Yes Virginia, Christmas has come early!

It's finally happened!
My camera has closed it's shutter for the last time.
No need for tears...

CAUSE I'M JUMPIN' FOR JOY!
"Get your boots on Virginia, were goin' camera shopin'."
Although my camera isn't as old as the one pictured here...it certainly felt like it at times, especially without a macro option (that word has become music to my ears).
It's quite possible I've paid the equivalent of two new cameras with all the batteries purchased over the course of time.
For any of you that have stock in Duracell batteries..."you're welcome."

If I were to leave the selection of my new camera up to my family... I've no doubt this is what they'd pick out.
"Holy macro " just think what I could capture in a single shot...
Wow, that would be one hard flash dot to shake from your retinas.
I'd be the envy of every paparazzi in Hollywood.

Due to the demise of my camera... I wasn't able to bring you all my personal favorite Thanksgiving confections. So, I'm bringing you a few samplings with a little help from my friends.




Here's a simple, but elegant gift for your host or hostess.
Preserves or compote jars adorned with a few autumnal embellishments.

Here's a vintage tag for your favors.

Southern Living Glazed Pumpkins

Shhh, I use Trader Joes pumpkin bread mix and a 6-mini's fluted bundt pan.

If you want to bump up your pumpkin cakes a notch, modify the TJ mix as follows:

2 eggs
1/4 cup oil
1/3 cup water
1 whole Trader Joes jar of Pumpkin Butter.
Bake as directed.

Caramel Rum Glaze

Ingredients

• 1 cup firmly packed brown sugar
• 1/2 cup butter
• 
  
• 1/4 cup evaporated milk
• 1 cup powdered sugar
  
• 1 tablespoon rum (substitution- rum extract)

Preparation

1. Bring first 3 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil, 1 minute. Remove from heat; gradually whisk in powdered sugar and rum until smooth. Whisk gently (or mix on low) 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over pumpkin cakes.

Petite Peanut Butter Pumpkins



INGREDIENTS

	1roll (16.5 oz) Pillsbury refrigerated peanut butter cookie dough
	1/2 cup all-purpose flour
	1/3 cup orange decorator sugar crystals 14 pretzel sticks or twisted pretzels broken in half

Directions
In medium bowl combine and mix (with spoon) cookie dough with flour. Dough should be stiff.
Shape dough into balls and roll in orange (colored) sugar crystals.
Insert 1 pretzel piece into each sugared ball to form pumpkin stem.
Using toothpick or tip of paring knife,draw lines for pumpkin ridges.
Bake 325 for 10-12 mins. or until firm and golden brown.

I am very thankful for your friendships and kind words.

You have added a Sweet Surprise to my life.
May you have a delightful Thanksgiving surrounded by loved ones and delicious food.