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My mother Easy recipes, 123 Culinary Lane, Savory, BC (2026)

06/19/2026

Slow-simmered ground beef and sweet onion in a rich tomato gravy with a little brown sugar, this is the warm, spoon-tender supper that fills the kitchen and brings everyone to the table. 🍲❤️

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
• 1 lb (450 g) ground beef (80/20)
• 1 small onion, diced
• 1 can (10.5 oz / 298 g) condensed tomato soup
• 1 tablespoon brown sugar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 12 oz (340 g) wide egg noodles
• 1 can (10.5 oz / 298 g) condensed cream of chicken soup
• 10 slices American cheese
• Optional: chopped fresh parsley for garnish

𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦
𝟭. Cook the noodles: Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook until just tender, about 7 minutes. Drain and return to the pot. Stir in the cream of chicken soup until the noodles are evenly coated.
𝟮. Brown the beef: Crumble the ground beef into a large skillet over medium-high heat. Add the diced onion and cook, breaking up the meat, until it is browned and no longer pink. Drain off excess fat.
𝟯. Season the meat: Stir the tomato soup, brown sugar, Worcestershire sauce, garlic powder, salt, and pepper into the beef. Simmer for 2 minutes so the sugar dissolves and the flavors combine.
𝟰. Layer the casserole: Grease a 2.5-quart casserole dish. Spread half the beef mixture in the bottom. Arrange 5 slices of cheese over the beef. Top with half the noodles. Repeat the layers once more, ending with cheese on top.
𝟱. Bake until bubbly: Cover loosely with foil and bake at 350°F (175°C) for 20 minutes. Remove the foil and continue baking for 10 to 15 minutes, until the cheese is lightly browned and the sauce bubbles at the edges. Let rest 5 minutes before serving.

06/19/2026

Sweet, creamy strawberries that taste just like cheesecake, with a little graham cracker crunch on top. 🍓 They come together in minutes and disappear even faster at the table.

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
• 1 lb (450 g) large fresh strawberries, rinsed and dried well
• 8 oz (225 g) full-fat cream cheese, softened
• 1/3 cup (40 g) powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice
• 1 pinch fine salt
• 1/4 cup (60 ml) cold heavy cream
• 1/4 cup (25 g) graham cracker crumbs
• 1 teaspoon finely grated lemon zest, optional

𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦
𝟭. Prep the strawberries: Rinse the strawberries and pat them completely dry. Slice each berry in half through the stem. If needed, shave a very thin slice from the rounded back so each half sits flat.
𝟮. Make the filling: Beat the softened cream cheese, powdered sugar, vanilla, lemon juice, and salt in a bowl until smooth and lump-free.
𝟯. Whip until fluffy: Add the cold heavy cream and beat on medium speed until the filling is light, thick, and pipeable, about 1-2 minutes.
𝟰. Pipe the strawberries: Transfer the filling to a piping bag fitted with a star tip. Pipe a generous swirl of filling onto the cut side of each strawberry half.
𝟱. Garnish and chill: Sprinkle with graham cracker crumbs and lemon zest if using. Chill for 15-30 minutes before serving.

06/19/2026

Garlic-crusted sirloin seared in butter until the edges go golden, spooned over creamy rigatoni that catches every bit of that pan sauce. 🧄🍝 The kind of supper that feels like a treat on a slow Sunday evening.

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
• 1 1/4 lb (565 g) sirloin steak, cut into 1-inch pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 12 oz (340 g) rigatoni or penne
• 1 tablespoon unsalted butter
• 1 cup (240 ml) heavy cream
• 3/4 cup (75 g) freshly grated parmesan cheese
• 1/2 cup (120 ml) reserved pasta water, plus more as needed
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes, optional
• 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste

𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦
𝟭. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente, then reserve 1 cup of pasta water and drain.
𝟮. Season the steak: Pat the steak pieces very dry. Toss with kosher salt and black pepper so the surface can brown instead of steam.
𝟯. Sear the steak: Heat olive oil in a large skillet over medium-high heat. Sear the steak in a single layer for 2-3 minutes per side until browned, working in batches if needed.
𝟰. Coat with garlic butter: Lower the heat to medium. Add 3 tablespoons butter and the garlic, then toss the steak for about 1 minute until fragrant. Transfer steak and pan juices to a plate.
𝟱. Make the cream sauce: Add 1 tablespoon butter to the same skillet. Pour in the cream, scrape up the browned bits, and simmer for 2-3 minutes. Stir in parmesan, Italian seasoning, and red pepper flakes until smooth.
𝟲. Toss the pasta: Add the drained pasta and 1/2 cup reserved pasta water. Toss until the sauce coats the pasta, adding more pasta water a tablespoon at a time if needed.
𝟳. Finish and serve: Return the steak and juices to the skillet. Toss briefly, season to taste, and finish with parsley and more black pepper. Serve immediately.

