Easy and Quick Recipes

Ingredients : 1 1/2 cups sugar 1 1/2 cups butter, softened (no substitutes) 2 large eggs 2 tablespoons vanilla extract 4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cream of tartar Frosting 1 1/2 cups powdered sugar 3 tablespoons butter, softened 1 tablespoon vanilla extract various food coloring colored sprinkles Directions : In a mixing bowl, cream together sugar and butter until fluffy. Add eggs and vanilla; beat well. Stir together dry ingredients; gradually add to creamed mixture until completely blended. Cover and chill for at least 30 minutes. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut with various shaped cookie cutters dipped in flour. Transfer cookies to ungreased cookie sheet. Bake at 350° for 10-12 minutes. Cool on wire racks. Frosting: Mix together sugar, butter, vanilla and milk until desired degree of spreading consistency; add milk if you want thinner frosting. Add food coloring to o...

Ingredients : 3 medium very ripe bananas 1 egg 1/3 cup low-fat buttermilk or 1/3 cup milk 1/2 cup granulated sugar 1/2 cup brown sugar 1 1/2 cups flour 1 teaspoon baking soda 1 teaspoon salt 2 -3 tablespoons chocolate chips 2 tablespoons chopped walnuts (optional) Directions : Preheat oven to 350 degrees. Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin. In large bowl, mash bananas with fork. Whisk in egg, milk, granulated sugar, and brown sugar. In separate bowl, combine flour, baking soda, and salt. Add flour mixture to banana mixture and combine well. Fold in chocolate chips and walnuts. Spoon equal amounts of batter into 12 muffin cups. Bake 30 minutes or until toothpick inserted in center comes out clean. Allow to cool slightly in pan, then remove to wire rack.

Ingredients 1 1/4 cups coarse salt 1 cup packed light-brown sugar 1 whole turkey breast (5 to 6 pounds), thawed if frozen Directions In a large stockpot, dissolve salt and sugar in 1 gallon cool water. Place turkey, bone side up, in brine and weight it with a plate. Refrigerate 6 to 8 hours. Rinse turkey thoroughly under cool water and pat dry with paper towels. Set up grill for indirect cooking. Place turkey on grill, away from hot coals; cover, keeping vent holes open over meat. Grill until cooked through, or an instant-read thermometer inserted in thickest part of turkey registers 165 degrees, about 1 1/2 hours (if using a charcoal grill, add a couple handfuls of charcoal every half hour to maintain heat). Let rest 10 minutes before slicing. Variations Oven Method: Roast brined turkey on a rimmed baking sheet at 350 degrees until cooked through, about 1 1/2 hours.

Ingredients 1 teaspoon ground cumin 1 tablespoon dried oregano 1 tablespoon chili powder 2 teaspoons coarse salt 4 tablespoons (1/4 cup) extra-virgin olive oil 1/4 cup finely chopped cilantro, plus sprigs for garnishing 2-pound fillet of striped bass or red snapper, skin intact Lime wedges, for garnishing Directions Stir together spices and salt. Mix in olive oil and cilantro. Use a sharp knife to make shallow slashes about 1 1/2 inches apart into the fish skin; transfer to a large dish and rub both sides with spice mixture. Refrigerate for 30 minutes to 2 hours. Preheat a clean, lightly oiled grill to high heat. Place fish, flesh-side down, on hot grill. Do not move for 3 to 5 minutes, or until fish is opaque. Flip using two spatulas. Cook until fish flakes slightly when pressed, about 5 to 7 minutes more. Transfer fish fillet to a plate. Set aside to cool slightly. Place on a serving platter, shred fillet with fork into bite-size pieces, and garnish pla...

Ingredients 2 racks baby back pork ribs (about 2 1/2 pounds total) 1/2 cup packed dark-brown sugar Coarse salt and ground pepper 1/4 cup Cajun seasoning 3 tablespoons smoked or sweet paprika 1 1/2 teaspoons cayenne pepper 1 1/2 teaspoons ground mustard Chipotle Sauce (see Cook's Notes) Directions Prep the ribs: Depending on how the butcher has trimmed the ribs, there may be a tough, rubbery membrane on the underside. If so, score meat between bones (being careful not to cut the meat) and pull membrane away. To cook on the grill, set up grill for indirect cooking: arrange heat source (charcoal or gas) on one side of grill and heat to medium-high. Combine brown sugar, 1/3 cup salt, 1 teaspoon ground pepper, Cajun seasoning, paprika, cayenne, and ground mustard. Reserve half the rub for later use (store in an airtight container, up to a month). Working with 1 rack at a time, lay a large piece of parchment-lined foil on a work surface, place rack on parch...

