This is the perfect dessert for… uhm, pretty much all the time.  No, seriously.  It’s easy, pretty quick and crazy good.  Plus the ingredients are probably in your kitchen already. If not, it’ll cost you like $5 to make this.  And seriously, it tastes like eclairs.  Thanks to some super fantabulous friends for sharing this recipe with us, it’s become a favorite.

Ingredients:
– 2 small (3.4 oz) instant vanilla pudding mix
– 1 can of chocolate frosting
– 1 tub (8 oz) of whipped topping (cool whip)
– 2 cups of milk
– Approximately 1 package of graham crackers

For a little more inspiration: doesn’t it look delish?  It tastes even better… oh, and please disregard my classy paper plate.

Directions:
– Mix the pudding mix, whipped topping and 2 cups of milk in a bowl until combined.  Don’t whip it, but it should be mixed well.
– Layer graham crackers on the bottom of a 9×13″ baking pan.
– Top with a layer of the pudding mix.  Use about a third to half of it, depending on how many layers you want.  I like three layers of crackers.
– Lay down another layer of crackers on top of that.
– Repeat the layers until you are out of pudding.
– Microwave the can of frosting in 30 second intervals until it is melted and runny.  Try not to overheat it, as it will get a little grainy if you do.  Don’t worry about it too much, it’ll still be so delicious you’ll wonder if you really have to share it.
– Pour the melted frosting onto the top layer of pudding.
– Refrigerate overnight for best results.  If you don’t have time to let it sit overnight, you can dip each of the crackers in milk before you put it in the pan.

Enjoy.  Serves approximately 16.  Refrigerate any leftovers.  But there won’t be any, not for long anyway.

This post was written by Krista and originally appeared on While He Was Napping.

This post was written by Krista and originally appeared on While He Was Napping. 

Even if you don’t like sweet potatoes, you should try these.  If you still aren’t a fan, then you probably really don’t like them.  I used to run from “Sweet Potato” anything, but I learned the secret to hiding the icky and bringing out the yum!  In the last six months or so, Mr. Napping and I have eaten at Outback Steakhouse a couple times.  Usually, I’ll get a steak and some coconut shrimp, but always, ALWAYS, I get the sweet potato fries.  They are so delish!  But I can’t afford $25-30 for a handful of sweet potato fries, even if it does come with a yummy steak and shrimp.  It took some trial and error, but I think I finally figured out how to get that scrumptious sweet potato fry right from my own oven.

 

This post was written by Krista and originally appeared on While He Was Napping.

I’m done with the recipe, but if you’re up for some story time, sit tight.  Like I mentioned before, these are worth a try even if you don’t like sweet potatoes.  When I was little, my mom made sweet potatoes with marshmallows for dinner one night.  Oh, my gag.  Yuck.  Each of my siblings and I were given a spoonful and told we couldn’t get down from the table until it was gone.  We sat there for, I kid you not, four hours.  At that point the deal was changed to three bites and straight to bed (it was like 10pm at that point).  Oh, it was awful.  The most disgusting three bites of anything I have ever eaten.  And I refused to eat anything with any semblance of  sweet potatoes or yams, regardless of the prep method.  Blech!  And then Mr Napping ordered the Outback fries and I ate almost his whole plate.  I still won’t touch candied yams, but this fry version is to die for.

This post is brought to you e-Meals!  Solve dinner and slash your grocery bill with a delicious meal plan!  Post contains affiliate links.

Looking for a perfect party beverage that’s appropriate for everyone?  This delicious Sherbet punch will have everyone gulping down their creamy beverages right before your eyes. Super easy and absolutely scrumptious, this is perfect for grad parties, Father’s Day, weddings or just your annual backyard BBQ with friends and family!  It’s creamy, sweet and just a little bubbly.  The kids will love it, but it’s still sophisticated enough for a bridal or baby shower or non-alcoholic wedding beverage.  Super easy to make and always a favorite, you can’t go wrong with this Sherbet Punch

E-meals has recently launched a brand-new kind of meal plan:  THE SLOW COOKER PLAN!  What a lifesaver for those busy, hot summer days!  No heating up the kitchen with oven or stove.  Throw the ingredients in the pot in the morning and enjoy your day.  When dinnertime rolls around, no sweat, you’ve got a delicious meal just waiting for you.  Use code SUMMER for 15% off your subscription now!

This post was written by Krista and originally appeared on While He Was Napping.

Who doesn’t love a good soft pretzel?  Yeah, like the ones at the mall.  Yum, am I right?!  We love them and, lucky for me, I married a guy who loves to bake bread.  I know you’re all jealous.  So, my hubby has adapted our favorite Soft Pretzel recipe into Pizza Pretzels.  These combine the delicious soft pretzel with pizza toppings!  Yummy!

Ingredients:

1 Tbsp Yeast
1/8 Cup Warm Water
1 1/3 Cups Warm Water
1/3 Cup Brown Sugar
3 3/4 Cups Flour
1 Tsp. Salt
1/8 Cup Italian Seasoning
2/3 Cup Pepperoni, sliced and diced real small
Powered Parmesan Cheese
Shredded Cheddar or Mozzarella Cheese

Directions:
Dissolve yeast in 1/8 cup warm water. Add all remaining ingredients except the Parmesan cheese and the shredded cheese and beat until smooth. Kneed by hand until smooth, if needed.  We usually just throw the stuff in the KitchenAid.  You could use a bread maker on the dough cycle too… makes for a lot less arm work.  Optional: Let dough rise in an ungreased bowl, uncovered, for 1 hour.  Divide into 12 pieces and shape into pretzels.  We don’t usually bother.

Bring to a rolling boil:
1 Quart Water
3 Tbsp. Baking Soda
3 Tsp. Sugar

Drop pretzel into boiling mixture for about 15 to 20 seconds on each side, Place on cookie sheet. Sprinkle with Parmesan cheese and shredded cheese.  Bake at 400° for 10 to 15 minutes, until golden brown.  Watch the bottoms… they over-cook first.

These are great snacks, appetizers and we’ve even done them as our main course before.  They freeze phenomenally.  Bake and then seal in zippy bags and place in freezer.  Re-warm them in the microwave or the oven.  These keep for at least six months (we’ve never had them last longer than that).

This post was written by Krista and originally appeared on While He Was Napping.