Fun ,fast, and easy recipes?

Question

Does anyone know any recipes that can be made between 15 and 30 mins. It is for school so something easy. Thank you

can someone give me recipes for dip too?
thanks

Answer 1

Is it a dessert or what? Cuz for dessert, I would say cupcakes, brownies, or cookies. Here are a couple of recipes I like:

Soft and Chewy Sugar Cookies (makes 2 dozen cookies)
2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened but still firm
1 cup granulated sugar
1 tablespoon light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup granulated sugar

Heat oven to 375°F.
Line two large baking sheets with parchment paper.
Whisk together flour, baking powder and salt; set aside.
With mixer, beat butter, 1 cup granulated sugar and brown sugar ad medium speed until light and fluffy, about 3 minutes.
Add egg and vanilla; beat at medium speed until combined, about 30 seconds.
Add dry ingredients and beat at low speed until just combined, about 30 seconds.
Place 1/2 cup sugar in shallow bowl.
Roll dough into 1 1/2-inch balls, roll in sugar and place about 2 inches apart on baking sheet. (If the dough seems too sticky to handle, ill a medium-sized bowl half way with cold tap water. Before you roll each ball of dough, dip your hands in cold water and dry--this will keep dough cool and help keep it from sticking to your hands.).
Butter bottom of glass and then dip in sugar.
Flatten dough balls with glass until about 3/4 inch thick.
Bake until cookies are golden brown around edges and very lightly colored, 12 to 15 minutes.
Cool cookies on baking sheets about 3 minutes and then transfer to wire rack and cool to room temperature.


Chocolate Chip Cookies (makes 6 dozen)
1 1/4 cups sugar
1 1/4 cups firmly packed brown sugar
1 1/4 cups margarine or butter, softened
2 teaspoons vanilla
3 eggs
4 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 (12-24 ounce) package semi-sweet chocolate chips

Heat oven to 375*F.
In large bowl, beat sugar, brown sugar and margarine until light and fluffy.
Add vanilla and eggs; blend well.
Add flour, baking soda and salt; mix well.
Stir in chocolate chips.
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
Bake at 375*F for 8 to 10 minutes or until light golden brown.

Fast Microwave Fudge (2 lbs)
18 ounces semi-sweet chocolate chips or dark chocolate chips or milk chocolate chips or any flavor chips (3 cups)
14 ounces sweetened condensed milk (fat free is fine)
2 tablespoons coffee, any flavor, room temp
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 teaspoon vanilla extract or extract, flavor of choice

Line an 8x8 pan with foil and butter it well.
Place all ingredients except for extract in a glass dish and microwave on high for 1 and 1/2 minutes.
Stir until smooth.
Stir in vanilla and spread into prepared pan.
Cover and refrigerate for 2 hours.
Remove from pan and cut into desired shape. Store at room temperature in an airtight container

Vanilla Cupcakes (makes 18)
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup shortening (plain Crisco is best)
1 cup half-and-half cream
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon vanilla
3 eggs

Set oven to 350 degrees.
In a large bowl, beat all ingredients on medium speed of an electric mixer, scraping the bowl constantly, until well blended for about 30 seconds.
Beat on high speed for 3 minutes.
Pour into paper-lined muffin cups, filling half full.
Bake for 20-22 minutes, or until the cupcakes test done.
Immediately remove from pans.
Cool completely.
***NOTE** if desired 1-1/2 tsp almond extract may be used instead of vanilla, for a almond flavor.

Chocolate Cupcakes With Chocolate Frosting (makes 24)
1 1/2 cups flour
1 cup unsweetened cocoa
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
2 cups sugar
3/4 cup hot water
3/4 cup milk
2 large eggs
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract

chocolate frosting
1 cup unsalted butter
3 tablespoons dark corn syrup
1 teaspoon vanilla
1 pinch salt
2/3 cup unsweetened cocoa, sifted
1 lb confectioners' sugar, sifted
1/2 cup whipping cream
candy sprinkles (optional)

Cupcakes: sift the flour, cocoa, baking soda, baking powder and salt into the bowl of a heavy mixer fitted with the paddle attachment; add sugar.
Turn the mixer on low and add, in order; water, milk, eggs, oil and vanilla; scrape down the sides of the bowl and beat on medium, briefly, to achieve a smooth batter.
Scoop the batter into muffin tins lines with paper baking cups; each cup should be about half full; slide the tins onto a baking sheet and bake at 325° until a toothpick inserted into the center comes out clean, about 30 minutes.
While cupcakes are cooling, prepare the frosting.
Frosting: Cream the butter in the bowl of a mixer, using the paddle attachment; beat in the corn syrup, vanilla and salt.
With the machine off, spoon in the cocoa; carefully turn the mixer on low so as to avoid death by cocoa inhalement; do likewise for the sugar, in three parts; last, add the cream then beat until fluffy.
When the cupcakes are completely cool, frost generously and shake on some sprinkles if you like.

Perfect Chocolate Brownies (makes 28)
3/4 cup cocoa powder
3/4 cup shortening
2 1/4 cups sugar
4 large eggs
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon salt

Preheat oven to 350 degrees.
Grease a 9x13" pan.
Melt shortening in a large saucepan over low heat, then stir in cocoa.
Remove from heat.
Mix in sugar and vanilla then mix in eggs one at a time.
Stir in remaining ingredients then stir in nuts.
Bake for 30 minutes.
Cool completely, before cutting into 2x2" squares.

Blondy Brownies (makes 24-36)
1 cup flour
1/2 teaspoon baking powder
6 tablespoons margarine
1 3/4 cups brown sugar
1 tablespoon vanilla
2 large eggs
3/4 cup mini chocolate chips

Preheat oven to 350°F.
Melt margarine in a glass mixing bowl, in the microwave. ("zap" on LOW power until it looks melted) Stir in brown sugar, then vanilla, then eggs.
Stir in flour & baking powder, then chocolate chips.
Spread/pour into a 9 x 13" pan.
Bake 19 minutes. (Until toothpick inserted 2" from edge comes out clean)Blondies will firm as they cool. Let cool completely in pan, on a wire rack.

Answer 2

Mexican Skillet Spaghetti
Ingredients:
1/2 teaspoon olive oil
1 pound ground chicken breast, skinless
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
15 ounces tomato sauce
4 cups water
One envelope taco seasoning mix
8 ounces spaghetti, thin, uncooked
1/2 cup fat-free cheddar cheese, shredded

Directions:
In a 12-inch skillet, heat oil over medium heat.

Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender.

Stir in tomato sauce, water, and seasoning mix. Bring to a boil.

Add spaghetti. Reduced heat. Simmer covered until spaghetti is tender, 25 minutes.

Sprinkle with cheese.

Recipe makes six servings

Answer 3

Healthy fajitas

1lb fajita meat (beef or ckn)
1 can corn
1 can black beans
1 can of rotel diced tomatoes w/ chiles
1 bunch of cilantro
tortillas
sourcream
*Use already cut and marinated beef or chicken fajita meat from the store it takes only 10 min to cook.
Drain and mix corn, blackbeans, rotel.
Dice and mix in cilantro
Throw mixture in pan and heat up (or microwave)
warm up tortillas on stove in seperate pan.
Throw some cooked meat in warm tortilla with veggie mixture and add sour cream and viola!
Left-overs keep for 2, no more than 3 days.

Answer 4

Gnocchi I
This simple potato, flour, and egg recipe is one my family has used for generations

INGREDIENTS
2 potatoes
2 cups all-purpose flour
1 egg
DIRECTIONS
Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.

Answer 5

fun fast easy recipes

Answer 6

Middle school home ec favorite. English muffins, cheese, toppings, sauce optional

I like min without sauce so Just split in half put cheese and topping bake in oven or toaster over (dorm room size) 10 mins 2 min broil to melt done and delicious

ALso meat cut in lil pieces, onions, cook and season together toss with oodles and noodles done in 10

Answer 7

Creamy Fettuccini Alfredo

1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed
¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)
½ cup margarine (I use I Can’t Believe It’s Not Butter Light)
½ cup milk (I use 1% or 2% low fat)
8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)

In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.
Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.

Serving Suggestions:
I serve this with chicken Parmesan, salad, and garlic bread.

Answer 8

Berry Shortbread Dreams

1 cup butter softened
2/3 cup sugar
½ tsp almond extract
2 cups flour
1/3 to ½ cup seedless raspberry jam

Glaze
1 cup confectioners' sugar
2 to 3 tsps water
½ tsp almond extract

In a mixing bowl, cream butter and sugar. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in balls and place on baking sheets. Make an indention in the center of cookie and fill with jam.

Bake cookies at 350 degrees for 14 to 18 minutes or until edges are lightly browned. Remove to wire rack to cool. Combine glaze ingredients; drizzle over cookies. These are yummy light cookies and break easily with each bite. This is a great recipe from the Magazine Taste of Home, which contains recipes for everything. You can substitute any kind of jam; my favorite is marion berry and apricot.
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Pistachio White Chocolate Chunk Cookies

1 ¼ cups unsalted butter, at room temperature
1 cup sugar
1 cup brown sugar, packed
2 eggs
2 Tbsp milk
2 Tbsp vanilla
2 ½ cups flour
1 tsp each baking soda, and baking powder
1 cup rolled oats
1 ½ cups pistachios coarsely chopped, save for top of cookie
1 package (10 oz) white chocolate chunk chips

Preheat oven to 350 degrees. Cream butter and sugar together. Beat in eggs, milk and vanilla. Combine flour, baking soda and baking powder in separate bowl. Process oats in blender or food processor, leaving some texture. Gradually add flour mixture and chopped oats to butter mixture, mixing well. Stir in 1 cup pistachios and white chocolate chunk chips. Drop mixture by heaping teaspoons onto greased baking sheets, allowing for spreading. Press remaining nuts on top of cookie dough. Bake 8 to 10 minutes or until golden brown. Let cool slightly on sheet to set up. Makes 3 to 4 dozen.

Answer 9

how bout a taco salad? 1 bag tortilla chips, brown some hamburger meat, grate cheese, chopped green onions, sour cream, diced tomatoes, black olives.add or delete any ingredients. oh and don't forget the salsa. if this is for your class each person gets their own bowl, grabs a handful of chips and smashes them into their bowl then they add the ingredients they want. top with salsa. this is a fun food. very easy. don't forget the spoons and have fun.

Answer 10

Dips: creamy salsa dip
8oz package cream cheese(softened)
1/2 cup salsa(choice of hotness)
whisk together and serve with doritos, tortilla chips, corn chips

Yogurt Fruit Dip
1/4 cup peach or apricot preserves
1 cup vanilla yogurt
1/8 teaspoon ground cinnamon
sliced fresh fruit
PREPARATION:
Combine preserves, vanilla yogurt, and cinnamon. Mix well; chill for at least 1 hour. Serve with fresh fruit wedges.
My Teenage daughter and her friends loves this!!!!!!

Quick and easy Popcorn Balls

1/4 cup peach or apricot preserves
1 cup vanilla yogurt
1/8 teaspoon ground cinnamon
sliced fresh fruit
PREPARATION:
Combine preserves, vanilla yogurt, and cinnamon. Mix well; chill for at least 1 hour. Serve with fresh fruit wedges.

Easy Ritz Cracker Snacks
1/2 cup marshmallow cream
1/2 cup peanut butter
48 Ritz Crackers
1 1/4 cups semisweet chocolate chips, melted
1 cup flaked coconut or chopped nuts
PREPARATION:
Spread about 1 teaspoon peanut butter on 24 of the Ritz crackers. Spread 1 teaspoon Marshmallow Creme on remaining crackers. Sandwich crackers together, using one peanut butter and one marshmallow, then dip in melted chocolate or white chocolate (almond bark), and roll in coconut or finely chopped nuts to coat. Set crackers on waxed paper and let stand until chocolate sets. Store in air-tight container for up to one week. Makes 24

Answer 11

Check out Rachael Ray's 30 min meals... www.rachaelray.com or foodnetwork.com.