easy

BBQ Chicken Sloppy Joes

onion, chopped

green bell pepper, chopped

lb chicken

barbecue sauce

hamburger buns

lettuce (optional)

cheddar cheese (optional)

This salmon recipe is so simple and yet extremely impressive; I often serve it to company or on special occasions and I'm always asked for the recipe. I serve it with angel hair pasta (lightly tossed with fresh herbs and olive oil), a basic spring mix salad with vinegarette, and a crusty, hearty garlic bread - enjoy!

Pesto Salmon

salmon skin)

extra virgin olive oil

pepper

pesto sauce (refrigerated)

parmesan cheese

plum tomatoes (optional)

Lightly coat a baking pan with cooking spray.  

Place each salmon fillet in the baking pan and drizzle with olive oil.

Apply freshly ground pepper to taste over each fillet.

Gently spread pesto sauce over each fillet.

Sprinkle parmesean cheese over each fillet.

Optional: Place plum tomatoes  slices on each fillet and sprinkle with a bit of additional parmesean cheese.

Bake prepared salmon fillets in a 350 oven for approximately 20 minutes or until fish flakes easily with fork.

This is a new &quot;go-to&quot; in my recipe file.

We made this last night and it was FANTASTIC.... assuming you&#039;ve already got (or made) the pesto, how much easier could it be???

We used my home made pesto (I make it in huge batches when the basil crop comes in, 2-3 times each summer), and I took the option of topping it with thin slices of tomato.  We also used one uncut salmon fillet which was then cut into 6 nice serving-sized pieces.

We served it without a starch, but it would be nice with roasted potatoes or rice pilaf... something with a slight lemony hint would be great.

I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does.
I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor.
Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a &quot;pocket,&quot; then I slide my thumbs in and work the membrane off from the center outward to the ends.

Beth's Melt in Your Mouth Barbecue Ribs (Oven)

pork

brown sugar

paprika

garlic powder

red pepper (optional)

Preheat oven to 300 degrees F. Line a baking sheet with two layers of foil, shiny side out.

Peel off tough membrane that covers the bony side of the ribs.

Season the ribs on both sides with salt and pepper. If using, divide the Hickory liquid smoke evenly over the ribs.

In a medium bowl, combine the light brown sugar, paprika, garlic powder and ground red pepper. Apply the rub to all sides of the ribs.

Lay ribs on the prepared baking sheet, meaty side down. BONE SIDE DOWN FOR GRILLING!

Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.

Transfer to the oven and = bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.

Cut ribs into serving sized portions of 2 or 3 ribs.

Broil for 1 or 2 minutes until sauce is cooked on and bubbly.

Alternately, you can grill the ribs on your grill to cook on the sauce.

This method is awesome! For those trying to find the hickory smoked salt, the brand I use is "Spice Islands" they have it some of my local grocery stores, but it is available online too. I cook the ribs 2 hours in the foil packet as suggested, and I place the packet on a cookie sheet (in case of leaks. After two hours I remove them from the oven.  I then turn up the oven temp to 350 degrees. I open the foil and roll back the edges to expose the ribs, (watch out for the steam!) and tilt the pan and use a small measuring cup to remove the excess liquid. Then, I slather the meaty side of the ribs with sauce, and return them to oven for 30-45 mins. Just our preference, as the sauce doesn't burn or char and I don't have to watch them so closely. Fabulous ribs, and clean up is so easy!

You do not need to be afraid of cooking rice again! lol Real rice is so much better for you than instant. So here is a basic recipe that will have you cooking rice like a pro! Check out the options too! Your friends and family will think you're a star!&nbsp;

Perfect Basic White Rice

rice

water

salt

butter (optional)

white vinegar (optional)

In a saucepan with a good fitting lid bring water, salt and optional ingredients if desired to a boil.  The salt and butter are simply for flavor. The vinegar keeps your grains separated and gives you a prettier dish. No one will taste the vinegar at all!

Cover and reduce heat to low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.

The steam that is trapped inside the pan is what allows the rice to cook properly.

