Red Roses
Once a year, usually in October my boss, gives all of us a dozen roses. This year was no exception.
Serving at the Ronald McDonald House
Monday, Sept 29th our small group Bible study served supper for the guests at the Ronald McDonald House. Here is some of our group!
Deb & I
Deb and I went to the Metrodome and watched the Twins beat the Kansas City Royals 6-0 on Sunday. Don't we look like true Twins fans?
Nathan and Eva at Oxbow Park
I took the day off from work on Friday, Sept. 26th and Nate and the girls and I went to Oxbow Park which is a little park north of my place here. Oxbow Park has a few animals whch the girls enjoyed. The weather was gorgeous which made the day even better!
Ashleigh at Oxbow Park
Even though Ashleigh wasn't wearing a "pony tail" the day at Oxbow Park, she still had to check out a different "pony tail"
Thursday, September 25, 2008
Quote of the Week
"I could enjoy my second childhood more if I was able to peddle my tricycle a little faster."
Monday, September 22, 2008
PUMPKIN BAR RECIPE
4 eggs
1 2/3 c. white sugar
1 c. vegetable oil
1 (15-oz) can pumpkin
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
FROSTING:
4-oz. cream cheese
1/2 c. butter
1 tsp. vanilla
2 c. powdered sugar
Preheat oven to 350 degrees. In a medium bowl, mix the eggs, sugar, oil and pumpkin with an electric mixer until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10x15" jellyroll pan. Bake for 25-30 minutes. Cool before frosting.
To make frosting: cream together the cream cheese and butter. Stir in vanilla. Add powdered sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.
1 2/3 c. white sugar
1 c. vegetable oil
1 (15-oz) can pumpkin
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
FROSTING:
4-oz. cream cheese
1/2 c. butter
1 tsp. vanilla
2 c. powdered sugar
Preheat oven to 350 degrees. In a medium bowl, mix the eggs, sugar, oil and pumpkin with an electric mixer until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10x15" jellyroll pan. Bake for 25-30 minutes. Cool before frosting.
To make frosting: cream together the cream cheese and butter. Stir in vanilla. Add powdered sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.
I've had a lot of requests for this recipe and since anyone who knows me well knows I like to bake and cook. I make these bars frequently and take them to fellowship time at church and they are always a hit no matter which season. Enjoy!
Tuesday, September 16, 2008
Quote of the Week 9/16/2008
"Great opportunites to help others seldom come, but small ones surround us every day"
--Sally Koch
--Sally Koch
Wednesday, September 10, 2008
Monday, September 1, 2008
My front door
Every season I have tried to update my door. My goal is to make a wall hanging for each season but so far I'm going to have to settle for the store purchased stuff
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