Thursday, March 22, 2012

Scottsdale Beads Supply

I got these beads when we flew to Arizona, the Scottsdale Bead Supply store has a huge variety of inlaid beads. I loved everything I saw, but settled on this set. I turned them into a bracelet, even though I had nothing to wear it with.

TOday when getting dressed I realized they suited my blouse perfectly, so I wore it. Thanks to the new iPhone 4S I took a fair photo of it and thought I'd share it.

Monday, March 12, 2012

States I have Visited

I thought this might be fun.........I've been fortunate enough to travel a little to different states for my hobby, work and pleasure. I've had a desire lately to go on a road trip to the New England States. Got to get over there and see what's there.

Visit the website: and create your own

I had to edit this, I forgot I went to San Diego to see Cirque De Soleil a couple years ago. I need to get on this again! I want to see Niagra Falls!

Friday, March 2, 2012

Recipe Friday March 2, 2012

I can't even begin to tell you how wonderful these are! Try them! You won't be disappointed!!!

I have these 'pinned' on Pinterest..if you aren't doing Pinterest you are missing out! They were amazing! I took them to a potluck at work and they were a hit. Fat Tuesday Potluck, to be exact!

Fudgy Chocolate Chip Toffee Bars:

1/2 C butter, melted
2 C graham cracker crumbs (32 squares)
1 8 oz. bag toffee bits
1 roll refrigerated chocolate chip cookie dough
1 12oz. bag chocolate chips
1 14oz. can sweetened condensed milk
1 T butter
1 tsp vanilla extract

Grease 13x9 baking dish and heat oven to 350.

Have the roll of cookie dough sitting out for around 10 minutes to soften up.

In a medium mixing bowl, stir together the 1/2 cup of melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of toffee bits. Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for around 15 minutes.

In a 2 qt saucepan, heat the milk, chocolate chips and the tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth. Remove the mixture from the heat and stir in the vanilla extract. Spread the mixture over the graham cracker crumb mixture.

In another medium mixing bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture evenly over the chocolate layer and the sprinkle the remaining 3/4 cup toffee bits on top.

Bake for about 25-35 minutes or until it's golden brown. Cool completely before putting, probably around 2 or more hours.

NOTE: I like mine thicker, so I use the larger package of Chocolate Chip Cookie Dough, it's 30 oz. You will then have to increase your cooking time 15-20 minutes. But they are nice and thick and chewy! Just the way my husband likes them.