As most of you know, I’m not a cook or baker, somewhere along the way I got way too busy. When I find yummy recipes that only have a few ingredients, I get excited & think “I can do this!” So this page is for everyone, like me, needing sweet relief in the kitchen!

~ Lauren

Light & Fluffy Yogurt Cloud Cake Recipe

Ingredients:

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper for easy removal.
2. Prepare the Wet Ingredients: In a large mixing bowl, whisk together the yogurt, vegetable oil, and vanilla extract. Add the egg yolks and sugar. Stir until smooth and well combined.
3. Sift the Dry Ingredients: In a separate bowl, sift the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently to combine.
4. Whisk the Egg Whites: In a clean bowl, whisk the egg whites and cream of tartar until stiff peaks form.
5. Fold the Egg Whites: Gently fold the whipped egg whites into the cake batter in two or three additions.
6. Bake the Cake: Pour the batter into the prepared cake pan and bake for 25-30 minutes.
7. Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Prepare the Whipped Topping: Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Serve: Top the cooled cake with the whipped cream and optional garnishes before serving.

Cheeseburger Cups

Ingredients:

Instructions:

1. In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain.
2. Stir in the ketchup, brown sugar, mustard and Worcestershire sauce. Remove from the heat.
3. Press each biscuit onto the bottom and up the side of a greased muffin cup.
4. Spoon beef mixture into cups; top with cheese cubes.
5. Bake at 400° until cups are golden brown, 14-16 minutes.

Cool Whip Pineapple Fluff

Ingredients:

Instructions:

1. Open your can of crushed pineapple and drain it well, reserving about 2 tablespoons of juice for mixing. This little bit of juice adds a subtle pineapple boost to the pudding flavor.
2. In a medium mixing bowl, combine the instant vanilla pudding mix with the drained crushed pineapple and reserved juice. Stir until the pudding mix dissolves completely and starts to thicken slightly.
3. Add the Cool Whip to the pudding mixture. Use a rubber spatula to gently fold everything together until it’s light, fluffy, and fully combined.
4. Cover the bowl and refrigerate for at least 1 hour to let the flavors blend and the fluff firm up a little.
5. Spoon the chilled mixture into dessert bowls, or serve family-style in a large serving bowl. If you want to get fancy, garnish with a sprinkle of coconut, a cherry on top, or even a few extra pineapple chunks.

Two-Ingredient Pineapple Angel Food Cake

Ingredients:

Instructions:

1. Preheat the oven to 350°F. In a large mixing bowl, combine angel food cake mix and crushed pineapple (do not drain) until no dry spots of cake mix are visible. Do not overmix.
2. Spread batter evenly in an ungreased 9×13-inch glass baking dish.
3. Bake in preheated oven for 25 to 30 minutes, or until golden brown. It will still be a little jiggly when you pull it out, but it should not be runny. Remove from oven, and allow the cake to cool completely, about 1 hour.
4. Spread whipped topping over cooled cake, if you wish. Add pineapple chunks or fresh berries.

Eggnog Cream Pie

Ingredients:

Instructions:

1. In a large mixing bowl, whisk together the Eggnog and Instant Pudding Mix until fully combined.
2. Add ½ of the container of Whipped Topping, reserving the remainder for adding on top of the pie later on.
3. Gently fold the whipping topping into the pudding mixture.
4. Pour the pie filling into the premade Crust and spread it out evenly with a silicone spatula.
5. Place the remaining whipped topping on top of the filling and finally garnish with a sprinkle of Nutmeg.
6. Cover and freeze the pie for later use, or place it in refrigerator for 1 hour before slicing and serving it.
7. To Thaw: Remove from freezer and allow the pie to thaw on counter for 1 hour before slicing and serving.

Christmas Trash Pie

Ingredients:

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan.
2. Make the Crust: In a medium bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
3. Press into Pan: Press the mixture into the bottom and up the sides of the prepared pie pan to form the crust. Bake in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.
4. Layer the Ingredients: In the cooled crust, evenly sprinkle the chocolate chips, butterscotch chips, shredded coconut, and chopped nuts.
5. Pour the Sweetened Condensed Milk: Drizzle the sweetened condensed milk over the top, ensuring it covers the filling evenly.
6. Bake: Return the pie to the oven and bake for an additional 15-20 minutes, or until the filling is set and golden.
7. Cool: Once baked, remove the pie from the oven and allow it to cool completely at room temperature.
8. Slice and Enjoy: Cut into slices and serve as is, or with whipped cream or vanilla ice cream, if desired.

