Lauren’s Kitchen

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

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.