♥ WHAT A WONDERFUL WORLD ♥: ♥ - WHAT A WONDERFUL WORLD 03/18/2013

Whatever your cross,

Whatever your pain,

There will always be sunshine,

After the rain...

Perhaps you may stumble,

Perhaps even fall,

But God's always ready,

To answer your call.

He knows every heartache,

Sees every tear,

A word from His lips,

Can calm every fear...

Your sorrows may linger,

Throughout the night,

But suddenly vanish,

Dawn's' early light.

The Savior is waiting,

Somewhere above,

To give you His grace,

And send you His love.

Whatever your cross,

Whatever your pain,

"God always sends rainbows

After the rain."

Anonymous

You have the potential

to be anything you want.

You are free to choose.

You are limited only by your fears.

Let your dreams take over.

Fly with the eagles,

soar into life.

The world

is waiting for you.

--Unknown

"You can motivate by fear.

And you can motivate by reward.

But both of these methods

are only temporary.

The only lasting thing

is self-motivation."

- Homer Rice

There is work that is work

and there is play that is play;

there is play that is work

and work that is play.

And in only one of these

lies happiness.

~~Gelett Burgess

I cannot believe that

the purpose of life is merely to be happy.

I think the purpose of life

is to be useful,

to be responsible,

to be honorable,

to be compassionate.

It is, above all,

to matter:

to stand for something,

to have it make some difference

that you lived at all.

--Unknown

"The more tranquil a man becomes,

the greater is his success,

His influence,

his power for good.

Calmness of mind

is one of The beautiful jewels

of wisdom."

-- James Allen

Frank Sinatra and Grace Kelly

CHOCOLATE-PEANUT BUTTER CHEESECAKE

18 chocolate graham cracker squares,

finely crushed (1 1/2 cups)

1/2 cup butter, melted

2 Tbsp. Sugar

2 8-oz. Pkg. Cream cheese, softened

1 cup creamy peanut butter

1/4 cup sugar

3 eggs

1-1/2 cups semisweet chocolate pieces

2 Tbsp. Milk

1/2 tsp. Vanilla

Peanuts (optional)

1. Preheat oven to 300 degrees F. Combine crackers, melted butter, and 2 tablespoons sugar. Press into bottom and 1 inch up sides of a 9-inch springform pan; set aside. In bowl beat 1 package cream cheese with electric mixer until smooth. Beat in peanut butter and 1/4 cup sugar until combined. Fold in 1 lightly beaten egg; set aside.

2. In saucepan stir chocolate over low heat until melted and smooth. Remove from heat. Cube remaining cream cheese; add to chocolate. Stir to combine. Stir in milk and vanilla until smooth. Fold in 2 lightly beaten eggs. Spread half the chocolate mixture into pan. Carefully spread all the peanut butter mixture over layer. Evenly spread remaining chocolate mixture.

3. Bake 45 minutes or until top is set when lightly shaken. Outer 2 inches of the top will be slightly puffed and dry-looking; center will look darker and wet. Cool in pan on rack 15 minutes. Use a small sharp knife to loosen crust from sides; cool completely on rack. Cover; chill 4 hours. Let stand at room temperature 15 minutes before serving. Sprinkle with peanuts.

Makes 16 servings.