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This peanut butter frozen yogurt is low-calorie and, when made with soymilk, has a very soft texture (perfect for summer). For a creamier outcome that is more similar to real ice cream, try substituting creamer for the milk.
Combine all ingredients in a blender or food processor and mix until smooth and well blended, usually about 1-2 minutes. Place in a container and freeze for at least 2 hours (up to 24 hours). Once frozen, remove from the container and thaw for 30 seconds to 1 minute in the microwave. Re-blend in the food processor and scoop with an ice cream scooper.
These bar cookies are fun, festive, and super quick and easy to whip up. Spread them around the office and watch the atmosphere instantly brighten. And really, you don’t have to wait for a birthday.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!