Category Archives: 5 Ingredient or Less

Easy Orange Rolls

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easyorangerolls

Easy Orange Rolls

These rolls are sooo delicious!  My husband loves anything orange and this just made his day.  They are so quick and easy also.

You can layer them in your bundt pan any way you want.  Or you may want to separate the biscuits in half so you have exactly 30 biscuits.  I could only buy the tubes with 5 biscuits so I actually used more than I should have and it was too many.  If you can find the tubes with 10 biscuits, they are the best.

  • 1 cup sugar
  • 1 stick butter, cubed
  • 1/4 cup orange juice
  • 2 tablespoons grated orange zest
  • 3 tubes (10-oz. each) refrigerated biscuits

In a small saucepan, combine the sugar, butter, orange juice and zest.  Heat until sugar is dissolved and butter is melted.  Pour into a greased 10-inch fluted tube pan.

Place 12 biscuits on their sides along the perimeter of the pan, overlapping slightly.  Arrange remaining biscuits in the same manner, creating two concentric rings, using 10 biscuits for the middle ring and eight biscuits for the inside ring.

Bake at 350 degrees for 30-35 minutes or until golden brown.  Immediately turn upside down onto serving platter.  Serve warm.

“Christ sends us out to bring others in.”

Easy Italian Wedding Soup

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Easy Italian Wedding Soup

For me, soup is the ultimate comfort food.  And with the Covid-19 pandemic going on right now, we need some comfort.  Very easy to make and delicious!

  • 2 (14 1/2-oz.) cans chicken broth
  • 1 cup water
  • 1 cup medium shell pasta, uncooked
  • 16 frozen meatballs, cooked
  • 2 cups spinach leaves, finely shredded
  • 1 cup pizza sauce

Bring broth and water to boil in a large saucepan; add pasta and meatballs.  Return to a boil; cook 7 to 9 minutes or until pasta is done. Do not drain.  Reduce heat; stir in spinach and pizza sauce.  Cook one to 2 minutes or until thoroughly heated.

Serves 4.

“It is better to bite your tongue than to make a biting remark.”

 

Blueberry Delight

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Blueberry Delight 

This is absolutely delicious!  And so easy to make!  The crust is to die for!

Preheat oven to 350 degrees.

Crust (1st layer)

  • 1 1/4 cups all-purpose flour
  • 1 cup chopped pecans
  • 1 stick butter, melted

Mix all together well and press into a 9 x 13 casserole dish.  A smaller dish may work as well.  (I halved the recipe and put it into an 8 x 8 dish.)  Bake for 25 to 35 minutes.  (I baked mine until it was starting to brown on top about 30 minutes.)  Cool completely.

Filling (2nd layer)

  • 2 (8-oz.) packages cream cheese, softened
  • 2 cups granulated sugar
  • 1 (8-oz.) cartons Cool Whip

Whip cream cheese and sugar until sugar is dissolved and very creamy.  Add Cool Whip and mix well.  Put on top of cooled crust.

(3rd layer)

  • 2 (21-oz) cans Blueberry pie filling (strawberry or peach would be really good also)

Carefully spoon pie filling on top of cream cheese filling without getting the two mixed together.

(4th layer)

  • 1 (8-oz. carton) Cool Whip

Carefully spoon Cool Whip on top of the blueberry pie filling without getting the two mixed together.  Top with a few chopped nuts, if desired.

Serves 12 to 15 (depending on how you cut it)

“Character is the sum total of all our thoughts, words, and deeds.)

 

Bacon & Cheddar Chicken

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Bacon & Cheddar Chicken

This is so delicious and so easy to make.  Start to finish: 30 minutes.

  • 4 bacon strips, chopped
  • 4 boneless skinless chicken breast halves (6 oz. each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup barbecue sauce, divided (We like Bull’s Eye)
  • 1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees.  In an ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally.  Using slotted spoon, remove bacon to paper towels; reserve drippings.

Sprinkle chicken with salt and pepper.  In same pan, brown chicken in drippings over medium heat, 3-4 minutes per side.

Put chicken into a 11 x 7 casserole dish and brush with 1/3 cup of barbecue sauce.  Transfer dish to oven and bake 8 minutes.  Take out of oven and spoon the remaining sauce over the chicken; sprinkle with cheese and bacon.  Bake until the cheese is melted and a thermometer reads 165 degrees, 4-6 minutes.

Makes 4 servings.

“Keep your eyes fixed on the prize.”

Bacon-Tomato Salad

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Bacon- Tomato Salad

I served this salad with our steak, and oven fried potatoes for our 4th of July celebration.  It is absolutely wonderful!  So easy and you can make it ahead of time and keep it in the fridge until serving time.

  • 12-oz. pkg. iceberg lettuce blend (or use anything you like)
  • 1 cup grape tomatoes, halved
  • 3/4 cup coleslaw salad dressing
  • 3/4 cup shredded cheddar cheese
  • 12 bacon strips, cooked and crumbled

In a large bowl, combine lettuce blend and tomatoes. Drizzle with dressing; sprinkle with cheese and bacon.

Makes 6 servings.

“God’s grace is infinite love expressing itself through infinite goodness.”

Tortilla Personal Pizzas

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Tortilla Personal Pizzas

This is a recipe I just put together at the last minute.  Not really a recipe, though.  You can make it with whatever ingredients you like on a pizza.

  • Flour tortillas (any size)
  • Pizza sauce (I like Pastorelli)
  • Mozzarella cheese (or any kind you like) (shredded)
  • Olive oil
  • Toppings:  pepperoni, sausage, olives, etc.

Heat oven to 400 degrees.

Place a piece of foil (shiny side down) on a cookie sheet.  Add a small amount of olive oil on foil or spray it with cooking spray.

Lay tortilla on foil, add pizza sauce, cheese, and then any toppings you want.

Bake in oven for 10 to 15 minutes or until it starts to bubble on top.

Take out of oven and let rest for 5.  It will be very hot, so don’t burn your mouth when you can’t wait to take a bite.

“God loves each of us as if there were only one of us.”

Strawberry Rhubarb Pie

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Strawberry Rhubarb Pie

I was getting rhubarb ready for the freezer today and I decided I’d make this pie.  I always make a rhubarb pie for my daughter, Janelle, on her birthday, but my other daughter, Julie, loves strawberry rhubarb pie better, so decided to treat her today.

Turned out delicious and I got a lot of ooos and ahs.  Serve it with a scoop of ice cream on the side.

  • 2 cups chopped rhubarb
  • 2 cups chopped strawberries
  • 2/3 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter, diced
  • 1 double crust refrigerated pie crust (or use your favorite recipe)

Heat oven to 375 degrees.  Adjust oven rack to second from lowest position.

Fit one of the crusts in the bottom of a 9-inch pie plate.

In a large bowl, mix rhubarb, sugar and flour together.  Put mixture into pie crust.  Dot the top of rhubarb mixture with butter.

Fit remaining crust on top of mixture.  Seal your edges.  Make slits on top of pie crust for steam to come out.  Set your pie on a paper lined cookie sheet so if it bubbles out, it won’t get all over your oven.

Bake for 50 to 60 minutes.  Or until it is bubbling in the center of pie.

If edges start to brown too much, cover with pie shield or foil the last 10 minutes of baking.

“Jesus knows the way – follow Him!”

Creamed Asparagus on Toast

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Creamed Asparagus on Toast

I was so hungry for creamed asparagus, I just had to make some.  I mentioned it to my daughter and she said “YES”!!

We are still on “stay-at-home” orders because of the Covid-19 virus, even though we have been out a very few times, I did have some frozen asparagus.

This is so easy and so yummy, you must try it!  It is asparagus season after all.

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon salt
  • 1 lb. asparagus, fresh or frozen (I only had 10 oz.)

Cut asparagus into 1-inch pieces; cover with water and boil until tender.

Melt butter in a large skillet over medium heat, add flour and whisk until smooth.  Add milk slowly and keep whisking until all milk is used.  It will start to thicken.  Turn down to low, drain your asparagus and add to the milk mixture.

Toast some bread (I used sourdough), anything you like.  Top asparagus sauce over it.

Serves 4 to 6.

“When we come to Christ in our brokenness, He makes us whole.”

 

 

Kielbasa Sheet Pan Dinner

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Kielbasa Sheet Pan Dinner

We’re still in our “shelter in place” mode from the Covid-19 pandemic, so I was trying to find a meal to put on the table with what I had in the house.  This turned out really delicious!

  • 2 lbs. kielbasa sausage (from freezer)
  • 5 medium potatoes
  • 1 lb. fresh green beans (mine were frozen)
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika

Preheat oven to 400 degrees.  Line a rimmed baking sheet with foil or parchment paper.  Cut the potatoes into 3/4 inch cubes; add to pan.  Trim ends from the green beans and add to pan.  Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and paprika.  Roast for 25 minutes.  Slice sausage in 3/4 inch slices and add to the top of roasted veggies.  Bake for 25 minutes.  Remove from oven; toss and adjust with salt and pepper, if needed.  Serve.

“Everything God does is marked with simplicity and power.”

 

 

 

 

Amish Whole Wheat Batter Bread

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Amish Whole Wheat Batter Bread

It seems with the Covid-19 pandemic right now, there is a lot of baking going on.  Very hard to find yeast in the stores, after I used up everything I had in the house.  But a friend came through for me.  So the baking began again.  After the English Muffin Bread, I moved on to this batter bread.  It is soooo yummy!  And really easy to make.

This happens to be a recipe from the late Elizabeth Coblentz, The Amish Cook.

  • 1 package active dry yeast
  • 1 1/2 cups warm water (105 – 115 degrees)
  • 3 tablespoons honey
  • 2 teaspoons salt
  • 1 tablespoon shortening, softened
  • 2 cups bread flour
  • 1 cup whole wheat flour (I used white whole wheat flour)

In a large bowl, dissolve the yeast in the warm water.  (I used my mixer with the dough hook for the whole process.)  Add the honey, salt, shortening, and 1 cup of the bread flour.  Mix vigorously with a wooden spoon to form a wet batter.  Gradually stir in the remaining 1 cup bread flour and the whole wheat flour until evenly combined. Cover the bowl and let the batter rise in a warm place until doubled in size, about 30 minutes.  Stir the batter several times, then spread it evenly in a greased 5 by 9-inch loaf pan.  Let it rise in a warm place until the batter reaches 1/2 inch from the top of the pan, about 40 minutes.

While the dough is rising, preheat the oven to 375 degrees.  Bake for about 30 minutes, or until the top is golden and the bread sounds hollow when tapped.  After removing the bread from the oven, brush it with butter or margarine for a softer crust.  Remove the bread from the pan and cool it on a wire rack.

Makes 1 loaf.

“God gives fresh starts from the inside out.”