Chocolate Silk Pie

SUPER EASY CHOCOLATE SILK PIE

1 - Graham Cracker Crust

1 - 8 oz. tub Cool-Whip

1 - 7 oz. Hershey Milk Chocolate Bar

Set the Cool-Whip out until it is room temperature.

Melt the Hershey Bar in microwave stirring every 30 seconds.

Stir in the Cool-Whip until fully incorporated.

Pour into Graham Cracker crust.

Cover and refrigerate until set.

For best results - make it the day before you want to serve.  Will keep several days in the fridge - IF - it lasts that long.

ENJOY!

The hardest part about this pie - is waiting for the Cool-Whip to get to room temperature.  If it is the slightest bit cool - it will not mix well.  When the HOT melted chocolate hits cool Cool-Whip it will immediately start to clump.  It needs be as smooth as SILK or it wouldn't be called Chocolate SILK pie!

Simple Steering Wheel Cover

This is the photo of the one I made - but HERE is the tutorial that I read to learn how!

It took me a couple of hours - but I had not used my sewing machine in a couple of years - so I had to do some adjustments.  But, I think the next one will only take 30-45 minutes to make.  Really - the hardest part was putting the elastic through because my safety pin kept opening.

Recipe Holder

RECIPE HOLDER

If you have a super small kitchen, like I do, you don't have a place for your recipe while you are cooking.  Today I decided to do something about that.  You will need a clothespin and a glue gun.  AND for safety and easy cleanup - you might want to add a piece of foil.

All you have to do is let the glue gun get hot and then put a line of glue down one side of the clothespin.  Immediately place the clothespin on the desired spot of the INSIDE of one of your cabinet doors beside your stove.  When you are cooking, just open the cabinet, place your recipe in the clothespin and you've got it right there at eye level while you cook.  No more spilling ingredients on your recipe, and no cooking splatter will get to it up there.

Super Easy Peanut Butter Cookies

SUPER EASY PEANUT BUTTER COOKIES

1 Cup Peanut Butter

1 Egg

1 Cup Sugar

1 Teaspoon Vanilla

Mix all ingredients together and shape into balls (about 28).

Roll each ball in a little bit of sugar.

Bake at 350 for 8-10 minutes.

Cool on pan for 2 minutes before placing on cooling rack.

IMMEDIATELY after removing from oven you can place an UNWRAPPED Hershey Kiss in the center of each cookie and press in just a bit.

OR before baking you can dip the tines of a fork in a little bit of sugar and press a criss-cross design onto each cookie.