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April 19, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

April Recipes
Our Message Board (30,00+ recipes)  
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Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday

Tradtional Waldorf SaladTraditional Waldorf Salad

This is a traditional Waldorf salad made with apples, raisins, and walnuts and tossed with mayonnaise. We think of this as a harvest-time salad but all that is really required are good crisp apples. You can usually get good apples year around but if you don’t have good apples, don’t bother making a Waldorf salad.

3 cups coarsely chopped apples, about 3 medium apples
1 tablespoon sugar
1/4 teaspoon salt
1 cup mayonnaise, or to taste
1/2 cup raisins
1 cup chopped celery
1/2 cup coarsely chopped walnuts

salad greens or lettuce

Toss the apples with the sugar, salt, and mayonnaise to coat. Add the raisins, celery, and nuts. Serve on greens.
Dennis, the Prepared Pantry
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The Potato Salad Recipe Collection (pdf format cookbook)
Holiday Salad Collection (pdf format cookbook)

This would be a good salad to make with some of the leftover Easter ham. I don't use that many olives when I make it, but use your own judgment.

Garden Toss Salad Recipe

12 oz. elbow macaroni
2 cups diced cooked ham
2 tomatoes, diced
1 cup diced cucumber
1 cup medium Cheddar cheese, diced small
1-1/2 cups sliced pitted black olives
1/4 cup green onions, sliced
3 hard boiled eggs, diced
Pepper, to taste
1 cup Italian salad dressing

Cook macaroni; drain and rinse with cold water. Combine with remaining ingredients and chill well before serving.
Judy (in Alaska)
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I like to serve this salad at our Easter brunch, but it is very good any time. It is always one of the first salads to disappear. I usually always double this recipe.

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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Tossed Spinach Salad with Green Lime Dressing

1/2 cup plain yogurt or mayonnaise
1/4 cup lime juice
1/4 cup honey
1 dash salt
1/2 tablespoon prepared mustard

spinach leaves

Mix the dressing ingredients together. Whisk until smooth.
Arrange the spinach greens on a plate. Serve with dressing poured over the leaves, or on the side.
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Sandra OR asked in the 4/16 newsletter if she had to increase the cooking time since she would be baking two 10 pound hams in her oven. You do not need to increase or adjust the baking time, since you will be putting the hams in the oven at the same time. If you were cooking two hams of different sizes, you might need to add a few extra minutes of baking time to adjust for putting the smaller ham in at a later time. Since the smaller ham would be cold, it could bring down the oven temperature long enough to need to add a few minutes to the cooking time. Cook your hams according to the time listed on the package. Good Luck with your dinner.
Robbie IN

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 

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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.

French Dressing RecipeFrench Dressing Recipe

1/4 cup vinegar
1/2 teaspoon salt
1 teaspoon sugar
dash of freshly ground black pepper or white pepper
3/4 cup corn or canola oil
1 tablespoon grated onion
1/3 cup ketchup
1/2 clove garlic, minced
1/4 teaspoon paprika
dash Worcestershire sauce
dash hot pepper sauce

Dissolve the salt and sugar in the vinegar. Add the pepper. Add the oil, onion, ketchup, garlic, paprika, and sauces and whisk or shake.
Click Here to Print this Recipe   

Avocado Dressing RecipeAvocado Dressing Recipe

1/4 cup vinegar
1/2 teaspoon salt
dash of freshly ground black pepper or white pepper
1 cup corn or canola oil
1 small ripe avocado
1/2 clove garlic, minced

It’s best to make this dressing in the blender. Add all ingredients and process until smooth.

Click Here to Print this Recipe

Citrus Vinaigrette DressingCitrus Vinaigrette Recipe

This is another basic recipe to which you can add fruit or herbs.

3 tablespoons fresh lemon or lime juice
3 tablespoons vinegar
1/2 teaspoon salt
2 tablespoons granulated sugar
dash of freshly ground black pepper or white pepper
1 cup corn or canola oil

Stir the juice and vinegar together. Dissolve the salt and sugar in the vinegar mixture. Add the pepper. Add the oil and whisk or shake.

Salad Dressings by Dennis, Prepared Pantry
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Free No Bake Cheesecake Manual (pdf)


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

Robbie's Cheesecake Recipes

Here are more great cheesecake recipes.
Robbie IN

Cheesecake Factory Key Lime Cheesecake - Clone

2/19/08 newsletter
1-3/4 cups graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3 (8oz) pkgs cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes) If using key limes or juice, use half as much.

3 eggs
whipped cream

Preheat oven to 350. Combine crumbs, butter and 1 Tbsp. sugar in a bowl. Stir well to coat all crumbs. Keep it crumbly. Press the crumbs onto the bottom and half way up the sides of an 8" springform pan. Bake crust for 5 mins.and set aside.

In large bowl combine cheese, 1 cup sugar and vanilla. Mix with electric mixer till smooth. Add the lime juice and eggs and continue to beat till smooth and creamy.

Pour filling into crust. Bake for 60 to 70 mins. If top is turning light brown it's done.

Remove from oven and allow to cool till room temperature. Put into fridge. When chilled, remove the pan sides and cut.
Serve with whipped cream.
Robbie IN

Snickers Bar Cheesecake

1 (9-ounce) package chocolate wafer cookies, finely ground
1/4 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup heavy cream, divided
1 (1 1/2-pound bag) snack-size Snickers Bars, each cut into sixths
Purchased fudge topping for accompaniment
Sweetened whipped cream for accompaniment

Preheat oven to 325*F (160*C).

Combine cookie crumbs and butter until well blended. Press into bottom and about 1-inch up the sides of a 9 1/2 to 10-inch springform pan.

In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in eggs, one at a time. Add vanilla and heavy cream, beating 3 to 4 minutes. Fold in 1-1/2 cups cut-up Snickers pieces. Turn into prepared crumb-lined pan.

Bake 1 hour and 15 to 25 minutes, or until cheesecake is almost set. Let cool to room temperature on wire rack. Sprinkle remaining candy pieces over top of cheesecake. Refrigerate at least 4 to 5 hours before serving. Run a knife around edge of pan to loosen cake and remove sides of pan.

To serve, drizzle slices with fudge topping and top with a dollop of sweetened whipped cream, if desired.
Robbie IN

Oreo Cheesecake

1-1/2 cup Oreo cookie crumbs (about 23 Oreo cookies chopped fine)
2 tablespoons melted butter
9" Spring Form Pan (buttered on bottom and sides)

1-1/2 lb. cream cheese
1 cup sugar
5 large eggs
1/4 teaspoon salt
2 teaspoons vanilla
1/4 cup flour
8 oz. sour cream
5 Oreo cookies (coarsely chopped for the batter)
10 coarsely chopped Oreo cookies for the top of cheese cake

Crust: Mix melted butter with Oreo crumbs and press in spring pan. Cover the bottom and 1 1/2" up the sides with crumbs, set aside.

All Ingredients need to be at room temperature before beginning. Beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the coarsely chopped oreo cookies with a spoon.

Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on top of the cream mixture. Place pan on the top rack and in the middle of a preheated oven at 325F and bake for one hour and 15 minutes. When time is up, prop the oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is
worth the anticipation. A cheese cake should season. The flavor ripens and becomes enriched.
Robbie IN
Click Here to Print this Cheesecake Recipes

In the 4/17 newsletter Luciveta asked if she could use all butter in the whipped frosting recipe that I shared in the 4/16 newsletter, instead of using half butter and half shortening. The answer is yes, although the consistency will be slightly different and since butter melts at a lower temperature than shortening, in a warm room the frosting may not hold its shape as well. I certainly understand all your health concerns about using shortening or margarine. I avoid using shortening and margarine when ever it is possible. Although I have hundreds of dessert, cake, pie, cookies and candy recipes, I rarely eat any of the items that I make. I am much happier with just plain fresh fruit. Most in my family consider me odd, but that is okay with me. I like being healthy and not over weight.
Robbie IN

Here's an old (34 years) pie recipe that's really good.

Walnut Pie Recipe

2 eggs
1/2 cup unsifted flour
1/2 cup sugar
1 cup firmly packed brown sugar
1 cup butter, melted & cooled to room temperature
6 0unces semi-sweet real chocolate chips
1 cup chopped walnuts
1 9" unbaked pie shell
whipped cream or ice cream (optional)

Preheat oven to 325°F. In a small bowl, beat egg whites
until foamy, beat in flour, sugar & brown sugar until
well blended Blend in melted butter. Stir in chocolate chips and walnuts. Pour into pie shell. Bake 1 hour. Serve warm with whipped cream or ice cream, if desired.

Makes one 9" pie, 8 servings

Nancy, I love your newsletter. I also enjoy your kitty stories. Keep up the good work, I appreciate it.
Diana NY
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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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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com