It has been a long time since I have written here so some brief notes on what has happened.
Michael is in Washington with his wife, Shawna – I wish I saw them more – I am so impressed they seem happy and Shawna is a very talented woman who has a beautiful voice I wish I could hear more of.
Phillip is attending school in Web design and is such a comfort for me. He jumps in and helps me so much as I have lost some abilities to complete things I am working on and he fixes things I mess up – I can’t seem to be able to remember how to do so many things with the phone or any electronics.
Tanya is in Idaho with her small family – Berret her husband and Hallie her 2 year old daughter.They have brought me great joy as they maintain a blog that allows me a glimpse of their lives with pictures, video clips, a narratives as they grow as a family. I am very amazed at the beauty they are developing as they strive to create a great family.
Sam is in Utah working and making great strides in maturing as an adult. I miss him greatly – his ready smile and willingness to serve others. The hardest thing for me at this time is letting him develop without trying to take over advising him -- untying my apron strings has been hard for all the children but the hardest for Sam, he is my youngest.
Don is working some and sort of retired. I am doing dialysis – a form of life I never expected to try – not something I would advise for a goal – Now the trick is to learn how to cope.
Don & I went to a get together of some friends where I had to take a dessert to share. When I was thinking of ideas Phillip wanted me to be sure the dessert was easy to prepare – the decisions was amazing. The dessert was so easy I could not believe it and the people all liked it – one exception was Don! The dessert was called Cupid Cheesecake --
Cupid's Cherry Cheesecakes
prep time 15 min
total time 2 hr 45 min
makes 12 servings
What You Need
12 NILLA Wafers
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
2 eggs
3/4 cup cherry pie filling
Make It
PREHEAT oven to 350°F. Place 1 wafer in bottom of each of 12 paper-lined medium muffin pan cups; set aside.
BEAT cream cheese and sugar in small bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing just until blended after each addition. Spoon evenly into prepared muffin cups, filling each cup 2/3 full.
BAKE 30 minutes. Turn off oven; open oven door slightly. Let stand in oven 30 minutes. Remove from oven; cool completely. Top with pie filling. Refrigerate at least 1 hour before serving. Store leftover cheesecakes in refrigerator.
Kraft Kitchens Tips
Size-Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
Special Extra
Garnish with fresh mint sprigs just before serving.
This is an easy keeper.
I will try to be more diligent in updating this blog in the future but for now I am out!
