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Easy Home Recipes, Chlef (2026)

27/02/2026

Strawberry Cheesecake Stuffed Donuts
Ingredients:
For the Donuts:
1 cup warm milk
2 teaspoons active dry yeast
2 tablespoons sugar
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
1 large egg
For the Filling:
1 cup cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup strawberry jam
For the Glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Directions:
Prepare the Dough:
In a bowl, dissolve yeast and 1 tablespoon sugar in warm milk. Let sit until frothy, about 5 minutes.
Add flour, salt, melted butter, egg, and remaining sugar. Knead until smooth. Let rise until doubled in size.
Form and Fry Donuts:
On a floured surface, roll out dough to 1/2 inch thickness. Cut out donuts and let rise again.
Fry in 375°F (190°C) oil until golden brown. Drain on paper towels.
Make the Filling:
Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in strawberry jam.
Fill Donuts:
Once cooled, make a hole in the side of each donut. Pipe in the strawberry cheesecake filling.
Glaze:
Mix powdered sugar, milk, and vanilla to make the glaze. Drizzle over filled donuts.
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Calories: Approx. 300 kcal per donut
Tips:
Ensure yeast is properly activated for the fluffiest donuts.
Cool donuts completely before filling to avoid melting the cheesecake mixture.
Store any leftovers in the refrigerator and enjoy within a couple of days.
Enjoy these Strawberry Cheesecake Stuffed Donuts for a sweet, indulgent treat!

27/02/2026

Avocado Chips Recipe
Ingredients:
1 large ripe avocado
¾ cup freshly grated Parmesan cheese
1 tsp lemon juice
½ tsp garlic powder
½ tsp Italian seasoning
Instructions:
Instructions:
Preheat Oven & Prep Baking Sheet

Preheat your oven to 325°F (163°C).
Line a baking sheet with parchment paper or a silicone baking mat.
Mash the Avocado

In a mixing bowl, mash the ripe avocado until smooth.
Stir in the lemon juice to prevent browning.
Mix Ingredients

Add the Parmesan cheese, garlic powder, and Italian seasoning to the mashed avocado.
Stir until well combined into a thick paste.
Form the Chips

Scoop teaspoon-sized mounds onto the prepared baking sheet.
Flatten each mound into thin, even rounds (about ¼ inch thick) using the back of a spoon.
Bake Until Crispy

Bake for 15-20 minutes, or until the edges turn golden brown.
Let the chips cool for a few minutes to crisp up further.
Serve & Enjoy!

Enjoy on their own or with a dip like salsa, guacamole, or sour cream!

27/02/2026

Old fashion pecan candy -Don't Lose This !!
2 cups sugar
1 stick salted butter
4 tablespoons light cocoa
6 ounce can evaporated milk
1 table spoon vanilla extract
2 cups pecans chopped
Mix in medium sauce pan high heat sugar, milk, butter, cocoa bring to hard boil Boil 8 minutes add pecans or any nuts you want for 2 minutes then turn off heat add vanilla extract
Make sure your pan is buttered before you start.... then pour in pan let cool 20 minutes then cut before it sets all the way

27/02/2026

Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Ingredients:
For the Crab Cakes:
1 pound lump crab meat, picked over for shells
1/2 cup Cheddar Bay biscuit mix
1/4 cup mayonnaise
1 egg, lightly beaten
1 tablespoon Dijon mustard
1 teaspoon Old Bay seasoning
2 green onions, finely chopped
1/4 cup shredded sharp cheddar cheese
2 tablespoons fresh parsley, chopped
For the Lemon Butter Drizzle:
4 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
1 teaspoon garlic, minced
Directions:
Prepare the Crab Cakes:
In a large bowl, gently combine the crab meat, biscuit mix, mayonnaise, egg, Dijon mustard, Old Bay seasoning, green onions, cheddar cheese, and parsley. Avoid overmixing to keep the crab meat intact.
Shape the mixture into 8 evenly sized patties and place them on a lined baking sheet. Chill in the refrigerator for 30 minutes to help them hold their shape.
Cook the Crab Cakes:
Heat a large skillet over medium heat and coat the bottom with a thin layer of oil.
Cook the crab cakes for 3–4 minutes on each side, until golden brown and heated through. Remove and drain on paper towels.
Make the Lemon Butter Drizzle:
In a small saucepan, melt the butter over low heat. Stir in the lemon juice and minced garlic, cooking for 1–2 minutes until fragrant. Remove from heat.
Serve:
Drizzle the warm lemon butter sauce over the crab cakes before serving. Garnish with additional parsley if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 230 kcal per serving | Servings: 4 servings

