1 MONTH

It's hard to believe that 1 month has passed since we first laid eyes on this beautiful little one...
he has changed so much in a months time...

When he is awake, he is wide awake...love those big brown eyes! I could just squeeze him [sometimes I do, don't tell his Mom & Dad]. Speaking of his Mom & Dad...they are doing an amazing job as 1st time parents! I am so very proud of them both. My cup runeth over....

OOEY-GOOEY YUMMINESS

What's NOT to like about chocolate, caramel and nuts? NUTTIN!

OOEY GOOEY TURTLE BARS

INGREDIENTS:

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1 bag (12 oz) semisweet chocolate chips (2 cups)

3 cups Chopped Pecans

1/2 cup Butter

1/2 cup packed light brown sugar

1 jar (12.25 oz) caramel ice cream topping

1 cup graham cracker crumbs (16 squares)


DIRECTIONS:

Heat oven to 350°F (325°F for dark or nonstick pan).

Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough.

Set aside.
In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly.

Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.

Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut.

Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.)

For bars, cut into 6 rows by 4 rows.

2 KINDS OF SWEET !

OK so who doesn't like banana muffins...and who doesn't like chocolate frosting...and who doesn't LOVE malted milk balls? Well it's your lucky day because this recipe includes all.of.the.above! I do not kid!!! I found this recipe a while back on someone's blog and I wish I could remember who so I could give them the credit...if it was you...THEN you go girl!
I cannot wait to make these this weekend!!!

BANANA MALT CUPCAKES



white cake mix
2-3 spotty brown bananas
1/4 c. sour cream
1 1/2 c. crushed malt balls (reserve some for the top)

Preheat oven to 350* Smash bananas with a fork on a plate and set aside. Make up the cake mix according to the box. Add the sour cream in with the liquids. Stir in the smashed bananas and malt balls. Fill cupcake liners 3/4 of the way full and bake for 22-24 minutes. Cool. Frost with Malt Frosting and top with extra crushed malt balls and a whole malt ball.

Malt Frosting
1 c. butter
4 c. powdered sugar
1/4 cocoa powder
3 tbsp. malted milk powder
2 tbsp. water
1 tsp. vanilla

Dissolve the malted milk powder in the water. Beat the butter, water, and vanilla until creamy. Slowly add the powdered sugar.
Add another 1-2 tbsp. water and beat until very creamy and light.

Sounds yummy right?

Now for something just as sweet and yummy......
Our sweet sweet grandson...already 3 weeks old today!
Couldn't you just love up on that forever???
Yeah I know...me tooooo !