CALL ME CRAY CRAY BUT....

I love me some Honey Boo Boo..Now don't get me wrong, the "forklift foot" with gnats, well, I didn't need to see that.  That little Boo just makes me laugh..I live in the South and, seriously..I may or may not have run into an imposter family a time or two.. at Wal -Mart!!

Old Navy..

so I splurged and bought the girly's some clothes..and asked the checkout girl if there were any coupons."no" she sweetly replied..Today's inbox...20% off purchases of $75.00 or more..really..really!! I am taking my receipt in for a PRICE ADJUSTMENT!! would you?

so true..Monday Musing>>

they are nice as appetizers.. don't you think??

So delish...

                                                                    Grape Salad

3lbs. of Green and Red Grapes (seedless) washed and stemmed
8 oz. of softened Cream Cheese
8 oz. of Sour Cream
1/2 cup of sugar
1 cup of chopped pecans
dash of vanilla

blend and whip together..ADD Grapes
put in large bowl and..

top with
1/2 cup of Brown sugar mixed with 3 crushed Butterfinger Candy bars.

Refrigerate at least 3 hours

I am not kidding, this is addictive. enjoy..let me know what you think.

changes...

Change is good right?  Well, I know one thing..it is nine times out of ten inevitable..  I got the call today..you know, the one where, the 7th graders tummy hurts..  we are not there yet but I think my little 12 year old..who has the sophistication of a 20 year old..is, as she said.."about to make the change"!

I cried a little on my way to pick her up..the whole reality of my daughters growing up..so fast just hit me.  I stay busy with these girls, school, sports, social etc..it is hard to sit back and just be..and today as I was driving.I sat  and was just being..and thinking.  these girls are good girls, so far so good, I hope it continues, I know my husband and I have taught them to be strong, but they are all still so naive and sweet that I worry about them in this big bad, but also good world.. trust in GOD  I thought..he is in control after all.  so today, when I see my girls, an extra hug and a stare..I want their face etched in my mind..

Cinnamon Buns...

Easy Peasy!!  Enjoy..may want to reduce dollop in muffin tin..makes a LOT of glaze!!

Ingredients


12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

1/3 cup light brown sugar, lightly packed

1/2 cup pecans, chopped in very large pieces

1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted

For the filling:

2 tablespoons unsalted butter, melted and cooled

2/3 cup light brown sugar, lightly packed

3 teaspoons ground cinnamon

1 cup raisins

Directions

Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.



In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.



Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.



Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely