Hide it in your Heart Week of November 30

~"Hide it in your Heart"~

"Your word I have hidden in my heart" Psalm 119:11 NKJV

"Do not be anxious about anything,

but in everything, by prayer and petition,

with thanksgiving,

present your requests to God.”

Philippians 4:6

"This is what we speak, not in words taught us by human wisdom
but in words taught by the Spirit,
expressing spiritual truths in spiritual words."
I Corinthians 2:13 NIV

Supper Menus
November 30th - December 5th

Monday
texas chili, jalapeno cheese cornbread
Tuesday
tortellini, caesar salad, garlic bread
Wednesday
mini tacos, bean burritos, tortilla chips and salsa
Thursday
hamburger soup, dinner rolls, apple crisp
Friday
southwest chicken corn chowder, texas caviar, tortilla chips, sangria punch, tres leches cake
Saturday
bbq beef sandwiches, easy baked beans, potato salad, pickles, onions, sliced cheddar cheese

Sunday Songs

~I Love to Tell the Story~

I love to tell the story of unseen things above,
of Jesus and his glory, of Jesus and his love.
I love to tell the story, because I know 'tis true;
it satisfies my longings as nothing else can do.

Refrain
I love to tell the story, 'twill be my theme in glory,
to tell the old, old story of Jesus and his love.

I love to tell the story; more wonderful it seems
than all the golden fancies of all our golden dreams.
I love to tell the story, it did so much for me;
and that is just the reason I tell it now to thee.

Refrain

I love to tell the story; 'tis pleasant to repeat
what seems, each time I tell it, more wonderfully sweet.
I love to tell the story, for some have never heard
the message of salvation from God's own holy Word.

Refrain

I love to tell the story, for those who know it best
seem hungering and thirsting to hear it like the rest.
And when, in scenes of glory, I sing the new, new song,
'twill be the old, old story that I have loved so long.

Refrain

Words by Catherine Hankey
Music by William G. Fischer

Camping at the Ranch

Happy Thanksgiving!

from Heritage Schoolhouse

~Come, Ye Thankful People, Come~

Come, ye thankful people, come, raise the song of harvest home;

All is safely gathered in, ere the winter storms begin.

God our Maker doth provide for our wants to be supplied;

Come to God’s own temple, come, raise the song of harvest home.

All the world is God’s own field, fruit unto His praise to yield;

Wheat and tares together sown unto joy or sorrow grown.

First the blade and then the ear, then the full corn shall appear;

Lord of harvest, grant that we wholesome grain and pure may be.

For the Lord our God shall come, and shall take His harvest home;

From His field shall in that day all offenses purge away,

Giving angels charge at last in the fire the tares to cast;

But the fruitful ears to store in His garner evermore.

Even so, Lord, quickly come, bring Thy final harvest home;

Gather Thou Thy people in, free from sorrow, free from sin,

There, forever purified, in Thy garner to abide;

Come, with all Thine angels come, raise the glorious harvest home.

Henry Alford, 1854

~A Make Ahead Thanksgiving Breakfast Menu~

sausage balls

cream filled cinnamon coffee cake

pumpkin roll

cinnamon chip biscotti

cranberry pomegranate juice

apple juice

coffee

Cream Filled Cinnamon Coffee Cake

Cream Filled Cinnamon Coffee Cake

10 servings

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
for topping
1/2 cup sugar
1/2 cup chopped pecans
2 teaspoons ground cinnamon
for filling

1 tablespoon cornstarch
3/4 cup milk
1/4 cup butter, softened
1/4 cup shortening
1/2 cup sugar
1/2 teaspoon vanilla

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating just until combined. Pour into two greased and waxed paper-lined 9-in. round baking pans. Combine topping ingredients; sprinkle over batter. Lightly cut through with a knife to swirl. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. In a small saucepan, combine cornstarch and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cover and refrigerate until chilled. In a small bowl, cream butter, shortening and sugar until light and fluffy. Add vanilla and chilled milk mixture; beat on medium speed until smooth and creamy, about 10 minutes. Place one cake on a serving plate; spread with filling. Top with remaining cake. Store in the refrigerator. Warm to serve and enjoy!

