Would you please share a simple recipe with me?

Yep!!!

Fill a pot with water

let boil

Add some noodles, probably under-estimate and add way more than you need.

let cook for 10 mins. Add some salt in the water.

strain noodles and put them in a bowl. Add some parmesan cheese and pasta seasoning.

Have way to much pasta and be so full you might explode.

Take boneless chicken breasts, dip them in olive oil, then roll them in Italian bread crumbs. Drizzle a little olive oil on top and bake at 350 for about 25 minutes. Easy as can be.

(I think you’re a vegetarian though.)

I take a piece of salmon and brush with olive oil. Add a dash of lemon juice, a dash of lime juice, add salt, pepper, garlic salt to taste. Wrap in aluminum foil, bake in oven at 400 for 25 minutes. I make a side dish of either 5 minute rice or a baked potatoe.

Take a sheet pan. Melt a stick of butter in it, spread it around. Layer on lemon slices. Cover with raw shrimp (cleaned/deveined). Sprinkle with Italian dressing mix (the powder). Bake at 350 for about 15 minutes.

Put green beans (no French style) in casserole dish. Add 1 can of cream of mushroom soup. Add half a can of milk. Mix and stir. Add a half can of Durkees fried onions. Mix and stir.
Bake at 350 Fer awhile. Then add the other half can of Durkees onions and continue baking for 15 more minutes.
I started getting the BIG can of Durkees cuz it’s the best part.

Warm Asian Salad.

Buy Asian salad in a bag the salad department. Any brand is fine. It comes with dressing, almonds, and fried noodle. A little oil to coat pan. Heat the veggies for a minute, add dressing and continue to cook another minute. Turn off the burner and add all the crunchy stuff. Serve with your favorite fish or rice, or whatever you prefer.

I usually add dried cranberries. It is also good with julienned snowpeas added, but I would not do both.

Family pack of bone-less and skin-less chicken thighs in 13 X 9 glass dish, add a jar of Sharwood Tikka Masala Cooking Sauce ! Bake for 45 minutes at 375* F. Serve over Basmati rice.

In a casserole pan pour a small can of crushed pineapple (drained).
Pour in a can of comstock cherry filling. Mix it evenly.
Get a box of lemon cake mix. Pour powdered contents evenly over fruit.
Chop a stick of butter into small pads, and put them on top.
Cook at 350 for one hour.

There’s a Spanish-style pork shoulder dish that’s really delicious and easy to make. I follow the recipe, except I leave the shoulder on the bone instead of cubing it. It requires a large dutch oven pot and an oven. If you have those, it’s super easy to do.

I basically begin by browning all 6 sides of the pork shoulder over the stove to give it some good color, but it’ll be raw in the middle. Then I follow the recipe, slow braising the meat in the oven for hours with all of the other ingredients, you want the meat to be falling off of the bone. The only other difference I do is skimming the fat off of the top that gets released from the meat. One pot to clean and it’s a ton of delicious food that’ll feed you for a week for not a lot of money. You could also portion it out and freeze some of it for quick meals.

Boil white instant rice as per instructions.
Add one small can of drained fruit cocktail.
Add a whole container of Cool Whip.
Stir and chill.

Not sure how much rice to use.

How about what I call banana loaf, which is not quite banana cake and not quite banana bread? I figured this one out myself with a little trial and error. My family enjoyed my making it every Sunday while I was fine-tuning the recipe.

The trick is to use yellow cake mix and thus skip a lot of the usual steps. It also works with applesauce instead of bananas.

I did try it once with applesauce plus two bananas and wasn’t crazy about it, but it might be a hit with someone.

I seem to have lost the file somehow, but I can transcribe it from a paper copy if you’re interested. God bless paper.

Delish peach pie…so easy. Place a large can of peaches in heavy syrup in a rectangular baking dish. Sprinkle ½ box white cake mix on top of the peaches. Melt a stick of butter and drizzle on the top. Bake at 350 until golden brown and bubbly…around 30 minutes. It’s always a hit. It’s good warm with a scoop of vanilla ice cream on top as well as completely cooled.

