If there’s one sentence that explains why P&G everyday exists, it’s this:

We get it.

We get that sometimes, “What’s for dinner?” is both the first thing you hear when you walk through the door and the last thing you

want to think about.

But when meetings run late, life gets hectic and someone in the house gets sick – which, most likely, all happens at the same time

– everyone still needs to eat.

So we get it.And you get this cookbook, full of recipes for real life that you can

really make, and really enjoy, any day of the week.

Oh, and by the way? You’re doing great.

Recipes for Real Life

For more recipes, visit pgeveryday.com

1 bag (20 ounces) frozen hash browns, thawed

10 large eggs

1 1/2 cups milk

1 tablespoon hot sauce (optional)

Salt and black pepper, to taste

1 tablespoon olive oil

1 red bell pepper, cored and chopped

1 green bell pepper, cored and chopped

3 cloves garlic, minced

2 cup shredded cheddar or mozzarella cheese, divided

2 tablespoons chopped fresh parsley leaves (optional)

1. Lightly coat a 9x9 or 9x13 baking dish with nonstick cooking spray

2. In a bowl, whisk together eggs, milk and hot sauce. Season with salt and pepper to taste. Set aside

3. Heat olive oil in a large skillet over medium high heat. Cook bell peppers until tender (3-5 minutes). Add garlic and cook until fragrant (30 seconds to 1 minute)

4. Remove from heat. Stir in hash browns and 1 cup of cheese until well combined

5. Add the hash brown mixture to the baking dish. Pour egg mixture evenly over the top

6. Cover and refrigerate overnight

7. The next morning, preheat oven to 350 F

8. Remove dish from fridge, uncover and top with remaining 1 cup of cheese

9. Bake for 45-55 minutes, or until the eggs are firm

10. Garnish with parsley (optional) and serve

Ingredients Instructions

Cheesy Hash Brown Casserole Makes 8 servings

C leaning Tip:Go ahead and enjoy that cup of coffee while it’s hot – the dishes can wait. Dawn Platinum powers away 48-hour stuck-on food in seconds.

Recipes for Real Life

For more recipes, visit pgeveryday.com

1 loaf brioche bread, sliced about 1 to 1 1/2 inches thick

1/2 cup unsalted butter (1 stick)

6 large eggs

1 1/2 cups milk

1/2 cup maple syrup

1/2 cup light, medium or dark molasses

2 teaspoons cinnamon

2 teaspoons ground ginger

2 teaspoons allspice

2 teaspoons ground nutmeg

2 teaspoons ground cloves

A big pinch of salt

Powdered sugar for serving (optional)

Maple syrup or additional French toast toppings (fruit, jam, etc.) for serving (optional)

1. Line a 9x13-inch pan with aluminum foil. Lightly coat it with nonstick cooking spray

2. Add the sliced bread, slightly overlapping. Set pan aside

3. In a large microwave-safe bowl, melt the butter, about 1 minute. Let cool slightly to avoid scrambling the eggs and curdling the milk

4. Place a Bounty paper towel under the bowl to catch splatters and spills. Add the next 10 ingredients (through salt) and whisk to combine

5. Using a spouted cup if you have one, slowly and evenly pour mixture over the bread, gently separating the slices with your fingers and pouring it between the slices. It might seem like a lot, but it soaks up overnight

6. Cover pan with foil, and place it in the fridge overnight

7. When ready to bake, preheat oven to 350 F. Remove pan from fridge while oven preheats

8. Spoon any pooled liquid at the bottom of the pan over the top of the bread, focusing on dry/white patches

9. Bake for about 20 to 35 minutes, or until done

10. (Optional) Dust with confectioners’ sugar, and serve with butter and syrup or your favorite French toast toppings (fruit, jam, etc.)

Ingredients Instructions

Gingerbread French Toast Bake Makes 8-10 servings

Recipes for Real Life

For more recipes, visit pgeveryday.com

1 cup frozen blueberries

1/2 cup steamed broccoli

1 cup cranberry juice

1/2 cup low-fat plain yogurt

1 handful ice (2-3 cubes)

1. Add all ingredients to the blender and mix for 1 minute

Ingredients Instructions

Broccoli Blueberry Smoothie

C leaning Tip:Clean your blender in seconds without taking it apart. Just add a drop of Dawn dish soap to a blender half full with hot water, blend, pour out and rinse!

Makes 1 serving

Recipes for Real Life

For more recipes, visit pgeveryday.com

1. Choose your potato: russets or sweet potatoes

2. Preheat your oven to 400 F

3. Scrub potatoes and carefully pierce several times with a fork or sharp knife

4. Rub potatoes with olive oil

5. Bake on a foil-lined baking sheet for about 50 minutes

6. Allow potatoes to cool enough to touch

7. Once cool, slice each potato in half lengthwise

8. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact, and then set the flesh aside (add some butter, milk, salt and pepper to make mashed potatoes)

These classic potato skins have become appetizer staples for a reason. Top your russet potato with shredded cheddar cheese, bacon crumbles, sour cream and chives.

Surprise your guests with a dessert potato skin. Top your sweet potatoes with brown sugar, pecans and raisins, giving them a quick few minutes to crisp under the broiler to help the sugar caramelize. Top with whipped cream (or serve on the side).

Oh yes, potato skins for brunch. Top your russet potatoes with a mixture of 8 ounces chopped ham, 5 eggs and 1 cup of shredded cheddar cheese. Give them 5 minutes under the broiler for the eggs to set, then top them with French onion dip.

Go Savory

Go Sweet

Go for Brunch

Step 1: Prepare Your Potatoes Step 2: Add Your Filling

Potato Skins 3 Ways

C leaning Tip:Go a little overboard on the fillings? Clean up spills – big or small – as you go with Bounty Select-A-Size.

1 serving per potato

Recipes for Real Life

For more recipes, visit pgeveryday.com

1 8.5-ounce package of cornbread mix, along with the ingredients it calls for (usually an egg and milk)

12 dried cornhusks or foil cupcake liners

1 package cream cheese

4 jalapeños

3 scallions

1 cup shredded cheddar cheese

1/3 cup cooked crumbled bacon (you can make it yourself or use store-bought)

Cilantro (optional)

1. Preheat oven to 400 F

2. Fry bacon and cut into little pieces. (Skip this step if using store-bought)

3. Deseed the jalapeños and chop them into little pieces. Small dice the scallions

4. Soak cornhusks in water until you can easily bend them. (Skip this step if using foil cupcake liners)

5. Cut the cornhusks into 4-inch squares, and then place them in the muffin pan cups. Lightly coat with cooking spray (or just put one cupcake liner in each muffin cup)

6. Prepare the cornbread mix. Spoon about 2 tablespoons of the mix into each prepared cup

7. Mix cream cheese with the jalapeño, scallions and cheese. Spoon about 2 tablespoons of the cream cheese mixture on top of the wet cornbread mixture, and then top with bacon

8. Bake for 15 to 20 minutes

9. Let cool slightly, garnish with cilantro (optional) and serve!

Ingredients Instructions

Jalapeño-Cheddar Tamale Bites C leaning Tip:

Use Cascade Platinum ActionPacs

to clean any burnt-on messes

in just one wash – no pre-wash

needed.

Makes 12 bites

Recipes for Real Life

For more recipes, visit pgeveryday.com

1 bunch fresh asparagus

2 lemons

1/2 cup shredded Parmesan cheese

2 teaspoons sea salt

1. Snap or slice woody ends off asparagus and discard

2. Steam stalks in a covered steaming tray, strainer or colander over a pot of boiling water for approximately 3 minutes

3. Remove from heat and immediately rinse with cold water

4. Zest or finely grate the lemon peels and set aside

5. Arrange asparagus in a shallow container and squeeze lemon juice over the top, completely saturating it

6. Sprinkle sea salt over asparagus and refrigerate for at least 20 minutes, allowing stalks to fully chill

7. Transfer asparagus to a chilled plate and sprinkle with Parmesan cheese and lemon zest.

8. Serve immediately

Ingredients Instructions

Chilled Asparagus with Lemon & Parmesan Makes 5 servings

Recipes for Real Life

For more recipes, visit pgeveryday.com

1 lb boneless, skinless chicken breast or thighs

1 1/2 teaspoons grated orange zest

1/2 cup fresh orange juice

2 tablespoons olive oil

1 tablespoon chopped fresh cilantro

2 garlic cloves, minced

Coarse salt and ground pepper to taste

1. Combine all ingredients except chicken in a small mixing bowl

2. Add in chicken and toss to coat in the marinade

3. Let the chicken marinate in the fridge for 30 minutes, up to 3 hours

4. Grill chicken until cooked through, and serve

Ingredients Instructions

Citrus Grilled Chicken Makes 2-3 servings

Recipes for Real Life

For more recipes, visit pgeveryday.com

Leftover Mashed Potato Shepherd’s Pie

1 medium onion, chopped

3 carrots, chopped

1 tablespoon olive oil

1 1/2 pounds ground beef

1 packet beef gravy

1 cup cold water

2 1/2 cups mashed potatoes

1. Preheat your oven to 350 F

2. Sauté onions and carrots on medium heat with the olive oil

3. Add ground beef and cook until browned

4. Mix together 1 packet of beef gravy with 1 cup cold water. Add gravy to ground beef and cook until it has thickened

5. Place beef mixture in a 9x13-inch baking dish. Distribute mashed potatoes on top

6. Bake at 350 F for about 30 minutes or until potatoes have browned slightly

Ingredients Instructions

C leaning Tip:Worried you’ll have to soak that

baking dish? Fear not – Cascade Complete ActionPacs power

away stuck-on messes so you can skip the pre-wash and still

get a complete clean.

Makes 4 servings

Recipes for Real Life

For more recipes, visit pgeveryday.com

Rotisserie Chicken & Rice

1 tablespoon canola oil

2 cups shredded rotisserie chicken

1 can cream of chicken or cream of mushroom soup

1 teaspoon paprika

1 teaspoon chili powder

1 cup red pepper

1 cup frozen corn

1 red onion

1 1/2 cups dry instant rice

Green onion for garnish

1. Wash the fresh produce and dry with Bounty paper towels. Dice the red pepper and red onion. Thinly slice the green onion

2. Add soup, 1 1/2 cups water, paprika and chili powder to a pan. Cook on medium heat, stirring often, until boiling

3. Add the chicken, rice, red pepper, corn and red onion. Simmer, covered, on medium-low for 5 minutes, or until the rice is tender

4. Let stand, covered, for 5 minutes

5. Top with green onion and serve!

Ingredients Instructions

Makes 4 servings

Recipes for Real Life

For more recipes, visit pgeveryday.com

Pumpkin Black Bean Soup

4 tablespoons olive or canola oil

1/2 cup chopped shallot or red onion

2 garlic cloves, minced

3 tablespoons ground cumin

1 teaspoon kosher salt

1/2 teaspoon ground pepper

1 teaspoon cinnamon

1 teaspoon allspice

3 cans (44 ounces) black beans, drained and rinsed

1 can (14 1/2 ounces) diced tomatoes

4 cups vegetable broth

1 can (16 ounces) pumpkin puree

3 tablespoons balsamic vinegar

Baked pumpkin seeds, for garnish (optional)

1. Place oil, shallot or red onion, garlic, cumin, salt, pepper, cinnamon and allspice into a large pot and cook on low-medium heat until the shallot or red onion and garlic begin to brown

2. Using a food processor, puree the beans and tomatoes with 1/2 of the vegetable broth

3. Add the pureed beans, tomatoes, pumpkin and the rest of the broth to the pot

4. Simmer the mixture, uncovered, until thick, about 40-45 minutes

5. Before serving, stir in the balsamic vinegar

6. Garnish with baked pumpkin seeds

Ingredients Instructions

Makes 6 servings

Recipes for Real Life

For more recipes, visit pgeveryday.com

Parmesan Spinach Pasta

8 ounces uncooked pasta (capellini is a great choice)

