Christmas in July

Around Thanksgiving/Christmas last year, we decided to buy an extra ham (since they were on sale) and have a Christmas dinner in July. Yesterday, we had some friends come over, each of them bringing something yummy to add to the feast. We had ham with pineapple sauce, pop over rolls, funeral potatoes, stuffed mushrooms, a divine salad, pecan pie and peach pie. Wow, was it an amazing assortment of yumminess!! We are grateful for good friends. We even had Christmas music going.

Kari made the cream cheese peach pie from the peaches we picked last week (using our friend, Katie's, recipe). Super yummy. I made a pecan pie for the first time and it turned out delicious! I got the recipe from my Southern Living cookbook.


Cream Cheese Peach Pie

1 1/2 c. peach puree (can use canned peaches and puree them with liquid)
1 1/2 c. sugar
1/4 c. cornstarch dissolved in 1/2 c. water
1 small package lemon jello
8 large peaches
Boil sugar and puree, then add cornstarch and water. Cook until thickened and then add jello and stir until dissolved. Put into fridge to cool.

Cream:
1 -8 oz. package cream cheese
1/2 c. powdered sugar
Add: 1 -8 oz Cool Whip
Put cream mixture in a baked pie shell. Cut up fresh peaches. Pour the syrup over top and refrigerate until it is set. Make 2 large or 3 small pies.


Favorite Pecan Pie

1/2 c. butter or margarine, melted
1 c. sugar
1 c. light corn syrup
4 large eggs, beaten
1 tsp. vanilla
1/4 tsp. salt

1 unbaked 9 inch pie crust
1-1 1/4 c. pecan halves

Combine butter, sugar, and corn syrup in a medium saucepan; cook over low heat, stirring constantly, until sugar dissolves. Cool slightly. Add eggs, vanilla, and salt to mixture; mix well.
Pour filling into unbaked pie crust, and top with pecan halves. Put tin foil over your crust edges for at least half of the baking time. Bake at 325 degrees for 50 to 55 minutes. Serve warm or cold.