25 Favorite Recipes from SweetPhi.com By Philia Kelnhofer

25 Favorite Recipes from SweetPhi.com By Philia Kelnhofer
25 Favorite Recipes from SweetPhi.com
By Philia Kelnhofer
Recipe Index
Appetizers
5 Ingredient Jalapeno Cheddar Dip
Sun-Dried Tomato Walnut Tapenade with Garlic
Hot Cheesy BLT Dip
5 Ingredient Broccoli Divine
5 Ingredient Beer Bread
Main Meals
Hi there, I’m Phi, author of Sweetphi.com
Let’s say you’ve had a long day, at the end of which you’re standing in your kitchen thinking
‘what am I going to make for dinner’?
Are you going to think of something super complicated with a million ingredients (half of
which you don’t even have in your house)? OR are you going to want to make something that
is easy to make and has simple ingredients (which you may already have in your house)? Ding
ding ding!
If you want to make meal time easier, this eCookBook is for you!
This eCookBook is a compilation of 25 of the most popular recipes from my blog. Recipes that
readers have made over and over and absolutely love.
Some of the recipes are from my Five Ingredient Friday’s series where every Friday (you
guessed it) I share recipes that can be made with five-ingredients or less, while others have a
few more ingredients, but are equally as amazing.
So whether you’re a busy parent, spouse, student, or a food lover like myself, I hope you’ll
find inspiration for making meal time easier!
Thank you for reading,
Phi
5 Ingredient Vegetable Frittata
5 Ingredient Baked Chicken and Sweet Potatoes for Two
5 Ingredient Vegetarian Freezer Burritos
Slower cooker Beef and Sweet Potato Stew
The Best Shrimp Cauliflower Fried Rice
5 Ingredient Baked Halibut
20 Minute Italian Turkey Sausage and Couscous
5 Ingredient Hawaiian Chicken Rice Bowls
5 Ingredient Shrimp and Black Bean Enchiladas
5 Ingredient Cilantro Lim chicken and Brown Rice Skillet
5 Ingredient Slow Cooker Salsa Chicken and Quinoa
One Pot Thai Shrimp and Quinoa
Desserts
Hot Cocoa Mix
Slow Cooker Cinnamon Rolls
The Best Pumpkin Loaf
5 Ingredient Oatmeal Cookie Energy Bites
5 Ingredient Blueberry Skillet Dump Cake
5 Ingredient Peanut Butter Pretzel Energy Bites
Easy 5 Ingredient Pumpkin Pie
Salted Caramel Chocolate Chip Cookies
5 Ingredient Jalapeno Cheddar Dip
Prep Times: 5 minutes
Cook Time: 30 minutes
I NG RE DI E NT S

2 tablespoons butter, melted

1/3 cup Italian-style panko bread crumbs

2 jalapenos, seeds removed and finely
chopped

1 cup cheddar cheese, shredded

1 cup sour cream
Total Time: 35 minutes
Servings: 2 cups
INSTRUCTIONS
1. Preheat oven to 400°F.
2. Start by melting the butter: to melt the butter, place it in a microwave safe
bowl and microwave it for 30 seconds on HIGH. Then remove from the microwave and stir. If it is not melted, repeat, microwaving for 10 seconds and
stirring, until the butter is completely melted. Add Italian-style panko bread
crumbs to the butter and stir until combined, then set aside.
3. In a medium-large bowl combine chopped jalapeños, cheddar cheese and
sour cream and stir to combine. Spoon into a baking a dish and top with butter bread crumb mixture. Bake for 30 minutes. Allow to cool for 5 minutes,
then serve and enjoy.
Sun-Dried Tomato Walnut Tapenade with Garlic Crostini
Prep Time: 15 minutes
Total Time: 15 minutes
I NG RE DI E NT S
For the Tapenade:
For the Crostini:

2 oz. sun-dried tomato halves

3 tablespoons extra virgin olive oil

1 cup boiling water

2 garlic cloves, pressed

1/4 cup walnut halves, toasted

1 baguette (about a foot and a half long)

1/4 cup parmesan cheese, grated

1/4 cup parsley, flat leaf

1 garlic clove, pressed

1/2 teaspoon salt

1/4 cup extra virgin olive oil
INSTRUCTIONS
For the tapenade:
1. Bring the water to a boil, put sun dried tomatoes in a bowl and pour boiling water
over them and let them sit for 10 minutes. Drain water.
2. Bake the walnut halves on a foil lined sheet for 5 minutes at 350 degrees, or until
fragrant and golden brown.
3. In a food processor put drained sun dried tomatoes, walnut halves, parmesan cheese,
parsley, garlic and salt and process for 5 seconds, then with the motor running on
low pour in olive oil and process for 5 seconds until all ingredients are combined.
Spoon tapenade into a bowl and store in the refrigerator until you're ready to serve
(or serve immediately).
For the crostini:
1. In a bowl combine garlic cloves and olive oil.
2. Preheat oven to 425, line a baking sheet with aluminum foil and set aside.
3. Slice a baguette very thinly, then brush each side of the bread with the garlic and
olive oil and set on the prepared baking sheet.
4. Bake for 3 minutes, then remove from oven, flip and bake for another 3 minutes, or
until edges are browned. Remove from oven and allow to cool.
Hot Cheesy BLT Dip
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8-10
I NG RE DI E NT S


4 piece of thick cut bacon, cooked,
chopped
8 oz. 1/3 reduced fat cream cheese, at
room temperature

1/4 cup light mayonnaise

1/4 cup light sour cream

1 garlic clove, pressed

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1 cup baby spinach, chopped

1 tomato (medium-large, like a roma or
on the vine variety)

1 1/4 cup Italian blend shredded cheese
(or mozzarella cheese), divided

Fresh herbs for garnish, chopped
(parsley/basil), optional
INSTRUCTIONS
1. Start by cooking the bacon—I do this by baking it on a foil lined baking sheet at
350 degrees for 10 minutes, remove it from the oven, flip it, then cook for
another 5-10 minutes depending on thickness. You want the bacon almost cooked
through—a little softness is ok. Remove the bacon from the oven and transfer to
a paper towel lined plate and blot grease off. Cut bacon in little pieces.
2. Preheat the oven to 400 degrees.
3. In a bowl, combine cream cheese, mayonnaise, and sour cream, beat with a hand
mixer (or stir it by hand) until combined. Add in bacon pieces, garlic, salt,
cayenne pepper and stir, then add in baby spinach and tomato pieces and half of
the cheese (3/4 cup). Stir until combined, then spoon into baking dish (or dishes).
Sprinkle remaining cheese on top of the baking dish (or divide among the baking
dishes) and bake for 15-20 minutes, or until the cheese on the top is melted and
NOTE
Serve with olive oil brushed bread (I like to bake mine so that it forms almost crostini-like pieces) or serve with crackers or chips
the edges start to turn brown.
4. Remove from oven, allow to cool for 5 minutes, then serve and enjoy!
5 Ingredient Beer Bread
Prep Times: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 1 loaf
I NG RE DI E NT S

3 cups all-purpose flour

3 teaspoons baking powder

3 teaspoons sugar

1 teaspoon salt

1 bottle of beer (12 ounces, see note)

¼ cup butter (1/2 stick), melted
INSTRUCTIONS
1. Preheat oven to 375°F. Line a 9 x 5-inch loaf pan with parchment paper and
set aside.
2. In a mixing bowl combine flour, baking powder, sugar, and salt and stir a
few times so that the ingredients are mixed together.
3. Add in the beer and stir until the dough forms, set aside.
4. To melt the butter, place it in a microwave safe bowl and microwave it for 30
seconds on HIGH. Then remove from the microwave and stir. If not melted,
repeat, microwaving for 10 seconds and stirring, until the butter is completely melted. Brush about a third of the butter onto the bottom and sides of
the prepared loaf pan (on top of the parchment paper.)
5. Spoon the dough into the buttered loaf pan and pour/brush the remaining
melted butter over the dough.
6. Bake for 50 minutes or until a toothpick inserted into the center comes out
clean. Allow to cool in the pan for 10 minutes, remove from pan, slice and
serve.
NOTES
For this beer bread, the best beers to use are the “cheap” beers – think Miller or Budweiser, light beer is ok to use.
5 Ingredient Vegetable Frittata
Prep Times: 5 minutes
Cook Time: 15 minutes
I NG RE DI E NT S

4 large eggs

1/2 teaspoon salt

1 medium tomato, chopped (about 1/2 cup
chopped)

1/2 green bell pepper (about 1/2 cup
chopped)

1 tablespoon fresh chives, finely chopped
(or 1 teaspoon dried chives)

