Well, I think it’s pretty safe to say that I’ve been more than lazy when it has come to this blog. I started all into it, but then all of a sudden stopped. The reason? I’m lazy, like I already said. Updating a status on Facebook is soo much easier 🙂
Anyways, since I’ve been trying out new recipes and ideas more often now that I’ve been making frequent trips to the farmers’ markets around town, I thought I’d get back to this blog rather than litter Facebook with all my pictures and posts of food. When I was working at the high school, I would often get teased by certain teachers about my cooking. It got to the point that it didn’t matter what I was talking about and they would start teasing and hinge on one thing or another. It eventually got very frustrating for me. It was okay for other teachers to have different interests outside of work (mainly sports, of course) and they could talk about them all the time. But when I talked about a good dinner we had, forget it. Anyways, it’s nice that when I post pictures on Facebook, I get a positive response from my friends.
In some of those responses, I got requests for the rumchata pudding pops that I made. Ask and ye shall receive!
Rumchata Pudding Pops
1 package instant coconut cream pudding
1 cup milk
1 cup Rumchata
1 8oz cool whip
Whisk pudding, milk, and Rumchata together. Let it sit for a few minutes until it thickens a bit. Fold in the cool whip. Freeze. Enjoy!
I’ve made this mixture and froze it all together in one container and scooped it out like ice cream, and the most recent time I made it, I ladled it into 5 oz dixie cups before freezing.
Another option: whisking or mixing in with an electric mixer an 8 oz brick of cream cheese. The pops are really good either way!