CHOCOLATE MOUSSE TORTE, EASY BERRY FRUIT TART & PEPPERMINT CANDY TARTS!!

Please, Please check the top two items on the right side of my blog and lets help FEED AMERICA!
It is just a few clicks and a few minutes of your time to help others in this Holy Season!!!

CHOCOLATE MOUSSE TORTE

At 16 servings, this easy-to-make torte is a great choice to serve the crowd at your next gathering!

INGREDIENTS
37 vanilla wafers, divided
4 squares Baker's semi-sweet chocolate, divided
2 pkg. (3.9 oz. each) chocolate instant pudding
2 cups plus 2 Tbsp. cold milk, divided
1 tub (8 oz.) cool whip, thawed, divided
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
3/4 cup fresh raspberries

DIRECTIONS
Stand 16 wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package.

Beat pudding mixes and 2 cups milk with whisk 2 min. Add melted chocolate; mix well. Stir in 1 cup cool whip; pour into prepared pan. Beat cream cheese, sugar and remaining milk with mixer until well blended.

Stir in 1 cup of the remaining cool whip; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.

Meanwhile, shave remaining chocolate square into curls. Invert torte onto plate. Remove pan and plastic wrap. Top torte with remaining cool whip,berries and chocolate curls.

How to Make Chocolate Curls!
Warm chocolate square by microwaving it, unwrapped, on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the square steadily and draw a vegetable peeler slowly over flat bottom of square, allowing a thin layer of chocolate to curl as it is peeled off the bottom of the square to make long, delicate curls. Or to make shorter curls, use the same technique using the narrow side of the chocolate square.

How to Soften Cream Cheese!
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese
Recipe from Kraft

EASY BERRY FRUIT TART

INGREDIENTS:
CRUST
1 refrigerated pie crust (from 15-oz box), softened as directed on box
1/4 cup slivered almonds
1 tablespoon granulated sugar

FILLING
1 container (7 oz) crème fraîche
1 container (4 oz) refrigerated vanilla pudding

TOPPING
2/3 cup fresh raspberries
2/3 cup fresh blueberries
2/3 cup fresh blackberries
1 teaspoon powdered sugar

DIRECTIONS:
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. DO NOT PRICK CRUST.

In food processor bowl with metal blade, place almonds and granulated sugar; process with on/off pulses until finely ground. Sprinkle almond mixture over pie crust; gently press in. Bake 9 to 11 minutes or until light golden brown. If crust puffs in center, flatten gently with back of wooden spoon. Cool 20 minutes.

Meanwhile, in medium bowl, stir together crème fraîche and vanilla pudding. Spread pudding mixture in cooled baked shell. Top with berries. Refrigerate 2 hours or until serving time.

Just before serving, sprinkle tart with powdered sugar. Store covered in refrigerator.
Recipe from Pillsbury

PEPPERMINT CANDY TARTS

Treat your family & friends to these cute Christmas confections!

INGREDIENTS:
TART SHELLS
1/2 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 teaspoon peppermint extract
1 egg
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt

FILLING & GARNISH
2 cups powdered sugar
3 tablespoons butter or margarine, softened
2 or 3 drops red food color
2 to 3 tablespoons milk
1/2 cup crushed hard peppermint candies (about 18 candies)

DIRECTIONS:
Heat oven to 350°F. Grease bottoms only of 32 mini muffin cups with shortening or cooking spray. In large bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed until fluffy. Beat in peppermint extract and egg until blended. On low speed, beat in flour, baking soda and salt.

Shape dough into 1 1/2-inch balls. Press each ball in bottom and up side of muffin cup.

Bake 9 to 12 minutes until set and edges are light golden brown. Cool 1 minute; remove from muffin cups to cooling racks. Cool completely, about 15 minutes.

In small bowl, beat filling ingredients except crushed candies with electric mixture on medium speed until smooth and creamy. Stir in 1/4 cup of the candies. Spoon or pipe 1 rounded measuring teaspoon filling into center of each tart shell. Sprinkle with remaining crushed candies.
Recipe from Betty Crocker

"BARS, BARS & MORE BARS" JUST IN TIME FOR YOUR CHRISTMAS BAKING!!!

Please, Please check the top two items on the right side of my blog and lets help FEED AMERICA!
It is just a few clicks and a few minutes of your time to help others in this Holy Season!!!

CHOCOLATE & CARAMEL OATMEAL BARS

Transform yellow cake mix into irresistible bars brimming with crunchy nuts and oats as well as creamy chocolate and caramel

1 package yellow cake mix
3/4 cup butter or margarine, softened
1 egg
2 cups quick-cooking oats
1-1/2 cups semisweet chocolate chips
1 cup chopped walnuts or pecans
1 jar (12.25 ounces) caramel topping (1 cup)
1 tablespoon all-purpose flour

DIRECTIONS:
Heat oven to 350°. Line bottom and sides of rectangular pan, 13x9x2 inches, with aluminum foil. Spray foil with cooking spray.

Beat cake mix, butter and egg in large bowl with electric mixer on low speed about 1 minute or just until crumbly. Stir in oats, using hands if necessary. Reserve 1 1/2 cups oat mixture. Press remaining oat mixture in bottom of pan. Bake 14 to 18 minutes or until light golden brown.

Sprinkle chocolate chips and walnuts over hot crust. Mix caramel topping and flour in small bowl; drizzle evenly over chocolate chips and walnuts. Sprinkle reserved oat mixture over top.

Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 6 rows by 4 rows.

*Hint*
Be sure to check your oats to see if they are the quick-cooking kind. Don't use instant oatmeal, which will become mushy when it's baked in dough. It’s best to bake bars in the exact pan size called for in a recipe. Bars baked in a pan that is too large will overbake and be hard. Those baked in a pan that’s too small can be doughy in the center and hard on the edges

Not a nut lover? Go ahead and leave them out. The bars will be just as gooey and delicious.

PECAN PIE BROWNIES

The best brownies I've ever made or eaten! Moist, chewy, decadent; a very special desert treat. Cut them in smaller squares than your usual brownies as they are so rich.

INGREDIENTS:
Pecan Topping
1/2 cup butter or margarine
1/4 cup all-purpose flour
2/3 cup packed brown sugar
1/2 cup corn syrup
2 eggs
1 teaspoon vanilla
3 cups coarsely chopped pecans

Brownies
1 box Betty Crocker's Original Supreme brownie mix (with chocolate syrup pouch)
1/3 cup vegetable oil
2 tablespoons water
2 eggs


DIRECTIONS:
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening.

In 2-quart saucepan, melt butter over medium-low heat. Stir in flour until smooth. Stir in brown sugar, corn syrup and 2 eggs until well blended. Cook 2 to 3 minutes, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla and pecans.

In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and 2 eggs until well blended. Spread in pan. Spoon pecan topping evenly over batter.

Bake 35 to 38 minutes or until center is set. Cool completely, about 1 hour. For 36 brownies, cut into 6 rows by 6 rows. If desired, garnish each brownie with a pecan half.

BUTTERSCOTCH BARS

Four ingredients are all you need for these delicious bars.

INGREDIENTS:
1 package butter pecan cake mix
1/2 cup butter or margarine, softened
1 egg
1 jar (12.5 oz) caramel topping

DIRECTIONS.
Heat oven to 350°F. In large bowl, stir together cake mix, butter and egg, using fork. Press half of the mixture in bottom of ungreased 13x9-inch pan; reserve remaining cake mixture. Bake 10 minutes.

Pour caramel topping over baked layer. Sprinkle with remaining cake mixture.

Bake 20 to 25 minutes or until light golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store covered.

FRUIT & NUT SQUARES

Cranberries, apricots and nuts mix up into a rich and delicious favorite holiday bar.

INGREDIENTS:
Crust
2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine, softened

Filling
1 can (about 9 oz) salted mixed nuts (1 1/2 cups)
1 cup quartered dried apricots
1/2 cup sweetened dried cranberries
1/2 cup flaked coconut
2 tablespoons all-purpose flour
1 can (14 oz) sweetened condensed milk (not evaporated)

DIRECTIONS:
Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, mix 2 cups flour, the brown sugar and butter with fork until crumbly. Press firmly in bottom of pan.

In same bowl, mix filling ingredients. Spoon onto crust; spread evenly.

Bake 25 to 30 minutes or until lightly browned. Cool completely, about 45 minutes. For squares, cut into 8 rows by 6 rows
Recipes from Betty Crocker.

CAPPUCCINO NOG, MINT HOT CHOCOLATE & CREAMY CHOCOLATE ALMOND COFFEE

Please, Please check the top two items on the right side of my blog and lets help FEED AMERICA!
It is just a few clicks and a few minutes of your time to help others in this Holy Season!!!

Tired of serving the same old drinks at your get togethers? Then try these. Your family & friends will love them.

