Grand Teton and Yellowstone National Parks

Here's a few photos from our trip...

The Scenery

Bear!

Moose!

Check out the open refrigerator...

Much Anticipated Beaver

Waiting for Old Faithful

MUD!!!

Geyser Watching

Taken from the front seat of the car

Who could ask for more?

Zoo Pictures...

I was practicing my newly discovered photography skills at the zoo earlier this week...

Thanks Mom and Sistas for the help with my boys so I could indulge a little!

(Now I just need a little practice with photoshop to edit...nothing here has been edited.)

BYU Mint Brownie Recipe

OK, I have been thinking all day about how fat I am and about how much I need to lose weight.  

Then I found the following recipes!  I am excited for the brownies but really excited for the pumpkin crumble.  I had something like this about 10 years ago at a baby shower and have been trying to duplicate it ever since.  I am hoping this recipe is the right one!  Mom

BYU Brownies--And More!

BYU Brownies--And More!

The most commonly requested recipe at BYU among its alumni is for its mint brownies. BYU Alumni is providing it, along with three other university favorites.

Bon Appetit!

Note: Many ingredients are listed in ounces. A cup contains eight ounces.

BYU Brownies
1 cup butter or margarine
½ cup cocoa
4 eggs
2 cups sugar
2 cups cake flour
½ tablespoon baking powder
½ teaspoon salt
¼ teaspoon vanilla
1 cup chopped walnuts (optional)

Directions: Melt butter.  Add cocoa and mix well.  Add remaining ingredients and mix well.
Pour batter into a greased 9X13 baking pan and bake at 350 degrees for 25 minutes.
Let cool then ice with mint icing.  Place into freezer for 5-10 minutes to stiffen the icing.
Remove from freezer and carefully smooth on a layer of chocolate icing.

Mint Icing
12 oz. powdered sugar
2 ½ oz. Crisco shortening
Dash of salt
2 oz. cold water
½ tsp. mint extract
1-2 drops green food coloring

Directions:  Combine all ingredients except shortening.  Mix until smooth.  Add shortening and mix 10 more minutes until smooth and fluffy.

Chocolate Icing
12 oz. powdered sugar
1.5 oz. hot water
1.5 oz butter or margarine
1.5 oz. melted chocolate chips
1 tablespoon corn syrup
¼ teaspoon vanilla

Directions: Mix the hot water, margarine, and powdered sugar until smooth and margarine is fully melted.  Add the fudge base, corn syrup, and vanilla.  Mix until smooth.

 Chocolate Road Bars
11 oz. butter
3.5 oz. cocoa paste
3 ½  cups granulated sugar
6 eggs
¼ teaspoon salt
2 cups all purpose flour
1 cup semi sweet chocolate chips
3 cups chopped walnuts
5 oz. miniature marshmallows

Directions:  melt butter and stir in the cocoa paste.  Whip eggs, sugar, vanilla, and salt until very light and fluffy and fold in the cocoa past mixture.  Fold in the flour by hand until texture is smooth and consistent.  Pour into greased half sheet pan.  Sprinkle walnut pieces, mini marshmallows, and chocolate chips over the batter evenly.  Bake at 300 degrees for 20 minutes, they turn up the heat to 350 degrees for another 20 to 25 minutes.



Pumpkin Crumble
2.5 lbs. white cake mix
12 oz butter or margarine
2 cups chopped walnuts
3 lbs canned pumpkin
5 eggs
3 cups granulated sugar
2 tablespoons pumpkin pie spice
15 oz. evaporated milk

Directions:  mix the cake mix and the margarine until crumbly.  Be very careful not to over mix.
Divide the crumb mixture in half.  Press one half into the bottom of a greased 2 inch buffet pan.
Add the chopped walnuts to the remaining half and set it aside for later.  Mix the pumpkin with the eggs, sugar, spice, and evaporated milk.  Pour the pumpkin mixture over the flattened crumb mixture in the pan.  Sprinkle the remaining crumb/ nut mixture over the top.  Bake at 350 degrees for about 1 hour or until the pumpkin mixture is firm.