Easy Peasy Recipes

Easy Peasy Recipes � Simple recipes, big flavors! Easy meals anyone can make.

08/21/2026

German Chocolate Dump Cake

Ingredients

1 box (15.25 ounces) German chocolate cake mix

1 can (21 ounces) German chocolate frosting

1 can (12 ounces) evaporated milk

½ cup unsalted butter, melted

1 cup sweetened shredded coconut

1 cup chopped pecans

1 cup semi-sweet chocolate chips

Optional Toppings

Vanilla ice cream

Whipped cream

Caramel sauce

Toasted coconut

Chocolate shavings

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Spread the German chocolate frosting evenly over the bottom of the prepared baking dish.

Sprinkle the shredded coconut, chopped pecans, and chocolate chips evenly over the frosting.

Evenly sprinkle the dry German chocolate cake mix over the top. Do not stir.

Slowly pour the evaporated milk evenly over the cake mix.

Drizzle the melted butter over the entire surface, covering as much of the cake mix as possible.

Bake for 40–45 minutes, or until the top is golden brown and the filling is bubbling around the edges.

Let the cake cool for 10–15 minutes before serving.

Serve warm with vanilla ice cream or whipped cream, and drizzle with caramel sauce if desired. Garnish with toasted coconut or chocolate shavings for an extra-special touch.

08/21/2026

Soft Scones

Ingredients
• 3 cups (375g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 2½ tsp baking powder
• ½ tsp salt
• 85g cold unsalted butter, cubed
• 1 large egg
• ¾ cup (180ml) cold milk
• 1 tsp vanilla extract

For brushing
• 1 tbsp milk or beaten egg

Method
1. Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder, and salt.
3. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the egg, milk, and vanilla.
5. Pour the wet mixture into the dry ingredients and gently mix until a soft, slightly sticky dough forms. Do not overmix.
6. Turn the dough onto a lightly floured surface and gently pat it to about 2–2.5cm (¾–1 inch) thick.
7. Cut out the scones using a round cutter. Press the cutter straight down without twisting.
8. Arrange the scones on the prepared tray, leaving a little space between them.
9. Brush the tops lightly with milk or beaten egg.
10. Bake for 12–15 minutes, until well risen and lightly golden.
11. Transfer to a wire rack and allow to cool slightly.
12. Serve warm with butter, jam, honey, or clotted cream.

08/20/2026

Baked Carrot, Oat & Banana Cookies

Ingredients

* 2 ripe bananas, mashed
* 1 cup grated carrot
* 1½ cups rolled oats
* 2 tablespoons honey or maple syrup
* 2 tablespoons melted coconut oil or butter
* ½ teaspoon cinnamon
* 1 teaspoon vanilla extract (optional)
* A pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mash the bananas in a bowl.
3. Add the grated carrot, oats, honey/maple syrup, melted coconut oil or butter, cinnamon, vanilla, and salt. Mix well.
4. Let the mixture rest for 5–10 minutes so the oats absorb some moisture.
5. Scoop spoonfuls onto the baking sheet and flatten them gently into cookie shapes.
6. Bake for 15–20 minutes, until the edges are lightly golden.
7. Let them cool for a few minutes before serving.

08/20/2026

Pina Colada Cake

Ingredients:

* 1 box (15.25 oz) yellow cake mix
* 1 can (20 oz) crushed pineapple in juice, divided
* 3 large eggs
* ½ cup vegetable oil
* 1 cup cream of coconut

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. In a large bowl, combine the cake mix, eggs, vegetable oil, cream of coconut, and part of the crushed pineapple with its juice.
3. Mix until smooth and well combined.
4. Pour the batter into the prepared pan and spread evenly.
5. Bake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool before topping or serving.

08/20/2026

Christmas Crunch Cake

Ingredients

* 16 Nature Valley™ Oats ’n Honey crunchy granola bars, crushed
* ½ cup butter, melted
* ⅔ cup sugar
* 2 (8 oz.) blocks cream cheese, softened
* 1 (14 oz.) can sweetened condensed milk
* 1 (8 oz.) container extra-creamy whipped topping
* ½ teaspoon pure almond extract
* 1 tablespoon spiced rum or vanilla extract
* ⅓ cup Betty Crocker™ Decorating Decors nonpareils (red, white & green)

Instructions

1. Preheat oven to 350°F (175°C).
2. Mix the crushed granola bars, melted butter, and sugar until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
4. Bake for about 10 minutes, then let cool completely.
5. Beat the softened cream cheese until smooth. Add the sweetened condensed milk, almond extract, and rum or vanilla. Mix until creamy.
6. Gently fold in the whipped topping.
7. Stir in the red, white, and green nonpareils.
8. Spread the filling evenly over the cooled crust.
9. Cover and refrigerate for at least 4 hours, preferably overnight.
10. Remove from the pan, decorate as desired, slice, and serve.

