Category Archives: 5 Ingredient or Less

Feb25

Lemon Cheesecake Pie

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Lemon Cheesecake Pie

This is a very quick and easy dessert to make.  Sooo yummy!!

  • 1 pkg. (8-oz.) cream cheese, softened
  • 1/2 cup sugar
  • 1 can (21-oz.) lemon pie filling, divided
  • 1 carton (8-oz.) frozen whipped topping, thawed
  • 1 (9-oz.) graham cracker crust

In a small bowl, beat cream cheese and sugar until smooth.  Beat in three fourths of the pie filling.  Fold in the whipped topping. Spoon into crust.  Spread remaining pie filling over cream cheese layer.  Refrigerate for at least 15 minutes before serving.

Makes 8 to 10 servings.

“The only real thirst-quencher is Jesus – the living water.”

 

 

Feb15

Hoop Cheese Mac and Cheese

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Hoop Cheese Mac and Cheese

This is the simplest mac and cheese that you can make.  My husband says it is the best he has ever eaten.  Hoop cheese is a farmer’s style cheese that commonly has a red or black wax rind.  This cheese is getting rather hard to find, so if you can’t find it, just use a good Cheddar.  I actually used Longhorn-style mild cheddar.

  • 2 cups dry elbow macaroni
  • 12 oz. red wax hoop cheese, cubed
  • 1 (5-oz.) can evaporated milk

Bring 1 quart of water to a boil in a medium saucepan over medium-high heat.  Once boiling, add 1/2 tablespoon salt and macaroni, and cook until tender.  Drain the macaroni, and return it to the pot over low heat.  Add the cheese and evaporated milk.  Stir until the cheese is melted and creamy.  Serve immediately.

Serves 4.

“Worship of the masterful Creator begins with a grateful heart.”

 

 

Jul15

Caramel Puff Corn – No Kernels, No Hulls

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Caramel Puff Corn

Oh my goodness, this is so good!!  It is lightly caramelized with a wonderful butter flavor.  The best thing though, is no kernels or hulls getting in your teeth.  You better make a double batch.  It will go fast.

  • 3 (3.5-oz.) bags Butter Flavored Puff Corn (I used Chester’s)
  • 2 sticks butter (1 c.)
  • 1 cup brown sugar
  • 1/2 cup light corn syrup or honey
  • 1/4 teaspoon baking soda

Heat oven to 250 degrees.

Spray a large roasting pan or two 9 x 13-inch pans with cooking spray.  Divide puff corn up between two dishes.  (I used a roaster.)

In medium sauce pan, combine butter, brown sugar, and corn syrup (or honey).  Stir constantly while bringing to a boil over medium high heat.  Once boiling, allow to boil for one minute.  Remove from heat and stir in baking soda.  Mixture will foam.  Stir until well blended.

Pour over puff corn.  Stir really well to coat.  Bake at 250 degrees for 45 minutes, stirring well every 15 minutes.  Allow to cool and store in an airtight container.

“There will be more reflection of Jesus when there is more reflection on Him.”

Jul15

Peach Ice Cream

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Peach Ice Cream

This has the consistency of soft-serve ice cream, if you eat it right away.  Very delicious.  It makes 2 quarts, but if you have a small electric ice cream freezer like I do, you should cut recipe in half.  When I was done freezing it, I put paper liners in a large muffin tin and scooped ice cream in them and then put them in the freezer.  When  frozen, I took them out of the muffin tin and put them in a plastic bag to store in the freezer.  It was great when you wanted some ice cream, it was already portioned out.  Take out of the freezer, take the paper liner off and put in a dish and eat.

  • 4 cups half-and-half, light cream, or milk
  • 1 1/2 cups sugar
  • 1 tablespoon vanilla extract
  • 2 cups heavy cream
  • 2 cups peeled, diced peaches (You may blend if you prefer.  I like little chunks in mine.)

In large bowl combine half-and-half, sugar, and vanilla.  Stir till sugar dissolves.  Stir in heavy cream.  Stir in diced or blended peaches.  Freeze ice cream mixture according to your manufacturer’s directions.

Makes 2 quarts.

“For a new start, ask God for a new heart.”

May16

Tomato and Cheddar on an English Muffin

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Tomato and Cheddar on an English Muffin

I received a new cookbook for Mother’s Day, “Old-School Comfort Food” by Alex Guarnaschelli.  Alex has created the most mouth-watering sandwich!!  (I have slightly adapted it.)  I can’t wait until my tomatoes are ripe in my garden.

  • 1 Thomas’ English muffin, split open
  • Butter
  • 1 (3/8-inch-thick) slice tomato
  • Kosher salt and cracked black pepper, opt.
  • Pinch of sugar, opt.
  • 1 thick slice extra-sharp Cheddar, (make sure it covers English muffin)

Toast the English muffin until it is lightly browned.  Butter hot muffin right out of the toaster with lots of butter so it melts down into the nooks and crannies.

