I'm very tardy in getting this award posted to my blog. A dear blogger friend, LuAnn, was gracious enough to nominate me for the Great Attitude/Gratitude award. Thank you, LuAnn!
Yesterday, I received this lovely award from another dear blogger friend, Gigi. She finds some of the most unique images on the internet to go along with her stories. And her grandchildren are about the cutest children ever. She has a powerful testimony of God's plan being worked out in her and her hubby's lives. Thank you, Gigi for your prayers, encouragement, and friendship.
Rick, over at Organized Doodles, asked me to post a picture of me and my scooter. This was taken last year right after I got it. I've changed a couple things since then and will post more recent photos once riding season is in full swing. There is a current picture of my bike on this week's 365 project. Hop on over and check it out. If you're not familiar with Rick's artwork, I highly recommend a stop at his blogspot. He does some amazing work.
One last item. A while back I posted a photo of the Pineapple Upside Down cake I made on my photo blog. It's a very simple Pampered Chef recipe. You bake it in a skillet. Yep. And it's wonderfully moist and delicious. I've included the link to their website, but here it is:
Pineapple Upside Down Cake
1/2 C butter or margarine (I use butter)
1 C packed brown sugar
1 can (20 oz) pineapple sliced, undrained
5 maraschino cherries, drained and halved
1/2 C chopped nuts (I use pecans)
1 pkg (18.25 oz) yellow cake mix
1/3 C vegetable oil
1 C thawed, frozen whipped topping
- Preheat oven to 350. Melt butter in 12-in non-stick skillet (do not use stainless cookware) over low heat. Remove from heat; stir in brown sugar until well blended.
- Drain pineapple, reserving juice; set aside. Arrange pineapple slices over brown sugar mixture in skillet. Place a cherry half in center of each pineapple slice. Sprinkle with nuts.
- Add enough water to pineapple juice to measure 1 1/3 C liquid. In bowl, combine cake mix, pineapple juice, eggs, and oil; whisk until well blended and smooth. Pour over fruit mixture in skillet.
- Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool 5 minutes. Carefully loosen edges of cake. Invert onto large serving plate. Cool slightly; serve w/whipped topping.
You will love this cake. It's quick, easy, super moist, and very delicious. Make it to your taste. Sometimes I use nuts and sometimes I don't. Cause sometimes you feel like a nut....and sometimes you don't. lol (sorry, couldn't resist). I rarely do the cherries, cause I rarely have them on hand. Be sure to use pineapple packed in juice.....not syrup; and you can use whatever you have on hand. I've used chunks, tidbits, and crushed instead of the sliced.
I have traveled many roads in this life, but the path I'm currently on with Jesus is by far the most exciting and rewarding. He reveals something new to me every day...... about Himself or about me. Sometimes both. No matter the circumstance, He is cause to celebrate and rejoice today, This Day!
Peace and Joy,