The Best Ever Easy To Make Recipes!

My husband, Jason and I love to cook! I prefer baking and he loves to grill. We both love trying new recipes and different versions of old classic recipes! We also love to eat! Please share your recipes or opinions of our recipes below! And tell us how much you love our lense! Thanks!!

Prep Time: 5 min
Total Time: 5 min
Makes: 5 servings

1 pkg. (4-serving size) JELL-O Instant Pudding & Pie Filling, any Chocolate Flavor
1 cup JET-PUFFED Miniature Marshmallows
2/3 cup thawed COOL WHIP Whipped Topping

PREPARE pudding as directed on pkg. Stir in marshmallows.
SPOON evenly into 5 microwaveable dessert dishes.
MICROWAVE on HIGH 35 sec. or until marshmallows begin to melt and pudding is heated through. Top each serving with about 2 Tbsp. of the whipped topping.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 4 minutes
Yield: 4 servings
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3 cups cubed peeled potatoes (Idaho or Yukon gold)
1 cup chopped onion
3 pound pork roast, trimmed
4 cloves garlic, minced
1 cup water
1/2 cup ketchup
3 tablespoons red wine vinegar
2 tablespoons light brown sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper
Salt

Arrange potatoes and onion in bottom of slow cooker. Place pork on top of potatoes and onion. Spread garlic all over pork.
In a medium bowl, whisk together water, ketchup, vinegar, sugar, soy sauce, mustard, black pepper and salt. Pour mixture over pork.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Slice pork crosswise into thin slices and serve 12 ounces for this meal. Serve with all of potatoes, onions, and sauce.

Copyright, 2005, Robin Miller, All rights reserved

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Yield: 4 stuffed potatoes
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4 medium-sized Idaho potatoes
Extra-virgin olive oil
Kosher salt
1/2 stick butter
1/4 cup all-purpose flour
1/2 cup milk
About 2 cups, plus more for topping, shredded sharp white Cheddar
2 heads broccoli, florets, blanched in salty water
1/2 pound bacon, medium dice, cooked until crisp
2 tablespoons chives, chopped
Freshly ground black pepper

Preheat oven to 400 degrees F.
Begin by baking the potatoes, as this will take the longest. Place potatoes onto a baking sheet. Pierce with a fork, drizzle with olive oil and season with salt. Place into preheated oven and bake for about 1 hour.

While they are baking prepare the stuffing. Make a mornay sauce by combining the butter and flour over medium heat and then whisking in the milk. Fold in about 2 cups cheese and stir until melted. Once melted, remove from heat and fold in the cooked broccoli florets, crispy bacon bits, chopped chives and season with salt and freshly ground black pepper.

When the potatoes are done make a cut across the top and squeeze it from the bottom so a small pouch opens up and the bottom is squared off. Spoon the filling over the top of the potato, sprinkle with cheese, season with pepper, to taste, and then pop in the oven for 2 more minutes until golden brown and bubbly.

Recipe courtesy Tyler Florence, 2007

60 cookies
10 min prep
8-10 min cook time

1 cup butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1 2/3 cups mint chocolate chips

Heat over to 375 degrees F.
Beat butter, granulated sugar, brown sugar, vanilla and salt in a large bowl until creamy.
Add eggs; beat well.
Stir together flour, cocoa and baking soda.
Gradually add flour mixture to butter mixture beating until well blended.
Add chocolate chips to batter.
Drop by rounded teaspoons onto an ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
Cool completely.

60 cookies
15 min prep
10-12 cook time (each cycle)

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup solid shortening, at room temperature
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 cup creamy peanut butter

Heat oven to 350°.
Sift together the flour, baking powder, baking soda and salt, set aside.
Cream the butter, shortening, and both sugars in a large bowl with an electric mixer at medium speed until light and fluffy.
Add eggs one at a time, beating well after each addition, then mix in the peanut butter.
Add the flour mixture by the cupful and beat at low speed to mix well.
Shape the dough into 1 inch balls and place on ungreased baking sheets (I line the sheets with parchment paper) about 2 inches apart.
Press each cookie twice in each direction with a lightly floured fork to make a crosshatch design.
Bake 10-12 minutes.
***Do not overbake!!!--they will still be a bit pale, but if you overbake, they won't be chewy on the inside.
***Use a spatula to transfer to a rack to cool.
Note: I added mini chocolate chips and it turned out great, too.

72 cookies
15 min prep
10-12 min bake time
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4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups brown sugar, packed
1/2 cup white sugar
2 (3 1/2 ounce) packages vanilla instant pudding mix (or 2 boxes fat-free & sugar-free instant pudding mix)**
4 eggs
2 teaspoons vanilla extract
4 cups semi-sweet chocolate chips
2 cups walnuts (optional)

Preheat oven to 350°F
Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts.
Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Yield: 72 servings (Serving size: 6 dozen).
**NOTE: We've used different kinds of pudding to change this up. Butterscotch or lemon with white chips are both really good. Try other ones and let me know how they turn out!

Prep Time:15 min
Start to Finish:45 min
Makes:6 servings (1 1/4 cups each)
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1 lb lean (at least 80%) ground beef (or ground turkey)
1 can (16 oz) baked beans (I use the maple kind)
1/2 cup barbecue sauce
2 cups Original Bisquick® mix
2/3 cup milk
1 tablespoon butter or margarine, softened
1/2 cup shredded Cheddar cheese (2 oz)

1. Heat oven to 425°F. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
2. Stir baked beans and barbecue sauce into beef. Heat to boiling, stirring occasionally. Pour into ungreased 2-quart casserole.
3. Meanwhile, in medium bowl, stir Bisquick mix, milk and butter until soft dough forms.
4. Drop dough by 12 spoonfuls onto beef mixture.
5. Bake uncovered 18 to 22 minutes or until topping is golden brown. Sprinkle with cheese. Bake about 3 minutes longer or until cheese is melted.

>Frozen Chicken Breasts, about a pound
>2 of the smaller cans (or one big can)of green enchilada sauce
>small can of diced green chilies
>cup of water
>instant rice, brown rice is better for you
>small can of sliced black olives
>any of your favorite veggies, frozen work the best
>sour cream
>jack or Mexican cheese

Combine chicken, sauce, rice, water and chilies in a crock pot. Cook on high until chicken is cooked. Then switch to low and add frozen veggies and olives. For a TOTAL cooking time of 4-6 hours.The chicken should fall apart. After the veggies are cooked, serve topped with sour cream and jack cheese! YUM!

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings
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1 pound pork tenderloin, cut crosswise into 1/2-inch thick rounds
Salt and ground black pepper
2 teaspoons sesame oil
1 1/4 cups apricot preserves
1/4 cup tamari sauce
1 tablespoon chopped pickled ginger

Season both sides of pork with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add pork and sear 2 minutes per side. Add apricot preserves, tamari sauce and ginger and bring to a simmer. Simmer 5 minutes, until pork is cooked through and sauce reduces.

Recipe courtesy Robin Miller