Saturday, November 1, 2008
Fall party time!
I told Cyndy to smile...lol
Once again, Juli out did herself, or should I say the poodle! She made these with white chocolate!
See this bed of leaves in my front yard? This pretty much wraps up what my floors looked like after the party...oh wait a minute,..those are my floors!
Click on the picture to enlarge it, sorry I was to lazy to do each picture!)
This party only took me like a month to prepare for! About an hour or two before the party took place I was telling Dave, "this is the last year! This is way to much work!" But then as soon as the time arrives and our first guest start showing up, I'm thinking like, why would I ever resist a party? It was busy and crazy and fun! Dave's chili was awesome as always and his caramels were out of this world! He really makes the best caramel and chili! We had 64 people stop in for chili and fellowship. Dave made chili in my canning pot, it is huge, and it is all gone!
I made five batches of corn bread and it is all,... also gone!
Here is the two corn bread recipes I used and they were a great big hit!
Pumpkin Corn bread:
(These do not taste like pumpkin at all, moist and delicious and I will be making these again next year!)
½ cup all-purpose flour
½ cup whole wheat flour
1 Tbs baking powder
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup cornmeal
2 large eggs
1 cup pumpkin puree (canned or freshly cooked and processed)
2/3 cup brown sugar
¼ cup canola oil
1 Tbs molasses
1) Preheat oven to 400°F. Grease 10-inch glass pie pan or 9-inch square baking pan.
2) Sift flours, baking powder, salt and spices in a large mixing bowl. Whisk in cornmeal.
3) In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.
4) Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don't over mix).
5) Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.
The regular corn bread
Sweet corn bread:
1 1/2 C flour
2/3 C sugar
1/2 C Corn meal
1 tbs baking powder
1/2 tsp salt
1 1/4 C milk
2 large eggs
1/3 C vegetable oil
3 tbsp butter
Preheat oven 350 degrees
mix ingredients, don't over mix.
Pour into prepared 8 inch baking pan.
Bake 35 minutes or until wooden tooth pick comes out clean.
If you want muffins, spoon batter into prepared muffin cups and bake for 18-20 minutes.
These are moist and delicious!
This is from "Our daily bread"
I heard the screams long before I could see him, but as I wheeled my grocery cart around to the next aisle of the store, there he was!
With angry tears streaming out of squinty eyes, the little boy was shouting, “Gimme it!” His mom glanced at me for a moment. I won’t debate the merits of her actions, but, embarrassed and worn down, she grabbed the cheap trinket and tossed it into her cart.
I think I recognized that kid. He looked a lot like me. Yes, I’ve often been the willful child. And sometimes I’ve even pleaded with God, “Why not? Why can’t I have it?” On occasion, God’s given me what I wanted, but not because I wore Him down. No, I think He wanted me to see what happens when I put myself in charge.
What we think is best is not necessarily the best that God desires for us. In Isaiah 55:8, the Lord said, “My thoughts are not your thoughts, nor are your ways My ways.”
In his book Days of Grace, tennis champion Arthur Ashe paraphrased James 1:5 when he wrote this advice to his young daughter: “Ask God for the wisdom to know what is right, what God wants done, and the will to do it.”
That’s just the kind of sincere prayer that God wants to hear from His children. — Cindy Hess Kasper
We can’t presume to know what’s best
When we begin to pray;
So we must ask, “What honors God?”
Then seek His will and way. —Sper
If God doesn’t give us what we ask for, we can be sure that He has something far better.