Category Archives: 5 Ingredient or Less

Braunschweiger Spread

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braunschweigerspread

Braunschweiger Spread

I remember eating braunschweiger sandwiches when I was a kid.  Then it was kind of a forgotten food.  The other day, for some reason, I got hungry for braunschweiger.  This is what I came up with for a snack.  It is really delicious.

  • 8 oz. braunschweiger
  • 1 (8-oz.) pkg. cream cheese
  • 1 cup sour cream

Mix all together with a mixer until smooth.  Use any cracker of your choice or use tortilla chips, which are very good also.  Store in refrigerate.

Makes 1 1/2 cups dip.

“The words we take in determine the words we speak, live by, and pass on to those around us.”

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Pimiento Cheese Spread

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Pimiento Cheese Spread

This will disappear really fast!  The last time I made it, it was gone before I could get a picture of it.  Serve as an appetizer with crackers or make pimiento cheese sandwiches.  Or try it on a hamburger.  Or fill celery with it.

I didn’t process my pimiento because I like to see the pimiento in the spread.  But if you make sandwiches with it, you might want to process it smooth.  For sandwiches, use white bread and cut the crusts off.  Spread on bread and cut in triangles.

This also makes a large batch, but very easy to cut in half.

  • 3 (4-oz.) jars canned, diced pimientos, drained
  • 2 (16-oz.) pkgs. sharp Cheddar cheese, finely grated
  • 1 cup mayonnaise

Place the drained pimientos in a blender or food processor and puree until smooth.  (I didn’t do this.)  Using an electric mixer, combine the cheese and pimiento, beating until smooth.  Beat in the mayonnaise.

The spread may be stored, covered, in the refrigerator for up to 1 week.  Remove the spread from the refrigerator and allow it to reach room temperature before serving.

Makes 4 cups.

“The highest form of prayer comes from the depths of a humble heart.”

Cheesy Bacon Spaghetti Squash

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Cheesy Bacon Spaghetti Squash

This is a really quick meal to make.  And so yummy!

  • 1 large spaghetti squash (3 1/2 lbs. or larger)
  • 4 bacon strips, chopped
  • 3 tablespoon butter
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup (2-oz,) shredded Swiss cheese (or any cheese you prefer)

Halve squash lengthwise; discard seeds.  Place squash on a microwave-safe plate, cut side down; microwave on high until tender, 15-20 minutes.  Cool slightly.  Separate strands with a fork.

In a large skillet, cook the bacon over medium heat until crisp, stirring occasionally.  With a slotted spoon, remove bacon to paper towels, reserve drippings.

In same pan, heat drippings over medium heat; stir in butter, brown sugar, salt and pepper until blended.  Add squash; toss and heat through.  Remove from heat, stir in cheese.  Top with bacon.

4 servings.

“God is nearer than we think.”

Chocolate Mousse Cheesecake

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Chocolate Mousse Cheesecake

This is so easy and no-bake!  It is creamy, dreamy and chocolaty.  I wanted this to be more fluffy than it was, but I used light whipped topping and it just didn’t have the structure that I wanted.  You can use light if you want, but I will definitely use regular next time.  Serve with any berries you like.  I guarantee everyone will love it!

  • 2/3 cup sliced almonds, toasted
  • 1 1/3 cups semisweet chocolate chips
  • 2 packages (8-oz. each) cream cheese, softened
  • 2/3 cup sugar
  • 1 carton (12-oz.) frozen whipped topping, thawed

Place almonds in a small food processor; cover and pulse until chopped.  Sprinkle into a greased 9-in. springform pan; set aside.

In a microwave, melt chocolate chips; stir until smooth.  Cool completely.  In a large bowl, beat cream cheese and sugar until smooth.  Beat in melted chocolate, fold in whipped topping.

Spread cream cheese mixture evenly into prepared pan.  Cover and refrigerate for at least 3 hours.  Remove sides of pan.

Serve with a little whipped cream on top and berries.

12 servings.

“What could be better than getting answers to our why questions?  Trusting a good and powerful God.”

Easy Guacamole

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Easy Guacamole

It doesn’t get any easier than this.  It’s best to make this just before serving, as avocados can brown quickly.  If you have to make it a little in advance, place the avocado pit in the guacamole until serving.

  • 4 large Haas avocados, halved and pitted
  • 2 tablespoons lemon or lime juice
  • 1/2 cup chunky salsa
  • 1/4 to 1/2 teaspoon salt

Peel and chop avocados; place in a medium bowl.  Sprinkle with lemon juice.

Add salsa and salt; mash coarsely with a fork.  Refrigerate until serving.

Yield:  3 cups

“Whoever refreshes others will be refreshed.”

Oven-Fried Bacon

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Oven-Fried Bacon

I think this is the best way to fix bacon.  You do not have a mess on your stove and you can fix a quantity of bacon at the same time.  Not only that, it stays flat and doesn’t curl and it comes out perfect every time.

  • 12 slices bacon, thin or thick cut

Adjust an oven rack to the middle position and heat to 400 degrees.  Arrange the bacon slices in a large, rimmed baking sheet.  Roast until the fat begins to render, 5 to 6 minutes; rotate the pan from front to back.  Continue roasting until the bacon is crisp and brown, 5 to 6 minutes longer for thin-sliced bacon, 8 to 10 minutes for thick-cut. Transfer with tongs to a paper towel-lined plate, drain, and serve.

Serves 4 to 6.

“Jesus prepares a place for us to live forever.”

Home Fries

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Home Fries

This is a must for a brunch or an old country breakfast.  Fix them with eggs and bacon and you have a very filling meal.

  • 1 1/2 lbs. Yukon gold or red-skinned potatoes (medium-starch potatoes), scrubbed and cut into 3/4-inch pieces (4 medium)
  • 4 tablespoons butter, divided
  • 1 onion, minced
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon salt
  • Pepper

Arrange potatoes in a large microwave-safe bowl, top with 1 tablespoon of the butter, and cover tightly with plastic wrap.  Microwave on high until the edges of the potatoes begin to soften, 5 to 7 minutes, shaking the bowl (without removing the plastic wrap) to redistribute the potatoes halfway through cooking.

Meanwhile, melt 1 tablespoon more butter in a large nonstick skillet (I used cast iron) over medium heat.  Add the onion and cook until softened and golden brown, about 8 minutes.  Transfer to a small bowl.

Melt the remaining 2 tablespoons butter in the now-empty skillet over medium heat.  Add the potatoes and pack down with a spatula.  Cook, without moving, until the underside of the potatoes is brown, 5 to 7 minutes.  Turn the potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes.  Reduce the heat to medium-low and continue cooking, stirring the potatoes every few minutes, until crusty, 9 to 12 minutes.  Stir in the onion, garlic salt, salt, and pepper to taste.  Serve.

Serves 4.

“God can be trusted to guide us.”