For all those hurry-up times that demand dinner in a dash, last-minute bake-sale goodies or quick snacks for hungry guests, you need to have a cookbook in your collection that always comes to the rescue!
While we can never have too many quick & easy recipes, we really love those keeping a few grocery-store convenience items on hand to get meals ready in a flash. We wanted to gather all of our favorite recipes using these ingredients to share...that's how Simple Shortcut Recipes was born!
We've selected 6 recipes from this brand new (and already nationally bestselling!) cookbook for our latest Menu of the Week...you can mix & match 'em all week long! Follow us on Twitter and get an additional recipe EVERY DAY this week too! Click over to our Online Recipe Box for LOTS more from Simple Shortcut Recipes!
Flaky Ham & Egg Bake
Thanks to Donna Healy of Mountain Home, Idaho for sharing this family-favorite recipe. She writes, "I made this for my kids when they were little. They’re all grown up now, but when they come to visit it’s always requested!"
8-oz. tube refrigerated crescent rolls
6 eggs, beaten
1/2 c. mushrooms, chopped
1 c. cooked ham, chopped
1-1/2 c. shredded Cheddar cheese
Lightly spray a 9" pie plate with non-stick vegetable spray. In a single layer, arrange unrolled crescents in pie plate, pressing seams together. Pour eggs over top. Sprinkle with mushrooms, ham and cheese. Bake, uncovered, at 375 degrees for 15 to 18 minutes, until golden. Serves 6.
Anita Mullins of Eldridge, Missouri shared this sweet and oh-so-simple bread recipe with us. She writes, "My mother gave me this recipe. I couldn’t believe it would taste good, but it does...and it’s so simple! Great with butter or honey."
3 c. self-rising flour
1/4 c. sugar
12-oz. can lemon-lime soda or ginger ale
Mix all ingredients together in a bowl. Pour into a greased 9"x5" loaf pan. Bake at 350 degrees for one hour. Makes one loaf.
Rainy-Day Meatball Stew
This slow-cooker recipe was shared with us by Tina Dillon of Parma, Ohio. She writes, "This meal has been in my recipe box for years. We love it with crusty bread...it’s all you need!"
3 potatoes, peeled and cubed
16-oz. pkg. frozen sliced carrots
1 onion, chopped
3 stalks celery, sliced
12-oz. pkg. frozen meatballs
10-3/4 oz. can tomato soup
10-1/2 oz. can beef gravy
1 c. water
1.35-oz. pkg. onion soup mix
2 t. beef bouillon granules
Place vegetables and meatballs in a slow cooker. In a bowl, whisk together remaining ingredients; pour over vegetables and meatballs. Cover and cook on low for 8 to 10 hours, or until vegetables are tender. Serves 6.
Mama’s Lazy-Day Stuffed Cabbage
This family recipe comes from Deb Elliott of Cottonwood, California. She writes, "My dad’s mom was Polish, so we grew up eating lots of Polish food. My mom, on the other hand, was into casseroles. So one day my dad said he was hankering for stuffed cabbage and this is what she came up with. It’s yummy. Try it with buttered Italian or rye bread!"
1-1/2 lbs. ground beef
8-oz. can sliced mushrooms, drained
1/2 lb. bacon
1 sweet onion, chopped
1 c. instant rice, uncooked
1 head cabbage, shredded and divided
1-3/4 c. spaghetti sauce
1/4 c. water
salt, pepper and salt-free seasoning blend to taste
1 c. shredded mozzarella cheese
In a skillet over medium-high heat, brown beef with mushrooms; drain and set aside. In the same skillet, cook bacon until crisp, reserving drippings; set aside. Sauté onion and uncooked rice in drippings until onion is translucent. Place half the cabbage in a buttered 11"x 9" baking pan. Spoon rice mixture over top, followed by crumbled bacon and beef mixture. Top with remaining cabbage. Mix spaghetti sauce with water; drizzle over top. Sprinkle with seasonings. Bake, uncovered, at 375 degrees for 50 minutes. Remove from oven; sprinkle with cheese and bake 10 minutes longer, or until cheese is melted. Serves 6 to 8.
Easy Hummus Pinwheels
Thanks to busy mom, Jill Ball of Highland, Utah, for sharing this recipe. She writes, "With four school-aged children I am always looking for easy, healthy sack lunch ideas. My children love this recipe. It’s high in protein and low in fat!"
15-oz. can garbanzo beans, drained
1 T. olive oil
2 t. ground cumin
1/4 c. green olives with pimentos
10-1/2 oz. pkg. 8-inch flour tortillas
Place all ingredients except tortillas in a food processor. Process on low speed until well blended. Spread mixture evenly over tortillas. Roll tortillas jelly-roll style; cut into one-inch pieces. Serves 8 to 10.
Simple Fruit Cobbler
This cobbler, shared by Nancy Grossi of Novato, California, is a simple recipe to keep on hand for your favorite fruit. She writes, "Always a favorite on our farm, this dessert is also great for dinner parties because you can prepare it ahead of time. When you sit down to eat, just pop it in the oven and by the time the meal is finished, you’ll have a warm, delicious dessert to serve your guests!"
1/2 c. long-cooking oats, uncooked
1 c. biscuit baking mix
1/4 c. brown sugar, packed
1/2 t. cinnamon
1/4 c. butter
6 c. frozen mixed fruit
1/4 c. sugar
Optional: vanilla ice cream
In a bowl, combine oats, baking mix, brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Set aside. In an ungreased 2-quart casserole dish, layer fruit; sprinkle evenly with sugar. Crumble oat mixture evenly over fruit. Bake at 350 degrees for 45 minutes, or until hot and bubbly. Top individual servings with ice cream, if desired. Serves 8 to 10.
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