Blueberry Pie

Blueberry Pie
(This recipe was given to me by my Mom)

1 graham cracker crust
8 oz cream cheese
1 container Cool Whip (normal size)
1 can blueberries (drained) (I use this kind)
1/2 cup powdered sugar

Mix together cream cheese, powdered sugar, and 1 cup Cool Whip.

Spread into graham cracker crust.

Add blueberries.

Top with the rest of the Cool Whip. Garnish with fresh blueberries if you like!

Refrigerate.

p.s. I just thought recently that fresh strawberries would work really well in this pie, too. Or maybe have half blueberry and half strawberry? Yum! Also, I have tried both fresh blueberries and canned blueberries and I really prefer the canned with this recipe. FYI.

Chocalate Mint Snowballs

my sister sent me this and i thought ya'll would enjoy....

Chocolate Mint Snowballs

1 (18-ounce) package of OREOS
1 (8-ounce) package of 1/3 less fat cream cheese
1 (12.5-ounce) Junior Mints
1 (24-ounce) package of semi-sweet chocolate morsels
1 tablespoon shortening (optional)

PULSE in food processor half of cookies until crumb consistency.
Add remaining cookies and pulse until crumb consistency.
Cut cream cheese into 4 pieces; add to food processor, 1 piece at a time, processing well after each addition.
ROLL cream cheese mixture into 1-inch balls.
Push one Junior Mint into the center of each ball; roll each ball smooth.
MICROWAVE chocolate morsels and shortening in a glass bowl at HIGH for 90 seconds until melted, stirring every 30 seconds.
DIP balls in melted chocolate; place on wax paper to harden.
Store in refrigerator
Enjoy!

Pumpkin Pie Crunch

Pumpkin Pie Crunch

1 can (16 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 ½ cups sugar
4 teaspoons pumpkin pie spice
½ teaspoon salt
1 package yellow cake mix
1 cup chopped pecans ( I don’t usually use)
1 cup butter

Preheat to 350 degrees. Grease bottom of 13x9x2 pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in a large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake at 350 degrees 50-55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.

posted by jen for Sonja :)

SUPER YUMMY!

Dudes....

This is our favorite cookie to share with friends. It is easy and you will LOVE it if you love peanut butter. If you do not love peanut butter, then please do not read this blog ever again.

1 cup Karo syrup
1 cup sugar
Bring to a boil

Remove from heat and add 1 1/2 cups peanut butter and stir until melted.

Add 5 cups rice krispys or corn flakes

Mix until coated and drop by clumps onto wax paper or press into a 9x13 pan.
Gain 4 pounds and enjoy every last minute of it.