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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

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 !!

There are costs associated to a posting a site online.  Each year there is a domain fee (the name of our site : 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.

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

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

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.

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

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

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.

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

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

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

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Nancy Rogers   

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

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Weekly Specials from The Prepared Pantry 

This is an Easter favorite at our house.

Easter Broccoli and Green Bean Casserole Recipe

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

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.
Click Here to Print this Recipe

Crock Pot Candied Sweet Potatoes Recipe

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

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.
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Bisquick Impossible Pecan Pie Recipe

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

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.
Click Here to Print this Recipe

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

Easter Pea Salad Recipe

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

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.
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Grandma's Corn Salad Recipe

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

Chop everything fine, the size of the corn. Refrigerate.
Karen in TX
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Cherry 7-Up Salad Recipe

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

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
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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.
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