Wednesday, November 17, 2010

The Night Before Christmas


A cute little poem before we head into the holiday season



The Night Before Christmas
‘Twas the night before Christmas and all round my hips
Were Fannie May candies that sneaked past my lips.
Fudge brownies were stored in the freezer with care
In hopes that my thighs would forget they were there.
While Mama in her girdle and I in chin straps
Had just settled down to sugar-borne naps.
When out in the pantry there arose such a clatter
I sprang from my bed to see what was the matter.
Away to the kitchen I flew like a flash,
Tore open the icebox then threw up the sash.
The marshmallow look of the new-fallen snow
Sent thoughts of a binge to my body below.
When what to my wandering eyes should appear
A marzipan Santa with eight chocolate reindeer!
That huge chunk of candy so luscious and slick
I knew in a second that I’d wind up sick.
The sweet-coated santa, those sugared reindeer
I closed my eyes tightly but still I could hear;
On Pritzker, on Stillman, on weak one, on TOPS
A Weight Watcher dropout from sugar detox.
From the top of the scales to the top of the hall
Now dash away pounds now dash away all.
Dressed up in Lane Bryant from my head to nightdress
My clothes were all bulging from too much excess.
My droll little mouth and my round little belly,
They shook when I laughed like a bowl full of jelly.
I spoke not a word but went straight to my work
Ate all of the candy then turned with a jerk.
And laying a finger beside my heartburn
Gave a quick nod toward the bedroom I turned.
I eased into bed, to the heavens I cry–
If temptation’s removed I’ll get thin by and by.
And I mumbled again as I turned for the night
In the morning I’ll starve… ’til I take that first bite!

Sweet Potato, Yam???? There is a difference

Many do not realize it but there is a difference  Click on title to view article

Reese’s Peanut Butter Cup S’mores Pie

I got this recipe from a site called GrinandBakeIt.com  Sounds yummy!

1 1/2 c. graham cracker crumbs

1/4 cup sugar

1/3 c. butter, melted

ice cream fudge topping

1/2 gallon Dryer’s Reese’s Peanut Butter ice cream, softened

1 jar Marshmallow Cream

Mini Marshmallows (enough to cover top of pie)

Directions:

   In a small bowl, combine the crumbs and sugar; add butter
   and blend well. Press onto the bottom and up the sides
   of a lightly greased 9-in. pie plate. Bake at 375 degrees F
   for 8-10 minutes or until crust is lightly browned. Cool
   on a wire rack completely and freeze for 15 minutes.
   Spread a layer of fudge sauce onto frozen crust and refreeze
   (about 30 minutes). Spread softened ice cream onto fudge
   layer and refreeze until firm. Spread a layer of marshmallow
   cream and sprinkle with mini marshmallows. Refreeze for about
   4 hours. (Freezing overnight is best). Prior to serving broil
   pie until mini marshmallows are lightly toasted. Watch closely.
   It will only take a minute or two and will burn quickly.
   Garnish each slice with 1/2 of a Reese’s Peanut Butter Cup.