3-Ingredient Recipes That Don’t Require a Trip to the Store
Updated: Jun. 10, 2021These simple 3-ingredient recipes that come together in a snap! (Note: We did not include basics into the ingredient count like salt, pepper, and oil).
Cooking at home
If you like cooking but hate complicated recipes and long trips to the grocery store, you’re in luck. These 3-ingredient recipes give you the opportunity to create delicious yet straightforward meals. No need to go to the store either, as you probably already have these ingredients at home!
Flourless Peanut Butter Cookies
“When my mother (who’s now a great-grandmother) gave me this no-flour, gluten-free peanut butter cookie recipe about 15 years ago, I was skeptical, because it calls for only three ingredients (and no flour?!). But since then I’ve never had a failure. For these gluten-free peanut butter cookies—3 ingredients are all you need!” —Maggie Schimmel, Wauwatosa, Wisconsin.
Quick Biscuits
“These biscuits make a satisfying accompaniment to any meal. I never made biscuits until I tried this two-ingredient recipe, now my husband wants them all the time! ” —Diane Hixon, Niceville, Florida
Special Pork Chops
“I work 9 hours a day, so I need delicious and simple recipes like this one. My husband thinks I work hard fixing meals, but these chops are good and easy. In summer, I can my own salsa and use some to top these chops.” —LaDane Wilson, Alexander City, Alabama. If Ree Drummond had to choose a last meal, this would be it.
Hard-Boiled Eggs
In the kitchen, it’s important to start with something simple, like how to cook hard-boiled eggs. Use this egg recipe in plenty of dishes, or eat them plain for a quick protein fix. —Taste of Home Test Kitchen
Glazed Baby Carrots
“For a zippy side dish, try this recipe. These brown sugar-glazed carrots come together in no time at all.” —Anita Foster, Fairmount, Georgia. Yes, you can freeze milk. Here’s how.
Baked Vidalia Onions
“Vidalia onion recipes are some of my favorites to whip up. Served alongside any of a variety of fish and meats, these tender onions are a nice change of pace. Folks find it a fun and flavorful side dish.” —Norma Durham, Rogersville, Tennessee
No-Bake Peanut Butter Oatmeal Bars
I have to be super careful when cooking for my daughter because of food sensitivities, so I make these no-bake peanut butter oatmeal bars with certified gluten-free oats. Everyone loves these bars when we go to picnics or potlucks, and I know there will be a dessert for my daughter! —Angela Lively, Conroe, Texas
Peanut Butter Cookie Cups
I’m a busy school teacher and pastor’s wife. I wouldn’t dare show my face at a church dinner or bake sale without these tempting peanut butter treats. They’re quick, easy to make and always a hit. —Kristi Tackett, Banner, Kentucky
Cold-Brew Coffee
“Cold brewing reduces the acidity of coffee, which enhances its natural sweetness and complex flavors. Even those who take hot coffee with sugar and cream might find themselves sipping cold brew plain.” —Taste of Home Test Kitchen, Milwaukee, Wisconsin. Are you a coffee lover? These are the best coffee shops in all 50 states.
Cast-Iron Skillet Steak
“If you’ve never cooked steak at home before, it can be a little intimidating. That’s why I came up with this simple steak recipe that’s so easy, you could make it any day of the week.” —James Schend, Taste of Home Deputy Editor
Salsa Corn
“All you’ll need for this corn salsa recipe is corn and pico de gallo—a simple and effective solution for last-minute guests.” —Danielle Lee, Sewickley, Pennsylvania
Grilled Garlic Naan
Indian food is my all-time favorite and no meal is complete without some naan. I like to brush grilled or baked naan with lots of butter, garlic and a little chopped cilantro.—Jerry Gulley, Pleasant Prairie, Wisconsin
Chocolate Pretzel Rings
If you like chocolate-covered pretzels, you’ll love these simple snacks. They’re fun to make any time of year because you can color-coordinate the M&M’s to each holiday. —Kim Scurio, Carol Stream, Illinois
Parmesan Baked Potatoes
It always amazed me that this simple recipe could make potatoes taste so good. Mom liked to make them for Easter because they were more special than ordinary baked potatoes. —Ruth Seitz, Columbus Junction, Iowa
Corn on the Cob with Lemon-Pepper Butter
Roasting fresh-picked corn is as old as the Ozark hills where I was raised. My Grandpa Mitchell always salted and peppered his butter on the edge of his plate before spreading it on his corn, and I did the same as a kid. Today, I continue the tradition by serving lemon-pepper butter with roasted corn—it’s a favorite! —Allene Bary-Cooper, Wichita Falls, Texas
Southwest Pork Tenderloin
“When living in Europe, I missed classic Southwestern flavors. Using what I had, I made spicy pork tenderloin and it’s been a staple ever since.” —John Cox, Seguin, Texas
Old-Fashioned Applesauce
“We had all kinds of apple trees in the yard when I was growing up, so I don’t know for sure which ones Mother liked best for applesauce. (Today I use Cortlands.) I do know that her applesauce was very white. The secret, she said, was to keep the apples in saltwater while she peeled them so that they wouldn’t darken.” —Doris Natvig, Jesup, Iowa
Roasted Carrots with Thyme
“These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.” —Deirdre Cox, Kansas City, Missouri
Bacon-Wrapped Corn
“After one bite of this grilled corn on the cob, you’ll never go back to your old way of preparing it. The incredible flavor of roasted corn combined with bacon and chili powder is sure to please your palate and bring rave reviews at your next backyard barbecue.” —Lori Bramble, Omaha, Nebraska
Grilled Teriyaki Salmon
“The super-fast marinade for this salmon recipe combines maple syrup and teriyaki sauce which also creates a delicious sweet-and-sour glaze. The salmon stays extremely moist and is really yummy.” —Lenita Schafer, Ormond Beach, Florida
CMU Unit