Ingredients 1 tablespoon olive oil, plus more for grates 4 ears corn (husks and silks removed), or 1 package (10 ounces) frozen corn kernels, thawed 1 bunch scallions, half of bunch thinly sliced, other half cut into 2-inch lengths 1 tablespoon fresh lime juice Coarse salt and ground pepper 4 flour tortillas (10-inch) 1 1/2 cups shredded Monterey Jack cheese (6 ounces) 1 yellow squash, halved crosswise and thinly sliced lengthwise 1 orange bell pepper (ribs and seeds removed), thinly sliced Directions Heat grill to low; lightly oil grates. Cut off tip of each cob. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels (you should have about 2 cups). Discard cobs. Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside. Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on bottom half of each tortil...

INGREDIENTS 2 eggs 1/8 teaspoon Kosher salt (a pinch of salt per egg) 1/4 cup grated Gruyere cheese DIRECTIONS Preheat the oven to 450°F with a rack in the middle. Line a roasting pan, or baking sheet that can take high temperatures without warping, with parchment paper or Silpat. Separate the egg yolks from the whites . Make sure there are no little pieces of egg yolk in the whites or you will have difficulty getting the whites to beat properly. It helps if you are making more than one egg nest to keep each egg yolk in a separate prep bowl. Place the egg whites in a very clean mixer bowl (any residual oil in the mixer bowl will keep the egg whites from whipping up properly). Add an eighth of a teaspoon of salt to the egg whites. Beat the egg whites with a whisk attachment in a mixer (or using a hand mixer), starting on low speed and then slowly increasing to high speed, until stiff peaks form. Gently fold in the grated Gruyere cheese, taking care not to deflate th...

Ingredients 1 package  (16 ounces) elbow macaroni 3 cups  (24 ounces) 4% cottage cheese 1/2 cup  butter, cubed 1/2 cup  all-purpose flour 1 teaspoon  salt 1/2 teaspoon  white pepper 1/4 teaspoon  garlic salt 3 cups  half-and-half cream 1 cup  2% milk 4 cups  (16 ounces) shredded cheddar cheese TOPPING : 1 cup  dry bread crumbs 1/4 cup  butter, melted Directions Cook macaroni according to package directions. Meanwhile, place cottage cheese in a food processor; cover and process until smooth. Set aside. In a large saucepan, melt butter. Stir in the flour, salt, pepper and garlic salt until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain macaroni; transfer to a large bowl. Add the cheddar cheese, cottage cheese and white sauce; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. (Dish will be full.) Combine bread crumbs and butter; ...

Ingredients 2 cups  uncooked elbow macaroni 2 tablespoons  butter 2 tablespoons  all-purpose flour 1-1/2 cups  half-and-half cream 3/4 pound  process cheese (Velveeta), cubed Directions Cook macaroni according to the package directions. Meanwhile, in a large nonstick skillet, melt butter over medium heat. Stir in flour until smooth. Gradually add cream; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. Drain macaroni; add to cheese mixture. Cook and stir for 3-4 minutes or until heated through.  Yield:  4 servings.

Ingredients 1 pound  boneless skinless chicken breasts, cut into 1-inch cubes 1 cup Italian salad dressing,  divided 1/4 cup  olive oil 1 teaspoon  garlic salt 1/2 teaspoon  dried rosemary, crushed 1 medium zucchini, cut into 1/2-inch slices 1 yellow summer squash, cut into 1/2-inch slices 2 medium onions, quartered 1 medium sweet red pepper, cut into 1-inch pieces 2 cups  cherry tomatoes Directions In a small resealable plastic bag, combine chicken and 1/2 cup salad dressing. Seal bag and turn to coat; refrigerate for 15 minutes. Meanwhile, in a large resealable plastic bag, combine the oil, garlic salt and rosemary; add vegetables. Seal bag toss to coat. Drain and discard marinades. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables. Grill kabobs, uncovered, over medium-hot heat for 12-15 minutes or until juices run clear, turning and basting occasionally with remaining salad dressing.  Yield:...

