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BBW - I need you!!
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My daughter (13) has to come up wth a sweet dish to compose in under an hour not too simple (my suggestion was eton mess!!) but what do you think?
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B�s Cherry Pie
Put everything in the fridge and let it get cold - yes even the Cherry Pie Filling.
1 - Pre-made Graham Cracker Crust from the Supermarket - or make crumbs out of any bland crispy cookie and mix it with a little butter and use it for the crust.
1 can Cherry Pie Filling (chilled in the fridge)
1 pack Jello Instant Pudding � Cheesecake Flavor
Mix up the pudding � I usually use a little less milk than the directions say � pour it in the crust. Put in the fridge until it sets up � 5 minutes or more.
Spoon on the Cherry Pie Filling and spread it out.
You can decorate the top with Cool Whip if you want to � but it doesn�t need it for the taste.
Put everything in the fridge and let it get cold - yes even the Cherry Pie Filling.
1 - Pre-made Graham Cracker Crust from the Supermarket - or make crumbs out of any bland crispy cookie and mix it with a little butter and use it for the crust.
1 can Cherry Pie Filling (chilled in the fridge)
1 pack Jello Instant Pudding � Cheesecake Flavor
Mix up the pudding � I usually use a little less milk than the directions say � pour it in the crust. Put in the fridge until it sets up � 5 minutes or more.
Spoon on the Cherry Pie Filling and spread it out.
You can decorate the top with Cool Whip if you want to � but it doesn�t need it for the taste.
-- answer removed --
B�s Chocolate Pie
1 - 8� Chocolate or Graham Cracker Crust
1 pack Chocolate Chips
1 Can Eagle Brand Milk
1 � Small Pack Philadelphia Cream Cheese or � Big One
1 teaspoon Vanilla
Pinch of Salt
In a bowl � mix the Cream Cheese and the Eagle Brand.
Put it in the microwave and get it hot � usually 2 minutes in my microwave � they are all different.
Stir in the Chocolate Chips � (they will totally melt), vanilla & salt.
Pour it into the Chocolate Cookie or Graham Cracker Crust (I use the Keebler Hershey�s Chocolate Cookie Crust from the grocery � it is the best for this pie). If you don't have one of these, make fine crumbs out of any crispy plain chocolate cookie, mix it with a little melted butter and press it into a pie plate.
DON�T EAT IT UNTIL THE NEXT DAY � it shouldn�t make a difference in the taste, but it does!!! If you wait 2 or 3 days it is even better than that!!!
This tastes like one of those luxurious desserts you get at a good restaurant.
It doesn�t really need anything else, but if you want to:
You can decorate it with whipped cream/Cool Whip/Reddi-Whip and dust it with cocoa powder if you want to and/or chocolate chips.
You can add Black Walnuts/Pecans/Coconut if you want to.
1 - 8� Chocolate or Graham Cracker Crust
1 pack Chocolate Chips
1 Can Eagle Brand Milk
1 � Small Pack Philadelphia Cream Cheese or � Big One
1 teaspoon Vanilla
Pinch of Salt
In a bowl � mix the Cream Cheese and the Eagle Brand.
Put it in the microwave and get it hot � usually 2 minutes in my microwave � they are all different.
Stir in the Chocolate Chips � (they will totally melt), vanilla & salt.
Pour it into the Chocolate Cookie or Graham Cracker Crust (I use the Keebler Hershey�s Chocolate Cookie Crust from the grocery � it is the best for this pie). If you don't have one of these, make fine crumbs out of any crispy plain chocolate cookie, mix it with a little melted butter and press it into a pie plate.
DON�T EAT IT UNTIL THE NEXT DAY � it shouldn�t make a difference in the taste, but it does!!! If you wait 2 or 3 days it is even better than that!!!
This tastes like one of those luxurious desserts you get at a good restaurant.
It doesn�t really need anything else, but if you want to:
You can decorate it with whipped cream/Cool Whip/Reddi-Whip and dust it with cocoa powder if you want to and/or chocolate chips.
You can add Black Walnuts/Pecans/Coconut if you want to.
No Flour Peanut Butter Cookies
2 cups peanut butter
2 cups white sugar
2 eggs
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Grease cookie sheets.
In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla.
Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets.
Press a criss-cross into the top using the back of a fork.
Bake for 8 to 10 minutes in the preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Metric:
515 g peanut butter
400 g white sugar
2 eggs
9 g baking soda
1 g salt
5 ml vanilla extract
2 cups peanut butter
2 cups white sugar
2 eggs
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Grease cookie sheets.
In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla.
Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets.
Press a criss-cross into the top using the back of a fork.
Bake for 8 to 10 minutes in the preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Metric:
515 g peanut butter
400 g white sugar
2 eggs
9 g baking soda
1 g salt
5 ml vanilla extract
Peach Cobbler
1 cup white sugar
1/2 cup butter, room temperature
1 cup self-rising flour
1 cup milk
1 (15 ounce) can peaches
Preheat oven to 350 degrees F (175 degrees C).
In a one-quart baking dish or 9 inch square pan, cream together sugar and butter.
Mix in flour and milk until smooth.
Pour peaches and their juice over the top.
Bake 25 to 30 minutes in the preheated oven, until golden brown.
Note: While it is baking, the cobbler part will rise to the top thru the peaches and get golden brown.
Metric:
200 g white sugar
115 g butter, room temperature
125 g self-rising flour
235 ml milk
1 (15 ounce) can peaches
1 cup white sugar
1/2 cup butter, room temperature
1 cup self-rising flour
1 cup milk
1 (15 ounce) can peaches
Preheat oven to 350 degrees F (175 degrees C).
In a one-quart baking dish or 9 inch square pan, cream together sugar and butter.
Mix in flour and milk until smooth.
Pour peaches and their juice over the top.
Bake 25 to 30 minutes in the preheated oven, until golden brown.
Note: While it is baking, the cobbler part will rise to the top thru the peaches and get golden brown.
Metric:
200 g white sugar
115 g butter, room temperature
125 g self-rising flour
235 ml milk
1 (15 ounce) can peaches
Hippy honey - let me know how she does with it please - I invented that one!!! The first time I made it we were having a cook out - and my sister and my little niece ate it all before I got to the cookout with it!!!
Glad I could help - and thank you VERY much for letting me know she got what she needed - you know I always appreciate that!!!
BBWCHATT
The old lady in Chattanooga, Tennessee, USA
Glad I could help - and thank you VERY much for letting me know she got what she needed - you know I always appreciate that!!!
BBWCHATT
The old lady in Chattanooga, Tennessee, USA
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