THANKSGIVING will be a different holiday this year. Although many can still celebrate with their family and friends, so many will not. It has been an extremely difficult year for most people—not only in America but around the world.
My heart breaks for all those who have suffered so greatly, with storm after storm, and Ian the worst Hurricane to ever hit Florida—devastating so many homes and families—ripping away their lives, their homes, their businesses, and for some, their hopes and dreams. Only a few days ago another hurricane, Nicole, made landfall on the east coast of Florida, destroying more homes and oceanfront. The beaches are being washed away.
I can’t imagine the pain of losing all your photos, all your special moments and memories, gone forever. Actually, I can. Unbearable pain. And yet, the citizens have plunged in to help each other, to rebuild what they can, keep their dreams alive, and refuse to be beaten.
How heroic is that? Around the world we see the same tragedies and atrocities and a very real danger, but the people come together and show compassion and a friendly hand in the worst of all times. Their resilience is to be admired, their strength and combined hope for a better world, a safer place for all to live in.
Hopefully, I haven’t depressed you all, and if I have, I’m sorry. Please enjoy this Thanksgiving and be grateful for all that you do have. Family, friends, neighbors, and your beloved pets are there to help lift you up.
Now, how about a nice Thanksgiving recipe to pick you up?
Sopapilla Cheesecake Pie
From AllRecipes—this top-rated cheesecake pie is shockingly easy to make with cream cheese and refrigerated crescent rolls.
- cooking spray
- 2 (8 ounce) packages cream cheese, softened
- 1 3/4 cups white sugar, divided
- 1 teaspoon Mexican vanilla extract
- 2 (8 ounce) cans refrigerated crescent rolls
- 1/2 cup butter, room temperature
- 1 teaspoon ground cinnamon
- 1/4 cup honey
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with cooking spray.
- Beat cream cheese, 1 cup sugar, and vanilla extract in a bowl until smooth.
- Unroll crescent roll dough, and use a rolling pin to shape each sheet into a 9×13-inch rectangle. Press one piece into the bottom of the prepared baking dish. Evenly spread cream cheese mixture on top, then cover with remaining piece of crescent dough.
- Mash remaining 3/4 cup sugar, butter, and cinnamon with a fork until combined. Dot mixture over top of dough.
- Bake in the preheated oven until crescent dough has puffed and turned golden brown, about 30 minutes.
- Remove from the oven and drizzle with honey. Cool completely in the pan for about 2 hours before cutting into 12 squares.
Here’s a romance series that is sure to brighten your day!
Patrice Wilton knew from the age of twelve that she wanted to write books that would take the reader to faraway places. She was born in Vancouver, Canada, and had a great need to see the world that she had read about.
Patrice became a flight attendant for seventeen years and traveled the world. At the age of forty she sat down to write her first book—in longhand! Her interests include tennis, golf, and writing stories for women of all ages.
She is a mother of two, has four lovely grand-daughters, and a wonderful man at her side. They live in West Palm Beach, Florida, where he teaches her golf, and she teaches him patience.
Her best selling books are the CANDY BAR series, SERENDIPITY FALLS series, and most recently PARADISE COVE and A CHRISTMAS COLLECTION series. She is a New York Times best selling author.