Lisa's Ice Packs

3 cups water

½ cup salt

3/4 cup cornstarch (I use a little under that)

Combine the ingredients in a medium saucepan and mix well.  Add food coloring if desired at this point.  Bring to a boil stirring constantly.  

Once it is thick like pudding, turn off heat and let cool (almost an hour.)  

Once cooled, fill either 1gallon size freezer bag or 2 quart size bags.  Freeze.

(from my friend, Lisa)

Carmel Chip Pecan Cookies

2 cups + 2 tbsp. all-purpose flour

½ tsp baking soda

¼ tsp baking powder

½ tsp salt

¾ cup (1½ sticks) unsalted butter, melted and cooled slightly

¾ cup packed light brown sugar

½ cup granulated sugar

1 large egg plus 1 egg yolk

2 tsp vanilla extract

10 oz caramel chips

¾ cup pecans, chopped

Preheat the oven to 350°F.

Line 2 large cookie sheets with parchment paper.

Mix the flour, baking soda, baking powder, and salt together in a bowl.

In a separate bowl, combine melted butter and sugars until blended. Add the egg, yolk, and vanilla.

Blend in dry ingredients. Add chips and pecans, mix thoroughly.

Roll 2 tablespoons of dough into a ball. Place the dough balls on the cookie sheets 2 inches apart.

Bake until the cookies are golden brown, 12-14 minutes. Rotate cookie sheets midway through baking.

This recipe can be found here.