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March 2016 Recipes

March 8, 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)

Hi Nancy, just a question regarding the printing out of your recipes on the computer. Until about two or three months ago, I was able to print out recipes using the link at the bottom of the recipe. For some reason that I am not aware of, I can no longer get it to print out. All I get is a blank page. Help please. I just don't want to have to write everyone out. You have spoiled us so.

There is a problem with the printing recipes on some computers. A work around is to press the cancel button. It will take you to a screen with the recipe. Press the CTRL button and the p key at the same time and it will print out.

All in One Chicken meal in Foil Recipe

1 skinless and boneless chicken breast.
1 baking potato.
1 Vegetable of choice.
I usually use green beans or baby carrots.
2 Tablespoons of Worchester or A-1 sauce

In a large piece of foil place chicken breast in foil and season to taste. After that I use 2 Tablespoons of Worchester or A-1 over the chicken. Was and scrub potato. I usually keep the skin of the potato on but you can peel it. 1 cup of green beans or whatever vegetable in next. Wrap tightly and place right on oven rack. I cook this very slowly in the oven
Anna in Sweden
Click to Print this Recipe

Little One objected to me putting another computer on my desk. I had to move the computer because my wireless connection died.  The only place to put imy computer so I could connect directly was where Little One has slept on the desk when I worked on the web site.  Much of his favorite sleeping and bird watching space has now been taken over by a computer.  He has been both verbal and physical in his objections. Here are a couple more pictures of his objections.

Little One Pushing Monitor Over for More room
Little One pushing over the ;monitor with his back
to get more room.on (his) desk.

Little One pushing over keyboard
LIttle One getting ready to move keboard
over with his teeth. There are now little kitty teeth
marks on my keyboard. LOL.

Tuesday is my day off from the newsletter.  I am sending the newsletter out today (Tuesday) instead of Wednesday this week.  We are expecting bad weather in this evening and tomorrow.  Often when that happens the newsletter can not be sent out. I unplug  my computer in bad weather.

This is for Sharon T, who was looking for a recipe for her son. This sounds like it has the same ingredients that she remembers.
Marsha, Los Angeles, CA

Total Heaven Chocolate Almond Cake Recipe

Cake ingredients:
1 cup whole almonds, about 4 oz
1 1/2 cups fresh white bread or cake crumbs
1 tsp cinnamon
12 Tb (1 1/2 sticks) unsalted butter, room temperature
3/4 cup sugar, divided in half
4 oz bittersweet chocolate, melted and cooled
8 large eggs, separated
1/2 tsp almond extract
pinch salt

Glaze ingredients:
1 cup heavy cream
8 oz semisweet chocolate, cut into 1/4" pieces
1/4 cup toasted, sliced almonds to garnish sides

1. Preheat oven to 350 degrees F. Prepare one 10 inch round cake pan with spray or parchment. Place the almonds in the bowl of a food processor and pulse until finely ground. Combine with the crumbs and cinnamon in a bowl and set aside.

2. Use an electric mixer on medium speed to beat the butter and half the sugar together for about 2 minutes. Then beat in chocolate.

3. Beat in egg yolks, one at a time, beating well after each addition, and scraping down bowl and beater occasionally with spatula. Beat in almond extract.

4. Remove bowl from mixer and stir in almond and crumb mixture.

5. In a clean dry mixer bowl, whip egg white and salt on medium speed until they are white and opaque and beginning to hold a very soft peak. Increase speed to high and whip in the remaining sugar 1 Tb at a time. Continue to whip the egg whites until the hold a soft peak.

6. Stir in a quarter of the whopped egg whites into the chocolate batter to lighten it, then fold in the remaining egg whites with a spatula.

7. Scrape the batter into the prepared pan and smooth the top. Bake for 45 minutes or until it is well risen and a toothpick comes out with only a small amount of batter clinging out it.

8. Cool cake in pan on a rack for 5 minutes the un-mold cake onto rack to cool. The center of the cake will sink slightly in as it cools. Turn the cooled cake over again so that what was the top while the cake was baking is on top. Use a sharp serrated knife to cut away any high edges and to trim the top of the cake even.

9. Before you glaze the cake, chill it or an hour. Prepare the glaze and let it cool. Invert the cake (so what was the bottom is now the uppermost) onto a piece of cardboard or a spring form base and use a small metal offset spatula to spread some of the glaze over the entire outside of the cake to seal it. Use no more than a few tablespoons of the glaze. Refrigerate cake 15 minutes to set the glaze.

