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.

Strawberry Brownies
Author: Family Savvy
Serves: 10-12

Ingredients
1 box strawberry cake mix (I use Duncan Hines)

2 eggs

1/3 cup oil

1 cup powdered sugar
½ -2 TB water or milk
Instructions
Mix strawberry cake mix, eggs, and oil until well combined.
Spread in 9 X 13 pan lined with parchment paper (lining makes it easy to lift entire contents from pan for glazing and cutting).
Bake at 350 degrees for 15 minutes or until done in center. Be careful to remove before edges brown; these taste best when "just done" rather than too done.
Mix powdered sugar and water or milk until smooth. Pour glaze over brownies while hot. Spread glaze to edges, allowing it to drip down sides. Allow brownies to cool and glaze to set before cutting into squares.

CREAM CHEESE CHERRY PIE CRUMB BARS

yield: 20 to 24 bars

 

prep time: 20 minutes

 

cook time: 45 to 50 minutes

 

total time: 1 hour 10 minutes

Layers of cream cheese and cherry pie filling sandwiched between crumb layers and drizzled with icing.

INGREDIENTS:

For the Crumb:
3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup cold unsalted butter, cut into small cubes
1 egg

For the Filling:
24 ounces cream cheese, at room temperature
1 cup granulated sugar
2 teaspoons vanilla extract
2 (21-ounce) cans cherry pie filling

For the Powdered Sugar Glaze (optional):
½ cup powdered sugar
1 to 2 tablespoons heavy cream or milk
¼ teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking pan.

2. Make the Crumb: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Use a fork or pastry cutter to blend in the butter, and then the egg (the dough will be crumbly). Press half of dough into the prepared pan and bake for 8 to 10 minutes, until light golden brown. Set on a wire rack to cool.

3. Make the Filling: In a separate large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until smooth, about 2 to 3 minutes. Add the vanilla extract and mix to combine. Using an offset spatula, spread the cream cheese mixture into an even layer over the crust. Spoon the cherry pie filling in an even layer over the cream cheese mixture. Crumble the remaining dough evenly over the cherry layer.

4. Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely before adding the glaze.

5. Make the Powdered Sugar Glaze (if using): In a small bowl, whisk together the powdered sugar, cream and vanilla extract. Add more cream if you want a thinner glaze, or more powdered sugar if you want a thicker glaze. Drizzle over the bars and allow to set.

6. The bars can be served at room temperature or chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Ingredients

1. 2 cups sugar
2. 1 5 ounce can evaporated milk
3. 1/2 cup butter
4. 2 cups tiny marshmallows
5. 3/4 cup creamy peanut butter
6. 1/2 teaspoon vanilla
7. 12 ounces dark or bittersweet chocolate, chopped
8. 2 teaspoons shortening
9. Finely chopped peanuts (optional)

Get $5 off Fortify™ Daily Probiotics

 

Instructions

1. 1. Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.
2. 2. Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.
3. 3. Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.
4. 4. In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set.* Makes about 50 truffles.

Summoning Spirits
For this summoning spell, we’re going to use Black Cat Oil. Not only is this oil a powerful conduit for summoning spirits, it’s often used to break bad spells, and for protection. This oil will contain a pinch of hair from a black cat– the most important ingredient.

Contrary to popular myth, black cats do not bring bad luck. They are said to be a favorite form for shape-shifting spirits; and this is one reason it’s considered bad luck to harm a black cat– that purring beautiful ball of fur before you might in fact be a magical creature or spirit who is observing you just as keenly as you are observing it.

Black cats are thought to have special magical connections and have long been a favored creature for a witch’s familiar.

First, the Black Cat Oil.

Items needed:
1. Herbs: sage, bay leaves, myrrh– substitutions for myrrh include anise, cloves, lemon balm, and cinnamon
2. Steel wool
3. Iron
4. Black cat hair
5. Oil– for the base…Castor oil for protection, as well as to break curses/hexes/spells; almond oil, to attract the opposite sex

Mix these ingredients together and warm them in your cauldron, just until you smell the herbs, knowing that the energy is released. Add this mixture to a jar, and leave it sit for a night beneath the moonlight.

To summon spirits:
Anoint a blue or purple candle with Black Cat Oil and burn this candle, calling in the spirits.

To summon a particular spirit, such as a loved one who’s passed, I create an altar for this spirit filled with photos, favorite personal items, a piece of clothing having belonged to them in life, etc. Samhain evening would be the most advantageous time to perform a ritual such as this, but you can call spirits to you at any time you desire them.

