Wow, I'm late today. My schedule is all discombobulated. Last night was a lot of fun. Jim and I went to a scrapbook party. Yes, you heard me right. Jim came with me. He is putting together a scrapbook of his memories of the Tigers and their season this year. He wrote the most beautiful entry page to our future daughter and is making this for her. He thinks all the embellishments and stickers are "lame," but he's enjoying the different paper. The last game of the NLCS was on, spaghetti was served, and the hostess plus the other attendees at our table all work at his school, so he fit right in. The ladies at the other table were all jealous and asking me how I was I able to drag my husband to scrapbook. I was able to get the first five pages of our 100 Good Wishes Quilt scrapbook finished. I haven't scrapbooked before, but I really had a good time. If you want to see a wild night just put a group of teachers together on a Thursday night when we don't have school the next day. We were wild and daring. We drank CAFFEINE! AT NIGHT! And we stayed out until 11:ooPM!!!! I know, TMI.
Now the reward for reading through the above. This is a truly great recipe. I've brought it in to work and everyone loved it. It's so easy and so tasty. I got this recipe from my friend, Joan, on a cooking message board.
2 c canned pumpkin
2 8-oz pkg cream cheese
2 t ground cinnamon
1 t ground ginger
4 c powdered sugar
Gingersnaps, sugar cookies, vanilla wafers, or graham cracker sticks
Combine pumpkin, cream cheese, cinnamon, and ginger; beat until well blended. Add sugar; beat until smooth. Serve with gingersnaps or sugar cookies or graham fingers. Yield: 4 cups
This makes a huge amount. I don't see why it couldn't easily be cut in half if you don't need this much.
OW at Overwhelmed with Joy seems to be off schedule, too. [UPDATE: The links are up. Poor OW was down with food poisoning. Yuck!]Go check out the rest of the recipes at her site.