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As I write this I am facing a very busy day getting ready for our Lloyd Christmas. I know Pa Lloyd will be taking the Christmas decorations down the day after everyone leaves! It’s so bitter cold, I feel almost guilty having my family come out in this weather when I’m reluctant to venture out to the grocery store! Yesterday my birthday group traveled to West Concord for a birthday lunch at our friend Bev Chicos’ home. It was a warm cozy afternoon with special friends in a beautifully holiday decorated home for delicious food. It was just the jump start I needed for my busy day today. The recipe I am sharing with you comes from my friend Alice Struss. She says it’s great dipped in ginger or vanilla wafer cookies. She made it for her granddaughter, who is on a gluten free diet, as is my granddaughter,. Luckily you can buy gluten free vanilla wafers and ginger snaps, so I too am going to try it for my granddaughter!
Pumpkin Mousse Dip 1 cup canned pumpkin 1/2 cup powdered sugar 3 oz. cream cheese 1/2 tsp. cinnamon 1-8 oz. thawed cool whip Beat sugar, cream cheese, pumpkin and cinnamon.Fold in cool whip. Keep chilled in refrigerator. Have a great week!
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September 2020
AuthorI'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls. Categories
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