Yum, Yummy, Yummers!

I'm in charge of making lunches for my Dad for work. Recently, we've been out of some of our stock items which means that Dad's lunch has been reduced in consistancy to a sandwich, and a hard-boiled egg rather than his usual sandwich, hard-boiled egg, piece of fruit, and cookie. Well, yesterday I thought to make some cookies so I could beef up the lunches in the absence of fruit. I wanted to make peanut-oat-chocolate cookies, but we were out of oatmeal.

So I went to Allrecipes.com and found a...unique...recipe featuring 2 ingredients we happened to have in the pantry...and freezer. Despite how strange they sound, they're actually really good. And light too!

I give you. . .

COOL WHIP COOKIES

Ingredients:

1 (8oz) container frozen whipped topping, thawed

1 (18.25 oz) package cake mix

2 eggs

1/3 cup confectioners' sugar for decoration

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.

2. Beat together the whipped topping and eggs. Add the cake mix and continue to mix. Dough will be thick.

3. Drop by teaspoonfuls into a bowl of confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees for 8-10 minutes.

Yield: Approx 3 doz.

You can seriously use any flavor of cake or brownie mix for this. I didn't have an entire box of yellow cake mix, so I used Gingerbread Cake mix, and supplemented with the yellow cake mix (I also accidentally used a 12oz container of Cool Whip--thus my need to supplement with the yellow cake mix).

These are some of the easiest cookies to make--EVER! Amazing what you can do with Cool Whip and a cake mix huh?

Better than Cold Stone® Milkshake

I just made the BEST milkshake ever—thanks to my brother-in-law! While down for a visit, he shared with us about his “protein shakes” (a.k.a. glorified milkshakes), and I decided tonight—as odd as the recipe sounded—to give it a try. After all, if it went bad, I could just toss a cup’s worth of milk and ice cream right?

Well, I don’t need to say that the result was astounding! Islands, In-n-out, and Cold Stone, in my humble opinion, have some of the best shakes around (trust me, I was allowed a milkshake every time I got braces on or off, and whenever I had teeth pulled—so I’m a valid authority on milkshakes); but I have never—and I mean NEVER—had a milkshake as good as the one I made tonight.

Basic recipe:
Several scoops ice cream
2 eggs
milk (just enough to make it smooth)

My shake:
Several scoops ice cream
2 eggs
milk (just enough to make it smooth)
+
1-2 spoonfuls chocolate syrup
1-2 scoops peanut butter
Shredded coconut

Blend a couple scoops of ice cream, 2 eggs, and whatever else you want, together until smooth. Add the milk only after you’ve blended everything else—and use it sparingly. I added chocolate syrup, peanut butter, and a scoop of shredded coconut. LR adds a scoop of protein powder to his.

I know: “raw eggs in a milkshake?” I was a bit put off by the recipe too at first, but LK loved the shakes her husband made; and she’s not one to eat raw eggs—except if it involves chocolate-chip cookie dough…but that’s another story. The eggs are responsible for the great texture—not to mention the protein! Did you know that one large egg contains 6.3 grams of protein? So a shake using 2 eggs has 12.6 grams of protein—wow!

I have no idea what the calorie count is on these things, and I really don’t want to. Hey…if it’s got 12.6 grams of protein, who am I to complain?

P.S. Grandma, you'd like one of these!