5-6 cups packed baby spinach

1/2 cup Parmesan cheese, grated

3 tablespoons butter

2 cloves garlic, minced

Salt and freshly ground black pepper, to taste

1. In a large pot, cook pasta in boiling (salted) water to package directions. Drain, reserving 1/2 cup of the pasta water. Set the pasta aside

2. Melt the butter over medium heat (in the same pot). Add the garlic; cook for 2-3 minutes

3. Add the spinach and pasta. Mix well and cook until the spinach leaves are wilted. Slowly add in about 1/3 cup of the reserved pasta water to keep the pasta moist

4. Stir in 1/4 cup of the Parmesan cheese and combine. Season with salt and pepper, to taste

5. Garnish with the remaining Parmesan cheese. Serve and enjoy!

Ingredients Instructions

C leaning Tip:Did you know that Mr. Clean Magic Eraser cleans more than just marks on walls? Try it on countertops, tile backsplashes, appliances and more.

Makes 4 servings

Recipes for Real Life

For more recipes, visit pgeveryday.com

Granny Smiths in a Blanket

1 1/2 cups sugar, plus more for topping

1 1/2 cups water

1/4 teaspoon ground cinnamon, plus more for topping

1/4 teaspoon ground nutmeg

20 cinnamon candies

1 tablespoon butter, plus more for topping

2 9-inch unbaked refrigerated piecrusts

6 Granny Smith apples, peeled and cored

Vanilla ice cream (optional)

1. Preheat oven to 450 F

2. In a medium-sized saucepan, mix sugar, water, cinnamon, nutmeg and cinnamon candies

3. Bring to a boil over medium-high heat to create a hot syrup

4. Immediately take saucepan off heat and add butter. Mix well until all candies are dissolved

5. Cut each piecrust into three wedges and wrap them around cored apples, leaving the hollowed part of the apple exposed. Place apples in a greased 9-by-13-inch baking dish

6. Sprinkle a little sugar and cinnamon on top and place a dab of butter into the hole of each apple. Pour the hot syrup over the apples

7. Bake for 50 minutes, basting with the hot syrup every 15 minutes or so. If liquid begins to get too thick, add a little water to thin

8. Serve warm apples topped with vanilla ice cream. Sprinkle a few cinnamon candies on the plate for garnish

Ingredients Instructions

C leaning Tip:Hot apples + cold ice cream = no

time to waste. Enjoy your dessert now and do the dishes later!

Dawn Platinum powers away 48-hour stuck-on food in seconds.

Makes 6 servings

Recipes for Real Life

For more recipes, visit pgeveryday.com

3 Microwave Mug Cakes

1 cup all-purpose flour, sifted

1 cup granulated sugar

1/2 cup high quality cocoa powder

1 teaspoon baking powder

1 egg

3/4 cup whole milk

3/4 cup vegetable oil

Toppings, like whipped cream, powdered sugar or chocolate sauce.

1. Combine all ingredients and mix until just combined — do not over mix

2. Divide between four mugs

3. One at a time, microwave on high for 2 1/2-3 minutes, until cake rises above the mug

4. Let cool for 2 minutes and garnish with desired toppings

Follow the chocolate mug cake recipe, substituting 1 teaspoon vanilla extract for the cocoa. Garnish with twirls of lemon peel.

Follow chocolate mug cake recipe, adding 1 tablespoon of red food coloring. Top with cream cheese frosting and fresh strawberry slices to complete.

Ingredients Instructions (Chocolate)

Vanilla

Red Velvet

Helpful Tip:Cakes can be made in mugs,

cooled and then frozen for up to a month. Add toppings just

before serving.

Makes 4 servings

We hope you enjoy trying a few of our ideas!

For more recipes like these, plus home décor and beauty tips, articles and deals on leading brands, visit pgeveryday.com.

C leanup brought to you by: