share what we both discovered

I couldn't help but buy this. :] (Yay, it's finally not sold out!!) I wish I could sew better~

Robot

3 comments

• The Great Secret of Life is the law of attraction.
• The law of attraction says like attracts like, so when you think a thought, you are also attracting like thoughts to you.  
• Thoughts are magnetic, and thoughts have a frequency. As you think thoughts, they are sent out into the Universe, and they magnetically attract all like things that are on the `same frequency. Everything sent out returns to the source—you. 
• You are like a human transmission tower, transmitting a frequency with your thoughts. If you want to change anything in your life, change the frequency by changing your thoughts. 
• Your current thoughts are creating your future life. What you think about the most or focus on the most will appear as your life. 
• Your thoughts become things.

I wanna grow a lime treee! It will be perfect for my coronas, patron, and magaritas!!! yum  yum yum~

foodnetwork kraft foods alternative

Spiced Pumpkin Cheesecake

Prep Time: 45 min
Total Time: 6 hr min
Makes: 16 servings

• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 3 Tbsp. flour
• 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
• 1 cup mashed cooked fresh pumpkin
• 1 Tbsp. pumpkin pie spice
• 1 tsp. vanilla
• 4 eggs

PREHEAT oven to 325°F if using silver 9-inch springform pan (or to 300°F if using dark nonstick 9-inch springform pan). Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of pan.

BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until well blended. Add sour cream, pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.

BAKE 1 hour and 15 minutes or until center is almost set. Loosen cake from rim of pan; cool before rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

How To Cook Fresh Pumpkin
Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Save seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch cubes. Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Reduce heat and simmer 25 to 30 minutes or until pumpkin is fork-tender. Drain well; cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor. Drain mashed pumpkin in sieve for about 20 minutes to remove excess liquid. Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in sealable freezer-weight plastic bags.

Hmm... I wonder if I can pull this off. I don't know about cooking the pumpkin though.
 

i want gingerbread cookies. the tiny lil men kind. 

Here we go again... I have a milion online journals. P: