I'm sharing below a poem written in 1976 by Norman Wesley Brooks. A friend posted it on Facebook. Thirty-five years after it was written, it's still a good message.
Let Every Day Be Christmas
Christmas is forever, not for just one day,
for loving, sharing, giving, are not to put away
like bells and lights and tinsel, in some box upon a shelf.
The good you do for others is good you do yourself.
Let us always remember the reason for the season,
and let us each do our best to let every day be Christmas.
Photo credit to Dan at
I seldom make desserts except at the holidays or on special occasions, so it's fun to try something new once in a while. Yeoldfurt came home with a recipe for Caramel Apple Cheesecake the other day. He got it from a co-worker who just raved about it. Since we will have a full house for Christmas this year, I decided this would be a good time to give it a try. It's in the oven now and smells wonderful.
Graham Cracker Crust
1-1/2 cups graham crackers, finely crushed
1/4 cup granulated sugar
1/3 cup melted butter
The recipe called for regular graham crackers but I used cinnamon grahams. Combine crushed graham cracker crumbs and sugar, add melted butter and blend well. Press evenly into a 9-inch pie pan, using the back of a spoon to press the crumbs up the sides of the pan. Bake at 350 degrees for 10 minutes or until lightly browned. Set aside to cool.
Cheesecake Filling & Caramel Topping
1 21-ounce can apple pie filling
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1/4 teaspoon vanilla extract
2 tablespoons lemon juice
1/4 cup caramel topping
Reserve and set aside 3/4 cup of the apple pie filling. Spoon the remaining filling evenly into the cooled pie crust. Combine the softened cream cheese, sugar, vanilla and lemon juice in a large mixing bowl and beat until creamy and smooth. Add eggs one at a time and continue beating until well blended. Pour cream cheese mixture into the pie crust and spread evenly over the apple pie filling. Bake for 35 minutes at 350 degrees or until center is set. Cool to room temperature.
Mix the reserved apple pie filling with the caramel topping. Next time I make it, I will dice the apple slices to make it easier to spread them evenly over the top. If the mixture is too thick to spread evenly, heat in a saucepan or microwaveable dish for approximately one minute. When smooth and spreadable consistency, pour evenly over the top of the cooled cheesecake. Refrigerate until ready to serve.
The above is the original recipe, which fills a 9-inch pie pan and supposedly serves eight. Whoever wrote the recipe obviously doesn't know how much my husband and son-in-law like cheesecake. I doubled the ingredients and made it in a 9x13 pan. It still looks yummy, don't you think?