The scallop-peppers salad?
Or the crocheted potholder? Ooops, how'd that get in there?
What do you think?
If you guessed the bread sticks, you'd be wrong. The dough was ooey and gooey and difficult to work with. I won't be making this again.
If you guessed the potatoes -- you'd be half right. We loved them. Best of all, as a Cooking Light dish, they weren't loaded down with fat. I will definitely be making these again.
If you guessed the bundt cake -- you'd be totally right. I was in the mood for chocolate, and this recipe started with a cake mix, making it pretty easy. I should have taken a picture once we cut into it because the center is filled with a thick white ribbon of cream cheese and coconut goodness. But alas, no picture. We ate the subject as it posed.
If you guessed the scallop salad, we will throw a few points your way because it was plenty tasty. But it was not the true winner.
Because really, how can you compete with chocolate bundt cake filled with cream cheese/coconut goodness?
NO-FUSS CHOCOLATE RIBBON CAKE
1 (18 1/2-oz.) package chocolate cake mix
1 (8-oz.) package cream cheese, softened
2 T. butter, softened
1 T. cornstarch
1 (14-oz.) can sweetened condensed milk
1 t. vanilla
1/2 c. coconut
Prepare cake mix according to package directions. Pour into well-greased bundt pan. In separate bowl, combine cream cheese, butter, and cornstarch; beat until fluffy. Gradually beat in sweetened condensed milk. Add egg and vanilla, stirring until smooth, then add coconut. Plop mixture evenly over the cake batter and bake at 350 degrees for 50-55 minutes (mine took 55), until toothpick inserted near center comes out clean. Cool for ten minutes, then remove from pan and serve.
The directions say to store leftovers in the refrigerator, but I cannot verify this by experience. At our house there were no leftovers.
Secondary note: If anyone wants the potato recipe, send me an email and I'll launch it your way.