Happy Tenth Birthday!!!
Friends, I can’t believe it’s the blog’s tenth birthday! When we first started sharing our recipes, on May 19, 2012, I had no idea so many of you would make our food. Thank you!
In the last decade, so much has happened to me and my sister, and all of you.
Changing the way I eat has been a journey because in the last decade, I discovered I’m allergic to dairy and wheat flour.
Food allergies aren’t fun, so, if you’re struggling with those, I know how hard it is, and I send you positive vibes to stay strong and offer the following advice, “Take it one day at a time and only focus on the meal or snack in front of you.”
I wanted a simple and refreshing recipe for our birthday post, and I found it in our cousin Angie’s Cookbook. The recipe comes from our Aunt Jane; thanks for the recipe girls!
The only preparation you need to make is, be sure your graham cracker crust is Gluten-Free; you can make your own crust, but I used a premade crust from the grocery store.
Stay safe, and thanks again for stopping by the blog!
Cheesecake Pie
1 (9-inch) graham cracker crumb pie crust, Gluten-Free
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk (not evaporated milk!)
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (21-ounce) can cherry pie filling (optional)
Directions:
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with pie filling.
Enjoy!
Cooking With The Lewis Sisters 