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.