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March 14, 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
Green Rice (Arroz Verde) Recipe | Hawaiian Chicken Salad Recipe | Mississippi Mud Cake Recipe | Mississippi Mud Pie Recipe #2 Tomato Gravy Recipe | Eggplant Lasagna Recipe | Carrot Fries Recipe | Salsa Bread Recipe | Nutty Cookie Bars Recipe | Pina Colada Squares Recipe | Pina Colada Wedges Recipe | Coconut Cupcake Filling  Recipe | Crock Pot Chicken And Dumplings Recipe | Pink Lemonade Cookies Recipe

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 This is for Anita in Camarillo who requested a Green Rice recipe. Maybe this might be what you were looking for. It is a traditional type recipe often served.
Claudine in Fort Worth, TX

Green Rice (Arroz Verde) Recipe

2 cups chicken stock, warm
2 poblano chile peppers
1 bunch cilantro, leaves chopped (about 1 cup)
3 Tablespoons corn oil
1 medium yellow onion, finely diced (about 2 cups)
1 cup medium or long-grain white rice (parboiled type rice is less sticky)
3 cloves garlic, minced
Freshly ground black pepper
4 scallions, white and pale green parts only, sliced, optional

In a blender combine, warm chicken stock, poblano peppers, cilantro and 1 teaspoon salt. Blend until smooth. In medium saucepan heat olive oil over medium heat. Sauté onion until soft, about 2 to 3 minutes.

Add rice and garlic and stir for another minute. Add chili puree, cover and bring to a boil. Reduce heat to low, cooking until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat, fluff with a fork. Season with salt and black pepper, to taste. Garnish with scallions and serve.
Claudine in Fort Worth, TX
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This is for Barb, who wanted cold Hawaiian dishes in the 3/10 newsletter. I hope this is what you had in mind.
Robbie IN

Hawaiian Chicken Salad Recipe

1 cup pasta, cooked and drained
1 to 2 chicken breasts, cooked and cubed
11 oz. can mandarin oranges, drained
1 cup mayonnaise or Miracle Whip
2 t. sugar-optional
1 t. vinegar
1/4 to 1/2 cup cream or milk

Garnish: slivered almonds, toasted coconut and pineapple slices.

Mix first 3 ingredients together; set aside. Prepare dressing by blending together mayonnaise, sugar, vinegar, and enough cream or milk until dressing is of desired consistency. Toss salad with dressing to coat. Place in a serving bowl and sprinkle with almonds and coconut; top with pineapple slices. Can add drained pineapple chunks to the dish instead of topping with slices, if preferred.
Robbie IN
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Gloria C requested recipes for Mississippi Mud Pie in the 3/10 newsletter. I am including two recipes in hopes that one is the one for which she is searching. I also have recipes for Mississippi Mud Cookies and White Chocolate Mud Cake.
Robbie IN

Mississippi Mud Cake Recipe

2 sticks butter
1/2 cup cocoa
2 cups sugar
4 eggs, beaten
1 and 1/2 cups flour
pinch of salt
1 and 1/2 cups chopped pecans
1 tsp. vanilla
1 sm. (10 oz.) bag mini marshmallows

Melt butter and cocoa together over low heat. Remove from heat and cool slightly. Stir in sugar and beaten eggs. Mix well; add flour, salt, nuts, and vanilla.

Mix well. Spoon batter into greased 13x9x2-inch pan and bake at 350 for 30-35 minutes, or just until toothpick inserted in center of cake comes out clean.

Do not overbake. Take out of oven and place miniature marshmallows over top of cake. Return to oven until marshmallows melt slightly and spread together.

Cool and top with frosting.

1 stick butter
1/3 cup cocoa
4-5 tablespoons milk
1 box powdered sugar- 4 cups
1 tsp. vanilla

Melt butter and cocoa over low heat. Mix well. Beat in powdered sugar, adding milk gradually until easy to spread. Spread on cooled cake on top of marshmallows.