Season the tomato slices with salt, pepper, and sugar, if using.

Layer the cheese on the bottom half of the muffin.  Top with the tomato.  Put the muffin top over it and press down until some of the juice leaks out of the tomatoes.  Close your eyes.  Pretend you’re eight year old.  Enjoy.

Serves 1.

“We are shaped and fashioned by what we love most.”

Apr20

Cheesecake Cookies

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Cheesecake Cookies

This recipe really intrigued me when I first read it.  It got me hooked when I read “absolutely fabulous”.  With only 5 ingredients, I had to try it.  It’s true, they are “absolutely fabulous”.  Just ask my husband, “the cookie monster”.  He said I needed to get this recipe on my blog quick, because there is people out there that don’t know what they are missing.

  • 1 cup butter, softened
  • 6 oz. cream cheese, softened
  • 2 cups sugar
  • 2 cups flour
  • 1 cup chopped pecans

Preheat oven to 350 degrees.  Cream together butter and cream cheese;  add sugar, beating until light and fluffy.  Add flour and beat well.  Stir in pecans.  Drop by teaspoonfuls (I used a small cookie scoop) onto ungreased cookie sheet and bake for 12 to 14 minutes.

Yields 4 dozen.

“We deserve punishment and get forgiveness; we deserve God’s wrath and get God’s love.”

Apr14

Chicken and Dressing

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Chicken and Dressing

Very quick and easy.  Dinner on the table in no time as long as you have your chicken cooked.  Quicker yet would be to buy a rotisserie chicken.  If you like comfort food, this is it.

  • 1 stick butter, melted
  • 1 (6-oz.) pkg. stuffing mix
  • 1 (3-lb.) chicken, cooked, boned, chopped
  • 2 cans cream of chicken soup
  • 2 cans chicken broth

Combine butter and stuffing mix in bowl, tossing to mix well.  Spread in a 9 x 13-inch greased baking pan, reserving 3/4 cup.

Arrange chicken over dressing.

Mix soup and broth together and pour over chicken.

Top with reserved stuffing mix.

Bake at 350 degrees for 33 to 35 minutes or until bubbly.

8 servings.

“No mistake is more dangerous than mistaking the identity of Jesus.”

Apr13

Chocolate Chip Ice Cream Cheesecake

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Chocolate Chip Ice Cream Cheesecake

My friend, Sandy, made this dessert for bridge and it was just “delicious”.  It would make a very refreshing summer dessert.  It also makes 3 pies, but can be kept in the freezer for a long time.  Something you could pull out of the freezer when unexpected company comes to visit.

  • 3 (8-oz.) pkgs. cream cheese, softened
  • 1/2 gallon vanilla ice cream, softened
  • 1 (5.1-oz.) pkg. instant vanilla pudding mix
  • 1 (12-oz.) pkg. chocolate chips
  • 3 (9″) graham cracker crusts

Mix all together and spoon in chocolate chips.  Pour mixture in 3 graham cracker crusts.  Freeze.

Makes 3 pies.

“God wants us to pray before we do anything at all.”

Mar19

Chocolate-Dipped Peanut Butter Bugles

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Chocolate-Dipped Peanut Butter Bugles

I don’t know what I was thinking the day I made these.  My goodness, they were time consuming!  But man-o-man, they are gooood!!!  They are the best eaten cold.  Keep them in the fridge.

  • 1 cup peanut butter
  • 1/4 cup powdered sugar
  • 1 (7.5-oz.) bag of Bugles
  • 1 (12-oz.) bag chocolate chips

Combine peanut butter and powdered sugar with electric mixer until creamy.  Fill a piping bag or plastic zip-top bag with peanut butter mixture (if using zip-top bag, snip a small hole in one corner).  Pipe peanut butter mixture into each Bugle until just full.  (You won’t be able to use all of the Bugles, because some are duds with flat openings, but that’s okay, you’ll have enough good ones.)  Melt chocolate chips, and dip open ends of stuffed Bugles into chocolate.  Set each on aluminum foil or parchment paper for several hours, until chocolate is firm again.  Refrigerate.

“May the memory of our earthly place point us with hope to our heavenly place.”

Mar19

Parmesan Baked Potatoes

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Parmesan Baked Potatoes

I made these for dinner tonight to go with our salmon and they were delicious.  I think this will be what I make for Easter this year.  They are so quick and easy.

  • 6 tablespoons butter, melted
  • 3 tablespoons grated Parmesan cheese
  • 8 medium unpeeled red potatoes (about 3 lbs.), halved lengthwise*

Pour butter into a 9 x 13-inch baking pan.  Sprinkle Parmesan cheese over butter.  Place potatoes with cut side down over cheese.  Bake uncovered, at 400 degrees for 40-45 minutes or until tender.

*If you use smaller potatoes, baking time will be less.  Just test by sticking a knife into the middle of a potato and it should slide right in and out.

“God’s justice and mercy intersect at the cross.”