Easy Cooking Ideas

**S'mores: This is the One You'll Always Come Back To!**

**Ingredients:**
* Graham crackers, broken into halves
* Milk chocolate bars (like Hershey's), broken into squares
* Large marshmallows

**Directions:**
1. **Prepare Your Station:** Lay out graham cracker halves. On half of them, place a piece or two of chocolate.
2. **Roast Your Marshmallow (Choose Your Method):**
* **Campfire/Fire Pit:** Carefully toast a marshmallow on a stick over glowing embers until golden brown and gooey.
* *or* **Oven Broiler:** Place marshmallows on a foil-lined baking sheet. Broil on high for 30-60 seconds, watching constantly, until tops are golden.
* *or* **Microwave:** Place a marshmallow on a graham cracker half with chocolate. Microwave for 10-15 seconds until puffed and slightly melted.
3. **Assemble and Enjoy:** Immediately place the hot, roasted marshmallow on top of the chocolate. Cover with the remaining graham cracker half and gently press to create a gooey sandwich.

Easy Apple Pie: You'll Want To Save This One!

**Ingredients:**

* 1 box (2 count) refrigerated pie crusts
* 6-8 medium baking apples (like Granny Smith or Honeycrisp), peeled, cored, and sliced (about 6 cups)
* 1/2 cup granulated sugar (adjust to taste based on apple sweetness)
* 2 tablespoons all-purpose flour
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg (optional)
* 1 tablespoon lemon juice (optional, helps prevent browning and brightens flavor)
* 2 tablespoons unsalted butter, cut into small pieces
* 1 large egg, whisked with 1 tablespoon water (for egg wash, optional)
* 1 tablespoon granulated sugar, for sprinkling (optional)

**Directions:**

1. **Prep & Preheat:** Preheat your oven to 425°F (220°C). Unroll one pie crust and fit it into a 9-inch pie plate. Trim any excess crust if necessary.
2. **Make Filling:** In a large bowl, combine the sliced apples, 1/2 cup sugar, flour, cinnamon, nutmeg (if using), and lemon juice (if using). Toss gently until the apples are evenly coated.
3. **Assemble Pie:** Pour the apple mixture into the pie crust-lined plate, mounding it slightly in the center. Dot the top of the apples with the small pieces of butter.
4. **Top & Seal:** Unroll the second pie crust and carefully place it over the apple filling. Trim the edges, then crimp them together to seal the top and bottom crusts. Cut several small slits (about 1-inch long) in the top crust to allow steam to escape during baking.
5. **Optional Finish:** For a golden, shiny crust, brush the top with the egg wash and sprinkle with 1 tablespoon of sugar.
6. **Bake:** Bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust edges start to brown too quickly, you can loosely cover them with aluminum foil.
7. **Cool:** Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.

This Chicken Pot Pie Will Change Your Dinner Game (Keep This One Handy!)

**Ingredients**
* 2 pre-made refrigerated pie crusts (from a 14.1 oz box)
* 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
* 1/2 cup (1 stick) unsalted butter
* 1/2 cup all-purpose flour
* 1 3/4 cups chicken broth
* 1/2 cup milk (whole or 2%)
* 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 teaspoon garlic powder
* 1/4 teaspoon dried thyme (optional)
* 1 large egg, beaten (optional, for egg wash)

**Directions**
1. Preheat oven to 425°F (220°C).
2. Melt butter in a large saucepan or Dutch oven over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
3. Gradually whisk in the chicken broth and milk. Continue whisking until the mixture thickens and comes to a simmer, about 3-5 minutes.
4. Remove from heat. Stir in the cooked chicken, frozen mixed vegetables, salt, black pepper, garlic powder, and dried thyme (if using).
5. Unroll one pie crust and place it into a 9-inch pie dish. Pour the chicken and vegetable filling evenly into the crust.
6. Place the second pie crust over the filling. Trim any excess dough from the edges, then crimp the edges together to seal the pie. Cut several small slits in the top crust to allow steam to escape.
7. (Optional) If using, whisk the egg with 1 tablespoon of water to create an egg wash. Brush the top of the pie crust lightly with the egg wash for a golden-brown finish.
8. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let stand for 10 minutes before serving.

The Easiest, Most Delicious Meatloaf You'll Ever Make - You'll Want to Save This!

**Ingredients:**

* 1.5 lbs lean ground beef (80/20 recommended)
* 1 large egg, lightly beaten
* 1/2 cup plain breadcrumbs (or crushed saltine crackers)
* 1/4 cup milk
* 1/4 cup finely chopped onion (or 1 teaspoon onion powder)
* 1 teaspoon garlic powder
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 cup ketchup (for the meatloaf mix)
* 1 tablespoon Worcestershire sauce (optional)

**For the Glaze:**
* 1/2 cup ketchup
* 2 tablespoons brown sugar
* 1 teaspoon yellow mustard

**Directions:**

1. **Preheat Oven & Prep Pan:** Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or foil, or lightly grease a loaf pan.
2. **Mix Meatloaf Ingredients:** In a large bowl, gently combine the ground beef, egg, breadcrumbs, milk, chopped onion (or onion powder), garlic powder, salt, pepper, 1/4 cup ketchup, and Worcestershire sauce (if using). Mix just until combined; do not overmix.
3. **Form Loaf:** On the prepared baking sheet, shape the meat mixture into an oval-shaped loaf, about 9x5 inches. If using a loaf pan, press the mixture evenly into the pan.
4. **Prepare Glaze:** In a small bowl, whisk together the 1/2 cup ketchup, brown sugar, and yellow mustard until smooth.
5. **Glaze & Bake:** Spread the prepared glaze evenly over the top of the meatloaf. Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C) using a meat thermometer.
6. **Rest & Serve:** Let the meatloaf rest for 5-10 minutes before slicing and serving. This helps keep it juicy.