Ingredients 3 cups  fresh baby spinach 1-3/4 cups  sliced fresh mushrooms 3 green onions, sliced 2 tablespoons  chopped pecans 1-1/2 teaspoons  olive oil 4 boneless skinless chicken breast halves (4 ounces  each ) 1/2 teaspoon  rotisserie chicken seasoning 2 slices reduced-fat provolone cheese, halved Directions In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm. Sprinkle chicken with seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture.  Yield:  4 servings.

Ingredients 2 boneless skinless chicken breast halves (6 ounces  each ) 1/4 teaspoon  salt 1/4 teaspoon  pepper 1 cup barbecue sauce,  divided 1 tube  (13.8 ounces) refrigerated pizza crust 2 teaspoons  olive oil 1 medium red onion, thinly sliced 2 cups  (8 ounces) shredded Gouda cheese 1/4 cup  minced fresh cilantro Directions Sprinkle chicken with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 170°, basting frequently with 1/2 cup barbecue sauce. Set aside and keep warm. Divide dough in half. On a lightly floured surface, roll each portion into a 12-in. x 10-in. rectangle. Lightly brush both sides of dough with oil; place on grill. Cover and grill over medium heat for 1-2 minutes or until the bottom is lightly browned. Remove from gri...

Ingredients 1 cup  ketchup 1/3 cup  reduced-sodium soy sauce 4 teaspoons  honey 3/4 teaspoon  ground ginger 1/2 teaspoon  garlic powder 3 pounds  fresh or frozen chicken drumettes, thawed Directions In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight. Cover and refrigerate remaining marinade for basting. Drain chicken and discard marinade. Grill, covered, over medium heat for 15-20 minutes or until juices run clear, turning and basting occasionally with reserved marinade.  Yield:  about 2 dozen.

Ingredients : 15 lbs whole bone-in ham (I prefer Cooks SuperTrim brand) 1 lb brown sugar 1/2 cup yellow mustard aluminum foil Directions : In a medium size mixing bowl, mix yellow mustard and brown sugar until you have a thick"paste". Take all wrappers off of ham and trim away excess fat. Line baking pan (I spray with Pam in case some of the brown sugar mixture escapes, clean up is easier) with Aluminum foil. Place ham on foil and spread brown sugar/mustard paste on top. Fold and seal foil. Do not open again until ham is done. Bake at 350° for 4 hours. Let set for about 1 hr then carve. One of the best tasting hams you will ever have!

Ingredients : 3 medium eggs 1/2 teaspoon Tabasco sauce 1 medium potato 1 medium onion 1 medium tomato, coarsely diced 50 g pepperoni, thinly sliced 50 g tasty cheese, grated 1/4 teaspoon ground black pepper Directions : Whisk eggs in a bowl with Tabasco sauce. Grate onion and potato into same bowl. Add diced tomato and mix together. Place mixture into a lightly oiled small skillet or fry pan over medium to low temperature. Immediately layer pepperoni slices over the top and sprinkle with grated cheese. Grind pepper over the top. Cook around 15-20 minutes until egg has set on the top and cheese has melted, there is no need to flip it.

Ingredients : 500 g ground beef 500 g ground pork 1/2 onion, chopped finely 1 small zucchini, grated 1 small carrot, grated 2 garlic cloves, minced 2 tablespoons tomato sauce 1 cup breadcrumbs 1 egg 3 tablespoons milk 1 1/2 teaspoons salt pepper 2 tablespoons parsley 6 sheets puff pastry 1 tablespoon poppy seed (optional) Directions : Preheat oven to 200°C In a large bowl combine mince meat, vegetables, garlic, tomato sauce, breadcrumbs, egg, milk, salt, pepper, parsley. Cut each puff pastry in half. Place a log of sausage mixture in centre of each half, brush edges with egg mixture and roll to seal. Brush sausage roll with egg wash and sprinkle with poppy seeds. Cut each log into 4 pieces. Transfer to baking sheet. Bake for 25 min or until golden brown.

Ingredients : 6 -7 ounces elbow macaroni 1 teaspoon salt 1/4 teaspoon pepper 1 teaspoon dried basil (or 1 Tbsp chopped fresh basil, plus extra for serving) 2 -3 cups mozzarella cheese 14 ounces diced tomatoes, drained For sauce 2 tablespoons olive oil 1 garlic clove, minced 1 tablespoon flour (Debbwl used 2 tablespoons of flour) 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups milk Directions : Preheat oven to 375. Cook macaroni as directed on the package. While macaroni is cooking, prepare the sauce. Heat olive oil in a medium saucepan over low heat. Add garlic and cook 1-2 minutes, or until garlic is fragrant. Whisk in flour, salt and pepper and cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Set aside. Drain pasta and mix with the drained diced tomatoes. Place half of the macaroni in an ungreased 2-quart casserole dish. Sprinkle with half the sal...

