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April 2017 Recipes

April 15, 2017  | 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 -  Cherries and Coconut Cupcakes Recipe | Tomato Basil Soup #2 Recipe | Barbecue Barbecue Ham Sandwich Recipe | Ham and Broccoli Casserole Recipe | Cherry Ham Glaze Recipe | Baked Ham And Corn Casserole Recipe | Ham And Cheese Spread Recipe | Ham And Cheese Spread Recipe | Ham Noodle Casserole Recipe | Ham And Cheese Potato Casserole Recipe | Ham And Cheese Potato Casserole Recipe | Ham Tetrazzini Recipe | Macaroni Salad with Ham Recipe | Lisa's Nachos 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
nancyskitchen@suddenlink.net    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   

Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.

Cherries and Coconut Cupcakes Recipe

For Cupcakes
1 1/2 cups flour
1 tsp each baking powder, vanilla, and coconut extract
1/2 tsp salt
2 eggs
3/4 cup + 1 tbs sugar
1/4 cup brown sugar
1/2 cup each coconut milk and oil
1 tbs rum
1 tbs lime juice

For Frosting
1 cup each pineapple juice and shredded coconut
1 1/2 sticks butter
3 cups powdered sugar
4 tsp vanilla
1 tsp coconut extract
Maraschino cherries and cocktail umbrellas

Make Cupcakes
Heat oven to 350°. Line a 12 cup muffin pan with liners. Whisk flour, baking powder, and salt in a bowl. Whisk eggs, 3/4 cup sugar, brown sugar, coconut milk, oil, vanilla, and coconut extract in a bowl. Add flour mixture, whisk. *Divide batter among muffin cups. Bake 20 min. Combine rum, lime juice, and remaining sugar in a pan. Bring to a simmer, cook until sugar dissolves. Poke cupcakes with a toothpick, brush with rum syrup.

Make Frosting
Bring pineapple juice to a boil in a pan, simmer until syrupy. Transfer to a bowl. Beat butter in a bowl until creamy. Beat in powdered sugar and salt until fluffy. Add vanilla and coconut extract, beat 1 min. Add pineapple juice, beat well. Spread frosting on cupcakes, top with shredded coconut. Decorate with cherries and umbrellas. SERVE & ENJOY.
Makes 12 Cupcakes
Anna in Sweden
Click Here to Print this Recipe 

Here's another tip for kitten lovers:
NEVER play or wrestle with kittens/cats using your hands. They use play instinctively for developing survival methods. It arouses their desire to chase, capture (grab with claws) and kill (bite). They're not being mean. They are doing what nature intended. By using your hands only for petting and affection you save yourself harm and them a mistakenly bad reputation. For play, use safe toys. They need not be expensive. Drag a string; roll a balled up sheet of paper across the floor; throw down the safety ring from a milk bottle. You can use your imagination. Just don't give them anything small enough to get stuck in their throat, or to break apart and choke on.

Tomato Basil Soup #2 Recipe

3 Tbs. butter or olive oil
1 small onion, diced
3 cloves garlic, minced
2 (28-oz.) cans plus 1 (14.5-oz.) can whole plum tomatoes
3 cups low-sodium chicken broth
1 cup thinly sliced fresh basil leaves
Salt and pepper

Sour cream, parsley leaves, shredded Parmesan, for garnish

In a large saucepan, heat butter over medium heat. Add onion and garlic and sauté 3 minutes. Add canned tomatoes with their juice and bring to a boil. Add chicken broth and boil 5 minutes. Using an immersion blender, puree soup in pot until as smooth as desired. Bring soup back to a boil and add basil. Reduce heat, simmer soup 5 minutes. Taste for seasoning. Garnish with sour cream, parsley leaves and Parmesan.
Makes: 12 cups
Abby in Atlanta
Click Here to Print this Recipe

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

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

Cherry Ham Glaze Recipe

1 can cherry pie filling
1 c. orange marmalade (with rind)
1/2 c. sherry flavoring

Heat oven to 350 degrees (moderate). Score the ham diagonally into 1-inch squares. Make glaze by combining juice from 1 can cherry pie filling (reserving cherries for garnish), 1 cup orange marmalade with rind, and 1/2 cup sherry flavoring. Pour over ham and bake allowing 12 to 14 minutes per pound. Baste often.

