Quote of the week:
“Thou hast created us for Thyself, O God,
and our hearts can never be quieted till they find repose in Thee.”
“Pollyanna” by: Eleanor Porter
A funny video about the separation of church and state
Recipe of the Week
4 oz. cream cheese, cubed
1 T. sugar
2 T. French Vanilla Instant Cappuccino
1/2 t. vanilla
1/4 C. semisweet chocolate chips
2 C. flour
3/4 C. sugar
2-1/2 t. baking powder
1 t. cinnamon
1/2 t. salt
1 C. milk
1/4 C. French Vanilla Instant Cappuccino
1/2 C. butter melted
1 egg, beaten
1 t. vanilla
3/4 C. semisweet chocolate chips
In a food processor or blender, combine the spread ingredients; cover and process until well blended. Cover and refrigerate until serving.
In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and cappuccino together until the cappuccino is dissolved. Add the butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in the chocolate chips.
Fill greased muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm with the espresso spread.
Yield: about 14 muffins and 1 cup of spread.
are good places to find what ever recipes you are looking for! I use them a lot! ~Susannah
We have bought two of her CD’s and I have really enjoyed them! At her site you can buy her CD’s, buy music that she has arranged, listen to samples of her music, and read about her. ~Cassia
Charissa said, “Myself is icthing me!”
Charissa came inside and said, “We cracked two eggs.”
Jessica asked her, “What were you doing with the eggs?”
(C) “Um, we accident dropped them on purpose!”