06/19/2026

Slow-cooked until the beef falls apart at the touch of a fork, this pot roast turns buttery and rich with a little tang from the pepperoncini. 🍴 It's the kind of supper that fills the whole house with a good smell and brings everyone to the table. ❤️

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
• 1 tablespoon vegetable oil
• 1 (3-4 lb / 1.4-1.8 kg) boneless beef chuck roast
• 1/2 teaspoon black pepper
• 1 (1 oz / 28 g) packet ranch seasoning mix
• 1 (1 oz / 28 g) packet au jus gravy mix
• 8 whole pepperoncini peppers
• 1/4 cup (60 ml) pepperoncini brine from the jar
• 4 tablespoons (56 g) unsalted butter, cut into pieces
• Mashed potatoes, cooked rice, egg noodles, or toasted sandwich rolls
• Chopped parsley, optional

𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦
𝟭. Sear the roast: Heat the oil in a large skillet over medium-high heat. Pat the chuck roast dry, season with black pepper, and sear for 3-4 minutes per side until browned.
𝟮. Set up the slow cooker: Transfer the roast to a 6-quart slow cooker. Sprinkle the ranch seasoning and au jus mix evenly over the top.
𝟯. Add peppers and butter: Add the pepperoncini peppers and pepperoncini brine around the roast. Scatter the butter pieces over the top.
𝟰. Cook until tender: Cover and cook on low for 8-9 hours, or on high for 4-5 hours, until the roast pulls apart easily with a fork.
𝟱. Shred the beef: Transfer the roast to a shallow dish and shred into large pieces, discarding any large fatty pieces. Return the beef to the slow cooker and toss with the juices.
𝟲. Serve hot: Let the shredded beef rest in the juices for 10 minutes. Serve over mashed potatoes, rice, noodles, or toasted rolls with a spoonful of gravy.

06/19/2026

BBQ Bacon Cheeseburger Sliders 🍔 Sweet, smoky BBQ sauce melting into juicy beef with crispy bacon and gooey cheese, all tucked into a soft little roll you can eat in two happy bites. Perfect for the game on Sunday or a porch supper with the grandkids ❤️

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
• 8 slices bacon, cooked crisp and chopped
• 1 1/4 lb (565 g) ground beef, 85 percent lean
• 1/2 medium yellow onion, finely chopped
• 1/2 cup (120 ml) thick BBQ sauce
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 (12-count) package Hawaiian rolls
• 8 oz (225 g) sliced or shredded sharp cheddar cheese
• 1/2 cup sliced dill pickles, patted dry
• 3 tablespoons unsalted butter, melted
• 1 tablespoon BBQ sauce
• 1 teaspoon sesame seeds

𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦
𝟭. Prepare the oven: Heat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or line it with parchment.
𝟮. Cook the filling: Cook the ground beef and onion in a large skillet over medium-high heat for 6-8 minutes, breaking the beef into small crumbles, until browned and cooked through. Drain excess grease.
𝟯. Season the beef: Stir in BBQ sauce, mustard, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper. Simmer for 1-2 minutes until thick and glossy.
𝟰. Build the bottom layer: Slice the rolls in half horizontally without separating the individual rolls. Place the bottom slab in the baking dish and cover with half of the cheese.
𝟱. Add beef and bacon: Spread the BBQ beef evenly over the cheese. Scatter the chopped bacon and sliced pickles over the beef, then top with the remaining cheese and the roll tops.
𝟲. Brush the buns: Mix melted butter with 1 tablespoon BBQ sauce. Brush over the roll tops and sprinkle with sesame seeds.
𝟳. Bake and serve: Cover loosely with foil and bake for 12 minutes. Uncover and bake 8-10 minutes more, until the tops are golden and the cheese is melted. Rest 5 minutes before slicing into 12 sliders.

