Friday, July 15, 2011

Heres what you missed.

On the fourth it was raining. I got stuck making pictures at the printer that V'ora brought. Guess I'm the only one that can push the start button. Who knew. After taking pictures of the food I didnt get a chance to take any others. Hannah and Eric left early and so we had no one to show the house to. So here is what you all missed. (Chet and I laughed that the year we finally got our yard together no one came to look)

Look at these Elephant ears they are huge!

Oh to be a cat...

When I am at my computer Timid is always sleeping next to me on the dresser I store scrapbooking stuff in.  Because she is mostly black in color it is sometimes hard to take her picture. But these ones turned out great!

She really seems to be enjoying this spot.

Sunday, July 3, 2011

Sweet and Saltines

This recipe is featured in the April 2010 issue of Country Living.
It is part of the article on "Trisha Yearwood's Family Recipes".

This is what I decided to make this year for the fourth and wow they are rich!! But there wasn't any left and Papa came to me and said, "Did you make these? They are really good. (and that is saying alot cause he doesnt really like chocolate.

Mama's Sweet and Saltines

40 Saltine crackers
2 sticks unsalted butter
1 cup light-brown sugar
8 oz. semisweet chocolate chips

Preheat oven at 425 degrees. Line a large rimmed cookie sheet with aluminum foil and saltine crackers.

In a medium saucepan, melt butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from heat and pour over crackers, covering them evenly. Put cookie sheet into oven and watch closely. Bake for about 5 minutes, or until just bubbly.

Remove from oven and pour chocolate chips over crackers. When chips begin to melt, spread them over crackers with a knife. Transfer pan to freezer for about 20 minutes, or until completely cooled. The chocolate-covered crackers will form a solid sheet. Break into pieces and store in airtight container.