Are you a worrier!
If worry begins to creep into your thoughts this week remember this ~
Be as strong as you can be each day. Don’t ruin today with what could be tomorrow.
To a worry free week ~
Thanks for visiting!
Blessings ~ Terri
I’m fealing rather speachless right now.
I know I won’t be able to truly articulate what Easter means to me. I’m so thankful for God’s unfailing love, for paying the price for my sins and for the promise of eternal life.
He loves me no matter what, is with me always and guides me through this thing called LIFE.
Do you ever catch yourself comparing yourself or things to someone else? Haven’t we all!
All that does is cause discontent and frustration! Don’t do it!!
Choose to focus on living the best life you can with who you are and what you have, each and every day!
Have a great week!
Spring is the perfect time for a yummy lemon cake! My daughter in law developed this recipe and I thought I’d share. It’s moist, lemony yumminess has become a family favorite. Even better……it’s simple and fast to make!
1 lemon cake mix
small lemon instant pudding mix
1 3/4 cup of milk
1 white chocolate baking bar
Preheat oven to 350.
Mix the instant pudding with the milk. Set aside.
Lightly mix the eggs into the cake mix with an electric mixer. Add pudding mixture and beat until smooth.
Grate the white chocolate bar into the batter and stir.
Pour batter into a well greased bundt cake pan.
Bake @ 350 for 45 – 55 minutes. Use the toothpick test to check doneness.
Once done and removed from the oven, let set for 15 minutes and then remove from pan.
Top the cake with lemon frosting or sprinkle with powered sugar. On the cake pictured I used lemon frosting, thinned with a little milk. I blopped it along the top edge and it ran down the sides. Of course you can frost in as normal also.
1/3 cup soft butter
3 cups powdered sugar
1 1/2 teaspoons lemon juice
2 tablespoons milk
Mix sugar into butter, stir in lemon juice and milk. Beat until creamy. Add one to two more tablespoon of milk if you want a frosting that will flow down the sides.
Note ~ the intensity of lemon flavor can be adjusted by replacing some of the milk with lemon juice if you’d like a zippier flavor.