Sunday, December 2, 2007

We have now entered into the second day of the last month of the year! I know, it sounds unbelievable. Where does the time go? Is everyone done with Christmas shopping? I'm have hardly started! I'm going to try and put a little inspiration on here everyday and also share a wonderful recipe to help us with "smooth sailing" right on through the holidays.

Christmas memories are some of the sweetest and fondest of those we carry through our lives. From our earliest childhood recollection, Christmas memories are stored in a special place in our hearts, to be recalled during quiet times of reminiscing. Make sure when you do your scrapping that you journal about those days and memories for later generations to enjoy reading about.

Good Memories, like good friends,
should be visited often.

Here's a wonderful Christmas-time recipe for Peppermint Candy Cheesecake:
1 c. graham cracker crumbs
3/4 c. sugar, divided
6 T. butter, melted and divided
1 1/2 c. sour cream
2 eggs
1 T. all-purpose flour
2 t. vanilla extract
2 8-0z. pkgs. cream cheese, softened
1/4 c. peppermint candies, coarsely crushed
Garnish: frozen whipped topping, crushed peppermint candies

Blend crumbs, 1/4 c. sugar and 1/4 melted butter in bottom of ungreased 8" round springform pan; press evenly over bottom. Blend sour cream, remaining sugar, eggs, flour and vanilla in a blender or food processor until smooth, stopping to scrape sides. Add cream cheese and blend; stir in butter until completely smooth. Fold in crushed candy and pour over crust. Bake at 325 degrees for 45 minutes. Remove from oven and run a knife around edge of pan. Cool, then refrigerate overnight. Loose pan sides and remove springform; serve garnished with whipped topping and crushed candy. Makes 12 servings.
This not only is very pretty, but tasty! Yum!!

Thread jingle bells on a cord or string, knot the ends together, and hang
on the knob of your front door. What a merry sound for arriving guests to hear! Kids love it too!! Come back soon.......Beth

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