27/02/2026

Buckeye Bars. So good. Full recipe:
Ingredients

Peanut Butter Bars
8 tablespoons salted sweet cream butter softened
3 cups creamy peanut butter
2 teaspoons pure vanilla extract
4 cups powdered sugar
Chocolate Ganache
12 ounces semi-sweet chocolate chips
2 tablespoons vegetable oil
Instructions

Peanut Butter Layer
Line a 9×13-inch baking dish with parchment paper. Set it aside.
Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened butter for 1 minute until smooth.
Add the peanut butter and vanilla. Continue mixing for 1 minute until smooth.
Lower the mixer speed to medium-low and add the powdered sugar 1 cup at a time, mixing well after each cup. Increase the mixer speed to medium-high and continue mixing until completely incorporated.
Using either a silicone spatula or an offset spatula, evenly spread the peanut butter mixture in the bottom of the prepared baking dish.

Chocolate Ganache
Add the chocolate chips and oil to a small microwave-safe bowl. Heat for 1 minute, stir, and continue to mix in 15-second intervals until the mixture is completely smooth.
Using a silicone spatula or an offset spatula, evenly spread the chocolate over the peanut butter layer. Cover and chill in the refrigerator for 15 to 20 minutes.
Remove the baking dish from the refrigerator. Carefully slice the buckeye bars into 15 (2½-inch x 3-inch) pieces. Cover the baking dish and return the bars to the refrigerator to continue chilling for an additional 1 hour and 45 minutes.
Remove the bars from the dish by the parchment paper. You may need to carefully re-slice the bars. Serve immediately

Notes
You can use a piece of wax paper to smooth the peanut butter layer.
You can let the bars chill for the full 2 hours before slicing, but the chocolate layer may crack and not be as pretty as pre-slicing after chilling for 15 to 20 minutes.
You may need to carefully re-slice the bars before serving.
Nutrition
Calories: 619kcal | Carbohydrates: 55g | Protein: 13g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 272mg | Potassium: 423mg | Fiber: 4g | Sugar: 45g | Vitamin A: 198IU | Calcium: 42mg | Iron: 2mg

27/02/2026

Satisfy Your Snack Cravings with 2-Ingredient Pizza Chips
Ingredients:
Cheese, Pepperoni
Directions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Grate cheese and place small mounds on the baking sheet, flattening them slightly.
4. Top with pepperoni.
5. Bake for about 5-7 minutes or until the edges are golden and crispy.
6. Let cool slightly, then serve with marinara or enjoy on their own.
Prep time: 10 minutes
Cooking time: 5-7 minutes
Nutritional values: Approximately 150 calories per serving, 12g protein, 1g carbohydrates, and 11g fat.
These 2-Ingredient Pizza Chips are a simple treat that might just make their way into your weekly snacking routine.

27/02/2026

Biscuits & Gravy Hashbrown Casserole – The Ultimate Breakfast Comfort!
Ingredients:
1 can (16 oz) refrigerated biscuits (cut into quarters)
1 lb breakfast sausage
2 cups frozen hashbrowns (thawed)
1 ½ cups shredded cheddar cheese
2 cups milk
3 tbsp all-purpose flour
½ tsp salt
Instructions:
Preheat Oven & Prep Dish

Preheat oven to 375°F (190°C).
Grease a 9x13-inch baking dish with butter or non-stick spray.
Cook the Sausage Gravy

In a large skillet over medium heat, cook the breakfast sausage until browned.
Sprinkle in the flour and stir well, cooking for 1-2 minutes.
Gradually add the milk, stirring continuously until thickened.
Season with salt (adjust to taste). Remove from heat.
Assemble the Casserole

Spread the thawed hashbrowns evenly in the baking dish.
Sprinkle ½ cup shredded cheddar cheese over the hashbrowns.
Pour the sausage gravy over the top.
Evenly distribute the biscuit quarters over the gravy.
Sprinkle the remaining 1 cup cheddar cheese on top.
Bake

Cover with foil and bake for 25 minutes.
Remove foil and bake for an additional 15-20 minutes, until biscuits are golden brown and the cheese is bubbly.
Serve & Enjoy!

27/02/2026

Taco Potatoes!!!
Instructions:
Prepare the Potatoes

Preheat oven to 400°F (204°C).
Scrub potatoes clean, then pierce them several times with a fork.
Place directly on the oven rack and bake for 45-60 minutes, or until tender. (Alternatively, microwave on high for 10-15 minutes, flipping halfway.)
Cook the Taco Meat

In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
Add taco seasoning and water. Stir and simmer for 5 minutes, allowing the flavors to blend.
Assemble the Taco Potatoes

Once potatoes are done, slice them open and fluff the insides with a fork.
Top each potato with a generous portion of taco-seasoned beef.
Sprinkle with shredded cheddar cheese, letting it melt slightly.
Add a dollop of sour cream, then sprinkle with chopped green onions and diced tomatoes.
Serve & Enjoy!

