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March 2016 Recipes

March 24, 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 Online Newsletter Contents 
Easter Traditions of NancyLanders, Best of the Best in Past Recipes Newsletter

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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)

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What Happened on this Day

March 24
1629 1st game law passed in American colonies, by Virginia
1883 1st telephone call between New York & Chicago
1898 1st automobile sold
1920 1st US coast guard air station established

March 25
1584 Sir Walter Raleigh renews Humphrey Gilbert's patent to explore North America
1655 Christiaan Huygens discovers Titan, (Saturn's largest satellite)
1965 Martin Luther King Jr led 25,000 to state capitol in Montgomery AL
1966 US Supreme court rules "poll tax" unconstitutional

Thought for the Day
Money isn't everything but it rates up there with oxygen.
Rita Davenport


Easter Ham Glaze Recipes
Glazes for Your Ham

Selecting and Baking your HamThere is a myriad of glazes to spark up that ham dinner. Choose one that suits you perfectly. Here’s a tray full of ten glazes to get you started.

Applesauce Glaze

1 cup applesauce
1/4 cup brown sugar
1/3 cup honey
1 teaspoon dry mustard

Mix the ingredients thoroughly. Pour a portion over the ham and save the remaining amount as a table sauce. Heat the table sauce and stir well to assure that the sugar crystals are dissolved before serving.

Cinnamon Raisin Sauce

1/2 cup brown sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1 cup apple juice
1/2 cup raisins
1 tablespoon butter or margarine

In a small saucepan, combine the brown sugar, cornstarch, cinnamon, and apple juice. Cook, stirring constantly, until the mixture is clear and thickened. Add the raisins and cook until they are plump, about ten minutes. Stir in the butter.

Apricot Pecan Glaze

1 cup apricot preserves
1/3 cup finely chopped pecans, peanuts, or walnuts

Thirty minutes before ham is baked, spread apricot preserves on the ham and then sprinkle with the nuts.

Orange Marmalade Glaze

1 cup orange marmalade

Thirty minutes before ham is baked, spread orange marmalade on the ham.

Old-Fashioned Mustard Sauce

3 tablespoons butter
1 tablespoon all-purpose flour
1 tablespoon prepared mustard
1 dash pepper
1 teaspoon salt
1 cup milk

Melt the butter in a saucepan. Mix the flour, mustard, pepper, and salt in. Using a whisk, stir in the milk. Bring to simmer and let simmer for two minutes or until thickened.

Old-Fashioned Horseradish Sauce

3 tablespoons butter
2 tablespoon all-purpose flour
1/2 tablespoon prepared mustard
2 tablespoons prepared horseradish sauce
1 dash pepper
1/8 teaspoon nutmeg
1 teaspoon salt
1 cup milk

Melt the butter in a saucepan. Mix in the remaining ingredients except for the milk. Using a whisk, stir in the milk. Bring to a simmer and let simmer for two minutes or until thickened.

Honey Barbeque Glaze

1/4 cup catsup
1/4 cup honey
1/2 tablespoon vinegar
1/2 teaspoon chili powder

Mix the ingredients thoroughly. Simmer in a saucepan for ten minutes. Brush on the ham during the last thirty minutes of baking.

Cranberry Spice Sauce

1/2 cup brown sugar
1 tablespoon cornstarch
1 cup apple juice
1/2 cup craisins (dried cranberries)
1 dash cloves
1/2 teaspoon cinnamon
1 tablespoon butter or margarine

In a small saucepan, combine the brown sugar, cornstarch, and apple juice. Cook, stirring constantly, until the mixture is clear and thickened. Add the craisins and spices and cook for about ten minutes. Stir in the butter.

Jelly Glaze

1 cup jelly (any flavor)

Spread over the ham during the last half hour of baking.

What about jellies for my glazes?
Glazes are a very nice touch for you ham. You can make a glaze or simply glaze your ham with a jelly. Red currant jelly is the traditional favorite followed by pineapple jelly. Pomegranate jelly which is bright and clear and sweet is our favorite. All three are available at The Prepared Pantry.    
Dennis, the Prepared Pantry  
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Weekly Specials at Prepared Pantry 

I love my new part time job at Sylvan Learning Center. Both Little One and Ditto don't like me being gone so long. When I return both act like I have been gone for months instead of a couple of hours. They fuss at me to fill their food bowls before I leave and want them refilled again after I come home.

The last couple of days I have been working with middle school and high school students in Math. It is so much fun to work part time and do what I love to do, math problems, LOL.

