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March 28, 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 (Mon-Fri)

Old Fashioned Easter Recipes (Like Grandma Made)

I would love to have a 2014 section on the site with our family (members) favorite TNT Easter recipes. Just send me a message. The message can be as long as you wish and can contain as many recipes as you wish and can include your Easter family traditions as well. I will post each message on a separate page and then link it to the newsletter. Please use this email address so I can tell which messages are to be included the Favorite Easter recipes. (TNT) and Traditions section of this site (and include the name with the message.)
Here are some examples from past years.
Nancy Rogers

Easter Traditions and Recipes from Past Years

I think traditions are a wonderful way to keep a family connected especially in our world today. When I was growing up, the Easter bunny always hide our baskets and we had to follow the clues to find where it was hidden. The same basket was used for each child, every year. I still have my Easter basket from when I was little.

I will be 60 in August. I use it every Easter to hold bread or napkins or a salad bowl --whatever is needed that year. In my basket was a large chocolate bunny; eggs my mom had dyed the old-fashioned way; new white gloves or a new hair ribbon that matched my Easter outfit; and candy eggs with coins attached (saved from my dad's daily pocket change). Taping money to eggs is something I did for 35 years for my first grade class' Easter hunt. It is a tradition that many have carried on for their own children's Easter.

After Easter church service and a delicious home-cooked Easter lunch of fresh vegetables from our family garden and roast chickens raised at our home, we took turns hiding and hunting eggs all Sunday afternoon. There were 7 kids in our blended family and even as we got too old for an egg hunt, grandchildren and family friends with youngster were invited for a family egg hunt with special prizes. When my girls came along, I continued the tradition of hiding their Easter baskets with clues to find them. We always attended church together and had lunch at our home for all of my husband's family that lived within an hour's drive.

We decorated our home for Easter just like I did my classroom. And, we had an egg hunt that rivaled the White House Hunt. Each year, the "adult kids" looked forward to a new Easter poem or story tucked into a hand-painted egg that I had painted for each guest. Now, my husband's nieces and nephews are using these stories and poems
with their children.

For a recipe that is light-tasting and delicious, I want to share a casserole dish that was served at the Kaleo Lodge in Garden Valley, Texas (gone now for the last 20 years or so). This casserole is wonderful with an Easter ham, roast chicken or prime rib. I look forward to reading our recipe family's traditions and recipes. I am excited about trying something new this year. Thank you for doing this for our recipe family.

Easter Casserole Recipe
Feeds 8 people

1 can Shoepeg White Corn
1 can French Green Beans
1 can LeSeur’s English Peas
1 8 oz sour cream
1 can of celery soup
1 medium chopped onion
1 cup of mild cheddar cheese
1 package of Ritz Crackers
1 stick of butter

Mix together drained corn, peas, and green beans in a Pyrex dish. Mix and heat thoroughly over medium heat the sour cream, celery soup, onion, cheese.

Pour the heated mixture over the corn and green beans. Crumble the Ritz crackers. Melt the stick of butter . Mix the crackers and the butter together. Pour the cracker/butter mixture over the top of the casserole.

Cook for 30 minutes at 350 degrees.
Click Here to Print this Easter Casserole Recipe

The Easter traditions that I grew up with rode immigrant coattails to Pennsylvania. When the Pennsylvania Germans came to Pennsylvania, they brought little with them because of the famine and wars that had leveled their Palatinate homeland in the 18th century.

They did bring with them a rich cultural tradition handed down from the days when Germany was a vast forest. In a few years, the Oschter Haws would become the Easter Bunny. They also brought egg dyeing which required onion skins for amber, hickory bark for brown and madder root for red. By the 19th century, egg dyes came into their own including the one our family used developed by a German from Lancaster county named Samuel W. Hinkle. A pharmacist by trade, he turned them out in his basement helped by the fact that his last name means "chicken". F.W. Woolworth stocked the dyes in his five and ten and in the 1920's Hinkle Paint-On Egg Colors were thriving. Today, children are still doing eggs a la Hinkle including my grandchildren in Seattle!

Another tradition in my home was the Easter-egg tree. In the 1950's ,the children's book, The Easter Egg Tree by Katherine Milhous, made it a national custom. I have photographs of my mother's tree. Church on Easter was a huge event that demanded new outfits, large hats and corsages. And then there was the Easter dinner which included ham, mashed potatoes and dandelion with a hot dressing.