1/2 cup cheddar cheese, shredded
Total Time: 20 minutes
Servings: 4
INSTRUCTIONS
1. Preheat oven to 400°F. Spray a large skillet with cooking spray and set aside.
2. In a bowl whisk the eggs and salt, then add in the chopped vegetables and
chives and ¼ cup of the cheddar cheese and whisk to combine. Pour into prepared skillet and sprinkle remaining ¼ cup cheddar cheese on top.
3. Bake for 15 minutes, then remove from oven and allow to cool for 5 minutes,
then slice and serve.
NO T E
This frittata reheats really well, microwave a slice for 30 seconds to 1 minute on high
5 Ingredient Baked Chicken & Sweet Potatoes
Prep Times: 5 minutes
I NG RE DI E NT S

8 oz. chicken breast (cut in half, or two
small chicken breasts)

1 large sweet potato, peeled and cubed

1 tablespoon extra virgin olive oil

1/2 teaspoon garam masala

1/2 garlic salt
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 2
INSTRUCTIONS
1. Preheat oven to 400.
2. Place chicken breast halves in a small baking dish, then add in the sweet potato cubes.
3. Drizzle olive oil over the chicken and sweet potato and sprinkle the garam
masala and garlic salt over the chicken and sweet potatoes.
4. Bake for 15 minutes, then remove from oven and flip the chicken breasts and
move around the sweet potatoes. Bake for an additional 15 minutes, then remove from oven and serve.
5 Ingredient Vegetarian Freezer Burrito
Prep Times: 20 minutes
I NG RE DI E NT S

1 cup dry brow rice, cooked (yields
about 2 cups)

2 cans black beans, drained

1 cup salsa, to heat level of your liking

1 1/2 cups Mexican blend shredded
cheese

10 – 12 soft shell flour tortillas
Cook Time: 2 minutes
Total Time: 22 minutes
Servings: 10
INSTRUCTIONS
1. Cook rice according to package instructions (I cook this ahead of time).
2. Lay a tortilla shell on a board, add a few spoonfuls of brown rice, then top
with a few spoonfuls of black beans, salsa and a pinch of shredded cheese.
3. Roll the burrito tightly.
4. Wrap the burrito in plastic wrap and then put in a ziplock freezer bag. Repeat
until all the burritos are made.
5. To warm the burritos: I like the toaster oven method best- I remove the burrito from the freezer and remove plastic wrap. Put on a plate and cover with a
paper towel and microwave for 30 seconds, then put in the toaster oven on
high heat for 10 minutes, flipping half way through, until both sides start to
brown slightly.
6. If you don't have a toaster oven, simply microwave burrito on a plate on
high, covered in a paper towel for 1 minute, then flip the burrito and microwave for an additional minute. Let sit in the microwave for one minute, then
remove and enjoy. Sometimes I've had to microwave for an additional 30
seconds if the burrito is really stuffed!
Slow Cooker Beef and Sweet Potato Stew
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 8 hours, 10 minutes
Servings: 4

1 small yellow onion,
chopped

1 teaspoon butter

T O PP I NG S
1 bag (1lb.) frozen green beans  4 tablespoons plain yogurt
1 teaspoon cinnamon
 Handful of chopped
parsley
1 teaspoon salt

1 garlic clove, crushed

1/2 teaspoon salt

1lb. Beef stew meat

1/2 teaspoon garlic salt

2 sweet potatoes, peeled
and cubed (you could use 
1 sweet potato and 1

regular potato)

1 bell pepper, chopped
I NG RE DI E NT S


1/2 teaspoon garam masala
(optional)
2 cans (14.5 oz. each) of
crushed tomatoes (I like using
fire roasted crushed tomatoes)
INSTRUCTIONS
1. In a frying pan over medium-high heat melt butter and sauté onions for 5
minutes, add in the crushed garlic clove and cook for an additional 2 min-
utes, then remove from heat and transfer to a slow cooker.
2. Add the beef, sweet potatoes, bell pepper, and green beans into the slow
cooker.
3. Sprinkle the seasonings into the slow cooker and pour in the crushed tomatoes. Stir once or twice, then set the slow cooker to low and cook for 8 hours
(I stirred it about twice during cooking, but that is not necessary, you can just
'set it and forget it').
4. To serve divide into four bowls and add a dollop of plain yogurt on top and
sprinkle with fresh parsley and enjoy.
Shrimp and Cauliflower Fried Rice
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
I NG RE DI E NT S

