Brad left with the two kids not long ago and the noise level immediately went to 'zero' very quickly. We had so much fun with them this weekend. The dog is very grateful that they left; she stays very nervous when they're here. Little Bit (the dog) is just not used to small children. She can't anticipate which way they're going to move next and it makes her skittish. We keep her shut up in our bedroom most of the time that they're here.
Baked a wonderful dessert today that I'll share here. I got the recipe from Nicole, Nelson's daughter, and it is absolutely wonderful. I don't even like cherries or pineapple and I think it's one of the best desserts I've ever tasted.
Nicole's Cherry Pineapple Cobbler
1 can cherry pie filling
1 can crushed pineapple
1 butter recipe yellow cake mix
1 stick butter or margarine
Preheat oven to 375 degrees Fahrenheit. In medium bowl, mix can of cherry pie filling and can of crushed pineapple including juice. Pour into 9 x 13 glass baking dish. Pour dry cake mix evenly over top of fruit mixture. I push back of large spoon thru the cake mix so that the fruit mixture will bubble up more evenly to create the crust. Bake for about 45 minutes at 375 degrees or until crust has browned nicely and appears done on top. Some parts of the cobbler crust will be crunchy and some will be softer consistency. Cool before serving. I like this best when it's room temperature but most people probably like it best when served warm. Enjoy!
I got some wonderful photos of Addy and Payton today; here are two of them below:
God Bless You :-)