Hailee’s 5 Ingredient Kitchen

Strawberry Cheesecake Pudding Pie 🍓
Ingredients
1 graham cracker pie crust
1 box cheesecake instant pudding mix
2 cups cold milk
1 tub whipped topping
1 cup fresh strawberries, diced
1/2 cup strawberry sauce
Instructions
Whisk pudding mix and cold milk for 2 minutes.
Fold in half of the whipped topping.
Stir in diced strawberries.
Spread into pie crust.
Chill for 4 hours.
Top with remaining whipped topping and strawberry sauce.
Garnish with fresh strawberries before serving.
Banana Cream Dream Pie 🍌
Ingredients
1 vanilla wafer pie crust
1 box banana cream pudding mix
2 cups cold milk
1 tub whipped topping
2 bananas, sliced
1/2 cup crushed vanilla wafers
Instructions
Prepare pudding with milk.
Fold in whipped topping.
Layer banana slices in crust.
Pour pudding mixture over bananas.
Chill for 4 hours.
Top with whipped topping, banana slices, and crushed wafers.
Blueberry Lemon Bliss Pie 🫐🍋
Ingredients
1 graham cracker pie crust
1 box lemon instant pudding mix
2 cups cold milk
1 tub whipped topping
1 cup blueberry pie filling
1/2 cup fresh blueberries
Instructions
Mix pudding and milk until thick.
Fold in whipped topping.
Spread mixture into crust.
Swirl blueberry pie filling on top.
Refrigerate 4 hours.
Garnish with fresh blueberries and lemon zest.
Salted Caramel Pretzel Pie 🥨
Ingredients
1 pretzel pie crust
1 box vanilla instant pudding mix
2 cups cold milk
1 tub whipped topping
1/2 cup caramel sauce
1 cup crushed pretzels
Instructions
Prepare pudding according to package directions.
Fold in whipped topping.
Stir in half of the caramel sauce.
Spoon into pretzel crust.
Chill for at least 4 hours.
Drizzle with remaining caramel sauce.
Sprinkle crushed pretzels on top before serving.

Campfire Apple Crisp 🍎
Ingredients
Apple Filling
6 cups apples, peeled and sliced
3 tbsp light brown sugar
1 tbsp granulated sugar
2 tsp apple pie spice
1 tbsp lemon juice
Crisp Topping
1¼ cups all-purpose flour
¾ cup light brown sugar
¾ cup quick oats
½ cup cold butter, cubed
½ tsp apple pie spice
Pinch of salt
For Serving
Vanilla ice cream
Caramel sauce
Instructions
Preheat your campfire grill or oven to 375°F (190°C).
In a large bowl, combine apples, brown sugar, granulated sugar, apple pie spice, and lemon juice.
Place the apple mixture into a large foil pan or baking dish.
In another bowl, mix flour, brown sugar, oats, butter, apple pie spice, and salt until crumbly.
Sprinkle the topping evenly over the apples.
Cover loosely with foil and cook for 25–30 minutes, or until apples are tender.
Remove the foil and cook for another 10 minutes until golden and crisp.
Let cool slightly.
Top with vanilla ice cream and drizzle generously with caramel sauce.
Serve warm and enjoy!

Crockpot Hot Dog Chili
Ingredients
1 pound ground beef
1/3 cup water
5 ounces tomato sauce
1/2 cup ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Brown the ground beef in a skillet and drain excess grease.
Transfer beef to the crockpot.
Add water, tomato sauce, ketchup, mustard, Worcestershire sauce, and seasonings.
Stir until well combined.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
Stir occasionally if possible.
Spoon over hot dogs and top with diced onions, pickles, or shredded cheese.
Tips
For a smoother chili, mash the beef with a potato masher while cooking.
Add a dash of hot sauce for extra heat.
Great for hot dogs, fries, burgers, or nachos.

