
1 chopped onion
2 tsp. mustard
1 c. salad dressing
Salt and pepper to taste

Combine all ingredients and chill before serving.
Lisa TX
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Cucumber Salad Recipe

7 cups thinly sliced cucumbers peeled
1 cup thinly sliced onion
1 cup sliced red and green peppers
1 Tablespoon salt
2 cups sugar
1 cup white vinegar

Mix all together and let set in fridge for 24 hours. Put in ziplock bags or freezer containers and freeze. Thaw when ready to use-will be crisp and tasty.
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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

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Dr. Weil


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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com