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March 22, 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
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Spicy Sweet Potato Salad Recipe

4 large sweet potatoes
1/2 cup extra-virgin olive oil, divided
Salt and freshly ground black pepper
1/4 cup red-wine vinegar
1 medium red bell pepper, cored, seeded, and quartered
2 teaspoons ground cumin
1 tablespoon grated orange zest
1/2 cup sliced scallion
1/2 cup minced fresh mint leaves
1/4 cup raisins (optional)
2 hot chilies (OPTIONAL)

Preheat the oven to 400°F. Peel the sweet potatoes and cut them into bite-size pieces. Put them on a baking sheet, drizzle with two tablespoons of the oil, and toss to coat. Sprinkle with salt and pepper, and roast, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep on the pan until ready to dress.
Make the dressing while the potatoes cook. Put the remaining six tablespoons of oil in a blender, along with the vinegar, bell pepper, cumin, and zest if you're using it. Sprinkle with a little salt and pepper. Purée until smooth.
Toss the warm potatoes with the scallion, mint and raisins if you're using them. Add 1/2 cup of the dressing, and toss to coat, adding more if necessary. Taste and adjust the seasoning. Serve immediately or at room temperature.
This soooo good
From: How to cook everything Vegetarian
Judy in Montana
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Crock Pot Easter Baked Beans Recipe

1 (16 oz.) pkg. small navy beans
1 c. ketchup
1 c. water
2 Tbsp. dark molasses
1/4 lb. bacon, diced
1 medium onion, diced
1 c. brown sugar
2 tsp. dry mustard
1 Tbsp. salt

Presoak beans in cold water for 4 to 5 hours. Put all ingredients in crock-pot. Cover and cook on low heat for 10 hours. May need to add more water as it cooks.
Makes 6-8 Servings
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Bread Mixes from The Prepared Pantry

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I always enjoy taking this delicious dessert to potlucks, or family gatherings. It is quick to assemble and always gets eaten quickly too.

Judy's Eclair Dessert Recipe

2 pkg. (4 serving size) French vanilla instant pudding mix
3 cups cold milk
1 container (8 oz,) Cool Whip, thawed
1 lb. graham crackers
Chocolate Frosting

Beat milk and pudding mix together slowly, about 2 minutes, till starts to thicken (I use a small electric hand mixer on low speed). Fold in Cool Whip. In a 9 x 13 inch baking dish, or pan, layer whole graham crackers evenly to cover bottom. breaking to fit, if necessary. Spoon a layer of pudding over crackers; then another layer of crackers and remaining pudding. Cover that with a third layer of crackers, "bumpy" side down for a smooth surface on top. Top with chocolate frosting. Refrigerate overnight.

Chocolate Frosting
1-1/2 cups powdered sugar
1/2 cup unsweetened baking cocoa
3 tbsp. butter
1/3 cup milk
2 tsp. light corn syrup
2 tsp. vanilla

Microwave butter and milk just till butter until melted together. Add powdered sugar, cocoa, corn syrup and vanilla and beat until smooth.
Judy (in Alaska)
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We really enjoy these flavorful oven potatoes.

Parmesan Oven Fried Potatoes Recipe

4 large baking potatoes, unpeeled
1/4 cup cooking oil
2 tbsp. grated Parmesan cheese
1/2 tsp. salt (I don't use that much)
1/4 tsp. garlic powder
1/4 tsp. paprika
1/8 tsp. pepper

Wash unpeeled potatoes and cut lengthwise into 4 wedges. Place skin side down on a 9 x 13" baking dish or pan. Combine remaining ingredients and brush over potatoes. Bake at 375 for 1 hour, brushing with oil-cheese mixture every 15 minutes. Turn potatoes over the last 15 minutes.
Makes 4 servings.
Judy (in Alaska)
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Nancy Rogers   

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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. 

This is a excellent way to prepare fresh or frozen fish, as it turns out so moist and flavorful. I usually use fresh halibut, but they also suggest haddock or cod.

