Finally, cool weather!

Fall is here at last. Nothing says autumn like pumpkins. We use them for decorating, eating and as a symbol for the season.

I ran across a sweet comparison about Christians and pumpkins from a dear teacher friend. I wanted to share it and hope you enjoy it as much as I did.

Being a Christian Is Like Being A Pumpkin

• God picks you from the patch and brings you in. (John 15:16)

“Ye have not chosen me, but I have chosen you, and ordained you, that you should go and bring forth fruit, and that your fruit should remain; that whatsoever ye shall ask of the Father in my name, he may give it to you.”

• Then, He washes all the dirt off of you. (2 Corinthians 5:17)

“Therefore if any man be in Christ, he is a new creature: old things are passed away; behold all things are become new.”

• He opens you up and scoops out all the yucky stuff. He removes the seeds of doubt, hate, greed, etc. (Romans 6:6)

“Knowing this, that our old man is crucified with Him, that the body of sin might be destroyed, that henceforth we should not serve sin.”

• Then, He carves you a new smiling face. (Psalm 71:23)

“My lips shall greatly rejoice when I sing unto thee; and my soul, which thou hast redeemed.”

• And He puts His light inside you to shine for all the world to see. (Matthew 5:16)

“Let your light so shine before men, that they may see your good works, and glorify your Father which is in heaven.”

I hope you enjoy today’s recipes — a few little things I have tried. Thanks for reading.

ARTICHOKE PARMESAN BITES

3 (6-ounce) jars marinated artichoke hearts, drained and finely chopped

¾ cup grated Parmesan cheese

1 teaspoon garlic salt

4 ounces cream cheese, softened

2 (15-count) packages mini phyllo shells

Preheat oven to 350 degrees. Mix artichokes, Parmesan cheese, garlic salt and cream cheese. Combine well. Scoop into phyllo shells, and bake for 15 to 20 minutes, until thoroughly heated.

BALSAMIC ROASTED VEGETABLES

2 pounds asparagus spears

8 ounces fresh mushrooms

1 pint cherry tomatoes

½ cup olive oil

¼ cup balsamic vinegar

1 tablespoon red wine vinegar

2 teaspoons Dijon mustard

½ teaspoon minced garlic

1 tablespoon honey

1 teaspoon kosher salt

½ teaspoon black pepper

Preheat oven to 425 degrees. Trim any tough ends from asparagus spears. Place asparagus, mushrooms and tomatoes in a large rimmed baking dish. Whisk together remaining ingredients, and pour over vegetables. Toss to coat. Bake for 30 minutes. Garnish with grated Parmesan or Feta cheese if desired.

WHISKEY GLAZED LITTLE SMOKIES

2 (14-ounce) packages Lit’L smoked sausages

1 cup ketchup

1 cup brown sugar

½ cup whiskey or bourbon

2 teaspoons lemon juice

2 tablespoons Worcestershire sauce

Combine all ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer. Cook for 15 minutes.

(You may substitute apple juice for whiskey or bourbon if desired.)

• Contact Lee Ann Flemming at lafkitchen@hughes.net.

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