Easy Recipes For Easy Moms

Easy Recipes For Easy Moms Welcome!

11/15/2025

🎁 Hoemade Hot Cocoa Mix 🎁
Because store‑bought just doesn’t hit the same. Perfect for gifting, Christmas light drives, cozy movie marathons, or simply surviving the chill because you deserve good cocoa.

Ingredients:
• 2 cups powdered milk
• 1 cup powdered sugar
• ¾ cup cocoa powder
• 1 tbsp cornstarch

Directions:
1. Sift everything together like the kitchen magician you are.
2. Store in an airtight container with a lid (bonus points if it’s cute).
3. When the cold bites, scoop, stir, sip, repeat.

✨ Wrap it up with a ribbon for gifts or keep it stashed for your own cocoa emergencies.

For realz!
11/14/2025

For realz!

11/12/2025

thanks for the reminder!

🤣✌️🤷‍♀️
11/12/2025

🤣✌️🤷‍♀️

11/08/2025

Sugar Cookie Bars (aka: Frosted Squares of Joy)

Ingredients:
Cookie Base:
• ½ cup salted butter (yes, salted—live a little)
• 1 cup sugar (don’t skimp)
• 1 egg (the glue of baked goods)
• 1 tsp vanilla (the real stuff, not “vanilla-adjacent”)
• 1 tsp baking powder
• 2 cups flour (basic, reliable, gets the job done)

Icing:
• ½ cup butter (again, salted. You’re committed now.)
• 3 oz cream cheese (because frosting should have depth)
• 1 tsp vanilla
• 2 cups powdered sugar
• Sprinkles (mandatory. Don’t argue.)

Instructions:
1. Make the dough: Toss butter and sugar into a bowl. Mix like you mean it. Add egg and vanilla—keep mixing. Dump in baking powder and flour. Stir until it looks like dough and not regret.
2. Pan it: Line a 9x9 pan with parchment paper (unless you enjoy chiseling baked goods out of corners). Spread the dough evenly. Pretend you’re frosting a wall.
3. Bake it: 350°F for 20 minutes. Don’t wander off. You want golden edges, not a cookie brick.
4. Cool it: Let the pan sit until it’s no longer a heat hazard. You’ll need it cool for the icing unless you enjoy frosting soup.

Frosting Time:
1. Mix butter and cream cheese until smooth and smug. Add vanilla and powdered sugar. Beat until fluffy and irresistible.
2. Slather it on the cooled cookie slab. Be generous. You didn’t come this far for a thin layer.
3. Sprinkle like you’re decorating a unicorn’s birthday cake. More is more.

Cut into squares. Eat one. Pretend you’ll save the rest. Lie to yourself. It’s fine.

11/01/2025

Brown Butter Chocolate Chip Cookies
(aka: “I browned butter once and now I think I’m a pastry chef”)

Ingredients (because basic cookies weren’t dramatic enough)

• 1 cup unsalted butter (2 sticks) – soon to be scorched into liquid gold
• 1 cup brown sugar, packed – sticky, sweet, and emotionally complex
• ½ cup granulated sugar – because one sugar wasn’t enough for your chaos
• 2 large eggs – the glue holding this edible ego trip together
• 2 tsp vanilla extract – the perfume of baked delusion
• 2 ½ cups all-purpose flour – because you’re not using cake flour and we all know it
• 1 tsp baking soda – the rise-and-shine agent
• ½ tsp salt – to keep things from tasting like regret
• 1 ½ cups semi-sweet chocolate chips – the only reason you’re pretending this is for others

Instructions (aka: how to turn butter trauma into dessert)

1. Brown the butter
• Melt the butter in a saucepan over medium heat.
• Stir like you’re trying to impress someone until it foams and turns golden brown with a nutty aroma (about 5–8 minutes).
• Remove from heat and let it cool for 10–15 minutes while you contemplate your life choices.

2. Mix the wet ingredients
• In a large bowl, whisk together the sugars like you’re making caramel dreams.
• Pour in the cooled brown butter and mix until it looks like something you’d eat with a spoon.
• Add eggs and vanilla. Whisk until glossy and thick—like your skincare goals.

3. Combine the dry ingredients
• In a separate bowl (because dishes are fun), whisk together flour, baking soda, and salt.
• Gradually add to the wet mixture. Mix until just combined. Overmixing is for people who enjoy disappointment.

