Thankful

Every year I feel that I have so much to be thankful for but this year I feel especially blessed.This year I am thankful for...

• Russ who is always supportive, kind, and loving. 
• A healthy pregnancy and the blessing we have to become parents. 
• My family who love us unconditionally and are always there to help no matter the situation. 
• Great friends who are always willing to help and make life more fun. 
• The gospel of Jesus Christ and the peace and happiness it brings to my life.
• My job, which I love.
• Our apartment, cars and things that just make a life a little easier. 

This is what Russ said he was thankful for this year...
Today I am reminded of how grateful I am for all of the blessings in my life especailly my Savior Jesus Christ. I am grateful for my beautiful wife who is my best friend and whom I look up to so much. I am thankful and excited to have a baby boy who whill bring so much joy to our lives. I am thankful for my job at StorageCraft and that I have been blessed enough to provide for my family. I am thankful for our house that provides us shelter. I am thankful for trials which make us who we are.

This year we spend Thanksgiving with Russ' parents, grandparents and sister in Santaquin. We had a wonderful dinner and enjoyed the day visiting, napping and watching a movie. I made Nana's famous sweet potatoes and 2 pies.

Millionaire Pie( Mom)

·       2  Baked pie shells or graham cracker crust shells

·       2 Cups powdered sugar

·       1 Stick softened butter or margarine

·       1 Egg

·       ¼ Tsp. salt

·       ¼ Tsp Vanilla

Cream together powdered sugar and softened margarine.  Add egg, salt and vanilla.  Mix well  until light and fluffy.  Spread over the pie crust and chill.

·       2 Cups whipping cream

·       1 Small can crushed pineapple (well drained)

·       ½ Cup Chopped pecans

·       ½ Cup Powdered sugar

Whip cream until stiff, add powdered sugar.  Mix in  pineapple and nuts (by hand).  Spread over the base mixture already in the shells. Chill

 Sweet Potatoes (Nana)

• 1 large can sweet potatoes
• 1 cup sugar ( I usually only use 1/2 c)
• 1/2 tsp salt
• 1/2 cup milk
• 1 tb vanilla
• 1/3 stick melter butter
• 2 eggs

  Mix all ingredients together. Bake in a round casserole dish. 
Topping:

• 1 cup brown sugar
• 1/3 stick butter
• 1/3 cup flour
• 1/2 cup pecans

Combine until crumbly. Top the mixture in the casserole dish. 
Bake 35 minutes at 350. Make sure center is cooked with toothpick. 
Coconut Cream Pie  
Ingredients

• 3 cups half-and-half
• 2 eggs
• 3/4 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup flaked coconut, toasted
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

Directions

1. In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
2. Top with whipped topping, and with remaining 1/4 cup of coconut.
3. Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.