Wednesday, August 26, 2009
It's Thursday and it's about time for me to join in Susan at Between Naps on the Porch for a Tablescape Thursday! Our entertaining for the month of August was all done outside by the pool! I'm excited to start thinking about the holidays and moving the fun inside! For other fabulous tablescapes, check out Susan's blog every Thursday!
Just for the fun of it, I invited a few friends who's kiddos had gone off to school last week to celebrate our "freedom". I've cried every morning all week watching my son go off to Middle School but I'd be lying if I didn't admit that I do love the freedom that comes to moms when school begins! In honor of that freedom, I hosted a little brunch!
Hashbrown and Sausage Casserole
The table was pulled together from things that I had around the house. I am a paper napkin lover because they come in so many fun colors, so nothing fancy here. After brunch, we clear the table and played cards. Of course, as will all dinners that I host, the little red bowl with paper in it was filled with questions for some fun table talk! Enjoy a little virtual tour of our brunch.
Tuesday, August 25, 2009
Thirty years ago, this month, an amazing woman, Elaine Nielson brought me dinner one evening and included in the meal was this fresh peach pie. Seriously, thirty years later, I remember that moment as one of the best food moments in my lifetime. I've never tasted anything that was as heavenly as this dessert and to this day, all desserts, in my home, are compared to this one! Here's the recipe on the original card that Elaine typed and gave me! (Click on it to enlarge.)
A few comments about making the pie.
- Mix the Eagle Brand and lemon juice first so that you can pour it directly over the peaches before they start to turn color. (The photo of the pie I made this morning is deceiving. I used Eagle Brand from my food storage and it's a year old, which turned it a bit darker than normal.
- I use about 7-8 good size peaches and make it a very tall pie!
- If you hate peeling peaches, a great tip that I learned in canning is to drop a peach into a pot of boiling water for a few seconds. Then remove the peach and drop it into cold water. Slice the peach in half and the skin will just slip right off the peach. Just don't leave in the hot water too long and cook the peach.
- I usually serve the slice of pie with more cookie crumbs sprinkled on top! To die for, I promise!
Tuesday, August 18, 2009
We had this delicious dessert at my nephew's missionary homecoming last week! I've been craving more ever since! Thankfully, his aunt, who'd made it, knew the recipe by heart and was willing to share! It's ever so good! OH MY!
1 cup oats
1 cup flour
1/2 cup melted butter
Mix and pat into 9x13 pan. Bake at 350 for 15 minutes. Let cool.
Mix in a separate bowl:
1 8 0z. cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip
Spread over crust layer.
Mix 4 small packages of instant lemon pudding (or any flavor you'd like, Jodie recommended chocolate or lemon) with 4 1/2 cups milk. Spread this layer next and then top with a layer of coolwhip. Chill and serve. Enjoy!