Hope Comerford - Welcome Home 5-Ingredient Cookbook: Easy Meals for Busy Lives

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For details, contact the Special Sales Department, Good Books, 307 West 36th Street, 11th Floor, New York, NY 10018 or . Good Books is an imprint of Skyhorse Publishing, Inc., a Delaware corporation. Visit our website at www.goodbooks.com. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file. Cover design by David Ter-Avanesyan Cover photos by Meredith Special Interest Media and Bonnie Matthews Print ISBN: 978-1-68099-787-3 Ebook ISBN: 978-1-68099-833-7 Printed in China

Like it or not, we are all living in very busy times. Even at our busiest of times, however, we all still deserve a home-cooked meal! Thats where this book steps in! Whether youre looking for a stove-top, oven, slow cooker, or Instant Pot recipe, you will find just what you need, right here in this book.

All of the recipes in this book contain five ingredients or less, which require a few pantry staples and a short list of ingredients. A short ingredient list means your grocery list will be a little bit shorter too. It will be easier than ever for you stay on budget when shopping for the recipes in this book! As always, this book contains recipes you can trust because they are all tried and true, by home cooks like you! Youll find recipes that will please even the pickiest of eaters, without fancy or hard-to-find ingredients. You can cook with confidence when you choose a Welcome Home 5-Ingredient Recipe from this cookbook!

A recipe that has five or fewer ingredients. Spices, baking powder, and baking soda do not count. Water does not count.

Oil does not count. Optional ingredients do not count. Serving suggestion items, such as rice or pasta, do not count.

Elaine Rineer, Lancaster, PAMakes 12 servingsPrep. Time: 20 minutesChilling Time: 8 hours, or overnightBaking Time: 35 minutes 1 stick (8 Tbsp.) butter, divided cup brown sugar cup corn syrup cup plus 2 Tbsp. cinnamon 2 loaves frozen bread dough, thawed In a saucepan, melt stick (4 Tbsp.) of the butter on stove top or in microwave. cinnamon 2 loaves frozen bread dough, thawed In a saucepan, melt stick (4 Tbsp.) of the butter on stove top or in microwave.

Stir in the brown sugar and corn syrup until well blended. Pour into a 913-inch baking pan. Melt remaining stick (4 Tbsp.) butter in microwave or on stove top. Set aside. In a small mixing bowl, combine the sugar and cinnamon. Break off golf-ball-sized pieces of bread dough, 12 per loaf.

Dip each in melted butter and then roll in the sugar-cinnamon mixture. Place coated balls in baking pan. Cover and refrigerate for 8 hours, or overnight. Remove from the refrigerator and let stand for 30 minutes before baking. Bake uncovered at 325F for 35 minutes. Turn out of the pan immediately onto a serving platter.

Variation: Add cup to cup chopped pecans to mixture in pan (Step 1).

Monica Yoder, Millersburg, OHMakes 8 servingsPrep. Time: 10 minutesCooking/Baking Time: 6 minutes cup vegetable oil, divided Tube 8 large, refrigerated biscuits cup sugar tsp. ground cinnamon In a medium skillet over medium-low heat, heat cup of the oil. Use a 1-inch round cookie cutter to cut a hole in the center of each biscuit; reserve the extra dough for holes. Test the heat of the oil by dipping the edge of a doughnut in the pan.

The edge will bubble if the oil is hot enough. Place 4 doughnuts and holes in the skillet and cook until golden brown, about 1 to 1 minutes on each side. Transfer to a wire rack or paper-towel-lined plate to drain. Add the remaining oil to the skillet and cook the remaining doughnuts and holes. In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture, a few at a time.

Serve warm or at room temperature. Tip: You can also toss the doughnuts in confectioners sugar.

Norma Grieser, Clarksville, MIMakes 46 servingsPrep. Time: 5 minutesCooking/Baking Time: 15 minutes 3 eggs cup milk cup flour Pinch salt 2 Tbsp. butter, melted, plus some for greasing skillet In a mixing bowl, use a wire whisk to mix all ingredients together. Grease a skillet with the butter.

Heat over medium-high heat. Put 2 Tbsp. (or just a bit over half of a cup measure) of the mixture in the hot skillet. Immediately pick up the skillet and let the batter roll around the bottom of the pan to form a thin layer in the skillet. Cook until lightly browned. Flip and cook the other side.

You may need to use your fingers to flip the crepes. Remove from the skillet when lightly browned. Spread with maple syrup or your favorite jam. Roll up and enjoy. Serving suggestion: Top the rolled-up crpes with sliced fresh peaches, sprinkled with confectioners sugar!

Valerie Drobel, Carlisle, PAMakes 4 servingsPrep. lemon juice In a large mixing bowl, combine all ingredients. lemon juice In a large mixing bowl, combine all ingredients.

Mix until smooth. Lightly oil the surface of a griddle and heat to approximately 350F or warm a skillet. Pour the batter onto the griddle or into the skillet in 5-inch circles. Cook until bubbly (about 2 to 3 minutes). Flip and cook for 2 minutes more.

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