Easy Homemade Recipes

Sweet, tangy, and totally hard to resist!
Strawberry Lemon Blondies
Zutaten Strawberrys Lemon Butter

Absolutely irresistible and packed with flavor!
Lemon Pepper Chicken Wings
Zutaten: Chicken wings, Lemon, Black pepper

Absolutely irresistible and full of bold flavor!
The Best Shrimp Scampi
Zutaten: Shrimp, Garlic, Butter

So full of flavor and ready in no time—this Beef Stir-Fry is such a weeknight winner!
Beef Stir-Fry
Zutaten: Beef, Bell peppers, Soy sauce

So fast to make, packed with flavor, and so satisfying!
Ground Beef Stir-Fry
Zutaten
Ground beef
Bell peppers
Soy sauce

Absolutely impossible to resist, and so simple to whip up!
No-Bake Cookies

Zutaten
Chocolate
Oats
Peanut Butter

Slow Cooker Philly Cheesesteak

Ingredients

1 pound beef sirloin, thinly sliced
1 large onion, sliced
1 large bell pepper, sliced (any color)
1 cup beef broth
1 tablespoon Worcestershire sauce
Salt and pepper, to taste
4 hoagie rolls
4 slices provolone cheese

Directions

Lightly season the thinly sliced beef with salt and pepper.

Place the beef, sliced onion, and sliced bell pepper in the slow cooker. Pour in the beef broth and add the Worcestershire sauce. Stir to combine.

Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the meat is tender.

Adjust the seasoning as needed. Don’t worry if it looks runny at first. If you want it thicker, whisk 1 teaspoon cornstarch with a little of the cooking liquid, then stir it back into the slow cooker and cook for 10–15 minutes more.

Split and toast the hoagie rolls if you’d like, then fill them with the beef and vegetable mixture and top with provolone cheese.

If you want the cheese extra melty, broil the sandwiches for 1–3 minutes until the cheese is melted and bubbly. Serve hot.

Cheese Steak Tacos with Buffalo Fries

Ingredients
8 taco shells (soft flour tortillas or hard shells)
1 pound steak, thinly sliced (flank, skirt, or sirloin)
1 medium onion, sliced
1 bell pepper, sliced
1 1/2 cups shredded cheese (cheddar, provolone, or American)
1/4 cup buffalo sauce, plus more for drizzling
1 bag frozen fries or 3 medium potatoes, cut into fries
2 tablespoons olive oil
Salt and freshly cracked black pepper, to taste

Directions
Cook the fries according to the package directions, or roast homemade fries at 425°F (220°C) for 25–30 minutes until golden and crisp. If you want extra flavor, toss them with a little buffalo sauce after cooking.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and bell pepper, then season with salt and pepper. Cook for 5–7 minutes, stirring occasionally, until they’re softened and a little caramelized.

Turn the heat up to medium-high and add the remaining olive oil if the pan looks dry. Add the thinly sliced steak, season with a little more salt and pepper, and cook for 2–4 minutes until browned and cooked through. Don’t worry if it looks a little messy at first — it comes together fast.

Add the onions and peppers back into the skillet and toss everything together so the flavors mix well.

Warm the taco shells in a 350°F (175°C) oven for 3–5 minutes, just until they’re soft and ready to fill.

Fill each taco shell with the steak, onion, and pepper mixture, then top with cheese and a drizzle of buffalo sauce. If you like, you can add a little more cheese so it gets nice and melty.

Serve the tacos hot with the buffalo fries on the side.

Cake Mix Peanut Butter Cookies

Ingredients
1 box cake mix (any variety; 15–16 oz)
1 cup peanut butter (creamy or crunchy)
1/2 cup vegetable oil
2 large eggs

Directions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, combine the cake mix, peanut butter, oil, and eggs. Stir until a thick cookie dough forms. Don't worry if it looks a little sticky at first.

Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.

Bake for 10–12 minutes, just until the edges are lightly golden. You'll want to keep an eye on them so they stay soft and chewy.

Let the cookies cool on the baking sheet for 3–5 minutes before transferring them to a wire rack. Enjoy!

Jerk Lemon Pepper Salmon

Ingredients
4 salmon fillets (about 6 oz each)
2 tablespoons jerk seasoning
1 tablespoon lemon pepper seasoning
1 lemon, juiced
2 tablespoons olive oil
Salt and pepper to taste
Fresh herbs for garnish (optional)

Directions
Bring the salmon out of the fridge for 10–15 minutes so it can lose a bit of its chill. Pat the fillets dry with paper towels.

Preheat your grill to medium-high, or set your oven to 400°F.

In a bowl, whisk together the jerk seasoning, lemon pepper seasoning, lemon juice, and olive oil. Don’t worry if it looks a little runny at first.

Rub the mixture over both sides of the salmon fillets. Season with salt and pepper to taste.

Oil the grill grates or a baking sheet. Place the salmon skin-side down on the grill, or on the prepared sheet if you’re baking.

Cook on the grill for 6–8 minutes per side, or in the oven for 10–14 minutes, until the salmon flakes easily and reaches 145°F in the center.

Remove from the heat and let it rest for 2–3 minutes. Garnish with fresh herbs if you like, then serve.