This is another recipe from my baking friend. :-) Thanks Christine!

What the Bible says Wednesday

What the Bible says about...
thanksgiving

“Give thanks to the Lord…”
I Chronicles 16:8

“Let us come before him with thanksgiving”
Psalms 95:2a

“Enter his gates with thanksgiving and his courts with praise; give thanks to him and praise his name.”
Psalms 100:4

“But thanks be to God! He gives us the victory through our Lord Jesus Christ.”
I Corinthians 15:57

“But thanks be to God, who always leads us in triumphal procession in Christ and through us spreads everywhere the fragrance of the knowledge of him.”
II Corinthians 2:14

“Thanks be to God for his indescribable gift!”
II Corinthians 9:15

“Do not be anxious about anything, but in everything, by prayer and petition, with thanksgiving, present your requests to God.”
Philippians 4:6

“Be joyful always; pray continually’ give thanks in all circumstances, for this is God’s will for you in Christ Jesus.”
I Thessalonians 5:16-18

“Therefore, since we are receiving a kingdom that cannot be shaken, let us be thankful, and so worship God acceptably with reverence and awe…”
Hebrews 11:28

Harvest Pound Cake with Caramel Glaze

Harvest Pound Cake with Caramel Glaze
12 servings

2 cups sugar
1 1/2 cups oil
2 teaspoons vanilla
3 eggs
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 medium apples, peeled and finely chopped (2 cups)
1 cup chopped nuts, optional
for glaze1/2 cup butter
1/2 cup packed brown sugar
2 teaspoons milk

Heat oven to 350° degrees. Grease bunt cake pan well. Beat sugar, oil, vanilla, and eggs with electric mixer on medium speed until light and fluffy. Beat in flour, salt, and baking soda until smooth. Stir in apples and nuts. Pour into pan. Bake 1 hour to 1 hour & 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to cooling rack. In a saucepan, heat all glaze ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon glaze over warm cake and enjoy!

This recipe comes from a dear friend of mine that likes to bake as much as I do, maybe even more so, if that's possible! ;-) Thanks Christine! We loved your harvest pound cake! :-)

Ideas for Celebrating Thanksgiving

~decorating~

thanksgiving framed song

decorating with thankfulness

my thanksgiving friends

~crafting~

thanksgiving banner

potppori fruits

cinnamon ornaments

~cooking and baking~

thanksgiving dinner menu

thanksgiving breakfast menu

thanksgiving recipes

~playing~

pumpkin pie playdough

thankgiving jokes and riddles

thanksgiving activities for children

~thinking~

thanksgiving poem

thanksgiving scripture

illustration courtesy of www.allposters.com

"Freedom from Want" by Norman Rockwell

Hide it in your Heart Week of November 23

~"Hide it in your Heart"~

"Your word I have hidden in my heart" Psalm 119:11 NKJV

“Be joyful always;

pray continually;

give thanks in all circumstances,

for this is God’s will for you

in Christ Jesus.”

I Thessalonians 5:16-18

"This is what we speak, not in words taught us by human wisdom
but in words taught by the Spirit,
expressing spiritual truths in spiritual words."
I Corinthians 2:13 NIV

Supper Menus
November 23rd-28th

Monday
chicken and dumplings, lettuce and tomato salad, harvest pound cake with caramel glaze
Tuesday
mexican lasagna, sangria punch
Wednesday
crockpot spaghetti, olive garden salad, garlic breadsticks
Thursday
Thanksgiving Dinner
Friday
camping
Saturday
tba

I am particpating in Menu Plan Monday this week - be sure to pay Laura a visit! :-)

Sunday Songs

~Tell Me the Story of Jesus~

Tell me the story of Jesus,
Write on my heart every word.
Tell me the story most precious,
Sweetest that ever was heard.
Tell how the angels in chorus,
Sang as they welcomed His birth.
“Glory to God in the highest!
Peace and good tidings on earth.”

