FoodThief

Source Ingredients 1 (20-ounce) can pineapple chunks in juice, chilled and undrained $ 2 tablespoons coarsely chopped fresh mint Fresh mint sprigs (optional) Preparation Set aside 3 pineapple chunks for garnish. Place remaining pineapple and juice into an 8-inch square pan. Cover and freeze 1 1/2 to 2 hours or until almost frozen. Process frozen pineapple and chopped mint in a food processor until smooth, but not melted. Serve immediately; garnish with reserved pineapple chunks and mint sprigs, if desired.

Source They're easy, yummy and perfect for kids and adults! Here's what you need: Don't you love two ingredient recipes? Get yourself some KRAFT Singles(the best for grilled cheese making!) and a package of crescent rolls. If you're lucky, you'll also be able to enlist the help of a talented young chef. Here's what to do: 1. Unwrap your cheese slices and pop open your can of crescent rolls. (Anyone else get slightly freaked out when opening a can of rolls? The anticipation of the "pop" when I push down on the container always makes me anxious ~ it's worse than opening champagne) You'll use a half slice of cheese in each roll. We folded them into halves, then quarters, and then in half again before putting it on the crescent roll. Baking together and a lesson in fractions! :) 2. Next, begin rolling up your dough with the cheese inside. 3. Put the rolls on a baking sheet and brush with melted butter. (optional, but yummy).

Source In continuation of our last minute super easy last-minute Holiday recipes, here is our next emergency recipe. Many of you might have a holiday ham planned on your Christmas dinner menu for this week. If so, we wanted to share a simple, 2-step homemade marinade that is so delightful to any palette! You only need 2 ingredients! How simple is that! Here’s what you need: 2-parts of ginger ale and 1-part mustard! If you use 1/3 cup mustard, then use 2/3 cup ginger ale, etc. To make: Make your 2-ingredient marinade Prepare your ham by making diamond slices in the top (make cuts about 1/2 inch into the ham both length-wise and width-wise. This will create “diamond” shapes into the ham and allow the marinade to seep into the ham so that they ham can cook and soak up the flavors! Then pour your marinade over the ham (it will be thicker) and let is seep into the cuts and cook to package directions. Throughout the cooking process, using a baster, suck up the juices that leaked o

Source 2 Cups of plump fresh organic medjool dates (if dates are not soft and caramely then soak overnight in just enough filtered water to cover) 1 Cup Tropical Traditions organic oats (lightly ground -just a few pulses, in a coffee grinder) 1/4 cup filtered water Pulsate water and dates in a food processor until a thick smooth paste forms, use a little more water if necessary. It should be the consistency of a thick jam. Add the oats, pulsate until blended, press into the bottom of a glass pan to about 1/2" thickness and chill. Once chilled and firm, cut and serve.

Source Remember that awesome dip where you take a packet of powdered french onion soup and mix it into a giant tub of sour cream? Delicious, right? Really unhealthy, right? Kind of makes you feel gross after you eat it, right? Probably because you somehow downed half a tub of sour cream in mere minutes . . . And so not vegan. Introducing a really simple two-ingredient recipe for an onion soup dip you can feel good about eating! I found this Simply Organic French Onion Soup mix. It's vegan. I blended it into some soaked almonds for a nutritious and wonderful dip! So I basically just told you the recipe, but here it is in normal-recipe form: serves 8 1 C raw almonds 1 packet onion soup mix Soak almonds in water overnight. You can peel the almonds if you want to, but I kept them on. No need for an extra step! Blend onion soup mix into the almonds in a food processor or high-speed blender. Serve alongside carrot sticks, celery, chips, pita wedges - whatever you want! I h

Source for muffins or cookies Healthy 2 Ingredient Pumpkin Spice Muffins I love two-ingredient recipes. First there was the ever-so-easy French Palmiers , and now a healthified muffin that is perfect for the Fall season. (I realize healthified is not a real word, but I do love saying it) This recipe is originally from the Hungry Girl website. If you haven't checked it out you might want to take a peek. The catch phrase is "Tips and Tricks for Hungry Chicks" and they have lots of better-for-you options when trying to eat right. The original version is called " Yum Yum Brownie Muffins ", and is made with a boxed Devil's Food cake mix. It's a great way to get your chocolate fix without all the fat and calories. I decided to make the spiced version because, at the moment, I am in love with all things Autumn. 1 box of Spice Cake Mix 1 15 oz. can of Pumpkin Directions Combine the two ingredients in a bowl and mix well. Do not add anything else t

