Cookies and Cream Kiss Dip | Three Ingredients

Cookies and Cream Hershey's Kiss Dip

Today is Letter K for the Blogging A to Z Challenge and it was not hard to decide on a little Cookies & Cream Kiss Dip. And hey, Kiss starts with K, so it totally works. And this dip does too. I wasn’t sure if I’d like the combination of flavors at all, but they totally work. Considering I whipped up a batch an hour ago, and five hungry teenagers have devoured it along with an entire box of teddy grahams and entire bag of pretzels, I’d say it was a hit.

It’s also really easy, which is totally the theme of my Blogging A to Z Challenge. Quick & Easy with only Two to Three Ingredients. Cookies & Cream Kiss Dip is made with Cream Cheese, Marshmallow Fluff and Hershey’s Kisses.

I wasn’t sure what flavor I wanted to make this dip, but when we stumbled upon the Cookies & Cream kisses, we knew that was what we were going with. It’s nice & sweet, thanks to the marshmallow fluff, and I actually enjoyed it with the pretzel sticks the best. A sweet and salty combination that was just perfect. I also tried it on some graham crackers and liked that a lot too. There are so many ways to enjoy this dip, just get creative and try your favorite snack or cookie dipped in.

 Cookies and Cream Hershey's Kiss Dip

Cookies & Cream Kiss Dip | Three Ingredients
  • 1 10oz. bag of Hershey’s Kisses, we used Cookies & Cream, unwrapped
  • 8 oz. cream cheese, softened
  • 1¾ cup marshmallow fluff
  1. In your stand mixer, mix together the cream cheese and marshmallow fluff until well blended, the mixture will be soft and smooth.
  2. Add the Hershey’s Kisses to the mixture and lock your mixer in place.
  3. Allow the mixer to run at medium speed to break up the kisses. This took about 5 minutes or so with mine.
  4. Serve with cookies, graham crackers, pretzels or whatever you’d like!


Jalapeno Poppers – Three Ingredient Recipes

Jalapeno Poppers - Three Ingredient Recipes

Why would I not choose Jalapeno Poppers for my Letter J for the Blogging A to Z Challenge? I seem to use Jalapeno’s for the letter J every year. Obviously either I’m not creative or I really love Jalapeno’s. (It’s the second one, btw) Last year I made these delicious Spicy Jalapeno Bacon Deviled Eggs and the previous year, I made these Quick and Easy Jalapeno Poppers (different from these, and the photos made me cringe lol, my how things have changed – I still love a good close up shot, but man oh man… those need to be redone haha)

These fun Jalapeno Poppers are seriously spicy and delicious and have… drumroll please … only THREE ingredients.


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Ice Cream Bread – Two Ingredient Recipes – Pineapple Coconut

ice cream bread two ingredient

The first time I saw this Ice Cream Bread, I thought to myself, there is no way that two ingredients are going to make a loaf of bread. It’s simply not possible. Bread takes tons of steps, and kneading and rising and… well, anyone who has ever made bread from scratch knows that it takes a bit. But this bread does not! And it only has two ingredients!

ice cream bread two ingredient


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Ghirardelli Flourless Chocolate Cake – Gluten-Free

Ghirardelli Gluten-Free Flourless Chocolate Cake

Yep. Ghirardelli Gluten-Free Flourless Chocolate Cake – with only THREE ingredients. Yes you read that right. It’s quite a mouthful, yet it only has 3 simple ingredients. And it’s not too hard. You will see.

A friend of mine passed this recipe for a Gluten-Free Flourless Chocolate Cake along to me saying she couldn’t believe that a Flourless Chocolate Cake would actually be good. She felt like the whole cake would just fall apart or taste bad.  So she asked me to try it and see what happened. No problem, I game. I do this all the time.

So I took it home, and I googled to see if others had made it, and it looks like there are dozens of posts. It’s pretty popular as chocolate cakes go. It also looks like it may have originated from Cooks Illustrated, as my recipe looks almost identical to one they have posted. That means it should be really good, right? I’ve actually never had a bad recipe come from Cooks Illustrated.

So was the Gluten-Free Flourless Chocolate Cake any good?


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Easy Strawberry Fudge – Two Ingredient Recipes

Easy Strawberry Fudge

My daughter and I are still on our two and three ingredient recipe kick. It seems unbelievable that you can eat anything that is made from only two or three ingredients and have it actually taste good. But you can! We made this Easy Strawberry Fudge with only two ingredients, and it is SO good! We have so many two and three recipes to try and each time we do, we are pleasantly surprised with the results.