I've banished the boil in the bag variety and retired my rice cooker, cos I've found Mama's method, tried & true!  I've been making rice this way for so long, my apologies for not (thanking Mama, and) reviewing this recipe sooner.  I have used this method with white rice and par-boiled with no problems (other than it's hard to put the fork down!)  I usually make this with chicken broth in lieu of water, as my family loves it.   Thank you.

We have been given some fresh corn by friends, since it was so fresh I didn't want any of the corn flavour to be removed so I boiled the corn.  This dish is simple yet quick could be used as a side dish or plate filler.

Corn on the Cob - Boiled

corn on the cob, remove husks

butter (optional) or 1 tablespoon margarine (optional)

salt, (optional)

black pepper, to taste (optional)

In a large pot, enough to hold the corn, fill it with water to cover the corn (the corn should float).

On a medium heat allow the pot of water to boil.  Once the water is boiled, add in the corn into the pot and cover.  Cook for 10-15 minutes depending on how soft you want your corn.

Drain water and remove corn on the cob. Be careful as cob will be extremely hot.

Top the corn with preferred seasons, herbs and spices. I prefer salt, pepper and butter.

i thought the recipe was perfect as is, it brought me back to some very fond childhood memories. I could never even imagine not piling on a bunch of salt, pepper, and butter because that's what my taste buds prefer. Just a thought for some of you who feel the need to put their 2 cents in on every comment section of every recipe and rewrite it with all the corrections the way they think it should be made, why not just post your own recipe on your own recipe page instead. Tweaking is one thing, and we all welcome that, but I find it extremely rude and disrespectful when people pick apart a recipe that someone else took the time out of their busy day to share with others who can benefit from it. If I wanted a recipe for a very bland corn on the cob in it's all natural state I would've picked one. I will say, I appreciate the fact that you weren't terribly rude in the way you went about it, most of the ones Ive read are, and those people ought to be ashamed of themselves, you know who you are. Thank You!

How To Make Pumpkin Muffins

Cooking spray or paper muffin liners

all-purpose flour

baking powder

cinnamon

ginger

nutmeg

cloves

unsalted butter,

eggs

pumpkin purée

vanilla extract

Prep the pan and heat the oven to 350°F. Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, grease or line a 12-well standard muffin tin with paper liners.

Mix the dry ingredients. Place the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl and whisk to combine; set aside.

Cream the butter and sugar. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and fluffy, 1 to 2 minutes.

Beat in the eggs. Add the eggs one at a time, beating after each addition until well combined.

Beat in the pumpkin purée and vanilla. Beat in the pumpkin purée and vanilla extract until well combined.

Add the dry ingredients. Add the flour mixture and beat on low speed until just combined. Do not overmix.

Transfer the batter to the muffin pan. Divide the batter evenly among the muffin wells (they will be about 3/4 full).

Bake the muffins for 18 to 22 minutes. Bake until the muffins are set and a tester inserted into the center one comes out with just a few moist crumbs, 18 to 22 minutes.

Cool the muffins. Let the muffins cool 10 minutes before removing from the pan. If you greased the pan, run a thin knife around each muffin to loosen it from the pan first if needed. Serve warm or at room temperature.

A moist and tender pumpkin bread that&#x27;s even better than the one from Starbucks. 

Pumpkin Bread Recipe

Cooking spray

sugar

pumpkin purée (about 2 cups)

vegetable or canola oil

pumpkin pie spice

baking soda

roasted, salted pumpkin seeds (aka pepitas)

Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x5-inch loaf pan with cooking spray; set aside.

Place the sugar, pumpkin purée, oil, and eggs in a large bowl and whisk until smooth and combined. Add the pumpkin pie spice, baking powder, baking soda, and salt, and whisk to combine. Add the flour and fold it in with a rubber spatula until just combined. Pour the batter into the prepared pan and spread into an even layer. Sprinkle with the pumpkin seeds, then gently press them into the batter to ensure they stick. 

Bake until a toothpick comes out mostly clean with a few moist crumbs attached, 65 to 75 minutes. Let cool 10 minutes in the pan, then transfer to a cooling rack and let cool completely. 