1 tablespoon vegetable oil
For the Shrimp:

2 tablespoons soy sauce, divided (or tamari if gluten free)

1 lb. large uncooked shrimp, peeled, de
veined and tails removed

1 pinch of each salt, garlic salt, pepper

1 teaspoon each vegetable oil, sesame
oil, soy sauce (or tamari if gluten free)
For the cauliflower fried rice:

1/2 onion, chopped (about 1/2—3/4 cup
chopped onion)

1/4 teaspoon garlic salt

1 pinch of salt and 1 pinch of pepper

2 cups frozen mixed vegetables

2 eggs, beaten
1 head of cauliflower, made into “rice” 
4 cups cauliflower rice
1 teaspoon sesame oil
INSTRUCTIONS
1. To make the shrimp simply add the shrimp, salt, garlic salt, pepper, vegetable oil, sesame oil and soy sauce into a large skillet and cook over high heat,
until the shrimp is no longer translucent and is cooked through (about 10
minutes, stirring occasionally).
NOTES
Make sure to have all your ingredients prepped and ready to go, because this dish cooks fast (beat the eggs with sesame oil and set aside
before starting.)
Use Tamari instead of Soy Sauce if making gluten free
2. Have your cauliflower riced and ready to go. Combine the 2 eggs with 1 teaspoon sesame oil in a separate bowl and beat and set aside.
3. To make the cauliflower fried rice in a large pot combine 1 tablespoon vegetable oil and 1 tablespoon soy sauce with chopped onions and garlic salt and
a pinch of salt and pepper. Cook over high heat stirring occasionally for 2
minutes, until the onions start to turn translucent and are fragrant.
4. Add the frozen vegetables to the pot and cook for 2 minutes, so that they begin to thaw.
5. Pour in the egg mixture and stir for 1 minute, until the egg appears to be
cooked.
6. Add in the riced cauliflower and remaining tablespoon soy sauce and stir and
cook on high for 5-7 minutes, stirring occasionally. Check for cauliflower
'doneness' - you want the cauliflower to not be hard anymore.
5 Ingredient Baked Halibut
Prep Times: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
I NG RE DI E NT S

1½ lbs center cut halibut

1-2 tablespoons extra virgin olive oil

½ teaspoon kosher salt


¼ teaspoon fresh cracked pepper
1 teaspoon finely diced chili pepper
(fresno/habanero or jalapeno or ¼ teaspoon red pepper flakes), (optional)

½ lemon, sliced
INSTRUCTIONS
1. Preheat oven to 350.
2. Line a baking sheet with aluminum foil, and drizzle a little bit of the olive oil
on the lined baking sheet.
3. Place halibut on the baking sheet, drizzle with olive oil, sprinkle with kosher
sea salt and fresh cracked pepper and then top with the finely diced chili peppers if using.
4. Lastly, lay lemon slices on top of the halibut.
5. Bake for 25 minutes, remove from oven and allow to rest for 5 minutes, then
divide, serve, and enjoy!
Italian Turkey Sausage & Couscous Bowls
Prep Times: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
I NG RE DI E NT S








2 Tablespoons extra virgin olive oil
3 garlic cloves, pressed, divided
2 cups mixed raw/chopped asparagus,
onions, and mushrooms (about ¾ cups
of each)
1 quart grape tomatoes
½ teaspoon salt
1 lb ground turkey, Italian style
1 box roasted garlic and olive oil couscous
½ cup plain Greek yogurt
INSTRUCTIONS
1. In a large skillet let olive oil and 1 pressed garlic clove cook for 1 minute,
then add in the mixed and chopped veggies (asparagus, onions, and mush-
rooms) and the grape tomatoes and sprinkle with salt. Let cook for 2 minutes, then add in the ground turkey sausage and break up and stir the turkey
as it cooks. Cook the turkey and vegetables until the turkey is cooked
through, about 15 minutes.
2. Meanwhile, cook the couscous according to package instructions and set
aside. Also make the yogurt garlic sauce by combining the yogurt and 2 remaining garlic cloves, stir.
3. To assemble the bowls, divide the couscous into 4 bowls, then top with a
quarter of the meat and veggie mixture, and add a dollop of the yogurt garlic
sauce on, then enjoy!
5 Ingredient Hawaiian Chicken & Rice Bowl
I NG RE DI E NT S
Prep Times: 30 minutes
Cook Time: 150minutes

1 lb chicken tenders (or chicken
breasts, cut into strips)

1 can (20 oz) pineapple chunks, ½
cup juice reserved, the rest drained

1 cup teriyaki sauce (I like Soy Vay Veri Veri Teriyaki)

2 packages (8.8 oz each) coconut basmati rice - ready in 90 seconds variety

1 cup cilantro, chopped
Total Time: 40 minutes
Servings: 4
INSTRUCTIONS
1. Put chicken in a bowl and pour ½ cup pineapple juice and 1 cup teriyaki
sauce into the bowl, stir and refrigerate - let marinate for 30 minutes or up to
overnight.
2. Remove chicken from refrigerator and drain off liquid. Cook chicken in a
non stick skillet for 3½ minutes, then flip and cook for another 3½ minutes,
then add in pineapple chunks and cook for another 1 minute. Remove from
heat.
3. Cook rice according to package instructions.
4. Chop cilantro
5. To assemble bowls divide rice among 4 bowls, top each bowl with 2 chicken
tenders and some pineapple and ¼ cup of cilantro, serve and enjoy.
NOTES
If you don't like cilantro, you can omit that ingredient.
If you don't have coconut rice, you can make some by replacing half the water you're cooking the rice in with coconut milk.
5 Ingredient Shrimp and Black Bean Enchiladas
Prep Times: 10 minutes
I NG RE DI E NT S
Cook Time: 15 minutes



Total Time: 25 minutes
Servings: 4, 12-13 enchiladas


2 cans (10 oz each) enchilada sauce (red
or green, and spice level of your choice)
1 lb shrimp, peeled and deveined, tails
removed
2 cans (15 oz each) black beans, drained
and rinsed
2 cups Mexican blend shredded cheese
(or cheddar or any other cheese you
like)
12-13 small flour tortillas
INSTRUCTIONS
1. Preheat oven to 400 degrees.
2. In a large skillet cook ¼ cup enchilada sauce and shrimp over high heat until
the shrimp is cooked (about 5 minutes or until shrimp is no longer translucent). Remove from heat.
3. Rinse and drain the black beans and put in a bowl.
4. Pour cheese in a bowl.
5. Set out a 9 x 13 baking dish. Next assemble the enchiladas and put them into
the baking dish. To assemble the enchiladas place two-three spoonfuls of
black beans, three-four shrimp, and a pinch of cheese into the center or a tortilla, fold the edges around the filling and place, seam side down in the baking dish. Repeat until all the filling has been used and the enchiladas are all
in the baking dish.
6. Pour remaining enchilada sauce over the top of the assembled enchiladas and
sprinkle with cheese. Bake for 15 minutes, or until the cheese is all melted.
Remove from oven, let sit for a few minutes, then serve.
5 Ingredient Cilantro Lime Chicken & Brown Rice Skillet
Prep Times: 5 minutes
I NG RE DI E NT S

2½ cups low sodium chicken broth
Cook Time: 20 minutes


1 lb chicken breast, cut into 1 inch cubes
1 cup dry brown rice (I like to buy the
parboiled 20 minute brown rice)
Total Time: 25 minutes

½ teaspoon salt

½-1 cup fresh cilantro, divided
½ lime, zested and juiced
Servings: 4

INSTRUCTIONS
1. In a large skillet with enough depth to hold all the ingredients or in a large
pot cook the chicken broth for 2 minutes, then add in the cubed chicken and
cook for 5 minutes.
2. Next, add in the brown rice, salt, ¼ cup of the cilantro, zest of ½ of a lime
and ¼ of the lime, juiced.
3. Cook on high, stirring occasionally for 15 minutes, or until the rice is tender
and cooked through. Remove from heat and stir in remaining cilantro, then
divide and serve.
5 Ingredient Slow Cooker Salsa Chicken and Quinoa
I NG RE DI E NT S
Prep Times: 5 minutes
Cook Time: 8 hours

2¼ cups water

1 cup tri colored quinoa

4 oz cream cheese, reduced fat


2 red bell peppers, roughly chopped
1 lb. chicken breasts (2-3 chicken
breasts, halved if they're big)

