I'm not the world's greatest cook. Actually, let me correct that - the food I cook is actually pretty tasty, but let's just say the fewer the ingredients, the better. Most of my go-to recipes have:
- 5 ingredients or less,
- can be assembed using largely pre-packaged ingredients, or
- have the words easy, simple or brainless in the title
My most well-thumbed cookbook is called "The Back of the Box Gourmet."
I don't have a lot of patience for complexity, fuss, or dishes. If the recipe is putzy, it's not for me. And that's okay, because I have a repertoire of utterly brainless, calorie-laden recipes that friends and family BEG me to make, year after year.
1 can cream of chicken soup
1 small block Mexican Velveeta Cheese
Instructions: In large pan on stovetop, brown hamburger. Add soup, salsa and Velveeta, stir/mix until cheese is melted and all ingredients blend. Voila! Ready to serve with tortilla chips. I keep mine warm in a small crockpot.
I know, the cream of chicken soup seems really out of place ("One of these things is not like the other...") but work with me here.
1 can artichokes
1 cup shredded parmesan cheese
1 cup Miracle Whip
1 cup sour cream
1 tsp. garlic
Optional: real bacon bits to taste
Instructions: drain artichokes, squeezing out all that nasty can juice. Break apart artichokes into a medium sized bowl. Add all other ingredients. Stir. Heat in oven, microwave, or crockpot until bubbly.
I realize "bacon bits to taste" is a very dangerous statement. I personally can eat my body weight in bacon in a single sitting. But please--control yourselves.
Parmesan Cheese Crisps (ONE INGREDIENT! ONE!)
8 oz. shredded parmesan or provelone cheese
Instructions: heat a non-stick skillet to medium-high heat. Spoon 1 tbsp. of cheese into skillet. Let it melt, browning slightly, approx. 2 minutes. No need to turn. Using a spatula or similar tool, scoop crisps out of pan onto a cooling rack. Repeat until all cheese is crisped.
<Taking a bow> I know. You can thank me later. ;-)
For the meal, in addition to Mark's Squashy Potatoes (basically mashed potatoes combined with butternut squash), we'll be serving up the following pan o'
Sheila's Cheesy Hash Browns
2 lb. bag of frozen cubed hash browns, thawed
2 cups shredded mozzarella cheese
1 stick of melted butter
1 pint heavy whipping cream