What I Love Wednesday

This is another popular weekly post in the blog-o-sphere.  I will link up to the original blogger next time, but since this is the first time I've written of these I'd figured I'd leave it for my own readers. 

I am LOVING books this summer.  I am planning a post for the end of the summer that gives you a list of everything I've read, but for now I will share two books that I just read this past week. 

I LOVE Francince Rivers.  She is one of my favorite authors and these two works were particularly moving. 


"Her Mother's Hope" and its sequel "Her Daughter's Dream" outline the lives of the women in one family over five generations.  The story was beautiful, and beyond that, it was very real.  As I read these novels, one passage of Scripture was often on my mind.  Deuteronomy 5:9-10:  "I, the LORD your God, am a jealous God, punishing the children for the sin of the parents to the third and fourth generation of those who hate me, but showing love to a thousand generations of those who love me and keep my commandments."  

Generational sin is something that, unfortunately, is very real.  I don't have any children yet, but I am sure it must be heartbreaking for a parent to watch his or her child fall into the same traps he/she once did.  But how wonderful it is when one child finally, after four generations, finally avoids the pit, and restoration follows!!!

And, on a more shallow note, I am currently loving this:
 
I found an internet coupon for $1.50 off and it was on sale at Kroger last week.  I am enjoying it while I type.  Buy it.  Eat it while you read Rivers' books.  You will love it too. 

Tasty Tuesday: Chocolate Turtle Cheesecake

There's not much I need to say about this one.  It's delicious and I can't wait to have a good reason to make it again.

Ingredients: 

2 cups vanilla wafer crumbs

2 tablespoons butter, melted (I used about 4 tablespoons instead)

1-14oz package of caramels, unwrapped

1-5oz can evaporated milk

1 cup chopped pecans

2-8oz. packages of cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla extract

2 eggs

1/2 cup chocolate chips

Mix cookie crumbs and melted butter.  Press into a 9-inch springform pan (mine is red, and it makes me happy).  In a heavy saucepan over low heat, melt caramels with evaporated milk.  Heat and stir until smooth (this took a lot longer than I anticipated...I eventually turned up the heat to medium high).  Pour caramel sauce into crust and top with pecans.  In a large bowl, combine cream cheese, sugar, vanilla; beat until smooth.  Add eggs one at a time, mixing well with each addition.  Melt the chocolate and blend into mixture.  Pour chocolate mixture over pecans.  

Bake in preheated (350F) oven for 40 to 50 minutes or until filling is set.  Loosen cake from edges of pan but do not remove rim until cooled to prevent top from cracking.  Chill in refrigerator overnight.

Just Fun

I've been driving a lot lately, and have many more roadtrips coming up this month.  Taylor Swift has been keeping me company.  We're having lots of fun together. :)