Easy Recipes to Make, 121 N Harold Avenue, Northlake, IL (2026)

06/27/2025

Alice Springs Chicken (Outback Copycat)
Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup honey
1/2 cup Dijon mustard
1 tablespoon lemon juice
1 tablespoon mayonnaise
8 slices bacon, cooked until crispy
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1 tablespoon chopped fresh parsley (optional, for garnish)
Directions:
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish or line it with parchment paper for easy cleanup.
Start by preparing the chicken breasts. If they're thick, you might want to pound 'em down a bit so they cook evenly. Season both sides with salt, pepper, paprika, garlic powder, and onion powder.
In a large skillet over medium heat, heat the olive oil and butter together. Once the butter is melted and starts to bubble, add the chicken breasts. Cook them for about 3-4 minutes on each side, just until they're golden brown. You're not cooking them all the way through here, just giving them a nice sear. Remove the chicken from the skillet and place them in the prepared baking dish.
In a small bowl, whisk together the honey, Dijon mustard, lemon juice, and mayonnaise until smooth and well combined. This is your honey mustard sauce, and it's gonna make the chicken sing.
Pour half of the honey mustard sauce over the chicken breasts in the baking dish, making sure they're well coated. Reserve the other half of the sauce for serving later.
Lay two slices of crispy bacon on top of each chicken breast. Then, mix together the Monterey Jack and Cheddar cheeses, and sprinkle a generous amount over each piece of chicken and bacon. Don't be shy with the cheese—it's what makes this dish so darn good.
Cover the baking dish with aluminum foil and pop it in the oven. Bake for about 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. If you've got a meat thermometer, you're looking for an internal temperature of 165°F.
Once done, take the dish out of the oven and let it rest for a few minutes. This helps the juices settle back into the chicken, keeping it nice and juicy.
Before serving, drizzle the remaining honey mustard sauce over the top and sprinkle with chopped fresh parsley if you're using it. This dish pairs beautifully with a side of steamed veggies or a fresh green salad.
Enjoy your homemade Alice Springs Chicken, just like they serve at Outback, but made with love right in your own kitchen!

06/27/2025

Turkey Meatloaf
Ingredients:
1 1/2 pounds ground turkey
1 cup breadcrumbs
1/2 cup finely chopped onion
1/2 cup finely chopped bell pepper
2 cloves garlic, minced
1/4 cup milk
2 large eggs
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon smoked paprika
1/4 cup chopped fresh parsley (optional)
1/2 cup ketchup (for topping)
2 tablespoons brown sugar (for topping)
1 tablespoon apple cider vinegar (for topping)
Directions:
Preheat your oven to 350°F. Line a baking sheet with parchment paper or lightly grease a loaf pan for easy removal.
In a large mixing bowl, combine the ground turkey, breadcrumbs, chopped onion, chopped bell pepper, and minced garlic. Use your hands or a wooden spoon to mix everything together until well combined.
In a separate bowl, whisk together the milk, eggs, ketchup, Worcestershire sauce, Dijon mustard, salt, black pepper, thyme, oregano, and smoked paprika. Make sure the mixture is smooth and the eggs are fully incorporated.
Pour the wet ingredients into the turkey mixture. If you're adding fresh parsley, fold it in now. Mix everything together gently, making sure not to overwork the meat, as this can make the meatloaf tough.
Shape the mixture into a loaf shape on the prepared baking sheet, or press it evenly into the loaf pan. Smooth out the top with a spatula.
In a small bowl, mix together the ketchup, brown sugar, and apple cider vinegar for the topping. Spread this glaze evenly over the top of the meatloaf.
Bake in the preheated oven for 55 to 65 minutes, or until the internal temperature reaches 165°F. If you notice the glaze browning too quickly, cover the meatloaf loosely with foil.
Once done, let the meatloaf rest for about 10 minutes before slicing. This helps the juices redistribute, making for a juicier slice. Serve warm, and enjoy the best turkey meatloaf you've ever made!

