Mix sugar and cornstarch together. Add water and bring to a boil, stirring frequently. Boil until thick and add jello powder, stir and chill. Add peaches to mixture.
8 oz. cream cheese, room temperature
4 Tbsp. powdered sugar
12 oz. cool whip
Mix cream cheese and sugar first, then add cool whip. Spread over crust. Pour peach mixture over creamy mixture and chill until set.
Note: I got to thinking that this would make a really great pie too...and it did...and it made 3 pies using store bought graham cracker crusts. Genius! So I had 3 pies to take out to some friends...and they are soooo yummy!
1. Preheat oven to 350°. Beat all ingredients together at low
speed with an electric mixer until blended. Increase speed to medium,
and beat 2 minutes. Pour into a lightly greased 9- x 5-inch loaf pan.
2. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a long
wooden pick inserted in center comes out clean. Cool in pan on a wire
rack 10 minutes. Remove from pan to wire rack, and cool completely
(about 1 hour).
3. And to make it even more special...I made a glaze with some of the leftover eggnog and some milk and poured it right over the cake...It's literally sitting in a pool of heaven!
and I found this recipe on there and absolutely had to try it!
and it was wonderful...
so I suggest that you try it ASAP!!!
16 oz. Cool Whip
1 can Sweetened Condensed Milk
Mix the cool whip and sweetened condensed milk together in the ice cream maker. Pour chocolate milk in until it reaches the fill line (maybe about a gallon). Freeze and enjoy!
In the big old fashioned Ice Cream makers...use this exact recipe. But...in the smaller ones (like my Cuisinart), I halved the recipe. Also...I added some hershey's syrup cuz my chocolate milk wasn't chocolatey enough for me.
Note: These are so filling...we could hardly eat our entire cup of them...and it really wasn't a huge cup. On the website it suggested using the lower fat versions of cool whip and sweetened condensed milk and I am going to try that next time.
PW made these on her show a couple of weeks ago...
and my kids begged for them...
personally I thought that they would never eat them but was happy to make them and give them a try...
they all love them...
all but the little girls that is...
and so we made them again last night and I got a photo...
so I can share the recipe with ya!
Egg in the hole:
What you'll need:
butter (and lots of it)
salt and pepper
Cut holes in the bread and save the holes. Heat your pan on med-high heat and slather on the butter...a good amount. Place the bread in the pan, making sure to soak up the butter. Crack an egg into each hole...and at this point you can sort of 'scramble' the egg if you like, it's what my kids prefer but I like it whole. Salt and pepper your egg. After the bread has toasted to a nice golden brown, it's time to flip. Now when I am at this point, I get my butter stick in one hand and the spatula in the other...I pick up the toast with the spatula hand, and rub more butter on the pan with the other hand. This makes for a very tasty and toasty bread. When the egg has cooked and the bread is a nice golden brown on the other side...remove it from the pan. And, don't forget to toast up the little holes too...they are soooo good!