Easy Cooking Hub

Fried Chicken 🐔
Ingredients:
For the chicken:
1 whole chicken, cut into pieces (or 8-10 pieces of your choice)
2 cups buttermilk
1 tbsp hot sauce (optional)
2 cups all-purpose flour
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
1 tsp salt
1 tsp black pepper
1 tsp cayenne pepper (optional for extra spice)
Vegetable oil, for frying
Instructions:
Marinate the Chicken:
In a large bowl, combine the buttermilk and hot sauce (if using).
Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.
Prepare the Coating:
In a large shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using).
Coat the Chicken:
Remove the chicken pieces from the buttermilk, allowing any excess to drip off.
Dredge each piece in the flour mixture, pressing the flour onto the chicken to ensure it is well coated. Place the coated chicken on a wire rack and let it rest for about 15 minutes. This helps the coating adhere better.
Heat the Oil:
In a large, deep skillet or Dutch oven, pour in enough vegetable oil to fill about halfway. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can use a thermometer to check the temperature.
Fry the Chicken:
Carefully add a few pieces of chicken to the hot oil, being careful not to overcrowd the skillet. Fry in batches if necessary.
Fry the chicken for about 12-15 minutes, turning occasionally, until the coating is golden brown and the internal temperature of the chicken reaches 165°F (74°C).
Remove the fried chicken from the oil and place it on a wire rack or paper towel-lined plate to drain any excess oil.
Serve:
Serve the fried chicken hot with your favorite sides like mashed potatoes, coleslaw, or biscuits.
Enjoy your delicious homemade fried chicken!

I need 3000 people to say (yummy) so I can add their names to the Active Member list

for get all my recipes.

Old Fashioned Fudge
2 cups sugar
4 Tablespoons Hershey’s cocoa
1 stick of salted butter
5 ounce can of Carnation Evaporated Milk
1 teaspoon of vanilla
nuts are optional
Mix sugar and cocoa in a saucepan, then add a stick of butter and the can of evaporated milk, and stir until the mixture starts boiling.
Stir continuously for 7 minutes, then remove from heat and add vanilla, then stir the mix continuously for 3 minutes, then pour into a buttered baking dish to set.
Great fudge in less than 20 minutes!

I don’t care how rich I get. I’m never buying trash bags for the bathroom

Cheap dinner that will last a few nights...Prepare one box of Rice a Roni Spanish rice as directed on the box. In a large skillet brown 1 lb lean ground beef, chopped onions, chopped red and green bell peppers. Add a sprinkle of shredded cheese, 1 can of Rotel, salt pepper and cumin...
⚠️𝗙𝘂𝗹𝗹 𝗥𝗲𝗰𝗶𝗽𝗲 𝗪𝗮𝗶𝘁𝗶𝗻𝗴 𝗬𝗼𝘂 𝗛𝗲𝗿𝗲:👇🏼⤵️⤵️
How To Make IT :
1 pound ground beef
1 box beef rice a roni
1 small can beef broth
Brown ground beef
Brown the rice as directed

Once rice is browned add 1 1/2 cups hot water, 1 can beef broth and brown ground beef.

Simmer 15 minutes. Yum
you can make that when you have. Left overs. Like steak and rice a roni. Or if you have chicken left over.

you can add cream mushroom soup- half can rice- soy sauce and put in crock pot, chow main noodles on botton Also can use Spanish Rice-a-Roni & hamburger. Add Rotel tomatoes & 1 can of water & extra seasonings to taste. Great dish to top with cheese or sour cream

another idea is to make meatballs with the rice mixture mixed in and then brown the balls and once there browned I pour in the alloted amount of water and let simmer for about 30 mins. They will look like porcupines when done! So yummy and a kids favorite qnd I have SUPER picky eaters!
you can Add a can of diced tomatoes it makes it even better

