Easy as pie

This honestly is the easiest pie to make and it's the perfect dessert to cool down your hot days.

You will need:

1 can frozen juice, almost thawed (my favorite is limeade)

1 lrg. Cool Whip, almost thawed (you can use reg., light or even fat free)

1 can sweetened condensed milk (you can use fat free)

2 graham cracker crusts

Mix together first 3 ingredients.
Pour into shell.


Cover and freeze until firm.

Let sit for a few minutes before serving.

Eat fast so you can have seconds.

Where did it go?

Wednesday already! Every Wednesday Amber at { ae filkins } asks all those who are trying the best to get healthier a question we then answer that question on our own blogs and link to her. It is a great way to connect to and support one another.

I think this is week three for me. I didn't want to, but I got on the scale today. Holy Cow I am down 2 lbs! At first I was thrilled, but now I am convinced that I only misplaced 2 lbs. or I could of left it in the pants I wore yesterday. They were a little tight it could have just gotten stuck. I just know it's waiting for me somewhere around the corner. I haven't made giant steps, but I have been taking my kids on walks every day and I make excuses to go up on down my stairs at home. I haven't had desert with every meal. Seriously, I would have breakfast desert. That's not desert for breakfast it's desert after breakfast. I LOVE BAKING!


This week I have to focus on intense exercise. I love running on the treadmill I just have got to work into the schedule.

I have found this cool link to a Yoga blog. They post a new Yoga video everyday.

Today's question is a request for a healthy recipe.

This is a freezer meal recipe from Meals for a Month Linda Larsen
Fish and Shrimp in Parchment
4 (6-ounce) frozen fish fillets
2 cups med. frozen uncooked shrimp
1 lemon, thinly sliced
2 cloves garlic, minced
2 cups frozen sugar snap peas (you can use any frozen veg.)
2 Tbl. extra-virgin olive oil
1/2 tsp salt
1/8 tsp white pepper
1/2 tsp dried marjoram

Four pieces 14"x10" pieces of foil or parchment paper. Place one frozen fish fillet in center of each piece and top with shrimp. Place sliced lemons on top. Sprinkle with garlic and top with veg. Drizzle each with olive oil and sprinkle with salt, pepper and marjoram.

Fold sides of foil around fish and veg. Seal with a double fold. If you are freezing for later use wrap again with freezer paper, label and freeze.

Otherwise thaw and cook at 450 degrees for 18 -25 min. until shrimp are pink and curled, fish flakes easily with fork. I usually just cook it from frozen for 25 min. until it tests done.