Tasty's

Tasty’s 43 Easy 3-Ingredient Recipes

Posted by Mama Woon on

Peanut Butter Cups

Ingredients

for 6 servings

  • 3 tablespoons powdered sugar, sifted
  • ½ cup creamy peanut butter
  • 1 cup chocolate, melted

Preparation

  1. Prepare a cupcake tin with 6 liners.
  2. Stir peanut butter and powdered sugar together until smooth.
  3. Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
  4. Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
  5. Cover each dollop of peanut butter with more chocolate and smooth out the top.
  6. Refrigerate for 1 hour or until chocolate has hardened.
  7. Remove peanut butter cups from the liners.
  8. Enjoy!

Strawberry Icebox Cake

Ingredients

for 9 servings

  • 5 cups sweetened whipped cream
  • 11 large rectangular graham crackers
  • 3 cups strawberry, chopped

Preparation

  1. Spread a thin layer of whipped cream in a square glass baking dish.
  2. Layer graham crackers on top, then cover with a layer of whipped cream.
  3. Sprinkle ⅓ of the strawberries on top, then layer with cream again.
  4. Repeat steps 2 and 3 until no more ingredients remain. (The top layer should be strawberries and should not be covered with cream.)
  5. Refrigerate for at least 3 hours.
  6. Enjoy!

Chocolate Cereal Treats

Ingredients

for 9 servings

  • 1 cup chocolate candy
  • 2 ½ cups marshmallow
  • 3 cups puffed rice cereal

Preparation

  1. Prepare a square glass baking dish with cooking spray.
  2. Melt marshmallows over medium heat in a nonstick pan. Stir every 30 seconds to avoid burning. (TIP! spray your spatula with nonstick cooking spray to make stirring easier.)
  3. Once the marshmallows are melted, add in the rice cereal and chocolates. Stir until fully combined.
  4. Stir until fully combined.
  5. Scoop the mixture into the sprayed baking dish and flatten with a spatula.
  6. Cool for 30 minutes, then cut into squares.
  7. Enjoy!

Cookies & Ice Cream Pie

Ingredients

for 8 servings

  • 20 chocolate sandwich cookies
  • 1 cup chocolate, melted
  • 1 ¾ qt ice cream, softened

Preparation

  1. Place cookies in a gallon sized plastic bag and hit with a rolling pin or pan until crushed.
  2. Pat the cookie crumbs into the bottom of a 9” (23 cm) pie dish.
  3. Spread the softened ice cream on top and smooth out.
  4. Drizzle the top with melted chocolate.
  5. Freeze for 4 hours, or until the ice cream is hardened.
  6. Enjoy!

Pigs In A Blanket

Ingredients

for 18 servings

  • 1 sheet puff pastry, thawed
  • 6 hot dogs
  • 6 slices cheddar cheese

Preparation

  1. Preheat oven to 425°F (220˚C).
  2. Slice the puff pastry into 6 even rectangles. Place a slice of cheddar on top of each puff pastry piece.
  3. Place a hot dog on the cheddar, then roll it up.
  4. Slice each roll into 3 even pieces, and arrange the pieces evenly on a baking sheet lined with parchment paper with a 1-inch (2-cm) gap between the pieces.
  5. Bake for 15 minutes, until golden brown and flaky.
  6. Enjoy!

Jalapeño Poppers

Ingredients

for 8 poppers

  • 4 jalapeñoes
  • 8 slices bacon
  • 8 oz cream cheese, softened

Preparation

  1. Preheat oven to 400°F (200˚C).
  2. Slice the jalapeños in half, then remove the seeds by scraping out the insides.
  3. Spread the cream cheese evenly among the jalapeño shells.
  4. Wrap each jalapeño in bacon.
  5. Place the bacon-wrapped jalapeños on a baking sheet lined with parchment paper. Bake for 20 minutes, until bacon is browned and peppers are tender.
  6. Enjoy!

