Easy Cooking and Baking Recipes

If you are tired of buying recipe books and only end up using a recipe or two, or never using your recipe book at all, you have come to the right place. Cooking and baking can be fun, the only problem is finding recipes that have the right difficulty level for you. I have taken some of my favorite recipes from some of my favorite recipe books, and even recipes I have had given to me, and I will be posting them on here to share with everyone. These recipes will be easy, tasty, and you won't need to go to another country just to find the ingredients. All the ingredients should already be in your kitchen, or, easy to find at your regular grocery store. So take a look and browse through my recipes, try them and let me know what you think. If you have any easy, yummy treats or dishes you want to share, feel free to post them. Have fun and enjoy!

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Saturday, July 21, 2007

Summer Wine Punch

Refreshing and light, this is an excellent punch to serve when fresh strawberries are in season.


3 cups fresh strawberries, halved
3/4 cup sugar
1 bottle (4/5 quart) chilled Riesling or Chablis
1 cup vermouth (optional)
1 quart chilled lemon or grape-fruit flavored soda or club soda
Ice Cubes

DirectionsChill all ingredients before mixing them together.Put strawberries into chilled bowl. Sprinkle sugar over; stir until strawberries are evenly coated.Pour wine, vermouth and chilled soda into bowl; add ice cubes.Serve immediately


2 Quarts Punch

Because this punch must be served immediately after it is put together, have all ingredients chilling until you are ready to serve. For another variation you may substitute the fruit flavored soda for apple or other fruit juices.
For more great drink, dessert, dinner, recipes and more, find them at: http://www.recipeasycooking.com/

Saturday, May 12, 2007

School Lunch Ideas for Kids

10 Add-in Ideas for School/Day Care Lunches

Each idea listed is not a full lunch. These are ideas you can use to compliment any lunch and also to add variety.

What am I going to make for lunch? I think that’s the most popular question as the school year begins. Here are some tips that are healthy and quick to make to fill those hungry little tummies.

Idea#1- Wraps. I find wraps are so much easier to prepare than a sandwich is. Here’s what you do: Buy small whole wheat wraps. Spread a thin layer of mayo or butter, lay your child’s favorite meat on top of the mayo or butter, spread whatever condiments they like on top and roll into a tight log. Cut width-wise on angles. Your children will think it’s so neat eat their sandwich in a cool new way. If your child likes cheese, you can even do a cheese log for a surprise one day. Shred marble cheese into the wrap and follow the wrapping and cutting directions above.

Idea#2- Fall approaches quick with the new school year. To keep them full throughout the day, pack their lunches with hearty, stick to their ribs, snack ideas. Example: Buy oatmeal based cookies, buy granola and oatmeal based bars. For a special treat, make hearty oat based squares or even trail mix, nuts and bolts, etc.

Idea#3- Pack a yummy soup in a thermos and add cheese and crackers as a side.

Idea#4- For a surprise on an exceptionally chilly day, send a thermos with some nice warm hot chocolate they can enjoy with their lunch.

Idea#5- Instead of a sandwich everyday, change it up by sending some of their favorite meat rolled up in a baggie with a side of some yummy seasoned bread sticks and some cheese.

Idea#6- Send some super fast cheesecake for your child as a special dessert. Spread one graham cracker with cream cheese, spread some strawberry jam on the cream cheese and top with another graham cracker. There you are----cheesecake to go!

Idea#7- Change up your child’s lunch easily by mixing up different food on different days: One day pudding, one day have yogurt, one day have fruit bars. Your child won’t be bored with their lunch and they will look forward to checking what they will get each day.

Idea#8- Sending veggies and dip doesn’t have to be an all-night chopping job. Choose one veggie per day. Slice up some cucumber one day and send with a small container of dip. The next day send carrots. The next day send broccoli. Then the next week try a fruit and dip one day, and another kind the next day. As adults we forget how simple we can make things. Your child doesn’t need every kind of fruit or vegetable at every serving. As long as they eat healthy every day, you can keep it simple by sticking to one fruit and vegetable at a time. A popular dip I find that kids really enjoy is as simple as ranch salad dressing.

Idea#9- Ever try bagels with cream cheese for lunch? We don’t need to send meat with every lunch we make. Cream cheese has protein and it is hearty enough to keep them full and will provide them with the energy they need to get through the afternoon. Some hit combinations are: Cheese bagels with herb and garlic or plain cream cheese, everything bagels with onion or plain cream cheese, plain bagels with pineapple or plain cream cheese, blueberry bagels with strawberry or plain cream cheese, whole wheat bagels with light cream cheese, poppy seed, or sesame seed bagels with any of the cream cheeses listed above. A bagel can help make preparing lunch a snap once or twice a week. A great compliment with bagels are watery based fruits and veggies. (grapes, cucumbers, oranges, clementines, watermelon, celery, peaches, etc.)

