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!
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