Updated list for Reece's needs

Items of Need- Theme Based Puzzles- outer space, bugs, garbage trucks, construction Model of the Solar System Books/DVD- Things that move/how things work Weather- Thunderstorms, rain, floods and tornadoes Canada Africa Fables/Fairy Tales- Cinderella, Pinocchio, Snow White, Beauty and the Beast, Milan DVD’s or books Veggie Tales Jonah (in the $5 dollar movie section at Target) Construction Books Bible Stories Gift cards to Target or Barnes and Noble Because of the uncertainty of what might be donated, if possible, please include a gift receipt- Thank you SO much for your support and willingness to help Reece out. Blessings~ please contact Tammy (tammyhakanson@yahoo.com) or Suzy (slbruns@yahoo.com) if you are able to help.

Congratulations to
Kim and Darren who were blessed
with the birth of their twins on 1/13/12!

Allyson Grace weighed 7 pounds
and Elijah Samuel weighed 8 pounds 4 ounces

Treat of the Week: Baked French Toast

Baked French Toast (from the Pioneer Woman)

Made by Amy Lemkuil

FRENCH TOAST-
1 loaf crusty french or sourdough bread
8 eggs
2 c. whole milk
1/2 c. whipping cream
3/4 c. sugar
2 T. vanilla extract

TOPPING-
1/2 c. flour
1/2 c. firmly packed brown sugar
1 t. cinnamon
1/4 t. salt
1 stick cold butter, cut into pieces
Fresh fruit (optional)

Grease 9 x 13 pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in pan. Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight. In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add dash of nutmeg if desired. Add butter pieces and cut into dry mixture with pastry cutter until mixture resembles fine pebbles. Store in a Ziploc in the frig. When you're ready to bake the casserole, preheat the oven to 350 degrees. Remove casserole from the frig and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture). Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture. May top portions with butter and maple syrup if desired.

Treat of the Week: Caramel-Chocolate Mini Bars

Caramel-Chocolate Mini Bars

Made by Kami Rude

2 C. Oatmeal

2 C. Flour

2 C. Packed Brown Sugar

2 tsp. Baking Soda

1/2 tsp. Salt

1 C. Butter, melted

2 - 14oz. packages Caramel Candies, unwrapped

1/4 C. Heavy Whipping Cream

1 1/2 C. Milk Chocolate Chips

1. Preheat oven to 350 degrees F. Combine oatmeal, flour, brown sugar, baking soda and salt in a bowl; mix well. Add butter; mix until crumbly. Press crumb mixture into the bottom of an ungreased cookie sheet. Bake 16-20 minutes or until light golden brown. Remove pan from oven and place on cooling rack.

2. Place unwrapped caramels and cream in a microwave-safe bowl. Microwave, uncovered, on high for 1-3 minutes or until melted and smooth, stirring every 30 seconds. Pour over hot crust; carefully spread to edges. Let stand 10 minutes or until caramel is set. Cut dessert lengthwise into eight rows.

3. Place chocolate chips in a microwave safe bowl and microwave on high for 2-3 minutes or until smooth, stirring every 30 seconds. Spoon melted chocolate into a ziploc bag; twist top of the bag and trim the corner (don't trim too much or your chocolate drizzle will pour out too quickly!). Pipe a continual loop of chocolate in swirls down each row. Let the dessert sit until the chocolate is set. Cut rows crosswise and serve.

Treat of the Week: Gooey Butter Cake

Paula Deen's Gooey Butter Cake

Made by Jillian Block

Cake:

1 box (18.25 ounce box) yellow cake mix

1 large egg

8 tablespoons (1 stick) butter, melted

Filling:

1 package (8 ounces) cream cheese, room temperature

2 large eggs

1 teaspoon vanilla extract

8 tablespoons (1 stick) butter, melted

1 box (16 ounces) confectioners' sugar

Directions:

1) Preheat oven to 350 degrees.

2) Grease a 13 x 9 inch pan.

3) Cake: Place cake mix, egg, and butter (melted, but not hot) in a large bowl. Mix well using a large spoon. Scrape batter into the prepared pan and smooth out.

4) Filling: Using an electric mixer with a paddle attachment beat cream cheese at medium speed until smooth. Add eggs and vanilla and beat well. Add melted butter and beat. Slowly add confectioner's sugar, 1/4 cup at a time, and beat between each addition. Using a spatula, spread filling over cake mixture.

5) Bake for 40-50 minutes. You want center to be a little gooey. When you stick a toothpick in the center it should come out with a few wet crumbs.

Voila! Delicious.

Treat of the Week: Roxi's Egg Casserole

Egg Casserole

Made by Roxi Kendrick

3 c. cheese and garlic croutons

2 c. shredded cheddar cheese

6 Tbls butter, melted

2&1/2 c. milk

9 eggs

1 can cream of mushroom soup

1 pkg breakfast sausage, browned and set aside

Spray 9x13 pan with cooking spray. Put croutons in bottom, cover with cheese and cooked sausage. Melt butter and pour over croutons, cheese and meat. Beat eggs, soup, milk and salt and pepper to taste; pour over everything. Cover and refrigerate overnight. Bake at 350, covered for 45 minutes. uncover and bake 15 minutes more.

Treat of the Week: Knock You Naked Brownies

Knock You Naked Brownies

Courtesy of www.thepioneerwoman.com

Made by Jillian Block

Ingredients:

- German Chocolate Cake Mix (1 box, 18.5 oz)

- Pecans, 1 c. finely chopped

- Evaporated Milk (1/3 c., for mix)

- Evaporated Milk (1/2 c., for caramel mixture)

- Butter, melted (1/2 c.)

- Caramels, 60, unwrapped

- Semi-sweet chocolate chips (1/3 c.)

- Powdered Sugar (1/4 c.)

1) Preheat oven to 350

2) Grease a 9 x 9 square baking pan

3) In a large bowl, mix cake mix, chopped pecans, 1/3 c. evaporated milk, and butter (melted). Stir together It will be thick.

4) Press HALF of the mixture into the greased pan. Back for 8 to 10 minutes. Set aside.

5) While baking...get out a double boiler (or a boiling saucepan with heatproof bowl on top...which never works quite right, but whatever...I don't have a double boiler). Add caramels with 1/2 c. evaporated milk. When melted, pour over the brownie base. Sprinkle chocolate chips on top.

6) Turn out the remaining brownie dough on a work surface. Use your hands to make it into a large square that is a little smaller than the pan. Use a spatula to remove it and put it on top of the caramel and chocolate chips.

7) Bake fr 20 to 25 minutes. Remove from pan and allow to cool. Then cover and refrigerate for a few hours. When ready to serve, sift powdered sugar on top.

Items of need for Reece

For those who are willing and able to help out with Reece below is a list of items we are still in need of at this time. We will update this list as time goes on. Thanks for your help!

Items of Need-

wiki sticks

finger paint/ Color Wonder Mess Free Finger Paint

Rose Art clip and color storage case

Crayola Model Magic in a variety of colors

Crayola Color Wonder Glow Dome

Theme Based Puzzles

placemat with a map of the United States

Lincoln Logs

Sm Lego airplane kit (like the 4.99 one)

Model of the Solar System

Books/DVD-

Things that move/how things work

Holidays (4^th of July, Easter, Thanksgiving, Valentine’s Day, St. Pat’s Day, and Thanksgiving

Pirates

Weather 

Countries around the world

Fables/Fairy Tales- Cinderella, Pinocchio, Snow White, Beauty and the Beast, Pocahontas, Milan DVD’s or books

Veggie Tales Jonah (in the $5 dollar movie section at Target)

Facts about the United States

Train books and movies (Other then Thomas)

Construction Books

Officer Buckle and Gloria- book and/or DVD

Bible Stories

Franklin’s Thanksgiving DVD

Gift cards to Target

Because of the uncertainty of what might be donated, if possible, please include a gift receipt- Thank you SO much for your support and willingness to help Reece out.

Blessings~

Email Suzy at slbruns@yahoo.com to arrange drop off. Thanks!