Category Archives: 5 Ingredient or Less

Jun6

Strawberry Rhubarb Pie

Posted on by
Standard

strawberyrhubarbpie

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!”

May15

Creamed Asparagus on Toast

Posted on by
Standard

creamedasparagus

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.”

 

 

Apr12

Kielbasa Sheet Pan Dinner

Posted on by
Standard

kielbasasheetpandinner

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.”

 

 

 

 

Apr12

Amish Whole Wheat Batter Bread

Posted on by
Standard

amishwholewheatbatterbread

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.”

Jan8

Baked Chicken Breasts

Posted on by
Standard

bakedchickenbreats2

Baked Chicken Breasts

This is my go to recipe now when I need cooked chicken for another recipe.  Although you can make and serve these in a short time as your main entree.  They are so juicy, tender and flavorful!!

  • 4 boneless skinless chicken breasts, pounded thinner or not, brined
  • 1 tablespoon melted butter or olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika

To brine your chicken breasts, fill a large bowl with 1 quart water and 1/4 cup kosher salt.  Stir to combine until most of the salt is absorbed.  Add the chicken breasts and let them sit in the mixture to brine for 15 minutes.  Or you can also cover the bowl and refrigerate for up to 6 hours.  No longer than that.  Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.

Preheat oven to 450 degrees.

Place the chicken breasts in a single layer in a large baking dish.  Brush on both sides (turning once) evenly with the melted butter or olive oil.

In a separate small bowl, whisk salt, pepper, garlic powder and paprika until combined.  Then sprinkle mixture evenly over chicken on both sides.

Bake 15 to 18 minutes, or until chicken is cooked through and no longer pink.  Chicken should read 165 degrees on your thermometer.  Check temperature in the thickest part of the breast.

If you want the chicken to be a little bit more browned and crispier on top, you can turn the broiler on high for the final 3 – 5 minutes and broil until golden.  Keep a close eye on it.  Do not overcook it!

Once cooked, remove pan from oven and transfer chicken to a clean plate and loosely tent plate with foil and let it rest for 5 to 10 minutes.

Serve warm.

“Trials can be God’s road to triumph.”

 

 

 

Jan8

Butterscotch Cream Pie

Posted on by
Standard

butterscothcreampie

Butterscotch Cream Pie

My husband was hungry for butterscotch pie so I made this really quick and easy pie for him.  I didn’t have a lot of time with all the holiday activities or I would have made a good old fashioned butterscotch pie.  This was really good, but we thought it was a bit too sweet.  Next time I make it, I will use a regular pie crust and will not put the butterscotch topping on it.

  • 2 cups cold milk
  • 3 packages (4-serving size) butterscotch flavor instant pudding & pie filling
  • 1 tub (12 oz.) Cool Whip
  • 1 Graham cracker pie crust (2 extra servings)

In large bowl beat milk and pudding mix with wire whisk for 1 minute.  (Mixture will be very thick.) Whisk in half of the Cool Whip.  Carefully spread in crust.

Spread remaining Cool Whip over top.

Drizzle with butterscotch topping, if desired.

Enjoy immediately or refrigerate until ready to serve.

Makes 8 servings.

“Kind words smooth, and quiet, and comfort the hearer.”

Nov6

Spanish Olive Spread

Posted on by
Standard

spanisholivedip

Spanish Olive Spread

My daughter fell in love with this spread.  This is very good cold served on crackers, or if you would like to serve it with soup, spread it on some French bread and melt under the broiler.  Yum!

  • 1 1/2 cups (6-oz.) finely shredded Swiss cheese
  • 1 (3-oz.) jar pimiento-stuffed green olives, drained and chopped
  • 1/2 cup mayonnaise
  • Assorted crackers

In a medium mixing bowl, stir together the shredded Swiss cheese and the chopped olives.  Stir in mayonnaise.  Cover and refrigerate spread for at least 4 hours or up to 24 hours.

Before serving, gently stir mixture. Serve with crackers.

Makes about 20 servings.

“Christ gave everything to make something beautiful of His church.”

Nov6

Quick Banana Milkshake (Ice Cream Free)

Posted on by
Standard

quickbananamilkshake

Quick Banana Milkshake (Ice Cream Free)

This milkshake is so refreshing and a wonderful pick-me-up when you need one. Also, good to have before going to bed.  Makes you sleep like a baby.

I have used frozen bananas also and left out the sugar depending on how ripe your banana is.  The riper it is, the sweeter it is.

  • 1 banana
  • 1 cup whole milk
  • 3 ice cubes
  • 1 tablespoon sugar
  • Pinch of cinnamon

Put all in a blender and puree until smooth.

Makes 2 servings.  130 calories per serving

“It is fitting for a great God to forgive great sinners.”

Sep9

Quick Kielbasa Skillet

Posted on by
Standard

quickkielbasaskillet

Quick Kielbasa Skillet

I love skillet meals.  They are so quick and easy when you need a meal on the table in a hurry.  This is also a pantry meal.  You just need to keep canned potatoes and green beans in it.  We loved it!

  • 1 lb. kielbasa, sliced 1/2-inch thick
  • 1 tablespoon oil
  • 2 (15-oz.) cans sliced potatoes, drained
  • 2 (14.5-oz.) cans French-style green beans, drained

Brown kielbasa in oil in a skillet over medium heat.  Add potatoes and beans; cook over low heat until heated through.

Serves 4.

375 calories/serving

“The secret of peace is to give every anxious care to God.”

 

 

Apr8

Strawberry Jell-O Pie

Posted on by
Standard

strawberryjellopie

Strawberry Jell-O Pie

This is the most refreshing, creamy and easy pie to make!  Summer is coming and will be the perfect dessert.  You can use any flavor Jell-O you like.  This makes 8 servings, but I cut mine in 12.  Just the right amount for a treat.

  • 2/3 cup boiling water
  • 1 (3-oz.) pkg. strawberry Jell-O
  • 1/2 cup cold water and enough ice to make 1 cup
  • 1 (8-oz.) tub Cool Whip, thawed
  • 1 ready-to-use graham cracker crumb crust (6 oz.)

Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved.  Add enough ice to cold water to measure 1 cup.  Add to gelatin; stir until slightly thickened.  Remove any unmelted ice.  Whisk in Cool Whip until blended.

Refrigerate in bowl for 15 to 20 minutes or until mixture is thick enough to mound.

Spoon gelatin mixture into crust.  Refrigerate 4 hours or until firm.

Makes 8 servings.

“What worries do you need to give to God today?”