baby goats at the farm!
Cookie was in the Shakespeare play A Midsummer Night’s Dream. She played Hipolyta, the Queen of the Amazons, engaged to marry Theseus. She did a good job at her lines. The homeschool group in our town practiced this play for the past nine months. I know they were glad to see this day!
MY DOLLS ALL SAINTS EVE!!!!!
This year, I decided to dress all of AG dolls up for Halloween!!!!!
There is KIT KITTEREDGE (my twin), PRINCESS LEIA, DOROTHY (from the WIZARD OF OZ), ANNE OF GREEN GABLES, and a HOLY INNOCENT, even an M&M!!
can you find who is who?
Gooey Pumpkin Bars
1 (18 1/4-ounce) package yellow cake mix
8 tablespoons butter, melted
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
1 cup peanut butter
1 stick margarine
1(12 oz) package chocolate chips
1(12 oz) box Crispix cereal
2 cups powdered sugar
Melt chocolate chips, peanut butter and margarine together. Pour over the cereal. Stir carefully. Pour powdered sugar over and shake. ( Works well in a big bag or plastic container)
2 cups granulated sugar
1 lemon juice squeezed and strained
1 orange peel cut into strips
4 tablespoons unflavored powdered gelatin
2 tablespoons confectioners sugar
1 tablespoon cornstarch
1 1/4 cups water
Dissolve sugar in half of the water over med heat. Add the strips of lemon and orange peel and the juices. Bring the mixture to a boil and simmer for 15 minutes. Soak the gelatin in the mixture for 5 to 10 minutes. Strain the mixture into a shallow, dampened pan or onto platters, and let it set for 24 hours.
Cut the candy into 1 inch squares. Sift the confectioners sugar and cornstarch together into shallow dish. Roll the pieces of candy in the mixture. Store the squares in boxes with more confectioner sugar and cornstarch between each layer.
Let ’em buy a candy bar!
Candy Bar Baked Apples from Emeril’s There’s a Chef in my House
4 medium apples
1/4 cup coaresly chopped skor candy bar, unwrapped 1/4 cup snicker bar, unwrapped
2 tablespoons unsalted butter
3/4 cup apple cider vinegar
Preheat oven to 350 degrees
Wash then Cut out core in apples
Stand apples in a 9 inch baking dish, fill apple hole with crushed candy, place a bit of butter on top of the candy, add more candy into hole.
Mix cider vinegar and sugar and pour on top of the apples.
Use oven mitts and put into oven for 1 hour and 20 minutes.
Serve warm with a scoop of homoon ( Ice Cream affectionately called in our house thanks to sister, Bluebelle.)