The recipe follows:

Dandelion with Bacon Dressing Recipe

4 slices bacon
3 T. flour
1 1/2 c. water
1 beaten egg
1/2 t. salt
2 T. vinegar
1 qt. young dandelion leaves
Cut bacon into small pieces and fry until crisp.

Pour off fat, except 2 T. Blend flour into these 2 T. of fat and gradually add water. When thoroughly mixed, add beaten egg, salt and vinegar Cook over low heat, stirring constantly until thickened
Pour over dandelion and serve at once, Good with mashed potatoes.
Click Here to Print this Recipe

When I lived in Summerville, SC, I added another tradition. I started baking a Bunny Cake.
The recipe follows:

Bunny Cake
Bake any flavor cake mix in 2 layer pans, as directed on package. Prepare fluffy white frosting mix.

Cut one layer of cake in half to make 2 semicircles; put halves together w/frosting to form body.

Place cake upright on cut edge on serving plate or tray. Cut notch about 1/3 way up one edge of body to form head. Attach cut out piece for tail w/wooden pick. Frost bunny, sprinkle generously w/ shredded coconut. Make ear of white paper; color inside pink. Use pink jelly beans or gumdrops for eyes & nose. Surround bunny w/ green tinted coconut for grass and jelly beans for eggs. (Source: Betty Crocker
Library, 1971)
(Athena in DE).
Click Here to Print this Bunny Cake Recipe

These are the best Deviled Egg's ever:

Bacon and Cheese Deviled Eggs Recipe

12 hard cooked eggs, peeled
1/2 cup mayonnaise
1 Tablespoon honey mustard (can use equal amounts of honey and regular mustard or mild Dijon mustard)
1/2 teaspoon salt
1/4 teaspoon black pepper
4 strips bacon, cooked, crumbled
2 tablespoons shredded cheddar cheese
parsley for garnish (optional)

Halve eggs lengthwise. Spoon out yolks into bowl. Reserve whites. Mash egg yolks with fork. Add mayo, honey mustard, salt and pepper. Fold in bacon and cheese. Fill each half egg with yolk mixture. Cover and refrigerate until ready to serve.
Jeane in PA
Click Here to Print this Recipe

This is very good to serve with your Easter ham.

Pineapple Bake Recipe

1 can crushed pineapple (do not drain)
1/3 cup sugar
2 eggs beaten
2 tablespoons cornstarch
1/4 cup water
1 teaspoon vanilla

Mix cornstarch and water. Add eggs and mix well. Add other ingredients. Pour in a greased 8" square pan or baking dish. Sprinkle with cinnamon and dot with butter,
Bake at 350° for 1 hour or until tested done.
Jeane in PA
Click Here to Print this Pineapple Bake Recipe

Easter Traditions and Sunshine Salad Recipe
When our children were little we took a bushel basket and lined with a pretty paper and they got a basket of fruit. We put coconut, pineapple and any other fruit the market had that we did not normally buy plus the standard fruits.

When the grandchildren came along we started having a piñata filled with candy for them. Really a lot of fun to watch them trying to break it.

This is the recipe always requested.

Sunshine Salad Recipe

1 large pkg of lemon Jell-O
1 #15 can of crushed pineapple (drained and reserved)
4 carrots shredded finely

Make your Jell-O as pkg says using 2 cups boiling water. With the 2 cups of cold liquid use your reserved pineapple juice and add cold water to equal 2 cups. Stir in your pineapple and grated carrots and chill. I usually stir the Jell-O a couple of times as it is setting up.
Mary Jo in MD
Click Here to Print this Sunshine Salad Recipe

Free Fruit Pie Recipe Collection

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

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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


Hi Nancy:
We so do appreciate your working so hard to get this newsletter out each day for all of us. I think it would be nice to have a couple of your favorites also. We really do not have much of a tradition on Easter. We used to go out for dinner at Easter and that was the time we always got a new outfit from head to toe. The good ole days. Now I have my Mom and my two children and maybe my ex-SIL over. It is a small gathering, but we appreciate each others company and enjoy ourselves. Now to the recipes. Here are a few that we enjoy with Ham which is usually the main course. This year, I would like to try something different, but just not sure what. Maybe some of the ideas from the newsletter will help.

