Monday, July 30, 2018

Fun Girl Time!

 I was simply beyond thrilled to  have my three oldest granddaughters come over to spend the night!!  Avery is on the left, Cissy, and Ella.  Avery and Ella are sisters.  We started the evening off with dinner at Chick Fil A, and then back to Nana's house for a  special spa treatment......

 Ella, since she was the youngest, went first.  We started with a coconut facial mask, while she soaked her feet. 

 Cissy was next in line.  When I had each girl alone, I told them why they were special to me. 

 Avery, being the oldest granddaughter went last.  I wanted to make sure each of them knew that they were loved by me.  After drying their feet, I then let them choose a polish for their toenails.  We chatted away while I pampered them, and I had special alone time with each of them.   

 Here are the sweet cousins enjoying a card game of Old Maids.  We also had hot fudge sundaes, and in the morning I made red velvet donuts. 


Of course, at Nana's house, we always have a tea party!  The girls chose which cup they wanted to use.  


Thank you so much for coming to visit my special time with these dear little loves.  As you can see, I am forever grateful. 

I am sharing this with these lovely parties:

Monday, July 23, 2018

Millionaire Bars

We are having record highs here in the Dallas area, and whew...we must quickly eat these Millionaire Bars before they melt.  I did make a fresh pitcher of iced tea, and I'll pour you some.  I had to borrow my basket from my coffee table because the high temperatures have been hard on my flowers.

 The kids and I were excited to try this recipe for twix-like bars, and they didn't disappoint.  They learned how to make shortbread, and homemade caramel, and to use a thermometer. 

 We also took a field trip to Carlo's Bake Shop (of Cake Boss fame).  I had a gift card that a dear friend had given me, and I thought it would be fun to share with my sweet grands that come to my cooking camp.  Caiden chose cookies and cream cake, and Cissy chose red velvet.  They only ate part, and took the rest home.

 Here's my sweet fairy garden, that I had to spiffy up.  At least it looks cool and refreshing. 

 I used to be able to enjoy sitting on this sectional every evening,  before the record high's barreled in.  Hopefully, I'll be back out there again soon.  Right now about all I do is go out and water and then head back to the A/C. 

Yield: 32 bars

Millionaire Bars

The recipe called for unsalted butter and then added salt. We used salted butter, and left out the salt.  We're tricky like that!  If you like Twix Bars, you'll love these!


For the Shortbread Layer:

  • 12 tablespoons butter at room temperature, but not too soft
  • ½ cup granulated sugar
  • 1 ½ cup all-purpose flour 

For the Caramel Layer:

  • 1 (14-ounce) can sweetened condensed milk
  • 4 tablespoons butter
  • 2 tablespoons Lyle’s Golden Syrup or light corn syrup
  • ½ teaspoon pure vanilla extract

For the Chocolate:

  • 8 ounces  semisweet chocolate, chopped (I think milk chocolate chips would be better)


  1. Make the shortbread layer: Heat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a large bowl, beat together butter and sugar with an electric mixer on medium until fluffy, about 2 minutes. Add flour and salt, and beat on low just until the mixture is evenly combined and the texture of coarse sand.
  2. Tip mixture into prepared pan, and press down firmly into an even layer. Bake until top is dry and light golden brown, 30 to 35 minutes. Transfer to a rack to cool.
  3. Make the caramel layer: In a medium saucepan, combine condensed milk, butter, Golden Syrup and salt. Cook mixture over medium heat, stirring constantly with a heatproof spatula, until it has thickened and changed from a milky yellow color to the color of butterscotch pudding, 10 to 20 minutes. It should read 220 degrees to 225 degrees on an instant-read thermometer. Adjust the heat as necessary to keep the bottom from scorching. Stir in vanilla extract. Immediately pour the caramel over the baked crust and spread it into an even layer.
  4. Prepare the chocolate: In the microwave or over a double boiler, melt the chocolate in short bursts, stirring often. Spread melted chocolate in an even layer over caramel. Chill until chocolate is set, about 30 minutes. To serve, cut the parchment-free sides away from the pan with a sharp knife, then transfer the shortbread to a cutting board using the parchment overhang. Cut into 32 small bars.
Created using The Recipes Generator

I am sharing this with these lovely parties:

Won't you join us for our July Garden Link Party?

