What's for Dessert? - Pink Lemonade Pie

From what I gather, the weather is still sporadic in many parts of the country. I suppose that's normal for early October. Chilly one week, warm the next. So while it's still warm and you can get by with a few last summertime treats, be sure to make this cool pink lemonade pie.  It's so delicious it won't last long in your fridge anyway.  Now if only this lemonade pie came with a brand new car.....I will make one of these especially for you if you can name the song!

~Ingredients~
1 graham cracker crust
1 can of sweetened condensed milk

1/2 large tub of whipped topping












1/2 can of pink lemonade










2-3 drops of red food coloring

 ~Instructions~

Mix everything together until smooth and creamy, saving the food coloring for last.

 Add food coloring until you reach desired pinkness.

Pour into graham cracker crust and refrigerate for one hour. You may also store it in the freezer for a firmer consistency.  ENJOY!!!

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What's For Dessert? - Double Layer Pumpkin Cheesecake

I'm backtracking a little here by blogging past recipes, but this particular dessert was requested multiple times after its initial debut.  Obviously this pumpkin dessert is most popular during the fall, especially for those of you cheesecake lovers who still enjoy the cozy and nostalgic taste of pumpkin. Plus, at the age of 3 months, Piper really enjoyed experiencing all of the smooshy textures as I'm sure your infant will!  Enjoy!

~Ingredients~

2 (8 oz) packages of softened cream cheese
1/2 cup of sugar
1/2 tsp. vanilla extract
2 eggs
1 (9 inch) graham cracker crust
1/2 cup pumpkin puree
1/2 tsp. cinnamon
pinch of cloves
pinch of nutmeg
whipped cream

~Instructions~

1.  Preheat oven to 325.
2.  In a large bowl, combine the cream cheese, sugar and vanilla. Beat until it's smooth. Blend in the eggs one at a time. Remove 1 cup of this batter and spread into the graham cracker crust and set aside.
3.  Let your child squish the pumpkin in his/her hands and taste it. Be ready for MESSYHANDS!

4.  Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir until well blended. Carefully spread over the batter that's already in the crust.  Letting your baby stir is always fun....

 5.  Bake for 35 to 40 minutes or until the center is done (test with a knife...if it comes out clean, it's done).

 6.  Refrigerate for 3 hours and top with whipped cream.

.....BEAUTIFUL!......

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Memorial Day Recipe: Red, White, & Blue Berry Salad

In honor of the fallen soldiers who have fought for our freedom and those currently serving, something sweet, simple, and patriotic is in order!  What better than a layered red, white, and blue summer berry salad?  It may be mostly common sense, but the colors were so pretty I went ahead and gave you step-by-step pictures and instructions on how to make this lovely dessert centerpiece.

~Ingredients~

1 package of 4 small shortcakes (not the loaf)

1 container of blueberries

1 container of strawberries, cut into slices, discarding the leaves but saving the tips

1 container of raspberries

1 container of blackberries

1 container of extra creamy whipped topping

~Instructions~

1.  In a medium bowl, crumble one of the shortcakes   

2.  Place layer of strawberries on top of the shortcake.

3.  Spread a layer of whipped cream over the strawberries.

4.  Sprinkle half of the container of blueberries onto the whipped cream.

5.  Crumble a second shortcake on top of the blueberries.

6.  Evenly place half the container of raspberries on top of the shortcake.

7.  Here is what your layers should look like from a side view!

8.  Spread another layer of whipped cream on top of the raspberries.

9.  Evenly place half the container of blackberries on top of the whipped cream.

10.  Crumble a third shortcake on top of the blackberries.

11.  Place a row of sliced strawberries side-by-side all around the edges, stacking two on top of each other if you have that many left over.  Place the strawberry tips on top to create cute little peaks.

12.  Place a circular row of blackberries inside the circle of strawberries.

13.  Place a circular row of raspberries inside the blackberries.

14.  I filled the small remaining hole in the center of the raspberries with a decent little dollop of whipped cream and added a raspberry on top as the final touch!  Here is your finished result!

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