The first time I remember winning something was in the second grade. It was a spelling bee, and I correctly declared g-i-r-a-f-f-e, giraffe. I won a magnet.
The second time was at last week's Prairie Hills neighborhood dessert contest, 20 years later. I received a $20 gift card to the local grocery store for my efforts. I'm becoming so domestic in this state of matrimony. Admittedly, I feel a bit guilty by beating out homemade ice cream and gluten free cupcakes. This recipe is ridiculously easy and neither gluten, carb, or sugar free, but it's a real crowd pleaser!
Chocolate Chip Cheesecake Dip:
1 8 oz. package of light cream cheese (softened)
1 stick of unsalted butter (softened)
3/4 cup powdered sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla
3/4 cup mini chocolate chips
1. Mix cream cheese and butter until smooth
2. Mix in the powdered sugar, brown sugar, and vanilla
3. Stir in the mini chocolate chips, chill for an hour, and serve with graham crackers