1 jar (16 oz) salsa, heat level of choice (I
use Frontera salsa in jalapeno and cilantro flavor which is medium)
Total Time: 8 hours, 5 minutes
Servings: 4
INSTRUCTIONS
1. Pour water into a slow cooker. Pour in quinoa.
2. Dollop the cream cheese around the crock pot (I usually do about 4-5 dollops
of it).
3. Add chopped bell peppers and chicken breasts to the crock pot, then pour jar
of salsa over the chicken and set the slow cooker to low and let cook on low
for 8 hours (you could stir it once or twice while it's cooking, but that's not
necessary. Also, I've found that when you turn off the heat, if you remove the
lid for 15-20 minutes the quinoa firms up.)
4. To serve simply divide chicken onto 4 plates and spoon quinoa/pepper mixture on the side, the chicken will fall apart so there's no need for a knife,
serve and enjoy!
One Pot Thai Shrimp and Quinoa
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
I NG RE DI E NT S

1 Tablespoon coconut oil (or cooking oil 
of choice)

1 Tablespoon fish sauce

½ teaspoon sesame oil

½ small onion, chopped (about ½ a cup)

2 bell peppers, sliced

2 large carrots, cut into matchsticks

½ teaspoon ground ginger

1 teaspoon salt

3 garlic cloves, minced


1 cup lite coconut milk (if using canned,
make sure to shake the can well)
2 cups chicken stock
1½ cups uncooked quinoa, rinsed and
rained

1 pound raw jumbo shrimp, peeled, deveined and tail off

½ teaspoon salt

¼ teaspoon crushed red pepper flakes

½ of a lime, cut into pieces
INSTRUCTIONS
1. In a large skillet that has a lid (mine is a 3 quart pan), add coconut oil, fish
sauce and sesame oil and cook on medium-high for 30 seconds, then add in
the onion, bell pepper slices, and carrots, season with ginger, and salt. Cook
for 4-5 minutes, stirring occasionally until the vegetables are starting to soften. Add in the garlic and cook for 30 seconds, then pour in coconut milk,
chicken stock and quinoa. Stir well, cover, and cook for 15 minutes (without
removing the lid or stirring).
2. After 15 minutes, remove the lid, stir once, then nestle the shrimp on top of
the quinoa and vegetable mixture. Sprinkle salt and red pepper flakes and
cover and cook for an additional 5 minutes, until the shrimp is cooked
through.
3. Remove from heat. Squeeze lime wedges on top of the shrimp and sprinkle
with cilantro, then serve and enjoy.
Hot Cocoa Mix
Prep Times: 5 minutes
Total Time: 5 minutes
Servings: 14—16
I NG RE DI E NT S

2 cups of instant dry milk

1 cup sugar

½ cup unsweetened cocoa powder

¼ teaspoon salt
INSTRUCTIONS
1. Put all the ingredients in a large bowl and stir.
2. Store in an air tight canister or in a ziplock bag.
3. Add 1⁄4 cup of this mixture to 1 cup of boiling water.
Slow Cooker Cinnamon Rolls
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
Servings: 8
I NG RE DI E NT S
For the dough:
 ½ cup milk, warmed
 1 packet Red Star Platinum Instant Yeast (or 2
¼ teaspoons Red Star
Yeast)

¼ cup sugar


1 egg
3 Tablespoons salted
butter, melted



2 ¼ cups all purpose

flour, plus ¼ cup for roll- 
ing

½ teaspoon baking pow- 
der

½ teaspoon baking soda
For the filling:
 4 Tablespoons butter,
melted

½ teaspoon allspice
¼ cup sugar
½ cup raisins
For the Frosting:

