Peanut Butter Brownie Trifle

 

Peanut Butter Brownie Trifle

INGREDIENTS:
1 fudge brownie mix (13-inch x 9-inch pan size)2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed

DIRECTIONS:
Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not over bake). Cool on a wire rack; cut into 3/4-in. pieces.

Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.

Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. 
with Jill Fitzgibbons 

Laundry Stain Cheat Sheet

NO-BAKE *PROTEIN* FUDGE

 
 
NO-BAKE *PROTEIN* FUDGE (6 WW points)
Ingredients

2 large avocados, pitted and skin removed
4 scoops (120 g) vanilla whey protein powder, naturally sweetened
1/2 cup cocoa powder, unsweetened
1/8 tsp salt + more coarse salt for sprinkling on top (optional)
2 + 1/2 cups walnuts
1 + 1/2 cups dates, pitted & chopped

Directions

Add avocados, cocoa powder, protein powder and 1/8 tsp salt to a food processor and process until smooth.
Add 1 cup of walnuts and 1 cup of dates and process until smooth. Add another 1 cup of walnuts (reserve 1/2 cup for next step) and remaining 1/2 cup of dates, and process until smooth. Note: if you think your food processor can handle all nuts and dates at once please go ahead. My KitchenAid couldn't and it kept shutting off.
Add remaining 1/2 cup walnuts and pulse a couple times. This will give a nice crunch to the fudge.
Line 8x8 or 8x4 baking dish with parchment paper (not wax paper) and place the mixture from the food processor in it. Press firmly with the back of a spoon or spatula to remove any air.
Freeze for at least 3 hours. Remove from the pan, slice into 18 squares and sprinkle with coarse sea salt (optional).
Storage Instructions: Store in an airtight container in the freezer for up to a month. No need to thaw before serving, the fudge will not freeze completely.

Recipe from iFOODreal

Crab Balls

 
Cajun Crab Balls -

1 pound crab meat
1 egg, slightly beaten
4 slices bread, broken into small pieces, crusts removed
1/3 cup mayonnaise
2 teaspoons Cajun seasoning
1 teaspoon prepared mustard
dash black pepper
1 Tablespoon Worcestershire sauce
1 teaspoon dried parsley
paprika
butter

•Combine all ingredients except paprika and butter, roll into 1/2 inch balls, place on greased baking sheet, sprinkle with paprika.
•Bake in preheated 375 degree oven for 15 minutes.
•Then turn them over, push an indentation in middle of balls with finger, put dab of butter in indentation, return to oven and bake for 5 more minutes.

Powdered Laundry Soap DIY

 
 DIY Powered Laundry Soap!!!!

1 bar of shaved bar soap , in Connecticut its Sunlight Pure Soap, found at wal-mart in the laundry isle, Fels-Naptha (Ivory or ZOTE)
3 cups borax
3 cups washing soda
2 cups Purex Crystals.
Mix well together and add 2 tablespoons per load, yep that's all, and it works awesome I have been using this for 2 years now and LOVE IT

Spinach Dip recipe

 
 Lindsey’s Spinach Dip Recipe

Ingredients needed:

1 10 oz container of frozen chopped spinach – defrost and squeeze out all the juice

1-2 5 oz cans of sliced water chestnuts – dice into small pieces

1 8 oz container of 1% cottage cheese – blend with a handheld blender or in a traditional blender until smooth and creamy

1 packet ranch dressing
After completing the above tasks, mix well, eat, and enjoy!
No baking or cooking needed.

Pina Colada Fruit Dip

 

PINA COLADA FRUIT DIP

1 small pkg coconut cream instant pudding mix
3/4 cup Cool Whip
1 cup milk
1 cup crushed pineapple, undrained

In a bowl, blend together the pudding mix, cool whip, and milk with a hand mixer for 2 minutes. Fold in the pineapple. Refrigerate for at least 30 minutes and serve with fresh fruit.