Somewhere along the way, someone always manages to find a way to make something that seems disgusting into an incredibly tasty dish. Like the Kitty Litter Cake pictured here (Google that and see what other horrifyingly realistic pictures you find).

A little milder form of the gross-turned-delish is the ever classic Dirt dessert.

There are different recipes circulating, but the differences lie mostly in the assembly. Yeah, you can serve up this dessert for a Halloween party or that ultra chic Garden Party on your patio in the Springtime! All it takes is a little tweaking.

First, the mechanics. This recipe comes from Taste of Home. To make this ultra mega tasty dessert you need:

8 oz. cream cheese, softened

1/4 cup margarine, softened

1 cup confectioners’ sugar

3 1/2 cups cold milk

2 packages (3.4 ounces each) instant vanilla pudding mix

1 carton (12 ounces) frozen whipped topping, thawed

1 package (18 ounces) cream-filled chocolate sandwich cookies, crushed (yeah those would be Oreos) Read More »

Everyone’s favorite summer snack is ice cream; its cold goodness sliding down your throat eases that sweet tooth every single time, am I right? The chunks of chocolate or swirls of caramel create an orgasmic explosion in your mouth. One problem with ice cream, though (like that frightening cup above!): it’s full of fat, sugar and calories (no lie – Chubby Hubby has 330 calories and 20 grams of fat…yikes!?!).

While it tastes amazing, adding those extra pounds on your thighs during bathing suit season is never a good thing. Here’s my low-fat, low-cal, highly-delicious alternative to ice cream.

You’ll need:

One Tub of Fat Free Cool Whip

One packet of Colored Sprinkles

One Gallon of Stonyfield Farm or Dannon Light & Fit Fat Free, Strawberry Yogurt

One Packet of Frozen Berries

One Pack of Red/Blue Plastic Cups (generic Beer Pong cups work perfect for this)

Glad Press ‘n’ Seal Read More »

I have never liked blueberry pie. In fact, I would even go beyond that—I’ve always thought it was disgusting. I am not the biggest fan of fresh blueberries, either, but lately I have started to like them more and more.

Despite all of this, last week I could not stop thinking about how I really wanted to make a blueberry pie. Why did I think this… why? I have no idea. I am still unable to explain it. But I suspect it was divine intervention, because the resulting blueberry pie was THE BEST THING I HAVE EVER EATEN.

The recipe is dunce-free (not that CC readers are dunces, of course) and uses fresh berries, which I suspect is the real reason for my enthusiasm behind this pie. All previous blueberry pies that were set in front of me were either a) made from cans of blueberry pie filling or b) things that I refused to eat because I was under the impression that I hated blueberry pie. Read More »

So, your Editors are still separated (but to be honest, they would probably do the IM thing if they were sitting next to each other). And one of them is experiencing “womanly problems”. It’s always good to have a girl in your corner when you want to complain about The Curse, because, let’s face it — it. sucks.

Read More »

How fantabulous is that special time of the month when Auntie Flo comes to town? You know, the time where we cry over nothing, breakout like we are in 9th grade, look like we just got breast implants, and want to remove our uterus ourselves with the sharpest untensil we can find because it hurts so badly.

Oh, and we proceed to eat every fatty, salty, chocolaty, everything that is in our path no matter how hard we were working out the week before.

So, when searching for this week’s recipes- I thought, “IDEA! Why not give our faithful CC readers some easy recipes that will satisfy your PMS cravings and not pack on the pounds?“

So sit back with some Midol, a heating pad, a good ‘ol sappy movie and a big, huge fork and indulge — sans guilt!

Oven Baked French Fries

(with ketchup, and a little salt they will taste like the real deal- try sweet potatoes if your feeling crazy!)

What you need:

6 lg. russet or other baking potatoes, scrubbed

Vegetable spray

Directions:

Preheat oven to 475 degrees. Cut potatoes into 1/2 inch strips or leave thicker if you prefer more of a potato wedge. Lightly spray baking pan with vegetable spray. Lay potatoes in a single layer on baking sheet.

Spray strips with vegetable spray before placing pan in oven. Bake 15-20 minutes, turn them and continue baking until crisp and browned, approximately 15-20 minutes more. Read More »