Archive for the ‘5 Ingredients or Less’ Category
Popovers
August 26, 2021 Lee
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Popovers

Adapted from a recipe in the Casserole Cook Book, page 113.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings 0 popovers

Equipment

  • Electric Mixer
  • Oven
  • Custard Cups

Ingredients
  

  • 2 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil

Instructions
 

  • Preheat your oven to 240° C (475° F), get out 6-8 custard cups and grease well.
  • In a mixing bowl, add the eggs, milk, flour, and salt. Beat with electric mixer 1½ minutes.
  • Add the oil, beat for 30 seconds. Do not over beat.
  • Fill custard cups ½ full.
  • Bake for 15 minutes, then reduce the temp to 180° C (350° F), do not open the oven door yet or you may deflate the popovers. Continue baking for 25-30 minutes, or until popovers are browned and firm.
  • A few minutes before they are done, prick the top of each popover with fork to let steam escape.
  • When done, split and fill with creamed ham, chicken or seafood. Or use as other recipes direct. Enjoy.

Notes

Used in Recipes Listed on this Site:
5 Ingredients or Less,BREAD & PASTRY,INGREDIENTS
Homemade Jiffy Yellow Cake
August 25, 2021 Lee
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Homemade Jiffy Yellow Cake

Lee
This recipe uses the Homemade Jiffy Cake Mix, which is the small box and only makes a single layer 8 inch round or square cake or 12 cupcakes. This cake will not be yellow like the boxed version. I made this cake on 2 Sep 2021 to test out the Jiffy cake mix, and this is very good cake!
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Prep Time 10 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings small cake

Equipment

  • Electric Mixer
  • Oven
  • Baking Pan
  • Parchment Paper

Ingredients
  

  • 1 recipe Jiffy Yellow Cake Mix,  Shortcut
  • 1 egg
  • ½ cup cold water
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegetable oil

Instructions
 

  • For the Baking Pan, feel free to use one 8 or 9 inch round pan, a 8x8 inch pan, or a cupcake pan with 12 cells.
  • Preheat your oven to 180° C (350° F), get out the appropriate baking pan you want to use. Grease the pan with butter or cooking spray and then coat with flour, line bottom with parchment paper if not serving from the pan. For cupcakes, grease and flour cells or use cupcake liners.
  • Place all ingredients in a mixing bowl, use an electric mix on low speed for 30 seconds, then 3-4 more minutes on medium speed. Or beat by hand for 5-6 minutes.
  • Pour batter into cake pan or fill cupcake cells ½ full.
  • Bake for 25-30 minutes for 8 inch round pan.
    20-25 minutes for 9 inch round pan.
    20-25 minutes for 8 inch square pan.
    15-20 minutes for cupcakes.
    Cake is done when a toothpick inserted in the center comes out clean.
  • Cool on a wire rack 10 minutes, and then if not serving from the pan, remove cake from pan and cool completely on a wire rack. Frost cake as desired after the cake is completely cooled.
  • Frost as desired, serve and enjoy.

Notes

Shortcut: Homemade Jiffy Yellow Cake Mix.
#1 Go-To Recipes,5 Ingredients or Less,DESSERTS
Pastry Petal Cups
August 24, 2021 Lee
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Pastry Petal Cups

Adapted from a recipe in the Casserole Cook Book, page 113.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings 0

Equipment

  • Rolling Pin
  • Cookie Cutter (round, 1¾ inch)
  • Muffin Pan (standard cells)

Ingredients
  

  • 1 recipe pie crust dough, recipes that call for about 1½ cups flour make 4-6 petal cups, Shortcuts

Instructions
 

  • Prepare and roll out your dough to ⅛ inch thick. Use a 1¾ inch round cookie cutter and cut out circles, you will need 5 circles to make 1 petal cup.
  • Preheat your oven to 230° C (450° F)
  • In your muffin pan, place one circle on the bottom of a cell, then place 4, equally spaced on the sides that overlap and overlap the bottom, press edges together. Poke the circles with a fork. Make as many as needed.
  • Bake for about 10 minutes or until light golden brown.
  • Use as needed in recipes calling for pastry petal cups. Enjoy.

