3 ingredients

How to make delicious, soft homemade Cream Cheese using a super-simple method and 3 ingredients you probably already have in your kitchen

Simple Creamy Homemade Cream Cheese

litres full fat milk

lemon (5 tBsp lemon juice)

Salt

pinch of dried herbs (garlic powder, dried chillies, etc)

Begin by pouring the milk in a saucepan. Heat the milk and bring it to boil over medium-high heat.

As soon as it boils, add the lemon juice and then turn off the heat.

Set aside for a few minutes while the milk curdles. You'll notice curds forming and a yellow-ish liquid being left behind.

Within a few minutes, all of your curds should have formed. Pour the curdled milk through a cheesecloth and a sieve to strain all the liquid whey. Alternatively, you can use a slotted spoon to scoop out all the curdles, while leaving the liquid whey* in the pot.

Rinse the curds with cold water. This will help to get rid of any extra whey, clinging to the curds.

Squeeze the curdled milk as much as possible to drain any last drop of the liquid whey.

Put the strained milk into a food processor/blender and add the salt. Within 1-2 minutes ( this may vary depending on how powerful your machine is) you'll have a light and fluffy cream cheese.

If you want to add any additional herbs/flavourings then do that now too. Be warned though as certain additional ingredients will affect the shelf-life of the cheese. I like dried herbs and garlic powder as natural flavourings that don't affect the shelf life too much. Store the cream cheese in an air-tight container in the fridge for up to 7 days. You can freeze cream cheese, but the texture upon thawing is more crumbly and is best used where you're cooking it into something like a dip or sauce. 

https://content.jwplatform.com/videos/1izpZvOS.mp4

This homemade cream cheese is soft, delicious and so easy to make. And there are so many recipes which call for cream cheese.

Homemade Cream Cheese

Irresistible almond cookies that taste rich and buttery, despite being free of oil, eggs, butter and dairy. They are naturally grain-free, gluten-free &amp; vegan, plus, they can be made keto-friendly with 1 substitution.

3-Ingredient Almond Flour Cookies {Vegan, Oil-Free, Keto Option}

coconut sugar (see notes for keto, & other, options)

baking powder

fine sea salt

water

Preheat the oven to 350F (175C). Line a baking sheet with parchment paper.

In a medium bowl, whisk the almond flour, coconut sugar, baking powder and (optional) salt (breaking up all lumps in the flour). Add the water and stir until blended.

Drop by tablespoons (I used a small cookie scoop) on the prepared baking sheet, spacing 2 inches apart.

Bake in the preheated oven for 13 to 16 minutes until golden brown and set at the centers.

Remove from the oven and cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.

These are very good. I was not sure they would hold together while 4eading this recipe but they really did. They are not even crumbly. I love them! Very surprised!

I’ve made these twice so far; I only used 2 instead of 3 tbsp of erythritol (I’d never used anything but sugar in baking and I was afraid of a hard-core stomach-ache, since I had no idea how the fake sugar would affect me.)  Because of that ‘sugar’ adjustment they definitely stayed in a ball shape and were pretty dry and didn’t have a lot flavor. I wanted to keep the measurement to 2 tbsp, of the erythritol, so I added about 3/4 tsp of almond extract to boost the flavor on my next batch, and that solved the flavor issue 100%, but still with the ball shape, so I flattened them 3 or 4 minutes into cooking (not pretty since the edges were dry, but at least they weren’t balls anymore). I do LOVE these little cookies and will keep making them with the extract and the reduced amount of sugar substitute; these snacks help me feel like I’m not missing out if I want something tasty.  My next batch will have less almond flour (probably should have adjusted that FIRST since I took away a full tbsp of the ‘sugar!”) to see if I can’t get these bad boys to flatten on their own. I definitely recommend the almond extract if you love almond-type things - it really enhances the flavor when I use less of the sugar substitute - so much!  Thank you for posting this recipe - I’ll be trying the coconut flour snickerdoodles next!

Thanks so much for this recipe! My poor husband had a rough day and had the worst late night craving. Luckily I had a fresh bag of almond flour and was able to whip this up so fast. I added a handful of chia seeds to the dough. He was very satisfied!

