The bad news? We’re at the end of Unfortunately Named Caker Recipe Month. The good news? I’ve got something pink.
Like most cakers, I enjoy entertaining. Once the crockpot has been unplugged, the paper plates crammed into the garbage and the Taster’s Choice has been served, there’s nothing I like more than turning to my guests and asking, “Who’s got room for some Pink Thing?”
Look, there’s no reason to feel ashamed – everyone should indulge every now and then. Pink Thing is creamy, tasty as heck and hits the spot. Toss in some nuts and you’re in seventh heaven. Take it from someone who knows – Pink Thing delivers!
A few months back, I gave readers the chance to win copies of my novel, Natural Order, along with a handwritten recipe card. Fellow blogger Mimi was one of the winners and I sent her the recipe for Pink Thing. (Check out her results.) Naturally, I had to taste Pink Thing for myself – and now I’ve got another contest lined up!
Simply leave a comment that uses Pink Thing in a sentence. I’ll pick the best one and send the winner a copy of my first book, Fruit. I’ll even sign it so you get an extra 50 cents on eBay. Make sure you leave your comment by next Sunday, June 2. (And yes, you can opt in as "Anonymous.")
1 can cherry pie filling
1 can Eagle Brand milk
1 can pineapple tidbits
1 carton Cool Whip
1 ½ cups pecans, chopped
Mix and refrigerate overnight. Spoon into pudding dishes or parfait glasses. Serves 8.
Source: London Newcomer’s Cook Book
(Yep, this is the same gem that gave me “This is Terrible – the Soda is Overwhelming!” Cherry Pudding.)