easy bake

Use up those leftover chocolates in these fudgy chocolate brownies!

📃 Chocolate Box Brownies Recipe

150 g (5.3 oz) good quality dark chocolate (or dark chocolate chips)

unsalted butter

eggs

265 g (1 1/3rd cups) golden caster sugar

60 g (1/2 cup) plain (all-purpose) flour

g (1/3rd cup) cocoa powder

½ tsp baking powder

60 g (1/2 cup) ground almonds

leftover chocolate box sweets

Preheat the oven to 180c/350f and line a baking tray that&#39;s approx. 20cmx20cm and 3cm deep with baking parchment. PRO TIP: Leave a little of the parchment overhanging the tray to make it easier to get the brownie out later.

Melt the dark chocolate and butter together in a bowl over a pan of simmering water (make sure the bowl isn&#39;t touching the water though). Stir and leave to cool slightly.

Once the chocolate and butter mixture has cooled slightly then add in the sugar and eggs and mix together using a whisk.

When the chocolate is thoroughly mixed in, sieve the flour, cocoa powder and baking powder over the mixture, and then add the ground almonds.

Fold into the mix gently, in a figure of eight. This will help to keep the air in.

Pour the mixture into your lined baking tray.

Arrange the chocolates on top of the brownie mix evenly, so there is 1 piece per portion of brownie. Push the chocolate into the mixture slightly.

Place the tray in the oven and cook for 25 minutes.

Take out of the oven and leave to cool in the tray.

Lift the brownie out of the tray using the baking parchment and place on a chopping board. Use a sharp knife to slice the brownie into portions. It will crumble slightly when you cut it, but it crumbles less, the longer you leave it to cool.

Dust with a little icing (confectioners) sugar and serve. &lt; Optional.

https://content.jwplatform.com/videos/FrFVw77A.mp4

Use up those leftover Christmas chocolates in these fudgy chocolate brownies!

Chocolate Box Brownies

Easy to make and a joy to share, these Christmas Cake Bars have all the flavours of a festive fruit cake, with a marzipan topping and drizzle icing decoration. Make them at any time of the year.If Marzipan is not to your liking omit the decoration and enjoy them plain or brushed with a simple Apricot Glaze.

Christmas Cake Bars

125 g Candied peel

brandy (whisk

butter

175 g soft light brown sugar

eggs (medium size)

flour

g almonds

mixed spice

500 g dried fruits (such as raisins, currants and sultanas)

cherries

Tablespoons Brandy (whisky

apricot jam (or marmalade)

454 g packet Ready to Roll Golden Marzipan

150 g Icing Sugar (sieved)

Measure all the dried fruits and candied peel into a bowl, pour over the brandy and leave to soak for at least 6 hours, preferably overnight, to allow all the fruits to soak up the brandy and plump up a little.

Preheat the oven to 160ºC (Fan assisted). Grease and line a 30 × 20cm (12 × 8 in) traybake tin with baking parchment or non stick paper.

Using an electric hand mixer, beat together the butter and sugar until smooth and fluffy. Add the eggs one at a time, adding a little flour in between each one to help prevent curdling.

Add the remaining flour, ground almonds, mixed spice, ready soaked dried fruits, washed and chopped cherries and mix well. Spoon the mixture evenly into the prepared tin levelling the top.

Bake for 35 – 40 mins or until baked with a golden brown colour. Always test the centre of the cake with a skewer until it comes out clean. Leave to one side to cool a little.

While the cake is still warm, pour the 3 spoonfuls of brandy over the top of the cake allowing it to soak through. Leave the cake to cool completely before covering with Marzipan, or it will melt.

Brush the top of the cake with the warm sieved apricot jam.

Roll out the marzipan to a rectangle shape the same size as the top of the traybake. You can use the base of your cake tin as a guide. Rolling out the marzipan between two sheets of baking parchment will make the task a lot easier.

Lay the marzipan on top of the cake, taking care as you do this as the Jam will be sticky. Patch up and smooth over any uncoved areas with pieces of Marzipan if needed.  Press down gently. Neaten the edges with a serrated knife.

Sieve the icing sugar then start to mix to a paste by adding 1 tablespoon of preboiled water. Keep adding the water a little at a time until you have a very thick pipeable mixture. If it is too thin and runny it will flood the cake.

