The Compers Inn part 36

fire**fly

LadyMorticia wrote: »

Can you see why DH likes them so much? :rotfl:

So many TV Shows and Films advertise them (Zombieland being a big one lol) and we didn't know what they were until we went to Florida and DH wanted to try them. He fell in love with them!

Have you see America's variety of Pop Tarts? Oh my goodness! So many types! Here we just get Strawberry or Chocolate!

DH won't let me have them. He says they're too unhealthy but I say we should compromise and I should have them as a treat.

gosh, yes, can see why dh likes them :drool:
could just eat them myself now
no, i've not seen america's varietys i never look at stuff like this normally until someone posts & shows me what i'm missing :j

yep, i agree with you everyone needs a treat now & again :j

StokieBecks

Haha came on to see what i missed all afternoon whilst i was at work and all you lot have been talking about is food;) :rotfl:

Any wins for anyone?

Quiet day on the email front for me.. Other than the usual spam.

fire**fly

sheils6 wrote: »

Glad I have just had a big dinner!

just having a jacket spud with salad now sheils

tinktinktinkerbell

LadyMorticia wrote: »

I've never had them but you had me at peanut butter.

oh honestly LM get some!

amazon have 10 packs (30 cups) for £8 odd

tinktinktinkerbell

Barnabysue wrote: »

OMG, Peanut Butter Cup Cheesecake!!!



Reese's PB Cup Chocolate Cheesecake Recipe with Oreo Cookie Crust

• 14 whole Oreo cookies or similar chocolate sandwich cookies, crushed fine, or
• 36 chocolate cookies after you've licked out the cream middles!
• 1/4 cup melted butter
• Remove the bottom of a 9- inch springform pan, then line the bottom plate with aluminum foil. Reassemble the pan. Pull the excess foil up and around the pan to prevent any batter from leaking into the oven. Spray sides and bottom with vegetable spray.
• Mix Oreo Cookie Crust ingredients together and pat on the bottom only of the prepared pan.

Chocolate Cheesecake Filling

• 2 pounds (four - 8 ounce packages) Philly Brand cream cheese, room temperature
• 1 can (14 ounces) Eagle brand sweetened condensed milk
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 1/4 cup semi sweet gourmet chocolate chips, melted (see above)
• 8 large Reese's Peanut Butter Cups, chopped in good size pieces
• Optional Chocolate Ganache Icing

How to Make a Reese's PB Cheesecake

• Preheat oven to 300 degrees F. (This cheesecake needs a lower oven temperature than most cheesecake recipes.)
• Place a pan of hot water in the bottom of the oven and close the door.
• In a mixing bowl on medium speed, beat cream cheese until smooth ~ about 2-3 minutes. Scrape down sides half way through. Add sweetened condensed milk and beat again, scraping a few times. The mixture should be smooth. Add eggs 1 at a time beating after each addition until creamy. Add vanilla and blend. With the mixer on low, add melted chocolate in a steady stream and beat only enough so there are no lumps and the filling is nice and fluffy. Scrape as needed.
• Gently fold in all but 1/2 cup of chopped peanut butter cups.
• Pour batter into prepared pan on top of the Oreo cookie crust. Sprinkle the remaining peanut butter cups over the top of the cheesecake, and bake at 300 degrees for 60-70 minutes. The center of the cheesecake will still be a little wiggly when it comes out of the oven. The cheesecake will set up as it cools and chills. Remove from oven and let cool completely before removing the sides of the pan.
• VERY IMPORTANT! See the important link, How To Make Perfect Cheesecake for further baking, cooling, serving and freezing instructions.
• When fully chilled, remove from pan and drizzle with the optional dark chocolate ganache icing.
• Makes one 9 inch Chocolate Cheesecake. Serves 14. Wrap and refrigerate any leftovers

:eek:

marry me?

:rotfl::rotfl:

LadyMorticia

Barnabysue wrote: »

OMG, Peanut Butter Cup Cheesecake!!!



