We've had it dry here but not quiet that dry. We're about 4 inches below normal for the year. Recently we've had clouds come in that looked like rain but the air is so dry that the water all gets sucked up before it can hit the ground. I've filled a rainbarrel and attached a soaker hose which I buried next the tomatoes and peppers. I turned the spigot yesterday and just let it all drain out. I hope it did some good to get the soil completely soaked.

Buffalo chips

1 pound of butter, 2 c brown sugar, 2 c. white sugar, 4 eggs, well beaten, 2 teaspoons of vanilla....cream together. Dry ingredients: 4 c flour, 2 c Quaker oats, 2 teaspoons baking powder, 2 teaspoons of baking soda, 1 c pecans, 3 c post toasties (or corn ) 1 c coconut flakes, 1 package each of butterscotch, chocolate and white chips. Mix chips into the flour then combine all together and chill in the refrigerator for a couple of hours before baking at 360 degrees for 12 to 15 minutes. Beware, they will spread and rise, so stay well away from the edge of the cookie sheet and do not crowd the cookies on the sheet. Make even balls equally spaced apart. If you use less butter (1 c or 2 sticks, not 4), the cookies will retain their shape better. I have served them at school, to the neighbors, and to friends and family. I refer to them as "cow piles". If you use the whole pound of butter, take the cookies off of the cookie sheet while they are still hot, lightly brown on top ot medium brown on top, even though it acts like unbaked cookie dough...the cookies will not be uniform in shape. I always "land" my cookies on wax paper on the counter 'cause it saves on clean up time. Personally, I like to add golden raisins and cranberry dry fruit to the batter for more color and texture. Warning: yields many cookies...for a TEXAS crowd...I baked my last ones in two different sessions, but they freeze well. The nuts can be omitted or substituted. This is not word for word what the recipe says, so its not copied per se. Sub. shredded wheat for coconut flakes and cereal for any 'crunchy' type.

Anne has OK'd this posting, seems with one or two things can change, and recipes are not copyrighted. Thanks, Anne for all your work that made me feel better about posting it. Lots of interest, especially after QuiltE's comments so I thank her too. Its good to have fun and laugh on this site it seems to be the ruling theme that we all love. Maybe someone will tell us how they have changed and loved the recipe.

Yes, Texas has jobs and good economy and that is so different from the rest of the USA, even if they lack rain. Prices may make them cry and produce rivers of tears...property taxes were very high and headache medicine was higher in CC than any other place in Texas....and fishing day trips out in the ocean required bottled drinking water, not CC's water...cause it caused problems to those who drank it and was not used to it. lol!! No wonder I feel better now!!

QNS - Ya are so sweet.:thumbup: I think that it is laudable for you ta try & not mess with copyright laws. Hooray that ya were able ta able ta post it w/a clear conscience. Those sound so great! Thanks

I got the ingredients we didn't have today...I am going to use peanut butter chips instead of butterscotch and shredded wheat in place of the coconut. My dd made chocolate chip cookie dough cupcakes today, so it will be a couple days before we need more sweets....they sure are yummy!!

let's see if I can post an update of the ducks and turkeys;[ATTACH=CONFIG]342258[/ATTACH]One duck picture was reduced enough in Picasso to post. Will work on the other photos.

Wow! I have never raised any animals (other than cats and dogs) and didn't realize ducks grew up so fast!!

Ducks are three months old; McMurry Hatchery tells me the male tails curl up at four months and the females will lay eggs at six months. A friend tells me they love to hide their eggs. Not sure what sex we have yet, Baby Huey is a giant Pekin Duck. Remember the small wadding pool is actually about 4 inches high. They love mud and water and will create 'holes' with their beak where the soil is wet. Reminds me of hogs.

And being that I appreciate others recipes .... here's one of my favourites for this time of the year!

~~~~~~~~~~~~~~~~~~
Rhubarb Coffee Cake
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</SPAN></SPAN>4 cups fresh or frozen rhubarb</SPAN></SPAN>
1 or 2 eggs</SPAN></SPAN>
1-½ cups white sugar </SPAN></SPAN>
2 tsp. soda</SPAN></SPAN>
1 tsp. cinnamon</SPAN></SPAN>
100 ml apple sauce (unsweetened mini applesauce snacks – 1 container)</SPAN></SPAN>
2 cups flour</SPAN></SPAN>
1 tsp. salt</SPAN></SPAN>

Topping</SPAN></SPAN>
1/3 cup brown sugar </SPAN></SPAN>
½ tsp. cinnamon</SPAN></SPAN>

Preheat oven to 350°F. Beat eggs in a large bowl. Stir in sugar, applesauce, & rhubarb. Mix well. Combine flour, soda, salt, & cinnamon and add to mixture. Stir in until just dampened. Pour into 9 X 13 inch pan. Sprinkle with topping.

Bake for 50–55 minutes or until cake tester comes out clean. Cut into 12 pieces.

</SPAN></SPAN>Notes:
* Can be made with splenda in place of the sugar.
* I usually add a lot more rhubarb, just because I love the rhubarb!!
* The two egg option is safer, to ensure it is all "glued" together well, because of the extra moisture from the rhubarb.
* Fresh or frozen rhubarb works just as well!
* IMHO you can never have too much cinnamon!!! So yes, you guessed it, I double it (or more!) :D

ENJOY ...... Bon Appetit!

Thanks, QuiltE, I may have to try this...lots of rhubarb in the garden and freezer.

My friend, Crystal, found this recipe to make cupcakes for my birthday...my dd liked them so much she had to make them for us this week and is thinking about taking them to Fair. They are SOOOO YUMMY! Lots and lots of butter!!

Here is the link: http://www.the-savvy-kitchen.com/201...-cupcakes.html

I love rhubarb too, but don't have any at this house we can cut yet. Used to get it from our neighbors...MIL made strawberry/rhubarb jam and I have a yummy crisp recipe too.

The "raw" cookie dough uses sweetened condensed milk in place of eggs...if that makes a difference.

Here is a recipe where they bake the cookie dough (I found a couple different ones, but this one had good pictures too.) :) http://www.kevinandamanda.com/recipe...-cupcakes.html Not sure how "gooey" the dough would be after baking since we haven't tried these, but it might be something we try since it saves the steps of cooling and then scooping out the cupcake after it is baked.

***Just reading some reviews and it says if you don't freeze the dough it will bake in the middle of the cupcake and be dry.

Sounds like it would be fun to do some experimenting. :) Maybe try one at room temp, one in the fridge for a while and one frozen to compare. The kids of course would be happy to sample them and give opinions.

Off to the clubhouse....

carrie