CAPPUCCINO NOG

INGREDIENTS:
6 eggs, slightly beaten
2/3 cup granulated sugar
1/8 teaspoon salt
5 cups milk
2 teaspoons vanilla
2 cups hot espresso coffee
1 cup coffee liqueur or brandy
2 cups whipping (heavy) cream
2 tablespoons packed brown sugar
Ground cinnamon


DIRECTIONS:
Stir together eggs, granulated sugar and salt in heavy Dutch oven. Gradually stir in milk. Cook over low heat 15 to 20 minutes, stirring constantly, just until mixture coats a metal spoon; remove from heat. Stir in vanilla. Stir together coffee and liqueur. Gradually stir coffee mixture into egg mixture; keep warm.

Just before serving, beat whipping cream and brown sugar in chilled large bowl with electric mixer on high speed until stiff. Gently stir 2 cups of the whipped cream into egg mixture.

Pour into mugs. Top with dollops of remaining whipped cream. Sprinkle with cinnamon. Serve immediately. Immediately refrigerate any remaining nog

The sugar in this recipe helps keep the eggs from setting up in the first step. But you'll still need to stir constantly over low heat to provide the gentlest heating possible.

Make espresso coffee from instant espresso powder, or use any strong (regular or decaf) coffee.

ALPINE MINT HOT CHOCOLATE

INGREDIENTS:
1 cup whipping cream
2 tablespoons powdered sugar
1 tablespoon unsweetened baking cocoa
1/4 teaspoon peppermint extract
6 cups milk
3 cups white vanilla baking chips
1/2 teaspoon peppermint extract
*Candy cane or crushed hard peppermint candy, if desired


DIRECTIONS:
In chilled small bowl, mix whipping cream, powdered sugar, cocoa and 1/4 teaspoon peppermint extract with electric mixer on high speed until stiff peaks form. Cover and refrigerate until serving time.

In 2-quart saucepan, heat milk just to simmering over medium-low heat - do not boil. Reduce heat to low. Add baking chips; stir constantly with wire whisk until melted and smooth. Stir in 1/2 teaspoon peppermint extract.

Pour hot chocolate into cups or mugs. Top each serving with whipped cream. Garnish with candy cane for stirring, or sprinkle with crushed candies.

Melt white vanilla baking chips carefully. They burn easily, so be sure to cook over low heat, and stir constantly.

Use 1/3 cup peppermint schnapps for the 1/2 teaspoon peppermint extract in the hot chocolate to make a delicious adult drink

CREAMY CHOCOLATE ALMOND COFFEE

Like a desert in a mug!

INGREDIENTS:
1/2 cup whipping (heavy) cream
2 teaspoons powdered sugar
1/8 teaspoon almond extract
4 scoops (about 1/4 cup each) chocolate ice cream
4 cups strong hot coffee, Chocolate shavings or toasted sliced almonds, if desired

DIRECTIONS:
In chilled small bowl, beat whipping cream, powdered sugar and almond extract with electric mixer on high speed until stiff peaks form.

Place 1 scoop ice cream in each of 4 cups or mugs. Pour coffee over ice cream. Top with whipped cream. Garnish with chocolate shavings or almonds. Serve immediately.

Serve this indulgent coffee with chocolate-covered spoons. Look for them at gourmet stores. Or make your own by dipping silver or plastic spoons into melted candy coating; refrigerate until firm.
Recipes from Betty Crocker.

WINNER OF MY NOVEMBER GIVEAWAY!

Please, Please check the top two items on the right side of my blog and lets help FEED AMERICA!
It is just a few clicks and a few minutes of your time to help others in this Holy Season!!!

My grandson pulled the winning name from the hat and "Anne of Home School Blogger" won the $25 Target Gift Card....Will be posting another giveaway soon, so be sure to check in to see what it is! Thanks to all that entered this giveaway and all of my followers...Have a Wonderful Holiday Season...

CRANBERRY PIE, CRANBERRY SALAD & A CRANBERRY TREE!!

Please, Please check the top two items on the right side of my blog and lets help FEED AMERICA!
It is just a few clicks and a few minutes of your time to help others in this Holy Season!!!

