Recap of a FUN, BUSY Weekend!

Friday night started off with a fun craft night that a good friend of mine put together! Rob and the boys stayed home and watched movies and went to bed early! Here's a photo of what we made. The first project, on the left, is a Christmas card holder or mail holder...I didn't put the handles back on yet so it's missing those. The second project was a Christmas planner...although I think I'm going to use mine for displaying photos, we'll see. It was a fun night with about 10 ladies showing up! Thanks, Julie!

Saturday morning, Rob & Matthew got up around 4:00 am to go deer hunting...they didn't see a thing except for squirrels. Went to pick Matthew up around 8:30 am...he'd had enough! Rob continuted to hunt the rest of the day. That afternoon I took the boys to a bowling birthday party...they had so much fun.

Then, as soon as Rob got home we headed to some friend's house for supper and to plan an adult only trip! We had so much fun...we got a map out and just looked it over and jotted down a few places that we're considering and are going to do some research on!

Today we played cards, put together Operation Christmas Child boxes, and now the boys & Rob are at AWANA at our church. I'm spending my alone time doing laundry, straightening up around the house, and just stuff like that!

I've got another recipe to share...would be great for dessert at your Thanksgiving dinner!

Pumpkin Crisp

1-15 ounce can pumpkin
1 cup evaporated milk
1 cup sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 box butter-flavored yellow cake mix (I used BC's Super Moist Butter Recipe Yellow)
1 cup chopped pecans
1 cup butter, melted
Cool Whip

Stir together the first 5 ingredients. Pour into lightly greased 13X9 inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans. Bake at 350 degrees for 1 hours to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with Cool Whip, if desired. Makes 8-10 servings.

Heather...the last recipe that I posted for muffins...I took some out of the freezer and just let them thaw...they were as if I'd just baked them!

Have a great week!