November is for Giving Thanks

     I don’t know about you, but I have a lot to be thankful for. My health, my wonderful family, and most importantly, my God, just to name a few.
     We are blessed to have kids, grandkids, and great-grandkids living close. Our little man spends every weekend with us, and we love having him. His Lego’s are scattered all over my coffee table and living room floor. When I threatened to put a folding table upstairs and put his Lego’s on it, you would have thought I had thrown them away. I tried to explain that I have to make room for Christmas decorations. He’s not having it.
     I did get the fall decorations out, along with the centerpiece I bought at the craft fair this year. What do you think?

     I’ve ordered our Greenburg turkey. What? You’ve never had a Greenburg turkey? Oh my gosh. You don’t know what you’re missing. The company is in Tyler. Look them up and order one. They are sooooo worth the cost. I also have orders for praline sweet potatoes. They are a must. Dressing is on the list as well as the new cheesy broccoli recipe I posted a while back. Don’t know what else, guess the kids will let me know. I sure hope it cools off before Thanksgiving.
     Speaking of cool, the two freezes we had sure caused the leaves to turn in a hurry. They are beautiful. If you get a chance, take a drive in the country and take a look. The golds, reds, yellows, and oranges are outstanding. I found this one on the computer and love the tranquility of the scene.

     Now for Hidden Secrets, the third book in my Weber, Texas Series. It’s coming along nicely. I wish I could tell you it will be out this year but I’m thinking about February or March. It has a lot of twists and turns that my characters have decided they want. You just can’t argue with a book character. I’m pretty sad about one scene but it needs to be in the book to make it flow. I shed a tear every time I think about it. I’m just ready for it to be finished, along with Forever Love and its sequel. The last two have already been written. They just have to be revised, and I’m doing that now.
     I’ve worn myself out just thinking about it. I think it’s time for this month’s recipe. I took this pie to Steve’s family reunion, and it was a hit. It really is good.

​Cherry Almond Mousse Pie

Author: Kara
Yield: 8 servings

Ingredients
• 1 9" pie shell, baked and cooled
• 1 can sweetened condensed milk, divided
• 1/4 cup semi-sweet chocolate chips
• 1/2 tsp almond extract, divided
• 10 oz jar maraschino cherries
• 8 oz cream cheese, softened
• 1 cup cold water
• 1 3 oz box instant vanilla pudding
• 1 cup cream, whipped
• 1/2 cup toasted almonds, chopped
• Extra whipped cream for garnish if desired

Instructions
1. Cook 1/2 cup of the sweetened condensed milk with the chips until thickened. (I heat it in the microwave for 1-2 minutes, but you can cook it in a saucepan for 4-5 minutes.) Stir in 1/4 tsp of the almond extract and pour into the pie shell.
2. Chop all but 8 of the cherries; set aside. Beat cream cheese until fluffy; slowly add water and remaining milk. Add pudding and 1/4 tsp almond extract and beat until smooth.
3. Fold in whipped cream, cherries, and almonds. Pour over chocolate layer. (If you have leftovers, just chill them and eat them another day.)
4. Cover the pie and chill till set, about 3 hours. Garnish with the 8 cherries and extra whipped cream if desired.