Hi Dena, I sent you the recipe to your email for "Snickerdoodle Cookie Bars"
that I posted on the list a few months ago. I hope this was what
you were looking for.
Kind regards,
Angela
At 06:19 AM 1/10/2014, you wrote:
I thought I got a recipe from this list for Snickerdoodle Cookie Bars
and I was wondering if someone could send it to me. This is Dena from
Indiana. Thanks and I hops you all had a happy holiday. Could anyone
send this personally to me at [email protected]? I never seem to see
any of the messages I send to the group like I used to do when I was
able to use Outlook. Also, I didn't see a way to change the subject
line. Sorry about that!
On 1/9/14, Angela <[email protected]> wrote:
> This just looks so easy to make. I will be giving it a try myself.
>
> 5 minute-4 ingredient no bake cheesecake
> Ingredients-
> 1 can of sweetened condensed milk (14 oz.)
> 1 8 ounce tub of cool whip
> 1/3 cup of lemon or lime juice
> 1 8 ounce package of cream cheese.
> Most important part of this recipe, is to leave the cream cheese out
> for a couple hours at room temperature. The cream cheese will become
> soft and smooth. The importance of this is to create a smooth
> texture. Not doing so, will create horrible lumps of cream cheese
> that will ruin the flavor of this pie.
> After your cream cheese is softened enough, I like to see if it will
> spread easily with a plastic spatula. In a mixing bowl, mix all
> before mentioned ingredients. Please note: the lemon/lime juice must
> come last. The reaction of the citrus juice will start to harden your
> mixture almost immediately.
> On the low speed of your hand mixer, blend well. Around 2 minutes of
> so is plenty, just make sure all ingredients are incorporated.
> Immediately pour mixture into a waiting graham crust or for those of
> us that can't have the gluten, I opt for muffin cups. Refrigerate for
> an hour to and hour and a half. Serve chilled and enjoy!
>
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