Tag: easy

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Super Easy Peanut Butter Bread

This super simple and easy peanut butter bread is a fresh take on a depression-era staple. It’s perfect for breakfast, snack time or anytime!

Easy Peanut Butter Bread

Easy Peanut Butter Bread

Print Recipe Pin Recipe
Course Bread, Snack
Servings 8
Calories 475 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 cup peanut butter
  • 1 egg, room temperature
  • ¾ cup sugar
  • 1 cup applesauce
  • ½ cup milk, room temperature
  • ½ tsp baking soda

Instructions
 

  • Preheat oven to 350℉. Coat a standard loaf pan with cooking spray.
  • Whisk together flour, salt and baking powder.  
  • Add peanut butter to the flour mixture.  Use your hands to blend the components together to form a crumble texture.
  • In the bowl of a stand mixer, beat the egg and sugar on high until pale.  
  • Turn the mixer to medium speed and add applesauce and milk to the egg mixture. Stir in baking soda.
  • Add the wet ingredients to the dry ingredients. Stir just until combined.  The batter may be lumpy.
  • Pour mixture into loaf pan and bake until the internal temperature reaches 200℉ or until a toothpick inserted in middle comes out clean, 60-70 minutes.)
  • Let the cake rest on a cooling rack for 5 minutes and then turn it out of the pan.
  • Allow to cool completely before slicing.
  • Hack: Do not use natural or organic peanut butter in the recipe. The emulsifiers contained in shelf-stable peanut butter are necessary for the success of this bread!
Keyword baking soda, breakfast, brunch, buffet, classic, easy, oven baked, peanut butter, quick bread, snack, traditional, vegetarian

Did you know? While many worry about the fat and calorie content of peanut butter, studies show that its nutritional profile can be a valuable part of a healthy eating plan!

Suggestion:  These old-fashioned peanut butter cookies are another classic recipe made from the classic staple!

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Original Rice Krispies Treats™

Rice Krispies Treats™ is a classic recipe that we all remember fondly from our childhood. This no-bake recipe uses only 4 ingredients and your littles can help!

Original Rice Krispies Treats™

Original Rice Krispies Treats™

Print Recipe Pin Recipe
Course Dessert, Snack
Servings 12
Calories 265 kcal

Ingredients
  

  • 6 cups Rice Krispies™ cereal
  • 1 package Mini M&Ms;™, optional (10 ounce or 1½ cups) 
  • 3 tsp butter
  • 1 bag marshmallows (10 oz or about 40)

Instructions
 

  • Use cooking spray to coat a 10”x13” pan.
  • Measure Rice Krispies™ and Mini M&Ms;™ into a large bowl and stir to combine.
  • Put the marshmallows and butter into a separate large bowl.  Place in the microwave and heat on full power for 2 minutes.*  Stir until marshmallow and butter are well combined.
  • Add the cereal mixture to the marshmallow and stir quickly to combine.  
  • Use a buttered spatula, waxed paper or buttered hands to gently press the mixture into the prepared pan.  
  • Allow to cool and cut into 2” squares for serving.
  • *This step can also be done on the stovetop.  Place marshmallows and butter in a large pan.  Heat over low heat, stirring constantly, until the marshmallows are melted and smooth.
  • Hack:  Store leftovers in a tightly covered container at room temperature for up to 2 days.  Separate layers with waxed or parchment paper.  They can also be tightly wrapped and frozen for up to 6 weeks.
  • Hack:  Experiment by using flavored marshmallows, food coloring (added to melted marshmallows) and/or different stir-ins such as candies, nuts or sprinkles.  Go crazy and let me know how they turn out!
Keyword candy, childrens recipes, Cooking Cousins, cooking tutorial, cooking video, dessert, easy, easy prep, fast and easy, Khloe Rose, kid friendly, kids recipe, Kindergarten Cook, Lily Rose, M&M, Marshmallow, no bake, quick and easy, Rice Krispies, snack

Did you know?  Marshmallows were originally made from the sap of the mallow plant and enjoyed only by royalty.  Check out some more fun facts here!