Pea Salad Recipe

1 pkg. Frozen peas (defrosted and drained well)
1 small red onion, chopped into small pieces
1 can chick peas (drained)
Mayo to moisten

Mix altogether and just before serving sprinkle with bacon bits or cooked crumbled bacon. This is a very good salad, surprisingly. I suppose you could add water chestnuts if you do not like the chick peas. You just want something for texture.
Click Here to Print this Pea Salad Recipe


3 Cups flour
1 egg
1/2 teaspoon salt, mix with an egg
1 Cup hot tap water or milk, and a little sour cream, maybe 1Tablespoon

These are for potato perogi. Cook about 4-6 potatoes with a large onion. Mash and add 1/2-3/4 Cups grated cheddar cheese (depending on how cheesy you like them). Add a little salt and pepper but no milk.

Roll dough to about 1/4" thick and cut into small squares or rounds. Put a dab of filling in each and seal well. I usually brush a little water on edge and press to seal them. (I just fold them in half, whether using round or square shape) Drop into boiling water and they are done when they float to the top and are cooked 5 minutes.. I also stir them after dropping them into the water. Remove from water with slotted spoon and fry in onions and butter to brown just a bit. I then transfer into a roaster or large casserole and layer them with kielbasa and heat and serve. They are work, but so worth the effort. They can be made the day before and reheated in the oven. The hot water makes this dough come together pretty easily. And make sure they are sealed well. If not, they will pop open and you lose the filling.
Click Here to Print this Perogi Recipe

Apricot Jello Salad Recipe

1 large or 2 small apricot jello
2/3 Cups water
2/3 Cups sugar
1 can crushed pineapple (14oz size)
2 jars apricot strained baby food, small jars
8 oz cream cheese
1 can evaporated milk (chilled)

Add all ingredients except milk to a heavy saucepan. Bring to a boil, cool. Whip the evaporated milk and fold together with the apricot mixture. Put in serving bowl and top with chopped nuts. This makes a lot of salad, but is good and keeps a few days.

I hope all enjoy the recipes if they try them and maybe Easter is not the day to try the Periogi, but they are good and we enjoy them. Hope everyone out there in Nancyland has a very Happy Easter.
Judy in Ohio
Click Here to Print Apricot Jello Salad Recipe

Easter traditions when I was growing up was mostly built around the religious activities. Starting at Palm Sunday. My Father would make us a cross out of palms to wear on our coat. Stations of the Cross and the decorating of the churches for the Visiting of the 7 churches pilgrimage where a big part of my community. We would meet all our old friends as we walked from church to church to see how they had decorated the altars. The street was filled with people making the pilgrimage. The night before Easter we would put out our new Easter outfit for the next day. My parents would hide foil wrapped candy eggs throughout the house, the first one would be found in the toe of our slipper. And of course there would be a basket for each of us.

Now my sisters and brother with their families all come to my Mother's house for brunch. My Mother makes a wonderful apple pancake in the oven and her Danish puff pastry. We bring various dishes like a cooked ham, coffee cake, fruit salad, Delmonico potatoes, waffles, sausage, bacon, and pitchers of juice and Mimosas. This is for those who would like the apple pancake recipe . Happy Easter to all you wonderful people. Margo/Boston

Oven Baked German Apple Pancake Recipe

6 cooking apples
3 Tbs butter
3 tbs sugar
1/2 tsp cinnamon

4 eggs
1 cup milk
1/2 tsp salt
1 cup unsifted flour
1/3 cup butter

In heavy skillet sauté sliced, peeled, cored apples in 3 tbs butter for 10-15 minutes till tender . Mix sugar and cinnamon and stir into apples. Put aside.

Set oven to 425 degrees put 1/3 cup butter in 10 inch oven proof skillet and place in oven till melted. With Electric beater or use blender, beat eggs, milk, salt, and flour. Pour batter into skillet. Bake for 25 minutes till golden and puffy. Cut into big wedges and spoon warm apple mixture over wedge serve with warm Maple syrup
Click Here to Print this Recipe

Free Pie Cookbook (pdf)

This week's edition of Celebrity Chef Connection.

Hi Nancy and Friends! You asked for some tried and true Easter dishes, so I am sending you a couple of favorites for an Easter brunch or breakfast. I will post them just as they were given to me years ago. They are very
forgiving, and to die for, they are so good!

Blueberry Cream Cheese Casserole Recipe
(that's my name for it)

1/2 loaf if day old (at least) French bread
6 eggs
1/2 c. Maple syrup
2 c. Or more blueberries
1 8 oz. Pkg cream cheese

1 c. Sugar
1 3/4 c. Blueberries
1/2 c. Water
1 T. Cornstarch (more if you want it thicker)

Tear or cut up (depending on your mood!) a half loaf of French bread. Mix in mixing bowl the eggs, and maple syrup.