06/27/2025

Runza Casserole
Ingredients:
1 pound ground beef
1 medium onion, finely chopped
2 cups shredded cabbage
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups shredded cheddar cheese
2 cans refrigerated crescent roll dough
1 tablespoon butter, melted
Directions:
Preheat your oven to 350°F. Grease a 9x13-inch baking dish with a bit of butter or non-stick spray to ensure easy serving later.
In a large skillet over medium heat, cook the ground beef and chopped onion together until the beef is browned and the onion is soft and translucent. Drain off any excess fat to keep things from getting too greasy.
Add the shredded cabbage to the skillet with the beef and onion. Sprinkle in the salt, black pepper, garlic powder, and onion powder. Stir everything together and let it cook for about 5 to 7 minutes, or until the cabbage is tender and the flavors have melded together nicely.
Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, pinching the seams together to form a solid crust.
Spread the beef and cabbage mixture evenly over the dough in the baking dish. Make sure to get it all the way to the edges so every bite is packed with flavor.
Sprinkle the shredded cheddar cheese over the beef and cabbage layer, distributing it evenly. This cheese layer is gonna melt and hold everything together beautifully.
Unroll the second can of crescent roll dough and lay it over the top of the cheese, again pinching the seams together. This will form the top crust of your casserole.
Brush the melted butter over the top of the dough to help it bake up golden and delicious.
Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and the cheese is bubbly.
Let the casserole cool for about 10 minutes before slicing into squares. This will help it hold together when you serve it up. Enjoy this comforting, hearty dish with your family!

06/27/2025

Easy Turtle Bars
Ingredients:
1 cup unsalted butter, melted
1 cup packed brown sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup pecan halves
1 cup semi-sweet chocolate chips
1 cup caramel sauce
Directions:
Preheat your oven to 350°F. Line a 9x13-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
In a large mixing bowl, combine the melted butter, brown sugar, flour, salt, and vanilla extract. Stir it all together with a wooden spoon or spatula until the mixture is well combined and forms a dough.
Press the dough evenly into the bottom of the prepared baking dish. Use your hands or the back of a spoon to smooth it out, making sure it's packed down firmly.
Sprinkle the pecan halves evenly over the crust. Press them down gently so they stick to the dough.
Bake in the preheated oven for 15 to 20 minutes, or until the edges are lightly golden. Keep an eye on it to make sure it doesn't overbake.
Remove the baking dish from the oven and immediately sprinkle the chocolate chips over the hot crust. Let them sit for a couple of minutes to melt, then use a spatula to spread the chocolate evenly over the crust.
Drizzle the caramel sauce over the melted chocolate, creating a nice pattern. You can use a spoon or a squeeze bottle for more control.
Let the bars cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out of the pan.
Cut into squares or rectangles and serve. These bars are rich and decadent, so a little goes a long way. Enjoy!

06/27/2025

Funeral Potatoes
Ingredients:
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1/2 cup unsalted butter, melted
1 (10.5-ounce) can condensed cream of chicken soup
2 cups sour cream
1/2 cup chopped onion
2 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
2 cups cornflakes cereal, crushed
1/4 cup unsalted butter, melted
Directions:
Preheat your oven to 350°F. Grease a 9x13-inch baking dish with butter or non-stick spray, making sure every corner is covered.
In a large mixing bowl, combine the thawed hash brown potatoes with the melted butter, cream of chicken soup, sour cream, chopped onion, shredded cheddar cheese, salt, and black pepper. Stir everything together until the mixture is well combined and the potatoes are evenly coated.
Spoon the potato mixture into the prepared baking dish, spreading it out evenly with a spatula. Make sure to press it down gently so it fills the dish nicely.
In a medium bowl, mix the crushed cornflakes with the 1/4 cup of melted butter. Stir until the cornflakes are well coated.
Sprinkle the buttery cornflake mixture evenly over the top of the potatoes in the baking dish. This will give your casserole a nice, crunchy topping.
Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Once done, remove the dish from the oven and let it cool for about 10 minutes before serving. This will help the casserole set up a bit, making it easier to serve.
Serve warm and enjoy the comforting, cheesy goodness of these classic Funeral Potatoes. They're perfect for gatherings, potlucks, or any time you need a little comfort food in your life.

06/27/2025

Biscuits and Sausage Gravy Breakfast Pizza
Ingredients:
1 can (16.3 oz) refrigerated biscuit dough
1 pound breakfast sausage
1/4 cup all-purpose flour
2 cups whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1 cup shredded cheddar cheese
4 large eggs
2 tablespoons chopped fresh chives or green onions (optional)
Directions:
Preheat your oven to 375°F. Lightly grease a large baking sheet or pizza pan, or line it with parchment paper to prevent sticking.
Open the can of biscuit dough and separate the biscuits. Flatten each biscuit with your hands or a rolling pin until they are about 1/4 inch thick. Arrange the flattened biscuits on the prepared baking sheet, pressing them together to form a single crust. Make sure there are no gaps between the biscuits.
In a large skillet over medium heat, cook the breakfast sausage until it's browned and cooked through, breaking it into crumbles with a spatula as it cooks. Once done, use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the skillet.
Sprinkle the flour over the sausage drippings in the skillet. Stir it in and cook for about 1 minute, until the flour is lightly browned. Gradually whisk in the milk, stirring constantly to prevent lumps. Cook the gravy, stirring frequently, until it thickens, about 5 to 7 minutes. Season with salt, black pepper, and crushed red pepper flakes if you're using them.
Spread the sausage gravy evenly over the biscuit crust. Sprinkle the cooked sausage crumbles over the gravy, followed by the shredded cheddar cheese.
Crack the eggs into a bowl and beat them lightly. Pour the eggs evenly over the pizza, trying to cover as much of the surface as possible.
Bake the pizza in the preheated oven for 15 to 20 minutes, or until the eggs are set and the cheese is melted and bubbly. If you like your eggs more well-done, you can bake it a bit longer.
Once baked, remove the pizza from the oven and let it cool for a few minutes. Sprinkle with chopped chives or green onions if desired.
Slice and serve warm, enjoying the hearty combination of biscuits, sausage gravy, and cheesy eggs.

