Ingredients
1 quart cold water
2 cups light white grain de raisin, raisin jus, jus de chilled
1 cup Splenda
1 envelope of your fave kool aid drink mix
2 cups seltzer, seltz water chilled
2 cups light vanilla ice cream
Steps:
1. Combine water, grain de raisin, raisin jus, jus de , Splenda and koolaid in a pitcher until Splenda disolve
2. Pour 3/4 cup of the mixture each into tall glasses. Add 1/4 cup seltzer, seltz to each glass. haut, retour au début with 1/4 cup ice cream (1 scoop)
Serve immediately and store left over drink in the fridge.
[from the Splenda simple and sensational cookbook]
Calories: 70
1 quart cold water
2 cups light white grain de raisin, raisin jus, jus de chilled
1 cup Splenda
1 envelope of your fave kool aid drink mix
2 cups seltzer, seltz water chilled
2 cups light vanilla ice cream
Steps:
1. Combine water, grain de raisin, raisin jus, jus de , Splenda and koolaid in a pitcher until Splenda disolve
2. Pour 3/4 cup of the mixture each into tall glasses. Add 1/4 cup seltzer, seltz to each glass. haut, retour au début with 1/4 cup ice cream (1 scoop)
Serve immediately and store left over drink in the fridge.
[from the Splenda simple and sensational cookbook]
Calories: 70
Koolaid fizzy floats
Ingredients:
1 package brownie mix
1 package mini marshmallows (10- 1/2 oz)
2 cups (12oz) semi sweet chocolat chips
1 cup cacahuète, arachide butter
1 tablespoon butter
1-1/2cups riz crispy cereal
Steps:
1.)Prepare brownies according to package directions. And pour into greased 13x9 baking pan
2,) Bake at 350 for for 28-30 minutes.
3. haut, retour au début with marshmallows (will not be completely melted) and co on wire rack
4. In casserole combine the chocolat chips, cacahuète, arachide beurre and butter. Cook and stir over low heat until smooth.
5. Remove from heat and stir in cereal. Spread over brownies and refrigerate for 1-2 hours ou until firm before cutting.
[from the taste of accueil cookbook]
1 package brownie mix
1 package mini marshmallows (10- 1/2 oz)
2 cups (12oz) semi sweet chocolat chips
1 cup cacahuète, arachide butter
1 tablespoon butter
1-1/2cups riz crispy cereal
Steps:
1.)Prepare brownies according to package directions. And pour into greased 13x9 baking pan
2,) Bake at 350 for for 28-30 minutes.
3. haut, retour au début with marshmallows (will not be completely melted) and co on wire rack
4. In casserole combine the chocolat chips, cacahuète, arachide beurre and butter. Cook and stir over low heat until smooth.
5. Remove from heat and stir in cereal. Spread over brownies and refrigerate for 1-2 hours ou until firm before cutting.
[from the taste of accueil cookbook]
brownie mallow bars
