Human Polygraph winner

I find it crazy that so many of you guessed RIGHT! The lie in our little game a few posts back is that I am a morning person! Don't I come across as a cheery person that would get up before my children and make breakfast? Wait, that would be my mother. She is constantly telling me that my mornings would run smoother if I did what she used to do. Growing up, most mornings, we would wake up to a warm breakfast on the table with our scriptures out, ready for family scripture reading....and this is before Early Morning Seminary. For those of you Utahans, this means we had to be at Seminary at 6:30 in the morning!

Now are the days when I am trying to remember the last time that I actually set an alarm clock. My children are walking alarm clocks. I can't complain, it is rare for them to wake up before 7am. I actually depend on them as one would an alarm clock. There have been a few times when they have slept in and I have gotten in trouble when I hear a knock on the door and my friend is waiting for me to watch her son--oops (sorry Robyn). Now you know what I really look like when I first wake up:)

So, the winners are: Tiffani, Marian, 1/2 point for Hilary, Sunny and Briana

Here is your prize. A fabulous recipe that will impress all the relatives this year at Thanksgiving:

Paula Deen’s Gingerbread Trifle

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.