Three Ingredient Recipes

[Kitchen Witch]

SEAFOOD WRAP SANDWICHES

SERVES 4

4 burrito-size flour tortillas (10 - 11-inch), any flavor
4 large green leaf lettuce leaves
1 lb. deli-style seafood salad

OPTIONAL: sliced avocado and/or red onion

Line tortillas with lettuce. Spoon seafood salad down the middle. If using avocado and/or red onion - place on top of salad.

Roll tortillas around filling. If desired - wrap in a 12 X 16-inch piece of wax paper for easy eating.

[Kitchen Witch]

RAVIOLI SOUP

SERVES 4


4 cans (14 1/2 oz. each) fat-free roasted garlic-seasoned chicken broth
1 bag (1 lb.) fresh broccoli florets, halved if large
1 pkg. (7 oz.) refrigerated fresh mini beef ravioli

OPTIONAL: grated Parmesan cheese


Bring broth plus 1 cup water to a boil in a 4-qt. pot. Add broccoli; reduce heat and simmer 4 minutes.

Add ravioli, bring to a simmer and cook, stirring occasionally, 5 minutes or until broccoli ar tender.

Sprinkle each serving with grated cheese, if using.

[Kitchen Witch]

ANTIPASTO SALAD

SERVES 6


2 bags (8 oz. each) Tuscany lettuce blend (romaine lettuce, curly endive, carrots, frisee', radicchio OR other similar blend)
1 jar (12 oz.) roasted red peppers, drained and cut in 1-inch strips
1 jar (12 oz.) marinated artichoke hearts, not drained

OPTIONAL: olives

Place lettuce in a large salad bowl; top with roasted peppers and artichoke hearts; drizzle marinade from artichokes all over. If using olives, add. Toss to mix and coat.

[Kitchen Witch]

LEMONY BAKED SWEET POTATOES

SERVES 4


4 medium (8 oz. each) sweet potatoes, scrubbed
2 T. stick butter or margarine, melted
1 T. EACH freshly grated lemon peel and fresh lemon juice

Heat oven to 350* F.

Prick potatoes in several places with fork or knife. Bake directly on oven rack 45 minutes or until tender when pierced.

Meanwhile, mix butter, lemon peel and juice.

Cut a slit in top of each potato; puch ends toward center to open. Fluff potato with a fork; add lemon butter; salt and pepper to taste.

[Kitchen Witch]

ROSEMARY RAOSTED POTATOES

SERVES 4


2 lb. (12 to 16) small red-skinned potatoes, scrubbed and quartered
2 T. olive oil
1 to 1 1/2 t. dried rosemary, crushed between fingertips

Heat oven to 425* F. Have a rimmed baking sheet ready.

Place potatoes on baking sheet; sprinkle with oil, rosemary and salt (if using). Stir to coat evenly.

Roast, turning potatoes over once, 40 minutes or until nicely browned, and soft when pierced.

[Kitchen Witch]

Hot Chili Bowl

Serves 4


1 box (8 oz.) rice & black or red bean mix
12 oz. hot or sweet Italian sausage (bulk or links with casings removed)
2 cans (14 1/2 oz. each) zesty diced tomatoes with mild green chilies

OPTIONAL: sour cream (reduced fat is fine too) and/or sliced scallions


Cook rice mix in medium saucepan as package directs OMITTING butter or oil.

Meanwhile, cook sausage in large non-stick skillet over medium-high heat, breaking up clumps witha wooden spoon, 5 minutes or until no longer pink; drain off fat.

Stir in tomatoes and 1/2 cup water. Bring to boil; reduce heat; simmer; uncovered 12 minutes or until slightly thickened.

Serve on rice; top with sour cream and scallions.

[Kitchen Witch]

PORK CHOPS WITH CORN SALSA


4 3/4-inch thick center-cut pork chops (1 1/2 lb.), visible fat removed
1 can (11 oz.) Mexican-style corn, not drained
1 c. bottled green or red salsa

Lightly coat a large non-stick skillet with nonstick spray; sprinkle with 1/2 t. salt.

Heat skillet over medium heat.

