Ho, ho, ho.

Well, the last week is over, and I have survived.

So much for the non-infectious bug wish. My husband is just pulling through the tail end of one of the nastiest stomach bugs I’ve ever seen (I had it Friday and both the kids had it earlier in the week), we’ve had twelve parties (give or take a few) since last Saturday, I have written maybe six sentences total, and at least one of my children is on antibiotics. The floor of my living room? Treacherous. The floor of the minivan? Downnright frightening. In fact, I don’t remember the last time I actually saw it.

On the plus side, I think I got most of the Xmas gifts ordered in time. And I am in the 74-75K range on Dead and Berried (if you read my jolly little Dec. 5 entry touting 1K words a day, don’t bother doing the math.;))

Now we just have Xmas vacation to get through. If I get up at 6 a.m. and sneak to my computer every day, I can finish by New Year’s. Which is my new goal. New year, new book. So while I’m baking up those turtle cookies (I did, by the way, and promised you the recipe, so I’ll go pull it out now), I’m dreaming, dreaming, dreaming… who knows what will be next?

Anyway, hope you’re all having happy holidays, and those of you with children, I empathize completely. I know Xmas morning will make it all worth it though. Right?

And as promised, the famous Butter Pecan Turtle Cookie Recipe. (I found this in a Dallas Morning News recipe section I picked up in an Austin Starbucks a few years ago; it’s by Carol McCallion of Farmers Branch. Carol, thanks for bringing more butter and chocolate into my life.)

Butter Pecan Turtle Cookies

2 c all-purpose flour
1 3/4 c firmly packed brown sugar (divided use)
1 1/2 c butter, softened (divided use)
1 c whole pecan halves
12 oz milk chocolate chips

(With a list of ingredients like that, how can you possibly go wrong? Anyway…)

Preheat oven to 350. Combine flour, 1 c firmly packed brown sugar and 1/2 c butter in a mixer bowl; mix at medium until well mixed and crumbs are fine, about 3 minutes. Pat firmly into a greased 9X13 inch pan. Press pecans lightly into unbaked crust.

In a heavy saucepan, combine 1 c butter and 3/4 c firmly packed brown sugar. Cook over medium, stirring constantly, until entire surface begins to boil. Boil for 30 seconds to 1 minute, stirring constantly.

Pour caramel mixture over crust. Bake 18-22 minutes or until caramel layer is bubbly and crust is light golden brown. Remove from oven and immediately sprinkle with chips. Allow chips to melt slightly, about 2-3 minutes. Swirl them slightly as they melt; leave some chunky if desired. Cool completely, cut into bars, and pour yourself a big glass of milk; you’ll want it! (Makes 24 bars unless you cut them small like I do, in which case you can get maybe 36 bars.)

More updates soon… and if you’ve got a holiday recipe favorite of your own, bring it on! My oven awaits…