@SnipSnip I hope you brought enough to share with everyone…

In the meantime, let me offer what we call potato eggs at my house. It’s a humble dish, but hearty, filling, and infinitely variable. Probably not a party dish, though, because you want to serve it as soon as it’s done.

Cut up and parboil some potatoes. I usually do about as many as I would use for mashed potatoes for the given number of people.

Chop up some vegetables; for example, onions, zucchini, yellow squash, thin-sliced or shredded carrots, red and/or green bell peppers, etc. Really anything will do, and you don’t need that many. The bell peppers (especially green) are indispensable in our version. They give it the necessary snap.

Oh, and sliced mushrooms, even though they are not a vegetable.

Saute these in a 10” or larger skillet (nonstick kind is good) in some oil, starting with the ones that take the longest to cook, and adding a little salt and pepper. I usually try to get the potatoes to brown a little without being mushy.

When they look pretty done, stir some eggs in a bowl with a fork. Use 5 or 9 or 3 or whatever looks like a good amount, depending on the quantity of potatoes and vegetables.

Pour the eggs over all the other stuff in the pan and move it all around with a spatula until the eggs firm up. Serve.

You can also mix in some cooked and cubed chicken or chopped cooked bacon if you want the meat, and add some cheese on top if you like.

Vegetable stock + instant mashed potato powder = quick and easy “potato soup”.

@Jeruba please share the recipe for the banana loaf.

@Hawaii_Jake, will do. I have to transcribe it, so that might not happen today. Happy Thanksgiving!

Very Easy Banana Loaf

I’ve made banana bread since I was a girl using my mother’s old-fashioned from-scratch recipe. This is one that I have adapted and modified to incorporate cake mix. It’s fast and easy, and (shh, don’t let mother hear) I think it comes out better.

Ingredients

3 well-ripened bananas (or 4, if they’re small)
1 box yellow cake mix
1 tsp. ground cinnamon (ok to increase a little)
a little ground nutmeg—maybe 1/8 tsp. or a little more
⅓ cup vegetable oil
3 eggs, lightly beaten (fork beaten is fine)
(If you want to add nuts or anything else, you’re on your own.)

Steps

1. Preheat oven to 350 degrees.
2. Grease and flour two small loaf pans, about 8” x 4”.
3. Combine cake mix and spices.
4. Mash bananas and set aside, but not for long, or they turn brown.
5. Stir in oil and eggs.
6. Stir in bananas and mix well. Be sure to scrape bottom of bowl.
7. Divide batter between loaf pans.
8. Bake 35–40 minutes, or until toothpick inserted near center comes out clean, and top is golden brown and splits. (See note on baking time.)
9. Cool on wire racks for at least ten minutes.
10. Remove from loaf pans to finish cooling (40 min.). Can be sliced while still slightly warm.

Notes

• You can do this by hand with a spoon and a scraper. No need to use an electric mixer.
• Cake mix: I normally use a 15.25-oz. box of Betty Crocker yellow cake mix. I’ve also tried it with spice cake mix (delicious! but don’t overdo the added spices) and milk chocolate cake mix (yummy). Don’t bother with the darker and deeper varieties of chocolate cake; they simply swamp the bananas. I still prefer it with the yellow cake mix—it tastes richer.
• I usually increase the spices slightly.
• The disposable aluminum loaf pans that are 8” x 3 7/8” x 2 15/32” work very well. I spray them with Pam. The loaves slip out easily once cooled.
• Baking time: This will vary with the volume and moisture of the bananas. 40 minutes in the oven might be just the right amount of time, but check at 30 and 35. Could require 45 or 50 minutes if the bananas were large and nicely softened to fall-apartness (but not liquefied in the skin).

If they turn out to be underdone in the center, you can toss slices in a skillet with a little butter and just finish them up. My son puts them in the toaster.

My son asked me for a couple of recipes. Today he said “How can you make anything without measurements?”
* Shrugs. *

@SnipSnip, sounds great. Do you use sliced peaches? And do you cut them up?