Add chops and cook, turning once, until meat near the bone is barely pink. Remove to platter; cover loosely with foil to keep warm.

Add corn and salsa to skillet; cook 2 to 3 minutes until hot. Spoon over chops.

If desried, garnish with fresh cilantro.

[Kitchen Witch]

PESTO OVEN-FRIED CHICKEN


SERVES 4



1/2 c. pesto (reduced fat is fine) - may be found in the dairy section of your supermarket
4 chicken legs (2 3/4 lbs.)
1/2 c. seasoned dry bread crumbs

Heat oven to 400* F.

Line a baking sheet with foil (for easy clean up). Place a metal rack on the foil.

Spread pesto on chicken to cover. Place crumbs in large plastic bag, add 2 legs at a time and shake until chicken is coated. Place legs on rack.
Bake 50 inutes oruntil coating is golden and chicken is cooked through.

[Kitchen Witch]

CREAMY VEGETABLE LINGUINE

SERVES 4


12 oz. linguine fini (thin linguine pasta)
1 bag (1 lb.) frozen baby pea blend vegetables (petite peas, baby whole carrots, snow peas and baby cob corn)
1 tub (6 oz.) flavored smoky cheese spread (smoked salmon and dill, or garlic and herb)


Cook pasta in a large pot of boiling water, stirring often, for 5 minutes.

Stir in frozen vegetable, return to boil and cook 3 minutes or until pasta is al dente (firm-tender) and the vegetables are hot. Ladle off and reserve 1/2 c. cooking water. Drain pasta and vegetables in colander.

Put cheese spread and reserved hot cooking water in pot. Stir to blend. Add pasta and vegetables; toss to mix and coat.

If desired, sprinkle with parsley.

[Kitchen Witch]

TERIYAKI-ORANGE ROAST CHICKEN

SERVES 6


1 whole 4 - 4 1/2 lb. chicken
1/3 c. bottled Korean teryaki stir-fry sauce
1/4 c. orange marmalade

Heat oven to 350* F. Line a roasting pan with foil (for easy clean up). Place a metal rack on foil.

Tuck wings under back of chicken; place breast side up on rack. Brush all over with some of the stir-fry sauce.

Roast for 1 hour 20 minutes.

Stir marmalade; brush on chicken. Roast 10 to 15 mintes more or until a meat thermometer inserted in thigh, not touching bone, registers 170* F. Let chicken stand 10 minutes before carving.

[patm099]

ZESTY THREE INGREDIENT CHICKEN

1 (8 oz.) bottle red Russian dressing
1 (2 1/2 to 3 lb.) broiler fryer, cut up
1 med. onion, sliced

In 12 inch skillet over medium heat in 2 tablespoons hot Russian dressing, cook chicken and onion until chicken is lightly browned.
Stir in remaining dressing; heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until chicken is tender. Remove chicken to platter; skim fat from sauce. Spoon sauce over chicken. Serves 4.

Can also use Ranch, Italian or any of your favorite dressings instead of the Russian dressing.

[Dainty Dish]

Dear K.W. I am enjoying this 3 ing. thing; however, I have tons of four ingredient recipes and no three!! Could we also do 4?
Dainty Dish

[Kitchen Witch]

Hey DD -

You don't need permission to post 4 ingredient recipes! Just name it 4 ingredients and post away!!! I know many would love to see them! So just start posting!

KW

[Kitchen Witch]

CHEESE PIZZA WITH PEPPERS

Serves 4

One 12-inch ready-to-top pizza crust
1 1/2 c. (6 oz.) bagged shredded pizza cheese (blend of mozzarella, provolone, Parmesan, Romano)
1 bag (1 lb.) frozen pepper stir-fry mix (green, red, yellow peppers and onions, thawed)

Heat oven to 450* F. Place crust on baking sheet or pizza pan.

Sprinkle with half of cheese mixture; top with stir-fry veggies; top with remaining cheese blend.

Bake 15 minutes or until crust is crisp and cheese ismelted and bubly.

[Kitchen Witch]

SUNNY-SIDE UP SUNDAES

SERVES 4

4 slices frozen cinnamon spiral French toast
1 pint vanilla ice cream or frozen yogurt
4 peach halves (canned, drained)
OPTIONAL - cinnamon sugar

Toast French toast as package directs. When cool, place on serving plates.

Top toast with a scoop of ice cream or yogurt. Make a shallow depression with back of spoon. Place peach half on top of ice cream.

Pour reserved peach syrup nto a small pitcher to serve over "eggs". (The peach half on the ice cream looks like and egg)

If desired, sprinkle with cinnamon sugar.

[Kitchen Witch]

ORANGE-COCONUT RICE PUDDING

SERVES 4


1 can (14 oz.) lite coconut milk
1 box (4.1 oz.) French vanilla rice pudding mix
3 medium navel oranges
OPTIONAL: sweetened shredded coconut

Pour coconut milk into a 4 cup glass measure.

Add water to measure 2 1/3 cups.

Pour into saucepan; add pudding mix. Cook as box directs, omitting milk and butter or margarine.

Meanwhile, grate 1 t. orange peel.

When pudding starts to thicken, remove from heat and stir in peel. Spoon into 4 bowls or stemmed glasses.

Cut peel and white membrane from oranges. Holding oranges over bowl. cut between membranes to release sections.

Serve pudding warm, at room temperature or chilled. If serving chilled, do not refrigerate more than 4 hours, or the rice will become hard.

Serve with orange sections spooned over top.

[Kitchen Witch]

CHOCOLATE-STRAWBERRY TRIFLE


SERVES 12



2 pt. strawberries, hulled and halved
2 tubs (22 oz. each) chocolate pudding
One 11.75 oz. frozen chocolate swirl poundcake
OPTIONAL: whipped cream


Use a 2 1/2 qt. glass bowl or trifle dish to make this dessert. In separate bowl, mash 1 pt. strawberries with 1/4 c. pudding and cut 1/2-inch off top of cake; reserve.

Cut ten 1/4-inch thick crosswise slices of poundcake. Press slices upright, about 3/4-inch apart, against sides of bowl. Cut remaining cake, including reserved top, in 1/2-inch cubes. Scatter half in bowl.

Spread with pudding remaining from partially used tub; top with mashed berry mixture.

Scatter remaining cake cubes over top; spread with the other tub of pudding. Arrange berry halves on top in a decorative fashion.

Cover and refrigerate at least 1 hour or up to 4 hours.

Serve topping with whipped cream, if desired.

[rlmmc@earthlink.net]

what do i do to print one recipe at a time when there are more than one at a time

[Kitchen Witch]

Welcome aboard rlmmc!

The easiest thing for you to do would be to open a word document on your computer and copy/paste the recipes you want to the document - then print.

We are hoping you enjoy our site as much as we do and we look forward to you also sharing any recipes you have with us!

Kitchen Witch

[Kitchen Witch]

CHOCOLATE ICE CREAM


1/2 gal. chocolate milk
1 can sweetened condensed milk
1 lg. carton Cool Whip

Mix and freeze in ice cream freezer.

[Kitchen Witch]

CARAMEL DIP

1 stick oleo
1 can Eagle Brand condensed milk
1 bag Kraft caramels

Combine ingredients and microwave on medium for 6-7 minutes, stirring occasionally until it is completely done and stirred well. It will look like there is too much oleo and very greasy, but don't give up. Can also be done in a double boiler. Use as dip for apples cut into bite size pieces.

[Kitchen Witch]

Fruit Cocktail Bundt Cake

1 pkg. Pillsbury Yellow Butter cake mix
1 lb. 1 oz. can fruit cocktail, not drained
3 eggs

Combine cake mix, fruit cocktail with liquid and 3 eggs. Blend and heat as directed on package. Bake in well greased Bundt pan, lightly floured, 40 to 50 minutes until top springs back when touched. Cool on rack 15 minutes before removing from pan. Frosting: Combine 3 ounce package cream cheese, 2 tablespoons light cream, 2 tablespoons sugar. Beat until smooth.


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QUICK CHERRY CHOCOLATE BROWNIES OR CAKE

1 (21 oz.) can cherry pie filling
3 eggs
1 (18.5 oz.) pkg. chocolate cake mix

Combine above and mix until well blended. Pour into greased and floured 9 x 13 inch pan for cake or larger 12 x 18 inch pan for brownies. Bake at 350 degrees for 35 to 40 minutes for 9 x 13 inch pan. Bake at 350 degrees for 20 to 30 minutes for 12 x 18 inch pan. When cool, frost with favorite chocolate frosting.

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[Kitchen Witch]

PEACH COBBLER CRUMB CAKE

1 (16 oz.) can of peaches in light
syrup
1 box yellow cake mix
1 cube of butter

Pour peaches and syrup in 9 x 13 cake pan. Sprinkle cake mix over peaches. Top with butter slices. Bake at 350 degrees until golden brown. Serve with Cool Whip.

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CROCK POT SPARERIBS

2 to 3 lbs. country style spareribs (pork), fresh or frozen
1 c. ketchup
1 c. coke

Combine ketchup and cola. Place ribs in crock pot. Pour mixture over ribs. Cook 2 hours on high and at least 2 hours on low. May cook for several hours on low. Baste occasionally if desired. Serve with a side dish of cauliflower in cheese sauce.

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BARBECUED CHICKEN IN CROCK POT

1 reg. size bottle Kraft BBQ sauce
10 oz. Coke
Chicken (pieces or whole) I use boneless and skinless chicken breasts

Mix BBQ sauce and Coke in crock pot. Add chicken. Cook on low while at work

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BRISKET

Beef brisket, trimmed (3 to 4 lb.)
16 oz. jar of Zesty Italian salad dressing
16 oz. can of Coke

Marinate the brisket in a covered container in the Zesty Italian dressing and can of Coke. Marinate in the refrigerator for at least 24 hours. (If brisket is not completely covered, add more dressing or Coke.) In a covered cooking dish, put brisket and marinate sauce. Cook at 200 degrees in conventional oven for 6 to 8 hours. Will serve 4 to 6 people depending on size of beef brisket.

[Kitchen Witch]

CHEERIOS CRUNCH

1/2 c. butter
2/3 c. packed brown sugar
4 c. Cherrios or 3 c. Cheerios and 1 c. nuts

Melt butter in saucepan. Blend in brown sugar. Cook until thick and smooth, stirring constantly. Stir in Cheerios. Cook and stir a few minutes over low heat until Cheerios are coated. Spread in thin layer on baking sheet. Crumble when cool.

[Kitchen Witch]

GRILLED CHICKEN

2 sm. cans frozen orange juice concentrate
1/2 c. Worcestershire sauce
Chicken pieces

Blend orange juice concentrate (undiluted) and Worcestershire sauce in blender. Do not add any other ingredients. Marinade chicken pieces about 1 hour. Cook over low flames, turning occasionally and basting often with marinade.

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Strawberry Ice Cream

3 cans Eagle Brand milk
3 (10 oz.) cartons sweetened
strawberries

Mash strawberries. Add Eagle Brand milk. Pour into ice cream freezer and fill with milk. Freeze.

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Milky Way Ice Cream

12 lg. Milky Way candy bars or 24
miniature bars
1 can Eagle Brand milk
Milk

Melt Milky Way bars and slowly add Eagle Brand. Mix well and let cool a little bit. Put in freezer and fill with milk.

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Easy Vanilla Ice Cream

2 (14 oz.) can Eagle Brand milk
1 qt. half & half milk
1 tbsp. plus 1 tsp. vanilla extract
Ice cream freezer

Combine all ingredients, mixing well. Pour mixture into freezer can of a 1 gallon hand turned or electric freezer. Freeze according to manufacturer's instructions. Ripen ice cream 1 hour, if desired. Yield 2 1/3 quarts.

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[Kitchen Witch]

Batter Fried Zucchini

pancake batter mix
zucchini
oil for frying

Get the ready made pancake batter mix and mix it with enough water to make a thick batter. Slice the zucchini about 1/8 thick. Heat the oil to hot but not smoking, Dip each slice of zucchini in the batter and fry until golden on each side, salt while you drain.


