Easy Recipes by Curtis James

Cheesy Hamburger Potato Soup

A hearty, comforting soup packed with savory ground beef, tender potatoes, and gooey cheddar — perfect for chilly days or anytime you crave a cozy meal.

Ingredients:
1 pound ground beef
1 medium onion, chopped
3 cloves garlic, minced
4 cups diced potatoes
4 cups beef broth
1 cup shredded cheddar cheese
1 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil
Chopped green onions for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until softened and fragrant.
2. Add ground beef and cook until browned, breaking it up into small pieces. Drain excess fat if needed.
3. Stir in diced potatoes, beef broth, and dried thyme. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
4. Reduce heat to low and stir in heavy cream and shredded cheddar cheese. Cook until cheese is melted and soup is creamy.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions if desired.

Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Serves: 4–6

No Bake Pecan Coconut Praline Cookies
Rich, buttery pralines meet tropical coconut in these decadent, chewy no-bake cookies — a Southern-inspired treat with irresistible crunch.

Ingredients:
2½ cups sugar
½ cup evaporated milk
½ cup corn syrup
½ cup butter
1 teaspoon vanilla extract
2–2½ cups chopped pecans
2½ cups grated coconut

Instructions:

1. In a medium saucepan over medium heat, combine sugar, evaporated milk, corn syrup, and butter.
2. Bring to a boil, stirring constantly, and cook for 3 minutes until mixture thickens slightly.
3. Remove from heat and quickly stir in vanilla, pecans, and grated coconut until fully coated.
4. Drop spoonfuls of the mixture onto parchment-lined baking sheets.
5. Let cool completely at room temperature until set.
6. Store in an airtight container for up to 1 week.

Prep time: 10 minutes | Cook time: 3 minutes | Set time: 30 minutes | Total time: \~43 minutes | Yields: \~24 cookies

Pumpkin Pie Stuffed Baked Apples

Sweet, tender baked apples filled with creamy, spiced pumpkin pie filling — a cozy fall dessert that’s both elegant and simple.

Ingredients:
4 apples, cored
1 cup pumpkin puree
½ tsp cinnamon
¼ tsp nutmeg
2 tbsp brown sugar
2 tbsp chopped pecans or walnuts (optional)
2 tbsp melted butter
Whipped cream or vanilla ice cream, for serving (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish lightly with butter.
2. In a small bowl, mix pumpkin puree, cinnamon, nutmeg, brown sugar, and nuts (if using) until combined.
3. Stuff each cored apple with the pumpkin mixture. Place apples in the prepared baking dish and drizzle melted butter over the tops.
4. Cover with foil and bake for 25–30 minutes, or until apples are tender but not mushy. Remove foil and bake an additional 5–10 minutes to slightly caramelize the tops.
5. Serve warm, optionally topped with whipped cream or a scoop of vanilla ice cream.

Prep time: 10 minutes | Bake time: 35–40 minutes | Total time: \~45–50 minutes | Servings: 4

Deep Hamburger Sausage & Pepperoni Pie

A hearty, pizza-inspired pie loaded with ground beef, Italian sausage, pepperoni, and layers of gooey cheese — perfect for a comforting family dinner or game-day treat.

Ingredients:
1 box Pillsbury ready-to-bake pie crust (comes with 2 rolled crusts)

For the filling:
2 cups shredded mozzarella cheese
½ pound ground beef
½ pound Italian sausage (optional)
1 cup pepperoni slices
1½ cups pizza sauce or marinara
1 cup shredded cheddar or provolone cheese
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp red pepper flakes (optional)

For the crust:
3 tbsp melted butter (to brush on top crust)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a deep 9-inch pie pan and line with one pie crust.
2. In a skillet over medium heat, cook ground beef and Italian sausage until browned. Drain excess fat. Stir in pizza sauce, Italian seasoning, garlic powder, and red pepper flakes. Simmer for 2–3 minutes.
3. Layer half of the mozzarella in the bottom of the pie crust. Add the meat mixture, then pepperoni slices, and top with remaining mozzarella and cheddar/provolone.
4. Cover with the second pie crust and seal edges. Cut a few slits on top for steam to escape. Brush melted butter over the top crust.
5. Bake for 35–40 minutes or until the crust is golden brown and filling is bubbly.
6. Let cool 5–10 minutes before slicing and serving.

Prep time: 20 minutes | Cook time: 40 minutes | Total time: \~1 hour | Yields: 6–8 slices

Choco Marble Cake

A soft, tender marble cake swirled with rich chocolate and topped with silky ganache — perfect for dessert or special occasions.

Ingredients:

For the cake:
Pinch of salt
⅓ cup sugar (67g)
½ cup vegetable oil (125ml)
½ cup milk (125ml)
1 tsp vanilla extract
1½ cups cake flour (171g)
1¼ tsp baking powder
2 tbsp unsweetened cocoa powder
6 egg whites
1 tsp lemon juice
⅓ cup sugar (67g)

For the chocolate ganache:
¾ cup heavy cream (or liquid whip cream)
150g chopped dark chocolate
1 tbsp unsalted butter

Instructions:

1. Preheat oven to 170°C (340°F). Grease and flour a 10×4.5 inch tube cake pan.
2. In a large bowl, mix sugar, vegetable oil, milk, and vanilla extract until smooth.
3. In a separate bowl, whisk together cake flour, baking powder, and a pinch of salt. Gradually fold dry ingredients into wet mixture.
4. Beat egg whites with lemon juice until soft peaks form. Gradually add sugar and continue beating until stiff peaks form. Gently fold the egg whites into the cake batter.
5. Divide a portion of the batter into a separate bowl and mix in cocoa powder to create the chocolate portion.
6. Layer plain and chocolate batters alternately in the prepared pan and gently swirl with a knife to create a marbled effect.
7. Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean. Let cake cool completely in the pan before removing.
8. Prepare ganache: Heat cream until just simmering, then pour over chopped chocolate. Let sit 2–3 minutes, then stir until smooth. Add butter and stir until incorporated.
9. Pour ganache over cooled cake and allow to set before serving.

Prep time: 20 minutes | Bake time: 45–50 minutes | Total time: \~1 hour 15 minutes | Yields: 8–10 slices

Mexican White Trash Casserole

A cheesy, flavorful casserole layered with seasoned beef, creamy sauce, and crunchy Doritos — perfect for a hearty weeknight dinner or game-day feast.

Ingredients:
1 lb ground beef
1 packet taco seasoning
½ cup water
1 (10 oz) can Rotel (diced tomatoes & green chilies), drained
1 (15 oz) can corn, drained
1 (10.5 oz) can cream of chicken soup
½ cup sour cream
2 cups shredded Mexican cheese blend
1 (9.75 oz) bag Nacho Cheese Doritos, crushed
¼ cup chopped green onions (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish.
2. In a large skillet over medium heat, cook ground beef until browned. Drain excess fat and stir in taco seasoning and water. Cook for 2–3 minutes until well combined.
3. In a large bowl, mix cream of chicken soup, sour cream, Rotel, corn, and half of the shredded cheese.
4. Combine the cooked beef with the soup mixture and stir until evenly mixed.
5. Spread the mixture into the prepared baking dish. Top with crushed Doritos and the remaining cheese.
6. Bake for 20–25 minutes, until cheese is melted and bubbly.
7. Sprinkle with green onions before serving, if desired.

Prep time: 15 minutes | Cook time: 25 minutes | Total time: \~40 minutes | Servings: 6–8

Fried Potatoes and Onions

Crispy on the outside, tender on the inside, these fried potatoes and onions are a simple yet flavorful side dish perfect for breakfast, lunch, or dinner.

Ingredients:
2 pounds Russet potatoes, peeled and diced into 1-inch cubes
1 medium onion, finely chopped
¼ cup vegetable oil
Salt, pepper, and garlic powder to taste

Instructions:

1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the diced potatoes and cook, stirring occasionally, for about 10–12 minutes until they begin to soften and turn golden brown.
3. Add the chopped onion, salt, pepper, and garlic powder. Continue cooking for another 10–15 minutes, stirring occasionally, until potatoes are crispy and onions are caramelized.
4. Remove from heat and serve immediately as a side dish or breakfast hash.

Prep time: 10 minutes | Cook time: 20–25 minutes | Total time: \~35 minutes | Servings: 4–6

Garlic Parmesan Cheeseburger Bombs

Juicy ground beef and melted cheddar wrapped in buttery biscuit dough, brushed with garlic-parmesan butter — a savory, bite-sized indulgence perfect for parties or game day.

Ingredients:
1 lb ground beef
2 tbsp Worcestershire sauce
1 tsp garlic powder
Salt & black pepper, to taste
1 cup sharp cheddar cheese, shredded
1 tube refrigerated biscuit dough
3 tbsp butter, melted
2 tbsp grated Parmesan cheese
1 tsp dried parsley

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook ground beef with Worcestershire sauce, garlic powder, salt, and pepper until browned. Drain excess fat and let cool slightly.
3. Roll out each biscuit and place a spoonful of cooked beef in the center. Top with shredded cheddar. Fold the dough over to seal and pinch edges tightly.
4. Place bombs seam-side down on the prepared baking sheet.
5. Mix melted butter, Parmesan, and parsley, then brush over each bomb.
6. Bake for 15–18 minutes, or until golden brown and cooked through.
7. Serve warm with ketchup, mustard, or your favorite dipping sauce.