Idea#10- Never forget to send along with your child a small water bottle. Milk and juice are nutritious and delicious for our children to consume, but when they get playing, their bodies will be asking for water. They should have time to take a sip of it before or after recess when they go to their cubbies. If your child attends daycare, ask to keep a water bottle with your child’s name on it in the fridge and ask that they make it available to your child throughout the day. If you are an at home day care provider, make sure you ask children throughout the day if they would like to have a glass of water. Especially after periods of physical activity.

*Added Bonus Tip: If you don’t like spreading mayo or butter on your child’s sandwiches because of the high fat content, try spreading a thin layer of cream cheese on the bread instead. It is delicious and is so much lower in fat than the spread mentioned above. It also adds variety to sandwiches if your child enjoys the different flavors they offer with cream cheese. Be adventurous with food, experiment, it’s so much fun!

*Of course for daycare and home care settings, you would omit thermoses, baggies and other packed lunch utensils as you would be providing the food directly to the children at lunch time.

Saturday, May 5, 2007

Home-made Apple Crisp

Another home-made recipe which was given to me among so many.

What you need:

1 cup flour (sifted)

1 cup brown sugar (packed)

1 cup water

1 cup sugar

4 cups chopped apples (McIntosh or your favorite)

3/4 cup uncooked oatmeal (minute cooking not instant)

1/2 cup butter (melted)

1 tsp cinnamon

2 tbsp cornstarch

1tsp vanilla

Ice Cream or Whipped Cream for topping (whichever you preffer)

Mix the flour, oatmeal, brown sugar, butter and cinnamon until crumbly. Divide in two.

Press half of the crumb mixture into a 9X13 inch baking pan (greased).

Spread dices apples in pan.

Combine in a small pot, sugar, cornstarch, water and vanilla. Cook on medium heat until the mixture becomes clear and thickened.

Pour over the apples.

Add remaining crumb mixture over top and place baking dish in preheated 350 degree F oven for 30-40 minutes.

You will know when the Apple Crisp is ready by poking the apples which should be soft and the topping should be golden brown.

Serve out onto dishes and top with your favorite ice cream, whip cream, or caramel sauce.


Wednesday, May 2, 2007

Ginger Bread Cookies

This is a classic recipe I found in my recipe box. I can't remember how I got this recipe but it is good.

You Need:

1/4 cup butter
1 tbsp molasses
3-4 tbsp water
1 cup flour
pinch salt
1/4 tsp baking soda
1/4 cup sugar
1/2 tsp ground cinnamon
1/2 tsp ground cloves

What to do:

Cream butter, sugar, molasses, and water together thoroughly.

Combine the remaining 6 dry ingredients and then stir into creamed mixture gradually until mixed well.

Work with hands to form a smooth dough. Cover and chill for 1-2 hours to help with ease of rolling.

Roll chilled dough out to about 1/4 inch thick on a floured board.

Cut with cookie cutter and place on a greased cookie sheet.

Bake for about 10-12 minutes in a preheated 350 degree F oven or until slightly browned.

Cool, decorate, and enjoy!

Tuesday, May 1, 2007

Low Fat------The Healthiest, Easiest, BEST pizza dough recipe ever.

I got this recipe from the cooking show Eat, Shrink & Be Merry. This recipe is so easy to make, won't stick to the pan, and is so delicious and nutritious. It may seem like you have to go out and get a bunch of ingredients but you don't. I had everything on hand exept for two ingredients which cost me only $0.39. All you have to do is follow these simple instructions and you have NO FAIL pizza dough everytime.

1 cup all-purpose flour
1/2 cup whole wheat flour
2 tbsp ground flax seeds
1 x envelopes quick-rising yeast
1/2 tsp salt
2/3 cup very warm water
2 tsp olive oil
2 tsp liquid honey
1 tbsp cornmeal
olive oil (for preparing pan)

(sauce and any toppings you desire)

In a medium bowl, combine both flours, flax, yeast and salt. Mix well.

Measure warm water in measuring cup, then stir in olive oil and honey. Pour mixture over dry ingredients and mix using a wooden spoon to form a ball. Turn dough out onto a lightly floured surface. Knead for about 1-2 minutes.