BBQ Chicken Tenders

Ingredients

for 6 tenders

  • 1 chicken breast
  • 1 cup seasoned bread crumbs
  • 1 cup BBQ sauce

Preparation

  1. Preheat oven to 375°F (190°C).
  2. Slice the chicken into even strips.
  3. Dip the chicken strips into the BBQ sauce, then coat them in the bread crumbs.
  4. Place on a baking sheet lined with parchment paper and bake for 15 minutes.
  5. Brush the remaining BBQ sauce evenly on both sides of the chicken strips and bake for another 10 minutes and serve.
  6. Enjoy!

Egg Roll Mozzarella Sticks

Ingredients

for 10 sticks

  • 5 egg roll wrappers
  • 10 sticks string cheese
  • water
  • oil, for frying
  • marinara sauce

Preparation

  1. Slice the egg roll wrappers in half.
  2. Place a stick of string cheese on the edge of the egg roll wrapper, then fold the sides of the wrapper over the ends of the cheese.
  3. Wet the other edge of the wrapper with water, then roll it up tightly, pressing the edge to make sure it’s sealed.
  4. Repeat with the remaining wrappers and cheese.
  5. Heat oil in a pot.
  6. Fry the sticks until golden brown, then drain on a paper towel.
  7. Serve with marinara.
  8. Enjoy!

Chocolate Hazelnut Mug Cakes

Ingredients

for 2 servings

  • 1 cup chocolate hazelnut spread, divided
  • 2 large eggs
  • ¼ cup all-purpose flour

Preparation

  1. In a medium mixing bowl, whisk together ¾ cup (225 g) chocolate hazelnut spread and the eggs.
  2. Fold in the flour.
  3. Evenly distribute into two mugs.
  4. Microwave each mug for 2 minutes.
  5. Cool for 5 minutes.
  6. Frost with remaining chocolate hazelnut spread and serve warm.
  7. Enjoy!

Mini Apple Crisp Skillets

Ingredients

for 2 servings

  • 1 cup spice cake mix
  • 3 tablespoons unsalted butter, melted, divided
  • 2 apples, peeled, cored, and sliced

Preparation

  1. Preheat oven to 375˚F (190˚C).
  2. In a small bowl, mix together the cake mix and 2 tablespoons of melted butter until the mixture is crumbly.
  3. Pour 1 tablespoon of melted butter into the bottom of two small cast-iron skillets.
  4. Arrange the apple slices in each skillet, ensuring the bottom is covered.
  5. Sprinkle cake mixture over the apples.
  6. Bake for 20 minutes, or until top appears crispy and edges are bubbling.
  7. Cool for 10 minutes.
  8. Enjoy!

Cookies And Cream Mousse

Ingredients

for 2 servings

  • 8 chocolate sandwich cookies, plus more for topping
  • 1 ½ cups heavy cream
  • ½ cup powdered sugar

Preparation

  1. Separate the cream from the chocolate sandwich cookies. Place the cookies in a plastic bag and the cream in a small bowl.
  2. Using a rolling pin, crush the cookies until they are finely ground.
  3. Microwave the cream from the chocolate sandwich cookies for 2 minutes.
  4. In a chilled medium bowl, beat the heavy cream using a hand mixer until thick and frothy.
  5. Add the cream from the cookies and the powdered sugar. Beat until stiff peaks form.
  6. Fold in the chocolate sandwich cookie crumbs, saving some as topping for later.
  7. Spoon into a piping bag or plastic bag with a piping tip. Pipe into serving bowls or glasses.
  8. Top with remaining chocolate sandwich cookie crumbs and half of a chocolate sandwich cookie, if desired.
  9. Serve immediately or refrigerate until ready to serve.
  10. Enjoy!

Teriyaki Chicken

Ingredients

for 4 serving

  • 2 lb chicken thighs, sliced into chunks
  • 1 cup soy sauce
  • ½ cup brown sugar

Preparation

  1. Sear the chicken thighs evenly in a pan, then flip.
  2. Add the soy sauce and brown sugar, stirring and bringing to a boil.
  3. Stir until the sauce has reduced and evenly glazes the chicken.
  4. Serve with rice, if desired!
  5. Enjoy!