06/19/2026

Cheesy Beef Macaroni Bake for Comforting Dinners 🧀 Tender elbow macaroni and savory ground beef in a rich tomato sauce, baked until the cheese on top turns golden and bubbly. It's the kind of warm, hearty supper that brings everyone back for seconds. ❤️

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
• 12 oz (340 g) elbow macaroni
• 1 tablespoon olive oil
• 1 lb (450 g) lean ground beef
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 can (15 oz / 425 g) tomato sauce
• 1 can (14.5 oz / 410 g) diced tomatoes, lightly drained
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt, plus more for pasta water
• 1/2 teaspoon black pepper
• 2 cups (225 g) shredded sharp cheddar cheese, divided
• 1 cup (115 g) shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley, for serving

𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦
𝟭. Prepare the oven and pasta: Heat the oven to 375°F. Grease a 9x13-inch baking dish. Boil the macaroni in salted water for 1-2 minutes less than the package directions, then drain well.
𝟮. Brown the beef: Warm the olive oil in a large skillet over medium-high heat. Add the ground beef and onion, then cook for 6-8 minutes, breaking up the meat, until the beef is browned and cooked through.
𝟯. Season the sauce: Drain excess fat if needed. Stir in the garlic and tomato paste for 1 minute. Add tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, smoked paprika, salt, and pepper. Simmer for 5 minutes.
𝟰. Combine pasta and cheese: Remove the skillet from the heat. Stir in the drained macaroni and 1 cup of the cheddar until evenly coated.
𝟱. Assemble the bake: Spread the mixture in the prepared baking dish. Top with the remaining 1 cup cheddar and the mozzarella.
𝟲. Bake and rest: Cover loosely with foil and bake for 15 minutes. Uncover and bake 8-10 minutes more, until bubbling and melted on top. Rest for 10 minutes, then sprinkle with parsley and serve.

06/19/2026

Golden, buttery crust hugging a juicy seasoned beef filling, this cheeseburger pie tastes just like a backyard burger you can slice and serve warm at the supper table. 🍔❤️

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
• 1 lb (450 g) lean ground beef
• 1 small yellow onion, finely chopped
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ketchup
• 1 teaspoon yellow mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup (115 g) shredded sharp cheddar cheese
• 1/2 cup (65 g) original baking mix, such as Bisquick
• 1 cup (240 ml) whole milk
• 2 large eggs
• Butter or cooking spray, for the pie plate
• Sliced dill pickles
• Extra ketchup or mustard, optional

𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦
𝟭. Heat the oven: Preheat the oven to 400°F. Grease a 9-inch pie plate with butter or cooking spray.
𝟮. Brown the beef: Cook the ground beef and onion in a large skillet over medium heat for 7-9 minutes, breaking up the meat, until the beef is browned and the onion is soft. Drain excess fat.
𝟯. Season the filling: Stir in Worcestershire sauce, ketchup, mustard, garlic powder, salt, and pepper. Cook for 1 minute, then spread the beef mixture evenly in the prepared pie plate.
𝟰. Add the cheese: Sprinkle the shredded cheddar evenly over the warm beef filling.
𝟱. Mix the batter: In a bowl, whisk the baking mix, milk, and eggs until smooth and pourable. Pour the batter evenly over the cheese and beef.
𝟲. Bake the pie: Bake for 25-30 minutes, until the top is puffed and golden and a knife inserted near the center comes out clean.
𝟳. Rest and serve: Let the pie rest for 8 minutes before slicing. Serve warm with pickles and extra ketchup or mustard if desired.

06/19/2026

Crispy, golden tortillas folded over melty mozzarella, tender chicken, and a little pepperoni kick, with warm pizza sauce on the side for dipping. It tastes like pizza night but comes together in minutes, perfect for an easy supper or a hungry crowd. 🍕❤️

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
• 4 large flour tortillas, burrito size
• 2 cups (280 g) cooked chicken, sliced or shredded
• 1 1/2 cups (170 g) shredded low-moisture mozzarella cheese
• 1/2 cup (120 ml) pizza sauce, plus more for dipping
• 24 pepperoni slices
• 1/2 teaspoon Italian seasoning
• 1 tablespoon olive oil or softened butter, for brushing
• 2 tablespoons grated parmesan, optional
• 1 tablespoon chopped fresh basil or parsley, optional

𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦
𝟭. Heat the skillet: Place a large skillet over medium-low heat. Let it warm while you assemble the tortillas so the first melt starts cooking evenly.
𝟮. Fill the tortillas: Divide half the mozzarella down the center of the tortillas. Top with chicken, pizza sauce, pepperoni, Italian seasoning, and the remaining mozzarella.
𝟯. Fold the melts: Fold both sides of each tortilla over the filling to make a flat wrap. Press gently so the filling sits in an even layer.
𝟰. Toast the first side: Brush the outside lightly with olive oil or butter. Place the melts folded side down in the skillet and cook for 4-5 minutes, until golden and crisp.
𝟱. Flip and melt: Flip carefully and cook for 3-4 minutes more, until the second side is browned and the mozzarella is melted through.
𝟲. Rest and serve: Transfer to a cutting board and rest for 2 minutes. Slice in half and finish with parmesan, basil, or parsley if using. Serve with warm pizza sauce for dipping.

