Library Blog

Cooking with the Library: 5-Ingredient Recipes by Taste of Home

recipes made from cookbook

Looking for a quick and easy weeknight mealSomething fast and budget friendly? Try these recipes from 5 Ingredient Recipes by Taste of HomeCheck out this and other cookbooks at the Public Library website and on Hoopla.  


More 5-ingredient cookbooks!

Bacon Potato Corn Chowder


  • 1/2 pound bacon strips, chopped 
  • 1/4 cup chopped onion 
  • 1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed 
  • 1 can (14-3/4 ounces) cream-style corn 
  • 1 can (12 ounces) evaporated milk 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon pepper 



  1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender. 
  2. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water. 
  3. Add corn, milk, salt, pepper, potatoes, and reserved potato water to saucepan; heat through. Stir in bacon and onion. 

1 cup: 335 calories, 13g fat (6g saturated fat), 37mg cholesterol, 592mg sodium, 44g carbohydrate (10g sugars, 3g fiber), 12g protein. 

Serves 6. 









Sweet Onion Skillet Bread  


  • 1 large sweet onion, thinly sliced 
  • 2 tablespoons butter 
  • 2 tablespoons olive oil, divided 
  • 1 can (13.8 ounces) refrigerated pizza crust 
  • 1/4 cup grated Parmesan cheese 



  1. In a large cast-iron or other ovenproof skillet*sauté onion in butter and 1 tablespoon oil until softened. Reduce heat to medium-low; cook, stirring occasionally, until golden brown, 15-20 minutes. Set aside. 
  2. Brush bottom and sides of skillet with remaining oil. Unroll crust into skillet; flatten crust and build up edge slightly. Top with onion mixture and cheese. Bake at 450° until golden brown, 10-12 minutes. Cut into 4 wedges. 

*PLYMC librarian’s note: I used a sheet pan and it worked just as well. 


Nutrition Facts 

1 wedge: 415 calories, 17g fat (5g saturated fat), 19mg cholesterol, 776mg sodium, 53g carbohydrate (9g sugars, 2g fiber), 11g 

Serves 4. 









Julie is a youth services librarian, currently working at the Poland branch. A former reading teacher, she likes to help children find books that get them excited about reading. She especially likes working with reluctant or struggling readers.

Some of her favorite authors are Mo Willems, Kate DiCamillo, and Eric Carle.

In her spare time, she enjoys cooking, photography, and playing the ukulele.