1/28/15

Cherry Cream Cheese Pie

My mother made this pie often, and I made it today because I was thinking of her. Unlike me, she seldom used a written recipe for anything she made. She relied on her memory for ingredients and directions, and that usually worked for her. In her later years, though, I remember one occasion when she served a pie that looked different from her usual. When asked what kind of new pie she had made, she told us it was the same Cherry Cream Cheese pie she had made lots of times. Oops, she got the ingredients right, but she got a little mixed up and put the cherry pie topping in first and the cream cheese filling on top. Needless to say, we all got a laugh out of the "new pie," but it was just as good as ever, even upside down. When I remembered Mother and her Cherry Cream Cheese Pie today, I thought it was time to get the recipe written down before I, too, forget which part goes on top.







Cherry Cream Cheese Pie

1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (9-inch) prepared graham cracker crust
1 (21 ounce) can cherry pie filling, chilled

In a large bowl, use an electric mixer to beat the cream cheese until fluffy. Gradually add sweetened condensed milk, beating until smooth. Beat in lemon juice and vanilla. Pour filling into prepared crust. Chill for about 4 hours or until set, then top with cherry pie filling.




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1/19/15

My Non-expert Moving Tips (or Moving is Not for Sissies)

After living at the same address for 23 years, my husband and I moved to a different house. We didn't move to another state, another city, or even another neighborhood. We moved such a short distance from our previous home my Facebook neighborhood group didn't even change.

In spite of the short distance, the move was traumatic. Over the years, I somehow managed to fill every closet, drawer, and shelf with something. Not necessarily something worthwhile, as attested by the row of bulging trash bags on my curb, sitting together like travelers awaiting a bus, not knowing their next stop will be the landfill.

I have collected too many dishes, too many clothes, too many books. Did I mention books? Books seem to be a weakness of mine. I pity the men who carried the boxes of books I moved with me. The one thing I moved during the move that I hadn't counted on was DUST. I thought I was a pretty decent housekeeper, but apparently not. When everything was dismantled, ewwwww.

Now that my move is complete, here are my top five non-expert moving tips:


  • Make a list of all the agencies who will need a change of address. These can be numerous, such as insurance companies, magazines, credit card companies, driver's license bureau, doctors, etc, etc. Also, start early to get these changes in motion. Some require the changes to be made in writing, others can be made online.
  • Label every box you pack with the contents. You'll thank yourself when you're unpacking. 
  • Pack items by room. This will allow you to prioritize which rooms to unpack first.
  • Give away any furniture pieces that are not needed so they don't have to be moved.
  • Use handle-tie garbage bags to move clothing. Slip the clothing into the bags, then secure handles over hanger hooks.



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1/9/15

Chicken Pot Pie

Chicken Pot Pie is winter comfort food of the best kind, and because we're in the process of moving, I can use all the comfort I can get. We've been building a house for the past ten months, and it's finally almost finished. The packing and stacking seems as if it may never be finished, though. Cindy, the wife of our electrician, brightened one particularly stressful day by bringing us a Chicken Pot Pie for dinner, along with her recipe. After enjoying her generosity so much, I used Cindy's recipe and made the pot pie again for our dinner tonight. My grandson described the taste of this pot pie as "heavenly".





Print Recipe

Chicken Pot Pie

1 (10.5 ounce) can cream of potato soup
1 (10.75 ounce) can cream of chicken soup
1/4 cup milk
1/2 teaspoon thyme
1 (12.5 ounce) can chicken breast, drained
1 (15 ounce) can veg-all mixed vegetables, drained
1 Pillsbury deep dish frozen pie crust
1 Pillsbury refrigerated pie crust

Preheat oven to 375 degrees F. In a large bowl, combine potato soup, chicken soup, and milk. Stir in thyme, chicken breast, and mixed vegetables. Pour mixture into deep dish crust. Cover with top crust, seal edges. Bake for 40 minutes until browned. Cool 10 minutes before serving.



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