Wednesday, January 20, 2010

Gift Box from China

In the year or so prior to coming to the US, Sarah had a sponsor family in China. She would spend some weekends and holidays with this family. Today, she received a large box from them filled with clothing and cross stitch items. There is quite an assortment of goodies, mostly traditional Chinese clothing including dresses, pjs, pants and tops. Also, two VERY heavy flannel lined coats with balloon style pants. Perhaps they think it's too cold there in the US.

Also there are two cross stitched pillow cases and one cross stitched cell phone case. Sarah thinks perhaps the woman from this family hand made these items.

(Very heavy flannel lined tunic coat)

(Heavy jacket with koi fish pants)

(Floral embroidery on front/back)

(Egytian style tank dress)

(Cross stitched pillow cases and cell phone case)

(The loot, part 1)

(The loot, part 2)

Friday, January 8, 2010

Mile-High Peanut Butter-Brownie Pie

In April I'll be competing with 99 other home cooks at the 44th Pillsbury Bake-Off Contest in Orlando, FL. One of us will win the grand prize of ONE MILLION DOLLARS! Just typing that makes butterflies in my tummy!! and have just posted our recipes and recipe photos. I hope you'll stop by, check out the recipes and if you feel there are some exceptionally wonderful looking recipes and knock-your-socks-off tasting recipes that you'll register at the website and give your favorite recipes a 5 star rating (and comments about the recipes if you'd like, but a comment is not required to give stars). Registration is quick and easy.

My recipe is "Mile-High Peanut Butter-Brownie Pie". The direct link is below --

Mile-High Peanut Butter-Brownie Pie


1 Pillsbury® refrigerated pie crust, softened as directed on box
1 box (15.5 oz) Pillsbury® Chocolate Chunk Brownie Mix
1/4 cup Reese's® peanut butter chips
1/3 cup Crisco® Pure Vegetable Oil
3 tablespoons water
1 package (8 oz) cream cheese, softened
1/2 cup Jif® Creamy Peanut Butter
1 cup powdered sugar
1 container (8 oz) frozen whipped topping, thawed
2 tablespoons Fisher® Party Peanuts, chopped
2 tablespoons Hershey’s® mini chips semi-sweet chocolate


1. Heat oven to 350°F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.

2. In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.

3. Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.

4. In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.

Tuesday, January 5, 2010

Gingerbread House - Better Late Than Never!

Sorry to be so late with these photos! I actually only remembered I had them because in the car this morning Sarah started talking about next year's gingerbread house. She's already making plans! But here is the original. The three of us had a great time decorating it before Christmas.

(Powdered sugar "snow")

(Mom smudged the S.K.D.R. initials!)