the first is a blogger rak from Heather at Ribbons and Ink thanx Heather!
the second is from my friend Cheri, along with a g/c to our local stamping store. thanx again Cheri!
birthday mail
the first is a blogger rak from Heather at Ribbons and Ink thanx Heather!
the second is from my friend Cheri, along with a g/c to our local stamping store. thanx again Cheri!
a redneck Sunday
we decided to head out into the sunshine today and go for a drive on some logging roads. and just to make things more interesting, we decided to take our Halloween pumpkins and shoot them lol!
happy birthday tooooo
ME!
celebrated my 34th birthday this year, and did something just for me. i had my nose pierced! Jim is still in shock that i did it, i really love it.
here's some really really bad pictures of tonight. i can't believe i'm actually posting these lol!!
snack saturday
Chocolate-Peanut Butter Cake
Ingredients
1 pkg. (2-layer size) devil's food cake mix
1 pkg. (250 g) Brick Cream Cheese, softened
3/4 cup icing sugar
1/2 cup Smooth Peanut Butter
3 cups thawed Whipped Topping, divided
6 squares Semi-Sweet Chocolate
Directions
1 PREPARE cake batter and bake in 13x9-inch baking pan as directed on package; cool completely.
2 BEAT cream cheese and icing sugar in large bowl with electric mixer on medium-low speed until well blended. Add peanut butter; mix well. Blend in 1 cup of the whipped topping. Spread over cake.
3 PLACE chocolate in medium microwaveable bowl. Microwave on MEDIUM 2 min. or until completely melted, stirring with wire whisk after each minute. Add remaining 2 cups whipped topping; stir until well blended. Spread evenly over frosted cake. Refrigerate until set. Store in refrigerator.
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