“Thanksgiving Day comes, by statute, once a year; to the honest man it comes as frequently as the heart of gratitude will allow.” — Edward Sandford Martin

Here at Gulf Pointe Properties we hope you keep gratitude in your heart this Thanksgiving season. We wish you many blessings of health, happiness and success on Thanksgiving and Always.

We would also like to share 2 of our most favorite Dohack Family Thanksgiving day recipes. Enjoy!

Pumpkin Pie Cake
It tastes like pumpkin pie, but better! It’s soft and delicate and the combination of pumpkin and spice make this family favorite memorable. Serve cold and top with fresh whipped cream! 100% delightful!
Ingredients
4 eggs, beaten well
1 16oz can (2 cups) pumpkin
1 14oz can evaporated milk
1 1/2c sugar
2t pumpkin spice pie
1 18 1/2oz yellow cake mix
1c (2 sticks) margarine, melted
1c chopped walnuts
whipped cream

Directions
Mix first 5 ingredients with electric mixer. Pour into 9×13 glass pan sprayed with non-stick cooking spray. Mix cake mix, melted margarine and walnuts. Batter will be sticky. Crumble on top of pumpkin mixture. Gently press into mixture. Bake at 350 for 1 hour. Cool in refrigerator and serve with whipped cream.

Fall Harvest Salad
This receipe highlights delicious fall flavors like apples, cranberries, walnuts and sunflower seeds. Simply delicious. Top with our homemade poppy seed dressing that’s almost too tasty for words!
Ingredients
1 head iceberg lettuce
½ head leaf lettuce
¼ cup sliced red onion
½ cup coarsely chopped walnuts
¼ cup dried cranberries
½ cup roasted, salted sunflower seeds
2 large granny smith apples, diced
½ pound red seedless grapes
¾ cup shredded cheddar cheese

Poppy Seed Dressing
1 t. dry mustard
2 t. poppy seeds
1 t. paprika
½ t. garlic powder
1 t. dehydrated minced onion
3 T. granulated sugar
¼ cup red wine vinegar
2 T. honey
1 ¼ cup vegetable oil

Directions
Tear iceberg and leaf lettuces into bite size pieces. Add onion, toss. Top with walnuts, dried cranberries, sunflower seeds, apples grapes and cheese.

Dressing: Combine all ingredients except oil. Beat with electric mixer on low. Add oil in a slow steady stream. Continue mixing on medium, then increase to high speed as emulsifies or it will separate as it stands. Cover and refrigerate.
Mix with greens when ready to serve. Serves 8-10