06/27/2025

Crockpot Cheese Tortellini and Sausage
Ingredients:
1 pound Italian sausage, casings removed
1 (20-ounce) package refrigerated cheese tortellini
1 (24-ounce) jar marinara sauce
1 (14.5-ounce) can diced tomatoes, undrained
1 cup chicken broth
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes (optional)
2 cups fresh spinach, roughly chopped
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Directions:
In a large skillet over medium heat, cook the Italian sausage until it's browned and cooked through, breaking it up into crumbles with a wooden spoon. Drain any excess fat and set the sausage aside.
In your trusty crockpot, combine the browned sausage, cheese tortellini, marinara sauce, diced tomatoes with their juices, and chicken broth. Give it all a good stir to make sure everything's mixed up nicely.
Sprinkle in the dried basil, oregano, garlic powder, onion powder, and crushed red pepper flakes if you're using them. Stir again to distribute those flavors throughout the dish.
Cover the crockpot with its lid and cook on low for 3 to 4 hours. You're looking for the tortellini to be tender but not mushy, so keep an eye on it as it gets close to the 3-hour mark.
About 15 minutes before you're ready to serve, stir in the chopped spinach. It'll wilt down quickly and add a nice pop of color and freshness to the dish.
Once the spinach is wilted, sprinkle the shredded mozzarella and grated Parmesan over the top. Cover the crockpot again and let it cook for another 10 to 15 minutes, just until the cheese is melted and bubbly.
Before serving, give the dish a taste and add salt and pepper as needed. Scoop generous portions into bowls, making sure everyone gets plenty of that cheesy, saucy goodness.
Serve it up hot, and enjoy the comforting flavors of this easy, hearty meal.

06/27/2025

One Pot Mexican Rice Casserole
Ingredients:
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 cup long-grain white rice
1 (14.5-ounce) can diced tomatoes, undrained
1 (15-ounce) can black beans, drained and rinsed
1 cup corn kernels, fresh or frozen
2 cups beef broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro (optional)
1 lime, cut into wedges (optional)
Directions:
In a large skillet or Dutch oven, cook the ground beef over medium heat until it's browned and no longer pink, breaking it up with a wooden spoon as it cooks. This should take about 5 to 7 minutes. Drain off any excess fat.
Add the chopped onion and minced garlic to the skillet with the beef. Sauté them together until the onion is soft and translucent, about 3 to 4 minutes. Stir occasionally to prevent the garlic from burning.
Stir in the rice, diced tomatoes with their juice, black beans, corn, and beef broth. Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Mix everything together until well combined.
Bring the mixture to a gentle boil over medium-high heat. Once it starts bubbling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for about 18 to 20 minutes. Check occasionally and give it a gentle stir to make sure the rice doesn't stick to the bottom.
After the rice is tender and has absorbed most of the liquid, remove the skillet from the heat. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Cover the skillet again and let it sit for about 5 minutes, or until the cheese is melted and gooey.
If you like a little fresh flavor, sprinkle chopped cilantro over the top before serving. Serve with lime wedges on the side for a zesty kick.
Dish up generous portions of this hearty casserole and enjoy the comforting flavors of a homemade Mexican feast, all from one pot!

06/27/2025

Pecan Sandies
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup powdered sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 and 1/2 cups chopped pecans
Directions:
Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy. You can use an electric mixer or a sturdy wooden spoon for this step.
Add the egg and vanilla extract to the creamed mixture, beating until everything is well combined. Make sure the egg is fully incorporated into the batter.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Ensure that these dry ingredients are well mixed, as this will help the cookies bake evenly.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cookies tough.
Fold in the chopped pecans, distributing them evenly throughout the dough. The pecans add a delightful crunch and nutty flavor to the cookies.
Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. This allows room for the cookies to spread as they bake.
Gently flatten each ball of dough with the bottom of a glass or your palm to about 1/2-inch thickness. This helps the cookies bake evenly and achieve that classic sandies texture.
Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden. The centers may still look slightly soft, but they will firm up as they cool.
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from breaking.
Enjoy your homemade pecan sandies with a glass of milk or a cup of tea. These cookies store well in an airtight container for up to a week, if they last that long!

