Friday, November 18, 2011

Fall is now {Winter} is coming....

This {FALL} day

The Prayer of Quiet
Be silent, and listen to God.
Let your heart be in such a state of preparation that His Spirit may impress upon you such virtues that will please Him. Let all within you listen to Him.
This silence of all outward and earthly affection and of human thoughts within us is essential if we are to hear His voice.”
~Francois Fenelon

My soul waits in silence for God only ~Ps. 62:1

Cowboy Cookies

Candles lite branches brought in from the trees out doors

Pumpkin Spice Latte

A warm treat {delightful}

Big pot of turkey soup simmering on the stove

light in all rooms

A large basket of yarn transforms into a "basket weave" blanket

Left over thanksgiving napkins transforms old canning jars into candle holders for Fall tables

His words {comfort}

This one settles in box next to a warm fireplace

Making all the dark spaces into


that bloom beauty.

Through Him then, let us continually offer up a sacrifice of praise to God, that is,
the fruit of lips that give thanks to His name. ~Heb. 13:15

Thankful for this day...this very day...right here, right now.


Pumpkin Spice Latte

makes 1-2 servings
2 cups milk
2 tablespoons canned pumpkin
2 tablespoons sugar or sugar substitute - you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice

In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice - mix the mixture really well with a wire whisk.
Pour into a large mug or two mugs.
Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

Cowboy cookies
(Laura Bushes recipe)


Chewy, monster-sized oatmeal cookies stuffed with nuts and chocolate chips, enhanced with a hint of cinnamon.

Makes about 36

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1-1/2 cups butter (at room temperature)
1-1/2 cups granulated sugar
1-1/2 cups packed light-brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans

Preheat oven to 350 F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla extract. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool. Makes about 3 dozen cookies.

NOTE: For 6 dozen (72) smaller cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes.


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