I’m not much of a kitchen person. I’ve always hated how much time it takes to make a meal and then watch how quickly it gets devoured. When cleaning the dishes takes more time than consuming what I made, I get a little irritable. But if I can make a sweet treat with only six ingredients or fewer and it lasts a few days, I’m all in!
Here are a few sweet treats I frequently make from my family’s recipe box!
Haystacks (more fun to eat in the fall)
Ingredients:
- 1 cup peanut butter (creamy or crunchy – you choose!)
- 1 12oz bag of butterscotch chips
- 1 bag of Chow Mein Noodles – I prefer the 12oz bag of La Choy brand
Instructions:
Melt the butterscotch chips and peanut butter together. I use a double boiler pot to prevent burning. Once melted and smooth, dump it into a large bowl with the chow mein noodles. Mix well so all noodles are covered. Place small handfuls onto a cookie sheet lined with wax paper and place in the refrigerator for about 10-15 minutes until they firm up.
Watergate Salad aka Green Fluff (this is my go-to for potlucks)
Ingredients:
- 1 small box of pistachio instant pudding mix
- 1 20oz can of crushed pineapple with the juice (don’t drain)
- 2 cups of small marshmallows
- 1 8oz container of cool whip
Instructions:
Mix all ingredients together in large bowl. Chill.
Frozen Cherry Dessert
Ingredients:
- 1 can cherry pie filling
- 1 12oz container of cool whip
- 1 12oz can of crushed pineapple with the juice (don’t drain)
- 1 14oz can sweetened condensed milk
Instructions:
Mix all ingredients together in 9×13 dish. Freeze. Take out 30 minutes before serving.
Fudge
Ingredients:
- 1 12oz bag of chocolate chips
- 1 12oz bag of butterscotch chips
- 1 14oz can sweetened condensed milk
- 1 cup small marshmallows
- ½ tsp salt
- 1 ½ tsp vanilla
Instructions:
Heat both chips and condensed milk until melted and smooth. Add cup of marshmallows. Let melt. Add salt and vanilla. Nuts optional. Pour in dish based on thickness you want fudge to be. Chill and then cut into squares.
Easy Peach Cobbler
Ingredients:
- 2 28oz cans of peaches in syrup (don’t drain)
- 1 box yellow cake mix
- 1 stick butter (cut into thin slices)
- Cinnamon
- Sugar
Instructions:
Pour peaches with syrup into 9×13 pan. Sprinkle cake mix over them. Place slices of butter over cake mix. Sprinkle cinnamon and sugar on top. Cook at 350 degrees for 1 hour (or until juice absorbs).
Cran-Raspberry Jello Salad (I use this as my cranberry side at Thanksgiving)
Ingredients:
- 6oz box of raspberry jello
- 10oz frozen raspberries
- 1lb can jelly cranberry sauce
- 1/4C lemon juice
- 1/2C ginger ale
Instructions:
Dissolve jello in 1 ½ cups of boiling water in 9×9 dish. Add frozen raspberries and stir until thawed. Use electric mixer to mush up jellied cranberry sauce, then add to jello mixture. Mix all together with spoon. Add lemon juice and ginger ale. Stir until combined well and refrigerate.
Blueberry Salad
Ingredients:
- 1 small box lemon jello
- 1 small box raspberry jello
- 1Tbsp lemon juice
- 1 can blueberry pie filling
- Nuts (optional)
- Container of cool whip
Instructions:
Mix combined jello flavors with 1 cup boiling water until dissolved in 9×9 dish. Add ½ cup cold water, lemon juice, pie filling and optional nuts. Mix well. Refrigerate until completely congealed. Serve with cool whip on top.
