No-Machine Three Ingredient Ice Cream

• 16 Ounces Cool Whip
• 1 Pint Half and Half
• 2 Packages Instant Pudding (any flavor or combinations-chocolate, banana, vanilla, pistachio, etc)
• Optional Mix Ins (for example-Crumbled Oreos or other cookies, fudge or caramel sauce, fruit/jam, etc)  

Combine all ingredients together. Pour into freezer safe container. Stir/swirl in desired mix ins. 

Freeze for 12-24 hours until set up! Eat!

**Great project with kids

**Make low fat/low calorie by using light/non-fat Cool Whip, fat free half and half (I don't even know how that is possible) and sugar free pudding mix.

* I am working on a ice cream cake using this recipe...YUM.

Best Peanut Butter Icing Ever

Delicious...not healthy or low fat at all...but great none the less.

Ingredients:

1 cup creamy peanut butter

1 1/2 sticks unsalted butter (10tbs/6oz) at room temperature

1/2 tsp salt (exclude if using salted butter)

1 tsp vanilla

1/2 cup milk

1/2 cup powdered sugar

Directions:

1. Cream together peanut butter and butter until smooth

2. Combine salt and powdered sugar in small bowl, and milk and vanilla in another bowl

3. With mixer on low, alternately add small amounts of sugar mixture and milk mixture

4. When thoroughly combined, turn mixer to high and whip until smooth light texture is reached

Will ice 24 cupcakes!

 

Basic Stir Fry

MMM...one of my favorite meals! And so easy and healthy!

YOUR NEED:

Your favorite vegetables...I like to use onion, snap peas, mushrooms, broccoli, carrots, and water chestnuts.

Your favorite meat...I like chicken breasts or steak, cut into thin strips (cuts best when left half frozen)

Pour a little olive oil into wok (or other pan), cook chicken (or other meat) until done, transfer to bowl. Then add and saute all vegetables until tender/crisp. Put meat back into wok. Add sauce, cook until thickened. Serve over rice! 

To make the sauce (I like lots of sauce, so you have plenty for the rice):

1 1/4 cup chicken/beef broth

1/4 cup lite soy sauce

1-2 cloves pressed garlic
2 tablespoons brown sugar

2 tablespoons corn starch 

2 tablespoons white vinegar

Chili powder

Ginger (fresh or dry)

Crushed red pepper

I don't have measurements for the seasonings because I just add to taste. Whisk right before adding to wok, to make sure the corn starch is dissolved.

AWESOME RICE TIP: To make sure rice is not sticky, try cooking it like this:

Get out your favorite rice (instant, white, brown...etc, anything). IGNORE water to rice ratio. Fill pot with water, as if cooking pasta. Bring to boil. Add desired amount of rice to boiling water. Set timer for cook time on rice directions (all brands and types are different), check occasionally. Drain when done. GREAT NOT STICKY RICE!