So I gather you just have the General stick her finger in your Coffee, cause she's so sweet to you.

Chocolate Chip Pudding Cookies

Yields 36 cookies
1 cup (2 sticks) Butter, softened
3/4 cup Brown Sugar
1/4 cup White Sugar
1 small pkg Instant Vanilla Pudding mix
2 eggs
1 teaspoon Vanilla Extract
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1 pkg ( 12 oz) Milk Chocolate Chips

DIRECTIONS: Preheat oven to 375 degrees. Beat the butter, both sugars, pudding mix, eggs and vanilla in a large bowl. Beat until creamy and fluffy. Then slowly mix in flour and baking soda. Stir in chocolate chips. Drop by tablespoonfuls, onto an ungreased cookie sheet. Bake for ONLY 9-10 minutes. Remove from oven and let cool about 10 minutes before eating.

Oh My!!!!!!!!!!!!!!!!!!!!!!!

It's not all that bad. Considering it has 1 gram of fiber you can subtract 1 gram of carbs!

Wendy's chili

Ingredients: 2 pounds fresh ground beef
1 quart tomato juice 1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Instructions: In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.

Here's a recipe for one hour yeast rolls.

ONE HOUR YEAST ROLLS
1 cup of warm water
1/4 cup sugar
1/3 cup oil 2 tablespoons yeast
1 teaspoon salt 1 egg, beaten
3 1/3 cup flour
In a large bowl, mix together warm water, sugar, oil and yeast. Let stand for 15 minutes until yeast mixture is bubbly.
Stir in salt and beaten egg to yeast mixture.
Gradually add flour. Dough will be kind of sticky, but add enough flour until it's manageable. Let dough rest in the bowl for 10 minutes. I cover mine with a towel. This allows the dough to rise more.
Spray hands with non-stick cooking spray (such as Pam) and form dough into balls. Place balls so they don't touch on cookie sheet. Let rise for 20 more minutes.
Bake in 375 degree oven for 10 minutes.
Mix 2-3 tablespoons of melted butter with honey (to taste) and brush the top of hot rolls with the honey butter.

CROCKPOT BREAKFAST CASSEROLE

Breakfast casserole in the crock pot! Cooks while you sleep!

Ingredients:
1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard or Turmeric
1 16 oz. roll maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese

Directions:
1. Spray crock pot and evenly spread hash browns at the bottom. 2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard or turmeric.
6. Add plenty of salt....and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wooden spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.

Some fun variations of this recipe. Before cooking (during prep) you can add: chunks of sourdough bread diced chiles salsa diced green onions or what ever else you might like.

How about some Crockpot Honey Mustard BBQ Chicken?!?

This is another seriously easy, and yes… delicious chicken dinner!
What You’ll Need:

4 – 5 Boneless Skinless Chicken Breasts, thawed
1 cup Sweet Baby Ray’s Honey Barbecue Sauce
1 cup French’s Honey Mustard
Crockpot

What You’ll Do:

Cook chicken in crockpot on high for 3 hours {covered}
After 3 hours, drain juices from crockpot
Mix together BBQ Sauce and Mustard
Pour mixture over chicken, and cook on high for 30 more minutes {covered}

How easy is that?? Serve with some Easy Seasoned JoJo’s, or Sweet Potato Fries as a tasty side.

Crockpot BBQ Drumsticks

What You’ll Need:

Approx. 10 -12 Chicken Drumsticks {or 4 – 5 lbs.}
1 bottle Sweet Baby Ray’s BBQ sauce {18 oz.}
Optional: 1/2 cup water + sliced White Onion
Crockpot


What You’ll Do:

If adding onions, place 1/2 cup water and sliced onions on the bottom of the Crockpot, then lay Drumsticks on top.
If not adding onions, simply place Drumsticks in Crockpot.
Cover and cook on high for 3 hours.
After 3 hours, remove juices from crockpot, and pour entire contents of BBQ sauce bottle over chicken.
Cover, and cook for 30 minutes more, or until done.

Crockpot Buffalo Chicken Recipe!

The recipe couldn’t be easier, and makes such a delicious chicken dinner… full of Zing!

What You’ll Need:

4 – 5 Boneless Skinless Chicken Breasts, thawed
1 bottle Frank’s RedHot Wings Buffalo Sauce {12 oz.}
1 packet Hidden Valley Ranch Seasoning Mix {1 oz.}
Green Onions {check out this green onion trick to grow them again and again!}
Crockpot

What You’ll Do:

Cook chicken in crockpot on high for 3 hours {covered}
After 3 hours, drain juices from crockpot
Mix together Buffalo Sauce and Ranch Seasoning Mix
Pour mixture over chicken, and cook on high for 30 more minutes {covered}, or until done.
Serve as chicken breasts and garnish with green onions, or shred and serve on buns.

Loaded Baked Potato Soup Recipe

Serves 8
Baked potatoes like you have never had them...in soup.

Prep Time - 1 hr

Cook Time - 30 min

Ingredients

2 tbsp butter
2 tbsp flour
2 cups fat free cream or half & half
2 cups skim milk
3 russet potatoes
1 tsp salt
1 tsp pepper
1 cup reduced fat sour cream
3/4 cup reduced fat cheese, shredded (separated)
3 slices crispy bacon, crumbled (separated)
1/4 cup green onions, chopped (separated)

Instructions

Bake potatoes in oven or microwave, either will work great

After potatoes are baked and cooled remove the potato flesh and set aside

In a medium saucepan, over medium heat melt the butter

Add in the flour and stir for 3-5 minutes, to cook out the flour taste

Slowly add in the cream and milk, stirring until smooth and there is no lumps

Continue stirring until soup is thickened (5-7 minutes)

Add in potatoes, salt & pepper - stir to combine

Reduce heat to low and simmer for 15 minutes stirring occasionally

Once potatoes are heated through and the soup is thick and creamy remove from heat and add in 3/4 cup sour cream, 2 slices bacon, and half of the green onion

Stir to combine and let sit over low heat for 5-10 minutes to help the flavors come together, stirring occasionally

Taste (trust me you will be so excited) and adjust seasonings as needed

Serve and garnish with remaining sour cream, bacon and green onions

Notes

1/2-3/4 cup serving is 6 WW+ points

Nutritional Info

Calories: 238 Total Fat: 9.2 g Saturated Fat: 5.5 g Trans Fat: 0.1 g Cholesterol: 28.4 mg Sodium: 579.7 mg Total Carbs: 29.1 g Dietary Fiber: 1.3 g Sugars: 3.9 g Protein: 10.6 g

Oh COME ON Randy! I'm sitting at work with the power out and can't get anything, and your're posting THIS????