COOKING LIGHT? I THINK NOT

So much on my mind lately...thoughts just keep spinning through my head. I think I need a vacation....just a short get-a-away with no phones, no worries and no cares. HA what kind of fantasy is that? I can dream can't I? A dream is a wish your heart makes....blah blah blah!

OK maybe this will cheer me up. I found this recipe in a Cooking Light magazine and to be honest I have NO idea why this recipe would be featured in Cooking Light...there ain't nothing light about this one! I am definitely making these this weekend!!! It contains all of my fave ingredients so what's not to like about it? This recipe makes one sandwich...
you just multiply it to make as many as your lil heart desires.

GRILLED PEANUT BUTTER AND BANANA SPLIT SANDWICH

Ingredients

• 2 (1-ounce) slices firm white sandwich bread, divided
• 1 teaspoon butter, softened
• 1 tablespoon creamy peanut butter
• 2 teaspoons honey
• 1/2 teaspoon semisweet chocolate mini chips
• 1 large strawberry, thinly sliced
• 1/2 small banana, cut lengthwise into 3 slices (about 2 ounces)
• 1 tablespoon pineapple jam

Preparation

Spread one side of each white bread slice with 1/2 teaspoon butter.
Combine peanut butter and honey; spread over plain side of 1 bread slice.
Sprinkle with chocolate chips; top evenly with strawberry slices and banana slices.
Spread pineapple jam over plain side of remaining bread slice.
Carefully assemble sandwich.
Heat a small nonstick skillet over medium-high heat.
Add sandwich; cook 2 minutes on each side or until lightly browned.

Easy Like Sunday Morning

I love quiet Sunday mornings...me and my coffee...and quiet. Seems like yesterday when I was a young Mom with 3 young children, wondering if I would EVER have a nice quiet Sunday morning, that I could sleep in if I chose to, or get up and do nothing...if I chose to. It felt like I would never see that day. But here it is...and I love it. BUT [yes there is always a but] I do so much miss those weekend mornings when everyone was up and about, looking for breakfast, watching cartoons, arguing over what they would watch, or because someone was too close, or touching them....you get the idea? We can't have it both ways though can we? In that case, I will keep the warm memories of my children being little children [arguments and all] wrapped closely in my heart...and savor these quiet Sunday mornings...me and my coffee.

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 !

BABY JOSHUA

Well he has arrived! Joshua Philip Hernandez - February 24, 2011 - 8lbs 5oz - 19 1/2 inches and absolutely perfect. Kristen had an amazing delivery and is doing wonderful. Jordan has made me so proud...he is going to be an amazing Daddy and Kristen is going to be an amazing Mommy! My heart is so full....I never thought I would feel like this...a totally blubbering fool who is so in love with her grandson! So many emotions since Thursday....and so much love shared. Will he spoiled? You bet your life he will be!

BABY WEEK !!!!!!!

O.M.G. I cannot believe I haven't blogged at all this month!! Shame on me! Work has been so very busy and by the time I get home, all I want to do is relaxxxxx.
No excuse, I know...but it is what it is.
I am SO excited...this week we will have a baby! YES ! On Wednesday, the Dr is putting Kristen in to induce. As of Thursday this past week, he weighed about 8lbs 5oz ...that's one big baby! We are all so excited and cannot wait to meet our sweet baby Joshua. So bittersweet, but so honored that they decided to name him Joshua. Makes me so proud!!! I will be sure to post pictures as soon as I have them. Please keep Kristen in your prayers for an easy delivery!

Now onto a delicious and simple cake. I LOVE lemon and this cake is bursting with lemon! I hope you enjoy it as much as I do !

LEMON POPPY SEED CAKE

1 box lemon cake mix

1 cup water

1/2 cup vegetable oil

3 eggs

2 tablespoons poppy seed

1/2 cup lemon frosting

1. Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir poppy seed into batter. Pour into pan.
3. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan; cool cake completely, about 1 hour. Store loosely covered.
4. In microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.

Makes 16 serving