9 SHOCKINGLY Easy 3-Ingredient Recipes | Simple, Budget-Friendly & Delicious Meals | Julia Pacheco
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Recipes in this Video
9 recipes
Ingredients
- ●8 oz cream cheese, softened
- ●1 cup powdered sugar
- ●1/2 cup caramel sauce
- ●1/2 cup Heath toffee bits
- ●1 tsp vanilla extract
- ●1 cup whipped topping
- ●1/4 cup chopped nuts (optional)
Instructions
- 1In a mixing bowl, beat the softened cream cheese until smooth.
- 2Gradually add the powdered sugar, mixing until well combined.
- 3Stir in the caramel sauce and vanilla extract until fully incorporated.
- 4Fold in the whipped topping gently until the mixture is light and fluffy.
- 5Add the Heath toffee bits and mix until evenly distributed.
- 6If desired, fold in the chopped nuts for added crunch.
- 7Transfer the dip to a serving bowl and drizzle additional caramel sauce on top.
- 8Sprinkle extra Heath bits over the top for garnish.
- 9Serve with apple slices, pretzels, or graham crackers for dipping.
Equipment
mixing bowlhand mixerspatulaserving bowl
Ingredients
- ●4 bone-in pork chops (1 inch thick)
- ●1 cup all-purpose flour
- ●2 large eggs
- ●1 cup breadcrumbs
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 cup vegetable oil (for frying)
Instructions
- 1Pat the pork chops dry with paper towels and season both sides with salt and pepper.
- 2In a shallow dish, combine flour, garlic powder, onion powder, paprika, salt, and pepper.
- 3In another shallow dish, beat the eggs until well combined.
- 4In a third shallow dish, place the breadcrumbs.
- 5Dredge each pork chop in the flour mixture, shaking off excess.
- 6Dip the floured pork chop into the beaten eggs, allowing excess to drip off.
- 7Coat the pork chop in breadcrumbs, pressing gently to adhere.
- 8In a large skillet, heat vegetable oil over medium-high heat until shimmering.
- 9Add the pork chops to the skillet, cooking for about 4-5 minutes on each side or until golden brown and cooked through.
- 10Remove the pork chops from the skillet and place them on a paper towel-lined plate to drain excess oil.
- 11Serve hot with your choice of sides.
Equipment
large skilletshallow dishespaper towelstongs
Ingredients
- ●2 lbs beef chuck roast
- ●1 cup beef broth
- ●1 medium onion, chopped
- ●3 cloves garlic, minced
- ●1 cup barbecue sauce
- ●1 tsp smoked paprika
- ●1 tsp onion powder
- ●1 tsp garlic powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●4 hamburger buns
- ●1 cup coleslaw (optional)
Instructions
- 1In a large pot or Dutch oven, heat a little oil over medium heat.
- 2Season the beef chuck roast with salt, pepper, smoked paprika, onion powder, and garlic powder.
- 3Sear the beef on all sides until browned, about 4-5 minutes per side.
- 4Remove the beef from the pot and set aside.
- 5In the same pot, add chopped onion and minced garlic, sautéing until softened, about 3-4 minutes.
- 6Return the beef to the pot and add beef broth and barbecue sauce.
- 7Bring the mixture to a simmer, then cover and reduce heat to low.
- 8Cook for about 3-4 hours, or until the beef is tender and easily shredded with a fork.
- 9Once cooked, remove the beef from the pot and shred it using two forks.
- 10Return the shredded beef to the pot and mix it with the sauce.
- 11Serve the pulled beef on hamburger buns, topped with coleslaw if desired.
Equipment
large potDutch ovenforks for shredding
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1 tsp baking soda
- ●1/2 tsp baking powder
- ●1/2 tsp salt
- ●1 tsp ground cinnamon
- ●1/2 tsp ground nutmeg
- ●1/2 cup granulated sugar
- ●1/2 cup brown sugar
- ●1/2 cup vegetable oil
- ●2 large eggs
- ●1 cup canned pumpkin puree
- ●1 tsp vanilla extract
- ●1 cup chocolate chips
Instructions
- 1Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- 2In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- 3In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined.
- 4Add the eggs, pumpkin puree, and vanilla extract to the sugar mixture and mix until smooth.
- 5Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- 6Fold in the chocolate chips gently into the batter.
- 7Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 8Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 9Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Equipment
muffin tinmixing bowlswhiskspatulatoothpick
nut-free
Ingredients
- ●1 cup semi-sweet chocolate chips
- ●1/2 cup creamy peanut butter
- ●1/4 cup powdered sugar
- ●1/2 tsp vanilla extract
- ●1/4 tsp salt
- ●1/2 cup mini cupcake liners
Instructions
- 1Line a muffin tin with mini cupcake liners.
- 2In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between until smooth.
- 3Spoon a small amount of melted chocolate into the bottom of each cupcake liner, just enough to cover the bottom.
- 4Place the muffin tin in the refrigerator for about 10 minutes to set the chocolate.
- 5In another bowl, mix together the peanut butter, powdered sugar, vanilla extract, and salt until smooth.
- 6Remove the muffin tin from the refrigerator and add a spoonful of the peanut butter mixture on top of the set chocolate layer in each liner.
- 7Spoon more melted chocolate on top of the peanut butter layer, covering it completely.
- 8Return the muffin tin to the refrigerator for another 15-20 minutes to set completely.
- 9Once set, remove the chocolate peanut butter cups from the liners and enjoy!
Equipment
microwave-safe bowlmuffin tinspoonmixing bowl
Ingredients
- ●1 package (8 oz) cream cheese, softened
- ●1 package (8 oz) crescent roll dough
- ●1 lb breakfast sausage, cooked and crumbled
- ●1/2 cup shredded cheddar cheese
- ●1/4 tsp garlic powder
- ●1/4 tsp onion powder
- ●1/4 tsp black pepper
- ●1 egg, beaten (for egg wash)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a mixing bowl, combine the softened cream cheese, cooked sausage, shredded cheddar cheese, garlic powder, onion powder, and black pepper. Mix until well combined.
- 3Unroll the crescent roll dough on a clean surface and separate it into triangles.
- 4Spread a generous amount of the sausage and cream cheese mixture onto each triangle of dough.
- 5Starting from the wide end, roll each triangle up tightly to form a pinwheel.
- 6Place the pinwheels on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 7Brush the tops of the pinwheels with the beaten egg to give them a golden color when baked.
- 8Bake in the preheated oven for 12-15 minutes, or until the pinwheels are golden brown.
- 9Remove from the oven and let cool for a few minutes before serving.
Equipment
mixing bowlbaking sheetparchment paperrolling pin
Ingredients
- ●2 cups biscuit dough
- ●1/2 cup granulated sugar
- ●1 tsp cinnamon
- ●1/4 cup powdered sugar (for dusting)
- ●Oil for frying
Instructions
- 1Heat oil in a deep fryer or large pot to 350°F (175°C).
- 2While the oil is heating, roll out the biscuit dough on a floured surface to about 1/2 inch thick.
- 3Use a donut cutter or two round cookie cutters (one larger and one smaller) to cut out donuts and holes.
- 4Once the oil is hot, carefully drop the donuts into the oil, a few at a time, being careful not to overcrowd the pot.
- 5Fry the donuts for about 2-3 minutes on each side, or until golden brown.
- 6Remove the donuts from the oil and place them on a paper towel-lined plate to drain excess oil.
- 7In a bowl, mix granulated sugar and cinnamon together.
- 8While the donuts are still warm, toss them in the cinnamon sugar mixture until well coated.
- 9Allow the donuts to cool slightly, then dust with powdered sugar before serving.
Equipment
Deep fryer or large potRolling pinDonut cutter or round cookie cuttersSlotted spoonPaper towelsMixing bowls
nut-free
Ingredients
- ●1 package (8 oz) refrigerated crescent roll dough
- ●8 hot dogs
- ●1 cup shredded cheddar cheese
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1 egg (for egg wash)
- ●1 tbsp sesame seeds (optional)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Unroll the crescent roll dough and separate it into triangles.
- 3Sprinkle a little garlic powder and onion powder on each triangle for added flavor.
- 4Place a hot dog at the wide end of each triangle and sprinkle some shredded cheddar cheese on top.
- 5Roll the dough around the hot dog, starting from the wide end and rolling towards the point.
- 6Place the rolled pigs in a blanket on a baking sheet lined with parchment paper.
- 7Beat the egg in a small bowl and brush it over the tops of the rolled dough for a golden finish.
- 8If desired, sprinkle sesame seeds on top of the egg wash.
- 9Bake in the preheated oven for 12-15 minutes or until golden brown.
- 10Remove from the oven and let cool slightly before serving.
Equipment
baking sheetparchment papersmall bowlpastry brush
Ingredients
- ●2 cups butternut squash, roasted and mashed
- ●1 cup ricotta cheese
- ●1/2 cup grated Parmesan cheese
- ●1 egg
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
- ●1 package wonton wrappers
- ●4 slices bacon, chopped
- ●1/2 cup heavy cream
- ●2 tbsp maple syrup
- ●1/4 cup fresh sage leaves, chopped
- ●1/2 tsp garlic powder
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Cut the butternut squash in half, remove seeds, and place cut-side down on a baking sheet. Roast for 30-40 minutes until tender. Let cool, then scoop out the flesh and mash it.
- 3In a bowl, combine the mashed butternut squash, ricotta cheese, Parmesan cheese, egg, salt, pepper, and nutmeg. Mix until smooth.
- 4Lay out a wonton wrapper on a clean surface. Place a teaspoon of the filling in the center of the wrapper. Moisten the edges with water, fold over to create a triangle, and press to seal. Repeat with remaining wrappers and filling.
- 5Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
- 6In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and drain on paper towels, leaving the drippings in the skillet.
- 7Add the heavy cream, maple syrup, and garlic powder to the skillet with the bacon drippings. Stir and simmer for 2-3 minutes until slightly thickened.
- 8Add the chopped sage to the sauce and stir to combine. Return the bacon to the skillet and mix well.
- 9Serve the ravioli topped with the creamy maple bacon sage sauce.
Equipment
baking sheetmixing bowlpotslotted spoonskilletspatula