We’re celebrating fall again this week. But, now we are having some apple fun!

We made some yummy homemade apple sauce! You can find my recipe here.

Then we made some apple art using the fun craft ideas from Funshine Express September Fireflies kit.


We read our 10 Apples Up On Top book which has now become tradition!


And don’t forget fun apple games!

Find more fall apple fun on the Funshine Express Blog. They are sharing 10 Ways to Use Fall Apples


Seder Meal ~ 2015




Passover is upon us! Technically it didn’t start until today and goes through next Saturday. However, we always like to celebrate the week of Holy Week. It is a good reminder of God’s provisions to the Israelites’ and how his covenant carries through to us today. His love NEVER fails!

We are not Jewish in faith, but we are Christian and our heritage as adopted sons and daughters of Christ is rich. Jesus himself celebrated Passover on what we now call Holy Thursday. This is the last supper in the upper room where he instituted the Eucharist. There is such beauty and prophecy in the Seder meal. It not only walks us through His redemption of the Israelites’ through the Exodus from Egypt,  but also brings us through the ultimate redemption of man kind through His sacrifice of His one and only son the Perfect Passover Lamb.

It should also be a time of sorrow or Christians. A time to remember that there are still those who are hurting and fail to recognize Jesus as that sacrifice. They either reject His teaching to go their own way or just don’t see the true Messiah who came to save us. Some are still waiting for His first coming just as we are waiting for His triumphal return in his second. I pray that they may see His truth through this Passover season.

Here is how we celebrated…


The Seder Table


Seder Plate

The Menu… (see recipes below)


Honey Glazed Carrots


Butter and Brown Sugar Roasted Acorn Squash


Cinnamon Pecan Charoset


Rosemary, Garlic, and Lemon Lamb Chops

Honey Glazed Carrots

Peel and chop carrots. Stem until tender in sauce pan with just enough water to cover half and a pinch of salt. Drain. Add in butter and honey and continue to cook a few more minutes until they are lightly caramelized and gooey!

Butter and Brown Sugar Roasted Acorn Squash

Cut squash in half lengthwise. Remove seeds and poke rind side with a fork. Place meat side down in a baking tray. Add water to about half way up the sides. Place in a 350 degree oven for 30-45 minutes or until tender.

Let cool until you can handle. Scoop out meat of the squash into a bowl and add in butter, salt, pepper, and brown sugar to taste.


2 tart apples
1/2 c. pecans
1/4 t. cinnamon
1 t. honey
1 T. sweet Passover wine
Combine all in food processor and chop until desired texture and thickness.
Rosemary, Garlic, and Lemon Lamb Chops
Purchase good quality lamb from trusted breeds like The Crockett Clan Farm!
Mix marinade of 1/2 c. olive oil, zest and juice of 1 lemon, 2 cloves crushed garlic, 1 T rosemary, salt, and pepper.
Pour marinade over Lamb Chops and place in refrigerator for 8 hrs.
Heat skillet and place in chops to cook until center temp is 140 degrees. Let rest.







Marshmallow Popcorn Balls



Fall is my favorite time of year! That might have something to do with the fact that all my girls birthdays happen in the fall! We throw a big combined birthday for them. It is so much fun! This year’s theme was Halloween and I might have gotten a little carried away as usual. I will share more about the party later this week. But, for now I will share one of the treats that was served…Marshmallow Popcorn Balls!



12 cups popped popcorn (about 2 c. unpopped)

2 bags of mini marshmallows

1/3 c. vegetable oil

1/2 c. butter

1 t. vanilla

1/2 c. white chocolate chips

1 sm bag of candy corn

Pop popcorn and place in large bowl. Add in candy corn and white chocolate. Mix.

Heat oil, butter and marshmallows in saucepan until melted. Stir in vanilla.

Pour over the popcorn mixture and stir well.

Form into balls and lay out on waxed paper to cool and set.

Wrap in saran wrap.