hi

I HATE HOT FLASHES. I WILL BE 50 THIS YEAR AND HOT FLASHES CITY ALL DAY YESTERDAY. MAN IT SUCKS

THIS TIME OF YEAR SUCK. NO MONEY, NO FAMILY, NO FRIENDS. JUST ME AND THE BOYFRIEND AND THE 2 FURRIES BABIES. WHAT HAPPEN TO THE GOOD OLD DAYS. WHEN YOU MADE THING FOR PEOPLE LIKE COOKIES, CAKES, PIES EST.... NOPE THOSE DAY ARE GONE. IT HARD BEING A WITCH IN A CHRISTAIN WORLD. THE NEXT FUCKING CHRISTAIN TELL ME TO FORGAVE SOMEONE OR IM GOING TO BE BITTER. I AM GOING TO SHOW THEM WHAT BITTER IS. THEY WILL BE TASTING BITTERNESS. SORRY FUCKER THEIR ARE THING YOU CAN'T FORGIVE A PERSON FOR. FUCK THAT. I DON'T PUT MY NOSE IN THEIR BUSINESS, BUT THEY MAKE UP STORY ON ME. LIKE I WAS BORN A MAN. NOT THEN WHY DID THE TAKE MY LEFT TUBE OUT. IF YOU SEEN ME YOU WOULD KNOW I'M 100% WOMAN 56DD AND ALL. THEY TOLL PEOPLE I WAS GAY. I'M SO SICK OF THE LIES. SO I TELL THE TRUST ON THEM AND IT BETTER THEN THE LIES THEY TELL. LOL SO HAVE A FUCKING TURKEY DAY.

Chocolate Chip Cookies for DIABETIC

Chocolate Chip Cookies Ingredients
1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup stick margarine

1/2 cup powdered sugar

1/4 cup firmly packed light brown sugar

1 egg

1/4 cup unsweetened applesauce

2 Tbsp low-fat (1%) milk

2 tsp vanilla extract

1/2 cup chocolate chips

Directions
Preheat the oven to 350 degrees F. Spray 2 baking sheets with nonstick cooking spray.In a small bowl, whisk together the flour, baking soda, and salt. In a large bowl, with an electric mixer at medium speed, beat the margarine until fluffy. Add the sugars, egg, applesauce, milk, and vanilla and beat 1 minute. Slowly add the flour mixture and beat until combined, about 1 minute. Stir in the chocolate chips.Drop the dough by teaspoonfuls onto the prepared baking sheet. Bake until lightly browned, 14-16 minutes. Remove and cool on a baking rack.

Chocolate Cobbler

3/4 cup sugar
1 cup self rising flour
2 Tablespoons cocoa
1/2 cup milk
3 Tablespoons melted butter
1 teaspoon vanilla

Mix the above ingredients and spread into a greased 11X7 or 9X13 glass baking dish.

Top Mixture - Mix together and sprinkle evenly on the above mixture.
1/2 cup sugar
1/2 cup brown sugar
1/4 cup cocoa

Pour 1 1/2 cups hot water gently over all. DO NOT MIX- just gently pour over all

Bake at 350 degrees for 40 minutes. Serve hot, or cold.

Frozen Peanut Butter Pie
2 1/4 cups whipping cream
1 1/4 cups creamy or chunky peanut butter
1cup powdered sugar
1cup (about 15) bite-size chocolate-covered peanut butter cups, chopped
1 chocolate cookie crumb pie crust
6 chocolate-covered peanut butter cups, halved

In a small saucepan, combine 1/4 cup of the cream, the peanut butter, and 1/4 cup of the powdered sugar. Cook and stir over medium heat until smooth. Cool to room temperature. Meanwhile, in a mixing bowl, combine the remaining 2 cups cream and the remaining 3/4 cup powdered sugar. Beat until stiff peaks form.
Fold peanut butter mixture into whipped cream. Fold in the chopped peanut butter cups. Spoon mixture into pie shell. Top with the halved peanut butter cups. Freeze for 3 to 4 hours before serving

MONKEY BREAD

Ingredients

For the bread:

• 4 cans 7.5 oz. homestyle buttermilk biscuits
• 1 cup sugar
• 1 tsp. cinnamon

For the glaze:

• 3/4 cups butter
• 3/4 cups sugar
• 1/2 cup brown sugar
• 1 1/2 tsp. cinnamon

Directions

For the bread:

1. Preheat oven to 350 degrees F
2. Cut each biscuit into fourths. Put pieces into a sack with sugarand cinnamon and shake well, coating each piece.
3. Place the sugar coated pieces evenly around the inside of a well greased bundt pan. Make sure pieces are evenly distributed.

For the glaze:

1. Bring butter, sugar, brown sugar, and cinnamon to a boil, pour this mixture over the biscuits. Bake at 350 degrees for 45 minutes.
2. Drizzle more glaze on top if desired.

(Optional) Topping Glaze:

1. In a small mixing bowl, add 1 cup powdered sugar, 2 tablespoons of whole milk and 1/4 teaspoon of vanilla extract.
2. Mix until smooth.
3. Let stand for 5 minutes then drizzle over Monkey Bread.

NOTE: You can add about 1/2 cup of either chopped walnuts, or chopped pecans; or 1/2 cup of the above, plus 1/2 cup raisins before pouring in the glaze.