I have so much to be thankful for this week. My cup runnith over.
The procedure was a complete success. Leslie did great - no issues. They got 3 biopsies of the tumor too. We'll get to see her in about a half an hour.
Praising the Lord today!
Now the recipe from my first Newsletter. Thank you Katie:
This is one of my favorite recipes - it is so easy and yummy!! Also a bonus is one for your family and one to share! Hugs, Katie Hougen
1 C canned pumpkin
1/2 C vegetable oil
1 1/2 C sugar
1/2 tsp salt
1 tsp pumpkin pie spice
1 2/3 C flour
1 tsp baking soda
1 C chopped pecans
Combine pumpkin, oil and eggs in a large mixing bowl. Add remaining ingredients. Mix well to blend. Pour batter into 2 greased (yes 2!) and floured loaf pans. Bake at 325 degrees for 1 1/2 hrs till done when toothpick inserted comes out clean. Let cool 10 min before removing from pan. Serve with cream cheese spread.
Cream Cheese spread:
4 tbsp softened butter
4 oz softened cream cheese
3 c sifted powdered sugar
1 tsp vanilla
1 tbsp milk
1/4 c chopped pecans (optional)
With electric mixer, cream together butter and cream cheese till smooth. Gradually add powdered sugar, vanilla and milk. Mix well. Fold in pecans if desired.
Be Blessed, Lynn
For more Thankful Thursday blessings, visit Iris at Grace Alone.