This is the first Thanksgiving without my mom (December 1st will be the six month anniversary of her death) and it's proving to be a difficult time for me. The festivities do not hold the same magic they have in the past and I know my momma would not want it that way. However, it's hard...plain and simple. Gatlinburg, TN was my momma's favorite place on earth and a turn of events has landed us there for Thanksgiving weekend. I really felt God's hand in this situation because he gave me faith that I will see true joy again. For the first time in a long time, I felt that twinge of joy that had always been a part of me when I found out we'd be in Gatlinburg.....it's like I'll be with my momma in spirit because I know that's where her spirit is every day. My wish is that everyone holds the ones they love a little bit closer and takes the opportunity to get to know who their family really is. We all grow with age and those relatives who were a pain in the ass when we were young, aren't necessarily that way anymore. Get to know the family members in your life as they are today and truly embrace your relationship with them. I hope we all love a little more, forgive a little more, and appreciate what we have a little more staring right now while we have the opportunity.
Recipe Adapted from Taste of Home found HERE
Ingredients
2 C graham cracker crumbs
1/3 C sugar
1/2 C butter, melted
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon pure vanilla extract
1-1/4 cups chopped pecans
1 jar (12-1/4 ounces) caramel ice cream topping
Additional caramel ice cream topping, optional
Directions
Melt the butter in a bowl, and then stir in the graham cracker crumbs and sugar. Press graham cracker mix into a pie pine and up the sides as evenly as possible. Refrigerate until ready to use.
In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
Bake at 375° for 35-40 minutes or until lightly browned. Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.
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