Easy As Pie

As summer ends and fall begins, we in Minnesota feel each and every change of season. I am happy to report I have one decided to properly embrace fall for the wonderful season it is. It took a lot of internal convincing, but I have made it. And boy, have I made some plans.

However, the weather has not yet changed. So before I bust out the pumpkin puree, pick the apples off my tree, and drink a hot cup of tea, I will finish up the ideas I had for summer. One of those being the world's easiest and most customizable pies- summer style.

Here we go: ingredients

1 pkg instant pudding
1 pkg cream cheese
1 container cool whip
1 tsp vanilla extract
1 pre made Graham cracker crust

Directions:
Make pudding according to pie filling directions. Add softened cream cheese. Beat on medium speed. When combined, add cool whip and vanilla. Beat again until combined. Pour into Graham cracker pie crust. Refrigerate for 4 hours or until set. Want an even tastier treat? Freeze the pie. It's like fluffy ice cream goodness.

How to customize:
The other night I made it with chocolate pudding and chocolate Graham cracker crust. You can choose your favorite flavor and add extra ingredients.

Examples:
Banana cream pudding with slices of banana.
Chocolate pudding with chocolate chips.
Coconut cream with coconut flakes.

The possibilities are endless! Don't forget to garnish and make it pretty!

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One other thing I wanted to get in before summer ended was dinner on my patio with friends. It's peaceful and relaxing. Plus, it's the only season where we can eat at a real dining table (not enough space in our 1900's home for a dining space!)

Hope you are enjoying your last moments of summer.

{S}

Partying Here and here today.

Summer Frappe Recipe

Thanks to my mother-in-law, I am addicted to this frappucino drink. It's delicious and made in larger quantities so it helps with the whole "I'm-addicted-to-coffee-but-trying-to-save-money" problem. (Not to mention easy!)Move over Starbucks! Get ready to "wow" at your next backyard get together! (Thanks for sharing Cheryl!)

1- 14oz can sweetened condensed milk

2/3 c light Karo corn syrup

1 pint half and half

10 c VERY strong coffee

Enough milk to make 1/2 gallon

Add the sweetened condensed milk and corn syrup to hot coffee. Stir until dissolved. Add half and half, then milk until it makes 1/2 gallon. Refridgerate.

To serve: Pour over ice, or blend with ice!

*If you hate watered down iced coffee drinks, try freezing coffee in an ice cube tray! Cold drink, less water!

Enjoy!

{S}

Summer Treats.

I know we are all partial to the foods we grew up on. For me, my grandma's cooking is a staple. Living with her while my mom was on her trips made me a huge fan of the cooking. I don't get to see her very often- she is 98 and lives in Rochester. You would never guess she was a day over 75! She grew up cooking on a farm with a Swedish and German background. Mmm, now I am thinking of her Swedish pancakes... besides the point. Anyways, I would love her recipes, and since I can't get them very often, I have to research what recipe I like best, and what is the most similar.

At one point she made this rhubarb meringue dessert with pie crust, and oh how I have been wanting it so bad for years! So last night, Lindsay and I made a different version of that summer favorite. A mix of different recipes, if you will. Strawberry Rhubarb Meringue Crostata. Oh yes.

Now I have a thing for crusts. Its hard to find the perfect crust- and I believe this recipe I have is the one. I found it in middle school and never let it go.

Here is to the beginning of summer treats! I think another slice is calling my name...

{S}