With the move, I was a little concerned about Santa finding our new home this year. But being the clever sort that he is, we had a wonderful Christmas with lots of beautiful gifts, festive food, friends and family. Perfect.
Our first celebration took place at our house last Sunday with friends Cauleen, Greg and the boys. I made Penny’s Mom’s Ham Loaf, (which was O-U-T-of-this-world delicious), easy and classic Better Homes and Gardens Scalloped Potatoes, and from Pam’s Blog, For the Love of Cooking, Green Beans with Boursin. The meal was full of tidings of comfort and joy. And for dessert, this kid friendly not so Christmasy cream pie.
You’ll find the recipe below, but first I’d like to hear about your best foodie gifts and share some that I received this year.
Ceramic hand made serving bowl from Hilborn. My sneaky friend Kathy saw me admiring it on our Santa Barbara wine trip and snuck it into her suitcase. With rosewood spoons, isn’t it beautiful?
Stemless Martini Glasses. I’m thinking they’ll be in use on New Year’s Eve and without those long delicate stems, I’ll be less likely to spill when I’m having my second. Hey wait a minute, that ‘lil lid lifter thinks it’s a tini-charm.
Not one but two medium sized decorative but useful cutting boards and a wood olive dish. And wish I would have thought of this, one of the cutting boards included cheeses and sausages from Whole Foods. Great gifts since I’m somewhat of a cutting board hoarder…and a cheese and sausage lover.
I’m a caramel freak-o and my friend Heather makes the best. Nothing better than homemade Black Sea Salt Caramels for Christmas.
A little plastic box filled with hundreds of cards that contain foodie conversation ideas. Is this a great gift or what? And by the way, what’s the most surprising meal you’ve had at a ballpark? Mine is the Rounder’s Burger at Coors Field. With chipotle and cheddar…omg. 🙂
Now for the pie recipe. This really was an easy, creamy, delicious treat. Thanks to Kraft Foods for this one.
- 1-1/3 cups cookie or cracker crumbs graham, chocolate water or gingersnap
- 2 Tbsp . sugar
- 1/3 cup butter melted
- 4 oz . Cream Cheese 1/2 of 8-oz. pkg., softened
- 1-3/4 cups milk
- 2 pkg. Vanilla Flavor Instant Pudding 3.4 oz. each
- Zest from 2 lemons
- 3/4 cup Sour Cream
- 2 cups thawed cool whip divided
- 1/4 cup flake coconut toasted
- HEAT oven to 350ºF.
- MIX crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; beat 1 min. Gently stir in lemon zest, sour cream and 1-1/2 cups Cool Whip. Spoon into crust.
- REFRIGERATE 2 hours or until firm. Garnish with remaining Cool Whip and coconut just before serving.