Like a Penny Waiting for Change

As if there could be anything smaller? With less value.

"I felt like a penny waiting for change."

You know, pennies can add up. After all, there are a hundred in a dollar. A thousand of those little things in a ten.

Large corporations make millions off of a fraction of a cent.

If ever you think your value is less than a cent, throw your two cents in and see if people change their minds. See if you can change your own mind by thinking yourself out of thinkin less of yourself.

Put a penny in the jar every time you think a negative thought and just see how they add up. Might be a good way to start a savings account.

Better yet, I like to see em adding up and start thinking of a way to think of something good instead of bad to dwell on.

King James Bible

Phil 4:8 Finally, brethren, whatsoever things are true, whatsoever things are honest, whatsoever things are just, whatsoever things are pure, whatsoever things are lovely, whatsoever things are of good report; if there be any virtue, and if there be any praise, think on these things.

Maybe I'll take all the pennies that have accumulated to the store and buy some graham cracker crumbs and make a pumpkin walnut cheesecake? Mmmmm! Nummy, nummy.

That's worth a lot, and it will win you a bunch of friends too.

Here is a recipe that my friends fight over. Even skinny people are willing to run an extra 10 miles just to take a sliver...

The credit for this recipe goes to Susan Garoutte, Georgetown, Texas at Little Baker Books. (click here for link)

"When it comes to autumn desserts, you just can't beat this deluxe cheesecake! One of my Bunco friends gave me this recipe, and it's now a family favorite. -Susan Garoutte, Georgetown, Texas"

2    cups graham cracker crumbs

1/4 cup sugar

6    tablespoons butter, melted

FILLING:

3    packages (8 ounces each) cream cheese, softened

3/4 cup sugar

3/4 cup packed dark brown sugar

1    can (15 ounces) solid-pack pumpkin

1/4 cups heavy whipping cream

1    teaspoon ground cinnamon

1    teaspoon ground cloves

5    eggs, lightly beaten

TOPPING:

6    tablespoons butter, softened

1    cup packed dark brown sugar

1    cup chopped walnuts

Place a greased 9-in. Springform pan on a double thickness of heavy-duty foil (about 18 in. square).

Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan.

In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place Springform pan in a large baking pan; add 1 in. of hot water to larger pan. 

Bake at 325 degrees for 1 hour. 

For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake. Bake 30 minutes longer or until center is just set. Remove Springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. 

Yield: 12 servings. 

That'll Do Pig!