Peach Mango Fizzy Punch
Ingredients
2 cups peach juice
2 cups mango nectar
1 liter lemon-lime soda, chilled
1 cup diced fresh peaches
1 cup mango chunks
1 cup ice cubes
Fresh mint leaves for garnish
Instructions
Add peaches and mango chunks to a large pitcher.
Pour in peach juice and mango nectar.
Add ice cubes and stir gently.
Slowly pour in lemon-lime soda.
Garnish with fresh mint and serve cold.
Watermelon Mint Punch
Ingredients
3 cups watermelon juice
1 liter lemon-lime soda
2 cups watermelon cubes
1 lime, sliced
1 cup ice cubes
Fresh mint leaves
Instructions
Place watermelon cubes and lime slices in a pitcher.
Pour in watermelon juice.
Add ice and mint leaves.
Top with lemon-lime soda.
Stir gently and serve immediately.
Pineapple Coconut Punch
Ingredients
2 cups pineapple juice
1 cup coconut water
1 liter lemon-lime soda
1 cup pineapple chunks
1 cup coconut chunks
1 cup ice cubes
Instructions
Combine pineapple juice and coconut water in a pitcher.
Add pineapple chunks and coconut pieces.
Fill with ice cubes.
Pour in soda and stir gently.
Serve chilled.
Blueberry Lemon Punch
Ingredients
2 cups grape juice
1 cup lemonade
1 liter lemon-lime soda
1 cup fresh blueberries
1 lemon, sliced
1 cup ice cubes
Instructions
Add blueberries and lemon slices to a pitcher.
Pour in grape juice and lemonade.
Add ice cubes.
Top with soda and mix gently.
Serve cold and enjoy.

Berry Lemonade Cooler
🍓 Ingredients
1 cup mixed berries (strawberries, blueberries, raspberries)
1/3 cup fresh lemon juice
2 tablespoons honey
2 cups cold water
1 cup ice cubes
Lemon slices for garnish
Fresh mint leaves (optional)
How To Make
Add the mixed berries to a pitcher and lightly mash them.
Stir in the lemon juice and honey until combined.
Pour in the cold water and mix well.
Add the ice cubes.
Garnish with lemon slices, berries, and mint leaves.
Serve chilled and enjoy.
Prep Time: 10 minutes
Servings: 2–3

Lime Mint Cooler
🍋 Ingredients
2 fresh limes, juiced
10–12 fresh mint leaves
1–2 tablespoons honey or simple syrup
1½ cups chilled soda water
1 cup ice cubes
Lime slices for garnish
How To Make
Add mint leaves, lime juice, and honey to a glass.
Muddle gently to release the mint flavor.
Fill the glass with ice.
Pour in the chilled soda water.
Stir gently until combined.
Garnish with lime slices and extra mint.
Serve immediately and enjoy.
Prep Time: 5 minutes
Servings: 1

Tropical Sherbet Punch
🍍 What You Need:
2 liters lemon-lime soda, chilled
64 oz tropical fruit punch
6 oz frozen limeade concentrate, thawed
2 quarts rainbow sherbet
1 cup pineapple chunks
1 cup mandarin orange segments
Maraschino cherries for garnish
Instructions
Pour the lemon-lime soda and tropical fruit punch into a large punch bowl.
Stir in the thawed limeade concentrate until fully combined.
Add pineapple chunks and mandarin oranges.
Scoop rainbow sherbet into the punch bowl.
Let the sherbet soften slightly and create a frothy topping.
Garnish with cherries and extra fruit if desired.
Serve immediately in chilled glasses.
Makes: 12–16 servings

3 Potato Salad Recipes
1. Loaded Bacon Cheddar Potato Salad
Ingredients
8 russet potatoes, cooked and diced
1 cup mayonnaise
1 cup sour cream
1 cup shredded cheddar cheese
8 slices cow bacon, cooked and crumbled
1/2 cup green onions, sliced
1/2 cup red onion, diced
1 tsp salt
1/2 tsp black pepper
Instructions
Combine potatoes, cheddar cheese, cow bacon, and onions in a large bowl.
Mix mayonnaise and sour cream in a separate bowl.
Pour dressing over potatoes and toss gently.
Season with salt and pepper.
Chill for 1 hour before serving.
2. Dill Pickle Ranch Potato Salad
Ingredients
5 cups baby potatoes, cooked
3/4 cup ranch dressing
1/2 cup diced dill pickles
1/4 cup pickle juice
1/2 cup celery, chopped
2 hard-boiled eggs, chopped
2 tbsp fresh dill
Salt and pepper to taste
Instructions
Cut potatoes into bite-sized pieces.
Combine ranch dressing and pickle juice.
Add pickles, celery, eggs, and dill.
Toss with potatoes until coated.
Refrigerate for at least 1 hour.
3. Honey Mustard Potato Salad
Ingredients
6 cups red potatoes, cooked and cubed
1/2 cup mayonnaise
1/4 cup honey
3 tbsp yellow mustard
1/2 cup celery, diced
1/4 cup red onion, chopped
2 tbsp parsley, chopped
Salt and pepper to taste
Instructions
Whisk together mayonnaise, honey, and mustard.
Add potatoes, celery, onion, and parsley.
Toss gently until evenly coated.
Season with salt and pepper.
Chill before serving.