Most of us used one

Homemade Beef Lo Mein
Ingredients:
Chuck roast
Broccoli crowns
Carrots (thinly sliced)
Oil
2-3 tbsp Corn starch
Fresh Lo Mein noodles (I found these in the refrigerated section at my local Asian store but if you can’t find it you can also use spaghetti noodles and cook them according to the package before putting it in the stir fry).
2 tsp Sesame oil
Two teaspoon black pepper
1 tsp salt
2 tsp sugar
3 cloves garlic (minced)
1 tbsp ginger ( minced)
3 tbsp oyster sauce
2 tbsp hoisin sauce
2 tbsp sweet soy sauce
Directions:
Thinly slice beef into strips and mix well in a bowl with corn starch. Set aside.
Cut your veggies and have them all ready for cooking.
Mix oyster sauce, hoisin sauce, sweet soy sauce, sesame oil, salt, pepper, in a bowl and set aside.
Heat the pan until smoking slightly on medium-high heat and add a couple tablespoons oil. Cook and sear the beef about 3-5 minutes. Take the beef out of the pan and set aside.
Add two tablespoons oil, the garlic, ginger and all the vegetables to the pan and Stir-fry on medium heat until tender.
Add the noodles and beef back to the pan and mix well from the bottom up for about a minute. Then cover the pan for a couple minutes.
Add sauce mixture to pan and mix well and stir-fry for another minute. Plate and enjoy!

Canning FLOUR! All purpose flour, gluten free flour, and protein pancake mix, each Qt jar holds three cups of flour, bake in oven no caps! For 200f for 45 mins, carefully take out then cap let completely cool before moving. This kills all the weevils and bugs that grow with out doin this!! And viola!! storage for up to 25 years!! Edit* if you would prefer you can cap after they have been in for ten mins I do it this way and I have no moisture, but to each their own

HOMEMADE CHICAGO STYLE DEEP DISH PIZZA
Ingredients
1 teaspoon oil
1 pound pizza dough
1 ½ cups mozzarella, shredded
⅓ pound Italian sausage
⅓ cup pepperoni, diced
⅔ cups pizza sauce
½ cup Parmesan
Directions
Preheat the oven to 425 F.
Lightly oil the bottom, but not the sides, of a 9-inch cake pan.
Press the dough into the bottom and up the sides of the pan.
Sprinkle 1 cup of mozzarella cheese in first.
Add in the raw Italian sausage on top of the cheese.
Add the pepperoni, and then the pizza sauce.
Top with remaining mozzarella and Parmesan cheese.
Bake for 30 to 35 minutes, or until dough is deeply golden brown.
Enjoy

My canned goods shelves. My handy husband built these in our basement for me about 5 years ago. Not as organized as I like them; but it's a very satisfying labor of love. I have a goal to fill these shelves up from garden produce and homemade stock and soups.

Wawa started as a dairy farm in 1902 in Wawa, Pennsylvania, founded by George Wood. The name "Wawa" comes from the local Native American word for the Canada goose. In the 1960s, with milk delivery declining, Wawa opened its first convenience store in Folsom, Pennsylvania, in 1964. They offered fresh dairy products and groceries, quickly winning over locals.
Wawa's popularity stems from its fresh, high-quality food options, including made-to-order sandwiches and freshly brewed coffee. Known for its cleanliness and friendly service, Wawa locations are conveniently placed along busy routes and in neighborhoods, making them a reliable stop for many.
Wawa's strong sense of community and customer loyalty also play a big role in its success. They engage in local charity work and sponsorships, and their customer rewards program keeps people coming back. The welcoming atmosphere and commitment to quality have made Wawa a beloved staple in Pennsylvania.

One-Pot Bacon Broccoli Mac and Cheese
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Ingredients
- 8 slices uncooked center cut bacon, chopped
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons light butter, (I use Land O’Lakes light butter spread with canola oil)
- 1 ½ cups skim milk
- 2 ½ cups water
- 12 oz dry whole wheat elbow macaroni
- 3 ½ cups broccoli florets
- 6 oz 50% reduced fat sharp cheddar cheese, shredded (I use Cabot)
Instructions
- Place the chopped bacon in a 5 QT Dutch oven or large pot and bring to medium heat. Cook, stirring occasionally, until crisp. Transfer the bacon pieces to a stack of paper towels to drain using a slotted spoon. Discard the grease and wipe out the bottom of the pot.
- In a small dish, stir together the ½ teaspoon of salt and ¼ teaspoon of pepper with the ¼ cup flour. Place the butter into the pot and bring over medium heat. When the butter is melted, whisk the flour mixture in a little bit at a time until combined. Slowly whisk the milk into the butter/flour mixture a little at a time, until combined and smooth. Add the water and whisk to combine, scraping up any browned bits on the bottom of the pot from cooking the bacon.
- Increase the heat to med-high and stir occasionally until boiling. Reduce the heat to med-low and add the macaroni. Cook for 8-10 minutes, stirring regularly to prevent sticking, until pasta is cooked.
- While the pasta is cooking, place the broccoli florets into a microwave-safe bowl and cover the bowl with a damp paper towel. Microwave on high for 2 minutes. Broccoli should be softened but still firm and bright green. Set aside.
- Once the pasta is cooked, reduce the heat to low and stir in the shredded cheese until melted into the sauce. Add the broccoli florets and the bacon pieces to the pot and stir together until combined. Remove from heat and serve.