08/18/2026

Chicken and Broccoli Lasagna

Ingredients
9 lasagna noodle
4 boneless chicken breasts, cut into small cubes
12 oz. bag of frozen broccoli, thawed
8 oz. shredded mozzarella cheese
1 c. grated parmesan cheese
1 small onion chopped
2 cloves minced garlic
1/4 tsp. Plus 1 T. Salt
1 chicken broth
1 1/2 m full fat milk
1 tsp. dried basil
2 t. olive oil
5 T. Butter
5 t. Flour

Directions

Bring a large pot of water to a boil, add salt and noodles. Cook for 7-8 minutes until tender. Drain, drain cold water to prevent sticking, and set aside. On medium skillet, heat the oil and fry the chicken until fully cooked, add the broccoli, onion and garlic and cook until the onions are translucent. Removing from fire & set apart . In other saucepan, melt the butter & beat in flour. Cook for 1 minute, add chicken broth and milk and whisk until sauce begins to thicken. Cook until the sauce tightly coats the back of the spoon. Remove from heat and add basil, salt, Parmesan cheese and 1/4 C of mozzarella cheese.

Add the chicken mixture to the sauce and mix well. Assemble them… In a lightly greased 9″ x 13 pan”, place a layer of noodles, put a good layer of the sauce mixture on top and sprinkle with a quarter of the remaining cheese. Repeat for a second layer ending with a topping of noodles, then pour any remaining sauce on top and sprinkle with the remaining cheese. Bake at 375 degrees for 30 minutes or until golden brown and bubbling.

08/18/2026

Easy Lemon Cake with Lemon Cream Cheese Frosting

Ingredients
For the Lemon Cake:

* 2 cups all-purpose flour
* 1½ teaspoons baking powder
* ½ teaspoon baking soda
* ¼ teaspoon salt
* 1 cup granulated sugar
* ½ cup unsalted butter, softened
* 2 large eggs
* ¾ cup buttermilk
* ¼ cup fresh lemon juice
* 2 tablespoons fresh lemon zest
* 1 teaspoon vanilla extract

For the Lemon Cream Cheese Frosting:

* 8 oz (225 g) cream cheese, softened
* ½ cup unsalted butter, softened
* 3 cups powdered sugar
* 2 tablespoons fresh lemon juice
* 1 tablespoon lemon zest
* 1 teaspoon vanilla extract

👩‍🍳 Instructions

1. Prepare the cake

2. Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
3. Whisk together the flour, baking powder, baking soda, and salt.
4. In another bowl, beat the butter and sugar until light and fluffy.
5. Add the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla.
6. Gradually add the dry ingredients, alternating with the buttermilk. Mix just until combined.
7. Pour the batter into the prepared pan and smooth the top.

8. Bake

* Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
* Let the cake cool completely before frosting.

1. Make the frosting

2. Beat the softened cream cheese and butter until smooth and creamy.
3. Gradually add the powdered sugar.
4. Mix in the lemon juice, lemon zest, and vanilla until fluffy and smooth.

5. Frost & serve

* Spread the lemon cream cheese frosting over the completely cooled cake.
* Garnish with extra lemon zest or thin lemon slices if desired.

08/17/2026

Chicken Enchiladas

Ingredients

* 12 oz (340 g) boneless, skinless chicken
* 3–4 tbsp olive oil
* 1 tbsp taco seasoning
* 6 oz (180 ml) Mexican-style beer or chicken broth
* 1 small onion, chopped
* 2 poblano peppers, chopped
* 1–2 jalapeños, chopped (optional)
* 4 cloves garlic, minced
* Salt and black pepper, to taste
* 1 tsp ground cumin
* 1 tsp dried oregano
* 2–3 cups tomatillo salsa
* 1 can (15 oz/425 g) black beans, drained and rinsed
* 8 corn tortillas
* 1 cup shredded white cheddar cheese
* Fresh cilantro, chopped, for garnish

