Tuesday, April 30, 2013

Hat Photos and Recipe

Hi, everyone!!  I've taken pics of the cute little cowboy hats, for which I've come up with Western and Mexican designs (stay tuned).  Here they are:

Aren't they just adorable!  I've ordered some small guinea hen (black and white spotted) feathers for the Western hats, and will buy thin satin ribbon of different colors, so within the next week I'll have some hat/bandanna combos ready for listing.  I'm so excited about the forthcoming line!


Now...are you ready for a mouth-watering recipe?  Weird-sounding name, but is it good!


1 pkg. Oreo cookies (not Double Stuff)
6 TBSP. melted butter
1 8-oz. pkg. softened cream cheese
1/4 cup granulated sugar
2 TBSP. cold milk
2 3.9-oz. pkg. chocolate instant pudding
3 1/4 cups cold milk
1 cup mini chocolate chips
1/2 cup mini chocolate chips
1 large tub Cool Whip

Crush the Oreo cookies in a food processor or in a Ziploc bag (with a rolling pin) into fine crumbs.  Transfer to a large bowl.  Stir in 6 TBSP. melted butter, and incorporate into the cookie crumbs with a fork.  When the butter is distributed, transfer the mixture to a 9" x 13" baking dish.  Press the crumbs to the bottom of the pan.  Place the pan in the refrigerator.

Mix cream cheese with mixer until light and fluffy.  Add 2 TBSP. milk and 1/4 cup sugar.Mix well.  Stir in 1 1/4 cups Cool Whip.  Spread over the crust.  In a bowl, combine instant pudding with 3 1/4 cups cold milk.  Whisk for several minutes until the pudding starts to thicken.  Use a spatula to spread the mixture over the cream cheese layer.  Put back in the refrigerator for five minutes to allow the pudding to firm up.

Spread the remaining Cool Whip over the top.  Sprinkle mini chocolate chips evenly over the top.  Place in the freezer for one hour or the refrigerator for four hours before serving.  Bon appetit!

Since the dessert is layered, you probably know why it's called Chocolate Lasagna.

I need to communicate with a buyer, so I've gotta go.  Take care!

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