Thursday, January 17, 2013

Vanilla Bonilla Shake

I'm so excited about this recipe.  My sister Stacy came up with it and it is soo good!  I just love the flavor of vanilla, so when she made me a morning shake with it the time, I just couldn't have been happier.  It's like dessert in a cup.  Just take one lonnnng sip and let your cares slip away. =)

Vanilla Bonilla Shake

Ingredients You'll Need:

  • 1 Frozen banana, sliced
  • 3 Tbsp instant vanilla pudding powder
  • 1 1/2 Cups Fat Free Milk
  • 6 ice cubes
  • Redi Whip in a can (optional)


  • Put first four ingredients in blender then one by one add the ice cubes until its creamy and smooth.  Pour into a tall glass and top with Whipped topping.


Tuesday, January 15, 2013

Chocolate Chip Stuffed Oreo Cookies

We made this for our Christmas Baskets last year.  And they were so good fresh out of the oven! Ooey gooey, packed full of chocolatey yumminess.  And no, I'm not exaggerating!  Once they're cool they're still good, but who doesn't LOVE cookies when they're steamy hot right out of the oven?  These cookies definitely are not for those watching their calories. But, for those who are not concerned about it, or who are looking to make that sweet tooth be satisfied, look no further. 

Chocolate Chip Oreo Stuffed Cookies

Ingredients You'll Need:

  • 2 Sticks Softened Butter 
  • 3/4 Cup Packed Light Brown Sugar
  • 1 Cup Granulated Sugar
  • 2 Eggs
  • 1 Tbsp. Pure Vanilla
  • 3 1/2 Cups All Purpose Flour
  • 1 tsp. Kosher Salt
  • 1 tsp. Baking Soda
  • 1 (12 oz) Bag Chocolate Chips(I used semi-sweet)
  • 1 Bag Oreo Cookies 


  • Preheat oven to 350 Degrees F. 
  • In a mixer cream butter and sugars until well combined. 
  • Add in eggs and vanilla until well combined.
  • In a separate bowl mix the flour, salt and baking soda. 
  • Slowly add to wet ingredients along with chocolate chips until just combined. 
  • Using a tablespoon  or a cookie scoop if you have one, take one scoop of cookie dough and place on top of an oreo cookie.
  • Take another scoop of dough and place on bottom of oreo cookie. 
  • Seal edges together by pressing and cupping in hand until oreo cookie is enclosed with dough.  This is a fun step, so if you have kids, ask them to help, and if you don't, you'll definitely feel like one again.
  • Place onto a parchment lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. 
  • Let cool for 5 minutes before transferring to cooling rack. 

Before they go in the oven.  Be sure to round them up!

Makes about 1 1 /2 dozen VERY LARGE Cookies 

Adapted from a recipe found at:  PickyPalate

Blackberry Jubilee Smoothie

Stacy has gotten to where she makes a smoothie for me every morning for breakfast.  The more she makes the better she gets at it =)  I'm really happy with this recipe.  It tastes just like blackberries with a hint of banana.  The blackberries were from our own backyard.  We'd removed everything but the juice so the liquid tastes soo good.  Yum.

Blackberry Jubilee Smoothie

Ingredients You'll Need:

  • 1 Cup blackberry juice
  • 1 Cup fat free milk
  • 1 Banana
  • 1 Tbsp. vanilla
  • 2 cups ice cubes


  • Put the first four ingredients in the blender, put lid on, and begin blending.  
  • While the blender is going use the hole at the top and feed the ice cubes in a little at a time until it reaches the desired consistency  
  • If it isn't sweet enough feel free to add a packet of sugar or sweetener =)

Makes 3 servings

Runs about 89 calories

Monday, January 14, 2013

Fantasy Fudge

Mom makes this every Christmas.  She makes a HUGE round dish stacked high with it and before you know it, it's alll gone.  This stuff is so sweet, and the nuts go so well that you just can't stop at one.  Okay, you can try to stop lol

Fantasy Fudge

Ingredients You Need:

  • 3 Cups Sugar
  • 1/4 Cup Margarine
  • 2/3 Cup Evaporated Milk
  • 1 Package (12 oz) Chocolate Chips
  • 1 (7 oz jar) Marshmallow Cream
  • 1 Cup Chopped Nuts
  • 1 Teaspoon Vanilla


  • Stir together butter, sugar, and milk in a heavy 2 1/2 to 3 quart saucepan.  Bring to full boil, stirring constantly.  
  • Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.  
  • Remove from heat.  
  • Gradually stir in chocolate chips until melted.  Add remaining ingredients and mix until well blended.  Pour into a greased 9x13 inch pan.  
  • Cool at room temperature and cut into squares.

Makes about 3 pounds fudge.


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