All-American Easy Recipes

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AVOCADO GARLICKY MUSHROOM TOAST! 😍Ingredients:Makes 2 large slices of toastFor the mushrooms:About 250–300g chestnut mus...
06/05/2026

AVOCADO GARLICKY MUSHROOM TOAST! 😍
Ingredients:
Makes 2 large slices of toast
For the mushrooms:
About 250–300g chestnut mushrooms, sliced
1 clove garlic, crushed
1 tablespoon olive oil
A generous splash of tamari sauce
2 tablespoons thyme leaves
A sprinkle of black pepper
For the avocado toast:
2 large slices sourdough or rustic bread
1 ripe avocado
1 teaspoon lemon juice
A pinch of sea salt
A pinch of black pepper
Red pepper flakes (optional)
Fresh parsley or microgreens, for garnish (optional)
Instructions:
Heat the olive oil in a large skillet over medium-high heat.
Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they begin to brown and release their moisture.
Stir in the crushed garlic, tamari sauce, thyme leaves, and black pepper. Cook for another 2–3 minutes until the mushrooms are tender and flavorful.
Toast the bread slices until golden and crisp.
In a small bowl, mash the avocado with the lemon juice, sea salt, and black pepper until smooth but still slightly chunky.
Spread the avocado mixture evenly over the toasted bread.
Top each slice generously with the garlicky mushrooms.
Sprinkle with red pepper flakes and garnish with parsley or microgreens if desired.
Serve immediately while warm.

Soft golden sugar cookie cups baked and pressed into perfect little bowls. Creamy banana pudding spooned right inside. F...
06/05/2026

Soft golden sugar cookie cups baked and pressed into perfect little bowls. Creamy banana pudding spooned right inside. Fresh banana slice and whipped cream on top. 30 minutes , and the cutest mini pies on any dessert table.
Mini Banana Cream Cookie Pies
Ingredients
• 1 roll refrigerated sugar cookie dough
• 1 box banana cream instant pudding mix
• Milk
• 1 fresh banana
• Whipped cream for topping
Instructions
Preheat oven to 350°F and grease a mini muffin tin.
Slice cookie dough into 24 equal pieces and roll into balls.
Place dough into muffin cups and gently flatten slightly.
Bake for 15–18 minutes until lightly golden.
Immediately press the center of each cookie with the back of a spoon or small glass to create a cup shape.
Cool cookie cups for 10 minutes before removing from the pan.
Prepare banana pudding according to package directions using milk.
Refrigerate pudding for a few minutes until thickened.
Fill cooled cookie cups with banana pudding.
Top each with a banana slice and whipped cream before serving.
Mira’s Tip
Add the fresh banana slices right before serving so they stay bright and fresh instead of turning brown.

Backyard BBQ Butterfinger Banana Pudding CupsIngredients:1 box of Nilla Wafers1 box of Jell-O Banana Cream Instant Puddi...
06/05/2026

Backyard BBQ Butterfinger Banana Pudding Cups
Ingredients:
1 box of Nilla Wafers
1 box of Jell-O Banana Cream Instant Pudding
1 gallon jug of Great Value Whole Milk
1 blue tub of Cool Whip Original Whipped Topping
1 bag of Butterfinger Fun Size Candy Bars
5 Chiquita Bananas
Instructions:
1. Whisk Jell-O banana cream pudding with cold Great Value milk until thick.
2. Fold in Cool Whip until fluffy.
3. Layer Nilla Wafers, sliced Chiquita bananas, banana pudding cream, and chopped Butterfinger bars in clear cups.
4. Chill until soft and creamy before serving.

Mozzarella Parmesan Garlic Chicken with Creamy SpaghettiIngredients:1.5 lbs boneless skinless chicken breasts, cut into ...
06/05/2026