Monday, July 16, 2018

Fresh Fruit Ice Cream

 As we are putting up with 100 degree days here in Texas, the kids and I thought ice cream would be a good idea, and besides, July is National Ice Cream Month!! We loved this quick and easy strawberry ice cream.  My serving dish is this cute Mary Engelbreit teacup that my friend, Bea, gave me.  


 My sis sent home this hen and chick plant that she packed into a wet paper towel and into a plastic bag, which I carried home in my suitcase from Ohio.  I put the plant in this whimsical lady vase that my daughter gave me.  Don't the chicks look like curls drooping down?

 Here are my happy cooking campers with our yummy ice cream.  What joy these little people bring to me!

 We decided to use some little goblets for serving.  I think  the ice cream was a hit!


 My youngest daughter-in-law found this soft jersey knit at Hobby Lobby, and I made my littlest granddaughters matching outfits. 

 Big sister, Harper, loves having Hayden wear something matching with her.

Yield: six or more servings, or about 1 and 1/2 pints

Fresh Fruit Ice Cream

I taught the kids to make our own half-and-half, by using half heavy cream, and half milk.  This ice cream couldn't be simpler and it tasted great, too! We used strawberries, but blueberries, raspberries, peaches or blackberries would be good, too.  If you'd like vanilla ice cream leave out the mashed fruit, and increase the vanilla to 1 tablespoon.


3 cups half-and-half
1 (14-ounce) can sweetened condensed milk
1 cup pureed or mashed fruit
1/2 tablespoon vanilla


Combine all ingredients.
Put in ice cream freezer container and freeze according to manufacturer's directions.
Created using The Recipes Generator

I am sharing this with these lovely parties:                                                              I was featured at:
Join Monday's Link Up Party @ Julie's Creative Lifestyle!

Monday, July 9, 2018

Strawberry Tartlets

 I am having one of my all-time favorite desserts that I've been making for over 48 years, only this time I made the Strawberry Pie  into tartlets.  When you slice into a strawberry pie, it doesn't keep very well, and starts to get watery very quickly.  Making individual tartlets kept the filling fresher, and stayed for several days.  The daisies in my lady vase are from my garden.  I started with three plants years ago, and now I have a whole row of them on the side of my house.

 Isn't this strawberry snack set so pretty?  My sweet friend,  Linda, gave it to me for my birthday one year.  I love it for eating my breakfast from, for lunchtime, or snack time.  

 Linda also gave me the pedestal plate, which also has a larger one that goes underneath, to form a tiered pedestal.   It comes in handy for so many things.  If you'd like the recipe for the strawberry pie, check it out here.  I've made that recipe more times than you can imagine!  This time, the filling made enough for 9 little graham cracker tartlets.  I was able to take some to my neighbor for a birthday treat.  

 Look at my cutie pie littlest grand!  Isn't she sweet?

My youngest son, Kevin, took Harper and me to the Crayola Experience.  My oh my, and what an experience it was.  We spent almost 5 hours there!!  I am grateful and most appreciative for whenever I am invited to share joy in the lives of my family.  


I am sharing this with these lovely  parties:

Thank you for your visit!  xo

Monday, July 2, 2018

Happy 89th Birthday to My Mom

 I was in Ohio this past week to celebrate my dear Mom's 89th birthday!!  Doesn't she look so cute?  I made her favorite angel food cake and topped it with her favorite frosting.  For our dinner we had, at Mom's request: Sloppy Joe's, green beans, cole slaw, pink raspberry lemonade, and the cake with ice cream and homemade hot fudge sauce.    My sister made  Strawberry Whipped Sensation Pie, also.  Mom loved it all!

 My sister set up the buffet for her, with fun props, pretty paper plates and napkins, and the counted cross stitch that she made years ago. 

 We made this cake pedestal from a thrifted candlestick that Mom had bought years ago, and a new plate ($2.50) from Big Lots.  Mom loved the plate so much.  it went so well with the paper plates. 

 Here's Mom's favorite cake.  My sister and I love it, too!  The recipe for the Speedy Meringue Frosting can be found here.

Here's a selfie with me, my brother, Mom, and my sister.

Here we are using our props:  My sister (holding my niece's baby, our great nephew, and my Mom's newest great grandson,  my niece, me, Mom, and my nephew. 

I had to get my nephew's girlfriend in the pic, who is on the left.  She was sweet enough to take our pictures, and then she did a timed selfie of all of us. 


I'm sharing this with these lovely parties:

Related Posts Plugin for WordPress, Blogger...