Archive for the ‘5 Ingredients or Less’ Category
Snowman Cookies
This recipe will use the store bought Nutter Butter cookies and the reason for this is the shape. No quantities are given for this guide, this is just a make what you want guide.
Ingredients
- Nutter Butter cookies
- vanilla almond bark
- MM candies
- decorating gel, red or orange
- decorating gel, black
Instructions
- Place the cookies in the fridge for at least 30 minutes before you start, you need them chilled when you start dipping them.
- Setup a double boiler and add the vanilla almond bark and let it melt fully. Line a baking sheet with foil or parchment paper. Add some MM candies to a small bowl.
- When the bark is melted and smooth, drop a Nutter Butter cookie into the bark, use a fork and roll it over to make sure it is coated, lift it out, shake off the excess, and place on the foil or parchment. Place two MM candies (same color) on one end of the cookie, these will be the buttons. Repeat for as many as you want to make.
- Once the vanilla bark cools and hardens, use the black decorating gel to make eyes and a mouth and the red or orange to make a nose. Let the gel set.
- Serve and enjoy, don't stack these or you may damage the eye, mouth, and nose features.
Notes
Low cost per serving.
Adapted from looking at a photo of these.
Chocolate Covered...
I used the Tulip brand of chocolate compound, aka almond bark, in Thailand when I made Rocky Road Candies, and they turned out great. Then after that, I dipped cookies spread with peanut butter in the chocolate, and even cherries. This is just a guide and more or less for me to document what I am coating with the chocolate. Since chocolate compound needs no tempering, just melt and use. No quantities are listed for this guide.
Ingredients
- chocolate compound
Items to Dip (what I have used)
- large marshmallows
- maraschino cherries
- vanilla wafer cookies
- graham crackers
- butter crackers, flavor the chocolate with peppermint extract
- peanut butter cheese crackers
- Nutter Butter Peanut Butter Cookies
- Cream Wafer Cookies
Instructions
- First thing to do is to chill whatever you plan on coating with chocolate. Place items on a tray and place in the fridge to chill for at 30 minutes.
- Setup two pots, one that fits inside the other, with the smaller pot ideally with handles to keep it above the bottom of the larger pot. Add water to the larger pot set the smaller pot inside. The goal is to just heat the smaller pot with steam from the larger pot. Add your chocolate compound. I have 1 kilo (2 lbs) in this pot. Put the pot on medium heat to create steam, no need for a rolling boil with the water.
- Once the chocolate compound is fully melted, you are ready to start. When you get done, just pour the left over chocolate into a small foil dish or heatproof bowl and allow to cool. Once hardened, you can simply use it again at a later date.
Marshmallows
- For large marshmallows, you can spear each one with a wooden skewer or simply toss one in the chocolate, flip it around with a fork, lift it out, shake off excess, and place on parchment paper or foil to cool.
- Serve and enjoy.
Peanut Butter Cheese Crackers
- Here is the glow in the dark crackers I remember from my childhood.
- Simply toss one in the chocolate, flip it over with a fork, lift it out, shake off excess, and place on parchment paper or foil to cool. I sprinkled on some chocolate sprinkles I had on hand.
- Serve and enjoy.
Butter Cracker Thin Mints
- Mix in 1/2 teaspoon peppermint extract, after it is mixed in, simply toss a cracker in the chocolate, flip it over with a fork, lift it out, shake off excess, and place on parchment paper or foil to cool. I sprinkled on some chocolate sprinkles I had on hand.
- Serve and enjoy.
Marshmallow Peeps
- Dip then add a mini marshmallow for a tail. I also added chocolate sprinkles.
ChipMates
- This is my shout to Kroger. ChipMates are a Kroger brand of cookies that are excellent, and I used the Chunky version of these.
Graham Crackers
- This basically makes S'mores but I dipped the crackers first in the chocolate, let that set up.
- Add some marshmallow cream to a cracker, top with another cracker, cheater type S'more.
Notes
In Thailand, a block of Tulip brand chocolate compound, 1 kilo (2 lbs), costs about 218 Baht ($7.25), in the US, Walmart brand, chocolate almond bark, 1 1/2 lbs (24 oz / 680 g) costs about $2.77. Per serving cost is actually low as you can dip a lot of items. The good part is you can save leftovers of the compound and use at another time or add to a new batch.
Common method for making candies, nothing new here.
