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I snapped a few pictures and put them into this smilebox (I think I could get really hooked on these things!) The music is from my collection. It's John Doan. We were lucky enough to see him perform at the big, old Methodist church in town several years ago. Believe it or not every bit of the music is one instrument. Some people simply amaze me with their talent!!!
This morning Bob (yes, UPS dude!) dropped off a box from one of the lovely ladies who attended our Autumn Stitching Sojourn. She sent a framed picture of me & Honeybunny in full tummy rub mode and some other pictures from October. Geez we had fun, didn't we? Thank you for the pictures and the good memories! OH, by the way.... her name is Susan Pinick and she has her own line of embroidery patterns! Her business is called "On Pins and Needles" and her designs are pretty, pretty, PRETTY!!! She has her own beautiful style & I'm really hoping that you'll all see her patterns in stores soon. If you look back on the blog posts to my latest visit to Carriage Country Quilts you'll see nametags that she designed. Hopefully she'll take her beautiful designs to the next International Quilt Market....remember the name & look for her!!
This weekend I tried a new recipe from one of my Paula Deen cookbooks and it's a winner!!! I'm a real toffee lover and now that I know I can make this in about 20 minutes start to finish.....LOOK OUT!!! Give it a try, it's GREAT!
Toffee Bar Cookies (sort of a "mock" toffee)
1 sleeve saltine crackers (YES the ones with salt!)
1 stick (8T) butter
1 1/2 cups packed brown sugar
One 12-oz bag chocolate chips
Preheat oven to 400 and line a jelly roll pan with foil and spray with PAM.
Line the pan all the way to the edges with the crackers.
In a saucepan, melt the butter and brown sugar over med/hi heat until simmering. Cook for 3 minutes stirring constantly with a whisk. Pour the mixture over the crackers and spread around with a spatula if necessary.
Bake in the oven until the top is all bubbly (about 5 min.)
Remove from the oven and sprinkle the chocolate chips all over the top evenly. They'll melt in a couple of minutes (even if they look like they're not) and spread them around evenly all the way to the edges of the pan.
Cool completely (I stuck it in the refrig. for a few minutes.....but then, it WAS about 10:00pm and we wanted it NOW!!!) Cut into squares with a knife. Store airtight at room temp.
Have a great week and Happy Thanksgiving!