Friday, November 22, 2013

Happy Thanksgiving

Happy Thanksgiving
I love autumn, it announces the beginnings of the holidays. 
 My hubby, Teal’c, and I took our last RV trip toward the end of October. It was a lovely fall weekend, especially with the cool weather and sunshine, showing off all spectacular colors of the season.
Here I am with our Airedale, Teal'c. 

I especially want to thank all those who have supported me through my writing career. I took a challenge this year and completed a three book series, and it was a challenge. Silver Sage Creek, book three was completed and turned in to my editor at Secret Cravings Publishing this month. I can’t wait to see the book cover and will share as soon as it’s released. Better She Love will be released sometime in January.

To celebrate our Thanksgiving, I’m making a special dessert, called upside-down lemon meringue dessert. I found the recipe in the food & family magazine – you can visit them at

I first tried the dessert thinking my husband wouldn’t like it…the recipe sounded a little too sweet, and he isn’t crazy about real sweet jello desserts. But to my happy surprise, he really like it this recipe. He thought it was a light dessert and not overly sweet with the contrasting lemon and sour cream added. Here's the picture…sorry about the writing, but I usually make little notes when I try a new recipes. 

Trust me, it is delicious. Go to the following site and you’ll find the ingredients:

Also, my family’s favorite dessert for Thanksgiving is my Carrot Cake, a recipe given to me by my sister in 1979! Wow! Must be good! Back by popular demand from my blog last year is Sherry’s Carrot Cake recipe:
Sherry’s Carrot Cake

2 cups of sugar
1 ¼ cups of vegetable oil
4 eggs
2 ½ cups cake flour
2 ¼ teaspoon baking soda
2 teaspoons cinnamon
3 cups finely shredded carrots
3 ½ cups black walnuts
Combined sugar, oil, egg (one at a time) Mix well after each egg
Stir in carrots
Add nuts (I use black walnuts)
Sift together: flour, baking soda, cinnamon
Stir into mixture
Pour into 3 greased 9 inch round cake pans
Bake 30-35 minutes

Cake Icing
1           8oz package cream cheese – softened
1/4 cup butter – softened
1 lb box soft confection sugar
2 teaspoon vanilla
2           teaspoon lemon juice
Blend cream cheese and butter until smooth
Add sugar, gradually mixing
Stir in lemon and vanilla
If frosting seems too soft – refrigerate for a few minutes

May God bless you and yours during this special Thanksgiving time of year.  Judy



  1. Fall is my favorite season, and I love carrot cake. The lemon cream-cheese desert looked great. Smile!

    1. Thanks Sandy, trust me both are delicious. Have a wonderful holiday.

  2. Congrats on your latest book. Carrot Cake is my favorite. After all, carrots are healthy so the dessert must be too! I wish you all the best!

    1. Thanks Melissa. I can't wait to see the book cover. I agree, carrot cake should be healthy to eat during the holidays. I hope you enjoy your holidays.

  3. A Happy Thanksgiving to you, too! Congratulations on a banner book year.

  4. Thanks so much Kim, you too. Hope you turkey day was a tasty one.


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