CRANBERRY PIE

INGREDIENTS:
1 recipe Sour Cream Pie Crust-(below)
5 cups fresh or frozen cranberries
1 1/2 cups sugar (add up to another 1/2 cup if you like sweeter or decrease by 1/2 cup if you like tart)
1/2 cup chopped walnuts, toasted
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon allspice
pinch of cloves
zest from one orange
4 teaspoons instant tapioca
2 Tablespoons cold butter, cut into small chunks

DIRECTIONS:
Place oven rack in the middle position. Place another rack beneath it with a cookie sheet to catch any drips. Preheat oven to 325°.
Prepare pie crust. While it is chilling, combine cranberries, sugar, walnuts, spices, zest, and tapioca in a bowl.
Roll out the crust and transfer it to your tart/pie pan. Pour the filling on top. It's ok if it looks like there's a little too much filling; the filling cooks down quite a bit. Dot the top of the tart with butter.
Bake for about one hour, until the crust is well-browned and the filling has cooked down and is bubbly. If the crust starts to brown before the filling is done, cover just the crust with a ring of aluminum foil.
Sprinkle top with sugar, if desired. Allow to cool and set completely before serving. This pie is excellent with a scoop of vanilla ice cream

SOUR CREAM CRUST

INGREDIENTS:
1 c. (2 sticks) (8 oz.) softened butter
1 c. sour cream
2 c. flour
1 egg white
sugar

DIRECTIONS:
Mix butter and sour cream into flour until thoroughly blended. Form into two discs and chill overnight or until firm.
Roll out one disc of chilled dough on a floured surface (for rolling out instructions, see below) but you don’t really need to use the parchment paper with this dough) to about 1/4 inch thick, and line 9″ pie pan with the crust. Brush inside of pie crust with beaten egg white.
Recipe from The Kitchen

ROLLING DOUGH!
This is the key – you roll it out, but between two sheets of parchment paper. (I’ve used plastic wrap too.) It should be big enough to contain a circle of approximately 12 inches in diameter when you’re done (or really, a big square off of most rolls of parchment paper). You put the hard disk between the sheets of parchment, and then you start to roll. The way to roll, is to only roll in one direction — away. Start in the middle and roll away. Then turn it about an eighth of a turn and roll away — start in the middle and roll away. Just one roll. Keep turning and rolling until you have a big flat circle. Now this is the part that always is the worst — moving it from nice flat counter into pie dish. I like to use a Pyrex glass pie dish. Now, peel off one sheet of the parchment, leaving the other on. Put the pie pan face down on the dough, turn it over, and with the parchment still on, press into the pie plate. Then carefully peel off the parchment. Feel free to patch up holes, and fold over the edges and crimp with your thumbs or with a fork

FRESH CRANBERRY SALAD

Tired of the gelatin based salads? Try this fresh cranberry salad instead. It is always a big hit at dinner!

INGREDIENTS:
1 pound cranberries
8 ounces miniature marshmallows
2 cups white sugar
1 (20 ounce) can crushed pineapple with juice
1 banana, sliced
1 cup unsweetened whipped cream

DIRECTIONS:
In a food processor or blender, coarsely grind the cranberries. Place ground cranberries in a large bowl and stir in the marshmallows, sugar and pineapple. Let mixture stand overnight in the refrigerator. Just before serving, stir in the sliced banana and whipped cream.
Recipe from my daughter Cathy

CRANBERRY TREE

This cranberry tree can also be an air freshener.

This cranberry tree will make a lovely addition to your fall and winter holiday decorations. If you use the freshest cranberries, your cranberry tree will last up to two weeks or even longer. Stud it with whole cloves, and you also have an aromatic air freshener. This is a fun project for older children. Read through the instructions to catch the tips and hints before you begin.

You will need:
1 to 2 pounds of fresh cranberries (frozen will not work)
1/4 cup (about) whole cloves
Styrofoam cone (green cones recommended)
50 (about) round toothpicks, broken in half

Optional Sparkle Glaze:
1 egg white
1/4 cup (about) granulated white sugar

Instructions:
Begin placing cranberries next to each other about 1/4-inch from the base of the cone.

Push the sharp end of the half-toothpick about half way into the stem end of the cranberry. Reverse the toothpick so that the broken thick end goes into the hole you just made. Then push the sharp end into the styrofoam cone. Place the first cranberry in the second row in between two cranberries in the first row to facilitate full coverage of the cone.

Continue placing cranberries around the cone, ending with one large one at the top.

Using whole cloves, push the stem end in between the junctions of the cranberries into the styrofoam to fill in any blank spots.

Optional Sparkle Glaze:
Whisk egg white until frothy. Use a pastry brush to put a light glaze of egg-wash over the tips of the cranberries. Sprinkle the granulated sugar over the cranberry tree while egg-wash is still wet. Let dry.

Tips and Hints:
Be sure to use round toothpicks, not the flat ones. The flat toothpicks are not sturdy enough.
Use larger cranberries at the base and smaller ones at the top.
Cranberries vary in color. You can stagger them in random color patterns or place them from dark at the base up to light at the top for a designer touch.
Use the leftover cranberries in your favorite recipe or freeze to cook later.

