By Sheri Hopkins, Lifestyle Contributor
Hello everyone! Glad we got some rain. Fall is around the corner. The Greenwood Fair has come and gone. I got my footlong corndog and funnel cake. If you want a good footlong corndog and you can’t go to the fair, go to Poteau, OK and try out Meyers Drive-In. It’s kind of like a Sonic, and it has really good food. They have butterscotch malts, too. Back to the fair…
I was walking along and a man came up to me and asked me if I wrote a column for Resident Press newspaper. I asked him how did he know, and he said he recognized my picture. Of course, I asked him and his wife if they wanted my autograph. Just wanted to let y’all know that I am famous and that if you ever need your paper autographed, I would be happy to do it. Enough rattling my chain.
I guess everyone has heard about the student loan forgiveness. I am stealing this line from Verla Bullock, who is fixing to be 88. She said she is always getting calls about her student loan. She said now that all the loans are being paid off, maybe they will quit calling about paying them off. I hope Verla is at the top of the list for payoff. I’ve got the calls also, so maybe they will stop calling.
My sweet friend Margaret Mergen bought me a big glass bottle of Mexican vanilla. If you didn’t know better, you would think it was alcohol. My grandson, Evan is a man of few words. He sees the tall bottle of vanilla and asked me if I had started drinking. I said Evan, this is Mexican vanilla, not alcohol. I asked him if he thinks I’m drinking since I fall a lot and stumble around. He said you do that anyway, without alcohol. Out of the mouth of babes.
Since fall is around the corner, I’m going to do something pumpkin. If y’all get a chance, go by my house and look at my spooky man. I named him after Curtis by the way. A friend of mine made it, and it is so neat!
PUMPKIN FOUR-LAYER DELIGHT
1 cup all-purpose flour
1/2 cup butter, softened
3/4 cup pecans
8 oz cream cheese
1 cup powdered sugar
3 cups Cool Whip
2 1/2 cups milk
3 packages white chocolate or vanilla instant pudding mix (the small ones)
15 oz. can of pumpkin
1 teaspoon pumpkin pie spice mix
Mix flour, butter and 1/2 cup pecans (save the rest for the top)together and press into a greased 9×13 cake pan. Bake for 15 minutes and let cool. Blend cream cheese and powdered sugar, add 1 cup of Cool Whip and spread over the crust. Mix milk, pudding mix, canned pumpkin, pumpkin pie spice and 1 cup of Cool Whip until smooth. Spread over the second layer. Spread remaining cup of Cool Whip on top and sprinkle the rest of the pecans. Let chill for three hours, serve cold. Enjoy, and everyone have a great week!
