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March 29, 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)  
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Everyday Recipes from Our Recipe Family.
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Easy Easter Cake Recipes

Chess Cake Recipe

1 egg, well beaten
1 stick butter, melted
1 box yellow cake mix with pudding

Melt butter (not too hot). Add egg and cake mix, make a dough and pat into oblong baking dish. Then mix: 1 box 10X powdered sugar
1 (8 oz.) pkg. cream cheese
2 well beaten eggs
1/2 tsp. vanilla or fresh lemon juice

Pour this mixture over dough; bake at 325 degrees F. for 35 to 40 minutes or until golden brown. Don't overcook (mixture will be soft when done). Let cool. Cut into small pieces. Freeze well.
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Easter Orange Cake Recipe

1 pkg. yellow cake mix
1 pkg. orange Jello
3/4 c. apricot nectar
2/3 c. Wesson oil

Mix and beat 3 minutes. Add: 2 tsp. orange extract
4 beaten eggs

Mix well. Pour in angel food pan, greased and floured. Bake at 325 degrees for 1 hour. When done, punch holes in cake with ice pick and pour icing over cake. Cool.

1 1/2 c. powdered sugar
3 tbsp. orange juice
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Easter Peach Cake Recipe

1 pkg. lemon pudding recipe cake mix
1 (1 lb. 5 oz.) can peach pie filling
3 eggs

1/2 c. flour
1/2 c. sugar
1/4 c. margarine
1/2 c. nuts

Mix cake mix, pie filling, and eggs. Beat until peaches are in small pieces. Spread in greased and floured 9 x 13 inch pan. Mix Topping ingredients and sprinkle on top of batter. Bake at 350 degrees for 40 to 45 minutes until center springs back when touched lightly.
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Easter Old Fashioned Chess Squares Recipe

1 box yellow cake mix
1 stick margarine
1 egg, beaten
1/2 c. chopped pecans

8 oz. cream cheese (softened)
2 eggs, beaten
1 tsp. vanilla
1 lb. powdered sugar

Mix cake mix, margarine, egg and pecans well. Pat mixture into 10x15 inch sheet pan. Mix cream cheese, eggs, vanilla and powdered sugar well. Spread over first mixture. Bake for approximately 30 minutes at 350 degrees or until golden brown.
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Easter Lemon Pound Cake Recipe

1 box yellow cake mix
2/3 c. salad oil
4 whole eggs
1 pkg. lemon Jello
1/2 c. warm water

Heat oven to 350 degrees. Grease and dust lightly with flour 1 (10") tube cake pan. Dissolve Jello in warm water. Empty cake mix into mixing bowl. Add salad oil and beat two minutes. Add eggs, one at a time beating after each addition. Stir in Jello. Bake 45 to 50 minutes or until straw comes out dry. Cool in pan. Dribble topping slowly over top and sides of cake.

Combine two cups sifted confectioners' sugar with the juice of one orange.
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Easter Chocolate Pudding Cake Recipe

1 pkg. chocolate pudding
1 box chocolate cake mix
1 sm. bag chocolate chips
1 c. chopped nuts

Cook pudding as directed. Mix cake as directed. Mix pudding and cake together and pour into a greased and floured 9"x13" pan. Sprinkle nuts and chocolate chips on top. Bake according to directions on the cake mix box.
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Easter Banana Cream Pudding Cake Recipe

1 white cake mix
4 eggs
1 c. vegetable oil
1 c. 7-Up
1 sm. instant banana cream pudding

1 sm. instant banana cream pudding
1 c. milk
1 (8 oz.) Cool Whip

In mixing bowl put all cake ingredients. Mix well. Bake in a greased and floured 9 x 13 inch pan at 350 degrees for 25 minutes. Or toothpick comes out clean. Try other pudding flavors like: Pistachio, lemon, French vanilla.
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Zucchini Pudding Cake Recipe