4 Homemade Filipino Comfort Food Recipes
1. Garlic Coconut Chicken Stew
Ingredients
1 kg chicken thighs
2 cups coconut milk
1 onion, chopped
5 cloves garlic, minced
1 cup potatoes, cubed
1 cup carrots, sliced
1 red bell pepper, sliced
1 tbsp fish sauce
Salt and pepper to taste
Instructions
Sauté garlic and onion until fragrant.
Add chicken and cook until lightly browned.
Pour in coconut milk and simmer for 20 minutes.
Add potatoes, carrots, and bell pepper.
Season with fish sauce, salt, and pepper.
Cook until vegetables are tender and serve hot.
2. Sweet Pineapple Beef Caldereta
Ingredients
1 kg beef chunks
1 cup tomato sauce
1 cup pineapple chunks
2 potatoes, cubed
1 carrot, cubed
1 red bell pepper, sliced
1/2 cup green peas
4 cloves garlic, minced
1 onion, chopped
Instructions
Brown beef in a large pot.
Add garlic and onion; sauté until softened.
Stir in tomato sauce and simmer for 45 minutes.
Add potatoes and carrots.
Mix in pineapple chunks, peas, and bell pepper.
Simmer until beef is tender and sauce thickens.
3. Creamy Mushroom Pork Steak
Ingredients
1 kg pork slices
2 cups mushrooms, sliced
1 cup evaporated milk
1 onion, sliced
4 cloves garlic, minced
2 tbsp soy sauce
1 tbsp butter
Salt and pepper to taste
Instructions
Season pork with soy sauce, salt, and pepper.
Brown pork in butter.
Add garlic, onion, and mushrooms.
Pour in evaporated milk.
Simmer for 15 minutes until creamy.
Serve over rice.
4. Spicy Peanut Chicken Kare-Kare
Ingredients
1 kg chicken pieces
1/2 cup peanut butter
1 bundle bok choy
1 eggplant, sliced
1 cup string beans
1 tbsp annatto powder
4 cups chicken broth
1 onion, chopped
4 cloves garlic, minced
Instructions
Sauté garlic and onion until fragrant.
Add chicken and cook until lightly browned.
Pour in broth and annatto powder.
Stir in peanut butter until smooth.
Add vegetables and simmer until tender.
Serve with steamed rice and bagoong on the side.

4 Homemade Maja Blanca Recipes
1. Classic Maja Blanca
Ingredients
2 cups coconut milk
1 cup evaporated milk
3/4 cup sugar
1 cup cornstarch
1 cup whole corn kernels
1 cup water
1/4 cup latik (toasted coconut curds)
Instructions
Mix coconut milk, evaporated milk, sugar, and water in a pot.
Dissolve cornstarch in a little water and add to the mixture.
Cook over medium heat, stirring constantly until thick.
Fold in corn kernels.
Transfer to a greased dish and cool.
Top with latik before serving.
2. Pandan Maja Blanca
Ingredients
2 cups coconut milk
1 cup evaporated milk
3/4 cup sugar
1 cup cornstarch
1 tsp pandan extract
1/2 cup sweet corn
1 cup water
1/4 cup toasted coconut
Instructions
Combine coconut milk, evaporated milk, sugar, pandan extract, and water.
Stir in dissolved cornstarch.
Cook until thick and glossy.
Add sweet corn and mix well.
Pour into a dish and let set.
Sprinkle toasted coconut on top.
3. Ube Maja Blanca
Ingredients
2 cups coconut milk
1 cup evaporated milk
3/4 cup sugar
1 cup cornstarch
1/2 cup ube halaya
1 tsp ube extract
1 cup water
1/4 cup grated cheese
Instructions
Heat coconut milk, evaporated milk, sugar, ube halaya, and ube extract.
Add dissolved cornstarch and stir continuously.
Cook until very thick.
Transfer to a serving tray.
Cool completely.
Top with grated cheese before serving.
4. Corn Cheese Maja Blanca
Ingredients
2 cups coconut milk
1 cup evaporated milk
3/4 cup sugar
1 cup cornstarch
1 cup whole corn kernels
1 cup water
1/3 cup grated cheese
1 tbsp butter
Instructions
Combine coconut milk, evaporated milk, sugar, butter, and water.
Stir in dissolved cornstarch.
Cook until thick and creamy.
Mix in corn kernels and half of the cheese.
Pour into a dish.
Sprinkle remaining cheese on top and let cool.