Happy Thanksgiving to all my Canadian friends! We’re enjoying an absolutely gorgeous fall day here. I’m busy with the turkey stuffed and in the oven, the squash and the pies baked and am just starting to work on some salads and veggies. Yummm! I was hoping to have a Thanksgiving card to share with you today but a busy weekend just seemed to fly by! Instead, I just thought I’d share a “blast from the past” with you today. A design I created two years ago for the Dirty Dozen Gallery. I’m thankful for so much today! My family, my husband, my home, a relationship with God, plenty to eat, my health, my job and being able to do what I love. Truly I am blessed!
Time to Give Thanks
I’ve made my Dutch Apple Pie yesterday…yummmm and some pumkin pie too. I thought I’d share another requested recipe I get for special occasions…Raspberry Cream. I’ve made some alterations to the original recipe to make it fit our family. Even if you don’t have a large family…make it big anyway! You’ll want leftovers! 😉
3 – 3oz packages of Raspbery gelatin
2.25 cups boiling water
3/4 cup sugar
2 cups Frozen raspberries
2 cups small marshmallows
1 large tub of Cool Whip
Dissolve gelatin in boiling water in medium large bowl. Add sugar. Stir to dissolve. Stir in frozen raspberries. Chill until syrupy stirring a couple times. Fold in marshmallows and Cool Whip. Pour into serving bowl. Chill.
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We’ve been having a fabulous weekend. Spent a lot of the day Saturday on the lake. On Saturday’s, as part of the Jessica Sprague Now We’re Rockin class, she challenges us to create a 30 min. quick layout. This week it was to design a layout featuring photos you took on Saturday on the theme, this makes me happy. Here’s mine…
I hope you’re having an absolutely wonderful day!