Dessert was a success! The guys crushed it last night. I'm really enjoying this baking kick I'm in. Casey cooked the main course which was chicken, rice and brussel sprouts (my favorite). They mingled most of the night as I got situated from the drive, and before bed, we watched a movie with Colin Farrell and an Asian we couldn't figure out if she was hot or not.
Saturdays are my off days. Casey usually has plans for us to do while I'm in town. On the agenda:
House chores and errands - my crop top ideas were a hit. Candice, powerlifter and European rock star, reached out and asked me for one. Went to the store to get her a crop top shirt so I can replicate the one I have so she can rock it on stage. So cool! Can't wait for her to send me pics.
Walk the dogs
House drive-by (to say hello and happy birthday)
Dinner plans
No meathead reports. Just sharing a typical weekend, and how I'm just a normal human being. Although, when we were putting on new sheets before bed, I ripped a huge whole - damn grip strength. I died laughing. Sorrryyyyyy.
I did promise you those ingredients, so here it is:
1 (16 oz.) container Cool Whip 1 1/2 cups peanut butter, crunchy or creamy 3/4 cup fudge sauce, or to taste 1/4-1/3 cup peanuts
1 box Oreos, divided (extra pack for munching while making this dessert)
Preparation
1.Line an 8x8-inch baking dish with aluminum foil or parchment paper.
2.Create four rows of Oreos along the bottom of your baking dish.
3.In a separate bowl, mix together Cool Whip and peanut butter until totally combined.
4.Spread 1/2 peanut butter mixture over Oreo crust, then top with another layer of Oreos and 1/2 cup fudge.
5.Spread on remaining peanut butter mixture and top with remaining fudge.
6.Crumble remaining Oreos and sprinkle them, along with peanuts, over the top.
7.Place in refrigerator for 4-8 hours, or overnight, or in freezer for 3-4 hours.
8.Slice, serve and enjoy! (via 12tomatoes.com)
