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.

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