Marie's Mobile Notary

Available 24 hours/7 days a week, by Appointment

and

Major Holidays

 

Carolyn M. Ringer, Notary & Wedding Officiant/Celebrant

(310) 487-5135 Cell

email: cmringer@notaryacoming.com

Marie's Mobile Notary
P.O. Box 504
Paramount, CA 90723
ph: (310) 487-5135
fax: (866) 304-0240

Areas Served

AREAS SERVED

We service portions of Los Angeles, Orange, San Bernardino, Riverside and San Diego Counties

including the cities of;

 Los Angeles, Bell, Bell Gardens, Compton, Culver City, Downey, El Segundo, Gardena, Hawthorne, Hermosa Beach, Huntington Park, Lawndale, Malibu, Manhattan Beach, Maywood, South Gate, Marina Del Rey, Playa Del Rey, Inglewood, Santa Monica, Torrance, Buena Park, La Palma, Cypress, La Habra, Norwalk, Stanton, Artesia, Cerritos, Avalon, Bellflower, Lakewood, Los Alamitos, Paramount, Seal Beach, Sunset Beach, Surfside, Carson, Pasadena, Arcadia, Glendale, Castaic, Chatsworth, Santa Clarita, Sun Valley, Valencia, Stevenson Ranch, Rancho Cucamonga, Chino Hills, Claremont, City of Industry, El Monte, Glendora, La Puente, Rowland Heights, Mira Loma, Ontario, Diamond Bar, Pomona, Rosemead, San Dimas, San Gabriel, Upland, Walnut, West Covina, Alhambra, Bloomington, Fontano, Rialto, Lytle Creek, San Bernardino, Riverside, Irvine, Huntington Beach, Costa Mesa, San Clemente, San Juan Capistrano, Westminister, Santa Ana, Fountain Valley, Tustin, Anaheim, Brea, Fullerton, Garden Grove, Orange, Yorba Linda

Classic ANGEL FLAKE Coconut Cake  

Prep Time:
25 min
Total Time:
1 hr 25 min
Makes:
18 servings
What You Need
 
1 pkg. (2-layer size) yellow cake mix
1 pkg.  (7 oz.) BAKER'S ANGEL FLAKE Coconut, divided
1 cup cold milk
1 pkg.  (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1/4 cup powdered sugar
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed
Make It
 

PREPARE cake batter as directed on package; stir in 2/3 cup of the coconut. Pour evenly into two 9-inch round baking pans. Bake as directed on package. Cool in pans 10 min.; remove to wire racks. Cool cakes completely.

POUR milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Refrigerate 15 min.

PLACE one cake layer on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Spread top and side with remaining pudding mixture; press remaining coconut into pudding mixture. Refrigerate at least 1 hour. Store leftovers in refrigerator.

 

 

 

 

 

If you have any questions, please feel free to contact me anytime.  I look forward to hearing from you soon!

 

 

 

Rocky Road No-Bake Cheesecake  

Prep Time:
15 min
Total Time:
4 hr 15 min
Makes:
10 servings, one slice each
What You Need
 
3 squares BAKER'S Semi-Sweet Chocolate, divided
2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1/4 cup  milk
2 cups thawed COOL WHIP Whipped Topping
3/4 cup  JET-PUFFED Miniature Marshmallows
1/3 cup chopped PLANTERS COCKTAIL Peanuts
1   OREO Pie Crust (6 oz.)
Make It
 

MICROWAVE 1 of the chocolate squares in small microwaveable bowl on HIGH 1 min; stir until chocolate is completely melted. Set aside.

BEAT cream cheese, sugar and milk in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping, marshmallows and peanuts. Coarsely chop remaining 2 chocolate squares; stir into cream cheese mixture. Spoon into crust.

REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator

 

 

Cottage Berry Crunch  

Prep Time:
5 min
Total Time:
5 min
Makes:
1 serving
What You Need
 
1/2 cup BREAKSTONE'S Low Fat Cottage Cheese with Calcium and Vitamin D
2 Tbsp.  low-fat granola
1/2 of a medium banana, sliced
1/2 cup  assorted fresh berries (blueberries, strawberries, raspberries, blackberries)
Make It
 

SPOON cottage cheese into small serving bowl; sprinkle with granola.

TOP with bananas and berries.

 

 

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Marie's Mobile Notary
P.O. Box 504
Paramount, CA 90723
ph: (310) 487-5135
fax: (866) 304-0240