Thanksgiving Card Giveaway!

I’m about to launch my new online shop and here’s a sneak peak! In in the spirit of the holidays I’m giving stuff away! The…

I’m about to launch my new online shop and here’s a sneak peak!

In in the spirit of the holidays I’m giving stuff away! The first 10 people that comment on this post with their favorite Thanksgiving tradition or recipe will receive a set of 10 thanksgiving flat cards with envelopes. They can be used a place cards, invitations, thank you notes and more!

Please be sure to include your email address so I can contact you for your shipping address.


  1. Football! Football! Football!

    We love celebrating this holiday with good food, good rivalries and lots of cheer (cheers for our favorite team, that is)!

  2. My Thanksgiving Ice Cream!!!

    4 cans evaporated milk and 2 small cans of sweetened condensed milk.

    Mix together, put in freezer, wait a day, EAT!!! Delicious texture and taste. Add vanilla extract or chocolate powder for different tastes.

    Hope to get some sweet cards. Thanks!!


  3. Thanks Sarah! I missed that somehow! Ooey Gooey Pumpkin Bars it is!

    • 1 (18 1/4-ounce) package yellow cake mix
    • 1 egg
    • 8 tablespoons butter, melted

    • 1 (8-ounce) package cream cheese, softened
    • 1 (15-ounce) can pumpkin
    • 3 eggs
    • 1 teaspoon vanilla
    • 8 tablespoons butter, melted
    • 1 (16-ounce) box powdered sugar
    • 1 teaspoon cinnamon
    • 1 teaspoon nutmeg

    Preheat oven to 350 degrees F.

    Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

    To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

  4. Cute cards!! My favorite Thanksgiving recipe is my mom’s raspberry “ring”. Basically you take a couple of the larger boxes of raspberry Jell-o, follow the directions, mix in a couple of blocks of Bird’s Eye frozen raspberries in syrup (thaw it first), place it in a Jell-o round ring mold, let set in the fridge for required time. To serve: Place the Jell-o mold down onto a large round platter, let the Jell-o fall out of the mold, then pour a canister of cottage cheese in the middle of the ring. The mild, salty tang from the cottage cheese pairs well with the sweet raspberries!!! DELISH :o)

  5. I love to make pecan pie cookies!

    Cookie ingredients
    1 cup firmly packed brown sugar
    3/4 cup Butter, softened
    1 egg
    1 tsp vanilla
    2 cups all-purpose flour
    1 teaspoon baking powder
    Filling ingredients
    1 cup chopped pecans
    1/2 cup firmly packed brown sugar
    1/4 cup whipping cream
    1 teaspoon vanilla

    Heat oven to 350°F. Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed.

    Shape dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.

    Combine all filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon filling. Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.

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