Reese's PB Cup Chocolate Cheesecake Recipe with Oreo Cookie Crust

• 14 whole Oreo cookies or similar chocolate sandwich cookies, crushed fine, or
• 36 chocolate cookies after you've licked out the cream middles!
• 1/4 cup melted butter
• Remove the bottom of a 9- inch springform pan, then line the bottom plate with aluminum foil. Reassemble the pan. Pull the excess foil up and around the pan to prevent any batter from leaking into the oven. Spray sides and bottom with vegetable spray.
• Mix Oreo Cookie Crust ingredients together and pat on the bottom only of the prepared pan.

Chocolate Cheesecake Filling

• 2 pounds (four - 8 ounce packages) Philly Brand cream cheese, room temperature
• 1 can (14 ounces) Eagle brand sweetened condensed milk
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 1/4 cup semi sweet gourmet chocolate chips, melted (see above)
• 8 large Reese's Peanut Butter Cups, chopped in good size pieces
• Optional Chocolate Ganache Icing

How to Make a Reese's PB Cheesecake

• Preheat oven to 300 degrees F. (This cheesecake needs a lower oven temperature than most cheesecake recipes.)
• Place a pan of hot water in the bottom of the oven and close the door.
• In a mixing bowl on medium speed, beat cream cheese until smooth ~ about 2-3 minutes. Scrape down sides half way through. Add sweetened condensed milk and beat again, scraping a few times. The mixture should be smooth. Add eggs 1 at a time beating after each addition until creamy. Add vanilla and blend. With the mixer on low, add melted chocolate in a steady stream and beat only enough so there are no lumps and the filling is nice and fluffy. Scrape as needed.
• Gently fold in all but 1/2 cup of chopped peanut butter cups.
• Pour batter into prepared pan on top of the Oreo cookie crust. Sprinkle the remaining peanut butter cups over the top of the cheesecake, and bake at 300 degrees for 60-70 minutes. The center of the cheesecake will still be a little wiggly when it comes out of the oven. The cheesecake will set up as it cools and chills. Remove from oven and let cool completely before removing the sides of the pan.
• VERY IMPORTANT! See the important link, How To Make Perfect Cheesecake for further baking, cooling, serving and freezing instructions.
• When fully chilled, remove from pan and drizzle with the optional dark chocolate ganache icing.
• Makes one 9 inch Chocolate Cheesecake. Serves 14. Wrap and refrigerate any leftovers

Is it weird that I don't like the look of any of them? :eek:

StokieBecks wrote: »

Haha came on to see what i missed all afternoon whilst i was at work and all you lot have been talking about is food;) :rotfl:

Any wins for anyone?

Quiet day on the email front for me.. Other than the usual spam.

No wins for me.

tinktinktinkerbell wrote: »

oh honestly LM get some!

amazon have 10 packs (30 cups) for £8 odd

Don't tempt me!

AlfieBlue

Oooooh behave you wee devils! I'm trying to diet with not much success :rotfl::rotfl:Got a limp salad on the go - boring and errrm limp!!:D Hey ho!!!

SavingJane

Evening all

You can buy the cups over here now supermarkets stock them n some normal shops. I fell in love with them when went Canada. Now my friends in Canada now bring me them over when ever they come over yummy.

I won a kit Kat peanut butter this morning

Went soft play with LO n some of his friends. Amazing how much he can now do without my help. He could climb the blocks to get to the slide. Was so proud but bit sad as well.

Won't get much comping done this weekend as staying overnight at parents sat night. My sister is down so guess better see her lol

Barnabysue

StokieBecks wrote: »

Haha came on to see what i missed all afternoon whilst i was at work and all you lot have been talking about is food;) :rotfl:

Any wins for anyone?

Quiet day on the email front for me.. Other than the usual spam.

I had a sachet of little pink balls

I also had a phone call from a lad at M & S to tell me that I had won £100 to spend on party food and wine at M & S Online. He was so chuffed I didn't have the heart to tell him that I knew about it 10 days ago.

Barnabysue

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