Monday, January 21, 2008
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Please be sure to scroll down, as I have loaded something for everyday since the 6th, as I was late and didn't get it done. Enjoy
Day #21
This is the starting of the cinnamon twist sticks I made earlier today. I don't have a finished example because they all got ate right up. When I do this again, I will have to add more cinnamon and sugar! But they were good! These weren't homemade but rather I used frozen rolls. Again the recipe is from cdkitchen if you want it. Oh and I turned on my stove and place the rolls ontop to defrost and they were ready for me within a hour (not bad).Day #20
Yummy! Homemade breadsticks!! I haven't made homemade bread sticks in a long time and these were great! And I did make them on the 20th... so the right day again!Recipe is from cdkitchen.com
Day #19
I might have to reload this picture when I have more time too. I did make this on the 19th! So I am finally caught up!! If you happen to try the recipe please reply and let us know how you liked it! This is one of our favorites in our house... and I am sure one of the best for us :)Chocolate Cream Dessert:
3/4 Cup cold butter or margarine
1 pkg. (18.5 oz) chocolate cake mix
1 egg, lightly beaten
1 pkg (8 oz) cream cheese, softened
1 cup confectioner's suger (powder sugar)
4 cups whipped topping, divided
3 cups cold milk
2 pkg (3.9 oz each) instant chocolate pudding mix
2 tablespoons chocolate curls
In a bowl, cut butter into the cake mix until crumbly. Add the egg and mix well. (yes it will be still crumbly). Press into a greased 13x9x2 pan. Bake @ 350 for 15-18 minutes or until set. Cool completely on a wire rack.
In a small mixing bowl, beat cream cheese and confectioners sugar until smooth. Fold in 1 cup of whipped topping. Carefully spread over the crust; refrigerate.
In a bowl, whisk the milk and pudding mix for 2 minutes; let stand until slightly thickened. Spread over cream cheese layer. Top with the remaining whipped topping. Garnich with cholocate curls.
Refrigerate leftovers.
Yield: 12 servings
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