Seriously y’all, it has been a week for sure. I have seen and read some things this week that would make your hair curl. Some was horrifying, and some was just downright weird. But that’s OK. We don’t let the hate and weirdness get us down. We gather ourselves, try to continue our lives with grace and dignity and then we binge eat.

I don’t know about the rest of y’all, but I could really go for some food that is absolutely terrible for me, but I’m not going to care.

And you know what? Since it’s been that kind of week, we are going to start with dessert.
Peanut Butter Cookie Chocolate Dump Cake

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
Vegetable oil, water and egg called for on cookie mix pouch
1 box (3.4 oz) Jell-O™ chocolate flavor instant pudding & pie filling mix
1 1/2 cups milk
1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix

Directions:

Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.

In medium bowl, stir cookie mix, oil, water and egg until soft dough forms. In large bowl, beat pudding mix and milk with whisk 2 minutes. Stir in cake mix until combined. Spread cake batter evenly in pan. Top cake batter evenly with rounded tablespoons cookie dough.

Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean, covering cake with foil halfway through baking if cookies begin to turn dark brown on top. Serve warm or at room temperature.

If you think for a second that I am not going to top this with Häagen-Dazs, chocolate peanut butter ice cream, you are sadly mistaken.

At some point I am sure that I have mentioned that my appetite is very similar to that of a 12-year-old boy. So things like chilidogs are right up my alley. Make it into a dip-like snack and you had me at hello.

Chili-Cheese Dog Crescent Ring
Ingredients:
2 pouches (20 oz) Progresso™ chili
2 cans (8 oz) Pillsbury™ Refrigerated Crescent Dinner Rolls
5 hot dogs
1/2 cup cheddar cheese, grated

Directions:

Preheat oven to 375ºF. Pour 1 pouch of chili into a colander and set inside sink to drain. While chili is draining, line a baking sheet with parchment paper. Lay long end of crescent rolls out in a ring, overlapping them to form a base.

Slice each hot dog into rings, without cutting all the way through to the bottom, to make them bendable. Lay hot dogs on base of crescent ring. Spoon drained chili over hot dogs. Sprinkle carefully with grated cheese.

Fold ends of crescent dough up and over the filling. Tuck ends underneath ring. Bake for 15 minutes or until golden brown. While ring is baking, heat second package of chili according to package directions

Pour chili into center of baked ring and sprinkle with more cheese, as desired. Serve immediately.

If you need me, I’ll be stuffing myself and recovering from my week.

Remember to be nice to each other out there!