This summer peach pie is my mom's recipe. I have called her so many times to repeat it because it is sooooo sweet and delicious for the summer.

Sometimes I could just hit myself.  I made a peach pie yesterday, ate a slice before it set in the refrigerator, and only THEN realized that my blogger friends might like this!  I am smack dab in the middle of finishing the yearbook, and I think I am delirious.  If you’ve ever worked on a yearbook, you understand the nightmares involved in publishing 268 pages of (mostly) student work.  I say “mostly” because I simply have to do some of it because folks disappear in the summer. But it’s cool.  I don’t mind it…too much.

Which is why this pie is so good.  It is easy, cool, refreshing, and delicious.  You do have to turn on your oven to crisp up the pie crust, but you could do that at night after everyone is out of the kitchen.  Let it cool overnight.  Wake up the next day and fix this while you’re making your lunch.  It’ll be ready before dinner!

This recipe is straight from my mama.  It makes 2 pies, which coincidentally is how many pies crusts come in a package in the freezer section.  You can easily half the recipe to make one, though.  Which is what I did last night.  And only because I didn’t have room in the fridge for 2.

• 2 frozen pie crusts (I recommend deep dish)
• 1 cup sugar
• 3 tbsp cornstarch
• 2 cups water
• 2 tbsp clear corn syrup
• 1 box dry peach jello (3 oz)
• at least 4 fresh peaches per pie

1. Cook the pie crusts according to package instructions.
2. Mix sugar and cornstarch in a microwave safe bowl.
3. Add water and mix.
4. Add corn syrup and mix.  Make sure it is all mixed together.
5. Microwave to boiling–Go 2 minutes and stir.  Go 2 more minutes and stir.  Watch it closely so that it doesn’t boil over and make a big ole mess in your microwave.
6. The mixture should be thicker and clear.  At this point, slowly stir in the box of jello until mixed well.
7. Let it cool.  Let the pie crust cool.
8. Put your peeled fresh peaches in the cooled pie crust.
9. Pour the jello mixture over the peaches.
10. Refrigerate until set.  I can never remember how long I refrigerate it because I always eat some before it is completely set.  =)

Neighborly Hot Dog Relish

Wash and shred 2 heads of cabbage or use 4 bags of shredded cabbage from Wal Mart.
Wash and shred 2 large bell peppers, 3 large onions, and 3 large carrots.
Place all vegetables in a large stainless steel pot.
Add 2 cups vinegar, 4 ½ cups sugar, 4 ½ cups of mustard, 1 tablespoon salt, 1 teaspoon black pepper, ½ teaspoon cayenne (red powder) pepper

Stir and bring to a boil over low heat, stirring constantly. Cook for an hour or more until all vegetables are done. Place in sterile jars. Let seal. You may place in hot bath if desired for canning purposes.

Refrigerate after opening.

*Note: I have been trying to get a picture of this beautiful stuff in a jar, but it has just not worked out that way.  Seeing as how most of you who are looking at this already received some for Christmas, you already know what it is and what it looks like.  So no more waiting!  This is the recipe.

Aunt Wilma’s Million Dollar Fudge

Ingredients:

4 ½ cups white granulated sugar
one 12 oz. Can PET evaporated milk
2 sticks of PARKAY margarine
3 cups or 18 oz. of HERSHEY’S milk chocolate chips
one teaspoon vanilla
2 cups of pecans (optional, but really GOOOOOD)

What to do:

• Cook on low –medium heat:

4 ½ cups white granulated sugar
one 12 oz. Can PET evaporated milk

• Stir to keep from sticking. Bring to a boil and BOIL for 10 to 12 minutes, stirring constantly. Remove from heat. <This part is VERY important. Do not walk away for a second. If you don’t get this mixture to the appropriate consistency, it will never set. I made this several times, and the 10-12 minutes is approximate on the low end. It will probably take longer. Or it may be that my stove is not as good as yours. It just needs to get to that “candy consistency” phase before you add the chocolate below.>

• Add the following:

2 sticks of PARKAY margarine
3 cups or 18 oz. of HERSHEY’S milk chocolate chips

• Stir till smooth and creamy. Add one teaspoon vanilla and 2 cups of pecans. Pour into a lightly greased (PARKAY) pan and let cool.