Sunny Fish Bake Recipe

1 lb. frozen or fresh fish fillets
1/4 cup flour + 2 tbsp., divided
1 tsp. salt, divided
1/3 cup + 2 tbsp. shortening, divided
1 cup milk
2 egg yolks, beaten
2 tbsp. minced onion
Dash pepper
1/3 (generous) cup Sharp Cheddar cheese

Cut fish into serving size portions. Dry on paper towels. Roll in 1/4 cup flour and 1/2 tsp. salt mixed. Brown in skillet with 1/3 cup hot shortening. Transfer fish to a greased shallow baking dish. Pour Sunny Sauce over fish; sprinkle with cheese. Bake at 375 for 15 minutes, or until fish flakes easily with a fork.
Makes 4 servings.

Sunny Sauce:
Melt 2 tbsp. Crisco in small saucepan; blend in 2 tbsp. flour, 1/2 tsp. salt and pepper to taste. Add milk. Cook till sauce comes to a boil. Add beaten egg yolks and onion.
Judy (in Alaska)
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Pineapple Crumb Muffins Recipe


Crumb Topping
1/3 cup flour
1/3 cup sweetened flaked coconut, chopped
3 Tbs. sugar
3 Tbs. finely chopped roasted, macadamia nuts
3 Tbs. unsalted butter, softened

Muffin Batter
1-1/3 cups flour
1/2 cup sugar
1to 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup sweetened flaked coconut, chopped
2 large eggs
1/2 cup canola or vegetable oil
3 Tbs. unsweetened pineapple juice, reserved from canned pineapple
3/4 cup drained canned unsweetened crushed pineapple

Preheat oven to 375°F

Line a 12-cup regular muffin pan with paper liners or grease with nonstick cooking spray.

Topping: In a small bowl, combine flour, coconut, sugar and macadamia nuts. Whisk together until well blended. Using a fork or clean fingers, work in the butter until evenly combined and mixture resembles coarse crumbs and starts to come together.

Muffins: In a large bowl, combine flour, sugar, baking powder and salt. Whisk together until well blended. Stir in coconut.

In medium bowl, whisk eggs until lightly beaten. Gradually whisk in oil until well blended. Stir in pineapple juice.

Add egg mixture to flour mixture and stir just until combined. Fold in pineapple. Spoon batter into prepared muffin pan, filling cups 1/2 full. Crumble topping over top of batter.

Bake for 20 to 22 minutes, or until a wooden pick inserted into center comes out clean. Let cool in pan on a wire rack for 5 minutes. Remove from pan and transfer to a wire rack to cool. Makes 12 reg or 6 large.
Marion in Atlanta
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Pineapple Muffins Recipe

1 (16-oz.) can crushed pineapple, drained, reserve juice
1/2 cups butter
2 eggs
1 1/8 cups sugar
3 cups flour
1 Tbs. baking powder
1 pinch baking soda
1/2 tsp. salt
1 cups reserved pineapple juice, add milk if you do not have a full cup
1 tsp. vanilla
sugar as needed

Preheat oven to 400°. Oil wells of 2 12-hole muffin pans; set aside. In a large bowl, cream together butter, eggs and sugar.

Reserve 3 tablespoons flour. In a medium bowl, combine remaining flour, baking powder, salt and baking soda.

Combine milk and vanilla. Alternately add milk and flour mixtures to creamed butter mixture. Place pineapple in a large bowl, sprinkle with reserved flour and turn with a large spoon until pineapple is lightly coated. Fold into batter.

Fill each muffin well 3/4 full and sprinkle tops with sugar. Fill any remaining empty wells ½ full with water. Bake until muffins pull away from sides of pan and turn golden brown and crumb on sides or until tester comes out clean, about 15 to 20 minutes.
Marion in Atlanta
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Weekly Specials from The Prepared Pantry 

Someone was asking about brown verses white eggs. Any one allergic to chicken eggs can usually eat duck eggs with no problem. Just for your info. My husband has this allergy.
Judy in Montana

In my Womans World March 20th issue there is an article on page 44 concerning natural cleaning tricks for home cleaning. The part about cleaning self-clean ovens interests me since it takes so long, and is a chore during hot weather. I think the article is worth the $1.79 for the magazine. These magazine are easy to find, I have seen them at Wal-Mart and Dollar General Stores.
Margaret, Tulsa

Oma's Easter Ham Recipes
Oma's Easter Ham with Apple Glaze Recipe

10 oz. jar apple jelly
1/4 c. honey mustard
1 T. brown sugar
2 t. dry mustard spice
5 lb. fully cooked boneless ham

Mix first four ingredients and cook in a saucepan over low heat until melted and well blended, stirring constantly. Baste ham with jelly mixture. Cover and return ham to oven and bake at 350 degrees for one additional hour.
Serve immediately.

