Because June is 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. We can use these ideas all year long. Since I send many cards during the year, I'm always looking for creative ideas and I appreciate these great reminders.
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. 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. 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. 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."
This recipe is among my long list of favorite dips. It's quick and easy to make too. Both these recipes would be great for any summertime get together.
2 (11 ozs each) cans mexicorn
1 (10 ozs) (mild) rotel tomatoes and green chilies
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.
Strawberry season is upon us and this is one delicious dish to help you celebrate summer and July 4th! 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.
“I love how summer just wraps it’s arms around you like a warm blanket.” ― Kellie Elmore