2-3 Shots of Jack Daniels Tennessee Honey
1/2 Cup Milk
1/2 Cup Plain Greek Yogurt
2 Tablespoons Peanut Butter
1/4 Cup Oatmeal
Honey to taste
Cinnamon to taste
Combine all ingredients in a blender, blend until consistency is smooth and drinkable. Pour into a mug and enjoy! - See more at: http://www.geekychef.com/2013/06/mudders-milk.html#sthash.RTEHw1mp.dpuf
You’re going to just DIE over this recipe!…
2 SIMPLE ingredients: 1- 21oz can of apple (or fruit of your choice) pie filling and 1 box of angel food cake mix…..that’s it!
NOTE: you MUST use the ONE-STEP (the kind that only requires water) cake mix for this to work….but DO NOT add the water!
Mix the 2 ingredients together (the dry packet of cake mix and the undrained can of fruit/filling)
Pour in a greased 9x13 pan or dish and bake for about 20 minutes at 350 (or according to baking directions on the box).
People….it can’t get ANY easier than this! A dollop or 3 of ice cream finishes it off perfectly
Probably one of the greatest things ever!
We all love hot, gooey cinnamon rolls, but here they get a modernized makeover. Nutella is stuffed into premade biscuit dough and baked, creating a super-easy new twist on those traditional rolls we adore.
Put down the canned tomato sauce and try this easy pan sauce, bursting with fresh tomato goodness. Toss with shrimp, feta, basil, and fat Spaghetti noodles for a foolproof 30-minute dinner idea.
Ok here we go…
1 pound fat spaghetti noodles or Bucantini noodles
2 tbsp olive oil
crushed red pepper, bit to taste
4 cups red (and/or yellow) cherry tomatoes, halved
1- 2 pounds shrimp
1 cup basil (fresh is better, thin sliced)
Bring a large pot of generously salted water to boiling. Add noodles and cook until al dente, about 9 minutes. Drain, reserving 1/3 cup of the pasta cooking liquid to use for the sauce.
Meanwhile, in a large skillet heat oil over medium-high heat. Add the garlic and tomatoes. Cook, stirring occasionally, until tomatoes soften and the juices begin to bubble, about 3 minutes. If the cherry tomatoes give out very little juice, add 1 tablespoon of water and a splash (about 1/2 teaspoon) of red wine vinegar for acidity. Add the shrimp and a large pinch of crushed red pepper then toss just until the shrimp are cooked through, about 2 minutes.
Add the pasta along with reserved pasta cooking liquid. Toss together over low heat. Remove from the heat. Stir in the basil; toss with tongs, adding up to 1 Tbsp. more oil and additional cheese if desired for taste. :)