Oma's Ham with Apricot Glaze Recipe

1/2 boneless fully cooked lean ham (4 lb.)
whole cloves
2/3 c. apricot spreadable fruit
3 Tbsp. Dijon mustard
2 c. ginger ale
1/4 c. packed brown sugar
1/2 tsp. ground ginger

Score surface of ham, making diamond shapes 1/4-inch deep. Insert a clove in each diamond. Place ham on rack in a shallow roasting pan; pour ginger ale into pan. Loosely cover with foil. Bake at 325° for 1 hour. In small bowl, combine the spreadable fruit, brown sugar, mustard and ginger; brush some over ham. Bake, uncovered, for 1 1/2 to 2 hours, brushing occasionally with glaze. Serve with remaining glaze.
Yield: 16 servings.

Oma's Baked Ham with Cherry Glaze

1 fully cooked boneless ham
1 can cherry pie filling

Preheat oven to 325°. Place ham on a rack in a shallow pan. Bake for 2 hours. Spoon fat from pan. Spoon cherries over ham. Use wooden picks to secure cherries. Bake an additional 30 minutes.

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Lisa's Easter Egg Candy Recipes

Lisa's Easter Egg Candy Recipe

3/4 lb. butter
1-1/2 lb. 10x sugar, divided
1/2 jar Marshmallow Creme
1/2 tsp. vanilla
2 c. grated coconut or 3 Tbsp. peanut butter
semi-sweet chocolate squares

Cream together 3/4 pound butter and 1/2 pound sugar. Add Marshmallow Creme and vanilla. Mix well. Add 1 pound sugar, coconut or peanut butter. Beat well. Shape into balls or egg shapes. Put in a cool place on a sheet of wax paper overnight. Coat with melted chocolate.
Lisa TX

Easter Egg Candy Recipe with Variations

1 stick butter
2 boxes 10x sugar
1 tsp. vanilla
1/2 c. hot mashed potatoes

flavorings as desired*

*For peanut butter, use 8 tablespoons;
for butter cream, use 1 tablespoon butter flavoring extract and for coconut cream, use 1 tablespoon almond and 1 small package coconut.

Combine ingredients. Add flavoring. Mix well. (Butter hands well.) Form into desired size eggs and chill overnight. Dip into chocolate mixture.

Chocolate Coating: Melt semi-sweet chocolate squares, adding 2 tablespoons melted paraffin to each 8 ounces of chocolate.
Lisa TX

Graham Cracker Easter Egg Candy Recipe

1 c. sugar
1/2 c. canned milk
1/2 stick oleo
10 large marshmallows
1 c. graham cracker crumbs, scant
1 c. chopped pecans
chopped nuts

Boil first 3 ingredients for 3 minutes. Add marshmallows, cracker crumbs and pecans. Form eggs and roll in chopped nuts.
Lisa TX
Click Here to Print these Easter Candy Egg Recipes

Linda's Easter Casserole Recipes

Grandma's Candied Sweet Potato Recipe

4 large sweet potatoes
2 c. sugar
1/2 c. white Karo syrup
1/2 c. cold water
1 Tbsp. vanilla
1/2 stick butter

Peel potatoes and slice 1/4-inch thick. Cook slowly on top of stove in boiling water with 1 teaspoon salt. Cook until almost tender. Remove from water. Place in baking dish and add sugar, Karo, water, butter and vanilla. Bake at 400° until liquid begins to thicken and potatoes are tender. Baste occasionally while cooking.

Easter Pineapple Casserole Recipe

1 (20 oz.) can pineapple tidbits, drained
3 c. sugar
1 c. Cheddar cheese
3 Tbsp. flour
1/2 stick butter
1 pkg. Ritz crackers

Combine sugar, flour, cheese and pineapple juice. Bring to a boil. Pour over the pineapple. Bake at 350° until bubbly. Top with cracker crumbs.

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