Fall is almost here!  Get on a hayride!

The Equestrian competition is Sep 19-20.  

Be sure to go and see our athletes ride.  They do great!


Our Special Friends


Happiness is filling our hearts

With every single game we play,

Our spirit's true and full of pride

That's what we show every day,

We have many friends we care for deeply

And knowing them is such a pleasure

There's an amazing feeling of comfort

For our friends we'll always treasure.

There's honesty with our special friends

And shines like morning light,

The colors glisten through their eyes

It's like diamonds in the night,

Their caring innocent youthful life

Will always go on singing

With all the joy we get to see

And the love they keep on bringing.


Special Olympics is making memories

Country is an old fashioned hayride

My Best Day playing the Wii with my friends

Just Smile

The Hardest thing about Riding

is the Ground

 Pumpkin Bread

  makes:  16 servings

  • 1 3/4 cup flour
  • 1 pkg (3 oz) jello instant vanilla pudding
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 cup butter, melted
  • 1 cup sugar
  • 2 eggs
  • 1 can (15 oz) pumpkin
  • 1/2 cup chopped walnuts
  1. HEAT:  oven to 350 degrees
  2. MIX:  flour, dry pudding mix, baking powder, baking soda, pumpkin pie spice; set aside.
  3. WHISK:  butter, sugar and canned pumpkin in large bowl.  Blend in eggs.  Mix well. Add flour mixture; stir just until dry ingredients are moistened.  Spray loaf pan with Pam.  Pour batter into pan; top with nuts.
  4. BAKE:  1 hour to 1 hour 5 min or until toothpick inserted in center comes out clean, covering loosely with foil for the last 20 min.  Cool bread in pan 10 minutes.  Remove from pan to wire rack; cool completely.


Nick McConnell

Connie Tiedemann

Julia Hatton

Joseph Butters

Cody Coffman

  Check out previous months of Carolyn's Corner:







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