School is going well

Kendra had her first day of school on tuesday and she had a blast. She has alot of boys in her class and she made alot of new friends. Today was her second day and it went well too. Every day she asks me if it is time for school. So i hope it continues to go smooth for her.

Chocolate chip bars

Hershey's Chocolate Chip

Bars

1 1/2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 cup cold butter or margarine
2 cups (12 ounce package) Hershey's semi-
sweet chocolate chips, divided
1 (14 ounce) can sweetened condensed milk
1 egg, slightly beaten
1 teaspoon vanilla extract

Heat oven to 350 degrees F.

In medium bowl, stir together flour and brown sugar; cut in cold butter until crumbly. Stir in 1/2 cup chocolate chips; press mixture on bottom of ungreased 13 x 9-inch baking pan. Bake 15 minutes.

Meanwhile, in large bowl, combine sweetened condensed milk, egg and vanilla extract. Stir in remaining 1 1/2 cups chips and nuts. Spread evenly over baked crust. Bake 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.

Makes about 36 bars.

Butterscotch cream cheese bars

Butterscotch Cream Cheese Bars

1 (10 ounce) package butterscotch chips
1/2 cup butter
2 cups graham cracker crumbs
8 ounces cream cheese
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 egg
1 cup chopped pecan

In a medium saucepan, melt butterscotch chips and butter over low heat. Remove from heat. Stir in cracker crumbs and mix well. Reserve 2/3 cup mixture. Press remainder firmly into bottom of a buttered 13 x 9-inch ovenproof glass baking dish, making a uniform layer.

Heat oven to 325 degrees F.

In a large bowl, beat cream cheese until light and fluffy. Beat in sweetened condensed milk

, vanilla extract and egg; fold in nuts. Pour into prepared pan. Scatter reserved crumb mixture evenly over top. Bake for 25 to 30 minutes or until cake tester comes out clean. Cool to room temperature, then chill. Cut into 1 1/2 x 2-inch bars to serve.

Time flys

I can't believe it is September already. I am kind of sad to see summer coming to an end. I enjoyed all the nice weather we had this year. But in a way i am looking for to those crisp fall evenings. We stayed home over the holiday weekend and went to a few bbq's and a birthday party. I was glad we didn't have to travel anywhere with all that traffic. Kendra is getting excited because she starts school next tuesday. Aaron has his vacation next week so he will be able to go with us to Kendra's first day of school. I hope that she does well on her first day. She hasn't really been away from Aaron and I other than being watched by family every once in awhile. Well that is it for now.

The southern plate

I just found this awesome webiste today and i wanted to share it with everyone. It is called the southern plate. It has some yummy looking recipes on it. I cant wait to try some !!!
http://www.southernplate.com/index

Good and easy cake

Good -N- Easy Cake- from the southern plate

1 Box White Cake Mix

3 Eggs

1 can Apple Pie Filling

1 Cup Chopped Nuts

Pour apple pie filling out onto a large plate and coarsely chop it up a bit with a knife. Place in mixing bowl and add all other ingredients; mix well. Pour into greased 9×13″ pan.

Topping:

1/2 C Plain Flour

1/2 C White sugar

1 Cup Chopped Pecans

1 tsp Cinnamon

1/4 Cup Softened Margarine or Butter

Mix all topping ingredients well with fork and sprinkle over top of cake before baking.

Bake cake at 350 for 50-55 minutes. Serve warm with homemade whipped cream on top (or store bought if you prefer!).

Homemade Whipped Cream

1 - 2 Cups Heavy Whipping Cream

2-4 Tablespoons sugar

Place cream in chilled mixing bowl and add sugar to taste. I suggest starting with two tablespoons because you can always add more later. Mix on high for about one minute, until soft peaks and ripples form. Serve over warm cake (don’t forget to lick the bowl!)

Homemade whipped cream stores well in refrigerator for several days.

strawberry-ade

I got this recipe from the southern plate

Fresh Strawberry-ade

• 16 ounces fresh strawberries
• 1 Tub Crystal Light Pink Lemonade

Wash and remove tops from strawberries. Place in blender and puree until fully liquefied. Fill two quart pitcher halfway with water. Stir in drink mix. Add strawberry puree and fill the rest of the way with cold water. Stir well. If strawberries aren’t sweet enough, you can add ¼ a cup of Splenda or to taste. I’ve never had to add Splenda!

Serve cold, over ice.