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March 2016 Recipes

March 16, 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  
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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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What Happened on this Day

March 15
1493 Christopher Columbus returns to Spain after 1st new world voyage
1820 Maine admitted as 23rd state
1869 Cincinnati Red Stockings become the 1st pro baseball team
1892 1st escalator patented by inventor Jesse W Reno (New York NY)
1913 1st Presidential press conference (Woodrow Wilson)
1930 1st seaplane glider flown, Port Washington NY
1937 1st blood bank is established (Chicago IL)
1964 LBJ asks for a War on Poverty
1971 CBS TV announces it is dropping "Ed Sullivan Show"
1977 US House of Representatives begin 90 day test of televising its sessions
1989 Department of Veterans Affairs officially established as a Cabinet position

March 16
1621 Native American chief visits colony of Plymouth MA
1641 General court declares Rhode Island a democracy & adopts new constitution
1802 Law signed to establish US Military Academy (West Point NY)
1836 Texas approves a constitution
1882 US Senate ratifies treaty establishing the Red Cross
1945 US defeats Japan at Iwo Jima
1955 President Eisenhower upheld the use of atomic weapons in case of war
1995 Dow-Jones hits record 4069.15

March 17
1521 Ferdinand Magellan discovers the Philippines
1753 1st official St Patrick's Day
1766 Britain repeals Stamp Act
1836 Texas abolishes slavery
1845 Bristol man, Henry Jones, patents self-raising flour
1845 Rubber band patented by Stephen Perry of London
1868 Postage stamp canceling machine patent issued
1941 National Gallery of Art, Washington DC opens
1973 Queen Elizabeth II opens new London Bridge
1995 US approves 1st chicken pox vaccine, Varivax by Merck & Co

Thought for the Day
Those who feel it is okay to tell little white lies soon go color blind.

Cinnamon Blueberry Muffins Recipe

Nonstick cooking spray
1 egg, lightly beaten
1/2 cup vegetable oil
1/2 cup orange juice
1 1/2 cups flour
1/2 cup plus 2 T. sugar
1/2 cup rolled oats
1 1/4 t. baking powder
1/4 t. baking soda
1/2 t. salt
1 cup blueberries
1/2 t. cinnamon

Preheat oven to 400.

Coat muffin cups with cooking spray. Mix egg, oil and orange juice in small bowl. Mix flour, 1/2 cup of the sugar, oats, baking powder, baking soda and salt in a large bowl. Add egg mixture, stirring just til blended. Fold in blueberries.

Fill muffin cups 2/3 full. Mix remaining 2 T. sugar and cinnamon; sprinkle over batter. Bake for 20 minutes or til wooden pick inserted in center of muffin comes out clean. Makes 12 muffins
Sherry (in Indiana)
Click Here to Print this Recipe

Easy Chocolate Torte Recipe

8 oz. unsweetened baking chocolate
1 cup unsalted butter
5 eggs, lightly beaten
1 cup sugar
1 T. flour

Preheat oven to 400. Mix chocolate and butter in microwave safe 2 cups measuring cup. Microwave on low for 2 to 3 minutes or til melted.

Mix eggs and sugar in medium bowl. Beat til smooth and well blended. Mix in the flour. Add chocolate mixture, beating til smooth. Pour into a 9 inch round nonstick cake pan.

Bake for 21 minutes; a tester inserted in center of torte should come out moist with batter. let cool. Serve with fresh berries or vanilla ice cream. Make be made a day ahead.
Serves 6 to 8.
Sherry (in Indiana)
Click Here to Print this Recipe

Just in time for Easter.

Resurrection Rolls Recipe
Serves: 8

1 can refrigerated crescent rolls
8 marshmallows
4 Tablespoons butter
2 teaspoons cinnamon
3 Tablespoons sugar

Preheat the oven to 375 degrees.

Melt butter in a small, shallow dish.

In another shallow dish, stir together sugar and cinnamon. Roll out crescents. Dip a marshmallow in the butter, then the cinnamon sugar mixture, then place it in the center of the crescent. Fold up the top two corners then roll the crescent up to the skinny end. Seal up all the edges super tight, making sure there are no holes. Repeat with remaining crescents and marshmallows.

Place crescents on a rimmed baking sheet lined with parchment paper. If desired, mix together remaining butter and cinnamon sugar and brush it on the top of the crescents.

