Jamie's Page

Howdy !!

The weather is so strange right now in Dallas…one day it is 85 degrees and I am playing golf in a sleeveless shirt, the next day the high temperature is 62 and I have a jacket on! But the key is that I still get to play golf because it has been sunny, even on the chillier days.

Speaking of golf, I wish I could report to you that I had a successful season, but alas, I was merely average. I was in charge of a couple of “Ladies tournaments” this year and Terry designed some tricky challenges for us to win PicnicLife prizes. For my October tournament he had us chipping to an area on the green where he designed a spider we had to get our ball inside of (I forgot to mention that he was dressed as a pirate!). Those who qualified were in a drawing to win the Malibu Tote. Also, all of the 1^st, 2^nd and 3^rd place team prizes were PicnicLife products. Everyone loved them! The Brunello was a hit, as well as the Topango Tote. If you are looking for golf tournament prizes, or if you have a corporate event where you need gifts for people, keep us in mind! Our blankets are always a huge hit!

I have included two great recipes for you to try. The Caesar Pork Tenderloin is so good and really easy. Paula Deen gets the credit for the German Chocolate Ooey Gooey Butter Cake…I have made it a few times and always get rave reviews!!! Let me know how you like them and if you have a recipe for me or a story to share, I would love to hear from you!

When Terry and I first started designing this site we felt strongly that we should donate a percentage of our profits to a charitable organization. We chose breast cancer awareness because it affects so many of our lives. Please help us to support the endeavor to find a cure! Jamie’s Special is still 10% off of your entire order so start shopping! Just type in the word “picnic” and you will get your discount. Don’t forget that I would like to hear from you,Jamie.

jamie@picniclife.com

GERMAN CHOCOLATE OOEY GOOEY BUTTER CAKE

1 18oz. box German chocolate cake mix

1 cup butter, melted and divided

1 large egg

1 8oz. pkg. cream cheese, softened

2 large eggs

1 tsp. vanilla extract

1 16-oz box confectioners’ sugar (a little less than 4 cups)

1 cup sweetened flaked coconut

1 cup chopped pecans

Preheat oven to 350. Lightly grease 13x9x2 baking dish.

In a large bowl, combine cake mix, ½ cup melted butter, and egg. Beat at low speed with an electric mixer until combined. Press evenly into bottom of prepared pan. Set aside.

In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Beat in eggs and vanilla. Gradually beat in powdered sugar until smooth. Add remaining melted butter, beating at low speed until combined. Stir in coconut and pecans.

Pour over cake mix layer, spreading evenly. Bake for 45-50 minutes. The center should remain slightly gooey. Let cool completely before cutting into squares (or else you will have a mess!).

CAESAR PORK TENDERLOIN

16 oz. pork tenderloin

Salt and pepper

½ cup mayonnaise

½ tsp. anchovy paste

2 tsp. lemon juice

1 clove garlic – minced

1 cup croutons

½ cup grated parmesan cheese

Combine mayonnaise, anchovy, lemon and garlic. Spread over tenderloin. Crush the croutons with the parmesan cheese and cover over the paste.

Bake at 450 for 15-20 minutes per pound.

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