2 cup powdered sugar
1 teaspoon vanilla extract

4 Tablespoons milk
2 Tablespoons cinnamon
INSTRUCTIONS
To make the dough:
1. Start by warming the milk (I simply heat mine in the microwave for 1 minute, you don’t want it hotter than 95
degrees). Add packet of yeast to the milk, stir once or twice and then let sit for 5-10 minutes until it is foamy.
2. Pour milk and yeast mixture into a large mixing bowl and add in the sugar and egg and stir with a wooden
3.
spoon until combined.
Next add in the melted butter and stir, and then add in the flour, baking powder and baking soda. Stir until the
dough comes together. It will be a slightly wet and sticky dough.
Form dough into a ball and put it on a floured board or surface.
Make the filling while you let the dough ball hang out on the floured surface.
To make the filling simply mix all the ingredients together and stir until combined.
Now roll the dough out into a rectangle shape (mine is usually 12-14 inches long by 8 inches wide).
4.
5.
6.
7.
8. Spread the filling onto the dough with a spatula, and then carefully-yet-tightly- roll the dough along the long
side.
9. Cut the dough into 8 pieces (I’ve found a pizza cutter works great for this.)
10. Line your slow cooker with parchment paper and spray it with cooking spray.
11. Gently place formed hot cross bun cinnamon rolls in the bottom of your slow cooker, leaving a little space in
between them.
12. Place a layer of paper towels under the lid (important step, you don’t want the condensation dripping onto
your dough) and cover the slow cooker.
13. Turn on high and cook for 2 hours.
14. When the hot cross bun cinnamon rolls are done (they will be slightly brown around the edges) carefully remove the parchment paper from the slow cooker and set them on a board.
NOTES
I melt the butter in the microwave and set aside before starting to make the dough. I use a bowl and wooden spoon, but you
could also use a stand mixer with a dough attachment to make the dough.
15. Make the frosting by stirring all the ingredients in a bowl, and then pour it over the hot cross bun cinnamon
rolls. Gently break the rolls apart and serve warm!
The Best Pumpkin Loaf
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour,
Servings: 1 loaf, serves 12
I NG RE DI E NT S
 3 eggs

1 cup sugar

¼ cup brown sugar

1 teaspoon vanilla extract

1 cup pumpkin puree


⅓ cup vegetable oil
1½ cups gluten-free flour (can use regular all-purpose flour or whole wheat pastry flour)

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon cinnamon

½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon each of ground nutmeg, all
spice, pumpkin pie spice
½ cup semi sweet chocolate chips, optional


INSTRUCTIONS
1. Preheat oven to 350. Line a 9 x 5 loaf pan with parchment paper and set
aside.
2. In the bowl of a stand mixer (or you can do this with a hand mixer) beat together the eggs, sugars and vanilla extract (1 minute on medium speed or until well combined).
3. Add in the pumpkin puree and oil and beat until combined.
4. Next add all the dry ingredients (flour, baking soda, baking powder, cinnamon, ginger, salt, nutmeg, all spice and pumpkin pie spice) and stir until
combined, you could also use your mixer to combine. If using chocolate
chips, add them and mix them in.
5. Spoon batter into the lined loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Remove from oven, allow to cool for at least 10 minutes, then serve warm or allow to cool completely, then slice and serve and
enjoy.
NOTES
The chocolate chips are optional in this recipe.
This recipe can be made with gluten free flour, all purpose flour or even whole wheat flour.
5 Ingredient Oatmeal Cookie Energy Bites
I NG RE DI E NT S
Prep Times: 5 minutes
Total Time: 5 minutes
Servings: 14—18 bites

15 dejlet noor dates, pits removed
(1 heaping cup - can also use
med-jool dates, 8oz)

1 tablespoon water

¼ cup raisins

½ cup quick cooking oats

1 teaspoon cinnamon

2 tablespoons almond butter
INSTRUCTIONS
1. In a food processor, process dates and tablespoon of water for 5 seconds.
2. Add almond butter, raisins, oats and cinnamon into the food processor and
process for 5-10 seconds, until the mixture comes together, it should be
sticky to touch and easily form a ball. If the mixture does not stick together
when pressed between two fingers add a few more drops of water.
3. Using a 1 tablespoon cookie scoop or a tablespoon, scoop 1 tablespoon of
mixture into your hand and roll it into a ball shape. Place in a mini muffin
liner or in an air tight container.
4. Refrigerate for 1 hour and then enjoy or keep stored in the refrigerator.
NOTES
You can use medjool dates or any other kind of dates you'd like.
You can use peanut butter instead of almond butter.
You can use any kind of raisins you'd like (I used yellow raisins).
5 Ingredient Blueberry Skillet Dump Cake
Prep Times: 5 minutes
I NG RE DI E NT S

1 cup flour (all purpose or whole wheat
pastry flour)
Cook Time: 40 minutes


1 cup sugar
1 cup milk (I use skim, you could use
almond milk or other dairy free milk in
place of regular milk)

½ cup butter (1 stick, or you could use
margarine)

1 pint blueberries
Total Time: 45 minutes
Servings: 8
INSTRUCTIONS
1. Preheat oven to 375, spray a skillet with cooking spray or grease it with butter and set aside.
2. In a bowl melt the butter (30 seconds in the microwave does the trick for me)
then pour in the flour, sugar and milk and whisk to combine, until no big
clumps remain. Pour into the prepared skillet.
3. Sprinkle the blueberries evenly around the top of the batter.
4. Bake for 40-45 minutes, or until edges start to turn slightly brown. Remove
from oven and allow to cool for 10 minutes.
5. Serve warm or cold.
5 Ingredient Peanut Butter Pretzel Energy Bites
I NG RE DI E NT S
Prep Times: 5 minutes
Total Time: 5 minutes
Servings: 18