Place in the oven and bake for 11-13 minutes or until crescents are light golden brown. Allow to cool slightly before serving.

Note: You can also make these in a muffin tin lined with paper cupcake liners. This method helps contain the mess, but I've also noticed the marshmallow usually stays intact with this method.
Sherry (in Indiana)
Click Here to Print this Recipe

How to Make Refrigerator Bran Muffins

Most of us experience busy mornings. Baking for breakfast is just out of the question. But how would you like to have healthy, out-of-the-oven bran muffins for breakfast while investing little of your busiest time? With these Refrigerator Bran Muffins, you can have hot muffins in less time than it takes to stop by the bakery. And with all natural ingredients, bran, and whole wheat flour, you’ll know that you are starting your day right.

With this recipe, you can save time and effort on those hurried occasions by making up the batter ahead. Better yet, make double or triple batches and always have batter on hand. Store it the refrigerator in a covered container for up to one week, then fill the muffin tins that you need and return the rest to the refrigerator for another day. Let the muffins bake while you do your other tasks.

The following recipe makes about 18 large muffins.
The recipe can be doubled or tripled to make plenty of batter for later occasions.
Dennis, the Prepared Pantry

Refirgerator Bran MuffinsRefrigerator Bran Muffins Recipe

3 cups all-bran cereal such as All Bran or Bran Buds
1 cup raisins
1/2 cup melted butter
1 cup very hot water
2 large eggs
2 cups buttermilk
1 cup sugar
2 cups all-purpose flour
1 cup stone ground wheat flour
1 tablespoon baking soda
1/2 teaspoon salt

Preheat the oven to 400 degrees.

1. In a medium bowl, add the cereal and raisins and then the very hot water. Stir in the melted butter. Set it aside to soak.
2. In another bowl, whisk the eggs and stir in the buttermilk and sugar until the sugar is dissolved.
3. In a large bowl, whisk the flours, salt, and baking soda together until well combined.
4. Make a crater in the dry ingredients. Pour in the egg mixture and the cereal mixture and then stir with a spatula until combined.
5. If you choose to make muffins now, fill well-greased tins two-thirds full. Refrigerate the remaining batter in a covered container in the refrigerator.
6. Bake the muffins for 14 to 18 minutes or until they test done. Let them sit in the tins for several minutes and then remove them to wire racks to cool. Freeze any leftovers.

This is a great recipe to use in your RV. Simply mix the muffins in the kitchen at home and pack the batter in the RV. You can bake up as many muffins as you need anytime that you need them.

Baker’s note: This is an old-time, heritage recipe. Originally, refrigerator muffins were kept in the refrigerator for three weeks or more. Today, it is recommended that you not keep batter with eggs that long.
Dennis, the Prepared Pantry
Click Here to Print this Recipe


Pointers for Success with Muffins

To make perfect muffins, employ the techniques outlined here along with the techniques described in the mixing methods:

1. In preparation, grease the muffin tins. We like the spray oils from an aerosol can to reach the corners of the tins. Be sure to cover the top edges where the muffins will flow when baking. (You can use paper liners but since the batter adheres slightly to the paper, you will have slightly less volume to the muffins.)

2. Set the oven to preheat. Temperature is one of the secrets to those nicely domed muffins that you find in the better bake shops. Commercial ovens use precise heat settings and timers. In the kitchen, we can approximate those results by:

a. Making sure that the oven is completely heated before baking. We like to let the oven sit at full temperature for at least ten minutes before baking so that the heat is well-absorbed into the structure of the oven.

b. Closing the door as quickly as possible to keep the heat trapped.

c. Setting the temperature at a higher initial setting and lowering the temperature later. The higher heat creates a burst of steam that lifts the batter.

d. Placing the muffins in the upper third of the oven where it tends to be hotter and the heat more constant.

3. Always measure flour precisely using a scale if you have one. Muffin recipes are sensitive to the ratio of flour to liquid. Too much flour and the muffin will not rise properly and will be dry. Too little flour and the muffin will flow over the edges of the muffin cup rather than dome nicely. If you need to fine tune your favorite recipe, change the flour by a tablespoon or two.

4. To make cake-like muffins, use a lower protein flour—cake or pastry flour. Higher protein all purpose or bread flours will make a muffin that is chewier and more bread-like.

5. If you are using fruit in your muffins, fold them in gently at the end of your mixing with a minimum number of folds. Fruit crushes easily in the thick batter and the juice will stain the batter.

6. Fill the muffin tins with a large spoon or ice cream scoop. Make sure that the muffin tins are evenly filled so that they bake evenly. Most recipes direct that the muffin tins be filled 2/3’s full to allow room for expansion. If your batter is at the right consistency, you can fill the tins for a nice dome on the muffins. (Our mixes are designed for full tins.)

7. Bake the muffins until they are a light golden brown. The muffin top should spring back when gently pressed with the finger and a toothpick inserted in the center should come out clean. Over-baked muffins will be dry and tough. Under baked muffins may be moist and heavy.

8. It is easy to tear apart hot muffins trying to lift them from the tins. Instead, let the muffins sit for a few minutes and you should be able to easily lift them out intact. Place them on wire racks to continue cooling.

9. Muffins are best served hot and do not keep well beyond the first day. Freeze any extras
Dennis, the Prepared Pantry
Click Here to Print this Recipe

Recipes for One or Two  

Will someone please tell me how to make a round meatball. Whether I fry them in a skillet or brown them in the oven they flatten out on all sides.

Jello Recipes

CrockPot Cherry Pie Recipe

2 (21 ounce) cans of cherry pie filling
1 box yellow cake mix
1 cup melted butter

Spray crock pot with non-stick cooking spray.

Pour in both cans of cherry pie filling and pour box of cake over top cherries (do not mix). Drizzle melted butter over top.

Cook for 3 hours on high then take cover off and cook for another 30 minutes so top will get a little crisp.
Sherry (in Indiana)
Click Here to Print this Recipe

For Jin re: Muffin for 1

Single-Serving Blueberry Muffin (in a mug)

1/4 c. flour
1 T sugar
1/8 t. baking powder
3 T. milk
1 T coconut oil (melted)
1/4 blueberries ( fresh or frozen

1 T. coconut oil
1 T. flour
1 T. sugar

In micro mug combine flour, baking powder & sugar. Stir in milk & coconut oil. Place berries on top

Make topping: crumble together coconut oil, flour & sugar. Sprinkle on top of blueberries. Micro Hi 90 sec.
Cool slightly before removing mug.
Athena in DE
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Nancy thank you for continuing the newsletter a long with your part time job.

Susana sent in a recipe for Barbecue Ribs in the Crockpot recipe and she said that they also I had corn on the cob. We discovered how to make quick corn on the cob a few ages ago in the microwave.

Fresh Corn on the Cob (Microwave)

Cook fresh corn on the cob in microwave with husks and silk intact. They will cook in their own natural moiture.

Place on dampened paper towel. Turn ears over and rearrange after 1/2 cooking time.

Cooking Timetable:
1 ear - 1 1/2 minutes
2 ears - 3 to 4 minutes
3 ears - 5 to 6 minutes
4 ears - 7 to 8 minutes
6 ears - 8 to 9 minutes

When ears are hot to the touch, remove and wrap in kitchen towel or foil.

Let stand at least 5 minutes. Remove husks and silk (which is easier then when cold) and serve.

Serve with butter. If the corn is not to your liking then adjust the cooking time.

Everyone have a great day. Nancy and 4 legged associates stay safe, stay warm and comfortable.
Susie Indy

I would like to share this recipe idea for spring or Easter. This recipe was taken from the strawberry pretzel Jell-o salad. We make this for St. Patrick’s Day and Easter. It is very refreshing and enjoyed by all.
Lois, Grafton, OH

Pretzel Jello Salad Recipe

2 cups crushed pretzels (not too fine)
3/4 cup melted margarine
3 teaspoons of sugar
Mix together, spread in 9x13 pan or dish.
Bake 8 mins. at 400 degrees (do not overbake)
While cooling mix the following:
1-8 oz, cream cheese at room temperature
1 cup confectioners sugar
Fold in 1 container (9 or 12 oz.) Cool Whip

Spread this mixture on cooled pretzel crust. Be sure to get the cream cheese mixture right up against the sides of the pan, so the Jell-O doesn’t leak down into the crust.