Add your icing mix to a piping bag with a not too thin nozzle and decorate across the top of the Marzipan in a zig zag pattern or how ever you wish. Leave to set before slicing into squares/bars.

The following day

Satisfy your sweet cravings while fueling up on protein with this decadent banana bread. Creamy cottage cheese, rich peanut butter, and sugar-free chocolate chips come together in a moist, low-carb loaf that feels indulgent but supports your healthy-eating goals. Perfect as a quick breakfast, post-workout snack, or better-for-you dessert, this high-protein treat delivers big flavor without the guilt.

High-Protein, Low-Carb Chocolate Chip Banana Bread

banana, ripe

peanut butter (smooth)

cottage cheese

tsp baking powder

chocolate

tbsp unsweetened shredded coconut

walnuts

cinnamon

vanilla

Preheat your oven to 350°F and line a loaf pan with parchment paper. Lightly grease the parchment to prevent sticking.

Place the banana, eggs, peanut butter, cottage cheese, and baking powder in a blender or food processor.

Blend on high until you have a smooth, creamy batter with no visible lumps.

Carefully pour the batter into your prepared loaf pan.

Evenly sprinkle the sugar-free chocolate chips over the top of the batter.

Place the pan in the preheated oven and bake for 50–55 minutes. Check for doneness by inserting a toothpick into the center; if it comes out mostly clean (melted chocolate is fine), your banana bread is ready.

Remove the loaf pan from the oven and let the bread cool for at least 15 minutes before slicing to help it set.

Slice into 8 portions and enjoy warm or at room temperature.

What is better than finding a treasure trove of vintage recipes from the days of our past? To me there is not much better than that. Recently a friend entrusted me with their mothers handmade recipe book and in celebration of these wonderful women and my friend&#39;s mother Nana Mickie, I present to you the first recipe! This Vintage Mexican Casserole is so incredibly delicious and simple to make and I promise you the flavor of this casserole lives up to the hype of the imagery from the video. The original recipe Nana Mickie made was with chicken and you can certainly make this recipe with chicken as she did, but I chose to use ground beef and boy did it turn out incredible!

Vintage Mexican Casserole

olive oil

chuck

onion (chopped)

tbsp taco seasoning

garlic

Rotel diced tomatoes and green chilis

Rotel diced tomatoes with lime juice and cilantro

oz shredded colby jack cheese

8.5 oz box corn muffin mix

sour cream

15.25 oz can kernel corn (drained)

green chilis

cheddar cheese

In a cast iron or pan, add in olive oil, ground chuck, onions, and taco seasoning. Mash the meat up using a meat masher or a spoon and saute that on medium - medium high heat until the meat is browned. Next, add in the minced garlic and saute that together for a few more minutes. Then, add in both cans of the Rotel, stir everything together, and saute that for about 5-7 minutes until about half of the Rotel juice has evaporated out. Lastly, add in the colby jack cheese and stir that together until the cheese is melted and incorporated.

In a large measuring cup or bowl, add in the corn muffin mix, eggs, sour cream, and mix that together until combined. Then, add in the corn and mix that together until incorporated.

Add the ground beef mixture into a baking dish and dollop the green chilis over the top of the ground beef mixture. Sprinkle the shredded cheddar cheese over the top of the green chilis and then add dollops of the corn muffin mixture all over to cover the top.

Bake at 350°F for 55 minutes - 1 hour. Once it's browned at the top and the cornbread has fully set up you know it's done. Let that cool for about 15 minutes before serving. Enjoy!

https://www.youtube.com/watch?v=CcPF1c_qTBg

Vintage Mexican Casserole 💥 MAKE IT!!

My moms Banana Bread Recipe is one of my top recipes on my website. So, this tells me how much you love bananas and coincidentally so do I! So, I decided to put together an incredible recipe featuring the incredible edible banana. This banana bread french toast is going to impress your family and friends, but it&#39;ll be our little secret just how easy it is. We&#39;re going to whip up some caramelized bananas in the pan which takes all of 15 minutes tops. We are going to pour that bubbly mixture over some brioche bread and top it with a simple custard. The result far outweighs the effort and this french toast is good enough to serve on any holiday and since Easter is coming up why not serve it for Easter brunch? You can make this ahead of time or simply toss it all together and toss it in the oven right away. Either way you will go “bananas” for this recipe! Let&#39;s make it!

Banana Bread French Toast

tbsp butter

brown sugar (packed)

bananas (peeled & sliced)

milk

tsp mexican vanilla extract

salt

brioche bread

For serving: maple syrup & powdered sugar (optional)

In a pan melt the butter on a medium heat. Once the butter is melted, stir in the brown sugar and cinnamon until smooth and bubbly.  Then, add in sliced bananas and saute them 10 - 15 minutes until soft and coated in the sauce.

While the bananas are cooking, in a large bowl add whole milk, eggs, vanilla extract, and a pinch of salt. Whisk that together until combined.

Grease a 9x13 baking dish and add in the cubed up brioche bread. Next pour the caramelized bananas evenly over the top of the bread. Then, evenly pour the custard over the top and gently push the bread down to make sure it is fully coated in the custard.

Let that sit for at least 30 minutes before baking it. Or you can make this the night before, cover the baking dish, pop it in the fridge, and bake the next morning.

Bake it at 350°F for 50 - 55 minutes. Once it is done, let it rest for about 15 minutes before cutting. Serve it with powdered sugar and maple syrup. Enjoy!

https://www.youtube.com/watch?v=CQZkMZsrwMw

You are going to go bananas for this Banana Bread French Toast!!!🍌🍞 #bananabread #frenchtoast

Every Easter my Grandma would make a delicious  brunch and Artichoke Quiche was always on the menu! This artichoke quiche reminds me of home and Easter memories. I have tried many quiche&#39;s in my life and none can compare. Maybe it&#39;s just because it&#39;s from my grandmother...but I don&#39;t think so. You will have to try this recipe and see for yourself! It&#39;s actually VERY easy to make, as well! Let&#39;s go down memory lane and make it...

Grandma Jo’s Artichoke Quiche

artichoke hearts

heavy cream

mozzarella

Pecorino Romano cheese

Deep Dish Pillsbury Pie Crust ((from frozen section))

salt & black pepper

Drain both cans of artichoke hearts and squeeze all of the moisture out. Then roughly chop the artichoke hearts. (not too small)

In a pan at medium heat saute the artichoke hearts, chopped garlic, salt, pepper, and crushed red pepper in butter and olive oil until fragrant and incorporated. (about 5-7 minutes)

In a bowl add 4 room temperature eggs and heavy cream. Whisk until incorporated. Then whisk in the grated Pecorino Romano Cheese.

Chop up a block of mozzarella into little cubes.

Fold in the mozzarella and add another pinch of salt & pepper.

Pour the mixture into a deep dish Pillsbury pie plate. Bake at 350 degrees F for 50-60 minutes.

Allow quiche to rest a half hour before slicing. Serve warm or cold! Make it!

So, I made Poor Man’s Casserole—and it went viral. Like, massively viral. I’ve had hundreds of messages from people telling me how much they loved that delicious, humble dish. And you know what? I figured it was only fair to give our millionaires a chance too. So today, we’re leveling up with the Million Dollar Noodle Bake—a rich, creamy, dish that’s about to go head-to-head with its humble cousin. Now here’s the deal, my friends: you must make both and report back. I want to know, personally, which one stole your heart. Sure, I’ll peek at my website analytics to see which one you’re making more, but honestly? It’s your messages that mean the most to me. So grab that apron—because you’re about to make what might be the best casserole of your life. Hmm… Poor Man’s or Million Dollar? We shall see.

Million Dollar Noodle Bake

Pasta: 12 oz wide egg noodles

1.25 lb ground beef

Italian seasoning

garlic powder

onion powder

tbsp Tony's Creole seasoning

tbsp minced garlic & chili pepper

pepper

(32 oz marinara sauce)

ricotta cheese

oz cream cheese (softened)

oz mozzarella cheese (divided)

oz shredded cheddar cheese (divided)

parsley

Preheat the oven to 375°F and grease a 9x13 baking dish.

Cook egg noodles in salted water until just shy of al dente. Drain and set aside.

In a skillet, heat olive oil. Brown ground beef with Italian seasoning, garlic powder, onion powder, Tony's Creole seasoning, and minced garlic & red chili pepper. Cook until the meat is browned. Add marinara sauce. Bring to a boil then lower and simmer for 5-10 minutes.

In a large bowl, mix ricotta, cream cheese, 4 oz shredded mozzarella, 4 oz shredded cheddar, egg, ⅛ of a cup of chopped fresh parsley, and Tony's Creole seasoning until smooth.

