I love Christmas cards! I like to sneak off on my own to my local Hallmark store. Going alone allows me the freedom to browse, compare, choose, and buy without anyone complaining about the level of their boredom.
Then I like to get home and make a hot cup of chai and sit down with the cards that made the cut this year. Once I started going through my holiday card list I realized it needed a major update. I needed to remove some, add some, and update addresses. Luckily, I had all the necessary information and got started.
I think it just adds that little something special to the holidays to receive a handwritten card, in a handwritten addressed envelope, with that Hallmark seal on the back, and a postage stamp. It is something I have done throughout my adult life, and reminds me of my wonderful Gran who did the same.
Now that the cards have been written and mailed it is time to start that next phase of the holiday season. Wrapping. Good grief, I think I forgot to buy tape!
Thanksgiving is fast approaching and that means more than family, football, and turkey. It means pumpkin. Through the holidays we will be on pumpkin overload. Pumpkin muffins, pumpkin lattes, pumpkin soup, pumpkin risotto, and of course pumpkin pie.
I don’t mind pouring all the love and time into a traditional pumpkin pie, but it really isn’t my favorite. My fave isn’t even a recipe that has been handed down, or even one that has to be put in the oven. It is a no-bake “Double Layer Pumpkin Pie”.
It has been lovingly renamed “Pumpkin Surprise”, because the whipped topping is on the bottom. I also think it has become my favorite, because it has started a tradition with my nieces. They love helping me make this quick and easy recipe. Plus, their giggles are priceless when they shout “surprise, it’s upside down!” when someone cuts into the pie.
4 oz cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 1/2 cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon. When thickened, spread over cream cheese layer.
Refrigerate 4 hours.
NOTE: Chilling the crust before adding the first layer and then again after the first layer helps the pie to set and will help avoid the layers mixing together.
It doesn’t matter if you want a bag of treats or to scare someone with a sneaky trick, because there is always time for an eye rolling, can’t believe someone said that joke.
Q. Why did the game warden arrest the ghost? A. He didn’t have a haunting license.
Q. Why didn’t the skeleton dance at the party? A. He had no body to dance with.
Q. Where does Count Dracula usually eat his lunch? A. At the casketeria.
Q. Who was the most famous ghost detective? A. Sherlock Moans.
Q. What do you call two witches living together? A. Broommates.