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March 25, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

March Recipes
Our Message Board (30,00+ recipes)  
 Search Recipes on NancysKitchen


Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday (Mon-Fri)

Recipes for Easter
Easter Salad Recipes

Easter recipes for traditional salad recipes.

Holiday Cooking Guide (pdf) format

Easter Waldorf Salad Recipe
Serves 8 to 12

1 cup mayonnaise
1 cup sour cream
2 tablespoons honey
3 cups diced apples
2 cups diced celery
1 cup chopped walnuts
2 cups red grapes, seeded and halved

Combine mayonnaise, sour cream and honey for dressing. Combine apples, celery, walnuts and grapes. Fold in dressing. Chill. Garnish with unpeeled apple slices, if desired, before serving.
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Pink Champagne Salad Recipe

3/4 cup plain fat free yogurt
1/3 cup nonfat dry milk powder
2 tablespoons sugar substitute
1 teaspoon vanilla extract
1 cup Lite Cool whip
2 to 3 drops red food coloring
1 cup crushed pineapple in own juice, undrained
1 4 serving package vanilla sugar free instant pudding mix
1 ounce mini marshmallows
2 cups strawberries, fresh, chopped

In a large bowl combine yogurt and dry milk powder. Add sugar substitute, vanilla extract, cool whip lite and red food coloring. Mix gently to combine. Add pineapple with juice and dry pudding mix. Mix well using a wire whisk. Fold in strawberries and marshmallows. Cover and chill until ready to serve.
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Easter Macaroni Salad Recipe
Serves 4.

2 cups cooked macaroni
2 eggs, hard boiled, chopped
1/4 cup chopped celery
1/4 cup chopped onion
1/3 to 1/2 cup mayonnaise or salad dressing
2 teaspoons sugar
2 teaspoons vinegar
1/2 teaspoon salt, or to taste
1/2 teaspoon prepared mustard
pepper, to taste

Combine all ingredients; stir well. Cover and chill for several hours before serving.
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Easter Cottage Cheese and Peach Salad Recipe

12 ounces cottage cheese
1 medium carton Cool Whip
fresh peaches, cut in small pieces
1 3 ounce box peach Jell-O
1/2 cup orange juice

Mix Jell-O; add 1 cup boiling water, orange juice and 1/2 cup cold water. Put in blender. Add cottage cheese and blend well. Pour in bowl. Add peaches, cover and leave in refrigerator 2 hours. Scoop on lettuce leaf.
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Easter Deviled Eggs Recipe

12 hard-cooked eggs, cut lengthwise in half
1 tub (8 oz.) Philadelphia Cream Cheese Spread
2 tsp. Grey Poupon Dijon Mustard

Mash egg yolks in medium bowl with fork. Add cream cheese spread and mustard; mix well.
Fill whites with yolk mixture.
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Traditional Deviled Eggs RecipeTraditional Easter Deviled Eggs

8 hard-cooked eggs
1/2 cup Miracle Whip Dressing
2 Tbsp. Classen Sweet Pickle Relish
2 tsp. yellow mustard
1/4 tsp. salt
Dash pepper
Dash paprika

Cut eggs lengthwise in half. Remove yolks; mash in small bowl. Add dressing, relish, mustard and seasonings; mix well. Spoon or pipe yolk mixture evenly into centers of whites.
Source: Kraftrecipes.com
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Easter Cole Slaw Recipe
8 servings.

6 cups finely sliced cabbage
1 cup finely shredded carrots
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
1 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon celery seed
2 shakes Tabasco sauce
3 tablespoons dry minced onion

Mix the cabbage and carrots in a large bowl. Toss with the sugar, salt and pepper. Drench it all with the milk, tossing to distribute evenly. Cover and refrigerate 10 minutes. Combine mayonnaise and buttermilk. Blend in celery seed, Tabasco sauce and onion. Mix dressing well with the cabbage mixture. Cover and refrigerate at least one hour. This shrinks considerably while standing. Drain excess liquid if you wish.
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Easter Layered Pea Salad Recipe

8 cups chopped iceberg lettuce
1 small red onion, sliced, separated into rings
1 pkg. (10 oz.) frozen peas, thawed
1 pkg. (6 oz.) Oscar Mayer Smoked Ham, chopped
3/4 cup Kraft Real Mayo Mayonnaise
1/4 cup Kraft Grated Parmesan Cheese
1 Tbsp. sugar
1 cup Kraft 2% Milk Shredded Cheddar Cheese
2 small tomatoes, chopped

Layer lettuce, onions, peas and ham in large straight-sided clear glass bowl.

