"The only preparation for tomorrow

is the right use of today."

~author unknown

“Therefore do not worry about tomorrow..."
Matthew 6:34 NIV

"Finish each day and be done with it. You have done what you could. Some blunders and absurdities no doubt crept in; forget them as soon as you can. Tomorrow is a new day; begin it well and serenely and with too high a spirit to be cumbered with your old nonsense."

~Ralph Waldo Emerson

illustration courtesy of www.allposters.com

"Autumn Bonfire" by Raymond Knaub

Supper Menus
September 29th-October 4th

Monday
take out hot wings
Tuesday
jalapeno chicken enchiladas, spanish rice, pinto beans, apple upside down cake
Wednesday
chicken and rice, baby carrots, fresh green beans and sauteed tomatoes, dinner rolls
Thursday
chicken and dumplings, lettuce and tomato salad
Friday
rustic roasted vegetable tart, caesar salad
Saturday
birthday cookout

And the winner is...

drawn by my daughter,

comment #67 -

"Amy" the mother of

one year old twins!

Her comment -

"Fall is my favorite season and the 28th is my twins first birthday!

Yay! Happy fall!"

Thank you to everyone that entered the First Day of Fall Giveaway! I just have more fun finding out who is reading Heritage Schoolhouse. I will be taking some time this week to make my way around to visit all of your blogs and make some new friends - I can't wait! :-)

Amy, please leave your e-mail address in the comments of this post. I will email you to get your mailing address and your fall gifts will be on the way straight to you! :-)

It's Johnny Appleseed's Birthday!

"Johnny Appleseed, born John Chapman (September 26, 1774 – February 18, 1845), was an American pioneer nurseryman who introduced apples to large parts of Ohio, Indiana, and Illinois. He became an American legend while still alive, largely because of his kind and generous ways, his great leadership in conservation, and the symbolic importance of apples." ~from Wikipedia

Johnny Appleseed’s Song

Oh, the Lord's been good to me.

And so I thank the Lord

For giving me the things I need:

The sun, and the rain and the appleseed;

Oh, the Lord's been good to me.

Oh, and every seed I sow

Will grow into a tree.

And someday there'll be apples there

For everyone in the world to share.

Oh, the Lord is good to me.

Oh, here I am 'neath the blue, blue sky

Doing as I please.

Singing with my feathered friends

Humming with the bees.
Oh, the Lord is good to me.

I wake up every day,

As happy as can be,

Because I know that with His care

My apple trees, they will still be there.

The Lord's been good to me.

I wake up every day,

As happy as can be,

Because I know the Lord is there

Watchin' over all my friends and me.

The Lord is good to me.

“Don't judge each day by the harvest you reap,

but by the seeds you plant.”

~Robert Louis Stevenson

Anyone can count the seeds in an apple,

but only God can count the apples in a seed! :-)

illustration courtesy of www.allposters.com

"Apples in a Wood Bowl" by Peggy Thatch-Sibley

“Come said the wind to the leaves one day,
Come o’re the meadow and we will play,
Put on your dresses scarlet and gold,
For summer is gone and the days grow cold.”

~from an 1880's children’s song

illustration courtsey of www.allposters.com

"Shades of Autumn" by Kent Wallis

The Birth Place of Texas!

Washington-on-the-Brazos State Historic Site's
~Barrington Living History Farm~

Home School Days - "Childhood in Early Texas"

"Visitors can step back in time and are encouraged to participate in daily activities of this 1850's cotton farm to better understand what life was like over 150 years ago. Learn how to drive oxen, help plant and harvest crops, and try your hand at spinning or making soap.

The living history farm is a representation of the farmstead founded by Dr. Anson Jones, the last President of the Republic of Texas.

The Anson Jones home is an original structure built in 1844, moved to Washington-on-the-Brazos State Historic Site as part of the Texas Centennial Celebration in 1936." ~from the brochure

Scenes from Barrington Living History Farm!

Would you like your house to smell like fall?!

You would? Then head on over to Kelli's blog and bake these gingerbread cupcakes!

Thanks Kelli! :-)

Jalapeño Cheese Cornbread

Ever since a sweet friend of mine

(who just started her own blog!)

mentioned jalapeno cornbread,

I have thought of nothing else!

Thanks Giggles! :-)

Jalapeño Cheese Cornbread
6 servings

1 1/2 cups cornmeal
1/2 cup flour
6 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup buttermilk (or 1 tablespoon vinegar with milk added to make one cup)
1/4 cup oil
1 fresh jalapeno pepper, seeded and finely chopped or 3 jar jalapeno peppers, finely chopped
1 cup shredded sharp cheddar cheese

Combine first six ingredients; set aside. Whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos and cheese. Pour into a greased 9 inch square baking pan. Bake at 400° for 22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm with butter and enjoy!

Linked to Gooseberry Patch Recipe Round Up

First Day of Fall Activities

Coloring for older children -
coloring book fun
These pages are so beautiful, you'll want to color, too! :-)

Cross word puzzle, word search, and more -
homeschooling holidays fall

Fall crafts and worksheets -
enchanted learning themes fall

First Day of Fall Giveaway!

I'm celebrating the first day of fall with a giveaway! :-)
To enter, please leave me a comment on this post.
Next Sunday evening, September 28th, I'll draw the winner.

The winner will recieve...~a nine piece Wilton "Leaves & Acorns" cookie cutter set
~a Pumpkin Spice scented candle
~a Happy Harvest pumpkin
~a bag of Hershey's Kisses, milk chocolate flavor
~a bag of Hershey's Kisses, "candy corn" flavor!