What do you do with the other half of the cake mix? How long does it keep if you want to save it for next time?

Do you think it would work the same way with apricots, or is the skin a problem?

@gorillapaws Of course; have seconds too! :)

@Jeruba Yes, I buy sliced peaches. You can double the recipe and use the whole thing, make a one-layer cake by using ½ of the necessary ingredients, or save the remaining mix in a plastic bag sealed in an airtight container (in the freezer when I’m doing it). You also can buy a “Jiffy” white or yellow mix which is half the size of a regular cake mix. I don’t know if Jiffy products are sold everywhere.

@SnipSnip, by “large can” do you mean a one-pound can? so two of those for the double batch?

I’m going to have to try this.

@Jeruba When I make an 8×8 pie I use one 29 oz can of peaches, ½ white cake mix, and a little more than ½ stick butter..

When I make a 9×13 pie I use two 29 oz cans of peaches, a whole cake mix, and a whole stick of butter.

Note: Do not use margarine.

I realize I mixed up the amounts in my OP but I can’t correct it. Sorry. Hope you enjoy it.

Almost all of these sound great and are to my taste, but I love @SergeantQueen‘s description best! Welcome back, btw, you were missed. ;)

@smudges thank you. I had to take a little break from everything for my health. I’m not much better but I am getting there

I am def going to be saving some of these for when I have the motivation to cook. Some are yummy like the peaches @SnipSnip

Pick up banana. Peel. Eat.

Oh that reminds me….fruit cocktail. Pick up 1 can each of your favorite fruits, drain (reserve the drain to add to orange juice. Heavenly!) And dump the fruit in a bowl. Fold in whipped cream. Viola!

Fruit cocktail, no whip cream, very good. With whip cream sounds odd.

Key lime pie:
1 can sweetened condensed milk
½ cup key lime juice (regular lime juice works too.)
Zest of one or two limes
3 egg yolks

Mix all ingredients together. Pour into a pre-made graham cracker crust. Bake at 350 for 30 minutes.

So, @SnipSnip, just a few more questions, if you don’t mind. I want to get this right.

When you make the double batch, with two 29-oz. cans of sliced peaches and one package of white cake mix, what is the baking time? It must be longer for the 9×13 quantity than for the 8×8.

> make a one-layer cake by using ½ of the necessary ingredients
Does this imply that the double quantity is a two-layer cake? How does that work?

> I realize I mixed up the amounts in my OP but I can’t correct it.
Where did you mix up the amounts? I can’t tell what was wrong.

That ought to do it. Many thanks.

@Jeruba Not really as is it about the same thickness. It just seems that it’s around 30 minutes. I started making this so many years ago that I just check on it until it is golden and bubbly. I actually like it browned a little beyond golden but I have been voted down on that more than once.

As for the cake mix, one half cake mix for the small pie and the full cake mix for the larger. In both cases just shake it out of the box onto the top of the peaches, followed by the melted butter.

Originally I said use a stick of butter in the small pie. It would actually be fine but I use a little over half stick. I use a full stick for the larger pie. I do hope you enjoy it.

@SnipSnip That does sound delicious & so much easier than the pie my Mom used to make!!! Next trip to the store & I’ll be trying it!!!

@SergeantQueen You lost me at ‘let boil.’

@Hawaii_Jake, did you try any of these recipes from 11 months ago?

@Jeruba I actually made your potato eggs, but such a dish has existed in my family usually eaten while camping. The chopped vegetables were a new element in it and very good.

Cool! I hope you included the green peppers.

Your recipe in the OP does not say what size baking dish. Would that be a 9×13 glass dish?

Yes, 9×13. It’s a really delicious way to serve sweet potatoes that isn’t too sweet.

I went to a beading retreat a couple of weekends ago and guess what one of the women brought? @SnipSnip‘s peach pie!! Exactly as she wrote it! yummm

@smudges Thanks for sharing that. I’m glad you liked it, and I’m glad that easy recipe is making the rounds. I did not think it up but I’ve made it many times.