She likes to hide under the bed. She LOVES grilled cheese sandwiches and anything she finds between the cushions of the couch. She is excellent at math ,doesnt like games shows and loves 70′s music. She is going home with Morgan..

1 (8 ounce) package BAKER’S Semi-Sweet Baking Chocolate
1 (6 ounce) package BAKER’S Premium White Baking Chocolate
2 tablespoons peanut butter
10 OREO Chocolate Sandwich Cookies

Place semi-sweet chocolate and white chocolate in separate medium microwaveable bowls. Microwave until completely melted, following directions on package. Add peanut butter to white chocolate; stir until well blended. Crumble half the cookies over chocolate in each bowl; mix well.
Drop spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating the colors of the chocolates. Cut through chocolate mixtures several times with knife for marble effect.
Refrigerate at least 1 hour or until firm. Break into 14 pieces. Store in airtight container in refrigerator.
Yield: 14 servings

From WineX -The Bitch is born, the Bitch is here, and the Bitch effectively competes in a very tough arena of juicy, under $10 Grenache based wines with the best from Spain, the Rhone and Southern France. Fat, almost jammy raspberry fruit, gregarious and easy to drink, plump enough to stand up to the barbecue needs of summer, friendly enough to just haul off and drink. The elements of this trio have been responsible for, in different combinations, epic values like Paringa, Marquis Philips, and Pillar Box Red. So the Bitch, from Barossa Grenache, is no surprise, except for the name which takes irreverence to even greater ‘heights’. Simply, this is what these guys do… find a way to put really lusty, character-filled juice into the bottle for a great price, and have a little fun while they’re at it. Super value!. .

Mulled Spiced Wine

2 lemons 2 oranges
1 – 750 ml bottle of medium, to full, bodied red wine
Nutmeg (to taste)
Cloves (to taste)
1 oz brandy or Cognac (or to taste)
1 cup (250 ml) granulated sugar (optional)
Herbal or citrus influenced tea (optional but excellent)
Water (optional softener instead of tea)
4 large cinnamon sticks
4 candy canes

-Cut lemons and oranges into slices.
-Pour the red wine into saucepan and gradually heat.
-Add fruit slices, nutmeg, cloves and brandy.
-Keep an eye on the mixture and wait until it becomes hot to the touch.
-At this point you could blend in sugar or water (if desired).
-Pour into glasses/mugs and add tea (to taste).
-Garnish with cinnamon stick and candy cane.

Hazelnut, 2 splenda and skim milk

Chocolate Crinkles

1/2 cup vegetable oil
4 ounces unsweetened baking chocolate, melted and cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar

1. Mix oil, chocolate, granulated sugar and vanilla in large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.
2. Heat oven to 350ºF. Grease cookie sheet.
3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat. Shape into balls. Place about 2 inches apart on cookie sheet.
4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Remove from cookie sheet. Cool on wire rack.

Sorry Samantha, its time to go..

Not your average skull toaster..

SUGAR FREE Frozen Hot Chocolate from HungryGirl

FROZEN HOT CHOCOLATE MAKEOVER
Hungry Girl’s Freakishly Good Fat Free Frozen Hot Chocolate
Ingredients:
1 packet Nestle or any other diet 25-calorie hot cocoa mix
3 oz. hot water
2 oz. 8th Continent Light Vanilla Soy Milk
1/2 oz. Sugar Free Torani White Chocolate or Vanilla Syrup
2 packets Splenda
1 tsp. Hershey’s Lite Chocolate Syrup
Ice
Fat Free Reddi-Wip

Directions:
Dissolve hot cocoa, chocolate syrup and Splenda in hot water. Add light soymilk, and Torani syrup. Pour into blender. Add a cup of ice cubes (5-7). Blend on the highest speed for about 45 seconds. Pour into a tall mug. Top with a squirt of Fat Free Reddi-Wip!