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Nov 28, 2008
It's been kind of a yo-yo year for my family and me, but I still have much to be thankful for.
1. The love of Jesus: Although things have been a bit rough at times, we've never had to do without.
2. My brother: As many of you know, he is a stroke survivor. Yet he did almost all the work on the Thanksgiving side dishes, accepting only minimal help from me, because he didn't want me to do all the work myself.
3. My mom: She's always encouraged my brother and me to believe in ourselves and value our loved ones.
4. The kindness of others: "A friend (or family member) in need is a friend indeed."
5. Opportunities: Big ones and small ones, they all lead to valuable experiences.
6. Children: Working with Pre-K students in area schools gives me hope for the future.
7. The ability to find enjoyment in everyday things: My stuffed animals still make me smile.
8. My bed and bedding: Not everyone has a warm, safe place to sleep
9. Medical science: I'm glad that I'm able to take the meds I need for different conditions
10. The world online: Fun and entertainment at the same time
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Posted: Nov 28, 2008 8:51pm
Jun 30, 2007
Any good cooks out there who know how to cook butternut squash?  I can cook yellow squash and zucchini just fine (roasting, steaming, including in veggie chili), but I admit I'm at a loss with the big squashes.

 I have a recipe for butternut squash pie which calls for "cooked butternut squash," but I don't know whether to boil it like potatoes or what.  :sigh:

I'm counting on you folks.    Any other ideas and suggestions for butternut squash would be most welcome.
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Posted: Jun 30, 2007 2:51am
Jun 30, 2007
Category: Chocolate
Prep Time: Less than 15 min
Ingredients

  • 2/3 cup semisweet chocolate chips
  • 1/2 cup peanut butter
  • 1/2 bag miniature marshmallows
  • Stir-ins (optional):  about 1/2 cup coarsely chopped nuts, raisins, or broken-up cookie pieces (Oreos, Nutter Butters, or vanilla wafers)

Directions


  • Prepare a shallow baking dish by lining with waxed paper and greasing with margarine.
  • Melt chocolate chips and peanut butter in a medium saucepan over medium heat, stirring frequently.
  • Immediately remove from heat; fold in marshmallows and stir-ins. 
  • Pour into prepared dish.  Cover and refrigerate for about 3 hours.


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Posted: Jun 30, 2007 2:42am

 

 
 
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Natasha L.
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Garland, TX, USA
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