|Sarah Kate and Angie|
Our friends Chris and Angie, along with their adorable daughter, came over last week for dinner. Chris left for annual training yesterday, and, in three weeks, he'll head to Afghanistan for about 14 months. This is obviously going to be very hard for all of them, so keep them in your prayers for safety and comfort while Chris serves his country.
Sarah Kate absolutely loved Vicki, and, I've got to say, Vicki wasn't too opposed to SK, either, ha! SK looovvveedd when Vicki licked her hands (which was pretty much every time SK got within licking distance of our pooch), and Vicki loved to taste the remnants of dinner on her fingers.
Speaking of dinner....I made a blueberry cream pie that evening, and it was so good, I have to share the recipe!! (Sorry, no pics!)
Blueberry cream pie
Pie crust (I mean, you can make your own, but when Pillsbury has a great one anyway...)
3 cups blueberries
1/4 cup splenda blend
1/3 cup all purpose flour
2 large eggs, at room temperature
1/4 cup sour cream
1/4 cup fat free cream cheese
1/2 teaspoon vanilla extract
3 Tablespoons brown sugar
1 Tablespoon splenda blend
1 teaspoon ground cinnamon
Sprinkle of nutmeg and allspice
1/4 cup unsalted butter, melted
1/2 cup plus 2 1/2 Tablespoons all purpose flour
Mix together the sugar and flour. Add in the sour cream, eggs and vanilla extract and mix until combined.
Put the blueberries on the bottom of the crust. Pour the filling over the blueberries and spread it out.
Now make the crumb topping. Mix together the sugar, brown sugar, ground cinnamon and ground nutmeg. Pour the melted unsalted butter into the bowl and mix everything together.
Add in the flour and mix until the ingredients form a crumble topping.
Crumble the crumb topping over the pie.
Mix together 1 large egg and a Tablespoon of water and brush over the edge of the crust.
Bake the pie at 350 degrees for 50-55 minutes. Let the pie cool before cutting into slices. Then enjoy!