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Simple Recipes, Los Angeles, CA (2026)

09/04/2025

Oreo Pie Crust

This easy-to-make Oreo pie crust is the perfect base for any dessert, adding a rich, chocolaty crunch to pies, cheesecakes, and tarts. With only two ingredients, it’s a simple, no-bake crust that enhances any sweet filling.

Ingredients:

- 1 package (15 oz) Oreo cookies (about 24 cookies)
- 1/4 cup unsalted butter, melted

Directions:

Prepare the cookies: Place the Oreo cookies (including the filling) in a food processor or blender. Pulse until the cookies are finely ground into crumbs. If you don’t have a food processor, you can place the cookies in a resealable plastic bag and crush them with a rolling pin.

Mix the crust: In a medium bowl, combine the Oreo crumbs with the melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand.

Form the crust: Press the crumb mixture into the bottom and up the sides of a 9-inch pie dish or tart pan. Use the back of a spoon or your fingers to pack it tightly.

Chill: Refrigerate the crust for at least 30 minutes to firm up before filling it with your favorite pie or cheesecake filling.

Bake (optional): If you prefer a firmer, crispier crust, bake it at 350°F (175°C) for 8-10 minutes. Let it cool before adding your filling.

Prep Time: 10 minutes | Chill Time: 30 minutes | Total Time: 40 minutes (if baking)
Kcal: Approximately 200 kcal per slice (based on 8 servings)
Servings: 8 servings

09/04/2025

No Bake Pie

This easy and delicious no-bake pie is the perfect dessert for any occasion. With a creamy filling, a buttery graham cracker crust, and the option to customize with various toppings, it’s a quick and foolproof treat that everyone will love.

Ingredients:

For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted

For the filling:
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (optional for extra tang)

For the topping (optional):
- Fresh whipped cream
- Fruit (berries, sliced peaches, or any fruit of your choice)
- Chocolate shavings or sprinkles

Directions:

Make the crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until fully combined. Press the mixture into the bottom and sides of a 9-inch pie dish. Use the back of a spoon to compact the crumbs. Chill the crust in the refrigerator for 10-15 minutes to set while you prepare the filling.

Prepare the filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the heavy cream, powdered sugar, and vanilla extract, and beat until fluffy and well combined. If you prefer a slightly tangier filling, mix in the sour cream.

Assemble the pie: Once the crust has set, pour the cream cheese filling into the chilled crust and spread evenly with a spatula. Smooth the top of the filling, then cover the pie with plastic wrap.

Chill: Refrigerate the pie for at least 4 hours, or overnight, to allow the filling to firm up.

Top and serve: Just before serving, top the pie with whipped cream and fresh fruit or chocolate shavings for added flavor and texture.

Serve: Slice and enjoy your easy, creamy no-bake pie!

Prep Time: 10 minutes | Chill Time: 4 hours | Total Time: 4 hours 10 minutes
Kcal: Approximately 300 kcal per slice
Servings: 8 servings

-bakedesserts

09/04/2025

Milk Bar Pumpkin Pie

This indulgent Milk Bar-inspired pumpkin pie reimagines the classic dessert with layers of creamy pumpkin filling, a buttery, flaky crust, and a delicious crunchy topping. A fun twist on the traditional, this pie is perfect for fall gatherings and Thanksgiving feasts!

Ingredients:

For the crust:

- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted

For the pumpkin filling:

- 1 can (15 oz) pumpkin puree
- 1/2 cup heavy cream
- 2 large eggs
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt

For the crunchy topping:

- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon cinnamon

Directions:

Make the crust: Preheat the oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and salt. Stir in the melted butter until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.

Prepare the filling: In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Mix until smooth and well combined.

Assemble the pie: Pour the pumpkin filling into the cooled graham cracker crust. Smooth the top with a spatula.

Make the crunchy topping: In a small bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon. Stir until the crumbs are evenly coated with butter. Sprinkle the mixture evenly over the top of the pumpkin filling.

Bake the pie: Bake the pie at 350°F (175°C) for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.

Cool and serve: Let the pie cool completely before slicing. Chill in the refrigerator for a few hours for best texture, and serve with a dollop of whipped cream or a scoop of vanilla ice cream if desired.

Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes
Kcal: Approximately 350 kcal per slice
Servings: 8 servings

09/04/2025

Pumpkin Trifle

This decadent pumpkin trifle layers rich, spiced pumpkin pudding, creamy whipped topping, and soft cake in a beautiful, show-stopping dessert. Perfect for fall celebrations, this trifle is an indulgent way to enjoy the flavors of pumpkin pie in a fun, easy-to-serve form.

Ingredients:

1 box (15 oz) vanilla cake mix (or angel food cake for a lighter option)
1 can (15 oz) pumpkin puree
1 package (3.4 oz) instant vanilla pudding mix
2 cups cold milk
2 teaspoons pumpkin pie spice
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup crushed graham crackers (for layering)
Ground cinnamon, for garnish

Directions:

Prepare the cake: Bake the vanilla cake according to package instructions. Let it cool completely before cutting it into cubes.

Make the pumpkin pudding: In a large bowl, whisk together the pumpkin puree, instant vanilla pudding mix, cold milk, and pumpkin pie spice. Continue whisking for 2-3 minutes until the mixture thickens.

Whip the cream: In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the trifle: In a large glass trifle dish or individual serving cups, layer the cake cubes at the bottom. Top with a layer of the pumpkin pudding mixture, then add a layer of whipped cream. Repeat the layers until the dish is filled, finishing with a layer of whipped cream on top.

Add the graham cracker crunch: Sprinkle crushed graham crackers on top of the whipped cream for an added crunch.

Chill and serve: Cover and refrigerate the trifle for at least 2 hours (or overnight) to allow the flavors to meld together. Just before serving, sprinkle with a light dusting of ground cinnamon for extra fall flavor.

Prep Time: 15 minutes | Chill Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: Approximately 300 kcal per serving
Servings: 8 servings

09/04/2025

Easy 30 Minute Spicy Korean Chicken

This bold and flavorful spicy Korean chicken is cooked in a sweet and spicy gochujang sauce, creating a perfect balance of heat and sweetness. Ready in just 30 minutes, it’s a quick and satisfying dish that pairs wonderfully with steamed rice and vegetables.

Ingredients:

- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/4 cup water
- 1 teaspoon sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)

Directions:

Prepare the chicken: Season the chicken pieces with salt and pepper. Heat vegetable oil in a large skillet over medium heat. Add the chicken and cook for 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

Make the sauce: In the same skillet, add the minced garlic and ginger. Cook for 1-2 minutes, stirring constantly until fragrant. Add the gochujang, soy sauce, honey, rice vinegar, sesame oil, and water. Stir well and bring to a simmer.

Coat the chicken: Once the sauce has thickened slightly (about 3-4 minutes), return the cooked chicken to the skillet. Toss the chicken in the sauce until well coated and heated through.

Serve: Serve the spicy Korean chicken over steamed rice, garnished with sesame seeds and chopped green onions.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: Approximately 350 kcal per serving
Servings: 4 servings

09/04/2025

30-Minute Creamy Chicken Alfredo with Broccoli

This quick and delicious creamy chicken Alfredo with broccoli combines tender chicken, rich Alfredo sauce, and fresh broccoli, all served over pasta for a complete, comforting meal. Perfect for a busy weeknight when you crave something indulgent yet easy to make!

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
2 tablespoons olive oil
Salt and pepper, to taste
3 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
8 oz fettuccine or your preferred pasta
2 cups broccoli florets
2 tablespoons unsalted butter
Fresh parsley, chopped (for garnish)
Freshly ground black pepper, for garnish (optional)

Directions:

Cook the pasta and broccoli: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions. In the last 3 minutes of cooking, add the broccoli florets to the pot with the pasta. Drain both pasta and broccoli together and set aside, reserving 1/2 cup of pasta water.
Cook the chicken: While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper. Add the chicken to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
Make the Alfredo sauce: In the same skillet, melt the butter over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 3-4 minutes, until the sauce slightly thickens.
Finish the sauce: Stir in the Parmesan cheese and Italian seasoning, and continue stirring until the sauce is smooth and creamy.
Combine: Add the cooked pasta, broccoli, and chicken back into the skillet. Toss everything together to coat in the creamy sauce, adding reserved pasta water if needed to reach your desired sauce consistency.
Serve: Serve hot, garnished with fresh parsley and freshly ground black pepper if desired.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: Approximately 550 kcal per serving
Servings: 4 servings

09/04/2025

The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week

This ultra-creamy pasta is a flavor-packed dish featuring tender chicken, a rich garlic Parmesan sauce, and perfectly cooked pasta. It's easy to make, decadent, and sure to satisfy your craving for comfort food with a touch of elegance.

