Thanksgiving Recap

Only 10 days too late...that's the scoop around here though:) I don't even have my tree up yet.....at the rate I'm going everyone is getting their presents for Valentine's Day this year:)

We hosted Thanksgiving at our house this year and we had an awesome day chilling with my brother Chad and my brother Shay and his family.

Max getting comfy on his Uncle Shay's lap.

The kids - both human and canine:)

The spread.

Is it time to eat? Is it time to eat? Is it time to eat?


I tried out a new recipe this year - Pumpkin Trifle and it was SO good!! Darling Hubby said you better take a picture of that before we eat it all:) So yummy and so easy:

• 1 package (14-1/2 ounces) gingerbread cake mix (I used spice cake mix)
  
• 1-1/4 cups water
• 1 egg
• 4 cups cold fat-free milk
• 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix (I used vanilla pudding)
  
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon each ground ginger, nutmeg and allspice
• 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

• In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.
• Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
• In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in pumpkin and spices until well blended.
• In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving.