


Karine Bauch is a wonderful teacher with some great resources. You can check them out here.
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The Memory Verse:
I will sing to the Lord, for He has been good to me.Psalms 13:6 NIV
The Intro:
M’m M’m Good (Campbell’s Soup)
The fall is such a wonderful time of year. The beautiful foliage and cool, crisp morning air is such a wonderful change from the hot summer. I also love the M’m M’m good smell of fall cooking and baking. The wonderful fall veggies, fruits and Thanksgiving foods.
The Assignment:
Post your favorite fall recipe/recipes to share. I love trying new recipes, do you? It can be baking, main dishes, veggies, dessert or anything else you can think of. There are no limits. Mmmmmm..I can’t wait to take a look at some of those recipes.
My Response:
This is a really yummy assignment. I really had a hard time choosing so I guess I will share a couple. When I think of fall foods, I think of caramel apples, caramel corn, and anything to do with pumpkin.
One treat we really enjoy is a mixture of candy corn and Spanish peanuts. I usually put it in a pumpkin shaped candy dish and fill it as necessary.
Caramel Corn:
My Friend Missy gave me this yummy recipe for caramel corn. Talk about easy and delicious.
Ingredients:
1/2 Cup uncooked popping corn
1/2 cup butter or margarine
1/4 cup Karo syrup
1 cup brown sugar
1/4 tsp. baking soda
Pop the popcorn and pour it into a large paper sack.(I used a grocery bag) Bring the butter, syrup and sugar to a boil in a medium size sauce pan. Add baking soda and stir until it thickens. Pour the sugar mixture over the popcorn in the bag and fold down the top and shake. Microwave on high for 90 seconds remove the bag and shake. Turn the bag over and microwave for 60 seconds. Remove the bag and shake. Turn the bag over and microwave for 45 seconds. Remove the bag and shake. Turn the bag over and microwave for 30 seconds. Remove and shake. Pour the glazed popcorn onto a sheet pan and cool. Break apart when it has cooled and store in an airtight container.
I made some this morning so I could share a picture and make you drool. It is really quite tasty.
I think my boys like assignments that inspire me to get up and make treats first thing in the morning. I am sure they wouldn't have complained if I would have followed the caramel corn up with a few more of the recipes I am about to share, but I will refrain for now.
Spice Cookies with Pumpkin Dip:
Cookies:
1 1/2 cups butter or margarine, softened.
2 cups sugar
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cloves
1 tsp salt
additional sugar
Dip:
1 pkg (8oz) cream cheese, softened
1 can (18oz) pumpkin pie mix
2 cups confectioners sugar
1/2 - 1 tsp ground cinnamon
1/4 - 1/2 ground ginger
In a mixing bowl, cream butter and sugar. Add eggs, one at a time beating well after each addition. Add molasses; mix well. Combine flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight. Shape into 1/2" balls; roll in sugar. Place 2 " apart on an ungreased baking sheet. Bake at 375 for about 6 minutes or until the sides start to brown. Allow the cookies to cool for about 2 minutes before moving them to a wire rack to cool completely.
To make the dip, beat cream cheese in a mixing bowl until smooth. Add pumpkin pie mix; beat well. Add sugar, cinnamon and ginger; beat until smooth.
Serve with cookies. Store unused dip in the
Pumpkin Sheet Cake:
Cake:
2 cups sugar
4 eggs
1 cup oil
2 cups flour
1 cup nuts
1 cup pumpkin
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
Mix ingredients together. Flour and grease a sheet pan and bake at 350 for 40 to 45 minutes. Allow the cake to cool completely before frosting.
Frosting:
1 lb powdered sugar
1 cup butter
1/2 cup chopped nuts
Mix powdered sugar and butter together until smooth. Add nuts and mix well.
The Word:
It seems like the economy is the conversation of choice these days and even I have been guilty of worrying about what we will do if gas and grocery prices keep rising. So, today as I thought about what Scripture to share for a post that was really all about food I was reminded not to worry about what we will eat or drink because God will provide as we seek Him.
"Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more important than food, and the body more important than clothes? Look at the birds of the air; they do not sow or reap or store away in barns, and yet your heavenly Father feeds them. Are you not much more valuable than they? Who of you by worrying can add a single hour to his life?
"And why do you worry about clothes? See how the lilies of the field grow. They do not labor or spin. Yet I tell you that not even Solomon in all his splendor was dressed like one of these. If that is how God clothes the grass of the field, which is here today and tomorrow is thrown into the fire, will he not much more clothe you, O you of little faith? So do not worry, saying, 'What shall we eat?' or 'What shall we drink?' or 'What shall we wear?' For the pagans run after all these things, and your heavenly Father knows that you need them.
But seek first his kingdom and his righteousness, and all these things will be given to you as well. 34Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own.
Matthew 6: 25-34










































































The Word:
Never worry about anything. Instead, in every situation let your petitions be made known to God through prayers and requests, with thanksgiving. Philippians 4:6







































