Martha Washington Candy


This past weekend we went back to Merry Main Street’s Christmas in the Square. So did the rest of Frisco. The lines for the sleds, bounce houses and carriage rides were at least an hour long and we didn’t have a lot of time. So we just walked around and looked at the beautiful lights that are synced to the music. But if you wanted to wait, these are some of the things you could have seen & done…

* Watched Santa’s parachute arrival
* Lighting of the City of Frisco Christmas tree
* Kid’s Holiday Store
* Spring Creek Model Railroad Club train display
* Live reindeer
* Santa’s Workshop
* Holiday treats
* Snowflake light show
* Horse-drawn carriage rides
* Entertainment on three stages provided by Frisco Elementary Schools
* And Much More!

IMG_6152And we ran into Emma…


My mom made these every year when I was growing up. It was a recipe that had been passed down to her. I googled it just to see if other people called it the same thing and it sure looks like this candy was quite popular back in the day. A lot of the recipes had coconut in it. I think I’ll stick with the non-coconut version.

14 oz can Eagle Brand Sweetened Condensed Milk
2 lb Bag of Powdered Sugar
1 tsp Salt
2 tsp Vanilla
1 stick Butter, softened
3 cups Pecans, chopped fine
12 oz Package of Semi-Sweet Chocolate Chips
1/2 cake Paraffin Wax

Mix Eagle Brand milk, powdered sugar, salt, vanilla and butter together. Stir in pecans. Form mixture into 1″ balls.

Melt chocolate chips and paraffin in top of a double boiler.

Dip balls one at a time into chocolate mixture and place on wax paper.

Makes about 72 pieces
Calories 131
Total Fat 6.2g
Total Carbohydrates 19.0g
Dietary Fiber 0.6g
Nutrition Grade D-

Today’s Leopard Print Find: Betsey Johnson Crystal Leopard Heart and Black Bow Drop Earrings

Pesto Chicken Panini

We got our first snow today! For those of you that don’t live in Texas, the slightest mention of snow can shut the city down. I saw this picture on Facebook and it pretty much sums it up. Glad to say we all survived.

After the blizzard melted, the girls and I took a “mini vacation” to the airport to pick up my mom. I thought they would just want to stay home with Johnny, but they said they wanted a vacation. So for the 27 mile trip they packed up their ipad, Nintendo DS, a horse book, snacks and water. To make it a little more fun, I thought I’d drive through the rich part of Dallas to show them Christmas lights. Do you rich people not know how to decorate??? I thought that part was going to be a bust when we only found about 4 houses with lights, but the girls were resourceful and decided to look for raccoons to feed fruit snacks instead. Sadly, we didn’t see any raccoons.

For the last part of our vacation we drove through Christmas in the Square on Merry Main Street. Plenty of lights there! But on a Monday night it isn’t very crowded so we were through there in 1 1/4 songs.

I made this before we left. I only made 1 because I knew the reaction that pesto would get. I was right, all 3 of them were totally grossed out. Johnny is worse than the girls. But this was delicious!!! They got a Chicken Bacon Panini instead. Mine was better!

1 lb Chicken Breasts, rinsed and patted dry
1/2 cup Pesto
1/2 cup Mayonnaise
4 Telera Sandwich Rolls, sliced in half
4 slices Mozzarella
1 cup Spinach, rinsed and patted dry
1 Tomatoes, sliced

In a ziploc bag, combine chicken and 1/4 cup of pesto, let marinate for 15 minutes.

In a small bowl, combine 1/4 cup pesto and mayonnaise. Spread mixture on outsides of bread and set aside.

Grill chicken until done. Slice into thin strips.

Place cheese on top of pesto mix. Then top with spinach, tomato and chicken.

Top with top other half of bread, pesto side down. Place into panini maker. Grill for 3 minutes.

Servings: 4
Calories 557
Total Fat 36.9g
Carbohydrates 11.6g
Dietary Fiber 1.0g
Protein 43.8g
Nutrition Grade B

Today’s Leopard Print Find: Betsey Johnson Fluffy Leopard Slippers With Red Hearts