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March 23, 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
Grandma's Deviled Eggs Recipe for Easter | Mary's Easter Baked Ham Slice Recipe | Sharon's Crock Pot Broccoli Casserole Recipe | Sharon's Crock Pot Broccoli Casserole Recipe | Crock Pot Mac and Cheese Recipe | Sheri's Mashed Potato Salad Recipe | Raspberry Cream Pie Recipe | Creamy Chicken Soup Recipe | Orange Honey Pound Cake Recipe | Pineapple Crumb Muffins Recipe 

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Hi Nancy, Fur Babies, and all 'Landers.
I made Donna in KS (N/L/ 3-19) Breakfast Cookies yesterday. I used Turkey Sausage, and made them about 1 Tbls. each, got 3-1/2 doz. appetizer size. Hubby declared this recipe a KEEPER!
Margaret, Tulsa

Grandma's Deviled Eggs Recipe for Easter

6 eggs
2 Tbsp. mayonnaise
2 tsp. Dijon-style mustard
1/2 tsp. white vinegar
2 Tbsp. sweet pickle relish
salt and pepper to taste

Cook eggs until hard-boiled. Shell and cut in half and remove yolks. Mix all ingredients together with yolks and stuff eggs.
This recipe doubles and triples easily.
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There are only two of us left at home. We used to fix ham and all the trimmings but that created too many leftovers. My husband wanted the same taste as a whole ham. This is what we modified to make a slice of ham taste like what we wanted.

Mary's Easter Baked Ham Slice Recipe

1 slice uncooked ham (2-inches thick)
4 slices pineapple
1 Tbsp. dry mustard
1 c. brown sugar
1/2 c. pineapple juice
whole cloves

Slash or score fat edges of ham about every inch. Stick whole cloves into fat of ham. Place ham in shallow baking dish. Mix pineapple juice, mustard and brown sugar; pour over ham. Bake at 350° for two hours. After one hour, turn ham over, place pineapple slices on ham. Baste frequently with pineapple juice.
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Hi Nancy,
I have tried 3 times to print the Pineapple Crumb Muffins and keep getting a different recipe, could this be sent again in a later newsletter? My husband eats muffins a lot and this sounds so delicious. Thanks
Margaret, Tulsa

The recipe has been corrected so the recipe will print. It is
Pineapple Crumb Muffins Recipe

Here is another one we tried and it was very good. We have this when it is not a holiday meal.

Ham Slice with Pineapple Glaze Recipe

1 slice uncooked ham (2-inches thick)
1/2 c. pineapple juice
4 slices pineapple
1/2 c. brown sugar
1 Tbsp. prepared mustard

Preheat oven to 375°. Slash or score fat edges of ham about every inch. Place ham in baking pan. Pour pineapple juice over ham; cover and bake for 30 minutes. Mix brown sugar and mustard and spread over ham. Place halved pineapple on ham. Return to oven and bake uncovered 15 to 20 minutes longer. Baste frequently with juices from bottom of pan.
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Easter at our house requires a lot of oven cooking of recipes. We decided one year to use crockpots as much as possible for our Easter casseroles. Here is a traditional one that has been modified for a crockpot.

Sharon's Crock Pot Broccoli Casserole Recipe

1 large size bag frozen broccoli
2 c. cooked rice
2 cans cream of mushroom soup
1 small onion, diced into small pieces
1 (8 oz.) jar Cheez Whiz

Cook broccoli as directed on package. (Onion can also be cooked with broccoli, or just added with the other items.) Drain well. Put in crockpot with other ingredients. Cook on low for about 2 or 3 hours. (Can be baked in 350° oven for about 45 minutes.)
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Here is another crockpot casserole recipe that I have used for Easter. It frees up the oven for other baked items.
It is one that came from Nancy's Kitchen in 1998.