Today is our Letter F and we chose this easy strawberry fudge recipe. It was totally worth it. Two ingredients, quick, easy and delicious!

Now, you can add nuts to the top, powdered sugar, sprinkles or whatever you want, which then makes it a three ingredient recipe, but who’s counting?

Also, we chose Strawberry Frosting to do this, but you could do this same recipe with ANY flavor of frosting you wanted. Chocolate, Cherry, Vanilla, etc. I think that’s why I love it so much, because it can be changed up for anything.


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Baked Rigatoni with Bechamel Sauce & Garlic Sauteed Spinach

Baked Rigatoni with Bechamel Sauce & Garlic Sauteed Spinach

Secret Recipe Club

It’s time once again for Secret Recipe Club’s Group A reveal. This month I was assigned The Pajama Chef. I’ve seen her blog a bunch of times and I love her recipes, so I was super excited to dig in.

A lot of people in the SRC don’t know this, because I don’t publicly broadcast it anywhere, but I do the SRC Twitter account, scheduling everyones recipes to go out and get as much attention as they can. So I get to see ALL the blogs in the whole club and I tell you what, there are some absolutely amazing blogs in this club. The Pajama Chef is actually one I found when scheduling recipes. Like I said, I was pretty darn excited to get her blog.

Sarah’s blog is full of great recipes, and her cat Sheba Genevieve (I am in love with that name) looks just like my cat, Maple. Just like. Well, okay, Maple is fatter, but other than that, they look the same all the way down to the ONE foot being a different color. She also has another adorable cat, Misty (we used to have a Misty too).

Baked Rigatoni with Bechamel Sauce with added Garlic Sauteed Spinach

It took quite some time to narrow down what we were going to make because the original list was pretty long. We finally chose her Baked Rigatoni with Bechamel Sauce. I chose this mainly because I was babysitting my best friends kids for 4 days while they played in Vegas, and I wanted something simple, filling and that could feed a small army, because with my 5 and her 5, I knew I’d need a lot. Turned out the night we made it, two of her’s were away, so I can safely say this comfortably feeds 8.

I usually don’t make any changes to the recipes I choose for SRC, and in this case, I followed her recipe exactly, with one small adjustment. I added garlic sauteed spinach to the recipe, mainly to impress my bestie that I was feeding her children well, but also because I was making the sauteed spinach for another recipe and I had extra. haha. Either way, the dish was amazing and it was the perfect choice! Rich, creamy, cheesy flavor and the smoked turkey sausage added the perfect touch. We will definitely be making this again! And again!

Baked Rigatoni with Bechamel Sauce & Garlic Sauteed Spinach

Baked Rigatoni with Bechamel Sauce & Garlic Sauteed Spinach
Prep time
Cook time
Total time
Serves: 6-8
For the Sauteed Spinach
  • Ingredients
  • ¼ cup extra virgin olive oil
  • 1¼ pounds spinach, trimmed, well washed, and dried
  • 3 cloves garlic, peeled and very thinly sliced
For the Pasta and Sauce
  • 8 tablespoons unsalted butter
  • ½ cup + 2 tablespoons all-purpose flour
  • 1 quart fat free half and half, at room temperature
  • pinch of nutmeg
  • salt and freshly ground black pepper, to taste
  • 1 cup grated fontina, divided
  • ½ pound smoked turkey sausage, julienned
  • 1 pound dried rigatoni
For the Sauteed Spinach:
  1. In your largest saute pan, heat the oil over high heat until very hot, almost smoking. Add the spinach and cook, stirring furiously, for about 1 to 2 minutes, the spinach should turn bright green and wilt slightly. Add the garlic and continue to cook, stirring rapidly, for 30 seconds. Remove from heat and set aside.
For the Pasta and Sauce:
  1. Preheat oven to 425 degrees and grease a 9×13 inch baking dish with cooking spray. Set aside.
  2. Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth, approximately 2 minutes or so. Gradually add the half and half and stir constantly until the sauce is smooth and creamy. Reduce the heat to a simmer and cook until the sauce is thick enough to coat the back of a wooden spoon. This should take about 10-12 minutes.
  3. Remove the sauce from the heat, then stir in nutmeg, ½ cup fontina, the sauteed spinach and the smoked turkey sausage. Season with salt and pepper. Set aside.
  4. Bring a large pot of water to boil. Add the rigatoni and cook for about 5-6 minutes. Drain pasta and return to pot. Stir in bechamel sauce, spinach and smoked turkey sausage and stir well to coat. Pour mixture into your prepared pan. Top with the remaining shredded fontina. Bake for 25 minutes or until bubbly and golden brown.
  5. I took it out every 10 minutes or so and stirred it all up again. I’m not a fan of crunchy, crispy pasta so I wanted it to stay super soft. Delish!
  6. Can be made up to a day ahead, refrigerated, and then baked right before serving—just leave out at room temperature for about 15-20 minutes before baking or add a few minutes on to the baking time.

We paired this dish with a side salad and cheesy garlic bread and the kids all loved it! It was a huge hit and it kept them so full that nobody asked for dessert. Possibly a first. Definitely not a last, since we’ll be having this delicious Rigatoni again real soon!

Don’t forget to scroll down and visit the other amazing dishes in the SRC Group A Reveal today!

Baked Rigatoni with Bechamel Sauce & Garlic Sauteed Spinach

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Blueberry Philadelphia Cream Cheese Parfaits #SpreadTheFlavor #shop

Blueberry Philadelphia Cream Cheese Parfaits #SpreadTheFlavorBlueberry Philadelphia Cream Cheese Parfaits #SpreadTheFlavor

When my children were very little, I used to create fun, fast desserts that only took a few minutes to make. Why? Because their patience levels were almost non-existent. Well that, and they went to bed a lot earlier back then so they didn’t have time to wait for some long dessert to finish cooking. That’s why we make these little Blueberry Philadelphia Cream Cheese Parfaits. They are absolutely easy enough to throw together in just a few minutes. Each bite is like a flavor explosion on your tongue and Philadelphia Cream Cheese has now made it even easier for me to make them with their new flavored cream cheese spreads.

With the new flavored cream cheese spreads, it makes throwing together a meal or a dessert, faster than ever. We love to use the savory flavors to make Creamy Chicken or sauces. Spreading it on crackers, toast, even vegetables. Absolutely outstanding. Then there’s the sweet flavors, and they go well with nearly any dessert or as a dip for fruit or cookies.

Blueberry Philadelphia Cream Cheese Parfaits

But let’s get back to these little Blueberry Philadelphia Cream Cheese Parfaits. It’s been a long time since I made them. My daughter and I went to Walmart to get the ingredients to make them again, and we stumbled on the area with all the new Flavored Philadelphia Cream Cheese speads.

Blueberry Philadelphia Cream Cheese Parfaits #SpreadTheFlavor

We have 5 Walmarts within a few mile radius all around us, and this one is one of my favorites. I love it because it’s big and open and you can find things easily, not to mention they always get the new stuff first. The cream cheese area actually sits smack dab in the center of the store in a chill case. No aisle, just the ease of walking by or walking up to it and grabbing one, which is exactly what my daughter did.

Blueberry Philadelphia Cream Cheese Parfaits #SpreadTheFlavor

When she spotted the Flavored Philadelphia Cream Cheese in Blueberry, she got pretty excited. Brie is a food blogger as well, and she knew that having the mixture already made for us, would make life much simpler (did I mention it already has REAL blueberries in it?). Brie knew that this product would increase the likelihood that we would make these parfaits more often! Suddenly our shopping list shrunk in half and we picked up a few tubs of the different flavors instead.

Once we got home, our parfaits came together in only minutes. They devoured them, and all agreed that using the flavored spread was much better than using the regular and mixing the mixture up ourselves. The fact that we were able to eat them immediately, rather than letting the flavors meld together, is only one of the many reasons I love these new flavored spreads!

If you haven’t made these before, the recipe is simple, has limited ingredients and is so full of blueberry flavor.

Blueberry Philadelphia Cream Cheese Parfaits #SpreadTheFlavor

5.0 from 1 reviews

Blueberry Philadelphia Cream Cheese Parfaits #SpreadTheFlavor #shop
Prep time
Total time
These Blueberry Philadelphia Cream Cheese Parfaits come together super fast with the help of flavored Philadelphia Cream Cheese Spreads.
Recipe type: Dessert
Cuisine: American
Serves: 4
  • 2 Graham Crackers, crushed (4 squares or 2 rectangles)
  • 1 8oz. tub of Blueberry Philadelphia Cream Cheese Spread
  • ¼ c. of fresh blueberries (plus more to top with if you’d like)
  • ½ c. of Blueberry Pie Filling or Blueberry Compote
  • Homemade Whipped Cream (you can use store bought if you’d prefer)
  1. In a blender, puree the blueberries for about 30 seconds. Add the cream cheese and blend well.
  2. You will need 4 mini shot glasses or something similar to serve them in.
  3. Layer the graham crackers in first in the bottom of the glasses, distribute them evenly between the four glasses.
  4. Top that with 2-3 Tablespoons of the Blueberry Cream Cheese mixture in each glass.
  5. Add 2 Tablespoons of the blueberry pie filling or compote as the next layer.
  6. Again, top that with 2-3 Tablespoons of the Blueberry Cream Cheese Mixture.
  7. Top the whole thing off with whipped cream, more crushed graham crackers or fresh blueberries.
  8. Serve. These can also be refrigerated for an hour before eating if you’d like.

