Summer is here!
It is suppose to reach 100 degrees today, for first time in 5 years.
Went outside early this morning to get some yard work done before it got too hot, but that ended when my grand daughter Malinda Sue, her 3 children Ethan 5, Evelyn 4 Aiden 2 and the new puppy (golden retriever) stopped over. Had a great visit and got the children on a sugar high. They ate a whole package of cookies….Well what are great grand mothers for anyway. Evelyn picked the flowers off the chives and ate them, Aiden brought me all the knick knack red birds that I have in the gazebo and Ethan used the shrub cutters and cut up some dead branches for the fire pit The puppy kept trying to go into the pond and then hiding under the hostas (cool there) . I can remember when all of this would of upset me but no more. I have reached the point that I realize what is truly important, children just being children. I want my great grand children to just have happy memories of being with granny.
PINK LEMONADE PIE
Perfect summer time pie. I have been making this pie for years & years; it is fast and easy for anyone to make.
INGREDIENTS:
2 graham cracker pie crusts
2 cans sweetened condensed milk,
1 11 1/2oz. can frozen lemonade concentrate
2 tubs cool-whip
1-2 drops red food coloring
DIRECTIONS:
Allow lemonade to thaw at room temperature. Mix together sweetened condensed milk, lemonade and cool whip. Add drops of red food coloring.
Pour into pie crusts and allow to chill before serving.
PEACH CHEESECAKE PIE
My tv and internet server provider was out from 5 till I went to bed last night and since it was too hot to go outside and work I decided to make this pie. I am so glad I did as it was so good. I love anything with peaches.
INGREDIENTS:
1 prepared pie crust for a 9-inch pie
1 lb. 13 oz sliced canned peaches in syrup
2 tbsp. cornstarch
1 cup sugar
2 tbsp. honey or agave syrup
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. pure vanilla
2 eggs, beaten
1 tbsp. freshly squeezed lemon juice
1 (3 oz) pkg Philadelphia Cream Cheese, softened
1/2 cup vanilla yogurt
butter, softened
DIRECTIONS:
Filling:
Drain peaches, reserving syrup.
In a bowl, combine syrup, cornstarch, 1/2 sugar, honey, pumpkin pie spice and vanilla. Add peaches and mix lightly.
Topping:
In a small saucepan, combine eggs, 1/2 cup sugar, lemon juice and and 2 tbsp. of the reserved syrup (from can). Cook over medium heat, uncovered, until the mixture has thickened (about 15 minutes).
Blend room temperature cream cheese with yogurt. Stir this into the mixture in the saucepan and beat until smooth. Allow to cool for 30 minutes.
Meanwhile, line a pie pan with crust. After mixture cools, fill pie crust with peach mixture. Dot with pats of butter.
Cover with cheesecake topping.
Bake in a preheated 425°F oven for 10 minutes. Shield edge of pie with foil and reduce oven temperature to 350°F. Bake for another 30-35 minutes, or until deep golden brown
JUNE’S GIVEWAY!
I have started a Monthly Giveaway. and I will be drawing names from Followers that comment.
Each time you comment on a new post, it will give you another chance to win’
If you post about this Giveaway on your side bar & you win you will also get a surprise gift!.
Be sure to tell me you have posted the Giveaway in your comments.
The drawings will be on the 1st of each month! .
The JUNE Giveaway is
“THREE BUNCHES OF HANGING TOBACCO LEAVES”
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