Baked Pumpkin Steel Cut Oatmeal

unsalted butter, divided

steel cut oats

pumpkin

milk

vanilla

Heat the oven to 375°F. In a 3-quart (or larger) saucepan or Dutch oven, heat 1 tablespoon of the butter over medium-high heat. (Your burner shouldn&#x27;t be on at full blast, but the butter should melt quickly.) When the butter foams up, stir in the oats and fry them, stirring frequently, for about 3 minutes or until they smell toasted.

Push the oats up against the side of the pan, and drop the second tablespoon of butter in the now clear center of the pan. Dump in the pumpkin puree. Fry it in the butter, only stirring after about a minute. Stir in the sugar and spices and continue frying the puree for another 3 to 4 minutes, or until the color darkens slightly and the raw smell disappears. It&#x27;s OK if a few dark brown spots appear as the puree sticks to the pan.

Pour in the milk and whisk everything to combine. Whisk in the water, vanilla and salt. Put a lid on the pan and put it in the oven. Bake for 35 minutes. Take the pan out of the oven, and carefully lift the lid (be cautious as steam will billow out). Stir the oatmeal. It will look quite loose still, but the oats should be al dente and tender. The oatmeal will thicken rapidly as it cools.

Eat immediately with a drizzle of cream or milk and maple syrup, or let cool and then refrigerate. Heat up bowls in the microwave or on the stovetop.

A recipe for pumpkin spice steel-cut oatmeal made in the slow cooker. 

Slow Cooker Creamy Pumpkin Spice Oatmeal

Cooking spray, olive oil, or coconut oil

steel-cut oats

maple syrup

cinnamon stick

For serving: heavy cream, ground cinnamon, and additional maple syrup (optional)

Coat the bottom and sides of a 4- to 6-quart slow cooker with cooking spray, olive oil, or coconut oil.

Melt 1 tablespoon of the butter over medium-high heat in a large saucepan or Dutch oven. Add the oats and stir frequently until lightly toasted, about 3 minutes. Push the oats up to the side of the pan and melt the remaining tablespoon of butter in the center of the pan. Add the pumpkin purée to the center of the pan and cook without stirring for 1 minute. Add the ginger, nutmeg, and cloves into the purée and cook, stirring occasionally, until the purée darkens slightly and the raw smell disappears, 3 to 4 minutes more.

Transfer the mixture to the prepared slow cooker. Add the water, milk, maple syrup, cinnamon stick, vanilla, and salt and stir well to combine.

Cover the slow cooker and cook on the LOW setting for 8 hours. When finished, much of the pumpkin purée will have separated from the oats — don&#x27;t panic! Stir well with a wooden spoon to recombine everything, and remove the cinnamon stick before serving. Spoon the oatmeal into bowls and finish with a splash of heavy cream, a dusting of ground cinnamon, and a drizzle of maple syrup, if desired.

These hearty muffins are mixed with cornmeal for extra heft and texture, and loaded with thick-cut chunks of ham, sharp cheddar, and a pinch of chives.

Ham and Cheddar Lunch Box Muffins

yellow cornmeal

buttermilk

unsalted butter, melted and cooled, divided

cheddar cheese

chives, divided

black pepper

Arrange a rack in the middle of the oven and heat to 375°F. Line a standard 12-well muffin pan with papers liners or coat the wells with cooking spray.

Whisk together the flour, cornmeal, baking powder, garlic powder, baking soda, and salt in a large bowl. Whisk the buttermilk, eggs, and 5 tablespoons of the butter in a medium bowl until combined. Pour the wet ingredients into the dry, and mix with a wooden spoon or rubber spatula until just combined. Some lumps are fine. Fold in the cheese, all but 1/2 cup of the ham, and 2 tablespoons of the chives.

Spoon the batter into the muffin wells, filling each about 3/4 full. Top the muffins with the reserved ham, sprinkle with the remaining chives, and sprinkle with pepper. Top each muffin with 1/2 teaspoon of the remaining melted butter.

Bake until the tops just begin to brown and a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.

Pumpkin Bread with Cream Cheese Swirl

(7 ounces) all-purpose flour

(8 ounces) sugar

(4 ounces) canola oil

(8 1/2 ounces) pumpkin purée

sour cream or plain Greek yogurt

cream cheese,

(8 ounces) powdered sugar

Preheat oven to 325°F. Line a 9x5-inch loaf pan with parchment paper so there is an overhang on each long side. Coat the parchment paper with baking spray or butter and flour.

