April 23, 2013

  • Let's be positive today.

    Let's be positive today.

    This will help us get off on the right foot.

     

    First, let's exercise those abs.

    An  elderly man in Louisiana had owned a large farm for  several years. He had a large pond in the back. It  was properly shaped for swimming, so he fixed it up nice  with picnic tables, horseshoe courts, and some apple and  peach trees. One evening the old farmer decided to  go down to the pond, as he hadn't been there for a  while, and look it over. He grabbed a five-gallon bucket to bring back some fruit.

    As he neared the  pond, he heard voices shouting and laughing with glee. As he came closer, he saw it was a bunch of young  women skinny-dipping in his pond. He made the  women aware of his presence and they all went to the deep  end.

    One of the women shouted to him, "We're not  coming out until you leave!"

    The old man frowned,  "I didn't come down here to watch you ladies swim naked or  make you get out of the pond naked."

    Holding the  bucket up he said, "I'm here to feed the  alligator..."

    Let's continue with some goodies. Just look, don't touch.

    Granny's Grand Cinnamon Rolls
     
    1 cup warm water
    2 pkg. active dry yeast
    1 cup warm milk
    1 tsp  + 2/3 + 1 ½ + ¼  cup granulated sugar ...
    2 tsp salt
    2/3 + ½ + ½ + 2/3 cups butter, melted
    2 eggs, slightly beaten
    8 cups flour
    3 Tbsp cinnamon
    4 cups powdered sugar
    2 tsp vanilla
    6 Tbsp hot water
    walnuts
     
    In a small bowl mix together warm water, yeast, and 1 tsp sugar and set aside.   In a large bowl, mix milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs, stir well and add to yeast mixture.   Add half the flour and beat until smooth.   Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).   Turn onto well floured board and knead 5-10 minutes.   Place in well buttered bowl, cover and let rise in warm place, free from drafts, until double in size, about 1 to 1 ½ hours.   When doubled, punch down dough and let rest 5 minutes.  Roll onto floured surface into a 15x20 rectangle.   Spread dough with ½ cup melted butter.   Mix together 1 ½ cups sugar and cinnamon, next sprinkle over buttered dough.   Sprinkle with walnuts, and roll up jellyroll-fashion and pinch edge together to seal.   Cut into 12 to 15 slices.   Coat bottom of 9x13 and 8” square baking pans with ½ cup melted butter, next sprinkle with ¼ cup sugar.   Place cinnamon roll slices close together in pans.   Let rise in warm place until dough is doubled in size, about 45 minutes.   Bake in preheated oven at 350 degrees for 25 to 30 minutes or until rolls are nicely browned.   Cool rolls slightly.   Meanwhile, in medium bowl, mix 2/3 cup melted butter, powdered sugar and vanilla.   Add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency.   Spread over slightly cooled rolls and serve warm.    Makes 12 to 15 large cinnamon rolls.
     
    I am having trouble posting this recipe! Not even my computer wants to touch it.
     
    1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
      6 Tablespoon butter, melted
      1- 8 ounce package cream cheese, softened
      1/4 cup granulated sugar
    ...  2 Tablespoons cold milk
      1- 12 ounce tub Cool Whip, divided
      2 – 3.9 ounce packages Chocolate Instant Pudding.
      3 1/4 cups cold milk
      1 and 1/2 cups mini chocolate chips
     
    1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
     2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
     3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
     4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
     
    5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving. 
     
    And may all your muchables be cootie - free!

usalapinhazzer