Refrain
Tell me the story of Jesus,
Write on my heart every word.
Tell me the story most precious,
Sweetest that ever was heard.

Fasting alone in the desert,
Tell of the days that are past.
How for our sins He was tempted,
Yet was triumphant at last.
Tell of the years of His labor,
Tell of the sorrow He bore.
He was despised and afflicted,
Homeless, rejected and poor.

Refrain

Tell of the cross where they nailed Him,
Writhing in anguish and pain.
Tell of the grave where they laid Him,
Tell how He liveth again.
Love in that story so tender,
Clearer than ever I see.
Stay, let me weep while you whisper,
Love paid the ransom for me.

Refrain

1880
Words by Fanny Crosby
Music by John R. Sweney

Apple Pancakes with Cider Syrup

Apple Pancakes with Cider Syrup
6 servings

1/2 cup flour
1/4 cup whole wheat flour
2 teaspoons sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 apple, peeled and grated
2/3 cup buttermilk
1 egg, separated
2 teaspoons butter, melted
1/4 teaspoon vanilla extract
for syrup
1/4 cup sugar
2 teaspoons cornstarch
2/3 cup apple cider or juice
dash of cinnamon
dash nutmeg

Combine first six ingredients; stir in apples. Combine buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. Beat egg white until soft peaks form; fold into batter. Pour batter by heaping 1/4 cupfuls onto a hot griddle coated with butter; turn when bubbles form on top. Cook until the second side is lightly browned. Meanwhile, combine sugar, cornstarch and cider until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in cinnamon and nutmeg. Serve pancakes with butter and warm syrup. Enjoy!

I felt like I was at a bed and breakfast this morning, in my own house! I served these with pepper bacon, juice and coffee. So warm, yummy and autumn-y! :-)

What the Bible says Wednesday

What the Bible says about...
trust

"Commit thy way unto the LORD; trust also in him; and he shall bring it to pass."
Psalm 37:5

"In God I have put my trust; I will not fear. What can flesh do to me?"
Psalm 56:4

"So shall I have an answer for him who reproaches me, for I trust in Your word."
Psalm 119:24

"Trust in the LORD with all your heart, and lean not on your own understanding;
In all your ways acknowledge Him, and He shall direct your paths."
Proverbs 3:5-6

"He who trusts in his riches will fall, but the righteous will flourish like foliage."
Proverbs 11:28

"Blessed is the man that trusteth in the LORD, and whose hope the LORD is."
Jeremiah 17:7

Soccer Party Treats

After looking for a long time,

I finally found a soccer ball popsicle candy mold.

Yay! :-)

Tuesday Tips

After frying or scrambling an egg,

remove the egg to your plate,

turn off the stove,

leave the pan on the burner,

and drop a few ice cubes in the pan.

When it's time to clean up -

the egg comes off easier than if you had soaked the pan.

I don't know why this works,

but it does!

"Things turn out best

for those that make the best

of the way things turn out."

~Art Linkletter

Thank you D. :-)

Coffee Cake Muffins

Coffee Cake Muffins

(from Taste of Home magazine)

12 servings

1/4 cup brown sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
3/4 cup milk
1/3 cup canola oil
for glaze
1/2 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract

Combine brown sugar, pecans and cinnamon; set aside. Combine flour, sugar, baking powder, baking soda and salt. Combine egg, milk and oil; stir into dry ingredients just until moistened. Spoon 1 tablespoon of batter into paper-lined muffin cups. Top each with 1 teaspoon nut mixture and about 2 tablespoons batter. Sprinkle with the remaining nut mixture. Bake at 400° for 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; spoon over muffins. Serve warm and enjoy!

Hide it in your Heart Week of November 16

~"Hide it in your Heart"~
"Your word I have hidden in my heart" Psalm 119:11 NKJV

"And we know that all things work together

for good to them that love God."

Romans 8:28 KJV

"This is what we speak, not in words taught us by human wisdom

but in words taught by the Spirit,

expressing spiritual truths in spiritual words."

I Corinthians 2:13 NIV