Optionally, add jalapeños, salsa, avocado, or hot sauce for extra flavor.
Dig in and enjoy these loaded taco potatoes!

27/02/2026

Crockpot Chicken and Gravy
Ingredients:
3-4 boneless skinless chicken breasts
¼ teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder
2 packets of chicken gravy mix (0.87 ounce each)
1 can of cream of chicken soup (10.5 ounce)
1 can of chicken broth (14.5 ounce)
2 teaspoons dijon mustard (optional)
Instructions:
Prepare the Crockpot

Lightly grease the inside of your slow cooker with cooking spray or butter.
Place the chicken breasts in the crockpot.
Season the Chicken

Sprinkle salt, black pepper, and garlic powder evenly over the chicken.
Make the Gravy Mixture

In a medium bowl, whisk together the chicken gravy mix, cream of chicken soup, chicken broth, and Dijon mustard (if using).
Pour the mixture over the chicken in the crockpot.
Slow Cook

Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and shreds easily.
Shred & Serve

Once cooked, use two forks to shred the chicken directly in the crockpot.
Stir well to mix the shredded chicken with the gravy.
Serve & Enjoy!

Serve over mashed potatoes, rice, egg noodles, or biscuits.
Garnish with fresh parsley or black pepper for extra flavor.
Optional Add-Ins:

Stir in ½ cup sour cream or ¼ cup heavy cream for a richer gravy.
Add ½ teaspoon poultry seasoning for more depth of flavor.
Toss in frozen peas or corn during the last 30 minutes for added texture.

27/02/2026

Strawberry Swirl Cheesecake
1 tsp vanilla extract
3 large eggs
½ cup sour cream

For the Strawberry Swirl:
½ cup strawberry puree (or strawberry preserves)
1 tbsp sugar (if using fresh puree)

Instructions
Preheat Oven & Prepare Pan

Preheat oven to 325°F (163°C).
Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the Crust

In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture firmly into the bottom of the pan.
Bake for 10 minutes, then set aside to cool.
Prepare Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth.
Add sugar and vanilla extract, mixing until creamy.
Beat in eggs one at a time, ensuring each is fully incorporated.
Mix in sour cream until smooth.
Make the Strawberry Swirl

If using fresh strawberries, blend them into a puree and mix with sugar.
Drop spoonfuls of strawberry puree onto the cheesecake batter.
Use a toothpick or knife to swirl the puree into a marbled pattern.
Bake the Cheesecake

Pour the batter into the prepared crust.
Place the pan in a water bath (wrap the pan with foil and set it in a larger pan filled with hot water).
Bake for 50-60 minutes, until the center is slightly jiggly but set.
Turn off the oven and let the cheesecake cool inside for 1 hour.
Chill & Serve

Refrigerate for at least 4 hours or overnight.
Slice and enjoy!

27/02/2026

Caramel Banana Pecan Cake
Ingredients
For the Cake:

2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 ½ cups mashed ripe bananas (about 3 bananas)
1 cup sour cream
1 cup chopped pecans
For the Caramel Sauce:

1 cup brown sugar
½ cup unsalted butter
½ cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon salt
Instructions
Preheat & Prepare

Preheat oven to 350°F (175°C).
Grease and flour a 9x13-inch baking dish (or two 9-inch round cake pans).
Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar

In a large mixing bowl, beat the butter and sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract.
Add Bananas & Sour Cream

Stir in the mashed bananas and sour cream, mixing until combined.
Combine & Fold in Pecans

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the chopped pecans.
Bake the Cake

Pour the batter into the prepared baking dish.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Make the Caramel Sauce

In a saucepan over medium heat, melt butter and add brown sugar. Stir continuously.
Pour in heavy cream and bring to a gentle simmer, stirring constantly.
Cook for 3-4 minutes, until the caramel thickens.
Remove from heat and stir in vanilla extract and salt.
Assemble & Serve

Drizzle warm caramel sauce over the cooled cake.
Sprinkle extra chopped pecans on top for garnish.
Slice and enjoy!

26/02/2026

Rhubarb Cheesecake Squares

Ingredients:

Rhubarb Layer:
- 5 cups chopped rhubarb
- 3/4 cup sugar
- 1 tbsp water
- 3 tsp cornstarch
Cheesecake Layer:
- 16 oz cream cheese (room temperature)
- 1/2 cup icing sugar
- 1 egg
Crust/Crumb Layers:
- 1 cup butter
- 1 3/4 cups all-purpose flour
- 1 cup oats
- 3/4 cup brown sugar
- A pinch of salt
- 1/2 cup chopped walnuts

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