Now, who doesn't love a quick recipe? I really love a recipe that has just a few already-in-your-cupboard ingredients. And, hey, I don't mind if it is tasty, too!
This week's Works for Me Wednesday entry is for recipes that have 5 or less ingredients, so here are a few of my favorites and for an apple dip I've not tried yet, but boy it looks yummy! Shannon, over at Rocks in My Dryer has more recipes links you'll want to try!
Toffee Apple Dip
1/2 bag of Heath Toffee Bits
1 block of Cream Cheese
1 tablespoon Vanilla
1 cup of sugar
1 cup of brown sugar
Mix well and serve with green apples soaked in pineapple juice.
Meatball Bubble Biscuits
can of biscuits (12 oz can), each biscuit separated in half
10 frozen meatballs, thawed and cut in half (gasp! I never eat these things, I am a homemade meatball kinda gal, but for this recipe they really work!)
2 sticks of string cheese (cut into 10 pieces)
Italian seasoning & garlic powder & Parmesan cheese (Look, if I write it all on one line you can count that as one ingredient, right?)
Preheat oven to 375. Squash each biscuit half flat and thin. Place a meatball half and a piece of string cheese into the biscuit half and seal it up. Place it seam side down into a round, ungreased pan. Sprinkle the tops with Italian seasoning & garlic powder & Parmesan cheese. Bake 20-25 minutes. Serve with marinara sauce for dipping.
Butter Pecan Bundt Cake
1 box of butter pecan cake mix
1 can of coconut pecan icing
3/4 cup oil
1 cup water
Put all ingredients in a bowl and stir until moistened. Then beat with a mixer for 2 minutes. Pour into a greased and floured bundt pan. Bake at 350 for 50 minutes or until done. Cool for 15 minutes and flip onto plate. FABULOUSLY moist and delicious.
Make tea using 12 cups of water and 9 tea bags. Stir in 1 1/2 cups of sugar. Let cool and add 1 12 ounce can of lemonade concentrate and 1 12 ounce can of pineapple orange juice concentrate.
Dried banana chips ~monkey food
Craisins (dried cranberries) ~bear food
Goldfish crackers ~crocodile food
Sunflower seeds ~bird food
Serve the zoo food in a flat-bottomed ice cream cone.
2-8 ounce cans of crescent rolls
1-8 ounce package of cream cheese ( not low-fat )
1 cup sugar
1 tsp almond or vanilla extract
cinnamon and sugar (I'm not counting those as "ingredients" since they are just sprinkled on and not measured ;) )
Filling: Beat together cream cheese, egg, sugar and extract. Butter or spray a 9x13 and spread a can of the rolls in prepared pan and up the sides, being sure to close all seams. Pour filling into the crust and then cover with the other can of crescent rolls. Seal well and sprinkle with cinnamon and sugar. Bake at 350* for about 20 minutes
Amish Chicken and Noodles
cooked, chopped chicken (1 cup to 2 cups)
1 can cream of mushroom soup
1 to 2 cans chicken broth (depends how much "gravy" you like.)
cooked noodles (I cook up a whole bag)
Mix the cooked chicken, mushroom soup and broth and simmer. Stir in the cooked noodles. Season to your liking (salt, pepper, garlic, parsley) and serve it over the mashed potatoes.
*I know, I know. Isn't that a carb nightmare? Why, yes it is, but just trust me on this. Yummy... And go eat your salad!!