Top with more chopped pecans if desired. Cool and cut into squares. Yield: 2-3 dozen.
Robbie IN
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Mississippi Mud Pie Recipe #2

1 prepared 9" chocolate pie crust- can also use graham cracker, OREO or regular crust

1/2 cup dark cocoa
4 large eggs
3 tablespoons light corn syrup
1 1/3 cups granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 cup butter, melted - not margarine

With the paddle attachment and your stand-type mixer, mix the cocoa, eggs, corn syrup, sugar, flour, and extract together. Drizzle in the warm butter while the mixer is running. Continue mixing until it is smooth and uniform but do not over mix.

Scrape the filling into prepared pie shell. Place a pie crust shield over the edges of the pie and place the pie in the oven.

Bake for 35 to 40 minutes or until the top looks dry and the pie is mostly set when you giggle it. An insta-read thermometer should register 150 degrees when inserted in the center. Cool completely. Serve with whipped cream.
Dennis The Prepared Pantry    
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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    or  
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Nancy Rogers   

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Marie wanted tomato gravy recipes in the 3/10 newsletter. This is my version; I know there are probably hundreds of different versions of this recipe. If this is not what you wanted, let us know, as some people refer to traditional marinara sauce as tomato gravy.
Robbie In

Tomato Gravy Recipe

1/2 pound sliced bacon, diced
1 small onion, chopped
2 tablespoons all-purpose flour
1/8 teaspoon salt
Pinch pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
3 cups tomato juice
6 to 8 hot biscuits, split

In a skillet, cook bacon until crisp. Remove to paper towels to drain; discard all but 2 tablespoons drippings. Cook onion in drippings until tender. Stir in flour, salt and pepper; cook and stir over low heat until mixture is golden brown. Gradually add tomatoes and tomato juice; stir well. Bring to a boil over medium heat. Cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened, stirring occasionally. Stir in bacon. Serve over biscuits. Yield: 6-8 servings.
Robbie IN
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Good morning Nancy and all Landers,
Newsletter looks wonderful today with all kinds of recipes I want to try. For the lady with spicy chili she could also add a bit of sugar to it and that would take some of the spice out of it. Just add a little sugar at a time and taste it and add more if needed. It would be a shame to waste it all. Does anyone in Nancyland have a TNT pizza crust recipe they would share? I'm still trying to find one that is easy but has a great taste like our Pizza Hut or Domino's.
Dianne in Wisconsin

Pea Salad Recipe
This is for Fae N C.
yes, you do drain the canned peas. I'm sorry I forgot to put that in the recipe. Make sure you use the Le Sueur peas. Regular canned peas don't compare with them in this salad.
Barb from San Diego now in Texas

In response to question about Marvis's Chocolate Batter Pudding. In making the SAUCE, put 1 tablespoon of margarine in a one cup measuring cup and FINISH filling the 1 cup measuring cup with boiling water. Enjoy this simple and delicious dessert!
Marvis in Texas

In the 3/10/15 Newsletter Maria requested a tomato gravy recipe. Here is one I saved from a past newsletter:

Tomato Gravy Recipe

It's great to have for those times when you want a gravy, say with meatloaf and mashed potatoes, but the main course isn't a gravy maker. It's so easy and great on mashed potatoes, noodles or rice.

I use a large can of diced tomatoes
8 or 10 slices of bacon, chopped
1 tablespoon flour
and have some tomato juice or V/8 juice on hand if it is too thick once done.
Salt and Pepper to taste

Simply fry up the pre chopped bacon. Take out all but about a tablespoon of the fat. At this point some cooks add some chopped onion and/or finely chopped green pepper, but I find the flavor better without it. Add about a tablespoon of flour and stir to make a paste. Add the can of tomatoes and stir well. Allow to come to a simmer to thicken. If it has thickened too much add some juice to thin down. I have added a little water when out of juice. Check for seasoning and if needed add some salt and pepper. I find that the salt in the bacon is enough, and usually only add some pepper.
Submitted by Rose in MI in All Easy Cooking Newsletter
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Eggplant Lasagna Recipe

