Easy Recipes

This Chocolate Poke Cake is out of this world. SO chocolatey! So moist! Amazing. I dare you to try and keep your fork out of it. INGREDIENTS CHOCOLATE CAKE  - 15.25 oz  box Devils Food Chocolate Cake Mix, plus ingredients listed on box - 14 oz  sweetened condensed milk - 1 cup  semi sweet chocolate chips CHOCOLATE WHIPPED CREAM TOPPING - 2 cup s heavy whipping cream - 1/2 cup  powdered sugar - 1/4 cup  +  2 tbsp  cocoa - 1/2 tsp  vanilla extract - mini chocolate chips - chocolate sauce INSTRUCTIONS 1. Bake cake according to box directions in a 9×13 cake pan. 2. Once cake comes out of the oven, poke holes all over the top of the cake. 3. Place sweetened condensed milk and chocolate chips in a microwave safe bowl. Microwave for about 30 seconds to 1 minute. 4. Whisk chocolate and milk until smooth, microwaving more, if needed to melt the chocolate. 5. Pour chocolate mixture over the cake and spread to fill in holes. 6. Set cake aside to cool, a

Cheesy Taco Stuffed Shells Made With Jumbo Pasta Shells, Salsa, Cheese And Taco Meat Are The Perfect EASY Weeknight Meal That You Can Prepare Ahead Of Time Too! Taco Stuffed Shells Taco Stuffed Shells made with jumbo pasta shells, salsa, cheese and taco meat are the perfect EASY weeknight meal that you can prepare ahead of time too! Ingredients 12   ounces   jumbo pasta shells 1   pound   ground beef 1   packet taco seasoning 2/3   cup   water 1 1/2   cups   jarred salsa   divided 1   cup   shredded cheddar cheese   divided US Customary  -  Metric Instructions Note: click on times in the instructions to start a kitchen timer while cooking. Preheat the oven to 350 degrees. Cook the pasta shells in a pot according to the directions on the box and drain. Add the ground beef to the pot and brown well. Drain the fat. Add the taco seasoning and water, stir and cook until water is gone. Stir in 1 cup salsa and 3/4 cup cheese. Scoop

Meal prep over the weekend for the best burritos during the week. Loaded with tater tots, eggs, beans and cheese, of course!! INGREDIENTS: 2 cups frozen tater tots 2 tablespoons olive oil 8 links breakfast sausage, casing removed 8 large eggs, lightly beaten 1/3 cup half and half* Kosher salt and freshly ground black pepper, to taste 1 (16-ounce) can refried beans 8 (8-inch) flour tortillas 1 cup shredded cheddar cheese 1 cup shredded Monterey Jack cheese 2 Roma tomatoes, diced 1/4 cup chopped fresh cilantro leaves DIRECTIONS: Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Cook tater tots according to package instructions; set aside. Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet. Add eggs to the skillet and cook, whisking, until they just beg

The absolute perfect weeknight meal that comes together in minutes! Use leftover rotisserie chicken, fresh tomatoes, pesto and cheese! INGREDIENTS: 1/4 cup yellow cornmeal 1 (13.8-ounce can) refrigerated classic pizza crust 1/4 cup pesto,  homemade  or store-bought 8 (1-ounce slices) fresh mozzarella cheese 1 cup ricotta cheese 1 cup leftover rotisserie chicken 1 cup cherry tomatoes, halved DIRECTIONS: Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan. Using a small ladle, spread pesto over the surface of the dough in an even layer, leaving a 1/2-inch border. Top with mozzarella, dollops of ricotta, chicken and tomatoes. Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted. Serve immediately. Full