To see more videos from The Cooking Cousins and their friends, check out our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

Suggestion:  Milk and cereal bars are another easy, no-bake goodie for your littles to make!

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Low Carb Chicken Pizza Crust

This low carb chicken pizza crust is incredibly easy to put together and will have your meal on the table in less than 30 minutes!

Low Carb Chicken Pizza Crust

Low Carb Chicken Pizza Crust

Print Recipe Pin Recipe
Course Main Course
Servings 2
Calories 270 kcal

Ingredients
  

  • 1¼ cups cooked chicken, finely shredded
  • ¼ cup parmesan cheese
  • 1 egg
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp onion powder, optional
  • ½ tsp garlic powder, optional

Instructions
 

  • Preheat oven to 500℉.
  • Place chicken into a bowl. Add cheese and egg. Stir to combine.
  • Pour the mixture onto a baking sheet lined with parchment paper. Shape into a 6”-8” circle.  The thinner, the crisper the crust.
  • Bake for 5-8 minutes until there are no wet spots on the crust.
  • Cover with desired toppings and cheese.  Bake for 8 more minutes or until the cheese is melted.
  • Hack:  You can substitute one 10 oz can of chicken for this recipe. Open and drain the canned chicken.  Spread it on a parchment-lined baking pan and bake at 350℉ for 10 minutes.  Cool and continue with the recipe.
Keyword chicken, crust, easy, easy meal, easy prep, fast and easy, healthy, high protein, keto, low calorie, low carb, pizza, quick and easy

Did you know?  Chicken is a great source of protein and has been linked to a variety of health benefits.

Suggestion:  This low carb cauliflower pizza crust is another great way to follow enjoy pizza on a keto meal plan!

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Slow Cooker Barbecue Pork and Beans

This easy-peasy slow cooker barbecue pork and beans recipe is made with pork chops, bacon and a sweet and spicy homemade barbecue sauce.

Slow Cooker Barbecue Pork and Beans

Slow Cooker Barbecue Pork and Beans

Print Recipe Pin Recipe
Course Main Course
Servings 4
Calories 580 kcal

Ingredients
  

  • ⅔ cup dried great northern beans
  • 2 cups water
  • 1 onion, chopped (1 cup)
  • 1 jalapeno pepper, chopped (2 tbsp)
  • 3 cloves garlic, minced (1 tbsp)
  • 2 slices  bacon, cut into small pieces
  • 2 pork chops (8 oz total)
  • 1 cup beef bouillon
  • ⅓ cup sweet and spicy barbecue sauce
  • ¾ cup ketchup
  • ¼ cup brown sugar

Instructions
 

  • Cover beans with 2 cups of water and allow to soak for 6 – 12 hours. Drain and rinse.
  • Place beans in a slow cooker.  Cover them with the chopped onion, jalapeno pepper, garlic and bacon pieces.
  • Lay the porks chops in the slow cooker in a single layer.
  • In a small bowl, mix the bouillon, barbecue sauce, ketchup and brown sugar.  Pour this mixture over the top of the pork chops.
  • Cover the slow cooker and set it on low.  Cook on low for 8-12 hours or until beans are tender. This will depend on bean size and individual slow cooker temperature.
  • Hack:  If you don’t have great northern beans, use navy beans or whatever white beans you have on hand!
  • Hack: Frozen or dehydrated onions can be used in this recipe!
  • Hack:  One can of any kind of white bean can be substituted for the dried beans.  It is not necessary to soak the canned beans overnight.  Reduce slow cooker time to 3-5 hours or until pork chops are fork tender.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Keyword barbecue, bbq, beans, dried beans, dried legumes, easy, great northern beans, healthy, pork, pork chop, quick prep, slow cooker, white beans

Did you know?  Great northern beans are a member of the legume family.  Legumes come in many options, are inexpensive and they’re packed with nutrition!!

