I’ve been meaning to share some of the little changes I’ve made around my house. I’m pretty excited about them. One in particular. But time has gotten away from me – again. Basketball season has started. Mix that with the fun of holiday planning, I could use an extra 6 hours a day! I promise to get to it very soon.
I don’t have to cook a turkey or host a houseful. I only have to bring a pumpkin cake to Thanksgiving Dinner. This gives me time to rest up for Black Friday! I’m a bargain hunter, so this is my day! The thrill of a deal cancels out my annoyance with large pushy crowds. Plus, I get to have a nice lunch out with my hubby and an afternoon at an antique store. So what could be better?
Hope you all have blessed and Happy Thanksgivings! Break out your most comfortable sneakers and I’ll see you at the malls on Friday!!
And if you need another yummy desert, here’s my recipe for pumpkin cake:
Put in a small bowl and mix well:
2 cups of flour
2 teaspoons of baking soda
2 teaspoons of cinnamon
½ teaspoon of salt
Mix together in a large bowl:
2 cups of sugar
(Beat eggs and sugar well)
1 cup of salad oil
(Beat well again)
Add to mixture 2 cups of pumpkin (or one small can)
Add dry ingredients and mix well
Bake at 350 degrees for 60 minutes
(Check it often, because mine doesn’t take that long)
3 oz of Cream Cheese
1-¾ cups of powdered sugar
1 stick of margarine
½ teaspoon of vanilla
Oh, and a little hint about this cake – add some walnuts or pecan to the cake and on top of the icing. It’s delicious!