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March 2016 Recipes

March 2, 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.

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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  
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 Baker’s Basic Kitchen Library eBook Collection (free from the Prepared Pantry)

Chinese Noodle Hot Dish Recipe

1 lb. ground beef
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup uncooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can water
3 Tbsp. soy sauce
1 can Chinese noodles

Brown meat; add onion and celery and cook til tender. Add rest of ingredients except noodles and mix well. Bake for 30 minutes at 350, covered. Uncover and sprinkle with Chinese noodles. cook for another 30 minutes.
Sherry (in Indiana)
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I have been seeking a part time job. Today I got one. I will begin working at Sylvan Learning Center here in Lubbock. The only change I can see with the newsletter will be sent out much eariler than it has been or a lot later in the evening than usual. I need your help with the messages. If everyone could send their message, requests and replies in the morning it would help a lot.

I will still continue to take off posting the newsletter on Tuesday. I newsletter will be sent out everyday (when there are enough messages to post.) Days that have only a few messages, a newsletter will not be sent out. Hopefully those days will be few and far between.

CocoasA Buyer’s Guide to Cocoa

The island in the test kitchen is 13 feet long. Lined across the front of the counter like little soldiers were bags of cocoa. There were burnt brown cocoas, red cocoas, and one black cocoa. Behind each was a stack of brownies next to a little pitcher of hot cocoa. It was time to test the cocoas.

With anticipation, we—the staff at The Prepared Pantry—roamed the counter sampling the brownies and the hot cocoa, keeping notes as we went. We were looking for another really good cocoa to complement the Ramstadt Breda cocoas that we already had. A half hour later, we reluctantly gave up concluding that none were as good as what we already had.

Recently, we tried the exercise again. This time, we invited customers to join us. Given our prior experience, we weren’t optimistic. But the cocoa on the end was a Belcolade from Belgium, a rich dark Dutch cocoa with 22/24% cocoa butter. It was very, very good. It was as rich and intense as Ramstadt Breda but with a distinct, complex flavor with mellow undertones.

I’m a real fan of Ramstadt Breda cocoa but I like the Belcolade even better. The consensus was that it was a very good cocoa. Some thought it was better than Ramstadt Breda but others thought it was just comparable. We agreed that it was an excellent cocoa that we wanted to share.

But the price gave us pause. It’s a premium cocoa at a premium price. In a difficult economy, would people be willing to buy it? Ramstadt Breda is a premium cocoa. We’ve been able to buy it in bulk at great prices, package it ourselves, and pass the savings on to customers. With Belcolade, we wouldn’t have that same buying power and would have to charge more. We concluded that for a chocolate lover, it was worth the price.
What do we like about really good cocoas?

We don’t like powdery, chalky cocoas. We don’t like bitter, harsh cocoas. We don’t like cocoas that taste flat.

We like rich, deep, chocolaty cocoas. We like cocoas that are smooth and almost buttery. Really good cocoas make baked goods taste like they were made with solid chocolate, not cocoa powder.

The Cocoas at The Prepared Pantry

For me, it’s hard to describe the differences in cocoa flavors. Others use words like “warm,” “round,” and “woodsy.” For me, that’s not very definitive. I can tell you if a cocoa is rich and chocolaty, if it’s harsh or smooth, and if I like it. The three cocoas below are rich and smooth and I like them. They are very good, premium cocoas with their own distinctive flavors.

The two Ramstadt Breda cocoas we have are rich, smooth cocoas. It’s tempting to call the medium cocoa a milk chocolate and the rich dark cocoa a dark chocolate but that overstates it. They are both dark chocolates with different flavors.

The Belcolade cocoa is complex. The first impression on my palate is different than the lingering impression. It’s like there is a rippling of flavors.

Belcolade scientists have identified 22 dimensions of flavor in chocolate. I can detect subtle differences in flavors, multiple flavors, but my palate is not refined enough to identify the different flavors. But I know a good cocoa when I find one.

There are three factors that create the distinctive flavors of cocoas:

The beans. Different beans from different regions taste different. The quality of beans matters.

The processing. Cocoa beans are naturally acidic. Dutch cocoas are processed with an alkaline to reduce acidity. The processing is proprietary and affects the flavor.

The cocoa butter. The amount of cocoa butter in cocoa really matters. Cocoa butter mellows the harsh edge found in untempered cocoa beans. It adds richness and mouth feel.
Dennis,The Prepared Pantry   

Weekly Specials at Prepared Pantry 

This came from the cookbook Southern Cakes.

Louisiana Syrup Cake Recipe

2 1/2 cups flour
1 t. ground cinnamon
1 t. ground ginger
1/2 t. ground cloves
1/2 t. salt
1/2 cup vegetable oil
1 1/2 cup pure cane syrup (Steen’s)
1 egg
1 1/2 t. baking soda
3/4 cup hot water

Cane Syrup frosting:
1/4 cup butter, softened, 1/2 stick
2 cups sifted powdered sugar
1 t. vanilla extract
1/2 t. salt
2 T. Steen’s pure cane syrup or maple syrup

Heat oven to 350. Grease and flour a 9 inch square or round pan. In medium bowl, mix flour, cinnamon, ginger, cloves and salt. Stir with fork to mix everything well. In large bowl, mix vegetable oil, cane syrup and egg and stir with fork or whisk to mix everything well. Add about 1/3 of the flour mixture to the syrup mixture and then stir gently just til flour disappears. Add baking soda to hot water and then stir about half the water into the batter. Stir in another third of the flour mixture, then the remaining water and finally the remaining flour, stirring gently each time just to mix everything well. Quickly pour batter into prepared pan and bake at 350 for 30 to 35 minutes til cake springs back hen touched gently in center and is beginning to pull away from pan. to make frosting, in medium bowl, beat butter til light and fluffy. Add half the powdered sugar, the vanilla and salt and beat with a mixer at medium speed til smooth. add remaining powdered sugar and cane syrup and beat til smooth and creamy, stopping to scrape down bowl and mix well. To complete the cake, if it’s round put the cooled cake on serving plate or cake stand, top side up and spread frosting over it generously, covering top and sides. If it’s square, spread icing over the cooled cake right in the pan and cut into squares to serve. Serve warm, right from the pan. If you’ve used a round pan, cool cake in pan on rack or folded kitchen towel for 10 minutes, turn it out of the pan and put it top side up on wire rack to cool completely. serves 6 to 8
Sherry (in Indiana)
Click Here to Pirnt this Recipe

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

How to Make Ice Cream PiesHow to Make Ice Cream Pies with Juice Concentrates

Cream Pie
9-inch Stainless
Steel Pie Pan
Deluxe Non-Stick
Rolling Pin

The frozen fruit case has so many interesting juices and juice combinations. It’s a shame to relegate them only to the juice pitcher. Instead, try making some great summertime pies. They’re, simple, made with a cookie crumb crust and frozen yogurt or ice cream.

Let your imagination begin.

This is a great pie. The vanilla nut crust complements the cranberry raspberry filling perfectly. It is an absolutely delightful pie for a special occasion or a warm summer evening.

2/3 cup frozen cranberry raspberry juice concentrate, slightly thawed
2 cups vanilla frozen yogurt or ice cream

Using the paddle attachment and your stand-type mixer, blend the juice concentrate and frozen yogurt together. Spread into the prepared crust. Freeze. Remove from the freezer fifteen minutes before serving.

Vanilla Wafer and Walnut Crust
This wonderful crust marries crushed vanilla wafers with rich walnuts for a nutty, vanilla crust. You’ll love the combination. We recommend this with cream pies. Again, don’t over bake the crust.

This recipe makes a nine-inch deep dish pie.

2 cups crushed vanilla wafers
2 tablespoons granulated sugar
2/3 cup walnut pieces
6 tablespoons butter, melted

Preheat the oven to 400 degrees. You will need one buttered, nine-inch deep-dish pie pan either a light-colored or glass pan.
1. Crush the vanilla wafers. (See The Baker’s Note.) Place the crushed wafers in a deep-dish pan.
2. Place the nuts in a food processor or blender and pulse just long enough to chop the nuts finely, not into a paste. Scrape the nuts into the pie pan. Add the sugar. Stir to combine.
3. Add the melted butter and combine well.
4. Press the mixture into the buttered pie pan making certain that the crust is evenly thick.
5. Bake for eight minutes or until it just starts to brown on the edges. Do not over bake. A light-colored or glass pan will absorb less heat than a dark one and help ensure against over baking.

The Baker’s Note: This is how we crush cookies, vanilla, wafers, and graham cracker. Place a handful of crackers or cookies in a heavy-duty plastic bag. Using a rolling pin, roll over the cookies to crush them. When crushed, empty the bag into a measuring cup and repeat the process until you have the desired amount of crumbs.
Dennis,The Prepared Pantry  
Click Here to Print this Recipe

This pie is is so delicious and best of all it is so easy to assemble.

Pineapple Sour Cream Pie Recipe

1 large pkg. (6 serving size) vanilla instant pudding mix
1 can (8 oz.) crushed pineapple, undrained
2 cups dairy sour cream
1 tbsp. sugar
1 baked 9" pie crust
Whipped cream
Maraschino cherries (optional)

Combine pudding mix, pineapple, sour cream and sugar in deep narrow-bottom bowl. Beat slowly with rotary beater, or on lowest speed with electric mixer for 1 minute. Pour into prepared pie shell. Chill about 3 hours. Garnish with prepared whipped cream and garnish with maraschino cherries, if desired.
Judy (in Alaska)
Click Here to Print this Recipe

This Fried Rice recipe is so easy, but one we have always enjoyed, and hoe you will too.

Chinese Fried Rice Recipe

1/2 cup finely diced cooked pork (I'm generous with this)
2 tbsp. cooking oil
3 fresh mushrooms, diced
4 cups cold cooked rice
1 green onion, sliced
1 clove garlic, minced
1/4 cup soy sauce
1 egg, well beaten

Brown meat in hot oil in a large skillet. Add next 5 ingredients. Cook over low heat for 10 minutes, stirring frequently. Add egg and stir-fry until rice is dry and fluffy.
Makes 6 servings.
Judy (in Alaska)
Click Here to Print this Recipe

This is a great recipe to serve guests, as can get the condiments ready ahead of time, make the biscuits and heat the filling, and let each person serve themselves.

Mexican Meat Cups Recipe

1 pkg. (10) refrigerated biscuits
1 lb. ground beef
1 can (15 oz.) chili beans
1 can (15 oz. ) Manwich sandwich sauce
1/4 cup water
1 cup shredded cheese
shredded lettuce
chopped tomato
Sour cream

Roll or pat out each biscuit to a 3-1/2 to 4" circle; fit over backs of well greased muffin pans. Bake at 400 for 8 to 9 minutes. Brown meat; drain off fat. Stir in beans, Manwich and water. Heat to boiling. With metal spatula remove biscuits from pan. Fill with meat sauce and top with sour cream, cheese, lettuce, tomatoes, and also can add some diced green onion and a few corn chips, if desired.
Makes 10 servings.
Judy (in Alaska)
Click Here to Print this Recipe

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These are a softer cookie, with a great flavor, and go perfectly with a glass of milk.

Half Moon Cookies Recipes

3 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3/4 cup shortening
1-1/2 cups sugar
2 eggs
1 tsp. vanilla
1 cup sour milk (not sour cream)

Cream shortening and sugar. Beat in eggs and vanilla. Combine dry ingredients and add alternately with sour milk to creamed mixture. Drop by tablespoon onto lightly greased baking sheets. Bake at 375 for about 12 minutes. Cool. Spread vanilla butter icing on flat side if each cookie in the shape of a half moon. Spread remaining half with chocolate icing.
Makes 2-1/2 to 3 dozen cookies..

FROSTING: 6 tbsp. soft butter, 1-1/2 tsp. vanilla, 3-3/4 cups powdered sugar, 4-1/2 tbsp. milk, unsweetened cocoa, to taste ( use about 2 tbsp.). Mix butter, vanilla, powdered sugar
and milk together until smooth. divide in half and add cocoa to taste to the one half.

NOTE: If don't have sour milk on hand, stir 1 tbsp. cider vinegar into 1 cup milk, stir and let sit awhile. I think you could also substitute with buttermilk also and have
good results.
Judy (in Alaska
Click Here to Print this Recipe

I FINALLY FOUND A RECIPE FOR CAKE LIKE BROWNIES THAT MEET MY HUSBAND'S APPROVAL. He was always happy to eat the samples from the other recipes, but said they were all too fudgy and not truly cake like. I thought I would share the recipe in case anyone else was searching for a true cake like brownie.
Robbie IN

Chocolate Cake Like Brownies Recipe

3/4 cup butter
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup milk
1 cup chopped walnuts or pecans- optional

Preheat oven to 350F degrees.
Grease a 9X13 or 15x10-inch baking pan and set aside.
Melt the butter in a saucepan over medium heat.
Remove saucepan from heat and stir in sugar and cocoa powder until well combined.

Add eggs and vanilla and beat lightly with a wooden spoon until just combined.

In a separate small bowl, combine flour, baking powder, and baking soda. Add flour mixture to the chocolate mixture, stir in milk until well blended. Stir in nuts, if using.

Pour batter into prepared pan and spread evenly.
Bake for 15 to 18 minutes or until a wooden toothpick inserted near the center comes out clean.
Cool two hours on a wire rack before frosting and cutting.

Use your favorite frosting or dust with powdered sugar. Can also serve plain, which is the way my husband prefers them.
Robbie IN
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Irish Potato Candy Recipe

1/4 cup butter, softened
8 oz. pkg cream cheese
1 t. vanilla extract
4 cups confectioner’s sugar
2 1/2 cups flaked coconut
1 T. ground cinnamon

In med. bowl, beat butter & cream cheese together until smooth. Add vanilla & sugar; beat until smooth. Using hands, if necessary, mix in coconut. Roll into balls or potato shapes, & roll in cinnamon. Place on cookie sheet and chill. For darker color, roll in cinnamon
Athena in DE
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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

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Nancy Rogers 

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Nancy Rogers

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Lubbock, Texas 79416

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