Recipe Index


Home Page
Return to
Newsletter Archives
April 2016 Recipes

April 13, 2016  | 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.

Today's Recipes | Favorite Bread Pudding Recipe | Chicken and Stuffing Casserole Recipe | Avocado Enchiladas Recipe |
Chicken Mole Recipe | Baked Salmon Recipe | German Chocolate Bundt Cake Recipe | Chicken Lo Mein Recipe | Herbed Tomatoes Recipe | Crock Pot Chicken Cordon Bleu Recipe
Bold black text are links.. Bold red text are not clickable links.


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   



A Bakerís Basic Kitchen Library eBook Collection (free from the Prepared Pantry)

My Favorite Links
Treasures From Texas -
Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry

We eat chicken fairly often and this has been a popular way to prepare it for many years.

Mole' is the Spanish word for this flavorful sauce, and is a favorite with poultry in the Latin countries. I like serving this with steamed rice and a vegetable.

Chicken Mole Recipe

2-1/2 lbs. fryer chicken parts
Cooking Oil
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
2 can (8 oz. each) tomato sauce
1 to 2 tsp. chili powder
1 tsp.salt (I cut in half)
1/4 tsp. Tabasco sauce
2 whole cloves
1/2 oz.unsweetened chocolate, melted
Small cooked white onions (optional)

Brown chicken in a little cooking oil; remove chicken. Add chopped onion, green pepper and garlic and cook for 3 minutes; drain, if necessary. Add remaining ingredients, except onions,

and put chicken back in the pan. Cover and simmer about 45 minutes, until chicken is tender.Can garnish with small whole onions. Serves 4.
Judy (in Alaska)
Click Here to Print this Recipe

I absolutely love Bread Pudding with the delectable taste of spice and a good '"down home" feeling in every bite. This is just like Grandma use to make!

Favorite Bread Pudding Recipe

10 slices day old bread
4 cups scalded milk
1 cup cream (such as half & half )
4 eggs
1 cup sugar
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup raisins
1/4 cup melted butter

Break bread up into slightly cooled milk; add cream. Beat eggs and sugar; add vanilla and spices. Stir in raisins and butter and mix with bread and milk; pour into a 2-1/2 quart buttered baking dish and place in 1" deep warm water in pan. Bake at 350 for 1 hour, or until knife comes out clean.
We like it warm with whipped cream.
Judy (in Alaska.
Click Here to Print this Recipe

This makes 8 to 10 servings, so may want to cut in half.
Plan ahead, as this has to be chilled several hours, or overnight.

Chicken and Stuffing Casserole Recipe

1 pkg. (12 oz.) herb-seasoned stuffing mix
4 tbsp. butter, melted
2-1/2 cups chicken broth
4 cups diced cooked chicken
1/4 cup chopped onion
1/4 cup mayonnaise
Salt and pepper, to taste
2 eggs
1-1/2 cups milk
1 can cream of mushroom soup
1/2 cup shredded Parmesan cheese

In medium bowl, mix stuffing with butter and broth. Place half the mixture in a lightly greased 9x13" pan. In another medium bowl, mix chicken, onion, mayonnaise and salt and pepper. Put over the top of the stuffing mixture in the pan and top with remaining stuffing mixture. Beat eggs and milk together
and pour evenly over mixture in pan. Refrigerate several hours, or overnight.

1 hour before baking, spread can of soup evenly over the top. Bake at 325 for 1 hour. Remove from oven and sprinkle cheese on top; return and bake until cheese melts. 8 to 10 servings.
Judy (in Alaska)
Click Here to Print this Recipe


Last night I tried another veggie/bean recipe, and it was delicious!

Avocado Enchiladas Recipe
3-5 servings

2 large avocados, diced
3/4 cup canned black beans, drained & rinsed
1 1/2 cups grated sharp cheddar, divided
1 small red bell pepper, diced
1/2 t. kosher salt
1/2 t. ground cumin
1/2 t. garlic powder
10 corn tortillas
12 oz. green enchilada sauce

Preheat 350.
In med. bowl, combine avocados, beans, 3/4 cup cheese, bell pepper, salt cumin & garlic powder; gently toss. In base of 9 x 13 pan, pour half enchilada sauce. Divide avocado mixture between 10 corn tortillas evenly. Roll up & place seam side down in baking dish. Top w/rest of sauce & sprinkle with rest of cheese.

Bake in preheated oven 20 min. just until cheese is melted & filling is heated through. Top w/ sliced scallions, diced tomatoes, additional avocado & fresh cilantro.
(I cut the recipe in half and baked in toaster oven)
Athena in DE
Click Here to Print this Recipe

Baked Salmon Recipe
Serves 2

1 lb salmon fillets
2 tablespoons mayonnaise
1 teaspoon lemon pepper
1 tablespoon parmesan cheese
1 cup dry bread crumbs

Preheat oven to 350?F. Fillet salmon and Place skin side down on glass baking dish. Spread a generous amount of mayonnaise; cover entire top of fish. Sprinkle liberally with seasoned salt, cheese and dry bread crumbs. Bake about 25 to 30 minutes, uncovered. Place under broiler until top turns brown. I used a 2 pound fillet from the store and used four tablespoons of mayonnaise, then I just sprinkled on the lemon pepper. I used two pieces of toast to make my breadcrumbs, it only measured ? cup but I think it was enough.
I mixed 1 tablespoon of parmesan cheese with the breadcrumbs and sprinkled over the salmon. I baked 30 minutes, then put it under the broiler for 2 minutes. It made the topping brown and crunchy.

