1 Unbaked 9 in. Pie Crusts(I use frozen,Kroger or Walmart Brand)
2 Large Eggs
1/2 Cup Flour
1/2 Cup White Granulated Sugar
1/2 Cup Packed Brown Sugar
3/4 Cup Real Butter, softened (1 1/2 sticks)
1 Cup Semi-sweet Chocolate Chips
1 Cup Chopped Pecans
Vanilla ice cream, or Cool Whip for serving on top of each piece.
Preheat oven to 325° F. Beat eggs in a large mixing bowl on high until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell. Bake for 66 to 60 minutes or until a knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve lukewarm. Put vanilla ice cream or cool whip on top.
Tuesday, September 13, 2011
NO-BAKE MISSISSIPPI MUD ICE CREAM PIE
1 (15 oz) Package of Oreo's 1/2 Cup Marg. or Butter, melted
1(12oz.) Container Fudge Ice Cream Topping(Hot Fudge)
1/2 Gallon Vanilla Ice Cream
2 Cups Nuts, chopped
1(16oz.) Whipped Cream
Crushed Oreos to sprinkle on top
Crush the package of Oreo's and mix with melted margarine. Press into 9x13" cake pan or 2 pie pans. Best to use a glass pan for this. Soften ice cream at room temperature for about 30-35 minutes. Spread onto the Oreo crust. Freeze for 2 hours. Pour warm fudge topping over ice cream. Freeze until well chilled (freeze it for about 6-8 hours to make sure that it is set up). Cut into serving-size pieces. Top individual pieces with whipped topping, nuts, drizzled hot fudge, and crushed oreos.
1(12oz.) Container Fudge Ice Cream Topping(Hot Fudge)
1/2 Gallon Vanilla Ice Cream
2 Cups Nuts, chopped
1(16oz.) Whipped Cream
Crushed Oreos to sprinkle on top
Crush the package of Oreo's and mix with melted margarine. Press into 9x13" cake pan or 2 pie pans. Best to use a glass pan for this. Soften ice cream at room temperature for about 30-35 minutes. Spread onto the Oreo crust. Freeze for 2 hours. Pour warm fudge topping over ice cream. Freeze until well chilled (freeze it for about 6-8 hours to make sure that it is set up). Cut into serving-size pieces. Top individual pieces with whipped topping, nuts, drizzled hot fudge, and crushed oreos.
NO BAKE STRAWBERRY DESSERT
2 Pounds Fresh Strawberries, washed
31/2 Cups Whipping Cream, divided
1/3 Cup Powdered Sugar
1 Teaspoon Vanilla
1/2 Teaspoon Almond Extract(optional)
4 Sleeves(around 24 to 28 crackers) Graham Crackers
4 Oz. Chocolate(Hersheys Candy Bar) or regular chocolate, finely chopped
Take out some of the strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and almond extract (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan. I like to use a glass pan for this. Lay down six graham crackers. Lightly cover the top of the graham crackers with a thin layer of whipped cream, and then a single layer of strawberries. Repeat three more times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
To make the ganache, heat the remaining cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries
31/2 Cups Whipping Cream, divided
1/3 Cup Powdered Sugar
1 Teaspoon Vanilla
1/2 Teaspoon Almond Extract(optional)
4 Sleeves(around 24 to 28 crackers) Graham Crackers
4 Oz. Chocolate(Hersheys Candy Bar) or regular chocolate, finely chopped
Take out some of the strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and almond extract (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan. I like to use a glass pan for this. Lay down six graham crackers. Lightly cover the top of the graham crackers with a thin layer of whipped cream, and then a single layer of strawberries. Repeat three more times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
To make the ganache, heat the remaining cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries
Monday, September 12, 2011
GIRLS HAIRSTYLES FOR SCHOOL
I ran across this website with a lot of pretty hair styles for little girl's long hair.
ww.hairstylesbymommy.com
ww.hairstylesbymommy.com
CARAMEL APPLE DIP
1Large Pack Cream CHeese
1 Pack Skore Toffee Bits
Let the cream cheese sit out to get softened then add in the package of toffee bits. Stir the dip every few hours. It is best to make this dip the day before serving so the ings. have time to carmelize. Serve with Gala or Pink lady or Granny Smith apples. Can also use this with green or red grapes. To keep the apples from turning brown soak in a lemon lime soda.
1 Pack Skore Toffee Bits
Let the cream cheese sit out to get softened then add in the package of toffee bits. Stir the dip every few hours. It is best to make this dip the day before serving so the ings. have time to carmelize. Serve with Gala or Pink lady or Granny Smith apples. Can also use this with green or red grapes. To keep the apples from turning brown soak in a lemon lime soda.
UGLIES
1 Lb. Ground Beef or Chuck or Turkey
1/2 Cup Chopped onion
1/2 Teaspoon Garlic Powder
11/2 Cups BBQ Sauce
1(10oz.) Can Refrigerated Biscuit Dough
2 Cups Shredded Cheddar Cheese
Preheat oven to 400 degrees. Lightly grease 8 muffin cups. In a large skillet cook the meat, onions and garlic powder until evenly brown. Drain off the grease. Stir in the barbeque Sauce and simmer for 4 minutes. Flatten biscuits in your hands so that each biscuit is 6 inches across. Put the biscuits in the muffin tin and fold up sides to create a cup shape. Fill
each biscuit fill almost to the top with the meat mixture; top with cheddar cheese. Bake in preheated oven until biscuits are baked, cheese is melted and tops are golden brown, about 15 minutes.
1/2 Cup Chopped onion
1/2 Teaspoon Garlic Powder
11/2 Cups BBQ Sauce
1(10oz.) Can Refrigerated Biscuit Dough
2 Cups Shredded Cheddar Cheese
Preheat oven to 400 degrees. Lightly grease 8 muffin cups. In a large skillet cook the meat, onions and garlic powder until evenly brown. Drain off the grease. Stir in the barbeque Sauce and simmer for 4 minutes. Flatten biscuits in your hands so that each biscuit is 6 inches across. Put the biscuits in the muffin tin and fold up sides to create a cup shape. Fill
each biscuit fill almost to the top with the meat mixture; top with cheddar cheese. Bake in preheated oven until biscuits are baked, cheese is melted and tops are golden brown, about 15 minutes.
EASY FUDGE SAUCE
This can be used to pour over ice cream or just use as a topping for angel food cake or any type cake.
1 Box JIFFY Fudge Frosting Mix
1 Tablespoon Light Corn Syrup
2 Tablespoons Butter or Marg.
1/4 Cup Milk
Mix all ings. in a small bowl. Microwave on high for 1 minute. Stir and repeat 2 times. Remove and cool.
1 Box JIFFY Fudge Frosting Mix
1 Tablespoon Light Corn Syrup
2 Tablespoons Butter or Marg.
1/4 Cup Milk
Mix all ings. in a small bowl. Microwave on high for 1 minute. Stir and repeat 2 times. Remove and cool.
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