Spray or lightly coat a medium bowl with olive oil and place dough inside. Cover with plastic wrap. Let rise in warm place for about 20 minutes.

Meanwhile, lightly coat a 12inch pizza pan with olive oil and dust with cornmeal. Preheat oven to 425 degrees F.

Once dough has risen, turn out onto a lightly floured surface and, using a rolling pin, roll dough out and fit onto the pizza pan making a small edge for crust.

Top with sauce and toppings and bake for about 12-15 minutes.


Simple Buttery Chocolate Chip Cookies

This recipe was given to me from a friend. They are so yummy and so easy to make.

You will need:

1 1/2 cups butter or margarine, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 package semi sweet chocolate chips

1. Heat oven to 350 degrees F. Mix butter, sugars, vanilla and eggs in large bowl using spoon. Stir in flour, baking soda and salt. Stir in chocolate chips.

2. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

3. Bake 12-15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool.


Monday, April 16, 2007

No Bake Chocolate Macaroons

This recipe was a favorite of my sister and I. We loved it when my mom would make these. When we were old enough to cook, the house always smelled like chocolate macaroons. I think we made this recipe about a couple of times a week. They are very easy and super yummy!

What you need:

2 cups granulated sugar
1/2 cup butter
1/2 cup milk
6 tbsp cocoa
1/2 cup fine shredded coconut
3 cups oatmeal

1. Combine the first four ingredients together in a large pot and bring to a boil for about 2-3 minutes, stirring constantly.

2. Take pot off of stove and add the coconut and oatmeal. Mix until everything is coated.

3. Place on a wax paper lined cookie sheet by heaping tablespoon-fuls. To have these cookies ready quickly, cool in refridgerator, or leave and let cool to room temp.


Note: These cookies can be frozen in an airtight plastic container for about 2-3 months.

Grilled Cheese with a Twist

I love grilled cheese but I don't like processed cheese. I also like to eat more protein with my sandwiches. So this is my twist on grilled cheese sandwiches.

What you will need:

Real Cheddar cheese
Whole Wheat Bread
Sliced Chicken or Turkey Breast

Butter one side of each slice of bread. Place butter side down on a napkin. Slice very thin slices of cheddar cheese until you have enough peices to cover each side of bread. Put the chicken or turkey breast over the cheese on one slice of the bread.

Put the other slice of bread on top. If it's too hard with the slices of cheese just transfer the cheese first and the top it with the other slice of bread. Pick up the sandwich and discard the paper towel.

Place in a med. heat frying pan and cook until both sides are browned and the cheese is all melted.

I usually eat this sandwich with a side of veggies and dill dip.


Sunday, April 15, 2007

PB&J, the Yummy Way!

I love having this snack while I'm watching a movie, or having a weekend treat.

What you will need:

Peanut Butter
Any flavour jam you like
2 slices of whole wheat bread

Lightly butter the outsides of both peices of bread. Set both peices of bread butter side down on a napkin.

In a bowl, mix about 2 tablespoons of peanut butter to one tablespoon of jam. Add more or less of either one if you like....Hey It's Your Sandwich ;o)

Spread one slice of bread with as much or as litle of the PB&J mixture as you like. Place the other slice over top and discard the paper towel. Fry up the sandwich in a fry pan until the bread is golden brown and crispy and the middle is yummy and melty.

When ready, cut down the middle and enjoy with a big glass of milk, juice, water, or whatever you like.

Healthy Supper -------Easy Shrimp and Whole Wheat Pasta Dinner

This is a recipe that my parents used to make. They used to use butter in this dish and white pasta so I changed things up a bit to make it healthier without losing a bit of flavour.

What you will need:

Olive Oil
30-40 or more regular sized shrimp (or jumbo if you love shrimp)
(sometimes I buy a shrimp ring to make it cheaper and easier)
garlic salt
Mc Cormicks or Mrs. Dash No Salt Added Garlic and Herb Seasoning
1 package, Whole Wheat Pasta
Parmesean Cheese
Dried parsley flakes OR fresh parsley

Put a large pot of water on maximum with the lid on until water boils.

While you are waiting for the water to boil, put a pan on the stove on medium heat and heat up about 3-4 tablespoons of olive oil.

Add cleaned and rinsed shrimp to the oil. Sprinkle the garlic salt and seasoning to taste. Cook until the shrimp is done. If you need to add more oil during cooking, you can do so adding a teaspoon at a time.
Adjust tempurature settings during cooking if needed.

