Building Memories, Cards and Recipes
I picked up this envelope in the mail today. It said it was from Valerie L. It was addressed to Al.…
I picked up this envelope in the mail today. It said it was from Valerie L. It was addressed to Al. When he got home I handed it to him. It took him fifteen minutes to open it but he did it. There was a very pretty card and two magnets, one for him and one for me. Thank-you so much Valerie. He really liked it and the magnets are adorable.
I sound like a broken record but once again if anyone wants to send Al a card just write to me at
I got a couple of recipes off of my Facebook friends this week. Since Al has struggled so much with pain I decided that I can’t take the pain a way, but I can keep his belly full. The two recipes I am going to make are really good-looking to me. I thought maybe you may want to try them too.
1 box butter recipe cake mix.
1/2 c. melted butter
1 8oz. softened cream cheese
1 tsp. vanilla
1 16 oz. box powdered sugar
1/2 c. melted butter
1 c. chocolate chips
Preheat oven to 350 degrees. Lightly grease a 9×13 baking pan. In a bowl combine cake mix, egg, and butter with an electric mixer. Mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth, add eggs and vanilla. Dump powdered sugar and beat very well. Reduce the speed of mixer and slowly pour in melted butter. Mix well. Stir in chocolate chips.
Pour filling onto mixture and spread evenly. Bake for 40-45 minutes. You want the center to be gooey so don’t over bake. If you want to drizzle chocolate over the top you may after 15 minutes of cooling the cake. Allow to cool for one hour before cutting.
1 c. butter, softened
2 c. sugar
1 tsp. vanilla
1/4 tsp. almond extract
1 tsp. salt
1 21oz. of cherry pie filling
1 cup powdered sugar
1/2 tsp. vanilla
1/2 tsp. almond extract
Cream together butter and sugar. Add eggs and beat well. Beat in extracts.
In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.
Grease a 9×13 baking pan. Spread 3 cups batter. Spread with pie filling. Drop remaining batter on top.
Bake at 350 degrees for 35 minutes or until knife or toothpick comes out clean
Cool. Combine glaze ingredients and drizzle over the bars.
1 lb. sausage
1/2 small red bell pepper
1/3 white onion
1/2 small green bell pepper
1 lb. frozen hash browns
1/2 c. sour cream
1/2 to 3/4 cup American shredded cheese
A pinch of garlic powder
salt and pepper
1/4 c. milk
1 c. cheddar cheese, shredded
Preheat oven to 350 degrees
In a large skillet cook sausage until browned. Place the sausage on paper towels to drain. Leave the fat in the skillet.
Dice up the onions, green and red bell peppers
Add to skillet and saute until just tender.
Place the sautéed veggies on a plate and set aside.
In a large bowl add the thawed has browns.
Stir in the sour cream until it coats the hash browns
Stir in the American shredded cheese
Season with salt and pepper, garlic powder.
Spray a 9 inch deep dish pie plate with cooking oil and press the hash brown mixture into the pie plate getting it as flat and even as possible.
Cover the top with sausage, onions and peppers. Set aside.
In a small bowl beat eggs with milk.
Pour the egg mixture evenly over the top of the casserole.
Use a knife to poke holes in the casserole so that the eggs mixture goes down further.
Top with shredded cheese
Cover with foil and bake for 45 minutes.
Remove the foil and bake for another 10-15 minutes or until the casserole is fully set.
Let cool for 10 minutes and enjoy.
I am going to be making the Sausage Casserole and the Cherry Bars tomorrow.
While you are all sending Al cards you are doing more than choosing a card, sticking a stamp, licking the envelope. You are helping Al to smile, and to cling to what is just for him. You are also helping me to build memories of his life.