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We Are Thankful for YOU!

The Going Beyond Team | Nov 25, 2015


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WHAT ARE WE THANKFUL FOR?  You. The privilege we have to serve you. We may be worlds apart but we so love the community that we have here with you. We don’t take it for granted.

WHAT ARE YOU THANKFUL FOR? We’d love to hear what you’re thankful for in the comments below.  It can be one word – grace, hope, Jesus, family – or a testimony that you need to scream from the mountain tops!

. . . give thanks to the Lord, call on His name; make known among the nations what He has done, and proclaim that His name is exalted. // Isaiah 12:4


OUR OFFICE WILL BE CLOSED beginning November 25th at 12pm CST so that we may spend this time with loved ones. We will re-open bright and early Monday, November 30th.

PLANNING TO PLACE AN ORDER? If you place an order on our site anytime after 12pm CST on Wednesday, November 25th, it will be processed on Monday, November 30th.

WE ARE HAVING A SALE! Yes, we are! Need a few gift ideas? Do stop by on MONDAY when our cyber sale begins!! We are excited about what we have for you! Word is that there will be a leather-touch edition of the book Resolution for Women signed by Priscilla! Shhhhh! Come and visit us on Monday!

NEED A RECIPE IDEA?  We couldn’t say good-bye without talking about food! We have a few recipes below that WE will be making this Thanksgiving.  We wanted to share the love . . . and a few calories!

Zesty Pumpkin Soup

1/4 cup of butter
1 cup chopped onion
1-2 cloves garlic, chopped
melt butter, saute onion and garlic until soft
1 teaspoon curry powder
1/8 – 1/4 teaspoon ground coriander
1/8 teaspoon crushed red pepper
add spices, cook 1 minute
3 cups chicken broth
add broth, boil gently, uncovered for 15-20 minutes
1 3/4 cup (16 oz) solid pack pumpkin
1 cup half and half
stir in pumpkin and half and half, cook 5 minutes. Pour into blender, blend until creamy

Pumpkin Crunch Cake

1 (15 ounces) can pumpkin puree
1 (12 fluid ounces) can evaporated milk
4 eggs
1 1/2 cups white sugar
1 teaspoon salt
1 (18.25 ounces) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounces) container frozen whipped topping, thawed

Preheat oven to 350 degrees F.
Lightly grease one 9×13 inch baking pan.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well and spread into the prepared pan.
Sprinkle cake mix over the top of the pumpkin mixture and pat it down.
Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
Bake for 60 to 80 minutes or until done.
Top with whipped topping when ready to serve.

–  The Going Beyond Team

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