Cheesy Garlic Broccoli

Ingredients

for 6 servings

  • 3 crowns broccoli
  • 1 ¾ cups shredded cheddar cheese
  • 3 cloves garlic, crushed
  • salt, to taste
  • pepper, to taste

Preparation

  1. Preheat oven to 375ºF (190ºC).
  2. Spread out broccoli in a medium rectangular casserole dish.
  3. Stir the garlic and cheddar cheese together in a separate bowl.
  4. Sprinkle the cheese evenly over broccoli and add salt and pepper to taste.
  5. Bake for 25 minutes.
  6. Enjoy!

Chili-glazed Salmon

Ingredients

for 3 servings

  • 4 oz salmon, 3 fillets
  • ½ cup chili sauce
  • ¼ cup fresh scallions, chopped

Preparation

  1. Preheat oven to 400°F (200˚C).
  2. In a bowl, mix together the salmon, chili sauce, and the scallions.
  3. Place the fillets on a baking tray lined with parchment paper. Spoon any leftover sauce on top of the salmon.
  4. Bake for 12-15 minutes, until the salmon is cooked but still tender.
  5. Enjoy!

Butter Parmesan Corn

Ingredients

for 6 servings

  • 6 half ears corn, cleaned, husked
  • 2 tablespoons butter, softened
  • ½ cup parmesan cheese, grated
  • salt, to taste
  • pepper, to taste

Preparation

  1. Preheat oven to 375ºF (190ºC).
  2. Coat each ear of corn in a thin layer of butter and roll in the parmesan cheese to coat.
  3. Place corn in a square baking dish and sprinkle with salt and pepper.
  4. Bake for 25 minutes.
  5. Enjoy!

Mac & Cheese

Ingredients

for 4 servings

  • 5 cups milk
  • 1 lb elbow macaroni, dry
  • 2 cups shredded cheddar cheese

Preparation

  1. In a large pot, bring the milk to a boil.
  2. Add the pasta and stir constantly until the pasta is cooked, about 10 minutes.
  3. Turn off the heat, then add the cheddar. Stir until the cheese is melted and the pasta is evenly coated.
  4. Enjoy!

Honey-Roasted Carrots

Ingredients

for 3 servings

  • 6 whole carrots, or chopped (if you prefer bite-sized pieces), peeled with tips and ends cut off
  • 2 tablespoons butter, melted
  • 2 tablespoons honey
  • salt, to taste
  • pepper, to taste

Preparation

  1. Preheat oven to 400ºF (200ºC).
  2. In a medium casserole dish, evenly coat the carrots in butter, honey, salt, and pepper.
  3. Bake for 25-30 minutes.
  4. Enjoy!

Cloud Bread

Ingredients

for 3 servings

  • 3 eggs, separated
  • ⅛ teaspoon cream of tartar
  • 3 tablespoons cream cheese, softened, or greek yogurt

Preparation

  1. Preheat oven to 300°F (150°C).
  2. Separate the eggs into two bowls.
  3. Add the cream of tartar to the egg whites and whip into stiff peaks.
  4. Add the cream cheese or yogurt into the yolks and mix until combined.
  5. Fold half of the egg whites into the yolks until just combined. Add the rest and fold again until incorporated.
  6. Line a baking sheet with parchment paper and place six dollops of the mixture on the tray.
  7. Spread out the circles with a spatula to about ½ inch (1 cm) thick.
  8. Bake for 30 minutes or until golden.
  9. Allow to cool for at least 1 hour.
  10. Enjoy!