Toss the cooked egg noodles with the cheese mixture until evenly coated.

Add a thin layer of meat sauce to the bottom of the baking dish.

Next, Add half of the cheesy noodle mixture.

Then, layer half of the meat sauce over the cheesy noodles.

Add the rest of the cheesy noodle mixture on top of the meat sauce.

Top with the rest of the cheddar, and mozzarella cheese, and fresh parsley.

Bake uncovered, at 375F degrees for 25 minutes, or until hot and bubbly. Let it rest for 10 minutes until serving and enjoy.

I had some doubts to begin with…cream cheese? Tony Checheres? Cheddar cheese? But I made it exactly as you did and it was amazing! Will be part of the regular pasta rotation…5-stars! Amazing!

do you finish with the meat sauce and how long do you bake it for?

https://www.youtube.com/watch?v=TV0ShbZNsXw

You see any sauce on my white top? #milliondollarnoodlebake

So listen, I got a divorce a few years back and I kept the house but had to give up the grill lol, and not just one grill but even my flat top grill. Now, I know I could&#39;ve gotten a grill by now, but I&#39;m so used to my stove top and oven that I just haven&#39;t gotten around to it yet. But, just like you we love ourselves a summer bbq extravaganza with Sticky BBQ Roasted Chicken and the most crisp incredibly Flavorful Corn on the Cob. Not only is this recipe going to knock any grilled chicken out of the park, but you only need about five ingredients plus seasoning for the entire recipe! This is going to take you all of five minutes to prep and you&#39;re not even going to break a sweat. The most insanely delicious Sticky BBQ Roasted Chicken recipe. Are you ready? Let&#39;s make it!

Sticky BBQ Chicken Bake

hidden valley ranch seasoning mix

tsp parsley flakes

tsp black pepper

onion

olive oil (divided)

bone-in skin-on chicken thighs

bbq sauce

brown sugar

½ tbsp apple cider vinegar

In a small bowl, combine ranch seasoning, onion powder, parsley flakes, black pepper, and salt. Set it aside

In a large baking dish, add the sliced red onion and scatter them around. Take a tsp of the set aside seasoning mixture (saving the rest for the chicken) and sprinkle it evenly over the onions. Drizzle a tbsp of olive oil over the onions and toss everything together. Then, take your chicken thighs and place them on top of the onions. Shake the remaining seasoning mixture evenly over top of the chicken and pat it in. Lastly, drizzle about 4 tbsp of olive oil evenly over the chicken thighs. Bake that in the oven at 400°F for 1 hour and 15 minutes.

In a measuring cup or bowl, add bbq sauce, brown sugar, apple cider vinegar, and whisk that together until combined. Set it aside.

Once it's been 40 minutes of the chicken cooking, take the baking dish out of the oven and use a silicone brush to brush that sticky bbq sauce mixture all over the top of the chicken thighs. Place it back in the oven for the remaining 35 minutes to finish cooking.  Serve with mashed potatoes and roasted corn! Enjoy!

19 year old pain in the ass daughter, just smirked when she tried it.  Like ok, this is good.  Son just walked in at 11:30pm and gobbled it up.  Thank you:)

This was fantastic, great way to eat chicken thighs

https://www.youtube.com/watch?v=9vJlQlIE8d8

Sticky & cRiSpY! #stickybbq #chickenbake

My sons love when I make enchiladas! Just like most kids there used to having red enchiladas, so I decided to give them a little treat and make them salsa verde enchiladas! The first thing they said of course was “why are they green?” to which I replied “just try it!”. Once they tried the green enchiladas that&#39;s all she wrote they want nothing but the green mean machine chiladas everytime! These enchiladas have a creamy, slightly tangy flavor, flavored with fresh lime, cilantro, and salsa verde. And I made them quick and easy, but I didn&#39;t sacrifice the flavor! I used rotisserie chicken, the best jar of salsa verde that tastes so fresh, and boom, the most delicious salsa verde enchiladas you&#39;re going to find, right here in this blog! Are you ready? Let&#39;s make it!

Salsa Verde Enchiladas

tbsp avocado oil

½ a white onion (chopped)

jalapeno (seeded & chopped)

chicken seasoning

tsp adobo seasoning

16 oz jars salsa verde

lime (juiced)

tbsp chopped fresh cilantro (divided)

rotisserie chicken (shredded)

oz freshly shredded whole milk mozzarella

In a pan, heat up some avocado oil. Then, add in onion, garlic, jalapeno, chicken seasoning, and adobo. Saute that on a medium heat for 5 - 7 minutes.