Ingredients:

2 boneless, skinless chicken breasts, cut into strips

2 tablespoons olive oil

Salt and pepper, to taste

4 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

1 cup grated Parmesan cheese

1 teaspoon Italian seasoning

8 oz pasta (penne, fettuccine, or spaghetti)

2 tablespoons unsalted butter

1/4 cup fresh parsley, chopped (for garnish)

Freshly ground black pepper, for garnish (optional)

Directions:

Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.

Cook the chicken: While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the chicken strips with salt and pepper. Add the chicken to the skillet and cook for 6-8 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Make the sauce: In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant. Add the heavy cream, chicken broth, and Italian seasoning, stirring to combine. Bring the mixture to a simmer and cook for 3-4 minutes until the sauce begins to thicken.

Finish the dish: Stir in the grated Parmesan cheese and butter, continuing to stir until the sauce is creamy and smooth.

Combine pasta and chicken: Add the cooked pasta to the skillet and toss to coat in the creamy sauce. If the sauce is too thick, add the reserved pasta water a little at a time until you reach the desired consistency.

Serve: Add the cooked chicken back to the skillet and toss everything together. Garnish with fresh parsley and freshly ground black pepper if desired. Serve hot and enjoy!

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: Approximately 600 kcal per serving
Servings: 4 servings

09/04/2025

Crunchy Chicken Caesar Sandwich

This satisfying sandwich features crispy, golden-brown chicken breast topped with creamy Caesar dressing, fresh lettuce, and a sprinkle of Parmesan, all between two perfectly toasted buns. A crunchy, flavorful twist on the classic Caesar salad that’s perfect for lunch or dinner!

Ingredients:

- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 2 tablespoons olive oil (for frying)
- 4 sandwich buns
- 1 cup romaine lettuce, shredded
- 1/4 cup Caesar dressing (store-bought or homemade)
- Extra Parmesan cheese for garnish

Directions:

Prepare the chicken: In a shallow bowl, combine the flour, garlic powder, onion powder, salt, and pepper. In another bowl, place the beaten egg, and in a third bowl, mix the breadcrumbs with the grated Parmesan cheese.

Dip each chicken breast first in the seasoned flour, then in the egg, and finally coat it with the breadcrumb-Parmesan mixture, pressing lightly to ensure an even coating.

Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).

Assemble the sandwich: Toast the sandwich buns lightly. On the bottom half of each bun, spread a generous amount of Caesar dressing. Add a handful of shredded romaine lettuce, followed by a crispy chicken breast.

Drizzle a little more Caesar dressing over the chicken and top with the other half of the bun.

Serve: Serve immediately while the chicken is still crispy and the sandwich is fresh. Garnish with extra Parmesan cheese if desired.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: Approximately 550 kcal per sandwich
Servings: 2 servings

09/04/2025

Garlic Butter Steak Bites and Potatoes (Tender & Crispy!)

This flavorful and satisfying dish combines tender steak bites and crispy potatoes, all cooked together in a delicious garlic butter sauce. The result is a mouthwatering meal that’s quick and easy to prepare, perfect for a weeknight dinner or a special occasion.

Ingredients:

1 lb steak (sirloin or ribeye), cut into bite-sized cubes
2 tablespoons olive oil
Salt and pepper, to taste
1 lb baby potatoes, quartered
4 tablespoons butter, divided
4 cloves garlic, minced
1 teaspoon fresh rosemary, chopped (or thyme)
1/2 teaspoon paprika (optional for extra flavor)
Fresh parsley, chopped (for garnish)

Directions:

Prepare the potatoes: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the quartered baby potatoes, season with salt and pepper, and cook, stirring occasionally, for 8-10 minutes, or until the potatoes are golden and crispy on the outside and tender on the inside. Once cooked, remove the potatoes from the skillet and set aside.

Cook the steak: In the same skillet, add the remaining tablespoon of olive oil. Season the steak cubes with salt, pepper, and paprika (if using). Add the steak to the skillet in a single layer and cook for 3-4 minutes on each side until browned and cooked to your desired doneness.

Make the garlic butter sauce: Reduce the heat to medium-low. Add the butter to the skillet and let it melt, then add the minced garlic and chopped rosemary (or thyme). Cook for 1-2 minutes, stirring occasionally, until the garlic becomes fragrant and golden.

