Peach Smoothie

Peach Smoothie

Ingredients:
6 peaches
4 cups of ice
honey

Directions:
peel peaches and cut them in half
put them in the blender with ice and blend

To Serve:
pour half way in a glass
add a dash of honey
fill the glass to the top
add onother dah of honey

Peanut Butter Eclair Cake

Peatnut Butter Elcair Cake

Ingredients
1 box chocolate graham crackers
2 boxes (3.25 oz) vanilla instant pudding
1 cup peanut butter
3 1/2 cups milk
1 8 oz container cool whip
1 can chocolate frosting

Ingredients
Line the bottom of a 9 X 13 pan with graham crackers
With an electric mixter, combine pudding with milk and peanut butter; beat on medium for 2 minuets
Fold in whipped topping
Pour half the pudding mixture over graham crackers
Put another layer of crackers over the pudding
Pour remaining pudding mixture over the second layer of crackers and cover with another layer of crackers
Heat the container of frosting in the microwave for 1 minuet
Pour over the top of the cake
Refridgerate for at least 12 hours before serving

oreo cheesecake icebox cake

Oreo Cheesecake Icebox Cake

Ingredients:
2 1/2 boxes double stuffed oreos
2 boxes cheesecake- flavored instant pudding mix
4 cups of milk
1 8oz tub of cool whip
chocolate syrup for garnish

Instructions:
1. line the bottom of a 9 X 13 pan with oreos. break them up to fill in any small gaps along the edges and between cookies

2. whisk together 1 box of instant pudding with 2 cups fo milk for 5 minuets, or until pudding thickens and appears set.

3. pour pudding over the oreos. use a rubber spatula to evenly spread over the cookies.

4. top with another layer of oreos. again, break some up to fill in gaps.

5. prepare the second box of pudding the same os the first, using the oremaining 2 cups of milk.

6. top with cool whip. use a rubber spatula to even it out.

7. refrigerate for at least 4 hours. garnish with chopped oreos and chocolate syrup before serving.

Red Velvet Cupcakes With Cream Cheese Frosting

Ingredients For Cupcakes:

1/2 package of red velvet cake mix
3.4 oz. package of vanilla or chocolate instant pudding
2 eggs, beaten
1/4 cup oil
1/2 cup sour cream
1/2 tbs of expresso powder dissolved in 1/4 cup warm water
Ingredients For Cream Cheese Frosting:

3 cups cream cheese
1 cup plus 1/2 tbs butter at room temperature
1 1/2 cups sifted powdered sugar

Directions For Cupcakes:

Preheat oven to 350
Mix cake mix, instant oudding, eggs, oil, sour cream, and expresso mixture together in a large bowl
Line cupcake tin with liners and fill about 2/3 full
Bake for 15-18 minuets
Cool for about 10-15 minuets

Directions For Frosting: (makes 3 cups of frosting)

In standing mixer, cream together butter and sugar
Add cream cheese and cream until smooth (about 2-3 minuets)
If not using immediatly, refrigerate until needed
Thoroughly mix frosting after refrigerating before using
Refigerate cupcakes if not eating immediatly

Chocolate Mint Dessert

Ingredients for crust:

2 cups Oreo cookie crumbs- just the cookie part, not the filling

1/4 cup butter

Ingredients for filling:

1/4 cup butter, softened
3 oz semisweet chocolate
3 eggs, separated
3/4 cup confectioner's sugar
1 teaspoon vanilla
1 quart mint chocolate chip ice cream

Instructions for crust:
Over low heat, melt butter
Add cookie crumbs
Stir for 3-4 minuets
Put half of the cookie mixture in th ebottom of a 9 X 9 pan
Reserve the rest for later

Instructions for filling:
Over medium heat, stir chocolate until melted
Once melted, remove from heat and allow it to cool slightly
Beat egg yolks and gradually add to melted chocolate, stirring constantly
Cream butter with powdered sugar and vanilla
Add the chocolate egg mixture
Beat egg whites until peaks form
Fold egg whites into batter
Spread half the mixture over cookie crumbs, and put the other half in the fridge
Freeze for 20 minuets
Spread ice cream over chocolate mixture
Freeze for 20-30 minutes
Spread remaining chocolate mixture over ice cream
Sprinkle remaing cookie crumbs on top, pressing lightly with a spatula if needed
Freeze again or serve
Enjoy!

Brownie Peanut Butter Cups

Brownie Peanut Butter Cups

Ingredients:

• 1 box of brownie mix
• 1 bag of mini Reese's Peanut Butter Cups

Directions:

• Make brownie batter according to instructions on box.
• Unwrappe mini peanut butter cups.
• Line mini cupcake pan and fill about 3/4 full with brownie batter.
• Press one peanut butter cup into each brownie.
• Bake at 350 for 8-10 minuets.

 

Vanilla Mocha Frappe

Vanilla Mocha Frappe

Ingredients: 1 heaping teaspoon instant coffee

                   1 1/2 cups water

                   1/2 cup skim milk
                   3 teapsoons vanilla extract
                   1 teaspoon unsweetened cocoa powder
                   1 tablespoon sugar (to taste)

Directions: Mix coffee and water and stir until combined.
                 Cover and freeze for four hours or overnight.
                 Once frozen, put it in a blender and mix with remaining ingredients.
                 Blend until combined.

Notes: You don't have to use instant coffee. You can brew a cup of your favorite coffee and freeze it, just make sure you have 1 1/2 cups. If your coffee is to frozen for your blender to handle, you can let it set out for a while on the counter.