Cut one large strawberry into 4 slices.
Lay one slice of strawberry on top of each Girl Scout Thin Mint Cookie.
For a second option:
Slice about 4 strawberries into a bowl.
Crumble 1 to 2 Girl Scout Thin Mint Cookies over top.
Garnish with 1 tbsp thawed whipped topping, such as Cool Whip Free.
Crush the Girl Scout cookies and line the bottom of a small glass Pyrex dish. Save 1/2 cup for top.
Mix vanilla pudding according to directions, then mix with softened cream cheese.
Set aside.
Mix chocolate pudding according to directions and mix with Cool Whip. Set aside.
Spread vanilla pudding mixture on top of cookies in the pan.
Spread the chocolate pudding mixture on top of the vanilla mixture. Top with Cool Whip and the remaining cookies.
Refrigerate at least 1 hour before serving.
Crush a box of Girl Scout mint cookies.
Put 2/3 of crushed cookies in bottom of pie pan.
In double boiler, melt marshmallows and milk.
Add creme de menthe.
Let cook while whipping cream. Fold hot mixture into whipped cream.
Pour over crushed cookies. Sprinkle rest of crushed cookies on top and refrigerate or freeze. Serve chilled.
Mix together all ingredients except biscuits and cheese. (Brown hamburger and drain.)
Bring to a boil.
Put in casserole dish.
Add Hungry Jack biscuits on top of casserole and put on grated cheese.
Bake 30 minutes at 350\u00b0 .
In iron skillet, brown hamburger.
Add other ingredients, except biscuits and cheese.
Stir.
Take off stove.
Cut biscuits in half; arrange in wagon wheel style around skillet.
Sprinkle with cheese.
Bake in preheated oven at 375\u00b0 for 25 to 30 minutes. Serves 4 not-so-hungry people.
Brown hamburger and onions.
Drain.
Add brown sugar, barbecue sauce and pork and beans.
Pour into large casserole.
Top with Hungry Jack biscuits.
Sprinkle cheese over biscuits.
Bake at 350\u00b0 for 30 minutes or until biscuits are done.
Brown ground beef and onion.
Mix beef and onion mixture with pork and beans, barbecue sauce and brown sugar.
Place in casserole dish and top with Hungry Jack biscuits.
Top with shredded Cheddar cheese.
Bake in 350\u00b0 oven until bubbly and brown.
Fix Hungry Jack instant potatoes as directed on package for 12 servings.
Add about 1/2 cup extra flakes.
Add to this cream cheese and sour cream.
Pour into 2 (2-quart) casseroles.
Cover top with melted butter.
Sprinkle garlic salt, onion salt and lots of Parmesan cheese on top.
Bake at 350\u00b0 for 45 minutes.
In a plastic container with a lid, combine all vegetables.
In a separate container, combine and mix vinegar, oil, Splenda and water.
Pour marinade over veggies, cover, and place in fridge for 24 hours.
Season to taste with salt and pepper.
Combine tequila and lime juice; stir in Crystal Light packet until sugar dissolves.
Add diet soda and stir; pour over crushed ice and garnish with lime slice, if desired.
Dissolve Coffee-mate in warm water.
Place all of the ingredients in blender, except for the whipped cream.
Blend on high speed for 30-45 seconds.
Pour, and top with Fat Free Redi-Whip. Strawberrylicious!
Preheat oven to 425 degrees F.
Spray a large baking sheet with nonstick spray. Roll out dough on the sheet into a rectangle of even thickness.
Bake in oven until golden brown, about 15 minutes. Set aside to cool.
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Once cool enough to handle, break up into pierces and set aside.
In a bowl, combine mayo with ranch mix and mix well. Spread mixture evenly over cooled pizza crust. Evenly top with lettuce, ...
Line a 12-cupcake pan with paper liners, or spray with nonstick spray.
Using a whisk combine one cup of Cool Whip free with better n'butter peanut butter.
Fold in remaining Cool Whip. Pour the mixture into cupcake tin evenly (approx. 2.5 tbsp each)
Top each cup with a dollop of sugar free syrup (about 1 tsp.).
Freeze. Enjoy.
Preheat oven to 350 degrees.
Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk or fork for 2 minutes until well blended.
Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups.
Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top).
Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching. Place caramel and soymilk in a tall ...
Place drained peas in a medium bowl and mash thoroughly with a potato masher or fork.
Add all other ingredients except for the tomatoes, onions and optional items.
Continue to mash until blended.
Stir in the tomatoes, onions and, if you like, some chopped cilantro and/or jalapenos.
Season to taste with salt and pepper, if needed.
Preheat oven to 375 degrees.
To make filling, combine all ingredients in a medium bowl, stirring well to make sure the butter gets mixed in evenly. Set aside.
To make icing, combine all ingredients in a small bowl and mix until smooth & blended. Place in fridge to chill and set.
Sprinkle a dry, clean surface with a small amount of flour to prevent sticking. Remove dough and knead entire thing into one ball.
Using a rolling pin lightly dusted with flour, very firmly roll dough into thin sheet about 8 X 12 inches. Spray the dough's ...
Preheat oven to 350 degrees. In a large bowl, combine all dry ingredients (both types of flour, Splenda, baking powder, salt, and cinnamon).
In a separate bowl, mix together all wet ingredients (mashed bananas, egg substitute, applesauce, and vanilla extract).
Add wet mixture to the bowl with the dry ingredients, and stir until just blended. Don't over-stir!
Spoon batter into a large loaf pan (about 9\" X 5\") sprayed with nonstick spray. Bake for about 50 minutes, or until a knife inserted in the middle comes out clean.
To make the chocolatey topping, in a small bowl, combine Cool Whip with cocoa mix. Stir until completely mixed. Cover and refrigerate.
In a tall glass, combine powdered creamer with 2 tablespoons hot water and stir to dissolve. Add soymilk and pudding mix. Stir until mostly dissolved. Transfer contents of the glass to a blender.
Add ice cream and ice to the blender. Blend at high speed until thoroughly mixed. If needed, remove blender from the base, stir mixture, and blend again.
Pour into the tall glass. Gently stir in the sprinkles ...
Preheat oven to 350 degrees.
In a medium bowl, combine all dry cupcake ingredients except for the carrots and raisins (in other words -- cake mix, flour, Splenda, brown sugar, pumpkin pie spice, cinnamon, and baking powder). Mix well and set aside.
In a large bowl, mix together pumpkin, egg substitute, and 1/4 cup water until blended.
Add the contents of the medium bowl to the large bowl. Using a wire whisk or fork, blend until just mixed. Then, stir in the carrots, pineapple, and raisins. Spray a 12-cup muffin pan with nonstick ...
Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass.
Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes).
Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tablespoons Splenda until smooth. Fold in Cool Whip.
Place bowl in the fridge to chill until cupcakes are ready to be frosted. Once the cocoa in the freezer has chilled, give it a ...