Sounds good to me too. I have this recipe from a restaurant we use to go to when we lived in Grand Rapids 25 years ago. The owner was generous enough to share a couple of his recipes with me. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Shire House Cream Cheese Pie ============================ have had this recipe for over 25 years. It was given to my by the owners of the Shire House Restaurant which was just outside of Grand Rapids, Michigan The restaurant has been gone for many years. The orginal recipe calls for poached pears but I have used strawberries as well as apricots 1 8 oz cream cheese 1 cup whipping cream 1 French Pie Crust (Pate Sucree) Honey sugar vanilla 6 poached pear halves (substitute other fruit) orange liqueur Apricot Preserves . Poach Pears or apricots in 1 cup sugar to 2 cups water with 1 tablespoon of lemon added. Cook until tender and cool. Prepare and bake pie crust. Cool Whip cream cheese with 3 to 5 tablespoons of honey (to taste). Whip cream with sugar (again to taste) Add vanilla. Fold cream into cheese and add to cold pie crust. Decorate with pears and brush with orange liqueur.

Sapphires, I posted this recipe for you on the Cooking forum thread. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table ================== Source: Southwest Cookbook Vegetable oil for frying 12 corn tortillas (6 inches) 1 1/2 cups (12 fl ounces) chileen Chili Sauce (recipe on page 195) 2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese 3/4 cups finely chopped onion Preheat oven to 350°F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375°F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels. Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts. NOTE: Add cooked chicken and or pinto or black beans between layers. Green Chili Sauce 1 Jalapeno chili seeded and diced 1 garlic clove crushed 1/4 cup chopped green onions 4 tomatillos, husked and diced (or use canned) 1 1/2 cups chicken stock 2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced. 1/4 cup chopped fresh cilantro 1 tablespoon fresh lime juice 1 tablespoon heavy cream salt and freshly ground pepper to taste In a medium saucepan, place the jalapeno , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until theliquid is reduced to about 1 cup about 15 to 20 minutes. Pour the chicken stock misture into a blender or food processor. Add the Anaheim chilies, cilantrol and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated. Servings: 4

A couple more good ones New Orleans Praline Pie Ingredients: 1 Cup Chopped Pecans 2 Tbsp. soft butter or margarine 1 Tablespoon lemon juice 1 Cup Firmly Packed Brown Sugar, divided 2 Pkgs. (8 oz.) cream cheese, room temp. 1 9 Refrig. pie crust 1 Tsp. Brandy Extract 2 eggs 1 Tsp. Vanilla Extract 1 Cup Whipping Cream Procedure: In a small bowl mix together 3/4 cup pecans, the butter and 1/4 cup brown sugar. Place pie shell in 9” pan and flute edges if desired. Spread pecan mixture evenly in bottom of pie shell. Bake in preheated 4250 oven for seven minutes. Remove and set aside. In electric mixer, beat together cream cheese, 1/2 cup brown sugar, eggs, lemon juice and extracts. Pour into pie shell over pecan mixture. Bake at 425 F for 25 minutes or until center of filling is set. Cool then chill in refrigerator for one hour. Meanwhile, whip cream in small bowl of electric mixer until stiff then whip in remaining 1/4 cup brown sugar. Spread whipped cream over top of cooled pie and sprinkle with remaining 1/4 cup pecans. Chill at least two hours longer. This one is from a great cookbook that my home town church sold years ago. Everything in that book is great. Chocolate Banana Coconut cream pie 1 9in deep dish pie crust 1 T milk 1 T butter ½ cup semi sweet chocolate chips 2 bananas sliced 1 ½ c cold milk 1 (4oz) pkg. Instant vanilla pudding 1 ½ cup flaked coconut 1 ½ cup cool whip 1/2cup toasted coconut Bake pie crust as directed on package. Melt 1 T milk, butter, and chocolate chips in microwave fro 1 ½ mins on high. Stir chocolate until completely melted. Spread chocolate evenly over bottom of pie crust. Layer bananas over chocolate. In large bowl mix 1 ½ cup milk and pudding wth wire whisk for 2 minutes. Stir in 1 ½ cup flaked coconut. Spoon over sliced bananas. Spread cool whip evenly over pudding and top with toasted coconut. Chill 4 hours. We love the key lime pie at Pappadeaux's, here is their recipe. Pappdeaux’s Key Lime Pie with raspberry sauce ***Filling*** * 8 ounces Cream Cheese (softened) * 1 can Sweetened Condensed Milk * 2/3 cup Cold Water * 3 Egg Yolks (beaten) * 1/8 teaspoon Salt * 1/2 cup Flour * 5 tablespoons Rose's Sweetened Lime Juice * 5 tablespoons Key Lime Juice or Reconstituted Lime Juice * 1 teaspoon Lime Zest (very fine) ***Pie Crust*** * 3/4 cup Graham Cracker Crumbs * 1 cup Ground Pecans ( finely ground ) * 3 tablespoons Sugar * 1/2 teaspoon Cinnamon * 4 tablespoons Butter Melted ***Raspberry Sauce*** * 3/4 cup Raspberry Preserves * 1/4 cup Water For Filling: Beat cream cheese until light and fluffy add sweeten condensed milk, beat mixture until completely blended. Use a 2 quart sauce pan to whisk egg yolks with water, add salt and flour. Stir constantly, completely mixing flour into liquid. Add lime zest, Roses Lime Juice and Key Lime juice. On low heat, or in a double boiler, whisk the egg mixture and stir constantly until mixture thickens, resembling pudding in texture and thickness. When egg and flour mixture is thickened add cream cheese. Whisk constantly taking care not to scorch the bottom of pan. Stir until pie filling starts to thicken and is completely mixed. When the filling is thick pour into the prepared pie shell. Chill pie serveral hours before serving. For Crust: Mix all together in a bowl, add melted butter blend well. Press into a buttered pie pan. Place in a preheated at 350 degrees oven for 7 - 10 minutes. When crust is slightly golden remove from oven and cool. For Sauce: Mix in sauce pan until preserves reaches boiling point. Simmer for 4 minutes remove and pour through a fine strainer removing seeds and chill. Sauce may be used to garnish pie when served.

Our peaches have to be almost a pound each! HUGE! Last year was our first year with the peach tree. The former owners didn't prune or cull, so we had so many peaches (record rain year after 4 year drought) the branches were breaking. We had the tree properly pruned this year and culled a lot of the baby peaches and this years crop is less peaches, but bigger and sweeter!