It’s hard to believe, but most public schools have started by now. Many homeschooling families are rolling out the desks and chalkboards too so they can get a jump on the school year. It will feel good to take a break in early fall, knowing that many weeks of school have been accomplished!

I know I already posted about school lunch ideas, but I found some cute things on Family fun’s website and thought I’d share them with you today.

Here are some peanut butter & jelly Blossoms. They’re sandwiches cut into flower shapes. Cute.

Cupcakes are all the rage right now, and take a look at this combo of a cupcake and a couple of chocolate graham crackers! Even a high schooler would think that was cool!

This cupcake looks adorable and is super simple. I believe that’s a Good and Plenty serving as the chalk!

This is the meat and cheese! Can you believe it? The instructions are below.

For each pencil, cut off one end of a cheese stick so that it’s flat. Use a paring knife or apple corer to cut a 3/4-inch circle out of the bologna.

Dab one end of the circle into the mustard, then attach it to the flat end of the cheese stick.
Snap off the end of a Bugle so that its edges are even, and gently press it onto the other end of the cheese stick. Slide half a raisin onto the Bugle for the pencil tip, and you’ve got a snack that’s just write!

Leave it to Family Fun to create such great ideas to make lunch that much adventure!

Enjoy!

Often the way of a child of God is like an overgrown garden. It’s full of weeds. The once neat pathway is thick with wayward plants, branches and thorns. We see the mess and ask, “Which way am I to go?” Or, “How will my loved one know God’s direction?” It seems difficult to proceed because we do not know the way. Making the right decision or doing the right thing lies in the promises of God…

Our Back To School Revival began yesterday with Brother Jerry Sivnksty preaching. It was a wonderful beginning to the week and we’re excited about hearing the preaching of the Word and being changed by it!

It was my privilege to meet the Sivnksty’s for the first time, then have them in my home for our Sunday dinner. They are a precious couple and we shared a sweet time around the table. I love entertaining because it allows people to share a bit of our heart. When they enter our doors they learn more of who we are and I pray they can feel at home. When Brother Jerry asked if he could take his shoes off shortly after entering, it made me glad that he could feel at home with us. We’re no different than anyone else and we want our guests to feel comfortable and at ease.

So, take your shoes off, get comfy on the sofa, and join me for a review of the meal!

Rather than serving the fresh corn on the cob, I decided to cut it off. I saw this clever trick on the Food network. Place the cooked and cooled corn on the middle of a bundt pan to make cutting it easier. The corn stays put and the cut kernels fall into the pan instead of all over the floor!

I knew the Sivnksty’s are health conscious, so I made two desserts – a light one and a not-so-light one so they could have a choice. This was my first attempt at making angel food. It was very good, and you can eat a piece and not feel guilty with only .5 grams of fat!

I failed to take a picture of the whole caramel ice cream dessert, but here’s a picture of a slice. My husband calls it “a killer.” When I asked if that was good or bad, he assured me it was good! It’s like a giant ice cream sandwich made in a springform pan. The cookie part is oatmeal and goes so well with the homemade caramel sauce that you serve with it!

Caramel Ice Cream Dessert

1 1/2 cups all-purpose flour

2/3 cup quick-cooking oats, uncooked

2/3 cup firmly packed brown sugar

2/3 cup chopped pecans or walnuts

2/3 cup butter or margarine, melted

1 cup firmly packed brown sugar

1/2 cup butter or margarine

1/4 cup evaporated milk

1/2 gallon vanilla ice cream, softened

(I like any vanilla based ice cream with this – pralines and cream is super good)

• Combine first 4 ingredients, and stir in melted butter; press mixture firmly into a lightly greased 15 x 10 x 1 inch jellyroll pan.
• Bake at 350 degrees for 12 minutes or until lightly browned; remove cookie to wire rack. Cool and crumble.
• Combine 1 cup brown sugar, 1/2 cup butter, and evaporated milk in a heavy saucepan. Bring to a boil over medium heat, stirring constantly; boil 3 minutes. Cool caramel sauce.
• Sprinkle half of crumbs into bottom of a lightly greased 10-inch springform pan. Drizzle with half of caramel sauce. Spread ice cream over sauce. sprinkle with remaining crumbs.
• Cover and freeze until firm.
• Pour remaining warmed sauce over each slice at serving time.

Yield: 12 servings

If you’re able, please come join us for our meetings this week. I know you’ll be blessed!

What was cooking in your kitchen this week?

With love,

Ever wish someone would snatch you away and give you a makeover? I got an email from Real Simple and you can get a virtual makeover on their website! It’s very easy (and quite entertaining!). Go here if you’re interested in seeing yourself with a new style!

Every wise woman buildeth her house: but the foolish plucketh it down with her hands. Proverbs 14:1

I’m the world’s worst at mucking up my nail polish because I’ve been too impatient! So here’s another tip on helping polish to dry faster. Put on color, wait 10 minutes, then dip fingers in a bowl of ice-cold water to harden the polish quickly.

Better is the end of a thing than the beginning thereof: and the patient in spirit is better than the proud in spirit. Eccl. 7:8

This past Sunday night my husband preached about disciplining our children. A good follow up on his message are several broadcasts on Revive our Hearts this week. Denise Glenn is the guest and is speaking about setting boundaries for our children. You can hear all the messages on Revive Our Hearts.

Chasten thy son while there is hope, and let not thy soul spare for his crying. Proverbs 19:18

With love,