Todd & I enjoyed a lovely evening with Jocelyn & Jason. Joc has done such a marvelous job of making their house a beautiful and comfortable home. Plus Joc sets such a pretty table!! I love the red chargers with her china. Nice! It felt festive and special!
Plus she served yummy food -- Ravioli Soup, garden salad, and wheat rolls. *And* homemade lemonade! Deeee-licious!
Cute domestic moments . . .
This is Joc's baby. Princess Leia is her name. She is beautiful as can be, but mean as spit! Well, to me she is. But she's so darling! I can't resist {trying to} petting her!
But she's even a bit of a pickle with her mom . . . no kisses, mom!
Ah well. The cheesecake I brought was a hit . . . so good it stayed with them! Much to my husband's dismay. It's okay; I promised him I'd make a whole new one just for us! :)
Here's the recipe for it:
Sugar Free Cheesecake
12 oz. Light Cream Cheese, softened
1/3 cup granular splenda
1 tsp. vanilla
2 1/2 cups skim milk
*2 packages sugar free/fat free instant pudding (any flavor)
*3/4 cup sugar fruit spread (to coordinate with pudding flavor) (I prefer Polander's)
**Graham Cracker Pie Crust
Beat cream cheese, vanilla, and splenda until mix is creamy and smooth. Add milk and continue to beat until well blended. Add both packages of pudding and beat some more until mixture is thickened and smooth.
Spread scant half of mix into graham cracker pie and smooth surface. Spread fruit spread on top. Pour and spread the rest of the cheesecake mix on top to form third layer. Cover and allow to set for at least four hours (over night is better). (NOTE: there is usually TOO much filling for the pie shell. When that happens I pour the mix into 1/2 cup containers and we just eat the filling . . . who really needs the crust anyway?!?)
Cut and serve with sugar free cool whip and a dollop of the fruit spread, if you like!
*Good combinations are chocolate pudding and strawberry or cherry fruit spread; cheesecake pudding and apricot or blackberry or raspberry (or really, any kind of fruit) spread; or vanilla pudding and whatever. I throw in a little almond extract with my vanilla extract, especially with chocolate and vanilla pudding.
**The graham cracker pie crusts are NOT sugar free. The low fat crust has the same amount of sugar (6 grams per serving) as the regular. I used chocolate with my chocolate. :) You can also make your own graham cracker crust; this may cut down on your sugar.
I play around with most recipes I try, just because that's how I roll. This one is no different--or rather, it's quite different from how I originally found it!
A NICE giveaway I found today is over at A Little Bit Biased . . . check it out for yourself!!
Another NICE (and purple-ly) giveaway is happening over at Lila Tueller Designs . . . oh my goodness!!!
Oh yeah, and speaking about giveaways, remember yesterday when I talked about the offer of a sponsor for a giveaway? Total spam/hoax. I had a lovely lady, Kim from Sherrod Studio, who read my blog yesterday on Quilter Blogs.com, and said she'd had a similar experience from the same company that went bad. Ah well.
I'll be my own sponsor. How's that? I'll do a, "I'm a GRANDMA!" giveaway next month.
Yay! I'll be a grandma next month (in TWO weeks)!
Sweet!
:)
Here's the recipe for it:
Sugar Free Cheesecake
12 oz. Light Cream Cheese, softened
1/3 cup granular splenda
1 tsp. vanilla
2 1/2 cups skim milk
*2 packages sugar free/fat free instant pudding (any flavor)
*3/4 cup sugar fruit spread (to coordinate with pudding flavor) (I prefer Polander's)
**Graham Cracker Pie Crust
Beat cream cheese, vanilla, and splenda until mix is creamy and smooth. Add milk and continue to beat until well blended. Add both packages of pudding and beat some more until mixture is thickened and smooth.
Spread scant half of mix into graham cracker pie and smooth surface. Spread fruit spread on top. Pour and spread the rest of the cheesecake mix on top to form third layer. Cover and allow to set for at least four hours (over night is better). (NOTE: there is usually TOO much filling for the pie shell. When that happens I pour the mix into 1/2 cup containers and we just eat the filling . . . who really needs the crust anyway?!?)
Cut and serve with sugar free cool whip and a dollop of the fruit spread, if you like!
*Good combinations are chocolate pudding and strawberry or cherry fruit spread; cheesecake pudding and apricot or blackberry or raspberry (or really, any kind of fruit) spread; or vanilla pudding and whatever. I throw in a little almond extract with my vanilla extract, especially with chocolate and vanilla pudding.
**The graham cracker pie crusts are NOT sugar free. The low fat crust has the same amount of sugar (6 grams per serving) as the regular. I used chocolate with my chocolate. :) You can also make your own graham cracker crust; this may cut down on your sugar.
I play around with most recipes I try, just because that's how I roll. This one is no different--or rather, it's quite different from how I originally found it!
A NICE giveaway I found today is over at A Little Bit Biased . . . check it out for yourself!!
Another NICE (and purple-ly) giveaway is happening over at Lila Tueller Designs . . . oh my goodness!!!
Oh yeah, and speaking about giveaways, remember yesterday when I talked about the offer of a sponsor for a giveaway? Total spam/hoax. I had a lovely lady, Kim from Sherrod Studio, who read my blog yesterday on Quilter Blogs.com, and said she'd had a similar experience from the same company that went bad. Ah well.
I'll be my own sponsor. How's that? I'll do a, "I'm a GRANDMA!" giveaway next month.
Yay! I'll be a grandma next month (in TWO weeks)!
Sweet!
:)