LILITH
If Lilith has come into your life she is telling you to be true to yourself. She walks by our side teaching us to not be subservient to others. Lilith is an example of inner strength. Lilith brings us independence, rebellion, courage and passion. She is a source of inspiration and bravery. Enjoy your life to the fullest without fear or guilt. Lilith gives us the duty of seeking equality for all. We are all created equally and Lilith makes this very clear. Lilith teaches us that if we have wronged someone and not treated them as an equal that we should make amends today. Stand up for what you believe in. Live up to your potential ~

Base:
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted

Topping:
1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

Glaze:
2 cups icing sugar
5 tablespoons milk
1 teaspoon vanilla

Preheat oven to 350F. Prepare a 9 x 13 baking pan (buttered).

Mix all of the base ingredients together, with the exception of the butter.  Add the melted butter last, and then pour into your prepared pan,

Mix all of the topping ingredients together in a separate bowl.  Mix well.  Drop by teaspoonful over the base, as evenly as you can over the entire base.  Take a butter knife and swirl the topping into the base.  Pop into the oven and bake for 28-30 minutes.

While the cake is baking, prepare the glaze and set aside.

Remove from oven and glaze the cake while still warm.

"FOR EMERGENCIES" ONLY Incense.

Seriously the Witch that I got this recipe from said this works to be rid of foul demons, wrathful spirits drunks &
other noisome creatures. Stand back & hold your nose!
3 Parts Frankincense
2 parts Dragon's Blood
2 parts Myrrh
1 Part Rosemary
1 Part Asafetida *
1 Part Cayenne *
1 part Grains of paradise
1 Part Rue*
1 Part Garlic *

Pumpkin Fudge
Time: 30 minutes + 2 hours to cool
Yield: One 9×9 pan
Recipe from Real Mom Kitchen
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3/4 C pecans
1 t olive oil
salt
3 C sugar
3/4 C butter
2/3 C evaporated milk
1/2 C canned pumpkin
2 T corn syrup
1 t pumpkin pie spice
12 ounce pkg. white chocolate chips
7  ounce jar marshmallow cream
1 t vanilla

1. Line a 9×9 pan with tin foil and spray it with cooking spray.

2. Into a small hot skillet pour the teaspoon of olive oil. Once the oil is hot add you pecans…
and sprinkle them with some freshly ground salt.

3. Let the pecans toast over medium high heat, stirring occasionally for about 5 minutes or until the nuts turn a darker color.

4. Put your butter into a medium sized sauce pan. Melt it over medium high heat. Add the evaporated milk…
the canned pumpkin…
corn syrup…
sugar
and pumpkin pie spice.

5. Stir the mixture to combine. Bring it to a boil over medium high heat, stirring constantly. Cook and continue to stir until it comes to 234 degrees or to the soft ball stage. Once it comes to a boil, it should take about 15 minutes to reach the correct temperature.

6. Remove it from the heat and quickly….QUICKLY! add the marshmallow cream….
white chocolate, vanilla and toasted pecans. Stir them all together to combine.

7. Pour the fudge into the 9×9 pan.

8. Let the fudge cool for at least 2 hours. Cut and serve! Store leftovers, covered tightly in the fridge.

RASPBERRY SWIRL ROLLS
(Adapted from this recipe)
*Makes 16 rolls*

YOU WILL NEED:
Dough:
1 cup milk
2/3 cup granulated sugar
2 packets active dry yeast (1 1/2 tbs)
1 stick (4oz) unsalted butter, softened
2 large eggs
1/4 tsp salt
4 1/4 to 4 1/2 cups all-purpose flour

Filling:
10oz frozen raspberries (not thawed)
1/4 cup plus 2 tbs sugar
1 tsp cornstarch

Glaze:
3/4 cup confectioners' sugar
3 tbs unsalted butter, melted
1 1/2 tbs heavy cream



DIRECTIONS:
1. First, heat up the milk until it is lukewarm. Pour it into your electric mixer bowl, and add the sugar and yeast to it. Mix a little bit, then cover the bowl with a dish towel and let sit for about 5 minutes, until the mixture is frothy. Next, with the mixer running, add in the softened butter, eggs and salt. Slowly begin adding in the flower until a soft dough forms (if the dough is too sticky, add a little more flour). Using the dough hook attachment, beat the dough on medium-high speed for about 10 minutes. Next, form the dough into a ball, place in a greased bowl, cover and let sit in a warm place for about 1 to 2 hours, until it doubles in size.

2. Prepare your baking pan by lining it with parchment paper and buttering/spraying it with cooking spray. Once the dough has risen, turn it out onto a floured surface and roll it into a 10x24 inch rectangle.

3. In a small bowl, mix together the frozen raspberries, sugar and cornstarch. Spread that over the dough and tightly roll it up. Using a sharp knife, cut the log into 16 equal sized slices (you will need to do this pretty fast, because the raspberries will start melting very quickly). Place the rolls into your prepared baking pans, cover them and let them rise in a warm place for another hour to two hours.