Wow these cookies came out incredible! It’s crazy how delicious they are considering how simple the recipe is! I made some chia seed berry jam and created thumbprint cookies. Tasty! I also subbed the coconut sugar for maple syrup and omitted the salt. Awesome!

After an early morning, very cold, dog walk, we both wanted freshly baked cookies.  Your recipe fit the bill.  Quick and easy and satisfying.   
Thank you for this recipe and all that you do
Diane

These were a perfect recipe for a rainy night when I wanted a treat, but didn’t want to go to the grocery store. I had everything on hand already. I made the sesame almond variation with brown sugar instead of coconut sugar. They were very good, but next time I definitely plan on adding vanilla extract. I think that will be delicious!

My kids and I had made these cookies for Santa we added lemon extract to them they turned out amazing thank you for the recipe

Delicious! I substituted the sugar for honey. Kinda played with the amount to get a nice consistency. Maybe 1/4 cup.  Pressed the fork in like peanut butter cookies for some art! Thanks for the recipe!!!?

I literally made these in under a minute! 
I added vanilla extract....
They are delish!

I make these as a thumbprint cookie with either raspberry or fig jam. They have become my go to for potlucks and bake sales and just anytime I'm not sure if there will be vegans or celiacs. It's so nice to have a quick, easy, yummy dessert most people can enjoy. Thank you for the recipe!

Yum! I added cardamom, ginger, and cinnamon. Crazy good. Next time I’m trying lemon. 💗

This recipe is amazing.  I added 1 teaspoon of vanilla extract and used milk instead of water.  Also, I used brown sugar as that is all I had here.  Oh and I added some ground up walnuts.  These cookies came out scrumptious! Not overly sweet and I couldn't believe how buttery they were, considering that the recipe didn't call for any added oil.  It's a perfect recipe for people like me as I'm currently no Betty Crocker.  Thank you so much for sharing this wonderful, simple recipe.

OK:  this recipe is amazing.  I added 1 teaspoon of vanilla extract and used milk instead of water.  Also, I used brown sugar as that is all I had here.  Oh and I added some ground up walnuts.  These cookies came out scrumptious! Not overly sweet and I couldn't believe how buttery they were, considering that the recipe didn't call for any added oil.  It's a perfect recipe for people like me as I'm currently no Betty Crocker.  Thank you so much for sharing this wonderful, simple recipe.

WOW. I wasn’t expecting much when I read the ingredient list, but it really blew my mind away. These cookies are buttery and chewy as promised, and they hold together very nicely! Such a good sweet for my husband and I during COVID-19 quarantine.

I just made these and I loved them so much!! I’ve had gluten and dairy restrictions my entire life so these were awesome to find. I added a little bit of vanilla extract and cinnamon and it really elevated the flavor.

I made these today. I forgot the salt but they were still yummy. I was only able to get 6 cookies not 10, not sure why, but they are only for me. I added chocolate chips to mine...Yum

I’ve made these twice in one week! I was lucky enough to have the three ingredients! They taste great and I’m hooked now!

Hi Camilla,

This recipe is too good. I made 2 batches today and both came out really well.For extra flavor I made one with rose water and one batch with cardamom. Thank you so much for the recipe :).

I've tried many almond flour cookie recipes and this one hits the spot.  Mine didn't spread either so I will put more water next time.  They are delicious nonetheless! I'm making a second batch with cinnamon as I type this 👍🏻

Love this recipe!  It is now our go to for chocolate chip cookies.   With the stress eating that my hubby is doing, I’m happy to provide a healthier cookie.  He has a dairy allergy and problems with his blood sugar.  I was happy that I didn’t have to make substitutions, as they don’t always turn out correct.  I used Swerve.  He stated that by having these, he doesn’t miss cookies.  (Which happened with other “healthy cookie” recipes.). Oh, I added dark Enjoy Life Chips as they are allergy friendly. I also made these with regular brown sugar for myself. ( I can’t tolerate sugar substitutes. ) Delish as well.  Plus, it’s easy to find almond flour, even when other baking supplies are low stock.

These are so delicious! I added 1/2 teaspoon of cardamom and used orange juice instead of water for an orange cardamom flavor. I used a bit less sugar because of the OJ. I can't wait to experiment with other variations!

These turned out great.  I love the simplicity. I just happened to have keto friendly chocolate chips in the cupboard so used those.  I was skeptical that two tablespoons of water was going to blend well enough but it worked out very well.  After I balled the dough I didn’t try to flatten them because it didn’t specify. I ended up with little balls with a soft center and they were perfect.

I made these today, and they were fine, certainly easy enough, if not great. My issue is, why do you call them 3 Ingredient Cookies when they obviously have five ingredients? Would it be so hard to call them 5 Ingredient Cookies, or just Easy to Bake Cookies?

WOW WOW WOW. I was doubtful, there must be a catch. Nope these are awesome. I used monkfruit sweetener and added one extra tablespoon of water.

Hi Camilla, 
thank you so much for your wonderful recipes. can i ask one thing: my cookies have  bitter aftertaste. Anything i can do? I'm using (defatted) sukrin almond flour. I'm new to baking with almond flour, so maybe i'm just not used to the taste. 
Many thanks!

I was in search for yummy gluten-free, dairy-free cookie recipe because my brother in law had those limitations. This recipe was perfect but I was skeptical about the ingredients. And they turned out AWESOME. I played with flavors and added 1/4tsp almond extracr for an almond cookie,. Then for orange cranberry flavor, I added 1/3 c cranberries as recommended, and added 1/4tsp orange zest.:) so excited to try other variants using this recipe as a base. Thank you for this!❤️

I don't understand the 2 TBSP water?? How would that ever work? I added 1/4 cup almond milk and about 2 TBS water. At that liquid quantity I was able to actually roll cookie balls with my hands.

Very easy to do and what a delight!  They were GONE within 5 minutes of taking them out. I used brown sugar instead of coconut (same ratio). I ran out of baking powder so I used baking soda (same ratio). I doubt that I was supposed to do that but they came out delicious. Since I was using a toaster oven, I baked them for 7 minutes, keeping an eye on them. As soon as they started turning golden I took it out. It was crusty on the outside and smooshy in the inside. I inhaled them all. They’re that good! Thanks for the recipe :D

This recipe is the best!  It's super delicious and healthy.  I followed the recipe as instructed, and added 1/4 cup of chocolate chip and 1 teaspoon of vanilla extract.  The cookies were amazing! I love that it is crunchy outside and soft inside.  Next time I will add some chopped walnuts just to try it.  I will definitely make this again very soon.  Thanks for sharing this recipe!

These came out AMAZING!!!! I made the cherry jam thumbprint variation and can't wait to make them again!!! Thank you for sharing! These will absolutely be a go to recipe for me 🤓❤️

Miracle cookies OMG!!! These are fantastic!! I halved the recipe and added cinnamon, almond extract, and I added some monk fruit sweetener and a little salt.  YOU ARE BRILLIANT!!!

Hi there,
I just pulled these out of the oven and they taste great, but the insides are soft and don’t really seem baked. The outsides are perfect and the bottoms are brown- any longer than the  15 minutes I baked them and the bottoms would burn. Are they supposed to be chewy in the middle? I made each cookie more like a tablespoon size than a teaspoon. 
But as I said, the flavor’s great- I used grapefruit and lemon zest in some, dried cherries and and apricots in some, and marmalade in a few (I discovered I was out of jam).

OMG Amazing!!!!  I tweaked it a bit added brown sugar and honey,4 tbs of brown sugar 2 tablespoons of honey and about a teaspoon of ground ginger... made a few with a morelli cherry thumbprint too!  Nice tiny treat! Next time all honey, and adding tumeric.  And maybe I'll remember the baking powder!!! Super easy, and so adaptable to whatever you're feeling that day and whatever you have hanging around. Thanks!!! Such a great sweet treat! ooxx

These were awesome! I added chocolate chunks. They came out like a cross between a chocolate chip cookie and a macaroon (with almond instead of coconut).  I just made this to use up my almond flour that's taking up space in my tiny cabinet, but I didn't really expect them to be so good. Thank you!

This recipe really saved me while I was on a strict food plan. I left out the baking powder &amp; just mixed almond flour, brown sugar, &amp; water &amp; ate the cookie dough a little at a time but it gave me a little something to pull through a crazy amount of vegetables mostly. Thank you for this delicious recipe!

Thank you so much for sharing this recipe,it is incredibly simple yet genius,i was searching for vegan dessert recipes for my vegan friend who happens also to have sweet tooth.
This recipe is marvelous 
I followed it exactly and made it thumb print with raspberry jam,some of the jam sneaked in to the cookies,so it necame crunchy from the outside and incredibly soft and sweet from the inside yummy 
I wonder can i replace water with coconut milk and add shredded coconut.
Thank you so much again

So delicious! I ended up adding the 1/4 teaspoon almond extract to the original plain dough to get more of that almond flavor. I used my scale to measure properly, and it did make 10 cookies. Very well written recipe! My husband said they were the best almond flavored cookies he had ever had. I ate half the batch and he ate the other half! Have you considered adding egg whites to the recipe to amp up the protein? Definitely keeping this recipe!

Should the brown sugar be packed into the measuring spoons?

My kids love them and so do I. They are perfect every time.

I weighed the almond flour by gently pouring it into the mixing bowl that sat on the scale, and subbed brown sugar for the coconut flour. My scooped cookies did not change shape at all when they baked. The texture of the raw dough was not wet, but moist enough to stick together nicely. Maybe the addition of vanilla would have provided just enough added liquid to help them flatten and spread. Have only tasted one so far. Looking forward to eating some more.

I did not see this coming. I just had some almond flour and didn't know what to do with it but to 'cook' for 4 minutes and get these heavenly tasty cookies is all that I didn't know I needed!
I've replaced the sugar/honey with zero calories granulated sweetener and made 2 batches, one with almond essence and one with orange essence. Absolutely delicious! Thank you so much!
For the Europeans:
112 g blanched almond flour
45g granulated zero calories sweetener
2g baking powder
a pinch of fine sea salt
30 ml water
orange/almond essence
69 kcal for one cookie. It can get to 75-80kcal depending on the toppings.

Just wanted to let you know that my favorite new add-in is 2 tablespoons of unsweetened cocoa.  I like to combine it with 1/4 cup chopped pecans, a tablespoon or two of coconut flakes or shredded coconut (unsweetened), and 1/4 cup oatmeal.  It makes a wonderful chocolate cookie.  I sometimes have to add an extra tablespoon of water to accommodate the extra ingredients.    I make two batches of cookies a week, one chocolate and one regular.  My next add-in trial will be flax, chia, and hemp seeds.  Ten star recipe!

These were great!  So quick and easy, even with trying a few mix-ins.  The cookies were also eaten fast.  Thank you for this.  Offically a fan!

Excellent recipe!  I make something similar to use with low carb cheesecake.  Since I am doing a more plant based diet, no dairy.  
I added in a bit of nutritional yeast for the buttery flavor and used 1TBSP of stevia.  Figuring they wouldn’t spread, I marked them with a fork (like peanut butter cookies) and they did great!

Then I spread the following recipe on the backs and made sandwich cookies.  Perfect for a sweet dessert for a low carb, vegan dinner!  https://acleanbake.com/chocolate-sunflower-seed-butter-sugar-free/

These cookies are heavenly and sooo chewy and still so easy to make. Thanks so much for sharing. I was wondering if it would be possible to reduce the sugar to 2 tablespoons without losing out too much on the texture? Thank you again for sharing!

Couldn't find my old comment but yum..still making..I DO flatten out a lil w fork like oh cookies so cookies thru n flip over n rotate tray halfway also..is yummy w walnuts too or sprinkle of sea salt before baking 😋

This are amazing! The best almond cookies I’ve ever had!
I used brown sugar instead of coconut sugar, and also added some raisins. Everyone loved them!!

These came out beautifully. I wanted to add a Middle Eastern flair to these cookies so I swapped 1 tablespoon of plain water with  rose water, added 1/4 teaspoon almond extract and slivered almonds, and replaced the 3 tablespoons of coconut sugar with maple syrup. I also added 1/4 teaspoon of cardamom! The batter was wetter due to the maple syrup so I just added a little more almond flour and it came out great!

Just the recipe I  have been looking for FOREVER!!! I made 1 batch..  Ate them ALL!! Felt bad I didn't have any for the kids... So I made a 3x batch. Lol. I also added 1/4 teaspoon of almond extract. I used regular white sugar also. I am not on any diets or vegan.... But ever since I had these portugese almond cookies when I was a kid, I have been looking for this same taste and texture! THANK YOU A MILLION!! I have tried other recipes that were much more complicated with almond paste etc... Nothing! This is dead nut the same chewy not too sweet perfection! 🥰

Great recipe, thank you!

FYI my favourite combo so far is thumbprint using dark brown sugar and I replaced the 2 tbsp. water with 2 tbsp beaten whole egg. I also added 1/4 tsp. almond extracts and 1/2 tsp. vanilla extract. I baked them for 14 minutes, turning the tray 180 degrees halfway through.

They came out fantastic. Golden around the edges, moist inside and gently crispy around the edges. Very soft but didn't fall apart. The egg helps keep them together more. Not vegan but still keto and gluten free!

Super easy 3 ingredient gluten free &amp; vegan Breakfast Banana Bars for on the go!

Breakfast Banana Bars

bananas

400 g gluten free oats ((roughly 4 cups))

cinnamon

Pre-heat your oven to 200C

To a large mixing bowl add the peeled bananas and mash with a fork

Now add in the oats, cinnamon and water and mix together

Line a square baking tin with baking paper and pour in the mix. Press down firmly with the back of a fork to compact it into the tin

Bake in the oven for 20-25 minutes at 200C.

Remove from the oven, allow to cool for 10 minutes before slicing into bars

Step-by-step instructions for making a Grilled and Butterflied Whole Chicken with Barbecue Sauce (also known as a Grilled Spatchcocked Chicken).

Grilled Butterflied Whole Chicken with Barbecue Sauce

Whole Chicken

Olive oil (can use other oils if desired)

Salt and pepper

Barbecue Sauce

Remove and discard the liver, gizzard, neck, etc from the inside cavity of the chicken. Rinse inside and outside of chicken with cold water.

Place chicken on a cutting board, breast side down. Using kitchen shears, cut along each side of the backbone of the chicken. Discard backbone. Open and press chicken flat. If necessary, cut with a sharp knife a bit at the very top of the middle of the breastbone to help the chicken lay more flat. Rinse chicken again. Rub inside with some olive oil, and season with salt and pepper. Turn the chicken over, and also rub the top of the skin with some olive oil, and season with salt and pepper.

Place chicken, skin side down, on the grill. Grill until the skin has grill marks, is a golden brown and nicely charred. When it&#8217;s reached this, turn the chicken over carefully (I use a large BBQ spatula with the help of BBQ tongs). Continue to cook until internal temperature is 155 degrees F.

Brush with barbecue sauce. If you wish, you can also flip the chicken again and apply the barbecue sauce to the underside, and flip back again. Remove from grill to a plate. Allow to rest for 10 minutes and then cut into serving pieces.

I was a little nervous, but as inexperienced as I am, it was perfect! Opening the chicken up was easy and it cooked through and through, looked amazing and was delicious. Thanks so much!

Slow Cooker Chicken &amp; Gravy - only 3 ingredients!! Such a great weeknight meal! Just dump everything in the crockpot and let it work its magic! Serve over hot steamed rice with some green beans. SO easy and kid-friendly too! #slowcooker #crockpot #chicken #chickenrecipe

Crockpot Chicken & Gravy

chicken breasts

chicken soup

chicken gravy mix

hot steamed rice

Place chicken in the slow cooker and season with salt and pepper, if desired.

Whisk together soup, gravy mix, and water (if using). Pour over chicken.

Cover crock-pot and cook on LOW for 4-6 hours.

Before serving break the chicken breasts into bite-sized pieces. Serve over hot steamed rice.