The fish was very moist and flavorful and we got six servings from it. (the skin stuck to the pan but it was easy to clean, just soaked it a few minutes)
Click Here to Print this Recipe

Get your FREE Country Home Kitchen Magazine Series! (from the Prepared Pantry)

German Chocolate Bundt Cake Recipe

1 (18.25-ounce) package plain German chocolate cake mix
1 (15-ounce) container coconut pecan frosting
1 cup water
1/3 cup vegetable oil
3 large eggs

Preheat the oven to 350*F (175*C). Generously grease and four a 12-cup Bundt pan. Set aside. In a large mixing bowl, beat the cake mix, frosting, water, oil, and eggs for 3 minutes using an electric mixer at medium speed, Pour the batter into the prepared pan. Bake for 50 to 55 minutes or until tested done when wooden pick inserted in center comes out clean. Cool cake in pan on wire rack for 20 minutes before removing. Cool cake completely on wire rack.
Makes 12 servings
Click Here to Print this Recipe

Chili Dog Casserole Recipe
Serves 4 - Can be doubled

2 cans chili with beans
1/2 pkg hot dogs(4)

Oven 425 preheated. Spread 1/2 chili in casserole.
Wrap hot dogs in tortillas. Place on top of beans seam
side down. Cover with rest of beans. Cover with foil.
Bake 30 minutes. You can add cans of chili if you want.
Click Here to Print this Recipe

Chicken Lo Mein Recipe

8 oz raw spaghetti pasta-broken up
1/4 c Kraft Adiasn Toasted Sesame Dressing
1 lb chicken breast-cut in thin strips
16 oz frozen onions and peppers-thawed and drained
2 garlic cloves-minced
1/2 c chicken broth
1 T peanut butter
1/4 c soy sauce
2 T chopped cilantro
2 T Planter's Cocktail Peanuts

Cook pasta, drain and return to pot. Heat dressing in a skillet and add chicken and garlic. Cook, stir-fry style for 3 minutes or until it is done. Add peppers and onions, broth, and peanut butter and stir fry an additional 3-4 min. Add chicken and soy sauce. Mix and spoon on serving platter. Garnish with cilantro and nuts.
Click Here to Print this Recipe


Join Nancy's Kitchen on Facebook - click here
The daily newsletter link is posted on Facebook. If for some reason you don't get the daily email in your inbox the link can be found on Facebook each evening.

Herbed Tomatoes Recipe

6 sm. tomatoes, blanched, peeled

Dry tomatoes well and place in the following
marinade for at least five hours
2/3 c. oil
1/4 c. tarragon vinegar
1/4 c. chopped parsley
1/4 c. sliced green onions
1/2 tsp. thyme or marjoram
1 tsp. Salt
1/4 tsp. Pepper
1 clove garlic, minced

Serve on lettuce bed, cottage cheese with the tomato cut in an "X' so it opens slightly. Dribble extra marinade over this. The marinade has lots of green in it so it makes pretty salad. Serves 6.
Mary Ann
Click Here to Print this Recipe

Fried Zucchini and Tomatoes Recipe

1 med. Zucchini
1 sm. onion, chopped
1 can tomatoes
3 tbsp. Butter
1/2 c. Parmesan cheese

Cut unpeeled zucchini into 1/4 inch slices. In large frying pan, cook onion in butter until clear. Add zucchini, fry 10 minutes. Add chopped tomatoes with juice. Bring to boil. Season with salt and pepper. Simmer 20 minutes. Top with Parmesan cheese. Heat until cheese melts.
Click Here to Print this Recipe

Crock Pot Chicken Cordon Bleu Recipe

4 chicken breasts (pounded out really thin)
4 pieces of ham
4 slices of Swiss cheese
1 can cream of mushroom soup
1/4 c. milk

Place ham and cheese on chicken. Roll up and secure with a toothpick. Put chicken in crockpot. so it looks like a triangle /_\ Layer the rest on top. Mix soup and milk. Pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink.
Mary J
Click Here to Print this Recipe


Weekly Specials at Prepared Pantry 

Products this Month
Mr Mister Stainless Steel Spray Genie 
Real Chocolate Chips 
Cookie Mixes 
Bread Machine Mixes (with instructions for regular oven)

Articles this month
How to Troubleshoot Cookies
Save Time with No-Bake Cookies
The Joys of Refrigerator Cookies
Types of Cookies and How to Bake Them

Sign up for the ReadySetEat newsletter today. Youíll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less Ė plus coupons and local grocery savings. Itís everything you need to solve your weeknight dinner dilemma. 


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. 

Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Not Getting Your Email Newsletters. The link to the online recipes is posted daily to Facebook.
Click Here to Join Nancy's Kitchen on Facebook

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.  or

Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is 

Copyright © 2016 -  Nancy's Kitchen