Just a few pictures of various sights that caught my eye that day.

I love this sign!

Just a glimpse of a street downtown.

The history of The University of Georgia. Click to open it up.

The Chapel Bell - beautiful

Sanford Stadium - home of the Bulldogs

Beautiful leaves were all over the campus in the bright fall sunlight.

Too cute of a sign to pass up.

This flower was on the side of one of the buildings - beautiful.

A gem hidden behind the trees. We had such a great day strolling around town and campus. We even brought Teddyboy who  had just as much fun as the rest of us. By the time we arrived home Spencer has decided that he is now a Univ. of GA fan and promptly placed his requests for clothing items for Christmas. Gotta love it!

                     
* Exported from MasterCook *

                            Makeover Rum Cake

Recipe By: Catharine Seman
Serving Size: 16    Preparation Time :0:15
Categories: Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  pecans -- toasted
  18 1/4         ounces  yellow cake mix
     1/2           cup  skim milk
     1/4           cup  dark rum
     1/4           cup  canola oil
     1/4           cup  unsweetened applesauce
      2             large  eggs
Topping:

     1/2           cup  sugar
     1/4           cup  butter -- cubed
       2            tablespoons  water
       2             tablespoons  dark rum

1. Coat a 10 inch fluted tube pan with cooking spray and sprinkle with flour; add pecans. In a large bowl, combine the cake mix, milk, rum oil, applesauce and eggs; beat on low speed for 30 seconds. Beat on medium 2 minutes.

2. Pour into prepared pan. Bake at 325 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

3. In a small saucepan, combine glaze ingredients. Bring to a boil. Reduce heat;cook and stir for 4-5 minutes or until thickened. Drizzle over cake.

Source:
  "Taste of Home 2011 Healthy Cooking Annual Recipes"
Copyright:
  "2011"
Yield:
  "16 "
                                    - - - - - - - - - - - - - - - - - - -

NOTES : Pecans are optional - tastes wonderful without the nuts, too.

                   
* Exported from MasterCook *

                        Scottish Shortbread Rounds

Serving Size: 26    Preparation Time :0:00
Categories: Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 1/2     pound  unsalted butter
  1       cup  confectioner's sugar
1/2      teaspoon  salt
  1       teaspoon  vanilla
  2       cups  all-purpose flour

• Mix the first four ingredients together.
• Cream well
• Add in the flour, mix well and forms a stiff dough.
• Spoon dough out onto a length of wax paper, about 18 inches long or so.
• Form dough into a log, roll up in the wax paper and chill until firm, about an hour.
• Once your dough is firm, slice log into slices a little thinner than half an inch.
• Place slices onto an ungreased cookie sheet, about an inch or so apart.
• Bake at 350* until the edges are slightly golden.

Let the cookies sit on the sheet for a few minutes before removing them or they may crumble on you.

Source:
  "Noshings.Blogspot.com"
Copyright:
  "Nov. 2011"
Yield:
  "26 "
                                    - - - - - - - - - - - - - - - - - - -

Serving Ideas : nice cold glass of milk

  
* Exported from MasterCook *

                            Pumpkin Nut Bread

Recipe By: Mom
Categories: Bread

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1        cup  flour -- sifted
  2        teaspoons  baking powder
 1/2      teaspoon  salt
 1/4      teaspoon  baking soda
 1/2      teaspoon  cinnamon
 1/4      teaspoon  ginger
 1/4      teaspoon  cloves
  1        cup  brown sugar -- firmly packed
  1        cup  quick-cooking oats
 1/3      cup  nuts -- chopped
  1        large  egg -- beaten
 1/4      cup  oil*
 1/3      cup  milk
  1        cup  pumpkin

• Heat oven to moderate 350 degrees. 

• Sift flour, baking powder, salt, baking soda and spices together.

• Stir in sugar, oats and nuts.

• Add egg and oil, milk stir until dry ingredients are moist.

• Blend in pumpkin.

• Pour batter into greased loaf pan.

• Bake in preheated oven 55 to 60 minutes.

• Loosen edges, cool on wire rack about 10 minutes.

Yield:
  "1 loaf"
                                    - - - - - - - - - - - - - - - - - - -

Serving Ideas : Nice cold glass of milk

NOTES : Sub in natural apple sauce for the oil 1 for 1 - then add in 1/2 tsp of oil.

An Open Letter to the World from a Penn State Alum: Dear World...: First, let me apologize in advance. There have been enough talking heads in all of this that reading one more may cause a nosebleed, I under...

I did not think that the holes were as light as those in the Aero bar but were quite plentiful.
My kiddos however adore the this candy bar and the cute little Air Delight Hershey Kisses.

