Friday, August 21, 2015

Hurricanes & Chocolate Crack

I can remember back when I was in school, our summer vacation seemed to linger on forever. Now these kids only have a little over 2 months of summer vacation and it seems to fly least for me. Everyone is back in school and we are anticipating fav time of the year! But first we have to make it thru August and September hurricane peak season! We joked at work about it the other day with me saying "If only we could get just a mild hurricane...just enough to have an extra day or 2 off without the loss of electricity of course! And BAM there is hurricane Danny out in the Atlantic! It is way too soon to predict where it will eventually end up, so we just keep a close eye on it. Just as we are approaching the 10th anniversary of hurricane Katrina! I remember the aftermath of her so very well. We volunteered at our local church which was the only shelter that was allowing people and their pets! It was a heartbreaking time and made you feel so very thankful for your home and family. I will never forget some of the stories we heard and the sad and anguished look on many faces. I was honored to be able to play a small part in helping those people feel safe and cared for...even for a short time. The house of and welcoming all...even the pets! As it should be!

Last weekend we surprised Joshua with a trip to Lake Charles to see JURRASIC QUEST
Let me just say we had one excited little boy...his face just lit up and I don't think the smile left his face once all day long!

well maybe once or twice...but he was still SO excited!

It was definitely an adventure for all of us . I learned several things about dinosaurs that I never knew...from a 4 year old!!!
And even once back in the hotel was still all about dinosaurs...
Josh and Poppa watching The Flintstones!

Making memories...God is so good!
It has been a summer of making memories. Doesn't get much better than that!

Here is a super easy recipe for all you chocolate/peanut butter addicts!

60 ounces milk chocolate, chips or coarsely chopped
    2 cups of crushed potato chips
    1 1/2 cups creamy peanut butter
    3 tablespoons water
    22 squares of carmel (5.8 ounces)
    2 tablespoons heavy cream, warmed
    1 (12.25 ounce) jar caramel ice cream topper, warmed

Line a 17.25 x 11.5 x 1-in. cookie sheet with either tin foil or parchment paper. Set aside.

Place whole potato chips in a zip lock bag. Using a rolling pin, roll over chips until chips are in small pieces. Set aside.

In a medium sauce pan over medium-low heat add peanut butter and water until melted and combined. Add caramel squares and heat until smooth, stirring frequently. Turn off heat and stir in warm cream until well incorporated. Set aside.

In a large heat proof bowl add chocolate and melt over boiling water (the pot rim needs to be smaller then your bowl slightly so the pot will keep the bowl suspended above the boiling water). Continuously stir until chocolate has reached between 115 degrees to 118 degrees F. Once chocolate reaches proper temperature immediately remove from heat. Fold in crushed potato chips until well incorporated. Pour onto prepared cookie sheet. Smooth out evenly over cookie sheet and add large dollops of peanut butter mix. Drizzle 1/2 to whole jar of caramel ice cream topper over chocolate and peanut butter. Using a butter knife, pass over chocolate several times over the length of the pan (going up and then down). Repeat, passing the knife over the width of the pan (going back and forth). After somewhat incorporating toppings over the chocolate, pick up the pan and firmly tap the bottom of the pan on the counter (don't just let go when dropping pan, or else you'll have a mess). This will help to smooth out any rough areas in the chocolate. 
Place in the refrigerator for about 30 minutes to let set.
 Cut into squares and serve.
 Yield: 100-160 individual squares.

Saturday, July 18, 2015


WOW six months since I have blogged! That is terrible! It's not that I didn't have anything to blog about...just other things got in the way, one called LIFE! Time just seems to get away from me lately. Like for instance, July is almost over! Really? How did that happen??? Before you know it, it will be Christmas <gasp> yes, I said it, CHRISTMAS! Not that I am ready for it, but I sure am ready for cooler temps! It has been brutal the last few weeks. I thank God daily that I don't have to work outdoors and I also thank Him daily for my poor husband to survive the heat each day...from 5am until 7pm! He has no energy for anything else and I can't say I blame him. So bring on the cooler temps....soon!!

We took a weekend vacation to Biloxi at the end of June...had a great time. Spent some time visiting a couple of the casino's and just did some relaxing.  We didn't win any big money but we did okay...enough to keep us playing. It was my first time visiting the Beau Rivage and I must say I really enjoyed it...beautiful place. Had a wonderful FREE buffet at the IP and it was delicious! 

Last weekend we had a wonderful time seeing Garth in concert! We surprised the kids with tickets as birthday gifts to them and had such a great time. It made me feel so good to see them enjoying themselves so much. And Garth....WOW he put on an amazing show. If I could have, I would have gone back on Sunday night!!!One of the best concerts I have ever been to....ever!!!

So after the last couple of weekends, this one seems so boring. Yet it's nice to sit and do nothing. It much to hot to go and sit outside, so inside it is...with a nice cold adult beverage!! Ahhhh yes, life is good.

Here is a nice sweet cool summer recipe for you.


1/4 cup water
1/3 cup COUNTRY TIME Lemonade Flavor Drink Mix
1 can (14 oz.) sweetened condensed milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz.)

Add water to drink mix in large bowl; stir until mix is dissolved.
Stir in milk. Add COOL WHIP; stir gently until blended.
Spoon into crust. Freeze 6 hours or until firm.

Sunday, January 18, 2015


So today I was a cheesehead...meaning I was rooting for Green Bay to beat the pants off of Seattle. Well not literally but you know what I mean! Of course I would much rather be rooting for my Saints but yeah...we won't go there!!! I so would have loved to see GreenBay make it all the way to SuperBowl champs...boooooo Seattle!
We are finally getting some decent weather here, still a little chilly, but sunny and dry for a change! I am sure that will change as the week goes on so enjoy it while you can!