For Sue

Pickled Eggs Recipe

I use one cup of vinegar
One cup of sugar
Two cans of beets not pickled

Mix sugar, beet juice, and vinegar nuke it till well blended, add eggs and top with beets. Lay a plate to hold down beets. Cover with foil. Make 5 Or 6 days ahead of serving. Put in fridge.
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Can Can Baked Beans Recipe

3 (1 lb. each) canned baked beans
1 can (8 oz.) seasoned tomato sauce
1 cup chopped onion
1/4 cup brown sugar
1/2 cup ketchup
2 tbsp. prepared mustard
4 drops Tabasco sauce
6 slices Canadian bacon

In large casserole dish, combine all ingredients, except bacon. Bury bacon in the beans. Bake at 300 for 3-1/2 to 4 hours, uncovered. Toward the end of the baking time, fork bacon on the top and continue baking for the remainder of the time.
Makes 6 to 8 servings.

NOTE: I have also used pork and beans instead of the baked beans.
Judy (in Alaska)
Click Here to Print this Recipe

There are many recipes using the frozen hash brown potatoes,
and this is our favorite. It will go excellent with your Easter ham.

It calls for the bacon bits in a jar from the store, but I prefer to make my own.

Cheesy Potato Casserole Recipe

2 lb. pkg. frozen hash browns, partially thawed
3/4 cup chopped green onions (tops too)
1/4 tsp. pepper
Salt, to taste (don't need much)
2 cups dairy sour cream
1 can cream of chicken soup
Crisp cooked and crumbled bacon bits (as much as you want)
10 oz. shredded Cheddar cheese
1/4 cup butter, melted

Combine the first 6 ingredients in large bowl; put in greased 9x13 inch pan or casserole dish.

Sprinkle with cheese and bacon bits and drizzle with butter. Bake, uncovered. for 55 to 60 minutes till nice and brown on top and mixture is bubbly around the edges.
Judy (in Alaska)
Click Here to Print this Recipe

This has been a very popular cake in our family for many years. What I like to do for Easter, is to color the coconut green to put on top and make little indentions with the back of a serving spoon on the four corners and put colored jelly beans in the 'nests', and then I put a small chocolate Easter bunny in the middle of the cake.

Lemon Coconut Cream Cake Recipe

1 white cake mix (2 layer)
1 tsp. vanilla
2 pkgs. (4 serving size each) Jello lemon pudding and pie filling mix
1-1/3 cups sugar (scant)
4 cups hot water, divided
4 egg yolks
Juice from 1 lemon
1 tbsp. grated lemon rind
1/4 cup butter
Flaked Coconut

Prepare and bake cake according to directions on package with ingredients given and add 1 tsp. vanilla. Bake in a 9x13 inch or 10x15 inch greased and floured pan. Cool.

While cake is baking; combine pudding mix and sugar in large saucepan. add 1/2 cup hot water. Mix a small amount into egg yolks, blending well and add back into saucepan, mixing in good. Gradually add the other 3-1/2 cups hot water and cook over medium heat, stirring, until mixture thickens and comes to a full boil. Remove from heat; add lemon juice, rind and butter, stirring. Let cool to room temperature and pour over top of baked cake.

Sprinkle generously with coconut and refrigerate several hours before serving.
Judy (in Alaska)

NOTE: can make this up the day before. Also to make the cooking process quicker for the lemon filling, I heat the water separately to boiling, and then it doesn't take very long to cook.
Judy (in Alaska
Click Here to Print this Recipe

Here is another microwave fudge recipe for Pat. I have been making this for many, many years.
Robbie IN

Microwave Chocolate Fudge Recipe

1 (12 oz.) pkg. semi-sweet morsels
1 (14 oz.) can sweetened condensed milk
1 1/4 c. chopped walnuts or pecans
1 tsp. vanilla

In microwave safe bowl , combine chocolate chips and sweetened condensed milk. Microwave 3 minutes on high. Stir until smooth. If all chips are not melted, continue micro waving in 30 second intervals. Add walnuts and vanilla and stir until well combined. Spread into foil-lined 8-inch square pan. Chill until firm, approximately 2 hours. Cut in to squares. Yields: 1 1/4 pounds. The perfect fudge recipe for people who don't cook.
Robbie IN
Click Here to Print this Recipe


For J who wanted recipes for Pittsburgh pie in the 3/16 newsletter. I have never heard of this dish and out of curiosity did an Internet search and did not find a recipe. Can you describe the dish or tell us what some of the ingredients are? I am wondering if we know the dish by another name. If you do find the recipe, please share it. I know others would like to know what a Pittsburgh pie is.
Robbie IN