Mix mayo, Parmesan and sugar; spread over salad to seal. Refrigerate several hours or up to 24 hours.

Top with cheddar and tomatoes just before serving; toss gently.
Source: Kraftrecipes.com
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Raspberry Chocolate Chip Cookie MixIt's always good to have a few mixes on hand that can be whipped up in a hurry to make great cookies. You'll need cookies for lunches and field trips, when guests stop by, or maybe for when the grandkids drop in. You'll find perfect, proven cookie mixes for all your cookie baking.

Click Here for Cookie Mixes 


Quick Bread Mixes
Bread Machine Mixes

Sign up for the ReadySetEat newsletter today. You’ll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less – plus coupons and local grocery savings. It’s everything you need to solve your weeknight dinner dilemma.
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California Raisin Bread Machine MixCalifornia Raisin Gourmet Bread Machine Mix

A tender cinnamon raisin bread kissed with California oranges. This combination of sunny flavors makes for a wonderful bread. This bread mix is suitable for your bread machine.

This mix is designed for bread machines and you can easily make it in your stand type mixer or by hand. Directions are included.
Click Here for More Information


Old Fashioned Banana Nut Bread Recipe

3 1/2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups mashed bananas (five or six medium bananas)
juice from 1/2 large lemon
3/4 cup butter
1 1/2 cup granulated sugar
3 large eggs
3/4 cup milk
1/2 cup chopped walnuts

Preheat the oven to 350 degrees. Prepare two medium loaf pans by greasing well.
1. Carefully measure the flour and then combine the flour with the remaining dry ingredients.
2. Mix the mashed bananas and the lemon juice together and set aside
3. Cream the butter and sugar together. Add the eggs one at a time, beating after each addition. Beat until light and fluffy.
4. Add the banana mixture and beat well.
5. Add the milk and combine well.
6. Add the dry ingredients and the nuts. Mix until just combined, scraping the sides as needed.
7. Remove the batter to the loaf pans and bake for fifty minutes or until the bread tests done with a skewer or toothpick inserted in the center of the loaf.
8. Remove from the pans and cool on a wire rack.
Tips for Better Banana Bread
1. Banana bread tends to stick in the pan. Use non-stick pans if you have them and grease well. Consider cutting parchment paper to fit in the bottom of the pan.
2. Measure the flour carefully. If you scoop the flour from the bag, you will be measuring packed flour, will have too much flour, and the bread will likely be dry. Either sift the flour before measuring or whisk the flour until it is light and fluffy. Spoon the flour into the measuring cup and level each cup off with a straight edge.
3. Mix the dry ingredients together until well combined. Since the flour is stirred only minimally once added to the wet ingredients, it is important that the salt and leaveners be well dispersed in the flour.
4. For the best flavor, use very ripe bananas. If the skins are dark and the bananas soft and gooey, they are just right for banana bread. Your grocer may have ripe bananas set aside at a reduced price.
5. So as to not over mix the flour, it is best to fold the flour into the wet mixture with a spatula, not your electric mixer.
6. When testing for doneness, insert the toothpick or skewer in the cracked area on the top of the loaf. This is the area that is least baked. The skewer should come out clean when the bread is done.
7. Wrap banana bread in plastic or aluminum foil and chill in the refrigerator before cutting. Not only will the bread slice more smoothly, the flavors seem to be enhanced by the chilling.
8. For an unusual sandwich consider spreading with cream cheese or peanut butter.
9. Banana bread freezes.
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Hi Nancy; Re: Salsa Recipe N/L 3-23 Thank You Bill, Alb,. I enjoy Bill's recipes and recognize them before I get to bottom of recipe. They are always precise, low cal, and have the number of servings, plus calories count.
Thanks again, Margaret, Tulsa

I would like a recipe for a very light chocolate, whipped frosting for cupcakes. I have had them and the frosting is not heavy, but very light. Can someone help me? Thanks...
Fae N. C.

Super Easy Peanut Butter Cookies

1 box yellow cake mix
2 eggs
1/2 cup vegetable oil
1 cup any kind peanut butter

Mix all together well. Drop onto cookie sheet
Bake at 350* for 10-12 minutes
got this from a friend on facebook

Judy in Montana
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Easiest Peanut Butter Fudge Recipe

2 cups sugar
1/2 cup milk
1 tsp vanilla
3/4 cup any kind peanut butter

Bring sugar and milk to a boil. Boil 21/2 minutes. Remove from heat and stir in peanut butter and vanilla. Let cool and cut into pieces.
Judy in Montana
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Tip: Quantity to Buy for Ham
When buying a ham, estimate the size needed according to the number of servings the type of ham should yield:
1/4 - 1/3 lb. per serving of boneless ham
1/3 - 1/2 lb. of meat per serving of bone-in ham

This week's edition of Celebrity Chef Connection.

Other Recipes

Calabacitas (squash)

1 onion chopped
3 TBSP vegetable oil
3 cloves garlic minced
2 large roma tomatoes seeded and chopped
2 lbs. yellow, zucchini or summer squash chopped
1 small can of corn kernels
1-1/2 cup shredded cheese Monterey jack or cheddar

In a heavy skillet, cook onion in oil over medium heat until softened. Add garlic, tomatoes, squash and corn. Cook and stir for 5-10 minutes. Reduce heat and cook till squash is tender. I put it into serving bowls then add the cheese on top. A restaurant here near me gave me this recipe years ago. I sometimes add a little of each; oregano and tiny bit of cumin. A very good Mexican recipe.
Judy in Montana
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Chinese Spareribs Recipe

Trim fat and chop a side of spareribs into one inch portions.
Make a sauce with:
2 TBSP brown bean sauce
1 clove fine minced garlic
1 piece minced fresh ginger (1 /2 inch)

stir fry sauce into 3 TBSP oil in a wok. Add spareribs and
continue frying for one minute.
3/4 cup water
and 1 TBSP sugar and bring to boil.
Reduce heat and simmer 20-25 minutes.
Glaze with a paste of:
2 tsp cornstarch in 1 TBSP cold water

Garnish spareribs with minced green onions. Can serve 1 or 2 servings. If you really like them it could easily serve only one. They are that good and bone accounts for a lot
with ribs.
Judy in Montana
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Apple Red Cabbage Nut Salad

2 unpared apples, diced
11/2 cup fine shredded cabbage
1 cup fine diced celery
1/2 cup broken nuts any kind
1/2 cup mayo
2 tsp fresh lemon juice
1 tsp honey
1.4 tsp celery seed (optional)

Combine apples with cabbage celery and nuts. Stir in remaining ingredients.
Serve chilled
6 servings

Judy in Montana
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One Dish Meal

2 TBSP salad/ vegetable oil
1/2 lb. kielbasa sausage sliced into 1/4 inch pieces thick
1 small head of cabbage shredded
3 medium potatoes, peeled sliced 1/4 inch thick
1 onion chopped
1 can Swanson chicken broth
1 TBSP cider vinegar
2 TBSP flour
salt and pepper to taste
optional: 1/4 tsp caraway seed

heat oil in large skillet, lightly brown sausage. Remove from skillet and set aside.

In skillet add cabbage, potatoes and onions. Stir fry about 3 minutes. Sprinkle vegetables with flour, mix well. Add sausage back into skillet. Add broth, vinegar, caraway seeds and salt and pepper. Bring to boil, then simmer about 20-30 minutes or until potatoes are tender..
6 servings
Judy in Montana
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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