Mozzarella Parmesan Garlic Chicken with Creamy Spaghetti
Ingredients:
1.5 lbs boneless skinless chicken breasts, cut into thick-cut strips
12 oz spaghetti
5 tbsp unsalted butter, divided
8 cloves garlic, minced
1 tbsp Italian seasoning
1 tsp smoked paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1.5 cups heavy cream
4 oz cream cheese, softened and cubed
1.5 cups freshly shredded mozzarella
1.25 cups freshly grated Parmesan
1/2 cup reserved pasta water
2 tbsp fresh parsley, chopped
Directions:
Cook spaghetti in salted boiling water until al dente, reserve 1/2 cup pasta water, drain.
Pat chicken dry and season with salt, pepper, garlic powder, smoked paprika, and Italian seasoning.
Melt 3 tbsp butter in a large deep pan over medium-high heat.
Sear chicken strips 3-4 minutes per side until thick-cut pieces are golden-brown with crispy mozzarella-Parmesan edges. Sprinkle 1/4 cup Parmesan on top of chicken in the last minute of cooking. Remove.
Add remaining 2 tbsp butter and garlic, stirring 30 seconds.
Pour in heavy cream and bring to a gentle simmer.
Whisk in cream cheese until fully melted and smooth.
Add mozzarella and remaining Parmesan one handful at a time until the sauce is visibly thick, glossy, and velvety. Loosen with pasta water as needed.
Add spaghetti and toss until every strand is drenched in mozzarella Parmesan cream sauce.
Plate chicken on one side and spaghetti on the other, finish with parsley.
Cooking Time: 25 minutes | Servings: 6 | Calories: 730

PATRIOTIC POKE CAKE! PERFECT MEMORIAL DAY DESSERT! 🇺🇸🍰✨Ingredients:1 box white cake mixIngredients needed for cake mix, ...
06/05/2026

PATRIOTIC POKE CAKE! PERFECT MEMORIAL DAY DESSERT! 🇺🇸🍰✨
Ingredients:
1 box white cake mix
Ingredients needed for cake mix, usually eggs, oil, and water
1 box red gelatin
1 box blue gelatin
2 cups boiling water, divided
1 cup cold water, divided
1 container (8 oz) whipped topping, thawed
1 cup sliced strawberries
1 cup fresh blueberries
Instructions:
Preheat the oven according to the cake mix package directions.
Prepare the white cake mix using the eggs, oil, and water listed on the package. Pour the batter into a greased 9x13-inch baking dish.
Bake according to the package instructions. Remove from the oven and allow the cake to cool for about 15 minutes.
Using the handle of a wooden spoon, poke holes evenly across the entire cake.
In separate bowls, dissolve the red gelatin in 1 cup boiling water and the blue gelatin in the remaining 1 cup boiling water.
Stir 1/2 cup cold water into each gelatin mixture.
Carefully pour the red gelatin into half of the holes and the blue gelatin into the remaining holes, creating a patriotic red, white, and blue pattern.
Refrigerate the cake for at least 3 hours, or until fully chilled and set.
Spread the whipped topping evenly over the top of the cake.
Decorate with sliced strawberries and blueberries.
Slice and serve chilled.

Freezer Strawberry Rhubarb Pie Filling Ingredients:Makes enough for 2 pies• 4 cups fresh rhubarb, cut into 1/2-inch piec...
06/05/2026

Freezer Strawberry Rhubarb Pie Filling
Ingredients:
Makes enough for 2 pies
• 4 cups fresh rhubarb, cut into 1/2-inch pieces
• 3 cups strawberries, hulled and chopped
• 1 1/4 cups granulated sugar
• 1/3 cup cornstarch
• 1/3 cup cold water
• 2 tablespoons lemon juice
• Pinch of salt
Directions:
In a large saucepan, combine the rhubarb, strawberries, sugar, lemon juice, and salt. Let stand for 10 minutes so the fruit starts releasing its juices.
Place the pan over medium heat and cook for 6 to 8 minutes, stirring often, until the fruit softens and becomes juicy.
In a small bowl, whisk together the cornstarch and cold water until smooth.
Stir the slurry into the fruit mixture and cook for 1 to 2 minutes more, until thickened and glossy.
Remove from the heat and let the filling cool completely.
Divide the filling between 2 freezer-safe containers or heavy freezer bags. Leave a little room for expansion, label, and freeze flat.
Freeze for up to 4 months.
To use:
• Thaw overnight in the refrigerator.
• Pour into a 9-inch pie crust, dot with 1 tablespoon butter if desired, add a top crust or crumb topping, and bake at 400°F for 20 minutes.
• Reduce the oven to 375°F and bake 35 to 40 minutes more, until bubbling.
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes plus cooling
Important: This is a freezer recipe only and is not written as a shelf-stable canning recipe.
Nutrition (Per Serving – Estimated):
Calories: 85 kcal
Protein: 0.3 g
Carbohydrates: 21.4 g
Fat: 0.1 g

