50 Free Holiday Cards

One of my favorite things about the holiday season is the exchange of Christmas cards! My family sends cards every year, and I've carried on this tradition. Although some years I don't start them early enough and have to email them. But I L-O-V-E getting Christmas cards in the mail (hint, hint) and can't wait to see how friends and families change over the years. I cut out the pictures and post them on the side of my fridge all year long!



If you are sending cards this year, then take a look at the awesome promotion from Shutterfly. Bloggers can get 50 free 5×7 folded or flat stationery Photo Cards from Shutterfly. All you have to do is post a small write-up about on Shutterfly on your blog. This offer is good through December 31, 2010. Blogger is responsible for shipping and tax charges, if applicable.


Shutterfly has such cute and original designs! And best of all the cards are printed on high quality cardstock that feels and looks amazing! It's going to be hard to choose which one I like best. Hurry over and order yours soon so you can send them out before the holiday. :)


If holiday cards aren't your thing, check out their fun calendars and other home decor. My extended family makes one each year that everyone loves and looks forward to. Shutterfly's simple templates are easy to use and create beautiful projects!

Creamy Pumpkin Soup

I made this for Halloween and it was very tasty. I love cinnamon so I double the recipe on Cinnamon. It tasted much like a dessert.

Ingredients

3 tablespoons margarine, softened
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup heavy whipping cream
Directions

Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
Transfer broth mixture into the container of a blender or processor. Process until smooth.
Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..
Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.