Butterscotch Confetti

These squares are like eating little pillows of buttery perfection. So quick to throw together and they freeze well also (if they make it that far).

Butterscotch Confetti

1/4 cup butter
1/2 cup smooth peanut butter
1 cup Butterscotch chips
2 cups (approx) of white or coloured mini marshmallows

Melt butter and peanut butter over low heat. Stir in chips until melted. Cool a bit and add marshmallows. Pack down in 8x8 pan lined with wax paper. Chill and cut.

Doesn't get any easier then that. Could add some peanuts for a twist.

March Challenge

I'm back again with last month's challenge cards with Keri. We are still using our own products. Maybe we'll go back to borrowing after Scrapfest this weekend. LOL.

Keri used a unique combination of washi tape and tiny jewels that she glued on one at a time. Patience!

And I used the Lawn Fawn Gumball Machine. I think its called Something Sweet and made a simple card from it....

On the inside, the sentiment reads ... on your birthday! You can't really tell but the bottom gumball is glossy and there is some Wink of Stella on the metal parts of the gumball machine. Cute!

Wedding Card

I've seen this card kicking around Pinterest for quite some time and I always wanted to make it up. Well that day has arrived! I put together several of these cards and although getting the dimensions for the first one was a little tricky, after I got it figured out they went together smoothly. I just used my computer to do the tiny Mr and Mrs. I also used a couple of embossing folders. This is a larger size card. I believe its 4 1/4 x 5 1/2.

Almond Crunch Cookies

I thought I had posted these cookies before but I couldn't find them on the blog and they're a winner so I had to add the recipe. My heritage predisposes me to being a lover of all things almond. The cereal adds a nice crunch to these cookies and you can never go wrong with oatmeal.

Almond Crunch Cookies
2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup shortening
3/4 cup white sugar
3/4 cup firmly packed brown sugar
2 eggs
1 tsp almond extract
1 1/2 cups uncooked oatmeal ( I used large flake but any type is fine)
1 1/2 cups toasted corn cereal ( like Chex, I actually used Rice Chex)

Beat shortening until fluffy, add sugars, then 2 eggs and almond flavouring. Combine flour, baking soda, baking powder and salt in another bowl then add to sugar mixture. Beating well. Stir in oatmeal then gently fold in partially crushed cereal. You want it chunky to keep the crunch. Using a scoop, drop dough on a cookie sheet about 2 inches apart. Bake at 325F for 12 -14 minutes. Cool and transfer to your container.

March Stamp of the Month

Month 2 since I've joined the progressive challenge at From the Heart digital stamps.  If you create a card with the image of the month, then you automatically get mailed the next month for free. Here's the image that we received this month...

He could be used for St. Patricks Day but since I missed that deadline, how about just for a good luck card?

Spring is coming so I need to get my cardmaking going because soon it will be too nice to stay indoors. Here's hoping.

Gideon

It's hard to believe that Lindor had yellow in her line as after 17 pups, she only ever had black and chocolate but apparently it was there all along. Meet Gideon, Lindor's grandpuppy.....

Oatmeal Raisin Cookies

 

I went out for lunch with my brother the other day to a very nice Mennonite style restaurant with a yummy looking selection of baked goods in the store area. I like Peanut butter and he likes oatmeal raisin so we picked up a pack (I won) and to my dismay when I got home and tasted them, they were rather dry and disappointing. So I felt bad that I pushed my choice and made my sibling a delicious batch of FRESH Oatmeal Raisin cookies with delicious yellow raisins. Here's the recipe...

Oatmeal Raisin Cookies

1 cup butter
1 cup brown sugar
1 egg
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 1/4 cups rolled oats
1 cup raisins
1 tsp cinnamon

Cream butter and sugar together. Add egg and vanilla. Add remaining ingredients.
Mix well. Bake at 350F for 8-10 minutes.

As I noted in my recipe book "SCRUMPTIOUS"