Meanwhile.................once the water has started to boil, add about 5-7 shakes of salt from a salt shaker and add pasta and cook according to Al Dente directions on the back of the package.

When the pasta is cooked, drain and slowly add to the pan with the shrimp mixture.

Toss everything together until nice and hot adding any extra oil or seasoning if you desire.

Pour everything from the pan onto a serving dish and top with a few sprinklings of parmesean cheese and parsley.

You will have to change quantities of shrimp and pasta according to the number of people you are serving.

Serve and Enjoy!

Note: I always enjoy this dish with a cesear salad.

Low Fat Dessert- Easy No Bake Cherry Cheesecake

This low fat dessert recipe I got from my mom, among many others, when I got married. This cheesecake is delicious and is ready in no time. It only has one 8oz pack of cream cheese and I use light cream cheese and the rest is dream whip. You get all the flavour with a fraction of the fat from regular cheesecake.

What you will need:

2 cups graham cracker crumbs
1/2 cup butter-softened
1 cup icing sugar
8 oz light philly cream cheese-room tempurature
2 envelopes dream whip-follow directions on package
1 can cherry pie filling

1. Combine butter and graham crumbs until you are able to form into a crust. Press crust into a 9X13 inch baking dish.

2. Mix icing sugar and philly cream cheese well with electric mixer. Fold into dream whip and mix again until all ingredients are combined.

3. Spread cream cheese mixture over crust and top with cherry pie filling. Refridgerate for about 45 minutes to one hour.


One of the many recipe books I can not live without.

This recipe book has saved me when I am in a pinch and need a fabulous quick dessert. This one is Company's Coming 150 Delicious Squares Recipe Book. The thing I love about this book is it is full of easy square recipes with simple ingredients. Another thing I love about squares is that they are so easy to dress up. I usually cut my squares up and before I serve, I place one-two squares per person on a dessert plate and add a scoop of frozen yogurt, or ice cream, drizzle some chocolate and caramel sauce over and serve with a dessert spoon or fork. It's always a hit and something different from the ordinary desserts. Sometimes if I'm feeling really fancy I place the squares on an angle resting against the ice cream. Or I also add a sprinkle of icing sugar or cocoa. The varieties are endless and the guests are amazed each time.

The link for this fabulous book is here below:

Company's Coming 150 Delicious Squares

Healthy ----- Simple Full Course Chicken Dinner

This chicken dinner is simple to make, tastes yummy, and consists of protein, vegetable, and carbs.

Note: Sorry, there are no exact measurments as this recipe I kind of made up on my own. So I basically add the ingredients to taste. It's not hard once you see the recipe. This recipe will vary depending on how many people you are cooking for. Right now I only cook for two.

What you will need:

Butterfly Cut Chicken Breasts (these cook up super fast)
1-2 eggs, depending on how many you are feeding.
Italian seasoned Bread Crumbs
1 bag of Roasted Chicken and Wild Rice flavoured Rice (eg. Uncle Bens)
1 Cauliflower
Parmesean Cheese
Olive Oil
Garlic salt
Parsley flakes
Salt and Pepper

Step One:
Wash and cut up califlower into bite size flowerettes. Drain, and place in a casserol dish. Drizzle on the cauliflower some olive oil. Then sprinkle on some garlic salt, pepper, a touch of salt, parsley flakes, and some parmesean cheese. Toss the cauliflower until the mixture coats it well.
Place lid on dish and put in oven on middle rack of a 375-400 degree oven. I usually stir the cauliflower every 15 minutes until my desired tenderness is reached.

Step Two
Pour olive oil into a pan to cover the bottom and set on stove. Turn the burner on to almost medium heat while you start to coat the chicken in the bread crumbs stated below.

Break the egg(s) into a bowl and beat with a fork until mixed.
Take chicken breats out of package and rinse. Place in the egg and mix until all chicken breasts are coated.
Pour seasoned bread crumbs on a dish. Turn on burner with pan and oil on it. Coat one peice of chicken at a time and set aside until all chicken breasts are coated with bread crumbs.
Place chicken into warm oil and cook on one side for about 5 minutes checking every couple minutes.

Meanwhile...........Once the chicken is in the pan, prepare rice according to direction on package, for how many people you need. The rice only takes about 10 minutes to cook.

Once rice is on the go it should be time to flip the chicken. Cook on the flipped side for about 5 minutes or until browned on the outside and cooked in the middle. The butterfly chicken should take no longer than 10 minutes to cook.

Everything should be done about the same time and ready to place on the tabel. I hope you like it!