Skip to playerSkip to main content
All Recipes
  • 6 hours ago
Need dinner on the table with minimal effort? In this ultimate lazy recipe roundup, Nicole shares over an hour of easy dinners, sheet pan meals, casseroles, comfort food classics, and simple desserts that are perfect for those days when you're just too tired to cook. These low-effort recipes deliver big flavor with minimal prep, helping you get a satisfying meal on the table without spending hours in the kitchen.
Transcript
00:00:00Sometimes we want all the flavor, but none of the work.
00:00:02Here's one hour of lazy recipes you're gonna love.
00:00:05I'm starting with lazy lasagna.
00:00:08We know that lasagna requires multiple pots and pans,
00:00:11lots of steps, and lots of time.
00:00:12I'm showing you the cheat code to lazy lasagna,
00:00:15and it's gonna be delicious.
00:00:16You could start this with Italian sausage,
00:00:18which has a lot of built-in flavor.
00:00:20I'm just using ground beef,
00:00:22because that's what I always have on hand,
00:00:23and I'm just gonna add in a little onion.
00:00:25That's the extent of the prep,
00:00:27and we build the whole thing on the stove.
00:00:28All right, so I'm just gonna start by sauteing my onion.
00:00:30Again, if you just wanna use Italian sausage here,
00:00:32you can skip this step.
00:00:33Since I'm just using the ground beef,
00:00:35I need to incorporate a little more flavor.
00:00:37I'm just gonna get that a little bit softened,
00:00:39and brown your ground beef.
00:00:40Lazy dinners are perfect for this time of year
00:00:42when we're really tired of cooking,
00:00:44or we're cooking a ton on those holiday weekends,
00:00:47but your family still wants to eat during the week.
00:00:50This, I'm just gonna add in a little garlic powder,
00:00:53because I'm being lazy.
00:00:54I don't feel like chopping garlic, or peeling garlic.
00:00:58A little bit of salt and pepper.
00:00:59All right, so we just want this to get all browned,
00:01:01and then we go with our sauce.
00:01:02If you've got some grease,
00:01:03you can get it out with a little paper towel.
00:01:05You know I'm not about to dirty a strainer.
00:01:07I said it was a one-pan meal.
00:01:09All right, this is when the meal turns a little bit magical.
00:01:11For the sauce, I'm using a short cut.
00:01:14Telling you, lazy dinners,
00:01:15we're not about to make our sauce from scratch.
00:01:17This is the time and place.
00:01:18I'm gonna add in about a third of this jar at this point.
00:01:23Just make sure it coats all of that meat.
00:01:26All right, you take your lasagna noodles and break them,
00:01:29and then just kind of nestle them into the meat mixture.
00:01:32Okay, get your lasagna noodles in,
00:01:34and then you pour the rest of the sauce over.
00:01:36I'm gonna rinse out the jar with about a third
00:01:39to a half cup of water.
00:01:40Spread this out.
00:01:41You wanna be sure the noodles are like covered.
00:01:44All right, then we just cover, reduce the heat
00:01:46to like a medium low, and then let it go for about 20 minutes or so,
00:01:50until those lasagna noodles are tender.
00:01:52You don't want this to be too hot,
00:01:53or all that liquid's gonna evaporate out,
00:01:54and those noodles are gonna kinda burn.
00:01:56You need it to go low and slow for a little bit,
00:01:58just to tenderize those noodles,
00:02:00and let it absorb some of that liquid.
00:02:01Just before we're done,
00:02:03we're gonna take some ricotta cheese,
00:02:05flavor it up a little bit.
00:02:06A little bit of salt, pepper, and garlic powder.
00:02:09I mean, you could also throw in fresh basil or parsley
00:02:12if you want here.
00:02:13Just mix this together.
00:02:16All right, it's been about 25 minutes here,
00:02:18and you can see these have softened.
00:02:21Okay, but we're about there.
00:02:22They need a couple more minutes,
00:02:23but that will happen once I top it with the cheese.
00:02:26So I'm gonna go in with our seasoned ricotta
00:02:29and just kind of dollop it.
00:02:31Then go in with some shredded motts
00:02:34and some grated parm.
00:02:35All right, then we're just gonna let it finish.
00:02:37I'm gonna cover it, keep it on low,
00:02:38and let it go about five minutes.
00:02:41Look at this.
00:02:44I'm gonna add a little fresh parsley,
00:02:46and then you're gonna wanna let it sit
00:02:48for a couple minutes before you dig in,
00:02:50just so it can kind of come together a little bit.
00:02:52Now, this one is more of a scoop situation
00:02:55and not a square situation,
00:02:58but the bites are still gonna be perfect.
00:03:00I mean, it works, it works.
00:03:03A little more parsley.
00:03:05Did not even break a sweat with this one.
00:03:07How does it taste?
00:03:14The lasagna noodles are actually cooked perfectly.
00:03:17They have like the slightest little bite to it,
00:03:19but there's so much creaminess with the sauce
00:03:21and the cheese that it makes for the perfect bite.
00:03:25Lazy lasagna is all about that slow Sunday flavor
00:03:28in a fraction of the time.
00:03:31All right, it doesn't get any lazier than this next trick.
00:03:34This is chicken Caesar bake.
00:03:36You can start with boneless, skinless chicken breast
00:03:39or thighs here.
00:03:40I'm doing the breast,
00:03:41and I'm doing the ones that come like in this pre-package,
00:03:43so they're a little bit smaller.
00:03:45I just think they're a good like single size serving.
00:03:47Quarter teaspoon salt and pepper.
00:03:49Now just spread on Caesar dressing.
00:03:52I've seen this like multiple versions of this on TikTok.
00:03:55Now you put on sliced provolone on top of that.
00:03:58Then every Caesar salad has to have croutons,
00:04:01so get Caesar croutons or whatever croutons you want.
00:04:04Get them just a little crush.
00:04:07Then we're going to toss them in some melted butter,
00:04:10and then we pour this right on top.
00:04:13All right, then it goes into the oven.
00:04:14I'm going to go 375.
00:04:16I'm going to start with about 35 minutes.
00:04:18That looks so good.
00:04:20I'm going to add a little more green too,
00:04:22and it adds so much just like perfect freshness to your dishes,
00:04:27especially when you're taking shortcuts,
00:04:29because it doesn't change the flavor,
00:04:30but it just kind of brightens it up a little bit.
00:04:31All right, let's dig in.
00:04:34Hot and steamy, perfectly cooked.
00:04:39100% chance I'll be doing this again.
00:04:41It took all of three minutes to prep,
00:04:43and it was already start to finish in way less than an hour.
00:04:45If someone told you to make wonton soup,
00:04:48you'd be like, heck no, that's way too much work.
00:04:50But lazy wonton soup, you can do it.
00:04:54It's one of the most flavorful soups this time of year.
00:04:56It's like the feel-good soup.
00:04:57It's got so much flavor.
00:04:59Starts with store-bought chicken stock.
00:05:02The first thing we're doing is creating our broth.
00:05:04All right, start with two quarts of stock,
00:05:07and then you're just going to flavor it up.
00:05:08Take one bunch of green onions.
00:05:11We're going to save the tops for the end,
00:05:13and then we're just going to cut up the bottom parts
00:05:16to flavor up the broth.
00:05:18Also going to add in some ginger.
00:05:20You just want to slice the ginger up and add it right in.
00:05:23A garlic clove.
00:05:24Just going to give it a little smash.
00:05:27A couple tablespoons of soy sauce.
00:05:28A little bit of rice vinegar.
00:05:30A little brown sugar.
00:05:31You're going to get your sweet and salty.
00:05:33And then a little salt.
00:05:35That's it for this.
00:05:36I'm just going to give it a little stir.
00:05:37Put this on the stove while we make our wontons.
00:05:41So wontons, you make a pork filling,
00:05:43and you wrap it up in the wonton wrappers.
00:05:45We're just going to make that pork filling,
00:05:48roll it up, and drop it in the soup.
00:05:49So you're going to start out with about a pound of ground pork.
00:05:53So inexpensive.
00:05:54We're just going to put it all in.
00:05:55We're going to grate in some more ginger.
00:05:58Again, you can also use dried if you want.
00:06:00A little bit goes a long way also,
00:06:01so you don't need a ton.
00:06:03All right, then we're going to take those tops of the green onion.
00:06:05We're going to save some for garnish on the top,
00:06:08but we're going to put the rest right in this meat mixture.
00:06:11All right, then to this,
00:06:12we're going to add in some sesame oil, a little more salt,
00:06:15a little more soy sauce, and a little cornstarch.
00:06:19That's it, and then you're just going to mix it all together.
00:06:22And then you're just going to take this mixture
00:06:23and roll it up into like one inch balls.
00:06:26They don't have to be perfect.
00:06:27I actually like them a little less perfect,
00:06:29but you want them like bite-sized because you're going to,
00:06:32you know, this is a soup.
00:06:33You want it to be able to get on your spoon.
00:06:36You could totally have these made ahead of time.
00:06:37You can keep them in the freezer and then drop them in the broth when you're ready.
00:06:42Oh my gosh, this smells so good.
00:06:44You already know this one's going to make you feel good just by the smell of it.
00:06:47As our broth has come up to a simmer,
00:06:49all those flavors from the ginger and garlic have started to infuse into the broth.
00:06:53So it's ready to go basically.
00:06:55And now we're just going to cook our little baby little meatballs.
00:06:58The flavor from the pork is going to enrich in the broth also.
00:07:02All right, that's the wonton filling, but we got to add the wontons.
00:07:05So you can find these wrappers in the produce section of your grocery store.
00:07:09Also very inexpensive, usually under $3 or around $3.
00:07:13I'm just going to take these wrappers and cut them into quarters,
00:07:17and they're going to cook like a noodle or a dumpling into our broth.
00:07:22It's roughly about half the pack that you're going to use.
00:07:25You can wrap this up and stick this in your freezer for next time.
00:07:29All right, after our little meatballs have cooked for about five minutes
00:07:32and it's come back to a simmer, we'll drop in our wonton wrappers.
00:07:36These will separate pretty well once you put them in,
00:07:39but don't go in with just a pile of them.
00:07:41Kind of like sprinkle them in.
00:07:43So these are going to cook for about seven, eight minutes.
00:07:47Final thing to add, we're going in with a little bit of bok choy.
00:07:50You could also just add in some fresh spinach.
00:07:51You could do some kale.
