Giving Thanks Week

Good morning! I hope you had a wonderful Monday, and are looking forward to Thanksgiving! Check out this blog for some great Thanksgiving ideas!

On Sunday, our pastor reminded us that we could take just about forever thanking God for His physical blessings to us...however, how often do we remember to thank God for Who He is?

So, today, I am thankful that God is my protection. These verses from Psalm 91 are a blessing to me.

v. 1~He that dwelleth in the secret place of the most High shall abide under the shadow of the Almighty.

v. 2~I will say of the LORD, He is my refuge and my fortress: my God; in him will I trust.

v. 4~He shall cover thee with his feathers, and under his wings shalt thou trust: his truth shall be thy shield and buckler.

v. 11~For he shall give his angels charge over thee, to keep thee in all thy ways.

Aren't you thankful for God's Word?

Blessings to you today!

Pumpkin Week~Part 4

Yea! It's Friday! When I was a school teacher, everyone in the class looked forward to Friday. I still look forward to them because it means the school week is almost over, and that the weekend is almost here. ;)

Hubbie and I are very blessed. He is able to work his 80 hours in 9 days, and gets every 10th day off work, so we get to spend the day together...looking forward to some quality time with him. :)

Here's the final recipe for "pumpkin week". Can there be anything better than cheesecake?!? The recipe is from the Kraft Foods magazine, food & family, fall 2009.

Pumpkin-Swirl Cheesecake

25 ginger snaps, finely crushed (about 1 1/2 cups)
1/2 cup finely chopped peanuts
1/4 cup butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar, divided
1 teaspoon vanilla
4 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmet
dash of ground cloves

Directions:

• Heat oven to 325 degrees F.
• Mix crumbs, nuts, and butter; press onto bottom of 13 x 9 inch pan.
• Beat cream cheese, 3/4 cup sugar, and vanilla with mixer until blended. Add eggs, one at a time, beating after each just until blended.
• Remove 1 1/2 cups batter. Stir remaining sugar, pumpkin, and spices into remaining batter.
• Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
• Bake for 45 minutes, or until center is almost set. Cool completely. Refrigerate for 4 hours before serving.
• Enjoy!

Have a wonderful Friday, and a great weekend.

Pumpkin Week~Part 3

Today, I am thankful for good Christian music. The following song has been in my head ever since I woke up, and now that you read it, it will probably be in yours, too! ;)

This is the Day

This is the day (This is the day)

That the Lord hath made (that the Lord hath made)!

I will rejoice (I will rejoice)

And be glad in it (and be glad in it).

This is the day

That the Lord hath made!

I will rejoice

And be glad in it.

This is the day (This is the day)

That the Lord hath made!

I think music can be:
a balm to a hurting heart
an encouragement to a sad heart
healing for a broken heart
an outlet for a rejoicing heart

What a blessing that we can sing to our Savior! I am so glad that during church services, we still sing out of the hymn book. Some of my favorite hymns are How Great Thou Art, Make Me A Blessing, Grace That is Greater, To God Be the Glory, Amazing Grace, and It is Well. What is your favorite hymn?

Now, on to a recipe! But wait! Just a quick update~yesterday, I made the pumpkin roll with Splenda...it turned out okay. The roll did not rise as much as it does with sugar. It tasted pretty good, though. The filling was delicious! I think I could have eaten just that! :) Hubbie found an easy recipe for sugar substitute powdered sugar. (1 cup of Splenda + 1 tsp. cornstarch + a food processor = powdered sugar) I used that in the recipe as well.

Today's recipe is another one that sounds really yummy, but I have not tried it yet...I guess I better get moving on these recipes, huh? :) This is from my Fix-It and Forget-It Cookbook. Enjoy!

Slow Cooker Pumpkin Pie Pudding

15 ounces solid pack pumpkin
12 ounces evaporated milk
3/4 cup sugar
1/2 cup buttermilk baking mix
2 eggs, beaten
2 tablespoons melted butter or margarine
1 tablespoon pumpkin pie spice
2 teaspoons vanilla
whipped topping

Directions:

• Mix together all ingredients except the whipped topping. Pour into a greased slow cooker.
• Cover and cook on Low for 6-7 hours, or until thermometer reads 160 degrees.
• Serve in bowls with whipped topping.

Have a wonderful day today!

Pumpkin Week~Part 2

Good morning! Here's another recipe, but this is one that I haven't tried yet. It is from Kraft Foods. I've had the recipe for several years, but just haven't gotten around to making it. It looks fairly easy...Maybe this will be the year? :)

Double Layer Pumpkin Pie

1 block (8 ounces) cream cheese, softened
1 cup, plus 1 tablespoon milk, divided
1 tablespoon sugar
1 carton (8 ounces) whipped topping, thawed
1 graham cracker crust (6 ounces)
1 can (15 ounces) pumpkin
2 packages (3.4 ounces each) instant vanilla pudding
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Directions:

• Beat cream cheese, 1 tablespoon milk, and sugar in a large bowl with a whisk until blended. Stir in half the whipped topping. Spread into the graham cracker crust.
• Whisk the remaining milk, pumpkin, pudding mixes, and spices for two minutes. The mixture will be thick. Spread over the cream cheese layer.
• Refrigerate for four hours, or until set. Top with the remaining whipped topping prior to serving.
• Enjoy!

Go here for a picture of this yummy recipe (since I do not know how to retrieve pictures off the internet yet).

Pumpkin Week~Part 1

Happy Tuesday morning! My husband had a great idea of sharing pumpkin recipes this week to get me prepared for Thanksgiving. Thank you, Honey! However, most of these recipes are not on my "diet", but with a little substituting, they can be a little more diet friendly.

Today's recipe is from Very Best Baking. This is one of our favorite Thanksgiving desserts. In December, I also make a few of these, cut them in half, and give them as Christmas gifts. Is there anyone who can turn down homemade baked goods?

Pumpkin Roll with Cream Cheese Filling

Cake:
powdered sugar
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup sugar
2/3 cup pumpkin
1 cup chopped walnuts (optional)

Filling:
1 package (8 ounces) cream cheese, softened
1 cup sifted powdered sugar
6 tablespoon butter, softened
1 teaspoon vanilla extract
powdered sugar

Directions:

• Preheat oven to 375 degrees F.
• Grease a 15 x 10 inch jelly roll pan; line with wax paper.
• Grease and flour paper.
• Sprinkle a clean kitchen towel with powdered sugar. (Save for after the cake is done.)
• Combine the flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl.
• Beat the eggs and sugar in a large mixer bowl until thick.
• Beat in pumpkin.
• Stir in the flour mixture.
• Spread evenly into prepared pan. Sprinkle with nuts, if desired.
• Bake for 13 to 15 minutes or until the top of the cake springs back when touched.
• Immediately loosen and turn cake onto prepared towel. Carefully peel off the wax paper. (Be ever so gentle doing this step.)
• Roll up the cake and towel together, starting with the narrow end. Cool completely on a wire rack.
• After cake is cool, beat the cream cheese, powdered sugar, butter, and vanilla in a small mixer bowl until smooth.
• Carefully unroll the cake; remove towel.
• Spread cream cheese mixture over cake and then reroll.
• Wrap in plastic wrap and refrigerate for at least one hour. (I usually refrigerate for several hours.)
• Sprinkle with powdered sugar before serving.
• Makes 10 servings. This is delicious!

Pumpkin Chocolate Chip Bars

Good Morning!

I ran across this delicious recipe on Kelli's blog. She has some wonderful ideas for crafting, baking, and decorating! I really enjoy visiting her blog. If you like pumpkin and chocolate, then you need to try this one! It's great in the morning with a cup of coffee...and a piece for an afternoon snack...and a piece...I'm just kidding. It is a very addicting pan. :) I used Splenda products for some of the recipe. You cannot tell any difference in taste!

This afternoon, we have a homeschool music tea with our group. I'll be taking the pumpkin bars to share with the other families. Hopefully I'll have some to bring back home...


Pumpkin Chocolate Chip Bars

2 1/4 c. flour
2 1/4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
4 beaten eggs
1/2 c. granulated sugar
1/2 c. brown sugar
1/2 c. butter
2 c. canned pumpkin
1 - 2 c. (dark) chocolate chips (my family prefers semi-sweet, but dark chips are delicious, too!)

• Spray a 9 x 13 inch pan with cooking spray, or butter.
• Preheat oven to 325 degrees.
• Sift together dry ingredients.
• In another bowl cream butter and sugars.
• Add eggs, beating well; add pumpking filling and mix.
• Add flour mixture to sugar mixture and blend.
• Add 1 cup chocolate chips & mix together.
• Spread into prepared pan and bake for about 45 minutes.

THANKSGIVING Acrostic

First, let me say thank you for your kind comments about my weight loss. It's a journey that Hubbie and I are on...but it's so much easier with a partner! Now, on to my post.

When I was teaching elementary school, I loved November, probably more than any other month! There were so many great Thanksgiving ideas and activities for my students. I never had enough time to fit them all in! :)

One of my very favorite things to do the Monday or Tuesday before Thanksgiving, was to have the kids write down their Thanksgiving acrostic. So, during this wonderful season, I thought I would share mine with you.

