Welcome

I would love to invite you into my home to have a cup of tea with me. We could sit in my sunny kitchen and talk about all the things that are going on in our lives. I could share with you the news I hear from my grown daughters. How my grandkids are growing. We could laugh together over the funny things that they have said. It would be fun to share the ins and outs of our family life, and talk about our latest creative projects. We could share what God has been teaching us, in our personal lives, and encourage each other on this walk of faith. We could pray together, laugh together, and even cry together. Since most of us will never be able to sit down together face to face, I would like to invite you to join me here. So come on in and have a cup of tea with me.

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Joy

Joy

About Me

Crossville, Tennessee, United States
I am a 61 year old, wife, married to my best friend for 40 years. We have been blessed with 6 children, & 13 grandchildren. I love mentoring women in their spritual walk & in the everyday. I have a diverse background, having spent over 30 years living and ministering in a small South American country. Now my family resides in a small town in the lovely state of Tennessee. We have experienced the blessing of adoption, but also the hard of dealing with a child with RAD and other mental health issues. You can live life with the cup half full or half empty the choice is yours. I choose half full.

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Tuesday, April 10, 2012

What's Cooking Now?







Luscious Lemon Cheesecake
(this recipe came from the "Ultimate Philly Cheesecakes" cookbook)

Prep time: 10 min. Cooking time: 40 min.

2 (8oz.) pkgs. Cream Cheese, softened
1/2 cup sugar
1 tablespoon fresh lemon juice (I always use 3 to 4... but then we like it to be really lemony! :-)
1/2 teaspoon grated lemon peel
1/2 teaspoon vanilla
2 eggs
1, 9 inch Graham Cracker Pie Crust
(a few drops of yellow food coloring, optional)

1.  Mix cream cheese, sugar, juice, peel, & vanilla at medium speed with electric mixer until well blended.  Add
     eggs; mix until blended.

2.  Pour into crust.

3.  Bake at 350 F, 40 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or overnight.  Garnish
     with whipped topping and lemon slices.
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