1 pkg. yellow cake mix
1 sm. pkg. vanilla instant pudding
4 eggs
1/4 c. oil
3 c. grated zucchini
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 c. chopped nuts

Combine all ingredients in mixer bowl. Blend then beat at medium speed for 4 minutes. Pour into 2 greased and floured loaf pans or 10 inch tube pan. Bake at 350 degrees for 50 to 55 minutes or until it tests done. Do not underbake. Cool in pans 15 minutes. Remove from pans and finish cooling on racks.
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Easter Sour Cream Pudding Pound Cake Recipe

1 yellow cake mix
1 (4 oz.) pkg. instant lemon flavor pudding mix
1 c. sour cream
1/3 c. oil
4 eggs

Combine all ingredients in a large mixer bowl. Blend at medium speed for 4 minutes. Pour into 2 greased loaf pans. Bake at 350 degrees for 45 to 50 minutes.
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Easter Blueberry Cake Recipe

1 package Duncan Hines Blueberry Muffin Mix
1/3 cup sugar
1 tablespoon cornstarch
dash salt
15 ounces blueberries
1 tablespoon lemon juice
2 tablespoons Crisco oil
1 egg
1/2 cup water
ice cream or whipped cream if desired

Preheat oven to 400F. In a small saucepan, combine sugar, cornstarch and salt. Add undrained blueberries. Cook and stir over medium heat until mixture comes to a boil. Remove from heat, mix in lemon juice and set aside. Pour into an 8 inch square or 9 inch round pan; tilt pan to cover bottom. Put muffin mix, egg and water into pan, stir with a fork or spoon until blended, about 1 minute. Scrape sides and spread batter evenly in ban. Drizzle blueberry mixture over top of batter. Bake for 25 to 30 minutes, until cake tests done with a toothpick. If desired, serve with ice cream or whipped cream.
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Easter Cherry Crumb Cake Recipe

1 can cherry pie filling
1/2 cup melted butter
1 box white cake mix
1/2 cup pecans
1 teaspoon lemon juice

Spread pie filling in bottom of pan. Sprinkle lemon juice on top of pie filling. Mix cake mix, butter and pecans together in mixing bowl. Sprinkle over pie filling. Bake at 350F for 40 to 50 minutes.
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Easter Chocolate Cream Cake Recipe

1 package chocolate cake mix, dark or devil's food
3 cups heavy cream
3/4 cups sugar
3/4 cup Hershey's cocoa, unsweetened powder

Prepare cake mix according to directions. Pour 1/2 mix into 1 greased 9 inch cake pan. Use other half of mix for cupcakes or another cake. Allow cake to cool completely. With serrated knife, cut cake horizontally into 2 layers. In large bowl with mixer at medium speed, beat heavy cream, 3/4 cup cocoa and 3/4 cup sugar until stiff peaks form. Meanwhile, place bottom cake layer, cut side up, on cake plate. Spread with some chocolate cream filling. Place other layer top side up on top of cream. Frost cake with chocolate cream filling. Spoon some cream into decorating bag to decorate top of cake, if desired.
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Easter Coconut Cake Recipe

1 box yellow cake mix
1 medium can cream of coconut
1 can Eagle Brand milk
1 can coconut
1 medium container Cool Whip
1 medium can crushed pineapple
crushed pecans

Bake cake in 13 x 9 inch pan that has been greased and floured according to package directions. Poke holes in the cake. While cake is baking, mix together cream of coconut and Eagle Brand milk. Pour over hot cake. Refrigerate cake until cooled completely. While cake is in the refrigerator mix together coconut, pineapple and pecan pieces. This cake tastes better if it is refrigerated overnight.
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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.

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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.
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Easter Traditions

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.)