Unlike "most" people, we are not off tomorrow...UGH! It would be nice to have a Monday off but then Tuesday would become Monday..the folks that work with me knows what I mean. To all of you who are off...whatever!

Soon Mardi Gras will be upon us...."throw me something mister" ! I used to love Mardi Gras when I was younger. Rene' and I used to take off for NOLA when he would get off of work and make as many parades as we could...sometimes 3-4 nights in a row! Now you would not catch him near NOLA for Mardi Gras. Me? if there was a bathroom close bet I'd be there. Ahhhh signs of getting old...plotting out where the nearest bathroom is! Last year we did not go to 1 parade...not even local. Can't say I missed was cold and rainy if I remember right. This year...not sure yet!

...the house is finally all de-Christmas-ized and most of it put away. I kind of miss my tree being up. Thought about keeping it up and decorating for each season...Poppa said Ummm no. Thats okay, I'll just keep decorating my mantle.

Have a wonderful week!


4 tubes refrigerator biscuits
1 1/2 tsp cinnamon
1 3/4 cups sugar, separated
1/4 cup brown sugar
1/4 cup evaporated milk
3/4 cup butter
Mix the cinnamon with 3/4 cup sugar. Cut each biscuit into 4 pieces and roll in sugar cinnamon mix. Layer with nuts in tube pan. Mix 1 cup sugar, brown sugar, evaporated milk and butter in saucepan; bring to boil and pour over the biscuits. Bake at 350 degree F. for 30 minutes or until it looks done.  Remove from the oven, allow to cool for 2-3 minutes, then invert onto a plate.

For the Icing:
4 cups powdered sugar
1/2 cup heavy cream
1 teaspoon vanilla
Colored sprinkles (purple, green, yellow)
Mix the sugar, cream, and vanilla together. Spread over warm monkey bread. Sprinkle with colored sprinkles. Serve immediately.

Sunday, January 11, 2015


Wish I could get excited about the NFL playoffs but without my Saint's in there, it's hard to get motivated! I am happy that Green Bay won today because that used to be my brother's fav team and now my nephew Alex thinks that GB is the we root for GB!!
One of my blogger friends sent out a challenge to list a few of your favorite being I am so totally bored today I decided to take the challenge!


1. My latest new perfume obsession is called Laila..the Essence of Norway. When we went to DisneyWorld in December...we were in Epcot and walked into a shop in Norway and the smell in there was devine. I knew whatever it was, I had to have I bought some. 
It smells heavenly...clean...fresh...pure!

2. I don't know about your skin in this crazy cold weather, but mine has been terrible...dry, flakey...terrible. Someone suggested using this Gold Bond Soothing lotion...I even was able to find it in a fragrance free lotion. It makes your skin so soft and not greasy at all...just soft and supple!
 I use it all over!

3. As for my face...I have used this for quite a exfoliates and leaves your face feeling so clean and soft. Its called Aveeno Positively ageless daily exfoliating cleanser.  
LOVE it!

4. O M G I stumbled upon this Pumpkin Pie flavored Pop-Tart and I can tell you, if you like pumpkin pie, you will love this pop-tart! Its not super sweet but tastes yummy! I know it was a seasonal item, so I kind of stocked up...don't judge!! There was a ginger bread one also but I didn't buy any. 
I had too many Pumpkin Pie ones in my buggy!!!

 5. About 6 months ago I found the best website that sold really cute and different things. I just had to have these measuring cups!!! They had the measuring spoons to match but were out of stock! :-(  Then I happened to find these really cute vintage measuring I bought those too! 
Aren't these finds just so darn cute?


And last but certainly not most favorite thing in this world!
He has my heart...and Minnie's!

What are some of your favorite things?

Sunday, January 4, 2015


2015 - how in the heck did that happen?

 Seems like we just celebrated 2014! Although 2014 was not a wonderful year, I am still here, waking up each I am not complaining.

6 things that I did not like about 2014...
1. Way too much family turmoil...broke my heart.
2. Too much drama at teamwork..too much backstabbing!
3. I did not keep my resolution to lose some weight and get healthier...all my own fault.
4. Witnessed some people that I love very much, in so much pain, and not knowing how to help them.
5. Seeing my husband struggle with a broken hard to keep him in one place!
6. I turned 60 !

I guess that list isn't too bad...

6 thinks I did like about 2014....
1. Seeing my girl happy again with a smile on her face! Thanks Brenan!!
2. Witnessing the magic and mind of a 3 year old and all the sweet things he does!
3. Being able to take not 1 but 2 the beach and to Disneyworld!!!
4. Having all my chickies close in my back yard and one 2 streets away!
5. Seeing healing begin in my family...on many levels!
6. I turned 60 with an amazing surprise birthday party!!!!

So I guess bring it on can only get better from here on out right? I guess the saying is's all about the attitude! 

What are your wishes for the new year?

If you like fruit cocktail then you will love this cake! Jordan made this for a competition when he was in 4-H many many years ago and won a blue ribbon!!


1 cup all-purpose flour
1 cup white sugar
1 egg
1 teaspoon baking soda
1 teaspoon vanilla extract
1 (16 ounce) can fruit cocktail
1/2 cup packed brown sugar
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x9 inch square baking pan.                            2.Combine the flour, white sugar, egg, baking soda, vanilla and undrained fruit cocktail. Mix until blended. Pour batter into the prepared pan and sprinkle the top with the brown sugar.                           
3.Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown and firm.