06/19/2026

Crispy on the outside, loaded with melty cheese and seasoned beef on the inside, these quesadillas taste just like your favorite drive-thru burger with that tangy pickle-flecked sauce. Perfect for a cozy night in when you want something easy and a little bit fun. 🧀🍔

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
• 1/3 cup (75 g) mayonnaise
• 2 tablespoons (30 g) ketchup
• 1 teaspoon yellow mustard
• 1 tablespoon (15 ml) dill pickle juice
• 2 tablespoons finely chopped dill pickles
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 lb (450 g) ground beef, 85 percent lean
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 4 large flour tortillas, 10-inch
• 1 1/2 cups (170 g) shredded sharp cheddar cheese
• 1 cup (115 g) shredded Monterey Jack cheese
• 1/3 cup chopped dill pickles
• 1/2 cup seeded diced tomato, optional
• 1 tablespoon neutral oil, only if needed for the skillet

𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦
𝟭. Make the burger sauce: Stir together the mayonnaise, ketchup, mustard, pickle juice, chopped pickles, smoked paprika, and black pepper. Refrigerate while you cook the filling.
𝟮. Cook the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook for 5-6 minutes, breaking it into small crumbles, until browned and cooked through.
𝟯. Season and drain: Stir in the salt, pepper, smoked paprika, garlic powder, and onion powder. Drain off excess fat so the quesadillas crisp instead of turning greasy.
𝟰. Fill the tortillas: Lay out the tortillas. Sprinkle cheese over one half of each tortilla, then add beef, pickles, tomato if using, a small drizzle of burger sauce, and more cheese. Fold each tortilla closed.
𝟱. Toast until crisp: Wipe out the skillet and set it over medium heat. Cook the folded quesadillas for 2-3 minutes per side, pressing gently, until golden brown and the cheese is melted.
𝟲. Slice and serve: Rest for 1 minute on a cutting board. Slice into wedges and serve hot with the remaining burger sauce for dipping.

06/18/2026

Delicious Cheeseburger Eggrolls

Ingredients
- 1 tablespoon olive oil
- 1 lb (450 g) 85 percent lean ground beef
- 1/2 medium yellow onion, finely diced
- 1 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1/2 cup finely diced dill pickles
- 1 cup (115 g) shredded sharp cheddar cheese
- 4 slices American cheese, torn into small pieces
- 12 egg roll wrappers
- Small bowl of water, for sealing
- 3 cups vegetable oil, or enough for 1 inch in the pan
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon dill pickle relish
- 1 teaspoon yellow mustard
- 1 teaspoon pickle juice or white vinegar
- Pinch of black pepper

Instructions
1. Cook the beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and onion, then cook for 7-9 minutes, breaking up the beef, until browned and the beef reaches 160 F. Drain excess grease.
2. Season the filling: Stir in garlic powder, salt, pepper, Worcestershire sauce, ketchup, mustard, and diced pickles. Cook for 1 minute, then remove from the heat.
3. Melt in the cheese: Fold in the cheddar and American cheese until evenly mixed. Let the filling cool for about 10 minutes so it is warm but no longer steaming.
4. Roll the eggrolls: Place one wrapper on the counter like a diamond. Spoon about 3 tablespoons filling near the lower corner. Fold the bottom over the filling, tuck in the sides, roll tightly, and seal the top corner with water.
5. Fry until golden: Heat 1 inch of oil in a heavy skillet or Dutch oven to 350 F. Fry 3-4 eggrolls at a time for 2-3 minutes per side until crisp and deep golden. Drain on a wire rack.
6. Mix the sauce and serve: Stir together mayonnaise, ketchup, relish, mustard, pickle juice, and pepper. Serve the eggrolls hot with the sauce for dipping.

My mother Easy recipes

06/19/2026

06/19/2026

06/19/2026

06/19/2026

06/19/2026

06/19/2026

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