00:07:53You could leave this out.
00:07:54It's very easy to find and inexpensive,
00:07:56but this is going to kind of boost the nutrition of the soup.
00:07:58Also add good flavor.
00:08:00And this is going to wilt down just as spinach would.
00:08:03So you can go in kind of with a lot.
00:08:05It's going to cook down to nothing.
00:08:06Once you add the bok choy, it's just going to cook about three or four minutes
00:08:09and then you're good to go.
00:08:10This is just a pot of warm hugs right here.
00:08:14To finish it off, you can go a couple different ways here.
00:08:16I like to add a little bit of tang and heat.
00:08:19So you can choose a little bit of sriracha or chili crunch or both.
00:08:24And then the rest of those green onions.
00:08:27This lazy wonton soup that's going to taste like it took you all day.
00:08:37While this might be called lazy wonton soup,
00:08:40it is the most exciting flavor you'll have all week.
00:08:43The flavor from the ginger, the garlic, the soy sauce,
00:08:46you get that little heat from the chili crunch.
00:08:48Totally recommend.
00:08:49And just with the bok choy and that broth,
00:08:51it just makes you feel healthy and good inside.
00:08:54Here's another lazy dinner the family will love, Big Mac casserole.
00:08:58Taking the flavors of our favorite all-American classic, the Big Mac,
00:09:03and turning it into a casserole.
00:09:05Starts with our french fries.
00:09:07This is going to be our bun, our bread, hash brown patties.
00:09:10So it's okay if these overlap.
00:09:12Just find you a casserole dish where you can fit about eight of these patties in there.
00:09:16And get them into the oven 400 degrees for about 20 minutes while we get everything else ready.
00:09:21Now for the burger.
00:09:23Some ground beef.
00:09:25All right, then you're going to take an onion.
00:09:26I'm going to grate some of the onion to put into our Big Mac sauce.
00:09:30You're going to add that to a bowl along with any juices that are also accumulated right there.
00:09:36All right, then I'm just going to chop up the rest of the onion.
00:09:39For our meat mixture, this is a lot easier than having to patty up a bunch of burgers and fire
00:09:43up the grill.
00:09:44We're just going to brown the meat off in the skillet.
00:09:46We're going to make it taste like a burger.
00:09:48Get your meat all browned.
00:09:50You can drain it if it's fatty.
00:09:51And then season it with salt, pepper, and a little Worcestershire is going to give it that burger flavor.
00:09:56And then I'm adding the onion now and I'm only going to cook it for one more minute.
00:10:00Because you want the onion to still be like slightly crunchy in there.
00:10:05You know, when you get your burger at McDonald's.
00:10:07It's got those onions that are pretty pronounced.
00:10:10Cook that for about a minute and that's it.
00:10:12All right, setting this here.
00:10:15All we have to do is make our Big Mac sauce.
00:10:18Got our grated onion from earlier.
00:10:20A little mayo, a little mustard, a little relish.
00:10:23Got about a cup of mayonnaise.
00:10:25A couple teaspoons of yellow mustard.
00:10:27A little bit of sweet relish.
00:10:29A little bit of salt.
00:10:30A little splash of vinegar.
00:10:32Paparica.
00:10:33That's how my husband's grandmother used to say it.
00:10:35Some onion powder.
00:10:38Mmm, that is good.
00:10:41Good little burger sauce right there.
00:10:44All right, we got our burgers, our buns, and our sauce made.
00:10:47Now we build.
00:10:48So our hash browns have cooked.
00:10:50We're going to flip them over so that the crispy side is on top.
00:10:55And then this side can get crispy when it goes back in the oven.
00:10:58Take your burger mixture and stir in some of your Big Mac sauce and some cheese.
00:11:05Stir that up and then pour that right on top.
00:11:08Top it with the rest of your cheese.
00:11:10You know the song?
00:11:11To all beef patties, special sauce.
00:11:13Lettuce, cheese, pickles, onions on a sesame seed bun.
00:11:18Sesame seeds are going on top.
00:11:19And then back into the oven for just about 10 more minutes.
00:11:22I wish you could smell this.
00:11:26Hot, bubbly, melty, cheesy.
00:11:28Just get shredded lettuce and chop up some pickles.
00:11:31Some more sauce, and why not?
00:11:35The Big Mac casserole lazy dinner number four is complete.
00:11:45If a Big Mac and a hash brown casserole had a baby, this would be it.
00:11:49This is definitely your fun dinner of the week.
00:11:51I'm telling you, see, lazy can be exciting.
00:11:54My final trick is the laziest one of the day.
00:11:57Creamy, comforting chicken and dumplings is the laziest
00:12:00dinner of the day.
00:12:01It only has four ingredients, and I have made this before, and it is so delicious.
00:12:07It makes you almost not want to make it from scratch homemade because they're so good.
00:12:11The four ingredients are just cream of chicken, chicken broth, canned biscuits, and chicken.
00:12:18All right, start by just dumping the cream of chicken right into a saucepan.
00:12:23I like to use a slightly larger pot because when we add our dumplings,
00:12:28you want them to be able to circulate and kind of swim around in the broth.
00:12:32You're going to add in about six cups of chicken broth.
00:12:36This is the less sodium one just because there's a good bit of salt in our soup.
00:12:41All right, we want to get that going together first, and then we'll add in our chicken and our dumplings.
00:12:46But this does have a lot of flavor, and it's already well seasoned with salt,
00:12:51so you really don't have to add anything else.
00:12:53So that will come up, and we'll just get our dumplings ready.
00:12:56Trust me, when it comes to lazy dinners, this one is super lazy to make,
00:13:01but it tastes like you've been cooking all day.
00:13:04Our dumplings are canned biscuits.
00:13:05You've probably even done this before.
00:13:07These are rolled dumplings, but really you can do them fluffy if you want.
00:13:10You can just cut these into little cubes.
00:13:13I like a rolled dumpling in the chicken and dumplings.
00:13:15It's more like the Cracker Barrel effect.
00:13:18So you just want to roll your canned biscuits out,
00:13:21and then just give them a little cut into some strips.
00:13:24Once our broth comes up to a simmer, we'll drop these in.
00:13:27Once your broth has kind of come together as it's heating up,
00:13:29you can go ahead and add in the chicken,
00:13:31because then it needs to come back up to a boil before you add the dumplings.
00:13:35And because this is a lazy dinner, this is the time to use rotisserie chicken
00:13:38or any leftover cooked chicken.
00:13:40Now bring it back up to a boil.
00:13:41Drop your dumplings in like noodles.
00:13:44You don't want to drop them in as a big clump of dough,
00:13:47or they will cook like a big clump of dough.
00:13:49And you want there to be bubbles in your liquid.
00:13:51That way they circulate around and don't all stick together.
00:13:54Just fill it up and let them go.
00:13:56I'm going to cover it and let it go about 12 to 15 minutes,
00:14:00stirring occasionally.
00:14:01These look so good.
00:14:03A little garnish to finish it off.
00:14:05Some fresh parsley.
00:14:06And then I like a lot of pepper on my chicken and dumplings,
00:14:09so I've got to let it cool off for two seconds before I take a bite.
00:14:14Look at that.
00:14:15I'm real excited about this one.
00:14:18I mean, you can just go right in.
00:14:19You're going to come out with the perfect bite.
00:14:24I know we used the canned shortcut, but there is just something about it.
00:14:30It tastes like your childhood or home or your grandmother or a warm hug.
00:14:36The dumplings are hands down.
00:14:40You cannot tell it came from a can of biscuits.
00:14:42You just can't.
00:14:43Nobody would know that unless you told them.
00:14:45The flavor is perfection.
00:14:46I did not add any salt.
00:14:48It's creamy enough.
00:14:49You can just let it simmer until it gets, you know, the thickness you like.
00:14:52But those biscuits really help thicken it and make it extra creamy.
00:14:56This is the perfect dinner, and I don't care if it was lazy.
00:15:00Easy meatball sub casserole.
00:15:03It's a new and fun way to serve up an old classic.
00:15:05So I'm starting with store-bought garlic bread from the freezer section.
00:15:09And this is maximum flavor, minimal effort,
00:15:13because it's already buttered and flavored for us.
00:15:15You're going to prepare this according to the package directions.
00:15:18Pop it open.
00:15:19Place it on a baking sheet.
00:15:21Put it in the oven while we prepare the meatballs.
00:15:23And then we're just going to heat up some frozen meatballs.
00:15:26If you are like me and you make meatballs from scratch all the time,
00:15:31then you should batch prepare them.
00:15:34Cook a bunch, bake them off, and freeze them.
00:15:36That would even make this even cheaper down the road.
00:15:39The recipe calls for 40 Italian meatballs.
00:15:42I think they're talking about the smaller ones.
00:15:44These are a pretty decent size.
00:15:46So I'm just going to do one whole bag.
00:15:48You just want two jars of your favorite marinara.
00:15:51And then in go the meatballs.
00:15:53Everything really is already cooked.
00:15:54We just need to heat these through.
00:15:56Kind of gives a jump start on the casserole.
00:15:58So when we put it in the oven, it takes hardly any time.
00:16:00Garlic bread done.
00:16:01Now you want to let it cool and then tear it into bite-sized pieces.
00:16:05And you want it to get that crispiness on the outside,
00:16:09because it's going to absorb that sauce.
00:16:11You don't want it to be too, too soggy.
00:16:12I don't feel like waiting on it to cool.
00:16:14So I'm just going to use my knife and kind of chop it up.
00:16:16I mean, you know, you put cubed up bread in a lot of different casseroles.
00:16:20The garlic bread with double the flavor.
00:16:22Good idea.
00:16:23All right, so I'm going to take that garlic bread, put it all in.
00:16:27I love a meatball sub, but I forget about them.
00:16:29I'm going to put all these crumbs in there.
00:16:32It says to pour the sauce and meatballs right on top of here and then top with cheese.
00:16:35I'm going to put just a little bit of cheese before I pour it on,
00:16:38just to kind of get it all in there.
00:16:41A little bit of mozzarella and grated parm.
00:16:45Meatballs and sauce are nice and hot.
00:16:47And we're just going to pour this directly over.
00:16:49You want to kind of distribute the meatballs evenly.
00:16:52This is a hearty casserole.
00:16:54This would definitely serve a family with leftovers, two families, hungry teenage boys.
00:17:01Really, these are made with pantry staples.
00:17:03You've got things that you can keep in the freezer on hand.