Next, pour in both jars or salsa verde and the lime juice. Give that a stir and bring the pan to a boil. Once it comes to a boil, drop the heat to low, and add in the sour cream. Make sure the heat is low and stir the sour cream in until everything is incorporated. Let that simmer on low for 3 - 5 minutes. Then, sprinkle in 2 tbsp chopped fresh cilantro and stir that in. Now, take a ladle and scoop that creamy mixture into a measuring cup until you get two cups. Set the two cups of that creamy mixture aside for later.

In the pan with the remaining creamy mixture, add in the shredded rotisserie chicken and fold that in until fully incorporated. Once that's fully incorporated remove it from the heat and set it aside.

Now it is time to assemble the enchiladas! Grease a large baking dish (I used 1 large baking dish and 1 smaller square baking dish because) and pour just a few tbsp of the creamy mixture from the set aside two cups into the bottom of the baking dishes. Spread that out so it's in a very thin layer in the bottom of the baking dish. Now take a tortilla and add a heaping spoonful of the creamy chicken mixture and top the chicken mixture with a little shredded mozzarella (I ended up using about 8 oz total of cheese in the enchiladas and 8 oz for the top). Roll it up and place it seam side down in the baking dish. Repeat that process until you have used all of the chicken mixture (I ended up making a total of 16 enchiladas). Once you have filled and arranged all of your enchiladas in the baking dish, pour the set aside creamy mixture from the measuring cup evenly over the top of the enchiladas. Then, sprinkle the remaining shredded mozzarella cheese evenly over the top. Lastly, sprinkle 2 tbsp of chopped fresh cilantro over the top of the enchiladas.

Cover both baking dishes with aluminum foil and bake them in the oven at 375°F for 25 minutes covered and about 10 minutes uncovered or until it's hot and bubbly. Enjoy!

These enchiladas are absolutely delicious! I couldn't believe how easy they were to make and they rival any restaurant! Thank you Melissa Jo for your wonderful recipes that are so easy to follow along with the quick videos to go with them.

https://www.youtube.com/watch?v=v73pKjnCcWc

Red or green? Easy Salsa verde enchiladas #easyrecipe

Many of you know that I worked at Outback Steakhouse when I was in college and from that I gave you my alice springs chicken recipe, my cheese fries recipe, my coconut shrimp recipe, and more. But, actually my very first job as a waitress was in Ocala, Florida and I worked at the local Chili’s. When I worked there one of the most popular recipes was the Monterey chicken! Not only was it popular with the customers, but it was popular with the waitstaff because we constantly ordered it at the end of our shift. To my shock and surprise it was discontinued! So I decided to recreate the Monterey chicken recipe from Chili’s as a copycat! But quite honestly after my attempt if the Monterey chicken from Chili’s tasted like mine it would have never been discontinued! Let&#039;s make it!

Monterey Chicken Chili's Copycat

bacon (cut in half lengthwise)

chicken breasts (about 1.5 lbs, room temperature, patted dry, & butterflied)

avocado oil

Top 14 easy bake recipes from across the web

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

Top Tags

📃 Chocolate Box Brownies Recipe

Christmas Cake Bars

High-Protein, Low-Carb Chocolate Ch...

Vintage Mexican Casserole

Banana Bread French Toast

Grandma Jo’s Artichoke Quiche

Million Dollar Noodle Bake

Sticky BBQ Chicken Bake

Salsa Verde Enchiladas

Monterey Chicken Chili's Copycat

Cheeseburger on a Biscuit Casserole

Cheez-It Chicken

Creamy Chicken Noodle Casserole

Texas Trash Chicken

Top 14 easy bake recipes from across the web

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

Top Tags

📃 Chocolate Box Brownies Recipe

Christmas Cake Bars

High-Protein, Low-Carb Chocolate Ch...

Vintage Mexican Casserole

Banana Bread French Toast

Grandma Jo’s Artichoke Quiche

Million Dollar Noodle Bake

Sticky BBQ Chicken Bake

Salsa Verde Enchiladas

Monterey Chicken Chili's Copycat

Cheeseburger on a Biscuit Casserole

Cheez-It Chicken

Creamy Chicken Noodle Casserole

Texas Trash Chicken

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