Instructions

1. Cook the chicken:
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season the chicken with taco seasoning, salt, and pepper. Sear until golden and cooked through. Add the beer or chicken broth, reduce the heat, and simmer for about 5 minutes. Remove the chicken, shred it, and set aside.
2. Sauté the vegetables:
Add the remaining olive oil to the skillet. Add the onion and poblano peppers and cook for 4–5 minutes until softened. Add the jalapeños and garlic and cook for another minute.
3. Season:
Stir in the cumin and oregano. Add the shredded chicken and about 1 cup of tomatillo salsa. Mix well and cook for 2–3 minutes.
4. Prepare the tortillas:
Warm the corn tortillas in a dry skillet or microwave until flexible. This prevents them from cracking when rolled.
5. Assemble:
Spread a little tomatillo salsa over the bottom of a baking dish. Fill each tortilla with chicken mixture and a spoonful of black beans, then roll tightly and place seam-side down.
6. Add salsa and cheese:
Pour the remaining tomatillo salsa over the enchiladas and sprinkle evenly with shredded white cheddar.
7. Bake:
Bake at 375°F (190°C) for about 20–25 minutes, until hot and bubbling and the cheese is melted.
8. Serve:
Garnish with fresh cilantro and serve hot.

08/17/2026

Coffee Crumble Cheesecake

🛒 Ingredients

For the Crumble Cake:

* 2⅔ cups (320 g) all-purpose flour
* ¾ cup (80 g) hazelnut flour
* 1¼ cups (150 g) granulated sugar
* 1 cup (120 g) cold unsalted butter, cubed
* ¼ cup (30 g) unsweetened cocoa powder
* 2 tsp baking powder (8 g)
* 2 large eggs
* 1 tsp vanilla extract
* Pinch of salt

For the Coffee Cream Filling:

* 1⅔ cups (400 ml) whole milk
* ¾ cup (150 g) granulated sugar
* ⅓ cup (40 g) cornstarch
* 4 egg yolks
* 1 tsp instant coffee granules
* ½ cup (70 g) dark chocolate chips

👩‍🍳 Instructions

1. Make the crumble mixture

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine flour, hazelnut flour, sugar, cocoa powder, baking powder, and salt.
3. Add the cold cubed butter and rub it into the dry ingredients until you have a coarse, crumbly mixture.
4. Add the eggs and vanilla. Mix until the dough comes together but remains slightly crumbly.
5. Set aside about ⅓ of the mixture for the topping.

2. Prepare the coffee filling

1. In a saucepan, whisk together the milk, sugar, cornstarch, egg yolks, and instant coffee.
2. Cook over medium heat, whisking constantly, until thick and creamy.
3. Remove from the heat and stir in the dark chocolate chips until completely melted and smooth.
4. Let the filling cool slightly.

3. Assemble

1. Grease and line a 9-inch (23 cm) springform pan with parchment paper.
2. Press about ⅔ of the crumble mixture firmly into the bottom and slightly up the sides.
3. Pour the coffee-chocolate filling evenly over the crust.
4. Sprinkle the reserved crumble mixture over the top.

4. Bake

* Bake for approximately 40–45 minutes, until the crumble topping is set and lightly golden.
* Allow the cheesecake to cool completely in the pan.
* Refrigerate for at least 3–4 hours, preferably overnight, before slicing.

08/17/2026

Homemade Croissants

Ingredients

* 4 cups all-purpose flour
* ¼ cup granulated sugar
* 1 tsp salt
* 2¼ tsp instant yeast
* 1¼ cups warm milk
* 2 tbsp unsalted butter, melted
* 1 cup unsalted butter, cold
* 1 large egg, for egg wash

Instructions

1. Make the dough: In a large bowl, combine the flour, sugar, salt, and instant yeast. Add the warm milk and melted butter. Mix until a dough forms.
2. Knead: Knead the dough for about 8–10 minutes until smooth and elastic. Cover and refrigerate for at least 1 hour, preferably overnight.
3. Prepare the butter: Place the cold butter between two sheets of parchment paper and pound/roll it into a flat rectangle about ¼ inch thick. Keep it cold but pliable.
4. Enclose the butter: Roll the chilled dough into a rectangle. Place the butter in the center and fold the dough over it, completely enclosing the butter.
5. Laminate: Roll the dough into a long rectangle, then fold it into thirds like a letter. Refrigerate for 30–45 minutes. Repeat this rolling and folding process 2 more times, chilling between each fold.
6. Shape: Roll the dough into a large rectangle about ⅛ inch thick. Cut it into long triangles. Make a small slit at the wide end of each triangle, then roll tightly toward the pointed end to form a crescent.
7. Proof: Place the croissants on a lined baking sheet, leaving plenty of space between them. Let them rise at room temperature for about 1½–2 hours, until noticeably puffy.
8. Egg wash: Beat the egg and lightly brush it over each croissant.
9. Bake: Preheat the oven to 400°F (200°C). Bake for 18–22 minutes, until beautifully golden brown and flaky.
10. Cool: Let the croissants cool for about 10 minutes before serving.

Address

Manhattan, KS

Website

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