I use this on leftover ham to give it a different flavor than it did on Easter.

A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin Recipe Software for my personal recipes.
For a free 2 week trial of this software, Click Here.

Leftover Ham Recipes - The Best of the Past

Barbecue Barbecue Ham Sandwich Recipe

1 lb. thin sliced ham
1 c. ketchup
1/4 c. brown sugar

Heat and mix ketchup and brown sugar in large frying pan taste and add brown sugar to desired sweetness. When hot, add ham and stir until ham is covered with sauce and heated through. Put on sandwich buns.
Serves 6 to 8.


Ham and Broccoli Casserole Recipe

1-20 ounce package frozen broccoli
2 tablespoons butter
1/2 cup chopped onion
1 -10 ounce can of mushroom soup
1 -10 ounce can of cream of celery soup
1 soup can of milk
1 cup shredded American cheese
3 cups cooked ham, cubed
2 cups Minute rice
1 teaspoon Worcestershire sauce

Cook broccoli and drain, Saute onion in butter in saucepan. Add soups, ham, milk, rice, cheese, and Worcestershire sauce. mix well. Spoon into a 2 1/2 quart baking dish. Bake at 350 degrees for 40 to 45 minutes or until rice is tender.


The last week in April I plan to take time off of the newsletter to spend time with my family. Several family members from Arizona and Oregon are visiting and I need to spend time with them.


Baked Ham And Corn Casserole Recipe

3 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
1/2 tsp. dry mustard
1/4 tsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper
1 (No. 2) can whole corn or 1 pkg. frozen corn
1 sm. onion, chopped
1/4 c. green pepper, chopped
2 c. cooked ham, cubed
1/2 c. grated cheese (or more)
Bread crumbs

Make a white sauce of butter, flour and milk. Add mustard, Worcestershire sauce, salt and pepper. Add corn, onion, green pepper and ham. Pour in a 2-quart casserole. Top with bread crumbs and cheese. Bake at 375 degrees for 25 minutes. Serves 6. A very good way to use the last of a ham.


Ham And Cheese Spread Recipe

2 pkgs. [8 oz. each] cream cheese, softened
1/2 cup sour cream
2 T. dry onion soup mix
1 cup fully cooked ham, chopped
1 cup shredded Swiss or cheddar cheese
1/4 cup chopped fresh parsley

In a mixing bowl, beat cream cheese, sour cream and soup mix until smooth. Stir in ham and cheese. Form into a ball or spoon into a plastic wrap lined mold. Roll in parsley or sprinkle parsley on top. Refrigerate.
Yield 12-14 servings.


Ham Noodle Casserole Recipe

1 (8 oz.) package noodles
1-1/2 c. chopped ham
1 c. grated processed cheese
1 (10 oz.) can condensed cream of chicken soup
1/2 c. milk
pinch curry powder
2 T. butter

Cook noodles, drain. Combine ham and 3/4 c. cheese. Alternate layer of noodles and ham/cheese mixture in greased 1 qt. baking dish. Mix soup, milk and curry; pour over ingredients in casserole. Sprinkle remaining cheese over the top and dot with butter. Bake at 350 degrees for 20 to 30 minutes.


Ham And Cheese Potato Casserole Recipe

3 Tbsp margarine or butter
3 Tbsp flour
2 cups milk
1-1/2 cups shredded cheddar cheese
1 Tbsp dijon style mustard
2 cups fully cooked ham, cut into thin strips
24 oz pkg frozen shredded has brown potatoes, thawed
10 oz pkg frozen chopped spinach, thawed and drained

For cheese sauce, in a large saucepan melt margarine or butter; stir in flour. Add milk all at once. Cook and stir until bubbly; cook 1 minute more. Remove from heat. Stir in cheddar cheese and mustard. Set aside. Place half of the ham in an ungreased 2 quart casserole. Top with half of the hash browns and half of the cheese sauce. Spoon the spinach atop cheese in dish. Repeat layers with the remaining ham, potatoes and sauce. Bake uncovered in a 350 degree oven for about 30 minutes.


