So…It’s been a while… Life here has been busy as usual with homeschooling, daily activities, a couple of minor surgeries and birthdays. My baby girl turned a year old in December! She is such a sweet little girl! I can’t believe she is getting so big already! My other kids are all chomping at the bit waiting for spring. They are ready to spend their days outdoors, riding their bikes and playing. And while I enjoyed winter, I am ready for spring too!
Lately, I have been making a lot of the foods that I grew up eating. Today I made a Sour Cream Raisin Pie. I love this pie because not only is it delicious but it is very simple to make!
You will need:
1 cup sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 cup sour cream
3 eggs, slightly beaten
2 cups raisins
1 unbaked pie shell
Combine all ingredients
Pour into uncooked pie shell.
Bake at 450 degrees for 15 minutes then reduce oven to 350 degrees and bake for 30 more minutes.
Allow to cool for at least 15 minutes before slicing and serving. A little whipped cream on top makes it extra yummy! 🙂
I managed to get my technical problems sorted out….basically resulted in buying a new part. Apparently one of my kids took something off the laptop and hauled it off. Whenever something like this happens we usually check with my three-year-old or my twenty-year-old. If the three-year-old has it then it is stashed away somewhere for him to play with later. If the twenty-year-old has it…we make yet another trip to his GI doctor to have more x-rays. So far they have found a lot of interesting things…hehe…but that’s another story! 😉
While my husband was gone we spent some time with my parents and some of my siblings. There were lots of kids around so we decided to have an impromptu cookout. I whipped up about four chocolate chess pies. These pies are really easy to throw together and have a rich chocolaty flavor!
You will need (this will make two pies):
2 unbaked pie shells
3 cups sugar
6 TBSP cocoa powder
1 12 oz can evaporated milk
1/2 cup melted butter
2 tsps vanilla extract
Mix your cocoa and sugar together.
Lightly whisk your eggs then add to cocoa mixture.
Beat in milk, butter and vanilla.
Pour into your pie crusts and bake at 350 degrees for about 45 min or until a knife comes out clean.
See?? Super easy! So flavorful that everyone will think you knocked yourself out to make them! 🙂
It’s so hot here in the Carolinas right now! Definitely time for swimming, cookouts,water-gun fights and watermelon! 🙂
My kids have been spending more time outside lately, in spite of the heat. Of course that means that I’m out there with them and when I come in I don’t really feel like standing over the hot stove! Tonight when we came in I decided to make a nice ‘cool’ pie.
I really like the creamy pies that you can make with Cool Whip, but not the hydrogenated oils that Cool Whip is made from. This PB mousse pie uses real cream instead of Cool Whip which gives it a creamy and rich flavor without hydrogenation.
For the peanut butter mousse you will need:
4 oz. cream cheese
1/2 cup peanut butter
1/4 cup sugar
1 tsp vanilla extract
3/4 cup heavy cream, lightly whipped
Mix cream cheese, peanut butter, sugar and vanilla until well blended.
Beat in 1/4 cup of the whipped cream until mixture is smooth and blended.
Slowly fold in remaining whipped cream.
Spread into pie crust.
For the chocolate fudge you will need:
7 ounces of sweetened condensed milk (1/2 can)
6 ounces of semi sweet chocolate (1/2 bag)
Melt chocolate and sweetened condensed milk together. (Usually about a minute in the microwave will do it.)
Stir until smooth.
Carefully spread on top of peanut butter mousse. Refrigerate at least 45 minutes before serving.