As some of you know…I have been in Florida for the past week and have had a lot of time to un-wind and think about business {even though you aren’t supposed to when you are on vacation}.  I have come up with some new terms on payment and scheduling.

Starting March 1st, 2012, the following changes will apply…

• Payment will be due in full to be able to get on the design schedule.
• You will have 10 days after payment is received to cancel your order and get a full refund.
• After the 10 day period, you will be able to cancel up until 7 days of your start date but your refund will be 50% of your payment.
• If you forfeit your start date within those 7 days, there will be no refund.
• I will be scheduling every 3 days for new clients instead of 1 per week.

That’s it!   It is pretty self explanatory but if you have any questions, please feel free to email me!

{credit}

I have finally finished my list of things to do in 2012!  I may or may not be adding to it in the future.  Needless to say…I should stay busy the whole year!

Here we go…

• Submit pictures to Costco to get printed.
• Get new file folder for this year and organize my file cabinet.
• Paint our bedroom and my bathroom.
• Organize garage.
• Organize basement.
• Clean up yard in the Spring.
• Get family pictures taken.
• Get head shots taken.
• Re-design my business website.
• Go on VACATION!
• Go to Indiana.
• Research surrogacy.
• Try Yoga for a whole week.
• Quit smoking.
• Get blog printed to book form.
• Blog more frequently. {At least once a week.}
• Paint our bed set white.
• Paint little china hutch white.
• Set up extra bedroom.
• Clean carpets.
• Make hooks for all of my purses in the basement.
• Get the camera out more!

My favorite girl McKyiah’s birthday party was last weekend.  Isn’t here outfit super cute!

Happy Thanksgiving everyone!  Here is what I am contributing to Thanksgiving dinner this year!

Pumpkin Swirl Cheesecake

2 cups crushed ginger snaps {I used graham cracker crumbs.}

6 tbl. butter {melted}

3 packages cream cheese

1 cup sugar

1 tsp. vanilla

1 cup pumpkin

1 tsp. cinnamon

1/4 tsp. nutmeg

dash of cloves

Preheat oven to 300 degrees.  Mix ginger snaps and butter.  Press into pan.  Beat cream cheese, 3/4 cup sugar and vanilla.  Add eggs one by one.  Reserve 1 1/2 cups batter.  Stir remaining 1/4 cup sugar, pumpkin and spices into batter.  Pour into pan and drop the reserve batter by the spoon full into pumpkin batter.  Swirl with knife.  Bake 55 minutes.

Cinnamon Butter

1/2 cup butter

1/4 cup honey

1 tsp. cinnamon

Mix together with mixer until creamy.

This week I am linking up with Magpie Girl for *8 Things Thursday…A Gratitude Practice!

1. The Fall weather…crisp with new beginnings.

2. Time spent with my best friend.

3. Enough work to keep me busy but  not enough to overwhelm and discourage me.

4. Great internet friends that always lend a virtual helping hand.

5. The sunshine after a gray day.

6. My space heater under my desk that keeps me toasty warm.

7. Morning coffee.

8. That I am a child of God.

{Taste Of Home}

Aunt Ruth’s Famous Butterscotch Cheesecake

1 1/2 cups graham cracker crumbs

1/3 cup packed brown sugar

1/3 cup butter, melted

1 can {14 oz.} sweetened condensed milk

3/4 cup cold milk

1 pkg {3.4 oz.} instant butterscotch pudding mix

3 pkg. {8 oz. each} cream cheese softened

1 tsp. vanilla extract

3 eggs, lightly beaten

whipped cream and crushed butterscotch candies {optional}

Place a greased 9 inch 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 of prepared pan.  Place pan on a baking sheet.  Bake at 325 degrees for 10 minutes.  Cool on a wire rack.

In a small bowl, whisk the milks and pudding mix for 2 minutes or until soft-set.

Meanwhile, in a large bowl, beat cream cheese until smooth.  Beat in pudding and vanilla.  Add eggs, bet on low speed just until combined.  Pour over crust.  Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.

Bake at 325 degrees for 65-75 minutes or until center is almost set and top appears dull.  Remove springform pan from water bath.  Cool on wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.  Garnish with whipped cream and butterscotch candies if desired.

{outside my house, now bare within 2 weeks}

1. Turkey is not my favorite.  My Mom and I have roast.

2. Chocolate pie.

3. On and on and on we go in the world of moving. Hopefully this coming move will be our last for a while!

4. The last time I saw a good movie was tonight. Stupid. Crazy. Love.

5. Can you believe that Christmas is just around the corner!

6. I need a hour long massage since I can’t go to the chiropractor anymore.

7. And as for the weekend, tonight I’m looking forward to Hubs coming home and seeing what I made him for dessert this week, tomorrow my plans include working and finishing up laundry and Sunday, I want to relax and watch the race {Go Carl}!

Have a great weekend and enjoy the nice weather while it lasts!

Come join in on the savings!

Loves you bay!  It’s been a couple of rough years but I couldn’t have done it without you!