Mix together 2 small boxes lime Jell-O with 2 cups boiling water. When Jell-O is dissolves, stir in one 20 oz can of crushed pineapple with juice. Let set for 10 mins. and then spoon or pour carefully over cheese mixture. Chill until firm.
Makes 12 square servings.
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Sausage Gravy Recipe

1 pound ground pork sausage
3 tablespoons sausage grease
1/4 cup all purpose flour
3 cups milk
1/2 teaspoon salt
cracked black pepper

Brown sausage in a large skillet over medium high heat. Set aside, leaving the drippings in the skillet. Reduce heat to medium, combine with flour and stir constantly until mixture just turns golden brown. Gradually whisk milk into skillet. When the mixture is smooth, thickened and begins to bubble, return the sausage to skillet. Season with salt and pepper. Reduce heat, and simmer for about 15 minutes.
Serve over biscuits.
Click Here to Print this Recipe

Spaghetti and Spaghetti Sauce Recipes  

Tomato Gravy Recipe

1 28 ounce can crushed tomatoes
1/2 cup onions, chopped
4 slices of bacon
1/4 cup green peppers
3 tablespoons flour

Fry bacon in frying pan until done but not crisp, cut into pieces. Add onions and green peppers, saute until soft. Add tomatoes and simmer 20 minutes. Salt and pepper to taste. Mix flour with enough water to make a smooth paste. Add this to the other ingredients stirring constantly until thickened. Serve over rice.
Serves 4 to 6.
Click Here to Print this Recipe


Fruit Salad Recipe

3 oranges
3 bananas
3 apples
1 20 oz. can crushed pineapple, drained (save juice)
1 8 oz. jar maraschino cherries, drained (save juice)
1 bag miniature marshmallows
nuts (optional)

Cut up fruit and place in bowl.

3/4 cup sugar
1 tablespoon flour
1 egg

Mix with juice from pineapple and cherries; cook until glossy. Cool; pour over fruit. Chill before serving.

Pork Chop Recipes

Carrot Soup for Two Recipe

4 large carrots, peeled and sliced
1 medium potato, peeled and sliced
1 chopped onion
2 cloves garlic
1 tablespoon butter
2 ounces cream cheese
1/2 cup milk
Sprinkle of nutmeg

Boil carrots and potato for 10 minutes in 3 cups water.
Saut onion and garlic in butter. Add cream cheese to carrots and allow to melt. Blend all vegetables on lowest speed of blender for 15 seconds and return to pan. Add milk and warm slowly. Sprinkle with nutmeg.
Serves 2.
Lisa TX

Hamburger Gravy for Two Recipes

2 hamburger patties
1/4 cup all-purpose flour
1/4 cup butter or margarine
Salt and pepper
1 cup cream
1 cup water

Crumble hamburger into saucepan and stir until brown; drain on paper towel. Return to pan; add butter, flour, salt and pepper to taste. Cook 5 minutes, stirring constantly.

Add cream and water together; cook until thick.

Serve over toast or biscuits.
Serves 2

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Does anyone have a good recipe for Gnocchi Chicken Cheddar Soup? Thanks

Hi Nancy and kitties! I am hoping your readers know of a recipe that I have misplaced. It's called Pittsburgh Pie and contains kielbasa, Swiss cheese and peppers baked in a single or double crust pie. I'm pretty sure I originally copied the recipe from your newsletter five or more years ago. If this recipe sounds familiar to anyone I would greatly appreciate a response. Thanks, Nancy, for all that you do for us.

Pulled Pork Sandwiches Recipe

1 jar (16 oz.) chunky salsa (I use Pace)
1 jar (16 oz.) chipotle chunky salsa
1 can (16 oz.) jellied cranberry sauce, cut up
1 cup brown sugar
1/3 cup mustard
1 tsp. freshly grated OR ground nutmeg
5 lbs. boneless pork shoulder OR boneless pork loin country-style ribs, cut into 2” chunks

Mix salsas, cranberry sauce, brown sugar, mustard and nutmeg in large saucepot. Heat to a boil. Cook over low heat 10 minutes. Add pork and return to a boil. Cover and cook over low heat for 2 hours or until pork is tender. Remove pork from sauce and cool slightly. Shred pork, using two forks. Return pork to sauce and heat through. Serve about1/2 cup shredded pork in each roll. You can top with lettuce and coleslaw, if desired. Serves 24.

(The fast way – my way)
Mix sauces and seasonings and pour over pork in crock pot. Cook on low for 8-10 hours. Shred pork and mix well with sauce. Serve on buns.
Click Here to Print this Recipe

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Nancy Rogers

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Lubbock, Texas 79416

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