Hello. It has been a very trying week for me, but I am about to get settled. Patty has been doing some painting and I’ve been doing a lot of cleaning. It is looking so much better.
I got a call from a cousin and he has muscadines! I am so happy. I hope to make a lot of jelly now. My children in Vegas love that jelly, so Christmas presents can be made now. The grand kids in Phoenix like it also.
I think I told you that The Doodlebug Festival has been canceled. If not, I am informing you now. If I did tell you already, just overlook me telling you again. Just remember, I am old enough to be able to say I forgot and you can believe that.
The folks in Holcomb heard all that noise Tuesday night. I heard people talking about it all day Wednesday. I ask my daughter if she knew what the noise was and her hubby knew, and told us what it was. It was scary sounding.
If any one living in and around Holcomb would like to be involved in your community, the Lion’s Club meets the first Monday of the month at 6 p.m. They meet in the community center on Main Street.
I’m sure a lot of my readers remember Robby Ricard from the Holcomb Baptist Church. I will ask for you to put him on your prayer list. He has the dreaded virus. He has asked for prayer. Pray for all his family and his church family. Let this be a reminder for you to keep wearing your mask, and, social distance as much as you can.
I have a wonderful dessert recipe for you this week. I love it.
Pineapple Dream Dessert
• 2 ½ cups of graham cracker crumbs
• ½ cup of melted buttermix well and press 2 cups of crumbs into 9x9 square pan, bake 8 to 10 minute at 300 degrees.
Save ½ cup of the crumbs for the topping.
• 2 cups of powdered sugar
• ½ cup of softened butter
• 4 ounces of cream cheese, softened
• 8 oz of cool whip
• 20 ounce can of crushed pineapple, drained well.
Beat the cream cheese and butter together until creamy. Turn the mixer to low speed and add the powdered sugar one cup at a time. Turn the mixer up to higher speed and beat for a minute or so. Add 1 heaping tablespoon of crushed pineapple and stir with spatula. Spread the cream cheese and pineapple mixture over the crust. Fold the remaining pineapple into the cool whip and spread on the cream cheese mixture. Sprinkle the ½ cup of crumbs on top and refrigerate for at least 4 hours or preferably overnight.