Here I Am

Hard to believe that it has been well over a month since I last posted. I'm not really sure where this spring went, but it is gone. We've been busy the last month. Some highlights have been:

• Mother's Day in the homeland with my parents (DH went to South Dakota hunting...that's a story for another day)
  
• a trip to the Henry Doorly Zoo in Omaha with family over Memorial Day
• birthday parties for family on both sides and for a family friend or Princess Pigtail's "best friend" (as she informed me yesterday)
• a big trip (airplane and all) to Ohio last week for me and the kiddos to see some long time friends
• early childhood community education classes this week for Princess Pigtails

Our favorite babysitter, Heather, is home from college (yeah!!) so we've had a sitter more the last month than in the last year. I've made a couple of kid-free trips to the grocery store (it's the little things, isn't it?) and DH and I even had a date night this week. Summer is off to a great start.
I have tons of pictures to sort through and when I get through those, I'll post a photo journal of spring and summer thus far. Until then, I'll leave you with a new recipe from Gooseberry Patch...it's perfect for these warm summer nights! Enjoy!

Peanut Butter Fudge Pie
1/2 cup creamy peanut butter
1/4 cup honey
1 quart vanilla ice cream, softened
9 oz. graham cracker pie crust
1/2 cup cashews, chopped and divided
1/2 cup jar fudge topping, warmed
Garnish with whipped topping, additional warmed fudge topping and chopped cashews.

Combine PB and honey; stir in ice cream. Spoon half of ice-cream mixture into pie crust; sprinkle with half of cashews. Drizzle half of fudge topping over cashews; spoon remaining ice cream over top. Sprinkle with remaining cashews and drizzle with remaining fudge topping.
Freeze about 8 hours or until firm. Garnish with whipped topping, additional warmed fudge topping and chopped cashews. Serves 6-8.

Two things: pay attention to the amount of ice cream you are using. I completely spaced out and used a half gallon instead of 1 quart. Lucky for me, I had bought a second crust, so I ended up with two pies out of the deal. But really didn't intend to make two. Secondly, this says it serves 6-8, but it is really rich so I cut the pieces pretty small. More realistically, it probably serves 10-12.