Blueberry Philadelphia Cream Cheese Parfaits #SpreadTheFlavor

 Blueberry Philadelphia Cream Cheese Parfaits #SpreadTheFlavor

 Are you ready to #SpreadTheFlavor with #CollectiveBias? There are lots of great recipes floating through the blogosphere today using these wonderful spreads. You have got to try these delicious Philadelphia Cream Cheese Spreads for yourself. They are available in: Blueberry, Chive Onion, Garden Vegetable, Jalapeno, or Strawberry all with more fruit and vegetables. They compliment any recipe calling for cream cheese so beautifully. Making the flavor so much more intense, which of course translates to a perfect full flavor recipe!


DIY Dog Treats – Two Ingredient Recipes

DIY Dog Treats

 When I came to the Letter D for the A to Z Blogging Challenge, I had all sorts of ideas, but then I realized it might be fun to do something for the Dogs. Why not do some DIY Dog Treats. Homemade dog treats are fun to make and the dogs love them.  I have 4 Shih-tzu’s and my BFF has 3 dogs (a Chihuahua, a shih-tzu (from our litter) and a mix). I have plenty of dogs to spoil.

We often make our own homemade dog food, just to make sure they are getting a balanced diet. With all the pet food recalls I get nervous sometimes. I want to make sure my dogs don’t get sick, so yes, I take my time out to make them food. Yes, from scratch. Yes it takes some time. But they love it and they are happier and healthier because of it.

With my fear of the pet food recalls, I am always hesitant to buy dog treats that way as well. So I decided to try my hand at making my own homemade version and I have dozens of different recipes for them.

But then I stumbled upon this two ingredient DIY Dog Treat recipe and I knew it was the one I’d make the most.

It originally called for baby food and that’s all fine and dandy, but even that I made homemade. Just pureed my own vegetables. You can do it either way and they will turn out great.

Have you made Homemade Dog Treats?

I included a rather gross looking photo of the dough when it was done mixing. The reason I did this, is because it doesn’t look like typical dough and I don’t want you to think you are doing it wrong. It’s very sticky, so if you need to, add a bit more flour until it is easy to roll out. I used two different sized cookie cutters, one for the larger dogs and one for the smaller dogs. Somewhere around here I actually have a dog bone cookie cutter, but I couldn’t find it that day so I went with hearts. I like hearts and they don’t really care what they look like. ha!

DIY Dog Treats

DIY Dog Treats – Two Ingredient Recipes #atozchallenge
Prep time
Cook time
Total time
Easy two ingredient Dog Treats will make your pooches happy. And they are healthy too!
Recipe type: Pet
Cuisine: American
Serves: LOTS
  • 2 cups 100% whole wheat flour
  • 2 4oz. jars of any flavor pureed baby food (I used 1 cup of homemade carrot puree)
  1. Preheat your oven to 350°.
  2. In a large mixing bowl, mix the flour with the pureed veggies (or baby food) to form a stiff dough. If it’s too sticky add flour. If it’s too stiff, add some water.
  3. Lightly flour your work space and roll out the dough until it’s about ¼” thick.
  4. Use a cookie cutter to cut out the cookies.
  5. Spray a cookie sheet with cooking spray.
  6. Place the treats about ¼” inch apart on the cookie sheet.
  7. Bake for 20 – 25 minutes.
  8. We store ours in a dog cookie canister and it sometimes makes the cookies softer but the dogs like them that way.
  9. If you want them to stay hard, you might want to store them in a paper bag.
  10. They keep for up to two weeks.

See more great dog treat and food ideas here.

Fish Tacos with Chipotle Ranch Sauce #weekdaysupper

Fish Tacos with Chipotle Ranch Sauce

Some days, I get so busy with work and commitments to others, that I forget to plan dinner. And before I know it, it’s 5:30 and the kids are whining about “what’s for dinner?”. So I’m standing there in the kitchen more than likely in a bit of a panic, staring in pantries and the refrigerator trying to figure it out. Yeah. It happens a lot. If you work from home, you might actually understand that. Well, or you have five teenagers and a toddler that keep you running in every direction at any given moment. That too.