Ingredients : 8 ounces uncooked spaghetti 1/2 cup milk 1 egg 1 lb ground beef 1 medium onion, chopped 1 medium green bell pepper, chopped 2 garlic cloves, minced 1 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon pepper 2 (8 ounce) cans tomato sauce 1/2 cup shredded cheddar cheese 1/2 cup shredded monterey jack cheese Directions : Cook spaghetti per package direcions. Combine milk and egg, mix well. Combine drained spaghetti, milk and egg; mix well. Pour spaghetti mixture into a buttered 9X13 inch casserole dish. Brown ground beef with onion, bell pepper and garlic in a large skillet; drain. Return drained meat back into the skillet and add seasonings; Cook for 2 minutes. Stir in tomato sauce and cook for 2 more minutes. Spread meat mixture over spaghetti. Sprinkle with cheese. Bake at 425°F for 10 minutes or until cheese melts and is bubbly. Remove from oven and let stand for 10 minutes.

Ingredients 1 1/2 cups   water 1 stick   plus 1 tablespoon unsalted butter, cut into cubes 1 teaspoon   sugar 1/2 teaspoon   salt 200 grams   (about 1 1/2 cups) all-purpose flour 8  (large) eggs Sweetened whipped cream and raspberries or Chocolate Pastry Cream, for serving Confectioners' sugar, for dusting Preparation Preheat the oven to 400°. Line 2 large baking sheets with parchment paper. In a large saucepan, combine the water, butter, sugar and salt and bring to a boil. Reduce the heat to moderate. Add the flour all at once and stir vigorously with a wooden spoon until a tight dough forms and pulls away from the side of the pan, 2 minutes. Remove the pan from the heat. In a bowl, beat 7 eggs and add to the dough in four batches, stirring vigorously between additions until the eggs are completely incorporated and the pastry is smooth. The dough should be glossy and very slowly hang, stretch and fall from the spoon in thick ribbons. I...

Directions 1  (8-oz.) can crushed pineapple in juice 2  (18.25-oz.) packages white cake mix (we tested with Duncan Hines) 2  (3.4-oz) packages vanilla instant pudding mix 6  large eggs 2 1/2 cups   milk, divided 2 cups   canola oil 4 teaspoons   vanilla extract 1 teaspoon   almond extract 2 teaspoons   ground cinnamon 1  (4-oz.) white chocolate baking bar, finely chopped (we tested with Ghirardelli) 1 cup   flaked sweetened coconut 2 cups   chopped pecans, toasted 2 cups   chopped banana (about 3 medium) White Chocolate Cream Cheese Frosting Garnish: toasted pecans Preparation 1. Preheat oven to 350°. 2. Drain pineapple, reserving juice for another use. Squeeze pineapple well using several thicknesses of paper towels to remove excess moisture. 3. Combine cake mix and next 7 ingredients in an 8-qt. mixing bowl. Beat at low speed with an electric mixer 2 minutes; beat at medium speed 3 minutes. Fold...

Ingredients : 1 lb fresh okra, cut into pieces  2 -3 cups cornmeal 1 egg 2 cups buttermilk (regular or lowfat milk is fine, too) salt and pepper oil Directions : In a big bowl beat egg with a fork, pour milk in and combine. Pour the cornmeal in another big bowl. Pour enough oil in a big skillet, halfway up, or you can use a deep fryer. Set heat to Medium-high. Put some okra pieces in milk mixture and then coat in cornmeal batter. Fry in skillet 10-15 min, occasionally turning/stirring them around. They are done when crispy and golden brown but not black! Drain on paper towel lined plate. Sprinkle with salt and pepper Repeat with rest of okra till all gone.

Ingredients : 2 (15 ounce) cans whole kernel corn, drained 2 cups grated cheddar cheese 1 cup mayonnaise 1 cup green pepper, chopped 1/2 cup red onion, chopped 1 (10 1/2 ounce) bag coarsely crushed Fritos chili cheese corn chips Directions : Mix first 5 ingredients and chill. Stir in corn chips just before serving.