Biscuit Pigs in Blankets
I come across this when researching what to make with store bought biscuits in a tube, and I made these, and they are actually pretty tasty and a different way to prepare Pigs in Blankets. When I return to Thailand, I will prepare these again in Thailand with homemade biscuits. No servings or measurements given, this is just a make with what you want guide.
Equipment
- Oven
- Baking Sheet
Ingredients
- biscuit dough, tubed or homemade
- smoked sausage links, hot dogs
Instructions
- Preheat your according to the packaged biscuits or per your own biscuit recipe. Get out a baking sheet and line with foil or parchment paper for fast cleanup.
- For tubed biscuits, open and remove the biscuits. Lay a biscuit on the counter, flatten down with your fingers, shaping the dough about 2 inches wide and 4 inches long. Place a sausage link or hot dog (I used cheese filled smoked sausage links) on a narrow end of the dough and roll the dough around it, ending with the end of the dough on the bottom. Place on your baking sheet. Repeat as desired.
- For homemade biscuits, roll the dough out and cut into triangles, place a sausage link or hot dog on a narrow end of the dough and roll the dough around it, ending with the end of the dough on the bottom. Place on your baking sheet. Repeat as desired.
- Bake until the biscuits are golden brown. Serve with your favorite dipping sauces.
Notes
Low cost per serving.
Red Hot Applesauce Jello
I remember this when I was growing up. My Mom just showed me this recipe in her cookbook she put together when she was in high school. Time to make this again. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 box strawberry jello, (4 serving size)
- 1 cup boiling water
- 1/2 cup cinnamon red hot candies
- 1 can applesauce, unsweetened, (15 oz/425 g or 2 cups fresh), Shortcut
Instructions
- Place the red hot candies and the jello powder in a heat proof bowl. Boil water on the stove, when hot, measure out 1 cup, pour the water into the bowl while you are stirring.
- Continue to stir for 2-4 minutes, until the red hots are dissolved.
- Stir in the applesauce. Now pour into smaller serving cups if using those. Place in the fridge for at least 4 hours to set and chill.
- Serve as a side dish or as a dessert, enjoy.
Notes
Dream Pie
This recipe makes use of the dry whipped topping called Dream Whip, and sounds very tasty. On my to make and taste list.
Ingredients
- 2 envelopes Dream Whip
- 2 3/4 cups cold milk, divided
- 1 teaspoon vanilla extract
- 2 boxes instant chocolate pudding mix, (4 serving size)
- 1 pie crust, blind baked or graham cracker
Instructions
- To a mixing bowl, add the 2 envelopes of Dream Whip, 1 cup of milk, and the vanilla, beat with an electric mixer on High speed for 6 minutes or until soft peaks form.
- Add the pudding mixes, remaining 1 3/4 cups of milk. Beat on Low speed until blended, then switch to High speed and beat 2 minutes, stopping occasionally to scrape down the side and bottom of bowl.
- Spoon mixture into the prepared crust and spread out evenly.
- Cover and place in the fridge to chill for at least 4 hours before serving.
- Slice, serve, and enjoy.
Notes
Low cost in the US, I will price this in Thailand when I obtain the local version of Dream Whip.
Adapted from the recipe on a box of Dream Whip.
Dream Cake
This uses the dry whipped cream mix named Dream Whip. I look forward to making this as I just found a whipped cream dry mix on Lazada and then I may be able to prepare this in Thailand. This is on my to make and taste list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 box cake mix, Shortcut
- 1 packet Dream Whip
- 4 eggs
- 1 cup cold water
- frosting, of your choice
Instructions
- For the cake mix, your choice, I have included in the Recipe Notes for three shortcuts for yellow, chocolate, and spice cake mixes.
- Preheat your oven to 180 C (350 F), grease with butter two 9 inch rounds or one 9x13 inch pan.
- Add all the ingredients to a mixing bowl, and use an electric mixer on on Low speed and mix until everything is combined. Switch to Medium speed and mix for 4 minutes or until well blended.
- Pour into the prepared dish(s) and spread out evenly. Bake for 30 minutes or until toothpick in the center comes out clean.
- Remove from the oven and place on a wire rack to cool. For two round cake pans, cool for 15 minutes then loosen edge with a butter knife and turn out the cakes to cool completely. For a 9x13 pan, allow to cool completely in the pan.
- When the cake is completely cool, frost with frosting of your choice, and I have listed several shortcuts for frosting in the Recipe Notes section.
