This week’s metamorphosis for Metamorphosis Monday was so much fun.

Metamorphosis Monday with Between Naps on the Porch. Click on pic to see all the great things going on in blogland this week.

We are still getting ready for Thanksgiving. This weekend, we did a bit with the dining table.

The dining table

The dining table without leaves is 68 inches long and 43 inches wide and seats six comfortably.

Dining table with leaves.

Add three leaves to the table and it is just 2 inches short of 10 feet! Now it will seat 12 comfortably, but since my nephew and his wife can’t make it, we will just have 10 people. If they had made it and my dear step-sister and her family had come, we would have been up to 16 people.

Next, I added the beautiful vintage linen tablecloth, hoping some of the wrinkles would have a chance to fall out between now and Thanksgiving.

Wrinkles!

Okay, that is just too many wrinkles (funny, I think that when I look in the mirror sometimes as well). So, this is a really long and wide tablecloth and I’m going to have to be pretty creative in order to iron it.

My mother loves ironing. Unfortunately, I didn’t inherit that gene. I don’t hate it, but it is not something I would ever say I really enjoy! No matter how much I clean, Mama can always find what I missed. I don’t know how, but somehow some things just elude me. How did I miss that dust bunny in the far corner behind the couch?

Anyway, I digress.

Ironing ideas!

I ended up putting the ironing board at the end of the dining table and then “feeding” the tablecloth on to the the table as I ironed. Is that clever or what? Okay, it was really my husbands idea, but, I was so proud of myself, I got it ironed without taking it to the cleaners!

Beautiful!

Now, I have a clean slate and the little bit of wrinkle that is left will surely fall out by Thanksgiving, don’t you think?

I’ll have to admit, while ironing the cloth, I did enjoy looking at the beautiful details of the design.

Beautiful details

Can you see the detail in the stitching? Just gorgeous!

While we were at it, we moved the dining table off the rug and got a good vacuum on it before replacing it and putting in the leaves.

One more step towards Thanksgiving. Somehow, those decorations that looked fine on the 68 inch table seem a little less substantial on the 118 inch table.

A "little" decoration

Oh, well, there is still plenty of time to fix that and I can’t wait to get at it!

Happy Monday everyone and have a wonderful week!

Today’s Lagniappe: Spanish Pork and Rice
As I’ve mentioned before, my husband is not a big fan of chicken, so here is a twist on chicken and rice with a Spanish flair.

1 c. uncovered regular rice
2 tbsp. vegetable oil
4 (1 inch thick) pork chops
3 c. chopped tomatoes
1 green pepper, diced
1 sm. onion, chopped
1 tsp. salt
1/4 tsp. pepper
1/4 c. water

Saute’ rice in a large skillet in oil over medium heat, 3 to 5 minutes or until brown, stirring constantly. Remove rice and set aside. Add pork chops to skillet and brown on both sides. Combine rice, tomatoes, green pepper, onion, salt and pepper, spoon over pork chops, add water, cover and simmer 50 to 55 minutes or until pork chops are tender. 4 servings.

Join Chari at Happy to Design for Sunday favorites and Charlotte and Ginger at Blogger Spirit for Spiritual Sunday and enjoy your Sunday!

The favorite post I am sharing today is from January 15 2009. It was a list of things that I have done that I would recommend every Southerner do. All in fun, of course. I’ll add another to this list today for Sprititual Sunday and it is an easy one.

• Sing an old hymn

Are you seeing a pattern here in the last couple of weeks? I am. I have been talking about the old hymns that have meant so much to me in my lifetime and have spoken to me in good times and bad. Amazing Grace, The Old Rugged Cross, How Great Thou Art, Redeemed. Last week I mentioned Victory in Jesus which was my daddy’s favorite hymn and to this day, long since his death, (he was 54 and died of cancer), it still reminds me of him and his incredible faith.

When my heart is troubled, I know I can find comfort and peace in scriptures and prayers – and in these beautiful old hymns. Music has always spoken to a part of me that nothing else can reach. That may be because of my background (piano lessons and music lessons and a minor in vocal music) or it may just be human nature.

Enjoy, Amazing Grace today – both the hymn and the truth!

	Austin Symphonic Band – Amazing Grace .mp3
	Found at bee mp3 search engine

Back to that favorite post from January 15, 2009:

Just checked out Southern Living online. They asked the question, “What makes a person Southern?” Then they assembled a list of 40 things that every Southerner ought to do. I’ve decided to assemble my own list of things that I’ve done that I think every Southerner should do. Some are from their list, but most are my own. What would you add?

• Have beignets and cafe au lait at Cafe Du Monde in New Orleans and blow powdered sugar on your friends.
• Cross over the Chattahoochee River on my way to Phoenix City Alabama from Columbus, Georgia while Alan Jackson is singing “Way Down Yonder on the Chattahoochee” on the radio and sing along.
• Have a slaw burger and a cheerwine in North Carolina.
• Drive on Daytona Beach, Florida.
• Scoot a boot at Billy Bob’s Texas in Fort Worth.
• Attend a party at South Fork in Dallas, Texas.
• Take a sunrise hot air balloon ride over Charlottesville, Virginia from the Boar’s Head Inn ending with a champagne celebration.
• Attend the crawfish festival and pinch the tails and suck the heads in Beaux Bridge, Louisianna.
• Listen to blues on Beale Street in Memphis, Tennessee after having just eaten great barbeque.
• Grow mint to make mint juleps for Kentucky Derby day (or any other day for that matter). Haven’t ever made it to the actual Derby but I enjoy joining in the fun at home.
• Cheer till your throat is soar at any SEC football game. (I cheer for Arkansas – wooo pig!).
• Grow tomatoes and okra.
• Grow roses and win a blue ribbon with one at the county fair.
• Set a beautiful table.
• Drive from Columbus, Georgia to Warner Robbins on a warm summer day (I did this for a work trip and enjoyed the scenery).
• Collect Southern cookbooks.
• Have breakfast at Brennan’s in New Orleans.
• Attend Jazz Fest in New Orleans.
• And of course (from the SL list) . . .
• Mind your manners.
• Talk Southern y’all.

I’m sure given the time I will think of many more. What about you? Feel free to comment!

Todays Lagniappe: Mama’s Beef Stroganoff

1-1/2 lb. sirloin steak cut into pencil thin strips
1 cup flour (for dredging)
1 teaspoon salt
1/4 teaspoon pepper
2 small onions, chopped fine (I usually use one medium)
1/2 lb mushrooms (can use canned if you prefer)
1 clove garlic, crushed
4 – 6 tablespoons butter (Mama says it always takes more)

Sauce:
2 tablespoons flour
1 (10-1/2 oz.) can beef consumme
1 pint sour cream
salt and pepper to taste
paprika
1 tablespoon Worcestershire sauce

Season flour with salt and pepper. Dredge strips of meat in flour. Melt butter in large skillet. When butter is foaming, add the meat. Brown the meat a little and then add the onions, mushrooms and garlic. Cook until onions are transparent.

