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March 16, 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
Apple Pie Crescent Rolls Recipe | Coconut Bavarian Pie Recipe | Browned Butter Carrots Recipe | Broccoli Slaw Salad Recipe | Collard Greens Recipe | Browned Butter Carrots Recipe | Collard Greens Recipe | Almond Butter Chocolate Chip Cookies Recipe | Pistachio Inside Outside Cake Recipe | Glazed Carrots Recipe | Cheesy Tomato Dip Recipe

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Apple Pie Crescent Rolls Recipe

1 small apple
1/2 teaspoon Splenda
1/2 teaspoon packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice or apple pie spice
1 (8 roll) tube reduced-fat crescent roll dough

Preheat oven to 375 degrees F.

Peel, core and chop apple. Combine apple, Splenda, brown sugar, cinnamon and pie spice together in a bowl; set aside.

Unroll dough and cut each roll in half so you have 16 pieces of dough. Flatten wide edge of each roll out a little.

Spoon 1 teaspoon of apple mixture onto each piece of dough and roll up making sure to seal edges around the apple so it doesn't leak out.

(Note: You can seal edges with a little egg white or water, or press them together with a fork.) Bake on a nonstick cookie sheet until golden brown, about 12 to 15 minutes.
Sherry (in Indiana)
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I failed to keep the name of the individual, who wanted Coconut Pie recipes that use whipping cream. I hope this helps.
Robbie IN

Coconut Bavarian Pie Recipe

1 baked pie crust - cooled
1 envelope unflavored gelatin
1/2 cup sugar - divided
1/8 tsp salt
3 egg yolks
1-1/4 cups milk
1 tsp vanilla
1/4 tsp almond extract
3 egg whites
1/2 - 1 cup whipped cream
1/2 cup flaked coconut
Combine gelatin, 1/4 cup sugar, salt.

In a double boiler beat egg yolks, stir in milk and gelatin mixture. Cook over hot not boiling water. Stirring until custard thickens and coats spoon. Pour into a bowl. Stir in vanilla, almond extract and coconut. Refrigerate stirring occasionally until cool. Beat egg whites till fairly stiff, gradually add 1/4 cup sugar; beat until stiff. Fold custard mixture into whites. Then fold in whipped cream. Pour into pie shell and chill till set - 2 - 3 hours. Sprinkle with toasted coconut if you wish.
Robbie IN
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For Diane WI who is not satisfied with her pizza crust recipe, Do you use a dough relaxer in making your pizza crusts? If you have not done this, consider trying it, as I think it makes any recipe much better. The Prepared Pantry sells it , as does Amazon. I have not found it in any of our grocery stores, but we live in a very small town. Stores in larger cities may carry it.
Robbie IN

I've been wanting to make Split Pea soup but need to find out how to make it Smooth and NOT grainy! You all are such good cooks I'm sure someone will help!

Links have been checked today to make sure they are safe to click. If you see something that interests you please click through and enjoy the food related information.  

To boil boneless chicken breast, just add enough water to come half way up the chicken breast. And cover and simmer for about 15-20 minutes, depending on size of the breast until internal temp reaches 170. You can add whatever seasoning you like to the water. I prefer to cook mine in chicken broth and make sure to salt and pepper the chicken. Add a small amount of onion and chopped celery. . I use leftover broth to make soup.

If you live near a Costco, you can buy a rotisserie chicken and use it. It already has a lot of flavor and it's already cooked. Great value.
Marion in Atlanta

For the person who wanted a TNT recipe for glazed carrots. I don't know if this qualifies as glazed but it is the recipe we use all the time. I don't always use baby carrots, sometimes I use the frozen sliced one or cut up some regular carrots. If using fresh carrots I usually boil them or microwave them first to soften them up, then proceed with recipe.

Browned Butter Carrots Recipe

16 ozs. baby carrots
2 Tbs butter
1/3 cup brown sugar, packed
1 cup water
dash salt
pepper, to taste
1 tsp. vanilla

In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.
Serves 4 to 6.
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All in One Chicken Casserole Recipe

4 boneless skinless chicken breast halves
4 medium potatoes, peeled and halved
1 can cream of chicken soup
1 cup sour cream
1 small can french fried onions*

Place the chicken in a 9 x 9 greased pan. Arrange the potatoes around the chicken. Combine the soup and sour cream. Spread over the chicken and Potatoes. Bake uncovered at 350 for 1 1/4 hours. Sprinkle with the onions and bake an additional 10 minutes.

*I omit the onions but left them in the recipe for those that like them.
Sherry (in Indiana)
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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  
so they can be shared with others.

Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers   

Betty Crocker Free Samples Just for You 


Free eCookbook – Spring Veggie Fever: 25 Mouthwatering Spring Vegetable Recipes is filled with starter recipes, side dishes, dinner entrees, and more to help you get ready for any event this season. 

In the March 15 newsletter Deb asked for a broccoli cauliflower salad. Here is one I cloned from the Sugar & Spice Restaurant in Sarasota, FL.

Broccoli Slaw Salad Recipe

2 cups Broccoli, chopped fine
2 cups Cauliflower, chopped fine
1 cup Peanuts
1 cup Raisins, plumped
Sweet & Sour Dressing (recipe follows)

You probably need about twice as much broccoli and cauliflower, each, as you do peanuts and raisins. I try to use about 2 cups each of vegies and 1 cup each of peanuts and raisins. I’ve used cocktail peanuts as well as dry roasted; salted or not depending on what is in the cupboard. Mix with the salad dressing using enough to moisten but not so much as to overwhelm the slaw.

Note: Originally this recipe had sweet onions and bacon bits before the “vegetarian” craze. Add some if you like.
Source: Sugar & Spice Restaurant Sarasota, FL.

Amish Sweet and Sour Salad Dressing

1 cup sugar (I use Splenda)
1 Tbsp. flour
1/2 tsp. salt
1 egg
1/2 to 1 tsp. celery seed (optional)
1 cup cream (I use fat free half and half)
1 Tbsp. prepared mustard
3-4 Tbsp. vinegar (I use white)
3 Tbsp. Miracle Whip (I use mayo)

Mix all ingredients except Miracle Whip. Cook over medium heat, stirring, until slightly thickened. Cool. Whisk in Miracle Whip.
MartyS in TN
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Does anyone have a TNT recipe for Pecan Crusted Chicken? We had it at a church pot luck dinner on Sunday and it was really good.

Deb was asking for a Broccoli-Cauliflower Salad, and this is the one I make. I hope this is what she had in mind? I know we sure enjoy it.

Broccoli Cauliflower Salad Recipe

1 cauliflower, broken in small pieces
1 bunch broccoli, cut in small pieces
8 radishes, sliced
8 small green onions with tops, sliced
1 cup chopped celery
1 cup fresh sliced mushrooms

1 cup mayonnaise
1 tbsp. dill weed
1 cup dairy sour cream
2 tbsp. French salad dressing
2 tbsp. Beau Monde seasoning
2 tbsp. dried parsley flakes
1 tbsp. finely minced onion

Mix dressing and pour over vegetables. Refrigerate for several hours. Toss before serving.
Judy (n Alaska)
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Re: Cooking Collard Greens

Collard Greens Recipe

1 large bunch collard greens
2 ham hocks or smoked bacon
salt to taste

Check leaves of fresh greens carefully. Remove pulpy stems and discolored spots on leaves. Wash thoroughly in several changes of water. You can add a little salt to the last water. Place the greens in a colander to drain. Put meat in a large pot with at least 2 quarts of water, bring to a boil. When boiling good, put the greens in the pot. You can cut them up first or you can cut them after they've cooked. Cook on low until done, about 2 hours, but you can hardly cook collards too long. You may have to add a little water as it boils down and it is best to use hot water. I always add about a teaspoon of sugar when they have cooked on low awhile. When cleaning greens, cut out most of the stem. When done, take a sharp kitchen knife and fork to cut them.
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This cake is the perfect St. Patrick's Day treat. I find it best to bake the cake the day before, as it will cut up much better to assemble. I also double the frosting ingredients, as we like it thicker. This cake calls for an older and larger mix (18.25 oz.) so I recommend 6 tbsp. cake mix extender be added, or 6 tbsp. of a second cake mix, and store the remainder in a air-tight container for another time.

Pistachio Inside Outside Cake Recipe

1 yellow or white cake mix
1 pkg. (4 serving size) pistachio instant pudding
3 eggs
1 cup club soda, or 7-Up
1 cup cooking oil
1/2 cup chopped nuts

Blend all ingredients together in a large bowl for an electric mixer; beat for 2 minutes at medium speed. Bake in greased and floured 10 inch bundt pan at 350 for 50 to 55 minutes, until toothpick comes out clean. Cool for 15 minutes before removing from pan onto wire rack. Cool thoroughly before assembling. Split into 3 layers. Spread about 1 cup frosting between layers, and spoon rest into the center. Chill. Garnish with chopped nuts. Store in refrigerator.

1-1/2 cups cold milk
1 envelope Dream Whip
1 pkg. (4 serving size) pistachio instant pudding

Whip together until thickened, about 5 minutes.
Judy (in Alaska)
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This is a wonderful way to "dress" up carrots, and a recipe
I hope Sheri is looking for.

