Posted at 12:31 pm
Today is my little firecracker’s birthday. He wanted a bicycle for his birthday so he could begin a “buff & bulk up” program hoping to prolong his “youthful” like body…so off we went to look for him a bike. We finally found one and he brought it home and off he rode into the wild blue yonder, with the phone in his pocket in case he couldn’t make it up all the hills around our house…….am making him a german chocolate cake today for his requested cake and just make him a homemade card. We agreed several months ago to begin to make cards and not buy them anymore. When we moved, we threw away stacks of cards, which showed us how much money we had spent on cards through the years. So when we saw that we could have possibly gone to Europe on the money we had spent buying cards, we decided then and there to make cards, write emails or letters that conveyed our thoughts and save our money. So far, we have enough to go to San Diego for one night, but I’m sure we will get better at this card making thing. Happy Birthday Bicycle Bill, will have you a great German Chocolate cake ready by the time you get home for your round the block bicycle tour tonight.
Randy going on his first bicycle ride! Happy Birthday
Posted at 12:16 pm
This is an old common southern dessert that is so popular because of the hot summers there in the south. It is so easy, but tastes so cool and refreshing. Cora just sent this to me and apologized for using canned frosting. Before I call the Paula Deen food police on her for using canned frosting I thought I would copy it to the blog. I have to admit (please don’t tell anyone) that for this recipe I also use canned frosting. It just tastes perfect with the pudding and graham crackers and is such a fav when you take it to gatherings. So let’s take a girlfriends oath that none of us will tell Paula that we are using canned frosting and lets get in the kitchen and make this right now. You won’t regret it for a moment.
1 box 3.5 oz. vanilla instant pudding
1 box 3.5 oz. chocolate instant pudding
3 cups milk
2 – 8 oz whipped topping (thawed)
1 box (16 oz) graham crackers
1 can (16 oz) chocolate frosting (don’t tell anyone it’s canned frosting!)
Mix each pudding with 1 ½ cups milk. Fold 8 oz of whipped topping into each pudding. Ina 9×13 glass pan, layer graham crackers, ½ vanilla puddingmixture, more crackers, ½ chocolate pudding mixture, crackers, remaining vanilla pudding, crackers and remaining chocolate pudding. Top with layer of crackers and frost with chocolate frosting. Refrigerate. Best if made 8 hours before serving. Refrigerate any leftovers.