Here are a few more CRAFT ideas for you 

to try when you get in the mood!

1. Tin Star:  cover with different scrapbook papers; put a coat of Modge Podge on it 

2. Frame:  make a pretty bow and bedazzle it up

3. Photo Block:  piece of wood (your choice of size), cover with paper; "spruce" it up with feathers, trim, etc.; add a clip to show off a favorite photo

A Song and a Slice of Sweetness

Regardless of how many times I hear this song, I am over taken with thanksgiving, joy, and praise each and every time!

You Are My King

(Chris Tomlin)

I'm forgiven because you were forsaken
I'm accepted, you were condemned
I'm alive and well
Your spirit is within me
Because you died and rose again

Amazing love how can it be
That you, my king would die for me
Amazing love, I know its true
It's my joy to honor you
Amazing love how can it be?
That you, my king, would die for me
Amazing love, I know its true
Its my joy to honor you
In all I do I honor you

You are my king
You are my king
Jesus, You are my king
Jesus, You are my king

Amazing love, how can it be?
That you, my king, would die for me
Amazing love, I know it's true
Its my joy to honor you
Amazing love, how can it be?
That you, my king would die for me
Amazing love I know it's true
Its my joy to honor you
In all I do I honor you
In all I do honor you.

****************************************************

Red Velvet Cake

Cake
1 ½ sticks (3/4 c.) butter, softened
1 ½ cups sugar
¼ cup cocoa powder
1 t. baking soda
1 t. salt
1 t. vanilla
2 eggs
1 cup buttermilk
2 T. red food coloring
2 t. white vinegar
2 ½ cups flour

Frosting
2 bricks (8 oz. each) cream cheese, softened
2 sticks (1 c.) butter, softened
2 jars (7 or 7 ½ oz each) marshmallow cream

PREPARATION
1. Heat oven to 350°F. Coat two 9 x 2-in. or 8 x 2-in. cake pans with baking spray (nonstick spray with flour).

2. Cake: In a large bowl with mixer on medium-high speed, beat butter, sugar, cocoa powder, baking soda, salt and vanilla 2 minutes until creamy. Beat in eggs, 1 at a time, until blended. Stir buttermilk, food color and vinegar in a 2-cup measure until well blended. With mixer on low, beat in flour in 3 additions, alternating with buttermilk mixture in 2 additions, beating just until combined. Spread 3 cups batter in each prepared pan.

3. Bake 30 to 33 minutes for 9-in. layers, 40 to 43 minutes for 8-in. layers, until cakes pull away from sides of pans and a pick inserted in center of cakes comes out clean. Do not overcook. Cool in pans on a wire rack 5 minutes before removing from pans onto rack to cool completely.

4. Frosting: Beat cream cheese and butter in a medium bowl with mixer on medium speed until smooth and creamy. Add marshmallow cream; beat until smooth and fluffy, about 1 minute.

5. To assemble: Place 1 layer on serving plate; spread with 2 cups frosting. Top with remaining layer; frost sides, then top with remaining frosting.

Turkey Tex-Mex Casserole

Now is when everyone tells you how to use the leftover turkey. I saw this one cooked on television this morning. Well, it's right up my alley---mushrooms, cheese, turkey, cheese, tomatoes, cheese.......you get the message. Don't let the length of this post scare you; it looked easy!

Ingredients
6 tablespoons butter
1 pound button mushrooms, wiped clean, stems trimmed and quartered
3/4 teaspoon salt
1/8 teaspoon black pepper
4 tablespoons all-purpose flour
1 1/2 cups whole milk
2 1/2 cups turkey stock or canned, low sodium chicken broth
12 cups tortilla chips
3 to 3 1/2 cups diced roast turkey
2 cups finely chopped onions
1 cup finely chopped bell peppers
2 jalapeno peppers, stem and seeds removed and finely chopped (optional)
8 ounces Pepper Jack cheese, grated
8 ounces Cheddar cheese, grated
4 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne
1 cup drained and chopped canned tomatoes
One 4-ounce can diced green chilies, drained

Cooking Directions
Preheat the oven to 350°F.
Heat the butter in a skillet over high heat until foamy.
Add the mushrooms, ¼ teaspoon of salt, and the black pepper and cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until mushrooms are golden brown and all liquid has evaporated, about 6 minutes. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping the skillet to release any bits stuck to the bottom of the pan.
Cook until the mixture begins to thicken. Add 1 ½ cups of the turkey broth, stir, and cook until thick and flavorful, about 10 minutes. Remove from the heat. Place the tortillas in the bottom of a glass 9 x 13-inch casserole and crush with your hands so that the tortillas form a thin layer on the bottom of the dish. Pour the remaining 1 cup of the turkey broth over the tortillas and allow them to soak up the liquid.
Scatter the turkey pieces over the top of the tortilla layer. Spread the chopped onions, bell peppers, and the minced jalapenos evenly over the turkey. Top with half of the grated cheeses.
Sprinkle with the chili powder, cumin, remaining ½ teaspoon salt, and the cayenne . Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chilies.
Cover with the remainder of the cheeses. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through.

(Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.)

HAPPY THANKSGIVING!

"I will always trust in you and in your mercy and shall rejoice in your salvation. I will sing to the Lord because He has blessed me so richly." (Psalms 13: 5-6)

A Big "Thank You"

Thena had a giveaway recently, and I won 50 custom cards from Uprinting.com. It was so easy to upload pictures and complete the order. Shipping is usually done within 24 hrs. of the proofing. Pretty easy, huh?

Thanks again, Thena!