I wish everyone a happy Fourth of July, Independence Day. We have been a country that has fought for our freedom and liberties and we are still at war after more than 200 years. We have gained a lot over the years but we still face many hardships at home and abroad. I think we are fighting more with ourselves now than we did in the Civil War. Momma Said, “Why can’t we all just get along?”
I hate to see all the strife and unrest in every part of our country. Thank God in our small corner all is mostly quiet. We don’t have the unrest around here that is found in larger populated areas. Yes, we still have crime but not on the scale of some parts of the country. I hope we can continue with what peace we do have in the area.
Well, to change the subject, I find myself again with a dog afraid of fireworks. Yes Amber, “AKA Mudpuppy” is as scared as Abby was. Bailey could sleep through anything, but the young one only finds solace in my lap. When you suddenly get hit in the lap with a 52 pound dog, it can really wake you up. Momma Said, “You take what you get so I guess I will keep her faults and all.”
Be safe with your fireworks and if you do have a pet that is afraid of loud noises, please don’t leave them alone. Give them someplace where they can hide or feel safe and comfort them if you can. They don’t know that they are not going to be harmed. All they know is that it is something they fear. So please take care of your pets because they are a part of your family too.
RED WHITE AND BLUE CHEESECAKE SALAD
INGREDIENTS
- 1 (8-ounce) package cream cheese
- 1 (3.4-ounce) package instant cheesecake pudding, unprepared
- 1 cup International Delight French Vanilla Creamer
- 1 pound strawberries, cut into bite-size pieces
- 2 (6-ounce) containers blueberries
- 4 large bananas, sliced
- juice of 1 lemon
INSTRUCTIONS
- In a medium tall bowl (I use my 8 cup measuring cup), using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add the dry pudding mix. Beat until well combined.
- With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth. Refrigerate while you prepare the fruit.
- In a large bowl, combine lemon juice and bananas. Stir to coat bananas completely and pour off any excess lemon juice. Add strawberries and blueberries. Gently stir to combine. Fold the cheesecake mixture into the fruit.
- Chill until ready to serve or serve immediately.
NOTES
- Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.
- To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!