Our 3 Ingredient Slow Cooker Chicken Tacos are the perfect recipe for juicy, flavorful, absolutely delicious, but simple chicken tacos.

3 Ingredient Slow Cooker Chicken Tacos Recipe

chicken breasts ((mine were frozen))

salsa (1 jar)

taco seasoning (1 packet)

taco shells (or flour tortillas)

guacamole

lettuce

cheddar cheese

tomatoes (diced)

olives (1 can)

sour cream

Spray your slow cooker with non-stick cooking spray for easy clean-up. Place chicken in the bottom, pour salsa on top, and sprinkle with taco seasoning.

Cook on high for 4 to 6 hours or on low for 6 to 8 hours.

When chicken is done cooking, it will shred easily when stirred with a fork.

Place the chicken on crunchy taco shells or flour tortillas.

Top with guacamole, lettuce, shredded cheese, tomatoes, olives, sour cream, and any other taco toppings you love.

This quick and easy keto dessert recipe is the perfect serving for one! It&#039;s incredibly simple to make with just 3 ingredients, and it only takes a few minutes to blend together in your food proecessor. Anytime you&#039;re craving something sweet in a hurry, this low carb treat always hits the spot.

Easy Keto Raspberry Frosty Dessert Recipe (3 Ingredients)

raspberries ((or fruit of choice))

COLD heavy whipping cream

tsp monk fruit powder ((or any low carb sweetener))

Before getting started, place the heavy whipping cream in your freezer for 10-15 minutes so that it gets super cold.

Add the frozen fruit to a small food processor and blend until the fruit is broken up into small pieces (only takes a few seconds).

Add the cold whipping cream and low carb sweetener; process until the mixture is nice and smooth. You may have to scrape the sides with a spoon in-between mixing.

Enjoy immediately. Yum!

Homemade Strawberry Cream Cheese Recipe. This quick and easy recipe is ready in just 5 minutes. Strawberry Cream Cheese goes great on bagels, English muffins, toast, or on Angel Food or Pound Cake.

Homemade Strawberry Cream Cheese

pkg (8 ounces) cream cheese (softened)

strawberries (hauled)

tbsp confectioners sugar

In a food processor or a blender, add cream cheese, strawberries, and powdered sugar.

Pulse

Pulse until ingredients are combined and smooth in texture.

Refrigerate

After you've carved your jack-o-lantern for Halloween, it's time to roast perfect pumpkin seeds! Here's the recipe for how you can make this salty and crunchy snack.

Perfect Pumpkin Seeds

Lawry’s Seasoned Salt

olive oil

salt

Scrape out and remove seeds from your two pumpkins. Wash and clean your seeds from your pumpkin, making sure you remove any unwanted pumpkin rinds or deformed seeds. Wash in a colander and once again remove any unwanted items.

Soak the clean seeds in a bowl full of water for 1/2 hour on the kitchen counter or overnight in the refrigerator. Drain the seeds, discarding the water.

Fill a pot with water and a dash of salt (enough water so that it will cover the seeds). Bring the water to a boil. Place seeds into the boiling water and boil gently for about 10 minutes.

Turn off the heat and drain the seeds and place back into your empty bowl. Toss seeds with olive oil. Lay out seeds in a thin layer onto a cookie sheet. Sprinkle with Lawry&#8217;s Seasoned Salt. Place in oven and move and turn the seeds over about every 10 minutes, making sure they are not burning. Seeds are done after about 40 minutes or when they become firmer and are no longer soft. You do not want dark spots on your seeds, you want them to be a darker yellow.

Season with additional salt if desired. Remove from oven and allow to cool. Place into a clean mason jar or another food-safe storage container. Enjoy!

I love roasted pumpkin seeds but I have never made them on my own before. I tried this tonight after I carved my pumpkin. I was so excited. I followed all the directions to the T, so I think my oven may cook hotter than the temp it's set on because when my second 10 minute timer went off and I went to stir them around a bit they were burnt. I will definitely try this method again though and check them around the 12-15 minute mark.

Thanks for the recipe!! I share your link in my latest blog post, 50 Things to do this Fall -  Thank you :)

I tried making these today, and after 10 minutes in the oven there were dark spots all over the seeds. What did I do wrong? I've checked the temperature on the oven and it seems to be right.

We carved pumpkins yesterday, and I made the seeds today. I painstakingly followed these instructions, and thought to myself, I’m not sure if I’ll do all this next time. Seems like a lot of work. WRONG. These are the most amazing pumpkin seeds I have ever had in my life. Just the other week I bought a bag from the store, and I never want store bought ones again. Worth every single step. Except next time, I want to do more seeds! They’ll be gone before I know it!

I LOVE this recipe! My favorite after fall pumpkin carving :)

Thank you for sharing! I planned on baking pumpkin seeds next week and was searching for a little while for one that looked easy!

Great way to save pumpkin seeds. What a good idea to save !

I love this recipe! I have used spaghetti squash too and they taste delicious!!!

I like to use about 1 cup of salt when I boil the seeds, making them similar to the salted pumpkin seeds we used to buy when I was a kid.  Just checking recipes to remind me of the baking temp and time.  Thanks!

I have been making pumpkin seeds, since I was a little girl, and that was 50 years ago. Although I have made them similarly to this,and this is the better of the recipes as far as cooking the integrity. I use garlic salt and cayenne pepper for flavor though, we like it hot!! all-in-all, a great recipe thank you!

I made this recipe and needed to bake it quite a bit longer but they turned out fantastic! Love the taste! 
Thank you!

Yep... definitely a keeper! I did sprinkle a bit more seasoned salt the first 2 times I stirred the seeds while they were still a bit wet.  Love how they turned out nice and crisp!!

This is the first time I've boiled pumpkin seeds before bakng. It made a difference and roasted up much better. Great taste too! Thanks.

Perfectly crunchy. No need to throw away the shells. I took your advice with the time. I swished the seeds around every 10 minutes and took them out of the oven at 37 minutes. Yum!

No wonder my pumpkin seeds didn’t ever come out right. I never knew to boil them first. Wow I’m very impressed using this recipe.

3-Ingredient Italian BBQ Chicken - THE BEST chicken marinade! We eat this at least once a week. SO delicious and SUPER easy!! You probably have all the ingredients in your pantry right now. Make it tonight!!

3-Ingredient Italian BBQ Chicken

Sweet Baby Ray's BBQ Sauce

Italian dressing

Combine Sweet Baby Ray's BBQ Sauce and Italian dressing. Pour over chicken and let marinate in refrigerator 4 hours to overnight.

Grill chicken approximately 15 minutes, or until done.

3 Ingredient Easy Chocolate Fudge

Semi-sweet Chocolate Chips

oz Condensed Milk

tsp Vanilla Extract

Line a 9" x 9" pan with foil or parchment paper and mist. with cooking spray

Place chocolate chips and condensed milk in a bowl and combine.

Microwave for 1 minute and stir.

If the chocolate isn't smooth, microwave for another 30 seconds (as needed).

Fold in the vanilla until combined.

Pour smooth chocolate into the pan and refrigerate for at least an hour.

Cut into 1" x 1" squares and enjoy

https://embed.mediavine.com/videos/zdxtpt6lqjeeqegmujcs

This easy fudge recipe uses only 3 ingredients and takes just 3 minutes to make! This makes a great homemade holiday gift idea or simple dessert for a holiday party.

3 INGREDIENT EASY CHOCOLATE FUDGE

3-Ingredient Cream Cheese Sausage Dip - SOOOO good! Sausage, cream cheese, and Rotel. Ready in under 10 minutes. Great for parties! There is never any left!!

3-Ingredient Cream Cheese Sausage Dip

sausage (,

can Rotel diced tomatoes and green chilies, (undrained)

(8-oz) package cream cheese,

In a large skillet over medium-high heat, cook sausage until crumbled and no longer pink. Drain. Add Rotel and cream cheese to skillet. Stir until cheese melts.

Serve warm with tortilla chips.

A quick &amp; easy banana bread recipe made with just 3 ingredients: cake mix, bananas and eggs. Simple, moist and delicious! You can also optionally add in chocolate chips, walnuts, cinnamon, vanilla or anything else you&#039;d like.

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