Prayer Request: Dylan Moore with Fanconies Anemia

Last night Dylan was place on the ventilator. The tumor attached to his heart was pushing against his esophogus causing him not to be able to breathe. Today, one of his lungs collapsed, from complications of the pressure of the tumor. Please pray for Dylan this weekend and pass this along to all in your address book. If you are not familiar with this situation with Dylan, you can visit the following website to read about him in this journey and sign his guestbook http://www.caringbridge.org/visit/dylanmoore.

Please join in our urgent prayer chain and contact as many people as you can to ask them to pray for Dylan and his family. Prayer does work, we've seen miracles take place in this little cowboy's life and we just pray that God will continue to place his healing hand on Dylan and bring him thru this most recent setback. Thank you for your participation in getting this message out ASAP

Dylan Moore

I need special prayer from everyone out there.

My husband's nephew, 7 year old Dylan Moore, from Gaston , North Carolina , been diagnosed
with Fanconia Anemia and is very sick
in the hospital at Minneapolis Minn., where he has had a bone marrow transplant.
Around Christmas time his kidneys failed and he had to go an dialysis and be put on a ventilator.
Well he sort of improved after people and churches prayed for him in mass numbers.

Now he has a fever of 105 degrees, has developed tumors behind his heart and the lymph nodes.
His oxygen level has decreased and he has infection in his lungs.
The doctors have done a biopsy on the tumors in the lymph nodes, no report yet, and they are talking about
going into the ones behind his heart, which I understand will be very serious surgery.

Dylan has been thru so much, I don't know how much more his little body can take.
I am asking all of you to
pray for him, take it to your friends, family and Churches, ask God to heal
him so he can come home as a healthy little boy.

There is a site: http://www.caringbridge.org/visit/dylanmoore
that tells about Dylan. Please log into it and read
it and tell your friends to please pray for him.

This is from his Granny Frances and Papa Whit.
We are the closest thing to grandparents that he has.

You can send Dylan at card at

Minneapolis Childrens Hospitl
500 Harvard St
Pediatric BMT Room 5-516
Mpls, MN 55455

or

Dyan Moore
920 Delaware St S. E
Apt. #2024
Minneapolis, MN 55414

His parents have an apartment there and he will get the mail quicker than sending it to the hospital.

White Bean Spread

White Bean Spread
Adapted from Appetizer Recipes

1 15-ounce can Cannellini beans (or Great Northern Beans)
1/4 cup chopped green onion
1/4 cup shredded Parmesan cheese
1/4 cup extra-virgin olive oil
1 Tablespoon fresh rosemary leaves, finely chopped
2 cloves of garlic, minced
3/4 teaspoon salt

In the bowl of a food processor add one 15-ounce can Cannellini beans, 1/4 cup chopped green onions, 1/4 cup shredded Parmesan cheese, 1/4 cup extra-virgin olive oil, 1 Tablespoon fresh rosemary leaves, 2 cloves of minced garlic and 3/4 teaspoon salt.

Pulse it in the food processor, about 30 seconds, until mixture is almost smooth.

Spoon the dip into a serving dish and drizzle olive oil over the top. Garnish with green onion and rosemary if desired.

Serve with bagel chips and rustic bread slices.

Permalink: noblepig.com

Cinnamon Fudge

3 cups granulated sugar
¾ cup butter
2/3 cup evaporated milk
10 ounces cinnamon chips
7 ounces marshmallow creme
2 tsp vanilla extract

1 Line a 9x13-inch pan with foil; coat with cooking spray.

2 In a heavy bottom 3 quart sauce pan, combine sugar, butter and milk. Bring to a rolling boil over medium heat, stirring constantly.

3 Boil for 5 minutes, stirring all the time- if using a candy thermometer- let it get up to at least 234 degrees. Remove from heat and stir in the cinnamon chips until melted. Add marshmallow creme and vanilla; beat until blended.

4 Carefully pour mixture into the prepared dish. Let cool to room temperature; gently lift out of the pan and place on a cutting board. Cut into squares.

Yield: About 32 pieces
http://desertculinary.blogspot.com

CHOCOLATE FUDGE

White Chocolate Fudge
Posted by: Kim

Holidays are just around the corner and these little treats will satisfy anyone with a sweet tooth. They make great gifts too.

2 cups sugar
1 cup evaporated milk
1/2 cup butter
8 ounces white chocolate, chopped
1 cup tiny marshmallows
1 tsp vanilla
1/2 cup flaked coconut
1/2 cup chopped unblanched almonds, toasted
1. Line an 8x8x2 inch baking pan with foil. Extend foil over edges of pan. Butter the foil and set aside.

2. Butter sides of a heavy 3 -quart saucepan. Combine the sugar, evaporated milk, and butter in the saucepan. Cook and stir until mixture boils. Clip a candy thermometer to the side of the pan and cook until thermometer registers 234 F ( ~ 15 min). Stir frequently. Remove from heat.

3. Add chopped white chocolate, marshmellows, and vanilla; beat until melted. Quickly stir in coconut and chopped almonds. Pout into prepared pan. Score into squares while warm.

4. When fudge is firm, use foil to lift it out of the pan. Cut into squares. Store tightly covered.

Pumpkin Bars

4 eggs
1 2/3C sugars
1 c oil
1 16 oz can pumpkin

Mix together well, set aside.


