WARNING!

Chocolate will make your feet small!

Cinderella Cake

I went to a 40th wedding anniversary last weekend and it turned out to be a mini family reunion. We had such a good time visiting with our firends and family. On our first night there, we went to dinner at a relatives house. Sandra brought a pumpkin spice cake that was so good and moist. I had to have the recipe, so here it is. This would be a great addition to any Thanksgiving menu.

Cinderella Cake by Sandra A.

• 2 c. sugar
• 4 eggs
• 1 c. vegetable oil
• 2 c. flour
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1/2 tsp. salt
• 1-15 oz. can pumpkin puree
• 1 tsp. vanilla

Beat sugar and eggs til well blended and light in color. Add oil, continuing to beat. Combine dry ingredients to egg mixture. Add pumpkin, mix well. Pour into greased 9" bundt pan.

Bake at 350 degrees for 55 minutes. Let stand in pan for 10 minutes, then turn out onto baking rack or platter and allow to cool completely. Frost with Coachman's Icing.

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Coachman's Icing

• 4 oz. cream cheese, softened
• 1 stick unsalted butter, softened
• 1/2 box powdered sugar, sifted
• 1 tsp. vanilla
• 1/2 c. nuts, chopped (optional)

In a medium bowl, blend softened cream cheese and butter til smooth and creamy. Add vanilla. Then add powdered sugar until desired consistency is achieved. Frost and top with chopped walnuts or pecans (optional) before icing sets.

Thanksgiving Tradition

This is something my MIL has made for many years. She always doubles the recipe and we enjoy them throughout the year not just at the holidays. It has become one of my favorites and it's the one thing I request every year. I've also made it with black cherry-cranberry sauce (so good) but adding orange zest would be great too.

Pink Cranberry Freeze

• 8 oz. cream cheese, softened
• 2 tbsp. mayonnaise
• 2 tbsp. sugar
• 1- 16 oz. can whole berry cranberry sauce
• 1- 9 oz. can crushed pineapple
• 1/2 cup chopped pecans
• 1- 16 oz. container Cool Whip, (softened til creamy)
• 1- 16 oz. carton sour cream
• Jellied cranberry sauce (optional garnish)

In a large bowl, blend cream cheese and sugar til creamy. Add mayonnaise (do not use salad dressing) and sour cream, mix well. Then add cranberry sauce, pineapple, pecans. Fold in cool whip until well blended. Do not over mix.

Pour in Pyrex dish and freeze til completely solid.

NOTE: My MIL freezes individual portions in muffins tins and keeps them wrapped in wax paper in airtight containers. This works well and you don't have to cut through a solid block of cranberry goodness. Just let frozen tins sit out at room temperature for about 5-10 minutes then release the cranberry freeze with a butter knife. (Silicone muffin pans would work even better!) Refreeze immediately. They will keep beautifully for several months. These are great served throughout the year and especially during the holidays. Garnish with a dollop of jellied cranberry sauce (optional).