Thanksgiving

As many of you know, Thanksgiving is this Thursday.  Wow!  Where has the year gone?  I don't think I started saying that until I had children.

I have so many wonderful things to be thankful for this year.  Including but not limited to...
...Mr. Clark, my wonderful husband who is my best friend & lover.  He's a wonderful father of my babies as well as a wonderful provider for our little family.
...my sweet Hannah who makes me laugh daily, keeps me on my toes, and snuggles me without being asked.
...my darling Samuel who helps me in all my chores, comes to me when he's sleepy or has a boo boo, and loves me because "mommy best."
...a healthy "Grandma Rocket" (our mini-van that Hannah named after the G'ma Rocket from Little Einsteins.  I told you she makes me laugh daily!)
...healthy parents.  My Daddy had a brain tumor removed just over a year ago and he's recovered wonderfully.  My Mom is in fairly good health (other than an occasional "bad case of the gout") and Bobby's Dad is the picture of perfect health.
...learning to coupon thanks to Southern Savers so that we now stay stocked up on food and save lots of money while doing it!
...all of the new resources I've found on herbal remedies and recipes for making my own salves & chapsticks (which I go through like nobodies business!)
...our warm cozy house that we've worked hard to make a home.  I think we've done a top notch job.
...God's salvation through Jesus and His Holy Word that instructs and encourages us daily.

Samuel @ 2 yrs/o & Hannah @ 4 yrs/o

What are you thankful for this Thanksgiving?

In closing, here is a delightful recipe for you to try this Thursday.  I did a double take too when I first saw the main ingredient.  Just don't tell anyone whats in it until they've eaten a slice.  And trust me, it's delicious!!

Tomato Soup Cake
(courtesy of Pioneer Woman)
   
Ingredients:

 CAKE

• 4 Tablespoons Shortening/Crisco
• 2 cups Granulated Sugar
• 2 cans (10.75 Oz. Each) Condensed Tomato Soup
• 2 teaspoons Baking Soda
• 3 cups Flour         
• 2 teaspoons Cinnamon
• 2 teaspoons Nutmeg
• ½ teaspoons Ground Cloves

FROSTING:

• 8 ounces, weight Cream Cheese, softened
• 1 pound Powdered Sugar
• 2 Tablespoons Milk, Or More To Reach Desired Consistency For Icing

Directions:

1. Cream together shortening and sugar.
2. In a separate bowl, combine the tomato soup and baking soda. Once combined, mix into the creamed sugar mixture.
3. Add all other cake ingredients in the order listed. Pour into a greased/lightly floured bundt pan and bake at 350F for approximately 55 minutes, until done. Let cool.

Frosting: cream together powdered sugar and cream cheese in a bowl. Add enough milk to make it spreadable, usually about 2 tablespoons. Pour over the cooled cake