Buckeye Bars, Hip Hop Thursday & A Scrapbook page!

We'll talk food first! If you love buckeye's, but hate the time it takes to make them, then this is the recipe for you...BUCKEYE BARS! Super quick and easy and they taste exactly the same! No more rolling, parrifin wax, dipping, etc. I made several batches of these to put on my cookie and candy trays I give out to neighbors. Here is the recipe:

BUCKEYE BARS

1/2 cup melted butter

dash of vanilla

18 oz. jar of peanut butter

1/2 cup of brown sugar

2 1/2 cups of conf. sugar

2 cups of chocolate chips

Mix peanutbutter, brown sugar, conf. sugar in bowl and then press into an ungreased 13x9x2 pan. Melt butter, vanilla and chocolate chips in a microwave save bowl and stir. Spread this mixutre on top of the peanut butter mixture. Put in the fridge or freezer until chocolate topping is set. Cut into squares and serve! D-licious!

Here is a page I did for Sally's scrapbook sketch challenge over on SCS found HERE. I made this page to go along with the page I made a couple of weeks ago found HERE. I used the same DP and diecuts from daisyd's Winter Fun kit. I created the faux stitched look with a black archival pen.





Don't forget that today is Hip Hop Thursday at UNITY. Go check out what awesome deals Angela will have today! I can't wait! I have some birthday money from my MIL that will be used on the hip hop deals today!

Have a happy stamping day!

Emily

Happy Thanksgiving!

Gobble, Gobble! Happy Turkey Day! I will be spending the day at my mom and dad's with family. My mom always fixes the turkey and I always bring corn casserole. This is such an easy recipe and very easy to make! I call this a dumper! Just dump everything into the pan and bake! LOL! Here is the recipe:

Corn Casserole

1 can of corn

1 can of creamed corn

1 stick of melted butter

1 cup of sour cream

1 box of jiffy cornbread mix

2 eggs

enough slices of swiss cheese to cover top of casserole (or provolone if you don't like swiss)

pre heat oven to 350. Melt butter in a dish or just melt it in your 9x13 pan (less dishes to do!). Dump the corn, creamed corn, sour cream, jiffy cornbread mix, and eggs in the pan. Stir until everything is well mixed. Bake at 350 for about 30 minutes. I usually set the timer to 28 minutes and add the cheese slices to the top of the casserole so that the top is covered and put it back in for 2 more minutes. VOILA! Pretty easy, huh? This is always a huge hit, and requested by family and friends!

Enjoy the day!

Emily