Cool Whip Cookies

Ingredients:

Instructions:

1. In a large bowl, add the cake mix, Cool Whip and egg. Beat with a mixer until smooth and combined. Note: it will be very sticky. Cover bowl and chill in the fridge for 30 minutes.
2. Place powdered sugar in a bowl. Using a cookie scoop, drop the chilled dough into the powdered sugar. Roll with your hands to make a ball. Place balls on a greased cookie sheet about 2 inches apart.
3. Bake for 12 minutes or until bottoms are golden brown at 350°F. Let cool 5 minutes on the cookie sheet before transferring to a cooling rack.

NOTE: You may need to use two cookie sheets because you want to avoid overcrowding. These cookies SPREAD.

3 Ingredient Reese’s S’mores Skillet Dip

Ingredients:

Instructions:

1. Preheat oven to 450 degrees with your skillet in the oven.
2. When your oven is preheated, remove cast iron skillet and add your butter to coat the pan. Make sure to coat the sides of the pan where the marshmallows will be so they don’t stick.
3. Cover the bottom of the pan with (unwrapped) Reese’s Cups. You can add milk chocolate chips if you want to make it more chocolatey or if you don’t have enough Reese’s Cups.
4. Then cover with marshmallows (since they’re cut in half, place the sticky side down)
5. Place in oven for 5-7 minutes, watch carefully and take out as soon as the marshmallows are brown- be careful, they can burn easily.
6. Let rest for 2 minutes and then serve with graham crackers.

NOTE: You can omit Reese’s Cups and just use milk chocolate chips and peanut butter! If you are worried about putting a hot skillet in front of kids, like the pan with foil and plenty over hanging the edge and when it’s done cooking, just use the foil to lift the entire dip onto a plate!

The Ultimate Ricotta Spinach Quiche

Ingredients:

Instructions:

1. Preheat oven to 375°F (190°C).
2. If using fresh spinach, sauté in olive oil until wilted, then cool and squeeze out excess moisture.
3. In a large bowl, whisk together ricotta, eggs, milk or cream, Parmesan, nutmeg, salt, and pepper until smooth.
4. Stir in the spinach until evenly distributed.
5. Pour the mixture into the pre-baked crust and smooth the top.
6. Bake for 35–40 minutes, or until the center is set and lightly golden.
7. Let cool at least 10 minutes before slicing and serving.

Grandma’s Cornbread Dressing

Ingredients:

Instructions:

1. Gather all ingredients.
2. Preheat the oven to 350 degrees F (175 degrees C). Grease a 7×11-inch baking dish. Place crumbled cornbread in a large bowl.
3. Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, 5 to 7 minutes.
4. Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour dressing into the prepared baking dish.
5. Bake in the preheated oven until dressing just starts to turn golden brown around the edges, about 30 minutes.
6. Serve and enjoy!

Thanksgiving Punch

Ingredients:

Instructions:

1. Pour all CHILLED ingredients into a large punch bowl.
2. Garnish with apple slices, orange slices, and fresh cranberries for a festive drink.

Sweet Potato Rounds with Brie, Cranberry, & Pecans

Ingredients:

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Arrange sweet potato rounds on the sheet, brush both sides with olive oil, and season with salt and pepper.
3. Roast for 20–25 minutes, flipping halfway, until the rounds are tender and edges are lightly caramelized.
4. Remove from the oven and immediately top each round with a slice of Brie, allowing it to soften slightly from the heat.
5. Spoon a small dollop of cranberry sauce over each round, then sprinkle with chopped pecans.
6. Drizzle lightly with honey if using, and garnish with fresh thyme leaves.

Krispy Krunch Cookies

Ingredients:

Instructions:

1. Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
2. Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
3. Chill dough if it seems too soft.
4. Form dough into 1 1/4″ balls and place onto parchment-lined or ungreased baking sheets.
5. Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
6. Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.

NOTE: Forming dough into 1″ balls will increase yield to 48 cookies.

Two-Bite Cranberry Cheese Ball Pops

Ingredients:

Instructions:

1. In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chopped dried cranberries, green onions, honey, garlic powder, onion powder, salt, and pepper. Mix until well combined and smooth.
2. Using your hands, form the mixture into small balls, about 1 inch in diameter. Place on a parchment-lined baking sheet.
3. Refrigerate for at least 30 minutes, allowing the cheese balls to firm up.
4. Roll each chilled cheese ball in the finely chopped pecans until fully coated.
5. Insert a pretzel stick into the center of each ball to create a fun, easy-to-hold pop.
6. Serve immediately or refrigerate until ready to serve.

Meatloaf Cupcakes With Mashed Potato

Ingredients:

Instructions:

Meatloaf Cupcakes

Apple Cinnamon Rolls

Ingredients:

• 2 cans pillsbury grands cinnamon rolls
• 1 can apple pie filling
• 1/2 cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix the cinnamon roll cans with the can of apple pie filling and pecans
3. Bake for 40 minutes
4. Drizzle icing on top and enjoy

4-Ingredient Lemon Cream Cheese Dump Cake

Ingredients:

• 1 box (15.25 oz) lemon cake mix
• 1 can (21 oz) lemon pie filling
• 8 oz cream cheese, softened
• ½ cup (1 stick) butter, melted

Instructions:

1. Preheat oven to 350°F (175°C).
2. Lightly grease a 9×13-inch baking dish with cooking spray or butter.
3. Spread the lemon pie filling evenly over the bottom of the baking dish.
4. In a bowl, beat the cream cheese until smooth and dollop spoonfuls over the pie filling.
5. Sprinkle the dry lemon cake mix evenly over the top.
6. Drizzle the melted butter evenly across the cake mix.
7. Bake for 40-45 minutes, or until the top is golden brown and bubbly.
8. Let the cake cool for 10-15 minutes before serving.

Peanut Butter Cornflake Cookies (no bake)

Ingredients:

• 1 cup granulated sugar
• 1 cup light corn syrup
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 6 cups corn flakes

Instructions:

1. In a large saucepan, combine the sugar, corn syrup, and peanut butter. Cook over medium high heat until center starts to boil, make sure to stir constantly so the sugar doesn’t burn.
2. As soon as the sugar mixture comes to a boil, remove from heat and stir in the vanilla extract and corn flakes, mix until corn flakes are evenly coated in sugar mixture.
3. Use an ice cream scoop to drop cookies onto parchment or wax paper as quickly as possible before mixture starts to cool and harden.
4. Let cool on wax paper for 20 to 30 minutes before enjoying.

Strawberry Pecan Pretzel Salad

Ingredients:

• 1 cup crushed pretzels
• 1/2 cup chopped pecans
• 1/2 cup brown sugar
• 1/2 cup butter, melted
• 2 1/2 cups diced strawberries
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup confectioners sugar
• 1 teaspoon vanilla
• 1 pint cream, whipped

Instructions:

1. In a large bowl, or a baggie, crush the pretzels.
2. Then add the pecans, sugar, and melted butter to the pretzels.
3. Spread them onto a baking sheet or in a cake pan, spread them out pretty thin.
4. Bake in the oven at 400 degrees for 7 minutes.
5. When the mixture is done, remove it from the oven and allow it to cool.
6. In a separate bowl, whip the cream.
7. When the cream is whipped, add the confectioners sugar, and the vanilla.
8. In a separate bowl, mix the cream cheese with a hand mixer.
9. Then stir in the cream mixture, just until mixed.
10. Just before serving, stir in the diced or sliced strawberries.
11. Take the pretzel and pecan mixture and brake it into smaller pieces.
12. Add it to the salad as well just before serving.

One Pot Taco Spaghetti

Ingredients:

• 1 tablespoon olive oil

• 1 pound ground beef*

• 1 1.25-ounce package taco seasoning

• 1 10-ounce can RoTel Mild Diced Tomatoes & Green Chilies

• 1 tablespoon tomato paste

• 8 ounces spaghetti

• ½ cup shredded cheddar cheese

• ½ cup shredded mozzarella cheese

• 1 Roma tomato, diced

• 2 tablespoons chopped fresh cilantro leaves

Instructions:

1. Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
2. Stir in RoTel, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
3. Remove from heat and top with cheeses. Cover until melted, about 2 minutes.
4. Serve immediately, garnished with tomato and cilantro, if desired.

Sugar Cookie Cake

Ingredients:

• 2 packages of pre prepared sugar cookie dough

• 1 container cool whip

• Sprinkles of your choice

Instructions:

1. Line a glass baking pan with sugar cookie dough premade cookies, bake them as directed by the packaging
2. Once cooled pour a entire tub of cool whip on top of the cookies
3. Sprinkle with colored sprinkles of your choice depending on the holiday, you can even drizzle Hershey’s chocolate over it

Butterscotch Bars

These delicious butterscotch bars come packed with brown sugar and butterscotch chips, and they’re ready for the oven in just 10 minutes!

Ingredients:

• 1/2 cup salted butter softened (4 ounces)
• 2 cups light brown sugar (400 grams)
• 2 teaspoons vanilla extract (10 grams)
• 2 large eggs
• 2 cups all-purpose flour (260 grams)
• 2 teaspoons baking powder (8 grams)
• 1/2 teaspoon salt (2 grams)
• 1 cup butterscotch chips

Instructions:

1. Preheat the oven to 350ºF. Spray a 9×13″ baking pan with cooking spray, then line with a piece of parchment paper. Spray the top of the paper with cooking spray as well.
2. In a large mixing bowl, cream together the butter and sugar using an electric mixer. Add the vanilla and eggs to the butter mixture. Mix well. ½ cup salted butter, 2 cups light brown sugar, 2 teaspoons vanilla extract, 2 large eggs
3. Add the flour, baking powder and salt. Mix well. 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
4. Fold in the butterscotch chips. 1 cup butterscotch chips
5. Spread the cookie dough in the prepared pan. Bake for 30-35 minutes or until the bars are set in the middle.
6. Cut while the bars are still warm.

Cranberry Turkey Stuffing Balls

These turkey stuffing balls are the perfect bite of Thanksgiving all wrapped up in one! Savory, sweet, and loaded with flavor, these bites will have you coming back for more!

Ingredients:

• 2 cups cooked turkey (shredded or chopped)
• 3 cups prepared stuffing
• 1/2 cup dried cranberries
• 1/4 cup chicken broth (or turkey broth)
• 1/4 cup peas (optional)
• 1 egg (beaten)
• 1 tbsp fresh parsley (chopped)
• Salt & pepper to taste
• Cranberry sauce (for serving)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Mix the Ingredients: In a large bowl, combine the cooked turkey, prepared stuffing, dried cranberries, peas (if using), beaten egg, and chicken broth. Mix well until all ingredients are evenly combined.
3. Form the Balls: Roll the mixture into golf ball-sized portions and place them on a baking sheet lined with parchment paper.

Grinch Punch

Ingredients:

• 2 cups lime sherbet
• 4 cups lemon-lime soda (like Sprite or 7-Up)
• 2 cups pineapple juice
• 1 cup cranberry juice
• 1 cup cherries for garnish (optional)

White Chocolate Cranberry Pecan Clusters

Ingredients:

Instructions:

1. Line a baking sheet with parchment paper.
2. Melt the white chocolate chips in a microwave-safe bowl, heating in 20-second intervals and stirring between each interval until smooth.
3. Stir in the dried cranberries and chopped pecans. If you love a tropical twist, add the shredded coconut.
4. Drop spoonfuls of the mixture onto the prepared baking sheet, forming small clusters.
5. Sprinkle a pinch of sea salt over the top of each cluster to enhance the flavors.
6. Refrigerate for at least 30 minutes, or until the clusters have fully set.
7. Store the clusters in an airtight container in the refrigerator to keep them fresh.

Thanksgiving Punch

Ingredients:

Instructions:

1. Combine Juices: In a large punch bowl, pour in the apple cider, cranberry juice, and orange juice. Stir well to blend the flavors.
2. Add Sparkling Water: Just before serving, add the sparkling water or ginger ale to create a fizzy effect. Stir gently to keep the bubbles intact.
3. Garnish: Add the fresh cranberries, orange slices, and apple slices for a festive look. For an optional warm twist, toss in a few cinnamon sticks.
4. Serve: Pour the punch into glasses over ice and enjoy this refreshing holiday beverage with family and friends.

Peanut Butter Cup S’mores Dip

Ingredients:

Instructions:

1. Preheat the oven to 450°F.
2. Arrange the Reese’s Peanut Butter Cups in a single layer in a 9-inch cake pan. Top the Reese’s with the marshmallows.
3. Bake the dip for 8 to 10 minutes until the marshmallows are golden and toasted.
4. Remove the dip from the oven and serve immediately with graham crackers for dipping.

ROLO Pretzel Reindeer

Ingredients:

Instructions:

1. Heat oven to 250°F. Line cookie sheet with parchment paper or foil. Remove wrappers from creamy candies; set aside.
2. Place 20 pretzels on prepared sheet. Top each pretzel with caramel candy. Cut remaining 20 pretzels* in half to form antlers; set aside.
3. Heat cookie sheet with pretzels and caramels 3 minutes or until caramels start to soften. Remove from oven. Immediately add eyes, red candy nose and pretzel antlers by gently pushing into melted chocolate. Allow chocolate to firm before serving.

Cool Whip Cookies

Ingredients:

Instructions:

1. Line a cookie sheet with parchment paper. Mix the above ingredients well until all batter is creamy.
2. Spoonful of cake batter on the cookie sheet and lightly sprinkle confectionery sugar on top.
3. Back at 350 degrees for 12-15 minutes. Mine were 15 minutes, oven temps vary.

Christmas Cranberry Honey Butter

Ingredients:

Instructions:

1. Whip the Butter: Use an electric mixer to whip the softened butter for 2-3 minutes until it becomes light and fluffy. This step is crucial for a smooth, airy texture.
2. Add Ingredients: Incorporate the cranberry sauce, honey, and any optional flavorings such as vanilla extract, orange zest, or cinnamon. Whip the mixture again until all ingredients are fully combined, creating a vibrant and creamy spread.
3. Store and Serve: Transfer the cranberry honey butter to a jar or ramekin. It can be served immediately for a soft, spreadable consistency or refrigerated for later use. If chilled, bring it to room temperature before serving to make spreading easier.