No Bake Strawberry Icebox Cake

*No Bake Strawberry Icebox Cake*

ingredients:

3 lbs. fresh strawberries, sliced 2 (8 oz.) tubs fat-free whipped topping (or use regular or light) 1 (14.4 oz.) box graham crackers 1/4 cup milk chocolate chip morsels

directions:

1. Spread a small amount of whipped topping on the bottom of a 9x13-inch baking pan. Place 5 graham cracker sheets down the middle and break 2 more sheets into crackers to fit down the sides. Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries. Repeat three times, until you have four layers of graham crackers (you may be a few crackers short on the top layer, but that's ok). You'll end with a layer of strawberries on top.

2. Place milk chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle chocolate over top of cake.

3. Refrigerate covered for at least four hours, or until the crackers have softened completely. Cake will last well for two days. It will still be good on the third day, but the strawberries will start to get juicy and leak into the whipped topping. It will still taste good, but it won't be as pretty.

Marriage Equality

Infused waters

Infused waters.
Here are their benefits to help with detoxification energy and hydration. put as much fruit in water as you like and let the water sit for at least 30 minutes before drinking (1) Green tea, mint, lime-fat burning, digestion, headaches, congestion and breath freshener. (2) Strawberry,kiwi-cardiovascular health, immune system protection, blood sugar regulation, digestion (3) Cucumber, lime, lemon- water weight management, bloating, appetite control, hydration, digestion (4) Lemon, lime, orange- digestion vitamin C, immune defense, heartburn, (drink this one at room temperature)

Do not keep longer than 48 hours you can put more water using the same fruit, but discard after 48 hours.

Peanut Butter Oreo Brownies

Heaven In a Bowl

Heaven In A Bowl (Peanut Butter Brownie Trifle)

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

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 overbake). 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.

Frozen Chocolate Cappuccino Crunch Cake

Frozen Chocolate Cappuccino Crunch Cake

9 hrs Prep: 1 hrs Cook: 0 min.

129 calories/serving (approx.)

16 servings suggest servings

Ingredients

10 3/4 ounces cake frozen pound, thawed, 1 each

3/4 cup. heavy whipping cream 

11 1/2 ounces. milk chocolate chips 11.5 ounce package

4 cups coffee ice cream softened, 1 quart

1 cup whipped topping, prepared frozen, thawed

1 3/4 cups malted milk balls coarsely crushed

1x whipped topping, prepared frozen, thawed

1x malted milk balls coarsely crushed

Directions

Slice cake into 1/8 to 1/4-inch slices.

Place half of the slices on bottom of 9-inch springform pan; press down firmly.

Set remaining slices aside.

Bring cream just to a boil in medium saucepan.

Remove from heat. Add milk chocolate morsels; let stand 5 minutes.

Whisk until well combined and smooth.

Pour half of the chocolate mixture over pound cake in pan, spreading evenly to within 1/4-inch of edge of pan.

Cover; freeze for 1 1/2 hours or until chocolate is set.

Combine softened ice cream and whipped topping in large bowl.

Fold in 1 3/4 cups crushed malted milk balls.

Spread over chocolate layer in pan. Cover; freeze until ice cream is firm, about 2 hours.

Top ice cream with remaining pound cake slices; press down firmly.

Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours.

To Serve:

To serve, remove sides of pan. Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired.

To cut cake easily, run a knife under hot water and dry with a paper towel before making slices.

Crockpot Chocolate Molten Lava Cake

Crockpot Chocolate Molten Lava Cake

What you need:

1 c. + 3/4 c. sugar
1 c. flour
3 T + 3T unsweetened cocoa
2 t. baking powder
1/2 t. salt
1/2 c. milk
2 T. butter
1/2 t. vanilla
1 c. chocolate chips
1 3/4 c. hot water

In a small bowl, mix together 1 c. sugar ( I used turbinado), flour, 3 T cocoa, baking powder, and salt.

In another bowl mix together the milk, butter, and vanilla extract. Then combine the 2 bowls and mix well.

Spray the inside of your crockpot with a cooking spray or oil and pour the batter mixture in the bottom. Top with the cup of chocolate chips.

Mix together the rest of the cocoa, the water, and the rest of the sugar. Stir until the sugar is dissolved.

Pour that mixture on top of the batter and chocolate chips. Bake on high in your slowcooker for about 2 hours. (But make sure you watch the sides for burning and turn it down if it gets too well done too fast.)

After 2 hours turn it down to low and cook about another 2 hours. The times and temps will vary depending on your crockpot and the size of your crockpot.

When it's done, serve warm with whipped cream or ice cream, or just eat plain!

To make this recipe into an easy mix that you can store in the pantry here's what to do:

Crockpot Molten Lava Cake Mix

In a bowl mix:

1 c. sugar
1 c. flour
3 T unsweetened cocoa
2 t. baking powder
1/2 t. salt

Keep this mixture in a jar until ready to use (it will fit perfectly in a pint).

When you are ready to make add 1/2 c. milk, 2 T. butter, 1/2 t. vanilla to the above mix. Then follow the recipe above starting from the picture of the chocolate chips in the slow cooker!

Chocolate Peanut Butter Cake Cheese Ball

Chocolate Peanut Butter Cake Cheese Ball

1 package (8 ounces) cream cheese, softened

1/2 cup butter, softened

1 1/2 cups chocolate cake mix, dry

1/2 cup peanut butter

3 tablespoons brown sugar

1/2 cup powdered sugar

1 cup peanut butter chips

Vanilla Wafers, graham crackers, fruit, or other cookies for dipping

1. In a large bowl, beat the cream cheese and butter together until combined. Then add in the chocolate cake mix, peanut butter, brown sugar, and powdered sugar and beat until combined.

2. Place the mixture on a large piece of plastic wrap. Bring up all the corners of the plastic wrap and wrap into a ball. Freeze the ball for about 1 1/2 hours or until it is firm enough to keep its shape.

3. Place the peanut butter chips on a flat plate and roll the unwrapped cheese ball in the peanut butter chips. Make sure to press the peanut butter chips into the cheese ball until it is fully covered.

4. Place the ball on a serving dish, cover with plastic wrap and freeze the cheese ball for another 2 hours or overnight. If frozen overnight, thaw for 20-30 minutes before serving. Serve with Vanilla Wafers, graham crackers, fruit, or other cookies.

Reese's Dip

Reese's Dip

1 container (8 ounces) of Cool Whip 

1 package (8 ounces) cream cheese, softened

1/4 cup peanut butter

1/4 cup powdered sugar

3 packages of Reese's Peanut Butter Cups, chopped (2 peanut butter cups in each package)

1. Mix the cream cheese and peanut butter together. Then gradually stir in the Cool Whip, powdered sugar, and 2 packages of Reese's, until combined.

2. Add the additional package of Reese's on the top. Chill before serving. Serve with graham crackers, animal crackers, or apples.

Double Chocolate Cookie Bars

Double Chocolate Cookie Bars

24 chocolate sandwich cookies

1/4 cup butter, melted

1 (14 ounce) can sweetened condensed milk

1 teaspoon vanilla extract

2 cups semisweet chocolate chips

Directions:

1. Preheat the oven to 325 degrees F (165 degrees C).

2. Set aside 6 cookies and grind the rest in a food processor or blender. In a small bowl, stir together the cookie crumbs and butter until well blended. Press into the bottom of an 11x13 inch pan. (Note: I made a double recipe and used my 12x16 Wilton pan and it fit perfectly. I would think that a 13x9 inch pan would work better for a single recipe?.)

3. Over a double boiler or in the microwave, melt 1 cup of chocolate chips together with the condensed milk and vanilla. Stir frequently until smooth. Spread evenly over the crumb crust. Sprinkle the remaining cup of chocolate chips over the top. Break remaining cookies into pieces by hand and sprinkle over the top.

4. Bake for 20 to 25 minutes in the preheated oven. Cool completely before cutting into bars.