Well thank goodness it is Sunday, when I first saw this I thought dear God I missed a whole day! LOL!! Good quote and yes, the doors we open do determine the life we live. Choosing which door to go through and which ones to close can be a difficult if not life altering choice.

This is a recipe for a dessert that my DDIL's sister made for them last weekend.She sent leftovers back to the RV with them and DS let me have a bite of it when we were there Saturday,and I literally mean a "bite"! He wasn't sharing with anyone,even his sweet little ole mom.LOL Australian Cheesecake 2 cans crescent rolls 2-8 oz packages softened cream cheese 2 cups sugar 1 stick butter cinnamon sugar Preheat oven to 350 degrees. Spray an 8 X 12 cake pan with non stick cooking spray.Place one can of the crescent rolls in the bottom of the pan.Push together any open seams. Mix both packages of cream cheese and 2 cups sugar until well blended.Spread mixture over crescent roll layer. Cover with second can of crescent rolls,again push together any seams. Melt the stick of butter and pour over surface of crescent roll topping.Sprinkle the top heavily with cinnamon sugar.About 1/3 Cup. Cook for 30 minutes or until top is nice and brown.Cool 15 minutes before cutting (if you can wait that long!).

Made this for my MOnday potluck lunch and dish was empty when I went home. Delicious! Lemon Cream Salad 10 ounces lemon-lime carbonated beverage 1 cup miniature marshmallows 6 ounces cream cheese 1 (6-ounce) package lemon flavored gelatin 20 ounces frozen red raspberries in syrup, drained ***I used canned blueberries, drained 1 (20-ounce) can crushed pineapple, drained 3/4 cup chopped pecans 1 cup whipped topping (recommended: Cool Whip brand) In a saucepan over low heat, combine lemon-lime beverage, marshmallows and cream cheese and stir until smooth. Remove mixture from heat and add lemon-flavored gelatin until dissolved. Stir in thr raspberries, pineapple and pecans and chill until mixture is the consistency of unbeaten egg whites. Fold in whipped topping and pour into a lightly oiled 5 cup gelatin mold. Chill until firm and serve.

Shrimp gumbo is like potato salad. Everyone's recipe is different. here is mine. Shrimp Gumbo Make a roux using equal parts oil and flour. I don't measure, but I probably use 1/3 cup or a little more. The best roux, I think, is made from bacon...so I fry a pound of bacon and use the grease to make the roux. Stir it constantly until it is very brown...sort of a chestnut color. Do not let it burn. Best to use low heat, if you think you might burn it. Chop 2 ribs of celery, one onion, and one bell pepper. After the roux is brown, turn it off and add the onions, bell pepper and celery. Cover it and let the heat wilt down the onions, etc. In a pot put 4 cans chicken broth. Add the roux with the chopped vegetables and cook until they are soft. Add a can of tomato sauce or you can use some tomato paste. I go by color...and I want it to be orange-y brown. Add a package of sliced okra. Season with Tony Chachere's seasoning...a seasoned salt, thyme, garlic powder, onion powder, a dash or two of Worchestershire....kind of up to you, but the thyme is necessary for a distinctive taste. (Four cans of chicken broth is usually enough liquid but it you want more, you can add another can or a little water. I used to make gumbo with water....this just happens to be better, but a little water isn't going to dilute the flavor.) When the okra is done...add the shrimp. You can turn if off and the shrimp will cook enough. Don't boil and boil after you add the shrimp. You can also add crab or other seafood. I might add crab but I never, ever, ever put sausage in seafood or shrimp gumbo....the reason being that the sausage will completely over power the taste. Some people like to make broth from the shells to add to the gumbo. I have done that but I have found that chicken broth is easier and has more flavor but yet it doesn't compete with the other flavors in the gumbo. Once you turn it off after adding the shrimp, stir in a couple of heaping spoonfuls of gumbo file'. That is another distinctive taste and adds to the taste of the gumbo. People say if you add okra, you don't need to add file' but I disagree. I don't use the file" to thicken the gumbo and the frozen okra has been blanched anyway so it isn't going to make the gumbo thicker. Anyway, you don't want it really thick...or at least I don't. You can add some chopped parsley or chopped green onions. Serve over hot rice. When I make rice for gumbo...or, really, any time, I add a big hunk of butter. It makes a better flavor. All of you who cringe at the thought of butter or bacon...this may not be for you...but it is very good gumbo, and a family favorite. Also, if you don't have shrimp or seafood, it is very good made with chicken. Boil it and take it off the bone and add it in place of the shrimp. ***************************************** I live 15 miles from the nearest grocery store. Krogers has packages of onions, bell peppers and celery already chopped in their frozen food section. I keep some on hand and it is very handy. Along with frozen okra, I can throw this gumbo together in a about an hour or less.