Crock Pot Mac and Cheese Recipe

1 - 8 oz. package macaroni
1 tall can evaporated milk
1-1/2 cup sweet milk
1 tsp. salt
2 cups sharp cheese, shredded
1 cup medium cheese, shredded
1/4 cup margarine
2 eggs, beaten
black pepper

Cook macaroni. Grease crockpot and layer macaroni, cheese and margarine. Salt and pepper each layer. Mix milk and beaten eggs. Pour mixture over layers. Top with cheese and sprinkle with paprika. Cook 3 to 4 hours on low setting. Do not open or stir during cooking time.
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Sheri's Mashed Potato Salad Recipe

6 medium potatoes (boil for mash)
6 hard-boiled eggs, cut in small pieces
1/4 c. relish
1 c. Miracle Whip
butter to taste
1/4 c. milk
1 celery stalk, cut in small pieces
1 small onion, diced

Boil potatoes for mash. Mix together butter, milk and potatoes until smooth; let cool. When mixture is cool, add hard-boiled eggs, celery, relish, onion and Miracle Whip; mix until creamy.

I use instant potatoes enough to make for 6 servings. Make it as stated on the package. If your potato salad is not thick enough you can always add more potato flakes.)
I don't add the Miracle Whip until the last minute because the potato salad gets watery. The Miracle Whip needs to be cold when added at the last minute. If instant potatoes are used the milk and butter in this recipe are not needed.
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Nancy, the question has come up again about the degree sign. The answers given using the "number pad" (to the right of the keyboard) will work fine if your computer has a number pad; however, some laptops do not have one, so here is how to make the degree sign without a number pad.

In the bottom left corner click the Windows sphere (or "start" if you still have Windows Vista or XP). Click "All Programs." Look for and click "Accessories." In this menu look for and click "System Tools." Finally, in the last menu, click "Character Map." On the bottom of the character map there is a search box; type the word "degree" and click "Search." The degree sign will be displayed. Click "Select" and then "Copy." This puts the degree sign on your internal clipboard. Go to the place in your text where you want to insert the sign and right click to place the cursor. Click "paste" and the degree sign should appear. °

This sounds like a lot of trouble, but it's really not. It will go quickly once you've done it a few times.

Hope this helps. Please let me know if you need clarification.
Doris in Oklahoma City

If you are looking for a different dessert to serve for Easter or a spring dinner, consider this pie. It is great any time, but it always makes me think of spring or summer. I no longer know where I found the recipe.
Robbie IN

Raspberry Cream Pie Recipe


Bottom Layer
18 ounce jar Seedless Red Raspberry Jam
3 tablespoons raspberry liqueur, juice or water
1 cup fresh raspberries, rinsed and dried
9-inch baked pie crust

Creamy Layer
3 tablespoons raspberry gelatin powder
3 tablespoons boiling water
3 ounces cream cheese, softened
2-1/2 cups cold whipping or heavy cream, divided

Top Layer
remaining cream
2 tablespoons sugar

Bottom Layer
Place jam into microwave-safe dish. Heat for 15 seconds. Stir. Keep heating 15 seconds at a time until jam is melted. Stir in liqueur. Set aside 1/3 cup jam. Stir fresh raspberries into melted jam. Spread into bottom of prepared pie crust.

Creamy Layer
Dissolve dry raspberry gelatin in boiling water. Blend in cream cheese and reserved jam. Add 1 cup cream. Beat just to incorporate. Increase speed and beat until soft peaks form. Spoon over bottom layer.

Top Layer - An hour before serving Raspberry Cream Pie, whip remaining cream while adding sugar. Refrigerate Raspberry Cream Pie until ready to serve.
Robbie IN
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Creamy Chicken Soup Recipe

This is my ALLTIME favorite soup, created by my mom, Susie Gall. Best soup ever made. no contest :)


For the Roux (to thicken soup...this is made first):
4 T flour
2 T olive oil
2 T butter - unsalted

Make the roux by heating the oil and butter in pot then sprinkling the flour on top. whisk together until fully absorbed and turns almost golden. take off the heat and set aside while combining other ingredients

2 T butter - unsalted
2 T olive oil
4 stalks carrots, peeled and chopped
2 stalks celery, chopped (opt)
1 sweet yellow onion - diced
4 cups chicken stock or broth (or a combo) - low salt or unsalted
3-1/2 cups milk or cream or half & half, i use a combination of skim milk and cream
2 T chicken base granules
1 t fresh cracked pepper
1 T dried parsley or 2 T fresh parsley
3 bay leaves
1-1/2 t Herbs of Provence
1/2 teaspoon turmeric (optional)
1/4 t garlic powder or 1 t. chopped garlic (i use garlic from a jar)
3 cups rotisserie chicken - cubed or shredded and cooked
1/4 cup white wine (your favorite)
shredded gruyere cheese to sprinkle on top after spooning soup into bowls

start by making the roux (directions above)
chop the vegetables and set aside until ready to sauté.

