Oreo Fluff

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Watch out! Once you start eating this you won’t be able to stop! It’s really addicting especially if you love oreos.

It takes no time to make at all.

Take one box of instant jello pudding (white chocolate) and whisk in the amount of milk it calls for on the box. Fold in a whole container of cool whip and crushed oreos. I saved some oreos to decorate the top of the oreo fluff with to make it look nice.

I see that Dairy Queen has Funfetti Cake batter in an waffle cone now. Pardon me while I go there to get some.

This dessert can be made Weight Watcher friendly too. See the recipe below the original. :)

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Oreo Fluff!


1 small box white chocolate instant pudding mix

2 cups milk

1 small tub cool whip

24 oreos, crushed

2 cups mini marshmallows


In a large bowl whisk together the pudding mix and milk for 2 minutes. Add cool whip, oreos and marshmallows. Stir well. Refrigerate until ready to serve.

Here is the Weight Watcher version of this recipe.

Makes 6 servings

Calories 16.5, Total Fat 0.0 g, Dietary Fiber 0.0 g, Protein 0.0 g, Total Carbohydrate 4.0 g

Points Plus per serving 3 (divide equally into 6 servings)

1 ounce sugar-free instant pudding mix (chocolate or white chocolate)
12 ounces fat-free cool whip
1/4 cup crushed reduced-fat oreo cookies (4)

Caramel Bacon Buns

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I am so excited because this weekend the husband and I bought a smoker. We don’t get it until sometime later this week, because we asked the hardware store where we got it from to put it together for us and there’s a waiting list. That is ok though, because that will give me some time to defrost a pork butt I have in my freezer. I want to smoke so many things. The sales person who sold it to us said that he had smoked some macaroni and cheese and I never would have thought about making that in the smoker. I really want to try making my own bacon now. That is the number one thing on my list to smoke.

Speaking of bacon, have you bought my cook book 50 Shades of Bacon yet? You should. This recipe isn’t a recipe that was featured in the cook book but I had to go ahead and make it anyway. Why? Because it had bacon in it, and the recipe only called for 3 ingredients. I love recipes that only have 3 ingredients. Ben really liked this too and he’s not much of a bacon fan as I am.

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Recipe from Ohbite.com


1-7.5 oz. can of Pillsbury Biscuits (10 ct.)

1 lb of Crispy and crumbled Bacon

1 jar of Caramel Sauce (approx. 1.5 cups)

2 standard Cupcake/Muffin Tins


Fill each cup with enough Caramel Sauce to cover the bottom nicely.

Top the Caramel with some crispy, crumbled Bacon, making sure to evenly coat the bottom of each cup.

Now top the Bacon with one Biscuit.

Place the empty Cupcake Pan on top of the Biscuits and press down lightly, this will help them not get too puffy.

Place them on a baking sheet to keep your oven clean in the event of a spill-over.

Bake them at 350 degrees for about 12-15 minutes. Take them out and let them cool before attempting to flip them out.

Place the baking sheet over them and flip it over. If they don’t all pop out give them some help, but they will come out pretty easily.

Peanut Butter Pretzel Truffles

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Peanut Butter + Pretzels + Chocolate, can’t go wrong with that! These are like those popular peanut butter pretzel sandwiches dipped in chocolate but in truffle form.  I really don’t have anything else to say other than it’s peanut butter, chocolate, and pretzels together. I just love the salty sweet combo thing.  The nice part about this recipe is that it’s only 3 ingredients too. Love those kind of recipes.


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Recipe from Food.com

[gmc_recipe 6546]

MN State Fair & Apple Pie Crescents

The Minnesota State Fair was really fun and I ate a ton of good food. I went with my brother, Mom and his girlfriend. You think that people only go to the State Fair for food. There were tons of different things to look at. A swine barn, horse barn, and chicken barn.Who would have thought there were so many different kinds of chicken?  I almost felt sad for the piggies in the Birthing Barn. They were cooped up in this glass container with hardly any room to walk around. Maybe they were there for a reason though. We also saw one of the World’s largest pumpkins.

For food we had cheesecurds, a chocolate malt, corn dog, homemade pretzel, bacon ice cream and apple cider. The cheesecurds were eaten up before I could take a picture of them. My brother loves those things.

There was a place that sold bacon on a stick, and we never came across it. I was kind of bummed about that, since I just wrote a cook book called 50 Shades of Bacon. Would I ever go to the Fair again? Probably not, there were way too many people there. I ended up gaining 4 pounds back on  Labor Day weekend, which are gradually coming off. I figured once I started tracking again, the weight would come off in no time. It’s hard to  track and eat really bad fair foods. :(


Apple Pie Crescents

I’m always kind of nervous trying food I’ve canned in jars before. I get scared and think that in 24 hours I’m going to die. For some reason, these jars aren’t making a popping sound when I open them up like they’re supposed to. The jar did make a suction noise and nothing smelled funny inside the jar. So, I hope we’re still alive in the next 24 hours. :) These apple pie crescents are a good way to use up canned apple pie filling. I’ve been looking for other recipes too and I’m going to make another one here this weekend.  This recipe only has 3 ingredients: apple pie filling, caramel sauce, and a tube of crescent rolls. I used the reduced fat crescent rolls for these. You can use whatever you want though. So dang good and easy. :) They’re apple-pierific.

