After getting a degree, getting married to an amazing husband, having two beautiful boys (with number 3 on the way!), working for the Supreme Court for 3 years, and going to law school, I made a huge decision. We decided that I should work from home and take care of my husband, my sons and our farm. I have never been happier in my life!
The first thing I'm going to say about this is that it is DELICIOUS. Seriously. The second thing is, if you are looking for healthy or low fat, this is NOT it.
Crushed Graham Crackers
1 container cream cheese (Whipped works best!)
2 packages instant french vanilla or butterscotch pudding
2 cups milk
Vanilla Ice Cream
Crushed Butterfinger Bars
First, spray your pan. (I usually use a 9x13 glass cake pan). Crush 1 packet of graham crackers or throw them in a blender until finely ground. Put the crumbs in the bottom of the pan and mix with 3-6 tbsp melted butter. Press down onto the bottom of the pan with a spoon or spatula.
With a mixer, combine your whipped cream cheese (this works best if your cream cheese has been sitting at room temperature for a little while) and add 1/2-1 cup of powdered sugar. Add a little milk if the mixture is really thick. Spread over crumb crust in pan.
In a large mixing bowl, combine your pudding mix and 2 cups of milk. Then add some ice cream (about 1 cup) and some whipped cream (about 1 cup). Mix until smooth. Pour pudding mixture on top of cream cheese mixture in pan.
Top with whipped cream (I usually use 2 normal sized containers of whipped cream for this recipe). Then sprinkle crushed butterfinger bars over the top (2 large bars works well).
Refrigerate until ready to serve.
*I don't measure anything when I make this recipe. I am guessing on the amounts and you can add more or less of whatever you like! If you really want to taste the cream cheese, use 2 containers! If you love butterfinger, use 4 or 5 bars on top! You can change it to suit your tastes, as long as you use the basic ingredients, I promise you, it will turn out amazing!
This is a wonderful substitute for when you are craving pasta. Healthy, filling, and so delicious! Lemon Chicken Spaghetti Squash: 1 roasted spaghetti squash 1 tbsp olive oil 2 chicken breasts, cubed Salt and pepper 1 package grape tomatoes, halved 1 package sliced mushrooms parsley 1 tbsp olive oil 1 tbsp sesame oil Juice of 1 lemon salt and pepper garlic powder Shredded parmesan cheese First, roast spaghetti squash. Preheat oven to 400. Cut squash in half and remove innards (if youve never done this before, its just like cleaning a halloween pumpkin). Brush olive oil over cut side of squash and season with salt and pepper. Place halves on a cookie sheet, cut side up and bake for 30-40 minutes or until easily pierced with a fork. Let sit while preparing other ingredients. Heat large skillet over medium heat. Add 1 tbsp olive oil. Add chicken and cook until done. Add tomatoes, parsley, and mushrooms. Stir frequently for 4-5 minutes. Scoop out spaghetti squash and add to skillet. Stir until heated through. Whisk together olive oil, sesame oil, salt, pepper, garlic powder, and lemon juice. (Or you can stick it in a small tupperware bowl with a lid and shake! Works wonderfully!) Add lemon juice mixture to skillet. Stir until well blended. Top with a sprinkle of parmesan cheese and serve.
Last time I made this laundry soap, it lasted from May until November! You only need about 2-3 tbsp per load (add extra for really soiled stuff- which I do a lot, we live on a farm with a lot of livestock). Homemade Laundry Soap: 1 box of borax 1 box of baking soda (Bigger box) 1 box of washing soda (Bigger box) 1-2 bar of fels-naptha soap, grated (I just used a cheese grater!) 1 small box oxy-clean (You can add downy unstoppables to make it smell better and softer!) This only costs about $15, and it last a long time! I just use the scoop from the oxy-clean as my measuring cup! Amazing stuff. This does work in HE & front loader machines as well as regular washing machines. It also works great for scrubbing/pre-soaking stains!
2 cups milk (I used unsweetened vanilla almond milk
2 egg whites
1 tsp vanilla
1 tsp cinnamon
Whisk together flour and baking powder. Add milk and egg whites to flour mixture. Whisk until smooth. Add vanilla and cinnamon. Whisk until blended. Pour into waffle iron sprayed with zero calorie nonstick cooking spray and cook until done. Top with fruit, honey, all natural peanut butter, greek yogurt or maple syrup. 1 serving = 1/2 waffle. (These freeze really well, too!)