06/27/2025

Crock Pot Bowtie Casserole
Ingredients:
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
1 (6-ounce) can tomato paste
2 cups beef broth
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
12 ounces bowtie pasta (farfalle)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil or parsley for garnish (optional)
Directions:
Start by browning the ground beef in a large skillet over medium heat. Toss in the chopped onion and minced garlic, cooking until the onion becomes translucent and the beef is no longer pink. Drain any excess fat, then transfer the mixture to your trusty crock pot.
Next, add the crushed tomatoes, tomato sauce, tomato paste, and beef broth into the crock pot. Sprinkle in the Italian seasoning, salt, black pepper, and red pepper flakes if you like a little heat. Give it all a good stir to combine those flavors—trust me, it's gonna be delicious!
Now, cover the crock pot and let this simmer on low for about 4 hours. This is the magic part where all those flavors meld together, making your kitchen smell heavenly.
After 4 hours, it's time to add the bowtie pasta. Stir it in, making sure it's submerged in that rich, savory sauce. Cover the crock pot again and let it cook on low for an additional 30 minutes, or until the pasta is tender.
Once the pasta is cooked, sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top. Cover the crock pot again, letting the cheese melt into a gooey, bubbly goodness for about 10 minutes.
When the cheese is all melted and the casserole is bubbling, it's time to serve! Spoon out generous portions onto plates, and if you're feeling fancy, garnish with fresh basil or parsley. This dish is perfect for a cozy family dinner or a potluck with friends. Enjoy every cheesy bite!

06/27/2025

Sesame Chicken for Slow Cooker
Ingredients:
1.5 pounds boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces
1/2 cup low-sodium soy sauce
1/4 cup honey
1/4 cup ketchup
1/4 cup brown sugar, packed
3 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup water
2 tablespoons cornstarch
2 tablespoons sesame seeds, toasted
3 green onions, sliced thinly
Cooked white or brown rice, for serving
Directions:
In a large bowl, whisk together the soy sauce, honey, ketchup, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and crushed red pepper flakes if you're using them. Make sure everything's mixed real good.
Place the chicken pieces in the slow cooker. Pour the sauce mixture over the chicken, ensuring all the pieces are well coated. Give it a gentle stir to combine everything.
Cover the slow cooker with the lid and set it to cook on low for 3 to 4 hours, or until the chicken is tender and cooked through. If you're in a hurry, you can set it on high for 1.5 to 2 hours, but keep an eye on it so it doesn't overcook.
About 30 minutes before the cooking time is up, mix the water and cornstarch in a small bowl until smooth. Stir this slurry into the slow cooker to thicken the sauce.
Cover the slow cooker again and let it cook for the remaining time, allowing the sauce to thicken nicely.
Once done, give the chicken a good stir to coat it evenly in the thickened sauce. Sprinkle the toasted sesame seeds and sliced green onions over the top. They add a nice crunch and a pop of color.
Serve the sesame chicken over a bed of cooked white or brown rice. Make sure to spoon plenty of that delicious sauce over the top.
Enjoy this savory and sweet sesame chicken, perfect for a cozy family dinner.

06/27/2025

Oven Roasted Smoked Sausage & Potatoes
Ingredients:
1 pound smoked sausage, sliced into 1/2-inch rounds
1.5 pounds baby potatoes, halved or quartered if large
1 large onion, sliced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tablespoons chopped fresh parsley (optional, for garnish)
Directions:
Preheat your oven to 400°F. Line a large baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
In a large mixing bowl, combine the sliced smoked sausage, halved potatoes, and sliced onion. Drizzle the olive oil over the mixture, ensuring everything gets a good coating.
In a small bowl, mix together the garlic powder, smoked paprika, dried thyme, salt, and black pepper. Sprinkle this seasoning blend over the sausage and potato mixture. Toss everything together until the sausage and veggies are well coated with the spices.
Spread the sausage and potato mixture out evenly on the prepared baking sheet. Make sure it's in a single layer so everything roasts evenly.
Add the sliced red and green bell peppers to the baking sheet, tucking them in among the sausage and potatoes.
Roast in the preheated oven for 35 to 40 minutes, stirring halfway through, until the potatoes are tender and golden brown, and the sausage is nicely browned.
Once done, remove the baking sheet from the oven. If you're using parsley, sprinkle it over the top for a fresh pop of color and flavor.
Serve hot, straight from the oven. This dish is perfect as a hearty main course or a flavorful side. Enjoy the smoky, savory goodness with your family!

Easy Recipes to Make

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