Nordy bars

This last weekend we went camping with my extended family... about 25 of us! I brought along some treats... blackberry and rhubarb/raspberry pies, and these bars.

I love these bars, and everyone else seemed to love them too! Several people asked for the recipe, and so I thought I would just post it here to share. Be careful with these bars... they are incredibly rich and incredibly addicting! Best served with a cup of strong black coffee! :o)

Nordy Bars Recipe

(this is NOT my personal recipe, just a version I have of the famous bars that used to be sold at Nordstroms)

Ingredients:

1/2 cup butter

2 cups butterscotch chips

1/2 cup packed brown sugar

2 eggs

2 teaspoons baking powder

1 1/2 cups flour

1/2 teaspoon salt

2 teaspoons vanilla

2 cups chocolate chips

2 cups miniature marshmallows

Directions:

Preheat your oven to 350 degreesF. Grease a 9x13" baking pan.

In a saucepan, melt the butter over low heat. Stir in the butterscotch chips and brown sugar until melted. Remove the pan from the heat, slowly add in the eggs - stirring constantly, and stir until well blended. Stir in the flour mixture. Stir in the vanilla, chocolate chips and marshmallows.

Spread into your greased pan and bake for 25 minutes. Cool completely and store in the fridge, or freezer! Cut small, as these are VERY VERY rich! :o) Did I say that already?

Oh, and my professional-photographer-cousin Matthew came along and took some great pics... here's a shot of all the kids that were along (including my sweet boys in the bottom right corner)! Thanks Matt! :o)

am I a good mom or a bad mom?

Well, sometimes I just don’t know.

There are lots of reasons I should be considered a ‘bad’ mom… I still hold my 4 month old baby while he naps, letting him use me as a pacifier most of the time. I give him ‘tastes’ of sugary things sometimes and I give him tylenol when he seems upset. When he wakes up at 4 in the morning, I bring him in to bed with us to eat, and then let him cuddle with us until we are all ready to get up. I don’t talk outloud much all day, and I usually leave the tv on for background noise and company. I don’t bathe him everyday, and sometimes let him cry a few minutes just so I can get my coffee going in the morning.

But there are also reasons I could be considered a ‘good’ mom… the biggest being that I love my son with all my heart and would give my life for him. I hold him and comfort him and pray for him every chance I get. I sing him songs, and teach him things. I change his diapers, clean his toes, and kiss his tummy all day long. I smile at him and he smiles back. I tell him about Jesus and his family and how much he is loved. I research every single thing I buy for him, teach him, decide for him, hoping that I can find the best answers for his life and needs. I live for him.

So, am I a ‘bad’ mom or a ‘good’ mom? Both I suppose. But I guess what really matters is what he thinks... (and what He thinks!)

(and by the way, I know this is a horrible picture... but it's such a great smile!)

pumpkin praline dessert

I first had this dessert at my aunt's house several years ago.  Being a pumpkin-lover, I was so impressed with this variation on the original holiday treat!

I had lost her recipe, but was finally able to recreate a delicious version!

Now, I know good and well that it is not the holidays.  It's August for goodness sakes!  But who ever made the rule that pumpkin pie should only be eaten in the fall?

I mean, really... most of us use pumpkin from a can (kudos to those of you who do the real thing... I just don't have that kind of patience!) and it is available year round.

Anyways, Navy and I were craving dessert last night and he suggested we make pumpkin pie, which immediately made me remember this recipe.  So simple, so delicious... it tastes great warm and even better cold the next day!

Pumpkin Praline Dessert Recipe

Ingredients:

for the filling:
1 (29oz) can pumpkin

1 (15oz) can evaporated milk

3 eggs

1 cup sugar

4 tsp pumpkin pie spice

for the topping:

1 box butter-recipe yellow cake mix

1 1/2 cups chopped pecans, walnuts or slivered almonds

3/4 cup (1 1/2 sticks) butter, melted

Directions:

Stir together the first 5 ingredients until smooth. Pour into a greased 9x13" baking dish.

Sprinkle the dry cake mix evenly over the top of the batter. Sprinkle evenly with the chopped nuts. Drizzle with the butter.

Bake in a preheated 350 degree oven for about 50 minutes, until the topping is light golden brown and the filling is set.

Store in the fridge. (This is a great make-ahead dessert!) Serve with lots of fresh whipped cream!