Remove meat mixture from the pan and keep warm. Reserve 2 tablespoons of butter in the pan (this is where you probably have to add more). Sprinkle flour in the hot butter and stir until smooth. Add beef consumme and cook for a couple of more minutes. Lower the heat and add the sour cream (do not let the sour cream curdle). Add the salt, pepper and stir in the Worcestershire.

Return the meat mixture to the pan with the sauce and stir to get the meat covered with the sauce. Serve warm over egg noodles.

Fall around here is just beautiful. I love the colors and the crisp bite in the air and even the more common warm days and cool nights. If only fall could last forever. Of course, I say that about every season, well, except winter. I don’t mind winter for a while but I am usually glad to see spring arrive as soon as possible!

Here are some of things that are going on around here this fall. In honor of some of the beautiful pink colors in the landscape, we are joining Beverly at How Sweet the Sound for Pink Saturday!

Pink Saturday

Even here, well into November, I still have some wonderful pink zinnias blooming.

Pink zinnias

The colors of the crepe myrtles behind them are also lovely.

Crepe Myrtle behind the zinnias.

How about the beautiful colors in these leaves against a spectacularly blue November sky?

November sky

It is hard to describe all of the colors in this sunset.

November sunset

And the moonrise  with the sun still kissing the treetops is breathtaking!

Moonrise

What a wonderful world we live in.

While your here, if you want to check out the Christi’s Reads tab, I have just updated that. Feel free to leave comment about books that you would recommend as well!

Today’s Lagniappe: Butterscotch Party Mix

2 cups oven-toasted cereal squares
2 cups small pretzel twists
1 cup dry roasted peanuts
1 cup caramels, unwrapped, coarsely chopped
1 (11-ounce) package  Butterscotch Flavored Morsels

1. Coat 13 x 9-inch baking pan with nonstick cooking spray.
2. Combine cereal, pretzels, peanuts and caramels in large bowl. Place morsels in medium, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Pour over cereal mixture; stir to coat evenly.
3. Spread mixture into prepared baking pan; let stand for 20 to 30 minutes or until firm. Break into small pieces.

With Designs by Gollum

Recently, a visitor to this blog contacted me via Facebook. We are now friends on Facebook, and, what a friend she is. Her name is Cindy Johnson, and she is a retired Home Economist from Georgia. Cindy was kind enough to share a great recipe with me and allow me to share it with you. She says that this recipe is her most requested recipe and I can’t wait to try it for myself.

From Cindy:

Hi Christi –
I am more than happy to share this recipe – I never understood people who kept “secret” recipes….. unless it was a restaurant or a business.  I have very few original recipes – most are from friends, family, favorite magazines and cookbooks.  This is one of my most requested recipes.

This recipe came from a dear friend, Carol.  We used to share favorite recipes regularly – we would call each other all breathless about something we had tried that was a “keeper”.  We are both Auburn graduates and both former flight attendants so we have much in common.

Anyway – my family would probably send me home if I arrived at Thanksgiving without 5 or 6 loaves of this bread.  As I mentioned earlier – some eat it with coffee/tea for breakfast – we always slice up a plate to put on the dessert table, and it is available for snacks with a glass of cold milk.  Its not that poppy seed is normally associated with Thanksgiving except that this is an excellent make-ahead bread.  It is actually almost better after its been frozen and thawed ( also good warm from the oven).

I’ve already started baking these and freezing 2 loaves at a time.  That is another plus if you have a large family or are baking these for Christmas – the fact that each recipe results in 2 gifts 🙂

I also like it because you just dump everything into your mixer (no creaming, no separating, eggs, or other things that take lots of time). I can pull out my mixer, and get 2 loaves in the oven while I’m cleaning the kitchen after dinner.

Hope you enjoy it!

Poppy Seed Bread

Preheat oven to 325 degrees
Prepare 2 loaf pans – (I spray with Pam and cover bottom with wax paper or parchment paper)  The sticky glaze can make them difficult to get out of the pan otherwise.

3 cups flour
2 1/2 cups sugar
1 1/2 tsp. baking powder
1 1/2 tsp salt
3 eggs
1 1/2 cups milk
1 1/2 cups oil (I use canola)
3 Tbsp. poppy seed
1 1/2 tsp. vanilla
1 1/2 tsp. almond flavoring
1 1/2 tsp. butter flavoring

Glaze:
3/4 cup sugar
1/2 tsp  each of all flavorings (vanilla, butter, almond)
1/4 cup orange juice
Combine and set aside until bread comes out of oven.

Combine all bread ingredients in bowl.  Mix on medium speed for 2 minutes.  Pour into 2 prepared loaf pans.  Bake at 325 1 hour to 1 hour and 20 minutes (until tester comes out clean and top is golden brown).  My recipe says 1 1/2 hour but mine don’t take that long – I start checking at 1 hour.
Immediately pour,or brush glaze over hot bread.

Cool at least 10 minutes in pan – then remove from pan.  Freezes well.
Makes 2 large loaves.

Thanks so much Cindy! I’ll be trying that for my family this Thanksgiving.

Today’s Lagniappe: Sausage Cheese Muffins
I love that Cindy’s recipe is good for breakfast. I saw this recipe for breakfast muffins that sounds good. Kind of like sausage cheese balls with a little extra added to make them into muffins.

* 1  (1-lb.) package ground pork sausage
* 3  cups  all-purpose baking mix
* 1 1/2  cups  (6 oz.) shredded Cheddar cheese
* 1  (10 3/4-oz.) can condensed cheese soup
* 3/4  cup  water

Preparation

1. Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain and cool.

2. Combine sausage, baking mix, and shredded cheese in a large bowl; make a well in center of mixture.

3. Stir together soup and 3/4 cup water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased muffin pans, filling to top of cups.

4. Bake at 375° for 20 to 25 minutes or until lightly browned.

Late breaking update (9:25 CT): Valour IT has gone over $100,000! Woooo-hoooo! Wonderful! Still a little time left to get in those last minute donations. See how after the tablescape pics!

A couple of things to honor veterans. First I did a Veteran’s Day tablescape for Tablescape Thursday out by the herb planter.

Something simple

A flag waving as the sun sets

The colors of the flag echoed in the place setting

Out near the herb planter

On a quiet, peaceful evening

Courtesy of those who have sacrificed and continue to sacrifice for our safety and freedom

This Thursday post is being posted on Wednesday night. Wednesday night is the last night of the Soldiers’ Angels Valour IT project fundraiser.

What is the Valour IT project?

Project Valour-IT, in memory of SFC William V. Ziegenfuss, helps provide voice-controlled/adaptive laptop computers and other technology to support Soldiers, Sailors, Airmen and Marines recovering from hand wounds and other severe injuries. Technology supplied includes:

# Voice-controlled Laptops – Operated by speaking into a microphone or using other adaptive technologies, they allow the wounded to maintain connections with the rest of the world during recovery.
# Wii Video Game Systems – Whole-body game systems increase motivation and speed recovery when used under the guidance of physical therapists in therapy sessions (donated only to medical facilities).
# Personal GPS – Handheld GPS devices build self-confidence and independence by compensating for short-term memory loss and organizational challenges related to severe TBI and severe PTSD.

The experience of Major Chuck Ziegenfuss, a partner in the project who suffered serious hand wounds while serving in Iraq, illustrates how important these laptops and other technologies can be to a wounded service member’s recovery.

The Valour IT Project has raised almost $100,000 dollars so far! Let’s help them go over that tonight! Donate tonight at the Wharton Blog.

Today’s Lagniappe: World War I Cake
This cake is made with no milk or eggs. During WWI homemakers had to make do with what was available. This is an example of what how innovative one could be in the midst of war shortages.

2 c. brown sugar
2 c. hot water
2 tsp. shortening
1/2 to 3/4 c. raisins
1 tsp. cinnamon
1 tsp. cloves
1 tsp. salt
3 c. flour
1 tsp. baking soda
2 tsp. hot water

Mix brown sugar, hot water and shortening in a medium size saucepan. Add raisins, cinnamon, salt and cloves. Boil for 5 minutes after it bubbles. Remove from heat and cool completely (important). Add baking soda that has been dissolved in hot water. Then add flour. Pour in greased tube pan. Bake at 350 degrees 1 hour.

When we lived out by the lake, every now and then, we would see a beautiful wild turkey pass by our house. Now that we live in town, we don’t see much of the wild turkeys.  I miss that. Turkeys are fascinating to watch. The males “strut” for the females with their feathers puffed out, looking very handsome.

Isn't he handsome?

How about this beauty? Don't you love that red neck?

Here are some "rednecks" sizing up the competition (Ha, ha)!

Beautiful colors

This guy seems to be saying "who me?"

As you may have guessed, I’m not much into hunting. I guess I wouldn’t be a good farm girl. I love eating turkey, but I don’t want to have anything to do with the getting them to the grocery store!

Benjamin Franklin preferred the turkey as the national bird over the bald eagle. From wikipedia:

The idea that Benjamin Franklin preferred the Turkey as the national bird of the United States comes from a letter he wrote to his daughter, Sarah Bache on January 26, 1784 criticizing the choice of the Bald Eagle as the national bird and suggesting that a Turkey would have made a better alternative.

For my own part I wish the Bald Eagle had not been chosen the Representative of our Country. He is a Bird of bad moral character. He does not get his Living honestly. You may have seen him perched on some dead Tree near the River, where, too lazy to fish for himself, he watches the Labour of the Fishing Hawk; and when that diligent Bird has at length taken a Fish, and is bearing it to his Nest for the Support of his Mate and young Ones, the Bald Eagle pursues him and takes it from him.

With all this Injustice, he is never in good Case but like those among Men who live by Sharping & Robbing he is generally poor and often very lousy. Besides he is a rank Coward: The little King Bird not bigger than a Sparrow attacks him boldly and drives him out of the District. He is therefore by no means a proper Emblem for the brave and honest Cincinnati of America who have driven all the King birds from our Country…

I am on this account not displeased that the Figure is not known as a Bald Eagle, but looks more like a Turkey. For the Truth the Turkey is in Comparison a much more respectable Bird, and withal a true original Native of America… He is besides, though a little vain & silly, a Bird of Courage, and would not hesitate to attack a Grenadier of the British Guards who should presume to invade his Farm Yard with a red Coat on.

This letter to Franklin’s daughter was written after Congress spent six years choosing the eagle as the emblem of the newly formed country. Franklin’s disapproval with the choice of the Bald Eagle appears evident but may have been ironical, it is not apparent that he ever officially advocated for the turkey.

Actually, I think Mr. Franklin makes a pretty good case for the turkey. Maybe he should have officially advocated for the majestic bird!

Also, we can’t let the day pass without saying:

Happy Birthday Marine Corps!

And . . .

Happy Veteran’s Day

Don’t forget to click on the Valour IT link (on the left) to help out our wounded troops with technology that helps them heal. The Valour IT Project fundraiser will end on Veteran’s Day, November 11.

Today’s Lagniappe: Turkey x 3
A couple of Thanksgiving cocktails made with, what else, Wild Turkey and a crockpot turkey recipe.

Thanksgiving Cocktail

* 1 1/2 oz Wild Turkey
* 1/2 oz Applejack
* 1 tsp Rose’s sweetened lime juice
* 4 oz Cranberry juice

Mixing instructions:

Fill Collins glass one-half full of ice, add ingredients and stir. Garnish with a lime wedge, if desired.

Turkey Trot

* 2 cups Cranberry juice
* 2 cups 7-Up
* 1 cup Wild Turkey

Mixing instructions:

Mix with a stirrer in a pitcher then pour over ice into glasses.

Crockpot Turkey with Garlic

* 1 1/2 pounds boneless turkey thighs, skin removed
* salt and pepper or lemon pepper to taste
* 1 tablespoon olive oil
* 6 cloves garlic, left whole
* 1/2 cup dry white wine
* 1/2 cup chicken broth
* 1 tablespoon chopped parsley

Season turkey with salt and pepper or lemon pepper. In a large skillet over medium-high heat, heat olive oil. Add turkey thighs; brown for about 10 minutes.

Place turkey in slow cooker; add remaining ingredients. Cook on HIGH for 3 to 4 hours, or until turkey thighs are cooked through. Remove garlic cloves from pot. Mash a few and return to the slow cooker, if desired. Serve turkey with juices.

A little outdoor red for Outdoor Wednesday with A Southern Daydreamer and Rednesday! with It’s a Very Cherry and today’s lagniappe is a great idea for Crockpot Wedneday with Dining with Debbie.

All photos via Flickr!
Steve Voght
Dracobotanicus
Otzburg

The whole gang (I’m sure my family appreciates being referred to as a gang) will be showing up the Wednesday before Thanksgiving or before. They will most likely be tired from their travels and need something warm and comforting to eat. Of course, there are a couple of considerations. One family member doesn’t like fish and another doesn’t like chicken. Okay, that leaves pork and beef or enough side dishes with the others that they will be enough. What to do? Be a little creative I guess.

How about Tortilla Soup with Beef?

Tortilla Soup

• 1/2 pound ground beef
• 2 teaspoons chopped onions
• 6 2/3 cups chicken broth
• 1 (28 ounce) can crushed tomatoes
• 1 1/2 teaspoons ground cumin
• 1/2 clove garlic, minced
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon chili powder
• salt and pepper to taste
• 3 tablespoons cornstarch
• 1 cup cold water
• 2 (15 ounce) cans creamed corn
• 1 1/2 cups shredded American cheese
• 5 (6 inch) corn tortillas, cut into 1/2 inch strips

In a large skillet over medium high heat, combine the ground beef and onions and saute for 5 minutes, or until beef is browned. Drain excess fat and set meat aside.

In a large pot over high heat, combine the broth, tomatoes, cumin and garlic. Add the cayenne pepper, chili powder and salt and pepper to taste. Bring to a boil and reduce heat to medium low.

In a small bowl, combine the cornstarch with the water, stirring well until the cornstarch is dissolved. Add slowly to the soup, stirring constantly, to thicken.

Add the reserved meat, corn and cheese to the soup and stir well. Finally, add the tortilla strips and allow to heat through.

Or maybe some chili

Norvelle’s Jail House Chili

I’ve posted this before, but it is worth posting again. Norvelle was my husband’s mother’s housekeeper who was like a second mom to him. She made this wonderful chili. This recipe is originally from A Cooks Tour of Shreveport from the Junior League of Shreveport, Louisiana, 1964. Norvelle’s version is quite a bit spicier than the original. The recipe here has the measurements that she used. She made her changes in pencil in the cookbook. Read more about Norvelle here.

3 lb. diced lean beef or hamburger
1/4 cup liquid shortening (I use a couple of tablespoons – Christi)
1 quart water
8 tablespoons chili powder
5 teaspoons salt
8 cloves finely chopped garlic
2 teaspoons ground cumin
2 teaspoons marjoram
1 teaspoon red pepper (can use 1/2)
1 1/2 tablespoons sugar
5 tablespoons paprika

To thicken:
3 tablespoons flour
6 tablespoons corn meal
1 cup water

Heat oil in a large pot, add meat and sear over high heat, stir constantly until meat is gray but not brown. Add water and cover, cooking over low fire for 1 1/2 to 2 hours. Add remaining ingredients, except thickening, and cook at a bubbling simmer for 30 minutes. Mix together thickening ingredients and add to chili. Cook about 5 more minutes and stir to prevent sticking. More water may be added for desired consistency. If meat is very fat, skim off fat before adding thickening. This is rather hot chili. For milder flavor, cut the chili powder and red pepper in half but add more paprika for color.

Or . . . maybe some baked potato soup with ham and cheese sandwiches.

Baked Potato Soup

3 pounds all-purpose potatoes, scrubbed
and pierced in several places
1 tablespoon stick butter or margarine
1 1/2 cups finely chopped onions
2 tablespoons minced garlic
1 (14 1/2 ounce) can chicken broth
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper

Toppings
Shredded Cheddar cheese
Crumbled bacon
Chopped scallions

Preheat oven to 400 degrees F.

Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.

Melt Butter in a 4- to 6-quart pot over medium low heat. Stir in onions and garlic; cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.

Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.

I’m still trying to decide! What do you think? Do you have any Wednesday before Thanksgiving traditions or ideas?

Don’t forget:

RIGHT NOW: Collecting encouraging notes and NEW stuffed animals for the families and children of the injured or killed. Please send cards/letters and stuffed animals (and anything NEW that may brighten the life of a child) to:

Soldiers’ Angels
4408 PanAm Expressway
San Antonio, TX 78218

Plans are still developing, but the goal is to give these families and injured heroes something big to smile about when Christmas rolls around.  It starts with the $2,000 gift certificate for Christmas for an experience on Christmas Day that will make them forget about it all for at least a little while.  To contribute to the effort, got to the Soldiers’ Angels website and click the donation button in the upper left and add type “For Ft. Hood” in the comment box that pops up (donations marked this way will be used only for Ft. Hood survivors).

God bless the survivors and their families!

Today’s Lagniappe:  Cornbread Sticks
The perfect accompaniment to any of the above!

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground red pepper
• 1 1/4 cups buttermilk
• 1/4 cup butter, melted
• 1 large egg
• 1 tablespoon  vegetable oil

Combine first 5 ingredients; make a well in center. Stir together buttermilk, butter, and egg. Add to flour mixture, stirring just until moistened.

Heat cast-iron cornstick pans in a 450° oven 5 minutes or until hot. Remove pans from oven, and brush lightly with oil. Spoon batter evenly into hot pans.

Bake at 450° for 18 minutes or until golden brown. Remove from pans immediately; cool slightly on wire racks.

It’s a three-for Tuesday! Join these great blogs for more recipes and great ideas.

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More Tuesday

As I have mentioned in previous posts, my family is coming here for Thanksgiving. I have not hosted Thanksgiving since 2000. Our circumstances have significantly changed since then but, what hasn’t changed is the love we have for our family. We have less now, but, we are even more thankful for what we do have. That may be a bit of metamorphosis in itself. It is not that we were not thankful before, we are just more thankful now for everything!

In every thing give thanks: for this is the will of God in Christ Jesus concerning you.
I Thessalonians 5:18

Metamorphosis Monday with Between Naps on the Porch

Last week, I showed you the cute little Thanksgiving turkey made from a pinecone and an acorn for Metamorphosis Monday.

Pinecone Turkey

Today, I started taking inventory of what I have on hand to decorate for Thanksgiving. In the next couple of weeks, I will be really gearing up and transforming the entire house to welcome my family for Thanksgiving. I am really looking forward to seeing everyone. This metamorphosis will be ongoing. This week, it will start with seeing what I have to begin with.

Some of the things are general fall decorations and some are more geared to just Thanksgiving. You have seen a lot of the fall things already.

Some of the things that are general fall decorations include:

Lots of pumpkins

More pumpkins and some faux fall foliage.

Then there are the Thanksgiving type things:

I love these little pilgrims

The Thanksgiving turkeys (the smaller ones are candle holders)

A cornucopia and even more pumpkins (can you tell which one has been sitting in a plant?)

And then there are a couple more items:

Lots of these fall picks

Look at this tree outside the front window! No hope that it will last as long as Thanksgiving but itsn't it beautiful?

Okay, that is part of what I’ve got to work with. Stay tuned these next couple of weeks to see what happens.

By the way, this coming Wednesday is Veteran’s Day! Don’t forget to see what you can do for Project Valour IT or for our brave men and women who were injured at Fort Hood this week.

Soldiers’ Angels is assessing the needs and with our founder currently residing in Texas, we will be standing by to offer physical and emotional support to our heroes and their families.

RIGHT NOW: Collecting encouraging cards and NEW stuffed animals for the families and children of the injured/killed. Please send cards and stuffed animals (and anything NEW that may brighten the life of a child) to:
Soldiers’ Angels
4408 PanAm Expressway
San Antonio, TX 78218

A Valour IT Update: Project Valour IT, so far, has raised over $72,000 to help wounded soldiers with technology to help them heal!

Project Valour IT is still going on (through November 11). Many of our military who are wounded receive comfort by way of technology. The Valour IT project is a fund raising effort to help provide the purchase and shipment of laptops and other technology for severely wounded service members. If you would like to donate to the help and comfort of our military, please go to the Wharton blog and click on the Valour IT link on the top right.

How else can you help? Join the effort yourself by posting about this on your blog. Help us get the word out. This fund raising effort runs from October 26 through Veterans Day, November 11!

Today’s Lagniappe: Caramel Corn
An easy, tasty snack for Thanksgiving munchies

* 7 quarts plain popped popcorn
* 2 cups dry roasted peanuts (optional)
* 2 cups brown sugar
* 1/2 cup light corn syrup
* 1 teaspoon salt
* 1 cup margarine
* 1/2 teaspoon baking soda
* 1 teaspoon vanilla extract

1. Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
2. Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
3. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don’t worry too much at this point about getting all of the corn coated.
4. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

First an update:

With the shootings at Fort Hood, the Soldiers’ Angels sprang into action. I’ll have to say, that is one of things you gotta love about them, they are women (and men) of action! So, what can you do?

SHOOTINGS AT FT. HOOD

Soldiers’ Angels is assessing the needs and with our founder currently residing in Texas, we will be standing by to offer physical and emotional support to our heroes and their families.

RIGHT NOW: Collecting encouraging cards and NEW stuffed animals for the families and children of the injured/killed.  Please send cards and stuffed animals (and anything NEW that may brighten the life of a child) to:
Soldiers’ Angels
4408 PanAm Expressway
San Antonio, TX 78218

A Valour IT Update: Project Valour IT, so far, has raised over $71,000 to help wounded soldiers with technology to help them heal!

Project Valour IT is still going on (through November 11). Many of our military who are wounded receive comfort by way of technology. The Valour IT project is a fund raising effort to help provide the purchase and shipment of laptops and other technology for severely wounded service members. If you would like to donate to the help and comfort of our military, please go to the Wharton blog and click on the Valour IT link on the top right.

How else can you help? Join the effort yourself by posting about this on your blog. Help us get the word out. This fund raising effort runs from October 26 through Veterans Day, November 11!

Okay, on with the post:

Join Chari at Happy to Design for Sunday favorites and Charlotte and Ginger at Blogger Spirit for Spiritual Sunday and enjoy your Sunday!

Let’s start with a hymn. This one was my dear daddy’s favorite:

Victory in Jesus

I heard an old, old story,
How a Savior came from glory,
How He gave His life on Calvary
To save a wretch like me;
I heard about His groaning,
Of His precious blood’s atoning,
Then I repented of my sins;
And won the victory.

Chorus:
O victory in Jesus,
My Savior, forever.
He sought me and bought me
With His redeeming blood;
He loved me ere I knew Him,
And all my love is due Him,
He plunged me to victory,
Beneath the cleansing flood.

I heard about His healing,
Of His cleansing power revealing.
How He made the lame to walk again
And caused the blind to see;
And then I cried, “Dear Jesus,
Come and heal my broken spirit,”
And somehow Jesus came and brought
To me the victory.

Chorus.

I heard about a mansion
He has built for me in glory.
And I heard about the streets of gold
Beyond the crystal sea;
About the angels singing,
And the old redemption story,
And some sweet day I’ll sing up there
The song of victory.

Chorus.

This post was originally published on October 13th, 2009. More examples of the beauty that God gives and that surrounds us every day:

In between the frequently rainy days, we have had some nice ones. Everything is really starting to take color.

Red bushes

Red sunrise

Red leaves

Red sky at moonrise

A beautiful red October.

Then there is this:

Pokeweed

Pokeweed berries

These are growing all over the place. They are the weeds whose young leaves are used in poke salat (salad). The berries are gobbled up by the birds, but are best not consumed by humans. We have a few in the back yard that we have let grow by the fence for the birds. The stems are a beautiful purplish red. Don’t you just love things like that?

A little outdoor red for Outdoor Wednesday with A Southern Daydreamer and Rednesday! with It’s a Very Cherry and today’s lagniappe is a great idea for Crockpot Wedneday with Dining with Debbie.

Today’s Lagniappe: Crockpot Apple Butter
Something that smells great as it cooks and tastes great when it is done!

Put 3 quarts of apples, sliced thin, in a crock pot and cook overnight on high. Next morning, add 2 teaspoons cinnamon, 3 cups sugar, 1/2 teaspoon cloves. Cook all day on low.

Yes, it is time again for Foodie Friday with Designs by Gollum!

Before I share a great recipe with you, I want to update you. As many of you have already read, I have joined an incredible group called Soldiers’ Angels. What is Soliders’ Angels?

Soldiers’ Angels is a volunteer-led 501(c)(3) non-profit organization providing aid and comfort to the men and women of the United States Army, Marines, Navy, Air Force, Coast Guard, and their families. Founded by the mother of two American soldiers, we are an international, volunteer-led organization supporting America’s men and women in uniform. With over 30 different teams and projects, our nearly 200,000 volunteers assist veterans, wounded and deployed personnel and their families in a variety of unique and effective ways.

With the shootings at Fort Hood, the Soldiers’ Angels sprang into action. I’ll have to say, that is one of things you gotta love about them, they are women (and men) of action! So, what can you do?

SHOOTINGS AT FT. HOOD

Soldiers’ Angels is assessing the needs and with our founder currently residing in Texas, we will be standing by to offer physical and emotional support to our heroes and their families.

RIGHT NOW: Collecting encouraging cards and NEW stuffed animals for the families and children of the injured/killed.  Please send cards and stuffed animals (and anything NEW that may brighten the life of a child) to:
Soldiers’ Angels
4408 PanAm Expressway
San Antonio, TX 78218

Spread this information on your blog and keep checking back here for updates! Also, here is a link to Scott & White Hospital for more information about their needs there. Currently, they have an urgent need of all types of blood. All of my wonderful friends in Texas, you are the best, please help out!

After that, I think we could all use something chocolate to comfort us.

Brandy Alexander Cheesecake

* 18 sheets chocolate graham crackers
* 1 tablespoon sugar
* 1/2 cup unsalted butter, melted
* 4 (8 ounce) packages cream cheese, room temp
* 1 1/4 cups sugar
* 3 tablespoons cornstarch
* 4 large eggs
* 3 tablespoons brandy
* 3 tablespoons Creme de Cacao (or Kahlua)
* 1/2 cup heavy cream
* 1 tablespoon sugar
* 1/4 cup chocolate-covered coffee beans

1. Preheat oven to 325 degrees.
2. In a food processor, pulse chocolate graham crackers until fine crumbs form.
3. Add sugar and butter-pulse to moisten.
4. Press into the bottom and up the sides of a 9-inch spring-form pan.
5. Chill.
6. In a large mixing bowl beat cream cheese for 1-2 minutes, or until smooth.
7. Add sugar and cornstarch.
8. Beat on medium speed until creamy, 2 to 3 minutes.
9. Add eggs, one at a time, beating well after each addition.
10. Add the Brandy and Creme de Cacao.
11. Beat until well incorporated and smooth.
12. Pour into chilled crust.
13. Bake for 60 minutes or until cheesecake is just set and center slightly jiggles.
14. Transfer to a wire rack-run a knife around the inside of pan.
15. Allow to cool completely at room temperature.
16. Cover and refrigerate overnight.
17. Center cheesecake on a serving plate, remove side of spring-form pan.
18. Whip the heavy cream and sugar until stiff peaks are reached.
19. Garnish cheesecake with whipped cream, scatter chocolate covered espresso beans.
20. Serve.

