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!
These are one of my most favorite treats, my sister's too.
As always, these are amazing!
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.
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).
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!
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.
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 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.
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.