Peanut Butter Brownie Pudding (in a Crockpot)

I loved college.  Really.  LOVED.  College. 

And so, I've found, that as my nieces and nephews are becoming college age, I start to want to live vicariously through them.  I'm sure I will do the same with my children.

It's also fun to think about how much more fun I would have had if I knew then what I know now. (So, here's your chance you kids!  Pay attention!)

My adorable niece Kelsey (seriously, gorgeous+sweet) is a college freshman.  I gave her a crockpot for graduation and a few pointers, including some recipes that I thought would really be a big hit for the college lifestyle.  Well, being the good niece that she is, she took my advice and whipped up this ultra-rich, to-die-for dessert on a date, easy peasy.  Then, they went to the movies.  When they came back, it was piping hot and ready for the whole crowd.  I may need to try that.  Anyone up for a show?  Dessert at our place later?

There is no picture yet because really, it would just look like a chocolatey, cakey, puddingy mess with vanilla ice cream on top.  (Also, there would be eyes rolling back into the head with chocolate bliss.)

Peanut Butter Brownie Pudding

In a small saucepan, stir:
1 1/2 cups water
1 Cup brown sugar
3 T cocoa

Bring to a boil, stirring.  Remove from heat, set aside, and get out your Crockpot.

Spray crock with nonstick spray, then stir in with a spatula:
1 pkg (about 20 oz) brownie mix
1/2 Cup peanut butter
1/2 cup milk or buttermilk
2 Tablespoons (1/4 stick) butter or marg, melted
2 eggs
1 cup chocolate chips (half a package)

When this is well combined, pour the boiled mixture over the top.  DO NOT STIR IN.

Put on the lid and cook on high until nearly set, about 2 hours.  (You could get away with a longer cook time on low, but not too long or it will dry out.)

Spoon into bowls while warm and top with vanilla ice cream.  You will need the ice cream--it is extremely rich.

Chick Lunch: Cucumber topping with Crackers

This is one of my favorite Mom lunches.  Sort of healthy, sort of indulgent.  No cooking.  Make in five minutes or less.  Awesome in the summer when you have more cucumbers than you know what to do with.  Originally tasted this recipe as an appetizer at a family reunion, (thanks Shelley) and it has morphed into a staple.  If you are using it for a meal, serves 2.


Cucumber Topping

1 cucumber, washed and completely shredded on a cheese grater.  Let the shreds sit for a few minutes to allow some of the extra water to seep out.

Into a medium bowl, stir:
2 green onions, snipped small
3  rubber spatula scoops of cottage cheese.  I would avoid the nonfat--the texture is too uninviting.
1 heaping Tablespoon of lowfat mayo.  I like Kraft's Olive Oil mayo.
Generous shaking of garlic salt
2-3 shakes of red pepper flakes

Add the shredded cucumber and stir.

Eat with Triscuits, or if you are craving a sweeter flavor, Wheat Thins.