Cheddar Cheese Soup Recipes
I failed to keep the name of the person wanting recipes for cheddar cheese soup, or the date of the newsletter. Here are two great recipes.
Robbie IN

Beer Cheddar Soup Recipe

3 tablespoons olive oil
1 medium white onion, finely chopped
3 tablespoons minced garlic
1 can chicken broth
1 cup water
3-4 Russet potatoes, thinly sliced - can leave skins on if you like
1 cup beer
1 1/2 cups sharp cheddar cheese
2 teaspoons cayenne pepper - optional
salt and pepper to taste

In a sauce pan, heat olive oil to a medium heat and sauté onions until nearly clear. Add garlic. Add chicken broth and water. Bring to a simmer. Add potatoes to the pot. Once tender, use a potato masher or immersion blender and break down the potatoes a bit Lower heat to medium low. Add the beer, pepper, salt and cayenne stirring well.
Add the grated sharp cheddar. Stirring continually until all the cheese has melted. The cheese will most likely be lumpy. That is fine. If you like you can use an immersion blender to make the soup smoother.
Robbie IN

Cheddar Cheese Soup Recipe

1/2 onion, finally chopped
1/2 c. butter
2 c. water
4 c. chicken broth or vegetable stock
4 c. milk
2 tsp. Worchester sauce
1 (15 ounce) jar cheese whiz
4 cups mild cheddar cheese (more or less depending on how cheesy you want it)
3-4 Russet potatoes, thinly sliced - can leave skins on if you like - optional

Cook onion in butter until tender. Add chicken broth, water, milk, and potatoes if you desire. Bring to a boil. Reduce heat to medium, cooking until potatoes are tender. Then add Worchester sauce, cheese whiz, and cheddar cheese. Stir well and serve.
Robbie IN
Click Here to Print both of these Cheddar Cheese Soup Recipes


Sunday Morning Coffeecake Recipe

Cake ingredients:
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 c (1/2 stick) softened butter
3/4 c sugar
1 egg
1/2 c milk
2 c frozen mixed berries

Topping ingredients
1/4 c softened butter
1/2 c sugar
1/3 c flour
1/2 tsp cinnamon

Preheat the oven to 375F. Grease 8" round cake pan.

Make batter--Combine dry ingredients. Cream butter and sugar until fluffy. Beat in the egg. Add flour mixture to wet ingredients, a little at a time, alternating with the milk. Fold in frozen berries. Pour batter into pan.

Cut together topping ingredients to make crumbly mixture & sprinkle over batter in pan.

Bake for 60 minutes at 375.
Anna in Sweden
Click Here to Print this Recipe

Chocolate Lasagna Recipe

9 x 13 baking dish

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
12 ounce tub Cool Whip, divided
3.9 ounce packages Chocolate Instant Pudding
3-1/4 cups cold milk
1-1/2 cups mini chocolate chips

Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.

Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.

In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
Sherry (in Indiana)
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No Bake Cake Batter Cake Balls Recipe
Makes: 24 Cake Balls

1/2 cup soft unsalted butter
1/2 cup sugar
1-1/2 cup all purpose flour
1 cup dry mix from a box of yellow cake mix
1 teaspoon vanilla
3 to 4 tablespoons milk
1/8 teaspoon salt
2 teaspoons multicolor sprinkles
(16 ounces) vanilla flavored almond bark sprinkles for decorating

In a large bowl with an electric mixer, combine the butter and sugar for 1 minute until it is smooth. Mix in the flour, cake mix, salt and vanilla and then add milk by tablespoonsful until a soft, PlayDoh consistency. Mix in the sprinkles.

Use a tablespoon-size measuring spoon or small ice cream scoop to portion out 24 pieces and roll each between your palms into a smooth ball. Place the balls on a wax paper or parchment lined bake sheet and chill for about 15 minutes.

Meanwhile, place the almond bark into a microwavable bowl and warm in the microwave in 30-second bursts, stopping and stirring between each, until the coating can be completely stirred into a smooth coating.

Use a skewer or two forks to hold the balls as you dip and swirl them into the warm coating. Return them to the lined bake sheet and immediately decorate each with some of the sprinkles. IMPORTANT NOTE: You will only use about 1/3 of the cake mix.