Combine and serve: Add the crispy potatoes back into the skillet with the steak and garlic butter sauce. Toss everything together to coat the steak and potatoes in the flavorful sauce. Cook for an additional 2-3 minutes to allow the flavors to meld together.

Garnish and serve: Remove from heat, garnish with fresh parsley, and serve immediately.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: Approximately 450 kcal per serving
Servings: 4 servings

09/04/2025

Best Guilt-Free Chocolate Protein Brownies

These fudgy and indulgent chocolate protein brownies are the perfect balance of rich chocolate flavor and a healthy protein boost. With minimal sugar and nutrient-packed ingredients, they make a great post-workout treat or a healthier dessert option that satisfies your sweet tooth without the guilt.

Ingredients:

- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup chocolate protein powder (your favorite brand)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup unsweetened applesauce
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 cup dark chocolate chips (optional, for added richness)
- 1/4 cup almond milk (or any milk of your choice)

Directions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9x9-inch baking dish with parchment paper.
2. In a medium bowl, whisk together the almond flour, cocoa powder, protein powder, baking powder, and salt.
3. In another bowl, mix the eggs, applesauce, maple syrup (or honey), and vanilla extract until well combined.
4. Gradually fold the wet ingredients into the dry ingredients until just combined. Stir in the almond milk and chocolate chips, if using. The batter should be thick but spreadable.
5. Pour the batter into the prepared baking dish and spread it evenly.
6. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let the brownies cool in the dish for about 10 minutes before transferring them to a wire rack to cool completely.
7. Once cooled, cut into squares and enjoy!

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: Approximately 130 kcal per brownie (based on 12 servings)
Servings: 12 brownies

09/03/2025

Overnight Croissant Breakfast Casserole

This indulgent and comforting breakfast casserole is made with buttery croissants, eggs, cheese, and a sweet touch of cinnamon. Perfect for preparing the night before, making it an easy and delicious breakfast for special mornings or family gatherings.

Ingredients:

6 large croissants, torn into pieces
1 lb breakfast sausage, cooked and crumbled
8 large eggs
2 cups whole milk
1/2 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese (optional)
1/4 cup maple syrup (optional, for a touch of sweetness)
Fresh parsley or chives, chopped (for garnish)

Directions:

Grease a 9x13-inch baking dish and layer the torn croissant pieces in the bottom.
In a large skillet, cook the sausage over medium heat until fully browned and crumbled. Drain any excess grease and spread the cooked sausage evenly over the croissant pieces.
In a mixing bowl, whisk together the eggs, milk, heavy cream, vanilla extract, cinnamon, salt, and pepper. Pour this egg mixture evenly over the croissants and sausage in the baking dish.
Sprinkle the shredded cheddar and mozzarella cheeses over the casserole. If you like a touch of sweetness, drizzle the maple syrup over the top.
Cover the dish with plastic wrap or foil and refrigerate overnight (at least 4 hours).
The next morning, preheat the oven to 350°F (175°C).
Bake the casserole, uncovered, for 40–45 minutes, or until the eggs are set and the top is golden and bubbly.
Let the casserole cool for a few minutes before slicing and serving. Garnish with fresh parsley or chives if desired.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour (including overnight chilling)
Kcal: Approximately 500 kcal per serving
Servings: 6 servings

09/03/2025

Tater Tot Sausage Breakfast Casserole

This hearty and satisfying breakfast casserole combines crispy tater tots, savory sausage, eggs, and melted cheese into a one-pan wonder. Perfect for feeding a crowd or preparing a comforting breakfast for the family!

Ingredients:

- 1 lb breakfast sausage ( turkey)
- 1 bag (32 oz) frozen tater tots
- 6 large eggs
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese (optional)
- Fresh parsley, chopped (for garnish)

Directions:

Preheat the oven to 375°F (190°C).
In a large skillet, cook the sausage over medium heat until fully browned and crumbled, about 6–8 minutes. Drain any excess grease.
In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
Grease a 9x13-inch baking dish and layer the frozen tater tots evenly on the bottom.
Spread the cooked sausage evenly over the tater tots, then pour the egg mixture over the top.
Sprinkle the shredded cheddar and mozzarella cheeses evenly over the casserole.
Bake in the preheated oven for 30–35 minutes, or until the eggs are fully set and the cheese is melted and bubbly.
Let the casserole rest for a few minutes before serving. Garnish with fresh parsley if desired.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: Approximately 400 kcal per serving
Servings: 6 servings

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