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March 29, 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
Tortilla Roll-Ups Recipe | Orange Fluff Salad Recipe | Glazed Coffee Cake Recipe | Easter Sunday Breakfast Casserole Recipe |
Easter Broccoli and Green Bean Casserole Recipe | Crock Pot Candied Sweet Potatoes Recipe | Bisquick Impossible Pecan Pie Recipe | Easter Pea Salad Recipe | Cherry 7-Up Salad Recipe | Grandma Rogers Frozen Easter Salad Recipe 

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Thanks to Marion Atlanta in the 3/28 newsletter for the great won ton recipes that will help me use up my huge supply of egg roll wrappers. I will be busy in the next few weeks trying the recipes, plus making the ones I already have.
Robbie IN


Re: Orange Tapioca Fluff
I'm still trying to find this recipe for this light, fluffy dessert. It had tapioca pudding, orange Jell-O and cool whip in it. If anyone has this recipe or any thing similar, I would love to make it for Easter.
thanks, Nancy/Ohio


Nancy
I have been on your recipe site, for more years than I can remember. I did not realize one had to pay to own a site !!
Linda

Comment
There are costs associated to a posting a site online.  Each year there is a domain fee (the name of our site : nancyskitchen.com) and there is a monthly fee to post the site online as well.  Each day it takes me 4-5 hours to compile the recipes and post them online.
Nancy


This is a very good appetizer, and one that can be made up ahead of time, as keeps well in the refrigerator.

Tortilla Roll-Ups Recipe

Ingredients
1 pkg. flour tortillas
1 pkg. (8 oz.) cream cheese, softened
1 (8 oz.) container dairy sour cream
1 can (4 oz.) diced green chilies
1 can (4-1/2 oz.) chopped black olives
1 cup (or more) shredded Cheddar cheese
Seasoned salt to taste
Garlic powder to taste

Directions
Combine all ingredients, except tortillas, until well mixed. Spread thinly on tortillas, until all is used. Roll up and refrigerate 2 hours. Cut into small bite-sized pieces. Store in refrigerator until serving time. Can dip in salsa to eat.
Judy (in Alaska)
Click Here to Print this Recipe


This lovely salad has a wonderful burst of flavors, and would be ideal for Easter, or any springtime occasion.

Orange Fluff Salad Recipe

1 large pkg. (6 oz.) orange Jello
2 cups boiling water
1 can (6 oz.) frozen orange juice
1 can (20 oz.) crushed pineapple, drained
2 cans (11 oz. each) mandarin oranges, drained

Mix Jello and boiling water to dissolve. Add frozen juice and stir until dissolved. Add drained fruit; put into a 9 x 13 inch dish. Place in refrigerator until set. Cover with topping and sprinkle with walnuts, if desired. Chill well before serving.

Topping:
1 cup cold milk
1 pkg. (4 serving size) lemon instant pudding
2 cups whipped topping
chopped walnuts (optional)

Whip together pudding and milk until thickened and fold in
whipped topping. Spread over set Jello.
Judy (in Alaska)
Click Here to Print this Recipe


Bread Mixes from The Prepared Pantry


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This is a wonderful coffee cake to serve at a brunch, or any gathering where there is a gathering for any occasion.

Glazed Coffee Cake Recipe

Ingredients
1 cup granulated sugar
1 cup butter, divided
2 eggs
3 cups flour
1/2 tsp. salt
3 tsp. baking powder
1 tsp. vanilla
1 cup milk
1 cup brown sugar
2 tsp. cinnamon

Directions
In small bowl, mix together brown sugar and cinnamon; set aside for topping.

Cream together sugar, 1/2 cup butter and eggs. Combine flour, salt and baking powder; add alternately with milk, mixing in well after each addition. Mix in vanilla. Pour half the batter into a lightly greased 9 x 13 inch baking pan. Sprinkle with half the topping; add rest of batter and other 1/2 of the topping. Melt 1/2 cup butter and pour over the top. Bake at 350 for 30 minutes, or until tests done. Mix glaze ingredients and drizzle over cake while it is still hot.

Glaze:
2 cups powdered sugar
1/4 tsp. almond extract
1/2 tsp. vanilla extract
Water - enough to make a thin glaze
Judy (in Alaska)
Click Here to Print this Recipe


Any suggestions about how to make a cookbook of recipes for my grandchildren. I intend to use recipes that I know they especially have enjoyed growing up. Has anyone bought a particular software program? Any special publishing advice? I will appreciate any TNT advice. I have Googled and read the articles provided.
Marvis in Texas



Easter Sunday Breakfast Casserole Recipe

Ingredients
1 (12 oz.) can corned beef, cut into chunks
3 c. frozen hash brown potatoes, thawed
1 (10 3/4 oz.) can condensed cream of celery soup
1 (2.8 oz.) can Durkee French fried onions
1/4 tsp. Durkee ground black pepper
6 eggs
1/2 c. (2 oz.) shredded Cheddar cheese

Directions
Microwave Instructions: Combine corned beef, potatoes, soup, 1/2 can onions and the black pepper. Spoon evenly into 8 x 12-inch microwave-safe dish. Do not add eggs. Cook, uncovered, on High for 10 minutes. Rotate dish halfway through cooking time. Place eggs in hash as before. Using a toothpick pierce each egg yolk and white twice. Cook, covered, 5 to 6 minutes or until eggs are cooked to desired doneness. Rotate dish halfway through cooking time. Top with cheese and remaining onions. Cook, uncovered, 1 minute or until cheese melts. Let stand 5 minutes.
Makes 5-6 Servings
Lisa TX
Click Here to Print this Recipe


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
nancyskitchen@suddenlink.net    or
everyday_recipes@yahoo.com  
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   


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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. 


