Quick and Easy Recipes

Quick and Easy Recipes Old Tasty Recipes
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06/07/2026

Slow Cooker April Potatoes
Ingredients
2 pounds Yukon Gold potatoes, scrubbed and quartered
4 tablespoons unsalted butter, cut into small pieces
1 cup low-sodium chicken broth
1½ teaspoons kosher salt and 1 teaspoon black pepper, mixed together
Instructions
Place the quartered Yukon Gold potatoes in an even layer in the bottom of a 4- to 6-quart slow cooker.
Sprinkle the salt and pepper mixture evenly over the potatoes.
Scatter the butter pieces across the potatoes.
Pour the chicken broth around the edges of the slow cooker so the seasoning stays on the potatoes.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the potatoes are fork-tender.
Gently toss the potatoes in the buttery broth, being careful not to break them apart.
Taste and adjust seasoning if needed.
Serve hot with some of the buttery cooking liquid spooned over the top.

06/06/2026

Polish Potato Pancakes (Placki Ziemniaczane)
Ingredients
1½ pounds russet potatoes, peeled and washed
1 large onion
1 large egg
1/3 cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
Vegetable oil, for frying
Sour cream or applesauce, for serving (optional)
Instructions
Grate the potatoes and onion using the fine side of a box grater or a food processor.
Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible.
Transfer the drained potatoes and onion to a large mixing bowl.
Add the egg, flour, salt, and black pepper. Mix until well combined.
Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat.
Scoop about 2 tablespoons of the potato mixture per pancake into the hot oil and flatten slightly with the back of a spoon.
Fry for 3–4 minutes per side, or until golden brown and crispy.
Remove and place on a paper towel-lined plate to drain excess oil.
Repeat with the remaining batter, adding more oil as needed.
Serve hot with sour cream, applesauce, or your favorite toppings.

06/06/2026

Strawberry Jello Pretzel Salad

Ingredients:

Pretzel Crust:

2½ cups crushed pretzels
3/4 cup butter, melted
3 tablespoons sugar (from the 1½ cups total)

Cream Cheese Layer:

12 ounces cream cheese, softened
1 cup sugar
2 teaspoons vanilla extract
1 (8-ounce) container whipped topping, thawed

Strawberry Layer:

1 (6-ounce) package strawberry gelatin
2 cups boiling water
2 cups sliced fresh strawberries

Instructions:

Preheat the oven to 350°F (175°C).
In a bowl, combine the crushed pretzels, melted butter, and 3 tablespoons sugar.
Press the mixture firmly into the bottom of a 9x13-inch baking dish.
Bake for 10 minutes, then remove and cool completely.
In a large bowl, beat the cream cheese, remaining 1 cup sugar, and vanilla until smooth.
Fold in the whipped topping until fully combined.
Spread the cream cheese mixture evenly over the cooled pretzel crust, sealing completely to the edges.
In a separate bowl, dissolve the strawberry gelatin in the boiling water.
Allow the gelatin mixture to cool to room temperature.
Stir in the sliced strawberries.
Carefully pour the strawberry mixture over the cream cheese layer.
Refrigerate for at least 4 hours, or until fully set.
Slice into squares and serve chilled.

06/06/2026

Deviled Egg Tulip Charcuterie Platter

Ingredients:

6 hard-boiled eggs
3 tablespoons mayonnaise
1 teaspoon mustard
Salt, to taste
Black pepper, to taste
6 green onion stalks
1 small carrot, cut into thin strips (optional)
Cherry tomatoes, cucumber slices, crackers, cheese cubes, grapes, and assorted charcuterie items for serving

Instructions:

Peel the hard-boiled eggs and pat them dry.
Using a small sharp knife, carefully cut a zigzag pattern around the top third of each egg to create a tulip shape.
Gently separate the tops and remove the yolks into a bowl.
Mash the yolks with the mayonnaise, mustard, salt, and black pepper until smooth.
Spoon or pipe the yolk mixture back into the hollow egg whites.
Insert a green onion stalk into the bottom of each egg to resemble a tulip stem.
Use thin carrot strips to create decorative leaves if desired.
Arrange the tulip eggs on a large charcuterie board.
Fill the remaining space with crackers, cheese cubes, fresh fruit, vegetables, and your favorite charcuterie selections.
Serve immediately or refrigerate until ready to serve.

We went on vacation for a week. When we came back, we discovered this in the bathroom. It’s the first time in my life I’...
06/06/2026

We went on vacation for a week. When we came back, we discovered this in the bathroom. It’s the first time in my life I’ve ever seen something like this, and I honestly have absolutely no idea what it is. Does anyone know what this could be? Check the first comment for the answer

06/06/2026

Garlic Butter Chicken Penne with Three Cheese Alfredo Sauce

Ingredients:

1 pound penne pasta
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
4 tablespoons olive oil, divided
4 tablespoons butter, divided
4 garlic cloves, minced
2 cups heavy cream
1 cup Parmesan cheese, grated
1 cup mozzarella cheese, shredded
1 cup Romano cheese, grated
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
Fresh parsley, chopped (optional)

Instructions:

Cook the penne pasta according to package directions until al dente. Drain and set aside.
Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
Add the chicken pieces, season with salt, pepper, and Italian seasoning, and cook for 6–8 minutes until golden brown and fully cooked.
Add the minced garlic and cook for 1 minute until fragrant.
Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons butter and 2 tablespoons olive oil.
Pour in the heavy cream and bring to a gentle simmer.
Stir in the Parmesan, mozzarella, and Romano cheeses, whisking until smooth and creamy.
Reduce heat to low and continue stirring until the sauce thickens.
Return the cooked chicken to the skillet and stir to coat with the Alfredo sauce.
Add the cooked penne pasta and toss until evenly coated.
Garnish with fresh parsley if desired and serve immediately.

06/06/2026

Slow Cooker Amish Potato Soup

Ingredients:

3 pounds russet or Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
4 cups low-sodium chicken broth
1 medium yellow onion, finely chopped
2 cups whole milk (or half-and-half)
1 cup shredded mild cheddar cheese
1 teaspoon kosher salt

Instructions:

Place the cubed potatoes in the bottom of a 5- to 7-quart slow cooker.
Add the chopped onion and sprinkle with the kosher salt.
Pour the chicken broth over the potatoes and onions.
Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the potatoes are very tender.
Use a potato masher to mash some of the potatoes directly in the slow cooker, leaving some chunks for texture.
Stir in the milk and shredded cheddar cheese.
Cover and cook on LOW for another 20–30 minutes, until the cheese is melted and the soup is hot.
Stir well and taste, adding additional salt if desired.
For a thinner soup, add a little extra broth or milk.
Serve hot with extra black pepper if desired.

To whom ever posted the recipe for Cloud Cake. We made it!I honestly had very low expectations for this dish, but it ble...
06/06/2026

To whom ever posted the recipe for Cloud Cake. We made it!I honestly had very low expectations for this dish, but it blew me away! It might not be the prettiest, but the taste is amazing! Even my husband is a fan. Recipe given below in comments

06/06/2026

4-Ingredient Stress-Free Slow Cooker Chicken with Crimson Rings

Ingredients:

2 pounds boneless, skinless chicken breasts
1 large red onion, sliced into rings
1 cup low-sodium chicken broth
1 (1-ounce) packet dry ranch seasoning mix

Instructions:

Arrange the sliced red onion rings evenly in the bottom of a slow cooker.
Place the chicken breasts on top of the onion layer.
In a small bowl, whisk together the chicken broth and ranch seasoning mix.
Pour the mixture evenly over the chicken.
Cover and cook on LOW for 4–5 hours, or until the chicken is tender and reaches an internal temperature of 165°F (74°C).
Taste the cooking juices and adjust seasoning if desired.
Serve the chicken breasts whole, or shred them with two forks and mix with the juices and softened onions.
Spoon the onions and flavorful broth over the chicken before serving.
Serve hot over mashed potatoes, rice, or egg noodles.

How many chickens can you spot in this pic?
06/05/2026

How many chickens can you spot in this pic?

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