We had thunder storms all around Lubbock last night. The newsletter was not posted online because of the weather.


Ham Tetrazzini Recipe

8 ounces spaghetti
14-1/2 oz can peeled and diced tomatoes, undrained
2 Tbl butter
1 Tbl plus 1 tsp olive oil, divided
3 Tbl flour
2-1/2 cups low fat milk, heated
1/4 tsp dried thyme, crushed
1/2 tsp dried rosemary, crushed
1/4 tsp cayenne pepper
3/4 tsp salt
1/4 tsp pepper
1/2 pound fresh mushrooms, thinly sliced
about 1-3/4 cup cooked diced ham
3 Tbl lemon juice
1/4 cup finely chopped parsley
1/4 cup grated Parmesan or Romano cheese

Cook spaghetti according to package directions, and reserve 1/4 cup cooking water. Drain and put back into the pan with the reserved water. Add the can of undrained tomatoes. In medium saucepan, melt the butter with 1 Tbl olive oil over medium heat. Whisk in the flour and cook 2 minutes. Then whisk in the hot milk. Cook, stirring often, for about 4-5 minutes, until thickened. Stir in the thyme, rosemary, cayenne, salt and pepper. Set aside. Heat the remaining teaspoon olive oil in a large nonstick skillet. Put the mushrooms into the pan and saute until softened, about 5 minutes. Stir into the sauce. Pour the sauce over the spaghetti. Add the ham, lemon juice and parsley, mixing well. Spray a 2 quart casserole dish with cooking spray. Transfer the tetrazzini mixture to the dish and sprinkle the top with grated cheese. Bake in a preheated 350 degree oven 25 minutes, or until lightly browned on top.


Macaroni Salad with Ham Recipe

3 cups elbow macaroni, uncooked
1/3 cup Italian dressing
1/4 cup green onion, chopped
3 eggs, hard-boiled, chopped
1 Lb. cooked ham, cooked and chopped
3/4 cup celery, chopped
2 teaspoons powdered chicken stock
1/4 teaspoon garlic salt
Dash pepper
2/3 cupmayonnaise

Cook macaroni in 6 qt. saucepan in 4 qts. water until tender, about 8 minutes. Place in colander and rinse in cold water until cool; drain well. Put macaroni in a large bowl; add Italian dressing and green onions, toss lightly. Cover and refrigerate for several hours or overnight. Chop hard boiled eggs, reserving several wedges for garnish. Combine macaroni, hame celery, egg, chicken stock and seasonings. Blend in mayonnaise. Cover and refrigerate until serving time. Garnish with reserved egg if desired.
Click here to print all of today's leftover ham recipes

Lisa's Nachos Recipe

1 lb. cubed Velveeta cheese
1 pkg. taco seasoning
1 jar pico de gallo salsa
21 oz bag of Tortilla chips
1 lb seasoned ground beef
favorite garnish/toppings (sliced green onions, sliced ripe olives)
chopped green or red peppe
jalapenos (optional)

Brown ground beef, drain add taco seasoning. Set aside. Mix cheese and salsa in microwave safe bowl. Microwave on high for 5 minutes or until cheese is melted, stirring often. Pour meat mixture into bowl and stir. Place tortilla chips in serving platter, pour mixture over chips. garnish with jalapenos add other favorite garnishes like; shredded cheese, sour cream refried beans
Lisa TX
Click Here to Print this Recipe

Weekly Specials at Prepared Pantry 


Weekly Specials at Prepared Pantry 

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 

A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a
free 2 week trial of this software, Click Here

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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

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