Scarecrow Bars

I needed a good fall dessert for our 

annual Fall Farm Get Together. 

I saw this pin and thought it would do the trick!

It called for peanuts and due to Walt's tree nut allergies, 

I just ignore nuts all together, 

so just know that you can add chopped peanuts if you'd like.

Here are the ingredients I used (and my Ruby).

Dump the cake mix, softened stick of butter,

and an egg into your mixer,

and blend until it looks like this.

Grease a 9 x 13 inch cake pan and 

press the mixture into the bottom of the pan.

Bake the crust for about 15 minutes.

Meanwhile, in a sauce pan,

pour in some corn syrup -

sugar -

and brown sugar.

Heat over medium just until boiling and then remove from heat,

and stir in vanilla and peanut butter.

As soon as the crust is baked, grab your marshmallows -

and sprinkle them over the crust while it's still hot.

Pop the pan back in the oven to allow the marshmallows to puff,

and while that is happening,

grab the candy corn and rice cereal.

Stir the rice cereal,

and candy corn into the peanut butter mixture.

After a minute or two the marshmallows will puff up like this.

Grab the topping mix and your puffed up marshmallow crust 

and spread chunks of the cereal mixture

out over the marshmallows.

It's best to time everything out so that the cereal mix is still hot and so are the marshmallows,

when you're spreading the cereal chunks on.

These scarecrow bars were a good treat. 

Maybe a little something was missing without the peanuts, though.

I think next time I will add chocolate chips to make up for them!

Scarecrow Bars

1 yellow cake mix
1 egg
1/2 c. butter, softened
3 c. mini marshmallows
1/2 c. light corn syrup
1/4 c. sugar
1/4 c. brown sugar
1/2 c. creamy peanut butter
1 Tbsp vanilla
2 c. crushed Rice Chex cereal
1 c. candy corn

Preheat oven to 350° and grease a 9 x 13 inch pan with nonstick spray. Combine cake mix, egg, and butter in a stand mixer. Stir on medium-low speed until a thick batter comes together. Press into the bottom of the prepared pan. Bake for 15 minutes, until the edges of the crust are lightly browned. While crust is baking, in a medium saucepan combine corn syrup and both sugars, heating over medium until it starts to boil. Remove from heat and stir in vanilla and peanut butter. As soon as crust is done baking, sprinkle with marshmallows and put back in the oven for 1-2 minutes until the marshmallows puff. Remove immediately. Mix the Rice Chex and Candy Corn into the peanut butter mixture, stir until evenly coated. Immediately spread over the marshmallows as soon as they come out of the oven. Let cool completely before cutting into squares.

Taco Casserole

If you're in need of a quick, weeknight meal that even the least of us cooks can pull off,

look no further than this Taco Casserole.

Here are your ingredients:

First, brown your ground beef.

Then add a can of pinto beans, a jar of salsa, 

and a packet of taco seasoning.

Mix well and simmer on reduced heat.

Chop your tomatoes and green onions,

and get your cute boy to crush tortilla chips into your baking dish.

I didn't bother measuring my chips. 

We just crushed enough to generously cover

the bottom of the dish.

Then we topped the chips with our ground beef mixture,

and sprinkled on the green onions.

Next, we topped it all off with cheddar cheese,

and baked it for about 25 minutes.

Then we sprinkled on our chopped roma tomatoes, lettuce, and more crushed tortilla chips,

and served this casserole up in bowls,
topped with sour cream and cilantro.

A no-fuss meal when you're in a hurry.

Enjoy!

Taco Casserole

1 lb ground beef

1 can(16 oz)pinto beans
1 jar(16 oz)salsa
1 package taco seasoning mix
2 1/2 c. crushed tortilla chips, divided
1/2 medium green bell pepper, chopped
4-6 medium green onions, sliced
1 package shredded Cheddar cheese
1 c. shredded lettuce
3-5 roma tomatoes, chopped

sour cream, as desired

fresh cilantro, garnish

Heat oven to 350°F. Cook ground beef over medium-high heat until browned. Stir in pinto beans, salsa and taco seasoning mix. Reduce heat to medium and mix well, stirring frequently. Reduce heat and allow to simmer. Line the bottom of a 2-quart casserole dish with about 2 cups of crushed tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, and cheese. Bake uncovered 20 to 25 minutes. Top baked casserole with lettuce, tomato and remaining 1/2 cup crushed tortilla chips. Garnish with sour cream and cilantro.

Puppy Chow

For an easy, classic snack 

that you just can't stop eating,

grab a box of Crispix, some peanut butter, powdered sugar, chocolate chips, and butter.

Melt the stick of butter, bag of chocolate chips, 

and 2/3 c. peanut butter in a large microwave-safe bowl,

stirring frequently until smooth.

Then pour in a box of Crispix cereal 

and stir with a spatula until the cereal 

is fully coated with the chocolate mix.

Next, I transfer the cereal to a large Tupperware bowl with a lid

and dump in 3 cups of powdered sugar.

Finally, put the lid on tight and enlist the help 

of your 6-year-old to shake it up!

And just like that, it's ready!

A great snack that is no trouble at all to make.

It is a bit addictive though.
Walter and I loved searching the bowl
for the perfect chunk to eat next!

Puppy Chow 

1/2 c. butter
1 bag chocolate chips
2/3 c. peanut butter
3 c. powder sugar
1 box of Crispix cereal

In a microwave-safe bowl, melt butter, chocolate chips, and peanut butter in 30 second increments, stirring between until all is fully melted and smooth. In a large bowl with a lid, combine the box of cereal and melted chocolate mix with a spatula until the cereal is full covered. Add in powdered sugar, put on lid and shake until all cereal is fully coated with powdered sugar. Enjoy!

First Day of School

 So this happened . . .

 

My boy went off to Kindergarten this year
and Ruby started preschool.

I found myself snapping
first day of school photos like a crazy lady!

Walter let us take him on the first day.

I loved holding that little boy's hand.

Here he is walking the halls with Daddy,

Putting his backpack away in his locker,

And this is where we had to leave him -

Ready to start his education and make new friends!

Now he's an old pro.

Riding the school bus every day

 like the independent 6 year old that he is.

It sure has been fun watching him
come and go and hearing about his days in class.

And here is little Miss Ruby
who started preschool 5 days a week.

She was super proud to pick out a backpack
and happily struggled into it on her first day.

Here she is walking in to her first day of preschool.

Her cousin, Jett, is in the classroom next door!

Hanging up her backpack,

and saying goodbye to her little sister.

Now we only have Emily during the day.

You'll get your turn soon enough, little lady.