2019

New Year Prayer

What Child Is This?

I love Christmas Music!

Christmas Eve Creamy Crockpot Hot Chocolate

Jesus

Holiday Punch

Holiday Punch

We made this last year and loved it! Doing it again for Christmas Eve!

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Save

Holiday Punch

Print Recipe

Ingredients

• 64 oz Cranberry Raspberry Juice
• 1 liter Ginger Ale
• 1 liter Lemon Lime Soda
• 12 oz Raspberries
• 1/2 cup Cranberries
• 1 tbsp Sugar
• 8 scoops Raspberry Sherbert

How Cute Is This!?

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I love this Christmas decorating idea!

Great Christmas Decorating Idea

Healthy Christmas Appetizer!

The Reason

What Kind of Christmas Do You Want?

The Perfect Gift

Happy Thanksgiving

We thank thee

The Lord has done GREAT things...

Always giving thanks...

He is Good

For He is Good

In All Circumstances....

Giving Thanks...

Dear God...

Thank You

I will give thanks....

Magnify Him

Give Thanks

I'm Trying Something New for Thanksgiving! No Bake Cheesecake With a Brownie bottom (gluten free version)

No Bake Cheesecake With a Brownie bottom

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3 packages of 8 oz softened cream cheese

8 oz package ( 1 tub) of cool whip

Two teaspoons of Vanilla extract

1 cup of granulated sugar

One boxed brownie mix including two eggs and 1/2 cup melted butter according to directions on the box**

Follow directions to make the brownies on the box

Add Brownie mixture to a 9 inch spring form pan

Bake brownies as directed on box

**I am modifying my brownies to use Trader Joe’s gluten free mix

• ·        Soften cream cheese (or allow to come to room temperature) and add to the kitchen mixer
• ·        Add add the sugar
• ·        Mix well until very creamy
• ·        Add vanilla
• ·        Blend all ingredients for filling until very creamy
• ·        Gradually fold in 8 ounces (1 tub) of Cool Whip (cool whip is gluten free)
• ·        Add to springform pan over brownie crust- smoothing top
• ·        Place in fridge and allow to cool and set for 4-6 hours
• ·        Decorate with strawberries

I love Grove Collaborative!

I love being a part of Grove Collaborative! You get great freebies and special deals. All of their products are good clean products-no parabens etc...

Here is their statement:

Grove Collaborative is a recurring shipment service that delivers all-natural home, beauty, and personal care products directly to your door! Our aim is to make living a healthy lifestyle easy and accessible for you and your family. Every product we sell is backed by the Grove standard, which means that it’s healthy, effective, eco-friendly, and affordable. You can shop with confidence knowing everything you buy from us is good for you, your family, your home, and the planet.

After your first Grove order we’ll set you up with personalized, scheduled Grove shipments every 30 days, so you’ll never run out of the products you love. Your shipments are 100% customizable, and you have complete control over what products you get and when you want to receive them. Thanks for being part of the Grove community!

What we look for in the brands - both large and small! - we carry:

• Sustainable and transparent supply chains
• Recyclable and recycled content
• Organic, natural, and transparent ingredients
• Plant-based formulations
• Having a social mission
• B Corps

If you want to sign up use my link HERE!

They carry Seventh Generation, Mrs. Meyers, Ecover, Method, Acure, MaryRuth, Zarbees, Love Bug,

New Chapter and lots and lots more!

Salted Caramel Pecan Cheesecake Dip

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Salted Caramel Pecan Cheesecake Dip

Author: WonkyWonderful

Ingredients

Dip

• 8 ounces Cream Cheese - softened
• 1 Cup Marshmallow Creme
• 1/2 Cup Powdered Sugar
• 2 Tablespoons Dulche de Leche

Topping

• 1/2 Cup Chopped Pecans
• 2 Tablespoons Dulche de Leche
• 1/2-1 teaspoon Milk*
• Maldon Salt Flakes

Instructions

Dip

1. Mix cream cheese, marshmallow creme, powdered sugar and dulche de leche until fully combined. Transfer to serving bowl.

Topping

1. Top dip with chopped pecans.
2. In microwave safe bowl; microwave dulche de leche 10-15 seconds. Stir in milk. Drizzle over dip and pecans.
3. Sprinkle with salt flakes.
4. Serve with apples and cookies.

Recipe Notes

*The milk is necessary to thin the dulce de leche for drizzling. If using a thiner caramel sauce, forego this step.

Makes approximately 2 cups

S’mores Bark

 

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S’mores Bark

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Ingredients

• 3 1/2 cups milk chocolate chips
• 1/2 cup white chocolate chips
• 1 cup marshmallow fluff
• 3 sheets of graham crackers

Instructions

1. Melt 1 1/2 cups chocolate chips and spread the chocolate over a wax lined pan. Be careful not to make it too thin. (I used a 10 by 15 pan and didn't go all the way to the edge.) Place the first layer in the refrigerator for about a half hour.
2. Melt the white chocolate chips in the microwave. Then pour in the marshmallow fluff and microwave for about 30 seconds. Quickly spread the marshmallow layer over the hardened first chocolate layer.
3. Crumble the graham crackers and press them into the marshmallow layer. Refrigerate for 30 minutes.
4. Melt 2 cups of chocolate chips and very gently spread it over the graham cracker layer. Put the bark in the freezer for about two hours. Take it out and break it apart.
5. Keep refrigerated for good and more solid bark.
6. Leave it out for slightly more delicious, but slightly more squishy bark.

Parsley lovers!

These swallowtail caterpillars are devouring my parsley!

 I always plant enough to share :)

Pumpkin Spice Cookies with Cinnamon Cream Cheese Frosting

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Pumpkin Spice Cookies with Cinnamon Cream Cheese Frosting

INGREDIENTS:

Pumpkin Spice Cookies:

• 1/2 Cup Butter (Sweet Cream Salted)
• 1 Cup Sugar
• 2 Eggs
• 1 Cup Canned Pumpkin
• 2 Cups Flour
• 4 tsp. Baking Powder
• 1 tsp. Salt
• 2 1/2 tsp. Cinnamon
• 1/2 tsp. Nutmeg
• 1/4 tsp. Ginger
• 1 Cup Chopped Walnuts or Pecans (optional)
• Cookie Sheets
• Parchment Paper

Cinnamon Cream Cheese Frosting:

• 1/2 Cup Butter (Sweet Cream Salted)
• 8 oz. block of Cream Cheese
• 3 tsp. Vanilla
• 4 cups Powdered Sugar
• 1 tsp. Cinnamon

DIRECTIONS:

Pumpkin Spice Cookies:

1. In a mixer cream the butter and sugar until light and fluffy.
2. Add eggs and pumpkin and mix well.
3. Sift flour, baking powder, salt and spices together and fold into cookie batter.
4. Mix until well blended.
5. Drop a spoonful of the cookie batter onto a cookie sheet.
6. Bake in a 350 degree oven for approximately 15 minutes.
7. Allow to cool.
8. Frost with Cinnamon Cream Cheese Frosting

Cinnamon Cream Cheese Frosting:

1. Beat cream cheese, butter and vanilla in a mixer until blended.
2. Add powered sugar a cup at a time and continue to mix until sugar is incorporated.
3. Finally, add cinnamon.

Fruit Sugar Comparison Chart

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Anxiety?

Wait on the LORD

He Cares!

This Moment!

Be Transformed!

His Faithfulness

Shine!

Love

His Grace