We're getting ready to go back home. We've been away exactly one week and 45 minutes ago. We spent the first 13 hours driving to Andover, Kansas and less than than 24 hours visiting my brother's family. It seemed much too short... spent the night, had breakfast and lunch at their house, watched the kids exchange Christmas gifts, and left.
Then, we drove an hour north to McPherson, Kansas to Ben's brother's house. This visit seemed even more abrupt... had dinner, played the game Apples to Apples, spent the night, and left before breakfast.
Our final stop was Holmesville, Nebraska to visit Ben's parents. I'll have to give the details of this stop later. Even though there's not much to tell, we spent 5 days here. All I'll say at this time is, because of the extremely cold temperatures, DT and I stayed in the house most of the time. And we seemed to eat 90% of that time. I managed to score a new recipe for Toffee... I found myself indulging in this decadent treat daily. It was wonderful!
English Toffee
Oil a jelly roll pan (cookie sheet with edges) and place 1 package of graham crackers + 2 additional graham crackers to the edge.
Combine 1 cup butter 1/2 cup brown sugar and boil 3 minutes. Add 1 cup chopped pecans.
Spread over the graham crackers and bake 10 minutes at 350. Turn off the oven, remove pan, and top with 12 oz. chocolate chips. Return to oven to melt chips until you can spread smooth. Refrigerate to harden. Cut or break into pieces.
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