Three Ingredient Recipes

[Kitchen Witch]

JAVA CHIP PIE

1 quart Starbucks Java Chip or other chocolate-coffee flavored ice cream
1 prepared graham cracker crust
1 ounce (1 square) dark chocolate
Whipped cream

Let ice cream soften slightly until it reaches a spreadable consistency. Carefully scoop ice cream into piecrust and use spatula to smooth top of pie. Add layer of whipped cream. Using vegetable peeler, shave side of dark chocolate square to create shavings.

Sprinkle shavings on top. Freeze at least 1 hour prior to serving.

[Kitchen Witch]

APPLE PIE SHAKES

1 (14.5 oz) can Dutch baked apples
1 pint (2 cups) vanilla ice cream
2 Tablespoons brandy (optional)
Stick cinnamon (optional)

In a blender container combine the UN-DRAINED apples and ice cream. Cover
and blend till smooth. Stir in brandy, if desired.

Pour into 5 glasses. Garnish with stick cinnamon, if desired. Serve
shakes immediately. Makes 5 (4-ounce) servings.

[Kitchen Witch]

CARROT BURGERS

1 pound ground beef
2 carrots, finely grated
1/3 C shredded Cheddar cheese

In a large bowl, combine all of the ingredients. Form into patties. Bake in the oven at 350 for about 20-25 minutes. Note: You can also line the baking sheet with foil for super-easy cleanup. Yield: 4-6 servings

[Kitchen Witch]

MANGO MILKSHAKES

6 cups cold milk
6 chilled mangoes, peeled and chopped
6 teaspoons sugar

Mix all the ingredients in a blender for about a minute. Serve cold. serves 6

[Kitchen Witch]

BANANA CHOCOLATE MILKSHAKE

6 cups cold milk
12 bananas
12 teaspoons cocoa

Combine all ingredients in a blender. Blend well. Serve cold. serves 6

[Kitchen Witch]

HERB FLAVORED MUSTARD


1 jar (8 ounces) Dijon mustard
2 tablespoons honey
1 1/2 teaspoons dill weed
pretzels, cheese wedges, bread sticks or salami wedges

1. Combine mustard, honey, and dill or tarragon.

2. Cover and chill or let stand at least 1 hour. Serve with pretzels, cheese wedges, bread sticks or salami wedges.

[Kitchen Witch]

CHEESY REFRIED BEANS

2 cans (16 ounces each) fat-free or regular refried beans
1/2 cup shredded reduced-fat Cheddar or Monterey Jack cheese (2 ounces)

(Double recipe or Halve recipe - either way, it works well)

1. Spread beans in ungreased 1 1/2-quart microwavable casserole. Cover and microwave on High about 4 minutes, stirring occasionally, until hot.

2. Sprinkle with cheese. Cover and microwave about 30 seconds longer or
until cheese is melted.

[Kitchen Witch]

REVUELTOS DE CHORIZO
Makes 2 servings

11/2 ounces mild chorizo, thinly sliced, then cut crosswise into half-moons
1 tablespoon olive oil
6 eggs, cracked into a bowl
Coarse sea salt or kosher salt

Spread the sliced chorizo around the base of a large nonstick skillet and place over medium-high heat. When the chorizo begins to sizzle, add the olive oil to the pan. Pour in the eggs, then using a wooden spoon, very quickly stir the egg mixture, breaking the yolks and turning the eggs over and over again until just barely cooked, lifting the pan off the heat halfway through. It will take less than a minute. Pour onto a serving dish, sprinkle with salt and serve.

[Kitchen Witch]

ANGEL FOOD CHERRY CAKE

1 box angel food cake mix
1 can cherry pie filling
1 small tub cool whip free

Mix the pie filling and dry cake mix; place in a 9x13 un-greased pan, and
bake at 350 for 30 minutes. Cool completely and top with cool whip.

[Kitchen Witch]

SHEEPHERDERS POTATOES

10 or 12 medium to large sized Potatoes
1 or 2 large Onions
Salt & Pepper to taste
Vegetable Oil

Peel potatoes and cut into small pieces (no larger than 1" x 1/2") then peel
and dice onions. Place in Dutch oven sized pan which has been prepared with vegetable oil. Add salt & pepper to taste. Stir to coat evenly with vegetable oil. Season a second time. Bake in 350 degree F. oven for 1 hour or until tender, checking and stirring once or twice. (You can use this recipe for camping with a cast iron Dutch oven, cooking in coals of fire). For a change of pace, try adding two cups shredded cheese about 20 minutes before serving. Serves 6 to 8.

[Kitchen Witch]

SEARED SEA SCALLOPS ON SWEET PEA PUREE

1 pound medium sea scallops (about 20)
1 (10-ounce) package frozen petits pois (tiny peas), defrosted
3-1/2 tablespoons unsalted butter

Pat the scallops dry with paper towels and reserve.
Put the peas in a small pot with just enough water to cover. Add 1/2 teaspoon coarse salt. Cook briefly over medium-high heat until the peas are tender but still bright green, about 2 minutes.
Drain the peas, saving 6 tablespoons cooking water and reserving 1/4 cup peas for garnish. Put the peas in a blender and puree at highest speed. Add 2 tablespoons of the butter, cut into small pieces, and 5 to 6 tablespoons cooking water, so that you have a very smooth but thick puree. You will have about 1-1/4 cups puree. Keep warm.
In a large nonstick skillet, melt 1/2 tablespoon of the remaining butter. Add the scallops and cook over high heat on both sides until golden.
In the center of large plates, spread 1/3 cup pea puree into a 5-inchdiameter circle. Place the reserved peas, like pearls, around each circle. Remove the scallops from the pan with a slotted spoon. Arrange 5 scallops per dish on top of the pea puree.
Add 4 tablespoons reserved water to pan juices. Whisk in the remaining 1 tablespoon butter and remove from the heat; the sauce will thicken. Add salt to taste and pour the juices around the pea puree. Serve immediately.

[Kitchen Witch]

SOUTHWESTERN CHICKEN

3/4 pound boneless, skinless chicken breast
Vegetable oil spray
Salt and freshly ground black pepper
1 cup chunky tomato salsa

Heat a medium-size nonstick skillet on medium high. Cut the breasts into two 6-ounce portions and flatten the chicken with the bottom of a heavy skillet or the palm of your hand to about - 1/2-inch thick. Spray the skillet with vegetable oil spray and add chicken. Brown 2 minutes; turn and brown 2 more minutes. Salt and pepper top side. Lower the heat to medium low and spoon the salsa over each chicken portion.

Cover with a lid and cook 5 minutes. Serve with salsa on top and tortilla salad on the side. Makes 2 servings.

[Kitchen Witch]

CREAMSICLE IN A CUP

1/4 cup mandarin oranges (in juice)
1 (8-ounce) container plain, low-fat yogurt
1/8 teaspoon vanilla extract

Drain and rinse oranges and pat dry with a paper towel. Combine all ingredients in a blender and purée until smooth. Pour into serving dish and eat with a spoon.

Another snack: add about 1/4 cup frozen raspberries and juice that have been thawed and brown sugar to taste to a cup of fat free plain yogurt. If you want to add more berries that's up to you. Brown sugar is better than white sugar and it is very sweet.

[Kitchen Witch]

SWEET and SOUR CHICKEN

4 half chicken breasts
1 cup brown sugar
Dijon mustard

Preheat oven to 350. Using vegetable spray, spray 13" x 9" pan, and place chicken breasts in skin side up. Place brown sugar in small bowl. Add enough mustard to make a thick paste. Pour over chicken and bake for 25-30 minutes. Turn pieces of chicken over and cover with sauce. Continue baking for an additional 25-30 minutes. Serve over rice.

[Kitchen Witch]

SCALLOPED EGGPLANT

1 small eggplant
Salt & pepper to taste
3 tablespoons butter
Seasoned bread crumbs or cracker crumbs

Boil eggplant until tender. Remove skin. Mash eggplant. Measure and mix with an equal amount of bread crumbs or cracker crumbs. Put in a buttered casserole dish. Season with butter, salt and pepper. Sprinkle a few crumbs over top.
Bake at 350 F. for 30 minutes. A sprinkle of Parmesan on this is excellent.

[Kitchen Witch]

BISCUITS

2 cups self-rising flour
1/4 cup oil
2/3 cup milk

Preheat oven to 425. Mix the oil and milk together before pouring into the
flour. Mix all ingredients until batter is sticky. Sprinkle flour on the
counter or cutting board and dump out the batter. I usually flour my hands
and just pat it out until it's about 1/2 inch thick and cut into biscuits.
Once I put the biscuits in the pan I let them rise for 5 to 10 minutes so
they get fluffier. Bake for 10-12 minutes until golden on bottom. And
they're ready for apple butter, blackberry jam, sausage gravy or whatever.

[Kitchen Witch]

CAKE LIKE CORN BREAD

9 Ounces Corn Muffin Mix
9 Ounces Yellow Cake Mix

Prepare corn muffin mix just as box directs.
Set aside. In another bowl prepare yellow cake mix per box directions.
Pour prepared cake mix into prepared corn muffin mix and stir well.
Turn batter into greased 9x12x2 pan.
Bake at 350~ for 30 to 35 minutes or till toothpick comes out clean.
Serve warm with Honey Butter.