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If you enjoy a recipe or a tip for that day remember to share it with your friends by clicking the the "Share" or "Like" button on Facebook.
Nancy Rogers 


A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a free 2 week trial of this software, Click Here


Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.
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Weekly Specials from The Prepared Pantry 


This is an Easter favorite at our house.
Sheri

Easter Broccoli and Green Bean Casserole Recipe

Ingredients
3 (10 oz.) pkg. frozen broccoli, cooked and drained
2 (16 oz.) cans cut green beans, drained
1 can mushroom soup
1 c. mayonnaise
1/4 tsp. salt
1/2 tsp. pepper
1 c. grated cheese
1 medium onion, finely chopped
3 eggs, beaten
3/4 stick oleo, melted
1 roll Ritz crackers, crushed

Directions
Combine broccoli and beans in large casserole dish. Combine soup, mayonnaise, salt, pepper, cheese, onion and eggs and mix well. Pour over vegetables. Combine margarine and cracker crumbs and sprinkle on top of casserole. Bake at 350° for 30 minutes. Makes 10 servings. I make it into 2 small casserole dishes and cook one and freeze one.

Note: I like to use the canned whole green beans instead of the cut green beans.
Sheri
Click Here to Print this Recipe


Crock Pot Candied Sweet Potatoes Recipe

Ingredients
6 medium sweet potatoes or yams (2 lb.), peeled and cut into 1-inch cubes
1 1/2 c. applesauce
2/3 c. packed brown sugar
3 Tbsp. butter or margarine, melted
1 tsp. ground cinnamon
1/2 c. chopped nuts

Directions
Place sweet potatoes in 2 to 3 1/2-quart slow cooker. Mix remaining ingredients except nuts; spoon over potatoes. Cover and cook on low heat setting 6 to 8 hours or until potatoes are very tender.

Meanwhile, cook nuts in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently, until browning begins, then stirring constantly until golden brown and fragrant. Set aside. Sprinkle nuts over sweet potatoes.
Makes 6 servings.
Betty
Click Here to Print this Recipe


Bisquick Impossible Pecan Pie Recipe

Ingredients
1-1/2 c. pecans, chopped
3/4 c. brown sugar, packed
3/4 c. milk
3/4 c. corn syrup
1/2 c. dry Bisquick mix
1/4 c. butter
4 eggs
1-1/2 tsp. vanilla

Directions
Preheat oven to 350°. Grease 9-inch pie pan. Sprinkle pecans evenly in pan. Combine remaining ingredients, mixing until smooth. Gently pour over pecans. Bake until knife inserted in center comes out clean, 50 to 55 minutes.
Note: This pie makes its own crust.
Linda
Click Here to Print this Recipe


This is one of the salads served every Easter at our home.
Sue

Easter Pea Salad Recipe

Ingredients
2 cans very young sweet peas
1 medium red onion
2 stalks celery
2 small tomatoes
1 c. shredded Cheddar cheese (mild)
1 Tbsp. sour cream
1/2 c. mayo or Miracle Whip

Directions
Drain peas. Dice celery, onion and tomatoes. Mix all ingredients together. Garnish with paprika, salt and pepper to taste. Very easy to make and delicious. Serve after chilled for at least one hour.
Sue
Click Here to Print this Recipe


Grandma's Corn Salad Recipe

Ingredients
1 can Shoe Peg corn
2 Tbsp. pimento (small jar)
1/2 c. bell pepper
1 c. celery
2 Tbsp. vinegar
1 tsp. mustard
1 tsp. salt
1/2 tsp. black pepper
2 Tbsp. oil
small onion

Directions
Chop everything fine, the size of the corn. Refrigerate.
Karen in TX
Click Here to Print this Recipe


Cherry 7-Up Salad Recipe

Ingredients
1-1/2 c. water
1 (1 lb. 5 oz.) can cherry pie filling
2 (3 oz.) pkg. cherry Jell-O
1 can 7-Up
Cool Whip

Directions
Combine water and cherry pie filling in pan and bring to a boil. Remove from stove. Add both packages cherry Jell-O and stir until dissolved. Add 1 can 7-Up very slowly. Place in the refrigerator until jelled. Top with Cool Whip.
Karen in Texas
Click Here to Print this Recipe


Grandma Rogers Frozen Easter Salad Recipe

3-1/2 c. fruit cocktail, well drained
few drops red coloring (I leave out)
1 c. whipped cream
1/2 c. cherries, cut up
2 1/2 c. tiny marshmallows
2 (3 oz.) cream cheese
1 c. mayonnaise
1/2 c. nuts

Mix all together. Freeze.
Nancy
Click Here to Print this Recipe


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