The Upcoming Holidays...Ordering Photocards & a Recipe

This is just a reminder that if you are thinking about ordering holiday photocards, please place your order by November 17th to have them back by December 1st.  I cannot guarantee that any orders placed after December 1st will be done before the holidays.  So, just plan ahead and you'll be fine!  

Speaking of holidays, I can't wait to hear the holiday music and make holiday treats!  It is by far, my favorite time of the year.  And, I'm really looking forward to the holidays this year with Drew.  I think he'll have so much fun with the lights, trees, presents, etc.  Oh, and not to mention his first time playing in the snow.  But, from the sounds of it, we'll have plenty of that to go around this year.  Argh!   Wha'cha gonna do?!  Speaking of snow...I think I saw some flake this afternoon.

Sorry about my side track on the snow.  Getting back to my holiday cooking...here's a great bar recipe to try.  My family and friends LOVE it!!! 

Pumpkin Gooey Butter Cakes

Crust:

1 (18.25 oz) box yellow cake mix

1 egg

8 tbl melted butter

Filling:

1 (8 oz) cream cheese

1 (15 oz) can pumpkin

3 eggs

1 tsp vanilla

8 tbl melted butter

1 (16 oz) powdered sugar

1 tsp cinnamon (optional)

1 tsp nutmeg (optional)   

1) Combine crust ingredients and mix well.  Pat into the bottom of a lightly greased 9x13 pan.

2) In a large bowl, beat cream cheese & pumpkin until smooth.  Add eggs, vanilla, & butter.  Beat together.  Add powdered sugar, cinnamon & nutmeg.  Beat together.  Spread over crust.  Bake for 40-50 minutes at 350 degrees.  Make sure not to overbake, as the center should still be a little gooey and jiggle when you bring it out of the oven.

3) Serve with whipped cream.