On Mother’s Day, I decided to prepare a special supper for the family.
Pot Roast with Carrots and Onions
Chocolate Layer Dessert from this cookbook.
La Pinata is a wonderful cookbook that everyone I know recommends. Most all cookbooks ,worth their press, have this recipe somewhere in their index.
Warning: The following photos are not for food/cook purists. They may be considered disturbing for the faint -hearted. Why? Shall we say my baking style is…
I like rustic. A dear friend and I call a certain type of movement, while doing things around the house,
Telephone rings. I answer. Friend asks, “What are you doing?”
I answer: Slinging.
I just changed my mind. Slinging is my favorite.
First the crust. (I know there are holes-sorry- flour, butter, pecans).
I would be in real trouble if they sold crust on the side of the road…
Then the first layer of filling (cream cheese, confectioner’s sugar, and Cool Whip).
Then the chocolate pudding.
And finally more Cool Whip.
Note: The orange bowl and the green bowl are from sets of kitchen nesting bowls. That was a minor obsession after reading about nesting bowls on Pioneer Woman’s blog.
Tell me your obsession so I can join the fun and obsess too!
Crust:1 cup flour, 1 stick melted butter,1/2 cup chopped pecans. Mix ingredients, press into 9x13 inch pan, bake at 350 degrees, cool.
Filling: 3 ounces softened cream cheese, 1 cup powdered sugar, 1 tsp. vanilla, 1 cup Cool Whip. Beat together cream cheese, powdered sugar, and vanilla. Fold in Cool Whip. Spread on cooled crust.
Next filling: 1 large package of instant chocolate pudding mix, 2 cups milk, 1 tsp vanilla- mix all ingredients until thick. Spread over cream cheese filling.
Top with another container of Cool Whip.
Allegedly serves 12.
In whose family? How about 4?