Spray an 9X13" baking dish with Pam or such. Spread 1/3 of the bread chunks. Dot the bread with cream cheese chunks,
1/3 of the blueberries. Continue to layer until you run out of ingredients.

Pour egg mixture over top and let sit overnight, or until all of the egg mixture has soaked up. Bake at 350 degrees for one hour, or until top is lightly brown. Spoon blueberry syrup over each serving.

Mix syrup ingredients together and bring to a boil. Cook until thickened. Spoon over hot casserole.
Mary in Oregon
Click Here to Print this Recipe

Skiers French Toast Recipe

2 T. Corn syrup (light or dark)
1/2 c. Butter
1 c. Firmly packed brown sugar
1 12- 16 oz. Loaf un-sliced French bread, crusts trimmed
5 eggs
1 1/2 c. 2% milk
1 t. Vanilla
1/4 t. Salt

Combine corn syrup, butter and brown sugar in a small saucepan and simmer until syrupy. Pour this over the bottom of a 9X13" casserole dish. Slice the bread into 12-16 slices, and place them over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla and salt. Pour this over the bread in dish. Cover and let stand in fridge overnight. In the morning pre-heat oven to 350 degrees. Uncover the pan and bake for 45 minutes. Serve while hot or warm, or the French Toast will harden in the pan This can be re-heated.
Enjoy! Mary in Oregon
Click Here to Print this Recipe

Egg Pie Recipe

1 can Crescent dinner rolls (store brand didn't work as well)
3 eggs
1 lb of bacon
1/2 C. sour cream
1/2 C. flour
shredded cheese

Open can of rolls and smoosh together seems to make it fit in a 9 in. pie plate, bottom and up the sides, to make the crust. Cook bacon until a little crispy. (I cut it up with the kitchen shears to cook it because it seems to go faster and I don't burn it.) Cover the bottom of the unbaked crust with the bacon and sprinkle grated cheese on the bacon. The original recipe called for 5 slices of American cheese but I prefer about a scant cup of grated, mild cheddar or what ever you prefer. Separate the eggs and beat the whites until soft peaks form. Combine, in a separate bowl, the egg yolks, flour, and sour cream thoroughly. Carefully stir the yolk mixture into the whites so as not to deflate. Put the contents with the eggs into the pie covering all and making sure to seal the edges with the egg mixture so the cheese won't bubble out. Cook at 350º for 35 min. Let cool for a few minutes and serve with some fruit. Nancy please feel free to edit this I know it is a little long but I wanted you to know how very much you and everyone are appreciated.
Jill in Idaho
Click Here to Print this Egg Pie Recipe

Nancy I had made this pie until we moved to the house we are in now. I just came across it a few months ago. It is so good and yet so easy to make. We like Lemon Pie and some people think that a Lemon Pie is too tart.

Susie's Layered Lemon Pie Recipe

2 cups cold milk
2, 4 serving size, pkgs. Jello Lemon flavor instant pudding & pie filling can use cooked one
1 tablespoon fresh lemon juice
1 pkg. Dream Whip
1 baked pie crust

Pour milk into a large bowl and add dry pudding mixes and juice. Beat with wire whisk 2 minutes or until well blended. Mixture will be thick. Spread all but 1 cup of pie filling in the crust. Mix the 1 package of Dream Whip as on the package. Take the cup of pie filling and 1 cup of Dream Whip and mix together. Carefully spread the mixture over the first layer. Return to the refrigerator for at least 3 hours or until ready to serve it. With the Dream Whip spread on the pieces and grate some lemon peel if you wish. Return the remainder of the pie to the refrigerator. If you use the cooked pudding and pie filling to cut back on time use the microwave instructions to cut back on time. Before you put this in the pie crust it must be cool or at least room temperature.

Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy
Click Here to Print this Recipe

Marinated Baked Tomatoes Recipe

4 large, juice ripe tomatoes
Italian Salad Dressing
1 jar (6 ounces) marinated artichoke hearts
Bread or cracker crumbs
Parmesan cheese

Peel and slice tomatoes in half, early in the morning. Pour some Italian dressing over tomato halves in a pyrex dish . Refrigerate. About 1 hour before serving, slice artichoke hearts and place on tomato halves. Sprinkle with basil, crumbs and cheese. Place a dab of butter on top of each tomato half. Bake at 350º for 20 minutes
Serves 8
Click Here to Print this Recipe



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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com