Easy Cool Whip Dip






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So listen, Betty Crocker I am not. I don’t particularly enjoy spending quality time with my kitchen utensils and whipping up complicated concoctions. I do however enjoy entertaining and putting out a spread of delicious eats for my guests. My favorite kinds of recipes are those that have only a handful of ingredients and equally few steps.

I found this recipe while browsing Pinterest and altered it slightly to suit my personal tastes. The original called for a cup or two of yogurt but I have a serious aversion to yogurt in anything so it got the ax. All you need to make this dip is COOL WHIP whipped topping, instant Jello pudding mix, and milk.

The best thing about this dip is the variety of ways it can be served. It tastes delicious on graham crackers and vanilla wafers. You can also make a sandwich with two graham crackers and pop them in the freezer for an ice cream sandwich type treat. If you prefer a little salt with your sweet pretzels are just as good. This dip can also be served with fresh fruit or as a topping to fruit desserts like strawberry shortcake.

Another great way to mix it up (pun intended) is to try all the various flavors of instant pudding. Today I was at the store and spotted a cookies and cream mix. Call me crazy but I think that could be eaten straight off the spoon.

Easy Cool Whip Dip
Recipe Type: Dessert, Dip, Appetizer
Prep time: 10 mins
Total time: 10 mins
An easy to make dip suitable for crackers, pretzels, or fruit
  • 1 tub COOL WHIP whipped topping
  • 1 box of instant Jello pudding
  • 1/2-1 cup of milk
  1. Mix together thawed cool whip and instant jello mix.
  2. Add milk until dip is at desired consistency.
  3. Serve and ENJOY!

I’ve seen variations on this dip all over the internet, all of them equally delicious looking. For Chase’s birthday we mixed up a batch and substituted Funfetti cake mix (just the powdered mix) in place of the instant pudding and served it up with Scooby Doo Graham Cracker Sticks.

The graham crackers are shaped like little scooby snacks! How cute amirite?


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The Food I Love and the Food…I Don’t

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So, I don’t know if you’ve heard or not but the holidays are UPON us. I don’t want to send anyone into a panic so I won’t mention the exact number of days but it’s close. The holidays used to be a source of stress for me and I prided myself on being a Grinch.

Since I’ve become a grown-up, or a least a person of grown-up age, I’ve started to find more comfort in the crazy. Moving away and starting a family of my own has made me appreciate the time spent with family and I find comfort in the traditions. For us, tradition begins with the menus. I’m not an adventurous eater so I love the fact that our meals always consist of the same things, even if I don’t actually like all the food in question.

Every year my mom and dad serve prime rib on Christmas day. Since I’ve never like Prime Rib my dad always makes me my own filet mignon, I’m spoiled I know. At Thanksgiving my aunt always has a giant bowl of apple salad and right beside it sits a smaller bowl, portioned out for my mom prior to the addition of the nuts. Any holiday at my in laws consists of my mother-in-laws ham balls. I don’t partake or enjoy any of those foods and yet it’s still comforting that they are always present for the people I love.

Even though I’m a picky eater there are plenty of foods that I DO enjoy during the holidays. What I look forward to the most is my aunt’s homemade noodles. She swears that they really are easy to make but it’s just one of those dishes that always tastes best when she makes it. When we spend Thanksgiving with my in laws my husband and I have persuaded them to start deep frying the turkey. After all, doesn’t everything taste better fried? Christmas dinner (along with other holidays) always includes my mom’s scalloped corn topped with crushed up saltine crackers. My cousins and I always end up fighting over the last of the raspberry topped rice pudding. And then there are the made from scratch sugar cookies iced with powdered sugar frosting. It’s really a wonder that I don’t explode from all the carb consumption.

I’m not much of a cook, in fact I’m usually quite the disaster in the kitchen but I want there to be things from me that my kids look forward to every year. A couple of years ago a friend and I started our own tradition of holiday baking. We choose one Saturday and start first thing in the morning and we bake and make treats all day long. We split everything up and box some up for gifts and make platters to take to our family gatherings. I hope that someday my kids will talk about the their favorite holiday treats made by me.