Suggestion: Pair this dish with cheddar cheese jalapeno cornbread for a hearty and delicious meal!

Click here to check out my slow cooker recommendations!

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Super Easy Homemade Bacon Jerky

This homemade bacon jerky is a delicious cousin of the candied bacon we have all come to love.  The best part?  The flavor combinations are ENDLESS!

Homemade Bacon Jerky

Homemade Bacon Jerky

Print Recipe Pin Recipe
Course Snack
Servings 1 slice
Calories 203 kcal

Ingredients
  

  • 1 lb thick sliced bacon
  • ¼ cup brown sugar
  • 2 tbsp hot sauce

Instructions
 

  • Preheat oven to 200℉.
  • Lay bacon in a single layer on a wire rack.  Place the rack on a rimmed baking sheet, lined with tin foil or parchment paper for easier cleanup.
  • Mix brown sugar and hot sauce in a small bowl until it forms a paste. 
  • Brush each slice of bacon with the glazing mixture.  Flip the bacon and brush the other side.
  • Cook bacon for 2 hours.  Flip the slices and cook for another 1 to 1.5 hours or until the jerky reaches the desired texture.
  • Remove from oven and allow to cool before serving.
  • Hack:  Bacon jerky can be made in an air fryer as long as it can be set to 200℉.  Rotate and/or flip bacon every hour.
  • Hack:  While bacon jerky can be cooked at temperatures below 200℉, the resulting product will be lighter in color and not as visually pleasing.
  • Hack:  This recipe is very versatile. It can be made with honey or maple syrup as well as sriracha or crushed red pepper.  Raise or lower the heat by adding more or less (or no) spice.  Or mix it up by flavoring your jerky with black pepper, garlic or molasses.  Let your creativity flow!
  • Hack:  Store jerky in the refrigerator for up to 3 days.  
Keyword air fryer, bacon, dehydrate, dehydrated, dehydrator, easy, football snacks, jerky, party food, snack

Did you know?  The invention of bacon jerky was a delicious accident!

I made this bacon jerky in my Pampered Chef Deluxe Air Fryer!

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Maple Mustard Chicken Bake

This healthy maple mustard chicken bake is an easy, yummy sheet pan dinner! Paleo, gluten-free & ready in under 30 minutes! is an easy, yummy sheet pan dinner! Paleo, gluten-free & ready in under 30 minutes!

Maple Mustard Chicken Bake

Maple Mustard Chicken Bake

Print Recipe Pin Recipe
Course Main Course
Servings 3
Calories 472 kcal

Ingredients
  

  • 1 large boneless, skinless chicken breast, (10 oz)
  • 1  large sweet potato, peeled (1 pound)
  • 2 cups Brussels sprouts (1 pound)

Marinade:

Instructions
 

  • Peel sweet potatoes (if desired). Trim Brussels sprouts.
  • Cut chicken breast and sweet potato into 1” cubes.  Halve the Brussels sprouts.  Place them in a sealable plastic bag or a container that can be tightly sealed.
  • In a small bowl, mix the marinade ingredients.  Pour it over the chicken mixture and toss to coat.  Seal the bag/container and place it in the refrigerator overnight.  Stir or flip the mixture several times.
  • Preheat oven to 400℉.  Line a baking sheet with parchment paper.
  • Spread the chicken mixture out onto the baking pan in a single layer.  Bake for 30 minutes or until chicken has cooked through and vegetables are cooked to the desired softness.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze, tightly wrapped, for up to 3 months.
Keyword Brussels sprouts, chicken, easy, gluten-free, healthy, infused olive oil, low calorie, Maple syrup, marinade, mustard, one pan meal, one pan recipe, paleo, quick and easy meal, quick dinner, quick meal preparation, sheet pan, sweet potato

 

Did you know?  Sweet potatoes have a surprising number of health benefits including maintaining blood pressure and insulin levels!

