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Emily entered her schools Book Fair Book Mark contest. The theme was "lights, camera, action."
She won first place and received $20 gift certificate to use toward her book fair purchases.
Emily was in a musical last week called "Jail House Rock." She had a line and sang her little heart out. I am so proud of her and I think she has found a new passion.
*This is great for breakfast or also makes a wonderful side dish for any meal. I like to serve it at Thanksgiving with ham. This is a great potluck dish.
1 (30-32 oz pkg) frozen potato hash browns, THAWED
½ cup melted butter
1 can cream of chicken soup
1 ½ to 2 cups grated mild cheddar cheese
1 - 8oz carton sour cream
¼ cup onion, chopped (or ½ tsp onion powder)
1 tsp salt
2 to 3 cups cornflakes
½ cup melted butter for cornflakes (optional)
Mix together ½ cup melted butter, cream of chicken soup, sour cream, onions or onion powder and salt. Add cheese and fold in thawed potatoes. Pour into a 9 x 13 baking dish.
Top with cornflakes and drizzle ½ cup melted butter over cornflakes (butter on cornflakes step is optional – taste great either way with or without the extra butter).
Bake uncovered at 350 degrees for 45 minutes.
*Cooks Notes: The night before I make this dish, I take the frozen package of hashbrowns from freezer and transfer to refrigerator to thaw overnight.
*Another version: Can delete cornflakes step and split cheese in half and mix half of cheese in potato mixture and top casserole with other half of cheese. Great either way!
She enjoyed her small gathering with us for now and she will have a princess party in a few weeks when her cousins come in town. She can't wait to have her real party.
She loved all her gifts!
Bye-Bye 4 and Hello 5!!!!!
Amy had her spring choir performance last week and she had so much fun. I can't believe that the year is coming to an end and that summer is around the corner.
The other day at school Amy made this clown and then Sister Catherine asked them to tell her what the clown had to say:
Emily had her bike rodeo yesterday. She didn't place but she did enjoy it.
Tonight was Fine Arts night at school and the theme was Animal songs. Emily was a joy to listen to and look at.
Well, the next few weeks until school is out will be busy. The girls will get their Choir and Awana awards in 3 weeks, they joined the swim team and practice starts in May every day after school and then competition. We are busy, busy, busy but having so much fun!!!
This is a recipe that I got from my friend Jill at Jumpin' In. It has turned into one of our family favorites! Thanks for sharing this recipe Jill.
CARMEL- PECAN DREAM BARS
*Oh my, what a wonderful dessert to take to a gathering as no one will be disappointed! This has a carmel flavor with just a touch of chocolate, sweet and delicious!
Base:
1 yellow cake mix
1 egg
1 stick of butter, softened at room temperature or melted over low heat
Mix above with a hand mixer until crumbly and dough like and ingredients are well incorporated. Press into a jelly roll/bar pan (15 x 9 x 1).
Topping:
1 (14 oz) can Eagle Brand sweetened condensed milk
1 egg
1 tsp vanilla extract
1 cup pecan pieces (tiny pieces)
1 cup Semi-sweet chocolate chips
8 oz pkg Heath Bits 'O Brickle Toffee Bits
In a bowl mix first 3 ingredients well, add chocolate chips, toffee bits, pecans and stir. Pour on top of cake mix base.
Bake at 350 degrees for about 30 to 35 minutes. The crust will rise and slightly brown. Cool completely and slice into squares when cooled.
*Cooks Notes: Depending on your liking of chocolate and or toffee you can adjust those measurements for either or both in this recipe. Can also delete chocolate chips and only make with toffee.
