Cookies galore, weird weather and some more recipes

Last night I hosted a cookie exchange for several friends, some of which we haven’t seen in a while. It was really nice to catch up and enjoy some goodies with the gals. We had a white elephant gift exchange and I scored two really pretty photo albums which will be nice to put some pics in of our 2007 adventures. All the cookies were fabulous, too! I had each of the girls bring printouts of their recipes so we can all expand our cookbooks. I made Booze Balls and Old World Raspberry Bars (both of which are posted below) but my Pecan Brittle and Toffee were a huge hit and the girls were begging for my recipes. I’m posting them below – they are really easy to make but beware, they go fast! The Toffee recipe came courtesy of SIL Margaret so I must give credit where credit is due.

Went for a run first thing this morning and thought I might be going nuts when I felt a few raindrops but looked up to see no clouds above me. Yes, there were a few in the very far distance, but nothing but blue sky. A few minutes later, looked at the pavement and saw tiny little drops here & there, still no clouds! Now that I’m back and about to hop in the shower (once the wash has finished its run) there are claps of thunder! Of course now there’s nothing but gray up there to match the steady sprinkles but I’m still miffed about the “rain with no clouds” thing. I don’t think I’ll ever understand Arizona weather.

Today I have to get my emissions tested on my SUV (yuck) so I can get the registration renewed. I also have to work on a freelance job I’m helping Terry out with. I was hoping to get some more cookies baked for the kids to decorate, but I think I’ll have to put that off til tomorrow. 

* Exported from MasterCook *

                         Microwave Pecan Brittle

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1                cup  Pecan halves
  1                cup  Sugar
     1/2           cup  Light corn syrup
     1/8      teaspoon  Salt
  1           teaspoon  Butter
  1           teaspoon  Vanilla
  1           teaspoon  Baking soda

Stir pecans, sugar, syrup, and salt together in a 1-1/2 quart glass bowl. Microwave on 70% power 6 to 7 minutes, stirring well after 3 minutes.

At the end of 7 minutes, add butter and vanilla. Blend well. Return to microwave and cook on 70% 1 to 2 minutes more.

Remove and add baking soda and gently stir until mixture is light and foamy. Pour onto lightly greased cookie sheet and let cool 30 minutes to 1 hour. Break into pieces and store in airtight container.

                                    – – – – – – – – – – – – – – – – – – –

* Exported from MasterCook *


Recipe By     :
Serving Size  : 36    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  2             Sticks  Butter
  1                Cup  Granulated Sugar
  3               Each  Hershey’s Chocolate Bars — broken up

Melt butter and sugar over medium burner. Boil for about 10 minutes, stirring constantly until mixture is a nice caramel color. Pour onto cookie sheet sprayed with cooking spray and set broken Hershey bars on top. Let chocolate soften, then spread around top of candy to smooth. Once completely cool, break apart into large pieces. Store in a tightly covered container.

Optional – after spreading the chocolate, top with crushed pecan or almond pieces.


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