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A Little Bite of S’mores

I often joke about my trials (and errors) in the kitchen. I just do not have a culinary mind. In addition to my questionable skills I have wretchedly picky taste. That doesn’t mean I don’t like to break out the measuring cups every so often and whip up something impressive.

I found this recipe through pinterest and considering my love of all things S’mores I knew I had to try it out. Initially the ingredient list was a little intimidating but after a few quick Google searches I had an idea of what exactly I was looking for and where in the grocery store to look. I also looked up some common substitutes, just in case.

Here’s a shot of all my ingredients. The Diet Coke isn’t in the recipe but it is a necessary tool for a foray into the kitchen for me. The rest of the ingredients are graham crackers, peanut (or almond/sunflower) butter, chocolate syrup, wheat germ, brown rice syrup (I used a honey substitute) and miniature marshmallows.

The first snag in this experience was my inability to find brown rice syrup. I anticipated this and searched for substitutes before hitting the grocery store. I had written down honey and agave syrup. I was so proud of myself for finding agave syrup but when I returned home I was unable to find the conversion information again, perhaps I imagined it. Anyway, I found the conversion amounts to substitute with honey and water. For every cup of brown rice syrup you substitute 3/4 cup of honey and 2 tablespoons of liquid. First of all I assumed that liquid meant water. The problem was my recipe called for 2 tablespoons of brown rice syrup. Now, I’m good at math but my god that one jumbled my brain. I’m not even going to tell you what I came up with for fear it was wrong.

The next problem was that the original recipe calls for the use of a food processor but I lack one of those. I don’t even own a blender for crying out loud. The closest I could come was this generic magic bullet. I will tell you right now that it would have been easier and a lot faster to just crush the crackers using a Ziploc bag and a rolling pin old school style.

The next step was to add the peanut butter, honey, chocolate syrup and wheat germ. The wheat germ was to be added one tablespoon at a time until the right consistency was reached. I really should have known that if my little bullet couldn’t handle graham crackers it wasn’t going to do well with the addition of peanut butter, syrup and honey. Once again, I went old school and put the mixture in a bowl for a little hand stirring. It worked just fine.

Once you get your mixture to the right consistency it’s time to start rolling balls. I used a mini scoop to help me get even proportions, just another little OCD tick I guess.

Once you have a little bit of the mixture in your hand you flatten it just a bit and put a marshmallow in the center. Mold the mixture around it and form it into a ball.

Place them on a sheet of wax paper to dry a little bit and you have a fancy little dessert ready to impress.

I fully admit that the list of ingredients seemed odd when I first read this recipe but it made for the perfect blend of tastes. It’s just the right blend of traditional S’more taste without being too sweet. Another great thing is that these freeze well so you can make them in bulk. I’m thinking about making several batches and packaging them up as Christmas presents. Wouldn’t they look cute in mason jars with tags that read “reindeer poop”?

S’more Bites
Recipe Type: Dessert
Author: Cindy @ Fix Me A Snack
  • 5 store-bought graham crackers, broken up into large chunks
  • 1/3 cup almond or peanut or sunflower butter
  • 1/4 cup chocolate syrup
  • 1 – 3 tablespoons wheat germ
  • 2 tablespoons brown rice syrup or Lyle’s Golden Syrup
  • 20 miniature marshmallows
  1. Grind the graham crackers into fine crumbs
  2. Add the oil butter, chocolate syrup, brown rice syrup (or substitute) and 1 tablespoon of the wheat germ
  3. Take a bit of the mixture in your hands and test to see if it will roll nicely into a ball. If it’s too wet, add more wheat germ a tablespoon at a time. If it’s too dry, add something moist like almond oil, chocolate syrup or brown rice syrup one tablespoon at a time.
  4. Take about a teaspoon of the mixture at a time and flatten it in your palm, add 1 marshmallow and form the mixture around it making a small ball.

Find the original recipe here: http://www.fixmeasnack.com/2011/03/smore-bites-snack-recipe/