1. In a slow cooker, mix beef, onion, soups and mushrooms and pepper.
2. Cover and cook on low heat setting 8-10 hours or until beef is very tender.
3. Stir in sour cream, cream cheese into beef mixture until melted.
4. Stir sour cream into beef mixture. Serve over noodles. 

Gosh... I go missing  take a break from blogging and bam! Blogger changes a little bit on me.  New way to see who is visiting, posting and so forth. I can resort back to the old way if I want but hey, I need to get with the times right?
Things have been a whirl wind to say the least since the kiddos arrived back home in late July. I thought by getting the blogger app on my phone would help with keeping you updated on stuff but that has not panned out.  Over the next few weeks I get out some pictures of places we have been over the summer and *blush* last fall (I know really bad) ,  share a few new decorating ideas and share a thought on some new wax I have been using.
Hope everyone has been well and thanks for staying with me. : D

Making small batches of wax melts. I have made juicy lemon, chocolate chip cookies so far will be making some candid apple and grandma's cupboard as the day goes.
Using a new wax - I will share shortly.

Posted using BlogPress from my iPhone

I created this batch over the weekend using black raspberry fragrance oil and held my breath that it would stay white.



I have white bar success!

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                      Nothing beats a wonderful fresh homemade loaf of whole wheat bread.
* Exported from MasterCook *
                            Whole Wheat Bread

Recipe By:
Serving Size: 16 slices / 1 loaf    Preparation Time: 20 minutes
Categories: Bread

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1 1/8        teaspoons  active dry yeast
1 1/4        cups  warm water -- 110-115
1/4           cup  brown sugar, packed
2              Tablespoons  butter -- melted
3/4           teaspoon  salt
1 1/2        cups  whole wheat flour
2              cups  all purpose flour -- or 2 1/2 cups

1. In a large bowl, dissolve yeast in warm water.
2. Add the brown sugar, butter, salt, whole wheat flour and 1 cup all purpose flour.
3. Beat until smooth.
4. Stir in enough remaining flour to form a firm dough (dough will be sticky).
5. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
6. Place in a bowl coated with cooking spray, turning once to coat the top.
7. Cover and let rise until doubled about 1 hour.
8. Punch dough down and turn onto a floured surface; shape into a loaf.
9. Place in a 9 x 5 loaf pan coated with cooking spray.
10. Cover and let rise until doubled - about one hour.
11. Bake at 375 for 25-30 minutes or until golden brown.
12. Remove from pan to a wire rack and cool.

Source:
  "Taste of Home Magazine"
Copyright:
  "June/July 2010"
Yield:
  "16 slices / 1 Loaf "
                                    - - - - - - - - - - - - - - - - - - -

NOTES:

• Fast, easy and wonderful loaf of bread
• I use 2 cups of white flour - but depending on where you are you may need more or less flour.
• I use my bread hook on my mixer to speed things along just a little.

My camera!!


- Posted using BlogPress from my iPhone

Location:Walter St,Easley,United States

                     
* Exported from MasterCook *

                           Banana Crumb Muffins

Recipe By: Lisa Kreft
Serving Size: 8     Preparation Time: 15 min
Categories: Breakfast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2      cups  all-purpose flour
  1            teaspoon  baking soda
  1            teaspoon  baking powder
1/2           teaspoon  salt
  3            large  bananas -- mashed
3/4           cup  white sugar
  1            large  egg -- lightly beaten
1/3          cup  butter -- melted
1/3          cup  brown sugar -- packed
  1           teaspoon  vanilla
1/4          cup  walnuts -- chopped
  2           tablespoons  all-purpose flour
1/8          teaspoon  ground cinnamon
  1           tablespoon  butter

1. Preheat oven to 375 degrees.
2. Lightly grease 10 muffin cups or line with muffin paper.
3. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.
4. In another bowl, beat together bananas, sugar, egg, melted butter, vanilla and walnuts.
5. Stir the banana mixture into the flour mixture just until moistened.
6. Spoon batter into prepared muffin cups.
7. In a small bowl, mix together the brown sugar, 2 tablespoons flour and cinnamon.
8. Cut in 1 tablespoon butter until mixture resembles course cornmeal.
9. Sprinkle topping over muffins.
10. Bake in preheated oven for 18 - 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Source:
  "allrecipes.com"
Yield:
  "8 "
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 271 Calories; 12g Fat (40.3% calories from fat); 5g Protein; 36g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 456mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates.

Serving Ideas:

• Cup of tea or coffee.
• Nice tall glass of milk

NOTES:

• I added in the walnuts and vanilla for extra flavor.
• The other item I used was a larger muffin tin. I would say that you will make 10 muffins if you use a regular muffin tin.