Healthy Banana Pancakes

Ingredients

for 4 servings

  • 2 ripe bananas
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup quick-cook oats
  • 1 teaspoon cinnamon

Preparation

  1. Mash bananas in a large bowl until smooth. Mix in eggs and vanilla until well combined, then mix in oats and cinnamon.
  2. Heat a skillet to medium and add in a scoop* of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
  3. Garnish your pancakes with your favorite toppings! We used banana slices, chopped walnuts & maple syrup.
  4. *Note: Use ½ cup (65) for scooping the batter to yield 4 thicker pancakes; Use ⅓ cup (40 g) to yield 6 smaller pancakes.
  5. Enjoy!

Flourless Chocolate & Blueberry Banana Muffins

Ingredients

for 12 servings

  • 9 bananas
  • 1 ½ cups nut butter, of choice
  • ½ cup cocoa powder
  • 1 ½ cups blueberry

Preparation

  1. Preheat oven to 350°F (180°C).
  2. In a bowl, mash the bananas with a fork.
  3. Add nut butter and mix until combined.
  4. Divide the batter into two bowls.
  5. Add cocoa powder to one bowl of batter and mix well.
  6. Add the blueberries to the other bowl of batter and mix well.
  7. Add the batter to a muffin tin.
  8. Bake for 18-20 minutes.
  9. Let muffins cool.

Breakfast Cookies

Ingredients

for 8 cookies

  • 1 cup oats
  • 2 bananas

Preparation

  1. Preheat oven to 350˚F (180˚C).
  2. In a large mixing bowl combine the oats and banana and mash banana and mix until well incorporated.
  3. Add additional ingredients should you desire.
  4. Bake for 12 minutes.
  5. Enjoy!

Cookies ‘n’ Cream 3-ingredient Fudge

Ingredients

for 25 pieces

  • 18 oz white chocolate
  • 14 oz sweetened condensed milk
  • 12 sandwich cookies, chopped

Preparation

  1. In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
  2. Once chocolate is fully melted, add in chopped cookies and stir until combined.
  3. Pour chocolate mixture into a parchment paper-lined 8×8 inch (20×20 cm) baking tin.
  4. Chill for 2 hours or until the fudge is firm.
  5. Cut into bite-sized pieces.
  6. Enjoy!

Chocolate Walnut 3-ingredient Fudge

Ingredients

for 25 pieces

  • 18 oz milk chocolate
  • 14 oz sweetened condensed milk
  • 1 cup walnuts, chopped

Preparation

  1. In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
  2. Once chocolate is fully melted add in chopped walnuts and stir until combined.
  3. Pour chocolate mixture into a parchment paper-lined 8×8 inch (20×20 cm) baking tin.
  4. Chill for 2 hours or until the fudge is firm.
  5. Cut into bite-sized piece.
  6. Enjoy!

Peanut Butter Chocolate 3-ingredient Fudge

Ingredients

for 25 pieces

  • 18 oz milk chocolate
  • 14 oz sweetened condensed milk
  • ½ cup peanut butter

Preparation

  1. In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
  2. Once chocolate is fully melted pour into a parchment paper-lined 8×8 inch (20×20 cm) baking tin.
  3. Chill for 10 minutes.
  4. Add peanut butter and spread evenly.
  5. Chill for 2 hours or until the fudge is firm.
  6. Cut into bite-sized piece.
  7. Enjoy!

Dulce De Leche Swirl 3-ingredient Fudge

Ingredients

for 25 servings

  • 18 oz white chocolate
  • 14 oz sweetened condensed milk
  • ½ cup dulce de leche

Preparation

  1. In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
  2. Once chocolate is fully melted pour into a parchment paper-lined 8×8 inch (20×20 cm) baking tin.
  3. Dollop your dulce de leche and make ribbons by swirling chocolate mixture.
  4. Chill for 2 hours or until the fudge is firm.
  5. Cut into bite-sized piece.
  6. Enjoy!

Triple Decker ‘Box’ Brownies Easy Dessert

Ingredients

for 4 servings

  • 16 oz tube of cookie dough, 1 tube
  • 16 chocolate sandwich cookies
  • ½ box brownie batter, prepared according to package instructions

Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Press the cookie dough in an even layer on the bottom of a 9-inch (23-cm) square baking dish. Place the cookies in an even layer on top of the cookie dough. Pour the brownie batter on top, spreading it evenly over the cookies.
  3. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.
  4. Cool, slice, then serve.
  5. Enjoy!

Peanut Butter S’mores Dip Easy Dessert

Ingredients

for 6 servings

  • 1 lb mini peanut butter cup
  • 1 lb large marshmallow
  • 15 graham crackers

Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Place the peanut butter cups in an even layer on the bottom of a large oven-safe skillet. Add the marshmallows in a single layer on top.
  3. Bake for 20 minutes, until the marshmallows are golden brown.
  4. Serve with graham crackers for dipping.
  5. Enjoy!

Cookies & Cream Truffles Easy Dessert

Ingredients

for 6 servings

  • 36 chocolate sandwich cookies
  • 8 oz cream cheese, softened
  • 12 oz white chocolate, melted

Preparation

  1. In a food processor, finely crush the cookies, reserving about 2 tablespoons of the mixture for sprinkling on top of the truffles.
  2. In a large bowl, combine the cookie crumbs and cream cheese, stirring until evenly mixed. Chill the mixture for about an hour or until it can be rolled into a ball and hold its shape.
  3. Divide and roll the mixture into golf ball-sized balls. Dip the truffles in the melted white chocolate and place on a baking sheet lined with parchment paper. Sprinkle the reserved cookie crumbs on top of the truffles before the chocolate hardens.
  4. Enjoy!

Cookies ‘n’ Cream Ice Cream

Ingredients

for 10 servings

  • 2 cups heavy cream
  • 1 can condensed milk
  • 40 chocolate sandwich cookies

Preparation

  1. Separate cookies and cream filling into two different bowls.
  2. Pour the cookies into a plastic bag and smash with a rolling pin until they are crumbs.
  3. Combine crumbs and condensed milk in a bowl, mix together and set aside.
  4. In a large bowl, whip your heavy cream with a hand mixer until stiff peaks form.
  5. Fold the cookie mix into the whipped cream and transfer to a deep baking dish. Top with additional cookie crumbs and cream.
  6. Freeze for 4 hours.
  7. Enjoy!

Peanut Butter Chocolate 3-ingredient Fudge

Ingredients

for 25 pieces

  • 18 oz milk chocolate
  • 14 oz sweetened condensed milk
  • ½ cup peanut butter

Preparation

  1. In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
  2. Once chocolate is fully melted pour into a parchment paper-lined 8×8 inch (20×20 cm) baking tin.
  3. Chill for 10 minutes.
  4. Add peanut butter and spread evenly.
  5. Chill for 2 hours or until the fudge is firm.
  6. Cut into bite-sized piece.
  7. Enjoy!

Chocolate-Strawberry Braid

Ingredients

for 2 servings

  • 1 sheet puff pastry, thawed
  • ½ cup semi-sweet chocolate chips
  • 5 strawberries, halved with stems removed

Preparation

  1. Preheat oven to 400ºF (200ºC).
  2. In a small bowl, melt the chocolate chips.
  3. Cut puff pastry in half.
  4. Cut slits 1 inch (2 cm) apart on both ends of the pastry, leaving the middle section untouched.
  5. Spread half of the chocolate spread and sliced strawberries on the center third.
  6. Starting at one end, fold the pastry strips over the chocolate/strawberry mixture, alternating sides until mixture is completely covered.
  7. Repeat for second half of puff pastry.
  8. Bake for 12-15 minutes.
  9. Let cool for 5 minutes.
  10. Enjoy!

Hazelnut Brownies

Ingredients

for 8 servings

  • 13 oz chocolate hazelnut spread
  • 2 eggs
  • ½ cup flour

Preparation

  1. Preheat oven to 350ºF (175ºC).
  2. In a large bowl, combine ingredients.
  3. Transfer mix to square baking dish.
  4. Bake for 15 minutes.
  5. Allow to cool for 5 minutes and then carefully cut into squares.
  6. Enjoy!

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