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April 6, 2015  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

Everyday Recipes from Our Recipe Family.

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Today's Recipes: 
Macaroni And Broccoli Casserole Recipe | Peanut Butter Chocolate Chip Bundt Cake Recipe | Judy's Rice Pilaf Recipe | Judy's Citrus Fluff Squares Recipe | Judy's Golden Pork Chops Recipe | Judy's Golden Pork Chops Recipe | Judy's Macaroni Tuna Salad Recipe | Linda's Crock Pot BBQ Ham Recipe | Sue's Ham and Broccoli Salad Recipe | Grandma's Ham Salad Recipe | Cauliflower and Ham Casserole Recipe | Ana's Crunchy Stuffed Tomatoes Recipe | Sheri's Jello Vegetable Salad Recipes

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I made the Judy's Lemon Pie and Tarts recipe on Easter sent in by Robbie in IN. That no fail recipe in there for the meringue is just what it is, no fail. It was perfect! The problem I had was with the filling. I followed the recipe exactly. The pie was great when we cut it. Held together rather nicely. But this morning when I went into the fridge I noticed a lot of filling had gotten watery and pulled away from the pie and was pudding. What can prevent this from happening?? Help! I spent so much time in the kitchen for this to be happening.
Thanks! Donna in Illinois

I had 15 people here yesterday for Easter. I made this recipe and it was a big hit. Not sure where I got it from but it was just recently. I did not use the pine nuts. Mary Jo in MD

Macaroni And Broccoli Casserole Recipe

1 pound elbow macaroni
1 (12 oz.) can evaporated milk
6 cups fresh broccoli florets
2 cups cheddar cheese, grated
1-1/2 cups heavy cream
1/2 cup (1 stick) butter
1/3 cup toasted breadcrumbs
1/4 cup all-purpose flour
1/2 teaspoon onion powder
1/2 tsp. garlic powder
1/2 teaspoon garlic salt
3 tablespoons pine nuts
Kosher salt and freshly ground pepper, to taste
Parmesan cheese, garnish
Preheat oven to 350º F and lightly grease a 9x13-inch baking dish. Bring a large pot of salted water to boil and cook macaroni according to package directions, or until al dente. Add broccoli to the boiling water for the last 3-4 minutes of cooking. Drain and set aside. Melt butter in a large saucepan over medium-high heat. Stir in flour to create a smooth and thick roux, then add garlic and onion powder, garlic salt and pepper. While stirring continuously, slowly pour in evaporated milk and heavy cream.

Bring mixture to a boil and cook until thickened, then remove from heat and stir in cheese. Taste and adjust seasoning, if necessary. Pour 1/2 of pasta and broccoli into casserole dish and cover with 1/2 of cheese sauce. Repeat with remaining pasta and sauce, making sure to evenly coat all pasta. Top with Parmesan cheese, pine nuts, and breadcrumbs, place in oven and bake for about 30 minutes, or until sauce is bubbly and pine nuts toasted.

Optional: make your own breadcrumbs by tearing up 1/3 loaf of crust bread into small pieces. Drizzle with butter, salt and pepper, and place under the broiler for 3-5 minutes, tossing in between, or until evenly toasted.
Mary Jo in MD
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Ditto and Little One were both looking for any shrimp that might be in their food bowl today. They were a little disappointed that the shrimp fairy hadn't visited their food bowl again today. Tried to explain that the shrimp fairy only visits on holidays but they didn't believe me.

Yesterday I took them for a ride in the car. On Sundays I take them in the car to an lake with lots of ducks. They sit on the dash of the car and watch the ducks for several hours each week. I listen to an audible book and we are both happy. After several hours of watching the ducks we are all ready to come home and take a nap.


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Here is another favorite peanut butter cake recipe.
Robbie IN

Peanut Butter Chocolate Chip Bundt Cake Recipe

2-1/4 cups flour
1 cup brown sugar
1 cup sugar
1 cup peanut butter
1/2 cup butter, softened
1 tsp. baking powder
1/2 tsp. baking soda
1 cup milk
1-1/2 tsp. vanilla
3 eggs
2 cups semisweet chocolate chips, divided
1/3 cup peanut butter

Preheat oven to 350 degrees F. Grease and flour a 12 cup Bundt pan (even nonstick pans) and set aside.

In large bowl combine all ingredients except chocolate chips and 1/3 cup peanut butter and beat on low speed until combined; then beat three minutes at medium speed. By hand, stir in 1/2 cup chocolate chips. Spoon batter into pan. Bake at 350 degrees for 55-65 minutes until set, brown, and toothpick inserted in center comes out clean (except some chocolate might stick to the toothpick). Cool in pan for 10 minutes, then loosen edges and turn pan onto serving plate. Cool completely, then frost.

In small saucepan, melt 1-1/2 cups chocolate chips with 1/3 cup peanut butter. You can also melt these two ingredients in a small bowl in the microwave oven for 2 minutes at 50% power, stirring until smooth. Spoon over cake. 16 servings
Robbie IN
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This is a great accompaniment to any meal.

Judy's Rice Pilaf Recipe

1 onion, finely chopped
3/4 cup thinly sliced celery
1-1/2 cups long grain rice
1/4 cup butter
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. thyme leaves
3-1/2 cups chicken broth

Sauté onion, celery and rice in butter over low heat until rice is golden brown. Add seasonings and broth. Cover and cook over low heat, until broth is absorbed, about 20 to 25 minutes.
Judy (in Alaska)
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I want to thank our members that have sent checks or money through Paypal.  So far I have gotten three checks and three Paypal deposits toward the newsletter. It will help keep the newsletter online for a while longer.  I am sending out thank you messages tomorrow to those members.  Again thank you so much. Our members thank you too.

Leftover Ham Recipes  

I have used both lemon or orange sherbet for this delightful refreshing dessert, and probably would be very good with raspberry sherbet too, using vanilla instant pudding.

Judy's Citrus Fluff Squares Recipe

1-1/2 cup finely crushed vanilla wafers
1/3 cup finely chopped pecans
6 tbsp. melted butter
i pkg. (6 oz.) lemon Jello
1-1/4 cups boiling water
1/2 cup whipping cream
1 pkg. (4 serving size) lemon instant pudding
1 pint (2 cups) lemon, or orange sherbet, softened

Combine cookie crumbs, pecans and butter, reserving 1/4 cup crumbs; press remainder into a 9 inch square dish or pan. Chill. Dissolve Jello in boiling water; cool to lukewarm.

Whip cream and set aside. Add dry pudding mix to Jello and mix well. Add sherbet and beat at low speed of electric mixer until thickened and nearly set. Fold in whipped cream.

Turn into crumb-lined pan and sprinkle with remaining crumbs. Chill at least 1 hour. cut into squares to serve.
Judy (in Alaska)

Instead of tuna, I have also used cooked cubed chicken, ham or cocktail shrimp.
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This recipe may sound unusual, but we think it's very good and soon became a favorite at our house. These can be cooked in the oven, or a Crock Pot.

Judy's Golden Pork Chops Recipe

5 to 6 pork chops
1/4 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp. cloves
1 can (8 oz.) tomato sauce
1 can (29 oz.) peach slices, drained, reserving 1/4 cup juice
1/4 cup cider vinegar
Salt & pepper, to taste

Lightly brown chops; drain grease off and sprinkle with salt and pepper. Arrange in baking pan in single layer and place drained peaches over. Mix remaining ingredients, including 1/4 cup juice from peaches and pour over chops. Cover and bake at 300 for 2 hours. OR can arrange chops and peaches in Crock Pot. Mix remaining ingredients and pour over and cook on low for 6 hours.
Judy (in Alaska)
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Judy's Macaroni Tuna Salad Recipe

1-1/2 cups elbow, or salad macaroni
1/2 cup chopped onion
1 cup diced celery
1/4 cup diced green pepper
1 large can tuna, drained & flaked
1 cup mayonnaise
2 tbsp. cider vinegar
1 tbsp. prepared mustard
1 tsp. salt (or to taste)
1/4 tsp. pepper

Cook macaroni according to directions on box; drain and rinse with cold water. Mix cooked macaroni with onion, celery, green pepper and tuna. Combine remaining ingredients and pour over macaroni mixture and mix well. Chill thoroughly.
Judy (in Alaska)
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This time of year is when I use a crock pot often. This recipe was not originally a crock pot recipe but works great cooked in a crock pot all day on low.

New Mexico Green Chili Stew Recipe

vegetable oil
1 lb. pork stew meat
1 large onion, peeled and chopped
1 1/2 tsp. minced garlic
2 c. peeled and cubed Russet potatoes
1 c. diced roasted mild or medium green chilies
1 1/2 c. diced fresh tomatoes
1 c. chicken broth
2 tsp. chile powder
1 tsp. dried oregano
1/2 tsp. each ground cumin and salt
1/4 tsp. pepper

Brown pork and onion in hot oil in a large pot, stirring frequently, for about 5 minutes. Add remaining ingredients and stir well. Bring mixture to a boil over high heat; reduce to low and simmer, covered, for 45 minutes. Remove cover and simmer for about 10 minutes more or until stew is slightly thickened.
Makes 4 servings.

Crockpot Directions
The only thing I do different from the direction is instead of bringing to a boil on high, I just put the ingredients in a crock pot and cook on low all day. Generally I will add about a 1/4 of a cup of liquid such as water or tomato juice. I have even added a little chicken broth for a liquid. If you don't have fresh tomatoes I use a can (14-16 ounce) of stewed tomatoes (including juice).

Our family loves this crock pot meal. I serve it with cornbread or cornbread muffins.
Linda NM
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US Food and Drug Administration latest recalls. 