[Kitchen Witch]

FROSTY MANDARIN DESSERT

1 can (11-ounce) mandarin orange sections
1 (6-ounce) package Jell-O Orange Gelatin
2 cups boiling water
1 pint orange sherbet

Drain oranges, measuring syrup. Add water to syrup to make 1 cup. Dissolve gelatin in boiling water. Add measured liquid. Add sherbet by spoonfuls, stirring until melted. Chill until thickened. Fold in orange sections, reserving a few for garnish. Pour into serving bowl or individual serving dishes and chill until set--at least 1 hour. Garnish with reserved mandarin sections.

[Kitchen Witch]

SESAME RICE

1/2 cup long-grain white rice
1 tablespoon sesame oil
Salt and freshly ground pepper

Bring a large pot with 2 to 3 quarts of water to a boil. Add rice and boil, uncovered, about 10 minutes. Test a grain; rice should be cooked through, but not soft. Drain into a colander in the sink. Mix in oil and salt and pepper to taste. Makes 2 servings.

[Kitchen Witch]

CORNED BEEF AND CABBAGE (easy)

One fully seasoned 3-lb corned beef
One green cabbage cored and cut into wedges
One package of baby carrots or one bunch fresh carrots cut into pieces

Place the beef in crock pot and add water about 2/3 of the way up the meat.
Cook on low for 10 hours. Midway through the cooking, add the cabbage and
carrots. (If you are going to be out during the day, just put it all in at the beginning.) Remove to a platter and let sit for 15 minutes. Slice across the grain and serve with mustard.

[Kitchen Witch]

CRANBERRY SAUCE

1 can cranberry sauce (with berries, not just the jelly kind)
1 can crushed pineapple drained (about the same size can as cranberry sauce)
1 can mandarin oranges, drained (medium size can) and cut into pieces

(You need to chop up the cranberry sauce and then combine with the other two ingredients. )

Refrigerate... it is best to make it the day before.

This sauce is also good on bread, biscuits, bagels, and toast.

[Kitchen Witch]

PEANUT BUTTER FUDGE

12 oz. bag semi-sweet chocolate chips
12 oz. jar peanut butter (crunchy can be used)
1 can sweetened condensed milk

Butter, oil, or spray an 8" x 8" baking pan. In a microwave safe bowl,
combine chocolate chips and peanut butter. Microwave for 2 minutes, then at 1-minute intervals, stirring after each, just until melted and combined.
Quickly stir in milk and pour into pan. Cut into small squares when firm
(usually as soon as 20-30 minutes). Doubles easily!

[Kitchen Witch]

SIMPLE SANDWICH FILLING

choice of bologna, ring bologna, or cooked ham
sweet pickle relish or chopped sweet pickles
salad dressing or mayonnaise

Grind meat; add relish/pickle and dressing/mayo. Combine.

Use as a filling for sandwiches or as a spread for crackers, etc.

Meat can be ground in a food processor if you dont want have a meat grinder.

[Kitchen Witch]

PUMPKIN MOUSSE

1- 8oz. cool whip
1- 15oz. canned pumpkin
1- pkg. instant pudding mix

Mix all together and serve.

[Kitchen Witch]

BUTTERED EGG NOODLES

1/4 pound egg noodles
1 1/2 teaspoons margarine or butter
1/4 cup water from noodles
Salt and freshly ground black pepper

Bring a large pot of water to a boil. Add the noodles. Boil 10 minutes. Remove 1/4 cup cooking liquid to a mixing bowl and add margarine to the bowl. Drain noodles. Toss noodles in bowl. Add salt and pepper to taste.

[bravesfan]

This is a recipe that I've found. It actually taste pretty similiar to the Wendy's frosty

Frosty

1 cup milk
1/2 cup nestles quick
3 cups slightly softened ice cream

Put all ingredients in a blender. Mix until thick and even in color.

[Kitchen Witch]

BACON SAUERKRAUT AND NOODLE HOT DISH


1 lb. bacon
1 bag egg noodles
1 can undrained sauerkraut

Cut bacon up into small pieces and then fry to a crisp. Cook egg noodles according to the directions on the bag, drain and then mix, along with the bacon and all of the bacon grease, with the can of undrained sauerkraut. Bake in a casserole (hot dish) dish at 350 degrees until thoroughly heated.

[Kitchen Witch]

Lemon Dessert Cake


1 angel food cake
1 lemon pie filling mix, cooked and cooled
1 cup whipping cream, whipped



Slice angel food cake horizontally into 3 layers.

Fold whipped cream into the lemon pie filling mix until smooth.

Place bottom cake layer on a cake plate. Spread some of the lemon mixture over. Top with the next cake layer. Spread some lemon mixture over. Top with the top cake layer. Ice the top and sides of the cake with the remaining lemon mixture.

Refrigerate several hours or overnight.

[Kitchen Witch]

SWEET and SOUR CHICKEN

4 half chicken breasts
1 cup brown sugar
Dijon mustard

Preheat oven to 350. Using vegetable spray, spray 13" x 9" pan, and place chicken breasts in skin side up. Place brown sugar in small bowl. Add enough mustard to make a thick paste. Pour over chicken and bake for 25-30 minutes. Turn pieces of chicken over and cover with sauce. Continue baking for an additional 25-30 minutes. Serve over rice.

[Kitchen Witch]

SESAME RICE

1/2 cup long-grain white rice
1 tablespoon sesame oil
Salt and freshly ground pepper

Bring a large pot with 2 to 3 quarts of water to a boil. Add rice and boil, uncovered, about 10 minutes. Test a grain; rice should be cooked through, but not soft. Drain into a colander in the sink. Mix in oil and salt and pepper to taste. Makes 2 servings.

[Kitchen Witch]

BASIC BUTTERY BISCUITS
MAKES ABOUT 2 DOZEN

2 ¼ c. bisquick
1/3 c. buttermilk
6 T. unsalted butter, melted and divided

Combine bisquick, buttermilk and 5 T. melted butter until just blended. Knead 1 or 2 times. Pat ½-inch thick and cut. Place on lightly greased sheets. Bake 450* F. 7 to 9 minutes or until lightly browned. Brush tops with remaining 1 T. melted butter.

NOTE: Freeze unbaked biscuits on a lightly greased baking sheet for 30 minutes or until frozen. Store in ziplock bag. Will store up to 3 months. Bake for 8 to 10 minutes.

VARIATION: CRANBERRY-ORANGE-GLAZED BISCUITS: Decrease bisquick to2 c. plus 2 T. Add ½ c. dried chopped cranberries. Continue as directed. Omit brushing butter on baked biscuits. Combine 6 T. confectioners? sugar, 1 T. orange juice and ¼ t. grated orange zest. Drizzle evenly over warm biscuits.
These may also be frozen.

[Kitchen Witch]

PIZZA DOUGH

1 ½ c. bisquick
1/3 c. hot water

Beat 20 strokes. Press into 12-inch pan. Add toppings. Bake 450* F. 12 to 15 minutes.

[Kitchen Witch]

CRISPY FRIED CHICKEN

1 c. bisquick
¼ t. salt
¼ t. pepper
3 lb. cut up chicken, rinsed and dried

Coat chicken in mix. Deep fry at 375* F. Drain.

[Kitchen Witch]

DUMPLINGS

2 c. bisquick
2/3 c. milk

Place spoonfuls in boiling soup. Cover and simmer for 7 minutes.

[Kitchen Witch]

BUTTERED CORNSTICKS

2-2/3 cups biscuit/baking mix
1 can (8-1/2 ounces) cream-style corn
1/4 cup butter or margarine, melted

In a bowl, combine biscuit mix and corn. Stir until a soft dough forms. Knead on a lightly floured surface for 3 minutes. Roll into a 10-in. x 6-in. rectangle. Cut into 3-in. x 1-in. strips. Dip in butter. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 12-15 minutes or until golden brown. Yield: about 20 breadsticks.

[Kitchen Witch]

BUTTERED BISCUIT

2 cups biscuit mix (Bisquick)
1 stick butter, melted
1 (8 oz) ctn sour cream

Mix all together and place into a buttered mini muffin tin. Bake for 10-15 minutes @400 degrees. Don't need to be buttered. These freeze well and reheat easily in the microwave (approx 15 seconds thawed and 30 seconds frozen). Makes about 1 1/2 dozen minis or 6 regular biscuits.

[Kitchen Witch]

DOUBLE CHOCOLATE BROWNIES

1 pkg. (21 oz.) brownie mix
1 tub (4 oz.) chocolate pudding
2 egg whites or 1 egg

Preheat oven to 350* F. Line 8-inch square baking pan with enough foil to overhand 2 inches; spray with cooking spray. Whisk brownie mix, 1/3 c. water and egg; spread in pan. Bake 40 to 45 minutes or until toothpick inserted in center comes out with moist crumbs clinging. Cool completely. Lift out and cut.

[Kitchen Witch]

Crunchy Onion Chicken

1 1/3 c. French's French Fried Onions
1 lb. boneless skinless chicken breasts
1 egg, beaten

Crush onions in plastic bag. Dip chicken in egg; coat in crumbs. Bake at 400* F. until cooked through - 20+ minutes.

[Kitchen Witch]

Crunchy Onion Chicken

1 1/3 c. French's French Fried Onions
1 lb. boneless skinlees chicken breasts
1 egg, beaten

Crush onions in plastic bag. Dip chicken in egg, coat with crumbs. Bake at 400* F. until done - 20+ minutes.

[nadia242]

sounds good!!