Delaney got home from camp tonight about 6:00. YEA!!! I sent her with my digital camera this year so she could get some fun pictures. She did much better than she did last year. These are pictures of a bunch of kids none of us know...but I put it together more for her than for us. It looks like she had a great time and made some great new friends. And she got all of the letters you and I sent. One day she got 3 at once, and that means you get thrown in the lake. (She was really HOPING for that!) Tomorrow morning she has to go to Rigby for Ballroom Dance Day Camp. She's a busy girl. Suntanned and tired with lots of bug bites. It's 8:21 and she's sound asleep in her own bed. Everyone in my family is back under one roof. Now I feel better too.
Sunday, July 20, 2008
Home from Camp
Thursday, July 17, 2008
Wednesday, July 16, 2008
Tuesday, July 15, 2008
Cameron on Roller Skates
It is very different when you just have one little person to focus on. Cameron is missing his sister, but relishing some alone time with Mom and Dad. This afternoon the weather was perfect and we all headed to the park so Cameron could test out his new skates. Then he got to pick what we had for dinner and, for reasons known only to him, he chose Taco Bell. (He doesn't even like Taco Bell.) We rode our bikes over, picked it up, and made it home in time for WIPEOUT! Another lovely day in paradise.
We're ALL missing Delaney but I bet she's already having a fabulous time. I got her care package in the mail today and they assured me it would arrive in time. I sent her a package of Double Stuff Oreo's, some assorted treats, and some temporary tatoos to share with the girls in her cabin. That should be fun!
Delaney and I want to make this treat
Nutty Caramel Cookie Tart
Luscious layers of cookie, caramel and peanut butter stack up to a mouth-watering treat.
INGREDIENTS
1
roll (16.5 oz) Pillsbury® Create ‘n Bake® refrigerated sugar cookies
1/3
cup Fisher® Dry Roasted Peanuts
1/3
cup SMUCKER'S® Caramel Ice Cream Topping
1/4
cup JIF® Creamy Peanut Butter
1/2
teaspoon ground cinnamon
1/2
cup peanut butter chips
1/4
cup white vanilla baking chips
DIRECTIONS
1.
Heat oven to 350°F. Press cookie dough evenly in bottom of ungreased 9-inch springform pan. (If dough is sticky, use floured fingers.) Bake 17 to 22 minutes or until light golden brown.
2.
Meanwhile, place peanuts in resealable food-storage plastic bag; seal bag. Crush peanuts with rolling pin or meat mallet; set aside.
3.
In medium microwavable bowl, microwave caramel topping, peanut butter and cinnamon uncovered on High 30 to 60 seconds or until hot and bubbly; stir well. Drizzle mixture evenly over partially baked crust. Sprinkle with peanut butter chips, vanilla baking chips and crushed peanuts.
4.
Bake 12 to 18 minutes longer or until edges are golden brown. Cool completely, about 1 hour 30 minutes.
5.
Run sharp knife carefully around edge of tart to loosen; remove side of pan. To serve, cut tart into wedges. Store tightly covered at room temperature.
High Altitude (3500-6500 ft): No change.
Test Drive
We have been making some "Test Drive" commericals for Wackerli Auto in Idaho Falls. The radio spots get paired with these on-line videos at www.klce.com Here are the kids and I driving a Yukon Denali. ($56,000 18 MPG HA!)
