25 Favorite Recipes from Sweetphi.Com by Philia Kelnhofer Recipe Index

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 5 Ingredient Vegetable Frittata Hi there, I’m Phi, author of Sweetphi.com 5 Ingredient Baked Chicken and Sweet Potatoes for Two Let’s say you’ve had a long day, at the end of which you’re standing in your kitchen thinking 5 Ingredient Vegetarian Freezer Burritos ‘what am I going to make for dinner’? Slower cooker Beef and Sweet Potato Stew Are you going to think of something super complicated with a million ingredients (half of The Best Shrimp Cauliflower Fried Rice which you don’t even have in your house)? OR are you going to want to make something that 5 Ingredient Baked Halibut is easy to make and has simple ingredients (which you may already have in your house)? Ding ding ding! 20 Minute Italian Turkey Sausage and Couscous 5 Ingredient Hawaiian Chicken Rice Bowls If you want to make meal time easier, this eCookBook is for you! 5 Ingredient Shrimp and Black Bean Enchiladas

This eCookBook is a compilation of 25 of the most popular recipes from my blog. Recipes that 5 Ingredient Cilantro Lim chicken and Brown Rice Skillet readers have made over and over and absolutely love. 5 Ingredient Slow Cooker Salsa Chicken and Quinoa Some of the recipes are from my Five Ingredient Friday’s series where every Friday (you One Pot Thai Shrimp and Quinoa 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. Desserts 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! Hot Cocoa Mix Slow Cooker Cinnamon Rolls Thank you for reading, The Best Pumpkin Loaf Phi 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 I NG RE DI E NT S  2 tablespoons butter, melted Cook Time: 30 minutes  1/3 cup Italian-style panko bread crumbs  2 jalapenos, seeds removed and finely chopped Total Time: 35 minutes  1 cup cheddar cheese, shredded  1 cup sour cream 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 mi-

crowave 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 but-

ter 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. Prep Time: 20 minutes Hot Cheesy BLT Dip 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, 1 tomato (medium-large, like a roma or chopped on the vine variety)  8 oz. 1/3 reduced fat cream cheese, at  1 1/4 cup Italian blend shredded cheese room temperature (or mozzarella cheese), divided  1/4 cup light mayonnaise  Fresh herbs for garnish, chopped  1/4 cup light sour cream (parsley/basil), optional  1 garlic clove, pressed  1/2 teaspoon salt  1/4 teaspoon cayenne pepper  1 cup baby spinach, chopped

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 the edges start to turn brown. 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 4. Remove from oven, allow to cool for 5 minutes, then serve and enjoy! 5 Ingredient Beer Bread

Prep Times: 5 minutes I NG RE DI E NT S

 3 cups all-purpose flour Cook Time: 50 minutes  3 teaspoons baking powder  3 teaspoons sugar Total Time: 55 minutes  1 teaspoon salt  1 bottle of beer (12 ounces, see note)  ¼ cup butter (1/2 stick), melted Servings: 1 loaf

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 I NG RE DI E NT S

 4 large eggs Cook Time: 15 minutes  1/2 teaspoon salt  1 medium tomato, chopped (about 1/2 cup Total Time: 20 minutes chopped)  1/2 green bell pepper (about 1/2 cup chopped) Servings: 4  1 tablespoon fresh chives, finely chopped (or 1 teaspoon dried chives)  1/2 cup cheddar cheese, shredded

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 Cook Time: 30 minutes small chicken breasts)  1 large sweet potato, peeled and cubed Total Time: 35 minutes  1 tablespoon extra virgin olive oil  1/2 teaspoon garam masala Servings: 2  1/2 garlic salt

INSTRUCTIONS

1. Preheat oven to 400. 2. Place chicken breast halves in a small baking dish, then add in the sweet po-

tato 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 re-

move 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 Cook Time: 2 minutes about 2 cups)  2 cans black beans, drained Total Time: 22 minutes  1 cup salsa, to heat level of your liking  1 1/2 cups Mexican blend shredded cheese Servings: 10  10 – 12 soft shell flour tortillas

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! Prep Time: 10 minutes Cook Time: 8 minutes Slow Cooker Beef and Sweet Potato Stew Total Time: 8 hours, 10 minutes

Servings: 4

I NG RE DI E NT S T O PP I NG S  1 bag (1lb.) frozen green beans  4 tablespoons plain yogurt  1 small yellow onion, chopped  1 teaspoon cinnamon  Handful of chopped parsley  1 teaspoon butter  1 teaspoon salt  1 garlic clove, crushed  1/2 teaspoon salt  1lb. Beef stew meat  1/2 teaspoon garlic salt  2 sweet potatoes, peeled 1/2 teaspoon garam masala and cubed (you could use  (optional) 1 sweet potato and 1  2 cans (14.5 oz. each) of regular potato) crushed tomatoes (I like using  1 bell pepper, chopped 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. Prep Time: 5 minutes Cook Time: 10 minutes

Total Time: 15 minutes Shrimp and Cauliflower Fried Rice 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, deveined and tails removed  1/2 onion, chopped (about 1/2—3/4 cup chopped onion)  1 pinch of each salt, garlic salt, pepper   1 teaspoon each vegetable oil, sesame 1/4 teaspoon garlic salt oil, soy sauce (or tamari if gluten free)  1 pinch of salt and 1 pinch of pepper  2 cups frozen mixed vegetables For the cauliflower fried rice:  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). 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 be- gin 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 NOTES 'doneness' - you want the cauliflower to not be hard anymore. 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 5 Ingredient Baked Halibut

I NG RE DI E NT S Prep Times: 5 minutes  1½ lbs center cut halibut  1-2 tablespoons extra virgin olive oil Cook Time: 25 minutes  ½ teaspoon kosher salt  ¼ teaspoon fresh cracked pepper Total Time: 30 minutes  1 teaspoon finely diced chili pepper (fresno/habanero or jalapeno or ¼ teaspoon red pepper flakes), (optional) Servings: 4  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

I NG RE DI E NT S Prep Times: 5 minutes  2 Tablespoons extra virgin olive oil  3 garlic cloves, pressed, divided Cook Time: 15 minutes  2 cups mixed raw/chopped asparagus, onions, and mushrooms (about ¾ cups of each)  Total Time: 20 minutes 1 quart grape tomatoes  ½ teaspoon salt  1 lb ground turkey, Italian style  1 box roasted garlic and olive oil cous- Servings: 4 cous  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 mushrooms) 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  1 lb chicken tenders (or chicken breasts, cut into strips)  1 can (20 oz) pineapple chunks, ½ Cook Time: 150minutes cup juice reserved, the rest drained  1 cup teriyaki sauce (I like Soy Vay - Total Time: 40 minutes Veri Veri Teriyaki)  2 packages (8.8 oz each) coconut bas- mati rice - ready in 90 seconds variety Servings: 4  1 cup cilantro, chopped

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.

N O T E S 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

I NG RE DI E NT S Prep Times: 10 minutes  2 cans (10 oz each) enchilada sauce (red or green, and spice level of your choice) Cook Time: 15 minutes  1 lb shrimp, peeled and deveined, tails removed  2 cans (15 oz each) black beans, drained Total Time: 25 minutes and rinsed  2 cups Mexican blend shredded cheese (or cheddar or any other cheese you like) Servings: 4, 12-13 enchiladas  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

I NG RE DI E NT S Prep Times: 5 minutes  2½ cups low sodium chicken broth  1 lb chicken breast, cut into 1 inch cubes Cook Time: 20 minutes  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  2¼ cups water  1 cup tri colored quinoa  4 oz cream cheese, reduced fat Cook Time: 8 hours  2 red bell peppers, roughly chopped  1 lb. chicken breasts (2-3 chicken Total Time: 8 hours, 5 minutes breasts, halved if they're big)  1 jar (16 oz) salsa, heat level of choice (I use Frontera salsa in jalapeno and cilan- Servings: 4 tro flavor which is medium)

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! Prep Time: 10 minutes One Pot Thai Shrimp and Quinoa Cook Time: 25 minutes Total Time: 35 minutes

Servings: 4

I NG RE DI E NT S   1 Tablespoon coconut oil (or cooking oil 1 cup lite coconut milk (if using canned, of choice) make sure to shake the can well)   1 Tablespoon fish sauce 2 cups chicken stock  1½ cups uncooked quinoa, rinsed and  ½ teaspoon sesame oil rained  ½ small onion, chopped (about ½ a cup)  1 pound raw jumbo shrimp, peeled, de-  2 bell peppers, sliced veined and tail off  2 large carrots, cut into matchsticks  ½ teaspoon salt  ½ teaspoon ground ginger  ¼ teaspoon crushed red pepper flakes  1 teaspoon salt  ½ of a lime, cut into pieces  3 garlic cloves, minced

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 sof- ten. 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 I NG RE DI E NT S  2 cups of instant dry milk Total Time: 5 minutes  1 cup sugar  ½ cup unsweetened cocoa powder  ¼ teaspoon salt Servings: 14—16

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. Prep Time: 15 minutes Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Slow Cooker Cinnamon Rolls Servings: 8

I NG RE DI E NT S  For the dough: 2 ¼ cups all purpose  ½ teaspoon allspice flour, plus ¼ cup for roll-  ½ cup milk, warmed  ¼ cup sugar  1 packet Red Star Plati- ing  ½ cup raisins num Instant Yeast (or 2  ½ teaspoon baking pow-  For the Frosting: ¼ teaspoons Red Star der  2 cup powdered sugar Yeast)  ½ teaspoon baking soda  1 teaspoon vanilla ex-  ¼ cup sugar tract For the filling:  1 egg  4 Tablespoons milk  4 Tablespoons butter,  3 Tablespoons salted melted butter, melted  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 spoon until combined. 3. 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. 4. Form dough into a ball and put it on a floured board or surface. 5. Make the filling while you let the dough ball hang out on the floured surface. 6. To make the filling simply mix all the ingredients together and stir until combined. 7. Now roll the dough out into a rectangle shape (mine is usually 12-14 inches long by 8 inches wide). 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 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! 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. 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  ½ teaspoon baking powder  1 cup sugar  ½ teaspoon cinnamon  ¼ cup brown sugar  ½ teaspoon ground ginger  1 teaspoon vanilla extract  ½ teaspoon salt  1 cup pumpkin puree  ¼ teaspoon each of ground nutmeg, all  ⅓ cup vegetable oil spice, pumpkin pie spice  1½ cups gluten-free flour (can use regu- ½ cup semi sweet chocolate chips, optional lar all-purpose flour or whole wheat pastry flour)  1 teaspoon baking soda

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.

N O T E S 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  15 dejlet noor dates, pits removed (1 heaping cup - can also use Total Time: 5 minutes med-jool dates, 8oz)  1 tablespoon water  ¼ cup raisins Servings: 14—18 bites  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

I NG RE DI E NT S Prep Times: 5 minutes  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 Total Time: 45 minutes place of regular milk)  ½ cup butter (1 stick, or you could use Servings: 8 margarine)  1 pint blueberries

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  1 cup deglet noor dates, pits removed (5½ oz or 22 dates) Total Time: 5 minutes  1 cup pretzels  6 tablespoons toasted coconut flakes  4 tablespoons creamy peanut butter Servings: 18  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

 1 can (15 oz.) pumpkin puree Cook Time: 50 minutes  1 can (14 oz.) sweetened condensed milk  3 eggs Total Time: 55 minutes  1½ tablespoons pumpkin pie spice  1 - 9 inch deep dish frozen pie crust 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 remove 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. Prep Time: 1 hour, 10 minutes Salted Caramel Chocolate Chip Cookies 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  4 cups all purpose flour  1 cup granulated sugar  ½ teaspoon baking powder  1½ cups brown sugar  1½ teaspoons baking soda  1 tablespoon vanilla extract  ½ teaspoon salt  2 eggs  2 cups semi sweet chocolate chips  ½ cup caramel sauce  2 tablespoons sea salt for sprinkling

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. 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! N O T E S 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!

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