Good luck and thank you for entering!

Wonderful Things of Autumn...

pumpkins
gourds
hot cocoa
Indian corn
scarecrows
acorns
squash
apples
leaves
squirrels
knitted scarves
harvest moon
school books
bonfires
football!
roaring fires in the fireplace
quilts
howling winds
drippy candles
corn candy
hay rides
warm sweaters
homemade soup
apple cider
popcorn balls
carnivals
homecoming
doughnuts
candy
costumes
thankfulness
sharpened pencils
pink erasers
game nights
movie nights
county fairs
turkey and dressing
pumpkin rolls
cinnamon rolls
hunting season
caramel apples
bobbing for apples
back to school clothes
roasting marshmallows
puzzles
tomato soup and grilled cheese sandwiches
cranberries
"It's the Great Pumpkin, Charlie Brown"
roasted pumpkin seeds
flannel sheets
oil lamps
long books
mums on the front porch
hazelnuts
cinnamon sticks

new crayons

It's the First Day of Fall! :-)

Autumn's Appeal

Swirling leaves of gold and crimson
Drifting on a chilly wind
Slowly settle in the meadow,
Heralding the summer’s end.

Sunlight fades a little faster
With the passing of each day,
Crops wait ready to be gathered –
Nature’s bounty on display.

Evening’s song grows ever softer
As birds start their southern flight,
While the first fire in the fireplace
Warms a cold and frosty night.

Autumn days bring sweet contentment,
Time to slow life’s hectic pace;
Time to linger in the beauty
Of fall’s majesty and grace.

~Ruth Fiori Poynor

illustration courtesy of www.allposters.com

"Shades of Autumn" by Kent Wallis

Supper Menus
September 22nd-27th

Monday
spaghetti, green salad, garlic toast
Tuesday
sixteen bean soup, white rice, jalapeno cheese cornbread, gingerbread cupcakes
Wednesday
out for supper
Thursday
sub sandwiches, potato chips
Friday
crispy and soft tacos, spanish rice, refried beans, chips and dips, apple dumplings
Saturday
homemade pizza, green salad

Cinnamon Swirl Bread

Cinnamon Swirl Bread

2 loaves

1 cup warm milk
1/4 cup water
2 eggs
1/4 cup butter, softened
1 teaspoon salt
1/4 cup sugar
5 cups flour
2-1/4 teaspoons active dry yeast
for filling
2 tablespoons butter, melted
1/3 cup sugar
1 tablespoon cinnamon
for glaze1 cup confectioners' sugar
4 to 5 teaspoons milk
1/2 teaspoon vanilla extract

In bread machine pan, place the first eight ingredients. Select dough setting. When cycle is completed, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 10 inch x 8 inch rectangle. Combine butter, sugar and cinnamon; spread over dough. Roll up tightly, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9x5 inch loaf pans. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 35 minutes. Lay a piece of foil across both loaves for the last ten minutes of baking to prevent tops from getting to brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; spoon over loaves. Enjoy!

Cheddar Sausage Muffins

Cheddar Sausage Muffins

12 servings

2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup butter, melted
1/2 pound bulk pork sausage, cooked and drained
1/2 cup shredded cheddar cheese

In a bowl, combine the dry ingredients. Combine egg, milk and butter stir into dry ingredients just until moistened. Fold in sausage and cheese. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm. Refrigerate leftovers.  These also freeze well for a quick breakfast on busy mornings.

Linked to Gooseberry Patch Recipe Roundup

Cracker Barrel Hash Brown Casserole

Hash Brown Casserole

12 servings

1 can condensed cream of celery soup

8 ounces Colby cheese, grated

1/2 cup butter, melted

1/4 cup minced onion

1 teaspoon salt

1/2 teaspoon black pepper

1 (2 pound) bag frozen shredded hash browns, thawed
Grease a 13x9x2 inch baking pan; set aside. Combine soup, cheese, butter, onion, salt, and pepper. Gently fold the potatoes into the mixture and pour into prepared pan. Bake at 350° for 45 minutes, until heated through and top is browned. Enjoy!

Maybe not identical, but this tastes a lot like Craker Barrel's! ;-)

Glazed Fruit Salad

Glazed Fruit Salad

12 servings

1 can pineapple chunks
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 cup orange juice
any or all of the following -

cubed cantaloupe
cubed honeydew
strawberries, halved
blueberries
seedless grapes
bananas, sliced

Drain pineapple, reserving 1 cup juice; set pineapple aside. In a small saucepan, combine pudding mix, pineapple juice and orange juice. Cook and stir over medium heat until mixture boils and thickens. Remove from heat; cool. In a large bowl, combine chosen fruit to make about 6 cups. Toss with pudding mixture. Refrigerate until serving. Enjoy!

Pear Crisp

My latest bounty from Wednesday night Bible class - pears!

Pear Crisp

8 servings

4 pears, peeled and thinly sliced
1/4 cup orange juice
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
for topping

1 cup flour
1 cup oats
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/2 cup cold butter, cubed

Toss pears with orange juice; place in a small greased baking dish. Combine the sugar, cinnamon, allspice and ginger; sprinkle over pears. Combine flour, oats, brown sugar and baking powder; cut in butter until crumbly. Sprinkle over pears. Bake at 350° for 35-40 minutes or until topping is golden brown and fruit is tender. Serve warm and enjoy!

Have a wonderful weekend!

illustration courtesy of www.allposters.com

"Apples and Hydrangea" by Deborah Chabrian