00:17:06I always buy things like the pasta sauce, even if they get the nice one,
00:17:11when it's at Costco or when it's buy one, get one free.
00:17:14Same with cheeses.
00:17:15They last for a long time in the fridge, so pretty much I only buy them when they're
00:17:19buy one, get one free.
00:17:20I do think this is going to be a great way to eat a meatball sub, because when you go
00:17:25to eat them, not only are they messy, but sometimes that meatball rolls out.
00:17:29This you can eat with a fork.
00:17:30And because everything is pretty warm, it only takes about 20 minutes in the oven, 350 degrees.
00:17:36Oh, that is heavy.
00:17:39Oh man, this looks good.
00:17:43The way the cheese has formed a crust on top of the meatball, A plus 100.
00:17:49I mean, that was two whole jars of sauce, but you don't see a bunch of sauce bubbling around
00:17:53the edges because it's kind of absorbed into that.
00:17:55I'm going to garnish with some fresh basil.
00:17:58This looks fancy for only having five or six ingredients.
00:18:03Fix yourself a little salad in a bag and call that a complete dinner.
00:18:08Super hearty.
00:18:09I mean, I hardly made a dent in it, and this is a huge portion.
00:18:16Flavor explosion in the form of a casserole.
00:18:18You know, you can see how the bread like soaks up that sauce, but it is so flavorful.
00:18:22But the crust on the bottom is still has some texture.
00:18:25So it's not like just just an entire bite of sogginess.
00:18:30This is an excellent family-friendly choice.
00:18:33We're off to a great start.
00:18:35Let's save some more time and money.
00:18:36You know, when I do a series of recipes, I always like to include something for the taco Tuesday.
00:18:41And we are doing a taco casserole.
00:18:44For this, I am doing a turkey taco casserole because that is the best way to save money.
00:18:48The recipe calls for ground beef.
00:18:50I'm going to use ground turkey.
00:18:51I can even double up the amount of ground turkey, and it's still the same price, if not cheaper,
00:18:56than one pound of ground beef.
00:18:57Plus, when it's mixed with all the seasonings, like in a taco situation, you can't tell.
00:19:03Nobody's going to care.
00:19:03I'm going to add in just a little bit of oil, since turkey is leaner than the ground beef.
00:19:08All right, ground turkey is browned and crumbled.
00:19:11I'm going to get some of those juices out.
00:19:12This isn't turkey breast, so it does have a little bit of fat in it.
00:19:16Does everybody drain their ground meat like this?
00:19:18I feel like everybody does now.
00:19:19All right, now we stir in salsa.
00:19:21These are the kind of shortcuts that have multiple ingredients combined into one.
00:19:26We've got our tomatoes, peppers, onions, and a bunch of seasonings.
00:19:29Going in with a can of beans.
00:19:31These are chili beans, so again, they have extra flavor added in.
00:19:36And I'm not draining them because I want that sauce in there.
00:19:38All right, once this simmers for a bit, then we just build our casserole.
00:19:42Adding in a little bit of freshness with some green onions and tomatoes.
00:19:46We need about half a cup of each.
00:19:48Green onions we know are inexpensive, usually less than a dollar.
00:19:52A couple Roma tomatoes is all you need.
00:19:55Also, probably less than a dollar.
00:19:57And of course, you can, you know, customize these ingredients based on your liking.
00:20:02Okay, now we build a greased casserole dish.
00:20:06Into the bottom, we put crushed up tortilla chips.
00:20:09Another tip, use store brand when possible.
00:20:14That should be a given, but it's going to save you money.
00:20:16Now we pour over our meat mixture.
00:20:19Remember, I doubled the meat in here, so this is extra hearty.
00:20:23And it's still cheap and still easy.
00:20:24This is going to feed a lot of people.
00:20:26When you think about the per serving cost, cheap.
00:20:30Two cups of sour cream spread on top.
00:20:34Sounds like a lot.
00:20:35Also sounds delicious.
00:20:37Then go the toppings.
00:20:38It really can be whatever you like on your taco.
00:20:41This recipe calls for black olives and the green onion and tomato that we chopped up.
00:20:45It's giving Mexican pizza from Taco Bell.
00:20:51And cheddar cheese on top.
00:20:52I almost always shred my own.
00:20:54You get more.
00:20:55It's better and melts better.
00:20:57This is going to be good.
00:20:59Really, I'm kind of shocked that I've never made this before.
00:21:02Now this just goes into the oven.
00:21:03350 for about half an hour.
00:21:05We should make a margarita.
00:21:07If you know how much I love nachos and tacos, then you know how much I'm going to love this.
00:21:12I also love things like this for a taco bar instead of a taco bar.
00:21:17Because the bulk of it is already done and you can just serve it with various toppings.
00:21:20The chips have softened and cooked into that meat mixture.
00:21:24Similar to when you get an enchilada and the tortillas are all cooked in with the sauce.
00:21:29Now for the fun part.
00:21:30I'm going on with some more salsa.
00:21:33A little avocado.
00:21:34Make it healthy.
00:21:35Some of those green onions we saved from before.
00:21:38I just feel like it's going to need the crunch.
00:21:40Cheap and definitely easy turkey taco bake.
00:21:47It's one of those things I could eat every day.
00:21:49This is also just a great use of when you have like a half a bag of chips left over
00:21:54and a half a jar of salsa, layer it up and call it a casserole.
00:21:57But if you're looking for something cheap and easy to try out on the next taco Tuesday,
00:22:01this right here.
00:22:02This is the one.
00:22:04New spin on a classic.
00:22:06We are doing Japanese curry chicken pot pie.
00:22:10It's still cheap and easy.
00:22:11Okay.
00:22:12Thanks to a couple conveniences.
00:22:14First, it starts with carrot, potatoes, and onion.
00:22:18All very affordable and of course readily available.
00:22:21And they last a long time in your pantry and fridge.
00:22:23So things that you should just have on hand.
00:22:25These are what I consider staples.
00:22:26This is not a classic chicken pot pie because it's not made in a pie plate,
00:22:30but rather in a casserole dish.
00:22:32And the topping is crescent roll dough from a can.
00:22:35All the ingredients are super familiar with chicken pot pie.
00:22:38With the addition of this.
00:22:40This you can find in most grocery stores on the international aisle.
00:22:44And it's just a few bucks.
00:22:46But no can of cream of chicken in this one.
00:22:50Grab a skillet.
00:22:51Go in with a few tablespoons of a neutral oil.
00:22:56Splatter.
00:22:57I'm just going to cook these until these veggies begin to soften for about six to eight minutes.
00:23:03Even though the recipe does not say to do this.
00:23:05I'm just going to add in a little salt just to kind of help speed this process along.
00:23:09All right.
00:23:10Once they've started to soften, I'm going to go in with some chicken broth and a little water.
00:23:14But you could just do all chicken broth if you want.
00:23:17I'm going to bring this to a boil and let it cook for about five minutes.
00:23:20Then I'm going to reduce it and let it cook until those veggies are nice and fork tender.
00:23:23So for the final step, we're going to take our curry mix.
00:23:27This is what it looks like.
00:23:28Comes in kind of a little block.
00:23:30We're going to drop it in.
00:23:32Cook it for about two minutes and it's going to kind of thicken this mixture up.
00:23:35I wish you could smell it.
00:23:37It smells like authentic curry.
00:23:40So good.
00:23:41You can see how it's starting already.
00:23:43It's only like halfway melted in there.
00:23:46But you can see how it's kind of creating this little like thick sauce.
00:23:50I like this little shortcut.
00:23:52Now all we have to do is add it to our casserole dish with our chicken and put our topping
00:23:58on it.
00:23:58It's a good thing to know about.
00:24:00I need to keep those in your pantry.
00:24:01Look how thick and rich this is.
00:24:06Creamy, tender rotisserie chicken.
00:24:08And you know I only get my rotisserie chicken at Costco.
00:24:12Because why would you pay $10 when you could pay $5?
00:24:15Spread that out evenly.
00:24:18Oh yeah.
00:24:20All right.
00:24:20Then you use crescent roll dough to put on top.
00:24:22If you get the individual crescent rolls, you can just kind of pinch the seams together.
00:24:27You can always find these buy one get one free also.
00:24:30And they last a while in the fridge.
00:24:32So another good thing to kind of stock up on when you see them.
00:24:35All right.
00:24:35So I'm going to kind of unroll it over the casserole.
00:24:38And then you just stretch it to the sides until it completely covers.
00:24:42This dish is slightly smaller than a 9 by 13.
00:24:46So I have a little excess, which was intentional.
00:24:49Because I'm here for the crust as much as the filling.
00:24:52Then just to kind of help the crust stick to the sides without kind of pulling away,
00:24:57you can use the tines of a fork and just kind of press it against the casserole dish.
00:25:03Just to kind of give it that pie look.
00:25:05I'm also going to cut a couple little slits in here just to let some of that steam escape.
00:25:11And optional, but recommended because it's cute.
00:25:13Some sesame seeds on top.
00:25:15And then again, because all this is still pretty warm, we just want that top to cook.
00:25:19It goes in 350 degrees for just about 20 minutes or so.
00:25:23That's going to be delicious.
00:25:24That's your something different this week.
00:25:26Pot pie is piping hot.
00:25:30It smells incredible.
00:25:31I can already see why this was a hit in the test kitchens.
00:25:35This ain't your grandma's chicken pot pie.
00:25:40Remember, color equals flavor.
00:25:42Give me all that good gravy.
00:25:45I'm going to add on a little freshness to kind of brighten it up.
00:25:49Some green onion.
00:25:50And it kind of looks restaurant worthy.
00:25:59Everything is so tender.
00:26:00Almost melts in your mouth.
00:26:02A lot of flavor in that little packet.
00:26:04Great shortcut to keep on hand.
00:26:06And next time you're having the craving for something comforting like chicken pot pie,
00:26:10but you want to kick it up, great recipe.
00:26:12It's like when you have chicken pot pie, but you're kind of eating it with a roll,
00:26:15or maybe like a creamy chicken soup, but you're eating it with the roll.
00:26:18That crescent dough kind of acts as like your dipper, you know, that you would dip in the soup.
00:26:25You're going to want to try this one.
00:26:28I'm bringing comfort and sophistication in this next casserole.
00:26:31French onion mac and cheese.
00:26:34We're keeping it cheap because there's no meat in here.
00:26:37Onions are the star of the show, and you can get a bag of onions for about three bucks.
