few ingredients

This easy meatloaf recipe is the best thing since sliced bread (Oh crap, that's bad now!! Forgot about carbs). Oh, well. It's still good. So eat it. &nbsp;

The Easiest and BEST Meatloaf You Will Ever Make

box Stove Top Stuffing ((any flavor))

beef

eggs

ketchup ((or more if you'd like))

water ((or a little more if your beef is super lean))

Preheat oven to 350 degrees and grease a bread loaf pan.

In a large bowl, mix together all of the ingredients, but set aside half of the ketchup for later.

You guessed it, now fill the pan with your mixture.&nbsp;

Top it with the remaining ketchup and spread it evenly over the top. You can also use BBQ sauce, chili sauce or a combination of sauces. Whatever.

Bake for 45-60 minutes. Every oven varies so don't blame me if you screw it up.

Enjoy! I'd wait a few minutes before slicing it up. Serve with mashed potatoes, veggies or anything thing else you'd like! Yum Yum in my Tum Tum.

&quot;This is so easy and makes a great hurry-up dessert &quot;

Peach Cobbler Crumb Cake

16-oz can peaches in light syrup

yellow cake mix

butter

If you&#39;re looking for quick and easy family dinner recipes, your search ends here. This delicious meal is effortless! It also only requires 4 cheap ingredients plus the toppings of your choice.

Lazy Enchiladas (Frozen Taquito Casserole)

(20 pack) frozen taquitos

(16 ounces) can refried beans

(19 ounces) can enchilada sauce

shredded cheese

sour cream ((for serving))

Preheat oven to 400 degrees F and grease a 9x13 baking dish.

Scoop the refried beans into the bottom of your dish and spread them out evenly with the back of a large spoon.

Place the frozen taquitos in a single layer over the refried beans, placing four of them in the opposite direction in order to cover as much surface as possible.

Evenly pour the enchilada sauce over top and bake for 20 minutes.

Remove the dish from the oven and sprinkle with shredded cheese.

Bake for an additional 5 minutes, or until the cheese is melted.

Enjoy with sour cream and anything else you&#39;d like such as shredded lettuce, fresh tomato, guacamole, jalapeños, etc.

A fun and easy family dinner idea made with just a few ingredients! Kids especially love the whimsical cupcake shape and savory flavor. This is such a creative and delicious muffin tin recipe, perfect for a quick family meal or filling snack. 

Mini Meatball Cupcakes

small frozen meatballs ((1 ounces size))

(8 ounces) tube Pillsbury crescent dough sheet

pizza sauce

mozzarella cheese

Cook the meatballs according to the package instructions, only cut the cook time in half since they will be cooking again once they are stuffed into the Pillsbury crust.

Preheat oven to 375 degrees (this happens to be the same temperature that my Costco brand meatballs were cooking at).

While the meatballs are cooking, open the tube of sheet dough and place it onto a large cutting board. Use a pizza cutter to cut it into 24 equal squares.

Grease a 24-count mini muffin tin with cooking spray and place your cut dough squares into each cup.

Use a small spoon to evenly distribute about a teaspoon of pizza sauce onto the bottom of the dough.

Place your cooked meatballs on top of the sauce and push them down so that the sauce kind of spreads and wraps around them.

Top with approximately one more teaspoon of pizza sauce.

Evenly top each sauce-covered meatball with shredded mozzarella cheese. You could also add a little parmesan if you’d like!

Bake for 10-14 minutes or until the dough is thoroughly cooked.

Allow them to cool for a few minutes before removing from the pan. We usually dip them in the remaining pizza sauce we have left in the jar because we like things extra saucy.

This delicious herbed potato salad with preserved lemon and mustard dressing is the perfect summer picnic salad. The potato salad has no egg, no mayo and is naturally vegan and gluten-free. A guaranteed potluck hit!

Herbed Potato Salad (No Mayo, No Egg)

salt

green onions, (thinly sliced (white and green parts kept separate))

apple cider vinegar (,

Dijon mustard

extra virgin olive oil (and more to drizzle)

celery salt, (plus more to taste)

black pepper, (to taste)

flat-leaf parsley leaves, (finely chopped)

dill fronds, (roughly chopped)

Place your sliced potatoes and one tablespoon of salt in a large saucepan. Cover the potatoes with cold water. The water should be about 1 inch / 2 cm above the potatoes.

Place the pot on high heat until the water boils. Then reduce the heat and simmer until the potatoes are fork tender – about 8 to 10 minutes. You should be able to easily pierce a potato with a paring knife, but they should not fall apart. Drain the potatoes in a colander.

While the potatoes are cooking, grab a large bowl (large enough to fit the potatoes later). Whisk together the chopped preserved lemon (or lemon zest and lemon juice), the vinegar, dijon mustard, olive oil and celery salt to create a vinaigrette. Add the white parts of the sliced green onions (reserve the green part for the herb mix).

Once drained, tip the warm potatoes into the bowl with the lemon mustard dressing. Gently toss the cooked potatoes to coat all the pieces in the dressing.

Add the chopped herbs and reserved green onion once the potatoes have cooled to room temperature. Or add them immediately to serve warm.

Taste and season with more salt (or celery salt), a generous grind of black pepper and finish with a good drizzle of olive oil.

Party pretzel bites

milk

yeast

flour

tsp sea salt flakes

water

tbsp bicarbonate of soda

Lightly grease a large bowl with oil and set aside.

Place milk and yeast into mixing bowl, then mix <nobr>2 min/37°C/speed 1</nobr>.

Add flour and salt, then knead <nobr>Dough /2 min</nobr>. Transfer dough onto a silicone bread mat or lightly floured work surface and form into a ball. Place in prepared bowl and cover with plastic wrap, then leave to prove in a warm place until doubled in size (approx. 45 minutes). Clean and dry mixing bowl.

Line 2 baking trays (40 x 35 cm) and set aside.

Transfer dough onto a silicone bread mat or lightly floured work surface. Divide dough into 4 equal portions and roll each portion into a smooth rope (approx. 35 cm long). Cut each rope into bite size pieces (approx. 3 cm) at an angle to form triangle shapes. Place onto prepared baking trays.

Place water (approx. 1L) and bicarbonate of soda into a large saucepan and bring to the boil. In batches, carefully drop pretzel bites (approx. 5 at a time) into boiling water and cook for 20 seconds. Using a slotted spoon, remove and drain pretzels before placing them back onto baking trays and immediately sprinkling pretzels bites with salt. Bake for 12 minutes (200°C) or until golden brown. Place pretzels bites onto a wire rack to cool or serve warm (see Tips).

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The Easiest and BEST Meatloaf You W...

Peach Cobbler Crumb Cake

Lazy Enchiladas (Frozen Taquito Cas...

Mini Meatball Cupcakes

Herbed Potato Salad (No Mayo, No Eg...

Party pretzel bites

Top 6 few ingredients recipes from across the web

The most viewed few ingredients recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Easiest and BEST Meatloaf You W...

Peach Cobbler Crumb Cake

Lazy Enchiladas (Frozen Taquito Cas...

Mini Meatball Cupcakes

Herbed Potato Salad (No Mayo, No Eg...

Party pretzel bites

The most viewed few ingredients recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine