I’m still doing an excellent job of “Be-ing”, and boy is it nice. Cool mountain breezes. Time for extra knitting. And did I mention the cool breezes? The flowers here are always so pretty, due to the cooler temperatures at night. I end up taking lots of flower photos while we’re here. It almost makes me think that I’d like to be a gardener, but then I get back to St. Louis and face the reality of weeding in the heat. The gardening thought goes right down the drain, pretty fast.
I tried a new recipe for Father’s Day. We had my parents and brother over for lunch that day and my dad likes Peanut Butter Pie. This one came from the Pioneer Woman blog, which I love.
Peanut Butter Pie
1/4 cup butter, melted.
Crush Oreos in blender or food processor until fine. Add melted butter, mix well, and press into the bottom and up the sides of a pie plate. Bake at 350 degrees for 5-7 minutes. Let cool. (Need this recipe to be even easier? Buy one of the prepared Oreo Pie Crusts at the grocery store. That also saves you from having to eat the rest of the Oreos in the package you had to buy to make this.)
1 cup creamy peanut butter
8 oz. cream cheese, softened
8 oz. Cool Whip, thawed
1 1/2 cups powdered sugar
Whip together peanut butter and cream cheese. Add in the powdered sugar and mix well. Add in the Cool Whip, mixing until light and fluffy. Spoon the filling into the cooled crust and refrigerate for a few hours or over night. (Lick the beaters – it’s delicious.)