Life is full of surprises, and today I received a very nice one. I am the iFellowship "featured friend" over on Seeds of Faith Women today! I don't remember exactly how I stumbled across it, but I'm telling you...I could spend all day over there getting dose after dose of encouragement from my Christian sisters! Please do go check it out (just click the button below)!
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And now for today's fun facts for November 10th:
The Few, The Proud…
The US Marine Corps celebrates its birthday on November 10th each year. This year in particular the Corps is celebrating its 235th! Hoo-Rah!
MS Windows released
Although it wouldn’t actually ship until 1985, Microsoft Corporation unveiled MS Windows on Nov. 10, 1983. Our lives haven't been the same, don't you agree?
Sunny Day, Everything’s A-OK!
In 1969, Sesame Street premiered on public broadcasting stations. If you think about it, this was pre-school teaching before pre-school was cool! My favorite character is, of course, Big Bird. He is big and lovable and always kind. Who's your favorite character? (Below is a picture of the original cast!)
Famous Birthdays: Martin Luther, Miranda Lambert (my personal favorite female Country singer!)
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I love traditional Thanksgiving foods, but sometimes it's fun to just mix it up a little bit. Here is a recipe for a Pumpkin Swirl Cheesecake that I made a couple years back for a party at work. I like this one because you don't need a springform pan. Yum-O! (Photo borrowed from Kraft Kitchens, since we have long ago eaten ours!)
Pumpkin Swirl Cheesecake
1-1/2 cups crushed ginger snaps
1/2 cup finely chopped pecans
1/4 cup butter, melted
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1-1/4 tsp. pumpkin pie spice
HEAT oven to 325°FMIX crumbs, nuts and butter; press onto bottom only of 13x9-inch pan.
BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1-1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.
SPOON half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
I cut this into approximately 1" squares and put them in mini cupcake liners to make it more festive looking.
3 comments:
What fun, Doris!! I love that you are doing this.
Those cheesecake bars look delish. I should really try them as we adore cheesecake and pumpkin!!
My favorite Sesame Street Character is cookie monster and elmo....
Have a wonderful day....
oh and would you please forgive me? I have your goodies ready to mail but I haven't done it and I feel just awful!!!!!! Would you resend your addy so I can get that done!!!!!!!!!!!!!!!!!!!!!!!!!
I'm thoroughly enjoying your November posts! And thanks for sharing the cheesecake bar recipe...I'm going to have to try that one!
Thank you Laura! I'm so glad you're enjoying this little series of mine. Do try the cheesecake bars. They are so good, and really not hard to make at all! Let me know how you like them!
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