No Bake Cookies

No Bake Cookies

Haley



What you'll need

1. 2 cups of sugar

2. Medium Saucepan

3. 3 tbls of unsweetened cocoa powder

4. 1/2 cup of margine/butter

5. 1/2 cup of milk

6. Pinch of salt

7. 3 cups of cooking oats

8. 1/2 cup of peanut butter

9. 1 tsp of vanilla extract

10. Wax paper

11. Cookie Sheet

12. Medium Saucepan

How to do it!

1. Put the sugar into the medium saucepan

2. Then add the unsweetened cocoa butter

3. Drop in the butter/margine

4. Add the milk

5. Next, drop in the pinch of salt

6. Stir to combine

7. Bring it to a rapid boil for 2 min

8. Add in the oats and peanut butter

9. Mix it together

10. Put a sheet of of wax paper on top of the cookie sheet

11. Scoop the cookie mixture with a small ice cream

scooper and drop it onto the wax paper

12. Let cool until ready to eat.

13. ENJOY!

No Bake Chocolate Eclair

No Bake Chocolate Eclair

haley

What you'll need 

1. 2 Boxes of French Vanilla Instant Pudding
2. 3 Cups of Milk
3. 8 Ounces of Cool Whip (xtra 8ounce optional)
4. Box of Graham Crackers
5. 16 Ounce Container of Chocolate Icing

  6. 9x13in Pan

How to do it!

1. Put one layer of graham crackers on the pan

2. Mix the packages of pudding with the 3 cups of milk

3. Add 8 ounces of cool whip and fold it together with the pudding

4. Pour the mixture into the pan that has the the layer graham crackers

5. Add another layer of graham crackers on top of the pudding mixture

6. Put into the refridgerator for 15 minutes

7. Put on the chocolate icing

8. Add on the cool whip (optional)

9. Store in the refridgerator until devoured happily

 

2 4 Today!!!

Sweet Berry Dressing

START TO FINISH: 15 minutes

INGREDIENTS: 

2/3 cup refrigerated berry-vegetable juice blend

      (such as Bolthouse Farms 50/50 Berry or

       Naked Berry Veggie)

¼ cup olive oil

2  tbsp. lemon juice

1  tbsp. honey

¼ tsp. salt

    Dash pepper

1 to 1 ½ tsp. poppy seeds

INSTRUCTIONS:

In a blender combine juice blend, oil, lemon juice, honey, salt, and pepper; process until well blended. Stir in poppy seeds. Makes 20 (1 Tbsp.) servings.


 Green Pesto Sauce

START TO FINISH: 20 min


INGREDIENTS:

½ cup refridgerated green juice blend
    (such as Naked Green Machine)
2 Tbsp. olive oil
2 Tbsp. lemon juice
1 ½ cups firmly packed fresh flat-leaf Italian parsley
½ cup firmly packed basil leaves
½ cup pine nuts, toasted
½ cup grated Parmesan cheese
3 cloves garlic, sliced
½ tsp. salt

Chocolate Tea Bark

INGREDIENTS:


8 oz good-quality semisweet and bittersweet chocolate, such as Scharffen Berger, finely chopped

¼ cup tea leaves (green teas with herbal or floral notes work best)

½ tsp. sea salt slakes, such as Maldon


DIRECTIONS:

1. Melt chocolate in a heatproof bowl set over a pan of simmering water.
2. Line a half-sheet pan (13x18) with parchment. Pour melted chocolate into pan, spreading to edges.
3. Immediately sprinkle tea over chocolate, followed by sea salt.
4. Set aside for 2 hours or until firm. Cut bark using a chef's knife.

(credit: magazine: Better Homes and Gardens)