In a Dutch oven, sauté the vegetables in 2 T olive oil and 2 T butter until softened. i cook the carrots and celery first, then add the onions since they don't take as long to cook.
Add all other ingredients including the roux, stir well. Bring to a boil then turn down the heat to low and let simmer 20-30 minutes until the soup thickens to the desired consistency.

Stir every 3-4 minutes. Do not leave the soup unattended - it can burn quickly. If you need to thicken the soup a little, mix together some cornstarch with milk or water (per box instructions) then stir into the soup. Stir frequently - the soup is milk-based and can burn easily. Before ready to serve, take out the bay leaves. Pour into bowls and sprinkle with shredded gruyere cheese

You can make this soup ahead of time, then transfer to a crock pot to keep warm until time to serve. Do not put the lid on the crock pot. this soup freezes VERY well

It is terrific used as a topping on baked potatoes - a really delicious meal. I often microwave a couple of Yukon gold potatoes, cubed to add to the soup. (do not freeze with the potatoes) serve with French baguette or other crusty bread
Source: The Cookie Rookie
Judy in Montana
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Weekly Specials from The Prepared Pantry 

Lisa's Easter Candy recipes, newsletter March 22, I am interested in the one using graham crackers, but would like to know the quantity peanut butter to use instead of chopped pecans. I do appreciate her sharing the recipes, and very anxious to try them...Thanks

Thank you Nancy for a delightful newsletter which I look forward to receiving daily..

Happy Easter.
Fae N. C.

Orange Honey Pound Cake Recipe
Serves: 12


For the cake:
1 cup (2 sticks) butter, at room temperature
4 ounces cream cheese, at room temperature
1/3 cup honey
2 tablespoons coconut oil
1 tablespoon fresh orange zest
2 cups sugar
2 teaspoons vanilla
4 eggs, at room temperature
1/3 cup fresh squeezed orange juice
3-1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder

For the glaze:
1 cup powdered sugar
2 tablespoons butter, melted
1 teaspoon vanilla
2-3 tablespoons fresh squeezed orange juice

Heat the oven to 350 F and generously spray a bundt pan with non-stick cooking spray.

In the work bowl of a stand mixer combine the butter, cream cheese, honey, coconut oil, and orange zest. Beat until completely combined, about 5 minutes at medium speed. Add the sugar and beat on medium speed until light and fluffy, about 10 minutes. Add the vanilla and stir to combine.

Add the eggs one at a time, beating for 2 minutes on medium speed after each egg is added. The mixture may appear broken at this stage.

In a measuring cup combine the sour cream and orange juice and mix well. In a medium bowl whisk together the flour, salt, baking soda, and baking powder.
Add the whisked dry ingredients alternately with the sour cream mixture in three additions, starting and ending with the flour, mixing until the dry ingredients are just combined. Do not over-mix.

Pour the batter into the prepared bundt pan and bake for 60 to 70 minutes, or until the cake springs back when gently pressed in the center and the edges of the cake start to pull away from the sides of the pan. Cool in the pan for 10 minutes before turning out onto a wire rack to cool to room temperature.

While the cake cools prepare the glaze. In a medium bowl whisk together the powdered sugar, butter, vanilla, and 2 tablespoons of the orange juice. The glaze should pour easily. Add additional juice if needed to achieve your preferred glaze consistency.
Once the cake is cooled glaze as desired. Allow the glaze to set up for 1 hour before serving.
absolutely wonderful !
Source: Kelly Jaggers
Judy in Montana

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