Hello! I am writing from beautiful Sunny Penticton! My parents rented a house here for a week so IronSister and her husband and Sexy Husband and the Girls and I are all here enjoying the beach and some family time. We’ve had all sorts of beautiful moments doing things we love. There’s something extremely satisfying for me about eating breakfast outside. Sexy Husband and I have gone for a couple of runs together, and the Girls are at the perfect age to be really fun at the beach. Happy Heart.
My Mom and Sister both like to cook like me, simple, fresh, fruit and vegetable focused meals. So we’ve had some great food like that. Lots of homemade salsa and guacamole, corn on the cob, fresh cherries and nectarines. The boys have been on bbq duty and there is no shortage of great wineries around to keep our glasses full.
While in family mode, I thought I would share a recipe that’s a bit of a family “secret.” We all have these recipes don’t we? I know Grandma’s fudge recipe, or her shortbread, and my mom’s lemon squares and yorkshire pudding recipes, are kind of sacred parts of our family history. This one is my Dad’s Aunt Billie’s recipe for Grasshopper Pie. It’s a simple and refreshing dessert, yet still a bit decadent. My Dad doesn’t eat any sugar. Ever. Literally he has not had sugar in almost 2 years(he’s super disciplined that way and makes my diet look like a trash bin). But when I told him I’d made Aunt Billie’s Grasshopper Pie…he almost caved. Usually it’s the sentimentality of these recipes more than even the taste. My only memory of Aunt Billie is eating this pie she’d made and thinking to myself that it was just so beautiful, the perfect shade of green. I cook, and include my Girls in it, in large part so that they will remember all the time spent laughing and talking and learning together. I hope they remember me in the zest of a lemon, the pinch of basil leaves, and the mini magical bubbles of a blackberry.
Step one: make an oreo crumb crust. I do this with 2 cups of oreo cookie crumbs and a tbs or two of melted butter, pressed together into a pie plate. Bake at 350 for about 10 mins. Remove and cool completely.
Step two: with electric beaters(or in the bowl of an electric mixer, with paddle attachment) beat together 1 block of cream cheese, and about 1/2 cup sugar. Add a bit of green food dye, just enough to make it pale green, and pure peppermint extract to taste. Start with 1/2 a tsp and work up from there. Beat until smooth. In a separate bowl, beat 1 cup of whipping cream with 1/4 cup icing sugar until soft peaks form. Fold whipped cream into cream cheese mixture until smooth. Spread in pie crust and freeze until firm. At least 2 hrs or overnight. Remove from freezer about 5-10 minutes before serving.
** the picture above is one I did for a larger crowd, in a 9×13 dish and added some crumbled cookies on top. Take your liberties!
If anyone is willing to share, I would love to hear what your family secret recipes are!