with Melea Beshires
Frankie and Mary Lynn Lambert travelled to the Gaylord Hotel in Nashville and enjoyed the atrium. The atrium was decorated for Christmas, and they had a wonderful time strolling through the lights and enjoying the waterfalls and Christmas décor. Following a delicious meal, they listened to Christmas music from their hotel balcony.
Kevin, Otto and I enjoyed some early Christmas activities while visiting my parents in Knoxville. Otto got to attend a Christmas parade with Christmas tractors and the Karns High School band. That evening, we admired the Christmas lights downtown and my father, Steve Smith, treated us all to ice cream.
Mary Lynn Lambert relayed that Roger and Wanda King send a big shoutout to everyone who had a part in the benefit for them. Thank you to the volunteers, donors and businesses that contributed. Thank you also to the customers who attended. The event was a great success, and they experienced the love and generosity of everyone who participated.
The holiday recipe this week comes from Carolyn Stack. This is a light desert that is perfect following a heavy Christmas dinner.
Lemon Dessert – one cup flour, two tbsp. sugar, one-half cup soft butter and one-half cup chopped nuts. Press into 7 X 11- inch pan. Bake at 375 degrees for 15 to 20 minutes. Cool; one cup cool whip (from 8 oz. size), one cup sugar and eight ounce cream cheese. Beat until fluffy and spread over cooled crust. Refrigerate for one hour; two package instant lemon pudding. Blend until thick. Pour over other mixture. Spread remaining Cool Whip on top.
