Ingredients:

• 2 cups granulated sugar
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 3/4 cup creamy peanut butter

Instructions:

1. Preparation:
   • Line an 8-inch square baking pan with parchment paper.
2. Combine and Heat:
   • In a medium saucepan, combine the sugar and milk. Stir over medium heat until the sugar is dissolved.
3. Boil and Mix:
   • Bring the mixture to a gentle boil and continue to stir constantly. Once it reaches a soft-ball stage (234-240°F or 112-116°C on a candy thermometer), remove from heat.
4. Add Flavors:
   • Stir in the vanilla extract and peanut butter until the mixture is smooth and well-combined.
5. Set and Cool:
   • Pour the mixture into the prepared baking pan. Let it cool at room temperature until firm.
6. Slice and Serve:
   • Once the fudge has set, lift it out of the pan using the parchment paper. Cut into squares and serve.

Enjoy this delectably creamy peanut butter fudge that requires minimal effort yet delivers maximum satisfaction.

Honey Butter Skillet Corn

Servings: 4

Ingredients:

• 4 cups fresh corn kernels (about 4 ears)
• 2 tablespoons unsalted butter
• 1 tablespoon honey
• Salt and pepper to taste
• Chopped fresh parsley or chives for garnish (optional)

Instructions:

1. Heat a large skillet over medium-high heat.
2. Add the butter and let it melt.
3. Add the corn kernels to the skillet and sauté for about 5-7 minutes, stirring occasionally, until the corn is tender and slightly golden.
4. Stir in the honey, salt, and pepper. Cook for another 1-2 minutes until everything is well combined and heated through.
5. Remove from heat and garnish with chopped parsley or chives if desired.
6. Serve hot.

Weight Watchers Points:

• Based on the ingredients and serving size, each serving of this Honey Butter Skillet Corn is approximately 5 SmartPoints per serving on the Weight Watchers myWW Blue plan.

Enjoy your delicious Honey Butter Skillet Corn!

Ingredients

• 1 pound bacon
• 1 large head iceberg lettuce – rinsed, dried, and chopped
• 1 red onion, chopped
• 1 (10 ounce) package frozen green peas, thawed
• 10 ounces shredded Cheddar cheese
• 1 cup chopped cauliflower
• 1 ¼ cups mayonnaise
• 2 tablespoons white sugar
• ⅔ cup grated Parmesan cheese

How To Make Seven-layer 30-minute salad

Add bacon in a large skillet and cook over medium-high heat until evenly brown. Crumble and set aside
Place the chopped lettuce in a large flat bowl, layer with onion, peas, shredded cheese, cauliflower, and bacon on top.

Prepare your dressing by whisking the mayonnaise, sugar, and Parmesan cheese together. Drizzle over salad, refrigerate until chilled.

Notes:
Unfortunately, freezing a layered salad (or any salad recipe) is not a good idea. Frozen vegetables are mushy, and after you thaw it, the mayonnaise split and separate.

The perfect time to make overnight layered salad is the night before or at most four hours. Any sooner and the dressing will make the salad a little soggy. Make sure to carefully arrange it, scoop the dressing over the rim, cover it with plastic wrap or in a jar with a tightly sealed lid, and keep it cold until ready to serve.

Ready to make the best cornbread dressing of your life? You’re in luck! This old-fashioned dressing recipe will quickly become a family favorite.

Ingredients

• 3 cups crumbled cornbread
• 2 tablespoons butter
• 1 small onion, diced
• ½ cup chopped celery
• 2 large eggs, beaten
• 2 cups chicken stock
• 1 tablespoon dried sage, or more to taste
• salt and ground black pepper to taste

How To Make Mama’s Cornbread Dressing

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 7×11-inch baking dish. Place crumbled cornbread in a large bowl.
2. Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, 5 to 7 minutes.
3. Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour dressing into the prepared baking dish.
4. Bake in the preheated oven until dressing just starts to turn golden brown around the edges, about 30 minutes.

Introduction: Indulge in the guilt-free pleasure of our 0-Point Strawberry Greek Yogurt Ice Cream—a divine treat that seamlessly blends the richness of fat-free plain Greek yogurt with the vibrant sweetness of frozen sliced strawberries. This simple, yet sophisticated, dessert allows you to customize the consistency to your liking, from a soft-serve delight to a more structured ice cream experience. Join us as we take you through the steps to create this refreshing masterpiece and elevate your dessert game.

Ingredients:

• 1 cup Fat-Free Plain Greek Yogurt
• A little over 2 cups frozen sliced strawberries
• 1/4 cup Splenda (adjust to taste)

Instructions:

1. Begin by gathering your ingredients. The star players in this recipe are fat-free plain Greek yogurt, frozen sliced strawberries, and a touch of Splenda for that perfect sweetness.
2. In your food processor, combine 1 cup of fat-free plain Greek yogurt with a little over 2 cups of frozen sliced strawberries. Adjust the quantity of strawberries based on your desired level of creaminess—the more strawberries, the firmer the consistency.
3. Add 1/4 cup of Splenda to the mix. Feel free to adjust the sweetness to your liking, keeping in mind that a bit more Splenda can intensify the sweetness without compromising the health-conscious nature of this delightful ice cream.
4. Process the ingredients in the food processor on high for about a minute. This initial blend will break down the frozen strawberries and start forming the delectable ice cream texture.
5. Pause and mix the contents around, ensuring an even blend. Continue blending until the mixture reaches your desired smoothness. For those who appreciate a bit of texture, leave a few strawberry chunks for added delight.
6. In larger batches, you may need to mix, blend, mix, blend to achieve the desired consistency. Play around with the process to find the perfect balance of creaminess and strawberry chunks.
7. Once satisfied with the texture, revel in the heavenly taste of your 0-Point Strawberry Greek Yogurt Ice Cream. Customize your experience by adjusting the quantity of strawberries and Splenda to meet your personal preferences.

Conclusion: Experience the joy of guilt-free indulgence with our 0-Point Strawberry Greek Yogurt Ice Cream. This easy-to-make dessert not only aligns with your healthy lifestyle but also brings a burst of refreshing flavors. Whether you prefer it as a soft-serve or a firmer treat, this delightful creation will become a staple in your dessert repertoire. Revel in the simplicity and deliciousness of this Strawberry Greek Yogurt Ice Cream, perfect for satisfying your sweet cravings without compromising your health goals.

I just put some ff plain Greek yogurt, frozen sliced strawberries and some Splenda in my food processor and mix until it’s the consistency I desire. I also upload photos with directions scroll down

Sometimes I Will leave bigger chunks of strawberries in it, other times just blend it all down to soft serve. It’s S0000000 good!

1 cup Fat Free Plain Greek Yogurt. A little over 2 cups frozen sliced strawberries. the more you add the stiffer it . 1/4 cup Splenda. Tbh I normally add a little more than this, it still came out good, I just like mine extra sweet. Lol

After about a minute on high. Then I mix it around and blend until it’s as smooth as I like.

Sometimes I have to mix, blend, mix, blend, etc to get it done if I am making a big amount. I like it with a few chunks of strawberries, so I decided to finish here! Next time I will use more strawberries and a little more Splenda. I like mine sweeter and thicker than this batch, but it still tastes amazing!