Wednesday, March 2, 2011

We do still exist.

Yes that's right we are still here in scenic Chipley Florida. I was just thinking the other day about how long it has been since we posted anything here...didn't realize it had been over a year.  Tonight I find myself in front of the computer after everyone else, including the pup has gone to sleep. Well I did get her up to go outside because if I am up she usually feels compelled to be up as well. However, she just went back to the bedroom and hopefully her bed, otherwise I am sure she is up to no good.
Alot has changed since my last post. Maggie is much taller, talking a good bit and has a ton more hair. I probably has less hair, still dealing with my health issues and otherwise just plain surly.
Tiff is doing well, she is now working at the High School in the town over from us.
Sure there is lots more to tell, but I won't get into that this evening.
I am speaking tomorrow to our college group at church and perhaps that is why I am awake now...
I think the main reason is, I inadvertently deleted some pictures off of the computer. Rest assured I have them on a disk that is currently in storage, they are also on an old hard drive that I will see if I can revive in a couple of days. Still, I wanted them now, henceforth my current distress.
Also, my allergies are in high gear today and my nose is stopped up, making sleeping an arduous task at best.
Oh well, I think I will go blow my nose and try to lay back down. Will we keep posting? Who knows, I guess  we will just have to wait and see.
Until then,I'll leave you with a couple pictures.

Saturday, October 31, 2009

Saturdays are for Sweets

Well here we are, the end of October, about to start the busiest time of the year, holiday season. I decided it was time to finally get these two cakes posted, after all, we did them back in the summer.  They are our regular flavors, vanilla cake with our buttercream.

We sent more graham crumbs with this cake to finish covering the top and then the side as well. We didn't put all of it on here to try to help keep our recipient's car clean.

Both of these cakes were fun to do. I like the beach, so that made these beach and luau cakes fun to decorate.

Wednesday, October 28, 2009

What's Cookin' Wednesday- Homemade Candy Bars

I originally found this recipe in a Taste of Home magazine. I adapted it and changed it a little, but with this one I have ventured too far away from the original. It is always a hit when I make it, and only recently have I even tried any of it. I will go ahead and apologize for the lack of pictures this week. They are usually headed out the door shortly after I get them finished. The article I read about them in claims that they are similar to Kit Kat Bars, which is why I made them in the first place.  I would argue that they are perhaps similar, but Kit Kat, they are not, as that is my favorite, by far.

Homemade Candy Bars

  • 8 ounces Waverly crackers, divided
  • 1 cup butter, cut up
  • 1/2 cup milk
  • 2 cups graham cracker crumbs
  • 1 cup packed brown sugar
  • 1/3 cup sugar
  • 2/3 cup creamy peanut butter
  • 1/2 cup chocolate chips
  • 1/2 cup butterscotch chips
Start by lining the bottom of your pan with crackers. I have tried putting melting chocolate and covering the bottom first, but I didn't hear any results from that time, so I usually don't, besides that just uses more anyway.
Next, melt the butter, I usually use unsalted, but I like unsalted, much better than regular butter for pretty much any type of cooking anyway. However, I am sure that regular salted butter would be just fine, it would just increase the sodium. After the butter is melted suffiecietnly, add the milk and sugars, I find it is easiest to add the graham crackers crumbs last. Stir until the mixture is sufficiently combined. 
Cover the first layer of crackers with roughly half the mix, repeat and then top it all off with final layer of club crackers.
In another pot, or even double boiler, melt your chocolate chips and butterscotch together and add your peanut butter, the smoother your peanut butter brand is, the better this will turn out. 
After everything is melted, pour it over the top layer of crackers and then let that cool a touch on your counter and then place in your fridge for at least an hour for it to set up well. I usually don't have the hour, so I usually just place it in the freezer, room permitting and that seems to work just fine. However,  I wouldn't recommend freezing it.
This is always a hit, the only thing I would like to change is the crackers, I would much rather find a recipe for a wafer, that would be closer to the kit kat wafter. I have considered using those sugar wafers, but I haven't had the chance yet.

