Tuesday, May 13, 2014

# 669 - Canada Shirts

Love this handmade shirt of the Canadian Flag...I want to make them with my boys.

And I love this Canadian Sorry shirt from Zulilly.

Thursday, June 20, 2013

#668 - FaceTime

Oh my, how did I live without FaceTime?!  It is so much better than skype (sorry skype, I love you too, but the technology isn't there yet, at least for me).  My old phone had been run over, smashed, dropped...but it still worked.  Then Pepe surprised me and went out to get me an iphone.  Now my boys get to see their grandparents, cousins, aunts & uncles with little or no delay.  We even FaceTime with my sister in Peru...it was so clear.  I love FaceTime!

Monday, April 1, 2013

#667 - The Best Pecan Pie Ever!

I've been trying to find the perfect Pecan Pie recipe, and I think I have found it.  So good!
It's Guy Fieri's Southern Pecan Pie.  I'm not usually a fan of his stuff, but this is good.

I think the key to this recipe is toasting the pecans and the fact that it has double the amount of pecans that most pecan pies have.

Also, be careful when you bake it.  You need to put tinfoil over it for the last 20-30 minutes so it doesn't burn the top.


Sunday, March 10, 2013

#665 - Scotcheroos


These are one of my most favorite treats, my sister's too.

As always, these are amazing!
SCOTCHEROOS
1 cup sugar
 1 cup light corn syrup
1 cup peanut butter
6 cups rice krispies
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Combine sugar and corn syrup in pot and cook over medium heat, stirring frequently, until mixture begins to bubble.  Remove from heat.  Stir in peanut butter; mix well.  Add rice krispies; stir until well combined.  Press mixture into buttered 13x9 inch pan.
Melt chocolate and butterscotch chip in microwave until melted (careful they don't burn).  (if the rice krispie mixture is still hot, you can just put the chips on them and they should melt.) Spread evenly over rice krispie mixture.  Cool until firm.  Cut into bars.  Makes 48, 2x1 inch bars.

Saturday, March 9, 2013

#664 - Chicken in Dumplings

I got this recipe from my sister in law, it's really good.  One of Pepe's favorites.

The original recipe is here.  I adjusted mine a little to make it easier.

Chicken in Dumplings
1 8 oz package of cream cheese chive and onion or one regular cream cheese and a bunch of green onions cut up
2 tbsp softened butter
1/2 tsp pepper
2 cup cubed/shredded chicken
1 can of mushroom pieces
2/3 cup Italian style bread crumbs
1/2 cup walnuts, finely chopped
6 tbsp melted butter
2 can crescent rolls (or you can make homemade rolls)

Combine cream cheese, 2 tablespoons butter and pepper. Add chicken and mushrooms and set aside.Mix crumb stuffing and walnuts together and set aside.
Melt 6 tablespoons butter.
Separate rolls, stretch a little bigger. Take 1/4 cup of chicken mixture and put in roll. Make into a ball and seal edges well. Roll in butter and then into stuffing nut mixture. Bake at 375 degrees for 15-20 minutes. Top with chicken gravy (cream of chicken soup).



#663 - sunset

This is a picture I took last December after we moved.  I just love living close to the water, but not too close so I'm always worried about the boys escaping!  We have great sunsets here too!

Friday, March 8, 2013

#662 - Scotch-Brite Soap Dispensing Brush

When I went to visit my sister back in November I fell in love with her dish brush because it was compact, but still dispensed soap and you could have control over how much (if any) soap was dispensed.  
I guess she saw my love for it because she gave it to me for Christmas!
Thanks Casi!

Thursday, March 7, 2013

#661 - Mountain Mama Mudslide Cake

This is one of Pepe's most favorite desserts and he got it from his roommate in college.

Mountain Mama Mudslide Cake
1/2 cup butter (room temp)
1 c flour 
1 c chopped pecans 
1 8 oz pkg. cream cheese 
1 c powdered sugar 
1 8 oz container, whipped topping 
1 4 oz box chocolate instant pudding 
1 4 oz box vanilla instant pudding 
2 c milk 
1 chocolate bar grated
Combine the butter, flour and chopped pecans. Mix well and press into bottom of 13x9x2 inch pan. Bake 20 minutes at 350 degrees. Let cool. 
In medium sized mixing bowl combine cream cheese and powdered sugar until fluffy and then fold in one cup of whipped topping. Spread over baked crust. 

Combine chocolate and vanilla instant puddings with cold milk in medium sized bowl. Mix together until thick and creamy and pour over cheese Mixture. Top with remaining whipped topping. Grate chocolate bar over top and chill until serving time.
I couldn't find my 13x9 pan, so I made it in 2 smaller pans (a 9 inch pie pan and 8 inch square pan).  Worked out perfect.

I've been posting lots of recipes lately because I'm trying to get all of our favorites into one place.

Just found these 3 pictures I took the next day.




Tuesday, February 12, 2013

#660 - Amish Apple Cake

My mom made Amish Apple Cake for us 2 times when she was here.  It's super easy and tastes amazing!

Amish Apple Cake
makes 9x13 pan, preheat oven to 350 degrees
1 cup pecans, chopped
5 cups cooking apples, chopped medium sized (I used 5 large Granny Smith apples)
1 cup butter, softened
2 cups white sugar
2 eggs
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons grated nutmeg
2 cups flour (I used cake flour, but I think regular ap flour should work perfect too)

Cream together butter and sugar until fluffy.  Beat in eggs.  Mix in baking soda, salt, cinnamon and nutmeg.  Add flour until blended.  Stir in apples and nuts. Pour in greased 9x13 pan and bake at 350 degrees for about 30-45 minutes until center top springs back when touched.

You can also make a caramel sauce to drizzle on top, but there is no need for this, it's amazing without it.

It gets better with age too.

Monday, February 11, 2013

#659 - Candy Cane Crisps

I got this recipe from my friend Marie.  It's a great recipe to use up all your old candy canes from Christmas. They could even be a good Valentine cookie if you like peppermint flavor.


candy cane crisps

1 cup butter or margarine, softened
1 ¼ cups powdered sugar
1 ½ teaspoons vanilla
1 ½ cups all-purpose flour
1 cup rolled oats
½ teaspoon salt
¾ cup coarsely crushed candy canes (I blended mine in a blender to get more of a powdery candy cane)

IN a large bowl of an electric mixer, beat butter and 1 cup of the sugar until creamy; beat in vanilla. In another bowl, stir together flour, oats, and salt; gradually add to butter mixture, blending thoroughly. Add ¼ cup of the crushed candy canes and mix until well combined.

ROLL dough into ¾ inch balls, then roll in remaining powdered sugar to coat. Place balls about 2 inches apart on greased cookie sheets. Flatten cookies with a fork, making crisscross patterns with fork tines. Sprinkle each with about ½ teaspoon crushed candy canes.

BAKE in a 325 oven for 18 to 20 minutes or until edges are lightly browned. Let cool on baking sheets for 2 to 3 minutes, then transfer to racks and let cool completely. Store airtight. Makes about 4 dozen.


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