1 cup deglet noor dates, pits removed
(5½ oz or 22 dates)

1 cup pretzels

6 tablespoons toasted coconut flakes

4 tablespoons creamy peanut butter

2 tablespoons honey

1 tablespoon water
INSTRUCTIONS
1. In a food processor, process dates for 10 seconds, then add pretzels and process for
another 10 seconds.
2. Add remaining ingredients: toasted coconut flakes, peanut butter, honey and water.
Process for 10-30 seconds, until the mixture comes together and no large chunks of
any ingredient remain - it should be soft to touch and but stick together, if not, add
another ½ tablespoon of water and process.
3. Using a tablespoon cookie scoop, scoop 1 tablespoon of the mixture and roll between
hands to form a ball. Repeat with all remaining mixture, forming it into 1 tablespoon
balls.
4. Put in a container or bag and allow to cool for 1 hour in the refrigerator. Store in the
refrigerator.
Easy 5 Ingredient Pumpkin Pie
Prep Times: 5 minutes
I NG RE DI E NT S
Cook Time: 50 minutes


1 can (15 oz.) pumpkin puree
1 can (14 oz.) sweetened condensed
milk

3 eggs

1½ tablespoons pumpkin pie spice

1 - 9 inch deep dish frozen pie crust
Total Time: 55 minutes
Servings: 1 pie, 8 pieces
INSTRUCTIONS
1. Preheat oven to 450.
2. In a large bowl combine pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice. Mix with a hand mixer or mix very well with a spoon.
3. Pour mixture into pie crust.
4. Bake for 10 minutes, then reduce heat on the oven to 350 and continue baking the pie
for 35 minutes. Turn off heat and let the pie sit in the oven for 5 minutes, then re-
move from the oven (the pie filling will have puffed up, it will slowly settle back
down) and allow to cool completely (2 hours-overnight). I like to make the pie the
day before and let it sit overnight in the refrigerator.
Salted Caramel Chocolate Chip Cookies
Prep Time: 1 hour, 10 minutes
Cook Time: 11 minutes
Total Time: 1 hour, 21 minutes
Servings: 6 dozen
I NG RE DI E NT S

1 cup (2 sticks) butter, unsalted, at room
temperature

1 cup granulated sugar

4 cups all purpose flour

1½ cups brown sugar


1 tablespoon vanilla extract
1½ teaspoons baking soda


2 eggs
½ teaspoon salt


½ cup caramel sauce
2 cups semi sweet chocolate chips

2 tablespoons sea salt for sprinkling

½ teaspoon baking powder
INSTRUCTIONS
1. In a large bowl cream together butter and sugars with a stand or hand mixer until
combined and fluffy (about 2 minutes) then add in vanilla extract and eggs, beat until
combined, scrape down sides of the bowl with a spatula and pour in caramel and beat
until incorporated, scrape down the sides of the bowl with a spatula.
2. Slowly add in the flour, baking powder, baking soda and salt and beat slowly until
combined.
3. Now with a wooden spoon stir in the chocolate chips. Place dough in the refrigerator
for an hour.
4. Preheat oven to 350, line two baking sheets with silicone baking mats or parchment
paper.
5. Scoop dough with a 1 tablespoon size cookie scoop and scoop onto prepared cooking
sheets. Place about 2 inches apart (I get 12 per baking sheet). Flatten the dough balls
slightly.
NOTES
This recipe can easily be halved, simply half each of the ingredients - I've done this many times - the yield is 3 dozen.
This cookie dough freezes very well. To freeze the cookie dough for use at a later time follow the directions for making the dough
and then instead of letting the dough 'set' in the refrigerator for an hour put it in a gallon freezer bag and label, then freeze it until
you're ready to bake them, then let the dough thaw in the refrigerator and then bake!
6. Bake cookies for 11-12 minutes, until edges are slightly golden brown (centers will
be soft). Remove from oven and sprinkle with sea salt. Allow to cool on the baking
sheet for 3 minutes, then transfer to a cookie cooling rack and allow to cool before
serving. Repeat until all the dough has been turned into delicious cookies!
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