Sunday, October 21, 2007

Biggest procrastinator….

I want to tell everyone (my family) I am sorry for taking so long to start my blog. I have had the site for a while now, but have been truly intimidated by the task at hand to actually post my first segment. So here we go, let me catch you up on what the Maudsley’s have been up to recently. pre-Gavin We tried to cram in as many outings as possible, because we knew as soon as the 2nd baby came we were going to be home for quite a while…
The Friday before I was scheduled to have a c-section we visited Hogle zoo for the last time as “the three of us”. Kenedy and Garrett enjoyed a stroll over to see the elephant exhibit.

We tried to convince Happy Feet (the penguin) to go for a swim but they were too busy soaking up the sun.

After attending a time share presentation in Park City we hit the Alpine slide. Kenedy refused to ride the merry-go-round, but had a blast with dad on the BIG slide.

Kenedy met up with her good friend Alexis for an outing to the Children’s Museum. She enjoyed making lunch for anyone who crossed her path.

Kenedy and Lexi chatting on the phone while driving. She had such a wonderful time we found ourselves purchasing a year long pass, so if you can’t find us at home we are probably living it up at the Children’s Museum.

Tasty Dessert

For those of you who know me at all know that I love to try new recipes. The most recent treat I made I took to Nash’s baby blessing. I had a few people requesting the recipes so I thought I would just post it here and say that these Caramel-Pecan cheesecake Bars are Super Delicious and rather easy to make.
Caramel-Pecan Cheesecake Bars 1 C. Planters Pecans, divided
1 1/2 C crushed Nilla Wafters (about 50)
1/4 C. (1/2 stick) butter, melted
4 pkg.(8 oz.) Cream cheese, softened
1 C. sugar
1 C. Sour Cream
3 Tbsp. flour
1 Tbsp vanilla
4 eggs
24 caramels (Grandma TIngey also sugguested using the caramel ice-cream topping as a substitute.
1 Tbsp. water
3 squares Baker’s Semi-Sweet baking chocolate
Preheat oven to 325. Lone 13x9-inch baking pan with foil, extending over sides of pan. Remove 1/2 ½ cup of the pecans; set aside. Finely chop remaining pecans. Mix wafer crumbs, chopped pecans and butter. Press firmly onto botton of prepared pan. Refrigerate until ready to use.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 45min. or until center is almost set. Cool completely Place caramels in microwaveable bowl. Add water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Pour over cheesecake; top with the reserved pecans. Melt chocolate as directed on package; drizzle over cheesecake; top with the reserved pecans. Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate at least 4 hrs. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Store any leftovers in tightly covered container in refrigerator. Makes 32 servings