Thursday, October 22, 2009

SIng Sing Sing Thursdays- How He loves Us.

I first heard this song on Total Axxess with Wally. It is a music/variety show that comes on in the afternoon on our local Christian music station. While I don't agree with alot of Wally's viewpoints, he does play some good music. Anyway, he had David Crowder on one day and he was talking about this song. He said the first he heard it, he was on a plane and it just spoke to him, so he is there sobbing in the middle of a crowded plane. So he decided to add it to his new album, which already had 16 songs on it. I think it is great, just a good opportunity to reflect how much He really does love us.

He is jealous for me,
Loves like a hurricane, I am a tree,
Bending beneath the weight of his wind and mercy.
When all of a sudden,
I am unaware of these afflictions eclipsed by glory,
And I realise just how beautiful You are,
And how great Your affections are for me.

And oh, how He loves us so,
Oh how He loves us,
How He loves us all

He loves us,
Oh how He loves us,
Oh how He loves us,
Oh how He loves.
Yeah, He loves us,
Oh how He loves us,
Oh how He loves us,
Oh how He loves.

And we are His portion and He is our prize,
Drawn to redemption by the grace in His eyes,
If his grace is an ocean, we’re all sinking.
And heaven meets earth like an unforeseen kiss,
And my heart turns violently inside of my chest,
I don’t have time to maintain these regrets,
When I think about, the way…

He loves us,
Oh how He loves us,
Oh how He loves us,
Oh how He loves.
Yeah, He loves us,
Oh how He loves us,
Oh how He loves us,
Oh how He loves.

Wednesday, October 21, 2009

What's Cookin' Wednesday- Banana Pudding

So, here we are the middle of October and the first Wednesday recipe post in quite some time. I have been cooking, well some, but not a whole lot. We have just been busy, even more busy since school started and since the baby is taking less naps and sleeping less during the day, I have much less free time than I did. Anyway, I made this Banana Pudding this past summer for a family. I don't like the recipe that comes on the box of vanilla wafers, just don't like the cooked taste, and besides I surely didn't want to heat up the oven, therefore the house in the middle of the summer.
Super, Super Good Banana Pudding

  • 1 package cream cheese
  • 1 can sweetened condensed milk
  • 1 package instant vanilla pudding mix
  • 3 cups cold milk
  • 1 teaspoon vanilla extract
  • 1 container frozen whipped topping, thawed
  • 4 bananas, sliced
  • 1/2 package vanilla wafers

Yes I know, cream cheese? But ah, it makes the pudding. On to the method. First you simply mix the cream cheese until it is fluffy, to get some air in it, I would recommend a hand mixer, but you can easily accomplish this by hand. On a sad note, we lost old mixey, our stand mixer this past summer, I was trying to get some batter off the side of the bowl and the spatula I was using got caught up in the tines. Instead of breaking the spatula, but the mixer head tore all apart, oh well, I have an second hand kitchen aid that has one setting.....super high, and it throws stuff all over the kitchen, so I make do with our hand mixer as much as I can.
Next, add in the condensed milk, I sent the spouse to get the ingredients and she came back with evaporated milk, which worked fine, I haven't any idea what the difference is anyway. Then add the pudding mix, regular milk and vanilla and continue to beat until all your ingredients are mixed well. Finally fold in about half of your cool whip, because seriously, why would you bother with any other whipping topping?

Then spread out your vanilla wafers, banana slices and then cover with your mixture. Or, as I like it just mix it all together, not as pretty, but oh so good.
Serve whenever....I like banana pudding better the second day, but this tastes pretty good they day you make it.

Oh and of course cover your pudding with the rest of your cool whip, shew, bout to leave out an all important step.
Sorry my pictures aren't better, but then I have never professed to be a food photog;-)