- Slice, serve, and enjoy.
Notes
Low cost in the US per serving and I will price this in Thailand using locally bought ingredients, not imported items, which would be high cost.
Shortcuts: Yellow Cake Mix, Chocolate Cake Mix, Spice Cake Mix, Dream Frosting, Chocolate Buttercream Frosting.
Adapted from the recipe on a box of Dream Whip.
Dream Frosting
Easy and tasty. This makes enough frosting to frost a 9 inch layer cake or a 9x13 inch pan.
Ingredients
- 1 1/2 cups cold milk
- 1 envelope Dream Whip
- 1 box instant pudding mix, any flavor, 4 serving size
Instructions
- Place all ingredients in a mixing bowl, mix with an electric mixer on Low speed until combined.
- Switch to High speed on the mixer and beat for 4-6 minutes or until mixture forms soft peaks. I used sugar free chocolate pudding.
- Frost your cake of choice. Chill the cake until you serve.
- Serve and enjoy. If serving later, cover the cake and place in the fridge until serving.
Notes
Used in Recipes Listed on this Site:
- Dream Cake, made it, GO-TO recipe.
Homemade White Cake Mix
White Cake Mix, a standard when I was growing up, came in a box, added a few ingredients, bake, and you have a cake. Where I live, the city does have this boxed mix at a premium price as well. This is the base mix recipe.
Ingredients
- 2 1/2 cups all purpose flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Whisk all ingredients together and store in an airtight container for up to one month, or use right away to make a white cake.
- This mix equals 1 box of store bought mix which will make two 8 inch rounds or one 9x13 pan.
- Use in any recipe that calls for a box of white cake mix.
Notes
Low cost.
Used in Recipes Listed on this Site:
- Homemade White Cake.
- Any Flavor Cake, made it, GO-TO recipe.
Homemade Spice Cake Mix
Spice Cake Mix, a standard cake when I was growing up, came in a box, add a few ingredients, bake, and you have a nice cake. Where I live, the boxed mix is at a premium price. This is the base mix recipe. This mix equals 1 box of store bought mix which will make two 8 inch rounds or one 9x13 pan. Link to the shortcut is listed in the Notes section.
Ingredients
- 2½ cups all purpose flour
- 1½ cups dark brown sugar, packed
- 3 tablespoons pumpkin pie spice, Shortcut
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
- Add all ingredients to a mixing bowl.
- Whisk together and store in an airtight container for up to one month, or use right away to make a spice cake. Use in any recipe that calls for a box of spice cake mix.
Notes
Low cost.
Shortcut: Pumpkin Pie Spice.
Variant: 1. To replace the Pumpkin Pie Spice Mix use 1½ teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves.
Used in Recipes Listed on this Site:
- Homemade Spice Cake, made it, GO-TO recipe.
- Dream Cake, made it, GO-TO recipe.
- Quick & Easy Pumpkin Cupcakes.
- Any Flavor Cake, made it, GO-TO recipe.
Cookie Crusts
For those that wish to make pie crusts from scratch, here is a few shortcuts for you. For Thailand I have to make these from scratch, and when in the states, I do in fact use the store bought crusts based on low cost and convenience. Here is 3 I have made and I will add more when I make them.
Ingredients
Chocolate Cookie Crust
- 25 Oreo cookies, whole, meaning with the filling
- 1/4 cup melted butter
Gingersnap Cookie Crust
- 32 gingersnap cookies
- 1/4 cup melted butter
Graham Cracker Crust
- 12 rectangular graham crackers
- 1/2 cup melted butter
- 2 tablespoons sugar
Instructions
- To make the crumbs, use a food processor, blender, or a great alternative is a rolling pin. Mix the crumbs with the melted butter (and sugar for the graham cracker crust), place in the baking dish and spread out evenly. Press down evenly with the bottom of a measuring cup or can.
- Here is a Oreo cookie crust getting pressed into my 9 inch pie dish.
- Here is a gingersnap cookie crust pressed into my 9 inch spring form pan. Spring form pans are definitely the easiest to prepare.
- Optionally, you can bake the crust for 5-8 minutes, then allow to cool completely before using.
Notes
Low cost per crust.
Used in Recipes Listed on this Site:
- Oreo Pie, made it, GO-TO recipe.
- Mandarin Orange Pie II, made it.
- Chocolate Turtle Cheesecake, made it, GO-TO recipe.
