Another weekend gone!
The Bag Lady spent a mostly quiet weekend, hanging around the house. She did some housework, and did some yard work, and painted a chair. She also made a dessert last night that turned out very well. In fact, she was so pleased with it, that she will share the
Peanut Butter Cheesecake
Graham Cracker Crust:
1 Cup graham crackers, crushed
1/3 C melted butter
press into pie plate, chill 15 minutes.
12 oz softened cream cheese
2/3 C creamy peanut butter
14 oz can Sweetened Condensed Milk (low-fat)
1/3 C lemon juice
1 tsp vanilla
4 1/2 oz Cool Whip
Mix first 5 filling ingredients, beating well. Fold in Cool Whip.
Pour into crust.
Chill for 3 hours.
Before serving, drizzle with chocolate sauce.
(The Bag Lady also added some extra Cool Whip, and garnished with Reese's Peanut Butter Bites)
Here's how it looked:
She and the Rancher also spent a good portion of the weekend watching the chuckwagon races on television. The Calgary Stampede is on, and the Rancher and the Bag Lady are acquainted with several of the chuckwagon drivers, so they always watch the races and root for the hometown boys!