Gumball

Same here.

I found this online : Peach Cookies 1 cup granulated sugar, plus more for rolling cookies 1 cup vegetable oil 4 large eggs 1 teaspoon vanilla 4 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon red food coloring 2 cups sweet vermouth 1/2 teaspoon rum or almond extract 1 can (16 ounces) vanilla pudding Heat the oven to 350 degrees. In a bowl, combine 1 cup sugar, the oil and eggs. Beat well, then add the vanilla, flour and baking powder. Beat well. The dough will be soft. Shape into walnut-sized balls (you should have about 60). Place on an ungreased baking sheet and bake for 15 minutes. Do not let the cookies brown on top. Remove to cooling racks and let the cookies set overnight. The next day, using a small knife, scoop out the bottoms of the cookies. (I use a serrated grapefruit spoon.) Mix the red food coloring with the vermouth. Mix the rum or almond flavoring with the vanilla pudding. Place a small spoonful of pudding into the hollowed-out cookies, then put 2 cookies together (to make a "peach"). Dip quickly in the vermouth mixture and place on a rack wrapped in plastic wrap to dry. Roll in granulated sugar and insert the stem. Makes 30 "peaches."

This isn't one I've tried since I'm not a coffee drinker, but it is a Christmas recipe. *CHRISTMAS COFFEE* 10-cup pot of coffee 1/2 cup granulated sugar 1/4 cup unsweetened cocoa 1/4 teaspoon cinnamon 1/3 cup water Over medium heat boil sugar, cocoa, cinnamon and water for 1 minute, stirring frequently. Add to coffee, stir and serve immediately. Stir again if served later. Serve with whipped topping, milk and sugar.

Here's another one - Front: Hey! I saw it first! Back: On GottaDeal.com

Yeah, I read somewhere in another thread that the T's are gone, now they are waiting on the hoodies.

You should mention that there's year round deals on here too.

Not if you go to a local print shop and have your own made up.

Front: GANGWAY!! Back: BF Shopper coming through!

My (now) 6 yr. old has been coming with me on BF since she was barely 3. I'm getting her trained early. She loves it!

I'll need some too since I want to buy a DVD recorder this year.

If you need anything specific, let me know and I'll see if I can find it for you.

We've dropped down to 5 people in chat.. come on and join us!

Figures. There's a new Marshalls opening here on Thursday too.

Invite sent!

blackfriday2005 C'mon in! There's 6 of us in there right now..

Any specific brands or are they pretty much the same?

WOOHOO! I just called the Meijer here and not only will they still PM, the woman I talked to said that in the past they've sold the doorbusters as early as 2:00am! YAY!! Look out Meijer, you are my first stop now.

Big Lots!

This is probably not the right recipe but it sure looks good anyway. Peanut Butter Mississippi Mud Bars Makes 12 bars http://www.globalgourmet.com/food/special/2000/fields/mudbars.jpg Believe it or not, it is possible to improve upon the combination of peanut butter and chocolate in a bar cookie. Just drop a little white chocolate into the batter, add a marbleized chocolate icing, then top it all off with scattering of toasted pecans! Your family and friends won't believe how incredibly easy these are to make. We always have a batch on hand during the Christmas holidays, but don't wait to make these until then. These are a must-bake bar year round. Equipment Needed: 8-inch or 9-inch square baking pan Electric Mixer 8 tablespoons (1 stick) unsalted butter, softened 1 cup firmly packed light brown sugar 1/2 cup creamy peanut butter 1 large egg, at room temperature 1 tablespoon pure vanilla extract 1 cup all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 8 ounces white chocolate, coarsely chopped and divided into two 4-ounce portions 8 ounces semisweet chocolate, coarsely chopped and divided into two 4-ounce portions 1 cup coarsely chopped pecans, toasted and divided into two 1/2-cup portions 1. Preheat the oven to 325 degrees F. Butter the baking pan, line it with aluminum foil and butter the foil. 2. Put the butter and sugar in a large bowl and blend until smooth using the electric mixer on medium speed. Beat in the peanut butter until smooth. 3. Stir the egg and vanilla together in a bowl and add to the peanut butter mixture until combined. 4. In a small bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture and combine well. 5. Stir in 1 portion each of the white and semisweet chocolates and combine. Add 1 portion of the pecans and mix until combined. 6. Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes, or until the center is soft but no longer runny. Remove the pan from the oven and immediately sprinkle the remaining white and semisweet chocolates over the top. Cover the pan with aluminum foil and set aside to let the chocolates melt. 7. When melted, swirl the chocolates together with the tip of a sharp knife to make a marbleized effect. Sprinkle the remaining pecans over the top. Let the bars cool completely in the pan on a wire rack. 8. To serve, cut into 2-inch squares and arrange on a serving plate.

Flourless Chocolate Nut Torte Prep Time: 25 minutes Baking Time: 45 minutes Makes 12 servings Ingredients 6 squares (6 ounces) semisweet chocolate 1 cup (2 sticks) butter, softened 1/2 cup granulated sugar 1 1/2 cups finely chopped hazelnuts or walnuts 5 large eggs, separated, divided 1/8 teaspoon salt 1 tablespoon confectioners' sugar Directions 1. Preheat oven to 350F. Grease a 9-inch springform pan; line bottom with parchment paper or waxed paper. Place chocolate in food processor and pulse until finely chopped; set aside. Combine butter and granulated sugar in a large bowl. Beat with an electric mixer on medium speed until light and fluffy, about 3 minutes. 2. Add chocolate, hazelnuts, and egg yolks to butter mixture; beat on low speed until combined. 3. Beat egg whites and salt in a medium bowl on high speed until stiff peaks form. Fold one-third of egg whites into hazelnut mixture with spatula. 4. Fold remaining egg whites into batter. Pour into prepared pan. Bake torte until a toothpick inserted in center comes out clean, about 45 minutes. Cool in pan on a wire rack for 10 minutes. Remove side of pan; cool completely on wire rack. Dust confectioners' sugar on top of torte before serving. Per serving: 358 Cal.; 6g Protein; 32g Fat; 18g Carb.; 53mg Sodium; 129mg Chol., 2g Fiber. Tip Whole hazelnuts have a bitter skin that must be removed before chopping. It's easier to buy packaged chopped hazelnuts rather than skinning and chopping whole nuts yourself.

CRESCENT ROLL CANDY BARS 1 pkg. crescent rolls 1 bag "fun size" candy bars 1/2 stick butter 1/2 cup chocolate chips Unroll a package of crescent rolls. Take a triangle and wrap it around a "fun size" candy bar (whatever your favorite is..I use Snickers and Milky Ways). Be sure to seal all the seams. Melt a half stick of butter and dip each rolled candy bar in the butter. Place in a Muffin Pan. Bake at 375 for 12-15 minutes. Meanwhile, with any remaing butter, melt about a 1/2 cup of chocolate chips. Drizzle melted chocolate on top of finished "muffins".

What kind of foods are you looking for? I've got tons of recipes stashed away I can look thru if I know where to start.

OK, let's assume I get either the one from Walmart, Sears, Meijer or Office Max. What blank DVDs do I get for it? I have BB bucks to use so I might as well use them on that.

You can always "rent a kid" & bring them with you like someone in another thread mentioned.

Do they have a DVD Recorder in there too?