Easy Dinner Recipes Custom Cookbook

I just found the best and easiest way to keep track of your easy dinner recipes. It's called TasteBook and you can insert recipes you find on the internet or upload recipes of your own. You can keep the files on line or order an actual hard copy for a binder. I am starting one now to give to my mother and sister-in-laws for Christmas as a "homemade" gift item. How simple and inexpensive and it can be added on over the years.

Start yours today by clicking here.

Easy Dinner Recipes: Garlic Home Fries

I found this recipe here and couldn't resist any easy dinner recipe entitled 'Famous'.  It really was easy and the kids loved it!

Steve's Famous Garlic Home Fries

INGREDIENTS

• 1/4 cup butter or margarine
• 4 (8 ounce) russet potatoes, quartered and sliced
• 1 clove garlic, minced
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons chopped fresh chives

DIRECTIONS

1. Melt the butter or margarine in a large skillet over medium heat. Add the potatoes and spread out in an even layer. Cover and cook for about 5 minutes. Season with garlic, paprika, salt and pepper; stir to coat potatoes evenly.
2. Cover and cook for another 15 minutes, turning potatoes occasionally. Remove cover, and mix in chives. Increase heat to medium-high and cook for another 10 minutes, stirring frequently, or until potatoes are tender.

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Easy Dinner Recipes: Key Lime Angel Food Cake

Ok so it's not an easy dinner recipe but yum and easy still apply... I baked this one last weekend for a friend's birthday and everyone went nuts over it.  The lightness of the angel food cake mixed with a little tart - well it just works.

1	box Betty Crocker® white angel food cake mix
1 1/4	cups cold water
1	can (14 oz) sweetened condensed milk
1/3	cup Key lime or regular lime juice
1	teaspoon grated lime peel
1	container (12 oz) frozen whipped topping, thawed
1	cup flaked coconut
	Sliced kiwifruit and strawberries, if desired

1.	Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
2.	In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
3.	Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
4.	Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.

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Easy Dinner Recipes: Roasted Chicken and Veggies

This recipe is from Redbook and is as easy as they promise.  If you don't like parsnips, substitute with small red potatoes!

Easiest Roast Chicken Dinner

From Redbook
This recipe has been tested by Redbook

Comfort food at its best, this easy oven-roasted dinner only requires one pan. Cut-up chicken and fresh vegetables are roasted together with sage and white wine to create this heaven-scented meal.

INGREDIENTS

conv. chart

U.S.

Metric

1 cup(s)	dry white wine
6 medium	carrots, peeled and cut in half lengthwise
6 medium	parsnips, peeled and cut in half lengthwise
1 1/2 pound(s)	(10 to 12) small new potatoes, cut in half
4 pound(s)	chicken pieces (4 legs, 4 thighs, 2 breast halves)
1/4 cup(s)	butter or margarine, melted
2 tablespoon(s)	chopped fresh sage, divided
1 teaspoon(s)	salt
1/4 teaspoon(s)	pepper
1 tablespoon(s)	all-purpose flour
1/2 cup(s)	low-sodium chicken broth
3 tablespoon(s)	chopped parsley, divided

DIRECTIONS

1. Heat oven to 475 degrees F. Pour wine into large roasting pan. Add carrots, parsnips, and potatoes. Place chicken pieces on top of vegetables. Drizzle melted butter over chicken and sprinkle with 1 tablespoon sage, salt, and pepper. Roast 35 to 45 minutes, basting occasionally, until chicken is cooked through.
2. Place chicken on serving platter and cover to keep warm. Pour pan juices into measuring cup. Roast vegetables 10 to 15 minutes longer, until browned and tender.
3. For gravy, spoon chicken fat off drippings, placing 1 tablespoon of fat in small saucepan; discard remaining fat. Add flour to saucepan and cook 1 minute over medium heat, stirring constantly. Add drippings from pan and broth to saucepan, stirring constantly. Bring to a boil and cook until slightly thickened, 5 to 7 minutes. Stir in 1 teaspoon of the remaining sage and 1 tablespoons parsley.
4. To serve: Arrange vegetables on platter with chicken. Sprinkle with remaining herbs. Serve with gravy.

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Easy Dinner Recipes: Cooking with an Iron

I found these videos and love them. My kids and I can watch them together and learn how to cook without making the process complicated.

This particular one we had so much fun with... ironing our food! Finally I have a use for that iron I never use. Who knew?

Here's the link to Iron Stuffed Tortilla, but it will take you to the iFoods site and I highly recommend you check out their brownie recipe while you're there.

Easy Dinner Recipes: Corned Beef with Potatoes and Cabbage

This is an easy dinner recipe for an wonderful Irish meal using a slow cooker rather than the traditional boiling method, making it simpler to drop and go, especially since St. Patrick’s Day is on a Monday this year.

2 ½ Pounds medium new potatoes cut in half (about 8)
2 Cups baby carrots
1 Cup Frozen small whole onions thawed
1 Corned beef brisket about 3-31/2 pounds
½ Cup water
1 Seasoning packet from beef package
1 head of cabbage

Mix veggies (except for the cabbage) in the bottom of the slow cooker.

Rinse corned beef and place on top of the veggies, followed by the seasoning packet and water.

Divide the head of cabbage into 6 sections and place on the top of the beef.

Cover and cook on low for about 8 to 9 hours until the beef and veggies are tender and you are good to go.

Luck of the Irish to you!

Easy Dinner Recipes: Peanut Beef Noodles

This easy dinner recipe makes a full meal without tons of ingredients which is always a favorite combination for me.

Ingredients

• 1 lb. boneless beef sirloin steak cut into this strips
• 1 Tbsp. cooking oil
• 2 14-oz. cans reduced sodium beef broth
• 1/3 cup bottled peanut sauce (check the Asian section of your store)
• 1-1/2 cups or about 3 oz. medium egg noodles
• 2 cups broccoli florets

Directions

1. In Dutch oven, brown the beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.

2. Stir in noodles and reduce the heat. Simmer uncovered, 4 minutes, stirring occasionally to separate noodles. Add broccoli; return to boiling. Reduce heat. Simmer again uncovered, for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.

3. Serve it up in bowls and garnish with green onions if wanted. My kids like to skip this little extra.