Chaos!
So me and a few of my girl friends woke up early and went to the bi-annual layers warehouse sale. We were just a few in a group of hundreds of woman, packed like sardines in a little warehouse. You hurry and grab what ever you can then form a little circle with all of your friends. You just try on things over your clothes because there are no dressing rooms or mirrors; and hope your friends are honest when they tell you it looks good or not. We all got shirts, swimsuits, and dresses as low as $5 (Already planning our next trip end of winter). We then took a trip to Park City outlets to do some back to school shopping and for a little bite to eat.
Salsa Recipe
Salsa Recipe--by Alicia Atwater
3-4 (14.5 ounce) cans of stewed/or diced tomatoes.
1/4 onion (I like to use red onion).
1 green bell pepper
1 lime, juiced (or you can use 1Tbsp lime/or lemon juice from concentrate).
1 tsp salt
1 tsp pepper
1 tsp garlic salt (or one fresh garlic clove minced).
2 Tbsp white vinegar
sliced jalepenos from a jar to taste (I use about 10-15 slices...this will be pretty hot). (I also make sure I buy the hot jalepenos in a jar not the tamed ones).
3 Tbsp chopped fresh cilantro (or you can use dried cilantro same amount).
Mix all ingredients into blender or food processor. Blend on low to desired smoothness. Best if you refrigerate for a couple of hours before eating.
Eclair Recipe----by Stephanie Stephens
Elair Recipe
Filling
1-5 ounce instant vanilla pudding mix
2 cup. milk
1 sm. container cool whip
4 ounces cream cheese--softened
Mix pudding, milk and cream cheese with an electric mixer at least 2 minutes and until smooth. Fold in cool whip. Refrigerate 2 hours. (For smoothest results--without lumps--mix milk and pudding together, in seperate bowl mix softened cream cheese, then mix the pudding milk mixture with the mixed cream cheese)
Shells:
1 cup water
1/2 cup butter
1 cup sifted flour
1/4 tsp. Salt
4 eggs
Preheat oven to 400 degrees. Heat water, butter and salt in a medium saucepan over medium-high heat to a full rolling boil. Add sifted flour all at once and stir until a dough forms and pulls away from the pan. Remove from heat and transfer dough to a mixing bowl. Allow to cool slightly. Then add eggs 1 at a time mixing until well combined after each addition. Spoon dough into 16 strips on an ungreased cookie sheet (I will grease cookie sheet slightly). Bake for 30-35 minutes. Cool on wire rack.
Satiny Chocolate Glaze (from allrecipes.com)
3/4 cup semisweet chocolate chips
3 Tbsp. butter
1 Tbsp. light corn syrup
1/4 tsp vanilla extract
In a double boiler combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. (I don't have a double boiler so I just microwave all ingredients in a glass container for about 1 and 1/2 minutes).
Assembly: Fill shells by either cutting tops off of shells and filling with a spoon or making a hole in top or side of shell and fill with a pastry bag. Then dip tops of eclairs into warm chocolate glaze. Refrigerate until chocolate is set (about 30 minutes). Cover and keep refrigerated until ready to serve. (also good out of the freezer).
4 comments:
SO sad I missed!!! Sounds like my kind of fun . . . you know me :)
Look at all those bags of clothes, it was probably good I didn't go. Still sad I missed out though.
Looks like everyone got plenty of stuff. I'm so sad when I miss stuff like that. I wish there were warehouse sales like that here.
It was way fun Geash...but such a "lovely" (catching the sarcasm??) picture! :)
I noticed you didn't post the one with you in it-why!?!?! j/k
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