I have 2 yummy recipes to share today but no pics to go along with them. I just wasn’t on the ball enough this week to think ahead like that.
This week it seems as though we’ve had 1,001 things to do each day. And on top of it – – Cubby.
He legit ate London’s book from school.
Sigh.
This dog!!!!
It’s a good thing I love him so. Because otherwise….!😝
Anyways…give these recipes a try – – they were a huge hit in our house this week.
Note: I did not bake the first three ingredients.
I just added everything together as is.
Oh and I didn’t have any sesame seeds.
Well….I did.
But they had an expiration date of 2007.😳
I figured it would be best if I just left em out.
LOVE the crunch in this salad. I think I had it for lunch 3 days straight.
Mrs. Bernardi’s Chocolate Chip Cake
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
4 eggs
1 tsp. vanilla
1/2 cup oil
1 cup water
Topping:
2 Tbs. sugar
1/2 cup Nestle’s Quik
1 package chocolate chips
Beat eggs. Add other ingredients. Beat well. Grease 9×13 pan and pour 1/2 of the batter into pan. Mix topping and pour 1/2 over the batter. Pour in remaining batter. POur remaining topping on batter.
Bake for 40 minutes at 350 Degrees.
My best friend in the whole wide world growing up was Jill Bernardi. This is her mom’s recipe. It is SO yummy and reminds me of playing at her house as a kid.
Remember when I said we had cake and ice-cream for dinner last weekend? This was the cake I made and it did not disappoint.
Sorry about the school book!
I love Chinese cabbage Salad, I have not made it in over a year. Yum, can't wait.