Whisk the flour, baking soda, salt, and cinnamon together in a medium or large bowl and set aside.

Combine the egg and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 5 minutes, until light and fluffy. Turn the speed down to low and, pouring very slowly, drizzle the oil down the side of the bowl. Add the pumpkin, sour cream, and vanilla, and mix until smooth. (Alternately, this can be done with an electric hand mixer.)

Turn the mixer off. Add the flour mixture and fold in by hand until just combined. Transfer the mixture back to the bowl used for the flour, and set aside.

Rinse out and dry the bowl of the stand mixer and the paddle attachment in order to make the filling. Combine the cream cheese, butter, vanilla, powdered sugar, and 1/4 cup of the pumpkin batter, and beat on medium speed until smooth and creamy, 2 to 3 minutes.

Pour half the batter into the prepared loaf pan, spreading evenly. Spoon the cream cheese filling over the batter and smooth it out. Cover filling with remaining batter.Bake the pumpkin bread for 1 hour, or until the center springs back when pressed with your fingertip. (If your finger sinks, bake 10 to 15 minutes longer.) Let cool in the pan on a wire rack for 30 minutes, then pull the loaf out using the parchment paper “handles” to cool completely.

The pumpkin bread can be stored tightly wrapped in plastic wrap for up to three days, or frozen for up to 2 weeks. Thaw overnight at room temperature before serving.

Thick cubes of brioche are infused with rich custard packed with warm spices and a double dose of pumpkin, then topped with a brown sugar-pecan streusel.

Pumpkin French Toast Casserole

Unsalted butter

brioche (about 1 pound), cut into 1-inch pieces

half-and-half

sugar (optional)

Maple syrup,

pecans

(1/2 stick) unsalted butter, melted

Make the casserole: Generously coat a 9x13-inch baking dish with butter. Place the bread cubes evenly in the dish and set aside.

Place the eggs in a large bowl and whisk to combine. Whisk in the half-and-half, pumpkin, sugar, pumpkin pie spice, vanilla, and salt. Evenly pour the custard over the bread. Use a spoon to push the bread down and stir so all the cubes are soaked through. Cover tightly with plastic wrap and refrigerate overnight.

Arrange a rack in the middle of the oven and heat to 350°F. Remove the baking dish from the refrigerator and let it sit at room temperature while the oven is heating. Meanwhile, make the crumb topping.

Make the crumb topping: Stir the flour, sugar, pecans, cinnamon, nutmeg, and salt together in a medium bowl. Drizzle with the butter and stir until big, slightly floury crumbs form.

Sprinkle the crumb topping over the casserole. Bake uncovered until the casserole is set, puffed, and the top is golden-brown, 40 to 45 minutes.

Remove the baking dish from the oven and let it cool for at least 5 minutes. Right before serving, dust with powdered sugar if desired. Serve warm with maple syrup if desired.

This hearty waffle recipe comes from an issue of Parent's Magazine. Ive made it every week for years and it comes out great every time. I double it and freeze the leftover waffles and reheat in toaster oven.

Basic Batter Waffles

milk (I particularly like canned evaporated milk for some of it)

vegetable oil

maple extract (optional)

Mix all dry ingredients together using a large whisk.

Sprinkle with powdered sugar (my daughter).

Cover with toasted nuts, bananas, and real maple syrup (Me!).

Pour on log Cabin (my son) and Michele's Maple Cream Syrup for my husband!

This is a very good waffle recipe that we use in the belgian maker. We ommit the maple extract, and instead use a 1.5x the amount of vanilla and the zest from an organic mandarin. They are exclenet. We normally make at least a double batch, and freeze the leftovers after they have cooled completly so they do not squash. They re-heat at 400*f for 10 min, and are just like fresh. Excelent recipe, thank you!

This is a good made from scratch recipe. I also made extras and put them in the freezer for another quick breakfast for my son. This recipe came from Allrecipes, submitted by Andrea. You can put any fruit in your pancakes. Also, when you want to freeze them, make sure they are cool and put them in a freezer bag layered between wax paper. Layer 3 at a time. Then put them into another storage bag. When your ready for a quick pancake fix, just put 3 pancakes on top of each other, on a microwavable plate,do not cover, and cook on high for about 30-45 seconds. That's it. Enjoy.

