Happy New Year.....

2014 has definately been a tough year for our family, but it has been a year of growth as well. Many things have changed for our family, but our God never changes. He is ALWAYS with us and ALWAYS will be. He never promised that life would be easy, but He promises that He will carry us through all situations. I am thankful for the challenges of 2014, but look forward to God's blessing in 2015. Praying God will richly bless each of you this new year.

 

 

New Year blessings from our family to yours.

 

 

Merry Christmas from our family to yours...

 

 

For unto you is born this day in the city of David a Saviour, which is Christ the Lord.

Luke 2:11

Let us not forget the "REAL" reason we celebrate Christmas.

 

 

 

 

 Preparing the Raised Beds for Winter

 

Today is such a gorgeous day in Southeast Texas. After not being outdoors much the past

several months, I decided today was the perfect day to spend some time outside working on

my raised beds and raking the yard. So, I got a two for one deal....raked yard and nice compost

material. Later, I plan on laying empty feed bags and boards over the leaves so they don't blow out. Then at some point, I will scoop compost from the chicken pen.

 

 

So, do you have any tips or advice to share? Please leave a comment. I love to learn. 

 Pumpkin Bread

As long as I can remember, my mom baked pumpkin bread every year at Christmas time.

She baked it in empty tin coffee cans. I started baking it shortly after James and I married every

year during the holidays. For years, we baked it and gave it as gifts to friends, Sunday School

teachers, and neighbors. The past four or five years, my girls have been baking pumpkin bread

and selling it. They always pay their tithes first and then choose a needy family to help for Christmas. The remaining money they get to split and the each put half of their money into savings and can spend the rest on whatever they choose.

 

It is delicious so I would like to share it with you.

 

Pumpkin Bread

 

 

3 cups Flour                                                                      3 cups sugar

2 teaspoons Nutmeg                                                          4 Eggs

1 1/2 teaspoons Salt                                                           1 Cup oil

1/2 teaspoon Ginger                                                          2/3 cup Milk

2 teaspoons Soda                                                               1 15 oz can Pumpkin Puree

4 teaspoons Cinnamon                                                      1 Cup Pecans (optional)

1/2 teaspoon Cloves

 

Cream the sugar, eggs, oil, milk, and pumpkin together. Gradually add the dry ingredients. Stir in pecans (optional). Pour into four oiled tin coffee cans. Bake @ 400 for 1 hour. Slightly cool and then turn bread out onto cooling racks. Cool completely and slice into thin slices. SHARE WITH FRIENDS AND FAMILY.   ENJOY!!!!!!