Zucchini Soup Ingredients:• 2 tablespoons butter• 1 yellow onion, diced• 2 cloves garlic, minced• 1/4 teaspoon each: dri...
06/05/2026

Zucchini Soup
Ingredients:
• 2 tablespoons butter
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1/4 teaspoon each: dried rosemary, thyme, celery salt, pepper, salt
• Pinch of cayenne (optional)
• 5 cups zucchini, cut into chunks
• 3 cups chicken broth
• 1 tablespoon soy sauce
• 2 russet potatoes, diced
• 1/2 cup half and half or heavy cream (optional)
• 1 cup cheddar cheese, shredded (optional)
Directions:
1. Melt butter in a pot, cook onions until softened. Add garlic, zucchini, and seasonings, sauté for 5 minutes.
2. Add potatoes, chicken broth, and soy sauce. Bring to a boil, then simmer for 20 minutes.
3. Blend until smooth. Stir in cream and cheese if desired.
Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins
Servings: 6
This creamy zucchini soup is perfect for a hearty, healthy meal!

Chopped Italian Pasta Salad Easy Fresh and Flavorful TwistIngredients:8 ounces pasta1 cup cherry tomatoes, halved1/2 cup...
06/05/2026

Chopped Italian Pasta Salad Easy Fresh and Flavorful Twist
Ingredients:
8 ounces pasta
1 cup cherry tomatoes, halved
1/2 cup mozzarella balls
1/2 cup cucumber, diced
1/2 cup salami, chopped
1/4 cup red onion, finely diced
1/4 cup black olives, sliced
2 tablespoons fresh parsley, chopped
For the Dressing:
1/4 cup Italian dressing
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon Italian seasoning
Salt and black pepper to taste
Instructions:
Cook the pasta according to the package directions until al dente.
Drain and rinse the pasta under cold water to cool completely.
In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella balls, cucumber, salami, red onion, black olives, and parsley.
In a small bowl, whisk together the Italian dressing, red wine vinegar, Dijon mustard, Italian seasoning, salt, and black pepper.
Pour the dressing over the pasta mixture and toss until everything is evenly coated.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Toss again before serving and adjust seasoning if needed.

3-Ingredient Banana BreadThose overripe bananas on your counter are exactly what this recipe needs — at deesviral, this ...
06/05/2026

3-Ingredient Banana Bread
Those overripe bananas on your counter are exactly what this recipe needs — at deesviral, this is the easiest homemade banana bread you will ever make and it comes out moist and delicious every single time.
Ingredients
3 ripe bananas, mashed
2 large eggs
1 box (15.25 oz) yellow cake mix
1/2 cup chopped nuts, optional
Directions
Preheat oven to 350 F and grease a 9x5 loaf pan. Mash the bananas well in a large bowl. Beat in the eggs until combined. Stir in the cake mix until just combined and do not overmix. Fold in the nuts if using. Pour into the prepared pan and bake for 45 to 55 minutes until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before slicing.
Three ingredients, one bowl, and the best banana bread you have made in a long time. Save this recipe and follow deesviral for more simple homemade bakes worth making again and again.

Seven-Layer Taco Salad❤️-Don't LOSE this Recipe 😋Ingredients:1 can of refried beans or 1 lb ground beef, cooked and seas...
06/05/2026

Seven-Layer Taco Salad❤️-Don't LOSE this Recipe 😋
Ingredients:
1 can of refried beans or 1 lb ground beef, cooked and seasoned
1 cup sour cream
1 cup salsa
1 cup shredded cheddar cheese
2 cups shredded lettuce
1 cup diced tomatoes
1/2 cup sliced black olives
1/2 cup chopped green onions
1 avocado, diced or 1 cup guacamole
Tortilla chips, for serving
Instructions:
If using ground beef, cook it in a skillet over medium heat until browned. Drain excess fat and season with taco seasoning if desired. Let cool slightly.
In a small bowl, mix the sour cream and salsa until well combined.
In a large glass serving dish or trifle bowl, spread the refried beans or seasoned ground beef evenly across the bottom.
Layer the sour cream and salsa mixture over the beans or beef.
Add the shredded lettuce in an even layer.
Top with the diced tomatoes.
Add the diced avocado or spread the guacamole evenly over the tomatoes.
Sprinkle the shredded cheddar cheese over the top.
Finish with the sliced black olives and chopped green onions.
Chill for 30 minutes before serving, if desired.
Serve with tortilla chips for scooping.

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