Recipe from Mess for Less


Tube of crescent rolls
Apple pie filling
Caramel sauce


Lay out crescrent rolls on a baking sheet. Drop apple pie filling on to the crescrents. Top with caramel
sauce. Roll up the crescent rolls and bake in an oven at 350 for 12-15 minutes.

Halloween Pretzel Rods

I’ve been looking for ideas for treats to make for Halloween this year. It seems like for every Holiday you can get a container of decorative sprinkles that Wilton puts out. I always pick up some for each Holiday. You can get them at craft stores like Michael’s or Hobby Lobby. They also have different Holiday colored Candy Melts too. I’ve seen these things at Wal-Mart too.

These are another simple treat that you can make. I melted some chocolate in a tall microwave save glass so that the chocolate covered most of the pretzel rod. Take some sprinkles and decorate the chocolate. Once the chocolate has cooled, you can melt some other crazy color of chocolate like the green color I got, and drizzle the chocolate over the sprinkles.

Homemade Butterfingers

You can make homemade butterfingers with just 3 easy ingredients. Peanut butter, candy corn, and chocolate. This recipe is so simple,  it doesn’t even require melting anything on the stove and the only equipment you need is a microwave. When I was melting the candy corn, and it got to that bright orange consistency, I realized that was how the bright orange colored center got to be.

If you look at the ingredients on the candy bar wrapper it calls for cornflakes, peanuts, cocoa powder, and all of these artificial ingredients. Maybe someday Nestle will change the way they make their butter fingers, cause these taste exactly like them. Who knew you could make butterfingers with just 3 easy ingredients?

Ingredients from Tasty Kitchen

16 ounces, weight Candy Corn
16 ounces, weight Creamy Peanut Butter
3 cups Milk Or Dark Chocolate

Preparation Instructions

Line an 8×8 or 9×9 inch pan with wax paper.

Melt the candy corn in the microwave in a medium bowl, stirring every 30 seconds. Continue heating for 30 seconds at a time, stirring in between, until melted and smooth. Stir in the peanut butter until equally distributed and smooth. Pour into prepared pan and smooth. Place in the freezer for 10-20 minutes until firm.

In the meantime line a large baking sheet with wax paper.

Take the chilled bars out of the pan and cut them into mini Butterfinger size bars (I just eyeballed it – you can too!).

Melt the chocolate in a clean medium bowl in the microwave stirring every 30 seconds and continuing to heat for additional 30 second bursts until smooth.

Using a fork, dip each Butterfinger into the chocolate, turning to cover completely. Take the bar out of chocolate with fork and tap lightly on the side of the bowl so that excess chocolate falls off. Place on the wax paper lined baking sheet. Continue with Butterfingers until all are dipped. (If at any point your chocolate becomes too hard to dip, simply return it to the microwave and heat for another 10-15 seconds and stir. Do this throughout the process as needed.)

When all bars have been dipped, place them in the freezer for an additional 5-10 minutes. Enjoy.

Bacon, Egg, and Toast Cups

Per toast cup

3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper


1. Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
2. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
3. Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.


I was looking for something to eat tonight and had some left over bacon in our fridge. I was also looking through some old Martha magazines and decided to make these “cups,” since we had everything and Ben was working late tonight. Once I cut into the egg yolk  with my fork and watched it ooze out all over the biscuit and bacon, I knew this was going to heaven (that’s what I used instead of toast). It was heaven indeed. When we had our old oven, I tried making these. They didn’t turn out at all, and the yolks over cooked, and ended up looking like plastic. Yuck!

You can basically do whatever your little hearts desires and make pizza bites, desserts, etc using this method. I had some Pillsbury brownie bites with caramel in them and stuffed them inside the biscuits with some bacon. They almost look like cute little purses.

chocolate-cherry clusters

Nutritional Information: 18 Servings

cals: 107kcal | fat: 4.73g | carbs: 17.65g | prot: 0.97g | fiber: 1.4 | Points + = 3

3 cups of cornflakes
1/2 cup dried cherries
10 ounces bittersweet chocolate

1. In a large bowl, break cornflakes into small pieces with your fingers. Add cherries and toss together.

2. Melt chocolate inside a microwave safe bowl, inside a microwave. I did mine for 3 minutes.

3. Add cornflakes and cherry mixture to chocolate and coat. Drop by tablespoon fulls onto some parchment paper and
let cool until set.


This recipe has 3 ingredients. Cornflakes, dried cherries and chocolate. It is so easy to make you can get it all done in 5 minutes. The hard part is to wait and let them cool so you can eat them.

I like these because it’s a mixture of crunch, sweet, and tart all in one bite. You could probably add any type of dried fruit to this and it would still be good. The calorie count for these ain’t bad either. This is another recipe from Martha Stewart’s latest magazine. Here is the nutrition info.

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