What is the yummiest n easy recipe?

Question

tell me somethin easy and yummy..

Answer 1

Best Answer - Chosen by Voters

KOOL AID PIE!

Graham cracker pie crust (already made one)
1 tub sugar free cool whip. (smaller tub)
1 can sweetened condensed milk (I use fat free)
1 packed of any flavor kool aid you want.

Thaw cool whip

Mix cool whip and condensed milk together.

sprinkle in kool aid powder and stir well.

pour into crust, cover and put in fridge for a hour or two.

Source(s):

I read about this a while back on a forum for army wives, it's super yummy!

Answer 2

Crumble:- Kiwifruit
6 to 8 Kiwifruit
2 tablespoon raisins
1 small glass of rum
2 tablespoon marmalade
2 tablespoon slivered almonds
150g flour
125g powdered almonds
125g brown sugar + 2 tablespoon
125g soft butter + 20g for the dish
Preheat the oven (210°C, gas mark 7).
Grease an oven dish with 20g of butter and sprinkle on 2 tablespoons of brown sugar.
Put the raisins in a bowl with the run. Add the marmalade and mix. Then mix in the slivered almonds.
Peel the Kiwifruit, dice them, then scatter them in the cake pan. Pour the raisin-marmalade-almond mixture on the top.
Make the pastry: in a large bowl, mix together quickly the flour, powdered almonds, brown sugar and knobs of butter. It should have a rough consistency, like breadcrumbs. Spread this mixture over the Kiwifruit.
Place the dish in the oven at mid-height and leave to cook for 30 minutes. If the top colours too quickly, lower the temperature to 190°C (gas mark 6-7).
Serve hot, warm or cold, accompanied with vanilla ice-cream or single cream.

Answer 3

Fresh Strawberries with dishes of sour cream and brown sugar to dip in.

Answer 4

burger

Answer 5

STOVE TOP Easy Cheesy Chicken Bake


1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. chicken breasts, cut into bite-size pieces
1 pkg. (4-6 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
2 cups KRAFT Shredded Cheddar Cheese

!HEAT oven to 400ºF.

PREPARE stuffing as directed on package.

COMBINE chicken and broccoli in 13x9-inch baking dish. Stir in soup, milk and cheese; top with stuffing.

BAKE 30 min. or until chicken is done and casserole is heated through
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Broccoli Cheese Soup

3 tablespoon butter, melted
1/2 medium onion, chopped
1/2 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/4 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
20 ounces grated sharp cheddar


Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve
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CREAMY POTATO CASSEROLE

1 (32 oz.) bag frozen hash brown potatoes
1 pt. sour cream
1 can cream of chicken soup
1/2 c. chopped onion
4 oz. shredded Mozzarella cheese
4 oz. shredded cheddar cheese
1 tsp. salt
1/4 tsp. pepper
1 stick butter, melted
2 c. crushed corn flakes, for topping

Defrost potatoes. Grease a 13 x 9 inch baking pan. Combine all ingredients, except topping. Mix gently. Sprinkle corn flakes on top. Bake at 350 degrees for 45 minutes.

or

CREAMY POTATO CASSEROLE

5 lb. red potatoes
5 tbsp. Dijon mustard
5 tbsp. melted butter
5 c. whipping cream (heavy cream)
Grated Parmesan cheese

Wash and slice red potatoes. Layer potatoes in a buttered 9 x 13 inch dish. Bring cream, butter and mustard to a boil. Pour over potatoes. Cook 1 hour at 350 degrees. Sprinkle with Parmesan cheese and cook for 30 more minutes
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Creamy Cheesy Chicken Casserole

2 C. dry shell macaroni
3 C. cubed cooked chicken or turkey (3 to 4)
1/2 lb. cubed yellow cheddar cheese
Crushed potato chips or buttered crumbs for topping

Sauce:
1/3 C. butter or margarine
2/3 C. flour
3 C. chicken broth (add milk to make 3 C. if not enough broth)
1 can cream of mushroom soup
1 small can mushroom pieces drained, optional
1 small chopped onion
Generous dash garlic powder
Salt and pepper as needed

Preheat oven to 350° F. Cook macaroni according to directions and drain. Stir together chicken, cheese and sauce ingredients. Pour into a shallow baking pan. Bake until bubbly, about 35 - 40 minutes. During the last 5 minutes in oven, sprinkle buttered crumbs or crushed potato chips over top of casserole. Return to oven for 5 minutes, being careful not to let topping get too done
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Cheesy Chicken and Rice Casserole

1 can (10 3/4 ounces) Condensed Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables, optional
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese

Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.

Top with the chicken. Season the chicken as desired. Cover the baking dish.

Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving
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1 can cream of (mushroom or chicken) soup
Shredded cheddar cheese
Egg noodles
Onions - sauteed until translucent
Hard boiled eggs - chopped
peas - frozen but added to the noodle water just before draining
cooked meat (can be chicken or tuna or turkey) cut into bite-sized pieces
crackers - crushed (or bread crumbs)
butter - to dot the top

Cook the onions until translucent. Cook the egg noodles by package directions but only for 10 minutes. Hard boil the eggs, peel and chop them. After you have sauteed the onions, add your soup to the skillet and heat. Then add the meat, drained noodles and peas, cheese and the eggs. Mix well and pour into a casserole dish. Sprinkle the crackers or bread crumbs all over the top and then dot with butter. Bake in a preheated 350º oven for 30 minutes or until bubbly and the top is golden.

Answer 6

Creamy Corn Casserole

Cook Time: 45 Minutes
Yields: 8 servings

1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream (8 oz.)

1. Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
2. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
3. Bake for 45 minutes in the preheated oven, or until the top is golden brown.

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