Garlic Bread Ritz Bits
Ingredients:
- 1 cup Ritz crackers, whole
- 1/2 cup Parmesan cheese, grated
- 1/4 cup unsalted butter, melted
- 1 tablespoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
2. Prepare the Mixture:
- In a medium bowl, combine the whole Ritz crackers, grated Parmesan cheese, garlic powder, dried parsley, salt, and black pepper.
3. Add the Butter:
- Drizzle the melted unsalted butter over the cracker mixture.
4. Toss to Coat:
- Gently toss the cracker mixture until all the crackers are well coated with the butter and seasonings.
5. Arrange on Baking Sheet:
- Arrange the coated crackers in a single layer on a baking sheet.
6. Bake:
- Bake the crackers in the preheated oven for 10-12 minutes or until they are golden and crispy.
7. Cool and Serve:
- Allow the garlic bread Ritz bits to cool for about 5 minutes before serving.
Enjoy your homemade Garlic Bread Ritz Bits as a delicious snack or as a crunchy topping for soups and salads!
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time:22 minutes | Servings:4

Fried onion cheeseburger and Lay’s Classic potatoe Chips. Yum

🤔

GARLIC BUTTER STEAK AND POTATOES SKILLET 😍
Ingredients:

1 pound sirloin steak, cut into 1-inch cubes
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound small red potatoes, quartered
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon butter
1/4 cup chopped fresh parsley
Instructions:

Heat the olive oil in a large skillet over medium-high heat.
Season the steak with salt and pepper.
Add the steak to the skillet and cook for 3-4 minutes per side, or until browned and cooked to desired doneness.
Remove the steak from the skillet and set aside.
Add the potatoes, onion, and garlic to the skillet and cook for 5-7 minutes, or until the potatoes are tender.
Add the butter and parsley to the skillet and cook for 1 minute, or until fragrant.
Return the steak to the skillet and cook for 1-2 minutes, or until heated through.
Serve immediately.

Happy Birthday to you Veteran! 🥰

Snickerdoodle Cobbler 🍪
A luscious cobbler that combines the warm spices of snickerdoodles with the sweetness of apple pie, topped with a drizzle of caramel.
Ingredients
1 package Snickerdoodle Cookie Mix
½ cup butter
1 egg
1 can apple pie filling
3 tbsp caramel topping
Instructions
1️⃣ Preheat your oven to 375°F. In a mixing bowl, combine the Snickerdoodle Cookie Mix, butter, and egg until well mixed. Grease an 8x8-inch baking pan with cooking spray, and distribute half of the cookie dough in small spoonfuls across the bottom of the pan.
2️⃣ Evenly sprinkle half of the cinnamon-sugar packet (usually included with the cookie mix) over the dough. Spread the apple pie filling over this layer. Drop the remaining cookie dough in spoonfuls over the apple pie filling, and sprinkle with the rest of the cinnamon sugar. Finish by drizzling caramel topping over everything.
3️⃣ Bake in the preheated oven for 30-35 minutes until golden and bubbly. Serve warm or allow to cool slightly. For an extra touch of decadence, top with additional caramel if desired.
Additional Information
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 9 servings

Expecting my second baby in a few days so I'll have 2 under 3 and The Fear is taking hold 😂 Just finished 6 weeks' of slow cooker freezer dump bags, and couldn't be happier (or more exhausted!) 😍 Thank you to this group for the idea, it makes life soooo much easier!! ❤️
By Sara Briody-scott

Cheesy Stuffed Meatloaf Bites
Ingredients:
1 pound ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 large egg
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
1/2 cup ketchup
1 tablespoon mustard
1/2 cup grated cheddar cheese
1/4 cup fresh parsley, chopped (additional for garnish)
Directions:
Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper.
Mix the meatloaf ingredients: In a large bowl, combine the ground beef, breadcrumbs, milk, egg, onion, garlic, salt, pepper, and Worcestershire sauce. Mix until well combined.
Form the bites: Take a small portion of the meat mixture, flatten it in your hand, place a small amount of cheddar cheese in the center, and then mold the meat around the cheese to form a ball. Place on the prepared baking sheet. Repeat with the remaining meat and cheese.
Prepare the glaze: In a small bowl, mix together the ketchup and mustard. Brush this mixture over the top of each meatloaf bite.
Bake: Place the baking sheet in the oven and bake for 25-30 minutes, or until the meatloaf bites are cooked through and the tops are caramelized.
Serve: Garnish with additional chopped parsley before serving

Cheesy and Crunchy Doritos Chicken Casserole
Ingredients:
1 14.5 oz. package nacho cheese Doritos chips, lightly crushed
2 1/2 cups cooked chicken, shredded
1 13.25 oz. can black beans, rinsed and drained
1 13.25 oz. can whole corn kernels, rinsed and drained
1 1/2 cups Mexican blend cheese, grated, divided
1 10 oz. can diced tomatoes with green chiles
1 4 oz. can diced green chiles
1 10.75 oz. can condensed cream of chicken soup
1 8 oz. container sour cream
1 tablespoon taco seasoning
Directions:
Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
In a large bowl, combine chicken, black beans, corn, 1 cup Mexican blend cheese, diced tomatoes and green chiles, cream of chicken soup, sour cream, and taco seasoning. Mix together until completely incorporated.
Spread half of the lightly crushed Doritos chips into the baking dish, then pour the chicken mixture over the top and spread it into an even layer.
Bake in the preheated oven for 20 minutes.
Remove from oven and top with remaining Doritos and cheese. Return to oven and bake for another 5-7 minutes, or until cheese is melted and bubbly.
Remove from oven and serve hot, garnished with cilantro, if desired.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Taco Cupcakes 🌟
Ingredients:
- 1 lb ground beef
- 1 packet taco seasoning mix
- 1/2 cup water
- 1 can (8 oz) crescent roll dough
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup sliced black olives
- 1/4 cup chopped green onions
- 1/2 cup sour cream
- 1/4 cup salsa
- Fresh cilantro, chopped (for garnish)
Directions:
1. Preheat oven to 375°F (190°C).
2. In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
3. Stir in the taco seasoning mix and water, and simmer for 5 minutes. Set aside.
4. Unroll the crescent roll dough and separate into 8 triangles. Press each triangle into a greased muffin tin, forming a cup.
5. Spoon the taco meat mixture into each crescent dough cup, then top with shredded cheddar cheese.
6. Bake in the preheated oven for 12-15 minutes, or until the dough is golden brown and the cheese is melted.
7. Remove from the oven and let cool slightly. Top each cupcake with diced tomatoes, black olives, green onions, a dollop of sour cream, and a spoonful of salsa.
8. Garnish with fresh cilantro before serving.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 320 kcal | Servings: 8 servings

Toad in the hole!
Grease the bottom of the slow cooker with a thin layer of butter to stop sticking
240ml milk
120g plain flour (sieved)
2 eggs (beaten)
Mix all those ingredients together
Pour into the slow cooker, add sausages (uncooked)
Cook on high for 2.5 hours

About a year ago I discovered recipes for homemade Hamburger Helper. We weren’t big fans of the box mixes but on busy days they did come in handy. I’ve tweaked these recipes a bit and they are now far better than the store bought mixes. The ingredients fit perfectly in a quart mason jar. Our family’s favorite is the stroganoff with the lasagna in a close second. The tomato mac is good but is usually the last one on the shelf. I’ll include the recipes for all three. I hope you will like them!
by: Carol Gilmore Smith