Enjoy this yummy dessert and keep all of the families and victims at Fort Hood in your prayers!

Today’s Lagniappe: White Russian
If you’ve got the Kahlua out, this is a great recipe for a dessert drink.

Vodka 1 1/2 oz
Kahlua 3/4 oz
Cream to top Preparation:
Pour the vodka and kahlua into an ice-filled rocks glass. Stir and top with cream. Serve

The weather has been so gorgeous lately. Beautiful sunny days and wonderful moonlit nights. I just had to take some time to enjoy being outside with a cup of hot tea, some gingersnaps and a good book. The perfect fall afternoon with a nice setup for Tablescape Thursday with Between Naps on the Porch.

At the edge of the yard in a quiet little spot.

A wonderful spot to enjoy a cup of tea and a good book

and some late afternoon sunshine

Some cookies and a crisp apple to enjoy

The book is The Forgotten Garden by Kate Morton - a very good book

A little fall decor to make it extra special

A very special fall afternoon

I really enjoyed my time out in the sunshine. I packed up a basket to take out the things to make the table pretty and a thermos for the tea and I was all set to spend some quality time enjoying the beautiful day. Honestly, I am always sad when daylight savings time ends and it gets dark earlier. I always enjoy the last rays of the day, whenever they are.

A Valour IT Update: Project Valour IT, so far, has raised over $50,000 to help wounded soldiers with technology to help them heal!

Project Valour IT is still going on (through November 11). Many of our military who are wounded receive comfort by way of technology. The Valour IT project is a fund raising effort to help provide the purchase and shipment of laptops and other technology for severely wounded service members. If you would like to donate to the help and comfort of our military, please go to the Wharton blog and click on the Valour IT link on the top right.

How else can you help? Join the effort yourself by posting about this on your blog. Help us get the word out. This fund raising effort runs from October 26 through Veterans Day, November 11!

Other needs you can help with:

One-time Care Packages
We have nearly 2,000 heroes waiting to be adopted! Would you consider sending a one-time package to help in the interim while we work on getting these soldiers adopted? If you are able to help us with this request, please send an email to soldiersangelsdonna@gmail.com.

Adopt a Military Family for Christmas
As the holiday season is just around the corner, we are starting our Operation Outreach for the holidays. This program involves adopting a military family for Christmas. If you would like to help make a military family’s Christmas a bit brighter, please send an email to opoutreach@soldiersangels.org.

Sweats for Military Hospitals
All Combat Support Hospitals and military hospitals are in need of SWEATS. Sizes needed are Medium to XXL with tan or olive drab for the Marines and tan or black for the Army.
If you would like to help with this request, please send an email to angels@soldiersangels.org or if you would prefer to send a monetary donation or a gift card, please send to:

Soldiers’ Angels
1792 E. Washington Blvd.
Pasadena, CA 91104

Today’s Lagniappe:  Slow Cooker Pork Chops with Apple Cherry Stuffing
A yummy one from Betty Crocker and something to add to Crockpot Wednesday with Dining With Debbie.

1    package (6 ounces) herb stuffing mix
2    medium celery stalks, chopped (1 cup)
1    medium tart cooking apple, peeled and chopped (1 cup)
1    medium onion, chopped (1/2 cup)
1    cup dried cherries
1/4    cup butter or margarine, melted
1    cup Progresso® chicken broth (from 32-ounce carton)
6    pork boneless loin chops, about 1/2 inch thick
1.    Spray inside of 4- to 5-quart slow cooker with cooking spray.
2.    Mix all ingredients except pork. Place half of the stuffing mixture in slow cooker; top with pork. Spoon remaining stuffing mixture over pork.
3.    Cover and cook on low heat setting 6 to 8 hours or until pork is tender.

Fall is such a beautiful time of year. The trees have been gorgeous and the sky has been spectacular.

Fire in the sky

Spectacular!

The reds are so pretty. It looks like the sky is on fire! Then . . . the moon comes out:

Behind the trees

Rising higher

Into the night.

Thank you God for the beauty that surrounds us. A friend was laid off this week. A neighbor is having health problems. Our car is having problems and we don’t know how we are going to be able to get it fixed. Times are not easy these days and much prayer is needed. But, in the midst of it all, God is there . . . in the beautiful sunsets, in the spectacular moon, in the smile of a neighbor, in the laughter of a child.

When the righteous cry for help,
the Lord hears,
and rescues them from all their troubles.
(Psalm 34:17)

Another blessing: Project Valour IT, so far, has raised over $48,000 to help wounded soldiers with technology to help them heal!

Project Valour IT is still going on (through November 11). Many of our military who are wounded receive comfort by way of technology. The Valour IT project is a fund raising  effort to help provide the purchase and shipment of laptops and other technology for severely wounded service members. If you would like to donate to the help and comfort of our military, please go to the Wharton blog and click on the Valour IT link on the top right.

How else can you help? Join the effort yourself by posting about this on your blog. Help us get the word out. This fund raising effort runs from October 26 through Veterans Day, November 11!

Other needs you can help with:

One-time Care Packages
We have nearly 2,000 heroes waiting to be adopted!  Would you consider sending a one-time package to help in the interim while we work on getting these soldiers adopted? If you are able to help us with this request, please send an email to soldiersangelsdonna@gmail.com.

Adopt a Military Family for Christmas
As the holiday season is just around the corner, we are starting our Operation Outreach for the holidays.  This program involves adopting a military family for Christmas.  If you would like to help make a military family’s Christmas a bit brighter, please send an email to opoutreach@soldiersangels.org.

Sweats for Military Hospitals
All Combat Support Hospitals and military hospitals are in need of SWEATS.  Sizes needed are Medium to XXL with tan or olive drab for the Marines and tan or black for the Army.
If you would like to help with this request, please send an email to angels@soldiersangels.org or if you would prefer to send a monetary donation or a gift card, please send to:

Soldiers’ Angels
1792 E. Washington Blvd.
Pasadena, CA  91104

Today’s Lagniappe:  Special Sweet Potatoes
This wonderful potato is best mid-fall through mid-winter and is best when used within a week of purchase. Enjoy this delicious version of a Southern classic.

