Pink Ladies

I thought I would start off with a photo because these squares are just so divine!  I made these recently when I got together with a bunch of the gang to scrapbook for a few hours. This was just the fuel we needed and a favourite sweet. Sometimes these are called Lori's  Neapolitan squares and I used the recipe from Company's Coming- Squares.
They happen to have a Club Pack of coconut at Costco these days. I think it might be time to stock up.

Pink Ladies

1 1/4 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/2 cup brown sugar, packed
1/3 cup all-purpose flour

2 cups, medium grind coconut
300 mL sweetened condensed milk

Buttercream frosting, dyed pink of course

Bottom: Combine first 4 ingredients. Press into 9 x 9 pan with greased sides.Bake at 350F for 10 min.

Middle: In clean bowl, combine coconut with condensed milk. Spread over bottom layer. Bake for an additional 20 minutes or until a light tinge of brown. Allow to cool before frosting.

Icing: 2 cups icing sugar
4 Tbsp. butter, soft
Maraschino cherry juice or red food colouring

Give them a whirl. VERY tasty.

Graduation

The first of Lindor's puppies are completing Advanced training and are starting to be placed with their families as full service dogs. They are two years old tomorrow. Of course, I had to make up a small parcel to send out with them, some pictures of Mom, some Lindor chocolates, of course, and a treat or two for the puppies.

Eli and Ember have been placed with their forever families, Elvis and Charlie need a little more fine tuning before they begin their careers or are career changed to Post Traumatic Stress dogs or Companion animals for Special Needs children and adults.

Here's Eli, I called him Big Red as he was the largest of the E litter and a sweet, gentle pup.

From our first fund-raising crop, we made enough money to sponsor TWO puppies, Epcot from Lindor's E litter and Chester from Equoia's C litter. Kathryn donated her birthday money in lieu of gifts so she was able to name and sponsor a puppy. She came with me to Graduation so she could see for herself what a difference her thoughtfulness has played in the life of a deserving family.

Many years of success to the families that have a new friend in their lives.

Apple Cutie Card

Well, this is my 100th post. It's been fun sharing some favourite recipes and talking about one of my favourite topics... the dogs. I have a few people that I know that faithfully check out my blog; thanks Mary Ann, Keri, Corrina and sister-in-law Lisa. I think I have one or two other viewers too, lol, I hope you're enjoying my journey also.
Here's a cute card from Your Next Stamp, Apple Cutie. It's hard to see but the stamped portion overlaps the back part of the card. I coloured with Copics and glossy accented her adorable rubber boots. Simple but tasteful. I hope you agree.

Well, I'm off to take the dogs for a long run in the country on a beautiful fall morning. Great to get some fresh air and exercise, then maybe a couple canines will sleep all afternoon and I can make some more cards.

Peanut Butter Chocolate Chunk Pudding Cookies

I thought I had posted the recipe for these cookies before but even if I have, they are worth revisiting. I have taken to freezing cookie dough in balls and just pulling it out and letting it defrost briefly before I bake them. Then I can have fresh baked cookies at a moment's notice when guests come over unexpectedly. These are seriously my new current cookie favourite. The combination of peanut butter chips and chopped up chocolate in a soft cookie is divine. Keri, these cookies have your name written all over them.
Fresh out of the oven....

Peanut Butter Chocolate Chunk Pudding Cookies

Combine:
3/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup smooth peanut butter,
Add
2 eggs
1 tsp. vanilla
Stir in
1 box instant vanilla pudding
2 1/4 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
Add in:
2 cups peanut butter chips
4 chocolate bars (chopped) I used Hershey kisses
Bake at 350 F until slightly browned.

Getting Dogs ready for Hallowe'en

I have a variety of outfits that the dogs tolerate. LOL. Here's a preview....

The Angel and the Devil...

Although, sometimes the roles are reversed...

Turkey Pot Pie

Happy Thanksgiving everyone!
I cheated and made a turkey last weekend as well because after hosting on the actual holiday, I never feel like dealing with the leftovers the next day but I always LOVE having a few of these in the freezer.
I like to make my own pot pie filling. You can make it with a can of soup but I sometimes find them very salty. This way, I can control the salt in the chicken broth and pack it full of meaty goodness.
You can always cheat and buy the pie crust or pick up a ready made fresh one at the Stone Crock bakery in St. Jacobs. I had time so I like to use the real thing.

I add alot of cooked leftover turkey.

And the final product.

Creamed Turkey

1/2 cup butter or margarine
1/2 cup shredded carrot
1/2 cup finely chopped celery
1/2 cup chopped green onion
1/2 cup flour
1/2 tsp. celery salt
2 cups chicken broth
2 cups milk
4 cups cubed, chopped chicken or turkey

In a saucepan, melt butter. Add veggies and cook until tender.
Stir in flour and celery salt. Cook and stir 1 minute.
Whisk in milk and broth. Cook and whisk until thick and bubbly, then stir in turkey.
Makes 2 pies.

Crockpot Stuffing

Just in time for Thanksgiving, as promised, here's my tried and true Crockpot stuffing recipe. It originally came from Country Woman magazine and once I found it, I have never stuffed another bird. It's tastes very much like a traditional stuffing but is way easier then wrestling with a raw bird at 6 am. Some people that I have passed this along to add a pound of bacon(pre-cooked), some people add a couple cans of mushrooms etc. It can be doctored to suit your family's taste. It sure makes things easier when you have a small kitchen and a lot to prepare at the last minute. Since I haven't actually made it yet, here's a photo of my good 'ole crock pot. Nothing fancy here.

Crockpot Stuffing
4 celery stalks, chopped
2 medium onions, chopped
3/4 cup butter or margarine
about 13 cups of day old bread, cubed ( I use French or Italian, it's a little drier and bigger cubes make for drier stuffing) you can also toast it lightly in the oven first
1 1/2 tsp. salt
1 1/2 tsp sage
1 tsp poultry seasoning
1/2 tsp pepper
(I just dump in a bunch of seasonings to taste)
2 eggs
1 can (14 1/2 oz) chicken broth

In a large skillet, saute veggies with butter until tender. IN a large bowl, toss bread crumbs with seasonings. Add veggie mixture. Combine eggs and broth and add to above. Transfer to slow cooker. Cover and cook on low for 4-5 hours. If you like it crispier, turn it up and turn it a couple times.
You can't really go wrong with this recipe. I hope you try it.