Yota Eats ( =

1 bottle white wine, 3 cans Fresca, fresh fruit <3
 

What you need: Pillsbury cinnamon roll and a waffle maker  

Ingredients:

575g/20.3 oz white chocolate, broken into chunks

397g/14 oz tin of condensed milk

10 oreos, broken into eighths

Line a 9×9 inch square tin with baking paper.


Directions:

Put the white chocolate and condensed milk in a large pan and heat very gently over a low heat, stirring frequently, until the chocolate has melted. The mixture should be smooth and stick to itself. Stir in the oreos.

Scrape the mixture into the tin and level it, pushing it into all the corners. The mixture it quite stiff and will not spread on its own. Put the tin in the fridge for a couple of hours or overnight, for the fudge to set. Cut into squares 

What you need:

• 
  1 (19.5 ounce) package brownie mix
• 2 eggs
• 1/2 cup canola oil
• 1/4 cup water
• 1 (18.25 ounce) package strawberry cake mix******
• 2 tablespoons canola oil
• 1 1/3 cups water
• 3 egg whites

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper liners.
2. Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.
3. Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.
4. Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.
5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

***** you can use ANY flavor cake batter! be adventurous!  

Via: all things delicious.

What you Need:

1 package sugar free lime gelatin
1/4 cup of boiling water
2 cartons (6 ounces each) key like yogurt ( personally, i like yoplait)
1, 8 ounce carton of frozen, fat free whipped topping (cool whip) , thawed
1 gram cracker crust ( 8 inch)

Directions:

1.) In a large bowl:
-dissolve glatin in boiling water.
-Whisk in yogurt.
-Fold in whipped topping
- Pour Into crust

2.) refrigerate for atlease 2 hours.


Enjoy!!

Via: Taste of Home

Suggested pan: 9” x 13” cake pan, or moldsYield:  about 45 jelly shotsGarnish: Maraschino cherries, if desired
If flexible silicon molds are used, prepare the molds with a quick spray or wipe of vegetable oil, then wipe the molds clean with a clean paper towel.  This will leave a slight residue to assist in unmolding, but will not affect the taste or appearance of your jelly shots.  
Red Layer

• 1 cup water
• 2 envelopes Knox gelatin
• 1 box 3 oz box cherry or strawberry gelatin dessert
• 1 cup flavored vodka (we recommend Hangar One, Buddha’s Hand citrus infused vodka, but your favorite will work just fine!)

Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Pour into pan and refrigerate until fully set, about an hour.  
Yellow Layer

• 1 cup water
• 2 envelopes Knox gelatin
• 1 box 3 oz box lemon gelatin dessert
• 1 cup flavored vodka  (we recommend Hangar One, Buddha’s Hand citrus infused vodka, but your favorite will work just fine!)

Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Allow mixture to cool to room temperature, then pour over the set red layer and refrigerate until fully set, about an hour.  
(Note, if you are garnishing with maraschino cherries, add them immediately after the yellow layer is poured in.  Cut the very bottoms off the cherries so they will stand upright.)  
Blue Layer

• 1 cup water
• 2 envelopes Knox gelatin
• 1 box 3 oz box Berry Blue gelatin dessert
• 1 cup flavored vodka (we recommend Hangar One, Buddha’s Hand citrus infused vodka, but your favorite will work just fine!)

Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Allow mixture to cool to room temperature, then pour over the set red and yellow layers and refrigerate until fully set, several hours or overnight.  (Its ideal to let this chill overnight so the layers can fully bond.)