Because June is traditionally known as the month of weddings and graduations, I wanted to share ideas from a little booklet entitled ”101 Ways to Say Thank You”, authored by Bonnie Ceban. Since I send many cards during the year, I'm always looking for creative ideas and I really liked these great reminders. We can use these ideas all year long. I do hope they are a help to you now.
From the book - “We show gratitude in many different ways in order to express to others how valued and appreciated they are in our lives. Most people learn to say thank you when they are children, yet adults allow the busyness of their schedules and the competing demands in their lives to crowd out the art of expressing gratitude. Consider who in your life is already overdue for an expression of thanks. Remember that a life overflowing with thanksgiving is one that will touch others more deeply and produce more genuine relationships.
Children don’t naturally express thanks; they need to learn the importance of doing so and then practice it in daily life until gratitude becomes a part of how they express themselves to others.
Thank children for thanking others. Show them thank you notes or gifts you are sending out, or bring children along when you are delivering a thank you. Modeling how you thank your friends and family will help them to thank their friends as well.
A formal thank you is written. This is appropriate for graduations or other milestone events, such as weddings or anniversary parties. A formal thank you note should include a specific acknowledgement of someone’s presence at the event and a specific acknowledgment of their gift. Formal thank you notes should be in the mail soon after an event. If you determine not to use that gift until you have sent a thank you, it will motivate you to get those thank you notes out in the mail promptly.
Writing scores of thank you notes can become very tiring. Try to make the process more interesting and personal by including a memory or thought specific to that person. It can be from the event or from a different time in your life, but let them know they are not receiving a form letters. Make it specific to them.Include in your thank you note just a few lines about what made the day special for you and how you will look back on the memories.
There is an art in offering an oral thank you. Always be sure to stop all else and give your full attention to the person you are thanking. This shows them that they are valued and that you are thinking through, and therefore, meaning your words. Giving people your full attention and truly taking the time to let them know what they have done and why you are so grateful gives others a sense of how much they have meant to you. Always make eye contact so the other person knows you are serious and sincere. In addition,when appropriate, a thank you can come with a hug or pat on the back to show your appreciation.”
This recipe is among my long list of 'favorite' dips. It's quick and easy to make too. All the recipes I'm sharing here would be great for any outdoor BBQ or picnic.
2 (11 ozs each) cans mexicorn
1 (10 ozs) rotel tomatoes and green chilies
(may use half hot and half original)
1 (16 ozs) refrigerated french onion dip
Fritos Corn Scoops
Drain mexicorn and rotel well.In medium bowl,mix all ingredients(except corn chips)together.Refrigerate until cold to allow flavors to blend.Serve with corn chips.
PINA COLADA FRUIT DIP
1 (8 ounce) can crushed pineapple with juice, undrained
1 (4-serv.size) pkg.vanilla instant pudding mix
1 tsp. coconut extract
3/4 c. milk
1/2 c. sour cream
Whip up all the ingredients in a food processor or blender for about 30 seconds or just whisk together.
Refrigerate for several hours to mingle the yummy flavors.Serve with fresh fruit. Easily ‘lightened up’ by using sugar free pudding mix, 2% milk and lite sour cream.
Strawberry season is upon us and this is one delicious dish to help you celebrate summer! It makes you want to scream MORE! Add some blueberries for a 'patriotic' touch.
1-1/2 c. all purpose flour
1 c. cold butter,cut into chunks
1/2 c. brown sugar
1/2 c. chopped pecans
1-8 oz. cream cheese, softened
3/4 c. powdered sugar
1-8 oz. tub Cool Whip, thawed
4 c. cleaned, sliced fresh strawberries
1-16 oz. pkg. strawberry glaze
Preheat oven to 350. In lg. bowl, combine flour,butter, brown sugar and nuts. Spread on 14" pizza pan or 10" X 15" X 1"cookie sheet. Bake 12-15 minutes until browned. Cool. In medium bowl, combine cream cheese and powdered sugar; beat until smooth. Fold in whipped topping and spread over cooled crust. Refrigerate for 15 minutes to set up. In large bowl, combine fresh strawberries and glaze until coated. Spread out over cream cheese filling, then top with dollops of Cool Whip to serve. Keep leftovers refrigerated. I use lite cream cheese and Cool Whip with sugar-free glaze.