Morning Maple Muffins

Morning Maple Muffins

(from Taste of Home magazine)
12 servings

2 cups flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter, melted
1/2 cup maple syrup
1/4 cup sour cream
1 egg
1/2 teaspoon vanilla extract
for topping
3 tablespoons flour
3 tablespoons sugar
2 tablespoons chopped nuts
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

Combine flour, brown sugar, baking powder and salt. Combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 400° for 16-20 minutes or until muffins are done. Cool for 5 minutes before removing from pans to wire racks. Enjoy!

Supper Menus
November 10th-15th

Monday
autumn chowder, country cornbread muffins, apple crostata
Tuesday
pinto beans and rice, venison sausage, jalapeno cheese cornbread, chocolate peanut butter cups
Wednesday
tomato soup, sweet autumn salad, Mrs. Wilt's saucy chicken sandwiches
Thursday
individual meatloaves, mashed potatoes, peas, dinner rolls
Friday
oven fried chicken, homestyle macaroni and cheese, lettuce and tomato salad, big daddy biscuits
Saturday
out for burgers after soccer tournament

Please visit Menu Plan Monday for more menu planning ideas.

Love This Quote! :-)

"Shut the door. Not that it lets in the cold,

but that it lets out the coziness."

~ Mark Twain

Found in a thrifted book I bought last week entitled "Welcome Home - Tips for Creating a Haven for Mind, Body, and Spirit" by Elizabeth Knight.

illustration courtesy of www.allposters.com

"Comfy Kitchen" by Erin Dertner

Crock Pot Spaghetti Sauce

Aunt J's Spicy Crock Pot Spaghetti Sauce
8 servings

1 pound spicy sausage (or ground beef)
1 pound regular sausage (or ground beef)
3 onions, chopped
2 cups sliced fresh mushrooms
6 garlic cloves, minced
2 14.5 ounce cans diced tomatoes, undrained
2 14.5 ounce cans tomato sauce
1 12 ounce can tomato paste
2 tablespoons dried basil
1 tablespoon dried oregano
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes

Cook sausage, onions, mushrooms and garlic over medium heat for 10 minutes. Drain and transfer to slow cooker. Stir in remaining ingredients. Cover; cook on low 8 to 9 hours. Serve over your favorite pasta and enjoy!

Aunt J served this before trick or treating...and we all had seconds!

Time for School

My children never hear me when I need them to come to the table for school work. They don't hear me that is, unless I holler! I don't like to holler. It's unladylike. :-( I have discovered that they can hear this! It sounds so much nicer than Mama hollerin'...and I get to feel a little like Laura Ingalls ringing the school bell! ;-)

Do you have a little bell around the house you could use to call the children?

Moments of Awareness

"So much of life we all pass by
With heedless ear, and careless eye.
Bent with our care we plod along,
Blind to the beauty, deaf to the song.

But moments there are when we pause to rest
And turn our eyes from the goal's far crest.
We become aware of the wayside flowers,
And sense God's hand in this world of ours.

We hear a refrain, see a rainbow's end,
Or we look into the heart of a friend.
We feel at one with mankind. We share
His griefs and glories, joy and care.

The sun flecks gold thru the sheltering trees,
And we shoulder our burdens with twice the ease.
Peace and content and a world that sings
The moment of true awareness brings."

~Helen Lowrie Marshall

illustration courtesy of www.allposters.com
"Autumn Afternoon" by Tin Yan

Decorating with Thankfulness

It's time to hang our thankful chain and add more links this year!

I love to look back at what the children were thankful for when they were small and I look forward to what they will add as they grow older. I keep red, orange, yellow, and brown strips of paper handy.

Look what Kelli does at her house - a thanksgiving tree!

What a great idea! I would love to make one, wouldn't you? :-)

This World Is Not My Home...

one of my favorites from our songbook

This World Is Not My Home

This world is not my home, I'm just a passing through.

My treasures are laid up somewhere beyond the blue.

The angels beckon me from Heaven's open door

And I can't feel at home in this world anymore.

O Lord you know I have no friend like you.

If Heaven's not my home then Lord what will I do?

The angels beckon me from Heaven's open door

And I can't feel at home in this world anymore.

They're all expecting me and that's one thing I know.

My savior pardoned me and now I onward go.

I know He'll take me through though I am weak and poor

And I can't feel at home in this world anymore.

O Lord you know I have no friend like you.

If Heaven's not my home then Lord what will I do?

The angels beckon me from Heaven's open door

And I can't feel at home in this world anymore.

Just up in Glory Land we'll live eternally.

The saints on every hand are shouting victory.

Their song of sweetest praise drifts back from Heaven's shore

And I can't feel at home in this world anymore.

O Lord you know I have no friend like you.

If Heaven's not my home then Lord what will I do?

The angels beckon me from Heaven's open door

And I can't feel at home in this world anymore.

Watching and Waiting...