Suggestion: Honey oatmeal rolls would pair nicely with this dish!

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Fresh Strawberry Snack Cake

Strawberry snack cake is a rich and delicious dessert with a soft, moist crumb that’s bursting with fresh strawberry flavor.

Strawberry Snack Cake

Strawberry Snack Cake

Print Recipe Pin Recipe
Course afternoon tea, Dessert
Servings 12
Calories 223 kcal

Ingredients
  

  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • Pinch of salt
  • 8 tbsp unsalted butter, at room temperature (1 stick or ½ cup)
  • 1 cup sugar
  • 1 tbsp lemon zest
  • 2 large eggs, room temperature
  • ½ cup buttermilk, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 2 cups sliced strawberries
  • Powdered sugar or whipped cream for serving (optional)

Instructions
 

  • Preheat the oven to 375ºF. Coat an 8-inch square baking pan with cooking spray. 
  • Whisk flour, baking powder and salt together in a medium bowl.
  • Place butter, sugar and zest into the bowl of an electric mixer.  Beat on medium-high speed until pale, about 4 minutes. 
  • Add eggs one at a time to the mixing bowl. Continue beating and scraping down the sides of the bowl as needed. 
  • In another bowl, mix buttermilk and vanilla. 
  • Add a third of the flour mixture to the butter mixture. Continue beating until nearly combined, then add half of the buttermilk mixture. Repeat, ending with the last third of the flour mixture; beat until just combined. Stir in lemon juice.
  • Spread batter evenly in the prepared pan.  Arrange strawberries on top, pressing down lightly. 
  • Bake until a toothpick inserted into the center of the cake comes out clean (or an internal temp of 210ºF), 50 to 55 minutes. 
  • Let the cake cool completely in the pan on a wire rack.
  • Top with powdered sugar or whipped cream before serving, if desired.
  • Hack:  Don’t have buttermilk?  Mix 1½ teaspoons white vinegar or lemon juice into ½ cup milk.  Let it stand at room temperature for 10-15 minutes until it’s thickened and curdled.  Another option is to thin sour cream with a bit of milk or water until it reaches the consistency of heavy cream.
  • Hack:  Feel free to use your favorite berry in this recipe!
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack: To easily zest a whole lemon, use a vegetable peeler to remove the skin and finely chop it. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 3 months.
  • Hack: Puree any leftover lemons in the blender or food processor for use in recipes such as cakes, cookies or bread. Freeze the puree for up to 3 months.
  • Hack:  Leftover lemon juice can be frozen for up to 12 months.  Pour the juice into an ice cube tray and place it in the freezer until solid.  Transfer the cubes to freezer bags or freezer-safe containers for storage.
Keyword afternoon tea, cake, easy, fresh fruit, snack, strawberries

 

Did you know? Just 8 strawberries will provide 140 percent of the recommended daily intake of Vitamin C for kids.  Check out some more fun facts here!

Suggestion:  Orange quick bread is another delicious treat made from fresh fruit!

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Easy Syracuse Salt Potatoes

Syracuse salt potatoes’ creamy interior is a delicious addition to any meal. The salt doesn’t penetrate the skin but leaves a nicely seasoned crust on the skin.

Syracuse Salt Potatoes

Syracuse Salt Potatoes

Print Recipe Pin Recipe
Course Side Dish
Servings 4
Calories 277 kcal

Ingredients
  

  • 2 lbs new potatoes
  • 4 cups water (or enough to cover potatoes)
  • 1 cup ` salt
  • Fresh parsley, optional

Instructions
 

  • Wash the potatoes and set them aside.
  • Pour the water into a pan on the stop top.  Add salt and heat over high heat stirring constantly until the dissolves and the water becomes clear again.
  • Carefully add potatoes and cover the pan.  
  • Simmer for 15-20 minutes or until the potatoes are tender.
  • Drain the water from the pan, leaving the potatoes in the pan.  Recover the pan and let potatoes sit, undisturbed until the water has evaporated from the skins, leaving a fine layer of salt.
  • Melt the butter and drizzle over the potatoes before serving.  Sprinkle with parsley, if desired.
  • Hack:  Leftovers can be stored in the refrigerator for up to 5 days.
Keyword easy, healthy, potatoes, salt, side dish, vegetarian

Potatoes are considered “empty calories” by many but nothing could be further from the truth!

