Ah...the magic of the internet. Found them both. I have photos of both of these at home, too if you're interested. This first one is from Land O Lakes and is super easy. Really good, too! Southern Belle Bars Crust Ingredients: 1 1/4 cups all-purpose flour 1/2 cup LAND O LAKES Butter, softened 1/4 cup sugar 1/4 cup coarsely chopped pecans Filling Ingredients: 3/4 cup dark corn syrup 1/3 cup firmly packed brown sugar 2 eggs 3 tablespoons all-purpose flour 1 teaspoon vanilla 1/2 teaspoon salt 3/4 cup coarsely chopped pecans Heat oven to 350°F. Combine 1 1/4 cups flour, butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/4 cup pecans. Press crust mixture evenly onto bottom of ungreased 8 or 9-inch square baking pan. Bake for 18 to 22 minutes or until very light golden brown on edges. Meanwhile, combine all filling ingredients except pecans in small bowl; mix well. Stir in pecans. Spread evenly over hot, partially baked crust. Bake for 20 to 30 minutes or until filling appears set and knife inserted 1-inch from edge comes out clean. Cool completely; cut into bars. Ingredient Substitution Index Nutrition Facts (1 bar): Calories: 150, Fat: 8g, Cholesterol: 25mg, Sodium: 100mg, Carbohydrates: 19g, Dietary Fiber: 1g, Protein: 2g 2506 © 1995 Land O'Lakes, Inc. This one is a little on the putzy side to make but well worth the effort, and it makes a TON! Pecan Squares-Ina garten Ingredients Crust:  1 1/4 pounds unsalted butter, room temperature  3/4 cup granulated sugar  3 extra-large eggs  3/4 teaspoon pure vanilla extract  4 1/2 cups all-purpose flour  1/2 teaspoon baking powder  1/4 teaspoon salt Topping:  1 pound unsalted butter  1 cup good honey  3 cups light brown sugar, packed  1 teaspoon grated lemon zest  1 teaspoon grated orange zest  1/4 cup heavy cream  2 pounds pecans, coarsely chopped Directions Preheat the oven to 350 degrees F. For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool. For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve. Linda

Another chickadee print, this one in my kitchen (had to take it at a weird angle to get rid of reflections from flash and windows).

One of the shelves in our living room wall unit. The old "Six Thousand Years of History" books were copyrighted in 1899, and belonged to my paternal grandfather. The small book (standing up) is a Webster's Dictionary from 1928, which belonged to an old family friend. The large Bible belonged to my beloved paternal grandmother. It is one of my most-prized possessions.

A watercolor. pen and ink of the Casita's on 19th street in Tampa....These have been refurbished but they were originally the homes of the cigar factory workers. Many immigrants, including my husbands grandparents lived in these homes and as small as they were, raised their family in them.