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April 2016 Recipes

April 22, 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 | Chocolate Cookies with Mocha Frosting Recipe | Cheese Souffle Recipes | Brown Sugar Glazed Carrots Recipe | Veggie Wraps with Goat Cheese Recipe | Classic Carrot Cake Recipe | African Malayan Curry Powder Seasoning Mix Recipe | Russian Chicken Salad Recipe
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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  
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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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Here is another old recipe.
Robbie IN

Chocolate Cookies with Mocha Frosting Recipe

1 well beaten egg
1 tsp. vanilla
2 oz. unsweetened chocolate or cocoa
1 2/3 c. flour
1/2 tsp. baking soda
1/2 c. chopped walnuts
1 c. brown sugar
1/2 c. butter
1/2 tsp. salt
1/2 c. milk or buttermilk

Beat egg and sugar until light; add vanilla and butter with melted chocolate or cocoa; blend well. Add sifted dry ingredients alternating with milk. Add nuts. Drop by teaspoonfuls on greased sheet 2" apart. Bake at 350 degrees for 12 to 15 minutes. While warm, frost with: 6 tbsp. butter 3 c. confectioners' sugar 6 tbsp. hot coffee 1 tsp. vanilla
Combine cocoa and coffee; add butter and vanilla. Beat until smooth. Add sugar slowly until right consistency for frosting.
Robbie IN
Click Here to Print this Recipe

I met friends for lunch today. I was busy getting my tiles and other stuff ready to play Mahjongg when I opened my door got in my car. I got about halfway there and looked at my rear view mirror. There looking out the back window was Ditto. I always check to make sure the kitties are not in the garage when I leave. Last time I saw Ditto he was asleep in his favorite place in linen closet. Not sure how get got past me when I went out to the garage. I opened to door to the car and didn't notice him getting in the car as well. When I saw him in my mirror he was so happy just looking out the windows. I turned the car around to take him home but took the long way home so we could stop a few minutes to watch the ducks. After taking Ditto home and making sure he was in the house, I went to my lunch meeting. One of the people I play mahjongg with does not care for any kind of pet. When I told them why I was late she was not impressed. I don't understand why she thinks I spoil my cats, LOL.

Cheese Souffle Recipes
For Dee K who was looking for a Cheese Souffle recipe.

This is the Souffle recipe "Drink" spoke of so highly. It was in the June 29, 2015 newsletter. His comments were in the July 9, 2015 newsletter.

Corn Souffle Recipe

2 eggs
2 tablespoons cornstarch
2 tablespoons sugar
Salt/pepper to taste
16 oz. can cream style corn
1/2 cup sour cream

With electric mixer, beat eggs till foamy.
Beat in remaining ingredients.
Pour into Pam sprayed 8 x 8 inch square baking dish.
Bake in preheated 400 degree oven for 35 minutes or until knife comes out clean.

Marvis in Texas


I did find a Cheese Souffle recipe in the July 8, 2015 newsletter submitted by Athena in De and have included it below.

Cheese Souffle Recipe

3 T. butter
4 T. flour
1/2 t. salt
Few grains cayenne (optional)
1 c. milk
1 c. cheese ( 1/4 lb.; cut in pieces)
3 egg yolks
3 egg whites

Make sauce of butter, flour, seasoning & milk. Stir in cheese & heat until melted. Remove from stove. Stir in unbeaten yolks & fold in stiffly beaten whites. Pour into buttered baking dish. Bake at 350, 30 - 45 min. Baked when will not stick to tip of knife inserted in center. Serve at once.
4 servings

(Source: 4-H recipe in 1947, Pennsylvania Agricultural Extension Service booklet, “It’s Fun to Cook”)
Athena in De
Click Here to Print this Recipe

When I read the recipe for the fried hamburger patties it brought back childhood memories of what my mom used to make. I come from a German background. She used to make these only added a small amount of bread crumbs. I think that the reason was they were not very rich and were very frugal. We called them "clups". The person submitting this should have tried homemade white gravy to serve over the patties. Drain most of oil from frying and add a small amount of flour to make a rue. When slightly brown add whole milk to make the gravy. Yum! Also she did put them on a rack on a cookie sheet in the oven for a short time to make sure they were well done. Enjoy!
Janis in Texas

Good morning all Landers,
Here is a TNT recipe for Glazed Carrots. I make this all the time with baby carrots.

Brown Sugar Glazed Carrots Recipe

1- 16 oz bag Baby Carrots(sometimes I only use half the bag but all the rest of the ingredients)
1/2 cup water
1 Tbsp. butter (doesn't taste the same with margarine)
2 Tbsp. brown sugar
1 tsp. maple syrup( I have used dark Karo syrup and get the same results)
Salt and pepper to taste

Put all ingredients in nonstick pan and turn heat to high til mixture boils. Then turn heat down to simmer and simmer til carrots absorb all the liquid - about 10 minutes or so. You have to keep and eye on the carrots because when they have absorbed all the liquid they could burn. Plate up the carrots and enjoy. I've never used regular carrots but I'm sure they would work just as well but may take longer to absorb liquid. My boys don't like carrots but will eat these - go figure lol.
Dianne in Wisconsin
Click Here to Print this Recipe

Another healthy recipe!

Veggie Wraps with Goat Cheese Recipe

On 2 baking sheets, toss 2 portobello mushroom caps, sliced; 1 large red pepper, sliced; & 8 oz. green beans w/ 2 T. olive oil & 1/4 t. salt. Roast in 450 oven 30 min.

Mash 2 cans chickpeas, drained with 3 T. lemon juice & 1/2 t. pepper; spread on 4 soft taco size whole-grain wraps. top w/ veggies & 1 oz. goat cheese, crumbled. Fold to wrap.
Serve with lemon wedges.
Makes 4 servings
Athena in DE

Note! I would love to see more healthy recipes! Does anyone have a recipe using Farmer’s Cheese? Thanks!
Click Here to Print this Recipe

April 2016 Recipes
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Classic Carrot Cake Recipe

I entered this yummy, moist carrot cake in a Colorado Outfitters Association dessert contest, and it took first place! —Cheri Eby, Gunnison, Colorado

1 can (8 ounces) unsweetened crushed pineapple
2 cups shredded carrots
4 eggs
1 cup sugar
1 cup packed brown sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
3/4 cup chopped walnuts

2 packages (8 ounces each) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
1-1/2 cups confectioners' sugar

Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat the carrots, eggs, sugars, oil, pineapple and reserved juice until well blended. In a small bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into pineapple mixture until blended. Stir in walnuts.

Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting,
in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake. Yield: 12 servings.
© 2016 RDA Enthusiast Brands, LLC
YIELD:12 servings
Anna in Sweden
Click Here to Print this Recipe

African Malayan Curry Powder Seasoning Mix Recipe

3/4 Lb Cumin
1/2 Lb Fennel
1/4 Lb Dry red chiles
1 Sm Piece cinnamon
8 Cloves
1 Tb Peppercorns

Grind dry spices to a fine powder and seal in ziploc or vacuum seal bag (or

To use: sprinkle on fish (2 tsp per lb)
(From Homemade Mixes 'n Recipes (Tamara))
Anna in Sweden

Pineapple Pound Cake with Cream Cheese Glaze Recipe
Serves: 1 cake

1-1/2 cup butter, softened (3 sticks)
2-1/2 cup granulated sugar
1 tsp pineapple extract
1 tsp pure vanilla extract
5 large eggs
1 cup crushed pineapple, drained
3 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt

Cream cheese glaze:
4 oz. cream cheese, softened
2 cup powdered sugar
2 Tbsp. pineapple juice

Preheat the oven to 325°F. Butter and flour a standard bundt pan or spray with baking spray. Set aside. In the bowl of a stand mixer cream together the butter, sugar, pineapple and vanilla extracts. Beat on medium-high speed for 2-3 minutes. Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl. Sift together the dry ingredients. Lower the speed of the mixer and add alternately with the crushed pineapple. After all has been added beat for 1 minute or just until fully combined. Pour the batter into the prepared pan. Bounce on the counter to settle. Bake for 55 minutes. Then cover the top and continue to bake for an additional 20 minutes or until a cake tester inserted into the center comes back clean. Cool completely in the pan on a baking rack before glazing. To make the glaze, using a mixer beat cream the softened cream cheese then add the powdered sugar. Turn the cake from the pan onto a platter then drizzle or frost with the glaze. Store chilled until serving.
Source: Melissa's Southern Style Kitchen
Click Here to Print this Recipe

Russian Chicken Salad Recipe
Serves 4
Serving Size: 3/4 cup

2 boneless, skinless chicken breasts
2 tablespoons reduced fat sour cream
1 tablespoon reduced fat cream cheese
1 teaspoon mustard
1/8 teaspoon salt
1/8 teaspoon black pepper
1 hard-boiled egg, chopped
1 dill pickle, chopped
1/2 red bell pepper, chopped
1 teaspoon chopped fresh parsley

In a small saucepan, place chicken in enough water to cover; bring to a boil over high heat. Cook 10 to 15 minutes, or until no pink remains.

Meanwhile, in a medium bowl, combine sour cream, cream cheese, mustard, salt, and pepper; mix until smooth.

Drain chicken, allow to cool slightly, and cut into 1/2-inch pieces. Add chicken and remaining ingredients to sour cream mixture; mix well. Cover and chill 1 hour before serving.

Nutritional Info:
Calories 112 Calories from Fat 40 Total Fat 4.5g 7 % Saturated Fat 1.7g 9 % Trans Fat 0.0g 0 % Protein 15g 29 % Cholesterol 87mg 29 % Sodium 334mg 14 % Total Carbohydrates 2.4g 1 % Dietary Fiber 0.6g 2 % Sugars 1.2g 0 %
Sherry (in Indiana)
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Products this Month
Mr Mister Stainless Steel Spray Genie 
Real Chocolate Chips 
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How to Troubleshoot Cookies
Save Time with No-Bake Cookies
The Joys of Refrigerator Cookies
Types of Cookies and How to Bake Them

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Lubbock, Texas 79416

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