• 5 sweet potatoes
• 1/4 teaspoon salt
• 1/4 cup butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup white sugar
• 2 tablespoons heavy cream
• 1/4 cup butter, softened
• 3 tablespoons all-purpose flour
• 3/4 cup packed light brown sugar
• 1/2 cup chopped pecans

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned

A little outdoor red for Outdoor Wednesday with A Southern Daydreamer and Rednesday! with It’s a Very Cherry.

Do not forget to entertain strangers,
for by so doing some people have entertained angels without knowing it.
Hebrews 13:2

The holidays are upon us. Only a few more weeks until Thanksgiving and then Christmas and New Years are right behind. It seems like just yesterday we were enjoying the long summer days. Well, November is here now and daylights savings time is over and the days are getting shorter. Even as I am writing this, I can look out my window and see beautiful yellow gold and red trees against a brilliant autumn blue sky.

With the holidays comes entertaining! Here a few easy to make bites for just such occasions.

Hot Brie Kisses
This recipe uses puff pastry, but you could use pre-made phyllo cups to make it even easier.

Hot Brie Kiss

2/3 pound brie cheese
2 sheets puff pastry
hot pepper jelly

Thaw puff pastry at room temperature for about 30 minutes.

Unfold pastry and roll lightly with a rolling pin to remove creases.

Cut each sheet into fourths, then cut each fourth in half. Cut each piece in half again to produce 16 even squares of dough per pastry sheet.

Lightly spray mini-muffin cups with vegetable oil.
Fit a square of dough into each cup. The pointed edges of the dough should extend straight up.

Cut brie into 1/2″ squares. Place a piece of cheese into each dough-lined cup. Top with 1/4 teaspoon pepper jelly.

Bake at 400 degrees for 10-15 minutes, or until golden.

Famous Disappearing Spinach Dip
Serve this in a hollowed out round of bread or cabbage with crackers and crudites.

Spinach Dip

Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 2 hours or overnight.

Shrimp Cocktail Dip
When I was growing up, shrimp cocktail was served for really special occasions or at fancy restaurants. It went out of style for a while, but is back strong now. This dip is a twist on an old favorite. Serve it with crackers, or toasted baguette slices.

1 cup chili sauce
1 medium celery rib with leaves, finely chopped
1 green onion (that is a scallion in Yankee talk) – white and green parts, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon bottled horseradish (more if you want it a little spicier)
Tabasco (to taste)
8 oz. cooked, peeled, deveined, and finely chopped shrimp
One 8 oz. package cream cheese, at room temperature

In a medium bowl, mix the chili sauce, celery, scallion, parsley, lemon juice, hoseradish, and hot pepper sauce to taste. Cover and refrigerate for 2 hours (this part can be prepared up to 2 days in advance).

Stir the shrimp into the cocktail sauce. Place the cream cheese on a serving platter, and pour the shrimp mixture over the top. Serve immediately with crackers or toasted baguette slices.

Be sure to have plenty of cocktail napkins and nice candles on hand for an instant party anytime you please.

Today’s Lagniappe: Bloody Mary’s
Make up a pitcher and serve the vodka on the side so your friends who are driving or prefer not to drink alcohol can still enjoy the great taste of this classic cocktail. To make them extra special, rim the glasses by wetting with lemon juice and then dipping in celery salt.

• 3 large stalks celery from the heart, including leaves, plus extra for serving
• 36 ounces tomato juice
• 2 teaspoons prepared horseradish
• 1 teaspoon grated yellow onion
• 1 lemon, juiced
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon celery salt
• 1/4 teaspoon kosher salt
• 12 dashes hot sauce (recommended: Tabasco), or to taste
• 1 1/2 cups vodka

Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill or serve the vodka on the side.  Serve in tall glasses over ice with a stick of celery.

It’s a three-for Tuesday! Join these great blogs for more recipes and great ideas.

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More Tuesday

A quick item before the regularly scheduled post:

Are you wondering what to do with all that LEFTOVER Halloween candy? ANSWER! Soldiers’ Angels will ship it to the troops for you

After Halloween has come and gone: the costumes are put away, the kids have come down from the sugar high, the jack-o-lantern is starting to wilt… and there are still pounds and pounds of candy all over the place! What to do?

Our military men and women deployed around the world always enjoy candy in their care packages, and this is the perfect time of year for shipping chocolate–the cooler weather means it’s less likely to melt! Patriotic kids and parents can send extra Halloween candy to Soldiers’ Angels, who will make sure it brightens the day of a service member far from home.

Soldiers’ Angels asks all Angels to spread the word and get their community involved in sharing their Halloween candy to give our troops a taste of home.

If you live east of the Mississippi, please ship your Halloween candy to:

Soldiers’ Angels
112 Greenhill Road
Ramseur NC 27316

(Dropoff avail. M-F, 8 a.m. to 4 p.m.)

If you live west of the Mississippi, please ship your Halloween candy to:

Soldiers’ Angels
914 Tourmaline Dr
Newbury Park, CA 91320

Isn’t that a great idea to help our troops?! Even if you gave away all your candy, your kids may want to share theirs or, you may want to got get some that is marked down after Halloween is over to share. Whatever way you choose, it is a great idea!

Okay, back to our regularly scheduled post:

How do you turn a pinecone into a turkey?

Metamorphosis Monday with Between Naps on the Porch

This year, I have the blessing of having my family come to my home for Thanksgiving. It has been nine years since I had it last and I am looking forward to having it again. I always love the holidays. When the days get short, it is so great to have so many wonderful celebrations to enjoy!

My husband’s Aunt, Robbie Holt, showed me the cutest little pinecone turkeys that she had made and I decided last time I had Thanksgiving to make some myself for each guest place setting at the table. I had fun gathering the pine cones and acorns to make the turkeys. The pics I have of the turkeys now are missing the cute little acorn hat.

Mr. Pinecone Turkey

He's ready for his closeup.

What a cutie.

These were easy to make and added a fun touch to the Thanksgiving table. You can find instructions for making your own here. These instructions actually use real feathers but as you can see, I just made one big fan. It would be a fun craft too if you have kids to help you with it.

I’ll be sharing lots of Thanksgiving prepartations with you in the coming weeks. Today, I’ve spent outside cleaning out the garage (ugh!). Oh well, it must be done and making turkeys is the fun part that will follow!

Reminder: Project Valour IT is still going on (through November 11). Many of our military who are wounded receive comfort by way of technology. The Valour IT project is a fund raising  effort to help provide the purchase and shipment of laptops and other technology for severely wounded service members. If you would like to donate to the help and comfort of our military, please go to the Wharton blog and click on the Valour IT link on the top right.

How else can you help? Join the effort yourself by posting about this on your blog. Help us get the word out. This fund raising effort runs from October 26 through Veterans Day, November 11!

