Before and After Picture of Painted Dining Room:
Before and After (1 coat of paint) picture of master bedroom:
I also started my second to last class in the Master's Program.It's a July course on Tuesdays and Thursdays. Of the two classes we had this week, it wasn't too bad, at least there's air conditioning. We have to do a big project/presentation at the end of the class. I am going to do it on collaborative teaching and the class I just went for training on. Might as well practice what I'll be teaching in the fall.
These S'more Bars were a big hit at the annual fireworks party. They are a quick and very portable way to have s'mores at a picnic. Of course I can't wait to set up our fire pit at the new house and start roasting marshmallows. However, this was definitely a good substitute. This would be a fun baked good to make with kids, too.
Peanut Butter Crunch S'more Bars
Approximately 7 whole graham crackers
2 1/2 cups miniature marshmallows
12 ounces semi-sweet chocolate
2/3 cup light corn syrup
3 tablespoons butter
1/2 cup crunchy peanut butter
3 cups Rice Krispies cereal
Preheat oven to 375°F. Spray a 13x9x2-inch baking dish with cooking spray, or line with parchment paper (I prefer using parchment paper - it makes removing the bars much easier!). Arrange graham crackers in a single layer in dish, cutting or breaking crackers as needed to fit.
Sprinkle marshmallows evenly over crackers. Bake for 7-8 minutes or until marshmallows are puffy and slightly golden. Cool completely.
In a 2-quart microwave-safe bowl (or in a medium saucepan over medium low heat), combine chocolate chips, corn syrup, and butter. Microwave on high about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. If melting in a saucepan, stir constantly until melted, then remove from heat.
Stir in peanut butter, then stir in Rice Krispies until combined. Spread evenly over marshmallows.
Cover and refrigerate about 1 hour or until firm. Cut as desired and store in an airtight container.