CHOCOLATE CHIP CHOCOLATE FIX

Great First Place or diabetic recipe.

1 small box chocolate sugar-free instant pudding, dry
1 1/2 cups skim milk
1/2 of 8oz. lite Cool Whip
3 reduced fat Oreo cookies (Remove the filling and discard it leaving 6 individual single
      layer cookies.  You will only use 5 of these cookies.  Do not eat the extra one.)
1 T. mini chocolate chips (optional)

After removing the Oreo filling from the three cookies, place a single side of Oreo cookie in bottom of five small cup size individual bowls.  In medium mixing bowl mix instant pudding with milk until smooth and thickened.  Gently blend in Cool Whip.  Place about half of the  mixture over the cookies in the five cups.  Divide the chocolate chips in half and place one half equally over each of the cups of pudding.  Place the remaining half of pudding over the sprinkled chips.  Finally sprinkle the remaining half of the chocolate chips on top of the final layer of pudding.  Chill several hours until set and cookie is soft. 

I wasn't exactly sure how to measure the removal of the Oreo filling, so the sugar and calorie count will be somewhat lower than the numbers shown here.  Yippee!!

Calories per serving ---------------91
Carbohydrates per serving-------19 
Protein per serving -----------------3
Fat per serving ----------------------4
Sugar per serving ------------------7

CROCK POT CANDY

1 (16 oz.) jar salted peanuts
1 (16 oz.) jar unsalted peanuts
1 bag semi-sweet chocolate chips
1 bar German sweet chocolate, broken
2 (1 1/2 lb.) pkg. white almond bark, broken

Put in large crock pot in the order listed.  Turn on "low" and DO NOT open the lid.  Cook 3 hours.  Turn the crock pot off and stir thoroughly.  Drop by teaspoon on wax paper.  Candy will take several hours to fully set up.  Do not worry - the white chocolate almond bark will look unmelted.  It will work just fine. 

This makes about 150 pieces of candy and makes excellent Christmas candy.

UNCOOKED OATMEAL COOKIES

2 c. sugar
1 stick margarine
1/3 c. cocoa
1/3 c. peanut butter
3 c. uncooked quick oats
1/2 c. milk

Combine all except oats.  Boil for 1 minute.  Remove from heat and stir in the oatmeal.  Let mixture cool until it starts getting stiff.  Drop from teaspoon onto wax paper. 

One of Tonya's very favorite recipes.

QUICK PEACH COBBLER

1/2 c. margarine
1 c. self-rising flour
2 c. sugar, divided
1 c. milk
4 c. sliced peaches (lg. can)

Melt margarine in 9"x13" baking pan.  Combine flour, 1 cup sugar and milk in a bowl.  In a separate boiler heat 1 cup sugar and fruit to boiling.  Pour flour mixture over melted margarine, but do not stir.  Pour fruit mixture over flour and butter.

Bake 30 minutes @ 375 degrees or until lightly brown. 

You can also substitute 3 cups blueberries and 1 can of crushed pineapple for the peaches.

This is one of Tonya's favorites when made with the peaches.  Mamaw really likes it with the blueberries. 

BANANA NUT BREAD

3/4 c. butter, melted
1 1/2 c. sugar
1 1/2 c. mashed overripe bananas (3)
2 eggs, beaten
1 t. vanilla
2 c. plain flour
1 t. soda
3/4 t. salt
1/2 c. buttermilk
3/4 c. chopped pecans

Cream butter and sugar together.  Add bananas, eggs and vanilla.  Sift flour, soda and salt together and add alternately to butter mixture with the buttermilk.  Add nuts.  Pour all into large greased and floured loaf pan.  Bake 1 1/2 hours in 325 degree oven.

OREO PIE

2 pkg. White Chocolate Instant Pudding mix
1 sm. Cool Whip (halved)
1 1/4 c. milk
Oreo pie crust
1 1/2 c. crushed Oreo Cookies
9 whole Oreo Cookies

Mix pudding and milk til smooth.  Fold in half of the Cool Whip.  Stir in the crushed Oreo Cookies (about 6).  Pour into crust and smooth it out.  Top with remaining Cool Whip  and place the whole Oreos at an angle so that each of the 8 slices will have a cookie on top.  The 9th cookie is crushed to sprinkle in the center and all over the top of the pie.

This is about the only pie that I know of that Johnny really does not like.  Amber and Bruce really love it and request it all the time.  Also, it is one of Ginger's favorites.

BUTTERFINGER ICE CREAM

6 large Butterfinger candy bars - frozen
1 lg. Cool Whip (16 oz.)
1 can sweetened condensed milk (I use fat free ;}  / Who am I fooling though?)
1 1/2 to 2 qt. chocolate milk
Ice (about 8-10 lb.)
Ice cream salt (use liberally)

Freeze candy bars and then crush with a rolling pin before putting in ice cream freezer.  Mix all together in ice cream freezer, making sure the chunks of candy are not too big.  Big chunks tend to jam the paddle and make it turn off prematurely.  Use electric freezer and enjoy!  If you pack the freezer with thick towels after removing the dasher, it will keep for 3-4 hours.

Ashley and Amber love this as does their Uncle Dean.  Both girls request this for their birthdays every year.