QUEEN VICTORIA said:

kya hua kya dant gir gaye jo moun band ker liya hai

QUEEN VICTORIA said:

SABZ PARI said:

ajj   hamy kiya    break fst may khila rahi hoooo

aap taza taza bemaari say uthi hain do toast aik glass milk piyo aur jaan banao

shahrukh khan said:

SABZ PARI said:

may   bilkol thik hoon
   i missed u sweetest frind

me 2

kash_beauty said:

wc rani

abb kaisi tabiyat hai app ki

Balich said:

Mudhe jhandha chahiyayyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy

JB KA RAJA said:

HAHAHAHAAH

KISI AUR KO DIKHAIN YE SAB


HAMAIN NAHI

Queen of jb said:

PURPLINA said:

any recipes for delicious cakes or ice-cream cakes???? anyway,i must say 'Queen V'ji ur recipes make my mouth water even by reading 'em.....

   Chocolate Ice Cream Cake


Ingredients :

Nonstick cooking spray
2    layer-size regular chocolate cake mix
1-1/3 cups water
1/2 cup plain nonfat yogurt
4   egg whites
1 quart cherry-nut ice milk, softened
1 pint chocolate ice milk, softened
1 1.3-ounce envelope whipped dessert topping mix
1 tablespoon unsweetened cocoa powder
1/2 cup fat-free milk
1 teaspoon vanilla
Unsweetened cocoa powder


Preparation:


1 Spray two 8x1-1/2-inch round baking pans with nonstick coating. Set aside.
2 Prepare cake mix, using 1-1/3 cups water, yogurt, and egg whites instead of ingredients called for on the package, but otherwise follow package directions. Divide batter equally between prepared pans. Bake in a 350 degree F oven for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks.
3 Slice each cake in half horizontally making four layers. To assemble cake, place one layer on serving plate; spread with half of cherry-nut ice milk; top with second layer. Spread with chocolate ice milk; top with third layer. Spread with remaining cherry-nut ice milk; top with last layer. Cover and freeze for 1 hour.
4 In a medium bowl combine dessert topping mix, cocoa powder, milk, and vanilla. Beat with an electric mixer on high speed until thickened and of spreading consistency. Spread sides and top of cake with whipped topping mixture. Cover and freeze 4 to 24 hours or until firm.
5 To serve, remove cake from freezer about 10 minutes before serving. If desired, sprinkle top lightly with cocoa powder. Cut into wedges using a wet knife. Makes 12 servings.

                         

JB KA RAJA said:

TAME NAHI RePLY KARNAY KA

JB KA RAJA said:

HAMAIN SHOOK BHI NAHI HAI AISA WAISA KOI


HUNH.....

JB KA RAJA said: