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Greetings all, sorry it has been so long since my last entry, it has been crazy busy around here.  Abby is getting HUGE.  It’s amazing how quickly she is growing.  She is nearly 4 months old.  She has started smiling and laughing, as well as recognizing people.  Every stage is really neat! Also, we  have had a lot of visitors this summer.  Sarah’s mom came out for a month, my parents came out, and some of our friends from Tucson, Jeff, Beth, and Mary also came to visit!  This is the last week of class for the semester.  We had some really interesting classes, and lots of reading!  This week is Biblical Ethics.  I have been fully engrossed in The Ten Commandments by J. Douma (A Dutch Reformed author), Principles of Conduct by John Murray (excellent book), and An Introduction to Biblical Ethics by Robertson McQuilkin (a good introduction to the subject).  This semester, I would have to say that my favorite class was Church History. I enjoyed this class not only because I love history, and the professor was very good, but also because I love learning about those of faith that came before us.  This was the 3rd section of the class, so it covered the from Reformation to the present day.

Additionally, we are planning to go to Springfield, IL for the spring this year.  In preparation for this, we bought a trailer. . .The plan is to take some of our furniture with us to Springfield, but also be able to use it to move when I graduate and not have to rent anything.  It’s a pretty sweet trailer (as cargo trailer’s go).  We got a really good deal on it, and will be able to haul a lot of stuff.

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Butterscotch oatmeal bars…oh they are so delicious.  I confess that I could not stop eating them.  It went beyond chocolate (amazing huh?)!   Here is the recipe but I warn you that they are too good!

Fudge (Butterscotch) Oatmeal Bars

 

Preheat oven: 350Ëš

Uses 15 x 10 pan or several smaller ones.

 

Crust:

1 cup butter or margarine

2 cups brown sugar

2 eggs

2 teaspoons vanilla

2 cups flour

3 cups oats

1 teaspoon soda

1 teaspoon salt

 

Cream butter and sugar.  Add eggs and vanilla. 

Mix dry ingredients and add to creamed mix. 

 

The mix needs to be easy to press into pan with hands (not sticky)

 

Filling:

1 12oz. package chocolate chips (or butterscotch)

½ teaspoon salt

2 Tablespoons butter

1 can sweetened condensed milk

2 teaspoons vanilla

1 cup nuts (optional)

 

Melt chips with butter and milk.  Add salt.  Remove from heat and add vanilla and nuts.

 

 

Spread 2/3 oat mix in a greased 15 x 10 x 1 pan.  Cover with chocolate mix and then dot or swirl with the rest of the oat mix.  Bake at 350˚ for 25 minutes.  Do not overbake.

 

Oat mix can be doubled but use only 1 batch of filling.

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