Thursday, November 22, 2007
Happy Thanksgiving, everyone! I haven't had any stamping time since the other night, so I thought I'd post the teabag holder I made earlier this week for the Try a New Technique Challenge. I thought this sentiment from Wonderful Wishes was perfect!
This is not a normal color combination for me, but it's really intriguing me right now. I don't use much Blue Bayou at all, in fact it's the only inkpad I didn't order. But I have to say I love it with Kraft & White. Kraft is another one of my not so favorite colors, but I really like it once in a while.
I hope yall are having a fantastic Thanksgiving! Make sure you check out the post at the top of my blog for info on the Verve Sale!!
Stamps: Papertrey Spiral Bouquet, Verve Visual Wonderful Wishes, Borders & Corners monogram Edition
Paper: Basic Black, Bayou Blue, Kraft, papertrey White
Ink: Versafine Onyx Black, Versamark
Accessories: Silver Brads, May Arts Ribbon, Marvy Scalloped Circle Punches, Sakura Glaze Pens (Black & White), Ticket Corner Punch
Something else I wanted to share with you is my favorite dessert recipe. Now you know what a domestic non-goddess I am, but I love a good dessert. This is super easy to make, and will wow everyone!! We call it Four Layer Chocolate Pie, but I've also heard it called Chocolate Delight, Death by Chocolate, and a few tohers. My mother in law gives it the Big O award, and that's not something she just passes around to everyone. ;)
So here ya go!
Four Layer Chocolate Pie
Ingredients: 10 tbsp margarine or butter, 1 1/4 c flour, 1 small package chopped pecans, Dream Whip, 1/2 tsp. Vanilla extract, Cold Milk, 8 oz cream cheese, 1 cup pwd sugar, 2 pkgs Chocolate instant pudding, 1 large tub Cool Whip
Preheat oven to 350.
1st Layer: 10 tablespoons margarine or butter, 1 1/4 cup flour, 1/2 cup chopped pecans
Melt margarine or butter, then mix in flour & pecans to create crust. Press into the bottom of a 13x9x2 pan (I use a Pyrex dish), and spread evenly with your fingers or the back of a spoon. Bake at 350 for 15 minutes or until edges are brown. Cool.
2nd Layer: 1 pkg Dream Whip, 8 oz. cream cheese, 1 cup powdered sugar, 1/2 cup cold milk, 1/2 teaspoon Vanilla Extract
Prepare Dream Whip as directed on the package and set aside. Then mix cream cheese and powdered sugar until smooth and lumps are gone. Fold in Dream Whip and mix well. Spoon over crust.
3rd Layer: 2 packages Chocolate instant pudding, 3 cups cold milk.
Mix & Spread over 2nd layer.
**The chocolate pudding can also be substituted with your favorite fresh fruit or another pudding flavor. It's fabulous with fresh strawberries!!**
4th Layer: Spread 1 large tub of Cool Whip & sprinkle with pecans.
Refrigerate 3-4 hours before serving.