Pages

Tuesday, January 31, 2012

LORD, who shall abide in thy tabernacle? who shall dwell in thy holy hill?


He that
walketh uprightly, and
worketh righteousness, and
speaketh the truth in his heart.

He that
backbiteth not with his tongue, nor
doeth evil to his neighbour, nor
taketh up a reproach against his neighbour.

In whose eyes
a vile person is contemned, but
he honoureth them that fear the LORD.

He that
sweareth to his own hurt, and
changeth not.

He that
putteth not out his money to usury, nor
taketh reward against the innocent.


He that doeth these things shall never be moved.

~Psalm 15
KJV

Monday, January 30, 2012

Some State Motto Funnies

Alabama: Yes, we have electricity

Alaska: 11,623 Eskimos can't be wrong!

Arizona: But it's a dry heat

Arkansas: Literacy ain't everything

California: By 30, our women have more plastic than your Honda

Colorado: If you don't ski, don't bother

Connecticut: Like Massachusetts, only the Kennedy's don't own it yet

Delaware: We really do like the chemicals in our water

Florida: Ask us about our grandkids

Idaho: More than just potatoes...Well, okay, we're not--but the potatoes sure are real good!

Illinois: Please don't pronounce the "S"

Iowa: We do amazing things with corn

Kansas: First of the rectangle States

Kentucky: Five million people; fifteen last names

Maine: We're really cold, but we have cheap lobster

Maryland: If you can dream it, we can tax it

Massachusetts: Our taxes are lower than Sweden's {most tax brackets}

Michigan: First line of defense against the Canadians

Minnesota: 10,000 lakes and 10,000,000,000,000 mosquitoes

Mississippi: Come feel better about your own State

Missouri: Your Federal Flood Relief tax dollars at work

Montana: Land of the Big Sky and the Unabomber

Nebraska: Ask about our State motto contest

New Mexico: Lizards make excellent pets

New York: You have the right to remain silent; you have the right to an attorney...

North Carolina IS a vegetable

North Dakota: We really are one of the 50 States!

Ohio: At least we're not Michigan

Oklahoma: Like the play, only no singing

Oregon: spotted owl...it's what's for dinner

Pennsylvania: Cook with coal

Rhode Island: We're not REALLY an island

South Carolina: Remember the Civil War? We didn't actually surrender

South Dakota: Closer than North Dakota

Tennessee: The Educashun State

Texas: Si, Hablo Ingles...{Yes, I speak English}

Vermont: Yep, syrup!

Washington: Help! We're overrun by Nerds and Slackers!

Washington DC: Wanna be mayor?

West Virginia: One big happy family...Really!

Wisconsin: Come cut the cheese

Wyoming: Where men are men...and the sheep are scared!

Saturday, January 28, 2012

Raspberry Swirl Cheese{Cup}cakes

I first made these for our Christmas banquet. They were so yummy! And pretty--I had one person ask me if I bought them. I love that they are small. I love the use of fresh raspberries--love, love raspberries! And, I love that everybody loved them :) One batch was just not enough.

So I decided to make more and give them as gifts :)

Try them--you won't be disappointed.




Process cookies in a food processor until you have fine crumbs.  In a small bowl, combine the biscuit crumbs with the melted butter. Stir together with a fork until well blended and the crumbs are moistened.  


Press 1 tablespoon of the mixture into the bottom of each cupcake liner.


{I used a drinking glass that narrowed at the bottom  to easily and evenly press the crumbs down.}


Next, you want to beat the cream cheese on medium-high speed in a bowl until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla.


Beat in the eggs one at a time, mixing well after each addition.


 

Once your filling is nice and creamy, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick to lightly swirl and create a marbled effect.

To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.



Bake until the filling is set; I used the convection setting on my oven and they were done in about 18 minutes. {Every oven is different, though, so I would definitely keep an eye  on them.} When you take them out of the oven, they look quite puffed--don't worry, they will return to normal quickly. Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.


These are SO good! Hope you try them!

Raspberry Swirl Cheese{Cup}cake

Ingredients

Crust:

1½ cups biscuit crumbs

4 tbsp. unsalted butter, melted

Raspberry Swirl:

6 oz. fresh raspberries

2 tbsp. sugar



Cheesecake:

4 packages {8oz each} cream cheese, at room temperature

1½ cups sugar

Pinch of salt

1 tsp. vanilla extract

4 large eggs, at room temperature



Directions

Preheat the oven to 325˚ F. Line cupcake pans with paper liners.

Process cookies in a food processor until you have fine crumbs.  In a small bowl, combine the biscuit crumbs with the melted butter. Stir together with a fork until well blended and the crumbs are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. {I used a drinking glass that narrowed at the bottom  to easily and evenly press the crumbs down.}

To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.
Once your filling is nice and creamy, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick to lightly swirl and create a marbled effect.
Bake until the filling is set; I used the convection setting on my oven and they were done in about 18 minutes. {Every oven is different, though, so I would definitely keep an eye on them.} When you take them out of the oven, they look quite puffed--don't worry, they will return to normal quickly. Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.
 
Found on Pinterest; adapted from Annie's Eats.

Tuesday, January 24, 2012

Coffee Bean Cookies

Today was Mrs. Fountain's birthday and since she loves coffee, I wanted to make these for her.

The extras were also a hit with the other teachers and students.

I got the original recipe from here after finding it on pinterest


Coffee Bean Cookies


1 cup butter

3/4 cup granulated sugar

3/4 cup firmly packed light brown sugar

2 large eggs

2 tsp vanilla extract

2 1/4 cups all purpose flour

1 tsp baking soda

1 tsp salt

2/3 cup dark-chocolate covered coffee beans 

2/3 cup semi-sweet chocolate chips



1. Beat butter with an electric mixer at medium speed until creamy; add sugars and beat well. Add eggs and vanilla, beat well.





2. Combine flour, baking soda and salt; add to butter mixture. Stir in chocolate covered coffee beans and semisweet chips.





3. Preheat oven to 350 degrees. Drop dough by the heaping teaspoonfuls onto cookie sheets. Bake for 9-11 minutes or until golden. 


Enjoy with a tall glass of milk or a hot cup of coffee!



Wednesday, January 4, 2012

They're Leaving

Christmas break is officially over for the college kids and tomorrow morning, they are heading back to Chesterton with Pastor Unger.

We have so enjoyed having them back with us. Their voices added a richness to our choir and and I was so glad they could be there for the Christmas cantata.

I loved the impromptu get togethers at Tim's for coffee--or hot chocolate--and spending great fun talking and catching up.

I loved that my not-so-little kid brother was home and it was wonderful seeing him again. He is at university and next year will be his last. I'm sure he will be glad to finish!

As the flurry of hugs and good-byes were said--and reminders to email often!--, I was reminded once again what a blessing friends are and how much I love them.



I loved being able to spend time making memories.




PS. I have about 6 posts as "drafts" because when I attempted to add pictures, Picasa told me I had too many. I didn't know if it was too many on my blog, or on the Picasa site so I deleted all my pictures on Picasa--after moving them to my files on my hard drive :) Anyway, as soon as I figure out where all my pictures hid themselves, I'll post these drafts--albeit late so they will be on the December archive.
Thanks for your understanding!
love,
Me :)