Easy Family Recipes, New York, NY (2026)

08/01/2026

Crockpot Cube Steak with Onion Gravy

Ingredients:

1 large onion, thinly sliced
⅓ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
6 beef cube steaks (about 4 ounces each)
1 tablespoon canola oil
3 cups water, divided
1 envelope brown gravy mix
1 envelope mushroom gravy mix
1 envelope onion gravy mix
Cooking spray

Directions:

Prepare the Slow Cooker:
Spray the inside of a 3 to 5-quart slow cooker with nonstick cooking spray.

Spread the sliced onions evenly across the bottom of the slow cooker.

Coat and Brown the Steaks:
In a large resealable plastic bag, combine the flour, garlic powder, onion powder, and black pepper.

Add the cube steaks a few at a time and shake until each piece is completely coated.

Heat the canola oil in a large skillet over medium heat. Brown the steaks for a few minutes on each side until lightly golden.

Place the browned steaks over the onions in the slow cooker.

Slow Cook:
Pour 2 cups of water over the steaks.

Cover and cook on Low for 8 hours, or until the cube steaks are tender and easy to cut.

Make the Gravy:
In a bowl, whisk together the brown gravy mix, mushroom gravy mix, onion gravy mix, and remaining 1 cup of water until smooth.

Pour the gravy mixture into the slow cooker. Cover and continue cooking on Low for 30 minutes, allowing the gravy to thicken.

Serve:
Serve the tender cube steaks and rich onion gravy over mashed potatoes, rice, or egg noodles. Add a side of green beans or roasted vegetables for a comforting family dinner.

Prep Time: 20 minutes
Cooking Time: 8½ hours
Total Time: About 8 hours 50 minutes
Servings: 6

08/01/2026

Man Breakfast Casserole

Ingredients:

1 pound mild pork sausage
1 medium onion, chopped
1 clove garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (2-pound) package frozen shredded hash brown potatoes
12 large eggs, beaten
1 (16-ounce) package shredded Cheddar cheese
Salt and black pepper, to taste

Directions:

Prepare the Dutch Oven or Oven:
For outdoor cooking, prepare a campfire and allow it to burn down until you have a good bed of hot coals.

For indoor cooking, preheat your oven to 350°F and lightly grease a large oven-safe baking dish.

Cook the Sausage Mixture:
In a 12-inch cast iron Dutch oven or large skillet over medium-high heat, cook the sausage, onion, and garlic until the sausage is browned and cooked through and the onion is tender.

Drain excess grease if needed.

Add the Vegetables and Potatoes:
Stir in the red bell pepper, green bell pepper, and frozen hash browns until evenly combined.

Cook, stirring occasionally, for about 15 minutes, until the hash browns are heated through and the peppers are tender.

Add the Eggs:
Pour the beaten eggs evenly over the potato mixture, allowing the eggs to settle throughout the casserole.

Season with salt and black pepper to taste.

Bake:
For Dutch oven cooking, cover with the lid and place 6 to 9 hot coals underneath and 12 to 18 coals on top. Cook for about 40 minutes, or until the eggs are set.

For oven cooking, cover the dish and bake at 350°F for about 40 minutes, until the eggs are firm.

Finish with Cheese:
Sprinkle the shredded Cheddar cheese over the top. Cover and continue cooking for about 5 minutes, until the cheese is melted.

Serve:
Scoop generous portions onto plates and serve hot. This hearty breakfast is perfect for camping trips, family breakfasts, holidays, or feeding a hungry crowd.

Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: About 1 hour 5 minutes
Servings: 10 to 12

07/31/2026

Elvis Presley Cake
Ingredients
1 box white cake mix, prepared according to the package directions
1 (8-ounce) can crushed pineapple, including the juice
1 cup granulated sugar
1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
2 to 3 cups chopped pecans

Instructions

Prepare the white cake as directed on the box and bake in a suitable baking pan. Allow the cake to cool completely.
Using the handle of a wooden spoon or a fork, poke holes evenly across the surface of the cooled cake.
In a small saucepan, combine the crushed pineapple (with its juice) and the granulated sugar. Bring the mixture to a gentle boil, stirring until the sugar dissolves.
Slowly pour the warm pineapple mixture over the cake, allowing it to soak into the holes. Let the cake cool completely again if needed.
In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract, then fold in the chopped pecans.
Spread the frosting evenly over the pineapple-soaked cake.
Refrigerate for at least 1 hour before serving to allow the flavors to blend. Store any leftovers in the refrigerator.

07/31/2026

Better-Than-Takeout Fried Rice

Ingredients:

4 cups cooked white rice, preferably chilled
½ pound boneless, skinless chicken breasts, cooked and diced, or cooked shrimp
1 cup frozen peas and carrots
1 medium white onion, chopped
2 cloves garlic, minced
2 large eggs
3 tablespoons sesame oil
¼ cup soy sauce

Directions:

Prepare the Rice:
Cook the rice according to package directions until you have 4 cups of cooked rice. For the best texture, use rice that has been chilled in the refrigerator before frying.

