Monday, September 30, 2013


September Book List
These are the books I read in September:
Fit to Be Tied by Robin Lee Hatcher - The Sisters of Bethlehem Springs Series
The Unlikely Pilgrimage of Harold Fry by Rachel Joyce
The Etiquette of Illness by Sue Halpern
Once Upon a Prince by Rachel Hauck - Royal Wedding
Out of Mind by Stella Cameron - Court of Angels Series
Very Valentine by Adriana Trigiani - Valentine Trilogy
Brava, Valentine by Adriana Trigiani - Valentine Trilogy
The One I Left Behind by Jennifer McMahon
Kate's Song by Jennifer Beckstrand - Forever After in Apple Lake Series
The Sense of an Ending by Julian Barnes
A Matter of Character by Robin Lee Hatcher - The Sisters of Bethlehem Springs
Sweet Caroline by Rachel Hauck
Moonlight Cove by Sherryl Woods - Chesapeake Shores
What are you reading?


Yep, I'm hand made with German Mohair, glass eyes, leather paw pads,
hand stitched nose and lots of stuffing.  Am I cute or what!

Sunday, September 29, 2013

Gold Star Mother's Day

The Congress first created "Gold Star Mother's Day" in 1936 to honor those women whose children were taken from them as a result of war.

God bless you and God bless the USA.

Saturday, September 28, 2013

I heard on the radio...........

I heard on the radio that the book Big Stone Gap by Adriana Trigiani was going to be made into a movie!
I read all the books in the series and am excited to hear this news!

The Leaves Are A Turning...


Thursday, September 26, 2013

Pumpkin Time

Sunday, September 22, 2013

Saturday, September 21, 2013

I Think I'll...

Start decorating for fall!

Thursday, September 19, 2013

Talk Like A Pirate Day

Avast thar ye lazy bucko,  ye better not be
tochn me honey!

Tuesday, September 17, 2013

Way Too Much...

(Pie)  But it was great!  Yumm!

Saturday, September 14, 2013

Pumpkin Cream Cheese Pudding Pie

Pumpkin Cream Cheese Pudding Pie

1 8oz package of cream cheese, softened  (I used Kraft Philadelphia 1/3 Less Fat Neufchatel Cheese)
1 teaspoon of Vanilla
14 packets of Splenda
1 3/4 cups of Cream (or 3/4 cup cream and 1 cup water - you could use milk, too)
1 can Libby's Pumpkin - 15 oz. can
2 boxes of Sugar Free Vanilla Pudding Mix
1 teaspoon pumpkin pie spice
Pecans optional.
Whipped topping optional.
1 crust - your choice - cooked and cooled.
(I made a whole wheat crust.)
(a graham cracker pie crust would work, too)
I made this with my mixer.
Beat the cream cheese and Vanilla until fluffy. Add the Splenda.
Gradually add the cream. Mixing each time you add the cream.
Add the pumpkin. Mix well.
Dump the Sugar Free Vanilla Pudding onto your mix. Slowly mix into your pumpkin mix only till blended. It's going to be thick. Work Fast!
Spoon your mix into your pie shell and smooth.
Refrigerate the pie for about 2 hours.
It's great with pecans.
Do you want whipped topping on your slice? Nuts?


Making Some Angels

Future Angel Dolls
Waiting for some faces!

Friday, September 13, 2013


Here's some luck for Friday the 13th

Wednesday, September 11, 2013

Remembering September 11

Remembering September 11


Monday, September 9, 2013


Today is National Teddy Bear Day.
Have you hugged your Teddy Bear today?

Want to take a trip?

Let's fly down to Mexico!

Sunday, September 8, 2013

Summer's Almost Over...

Time to fly away

Thursday, September 5, 2013

All Aboard

Choo Choo  Teddy says......Let's Play!

Monday, September 2, 2013

Cherry Almond Loaf

Cherry Almond Loaf

1/4 cup Butter - melted
1 teaspoon Vanilla Extract
1 teaspoon Almond Extract
1/2 cup Honey
1 1/2 cups Raw Almonds - crushed (not slivers, not chopped and not meal)
2 cups Whole Tart Cherries (I used frozen - thawed in the microwave)
2 Large Eggs
1 tablespoon of Ground Flax (Flax Meal)
1 cup Whole Wheat Flour
1 tablespoon Baking Powder

Preheat oven to 350 degrees

Line loaf pan with parchment paper - The easiest way it to cut a piece one way and cut one the other to fit your loaf pan with the sides hanging over. The sides hanging over makes it easy to grab to get the loaf out of the pan and it cuts down on the fat. Clean up is easier, too.


I used an eight cup Pyrex measuring cup for my bowl - everything is mixed in it. (Mine is microwave safe.)
Melt your butter in the microwave safe Pyrex measuring cup.
Add your extracts and honey. Stir.
Crush your raw almonds (I used a plastic zip bag and a flat mallet) Put a towel under your bag - helps to cut down on the noise - thank you bearwiskers.
Add the almonds to the bowl, stir.
Add the defrosted or fresh pitted cherries to the bowl, stir.
Stir in the eggs. Stir in the Ground Flax.
I put the cup of flour on top along with the baking powder - stir into the mixture.
Yes, it's thick.

Spoon the mixture into the prepared loaf pan. Even it out.
If you get the mixture on the parchment paper that hangs over - just wipe it off with a damp paper towel.

My loaf pan is Corning Ware, so I put the loaf pan on a baking sheet.
I baked my loaf for 60 minutes at 350 degrees.
Stick a tooth pick in the center - it's clean, it's done.