2 ingredient Game Day Dip. (No I'm not lying.)

I don't know about y'all, but sometimes when I see things like "dinner in four minutes" or "3 ingredients to perfection" I get a little skeptical. Maybe it's just me, but something about that freaks me out a little. I think-There is no way that would work. But, friends, I am asking you to trust me on this one. Seriously, this delicious dip has two ingredients. Rotel and reduced fat cream cheese. Take five minutes to whip this up for the next big game. It is a wow.

"Little Dipper" - isn't that the cutest name ever? 

Leftovers, heck yes. 

Creamy Rotel Dip

Prep/total time: 5 minutes

Ingredients:

• 10 ounces Rotel Diced Tomatoes and Green Chilies
• Two 8 ounce packages reduced fat cream cheese (I used generic brand) 

Directions: 

1. Melt cream cheese in microwave until soft 
2. Add Rotel to cream cheese and stir 
3. Transfer to a small crock pot to heat or microwave for another 2 minutes to heat. 

Serve with tortilla chips. Enjoy! 

Creds to Momma for this one.
Printable Recipe Here!

Did I really just eat five cookies?

Yes, it happened. Death by cookies. Peanut Butter Oatmeal Chocolate Chip cookies, to be exact. I found these over at Pinch of Yum, and, lets just say, 5 cookies (my predicted total, including dough) later...I still want more. For realz. These cookies rock. Not only do they come out of the oven ooey gooey ( they should be a bit undone when you take them out-they will cook more on the stone), but after they harden they have the perfect crunch! I made them for my Youth Group Superbowl Party (49ers fo-sho) tomorrow, and I am regretting my RSVP that said I would bring a dessert. I need all of these in my tummy...now! But for real, if you need an easy little treat to brighten up the gloomy winter days- go whip up some of this crunchy, peanut butter chocolate yumminess.

Peanut Butter Oatmeal Chocolate Chip Cookies

Prep time:  10 mins

Cook time:  10 mins

Yield: About 2 dozen 

Ingredients:

• ½ cup butter
• ½ cup white sugar
• ⅔ cup unpacked brown sugar
• ½ cup smooth peanut butter (chunky is nice too!)
• ½ teaspoon vanilla extract
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup rolled oats
• ¾ cup chopped milk chocolate (or just chocolate chips)
• ¾ cup chopped dark chocolate (or just chocolate chips)

Instructions:

1. Preheat oven to 350 degrees.
2. Cream together the butter, white sugar and brown sugar until smooth. Beat in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt. Stir until just moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

All creds to Pinch of Yum, adapted slightly from All Recipes

Printable Recipe Here