Fall

I have missed you so much! I've thought about you and prayed for you all summer long....

It's hard to believe how fast the summer has gone by, the only evidence of fall I see here in Minnesota is a few falling leaves outside my window...the temperatures have been well above normal but that is about to change...so the weather man is telling me :)

So what have I been doing you may be wondering....digital scrapping! The picture above is my proof :)

I look forward to catching up with you!

Hugs,
Kathi :)

Mrs. Always Right

Sister Kristi AKA Mrs. Always Right!

Recently, I was visiting Pennsylvania with some family members. This is one of my favorite pictures from our trip!

I am keeping very busy with work and visits this summer. I am thinking of you and keeping you close to my heart and prayers.

Hugs,

Kathi :)

Chocolate Eclair Cake

This is my George's favorite dessert his Mother makes. It's very simple and delicious!

I have been so busy this summer! I find my days slipping by me so quickly. I think about each one of you and keep you close in my heart and prayers. It's been difficult deciding if I should blog or get things done :). I do try to stop by for visits when I can. Please know how much I care about each one of you!

Enjoy!
Kathi :)

Chocolate Éclair Cake

1- 1 lb box graham crackers

2 small packages french vanilla pudding

3 cups milk

8 oz carton cool whip

1 can chocolate frosting

On the bottom of a 13 by 9 inch pan line with whole graham crackers. Mix the pudding and milk with an electric mixer, beat at medium speed for about 2 minutes. Fold in the whipped topping. Pour half the pudding mixture over the bottom layer of graham crackers. Place another layer of graham crackers on top of the pudding mixture. Pour the remaining half of pudding mixture on top of the layer of graham crackers, then cover with a final layer of graham crackers. Frost the top with the can of chocolate frosting. Refrigerate for 24 hours and serve :)

Smore S'mores Please!

Hershey's S'mores Sandwich Bar Cookies

I grew up camping and making s'mores. This morning I thought I'd peruse google to see what kind of pictures I could find. My Mother-In-Law makes wonderful brownie s'mores but I'd have to make them to show you, I will share at another time :)

Hershey had the above wonderful looking recipe, you can click on the link above to get the recipe.

Then I found these num-a-nums!

A young woman named Jaime at her blog Sophistimom
made these wonderful looking bars.

The following is from Jaime's blog!

These are the classic magic bars my mom used to make with a recipe she got from a can of condensed milk (I think it was Borden’s brand). With the graham crackers and chocolate, it always seemed obvious to vary the recipe to be like s’mores by replacing the coconut with mini marshmallows. But I’ll warn you — they’re very sweet. I usually make half the pan with 1 cup of marshmallows (which the kids prefer), and the other half of the pan with 1 cup of coconut (for the grown-ups).

magic s’mores bars

10 ounces (300g) graham crackers (18 whole crackers, or two cellophane wrapped stacks)
1 1/2 sticks (12 tablespoons) unsalted butter, melted
1 pinch of kosher salt
1 14 ounce can (400g) sweetened condensed milk
1 1/2 cups (250g) semisweet chocolate chips
2 cups (I have no idea how much they weigh—just throw a couple of handfuls on!) mini marshmallows

1. Preheat the oven to 350 degrees (180 degrees Celsius). In a large resealable bag (or in a food processor), smash graham crackers until finely ground. Stir in melted butter and salt. Press into a 13×9″ pan. Bake for 5 minutes. Remove from oven.
2. Sprinkle on chocolate chips. Drizzle can of condensed milk over graham crackers; follow with marshmallows.
3. Bake for 20 minutes more, until marshmallows are lightly browned. Let cool completely. I usually put mine in the freezer to make it go faster.

share and enjoy

Thanks Jaime for sharing you loved family recipe!

But wait...there's smore!

A college gal named Kim from Lovin From The Oven
made these nummies!

Ingredients:

• 1/2 cup butter, room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• 2 king-sized milk chocolate bars (e.g. Hershey’s)
• 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
   
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
   
3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Makes 16 cookie bars.
Thank you Kim!

I hope you find time to visit each one of the above blogs, they have so much more to share!

Now that I've spent all my bloggie time gazing and sharing recipes I must get ready for work. I have missed each one of you and look forward to catching up with you!

Hugs,
Kathi :)