"If my people, which are called by my name,

shall humble themselves, and pray,

and seek my face, and turn from their wicked ways;

then will I hear from heaven, and will forgive their sin,

and will heal their land."

II Chronicles 7:14

Baked Apples

Baked Apples

4 servings

1/4 cup brown sugar
1/4 cup water
4 tablespoons butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves
4 large baking apples

4 tablespoon chopped walnuts

In a saucepan, bring brown sugar, water, butter, and spices to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. Core apples and place in an ungreased baking dish; fill with walnuts. Pour sugar mixture over and around apples. Bake, uncovered, at 350° for 35 minutes. Let stand 15 minutes before serving. Enjoy!

Braised Autumn Pork Chops

Braised Autumn Pork Chops
4 servings

2 boneless butterflied pork loin chops
salt
pepper
1 tablespoon oil
1/4 onion, thinly sliced
1 celery rib, thinly chopped
1/2 cup apple cider
2 teaspoons cider vinegar
1 teaspoon rubbed sage

Season pork with salt and pepper. In a skillet, cook pork in oil on each side until browned; drain. Remove; keep warm. In same skillet, cook onion and celery until tender. Stir in the apple cider, vinegar and sage. Return pork chops to skillet. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Serve pork with onions and celery on top and enjoy!

This was delicious! The most well received new recipe I've tried in a long time. The whole family gobbled it up!

Pumpkin Oat Muffins

Pumpkin Oat Muffins
12 servings

1 cup flour
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg, lightly beaten
3/4 cup canned pumpkin
1/4 cup milk
1/4 cup oil
1 cup oats
for topping
1/3 cup brown sugar
1 tablespoon flour
1 tablespoon oats
1 tablespoon butter

Combine flour, brown sugar, baking powder, pie spice, salt, and baking soda. Combine egg, pumpkin, milk and oil. Add to dry ingredients and stir just until moistened. Stir in oats. Fill greased or paper lined muffin cups two-thirds full. Combine brown sugar, flour and oats, cut in butter. Sprinkle over muffins. Bake at 375 for 15-20 minutes. Enjoy!

"For each new morning with its light,

For rest and shelter of the night,

For health and food, for love and friends,

For everything Thy goodness sends."

~Ralph Waldo Emerson

My Thanksgiving Friends :-)

They're back.

I love them.

I would keep them out all year long -

but my family would frown.

So, for this month,

I will enjoy them...a lot!

Supper Menus
November 3rd-8th

Monday
braised autumn pork chops, oven roasted potatoes, green beans, biscuits, baked apples
Tuesday
tortilla soup
Wednesday
hamburgers, baked beans, spicy potato wedges
Thursday
out for sub sandwiches
Friday
Aunt J's spicy spaghetti, green salad, garlic bread, apple dumplings
Saturday
supper at the ranch

Month of Gold

There’s a ting-a-linging feeling
In the air this golden day,
And the month is glad November
As the sunbeams softly play.

There’s a sky that’s strewn with cloud puffs,
There are wild geese flying high;
I can hear their distant honking
As I sigh an autumn sigh.

Leaves are changing colorations,
Gold and red for shades of green;
And the mountainsides are livelier
Than I have ever seen.

All the corn is shocked and standing
In the fields, mute and at ease;
Morning frost is lying queenly;
I think everyone agrees

That this month of gold November
Holds a very special charm,
As we sprightly walk its pathways
Leaning on glad autumn’s arm.

~by Georgia B. Adams

from Ideals magazine

illustration courtesy of www.allposters.com

"November North" by Walt Johnston

Boo!

A Perpetual Shopping List

If you think about it, most of the things we buy at the store, we buy over and over again. After awhile, I got tired of writing basically the same lists for the grocery and wal-mart every week. So, I made a master list on the computer. But after awhile, I got tired of printing the same list every week to check things off on. ;-) One day, I decided to put my list in a sheet protector, use a dry erase marker and now I am a happy girl. You can do this, too!

All you need are sheet protectors, scissors, a glue stick or super glue, clothes pins, magnets, a dry erase marker and a paper clip. After today, you will never have to write out a grocery list again!

The first thing you need to do is take some time to make a list of things you routinely buy at the store. Leave some extra space to add items each week that you only buy occasionally or seasonally. Print your lists out on a sheet of paper with little boxes for check marks if you like.

Slide your list into a sheet protector and as you run out of items during the week and when you make your weekly menu plans, simply check of the items you need with a dry erase marker.

I have four sheets total - one for wal-mart/drugstore items and three for the grocery. It is nice if you organize your grocery list by category and then list your categories according to your store's layout. My list includes - bakery, produce, pantry items, canned goods, refrigerator and freezer.

Make your self some little clips to hang your lists on the fridge. Glue a magnet to a clothes pin and you're all set.

When you are ready to make your weekly trip to the store, add any extra items you might need, paper clip your sheets together and off you go!

And guess what? As you put items in your grocery cart, you can wipe the check mark off! :-)

It's the Great Pumpkin, Charlie Brown!