May is here!
WOW! Can ya believe it?
With the month of May, comes Little League Baseball! Aric is on the CUBS this year! We actually started a couple of weeks ago with baseball - now it's in full swing - along with the last major events of the school year! "It's down to the NITTY-GRITTY!" - as some would say! Love it!
Andy is doing better in Alabama. The toil of clean-up has been horrendous for them to endure with all the damage and destruction. His efforts have been on helping the Hackleburg / Phil Campbell area that was total devastated by the tornado (about 20 minutes from Hamilton, Al). The university has cancelled all classes for the rest of the semester... graduation will be held in August due to all the damage. Andy was finally allowed to go back to his house in Tuscaloosa on Sunday; there was significant damage to the house but when looking across the street and seeing the total devastation of the houses or what's left of them so close - they were reminded just how lucky and blessed that he actually was! Thank you again for all the continued prayers -
For this week's recipe swap is for a EASY-PEASY - Meringue Cookie. I LOVE these cookies - YUM! Out of four stars - these cookies rate 5 stars! You've got to organize your time right... that's why my boys call these cookies the "Leave It for Later" cookies... LOL! I've got it down - make the cookies at night; leave all night in oven or make at lunch; leave all afternoon in oven and be ready for after school or dessert for supper!! So easy and SO GOOD!
2 egg whites (room temp)
1/2 tsp. Cream of Tartar
2/3 cup Sugar
1 tsp. Vanilla
1 cup Semisweet Chocolate Chips; finely chopped
1/2 cup Walnuts; finely chopped (optional)
Preheat the oven to 350 degrees; line 2 baking sheets with parchment paper (or when in a tight squeeze - I used wax paper!) In a small bowl, beat egg whites until foamy. Add the cream of tartar and beat until fluffy. Add the sugar gradually - add vanilla. Continue beating mixture until the sugar is dissolved and the meringue is very shiny. Gently fold in the chocolate chips and chopped nuts. Drop on lined baking sheets in small DOLLOPS* - leaving abut 1" of space
between cookies. Place baking sheets in the preheated oven and turn the oven OFF. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight!
*DOLLOPS - a shapeless mass or blob of something!
Let me know if you make these and what you think! - It could possibly become your next favorite thing - to soothe your "sweet tooth"! Melt in your mouth sweetness...
Hope you are having a great week! Hang in there and thanks for stopping by! Remember to hug the ones you love! Until next time...