Cook the Vegetables:
Heat sesame oil in a large skillet, wok, or frying pan over medium heat.

Add the chopped onion, minced garlic, and frozen peas and carrots. Stir-fry for several minutes until the vegetables are tender and the onion becomes soft.

Scramble the Eggs:
Push the vegetables to one side of the pan. Crack the eggs into the empty space and scramble until cooked through, then stir them into the vegetables.

Add the Rice and Protein:
Add the cooked rice and chicken or shrimp to the pan. Stir everything together until evenly combined.

Pour in the soy sauce and continue cooking for a few minutes until the rice is heated through and lightly coated with seasoning.

Serve:
Serve hot as a complete meal or alongside your favorite Asian-inspired dishes. Add sliced green onions, extra soy sauce, or a drizzle of sesame oil for even more flavor.

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 5 to 6

07/31/2026

Stove Top Tamale Pie

Ingredients:

1½ pounds ground beef
2 packages taco seasoning mix
½ cup water
2 (8-ounce) cans tomato sauce
1 (16-ounce) can kidney beans, undrained
1 (8-ounce) package Jiffy corn muffin mix, prepared according to package directions
1 cup shredded Cheddar cheese
¼ cup sliced green onions

Directions:

Cook the Beef:
In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain any excess grease.

Stir in the taco seasoning mix, water, tomato sauce, and kidney beans with their liquid.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 10 minutes to allow the flavors to blend.

Add the Cornbread Topping:
Prepare the corn muffin mix according to the package directions.

Drop small spoonfuls of the batter evenly over the beef mixture.

Cover the skillet and cook over medium-low heat for about 15 minutes, or until the cornbread topping is cooked through.

Finish and Serve:
Sprinkle the shredded Cheddar cheese and sliced green onions over the top.

Cover again and cook on low heat until the cheese is melted.

Serve warm with sour cream, salsa, or your favorite taco toppings.

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: About 45 minutes
Servings: 6 to 8

07/31/2026

Crockpot Gumbo

Ingredients:

3 tablespoons all-purpose flour
3 tablespoons vegetable oil
½ pound smoked sausage, sliced into ½-inch rounds
2 cups frozen cut okra
1 large onion, chopped
3 cloves garlic, minced
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (12-ounce) package frozen cooked medium shrimp, peeled, deveined, and thawed
1½ cups uncooked long-grain white rice
3 cups water

Directions:

Prepare the Roux:
In a small saucepan, whisk together the flour and vegetable oil until smooth.

Cook over medium-high heat, stirring constantly, for about 5 minutes. Reduce the heat to medium and continue stirring for 8 to 10 minutes, until the roux turns a rich reddish-brown color.

Transfer the roux to a 3½ to 4-quart slow cooker.

Assemble the Gumbo:
Add the smoked sausage, okra, onion, garlic, cayenne pepper, black pepper, and diced tomatoes with their juices to the slow cooker. Stir well to combine with the roux.

Cover and cook on Low for 7 to 9 hours.

Cook the Rice:
About 20 minutes before serving, prepare the rice according to the package directions using the 3 cups of water.

Finish the Gumbo:
Stir the shrimp into the slow cooker. Cover and cook for an additional 20 minutes, or until the shrimp are heated through.

Serve:
Spoon the cooked rice into serving bowls and ladle the hot gumbo over the top. Garnish with chopped green onions or fresh parsley, if desired, and serve with crusty French bread or buttery cornbread.

Prep Time: 20 minutes
Cooking Time: 7 hours 20 minutes to 9 hours 20 minutes
Total Time: About 7 hours 40 minutes to 9 hours 40 minutes
Servings: 6 to 8

07/31/2026

Garlic Baked Shrimp

Ingredients:

1 pound fresh raw shrimp, peeled, deveined, and tails removed
2 tablespoons light butter, melted
Juice of ½ lemon
2 tablespoons fresh parsley, finely chopped
2 tablespoons grated Parmesan cheese
1 teaspoon paprika
½ tablespoon lemon zest
4 cloves garlic, minced
1 cup crushed corn flakes cereal
Salt and black pepper, to taste

Directions:

Preheat the Oven:
Preheat your oven to 425°F. Lightly grease a small baking dish.

Season the Shrimp:
In a medium bowl, combine the shrimp, lemon juice, minced garlic, paprika, salt, and black pepper. Toss until the shrimp are evenly coated, then spread them into the prepared baking dish.

Make the Topping:
In a separate bowl, mix together the crushed corn flakes, melted butter, Parmesan cheese, lemon zest, and chopped parsley until the mixture is evenly combined and resembles coarse crumbs.

Bake:
Sprinkle the corn flake mixture evenly over the shrimp.

Bake for 10 to 12 minutes, or until the shrimp are pink, opaque, and cooked through and the topping is golden brown.

Serve:
Serve immediately with lemon wedges and garnish with extra parsley if desired. This shrimp is delicious with pasta, steamed rice, roasted vegetables, or a crisp garden salad.

Prep Time: 10 minutes
Cooking Time: 10 to 12 minutes
Total Time: About 20 minutes
Servings: 4

07/31/2026

Bacon Wrapped Cream Cheese Stuffed Chicken Breasts

Ingredients:

4 boneless, skinless chicken breasts
8 tablespoons cream cheese, softened
4 tablespoons chopped green onions
8 slices bacon, partially cooked
Salt and black pepper, to taste
Toothpicks

Directions:

Preheat the Oven:
Preheat your oven to 375°F. Lightly grease a baking sheet or line it with parchment paper.

Prepare the Chicken:
Place each chicken breast between two sheets of plastic wrap and pound to about ¼-inch thickness.

Season both sides lightly with salt and black pepper.

Make the Filling:
In a small bowl, combine the softened cream cheese and chopped green onions until well mixed.

Spread about 2 tablespoons of the cream cheese mixture over one side of each chicken breast.

Roll and Wrap:
Carefully roll each chicken breast tightly around the filling.

Wrap 2 partially cooked bacon slices around each chicken breast, securing the ends with toothpicks if needed.

Bake:
Arrange the chicken on the prepared baking sheet.

Bake for about 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F.

Crisp the Bacon:
Switch the oven to broil and cook for an additional 3 to 5 minutes, watching carefully, until the bacon is crisp and lightly browned.

Serve:
Remove the toothpicks before serving. Pair with roasted vegetables, mashed potatoes, rice, or a fresh garden salad for a satisfying meal.

Prep Time: 15 minutes
Cooking Time: 35 to 40 minutes
Total Time: 55 minutes
Servings: 4

07/31/2026

Quick & Easy Pecan Pralines

Ingredients:

1 cup heavy whipping cream
1 (16-ounce) box brown sugar (light or dark)
2 tablespoons butter or margarine
2 cups pecan halves or large pecan pieces
½ cup chocolate chips (optional, for chocolate pecan pralines)

Directions:

Prepare the Mixture:
In a very large microwave-safe mixing bowl, combine the heavy whipping cream and brown sugar. Stir until well blended.

Microwave:
Microwave on High for 13 minutes.

About halfway through the cooking time, carefully remove the bowl and stir the mixture well. Return it to the microwave and continue cooking until the time is complete.

Add the Butter and Pecans:
Carefully remove the hot mixture from the microwave. Stir in the butter until completely melted.

Add the pecans and continue stirring for 1 to 2 minutes, until the mixture begins to thicken slightly.

If making chocolate pralines, stir in the chocolate chips with the butter until fully melted before adding the pecans.

Form the Pralines:
Working quickly, drop spoonfuls of the mixture onto a sheet of aluminum foil or parchment paper.

Allow the pralines to cool completely until firm.

Store:
Transfer the cooled pralines to an airtight container and store at room temperature.

Helpful Tips:

If the mixture is still very shiny and runny, stir for another minute before spooning it onto the foil.
If it becomes too thick to scoop, spread it onto the foil, let it cool, and break it into delicious praline pieces.

Prep Time: 10 minutes
Cooking Time: 13 minutes
Cooling Time: 30 minutes
Total Time: About 55 minutes
Servings: 18 to 24 pralines

07/31/2026

Crock Pot Chicken and Noodles

Ingredients:

2 pounds boneless, skinless chicken breasts
2 (10.5-ounce) cans cream of chicken soup
2 (14.5-ounce) cans chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
½ teaspoon black pepper
Salt, to taste
12 ounces frozen egg noodles
½ cup butter
1 cup frozen peas (optional)

Directions:

Prepare the Slow Cooker:
Place the chicken breasts in the bottom of a 6-quart slow cooker.

Pour the cream of chicken soup and chicken broth over the chicken. Add the garlic powder, onion powder, parsley, black pepper, and a pinch of salt.

Cook:
Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until the chicken is tender and easy to shred.

Shred the Chicken:
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir well.

Add the Noodles:
Stir in the butter and frozen egg noodles. If using frozen peas, add them at this time as well.

Cover and cook on High for an additional 30 to 45 minutes, stirring once or twice, until the noodles are tender and have absorbed some of the broth.

Adjust the Consistency:
If the mixture becomes too thick, stir in a little extra chicken broth until it reaches your desired consistency. Taste and adjust the seasoning with additional salt and pepper if needed.

Serve:
Serve hot with warm biscuits, mashed potatoes, or a side of steamed vegetables for a comforting family meal.

Prep Time: 10 minutes
Cooking Time: 6½ to 7½ hours (Low) or 3½ to 4½ hours (High)
Total Time: About 7 hours
Servings: 6 to 8

Easy Family Recipes

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