Thanksgiving Card Giveaway!

November 10, 2010Sarah Khandjian

I’m about to launch my new online shop and here’s a sneak peak!

In in the spirit of the holidays I’m giving stuff away! The first 10 people that comment on this post with their favorite Thanksgiving tradition or recipe will receive a set of 10 thanksgiving flat cards with envelopes. They can be used a place cards, invitations, thank you notes and more!

Please be sure to include your email address so I can contact you for your shipping address.


  • Christina Harrigan

    November 10, 2010 at 3:12 pm

    These are too cute for words!! You are so extremely talented :)

  • K L

    November 10, 2010 at 3:18 pm

    Football! Football! Football!

    We love celebrating this holiday with good food, good rivalries and lots of cheer (cheers for our favorite team, that is)!

  • surfer dad

    November 10, 2010 at 3:18 pm

    It looks beautiful, Sarah – great job…

  • Jamie

    November 10, 2010 at 3:28 pm

    super cute cards.
    i love stuff like that.

  • Jamie

    November 10, 2010 at 3:29 pm

    my favorite tradition is putting up the christmas decorations with my parents.
    and mixing cranberry into everything i eat :)

  • Jessica

    November 10, 2010 at 3:32 pm

    Very cute cards! :)

  • Jessi

    November 10, 2010 at 3:46 pm

    Watching football of course…and eating green bean cassarole!!

  • Kelly B

    November 10, 2010 at 3:49 pm

    Turkey time! Love the cards – Kelly & Sean!

  • stuart

    November 10, 2010 at 4:07 pm

    My Thanksgiving Ice Cream!!!

    4 cans evaporated milk and 2 small cans of sweetened condensed milk.

    Mix together, put in freezer, wait a day, EAT!!! Delicious texture and taste. Add vanilla extract or chocolate powder for different tastes.

    Hope to get some sweet cards. Thanks!!


  • Leah

    November 10, 2010 at 5:05 pm

    Leah loves Sarah! And am so excited about your new venture!

  • Leah

    November 10, 2010 at 5:24 pm

    Thanks Sarah! I missed that somehow! Ooey Gooey Pumpkin Bars it is!

    • 1 (18 1/4-ounce) package yellow cake mix
    • 1 egg
    • 8 tablespoons butter, melted

    • 1 (8-ounce) package cream cheese, softened
    • 1 (15-ounce) can pumpkin
    • 3 eggs
    • 1 teaspoon vanilla
    • 8 tablespoons butter, melted
    • 1 (16-ounce) box powdered sugar
    • 1 teaspoon cinnamon
    • 1 teaspoon nutmeg

    Preheat oven to 350 degrees F.

    Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

    To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

  • Laura

    November 10, 2010 at 6:08 pm

    Cute cards!! My favorite Thanksgiving recipe is my mom’s raspberry “ring”. Basically you take a couple of the larger boxes of raspberry Jell-o, follow the directions, mix in a couple of blocks of Bird’s Eye frozen raspberries in syrup (thaw it first), place it in a Jell-o round ring mold, let set in the fridge for required time. To serve: Place the Jell-o mold down onto a large round platter, let the Jell-o fall out of the mold, then pour a canister of cottage cheese in the middle of the ring. The mild, salty tang from the cottage cheese pairs well with the sweet raspberries!!! DELISH :o)

  • Christina Harrigan

    November 10, 2010 at 6:11 pm

    I love getting the publix salt and pepper shakers out of the cabinet I love those little pilgrims :)

  • Anne Marie

    November 10, 2010 at 6:20 pm

    I love to make pecan pie cookies!

    Cookie ingredients
    1 cup firmly packed brown sugar
    3/4 cup Butter, softened
    1 egg
    1 tsp vanilla
    2 cups all-purpose flour
    1 teaspoon baking powder
    Filling ingredients
    1 cup chopped pecans
    1/2 cup firmly packed brown sugar
    1/4 cup whipping cream
    1 teaspoon vanilla

    Heat oven to 350°F. Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed.

    Shape dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.

    Combine all filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon filling. Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.

  • Easy Dulce de Leche Ice Cream Recipe – Sarah Hearts

    November 19, 2010 at 8:50 am

    […] friend Stuart, from the BFA program at FSU, shared this yummy recipe with me last week on the blog. It sounded so good so I had to try it. The 2 ingredient recipe makes super sweet and […]

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