4. Preheat your oven to 425 deg F (if you think this is too hot for your oven, turn the temperature down to 400 deg F, or even lower if needed), and bake the rolls for about 25 minutes until they are beautifully golden brown and the juices are bubbling. Let cool. Next, prepare your glaze by whisking together the confectioners' sugar, butter and heavy cream in a small bowl. Once the rolls have cooled a little, drizzle the glaze over the top. Serve warm!

Black Cat Oil ☽○☾
2 ounces of Grapeseed oil
5 drops of Frankincense oil
3 drops of Dragon blood oil
3 drops of Sandalwood oil
2 drop of Mugwort oil
1 whisker or 3 hairs from a Black Cat
Blend your oils together in an amber or dark bottle. When blending, don't shake your bottle...give it a little swirl around to blend the oils together. Label and date your bottle and store in a cool dry place.
Black cat oil is used to break hexes, protection during Magical rites, reversing a string of bad luck, to bring good luck & money spells.
This oil should be made right before the Dark Moon, preferably on a Saturday. Use it during the Waning Moon for Monetary spells.
Anoint green candles for Good Luck, Protection & Money spells and Black candles for reversing or breaking a hex.
After Sageing, anoint your doorways and windows to keep negative energies out. If you want some luck when you go gambling place a drop or two in each shoe, a couple of drops rubbed into your hands won't hurt either.
By no means should you ever pull out a cats whisker or hair! Gather them when they fall out naturally. The hair can be gathered when brushing your cat.

No Bake Peanut Butter Pie

You can use low fat cream cheese and whipped topping and your No Bake Peanut Butter Pie will still be delish

1 chocolate graham cracker or cookie pie crust (homemade or store-bought)
8 oz. cream cheese
1 c. peanut butter
½ c. granulated sugar
1 tsp. pure vanilla extract
8 oz. frozen whipped topping, thawed
whipped cream, chocolate syrup, and grated chocolate; optional garnishes
Directions for No Bake Peanut Butter Pie

With an electric mixer, beat cream cheese and sugar until smooth.

Blend in peanut butter and vanilla.

Fold in whipped topping. Spoon mixture into prepared pie crust.

Refrigerate for at least 4 hours.

Garnish with whipped cream and chocolate syrup, with a sprinkling of grated chocolate.

Keep refrigerated.

See, I told ya it was easy and quick! I think this is the easiest No Bake Peanut Butter Pie I have seen! Yummy! 

SWEET SOUTHERN APPLE SPICED CORNBREAD

Makes 1 – 10 1/2″ Cast Iron “Chicken Fryer” Skillet-full (Or 2 – 9″ deep dish pie plates-full, or one 13×9 pan)

1 1/2 cups sugar

1 stick butter, softened

1/2 tsp vanilla

3 extra-large eggs, room temp

2 cups water

2 cups Indian Head Old Fashioned Stone Ground Yellow Corn Meal

2 cups flour

1 Tbl. fresh baking powder

1 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. Pumpkin Pie Spice (mine includes cinnamon, ginger, nutmeg and allspice)

1 Red or Golden Delicious apple, peeled and coarsely grated up to core, (discard core or toss for the birds)

DIRECTIONS:

Preheat oven to 400 degrees.

Spray the inside of 10 1/2″ cast iron deep chicken fryer with butter-flavored cooking spray. (*Or 2 – 9″ deep dish pie plates or one 13×9 pan.) Set aside.

In large mixer bowl, beat sugar and butter. Scrape sides and bottom, add vanilla and beat again until well blended.

Beat in eggs until very well blended. Beat in water and cornmeal,  scraping bowl as needed to make sure all is incorporated.

Sift, or whisk well to mix, flour, baking powder, salt, cinnamon and Pumpkin Pie Spice into medium bowl.

Add to batter with the grated apple, and mix until just blended and moistened but still lumpy. DON’T over mix. 

Pour batter into prepared pan (or pans) of choice, scraping with a spatula to add all.

*For one large cast iron pan, bake at 400 degrees for 35 minutes, reduce heat to 350 and continue to bake for 8-10 minutes longer until toothpick inserted near center comes out clean.

**13×9 pans and 9″ deep dish pie plates only take about 35 minutes at 400 using the toothpick doneness test as well.

Let cool almost completely before serving. Pieces can be rewarmed in the microwave.

Serve warm with soft butter and honey if desired. 

Store covered tightly at room temperature. Even better the next day!

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows – OR -
4 cups miniature marshmallows
1/2 cup peanut butter
2 1/2 cups Regular Crispy treats cereal
2 1/2 cups Chocolate Crispy Treats cereal
1/2 cup Reese’s cut up
chocolate chips
peanut butter chips


HOW YOU MAKE REESE’S PEANUT BUTTER CRISPY TREATS

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes.
Stir until smooth.
Add peanut butter, stirring until combined.
Add crispy treats.
Spread into a 9×13 cake pan.
Top with cup up Reese’s.
Melt chocolate and peanut butter chips and drizzle on top.