WWFM: “4 Ingredient Cookbook”

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I could share one recipe and to be fair it would probably be my husband’s recipe (one fact in our house is I don’t cook). But what I am going to share that Works for Me is the 4 Ingredient Recipe book that I love! I don’t even remember who gave me this book, but if I had to guess I would say my Mother-In-Law. She always hopes for me to become more domestic. :-) And to prove how great this book is. I’m going to share with you a secret, I almost lost my job over this book.

One day I was taking the book to work so I could find some recipes for a shower I was hosting. I was working on a Sunday in a retail store inside a department store. I was the only one working. When I got to work and I realized I didn’t have the book. I went out to my car. It wasn’t there. I started to panic. I must have put the book on the top of the car.

I did something that was just down right crazy but I loved this book sooo much. I put a sign up in the store saying I’d be back in 45 minutes and I drove home. I slowly drove up and down the main roads in our neighborhood looking in the ditches for my book. I couldn’t find it and my time was up I had to go back to work.

No one who knows me would believe I would do this (for a cookbook of all things) but I did.

When I didn’t find it I cried. I’m not exagerating, I bawled. I was so upset while I talking to TJ on the phone that he promised we would go and buy a new one that day. And that is exactly what we did!

So I would highly recommend this book. I have used this book for showers, parties, and Christmas parties.

Here are four of my favorite recipes from this book:

1. Chunky Hawaiian Spread

1 package (3 ounces) light cream cheese, softened
1/2 cup fat free or light sour cream
1 can (8 ounces) DOLE Crushed Pineapple, well-drained
1/4 cup mango chutney*
Low fat crackers

Beat cream cheese, sour cream, pineapple and chutney in bowl until blended. Cover and chill 1 hour or overnight. Serve with crackers. Refridgerate any leftover spread in airtight container for up to one week.

* I don’t ussually put this in because it’s hard to find. I probably don’t know where to look.

2. Hot Artichoke Dip

1 cup Miracle Whip Salad Dressing or Kraft Real Mayonnaise
1 cup (4 ounces) Kraft 100% Grated Parmesan Cheese
1 (14 ounce) can artichoke hearts, drained, chopped

Heat oven to 350F
Mix all ingredients, spoon into 9-inch pie plate or 2-cup casserole.
Bake 20 minutes or until lightly browned. Garnish as desired. Serve with tortilla chips, crackers or party rye bread slices.

3.  Cheesecake Creme Dip

1 package (8 ounces) Philadelphia Cream Cheese, softened
1 jar (7 ounces) marshmellow creme

Mix cream cheese and marshmellow creme with electric mixer on medium speed until well blended. Refridgerate.

Serve with assorted cut-up fresh fruit or pound cake cubes. Garnish as desired.

4. Ever-So-Good Peanut Butter Sauce

1/2 cup Karo Light or Dark Corn Syrup
1/2 cup Skippy Super Chunk or Creamy Peanut Butter
3 to 4 tablespoons milk

1. In small bowl stir corn syrup, peanut butter, and milk until blended
2. Serve over ice cream or cake. Store in refridgerator.

Don’t forget to check out my contest below and win yourself a free blog design!!

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5 Comments
  1. July 2, 2008 | Reply
  2. Pepper
    July 2, 2008 | Reply
  3. July 2, 2008 | Reply
  4. Pepper
    July 2, 2008 | Reply

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