Thanksgiving, Anniversary & Birthday Celebrations!

My Blue Brain is most thankful and delighted about sharing all the 3 grand celebration with our family this week!
1. Thanksgiving Celebration: Jordan and an I have been hosting our family Thanksgiving Day celebrations for for over 35 years!
2. Anniversary Celebration: Jordan and I will celebrate 48th Anniversary of our “first fix-up date”.
3. Birthday Celebration: We will be celebrating Jordan’s 70th Birthday, which actually was yesterday, with a family “traditional soup” party!

My Yellow Brain is looking forward to planning,  preparing and enjoying favorite family recipes and traditions for our parties.

My Green Brain has decided to make a logical and healthy decision. I am taking time out of my office from  tomorrow until next until Monday to enjoy all the preparations and celebrations! However, I will not be blogging until next Wednesday, because I have out-of the office meetings on Monday and Tuesday.

My Orange Brain is looking forward to all the fun and excitement that will fill our home for 4 days of celebrations!

My Best Wishes to all for the Blessings of a Joyful, Safe, Peace and Fun-filled Thanksgiving Holiday and Celebration! And for my readers who do not celebrate Thanksgiving, I wish you the same blessings of family, joy, safety, peace and fun!

Below is one of Jordan’s favorite Thanksgiving Day desserts from the Shoreline Restaurant in Door County, Wisconsin.

Shoreline’s Pumpkin Pie Cake
1 pkg. White Cake Mix, divided use
½ C. melted margarine
5 eggs, divided use
4 tsp. cinnamon, divided
1 lb. 14 ounce can solid-pack pumpkin
1 ¾ C. sugar, divided
1 tsp salt
1 tsp ground ginger
½ tsp cloves
1 C. heavy cream
¼ C. cold margarine

Preheat oven to 350. Measure 1 cup of cake mix and set aside. Combine remaining mix with melted butter, 1 egg and 1 tsp EACH cinnamon and nutmeg. Mix well and pour into 10—inch spring form pan that has been sprayed with non-stick vegetable spray. In a large mixing bowl, combine pumpkin with remaining eggs, 1½ cups sugar, and 2 tsp cinnamon. 1 tsp nutmeg, salt, ginger, cloves and cream. Mix well with a whisk and pour over unbaked crust. Combine reserved cup of cake mix with 1 tsp cinnamon.  ¼ C sugar and cold margarine. Mix until crumbly and sprinkle over pumpkin filling. Bake 1½ to 2 hours or until knife inserted in center comes out clean. 16 servings


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