Recently we purchased a glass top stove. I am having trouble cleaning the top of the stove. Can someone tell me what to do to clean the stove so it is sparking clean?

Linda's Crock Pot BBQ Ham Recipe

1 c. ketchup
1 c. sugar
1/2 c. vinegar
2 tsp. dry mustard
2 tsp. Worcestershire sauce
chopped onion
2-3 cups leftover ham, sliced or cut into bite sized pieces

Put in crock-pot on low for 2-4 hours.
Linda NM
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Sue's Ham and Broccoli Salad Recipe

2 cups chopped fresh broccoli, chopped very small
1 c. chopped ham
1-1/2 c. shredded cheese
2 boiled eggs, chopped
3 Tbsp. red wine vinegar
1 c. Miracle Whip
1/4 c. sugar
1/2 small onion, chopped (optional)

Combine broccoli, ham and cheese in a large bowl.

In separate bowl, combine chopped eggs, vinegar, sugar and Miracle Whip. Pour this mixture over first 3 ingredients. Stir and serve.

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Grandma's Ham Salad Recipe

2 cups leftover cooked ham
2 hard-boiled eggs, chopped
1/2 c. chopped celery
2 Tbsp. or more pickle relish or chopped sweet pickles

Grind ham coarsely in a meat grinder or food processor. Add chopped eggs. Add remaining ingredients and moisten with mayonnaise. Serve on sandwiches or on crackers.
Makes 3 cups.
Mary J

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Cauliflower and Ham Casserole Recipe

2 (10 ounce) pkg. frozen cauliflower
2 c. cooked leftover ham, cubed
1 (2 oz.) can sliced mushrooms, drained
4 Tbsp. butter
1/3 c. flour
1 c. milk
1 c. sharp Cheddar cheese cubes
1/2 c. sour cream
1 c. bread crumbs
1 Tbsp. melted butter

Cook cauliflower until tender; drain. Combine ham and mushrooms. In saucepan on low heat, melt 4 tablespoons butter; add flour, then milk. Stir until thick and add cheese and sour cream. Stir until cheese melts. Combine with cauliflower and ham mixture. Turn into 2-quart casserole. Combine crumbs and remaining butter and sprinkle over top. Bake, uncovered, at 350° for 20 minutes or until hot.
Serves 6

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What is a convection oven and should I purchase an oven that has both a conventional oven and and convection oven. The sales person seemed to think I needed one that had both. I don't know what a convection oven does let alone whether at the age of 83 I need one. With all the new gadgets I am not sure I can even use an oven nowdays. I just want one that you turn on, has the correct heat and can bake a cake. I need help. Can anyone suggest an oven without all the gadgets and knobs for a rocket scientist?
Granny T

Ana's Crunchy Stuffed Tomatoes Recipe

6 medium firm ripe tomatoes
1/4 tsp. salt
1 (10 oz.) pkg. frozen green peas, thawed
1 c. sour cream
1/4 c. chopped green onion
1 c. celery or water chestnuts
dash of black pepper
1/2 tsp. dill weed
6 slices bacon, cooked and crumbled
1/2 c. cashews

Cut stem ends off tomatoes. Discard seeds and scoop out pulp. Sprinkle inside with salt; turn upside down on paper towel for 10 minutes or so. Chop pulp and press out as much liquid as possible. Combine pulp, drained peas and remaining ingredients. Dry insides of tomatoes; stuff with mixture. Chill until serving time.
Serves 6
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Sheri's Jello Vegetable Salad Recipes
After overeating at Easter we are now eating salads for supper. Here is one that is filling and tastes wonderful this time year.

Jello Vegetable Salad Recipe

1 large pkg. lemon or lime Jell-O
1 c. hot water
1/2 c. Miracle Whip
pinch of salt
2 Tbsp. lemon juice or vinegar
1/2 cup total of grated onion, cabbage, carrot and green pepper

Beat first three ingredients. Add salt and lemon juice or vinegar. Add grated onion, cabbage, carrot and green pepper.

Here is a similar but slightly different version of Jello Vegetable Salad.

1 pkg. lime Jell-O
1 c. hot water
1/2 c. cold water
2 Tbsp. (heaping) mayonnaise
2 Tbsp. vinegar
2 c. cabbage, finely chopped
1/3 c. green pepper, finely chopped
1/3 c. green onions, finely chopped
3 to 5 radishes
1/2 c. celery
stuffed olives, sliced

Mix lime Jell-O, hot water, cold water, mayonnaise and vinegar all together. Let cool (thicken slightly) and whip. Finely chop cabbage, green pepper, green onions, radishes and celery. Add to whipped Jell-O. Slice stuffed olives and put in bottom of jello mold. Pour Jell-O mixture over top and put in refrigerator.
Makes 4-6 Servings

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I am wanting a
tomato soup recipe that is simple, and makes enough for two people. Does anyone out there have such a tried and tested recipe? I would love other recipes for soup that make just enough for 2 people.

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Lubbock, Texas 79416

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