Store the rest in an airtight container to make more balls later, or make a small cake using about 2/3 of the called for ingredients and baking in a 7 x 11 greased pan.
Sherry (in Indiana)
Click Here to Print this Recipe

Here is one of my families favorites. It came from a past newsletter sometime in 2007.
Lisa TX

Taco Meatballs Recipe

15 oz ground turkey - or you can use lean ground beef
1/2 cup finely chopped onion
1 egg, slightly beaten
1/2 pkg of taco seasoning mix
Salt and Pepper to taste
Garlic powder to taste

Mix all ingredients in a bowl. Shape into about 40 mini meatballs and place in a baking dish sprayed with non stick cooking spray. Bake at 400º for 15 minutes.
Lisa-Union Bridge, MD
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Peach Pie Muffins Recipe

1-3/4 c. flour
1/4 c. sugar
3 tsp. baking powder
2 eggs
1/4 c. corn oil
3/4 c. milk
1-1/4 c. peach pie filling

Sift together flour, sugar and baking powder. In another bowl, beat eggs until frothy. Stir in oil and milk. Add flour mixture and mix with wooden spoon only until moistened. If spices of peach are large, break up before stirring pie filling into batter. Do not over mix. Pour or spoon batter into 12 greased muffin buns, fill 2/3 full. Bake at 400 degrees for 25-30 minutes.
Lisa TX
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Squash Pie with Pecan Topping Recipe


Pie filling:
Mix together
1 3/4 c. strained, mashed, cooked squash
1 tsp salt
1 1/2 c. milk
3 eggs
1 c. sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 tbsp butter, melted

Pecan Topping:
Heat together to dissolve
1/2 c. brown sugar
6 tbsp butter
stir in 1 c. chopped pecans

Pour filling into a pastry lined pie pan. Bake at 425° for 45-55 minutes. Ten minutes before pie is done, arrange pecan topping in a ring covering outer edge of the pie only. (pie might cook over, so place pie on a sheet pan).

You can use any type of yellow squash. My sister-in-law likes the butternut because the color resembles pumpkin. She also cooks then freezes her extra squash.
Click Here to Print this Recipe

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Easter Pineapple Casserole Recipe

1 tsp. vanilla
1/4 cup sugar
2 Tbsp. all-purpose flour
2 eggs beaten (beat with the drained pineapple juice)
1- 20-oz can crushed pineapple, drained (save juice for beating with
1/8 cup butter
1 cup white bread cubed

Mix vanilla, sugar, flour, eggs and pineapple together. Sauté bread in melted butter until golden brown. Add bread to mixture. Place in greased casserole dish and bake at 350 degrees for 35 minutes.
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Old Fashioned Sugar Cookie Recipe

1/2 cup real butter
1/2 cup margarine
1 1/2 cups sugar
2 eggs, beaten well
1 tsp. vanilla extract
4 tsp. baking powder
1/2 tsp. salt
4 cups flour
3 tbsp. milk

Cream together well (I used my electric mixer) the butter, margarine and sugar. Add eggs, vanilla and milk and beat in thoroughly. Add half the flour, beat on low till blended; add remainder of flour with baking powder and salt, beating on low just to blend in. Roll dough out, a little at a time, on floured board to 1/8 inch thickness. Cut with cookie cutter shapes, and place on ungreased baking sheets, about a dozen to a sheet, as they spread out. Bake at 400º for about 8 minutes, till golden brown around the edges, and feel firm to the touch. Remove in a few minutes to wire racks and cool thoroughly. Can sprinkle with colored sprinkles before baking, or frost and decorate, as desired. I like to make a butter frosting, flavored with vanilla and almond extracts. I divide the frosting and add various food colors to each amount, and then I use sprinkles on each. This also keeps them from sticking together when storing in a tightly covered container, but if going to store for a length of time, use wax paper between layers. These also ship well, but if are going to mail out, roll dough out a little thicker.

NOTE: Be sure and use one-half butter and one-half margarine...don't substitute!
Judy (in Alaska)
Click Here to Print this Recipe

Mary Ann's Crockpot Pumpkin Pie Pudding Recipe

1 can (15-oz) solid pack pumpkin
1 can (12-oz) evaporated milk
3/4 cup sugar
1/2 cup Bisquick baking mix
2 eggs beaten
2 Tbsp butter or margarine melted
2-1/2 tsp pumpkin pie spice
2 tsp vanilla
Whipped topping (optional)

In a large bowl mix together the first eight ingredients. Transfer to a crock-pot coated with a non stick cooking spray. Cover and cook on Low for 6 to 7 hours.
Serve in bowls with a whipped topping if desired.
Mary Ann
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Ham/Ham Glaze Recipes and Ham Storage Chart

Ditto and Little One's Corner
Deep Discounted Chews & Treats for Dogs & Cats  


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Lubbock, Texas 79416

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