5 TBSP olive or coconut oil
2 heaping tsp finely chopped fresh oregano
1 heaping tsp finely chopped fresh basil
salt and pepper to taste
1 large eggplant sliced 1/2 inch thick (skin on or off your choice)
I large or 2 medium zucchini sliced 1/2 inch thick
8 oz sliced Mozzarella cheese
1 cup ricotta cheese 2 cups spaghetti sauce
2 TBSP crushed fennel seed
1 cup grated Parmesan cheese

Preheat oven 350 degrees.

Combine oil with oregano, basil, salt and pepper. Brush it onto both sides of eggplant and zucchini.

Lay eggplant and zucchini in single layers on separate baking sheets. Broil 2 inches from the heat for 5 minutes until cooked. Turn, brush the other side with the herbed oil, and broil that side also 5 minutes. Remove.

Layer half the eggplant slices into a wide shallow 2 or 3 quart baking dish. Top with half the zucchini, then layer half of the mozzarella, ricotta, spaghetti sauce, fennel seed and parmesan. Repeat the layers with remaining ingredients. Cover and bake 25 minutes til hot and bubbly. I take the foil off and let it bake another 10 minutes and get a little brown on top.
Can be made ahead several days then finish off before being needed. It also freezes well.

I never have any leftovers and it is great for Lent.
Judy in Montana
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Carrot Fries Recipe
(look and taste almost like sweet potato fries)

Peel several large carrots and cut into thick slices

Toss in olive or coconut oil (do not heavily coat with any oil, just enough to crisp them up a bit)
Put onto a baking sheet spread them out
Bake at 350 degrees for 15 minutes or a little longer if needed.
Salt lightly and enjoy.

My neighbor brought these over today and they were soooo good and I dipped them in ranch dressing. At first I thought they were sweet potato fries.
Judy in Montana
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Salsa Bread Recipe

3 tubes buttermilk biscuits
2 cups chunky salsa
4 cups shredded cheese cheddar, taco, Mexican blend, Colby or jack cheese your choice

Preheat oven 375 degrees. Grease 9x13 pan. Cut biscuits into quarters and place on pan bottom. In a bowl mix 2 cups cheese and salsa together. Pour over biscuits.

Take remaining 2 cups cheese sprinkle over top of salsa mixture. Bake for 30 minutes until cheese is golden brown. I put it into a round Jell-O mold pan that has the hole in center and it comes out as a pull apart bread.
Judy in Montana
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Nutty Cookie Bars Recipe
Makes 25 bars.

2 cups plus 1 tbs flour
1 1/2 sticks unsalted butter, diced
1/3 cup powdered sugar
1 tbs vanilla
1/2 tsp salt
1 cup dulce de leche
1/4 cup heavy cream
2 egg yolks
3/4 cup each chocolate chips and pecans, chopped

Heat oven to 350 degrees. Line a 9" square baking dish, leaving an overhang, coat pan with cooking spray. Pulse 2 cups flour, butter, powdered sugar, 1 tsp vanilla, and salt in a processor until mixture starts clumping together. Press in bottom and up sides of pan. Bake until lightly browned 30 min. Cool 5 min. -Combine dulce de leche, cream, yolks, remaining flour, and 2 tsp vanilla in a bowl until smooth. Pour mixture over crust, sprinkle with chocolate chips and pecans. Return to oven, bake until set around edge 25 min. Cool. Lift out of pan using overhanging foil. Remove foil, cut into bars. SERVE & ENJOY.
Anna in Sweden
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Pina Colada Squares Recipe

2 c. vanilla wafer crumbs
1/3 c. margarine, melted
1 (8 3/4 oz.) can cream of coconut
16 oz. cream cheese, softened
8 oz. ctn. Cool Whip
8 oz. can crushed pineapple, drained
1/2 c. chopped maraschino cherries
1/2 c. chopped pecans
1/2 c. flaked coconut, toasted
1/2 tsp. rum extract or 2 T. rum

