It seems there is a little confusion about how to post in here. You go down the menu items on the right hand site and in the section where it says META you register. Once you’ve completed the painless registration process, and send me 4 barrels of England’s finest real ales, then you can post messages. We have to do this so we don’t get the spam idiots flooding the board.
You can then join in and help Kat get her pineapple squares in her pie crust….
I thought I’d drop by, to let you all know that there is a gallery of photgraphs available here for your perusal.
Where is everyone??? Hey Ed.. where you at? You’ve not posted anything yet… so come out everyone and post some stuff here… let’s get the joint jumping with some life!!
If i don’t here from anyone at all by end of this month, I will be taking this site down!
I can do my part, but I need everyone participation on this.
Hugs
Pineapple Cheesecake Squares
Pat-In-The-Pan Crust (recipe below)
16 ozs. cream cheese, softened
1/2 cup sugar
2 eggs
2/3 cup unsweetened pineapple juice
1/4 cup all purpose flour
1/4 cup sugar
1 can (20 ounces) crushed pineapple, well drained (reserve 1 cup of the juice)
1/2 cup whipping cream
Heat oven to 350 F.
Bake crust. (See recipe below).
Beat cream cheese in a medium bowl until smooth and fluffy.
Beat in 1/2 cup sugar and the eggs.
Stir in 2/3 cup pineapple juice.
Pour cream cheese mixture over the hot crust.
Bake just until the center is set, about 20 minutes.
Cool completely.
Mix the flour and 1/4 cup sugar in a 2 quart saucepan.
Stir in 1 cup of the reserved pineapple juice.
Heat to boiling over medium heat, stirring constantly.
Boil and stir 1 minute.
Remove from heat.
Fold in the pineapple.
Cool completely.
Beat the whipping cream in a chilled bowl until stiff.
Fold into the pineapple mixture.
Spread carefully over the dessert.
Cover loosely and refrigerate until firm, about
4 hours.
Cut into 3- inch squares.
Yield: about 12 squares
Pat-In-The-Pan Crust
2 cups all purpose flour
2/3 cup butter or regular margarine, softened
1/2 cup almonds, finely chopped and toasted
1/2 cup powdered sugar
Mix all ingredients in a medium bowl until crumbly.
Press firmly and evenly in the bottom of an ungreased
13 x 9 inch baking dish.
Bake until set, about 15 minutes.
I would not want to be treated at that hospital…too many die there and the management does not care about anything but the bottom line…which is to say that the almight $$$ gives more precedence than a human being and if you got insurance coverage!
Some of the staff there are rude and think that they are much better than you are… well, got some news for you …. don’t count on me when you are ever in a jam.. cuz, i will just leave your ass…
Yes, i do have credence, as I use to work at that hospital and met a few of the staff that were rude and one day they will get their own upence…
Well here we are folks! Kat has been pestering me for a while to get her set up with her own blog. Now she needs…
Americana Peanut Cheesecake
3/4 cup chopped ground peanuts
1 cup graham cracker crumbs
1/3 cup butter, melted
2/3 cup creamy peanut butter
4 packages (3 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
1 container (4 oz.) frozen whipped topping, thawed
2 tablespoons ground roasted peanuts
Combine peanuts, graham cracker crumbs and melted butter.
Press crumb mixture into 9-inch spring form pan.
Chill crust for 20 minutes.
Using electric mixer, cream softened cream cheese and peanut butter
until fluffy.
Gradually add condensed milk and mix well.
Add lemon juice and vanilla and blend well.
Fold in whipped topping.
Pour mixture into prepared crust.
Garnish with chopped peanuts.
Chill 2-3 hours.
Makes 12 servings.
What Kat did today was set up the filipino friends blog. So, now everyone… lets start bloggin!
