The holiday season has begun for many people around the United States. Thanksgiving is less than two weeks away. I’ve had my house decorated in pumpkins, autumn flowers, and harvest items for a while now and soon I’ll be switching them out for Christmas. Today, however, I have much to be thankful for.
A family and friends who loves me and accepts me for who I am.
A God who delights in me and does everything for my good with a plan and purpose in mind.
The basic necessities of life and far beyond.
A church home where I feel safe.
Work that keeps my mind and body healthy.
A home in Heaven awaiting me one day.
What do you have to be thankful for? My list could go on and on, but I wanted to take a moment and post a recipe I cook every year at Thanksgiving. I guess you could call it a Thanksgiving tradition. Enjoy!
Writing Prompt: While you are at a holiday dinner this year, soak in the sights, smells, and tastes of the event and later record it. This could be a great scene in an upcoming bestseller!
Sweet Potato Casserole
3 large cans sweet potatoes ( I prefer mashed)
1 cup sugar
1 tablespoon vanilla
1 stick butter or margarine (softened)
Drain and mash potatoes if not already mashed. Add 1 cup sugar, 3 eggs, 1 tablespoon vanilla, and 1 stick butter (softened); mix well. Spread into pan.
2 cups brown sugar
2/3 cup flour
2 cups chopped pecans
2/3 c. butter or margarine, melted
Mix brown sugar, flour, pecans, and melted butter; crumble on top of casserole. Bake at 350 degrees for 1 hour.