Thursday, March 06, 2014
“How old would you be if you didn't know how old you are?”
― Satchel Paige
Something to think about..
Tuesday, February 18, 2014
This is a picture of Randy my older Brother who passed away 9-13-13..I found this picture of him and put it near the Lady of Guadalupe with a rose, he is resting and please pray for him, the other picture if of my roses growing or blooming this Feb. 16, 2014, spring is not supposed to arrive till March 21, here according to the calendar but, in my yard it has arrived... New Life.
Randy is also 'Cid Lasher' he changed his name, whatever name he was such a special person, I miss him..
Tuesday, December 31, 2013
Happy New Year 2014!! My quote:
One day at a time and, each day will be different, try to pray first, Hail Mary 3 times,
then, remember someone might be sad so be nice to everyone, charity begins at home.
Try to hug someone or at least send a HUG through the internet, smile in the mirror and,
to everyone you meet, eat healthy and exercise at least 10 minutes a day...
Think about drinking and driving, the driver on the road next to you could be drinking, so
be careful..not just new years eve, everyday be careful driving.
Sunday, November 24, 2013
For thanksgiving 2013:
I used splenda instead of sugar and, added evaporated milk, I had enough to make two pies..
Double Layer Pumpkin Cheesecake
Original recipe makes 8 servings
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
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Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
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