I'm Hungry.

**Kayla** · October 24th, 2003, 8:50 PM

What are your favorite recipes? I am going to get a new Emeril cookware set from Bed, Bath and Beyond and I need to make some good stuff in my new food sizzlers.
:pleasehelp:

**Kayla** · October 25th, 2003, 11:18 AM

What are surprise cookies?

**Kayla** · October 25th, 2003, 11:26 AM

Ohhhh.
I made cookies the other day, sugar cookies and stuck a Hershey kiss in the middle of each one. I then was going to stripe the cookies with melted chocolate, but I burned the chocolate.

**Kayla** · October 25th, 2003, 12:03 PM

It wasn't my fault, it was the powerful microwave. :microwave:

**patrickb** · October 25th, 2003, 12:15 PM

I melt chocolate in the microthingie all the time..

The trick is LO power and much monitoring and stirring. It is easier to do on the stove, though.

Ever had a Snickers cake before? They are awesome. Or a Coca-Cola cake, even better...

**patrickb** · October 25th, 2003, 12:39 PM

This version is for teq. The microwave version. Fairly close to the same recipe I have used before:
http://www.cooks.com/rec/doc/0,166,150163-...-230202,00.html

Do a search on google for it. Lot's of 'em, but they use actual snickers bars. Never had made one like that. I always used caramel chips and chocolate chips. A chocolate cake mix, and filled the pan about halfway. Let that layer bake till it was semi-hard, pour the caramel/chocolate mixture over it, and the rest of the cake mix. Bake til done, then pour the rest of the glazing mix all over it and enjoy. I'll see if I can dig the recipe up sometime.

snide · November 3rd, 2003, 5:47 AM

Here is my recipe hint.

Try to use; beer, wine, or some other liquid instead of water when cooking your food.

patrickbeerman, I mean putting the beer into the pot ALONG with the food items. I don't mean cooking while having a beer, although that works too.

<-Some adult supervision required->

**Aric** · November 3rd, 2003, 1:13 PM

While not a recipe, I just had to add my 2 cents about this. If you're in the mood for really, really good cheesecake, you would do well to check out http://elischeesecake.com/ not only is the cheesecake the best I've ever tasted (and I've tasted quite a few) but they have insanely great (pardon me Steve!

) customer service.

Rather than rehash the whole story of my experience, you can read about it here:

http://www.epinions.com/content_104734297732

(Full disclosure... I get a miniscule payment for everyone who visits the link... but that's not why I'm doing this, It's just that the story is somewhat involved. If this is a problem, please don't click the link.)

To quickly abstract:

1) Had problem
2) Wrote friendly e-mail explaining minor problems
3) Got e-mails and phonecalls from Marc Schulman, the president of Eli's apologizing.

lol

The product is expensive, but very much worth every dime.

Aric

snide · November 4th, 2003, 1:29 AM

Speaking of cheesecake...

I have been making a cheesecake from scratch for a few years now and I will stack my recipe up against any purchased cheesecake ANYTIME.

If you don't like creamy cheesecake then this recipe isn't for you.
If you are watching your weight or fat content then don't use this recipe.

1 lb. cream cheese
1 stick of butter
1 container of sour cream
1 egg
vanilla extract
sugar
cinnamon
9 "springform pan with crushed buttered graham crackers at the bottom so they will maintain some form when the cake is cut. (Or two preformed graham cracker pie shells)

First off, make sure that everything is at least room temperature. It makes the blending much easier. Everything is put into the blender to mix.

Throw the cream cheese into a blender in small pieces and blend until smooth.
Add 1/2 to 3/4 of the sour cream to the blending mixture.
Add 2 tsp vanilla extract.
Add one beaten egg to the mixture that is still blending.
Add a couple of shakes of cinnamon to the blender.
Pour in slowly the one stick of melted butter.
Pour in sugar slowly to taste. The mixture should be a little sweet because cool desserts don't taste as sweet as warm desserts.

Bake for 30-35 minutes at 350 F. The cake should rise slightly and the surface will appear to bubble.

After baking, turn on the broiler and lightly brown the top of the cake.

Remove and allow to cool before cutting. Preferably the cake should be be refridgerated before cutting.

After eating, have a LDL test performed.

Thank me.

October 24th, 2003, 8:50 PM	#1 (permalink)
Kayla Searcher Surpass Staff Joined in May 2003 Lives in Orlando 24,699 posts Gave thanks: 943 Thanked 806 times	What are your favorite recipes? I am going to get a new Emeril cookware set from Bed, Bath and Beyond and I need to make some good stuff in my new food sizzlers. :pleasehelp: __________________ Follow Surpass on Twitter and Facebook Check out interesting finds on the Surpass Blog .... it's coming.

October 25th, 2003, 11:18 AM	#2 (permalink)
Kayla Searcher Surpass Staff Joined in May 2003 Lives in Orlando 24,699 posts Gave thanks: 943 Thanked 806 times	What are surprise cookies? __________________ Follow Surpass on Twitter and Facebook Check out interesting finds on the Surpass Blog .... it's coming.

October 25th, 2003, 11:26 AM	#3 (permalink)
Kayla Searcher Surpass Staff Joined in May 2003 Lives in Orlando 24,699 posts Gave thanks: 943 Thanked 806 times	Ohhhh. I made cookies the other day, sugar cookies and stuck a Hershey kiss in the middle of each one. I then was going to stripe the cookies with melted chocolate, but I burned the chocolate. __________________ Follow Surpass on Twitter and Facebook Check out interesting finds on the Surpass Blog .... it's coming.

October 25th, 2003, 12:03 PM	#4 (permalink)
Kayla Searcher Surpass Staff Joined in May 2003 Lives in Orlando 24,699 posts Gave thanks: 943 Thanked 806 times	It wasn't my fault, it was the powerful microwave. :microwave: __________________ Follow Surpass on Twitter and Facebook Check out interesting finds on the Surpass Blog .... it's coming.

October 25th, 2003, 12:15 PM	#5 (permalink)
patrickb the one who was Super #1 Joined in Jul 2003 Lives in Memphis 1,967 posts Gave thanks: 0 Thanked 3 times	I melt chocolate in the microthingie all the time.. The trick is LO power and much monitoring and stirring. It is easier to do on the stove, though. Ever had a Snickers cake before? They are awesome. Or a Coca-Cola cake, even better... __________________ Patrick Warnings: The program(s) might crash unexpectedly or behave otherwise strangely. (But of course, so do many commercial programs on Windows.) --www.gimp.org

October 25th, 2003, 12:39 PM	#6 (permalink)
patrickb the one who was Super #1 Joined in Jul 2003 Lives in Memphis 1,967 posts Gave thanks: 0 Thanked 3 times	This version is for teq. The microwave version. Fairly close to the same recipe I have used before: http://www.cooks.com/rec/doc/0,166,150163-...-230202,00.html Do a search on google for it. Lot's of 'em, but they use actual snickers bars. Never had made one like that. I always used caramel chips and chocolate chips. A chocolate cake mix, and filled the pan about halfway. Let that layer bake till it was semi-hard, pour the caramel/chocolate mixture over it, and the rest of the cake mix. Bake til done, then pour the rest of the glazing mix all over it and enjoy. I'll see if I can dig the recipe up sometime. __________________ Patrick Warnings: The program(s) might crash unexpectedly or behave otherwise strangely. (But of course, so do many commercial programs on Windows.) --www.gimp.org

November 3rd, 2003, 5:47 AM	#7 (permalink)
snide Registered User Super #1 Joined in Jul 2003 Lives in So. NJ 1,557 posts Gave thanks: 0 Thanked 9 times	Here is my recipe hint. Try to use; beer, wine, or some other liquid instead of water when cooking your food. patrickbeerman, I mean putting the beer into the pot ALONG with the food items. I don't mean cooking while having a beer, although that works too. <-Some adult supervision required-> __________________ Dime13 \| Pass17

November 3rd, 2003, 1:13 PM	#8 (permalink)
Aric Just Some Guy.. Comfy Contributor Joined in Oct 2003 127 posts Gave thanks: 0 Thanked 5 times	While not a recipe, I just had to add my 2 cents about this. If you're in the mood for really, really good cheesecake, you would do well to check out http://elischeesecake.com/ not only is the cheesecake the best I've ever tasted (and I've tasted quite a few) but they have insanely great (pardon me Steve! ) customer service. Rather than rehash the whole story of my experience, you can read about it here: http://www.epinions.com/content_104734297732 (Full disclosure... I get a miniscule payment for everyone who visits the link... but that's not why I'm doing this, It's just that the story is somewhat involved. If this is a problem, please don't click the link.) To quickly abstract: 1) Had problem 2) Wrote friendly e-mail explaining minor problems 3) Got e-mails and phonecalls from Marc Schulman, the president of Eli's apologizing. lol The product is expensive, but very much worth every dime. Aric __________________ Now Released: cPanel: A User's Guide Web Host Manager Administration Guide

November 4th, 2003, 1:29 AM	#9 (permalink)
snide Registered User Super #1 Joined in Jul 2003 Lives in So. NJ 1,557 posts Gave thanks: 0 Thanked 9 times	Speaking of cheesecake... I have been making a cheesecake from scratch for a few years now and I will stack my recipe up against any purchased cheesecake ANYTIME. If you don't like creamy cheesecake then this recipe isn't for you. If you are watching your weight or fat content then don't use this recipe. 1 lb. cream cheese 1 stick of butter 1 container of sour cream 1 egg vanilla extract sugar cinnamon 9 "springform pan with crushed buttered graham crackers at the bottom so they will maintain some form when the cake is cut. (Or two preformed graham cracker pie shells) First off, make sure that everything is at least room temperature. It makes the blending much easier. Everything is put into the blender to mix. Throw the cream cheese into a blender in small pieces and blend until smooth. Add 1/2 to 3/4 of the sour cream to the blending mixture. Add 2 tsp vanilla extract. Add one beaten egg to the mixture that is still blending. Add a couple of shakes of cinnamon to the blender. Pour in slowly the one stick of melted butter. Pour in sugar slowly to taste. The mixture should be a little sweet because cool desserts don't taste as sweet as warm desserts. Bake for 30-35 minutes at 350 F. The cake should rise slightly and the surface will appear to bubble. After baking, turn on the broiler and lightly brown the top of the cake. Remove and allow to cool before cutting. Preferably the cake should be be refridgerated before cutting. After eating, have a LDL test performed. Thank me. __________________ Dime13 \| Pass17

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