2 c flour
2 t baking powder
1 t baking soda
2 t cinnamon
1 t all spice
1 t nutmeg
1 t ginger
1 t salt
whisk together. Then pour into the pumpkin mixture.

Pour into jellyroll pan. Bake at 350° for 25-30 min. Cool on wire rack.
Icing:
1 stick butter
8 oz. Cream cheese
1 t vanilla extract
2 c confectioners sugar
Mix all together. Spread on cooled pumpkin bars.
This recipe was on the Amish Recipe Site posted d5enzo

HOLIDAY CRANBERRY SALAD

CRANBERRY SALAD

1 lb. cranberries
1 sm. orange
2 c. sugar
1 pkg. lemon Jello
1 pt. hot water
1 c. nuts
1 c. marshmallows
1 c. celery
1 c. apple
1 c. crushed pineapple

Bring the cranberries and orange; add sugar. Mix and let stand
overnight. Dissolve Jello in water and when half set, add to first
mixture and add nuts, marshmallows (cut in pieces), celery, apple, and
pineapple. Pour in mold and chill.
ISTMAS CRANBERRY SALAD

HOLIDAY CRANBERRY SALAD

CRANBERRY SALAD

1 lb. cranberries
1 sm. orange
2 c. sugar
1 pkg. lemon Jello
1 pt. hot water
1 c. nuts
1 c. marshmallows
1 c. celery
1 c. apple
1 c. crushed pineapple

Bring the cranberries and orange; add sugar. Mix and let stand
overnight. Dissolve Jello in water and when half set, add to first
mixture and add nuts, marshmallows (cut in pieces), celery, apple, and
pineapple. Pour in mold and chill.

Old-Fashioned Chocolate Pie

Old-Fashioned Chocolate Pie
Taste of Home -

Ingredients:
1 cup sugar
1/3 cup baking cocoa
1/4 cup all-purpose flour
Pinch salt
2-1/4 cups water
1 tablespoon butter
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
Whipped cream and chocolate sprinkles
Directions:
In a large saucepan, combine the sugar, cocoa, flour and salt; gradually add water. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla.
Pour into pastry shell. Refrigerate for 2-3 hours before serving. Garnish with whipped cream and chocolate sprinkles. Yield: 6-8 servings.

Deep-Dish Pumpkin Pie

Deep-Dish Pumpkin Pie

Ingredients
1 3/4 cups all-purpose flour
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1 cup cold butter or margarine, cut into small pieces
1 cup chopped nuts
1 (15-ounce) can pumpkin (2 cups)
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
Instructions
Preheat oven to 350°F. In medium bowl, combine flour and sugars; cut in butter until crumbly. Stir in nuts. Reserving 1 cup crumb mixture, press remainder firmly on bottom and halfway up sides of greased 12x7-inch baking dish.
In large bowl, combine pumpkin, EAGLE BRAND®, eggs, cinnamon, allspice and salt; mix well. Pour into prepared dish. Top with reserved crumb mixture. Bake 55 minutes or until golden. Cool. Serve with ice cream if desired. Store leftover covered in refrigerator.

Brussels Sprouts with Apples

Brussels Sprouts with Apples
Southern Living

2 1/4 pounds fresh brussels sprouts, halved
3 tablespoons fresh lemon juice
2 teaspoons salt, divided
1/4 cup butter or margarine, divided
1 medium onion, diced
1/4 cup apple juice
1 large Red Delicious apple, diced
1 garlic clove, minced
1 teaspoon sugar
1 (8-ounce) can sliced water chestnuts, drained
1/2 cup golden raisins
2 teaspoons grated lemon rind
1/2 teaspoon freshly ground pepper
1/8 teaspoon grated nutmeg


Bring brussels sprouts, lemon juice, 1 1/2 teaspoons salt, and water to cover to a boil in a saucepan. Cover, reduce heat, and simmer 5 to 10 minutes or until tender. Drain and keep warm.

Melt 2 tablespoons butter in a large skillet over medium-high heat; add onion, and sauté 15 to 20 minutes or until caramel-colored. Add apple juice, and cook 2 minutes, stirring to loosen browned particles.

Add apple, garlic, and sugar; cook, stirring constantly, 5 to 6 minutes or until apple is tender. Add water chestnuts, next 4 ingredients, remaining 1/2 teaspoon salt, and remaining 2 tablespoons butter; cook, stirring constantly, 3 to 4 minutes. Gently toss in brussels sprouts.

Yield: 6 to 8 servings

Zippy Cranberry Appetizer
From Taste of Home

INGREDIENTS
1/2 cup sugar

1/2 cup packed brown sugar

1 cup water

1 package (12 ounces) fresh or frozen cranberries

1 to 3 tablespoons prepared horseradish

1 tablespoon Dijon mustard

1 package (8 ounces) cream cheese, softened

Assorted crackers

DIRECTIONS
In a large saucepan, bring sugars and water to a boil over medium heat. Stir in cranberries; return to a boil. Cook for 10 minutes or until thickened, stirring occasionally. Cool.
Stir in horseradish and mustard. Transfer to a large bowl; refrigerate until chilled. Just before serving, spread cream cheese over crackers; top with cranberry mixture. Yield: 2-1/2 cups.