I need a slip cover for my chair. Ladson is being cheap and wont buy me a new chair. The girls have put a hole in the arm and now it is driving me crazy! I have found a lady here who will make slip covers. I have always wanted a white chair. I know I have 2 kids who will destroy it but I can wash it. Am I crazy?
Thursday, September 29, 2011
Thursday, September 22, 2011
Sunday, September 18, 2011
The meat pie festival 2011
Anna G as Smokey
Smokey! We are in a serious drought here.
Ladson had the meat pies and he said it was good (I didn't)
Yes, gator on a stick! (We didn't try this....yet)
Mary Reilly had a great time :)
Thursday, September 15, 2011
I have made this pie 3 times. It a super easy pie!
Recipe: Chocolate Peanut Butter Pie
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Ingredients
- FOR CRUST
- 25 whole Oreos
- 4 Tablespoons Butter, Melted
- _____
- PEANUT BUTTER
- FILLING:
- 1 cup Creamy Peanut Butter
- 1 package (8 Ounce) Softened Cream Cheese
- 1-1/4 cup Powdered Sugar
- 1 package (8 Ounce) Cool Whip, Thawed
Preparation Instructions
Crust:
Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
Remove from oven and allow to cool completely.
Filling:
Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Warning: This is ultra, ultra-rich. Cut small slivers—your guests will thank you!
Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
Remove from oven and allow to cool completely.
Filling:
Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Warning: This is ultra, ultra-rich. Cut small slivers—your guests will thank you!
Saturday, September 10, 2011
Friday, September 9, 2011
My Mom's article
My Mom's article came out this month in Azalea Magazine. Sorry if it's blurry. I enlarged it as big as I could.
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