4. Add the chocolate chips
• Stir them in with a spatula or wooden spoon. Or your hands. We’re not judging.

5. Chill the dough
• Cover and refrigerate for at least 30 minutes. Or forget it overnight and pretend it was intentional.
• The longer it chills, the thicker the cookies—and the deeper your commitment to excellence.

6. Bake
• Preheat oven to 350°F (175°C).
• Line baking sheets with parchment paper like a responsible adult.
• Scoop 2-tablespoon portions of dough. Space them 2 inches apart unless you want cookie pancakes.
• Bake for 10–12 minutes. Edges golden, centers slightly underbaked—because gooey is a lifestyle.

7. Cool and enjoy
• Let cookies cool on the sheet for 5 minutes. Transfer to a wire rack if you’re feeling civilized.
• Or just eat them straight off the tray like the legend you are.

11/01/2025

Chicken Caesar Salad (but make it chaotic)
Because nothing says “I’m thriving” like rotisserie leftovers and a dressing that could double as sunscreen.

Ingredients (aka: the fridge purge special)

• 1 rotisserie chicken – store-bought, because roasting one yourself is a personality you don’t have today
• 6 oz creamy Caesar dressing – the kind that makes you question your cholesterol
• 4 oz garlic herb cream cheese – because apparently we’re blending Caesar with bagel culture now
• ½ cup shredded Parmesan – the only thing holding this salad’s dignity together
• Juice from ½ lemon – for that fake fresh vibe
• Cracked black pepper – to pretend you seasoned something

Directions (if you can even call them that)

1. Shred that rotisserie chicken like it owes you money.
2. Mix it with Caesar dressing and garlic herb cream cheese until it looks like something you’d eat on a dare.
3. Stir in Parmesan, lemon juice, and a dramatic amount of black pepper.
4. Serve cold, warm, on lettuce, on crackers, straight from the bowl—who’s judging?

11/01/2025

Stuffed Pepper Soup
(aka: “I wanted stuffed peppers but couldn’t be bothered to actually stuff anything”)

Ingredients (because apparently we’re making soup now)

• 1 lb ground beef – because nothing says “comfort” like cow in a pot
• 2 cups diced bell peppers, various colors – because we’re fancy like that
• 1 onion, chopped – tears included, no extra charge
• 3 cloves garlic, minced – because vampires are still a thing, right?
• 1 can (28 oz) diced tomatoes – because fresh tomatoes are too much work
• 1 can (15 oz) tomato sauce – the glue that holds this chaos together
• 4 cups beef broth – or whatever boxed mystery liquid you have on hand
• 1 cup cooked rice – leftover Chinese takeout rice? Perfect.
• 1 tsp salt – to season your regrets
• ½ tsp black pepper – for a little kick of “meh”
• 1 tsp paprika – because color = flavor, right?
• ½ tsp dried oregano – the herb that says “I tried”

Directions (aka: how to turn laziness into dinner)

1. In a large pot, brown the ground beef over medium heat. Drain the fat, or don’t. Live your truth.
2. Toss in the bell peppers, onion, and garlic. Cook until they stop looking raw and start looking like effort.
3. Stir in diced tomatoes, tomato sauce, and beef broth. Basically, dump in all the cans.
4. Bring to a boil like your temper, then reduce heat and simmer for 20 minutes while you question your life choices.
5. Add the cooked rice, salt, pepper, paprika, and oregano. Simmer for another 10 minutes because apparently we’re committed now.
6. Serve hot. Garnish with fresh herbs if you’re feeling extra or trying to impress someone who already knows you used canned everything.

Prep Time: 15 minutes (if you move like a caffeinated squirrel)
Cook Time: 30 minutes (aka: just enough time to scroll your entire feed)
Total Time: 45 minutes
Servings: 6 (or 2 if you’re emotionally eating)
Calories: 250 per serving, but who’s counting?

B - 3 - X
11/01/2025

B - 3 - X

11/01/2025

Texas Sheet Cake Cookies
(aka: the dessert that said “cake is too easy” and “cookies should be dramatic”)

Ingredients

For the Cookies:
• 1 cup unsalted butter, melted — because subtlety is overrated
• ⅔ cup granulated sugar — sweet enough to make you question your life choices
• ¼ cup brown sugar, packed — because one sugar wasn’t enough
• 1 large egg — the sacrificial binder
• 1 tsp vanilla extract — for that fake gourmet vibe
• 1 ½ cups all-purpose flour — because you’re not fancy enough for cake flour
• ½ cup unsweetened cocoa powder — bitter, like your ex
• 1 tsp baking powder — so they rise above your expectations (barely)
• ½ tsp salt — to balance all that emotional sweetness

