Thursday, November 8, 2007
This has been one crazy week. Sunday we went to the Jimmy Eat World concert. It was suppose to be at the Wharton Center, so we parked in the law parking garage and started walking towards the venue. We weren't even out of the garage yet when some boys told us that it was moved to the auditorium. That was a bit annoying, so we had to park like a mile away and walk there in the cold. Then we get there and, I brought my camera to have proof of course that we went. Much to our dismay cameras were not aloud in and would be confiscated. So we hid it in the bushes by the side exit door. Luckily it was still there afterwards.
The concert itself was not my favorite. It seemed like they played a bunch of new songs all in a row and throw in an oldie every once in a while. It was really warm in the auditorium and to us it didn't seem like the crowd was too into it. Overall I'd give the concert a fair rating. John and Amberly would probably say otherwise ;)
Last night I went to the cooking group and had a great time. I demonstrated a Jell-O dessert and, luckily I made one before I went so everyone one could try it. Amberly made a really yummy tortilla soup and Ashley Woolf made some creamed corned and these VERY good breakfast dessert pancakes. That was definitely my kind of night. I love food and I love new recipes.
Here is the recipe for those who didn't get to attend......
1 bag…..Frozen 2 Berry Blend Mix
2 ½ C…..Crushed Graham Crackers or Pretzels
1 C…..Melted Butter
¼ C…..Brown Sugar
8oz…..Cream Cheese Softened
½ C…..Powder Sugar
1 8oz…..Container of Cool Whip
1 6oz…..Raspberry Jell-O
Crush graham crackers into crumbs. Combine with brown sugar and butter. Pack into desired Pyrex. Bake @ 350 for ten minutes. Cool crust completely.
Combine cream cheese and powdered sugar into a mixing bowl. Beat until fluffy. Add whipped cream.
Make Jell-O then add frozen berry mix, let sit for 2-3 min until Jell-O looks gelled.
Pour whipped topping over cooled crust (make sure you cover all edges) then pour Jell-O over the whipped topping.
Chill 2 hours
Posted by Rylie at 6:55 PM