These wonderful Fish Tacos with Chipotle Ranch Sauce were born out of one such evening. I was opening cabinet doors, running from one end of the kitchen to the other, trying to throw together a meal. I found taco shells. Score. I found frozen fish, another score. I immediately realized I had at least the two main ingredients for Fish Taco’s. Couldn’t be that hard to put together a meal from that.

We had this delicious Chipotle Ranch Sauce in the fridge in a jar from a previous meal. All my blogging friends know I am the Queen of Ranch.  Can’t even remember who first called me that. Might have been my super awesome, amazing foodie friend Jen who sadly isn’t blogging her delicious recipes anymore. Hey, at least I have FB with her. ;)

Anyway, the Chipotle Ranch Sauce is amazing in these taco’s and they came together in no time. You can add whatever toppings and ingredients you want, too, making this a pretty versatile dish.

Printable Recipe for Fish Tacos with Chipotle Ranch Sauce

Fish Tacos with Chipotle Ranch Sauce

Fish Tacos with Chipotle Ranch Sauce #weekdaysupper
Prep time
Cook time
Total time
Serves: 6
For Fish Tacos:
  • 1 box or bag of frozen crispy fish tenders (we used Van de Kamp’s)
  • Shredded lettuce, tomatoes, cheese, whatever you want on the tacos
  • Taco Shells
For the Chipotle Ranch Sauce:
  • 1½ cups of ranch dressing
  • 2 chipotle chiles in adobo sauce, drained
For the Chipotle Ranch Sauce:
  1. In your blender, pour in the ranch dressing and then add the chipotle chiles. Blend until smooth. Refrigerate for up to 1 week. (the sauce gets better the longer you let it sit, so if you make it ahead of time, it tastes even better)
For Fish Tacos:
  1. Prepare 1-2 fish tenders per person (per taco) as directed on the back of the package. (this took 20 minutes for us) When finished, slice the fish up anyway you’d like to put it in the taco.
  2. Grab a taco shell. Place shredded lettuce, tomatoes, cheese and whatever else you’d like inside the taco shell.
  3. Top with the cooked fish tenders. And then drizzle the Chipotle Ranch Sauce over all of it.
  4. Enjoy!!
Don’t forget to check out what everyone else shared this week, a full week of delicious menus!

weekdaysupperMondayEgg and Chorizo Wraps by Family Foodie
TuesdaySteak au Poivre Redux by Crazy Foodie Stunts
WednesdayAvocado Buffalo Chicken Wrap by Alida’s Kitchen
ThursdayEasy Chicken Enchiladas by Cupcakes & Kale Chips
FridayFish Tacos with Chipotle Ranch Sauce by Daily Dish Recipes

What are you making this week?

For more quick & easy Weekday Supper recipes, Click Here.  Also, check out the Weekday Supper Pinterest Board, it’s overflowing with great, fast and easy weeknight meals!

Look what’s coming up again! Come join us in sunny Orlando, this July!
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Italian Crockpot Chicken – Two Ingredient Recipes

italian crockpot chicken - two ingredient recipes main

Super easy, two ingredients. Pair with some brown rice and a salad, and you have the perfect dinner.

While this is an easy crockpot meal, Italian Crockpot Chicken doesn’t actually have to be made in the crockpot. You can pop it in the oven, or use the stovetop. Both of these things we have tried. I will give you the directions for all of them.

Italian Crockpot Chicken – Two Ingredient Recipes #atozchallenge
Tangy, delicious, easy to make Italian Crockpot Chicken makes dinner come together easily and is paired well with Crusty Bread, Rice and/or Salad.
Recipe type: Crockpot
Cuisine: American
  • 4-6 Boneless, Skinless Chicken Breasts
  • 2 cups of Italian Salad Dressing
For Crockpot:
  1. Layer the chicken breasts in the bottom of the crockpot.
  2. Pour the salad dressing over the chicken breasts completely coating.
  3. Cook for 4-6 hours on high, 8-10 hours on low.
For Oven:
  1. Heat oven to 375 degrees F. Spray 13×9-inch pan with cooking spray.
  2. Layer chicken breasts in a glass baking dish.
  3. Pour the salad dressing over the chicken breasts, completely coating.
  4. Cover with foil; bake 20 minutes. Turn chicken; bake uncovered 20 to 30 minutes longer or until juice of chicken is clear when center of thickest part is cut.
For Stovetop:
  1. Spray a large heavy skillet with cooking spray, place on medium high heat and brown chicken. When browned on both sides, pour in the Salad Dressing and simmer, turning chicken once, until cooked through, about 15-20 minutes longer.
  2. You’re ready to enjoy!

Italian crockpot chicken - two ingredient recipes main