Wednesday, June 25, 2014

Company from Ill. !!!

We enjoyed a weekend visit with Mary and Dave!  We also visited Shirley and Delbert W. while they were here.  So nice to see "park people" during the summer.  (Jim is holding up the branch--ha )

Wednesday, June 11, 2014

From the Cleavelands-

 Friends have been checking with us when they heard about our bad storms and I wanted to update everyone.  We had high winds, hail and pouring rain last Tuesday night.  A tornado or two went thru west of Oakland and did severe damage to houses, sheds, bins, and crops.  Windows were blown out of houses but no one was hurt or killed in the area.  We had damage to our crops and our house.  The north side of our house has holes in the siding from the hail and probably roof damage.  Dick is daily checking the fields to see if any of the crops are coming back.  Some don't look too bad and some don't even look like they have been planted.  We are waiting today to hear from the crop insurance man about whether he has to replant or not.  We are thankful that we didn't lose our home.  The town of Oakland had a lot of damage with downed trees and such. 
 Dick & Leslie

Friday, June 06, 2014

Update from Eula H.

I have moved to the assisted living facility in Corydon.  My address now is 620 E. Monroe, Apt. #1, Corydon, IA  50060.
 
My new email is eulahen@gmail.com.  Please change it in your contacts as I am always anxious to hear news from all of you.  My phone number is still the same.
 
I am working at adjusting to my new surroundings, and my health is still improving, though slowly.
 
I will be anxious to hear from all of you.
 
Eula (by Janet)

From Andy Harper

I think of all my friends from magnolia park just about every day. I thought I'd share some pictures I took May 28th around Mount Vernon, Iowa.  Slightly cloudy with a chance of rain. What a beautiful day. I hope everyone is doing well; I look forward to seeing everyone soon.



Wednesday, June 04, 2014

S'MORE CUPS:


I will be making these this weekend or for the 4th!!

S'MORE CUPS:
• 7 whole graham crackers, finely crushed
• 1/4 cup powdered sugar
• 6 tbsp butter, melted
• 4 bars milk chocolate candy
• 12 large marshmallows

You are going to be shocked at how easy these are. Click Share to save to wall, so it's easy to find.

Preheat oven to 350. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter in small bowl. Mix well with fork.

Place small scoop of crumb mixture in each cup of a mini-muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling

While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven; cool 15 minutes. Carefully remove cups from pan. Cool completely.

Break remaining candy bars and place in (1-cup) prep bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

Yield: 24 cups
Store in an airtight container for up to 1 week. Yeah, right. Like they'll last that long.

PLEASE SHARE 
To SAVE this recipe, be sure to click SHARE so it will store on your personal page:)

S'MORE CUPS:
• 7 whole graham crackers, finely crushed
• 1/4 cup powdered sugar
• 6 tbsp butter, melted
• 4 bars milk chocolate candy
• 12 large marshmallows
You are going to be shocked at how easy these are. Click Share to save to wall, so it's easy to find.
Preheat oven to 350. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter in small bowl. Mix well with fork.
Place small scoop of crumb mixture in each cup of a mini-muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling
While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven; cool 15 minutes. Carefully remove cups from pan. Cool completely.
Break remaining candy bars and place in (1-cup) prep bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.
Yield: 24 cups
Store in an airtight container for up to 1 week. Yeah, right. Like they'll last that long.

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