- 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:
i <3 the hair, jennie!! read more
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