SWEET, SWEET, SWEET POTATOE RECIPES!

"SWEET POTATOE RECIPES"

Please, Please check the top two items on the right side of my blog and lets help FEED AMERICA!
It is just a few clicks and a few minutes of your time to help others in this Holy Season!!!

SWEET POTATOE BREAD

This bread is delicious!

INGREDIENTS:
3 cups sugar
1 cup vegetable oil
3 1/2 cups self-rising flour
2 cups sweet potatoes (mashed)
2/3 cup water
4 eggs beaten
1 cup raisins (coat with flour)
1 cup chopped nuts (coat with flour)
3 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons vanilla

DIRECTIONS:
Cream sugar and oil. Add eggs, sweet potatoes and water. Gradually add flour and spices. Mix in raisins and nuts. Spray 2 large loaf pans with cooking spray and coat with flour.
Pour in mixture. Bake at 325 for 1 hour or until toothpick comes out clean. Cool slightly before serving.
Recipe from Church Cookbook

SWEET POTATO PIE

INGREDIENTS
1 recipe Sweet Pie Crust, recipe follows
1 egg white, lightly beaten
1 1/2 pounds sweet potatoes
1 tablespoon vegetable oil
1/2 cup light brown sugar
1/2 cup maple syrup
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup heavy cream
4 large eggs

DIRECTIONS:
Preheat oven to 375 degrees F.
Roll the dough out on a lightly floured surface to a 12-inch circle. Carefully transfer the dough to a 9-inch deep pie pan and ease the pastry into the bottom and sides of the pan. Press the dough into the shell and crimp the edges in a decorative pattern. Using the tines of a fork, lightly dock the base of the shell. Place the shell into the oven and bake until lightly browned, 12 to 15 minutes. Remove from the oven and brush the bottom with the egg white. Set aside until ready to use.
Rub the sweet potatoes with the vegetable oil and roast in the oven for 45 to 60 minutes, until very tender. Remove and set aside to cool. Peel the potatoes and pass the flesh through a fine mesh sieve using a rubber spatula. You should have about 1 1/2 cups of smooth sweet potato puree.
In a medium mixing bowl, combine the sweet potato puree with the sugar, maple syrup, ginger, cinnamon, nutmeg, cloves and salt. Whisk to combine. In a separate bowl, combine the heavy cream with the eggs and whisk to combine. Add the cream and egg mixture to the sweet potato mixture and stir to blend. Pour the batter into the prepared pie shell and place the pie on a sheet pan. Bake until the center is set and the tart is golden brown, 35 to 45 minutes. Remove the tart from the oven and allow to cool for at least 20 minutes before serving.

SWEET PIE CRUST

INGREDIENTS:
1 1/2 cups plus 2 tablespoons bleached all-purpose flour
1 tablespoons sugar
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled
2 tablespoons vegetable shortening
3 tablespoons ice water, or as needed

DIRECTIONS:
Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. 1 tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.
Recipe from Emeril Lagasse

GLAZED SWEET POTATOES

INGREDIENTS:
4 tablespoons butter, plus 1 tablespoon for greasing
4 medium sweet potatoes, peeled
1/2 cup brown sugar
3 tablespoons maple syrup
Freshly grated nutmeg, to taste

DIRECTIONS:
Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter.
Cut each of the sweet potatoes into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg.
Cover the baking dish with foil and bake for about 45 minutes or until the sweet potatoes are tender when pierced with a fork but they still hold their shape.
Recipe from The Neelys

SWEET POTATO BISCUITS

DO NOT OVERWORK THE DOUGH!! DO NOT KNEAD!!!

INGREDIENTS:
1 1/4 cups all-purpose flour
2 heaping tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup mashed cooked sweet potatoes
1/4 cup (1/2 stick) softened butter
2 to 4 tablespoons milk (depending on the moisture of the potatoes)

DIRECTIONS:
Preheat the oven to 450 degrees F.
Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)
Recipe from Paula Dean

WARM THANKSGIVING WISHES!

From my home to yours

"Warm Thanksgiving Wishes".

May your home be toasty warm inside and filled with memories as sweet as homemade pumpkin pie, as bright as autumn leaves. And may your loved ones gathered near and loved ones far away have many reasons to give thanks today and every day. May your holiday be joyful and may happiness surround it, with good things on your table and those you love around it!

"Happy Thanksgiving"