The Chica's Thread....

Do you need a nice sugar free one? My grandma makes this strawberry parfait type thing that is really good and it's sugar free cause my grandpa is diabetic.
You might also want to try Paula Dean's website cause my uncle found this blueberry thing there that was very good!!!!!!!!

 

Is she going to take her teeth out?

 

She still has her own teeth so no. Uh-Uh.

 

grate tread. I need abvise on making my assole smell fresh when I fell wild and crazed (wank-wank).problem is, I refuse to shave down there. are their shampos or whatnot for pubey hair? I also wont not blech my assole. Im black and prod of it so why want I go an make my assole like a white preson? ansewer me that. also, my coobazi need soft lotion. what will you recoment?

 

sly just blew the front outta his blue devils undershorts

 

Really stupid good and rich.

This has worked well for me. Its a bit of work but its really really good. Ace's mom really liked it. I usually make these for fall or winter but you could take out the pecan topping and make it strawberries or blueberries. All you need is a springform pan and the food.

Cheesecake with Praline Sauce

Crust:
1 1/2 cups graham cracker crumbs
4 tablespoons granulated sugar
1/4 cup (1/2 stick) melted butter

Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 cup granulated sugar
5 eggs
1 tablespoon vanilla extract

Topping:
1 1/2 cups sour cream
4 tablespoons granulated sugar
1 teaspoon vanilla extract

Praline Sauce:
2 tablespoons light brown sugar
2 tablespoons cornstarch
1 cup dark corn syrup
1/2 cup chopped pecans
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
For the crust, stir together the graham cracker crumbs, sugar, and butter. Pat this mixture into the bottom and sides of a 9-inch spring form pan.
Make the filling: In a large bowl, beat together the cream cheese and granulated sugar. Beat in the eggs, 1 at a time, and then beat in the vanilla. Pour the filling into the crust and bake for 1 hour. Remove the cake from the oven and cool for 10 minutes.
Meanwhile, make the topping: In a bowl, mix the sour cream, sugar, and vanilla until well blended. Spread this mixture over the warm cake and return to the oven for 4 minutes. Let the cake cool to room temperature in the pan, then cover with plastic wrap and refrigerate for at least 4 hours or overnight. At serving time, use a table knife to loosen the cake from the pan. Remove the sides of the pan and place the cake on a platter, leaving it on pan bottom. To make the praline sauce, in a small heavy saucepan stir together the brown sugar and cornstarch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick. Remove the pan from the heat and stir in the nuts and vanilla. Cool slightly. Serve the cheesecake, passing the sauce in a bowl with a small ladle. Store any leftovers in the refrigerator.

 

that sure is a lot of junk for fenise to stuff up her ass just get a white asshole

 

She could just go with a typical Strawberry Shortcake as well.

 

Summer's Eve version.

 

she also wanted some advice as to what kind of salve she needed for her chapped noo-noo.