Hi Nancy growing up most of our traditions dealt with church. As others mentioned Stations of the Cross, visiting church, the washing of the feet. We got new outfits & Easter baskets. We continued the traditions with our kids. My kids are grown now so we pick names and fill a basket for each other. This is fun, we have a big dinner with ham, regular & sweet potatoes and a lime green Jell-O mold, and veggie & rolls. My mom always made a lamb cake but I am not much of a baker so we will probably have a pie.
Colleen from Illinois

Easter Jelly Biscuits Recipe

Open a can of Grands! buttermilk biscuits. Heat oven as directed on the package.

Melt 1 stick of butter or margarine and dip each biscuit into the butter.

Combine 2 cups of sugar and 2 tablespoons cinnamon in a zip-top bag. Drop the butter coated biscuits in, one at a time, and shake to coat.

Place each biscuit on a baking sheet. Make an indentation in the middle using the back of a spoon. Fill with your favorite preserves or jelly combinations.

Bake according to package directions or until golden brown.

Grand Flowers recipe
Separate biscuits. Cut four slashes on each biscuit so it makes petals of a flower. Make an indentation in the middle with your finger and drop in a 1/2 teaspoon of jam or jelly.

Bake as usual. The "petals" separate more and the biscuits look like flowers. This is very pretty using different colors of jam or jelly.
Happy Easter! Sarah, MN
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Here is a recipe for Chocolate Easter Nests that I got out of Farm Woman Magazine in April of 1986 sent in by Eleanor Rankin, from Enfield, Illinois

Chocolate Easter Nests Recipe

10 oz. milk chocolate
4 oz. sweet baking chocolate
1/2 cup coconut
2 cups crushed cornflakes
jelly beans

Place chocolate in large glass bowl. Microwave for 2 to 3 minutes on High or until nearly melted. Stir. Add coconut and cornflakes. Stir to combine. Spoon onto waxed paper ( 1 round Tablespoon each); form into nests. Let stand until firm; fill with jelly beans. Yield: 20 nests.

I would take the mixture and spray with pam the outside of a soup bowl and form the nest around this. My kids really liked them done this way and it was an Easter treat for them. I hid them on Easter Sunday with their names on the next and they had to find them. My one daughter caught her sister eating hers and she wanted to know why she didn't eat her own and she said that she was saving it for later.
Emma from Montana
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Free Pie Cookbook (pdf)

This week's edition of Celebrity Chef Connection.
Celebrity Chef Connection - March 28, 2014

Can Size Measurements

8 ounces = 8 ounces = 1 cup
Picnic = 10-1/2 to 12 ounces = 1-1/4 cups
12 ounces vacuum = 12 ounces = 1-1/2 cups
#1 = 11 ounces = 1-1/3 cup
#1 tall = 16 ounces = 2 cups
#1 square = 16 ounces = 2 cups
#2 = 1 pound 4 ounces or 1 pint 2 fluid ounces = 2-1/2 cups
#2-1/2 = 1 pound 13 ounces = 3-1/2 cups
#2-1/2 square = 31 ounces = scant 4 cups
#3 = 4 cups
#3 squat = 2-3/4 cups
#5 = 7-1/3 cups
#10 = 13 cups
#300 = 14 to 16 ounces = 1-3/4 cups
#303 = 16 to 17 ounces = 2 cups
Baby food jar = 3-1/2 to 8 ounces depends on size
Condensed milk = 15 ounces = 1-1/3 cups
Evaporated milk = 6 ounces = 2/3 cup
Evaporated milk = 14-1/2 ounces = 1-2/3 cups
Frozen juice concentrate = 6 ounces = 3/4 cup
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Egg Freshness
Can you eat that egg?

By Scott Matthews

If not sure you ought-ter,
then place it in water.
If it lies on its side,
then it's fresh; eat with pride.
After three or four days,
at an angle it lays.
But, it still is a treat,
so go on and eat.
Ten days, stands on end,
in your baking 'twill blend.
'Cause it's definitely edible,
in your baking, incredible.
But, if it floats on the surface,
that egg serves no purpose.
'Cause a floater's a stinker!
Out the back door best fling 'er!

Posted by Sandy from Illinois (May 9, 2007 newsletter)
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com