Friday, July 31, 2015

Cherry Macaroon Pie

Macaroon Cherry Pie Pastry for a single crust 9 inch pie 3 cans (14 1/2 oz each) pitted tart cherries 1 c. sugar 1/3 c. cornstarch 1/2 tsp. ground cinnamon 1/4 tsp red food coloring, optional Topping" 1 egg, slightly beaten 2 T. Milk 1 T. Butter (melted) 1/4 tsp. almond extract 1/4 c. sugar 1/8 tsp. salt 1 c. flaked coconut 1/2 c. sliced almonds Line a 9 inch deep dish pie plate with pastry. trim to 1/2 inch beyond edge of plate, flute edges. Bake 400 F for 6 minutes, set aside Drain Cherries, reserving 1 c. juice. Set cherries aside. In a large saucepan, combine sugar and cornstarch, gradually stir in cherry juice until blended. Bring to a boil over medium heat, cook and stir for 2 minutes or until thickened. Remove from the heat, stir in cinnamon and food coloring if desired. Gently fold in cherries. Pour into crust, cover edges loosely with foil. Bake at 400 degrees for 20 minutes. Meanwhile in a large bowl, combine the first 6 topping ingredients. Stir in coconut and almonds. Remove foil from pie, spoon topping over pie. Bake at 350 for 20 minutes, or until topping is lightly browned. Cool on a wire rack for 1 hour. Chill for 4 hours or overnight before serving. I use this in the deep dish 10 inch pie plate, adding one more can of cherries and a little more sugar. It makes a decadent pie.

Saturday, July 4, 2015

Banana bread brownies. these are unbelievable! Ingredients: 1-1/2 c. sugar 1 c. sour cream 1/2 c. butter, softened 2 eggs 1-3/4 (3 or 4) ripe bananas, mashed 2 tsp. vanilla extract 2 c. all purpose flour 1 tsp. baking soda 3/4 tsp. salt 1/2 c. chopped walnuts (optional) Brown Butter Frosting: 1/2 c. butter 4 c. powdered sugar 1-1/2 tsp. vanilla extract 3 tbsp. milk Directions: 1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts. 2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown. 3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately. 4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm). Friend Request Me David N Bonnie Luper Come join our Free Weight Loss Support Group Getting Fit with David & Bonnie

Friday, September 27, 2013

These look so good, my hubby is a chocolate fiend. I found these on pinterest, even swiped the photo for my blog. Buckeye Brownies 19 1/2 oz. package brownie mix 2 c. powdered sugar 1/2 c. plus 6 tablespoons butter, softened and divided 8 oz. jar creamy peanut butter (yes 1 c. or 8 oz. NOT 18oz.) 6 oz. package semi-sweet chocolate chips Prepare and bake brownie mix in a greased 9x13 pan according to directions on the package. Let cool. Mix powdered sugar, 1/2 c. butter and peanut butter. Mix well and spread over cooled brownies. Chill for one hour. Melt together chocolate chips, remaining butter in a saucepan over low heat, stirring occasionally. Spread over brownies. Let cool; but into squares. Makes 2-3 dozen. Very rick, cut into small squares.

Wednesday, September 18, 2013

Pumpkin Dump Cake

Pumpkin Dump Cake Ingredients 1 15 oz can Pumpkin Puree 1 10 oz can Evaporated Milk 1 cup light brown sugar 3 eggs (slightly beaten) 3 tsp pumpkin pie spice 1 box yellow cake mix 1 cup (2 sticks) butter melted 1 cup coarsely crushed graham crackers or pecans (walnuts are good too) 1/2 cup toffee bits (optional) How to Make Preheat oven to 350 Spray a 9×13 baking pan lightly with cooking/baking spray In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine. Pour into your prepared pan. Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips. Pour your melted butter evenly on top. Bake for 45-50 minutes until center is set and edges are lightly browned. Notes serve with ice cream or whipped cream

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.