5 Ingredients or less, Chicken, Crockpot

Spicy Sour Cream Chicken

Ingredients

  • 4 chicken breasts
  • 1 pkg. taco seasoning
  • 1 C. salsa
  • 2 Tbs. cornstarch
  • 1/4 C. fat-free sour cream

Directions

Spray the crockpot with cooking spray. Put in the chicken. Sprinkle with taco seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 Tbs. cornstarch in a little water. Stir well. Stir the cornstarch into the liquid. Stir in 1/4 C. fat-free sour cream. Stir well.

5 Ingredients or less, Crockpot, Pork

Slow Cooker Ham & White Beans

Ingredients

  • 1 lb package dried northern beans
  • ham bone, hocks, shanks or diced ham (about 1 pound)
  • 2 tsp onion powder
  • 6 cups water
  • salt & pepper to taste

Directions

Rinse and sort the beans for any pebbles. Add the rinsed beans, onion powder, salt, pepper, and ham to the crock pot. Add water. Cover and cook on low about 8 hours, until beans are tender. Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix. Serve with cornbread.

5 Ingredients or less, Breads, Breakfast

Gooey Apple Pull-Apart Bread

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Ingredients

  • 12 frozen dinner rolls
  • 2 Granny Smith apples, chopped (and peeled, if you prefer)
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter, melted and divided
  • For the Glaze:
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon brown sugar
  • 1 tablespoon milk
  • 1/2 cup powdered sugar

Instructions

  1. Preheat oven to 350 degrees F and spray an 8 x 4-inch loaf pan with cooking spray. Place frozen dinner rolls on a plate covered with plastic wrap, thaw about 30 minutes or until soft enough to cut.
  2. In a medium mixing bowl, mix apples, cinnamon, sugar, and 2 Tbsp butter.
  3. Using kitchen shears, cut each roll into fourths and roll them into balls with your hands. Place 10 small rolls on the bottom of the pan.
  4. Drizzle half of the remaining melted butter over the rolls. Cover with half of the apple mixture, and repeat layers until the ingredients are used up.
  5. Let rise for about 1 hour, or until the rolls have doubled in size. Bake for 30-35 minutes, or until brown on top.

For the glaze:

  1. Mix together butter, brown sugar, milk, and powdered sugar. You may need to add more powdered sugar or milk to get desired consistency.
  2. Pour all over the top of the bread.
5 Ingredients or less, Candy

Scottish Butter Tablet

If you find fudge too soft and toffee too hard, then tablets are probably your sweets of choice.o0e6sjz853hnxpb2ttdu

Ingredients

  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup cream or milk
  • 4 1/2 cups white sugar
  • 1/2 cup chilled unsalted butter, cut into cubes
  • 1 dash salt
  • 1 teaspoon vanilla extract (optional)

Directions

  1. Generously butter a 13×18-inch sheet pan or two 8×8-inch square pans, and set aside.
  2. Stir together condensed milk, cream, sugar, salt, and butter in a large (4-quart), heavy-bottomed saucepan. Place over medium heat, and bring to a boil, stirring constantly. When the mixture has reached a boil, turn heat to low, and continue cooking and stirring, until a candy thermometer reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This should take about 20 minutes.
  3. Once the mixture has attained a light tan color, remove from heat, and beat vigorously (but carefully!) with a wooden spoon until the mixture cools and thickens. Stop beating when you can feel the mixture turn from smooth to grainy.
  4. Pour into the prepared pan. Don’t scrape any crystallized bits from the bottom of the pan, or it may cause the whole batch to crystallize. While still warm, score the tablet into 2-inch squares with the tip of a paring knife. Allow to cool 6 hours to overnight until set. Cut into squares with a serrated knife. Store at room temperature in an airtight container.
5 Ingredients or less, Casseroles, Crockpot

Layered Cowboy Casserole

Screen shot 2014-10-01 at 10.13.57 AM

Ingredients

  • 1 onion, chopped
  • 1 ½ pounds ground chuck, browned and drained
  • 6 medium potatoes, sliced
  • 1 can red beans
  • 1 can tomatoes mixed with 2 tablespoons flour, or 1 can tomato soup
  • Salt, pepper, and garlic to taste

Directions
1. Put chopped onion in the bottom of the slow cooker. Layer with browned ground beef, sliced potatoes, and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired.
2. Cover and cook on LOW for 7 to 9 hours.

5 Ingredients or less, Breads, Breakfast

Courtney’s Breakfast Popovers

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Ingredients

  • 4 eggs
  • 4 slices American cheese
  • 16 jalapeno slices
  • 8 Grand’s flaky biscuits
  • 4 slices bacon, cooked and crumbled

Directions

Scramble eggs. Flatten Grand’s flaky biscuits one at a time. Place half a slice of American cheese, some bacon crumbles, 2 jalapeños slices and some of the eggs on each biscuits. Fold each into a ball and place into muffin pan, brush a little egg white on top, and bake for 15 minutes at 350 in a muffin pan.

5 Ingredients or less, Candy, Holiday

Jellybean Bark

Ingredients

  • 1 pound white confectioners’ coating
  • 1 pound jellybeans

Directions

Line a jelly roll pan with waxed paper and set aside. Melt the white confectioners’ coating in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread the melted white confectioners’ coating onto the prepared pan. Sprinkle the jellybeans over the top. Refrigerate at least 1 hour or until firm. Break into pieces to serve.

5 Ingredients or less, Candy

Easy Toffee

Ingredients

  • 1 (10 ounce) package saltine crackers
  • 1 cup butter
  • 1 cup light brown sugar
  • 1 (12 ounce) package semisweet chocolate chips
  • 1 cup slivered almonds

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet. Line baking sheet with saltine crackers, edges touching. In a medium saucepan, combine butter and brown sugar and cook until mixture reaches 235 degrees F (112 degrees C) or a small amount of mixture dropped into cold water forms a small ball that flattens when placed on a flat surface. Pour mixture over crackers and spread evenly. Bake in preheated oven 15 minutes. Sprinkle chocolate chips over hot toffee. When chips turn glossy, spread evenly with spatula. Sprinkle with almonds. Freeze 20 minutes before serving.

 

5 Ingredients or less, Candy

No Bake Reese’s Peanut Butter Squares

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Ingredients
  • 2 sticks margarine, melted
  • 1 c. peanut butter, smooth or chunky
  • 1-1/2 c. powdered sugar
  • 1-1/2 c. fine graham cracker crumbs
  • 1 – 12 ozs. pkg. milk chocolate chips
 Directions
In large bowl, mix together margarine and peanut butter until smooth. Stir in powdered sugar, then cracker crumbs.  Blend well.  Pat into a 9″ x 13″ x 2″ pan sprayed with cooking spray.  Refrigerate for 1/2 hour.  Melt chocolate chips and spread over top.