Easy Homemade Recipes

Dill Pickle Gummy Worms

Ingredients
1 cup dill pickle juice
1 tablespoon gelatin powder
1 tablespoon granulated sugar
Gummy worm molds

Instructions
In a saucepan, heat dill pickle juice over low heat. Stir in gelatin powder and sugar until dissolved. Remove from heat and allow to cool slightly. Pour mixture into gummy worm molds. Refrigerate for 2-3 hours until set. Carefully remove gummy worms from molds and enjoy.

Surimi and Egg Pasta Salad

Ingredients
2 cups cooked pasta
1 cup surimi, chopped
3 hard-boiled eggs, chopped
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/4 cup green onions, sliced
1/2 cup diced bell pepper
Salt and pepper to taste

Instructions
In a large bowl, combine the cooked pasta, surimi, and chopped hard-boiled eggs. In a separate bowl, mix mayonnaise, Dijon mustard, salt, and pepper. Pour the dressing over the pasta mixture and toss to combine. Add green onions and bell pepper, then mix gently. Chill before serving.

English Muffin Breakfast Pizzas

Ingredients
2 English muffins
4 large eggs
1 cup shredded cheese (cheddar or mozzarella)
1/2 cup diced bell peppers
1/2 cup diced tomatoes
1/4 cup chopped green onions
Salt and pepper to taste
Olive oil (optional)

Instructions
Preheat the oven to 375°F (190°C).
Split the English muffins in half and place them on a baking sheet.
In a bowl, whisk the eggs, adding salt and pepper.
Pour the egg mixture over each muffin half.
Top with shredded cheese, bell peppers, tomatoes, and green onions.
Drizzle with a little olive oil if desired.
Bake for 15-20 minutes or until the cheese is melted and eggs are set.
Serve warm and enjoy!

Pillsbury Biscuit Cheese Bombs

Ingredients
1 can Pillsbury refrigerated biscuit dough
1 cup shredded cheese (cheddar or mozzarella)
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 tablespoon melted butter
Cooking spray

Instructions
Preheat oven to 350°F.
Spray a baking sheet with cooking spray.
Open the biscuit dough and separate the biscuits.
Flatten each biscuit and place a tablespoon of cheese in the center.
Fold the edges over the cheese and pinch to seal.
Place seam-side down on the baking sheet.
Brush melted butter on top and sprinkle with garlic powder and Italian seasoning.
Bake for 12-15 minutes or until golden brown.
Serve warm and enjoy.

Crockpot Ravioli Lasagna

Ingredients
1 package frozen cheese ravioli
2 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup ricotta cheese
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste

Instructions
In a bowl, mix ricotta cheese, Italian seasoning, salt, and pepper.

Spread a thin layer of marinara sauce in the bottom of the crockpot.

Layer half of the frozen ravioli over the sauce.

Add half of the ricotta mixture, followed by a layer of mozzarella cheese.

Repeat the layers with remaining ingredients: marinara, ravioli, ricotta mixture, and top with mozzarella and Parmesan cheese.

Cover and cook on low for 4 to 6 hours or until ravioli is tender and cheese is melted.

Serve hot and enjoy!

Creamy Mushroom Asparagus Chicken Penne

Ingredients
- 8 oz penne pasta
- 2 chicken breasts, diced
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup mushrooms, sliced
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Grated Parmesan cheese, for serving

Instructions
Cook penne pasta according to package directions, drain and set aside. In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through. Remove chicken and set aside. In the same skillet, add garlic, mushrooms, and asparagus. Sauté for 5 minutes until tender. Stir in heavy cream and chicken broth; simmer for 3-4 minutes. Add cooked chicken and pasta to the skillet, tossing to combine. Season with salt and pepper. Serve with grated Parmesan cheese on top.

Leftover Mashed Potato Cheese Puffs

Ingredients
2 cups leftover mashed potatoes
1 cup shredded cheese (cheddar or your choice)
1/4 cup green onions, chopped
1/2 cup breadcrumbs
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
Oil for frying

Instructions
In a bowl, mix mashed potatoes, cheese, green onions, garlic powder, onion powder, salt, and pepper until well combined.
Shape the mixture into small balls or puffs.
Roll each puff in breadcrumbs to coat.
Heat oil in a frying pan over medium heat.
Fry the puffs until golden brown on all sides, about 3-5 minutes.
Remove and drain on paper towels.
Serve warm.

Cinnamon Roll French Toast Bites

Ingredients
1 can of refrigerated cinnamon roll dough
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 cup maple syrup
Powdered sugar for dusting

Instructions
Preheat the oven to 375°F. Cut each cinnamon roll into quarters and place them in a greased baking dish. In a bowl, whisk together eggs, milk, vanilla, and ground cinnamon. Pour the mixture over the cinnamon roll pieces, ensuring they are well coated. Bake for 20-25 minutes or until golden brown. Drizzle maple syrup over the bites and dust with powdered sugar before serving. Enjoy!

Philly Cheese Steak Meatloaf

Ingredients
1 pound ground beef
1 cup diced green bell pepper
1 cup diced onion
1 cup chopped mushrooms
1 cup shredded provolone cheese
1 cup breadcrumbs
2 large eggs
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon olive oil

Instructions
Preheat oven to 350°F. In a skillet, heat olive oil over medium heat. Sauté bell pepper, onion, and mushrooms until softened. In a large bowl, combine ground beef, sautéed vegetables, breadcrumbs, eggs, Worcestershire sauce, garlic powder, salt, and pepper. Mix until well combined. Shape mixture into a loaf and place in a greased baking dish. Bake for 45 minutes. Remove from oven, sprinkle provolone cheese on top, and return to oven for an additional 10 minutes until cheese is melted and bubbly. Let rest for 10 minutes before slicing. Serve warm.

Bobby Flay Salisbury Steak

Ingredients
1 pound ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 small onion, finely chopped
1 clove garlic, minced
1 egg
1 teaspoon Worcestershire sauce
Salt and pepper to taste
2 tablespoons olive oil
1 cup beef broth
1 tablespoon cornstarch
1 tablespoon water

Instructions
In a bowl, combine ground beef, breadcrumbs, milk, onion, garlic, egg, Worcestershire sauce, salt, and pepper. Mix until well combined. Shape mixture into patties.
In a skillet, heat olive oil over medium heat. Cook patties for 4-5 minutes on each side until browned. Remove from skillet.
In the same skillet, add beef broth and bring to a simmer. In a small bowl, mix cornstarch and water until smooth. Stir into the broth, cooking until thickened.
Return the patties to the skillet, spoon gravy over them, and heat through for 2-3 minutes. Serve warm.

Lemon Berry Slush Punch

Ingredients
4 cups lemonade
2 cups mixed berries (fresh or frozen)
2 cups lemon-lime soda
1 cup ice
Mint leaves for garnish

Instructions
In a blender, combine lemonade, mixed berries, and ice. Blend until smooth. In a large pitcher, mix the berry blend with lemon-lime soda. Stir gently to combine. Serve immediately over ice and garnish with mint leaves. Enjoy!

Cajun Cabbage Jambalaya

Ingredients
1 small head of cabbage, chopped
1 cup brown rice
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 cup diced tomatoes (canned or fresh)
1 cup vegetable broth
1 tablespoon Cajun seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 tablespoons olive oil
1 cup cooked chicken or tofu, diced
1 cup frozen peas

Instructions
Heat olive oil in a large pot over medium heat. Add onion, green bell pepper, and red bell pepper. Sauté until softened. Stir in garlic powder, onion powder, and Cajun seasoning. Cook for 1 minute. Add chopped cabbage, brown rice, diced tomatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes or until rice is tender. Stir in cooked chicken or tofu and frozen peas. Cook for an additional 5 minutes. Serve hot.