Other needs you can help with:

One-time Care Packages
We have nearly 2,000 heroes waiting to be adopted!  Would you consider sending a one-time package to help in the interim while we work on getting these soldiers adopted? If you are able to help us with this request, please send an email to soldiersangelsdonna@gmail.com.

Adopt a Military Family for Christmas
As the holiday season is just around the corner, we are starting our Operation Outreach for the holidays.  This program involves adopting a military family for Christmas.  If you would like to help make a military family’s Christmas a bit brighter, please send an email to opoutreach@soldiersangels.org.

Sweats for Military Hospitals
All Combat Support Hospitals and military hospitals are in need of SWEATS.  Sizes needed are Medium to XXL with tan or olive drab for the Marines and tan or black for the Army.
If you would like to help with this request, please send an email to angels@soldiersangels.org or if you would prefer to send a monetary donation or a gift card, please send to:

Soldiers’ Angels
1792 E. Washington Blvd.
Pasadena, CA  91104

Today’s Lagniappe:  Easy Chicken Enchiladas
Something yummy to start out November.

• 1 tablespoon vegetable oil
• 2 skinless, boneless chicken breast halves – boiled and shredded
• 1/2 cup chopped onion
• 1 (7 ounce) can chopped green chile peppers
• 1 (1 ounce) package taco seasoning mix
• 1/2 cup sour cream
• 2 cups cottage cheese
• 1 teaspoon salt
• 1 pinch ground black pepper
• 12 (6 inch) corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 (10 ounce) can red enchilada sauce

To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.

• To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
• Preheat oven to 350 degrees F (175 degrees C).
• To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9×13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

Join Chari at Happy to Design for Sunday favorites and Charlotte and Ginger at Blogger Spirit for Spiritual Sunday and enjoy your Sunday!

This post is originally from October 20th. Just a walk around the neighborhood seeing God’s beauty. Whenever I go for a walk, I am grateful for so many things. I am always reminded of the great hymn How Great Thou Art.

This hymn was written by Carl Gustaf Boberg after he went for a walk: Mr. Boberg was enjoying a nice walk when a thunderstorm suddenly appeared out of no where. A severe wind began to blow. After the storm was over, Mr. Boberg looked out over the clear bay. He then heard a church bell in the distance. And the words to How Great Thou Art begin to form in his heart.

O Lord my God, When I in awesome wonder,
Consider all the worlds Thy Hands have made;
I see the stars, I hear the rolling thunder,
Thy power throughout the universe displayed.

Then sings my soul, My Saviour God, to Thee,
How great Thou art, How great Thou art.
Then sings my soul, My Saviour God, to Thee,
How great Thou art, How great Thou art!

When through the woods, and forest glades I wander,
And hear the birds sing sweetly in the trees.
When I look down, from lofty mountain grandeur
And see the brook, and feel the gentle breeze.

Then sings my soul, My Saviour God, to Thee,
How great Thou art, How great Thou art.
Then sings my soul, My Saviour God, to Thee,
How great Thou art, How great Thou art!

And when I think, that God, His Son not sparing;
Sent Him to die, I scarce can take it in;
That on the Cross, my burden gladly bearing,
He bled and died to take away my sin.

Then sings my soul, My Saviour God, to Thee,
How great Thou art, How great Thou art.
Then sings my soul, My Saviour God, to Thee,
How great Thou art, How great Thou art!

When Christ shall come, with shout of acclamation,
And take me home, what joy shall fill my heart.
Then I shall bow, in humble adoration,
And then proclaim: “My God, how great Thou art!”

Then sings my soul, My Saviour God, to Thee,
How great Thou art, How great Thou art.
Then sings my soul, My Saviour God, to Thee,
How great Thou art, How great Thou art!

Here is the post after my walk:

This past weekend, the weather was so beautiful. After the football games, my husband, the dog (Bailey) and I took a walk in the neighborhood. I took along the camera to capture some of the Autumn beauty.

This beauty was in my bird feeder before we left.

Grabbing a bite to eat.

Beautiful bush in front of a neighbors house.

Decorating for the season. Love the red hat.

At Master Gardeners we would say this rose bush had good hips!

I love how they have landscaped around the mailbox.

This is a tree in our own backyard.

The stems of the pokeweed are such a pretty red/purple.

A little outdoor red for Outdoor Wednesday with A Southern Daydreamer and Rednesday! with It’s a Very Cherry and today’s lagniappe is a great idea for Crockpot Wedneday with Dining with Debbie.

Today’s Lagniappe: Slow Cooker Apple Praline Crisp

6 medium-size crisp tart apples (Granny Smith or Jonathan), peeled if desired, cut into 1/2 inch slices (about 6 cups)
1 tsp. ground cinnamon
1/2 cup quick-cooking oats
1/3 cup packed brown sugar
1/4 cup all-purpose flour
1/2 cup cold butter, cut into small pieces
1/2 cup chopped pecans
1/2 cup toffee bits
Ice cream, if desired

1. Spray a 3-4 quart slow cooker with cooking spray or use a crock pot liner and spray it. In a large bowl, mix apples and cinnamon to coat. Place in slow cooker.
2. In medium bowl, mix oats, brown sugar, flour and butter with pastry blender or fork until crumbly. Stir in pecans and toffee bits. Sprinkle crumb mixture evenly over apples.
3. Cover; cook on LOW heat setting 4 to 5 hours. Serve with a scoop of ice cream

Reminder: Project Valour IT is still going on (through November 11). Many of our military who are wounded receive comfort by way of technology. The Valour IT project is a fund raising  effort to help provide the purchase and shipment of laptops and other technology for severely wounded service members. If you would like to donate to the help and comfort of our military, please go to the Wharton blog and click on the Valour IT link on the top right.

How else can you help? Join the effort yourself by posting about this on your blog. Help us get the word out. This fund raising effort runs from October 26 through Veterans Day, November 11!

Other needs you can help with:

One-time Care Packages
We have nearly 2,000 heroes waiting to be adopted!  Would you consider sending a one-time package to help in the interim while we work on getting these soldiers adopted? If you are able to help us with this request, please send an email to soldiersangelsdonna@gmail.com.

Adopt a Military Family for Christmas
As the holiday season is just around the corner, we are starting our Operation Outreach for the holidays.  This program involves adopting a military family for Christmas.  If you would like to help make a military family’s Christmas a bit brighter, please send an email to opoutreach@soldiersangels.org.

Sweats for Military Hospitals
All Combat Support Hospitals and military hospitals are in need of SWEATS.  Sizes needed are Medium to XXL with tan or olive drab for the Marines and tan or black for the Army.
If you would like to help with this request, please send an email to angels@soldiersangels.org or if you would prefer to send a monetary donation or a gift card, please send to:

Soldiers’ Angels
1792 E. Washington Blvd.
Pasadena, CA  91104