Have a look at this Fix-it And Forget-it 5-ingredient Favorites
Thank you!
I’m always looking for stuff like that.
The one review I read sounds promising as the person said the book had recipies that called for stuff they already had in their house. That’s a good start. 
Wrap strips of bacon around crispy store bought bread sticks. Heat in 375º oven until bacon is done to your liking. (Sorry not to be specific, but I usually make them along with other things and start checking them when the aroma becomes distracting.)
The first time I had these there was brown sugar sprinkled on the bacon before it was wrapped. The people who live in my house declared that unnecessary.
It breaks the three ingredient rule, but you’ve already got everything in your kitchen and it’s dead easy to do.
Hummus
1 can of chickpeas (garbonzo beans)
A few big spoonfuls of tahini
3 cloves garlic
Juice of one lemon
Salt and pepper
Drain the chickpeas. Put everything else in a food processor and blend it. Add the chickpeas, blend it again adding water as necessary to adjust texture.
Once you get the basic proportions right, you can add anything you want. I usually also add aleppo peppers, dill, parsely, olive oil, cumin, and sumac.
- 1 canister of Pillsbury Crescent Roll dough
- 1 small wheel of brie cheese (about the size of a hockey puck)
Spread the dough in more less a circle on a cookie sheet.
Place brie in center and wrap it in dough. Pinch dough at top to seal.
Warm at 350 for maybe 15 minutes.
Serve with crackers and a little cheese knife. Commence drooling.
It has a TINY bit more than three ingredients and it sounds nasty, but this is incredibly good:
Reuben Dip
In either a little tiny crock pot or a small casserole dish, mix together:
1 8oz package of cream cheese, softened
1/4 cup Thousand Island dressing (but I usually use more)
16 oz sauerkraut, rinsed and squeezed and maybe run your knife through it a bit
2 cups shredded corned beef (I get it thin sliced from the deli and chop it up a bit)
2 cups shredded Swiss cheese
If you’re using the little Crock Pot, just mix it all up and plug the thing in, say, a couple hours before you need to be ready or pop it in the oven for a while. If you’re doing the casserole dish, just pop it in the oven at, I dunno, 350 for a while, maybe 30 or 40 minutes, and stir every so often. You’re just getting it hot and melty. Serve with rye thingies or crackers. It will absolutely disappear.
Similar to AuntiePam
Sandwich sliced ham, cream cheese. Roll and slice. Also good with pineapple cream cheese.
And devilsknew recipe works really well with feta cheese too.
For something a little more filling. Precooked sausage links wrapped in crescent rolls, bake until golden brown.
Easy Nacho Dip
1 lb block of Velveeta
1 can Ro-Tel tomatoes & peppers (can use salsa if you can’t get Ro-tel, but Ro-tel is better)
Melt in microwave (or crock pot) stirring occasionally. Serve with tortilla chips. Very tasty, not expensive, not too spicy.
Here’s a quick and easy cream cheese spread recipe that’s always been a family favorite.
1 pkg cream cheese
1 pkg pressed beef
4-5 green onions
Let the cream cheese soften up. Chop up the pressed beef and the green onions, add to the cream cheese. Add a dash of worcestershire sauce. Mix thoroughly. Serve with wheat or sesame crackers.
It’s especially good at Christmas time because of the white/red/green color combo.
This is my new healthy fave.
Plain, nonfat yogurt
Sliced kalamata olives
Feta cheese, crumbled
A little olive oil
A little (just a splash) vinegar
Mix up, proportions to taste. Eat with pita chips.
Weird. This is exactly what I was going to suggest.
I would refine the technique a bit, though, to wit:
-
First, cut a slit in the date and remove the pit. Makes it better as finger food if you’re not worried about cracking your teeth when you chomp.
-
Use a long bamboo skewer instead of a toothpick. Skewer two or three dates on each skewer, spaced an inch or so apart. Then balance the assembly across a bread or meat-loaf pan. That way, when the bacon cooks, the fat can drip off. (Also, it drips into the pan, so you can keep it for making something else.) When serving, use kitchen shears to snip the skewer into toothpick-length pieces, between the dates.
-
I wouldn’t broil; it’s too easy to burn the bacon. Roast at high heat, sure, but not broil. And soak the skewers in water first, to prevent them from carbonizing.
What in the world is “pressed beef”?
Probably that Carl Buddig stuff.
Another great thing to do is to wrap scallops in bacon slices and broil.
It’s the stuff you use to make creamed beef on toast (Shit on a Shingle). It’s basically a salt and nitrate cured beef.
Booze
The crackers or toasted baguette you serve this with doesn’t count as an ingredient, right?
One small log of goat cheese. Roll it in herbs de Provence. Place on a plate (with a rim) and pour olive oil over it. Stick a knife in it, spread on crackers or bread.
Fruit trays are always yummy, and complement the veggie tray too.
1 jar marshmallow fluff
1 brick cream cheese
1 tsp vanilla
Soften cream cheese and beat the bejeebers out of it all until fluffy. Serve with sliced apples (do a saltwater or water with a splash of lemon juice dip with the slices to prevent browning) grapes, strawberries, pineapple chunks, etc. Dip can be tinted easily, too.
Pigs inna blanket are kinda old-school cheesy, but they never last long.
My dad cooks for fun, and as a result is great at it. And yet, here is the recipe for one of the best appetizers I’ve had at their house:
Buy:
a jar of pitted, marinated olives (they had one hot & spicy, one milder)
a package of small wooden skewers
Put two olives on each skewer, and put on a serving plate.
This isn’t terribly healthful, but a wheel of brie, brought to room temperature, and topped with fig preserves, served with flatbread crackers is divine.