Source Yes. For real. Two ingredients. (Yes, you can add other things if you want… but you don’t HAVE to!) I made this up after seeing a “healthy breakfast cookie” that wanted me to add eggs, applesauce, baking soda, etc and I said NO! And also, I hate those “two/three ingredient” recipes where one of the ingredients is a boxed cookie mix. and the other is a can of pie filling. CMON PEOPLE. Ingredients: 2 large old bananas 1 cup of quick oats Mix those two together. Old bananas are amazing for this, but you can use fresh ones too. I buy a bunch of bananas, let them get old on my counter, and then stick ‘em all in the freezer. Then add in what sounds yummy to you! (or nothing!) We love: -a handful of chocolate chips -crushed walnut pieces -cinnamon -raisins Since all bananas are different sizes, the needed measurements can vary. If it seems too runny and the cookies would flatten out too much, add in more oatmeal. And make sure to not add in TOO many mix-ins as the cookies won’t h

Source I know, I know. You read that post title and thought to yourself, Katy is clearly messing with us this morning. And then you thought, Seriously, Katy? You got us all excited for what is obviously some kind of very cruel joke, because who on this planet can craft a soufflé out of two ingredients? Well, I can. And I thought I’d share the recipe with you, but if you’re going to be like that, I’ve changed my mind. But… I suppose if you really want it that much. Okay. It sounds weird to pair eggs with maple syrup, but eggs in soufflés are essentially an invisible ingredient — they give structure and density to something that otherwise tastes like flavored air (in fact, if your soufflés taste like egg, you’re probably overcooking them). This is an absolutely perfect dessert at any time of the year, but it strikes me as being best in the fall, to cap off some hearty squash- or pumpkin-filled meal with a light, airy dessert. You may notice that in this recipe, I d

Source Did you know that you can make homemade biscuits from scratch with only two ingredients? And no, they don't involve Bisquick. We discovered this old recipe while searching for a very, very quick dinner bread. We had just about half an hour, and we had forgotten to start a loaf of No-Knead the night before. We were browsing through AllRecipes, and this recipe for two-ingredient biscuits came up very highly ranked. We were skeptical: how good could they possibly be? Well, the reviews were almost uniformly positive: cooks loved them! They said that these biscuits were light, fluffy, and so, so easy. What were the secret ingredients? Two staples of old-timey kitchens: self-rising flour, and cream. Yep, just stir these together, pat out the dough, and you have biscuits ready in 15 minutes flat. We put them to the test, and we can vouch for their light and airy fluffiness; these are good little biscuits. They also aren't as heavy and rich as buttery biscuits (althoug

Source Ingredients: 100 -150 g unsweetened desiccated coconut 1 (14 ounce) can sweetened condensed milk (regular sized can NOT evaporated) Directions: 1 Pour around 3/4 of the can of condensed milk into a large bowl. 2 Preheat the grill or broiler to medium. 3 Add 100g of the coconut to the bowl and mix well. 4 You want the mixture to form a relatively dry but moist enough dough so that when you shape the mixture in your hands only a minimal amount of milk leaks out. 5 Add more coconut or condensed milk accordingly until you achieve the desired consistency. 6 Shape into balls or pyramids and grill or broil for a few minutes watching carefully as these can burn from 1 minute to the next. Do not take your eyes off them! 7 When they are lightly patched with golden brown they are ready. 8 Nothing beats the taste of freshly toasted coconut. Yum Yum

Source When I first saw this recipe, I found it hard to believe that you could make bread from two ingredients. But, I decided to give it a try and, to my amazement, it worked! Now, keep in mind that this is bread, not cake. The flavors will be subtle and mildly sweet, perfect for a dollop of sweetened butter or your favorite preserves. This recipe is from Southern Living's 1001 Ways to Cook Southern, copyright 2010. According to the recipe's notes, any flavor can be used but low-fat ice cream had disappointing results. Doesn't it always?? Ice-Cream Bread 1 pt. (2 cups) ice cream, softened 1-1/2 cups self-rising flour Preheat oven to 350 degrees. Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 8"x4" loaf pan. Bake at 350 degrees for 40 to 45 minutes or until a wooden pick inserted in center of bread comes out clean. Remove from pan, and cool on a wire rack. I thought vanilla and strawber