Suggestion:  Use leftover potatoes to make crispy smashed potatoes!

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Easy Pancake Mix Banana Cake

Today Lily-Rose makes a pancake mix banana cake! This simple recipe is super fast and easy to make, especially if your pantry is running low on supplies!

Pancake Mix Banana Cake

Pancake Mix Banana Cake

Print Recipe Pin Recipe
Course afternoon tea, Dessert, Snack
Servings 8
Calories 418 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 350℉.  Coat a 9” cake pan with cooking spray.  
  • Put bananas, egg, oil, brown sugar, milk and extract into a blender.  Mix until well combined and smooth.
  • Measure pancake mix into a large bowl.  Add banana mixture and stir just until blended.  Do not overmix.  
  • Pour batter into the cake pan and bake for 25-30 minutes.  The cake is done when a toothpick inserted into the center comes out clean or when the cake reaches an internal temperature of 210℉.
  • Hack:  Cake will remain fresh for about 3 days left at room temperature, in the refrigerator for up to 5 days or frozen in serving-sized containers for up to 3 months. 
  • Hack: If your bananas have reached maximum ripeness, remove peels and place them on a cookie sheet in the freezer.  Once solid, place in a sealable freezer bag and store in the freezer for use in recipes that call for mashed or pureed bananas. 
Keyword banana, cake, childrens recipes, cooking video, easy, fast and easy, fruit, instructional video, Khloe Rose, kid friendly, kids recipe, Kindergarten Cook, Lily Rose, pancake mix, quick and easy, simple

To see more videos from Lily-Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press the notification button so you won’t miss any new videos!

Suggestion:  If you prefer a frosting made with butter, use this basic white frosting recipe!

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Slow cooker Spicy Red Beans and Rice

Spicy red beans and rice puts a delicious spin on a classic meal eaten the world over. Using a rice cooker and a slow cooker makes preparing them a snap!

Slow cooker Spicy Red Beans and Rice

Slow cooker Spicy Red Beans and Rice

Print Recipe Pin Recipe
Course Main Course
Servings 4
Calories 344 kcal

Ingredients
  

  • 1 cup dried red beans
  • 2 cups water
  • 3½ cups vegetable broth
  • 1 green bell pepper, chopped
  • 1 large tomato, chopped
  • 1 tsp salt
  • ½ tsp crushed red pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried cumin
  • 1 tsp dried parsley
  • 1 tsp Creole seasoning
  • 1 bay leaf
  • 3 cups cooked brown rice, hot

Instructions
 

  • Cover beans with 2 cups of water and allow to soak for 6 - 12 hours.  Drain and rinse.
  • (NOTE:  The above step can be done ahead.  Drain beans and store, tightly covered, in the refrigerator for up to 3 days.)
  • Put beans and broth into a saucepan on the stovetop and bring to a boil over high heat.  Boil for 10 minutes. 
  • Transfer beans and broth to a slow cooker.
  • Add peppers, tomato and spices to the crockpot.
  • Turn heat to low and cook for 6-8 hours or until beans are tender.
  • Remove bay leaf and discard it.
  • Serve with brown rice.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.  Allow to thaw completely in the refrigerator before reheating.
Keyword beans and rice, brown rice, cajun, convenient, crockpot, dried beans, easy, low calorie, low fat, make ahead, red beans, slow cooker, spicy, vegan, vegetarian

Did you know?  Red beans are a member of the legume family.  Legumes come in many options, are inexpensive and they’re packed with nutrition!!

Suggestion:  Use this vegan spicy brown rice to pair with the red beans!

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