Recipes for living, loving and laughing:Jo, Elliott, Cloey & Zoey's adventures

  Prep time: 5 mins Cook time: 5 mins Total time: 10 mins Serves: 48 squares     This fudge is easy, foolproof and only takes 10 minutes…no candy thermometer required! The average price per pound of fudge from a candy shop is $8 a pound, and this recipe makes 1½ lbs. for about $4! Ingredients 2 tablespoons butter 1, 5 oz. can evaporated milk 1½ cups sugar ¼ teaspoon salt 2 cups miniature marshmallows 1½ cups semisweet chocolate chips ½ cup walnuts or pecans, chopped (optional) 1 teaspoon vanilla Instructions Line an 8″ square pan with heavy duty aluminum foil. Combine butter, evaporated milk, sugar and salt in a medium saucepan. Bring to a boil over medium heat stirring constantly. Boil 4 minutes, stirring constantly. Remove from heat and immediately stir in miniature marshmallows and chocolate chips until melted and smooth. Stir in vanilla. Stir in nuts, if desired. Pour into pan. Refrigerate 2 hours. Cut into squares or use a heart sh...

This is so easy to make on the road and so yummy.  Frozen Bananas, peanut butter and yogurt...delicious ice cream without the guilt!!  If you are on weight watchers use sunflower seed butter. It has 2 1/2 points for 1 tablespoon and is delicious.  Have you tried PB2 yet? 45 calories (1 WW point) in 2 teaspoons and it is yummy. It's a powder. You can put it in liquid for example soy milk (2 points for 1 cup fat free),  sprinkle it on yogurt (see above), mix it with water and spread it on an English muffin - you get the point. Back to the frozen bananas! You can substitute the peanut butter for the PB2, go easy on the cocoa (or skip it) use Yoplait 2 point yogurt and a tablespoon of Cool Whip and I've made a delicious 4 point snack!  © Jo Levy 

cal 156kcal fat 4g sat fat 2g chol 1mg sodium 116mg carbs 29g Serving size 39g Calories from fat 34kcal Fiber 2g Protein 3g Sugar 17g Servings Ingredients ¾ cup all purpose flour , spooned into measuring cup & leveled ½ cup white whole wheat flour , spooned into a measuring cup & leveled 1 teaspoon baking powder 1 teaspoon baking soda ¼ tsp salt ½ tsp ground cinnamon 1 cup cooking oats ½ cup M&Ms , red and green ¾ cup semi-sweet chocolate chips ½ cup brown sugar , packed...

OMG!! Love that everything is ready made and fast. Ingredients: 1 Box of White Cake Mix 2 Fluffy White containers of Frosting 1/2 a cup of hot Fudge Sauce 3-4 Chopped up Snicker’s Bars 1 Cup Heavy Cream 2 Cups Semi-Sweet Chocolate Chips 1 tsp. Vanilla Extract 2-9″ cake pans For more details please visit this link were you will find instructions : ohbiteit.com This image is meant to be a source of inspiration. No copyright infringement intended. I do not own images posted on this page. For more details please visit the source link mentioned below.

They don't come much easier than this! I usually make it even easier and will for sure when we are on the road by using disposable pans. We recycle everything so a few "bad habits" we can live with. You will need: 2 cups milk chocolate chips 2 1/2 cups prepared chocolate frosting 1 cup chopped walnuts Line one 8x8 inch square pan with foil. Lightly butter the foil. In a small saucepan melt the chocolate chips over low heat, stirring constantly. Remove the melted chocolate from the heat and stir in the frosting and the nuts stirring until smooth. Pour into the prepared pan and refrigerate until firm. Once firm cut in small squares. From All Recipes

Pumpkin Pie Fudge adapted from as seen on Marcus Samuelsson, adapted from Annie’s Eats, Confections of a Foodie Bride, and originally, Southern Living 3 cups sugar 3/4 cup unsalted butter, melted 2/3 cup fat-free evaporated milk 1 cup canned pumpkin 2 Tbsp corn syrup 2 1/2 tsp pumpkin pie spice 9 oz white chocolate chips 7 oz marshmallow fluff 1 tsp vanilla extract Directions: Stir together the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer reads 234 degrees F (soft-ball stage). Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended. Pour into a greased, aluminum foil or parchment paper-lined pan. Let stand 2 hours or until completely cool. Cut fudge into squares. Yield: 56 pieces. Nutrition Information (per piece): 93 calories; 3.7 g. fat; o...