By Sheri Hopkins
Lifestyle Contributor
Hello everyone! We survived the great snowstorm of 2023. I trust everyone had their milk and bread. We made snow ice cream and were only without electricity for about 12 hours. The kids were already going stir-crazy, but we made it. I know a lot of people were without longer.
I try to be a happy person, I want to have fun everywhere I go. I mean I think I could have fun at the city dump. I always talk to people I don’t know, which drives Jacob nuts. I consider myself friendly.
So, when I got married in 1985 we moved to a town called Owego, New York. Chuck had a job there so that’s what took us. I had always heard that New Yorkers were not friendly. One day while Chuck was at work, I decided to go out and explore the town. Keep in mind I’m from a small town in Arkansas. I’m driving around town taking in all the sights and I’m going down this street and all these New Yorkers are waving at me and honking. All I could think of was boy whoever said New Yorkers were not friendly didn’t know what they were talking about. I’m waving back and just a smiling. I get to the end of this street and look up and see a sign that says “one way”, yes I was going the wrong way down a one-way street. Maybe they weren’t so friendly after all. I just thought everyone was being so nice to me, I had Arkansas tags.
We rented from an elderly lady and she was so sweet to me. We became friends and she knew how homesick I was. I told her I wanted biscuits and gravy because nobody in town knew what white gravy and biscuits were. One day I came in and she had made me some biscuits and gravy. It wasn’t edible but it was the thought that counted.
We were so close to Canada, he took me to Niagara Falls on the Canadian side. That was something to see for sure. I have always wanted to go back someday. Lots of fun memories and lots of fights, but I will tell ya’ll about one of those another time. Funny story, stay tuned!
This week’s recipe is Millionaire Pie and it’s delicious!
MILLIONAIRE PIE
1 prepared graham cracker crust
1 cup coconut
1 20 oz. crushed pineapple, well-drained
1 cup maraschino cherries, drained and chopped
1/2 cup pecans toasted (I bake them for around 8-10 minutes in a 350-degree oven)
14 oz. can of sweetened condensed milk
5 tablespoons of the pineapple juice you drained off the pineapple
1 tablespoon of the maraschino cherry juice
1 1/2 cups of Cool Whip
1/4 cup toasted coconut for the top
Place 1 cup of Cool Whip for the top in a large bowl. Combine the coconut, crushed pineapple, maraschino cherries, pecans, sweetened condensed milk, lemon juice, pineapple, and cherry juice. Mix thoroughly, then gently fold in 3/4 cup of the Cool Whip then fold in the remaining 3/4 cup. Don’t over-mix. Spoon into the crust, cover, and refrigerate overnight. Before serving you can add more Cool Whip and top with more toasted nuts.