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[Kitchen Witch]

BUTTERFINGER PIE

3 large Butterfinger candy bars
1 large cool whip
1 graham or chocolate crust

Crush 3 large Butterfingers between sheets of wax paper. Add to Lg. Cool Whip. Place in graham cracker crust. Refrigerate or Freeze. No need to thaw.

[Kitchen Witch]

Onion Roasted Potatoes

1 envelope dried onion soup mix
1/3 c. vegetable oil
2 lbs. potatoes, peeled

Heat oven to 450 degrees. In large plastic bag, add potatoes, cut into chunks, oil and soup mix. Shake until potatoes are well coated. Place in shallow baking pan and bake, stirring occasionally, for 40 minutes or until potatoes are tender and golden brown.

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[Kitchen Witch]

ORANGE SMOOTHIES

1 c. orange juice, other flavor will do
1/2 c. yogurt, plain or vanilla
1 banana

Combine ingredients in a blender. Blend until smooth. Serve. Be creative, change any or all the ingredients for a variety of flavors.

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KAHLUA SMOOTHIE
1 pt. vanilla ice cream
1/3 c. creme de cacao
1/3 c. kahlua

Combine ingredients in blender and process until smooth. Serve after dinner.

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BLACKBERRY SMOOTHIE

1 c. cold milk
1/2 c. fresh or frozen blackberries
1-3 tbsp. sugar
Ice cubes

Place in blender, cover, start on puree speed then push blend speed until smooth and ice is dissolved.

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Strawberry Smoothie

1 cup ice
1/2 cup water
3/8 cup sugar free strawberry syrup

Mix in blender until smooth

Calories: 0 Carbohydrate: 0 Sugar: 0 Protein: 0

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Strawberry Banana Smoothie

1 cup ice
1/2 cup water
3/8 cup sugar free strawberry syrup
1 tsp. sugar free banana syrup

Mix in blender until smooth

Calories: 0 Carbohydrate: 0 Sugar: 0 Protein: 0

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Orange Pineapple Smoothie

1 cup ice
1/2 cup water
1/3 cup sugar free orange syrup
1/3 cup sugar free pineapple syrup

Mix in blender until smooth

Calories: 0 Carbohydrate: 0 Sugar: 0 Protein: 0

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Raspberry Smoothie

1 cup ice
1/2 cup water
1/2 cup sugar free raspberry syrup

Mix in blender until smooth

Calories: 0 Carbohydrate: 0 Sugar: 0 Protein: 0

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Cherry Vanilla Smoothie

1 cup ice
1/2 cup water
1/2 cup sugar free cherry vanilla syrup

Mix in blender until smooth

Calories: 0 Carbohydrate: 0 Sugar: 0 Protein: 0

[Kitchen Witch]

LEMONADE

8 lemons
2-1/2 c. sugar
1 gallon water

Roll lemons until soft. Cut in half and juice into jug. Add sugar and water. Mix well.




LEMONADE

1/2 c. squeezed lemon juice, fresh
1/2 c. sugar
3 c. club soda

Mix all together.

[Kitchen Witch]

Creamy Orange Pudding

1-1/2 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1-1/2 Tbsp. TANG Orange Flavor Drink Mix
COOL WHIP Whipped Topping, thawed (optional)


POUR milk into shaker cup; add pudding mix and drink mix. Cover and shake vigorously 1 minute. Pour into glasses. Refrigerate . Serve with whipped topping.

Makes 6 servings

Great Substitute: Substitute 1/2 tsp. KOOL-AID Orange Flavor Unsweetened Soft Drink Mix for the TANG Brand Orange Flavor Drink Mix.

[Kitchen Witch]

Copycat Outback Honey Mustard Dressing

1 1/2 cups mayonnaise (do not use Miracle Whip)
1/4 cup Grey Poupon mustard (no substitute)
1/2 cup honey

Yield:12 servings

Stir together all ingredients in a small bowl until smooth.

Cover and refrigerate for 1 hour before serving.

[Kitchen Witch]

Creamy Italian Dressing


1 cup plain soymilk
1 (12 oz.) package firm tofu
2 (0.7 oz.) packages dry Italian dressing mix


Mix all ingredients in blender or food processor until smooth and creamy. Refrigerate.

Yield: 2 1/2 cups.

[Kitchen Witch]

INDIAN FRY BREAD


2 cups unsifted flour
4 teaspoons baking powder
1 teaspoon salt


Pour ingredients into mixing bowl. Add warm water and stir until dough is consistency of bread. Let dough set for 30 minutes before rolling or patting out with hands.

Tear off balls of dough and roll or pat out with hand into pieces 6 to 8 inches in diameter and 1/4 inch thick. If rolled out on board, dust lightly with flour or cornmeal. Punch a hole in the center of each piece to make it cook more evenly and not burst due to air bubbles.

Fry one piece at a time in hot fat (400 degrees and about 2 to 3 inches deep) until light brown on both sides. Drain on absorbent paper and serve.

[Kitchen Witch]

SUGAR-BROWNED POTATOES

2 to 3 lb. small potatoes
6 T. granulated sugar
3 T. butter

Cook potatoes until almost tender. Drain and peel. Rinse with cold water; dry with paper towel.

Heat sugar in a heavy light-colored skillet. With back of a wooden spoon, gently keep sugar moving toward center of skillet until it is melted. Heat until syrup is a light golden brown. Stir in butter and heat until butter and sugar are thoroughly blended. Add potatoes and turn them gently to coat; remove heat and before serving turn them until cooked. Yields about 8 servings.

[Kitchen Witch]

LONE STAR TEXAS RANCH DRESSING

1 envelope Hidden Valley Ranch Dressing
Chili powder, to taste
Cayenne pepper, to taste


Prepare dressing according to package directions; add chili powder and cayenne pepper to taste.

[Kitchen Witch]

Thousand Island Dressing

1 c. pickle relish
1 c. ketchup
1-1/2 c. mayonnaise

Combine; store in covered jar in refrigerator.

[Kitchen Witch]

BEACH BOYS CROCKPOT ROAST

This famous recipe is delicious and super easy.

INGREDIENTS:

* 1 beef roast (chuck, top round)
* jar of pepperoncini peppers
* slivers of garlic

PREPARATION:
Cut some slits in roast and insert garlic slivers. Place beef in crockpot. Dump peppers and all of the juice on top. Crock all day on low....at least 12 hours.

For serving, just slice and serve, or make BB's hoagies.

When cool, fork-shred beef, spread on hoagie (sub) rolls, squirt on some Cheeze-Whiz and pig out!!! Put some of those delicious (now meaty) pepperoncini peppers on the sub too!!

[Kitchen Witch]

Three Ingredient Crockpot Turkey

Think about using different types of fruit sauces in this super easy crockpot three ingredient entree recipe.

INGREDIENTS:

* 1 frozen turkey breast, UNthawed
* 1 lb. can cranberry sauce
* 1 envelope dry onion soup mix

PREPARATION:
Put all ingredients into 5-6 quart crockpot, cover, and cook for 2 hours on high. Then reduce heat to low and continue cooking for 4-5 hours until turkey registers 180 degrees on instant meat thermometer.

Slice turkey breast and serve with sauce. 6 servings

[Kitchen Witch]

Crockpot Sweet and Sour Chicken

This simple three ingredient crockpot chicken recipe is full of flavor and nutrition.

INGREDIENTS:

* 2 lbs. boneless, skinless chicken thighs
* 26 oz. jar sweet and sour simmer sauce
* 16 oz. pkg. frozen broccoli, carrots and peppers, thawed and drained

PREPARATION:
Cut chicken thighs into 1-1/2" pieces. Mix with simmer sauce in slow cooker. Cover and cook on LOW setting for 8-10 hours or until chicken is tender and no longer pink. Ten minutes before serving stir in vegetables.

Cover, increase heat to HIGH and cook for 10-15 minutes or until vegetables are crisp-tender. Serves 6-8