00:26:40And this one is super easy.
00:26:42It takes a little bit of time because we are going to caramelize onions.
00:26:45But trust me when I tell you, it's worth it.
00:26:47All right, I'm going to start out with some butter and oil.
00:26:50That's just how I like to caramelize my onions.
00:26:52And when you caramelize onions, you cook them on a lower temperature
00:26:55for a good bit of time so that you can draw the natural sugars
00:26:59from the onion, and then they start to caramelize in the heat.
00:27:02So you get this kind of like sweet, buttery, melty onion.
00:27:06You're not trying to saute it because it won't develop the same sweetness.
00:27:09But this is really how you can take something super inexpensive and elevate it.
00:27:14Just changing up the methods sometimes.
00:27:16I kind of stir it for the first minute or so, and then I just let it go on medium
00:27:20-low.
00:27:21Takes about 40 minutes, but you're just going to kind of let it do its thing.
00:27:25Be prepping the other stuff.
00:27:27Come back, give it a stir.
00:27:29Go get a glass of wine.
00:27:31Come back, give it another stir.
00:27:32Time flies when you're having fun.
00:27:34Dang, I'm going to stink when I go to the basketball game after this.
00:27:37It's about halfway done.
00:27:39Once it gets to this point, it'll start moving a little faster.
00:27:42But you can see, I mean, those onions filled that pan, and now they've cooked down so much.
00:27:47In just a minute, you're going to see just how far they cooked down to almost nothing.
00:27:51But the flavor is immense.
00:27:54Look at that.
00:27:55Those will melt in your mouth.
00:27:57Now, time to bring it all together.
00:27:59I'm going to add in some fresh thyme, because I'm really trying to up the flavor like French
00:28:04onion soup into this mac and cheese.
00:28:06A little bit of Worcestershire and some dry sherry.
00:28:10And then you're going to cook this until the sherry cooks out.
00:28:12Those are some delicious caramelized onions as is.
00:28:16Let's turn it into mac and cheese.
00:28:17At this point, you could take these onions out and start building your sauce.
00:28:21I'm just going to start building my sauce right here right now.
00:28:23I'm going with some butter.
00:28:25Let that melt.
00:28:26And then we're going to make a little roux in here and a little cream sauce.
00:28:29Got some water boiling.
00:28:31And we're going to get our macaroni cooking.
00:28:33You want to cook it a couple minutes less than what the box says.
00:28:36So it just takes about six minutes here.
00:28:38All right, you know the drill.
00:28:39Make a little roux.
00:28:40So now it goes in a little flour.
00:28:41Let that cook for about a minute to get some of that floury taste out.
00:28:45And then in with some milk.
00:28:47It's going to be the most flavorful mac and cheese you ever had.
00:28:52You can see how creamy and delicious this looks.
00:28:56It's all thickened up.
00:28:57Taste it for seasoning.
00:29:02It needs it because we haven't added any so far.
00:29:05Salt and pepper.
00:29:07Just remember, this one might be a little time consuming.
00:29:11But it's still cheap and it's still easy.
00:29:13Oof, look at that.
00:29:15Okay, I'm going to stir in some cheeses to make this a cheese sauce.
00:29:19I'm going to go in with some Swiss and some white cheddar.
00:29:23Saving some for the top because the top of this mac and cheese is going to look like the top
00:29:26of French onion soup.
00:29:29I forgot how good this is.
00:29:32Then goes the mac.
00:29:34Remember, this is a casserole episode.
00:29:37So now, let's make this a casserole.
00:29:42This is going to be so good.
00:29:44Into a buttered dish.
00:29:47You will not miss the meat in this meal.
00:29:49All right, so remember, we're going to make the top look like the top of the soup.
00:29:52It always has some baguettes on there.
00:29:54Grab a baguette that you've sliced up and then just kind of tear the slices and shingle them on.
00:29:59This is a great thing if you have any leftover baguette also that maybe you've had in your freezer.
00:30:05Carb on carb.
00:30:07Here for it.
00:30:09All right, and then top it with the rest of our cheese.
00:30:12Again, to really keep this affordable, get your cheeses when they're buy one, get one,
00:30:17or definitely use the store brand if you want to save money, honey.
00:30:21I kind of like take the cheese and kind of work it between the bread slices
00:30:25so that the bread kind of peaks out like on the soup. And then this goes into the oven 375
00:30:30degrees
00:30:31for just about 20 minutes. Another case where everything is still pretty warm inside.
00:30:36So we're just waiting on the top to get browned and bubbly.
00:30:39You really should get a glass of wine for this one.
00:30:43Quite possibly the best mac and cheese you've ever had.
00:30:47This is how you make mac and cheese a full meal.
00:30:50So you're going to get that toasty bread topping, that extra gooey cheese, but all the flavor is underneath.
00:30:57Something so simple. I mean, truly pantry staples.
00:31:00Onions, butter, flour, cheese, and pasta.
00:31:05Sign me up. A little more thyme.
00:31:08French onion, mac and cheese.
00:31:09I mean, you could put a salad with it to really round it out, but.
00:31:19Two of life's favorite indulgences in one pan. This casserole is a 10 out of 10 winner. I'm telling you.
00:31:28For my final trick, a one pan wonder, because you know it's my favorite way to cook.
00:31:32This is lemon chicken and rice casserole. It's going to be bright. It's going to be satisfying.
00:31:36It's going to be comforting. It's going to be easy and cheap.
00:31:40Because it starts with bone-in, skin-on, chicken thighs.
00:31:43I always have these in my freezer and they are always inexpensive.
00:31:48It's one of the few things that's actually still cheap.
00:31:50Recipe calls for four.
00:31:52I have five people in my family, so I'm doing five.
00:31:54I'm going to go skin side down first.
00:31:57So coat them with some salt and pepper on the skin side.
00:31:59Be generous. We're building those flavors in the pan.
00:32:01And then some olive oil into the pan.
00:32:03Put your chicken thighs in and then leave them on.
00:32:05Once they're down, season the other side.
00:32:07And let that fat run around. It's going to get good and crispy.
00:32:10This process is going to take about five minutes or so before we flip it.
00:32:13And then let it cook for another couple minutes and then set it aside.
00:32:16Chicken is par-cooked.
00:32:18At this point, to those beautiful drippings in there, we're going to create even more flavor.
00:32:23In goes some garlic. Just let that get fragrant.
00:32:27And then I'm going in with the rice.
00:32:29I'm going to toast this up a little bit.
00:32:30That way it doesn't get too mushy and stuck together.
00:32:34I'm going to coat it in that flavorful fat.
00:32:37Kind of toast these grains up a little bit.
00:32:39More flavor.
00:32:40I'm going to add in the zest of a lemon and the juice.
00:32:43You're going to get so much flavor from the zest alone.
00:32:45Juice is just double.
00:32:47That's going to lift some of that flavor off too.
00:32:49And a can of cream of chicken.
00:32:51It had to come in a casserole episode at some point.
00:32:54In with some chicken broth.
00:32:56And now kind of whisk this up.
00:32:58Scrape up any loose bits off the bottom.
00:33:00And a little crushed red pepper.
00:33:02Recipe calls for tarragon.
00:33:03I'm just leaving that out today.
00:33:05My family doesn't love it.
00:33:07So now we put our chicken back in.
00:33:09Along with any juices that might have accumulated.
00:33:12Kind of leaving that crispy skin exposed on purpose.
00:33:16I'm going to make it a little fancy with some lemon slices too.
00:33:20And then this just goes into the oven.
00:33:22375 for about 30 minutes.
00:33:24I think your family will inhale this one.
00:33:27Ow.
00:33:28It was bound to get me.
00:33:31Smells divine.
00:33:32That looks good.
00:33:34Just going to brighten it up with some parsley.
00:33:36And there you have a really cheap and easy one pan dinner.
00:33:40I mean this whole thing less than 10 bucks too.
00:33:43Creamy lemon chicken and rice casserole.
00:33:46Cheap and easy.
00:33:48All those drippings that we rendered from that chicken has flavored this rice.
00:33:57It's rich and comforting but also bright thanks to that lemon.
00:34:01Rice is cooked perfect.
00:34:03Chicken is cooked perfect.
00:34:04This is the perfect dinner that your whole family will love.
00:34:06Easy enough to throw together on a weeknight.
00:34:08But special enough to serve to company.
00:34:11We love a sheet pan dinner because you can get an entire dinner on one pan and cleanup is a
00:34:16breeze.
00:34:17I'm starting with sheet pan chicken pot pie.
00:34:19This one is the easiest way to whip up an old classic.
00:34:22So comforting and so fast.
00:34:24The five ingredients.
00:34:25Puffed pastry.
00:34:26Chicken broth or chicken stock.
00:34:28Which really could be a pantry staple.
00:34:30You just need some cooked chopped chickens.
00:34:32So you can get this from a rotisserie.
00:34:34Or if you've been listening you have done some meal prep and cooked some chicken at the beginning of the
00:34:38week.
00:34:39A bag of frozen mixed veggies.
00:34:41And some heavy cream.
00:34:42Also going to use some onion and seasonings as my pantry staples.
00:34:45But let me show you how easy this one is.
00:34:47We're going to make our own cream of situation here.
00:34:50No cans needed.
00:34:51But if you wanted to avoid using the stove at all.
00:34:54You could whip out a couple cans of cream of chicken instead of this whole step.
00:34:57I'm all about using minimal ingredients.
00:35:00I'm just going to melt some butter and go ahead and saute my onion in here.
00:35:02In with the onion.
00:35:04And we're just going to cook this until it's softened.
00:35:06I go ahead and add in a little salt just to help soften those onions and give them a little
00:35:10head start.
00:35:11Onion is softened.
00:35:12Now we make our roux in here and make us a thick cream sauce.
00:35:16Cook that down for about a minute.
00:35:17And then in with our chicken broth.
00:35:20Whisk it to get out any lumps.
00:35:22Make sure all that flour is incorporated evenly.
00:35:24I've already got my salt in there.
00:35:25Plus there's salt in the chicken broth.
00:35:27So I'm just going to add in a little garlic powder and pepper.
00:35:29And then about a cup of heavy cream.
00:35:31You won't realize how thick this is going to be until it comes up to that simmer.
00:35:35So we're going to bring this up to a simmer and let it cook for about five minutes or so.
00:35:39Just to further cook out that floury taste.
00:35:42Our sauce is thick and rich.
00:35:44Adding ingredients three and four.
00:35:47A whole bag of frozen mixed veggies which has one, two, three, four ingredients in it.
00:35:54And our chicken.
00:35:55I'm just going to cook this for about two more minutes just to warm everything through slightly.
00:35:59Chicken pot pie.
00:36:01Sounds like one of those homemade complicated things.
00:36:05You saw how easy it is.
00:36:06You could add the crust to the top of this and keep it as a one pan meal.
00:36:11But it's fun to serve it up on a sheet pan.
00:36:13Let me show you.
00:36:15All right.
00:36:15I've just greased the sides of a sheet pan just for extra insurance.
00:36:21Spread it to the edges.
00:36:22Normally when you've got like a deep dish pie plate, it takes a while to get it all heated up
00:36:27and cooked through, but because it's in such a thin layer, this is why it can cook so fast.
00:36:33For our crust, buttery rich puff pastry.
00:36:36I'm going to roll it just to stretch it slightly so that it fits all the way to the edges.
00:36:40You could also use canned crescent dough or you could just top it with biscuits or refrigerated pie dough.
00:36:47I just love the puff pastry because it's a little rich and indulgent.
00:36:51Just that easy.
00:36:52It's another reason why I love a sheet pan dinner because you can serve straight from the sheet pan.
00:36:56After this, everything is ready.
00:36:58You can do this ahead of time.
00:36:59Have this in the fridge ready to go when you get home from work.
00:37:02Pop it in.
00:37:03Dinner's on the table in less than 30 minutes.
00:37:05This goes into the oven 400 degrees for just about 25 minutes.
00:37:09It's all cooked through.
00:37:10All you're waiting on is for it to be browned and bubbly.
00:37:12You haven't seen chicken pot pie like this.
00:37:14And you're going to want this to set for about 5 to 10 minutes so that that can kind of
00:37:18set up a little better.
00:37:19But it's not impressive.
00:37:21You know, like any chicken pot pie, you're not going to get a perfect pie slice because it's all about
00:37:25the gravy inside.
00:37:27Look at that.
00:37:28Oh, yes.
00:37:29Get yourself a double layer because, I mean, it's a slab.
00:37:32You've got lots of surface area to work with.
00:37:35And if I was home for dinner really serving this, I would serve it with a little side salad.
00:37:40Look at that.
00:37:41Five ingredients brought to you on a sheet pan.
00:37:44That's some good-looking chicken pot pie if you ask me.
00:37:46But you don't have to ask me.
00:37:47I know you trust me now.
00:37:49It's all about the flaky top.
00:37:56Oh, man.
00:37:57I surprise myself sometimes.
00:37:59Like, I knew it was going to be good, but it's better than I thought it was going to be.
00:38:01The chicken's cooked perfectly.
00:38:02The vegetables are perfectly tender.
00:38:04That cream sauce, definitely better than what you get out of a can.
00:38:07And that flaky, buttery situation right there.
00:38:15It's a good dinner.
00:38:16Next up, a restaurant-quality steak and potatoes on a sheet pan.
00:38:20This is garlic butter steak bites with broccoli and roasted potatoes.
00:38:25Five ingredients are, of course, the steak.
00:38:28Now, I'm using two New York strips.
00:38:30You could even choose something less expensive, like top sirloin.
00:38:34You might just want to marinate it first.
00:38:35Broccoli.
00:38:36Potatoes.
00:38:37I'm using gold potatoes because I love that butteriness of them.
00:38:40And then that's really it.
00:38:42I'm giving you pantry staples and letting them count as ingredients,
00:38:45even though it's not necessary.
00:38:46But I'm going to do onion and garlic.
00:38:48This dinner fully comes together on the sheet pan.
00:38:51The only thing we have to consider are the cook times.
00:38:53So we do have to do things in stages.
00:38:56Because potatoes are going to take longer to cook than broccoli and steak.
00:38:59I'm just going to give it a little insurance.
00:39:02Got my potatoes.
00:39:03Just going to throw those on.
00:39:04And then I'm going to add a little onion just for extra flavor.
00:39:06And that's what I like.
00:39:07So I'm going to give the potatoes a head start.
00:39:10Just a little olive oil, salt and pepper.
00:39:12This will go in at 425 for about 15 minutes.
00:39:15And in the meantime, we'll get everything else ready.
00:39:17I'm going to toss my broccoli.
00:39:19Same way I did my potatoes.
00:39:20When you're cooking on a sheet pan, you need the fat on the food before you add it.
00:39:25Because normally you'd be cooking in a pot or a skillet.
00:39:27And you add the fat there and you cook your food in.
00:39:30So you still need that fat element to create some browning.
00:39:34And to carry the flavor.
00:39:36That's ready to go.
00:39:37And then we cut up the steak.
00:39:38They are garlic butter steak bites.
00:39:40I'm going to cut the steak into bites.
00:39:42And you can also customize this to how many people you're serving.
00:39:46There's just two of you.
00:39:47You could totally cut all of this in half.
00:39:49If you want to save money, you can even do this with a pork tenderloin.
00:39:52I'm going to season these as well so they're ready to add when we're ready.
00:39:56And just for a little pumped up steak flavor, I'm going to add a little Worcestershire.
00:40:00Everything else is pretty much prepped.
00:40:02And the potatoes are halfway done.
00:40:04See how easy this is?
00:40:05All right, it's been about 20 minutes.
00:40:07I'm going to turn the oven on to broil.
00:40:12Because we're going to add the steak.
00:40:14Try to get a good sear on this pan.
00:40:16And I want to do it fast while the pan's really hot.
00:40:19So the potatoes are looking good.
00:40:20I'm going to stir in the broccoli.
00:40:22Then coat it in all that flavor.
00:40:24And then kind of push them to the side.
00:40:26And we're going to lay our steak right there.
00:40:28When you grill steak like this, you're just trying to really cook most of the outside
00:40:32and less of the inside.
00:40:34So that's why I've got the oven turned to broil.
00:40:36It's going to roast that broccoli and brown our steak.
00:40:43Steak and potatoes.
00:40:44Look at that.
00:40:45Got some caramelization on the steak.
00:40:47All right, I'm going to go ahead and take everything off.
00:40:51Because I've got to make the garlic butter and I'm going to do that on the same pan.
00:40:55No need to dirty anything else.
00:40:57Plus, I want the flavor from the pan.
00:40:59You could go ahead and transfer everything to your serving plates.
00:41:03And everybody's already got their plate made and you just have to pour the butter on top.
00:41:07So then to our pan and any drippings, our garlic and our butter.
00:41:12And I'm just going to pop this back into the oven.
00:41:15Won't take long just until that butter, it gets really melty.
00:41:18And as it does, it will be infused with that garlic.
00:41:21Don't put it right under the broiler.
00:41:22You could turn the broiler down or just turn your oven back down to 425.
00:41:29Give it a little shake around the pan.
00:41:32A little scrape to pick up any flavor.
00:41:34And then we're pouring it straight over.
00:41:37Garlic butter steak bites.
00:41:40Restaurant quality meal and only one pan to clean up.
00:41:44I like that.
00:41:45That is a good dinner.
00:41:46It's also a really good way to stretch out two steaks for a family.
00:41:50Buttery potato on a garlic butter steak bite.
00:41:57Truly a three ingredient dinner that is going to make everybody happy.
00:42:01It feels special.
00:42:02It's so flavorful.
00:42:04And for the cook and the family, you only have one pan to clean up.
00:42:07It's just a win-win all around.
00:42:12This next sheet pan dinner really only has four ingredients
00:42:15plus some pantry staples.
00:42:16And this is your something different.
00:42:18A pierogi and kielbasa sheet pan dinner.
00:42:21You've got everything.
00:42:22You've got your meat, your veggie, and your starch on one sheet pan.
00:42:25Four ingredients.
00:42:27Green cabbage for our veggies because it's just a natural pairing with kielbasa,
00:42:32which is ingredient number two.
00:42:33Pierogis, you find these in the freezer section.
00:42:35There's different flavor varieties.
00:42:37I like the potato and cheese because that's just going to go well with this.
00:42:40And then we're going to make a little sauce with some whole grain mustard.
00:42:43I counted this as an ingredient because you might not have this in your fridge,
00:42:46but you should.
00:42:47It makes great marinades, dressings, sauces.
00:42:49We're not going to dirty up any extra dishes either.
00:42:53I'm going to start just by cutting up my cabbage.
00:42:56Thinly slice it.
00:42:57And I'm just going to toss everything right here on the sheet pan.
00:43:01And then also an onion pantry staple.
00:43:04This is going to be our flavor base for our other ingredients to cook on.
00:43:08I'm just going to toss this with olive oil and salt and pepper.
00:43:12Sausage is a perfect sheet pan ingredient because it cooks fast.
00:43:17You don't really have to worry about it undercooking or overcooking because it's usually already cooked.
00:43:23And it's just about heating things up.
00:43:26Plus, as the fat renders out, it kind of flavors everything else on your sheet pan.
00:43:29A lot of times we deep fry these, but this is a lot easier.
00:43:33Then we're going to season that up.
00:43:34A little Cajun seasoning and paprika.
00:43:36All right, these go into the oven for about 20 minutes.
00:43:39And then we're going to give it a little toss and go in for another 20 minutes.
00:43:42But that looks so good.
00:43:44It's an easy dinner for sure.
00:43:46Maybe the easiest of the day.
00:43:48Just before this pierogi dinner comes out, we're going to make a little sauce to drizzle over the top.
00:43:52A tangy honey mustard situation.
00:43:55So about a tablespoon of honey.
00:43:57And then some vinegar.
00:43:58That always goes well with cabbage.
00:44:00And then some coarse-grain mustard.
00:44:02Whenever you see kielbasa, you always see like a potent.
00:44:04And whenever you see sausage or kielbasa.
00:44:07Whenever you see kielbasa.
00:44:09Oh my God.
00:44:10Whenever you see kielbasa or any kind of sausage, you always kind of see it with mustard.
00:44:14So coarse-grain mustard here is a perfect match.
00:44:17Perfect.
00:44:18Pull out the sheet pan.
00:44:19Lots of caramelization.
00:44:21It smells so good.
00:44:21You can smell that Cajun seasoning in there, which is going to be a little spicy.
00:44:25We have a little sweet in our sauce.
00:44:27Just going to do a little drizzle here.
00:44:29And then you can do more when you, you know, for each serving.
00:44:32This is the perfect dinner to make extra and have leftovers.
00:44:35Because you could eat this for a couple days.
00:44:37Add a little bit of freshness.
00:44:39You can do chopped dill or parsley.
00:44:42Remember, we only use four ingredients.
00:44:44So you could pick up a fifth.
00:44:46Fifth ingredient, not a fifth.
00:44:49It's a big bite.
00:44:53It's the perfect balance of all the flavors.
00:44:55You get the smoky richness from the sausage.
00:44:57But then you get that tang from the sauce and that cabbage.
00:44:59The pierogies are just like a little pillow that absorbs all the flavor.
00:45:04Creamy in the middle.
00:45:07This is one of those combinations you might not have thought of.
00:45:10But it's definitely one you should try.
00:45:12And it's a four-ingredient dinner that you can have on your table start to finish in under an hour.
00:45:18Winner, winner.
00:45:20Pierogi dinner.
00:45:21Have you ever made a salad on a sheet pan?
00:45:23Today's the day.
00:45:24This is a dinner salad, sheet pan, BLT salad.
00:45:28It's so good.
00:45:28It was one of my first creations when I started working here.
00:45:31I forgot all about it until I was researching five ingredient dinners.
00:45:35And this is about to be that.
00:45:37So BLT.
00:45:39The ingredients are B for bacon, L for lettuce, and T, tomato.
00:45:45Of course, it usually goes on bread.
00:45:47So we're going to use a loaf of sourdough to make croutons.
00:45:51This really bulks up the meal.
00:45:52And then ingredient number five, avocado.
00:45:55I'm going to make an avocado dressing.
00:45:57You could also just sub this ingredient for an avocado dressing.
00:46:02Whatever's your favorite in the grocery store.
00:46:04So I'm using a thick cut bacon.
00:46:06Because I want some fat rendered out, I'm going to use the fat
00:46:09to cook our bread for our croutons.
00:46:12When I get my bacon going, I'm going to sprinkle it with a little pepper
00:46:14just to give it a little extra flavor.
00:46:15Cook that until it's crispy.
00:46:17The bacon's almost done.
00:46:18And when it comes out, I'm going to toss this bread in there.
00:46:21I love using a rustic, hearty bread like sourdough.
00:46:25That way it's got all those nooks and crannies to absorb that bacon grease,
00:46:28which is what you want.
00:46:29Crispy bacon.
00:46:31Lots of drippings.
00:46:33Perfect.
00:46:34I'm going to remove the bacon.
00:46:36Once it cools, we'll just crumble it up and put it on top of our salad at the end.
00:46:41And now in all those good drippings, we toss the bread.
00:46:44There are a lot of bacon drippings in there, but there's also a lot of bread.
00:46:47And it'll absorb all that flavor.
00:46:51I'm also putting the tomatoes in at this point.
00:46:53I just want them to soften slightly.
00:46:55It'll kind of bring out that natural sweetness in the tomato.
00:46:58A little salt and pepper.
00:46:59And they'll only cook as long as it takes the bread to toast,
00:47:02which isn't going to be that long.
00:47:03But be sure all this gets evenly coated in that bacon fat.
00:47:06So this just goes back into the oven for about eight to ten minutes.
00:47:10Fifth ingredient.
00:47:11Remember, you can do store-bought avocado ranch dressing or make your own.
00:47:14And I'm going to make mine, because it's still just one ingredient.
00:47:18All you should have to buy is the avocado,
00:47:20because surely you've got mayonnaise and lemon at home, right?
00:47:24Into the food processor.
00:47:26Drop your avocado.
00:47:27A little mayonnaise to make it creamy.
00:47:29And then a little lemon juice to thin it out a little bit,
00:47:31so that we can drizzle it over.
00:47:33And a little salt and pepper.
00:47:34It really is not that hard to do, right?
00:47:36And then you know exactly what's in it.
00:47:41Mmm, delicious.
00:47:42I'm going to thin it out just a little bit.
00:47:44I don't want too much more lemon,
00:47:45so I might just add a couple of tablespoons of water.
00:47:48Perfect.
00:47:49Now get ready to build the salad.
00:47:53Good looking.
00:47:54All right, now our cold arugula brings the temperature of this down.
00:47:58Makes it perfect.
00:48:00Give it a quick toss.
00:48:02A little burst of those juicy tomatoes.
00:48:05While it's BLT, it's very reminiscent of a panzanella.
00:48:09You can call it a sheet panzanella.
00:48:12There's still some, like, bacon dripping remnants in there.
00:48:16Telling you get creamy, crunchy, hot, cold, salty.
00:48:20Perfect.
00:48:21On goes our B to the L and to the T.
00:48:25And then the dressing.
00:48:26And I like to kind of zigzag it on there.
00:48:27It's kind of thick, but once you go to start taking your bites,
00:48:30it mixes in just like a ranch would.
00:48:32I give you sheet pan BLT salad.
00:48:35This is a tray right here of perfect bites.
00:48:37I'm digging right in, which is what you want to do,
00:48:40because you don't want the lettuce, the arugula, to wilt too much.
00:48:44So this is one of those serve immediately situations.
00:48:47And if you're not ready to serve it, then just don't toss the arugula in until you are ready.
00:48:51Give me another little drizzle.
00:48:53And then I just kind of like to toss it around.
00:48:55That's a perfect bite right there.
00:49:02Tastes just like a BLT, which is one of my favorite sandwiches.
00:49:05The way the bread has absorbed just enough of that bacon grease to where it gives it flavor.
00:49:10It's crunchy on the outside, but it's still chewy on the inside.
00:49:13It's just like as if you toasted the bread for your BLT sandwich.
00:49:17The creaminess of that dressing, the juiciness of the tomatoes,
00:49:21and that salty crunch from the bacon, perfection.
00:49:23This is also a good something different to serve up for dinner,
00:49:26especially when you don't want something super heavy.
00:49:28And because we're just using cherry tomatoes, you can make it year round.
00:49:31You don't have to wait for summertime,
00:49:32although remember it for summertime because this is the perfect use for those good tomatoes.
00:49:38My final trick, sheet pan chicken quesadillas.
00:49:41This is a fun and easy way to serve up quesadillas instead of standing over the stove
00:49:45and flipping a bunch for your family on a sheet pan is the way to go.
00:49:49This recipe went viral a few weeks ago, so I thought I would bring it to you here again.
00:49:53I've adapted the original recipe to fit our five ingredient theme.
00:49:57So here's how we're doing it.
00:49:58Chicken pre-cooked or you can start raw if you want.
00:50:01Cheese, of course, because quesadilla. Green, red, yellow, bell peppers, and onions in one bag.
00:50:07So this counts as one ingredient.
00:50:09Tortillas, and then whatever you want to serve it with.
00:50:12Salsa, or I'll show you a little trick I have also.
00:50:15It doesn't cook terribly long in the oven,
00:50:17so I am going to start this on the stove just to kind of heat these things together.
00:50:20Just get a little olive oil hot in your skillet.
00:50:23These are still partially frozen, so I'm just going to cook these down until they heat up.
00:50:28I love onion in my quesadilla, so I'm going to add in a little more.
00:50:31It's a pantry staple, so it doesn't count as an extra ingredient.
00:50:34All right, now I'm just going to season it up.
00:50:36A little garlic and onion powder, chili powder and cumin, and salt and pepper.
00:50:40You could use a pack of taco or fajita seasoning here,
00:50:43but I didn't want to call for another ingredient.
00:50:45All right, now that's all heated through.
00:50:46I'm just going to heat the chicken through, and now we'll build our quesadillas.
00:50:49We can basically build like eight quesadillas at one time.
00:50:52Okay, sheet pan, a little festive here.
00:50:55I'm going to lightly grease it with a little olive oil so that
00:50:58we get a little crispiness on our quesadilla.
00:51:01Also, this recipe was written originally for a smaller sheet pan,
00:51:04like a quarter-sized sheet pan.
00:51:06I've doubled everything because I use the big sheet pan.
00:51:10Line your tortillas up, but if you want to use a smaller pan,
00:51:13you can also use smaller tortillas.
00:51:14I like to put some cheese down on the bottom, down with our filling, and then more cheese.
00:51:21It's a good way to clean out your fridge too if you've got leftovers.
00:51:25Just throw it in a quesadilla.
00:51:26One on top, fold in the sides.
00:51:28A little more oil on top to get it crispy.
00:51:32Then set another sheet pan on top just to kind of keep it pressed down,
00:51:35and into the oven it goes 375 degrees.
00:51:38It'll go about 10 minutes, then I'll take that top pan off,
00:51:40and let the top get brown for another 8 to 10.
00:51:45It's an easier way than standing over that stove.
00:51:48It's all toasty, crispy on the outside.
00:51:51That's the way we like our quesadillas.
00:51:53For easy cutting, I like to flip it out.
00:51:55You could just serve it straight from the sheet pan.
00:51:58If I broke it in.
00:52:03Well, that's beautiful.
00:52:04And that's even crispier.
00:52:06Okay, so we have used four of our ingredients in here.
00:52:09The fifth is a topping because you've got to serve it with something.
00:52:13You've got to have something to dip.
00:52:14So originally, I just had salsa because it could be salsa.
00:52:17But because I was trying to be genius and keep this at five ingredients only,
00:52:22you could top it with five-layer dips, seven-layer dip,
00:52:26whatever is pre-made in the grocery store because that is that many ingredients in one.
00:52:31So this is basically topping it with beans, cheese, sour cream,
00:52:37salsa, and guacamole all at once.
00:52:39I mean, I've never done that before, but it sounds like a good idea.
00:52:42See, I mean, you can easily get eight squares out of this.
00:52:47Look at that.
00:52:49Sorry, but you know when you get them from the restaurant, they come out soggy.
00:52:53I do not like a soggy quesadilla.
00:52:55That's a hearty portion, and there's so much left.
00:53:01That man behind the camera said this is one of the top five things I've ever made.
00:53:05I might not disagree.
00:53:06Homemade desserts don't have to be difficult.
00:53:09I'm making five lazy desserts that are as impressive as they are easy to make.
00:53:13A no-bake chocolate eclair cake.
00:53:15I make this all the time, and everyone thinks it is the greatest thing ever.
00:53:20And I'm like, if you only knew.
00:53:21This dessert is layers of graham cracker with creamy vanilla pudding,
00:53:25and then topped with a chocolate ganache.
00:53:27When it comes to lazy desserts, it's all about minimal effort, maximum flavor.
00:53:32Just grab your favorite casserole dish.
00:53:34You can also use a disposable pan here, especially if you are taking this to a function.
00:53:38You're not going to have to worry about cleaning it.
00:53:40It's going to be empty, and then you can just throw it away or throw it in your dishwasher.
00:53:44So start by just putting a layer of graham crackers on the bottom of your dish,
00:53:48and then we're going to make the ceiling.
00:53:50All you need is cold milk and instant vanilla pudding.
00:53:54We're going less on the milk here because I want a really thick pudding.
00:53:58Then I'm going to whisk in my pudding mix.
00:54:00You know the drill.
00:54:01You've been doing this since you were a kid.
00:54:03It doesn't have to be fully thickened because it's going to finish thickening once it's in the fridge.
00:54:07At this point, we fold in whipped topping.
00:54:10You can also make fresh whipped cream here.
00:54:13I have done that before, but that's when I'm not being lazy.
00:54:16Today we're being lazy.
00:54:17This is going to make the filling extra creamy.
00:54:20Homemade.
00:54:21No one would ever know.
00:54:22So we're going to put half of this filling over the graham crackers.
00:54:26Spread it out into an even layer, and then we'll top with another layer of graham crackers.
00:54:31See, what's going to happen is when this sits,
00:54:33the graham crackers are going to soften slightly with that pudding mix.
00:54:38So on goes the rest of our filling, and then one more layer of graham crackers.
00:54:43Final step is a chocolate ganache topping.
00:54:46The super lazy way is to grab some store-bought frosting, microwave it, and pour it over.
00:54:53While we are being lazy, we're not going to be fully ridiculous here.
00:54:58Ganache is simple.
00:54:59Just heat up some heavy cream until it's about scalding,
00:55:02and pour it over whatever chocolate you want.
00:55:05I'm just doing semi-sweet chocolate chips.
00:55:07The heat from the cream will melt the chocolate.
00:55:10Let it sit for a second, and then start stirring.
00:55:13Wait until it's nice and smooth, and then just pour it right over the top.
00:55:16This is what makes it.
00:55:18Okay.
00:55:19Chocolate doesn't take long to set up, so you got to act a little bit fast.
00:55:23Not only is this easy to make, but it's great for parties because you can make it
00:55:27the day before.
00:55:28Actually, you should make it the day before, and it only gets better.
00:55:30At this point, it goes into the fridge until the next day, or at least several hours.
00:55:36It's going to be good.
00:55:38Look how good this looks.
00:55:40That chocolate has set up.
00:55:43It's perfect.
00:55:44You can also cut this into whatever size you want,
00:55:47so you can get more or less portions out of it.
00:55:49At least 12 good-sized portions.
00:55:53I've got a knife just in some hot water that's going to help glide it over this chocolate.
00:55:58Ooh, those layers look good in there.
00:56:00Excited about the perfect bites right there.
00:56:02Cheers to being lazy.
00:56:08It's like the homemade chocolate makes the whole thing taste like you really went all out.
00:56:14You know when you make banana pudding and the vanilla wafer soften into the pudding?
00:56:18That's what happens with the graham crackers here.
00:56:21Getting cake-like when they absorb some of that vanilla custard.
00:56:27And it really is reminiscent of a chocolate eclair, but with about 10% of the effort.
00:56:33Off to a great start.
00:56:34How about something fruity and warm next?
00:56:37You know we're talking lazy if I bring out the slow cooker.
00:56:40And yes, you can make desserts in this thing too.
00:56:42We are doing four-ingredient slow cooker peach cobbler.
00:56:46I'm starting with just frozen peaches.
00:56:48A lot of times these are better than what you might get in the grocery store because they
00:56:52were picked at their peak ripeness.
00:56:54However, if you're making this during those warm summer months, use the fresh peaches.
00:57:01To the peaches, I'm going to add in some sugar.
00:57:04This is going to create that syrup when it cooks.
00:57:06And give that a toss and let it sit for about five minutes.
00:57:09That way it'll start to bring out some of those juices from the peaches.
00:57:13You can see how that syrup has already started to form and kind of glaze these peaches.
00:57:18That was the hardest part.
00:57:20Dump this juicy sweetness right into the slow cooker.
00:57:24And these peaches are really going to cook down.
00:57:26And they're going to get extra juicy as they cook also.
00:57:29But you want that syrupy goodness when you have a cobbler to pour over the top at the end.
00:57:34It's very much like a dump cake.
00:57:36After this part, you just sprinkle over a whole pack of cake mix.
00:57:41I'm using a white cake mix.
00:57:43You could also do a yellow mix here.
00:57:44And just sprinkle it over evenly.
00:57:46Don't stir it.
00:57:47If I didn't mention this, you want to make sure the slow cooker is greased with some
00:57:50cooking spray first.
00:57:51And kind of just spread it around evenly.
00:57:54And now for the good, good part.
00:57:58A whole stick of butter.
00:58:00You just want to take a stick of butter and slice it.
00:58:02And just place the butter pats right over the top.
00:58:05As this slow cooks, that butter is going to melt into that cake mix.
00:58:09And make the best crust ever.
00:58:10That's it.
00:58:11Then we just pop the top on.
00:58:13We're going to cook this on high for about three and a half hours.
00:58:15And then when it's done, you want to let it sit in here for about 15 minutes or so.
00:58:19So that it kind of comes back together before you serve it.
00:58:22It is cobbler time.
00:58:24Why is this here?
00:58:25Because during the last hour or so of baking, you're going to
00:58:29accumulate a lot of moisture on the top of your slow cooker lid.
00:58:33And that drips down.
00:58:34It kind of makes for a soggy top.
00:58:36So you can put a kitchen towel or a paper towel.
00:58:39This will catch some of that moisture before it lands on your cobbler.
00:58:43Voila.
00:58:44Smells so good.
00:58:46I mean, we didn't have to do anything to make this dessert.
00:58:49And it's cheaper and easier than buying a store bulk.
00:58:51You can see it's still piping hot.
00:58:53We want to let it sit for about 15 minutes just to kind of come together a little more
00:58:57before we dig in.
00:58:58But the way it still gets browned around the edges in a slow cooker, like,
00:59:02blows my mind sometimes.
00:59:03Hot cobbler.
00:59:04And you know what goes with hot cobbler.
00:59:07Cold ice cream.
00:59:07But look how the edges got toasty.
00:59:12That syrup, the juice from just the peaches and sugar, thickened thanks to the cake mix.
00:59:17Let it do its thing.
00:59:18It's one of my favorite perfect bites ever.
00:59:24Mmm.
00:59:25Ah!
00:59:26So good.
00:59:27I don't care if you don't call this homemade.
00:59:29It's one of the best cobblers.
00:59:31I'm telling you, dump cakes and cobblers like this, it is all about the magic.
00:59:36The butter gets it on the top, melts into the cake mix and makes the perfect crust.
00:59:41Because it's sweet and salty.
00:59:43A plus plus.
00:59:44Plus.
00:59:47Lemon cheesecake creme brulee donuts.
00:59:50That does not sound lazy at all.
00:59:52But trust me, we're not making any donuts from scratch, thanks to the humble Hawaiian rule.
00:59:57This is going to be our donut.
00:59:58We got a couple shortcuts along the way, which makes this a lazy dessert.
01:00:03But this is the one that no one would ever think is lazy.
01:00:06I'm going to start just by separating my rolls.
01:00:09We're going to toast these with butter.
01:00:11That's going to mimic the fried effect of a donut.
01:00:14Listen, I developed this recipe maybe like one or two years ago.
01:00:18And it went viral.
01:00:19Okay?
01:00:20So trust me, if it goes viral, you know it's going to be good.
01:00:23So viral that Chef Reactions reacted to it and gave me the highest score I've ever seen him give anybody.
01:00:29Just that.
01:00:2910.
01:00:30Maybe even 11.
01:00:32So brush these with a little melted butter just to make them a little more indulgent and donut-like.
01:00:38Also, remember I said donuts.
01:00:40So y'all don't need to be all up in here saying that's not really a donut.
01:00:44I know.
01:00:45But I love a filled donut, especially a lemon-filled donut.
01:00:48You can make all these in 30 minutes.
01:00:51Okay.
01:00:52I used to hate baking.
01:00:55If you've been with me for a while, you know that.
01:00:57Then I discovered shortcuts to making delicious desserts that don't have to be, you know, measured so
01:01:05accurately with a scale and stuff.
01:01:07You can just wing it a lot of times.
01:01:10But these desserts are all better than picking up something at the grocery store.
01:01:14Those have been sitting there for a while.
01:01:16They're never as good.
01:01:17They never taste as fresh.
01:01:19So even though we're using a couple shortcuts, they're still going to taste freshly homemade.
01:01:23Okay, these just go into the oven 350 degrees for five minutes.
01:01:27And five minutes is all it takes.
01:01:28Well, it doesn't even take that long to make the filling for the donuts.
01:01:31Thanks to another store-bought shortcut, pre-made cheesecake filling.
01:01:37It's a good invention.
01:01:38However, if you can't find the pre-made cheesecake filling,
01:01:41you can just simply mix some cream cheese and sugar for this part.
01:01:44To the cheesecake filling, go in with about a quarter cup of store-bought lemon curd
01:01:49and a little fresh lemon zest.
01:01:51This is a good tip whenever you see me do things that have like a shortcut ingredient
01:01:55or a store-bought ingredient.
01:01:57I always like to add something fresh, whether it be a fresh herb
01:02:00or maybe some fresh lemon zest.
01:02:03And that kind of takes out that stale store-bought taste, freshens it up.
01:02:08Stir this together and then put it into a piping bag or a Ziploc bag.
01:02:13Oh, she could smell it.
01:02:14Just that little bit of lemon zest.
01:02:17I mean, if you don't have a piping bag or a Ziploc bag,
01:02:20you can simply spoon it with a small spoon into the rolls later.
01:02:24But this really helps make it easier because you can just stick the tip right in and fill up the
01:02:29doughnut.
01:02:30Part one of this dessert is almost done.
01:02:32The filling and the doughnuts are ready, and then we turn it into creme brulee.
01:02:38Even just toasting these with butter heightens a Hawaiian roll.
01:02:42When they're cool enough to handle, take your toasted doughnut with a small paring knife.
01:02:48Just make a little incision in there to where we can get that filling in.
