My lucky morning...

A "double yolk"....

An extra helping of luck never hurts!

Stay Cozy,
Carrie

A wild ride....

Due to God's sifting and refinement in my life, I am looking at 2013 with clearer eyes & a softened and humbled heart. I am able to see that the financial and material losses I so deeply mourned were all for my good and they are in fact blessings & acknowledgements that I am His; for when I decide to walk with the Lord I must surrender myself to His will and expect a path for my life that I might never have imagined!

My hope is not to journey to my grave arriving unscathed, unwrinkled, looking as youthful as possible,  with as many earthly treasures as I can accumulate...

but to slide in broadside, thoroughly used up and worn out, 

  a heart overflowing with the love I shared & received,  proclaiming...

 "Wow, what a ride!"

And hearing the words, 
"Well done my good and faithful, daughter."

So buckle your seat belts, ladies....

Let's take this ride together!

Carrie

Quick I need an appetizer....

Holiday Goodies...in a pinch...

We ate it up so quickly I didn't even have time to put it on a pretty plate...it was yummy!

Here is the "sample" photo...

Ingredients

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sour cream
• 1 teaspoon dill weed
• 1/8 teaspoon garlic powder
• 1-1/2 cups chopped fresh broccoli florets
• 1 cup finely chopped celery
• 1/2 cup finely chopped sweet red pepper
• Celery leaves (optional)

Directions

• Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan.
• Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely.
• In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper. Form a bow garnish with celery leaves. Yield: 16 servings.

Nutritional Facts 1 serving (1 slice) equals 125 calories, 9 g fat (5 g saturated fat), 21 mg cholesterol, 166 mg sodium, 7 g carbohydrate, trace fiber, 3 g protein.

~~~~~ Sprinkles ~~~~~~

~~~~~ of pink ~~~~~and joy!

Bring it on...

A Fall Favorite...

Pumpkin Veggie Stew!

Ingredients

• 1 large onion, chopped
• 2 tablespoons butter
• 4 cups reduced-sodium chicken or vegetable broth
• 1 large can peeled & chopped tomatoes
• 2 medium potatoes, peeled and cubed
• 2 large carrots, chopped
• 2 celery ribs, chopped
• 1 cup cooked fresh or frozen peas or lima beans
• 1 1/2 lb ground turkey
• 1 can (15 ounces) solid-pack pumpkin
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon ground nutmeg

Directions

• In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, carrots, celery and peas.  Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Meanwhile saute the ground turkey until fully cooked. If desired, the last 10 -15 minutes add small pieces of broken spaghetti noodles. Stir in the pumpkin, salt, pepper and nutmeg. Cook 10 minutes longer or until heated through. Yield: 7-10 servings.

 Stay Cozy, Carrie