NomNomNotes (lilllian)

No-Bake Chocolate Eclair Cake Ingredients 2 (3 ounce) packages instant vanilla pudding mix 3 cups milk 1 (8 ounce) container frozen whipped topping, thawed 1 (16 ounce) package chocolate graham crackers ¼ cup milk ⅓ cup unsweetened cocoa powder 1 cup white sugar 2 tablespoons butter 1 teaspoon vanilla extract 1. In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes. 2. In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish. 3. Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers. 4. To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool. 5. Pour sauce over graham cracker layer and refrigerate until set; serve.

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Berry-Green Smoothie Ingredients 1 ¼ cups unsweetened almond milk 1 clementine (such as Cuties®), peeled ½ cup frozen raspberries 1 cup spinach, or more to taste 1 tablespoon chia seeds 1 tablespoon flaxseed meal 1 cup frozen blueberries 1 scoop vanilla protein powder Place almond milk, clementine, raspberries, spinach, chia seeds, flaxseed meal, blueberries, and protein powder in a blender, respectively. Blend on high until smooth, about 30 seconds.

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Banana Bread Ingredients 1 cup white sugar ½ cup margarine, softened 2 eggs 1 ½ cups mashed banana 2 cups all-purpose flour 1 teaspoon baking soda 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan. 2. Beat sugar and margarine in a bowl until smooth. Beat in eggs, then bananas. Add flour and baking soda, stirring just until combined. Pour into the prepared pan. 3. Bake in the preheated oven until a toothpick in the center comes out clean, about 1 hour. Remove from the pan and let cool. 4. Store in the refrigerator or freeze.

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Peanut Butter Mousse Ingredients 2 ounces Neufchâtel cheese, softened 1/4 cup peanut butter 1/4 cup confectioners' sugar 1/2 cup heavy whipping cream 1. Beat Neufchâtel cheese, confectioners' sugar, and peanut butter together in a bowl until smooth and well combined. Set aside. 2. Place heavy whipping cream in another bowl and whip until medium peaks form. Add peanut butter mixture and whip just until combined. 3. Divide evenly into 2 serving glasses. Serve at once, or cover and refrigerate.

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Air Fryer Cinnamon Roll Bites Ingredients 1 (12.4 ounce) can refrigerated cinnamon rolls (such as Pillsbury™) 1/4 cup white sugar 1/2 teaspoon ground cinnamon ounces cream cheese, softened 3/4 cup confectioner's sugar 1 tablespoon freshly grated orange peel 1 tablespoon orange juice icing from the cinnamon roll package 1. Preheat air fryer to 325°F (165°C). 2. Mix sugar and cinnamon in a large resealable plastic bag. 3. Cut 8 cinnamon rolls into 32 bites, set icing aside. 4. Line fryer basket with parchment paper. 5. Cook bites in a single layer for 3 minutes, flip, then cook for 2-3 more minutes until golden brown. Cook in batches if needed. 6. Prepare dip: beat cream cheese, confectioner’s sugar, orange zest, orange juice, and packaged icing until smooth. 7. Toss warm bites in sugar-cinnamon mixture. 8. Serve bites with the dip.

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2 Ingredient Reeses Brownies Ingredients 1 (17.6-oz.) bag miniature chocolate peanut butter cups, such as Reeses® 5 large eggs 1. Preheat oven to 350 degrees F (175 degrees C). Line an 8x8 baking dish with parchment and lightly coat with cooking spray. 2. Place peanut butter cups in a medium microwave-safe bowl and microwave in 30 second intervals, stirring in between, about 2 minutes total, until smooth. Let cool slightly. 3. Using an electric mixer or whisk, beat eggs until frothy . Slowing drizzle in chocolate while mixing until well incorporated. Pour batter into prepared pan. 4. Bake in the preheated oven until a toothpick inserted in center comes out clean, 22 to 26 minutes. Let cool completely before cutting.

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Chicken and Waffles Casserole Ingredients 6 frozen Belgian waffles 1 1/2 pounds frozen chicken nuggets, such as Just Bare™ Lightly Breaded Chicken Breast Bites, slightly thawed 8 large eggs 1 1/3 cups half-and-half 2 tablespoons maple syrup, plus more for serving 1/2 teaspoon kosher salt 1/8 teaspoon cayenne pepper 4 tablespoons butter, melted 1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish. Arrange waffles on a baking sheet. 2. Bake waffles for 4 minutes per side until toasted. Cut each waffle into 8 pieces and place in the baking dish. 3. Cut larger chicken nuggets in half and mix with the waffles in the dish. 4. In a large bowl, whisk eggs, half-and-half, 2 tablespoons maple syrup, salt, and cayenne pepper. Pour over waffles and chicken. Cover and let soak for 15 minutes. 5. Bake for 1 hour, uncovering halfway through, until eggs are set and top is golden. Let stand for 5-10 minutes. Drizzle with melted butter and syrup before serving.

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