Glazed Carrots Recipe

1 lb. carrots, cut in large chunks
1 tsp. salt, divided
2 tbsp. brown sugar
1/4 tsp. nutmeg
1 tbsp. butter

In covered saucepan, boil carrots and 1/4 tsp. salt together in water just to cover until tender crisp (I cooked mine 30 minutes). Drain off water. Add butter, brown sugar, remaining salt and nutmeg. Return mixture to heat and cook, stirring constantly until carrots are well glazed.
Judy (in Alaska)
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I omitted a very important ingredients in the Peanut Butter Squares in the March 15th newsletter. There should be 1-1/2 cups quick-cooking oats added to the batter when you add the flour.
Judy (in Alaska)
Click Here to Print the Updated Recipe

My Favorite Links
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry


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Almond Butter Chocolate Chip Cookies Recipe

1 cup almond butter
1 egg
1 cup packed brown sugar
1 tsp vanilla
1 cup chocolate chips
1/2 cup chopped walnuts
thick sea salt (optional)

Preheat oven to 350 degrees. Mix together almond butter, egg, brown sugar and vanilla. Fold in chocolate chips and walnuts. Spoon out tablespoon-sized mounds onto ungreased cookie sheet. Sprinkle with pinch of thick sea salt on top if desired. Bake for 11 minutes, and then allow to cool for 5 minutes while cookies remain on the baking sheet. Transfer to baking rack to cool completely.

Posted on April 2, 2014
from: Shannon Sarna The Nosher these are kosher for passover also
these are soooooo very good !
Judy in Montana
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Thanks Robbie for the
Granola recipes. I will try both to see which one I like best.
Barb, Fl.

Re: Nancy, quite a while ago you posted a way to get the symbol for 'degrees' on the computer keyboard. I did it for a little while but didn't write it down and now the memory card in my brain seems to have lost it. I am busy typing recipes for our church cookbook and really need that info. Would you please tell us again how to get the symbol for 'degrees'?

For ° press Alt 0176 on the number pad of your computer---Hope this helps you with typing the recipes.
Joanna from PA

For the
best tasting stewed chicken pour chicken stock over the chicken. Cover the pot, bring to a boil and then turn on low. Cook until tender. DO NOT take the chicken out until it is cool. Leaving it in the stock this long gives the chicken a better taste, and is not dry. Happy Cooking.

Cheesy Tomato Dip Recipe
Serves 6-8

2 French baguettes, sliced on the diagonal
2 pints cherry tomatoes, halved
1-1/4 cups Mozzarella cheese, freshly grated
3/4 cup parmesan cheese, grated
1/3 cup fresh basil leaves, roughly chopped
2 (8 oz.) packages cream cheese room temperature
5 cloves garlic, crushed
4 tablespoons extra-virgin olive oil, divided
1/2 teaspoon dried oregano
kosher salt and freshly ground pepper, to taste

Preheat oven to 425º F.
Combine tomatoes, garlic, 2 tablespoons olive oil, oregano, salt and pepper in a large bowl and toss together until everything is thoroughly coated. Transfer tomato mixture to an aluminum foil-lined baking sheet and place in oven. Bake for 15-17 minutes, tossing in the middle, until tomatoes are charred.

In a bowl or mixer, beat cream cheese until smooth, then mix in mozzarella and parmesan. Remove tomatoes and garlic from oven and let cool 5-10 minutes. Transfer to food processor, add basil, and pulse until smooth. 30-45 seconds.

Fold pureed tomatoes into blended cheeses and pour into individual ramekins or a large skillet. Place in oven and bake for 15-20 minutes, or until bubbly.

While dip is in the oven, brush baguette slices with remaining olive oil. Remove dip from oven and turn broiler on high.

Place bread slices directly on oven rack and toast for 2-3 minutes. Keep an eye on them as they burn easily.
Transfer bread slices to serving plate and serve hot with dip.
Recipe adapted from The Chew
Soooooooooo very good
Judy in Montana
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A number of years ago you gave a
recipe for hand and body cream. I have searched and can not find it. It was a mixture of baby lotion etc. was a wonderful body lotion. All of the ingredients were whipped with a hand mixer. Was very smooth and pleasant when finished. I would so much like to have the recipe again. Thank you.

Hi Nancy and friends.
I'm hoping someone could help me out with a
recipe for a great hearty soup recipe using loose sausage instead of ground beef.

I am looking for a recipe to cook pork spare ribs in a crock pot. I would like one where you just put the ribs in and pour the sauce, cook and serve!
Elaine in WV

Nancy I was wondering if anyone had a
TNT recipe for 1000 Island Salad Dressing? I am in need of one. Thanks.