Quotable Quote


" I bend to sweep crumbs and I bend to wipe vomit and I bend to pick up
little ones and wipe away tears... And at the end of these days I bend next to
the bed and I ask only that I could bend more, bend lower. Because I serve a
Savior who came to be a servant. He lived bent low. And bent down here is where I see His face. And people say, “Don’t you get tired?” and yes, I do. But I’m face to face with Jesus in the dirt, and the more I bend the harder and better and fuller this life gets. And sure, we are tired, but oh we are happy. Because bent down low is where we find fullness
of Joy.” ― Katie J.Davis

Thursday, July 10, 2008

Caramel Cashew Chewies

i LoVe SwEeTs!

Ingredients:

1 cup butter, softened
3/4 cup packed brown sugar
1 egg
1-1/2 cups all-purpose flour
1 cup old-fashioned oats
1 package (14 oz) caramels
1/3 cup half-and-half cream
1 cup semisweet chocolate chips
1 cup salted cashew halves, chopped

Directions:

In a large mixing bowl, cream butter and brown sugar. Beat in egg. Stir in flour and oats. Press into a 13 x 9 inch baking pan coated with cooking spray. Bake at 350 for 15 minutes or until golden brown. Meanwhile, in a small saucepan melt caramels and half-and-half together over low heat. Pour over baked crust. Sprinkle with cashews and chocolate. Bake for 8-10 additional minutes. Cool on a wire rack before cutting.

My kids are good at helping me unwrap the caramels--and of course helping me eat it. I think it would be just as good, maybe better, without the cashews. I kinda like to keep my salts and sweets separate.
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