Aired October 16, 2013
What can you make with just two ingredients? Desserts, dips and more! Sunny Anderson helps you raid your pantry and create 10 new recipes. Get all her ideas below:
Cheesy Chorizo Fundido8 ounces Mexican chorizo, casing removed
3 cups Mexican cheese blend
Preheat the oven to 425°F. In a medium-size, oven-safe skillet, sauté and crumble chorizo over medium-high heat until almost crisp. Add the cheese and combine with the chorizo. Bake until the cheese is bubbling, about 20 minutes. Serve with tortilla chips or veggie sticks for dipping. Serves 6-8 as a snack.
Cheesy Beer Sauce1/2 bottle of lager or beer
1 1/2 cups grated cheddar cheese
Heat a medium nonstick or heavy bottom saucepot. Pour in the beer and whisk in a handful of cheese. Let thicken for about 30 seconds then whisk in the remaining cheese; remove from heat. Serve with pretzels for dipping. Serves 6.
Lemon Mousse1 1/2 cups lemon curd
1 container Cool Whip topping
In a medium bowl, combine lemon curd and Cool Whip. Fold until completely mixed together and place in refrigerator to chill. Serves 4.
Banana Nutella Ice Cream
4 ripe bananas, peeled, sliced and frozen
1/4 cup Nutella
Place frozen bananas in a food processor. Process until bigger chunks are broken down, scraping down the sides of the bowl as needed. If ice cream isn’t forming quickly, you can add a splash of water to get things moving. Add in Nutella and process until completely combined. Serves 4.
Preheat oven to 350°F. In a large bowl, mix together the blondie mix and pumpkin purée until thoroughly combined--the batter will be very thick. Line an 8x8” baking dish with foil. Add batter and bake for 28-30 minutes, or until golden brown and a toothpick inserted comes out clean. Makes 9.
Preheat oven to 450°F. In a large bowl, combine biscuit mix and ranch dressing with a fork. Press or roll out dough on a piece of parchment paper to about 1 1/4-inch high. Cut into 9 squares. On a parchment-lined baking sheet, place biscuits about an inch apart. Bake for 10 minutes, or until golden brown. Makes 9.
1 1/2 cups of self-rising flour
1 cup Greek yogurt
Preheat oven to 400°F. Sift flour into a bowl and stir in the yogurt. Form a ball and knead for 5 minutes. On a small baking sheet, roll dough out in a rectangular shape to fit the baking sheet. Bake for 15 minutes. Makes 1 ball of dough.
Preheat oven to 400°F. In a mixing bowl, mix cheese and thyme together. Pour a heaping tablespoon of the mixture onto a silicone or parchment-lined baking sheet and lightly pat down. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart. Bake for 3-5 minutes, until golden and crisp. Let cool then slide off the baking sheet. Serves 4-6 as a snack.
Flourless Nutella Cakes
4 large or extra-large eggs
8 1/2 ounces Nutella (weigh this out on a scale)
Preheat oven to 350°F. Beat eggs with stand mixer on highest speed until about triple in volume, about 6 minutes. The egg consistency is the key to making this recipe work, so don't try to save time on this step. Measure out Nutella into a glass bowl. Microwave for about 20 seconds to soften. Add in 1/3 of the egg mixture. Gently stir with a spatula in the same clockwise direction until all of the egg is mixed in and no streaks remain. Then add another 1/3 of egg mixture and fold again until no egg streaks remain. Pour in remaining third and make sure to scrape the foam that sticks to the mixing bowl into the batter and stir until no streaks remain. Pour batter into 4 8-ounce ramekins. Bake for 35 minutes or until knife inserted comes out clean. Makes 4 cakes.
2 eggs, separated
1/3 cup maple syrup
Preheat oven to 400°F. In a small bowl, whisk together the egg yolks and maple syrup. In a separate bowl, beat egg whites with a hand mixer or a whisk until soft peaks form. Fold the maple syrup yolk mixture into the whipped egg whites. Place four ramekins on a baking sheet and pour the mixture evenly into each ramekin. Place baking sheet in the oven and immediately turn temperature to 375°F. Bake for 10 minutes, or until puffed. Serves 4.