Cheddar Ranch Chicken Burgers
Ingredients:
- 1 lb ground chicken
- 1/2 cup shredded cheddar cheese
- 1/4 cup ranch dressing
- 1/4 cup bread crumbs
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 hamburger buns
- Lettuce, tomato slices, and additional ranch dressing for serving
Directions:
1. In a large bowl, combine the ground chicken, shredded cheddar cheese, ranch dressing, bread crumbs, green onions, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
2. Divide the mixture into 4 equal portions and shape each portion into a patty.
3. Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates.
4. Grill the chicken patties for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
5. Toast the hamburger buns on the grill during the last few minutes of cooking, if desired.
6. Assemble the burgers by placing each chicken patty on a bun and topping with lettuce, tomato slices, and additional ranch dressing.
7. Serve immediately.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 350 kcal | Servings: 4 servings

Crab Cakes 🦀
Deliciously crispy on the outside and tender on the inside, these crab cakes are perfect for a quick and elegant meal. Paired with a tangy remoulade sauce, they make for an impressive appetizer or main course.
Ingredients
Crab Cakes:
1 lb lump crab meat
½ cup Panko bread crumbs (use gluten-free if needed)
1 egg
3 tbsp mayonnaise
2 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tbsp fresh minced parsley
Zest of ½ lemon
Juice of 1 small lemon
1 tsp salt
½ tsp black pepper
¼ tsp cayenne pepper
2-3 tbsp canola oil for cooking
Remoulade Sauce:
½ cup mayonnaise
1 tbsp spicy mustard
2 tsp lemon juice
1 tsp pickle juice (preferably from sweet pickles)
1 tsp horseradish
1 garlic clove, minced
2 tsp paprika
1 tsp Cajun seasoning
Directions
Prepare the Crab Meat:
Check each lump of crab meat for any leftover shell fragments without breaking the meat apart too much.
Mix Ingredients:
In a bowl, whisk together all ingredients for the crab cakes except for the crab meat. Once mixed, gently fold in the crab meat, breaking up some lumps while keeping others intact.
Form the Patties:
Use an ice cream scoop to portion out equal amounts of the crab mixture. Shape into patties, being careful not to press too tightly.
Cook the Crab Cakes:
Preheat a pan over medium to medium-high heat and add the canola oil. Once the oil is hot, add the crab cakes. Cook for 4-5 minutes per side, avoiding moving them until ready to flip.
Prepare the Remoulade Sauce:
In a small bowl, mix all the ingredients for the remoulade sauce. Serve alongside the crab cakes.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Servings: 4

Chocolate Brownie Rolls
Ingredients:
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
- 1/4 cup mini chocolate chips
Directions:
1. Preheat oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan and line it with parchment paper.
2. In a large bowl, whisk together the granulated sugar, flour, cocoa powder, baking powder, and salt.
3. Add the melted butter, eggs, and vanilla extract to the dry ingredients and mix until well combined.
4. Pour the batter into the prepared pan and spread it evenly.
5. Bake for 10-12 minutes, or until the edges are set and the center is slightly soft. Do not overbake.
6. While the brownie is baking, dust a clean kitchen towel with powdered sugar.
7. Remove the brownie from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from a short end, roll the brownie up with the towel inside. Let cool completely.
8. In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Unroll the cooled brownie and spread the cream filling evenly over it. Sprinkle with mini chocolate chips. Roll the brownie back up without the towel and place seam side down on a serving plate.
10. Refrigerate for at least 30 minutes before slicing and serving.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: 350 kcal | Servings: 10 servings

Bleach Goes In Dish Water ‼️ Don’t Argue With Me Argue With Your Mama‼️✌🏽🤣

I almost threw up on ALLLLLLLL the food🤢🤢🤢 WTF

Pineapple Upside-Down Cupcakes 😋😋
Ingredients:
1 can (20 oz) sliced pineapple, drained, juice reserved
1 box Betty Crocker yellow cake mix or Duncan Hines Pineapple Supreme cake mix.
1/2 cup vegetable oil
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half
Directions:
Pre-Heat oven to 350°F.
Spray 24 regular-size muffin cups with cooking spray.(or 12 larger)
Cut each pineapple slice into 4 pieces; set aside.
In a large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds.
Then Beat on medium speed 2 minutes, scraping bowl occasionally.
In a small bowl, stir together melted butter and brown sugar.
Spoon 1 1/2 teaspoons butter mixture into each muffin cup.
Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces.
Spoon 1/4 cup batter into each cup.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes then Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.
Recipe can be modified to use a larger 12 muffin pan
Enjoy ❤