Combine crumbs and margarine. Press into a 9 x 13 pan. Gradually add cream of coconut to cream cheese, mixing well with electric mixer until well blended. Stir in flavoring. Fold in Cool Whip, fruits and nuts. Spread over crust. Sprinkle with coconut. Chill overnight. Serves 15.
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Pina Colada Wedges Recipe

8 oz. cream cheese, softened
1/3 c. sugar
2 T. rum or 1/2 tsp. rum extract
3 1/2 c. Cool Whip
1 (8 oz.) can crushed pineapple in syrup
2-2/3 c. flaked coconut

Beat cream cheese with sugar and rum until smooth. Fold in 2 c. Cool Whip, pineapple with syrup and 2 c. coconut. Spread in 8-in. pan lined with plastic wrap. Freeze until firm, about 2 hrs. Invert onto serving plate; remove plastic wrap. Spread with remaining Cool Whip and sprinkle with remaining coconut. Garnish with pineapple and maraschino cherries, if desired.
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Can I freeze bread I have made in my bread maker. If so, how?
Mary J

Here is a recipe from the past I have used and really liked. I unearthed it from my files today and thought others might enjoy it too.

Hi food buddies. Here is an easy recipe for a surprise filling to put into cupcakes before baking them.

Coconut Cupcake Filling  Recipe
Prepare any cake mix and set aside. (I like chocolate or orange cake)

In a small bowl beat with hand mixer:
2 egg whites until foamy
Gradually beat in 1/2 cup sugar until stiff
Fold in
1 1/2 cups coconut
2 tbsp flour
1 tsp vanilla
1 cup chocolate chips

Line cupcake tins with paper liners. Fill 1/3 full with cupcake batter. Drop a dollop of coconut mixture onto that (Do Not Spread to touch sides of liners or it will stick and cause problems when taking paper off)

Top with remainder of batter to completely cover filling. Bake according to cake mix directions for cupcakes.
Cool and frost with either chocolate frosting or cool whip.
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Crock Pot Chicken And Dumplings Recipe

4 boneless skinless chicken breasts, cut to small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 10 oz packages refrigerated biscuits
1 chicken bouillon cube

Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.
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Pink Lemonade Cookies Recipe

1/2 cup butter (no substitutes)
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/3 cup frozen pink or regular lemonade concentrate, thawed
1-3/4 cups all-purpose flour
2 tablespoons butter or margarine, softened
2 cups sifted powdered sugar
2 teaspoons frozen pink or regular lemonade concentrate, thawed
Red food coloring (optional)

Beat 1/2 cup butter in a mixing bowl with an electric mixer for 30 seconds. Add granulated sugar, baking powder, and baking soda; beat until combined. Beat in egg and 1/3 cup lemonade concentrate. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. If desired, add red food coloring to tint dough pink.

Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 350° F oven for 10 to 12 minutes or until edges are golden. Cool on cookie sheets for 1 minute; transfer cookies to wire racks and cool completely. For frosting, beat together 2 tablespoons butter, powdered sugar, and 2 teaspoons lemonade concentrate and enough water (3 to 4 teaspoons) to make of spreading consistency. If desired, add red food coloring to tint the frosting a delicate pink. Frost cookies. Makes 36 cookies.
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My request is, I had a recipe for
cream pies as in coconut cream pie and it used heavy whipping cream in it. I have lost the recipe and would love to see if anyone has it and used it for banana cream pie. can anyone help.
thank you and keep up the good work.

Does anyone have a great way of
cleaning a kitchen stainless steel sink? Would love to know the secret. Also, what does everyone use to clean their fiberglass bath tubs?

My friend is coming for a visit. She loves
eggplant. I would like to know if anyone out there has any good recipes, besides parmesan.
Thank You, Barb

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