Notes

Shortcuts: Pie Crust, Basic Buttery Pie Crust.
Used in Recipes Listed on this Site: 
5 Ingredients or Less,INGREDIENTS
Hash Peppers
August 24, 2021 Lee
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Hash Peppers

Richard Thayer, United States.
I prepared these on a suggestion from my Dad, and that idea was tasty! The bell pepper and hash go together very well, excellent flavor.
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Prep Time 20 minutes
Cook Time 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 3 bell peppers, any color you want
  • 2 cans corned beef hash, (14 oz / 397 g cans / about 2 cups)

Instructions
 

  • Keep in mind the sizes of bell peppers can vary so you may need more than 2 cans of hash for 3 large peppers. I used 3 medium or smaller peppers.
  • Cut the tops off the bell peppers, remove the seeds and membranes from the insides. (I dice the tops for use in other recipes.)
  • Place the peppers in a saucepan and fill with water just to the tops of the peppers. Bring to a boil then reduce to medium heat, time for 5-6 minutes once the water boils. Drain the peppers and place in a baking dish.
  • Preheat your oven to 180° C (350° F). Scoop out hash from the cans and pack into the peppers, round the tops. For extra hash left over, just pack into the pan next to the peppers.
  • Bake for 45 minutes. During this time you can prepare side dishes of your choice, I fried up some yellow zucchini.
  • Serve and enjoy.

Notes

I will say Low cost per serving as this can be a leftover dish made with homemade hash.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,BEEF,Beef - Canned,LEFTOVERS
Toast Rings
August 24, 2021 Lee
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Toast Rings

Adapted from a recipe in the Casserole Cook Book, page 113.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings 0

Equipment

  • Cookie Cutters (round, 3 sizes)
  • Oven
  • Baking Sheet

Ingredients
  

  • bread slices, ¾ inch if available
  • butter, melted

Instructions
 

  • Preheat you oven to 190° C (375° F), get out a baking sheet.
  • For each ring, you will need 2 slices of bread. Thicker ¾ inch slices preferred but is not a show stopper if you just have regular sliced bread.
  • Use a large round cookie cutter to cut a circle from a slice of bread, almost as wide as the bread.
  • Use a smaller diameter cutter and cut another circle that is a little smaller than the first circle. Then take an an even smaller cutter and cut out the center of this piece to make a 'ring'. Repeat the steps for as many toast rings as you need.
  • Brush the large circle of bread with melted butter, top with the 'ring' and brush that with melted butter. Repeat for each of the toast rings you are making.
  • Bake for 10-12 minutes or until toasted and brown.
  • Use in recipes calling for toast rings.

Notes

Used in Recipes Listed on this Site:
5 Ingredients or Less,INGREDIENTS
Fruit Magic
August 22, 2021 Lee
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Fruit Magic

Jiffy Mix
This recipe comes from a box of Jiffy Yellow Cake mix, the tiny box of cake mix, and it is delicious, this is an excellent cobbler. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 1 can fruit pie filling, any flavor, (21 oz / 1 lb 5 oz / 595 g)
  • 1 box Jiffy yellow cake mix, (9 oz / 255 g), Shortcut
  • ½ cup nuts, chopped, optional
  • ¼ cup butter, softened, (½ stick / ¼ block)

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 8x8 inch baking pan.
  • Add the pie filling to the baking pan and spread out evenly. I used blueberry filling.
  • In a mixing bowl, add the cake mix and nuts if using and mix together. I used roughly chopped pecans.
  • Cut in the butter.
  • Sprinkle cake mix over the pie filling.
  • Bake for 45-50 minutes. Let cool on a wire rack.
  • Serve and enjoy.

Notes

Shortcut: Homemade Jiffy Yellow Cake Mix.
Variant: 1. Serve with a scoop of vanilla ice cream.
#1 Go-To Recipes,5 Ingredients or Less,DESSERTS
Easy Fruit Crumble Bake
August 21, 2021 Lee
2 Comments

Easy Fruit Crumble Bake

Rhonda - Just A Pinch Recipe Club
This recipe comes from a friend on the Just a Pinch recipe site and it is delicious. This can be easily tailored depending on the pie filling you use. Link to the Shortcut is listed in the Recipe Notes section.
1 from 1 vote
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Prep Time 5 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 1 box Jiffy yellow cake mix, (9 oz / 255 g), Shortcut
  • 1 can fruit pie filing, any flavor, (21 oz / 1 lb 5 oz / 595 g)
  • 3 tablespoons butter, melted

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 8x8 inch baking pan, and grease with butter.
  • Sprinkle ½ the cake mix on the bottom of the pan.
  • Pour pie filling over the cake mix.
  • Sprinkle remaining cake mix on top of the pie filling.
  • Drizzle the butter all over the cake mix.
  • Bake for 45 minutes. Let cool on a wire rack.
  • Serve and enjoy.

Notes

Shortcut: Homemade Jiffy Yellow Cake Mix.
Variant: 1. Serve with a scoop of vanilla ice cream.
# Buster Approved,#1 Go-To Recipes,5 Ingredients or Less,DESSERTS
Ham Potato Soup
August 18, 2021 Lee
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Ham Potato Soup

Adapted from a recipe in the Casserole Cook Book, page 120.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish, Soup
Cuisine American
Servings servings

Ingredients
  

  • 1 can condensed cream of potato soup, (10½ oz / 298 g)
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 2 cups milk
  • 1 can deviled ham, (2¼ oz / 63 g)

Instructions
 

  • Add everything to a saucepan, heat to just boiling.
  • Serve and enjoy.

Notes

Fair cost per serving based on the deviled ham, but I am working on a shortcut that should be better value.
Shortcut: Condensed Cream of Mushroom Soup.
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,SOUPS, STEWS, CHILI
Chicken Corn Soup
August 18, 2021 Lee
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Chicken Corn Soup

Adapted from a recipe in the Casserole Cook Book, page 118.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Lunch, Main Dish, Soup
Cuisine American
Servings servings

Ingredients
  

  • 1 can whole kernel corn, drained, liquid reserved, (16 oz / 454 g)
  • 2 tablespoons butter
  • 1 can condensed chicken vegetable soup, (10½ oz / 298 g)
  • 1 can condensed chicken noodle soup, (10½ oz / 298 g)

Instructions
 

  • Drain the can of corn into a measuring cup, add water to the cup to make 1½ cups of liquid.
  • Melt the butter in a medium saucepan, add the corn and heat through, stirring occasionally.
  • Add the soups and 1½ cups of liquid reserved. Stir together and heat to bubbling.
  • Serve and enjoy.

Notes

Fair cost per serving, the soups needed are available in high end markets.
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,SOUPS, STEWS, CHILI
Pea Soup Royale
August 18, 2021 Lee
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Pea Soup Royale

Adapted from a recipe in the Casserole Cook Book, page 118.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 18 Aug 2021 for a quick lunch, my Mom and I loved this, excellent flavor. I used the variant and used condensed split pea with ham and bacon soup, perfect.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Soup
Cuisine American
Servings servings

Ingredients
  

  • 1 can condensed green pea soup, (10½ oz / 298 g)
  • 1 can condensed beef consommé, (10½ oz / 298 g)
  • ½ cup milk

Instructions
 

  • Add everything to a saucepan, stir to mix together, bring to a boil then remove from heat.
  • Serve and enjoy.

Notes

Variant: 1. In place of Condensed Green Pea Soup, use a can of Condensed Split Pea with Ham Soup.
# Buster Approved,#1 Go-To Recipes,5 Ingredients or Less,SOUPS, STEWS, CHILI