10. Set the chilled and masked cake on a rack in a jelly roll pan and pour the rest of the glaze over it, starting in center of cake and pouring outward in larger and larger circles to the edge, ending at top edge. Let glaze run down and over sides of the cake. Scatter almonds around the edge of cake before glaze sets.

1. Bring the cream to a boil, then remove from the heat. Add the chocolate, allow to stand two minutes, then whisk until smooth. Pour into a bowl and cool to room temperature
Made this over the weekend, accompanied by Fruit Cocktail Muffins that were sent in by Nana in SE Ohio. Don't you just love & appreciate these easy-does-it recipes? I sure do ! Thanks, Nancy & Nana & firemen !

Hattiesburg Firehouse Easy Chicken Dinner Recipe

Up to 2 1/2 lb. bone-in skin-on chicken pieces, excess loose skin & fat discarded (thighs were great)
Garlic salt & garlic pepper
1 large chopped sweet OR white potato, unpeeled but chopped (we used sweet)
1 large onion cut in thin wedges
4 large handfuls of packaged carrot slices, OR about 4 big carrots (had slices to use)
2 large ribs of celery, sliced
2 T. butter, melted
1 can golden mushroom soup

Season chicken on both sides & put in a large sprayed pan. Surround with the veggies. Pour butter over chicken pieces. Mix soup with about 3/4 of a can of water & pour over everything. Seal with foil & bake at 350º for 1 1/4 to 1 1/2 hours.
Marilyn in FL
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Weekly Specials at Prepared Pantry 

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

We tried this last night with soup & grits bread. It was different & tasty.

Green Apple Spinach Salad Recipe

1/8 EACH sugar & apple cider vinegar
1 1/2 T.olive oil
1/8 tsp. EACH garlic salt, celery salt, garlic powder, & garlic pepper
Dash EACH seasoned pepper & celery seed

2 handfuls spinach for each serving
1 Granny Smith or other green apple for each 2 servings, unpeeled & diced
1/4 c. cashew nuts for each serving
1/2 individual box of raisins, craisins or dried cherries for each serving

Shake dressing till sugar is dissolved; set aside.
Layer ingredients onto salad plates in order given just before serving, as apple will brown if made too far ahead. Serve dressing on the side. This amount will be plenty for 4 salads. Makes as many as you need.
Marilyn in FL
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Freezer Meal: Slow Cooker Tater Tot Casserole Recipe

2 pounds ground beef
½ cup flour
3 cups chicken or vegetable broth
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon seasoning blend (I used Italian)
1 teaspoon salt
¼ teaspoon pepper
½ cup heavy cream
1 cup frozen sweet peas
1 cup frozen sweet corn kernels
2 - 32 oz bags frozen tater tots (for later)
3 cups shredded cheese (for later)

In a large skillet brown ground beef over medium high heat until fully cooked and no pink remains and drain any fat

Add flour and stir to coat all beef evenly with flour
Slowly add broth while continuing to stir to ensure no lumps form from flour

Add seasonings and bring mixture up to a slow boil and then reduce to a simmer

Let simmer for about 5-7 minutes until broth thickens to coat the spoon

Stir in the cream and continue to simmer for another 3-5 minutes to let everything thicken to the texture of cream soup
Add peas and corn and stir to combine evenly

Cool and split the beef mixture into two separate gallon size freezer bags

Freeze until ready to use
Thaw overnight in fridge
Spray crock with nonstick spray

Place half of one bag of tater tots in the bottom of crock
Top with meat mixture Add remaining half of tater tots and then top with 1½ cups shredded cheese Cover and cook on high for 3-4 hours or low for 6-8
Mary R

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Nancy----Thanks for posting Grandma's Favorite Cookie recipes. Just what I need. Could they all be filed under the 'cookie' recipe index in the sidebar? This would make it easy to find the recipes.
Thanks, Carol in Sunny Florida

I will try and add them to a section listed on the sidebar.

St. Patrick’s Day Pistachio Cream Cheese Cookies Recipe

1/2 cup butter, softened
3 oz. cream cheese softened
1 1/2 cups confectioner’s sugar
1 egg
3 t. grated lemon peel
1 1/2 t. vanilla extract
1-2 drops green food coloring
2 1/2 cups flour
1/2 t. baking powder
1/2 t. salt
1/2 cup finely chopped pistachios
60 shelled pistachios

In large bowl, beat butter, cream cheese & sugar until blended. Beat in egg, lemon peel, vanilla & coloring. In another bowl, whisk flour, baking powder & salt; gradually beat into creamed mixture. Divide dough in half; shape each into 7 1/2 in. roll. Roll in chopped pistachios. Wrap in plastic wrap. Refrigerate 2 hrs. or until firm. Preheat 375. Unwrap and slice crosswise into 1/4 in. slices. Place 1 in. apart on engrossed baking sheet. Press whole pistachio into center of each slice. Bake 7-9 min. or until edges lightly browned. Remove from pans to wire racks to cool.
Source: Lily Julow
Athena in DE
Click Here to Print this Recipe

Hello again everyone...
I thought with St. Patrick's Day just ahead I would resubmit this recipe for Irish Soda Bread scones.

Irish Soda Bread Scones Recipe

2 cups flour
1 tbsp sugar (can use 2 tbsp)
1 tsp salt
3/4 tsp baking soda
6 tbsp unsalted butter chilled
1 tbsp caraway seeds
½ cup raisins or currants
2/3 cup buttermilk

Sift flour, sugar, salt, soda; add butter with a pastry blender, or two knives, for about a minute or until like coarse meal, then mix in raisins and caraway. Make a well in center and add buttermilk and mix with a fork or your fingers. Dough should not be too dry.

Dump the dough out onto a board and knead slightly until just holds its shape. Don't handle the dough too much. Shape into an 8” disk. Cut in half, then cut each half into quarters. Dip tops in buttermilk then place on cookie sheet lined with parchment. Might sprinkle with a little sugar also before baking. 375°F for about 20 to 25 mins. Turn half way thru baking.
Makes 8 scones.
Jerry from Upstate NY
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Low Carb Flavored Meringue Cookies Recipe

1 1/2 tsp sugar-free strawberry jello-O
1 cup granulated no-calorie sugar substitute (such as Splenda)
6 egg whites at room temperature
1/4 tsp cream of tartar
1/4 tsp salt

Preheat oven to 250 degrees. Line 2 cookie sheets with parchment paper.

Cut about 1/4 inch off a corner of a heavy gallon-size resealable plastic bag, and push a large-size cake decorating tip (such as a star tip) into the opening. The fit should be tight.

In a small bowl, stir the gelatin mix with the sugar substitute. In a large bowl, using an electric mixer, beat the egg whites with cream of tartar and salt until stiff peaks form. As you beat the egg whites, gradually add the gelatin mixture, about 1 tablespoon at a time. Spoon the fluffy mixture into the prepared plastic bag, and gently squeeze and twist the bag to force the meringue mixture to the decorating tip. (Do not seal bag, so that air can escape.)

Squeeze the bag to place golf-ball size dollops of meringue mixture onto the prepared baking sheets. For a decorative effect, twist and lift as you place the cookie on the sheet, to make a pretty shape.

Bake in the preheated oven until the cookies are set and dry, about 1 hour and 30 minutes. Do not open oven door while baking. At end of baking time, turn off oven, open oven door, and allow the cookies to slowly cool in the oven before removing from baking sheets. Store in airtight container.

Note: I don't use the bag and squeeze the cookies out. I simply scoop out a tablespoon of cookie dough mixture and place on parchment paper.
Sherry (in Indiana)
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Chicken Thighs with Mushrooms and Shallots Recipe

Quick and Easy! Chicken thighs browned and baked, served with a creamy mushroom, shallot, tarragon sauce. Takes only 30 minutes to make! Be prepared for a little bit of splattering from browning the chicken. To avoid this you can dredge the chicken pieces first in a little flour. I wanted a gluten-free chicken dish so am not taking that step. You can make this dish with skin-on chicken breasts, they will take less time to cook in the oven than thighs. Even if you don't eat the skin, please cook the chicken with the skin on in this recipe. The skin protects the chicken from drying out.

1 Tbsp olive oil
3 pounds skin-on, bone-in thicken thighs, trimmed of excess fat
1/2 teaspoon salt
1 pound cremini or button mushrooms (plus a couple sliced shiitake mushrooms
if available for extra mushroom flavor)
1/2 cup chopped shallots
3/4 teaspoon dried tarragon (or 2 teaspoons chopped fresh tarragon)
1/2 cup chicken stock
1/2 cup dry white wine
Freshly ground black pepper
1 Tbsp chopped fresh parsley

1 Preheat oven to 350°F.

2 Brown the chicken on the stovetop: Heat olive oil in a large wide skillet on medium high heat. Pat dry the chicken pieces and lay them skin-side down in the pan to brown. Sprinkle with 1/4 teaspoon of salt. Cook without moving the chicken (allowing them to brown) until they are golden brown, about 5-6 minutes.

3 Bake the chicken in the oven: Place the chicken pieces skin-side up in a roasting pan. Roast in a 350°F oven for 13 to 15 minutes, or until the internal temperature of the chicken is 165°F.

4 Sauté mushrooms: While the chicken is roasting, thickly slice the mushrooms. Remove all but 1 Tbsp of the fat in the pan (do not put down the drain or you will clog your pipes). Heat the pan on medium high heat and add the mushrooms to the pan. Stir to coat with the fat in the pan.

5 Add shallots and tarragon: Cook for a couple of minutes until the mushrooms begin to brown and release some of their water. When the mushrooms are glossy, add the chopped shallots and tarragon and stir. Cook for another minute.

6 Add stock, wine, then cream: Add the stock and the white wine to the pan and increase the heat to high. Let the liquid reduce by half. Taste and if it needs salt, add 1/4 teaspoon or more of salt. Sprinkle with black pepper. Stir in the cream. Lower temp to medium. Let simmer for a minute.

7 Serve: To serve, place the mushroom shallot sauce in the bottom of a serving dish. Place the chicken pieces on top. If there are any drippings in the baking pan, pour them over
Makes 3 to 4
Anna in Sweden
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Banana Salad Recipe

1 cup granulated sugar
2 heaping tablespoons flour
1 cup milk
2 eggs, beaten
4 bananas, sliced
1 cup walnuts, chopped

Torn lettuce

Heat sugar, flour, milk and eggs to a rolling boil until thickened, stirring constantly. Cool dressing before using. Layer bananas, dressing and chopped nuts. Chill.
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Tuna Loaf Recipe

2 (6 1/2 oz) Cans Tuna, flaked and drained
1 cup Bread crumbs
2 eggs, Beaten
1/2 cup Onion, diced
1 (10 1/2 oz) Can cream of celery soup

1 (10 1/2 oz) Can cream of celery soup
1/3 cup milk

Combine tuna, bread crumbs, eggs, onion and 1 can cream of celery soup. Place into loaf pan. Bake for 1 hour at 375°

To make sauce combine 1 can cream of celery soup with milk. Heat in sauce pan. Pour sauce over loaf before serving.
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This is a recipe I have used and liked it. It was posted in a newsletter over 8 years ago.

Maple Syrup Muffins Recipe

2 cups sifted flour
1/4 cup sugar
3 tsp baking powder
1/2 tsp salt
1/4 cup butter
1 egg
1/2 cup milk
1/2 cup maple syrup

Preheat oven to 400 degrees. Combine flour, sugar, baking powder and salt together in a mixing bowl. Cut in butter until well blended. Beat together egg, milk and maple syrup and stir into dry ingredients just until moistened, do not overbeat. Fill greased or paper-lined muffin tins 2/3 full and bake 20 minutes.
Makes 12 muffins.

NOTE: For an enhanced maple flavor, add 1/4 tsp maple extract to batter.
grannym IL
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Chocolate Chess Pie Recipe

1-cup sugar
½ cup margarine
1 square unsweetened chocolate
dash of salt
1-tspn vanilla
1-9-inch pie crust, unbaked

Combine sugar and eggs, beat well. Melt margarine and chocolate in saucepan. Add chocolate to sugar and eggs. Add salt and vanilla, mixing well. Pour into the pie shell and bake at 325 degrees for 30-35 minutes. Sere warm with Cool Whip on top.
Susana in Louisiana
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Marinated Grilled Shrimp Recipe

1 tablespoons lite soy sauce
1 tablespoon canola oil
1 tablespoon honey
1 pound large shrimp, peeled and deveined

Mix soy sauce, oil and honey and pour over shrimp. Marinate at least one hour. Place on skewers and gill or broil 4-5 minutes or until cooked through and browned.
Makes 4 servings

Calories 161 Fat 5g Fiber 0g Carbohydrate 4g Cholesterol 172mg Sodium 479 mg Protein 23g
Lisa TX
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Nancy Rogers

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Lubbock, Texas 79416

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