Banana Pancakes

flour

eggs, beaten

bananas,

Combine flour, sugar, baking powder and salt.

In separate bowl, mix together egg, milk, vegetable oil and bananas.

Stir flour mixture into banana mixture; batter will be a little lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat.

Pour or scoop batter onto pan, using about 1/4 cup for each pancake.

Cook until pancakes are golden brown on both sides.

WOW. My wife is an astronaut lawyer surgeon and had a night off due to current weather conditions. 18.03.2017. It was a cloudy Saturday morning in Glasgow, United Kingdom (11:00 GMT). Location: 55.864, -4.25 Altitude: 23.0 m above mean sea level. Precipitation, 10%. Humidity, 88%. Wind, 10 mph. The moon was phasing at 70.4%, at a distance of approximately 404569 km (31.75 Earth diameters) from Earth. Gravitational particles and space debris everywhere. So I decided to wake up late and make these for my daughter because we had exactly two overripe bananas. Short story long, these were the best banana pancakes we have ever eaten. N.B. These were the only banana pancakes we have ever eaten. Super bouncy with the texture of an old man's left shoe. Surprisingly it tastes like banana. Definitely got some banana scented brownie points.

Say goodbye to Aunt Jemima! Once you taste these homemade pancakes, I think you'll agree they're much better than the boxed kind! Add a bit of vanilla or fruit (frozen blueberries work well) to make them extra special. If you want, mix up the dry ingredients in advance and give it away as a gift (with instructions on how to finish making the pancakes) or just store it for even quicker pancakes on Sunday mornings.

Basic Pancake Mix

vanilla (optional)

In a bowl, mix together all the dry ingredients.

Make a well in the centre and pour in the milk.

Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.

Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.

Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix.

How much depends on how experienced you are at flipping pancakes and how big you want them. We do about 1/4 cup a time for small, easy-to-flip pancakes but you could make this as much as 1/2 cup of pancake mix.

If you are adding fruit, I like to sprinkle it on top of the pancake now.

When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.

The first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake. In either case, just add a few spoonfuls at a time until you get it right.

Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.

Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.

These Sweet and Spicy Glazed Chicken Thighs are moist, tender, and have huge flavor with very little effort. Perfect for fast weeknight dinners!&nbsp;

Top 40 easy recipes from across the web

The most viewed easy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

BBQ Chicken Sloppy Joes

Pesto Salmon

Beth's Melt in Your Mouth Barbecue ...

Perfect Basic White Rice

Beth's Melt in Your Mouth Barbecue ...

Perfect Basic White Rice

Corn on the Cob - Boiled

How To Make Pumpkin Muffins

Pumpkin Bread Recipe

Baked Pumpkin Steel Cut Oatmeal

Baked Pumpkin Steel Cut Oatmeal

Slow Cooker Creamy Pumpkin Spice Oa...

Ham and Cheddar Lunch Box Muffins

Pumpkin Bread with Cream Cheese Swi...

Pumpkin French Toast Casserole

Basic Batter Waffles

Banana Pancakes

Basic Pancake Mix

Sweet and Spicy Glazed Chicken Thig...

Honey Glazed Carrots

Roasted Broccoli with Garlic

Spaghetti With Fresh Tomatoes and B...

Bourbon Chicken

Jo Mama's World Famous Spaghetti

Better Than Olive Garden Alfredo Sa...

Kittencal's Italian Melt-In-Your-Mo...

Creamy Cajun Chicken Pasta

To Die for Crock Pot Roast

Beer Bread

Simply Sour Cream Chicken Enchilada...

&quot;Whatever Floats Your Boat&quo...

Easy Pizza Muffins

Pancakes

Crock-Pot Chicken With Black Beans ...

Quick Egg &amp; Potato Scramble

Delicious Chicken Pot Pie

Beef and Broccoli

Broccoli Reuben Sandwich

Roasted Broccoli & Cheddar Soup

Light & Easy Broccoli Salad

The most viewed easy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

"Whatever Floats Your Boat&quo...

Quick Egg & Potato Scramble