For the Chocolate Glaze:
• ½ cup unsalted butter — again, because your arteries weren’t scared enough
• ¼ cup milk — cow, almond, oat, unicorn… whatever
• 2 tbsp unsweetened cocoa powder — more bitterness, just in case
• 2 cups powdered sugar — because why stop now
• 1 tsp vanilla extract — double the drama
• ½ cup chopped pecans (optional) — for when you want to pretend this is rustic

Instructions
1. Preheat oven to 350°F (175°C). Yes, you have to preheat. No, you can’t skip it.
2. Mix melted butter, granulated sugar, and brown sugar until it looks like something you’d eat with a spoon and regret later.
3. Add egg and vanilla. Stir like your life depends on it (it doesn’t, but still).
4. In another bowl (because one bowl is never enough), whisk together the dry stuff.
5. Combine wet and dry ingredients. Marvel at your dough. Whisper sweet nothings to it.
6. Scoop dough onto baking sheet. Leave space unless you want one giant cookie blob (which, honestly, sounds amazing).
7. Bake 8–10 minutes. Don’t overbake unless you enjoy chocolate hockey pucks.

Make the Glaze:
1. Melt butter, stir in milk and cocoa. Try not to drink it straight from the pan.
2. Remove from heat, add powdered sugar and vanilla. Stir until it looks like liquid gold.
3. Spoon glaze over cookies. Pretend you’re on a baking show. Bonus points for dramatic flair.
4. Let glaze set. Or don’t. Who are we kidding, you’re eating one now.

Tip: Sprinkle flaky sea salt on top if you want to feel like a “serious baker” who totally didn’t just eat three cookies for “quality control.

I only have 4 points.
11/01/2025

I only have 4 points.

🥩 Steak & Honey Shrimp Over Garlic Butter Wild RiceFor those nights when dinner needs to taste like a mic drop.🍚 Garlic ...
10/10/2025

🥩 Steak & Honey Shrimp Over Garlic Butter Wild Rice

For those nights when dinner needs to taste like a mic drop.

🍚 Garlic Butter Wild Rice
Ingredients:
• 1 cup wild rice blend
• 2½ cups chicken broth (or water, but don’t be boring)
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• ½ tsp salt
• ½ tsp black pepper
• Optional: chopped parsley or green onion for garnish

Instructions:
1. Rinse rice like it’s hiding secrets.
2. In a saucepan, melt butter and sautĂŠ garlic until golden and fragrant.
3. Add rice, broth, salt, and pepper. Bring to a boil, then cover and simmer for 45–50 minutes until tender.
4. Fluff with a fork and toss in herbs if you’re feeling fancy.

🧄 Garlic Butter Steak
Ingredients:
• 2 ribeye or sirloin steaks (room temp—don’t cook cold meat unless you hate joy)
• Salt & pepper to taste
• 2 tbsp olive oil
• 3 tbsp butter
• 4 cloves garlic, smashed
• Optional: rosemary or thyme sprigs

Instructions:
1. Season steaks generously.
2. Heat oil in a cast iron skillet until it’s hotter than your last argument.
3. Sear steaks 3–4 minutes per side.
4. Add butter, garlic, and herbs. Tilt the pan and spoon that liquid gold over the steaks.
5. Rest steaks for 5–10 minutes before slicing against the grain like a pro.

🍤 Honey Garlic Shrimp
Ingredients:
• 1 lb large shrimp, peeled & deveined
• 2 tbsp olive oil
• 3 tbsp honey
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• ½ tsp chili flakes (optional, but recommended if you’ve got enemies)
• Juice of ½ lemon
• Salt & pepper to taste

Instructions:
1. Heat olive oil in a skillet. Toss in shrimp and cook until pink and curled.
2. Add garlic, honey, soy sauce, chili flakes, and lemon juice.
3. SautĂŠ until shrimp are glazed and glossy like they just got a blowout.
4. Remove from heat before they turn rubbery—this isn’t a chew toy.

🍽️ Assembly
1. Spoon wild rice onto a plate like you’re plating for a food critic.
2. Slice steak and fan it out like it’s showing off.
3. Top with honey garlic shrimp—stack ‘em like they’re climbing the social ladder.
4. Drizzle leftover glaze from the shrimp pan over everything.
5. Garnish with chopped herbs, lemon zest, or edible glitter if you’re feeling extra.

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