I am thankful for:

T~ teachers
H~ Heaven
A~ apple butter :)
N~ Nanny~my mom
K~ Krispy Kreme donuts~yummy
S~ sweet hubbie and children
G~ God's faithfulness~new every morning
I~ Indians who befriended the Pilgrims
V~ Virginia~a beautiful part of our country
I~ intuition
N~ nativity scenes
G~ gratitude~especially when my children show it

So, that's my Thanksgiving acrostic. Today, we have a doctor visit, library visit, and a birthday party for a 5 year old boy. Plus, we have to fit school in there somewhere...Hmmm...I guess it's time to get busy. ;) Have a wonderful Thankful Thursday! I appreciate you stopping by today.

Two Items

First, thank you to all our veterans-past and present! What a blessing to live in America! We are so privileged to have the finest military force in the world! Thank you, Army, Navy, Air Force, Marine, and Coast Guard veterans! My grandfather fought in WW II, my dad was in the Air Force for several years, my brother was in the Marine Corps in the 1990's, and my father-in-law was in the Coast Guard for many years, and in the CG Reserve up until 2002. What a rich heritage of military service my family has!

Second, we have a birthday girl in the house! Our youngest daughter is one year old today! Happy Birthday, Sweet Girl! We love you!

Low Carb Cheesecake

Dieting? I must confess, I am not good at dieting! I have tried many, but failed every time! I don't have much will power...so, in an effort to lose weight, I've decided to make a lifestyle change! And it's working much better! :)

The "plan" that works well for me is the South Beach Diet. I really like the fact that I'm not cutting out entire food groups. I am eating healthier foods. Because I was nursing, I was unable to start with Phase 1. I began this journey with Phase 2, and since June, I have lost 22 pounds!!!

However, I LOVE DESSERT! What's a girl to do? Go sugar-free, of course! There are so many yummy desserts...one just needs to "Google" sugar-free dessert and you'll find hundreds of recipes. One of Hubbie and I's favorites is the following recipe for cheesecake. I found it on dlife website. I hope you have a great Tuesday, and if you're dieting, I hope you do well today!


Sugar-Free Cheesecake

cooking spray
4 eggs, separated
2 egg whites
1/2 cup granulated Splenda
1 teaspoon lemon juice
1 pinch salt
3 cups cream cheese (light variety is fine)

Topping:
1/3 cup sour cream
2 tablespoons Splenda
2 teaspoons vanilla

Directions:

• Preheat oven to 400 degrees F.
• Line the bottom of a 9 inch springform pan with baking paper and spray with cooking spray or grease with butter.
• Separate eggs and beat the egg whites with the salt until stiff.
• In a separate bowl, beat together the Splenda and 4 egg yolks until thick. Add the lemon juice and mix well.
• With the mixer on low/medium setting, beat in the cream cheese, a little at a time, until nice and fluffy.
• Add a small amount of the eggs whites and mix in gently.
• Gently fold the cream cheese mixture in to the remaining egg whites.
• Pour the mixture into the pan. Give it a little shake to make it level.
• Bake for 10 minutes at 400 degrees; reduce temperature to 300 degrees F and bake for another 40 minutes.
• When the top of the cheesecake is set, turn off the oven and keep the oven door closed. Allow the cheesecake to cool for another hour in the oven. Remove the cheesecake from the oven and allow it to finish cooling on a wire rack.
• Whisk together the topping ingredients and spread on top of the cheesecake.
• Refrigerate until serving time.
• Delicious with cherry pie filling. ;)
• This recipe will make 12 servings.

Where I've Been...

Happy Monday to you! I hope you had a great weekend. Our family had a lot of fun this past weekend.

First, Hubbie was off work on Friday~always a good day to spend together. And since we homeschool, the kids got to enjoy lots of "Daddy time" as well! ;)

Then, we were preparing for a big birthday party! My little niece and my youngest daughter were born five days apart. So, we had a joint birthday party for the girls---at GRANDMA'S HOUSE! It was a lot of fun and I think everyone had a great time!

Here are a few pictures of the celebration. I enjoyed making the birthday banners. I was inspired by a banner I saw on Shannon's blog. Of course, I had to make it mine, but I think they turned out great! After uploading these to the blog, I am not sure that you can really see how they turned out. :( But, the first pennant said Happy 1st Birthday, then I spelled out the girl's names, then the last pennant said Happy 1st Birthday!

Our weekend ended with a wonderful church service on Sunday--honoring our veterans. What a blessing to live in the USA! We honored a patriot who had fought in WW II--William "Bill" Patterson. What an inspiration!

Have a great Monday!

Around the House...A Touch of Autumn

Happy Wednesday! Even though the date says it is Tuesday...cannot figure out how to change that!

Enjoy this look around our house for some more of our autumn/Thanksgiving decorations. I love this season! ;) Have a great day!

Election Day, 2009

What a wonderful blessing it is to be an American! As Americans, it is our privilege, and thus, it is our duty, to exercise our right to vote.

We are electing a new governor in our state--I'm praying that the man I vote for wins in a BIG way!

I hope that you take the time today to vote and to let your voice be heard. Millions around the world do not have this privilege!

God Bless America!