~~To all who reads my blog~~

Could you please be in prayer for my mother today..She has her 1st chemo treatment for breast cancer today at 8am..She will have 8 treatments all together..Please pray all goes well..

Thank you

~~Pumpkin Gooey Cake~~

This was very good..I made it over Thanksgiving..Yummy

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon 1 teaspoon nutmeg

Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

~~Thought I would post Aubrey's party~~

This is what brought her home!!!
Her cake

Couple of the girls at her party!!!

~Happy Birthday~~

To my beautiful daughter..She is 11 today

~~Peacan Glazed Pumpkin Pie~~

A nutty twist can do a lot to spice up traditional pumpkin pie.

Ingredients:
2 large eggs
1 (16-oz.) can solid pack pumpkin
1 (12-oz.) can evaporated milk
1 C. brown sugar, packed; divided
2 tsp. pumpkin pie spice
1 deep dish pie crust, frozen
1-C. pecans, chopped
1/4-C. butter, melted

Directions:
Preheat oven to 375 F. In large bowl, using a wire whisk, whisk together eggs, pumpkin, evaporated milk, 3/4 C. brown sugar and pumpkin pie spice. Place frozen pie crust on preheated baking sheet. Pour filling into crust. Bake 40 minutes.
In small bowl, combine remaining 1/4 C. sugar, pecans and melted butter. Crumble over top of partially baked pie. Bake an additional 30 minutes, or until tested done. Serves 8.

~~If you would like to~~~

Take a look at my hubbies site you can click on his name where my blogs are and take a look...We puy up some articles and he has a sermon put on there and if you like to sgn his guestbook you can..I hope you all enjoy..

~~Where "U" are needed~~

"U" are needed in Bible ST_DY, but not in IGNORANCE.

"U" are needed in S_PPORT, but not in NEGLECT.

"U" are needed in _NITY, but not in DIVISION.

"U" are needed in D_TY, but not in IRRESPONSIBILITY.

"U" are needed in B_ILDING, but not in TEARING DOWN.

"U" are needed in CH__RCH!!

~~Pumpkin Cobbler~~

1 (29 oz) can pumpkin
4 large eggs, beaten
½ teaspoon cloves
1 yellow cake mix
1 (13oz) can evaporated milk
2 Tablespoons brown sugar
½ cup chopped nuts
1 teaspoon salt
1 ½ cups sugar
1 teaspoon ginger
2 Tablespoons cinnamon
1 cup melted butter

Blend pumpkin, eggs, sugar, salt, cloves, cinnamon, ginger and milk. Pour into greased 13x9x2” pan. Sprinkle cake mix over the top. Pour melted butter over cake mix. Sprinkle brown sugar and nuts over top. Bake @ 350 degrees for 1 hour and 20 minutes