01:02:52Then make a small cut in the bottom of the bag.
01:02:57Then into our pre-cut on a hole in there.
01:03:01Pipe it in.
01:03:04Just like that.
01:03:05You can feel that it's in there.
01:03:06It gets heavier.
01:03:07These are small.
01:03:08You don't need a ton in there.
01:03:09You could do this step ahead of time, even the day before.
01:03:13Just keep them in the fridge.
01:03:14When you eat creme brulee, what makes it so special is that kind of crunchy caramelized sugar on top.
01:03:19Usually it is sugar that has been lit by a fire.
01:03:23We're not doing that.
01:03:25We're going to make our own kind of candied topping.
01:03:26All you need is sugar and water.
01:03:28And we're just going to cook this until it turns a light caramel color.
01:03:32So just bring this to a simmer.
01:03:33You want to stir it occasionally and let it cook until it's light brown color about 10 minutes.
01:03:38You can see it's like just a light amber color.
01:03:40That means it's going to harden when it cools, and that's what we want.
01:03:44You never want to stir it too much, but we are there.
01:03:48We're going to take it off the heat.
01:03:50Now comes the important part, so pay attention.
01:03:54Now let me tell you, this is hot as you know what.
01:03:59So you have to do this very carefully.
01:04:01Take your filled donuts and just coat the top very lightly.
01:04:06Let the excess drip off and then place it on a wire rack.
01:04:10Don't get it on your fingers.
01:04:11Listen, you can charge good money for these.
01:04:14This is that kind of donut you could also serve for dessert or breakfast.
01:04:18I mean, it's like a restaurant-quality dessert, if you ask me.
01:04:21All right, now you just got to let it sit and let that sugar harden.
01:04:24I'm going to add on a little more lemon zest just to let people know what's in it.
01:04:29Delicious, doesn't have to be difficult.
01:04:32Get ready for the best bite of your life.
01:04:37It's like glass.
01:04:39So delicate.
01:04:41Just that slight crunch on the top.
01:04:50It might be the least lazy of the lazy desserts, but the most worth it.
01:04:54That slight crunch and the lemon zest break through the richness of what's inside.
01:05:00If you like a filled donut, you're going to love this treat so much.
01:05:04Desserts, but make it a dip.
01:05:06You know I'm here for that.
01:05:07I'm making the popular Brickle Dip.
01:05:10There have been lots of versions and lots of names for this, but it's all the same thing.
01:05:15And what's good about this recipe is you can double, triple, quadruple it.
01:05:19It's just as easy to make.
01:05:20Starts with a block of cream cheese.
01:05:22To the cream cheese, brown sugar and white sugar.
01:05:27And a little splash of vanilla.
01:05:28Then you just blend this until it's nice and creamy.
01:05:30Cheesecake really is my favorite dessert.
01:05:32And you know dips are my favorite food.
01:05:36So I don't lie when I say this is a mess.
01:05:38Just want to get some of that sugar dissolved.
01:05:41I know I said it's one of the easiest, but it's also one of the fastest.
01:05:45Then in goes the Brickle.
01:05:47Brickle is just simply toffee bits.
01:05:50We're going to put half in here and then we're going to put some on top.
01:05:53See how you're going to get creamy and crunchy in one bite.
01:05:57And lickety split, it's done.
01:05:59You could serve it right away, or I think it's better if you let it refrigerate for a while.
01:06:05Just add it to whatever you want to serve it in.
01:06:07I mean we're done, but we're not done because you've got to top it.
01:06:10I love a no-bake situation.
01:06:12I'm resisting the urge to lick the spoon.
01:06:16Put it on my finger.
01:06:18Get all your proper accoutrements.
01:06:21All right, and then you top it with more of your Brickle.
01:06:24Some little mini chocolate chips.
01:06:26A drizzle of caramel.
01:06:29And then I love salted caramel, so I'm also going to go in with a little flaky salt.
01:06:33I mean, this is a party's favorite dessert dip right here.
01:06:38Now I love to serve it with apples, specifically Granny Smith apples,
01:06:42because you're going to get that you've been at the fair and you got a candy apple.
01:06:46You know, graham crackers kind of keeps with the sweetness.
01:06:50And then the pretzels give you the salty sweet.
01:06:53There's something for everybody here.
01:06:54I'm going in for the apple.
01:07:04Shouldn't be that good.
01:07:07It should not be that good.
01:07:08I mean, I know you might get tired of hearing me say this,
01:07:11but it's everything in a perfect bite.
01:07:14I already said it.
01:07:14I'll say it again.
01:07:15Creamy, crunchy, sweet, and salty.
01:07:17If you're looking for a dessert in an emergency situation on the fly,
01:07:22keep this one in mind.
01:07:23Y'all, this is extremely dangerous if you only knew.
01:07:28Taking it back to the 90s for my last trick.
01:07:32Better than you know what cake.
01:07:35You get the idea by the name that this cake is going to be so good.
01:07:38I think it's one of those cakes that we've forgotten about.
01:07:41The beauty of it and what makes it a lazy dessert
01:07:45is that it starts with box cake mix and it comes together in a 9x13 pan.
01:07:51We started with a chocolate dessert like this and we're ending this way.
01:07:55Pretty much just follow the instructions on the box.
01:07:57Water, oil, and eggs.
01:07:59And mix.
01:08:01This dessert used to be so trendy.
01:08:04Maybe we're just going to bring it back.
01:08:079x13, glass, metal, or disposable.
01:08:10Spray it.
01:08:12Sheet cakes are so much easier to make than layered cakes.
01:08:16Really, it's not that much easier, but it just seems less intimidating.
01:08:19So I always include it when I'm making easy desserts.
01:08:23Into the oven, 350, about 30 minutes.
01:08:26Took about 27 minutes.
01:08:28After about five minutes, take a paring knife and cut slits all in the cake.
01:08:33And then we're going to make a little bit of simple sauce to pour in it.
01:08:36You don't need to go all the way through.
01:08:38Just about three quarters of the way down.
01:08:40In a small saucepan, combine a little bit of sweetened condensed milk,
01:08:45about half a can, and then six ounces of caramel sauce.
01:08:48And this is where the magic happens.
01:08:50This is the sexy drizzle.
01:08:52Work it into the nooks and crannies.
01:08:55Now, you know, it's sort of like a death by chocolate situation.
01:08:58At this point, you're going to drizzle over a bunch of toffee chocolate bars.
01:09:01Chopped up.
01:09:02No one is going to care that this lazy dessert started from a box of cake.
01:09:09So at this point, you let it cool completely.
01:09:12For the topping, don't judge.
01:09:14This was the 90s, and these convenience products are popular.
01:09:18See, then the crunchies underneath become a surprise.
01:09:22I did chill the cake for a little bit just to speed up the process.
01:09:27They've come a long way today.
01:09:29A little more of our caramel, drizzle it over.
01:09:33That's what we did, I think.
01:09:34That's the way I used to make it.
01:09:36A little more toffee.
01:09:38What do you think?
01:09:39Is it better than you know what?
01:09:43Come on, baby.
01:09:45You can see how moist it is inside.
01:09:48That's thanks to that drizzle we poured over.
01:09:50Let it sit, and it just kind of saturates that cake, just like I remember.
01:09:56I'm going to sugar crash here in a minute.
01:10:01I hate my job.
01:10:07It is rich.
01:10:08A little bit goes a long way.
01:10:10This is enough for two people to slice right here, but it's everything.
01:10:14It's everything.
01:10:15The moisture inside is what it's all about, but it's not soggy.
01:10:20It's not like a tres leches cake.
01:10:22It's just gooey enough like that.
01:10:29Plus, I love sweetened condensed milk.
01:10:31It just makes me happy.
01:10:32While it is decadent and rich, it's not overly sweet.
01:10:37Like, it's not overwhelming.
01:10:38I don't know how it's not, but it's not, or maybe I'm just talking myself into it more.
01:10:44Whether it started with a block of cream cheese or a box of cake mix, it doesn't matter.
01:10:49At the end of the day, they are all full of perfect bites.
01:10:52Any of these five desserts will be the perfect sweet ending to your next menu.
01:10:56I promise.
Comments

Recommended

Quick and Easy Meals for Busy Days
5-Minute Recipes
2 days ago
5 Easy Dinners You Can Make in 15 Minutes
All Recipes
4 weeks ago
5 Easy Dinners Anyone Can Make
All Recipes
5 weeks ago
5 Lazy Spring Dinners for When You’re Too Tired to Cook
All Recipes
3 months ago
Recipe for a Delicious Dinner in 10 Minutes — Only 3 Ingredients and It’s Ready
Schnell Lecker
4 months ago
Millie Bobbie Brown & Louis Partridge Try English vs. American Food | Food & Wine
Food and Wine
4 hours ago
The Best Way to Cook Burgers
Food and Wine
6 hours ago
How to Make Whole Lime Vinaigrette
EatingWell
1 day ago
Tony Hale On Brownie Sundaes, Microwave Potatoes & The Magic Of Forky
Delish
23 hours ago
Taste Testing Athlete-Owned Wines To Find the One You Should Buy (Part 3)
Food and Wine
2 days ago
How to Make a Homemade Magic Shell
All Recipes
1 day ago
Your Muffin Tin Was Meant For More Than Muffins
All Recipes
1 day ago
We Tried Costco’s 4-Pound Key Lime Pie
All Recipes
1 day ago
How to Make Beef Quesabirria Pizza
All Recipes
2 days ago
Tiny Tomato Pickles Recipe
All Recipes
2 days ago
5 Lazy Casserole Dinner Recipes
All Recipes
5 months ago
5 Easy Dinners You Can Cook in 30 Minutes
All Recipes
5 months ago
5 Easy Dinners You Can Make Without a Recipe
All Recipes
6 months ago
8 Easy Recipes for Christmas Dinner
All Recipes
7 months ago
5 Easy Dinners Made with Only 5 Ingredients
All Recipes
8 months ago
5 Easy Meal Prep Dinner Recipes
All Recipes
10 months ago
Nut Roast | Recipe
GoodtoKnow
10 months ago
Must Try - Ultimate Egg Fried Rice - Quick & Easy Recipe by Cook Book
Cook Book - Recipes, Food and More
1 year ago
How to Make 5 Easy 30-Minute Dinner Recipes
All Recipes
1 year ago
5 Easy Summer Crockpot Dinner Recipes
All Recipes
1 year ago