Quick.  Easy.  Delicious.

In my usual fashion, I changed up the directions just a little bit to suit me.

1 (24 oz) package white chocolate candy coating
1 (24 oz) package milk (or you could use dark) chocolate candy coating
1 bag  Rrrrrruffles have Rrrrrrridges  potato chips

I have a mini-slow cooker that I use for dips and such that has a removable body. (I’m sure you could use a larger slow cooker, or you could just melt the chocolate in a bowl.  I like using the little one because it’s just the right size and it keeps the chocolate all melty.)

Cut up all the white chocolate bark, place it in the slowcooker body and microwave for 1 minute.  Stir.  Microwave in increments of 20 seconds until it’s all smooth.

Put out several pieces of wax paper.

Dip half of a chip in the white chocolate and place it on the wax paper to set.

By the time you’ve finished dipping the whole bag, the first ones you did should be dry.

Wash out the slowcooker, chop up the milk chocolate and melt it.

Grab each chip by the white part and dip the other side.

Place on wax paper until set.

Store in airtight container…or eat them all now.

See?  Easy!

This is a recipe I made up on my own.  Although those types of recipes usually tend to be the tastiest, I’m usually not creative or patient enough to find what really works. But, without being too conceited, I think this is the best banana bread recipe out there!  Try it for yourself and let me know what you think!

Ingredients: 3-4 ripe(read: almost black and ready to head to the garbage) bananas, 1 good splash(about 1 tsp) of vanilla extract, 1 -1/2 self rising flour, 1 cup sugar, 1 egg, 1/3 cup melted butter.  Here are all the optional ”goodies” I’ve added: 1/2 cup chopped nuts(pecan, walnut, cashews…although the cashews tend to be a little chewy when baked), 1/2 cup cranberries, a handful or two of chocolate chips, you can really put most anything in here!

Directions: Preheat oven to 350.  Mash bananas.  (I have a potato masher, but you can easily use a fork or your hands.)  Add sugar, egg, and vanilla flavoring.  Mix.  Add flour and mix well.  Add melted butter, and whichever optional goodies you want.  (It’s pretty common for me to add nuts, cranberries and chocolate chips.  But remember the more stuff you add, the longer it’s going to take to cook.  So don’t add a full 1/2 cup of each one or you’ll have a gooey center when you’re done!)  Pour into a greased loaf pan.  Bake at 350 for 50-60 mins. 

Happy baking!

1 package yellow cake
1(4 serving) package instant vanilla pudding
1/2 cup Country Time lemonade powder, divided
1 cup cold water
4 eggs
1/4 cup oil
3 TBsp warm water
1 cup powdered sugar

Preheat oven to 350°. Mix cake mix, pudding, 1/4 cup lemonade powder, 1 cup cold water, eggs and oil. Bake in Bundt pan for 50-55 minutes. While cake is baking, you can make the glaze: Mix 1/4 cup lemonade powder with powdered sugar, and mix in warm water. (You want it to be liquid-y, so if you do it too early and it gets “stiff” just pop it in the microwave for a few seconds!) After removing cake from oven, cool for 5 minutes and flip out onto serving platter. While the cake is still warm, use a fork or skewers to poke holes all over the cake. Pour glaze over cake. Cool and enjoy!

I never said it was healthy…but it sho’ is good!