Prep time: 15 minutes | Cook time: 18 minutes | Total time: \~33 minutes | Yields: 8–10 bombs

Red Velvet Brownies

Moist, tender, and richly colored, these red velvet brownies have a subtle cocoa flavor with a classic tang — perfect for celebrations or an indulgent treat.

Ingredients:

For the brownies:
½ cup (1 stick) unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp cocoa powder
1¼ cups all-purpose flour
¼ tsp salt
2 tbsp red food coloring
1 tsp white vinegar
½ tsp baking soda

Optional topping:
½ cup cream cheese frosting or powdered sugar

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
2. In a medium bowl, combine melted butter, sugar, eggs, and vanilla. Mix until smooth.
3. Stir in cocoa powder, flour, and salt until just combined.
4. In a small bowl, mix red food coloring, vinegar, and baking soda, then fold into the brownie batter until evenly distributed.
5. Pour batter into the prepared pan and spread evenly.
6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Allow to cool completely before slicing. Top with cream cheese frosting if desired.

Prep time: 10 minutes | Bake time: 25–30 minutes | Total time: \~40 minutes | Yields: 16 brownies

Oreo Cheesecake Brownies

Rich, fudgy brownies swirled with creamy cheesecake and loaded with Oreo pieces — a decadent dessert that combines the best of both worlds.

Ingredients:

For the brownie layer:
½ cup (1 stick) unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ tsp salt
¼ tsp baking powder

For the cheesecake layer:
8 oz (225g) cream cheese, softened
¼ cup granulated sugar
1 large egg
½ tsp vanilla extract

Additional:
8–10 Oreo cookies, roughly chopped

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
2. Prepare the brownie layer: In a medium bowl, mix melted butter, sugar, eggs, and vanilla until smooth. Stir in cocoa powder, flour, salt, and baking powder until combined. Spread half of the batter into the prepared pan.
3. Prepare the cheesecake layer: Beat cream cheese, sugar, egg, and vanilla until smooth. Gently fold in chopped Oreo pieces.
4. Pour the cheesecake mixture over the brownie layer, then swirl the remaining brownie batter on top using a knife or spatula to create a marbled effect.
5. Bake for 30–35 minutes, or until the cheesecake layer is set and a toothpick inserted in the center comes out with only a few moist crumbs.
6. Allow to cool completely before cutting into squares.

Prep time: 15 minutes | Bake time: 30–35 minutes | Total time: \~50 minutes | Yields: 16 brownies

Italian Lemon Jam

Bright, citrusy, and naturally packed with vitamin C, this Italian Lemon Jam is perfect for spreading on toast, topping desserts, or adding a zesty touch to your breakfast.

Ingredients:
4 large lemons
2 cups granulated sugar
1 cup water
½ tsp vanilla extract (optional)

Instructions:

1. Wash and dry the lemons. Zest the lemons and then juice them, discarding any seeds.
2. In a pot, combine lemon juice, zest, sugar, and water. Stir until the sugar is completely dissolved.
3. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and simmer for 30–40 minutes, stirring occasionally, until the jam thickens.
4. Test for doneness by placing a small amount on a cold plate. If it gels, the jam is ready. If not, continue cooking for a few more minutes.
5. Remove from heat and let cool slightly. Pour into sterilized jars, seal tightly, and allow to cool completely before storing.

Prep time: 10 minutes | Cook time: 30–40 minutes | Total time: \~50 minutes | Yields: 2–3 jars

No-Bake Salted Caramel Pretzel Bars

Sweet, salty, and crunchy layers come together in these decadent no-bake bars — perfect for dessert tables or snack cravings.

Ingredients:
2 cups pretzel sticks
1 cup graham cracker crumbs
1 cup unsalted butter (2 sticks), melted
1 cup packed brown sugar
1 cup sweetened condensed milk
1 tsp vanilla extract
1 cup chocolate chips
1 cup caramel sauce
Sea salt, for sprinkling

Instructions:

1. Line a 9×13-inch (23×33 cm) pan with parchment paper.
2. Crush pretzels lightly and mix with graham cracker crumbs and melted butter. Press evenly into the bottom of the pan to form the crust.
3. In a small saucepan over medium heat, combine brown sugar and sweetened condensed milk. Stir constantly until sugar dissolves and mixture thickens slightly, about 3–5 minutes. Remove from heat and stir in vanilla extract. Pour over the pretzel crust and spread evenly.
4. Sprinkle chocolate chips over the warm caramel layer, allowing them to melt slightly. Spread melted chocolate gently over the top.
5. Drizzle caramel sauce over the chocolate layer and sprinkle with sea salt.
6. Refrigerate for at least 2 hours, or until set. Cut into bars before serving.

Prep time: 15 minutes | Chill time: 2 hours | Total time: 2 hours 15 minutes | Yields: 16 bars