Something strange happens to me when I spend a day without my list.
Whassamatter? You think I mean a grocery list? Oh, no, I’m talking about THE list. You know, the one and only, ‘What-You -Have-To-Do-Today,” list.
Let me run you through a short lesson on list assembly, OK, let’s take today for instance. Today is Wednesday, so Wednesday would be written in large, bold, block print (all capitals) at the top of the paper.
Then below that, write “1.” followed by the most important thing you need to do that day. Continue adding items, with each being a little less important than the previous one.
Well there you go. OK. So the list is very important because without it I’m lost all day. I have no direction. My friend, Margo, finds it ridiculous that I use a list.
“For crying out loud, that’s why you have a brain,’ she’ll holler. “Just remember what you got to do.”
This from a friend who begs me to help her find her car keys… over the phone.
What can I tell you? Lists to me are like pet peeves to others.
You know how they collect them and then share them with you, over and over.
My friend, Margo, I’m sure has broken the world’s record for the longest sustained continuous sentence of pet peeve gripes.
Here let me go get my list and read it off to you. Margo’s biggest pet peeves:
Hot jean zippers grabbed right out of the dryer, lipstick on your teeth, the grocery card with wobbly wheels…I mean the list just goes on and on.
Ah, but I digress.
I am absolutely awestruck by this sheer power of those folks who never write a list. Margo, can call it a hokey ritual, but without my list I could not remind her to try this recipe. It is as yummy as a box of chocolates, but it is also a low-fat treat. Enjoy.
PEPPERMINT CHOCOLATE ICE CREAM CAKE ROLLS
Be prepared to fix this healthy recipe with a light cake mix, low-fat ice cream and a fat-free topping. This recipe makes 3 cake rolls, about 5 servings each.
Confectioner’s sugar
1 package light devil’s food cake mix.
1 – 1/3 cups water
3 eggs
1/2 gallon low-fat vanilla ice cream, softened
1/3 cup crushed peppermint candy
Light (fat-free) hot fudge topping
Spray 11 x 17 1-1/2 inch glass baking dish with nonstick cooking spray. Line bottom with waxed paper and spray again.
Generously sprinkle three clean kitchen towels with confectioner’s sugar. Set aside.
Prepare cake mix batter according to package directions using the water and eggs.
Spread 1/3 of the batter (about 1-3/4 cups) in the prepared dish. Microwave at medium (50 percent) for nine minutes, rotating dish a half turn after our minutes. Microwave at High (100 percent) for 1-1/2 minutes.
Let stand five minutes. Loosen edges and invert onto towel that is laid out flat. Carefully remove waxed paper. Generously sprinkle cake with confectioner’s sugar. Starting with shorter end of cake, roll up into the kitchen towel. Set aside. Let cool completely.
For each cake roll, carefully unroll cooled cake. Quickly spread it with 1/3 of the ice cream. (Soften ice cream on low in the microwave for one minute)
Sprinkle with 1/3 of the crushed candy. Roll up and wrap securely in foil. Freeze until firm.
Serve a slice on a beautiful plate and top it with hot fudge sauce!