Today I am grateful for wonderful news!

I finally got the call I have been waiting for~ My Navy Man is coming home tonite~~~ He is on leave between A-School and his first permanent station and will be here till the 27th. Now THAT'S a birthday gift worth waiting for:).

About my birthday, sorry for being so slow to post. You know how I hate it when real life interferes with my fun! Good news is my spring cleaning is done...whew~

Alana's honey, Roger, cooked my dinner and you saw a pic of it in my Wordless Wednesday post. It only took me about 3 minutes to decide what I wanted when he asked...lol.

Fried Chicken
Cornbread
Green beans with bacon and onion
Mashed Potatoes
and...for dessert...Cherry Breeze

Can you tell who grew up a country girl? Now, can you guess who was also one happy birthday girl? It was absolutely delicious!!!

Here are a few more pics from the evening...

And for dessert...I am gonna share the recipe for Cherry Breeze with you. If you have never tasted this before, I assure you that you are in for a delightful treat. This is similar to, but not the same as, cheesecake. The lemon makes it especially yummy-licious.

1/3 cup butter or margarine -- melted

1/4 cup sugar

1 cup graham cracker crumbs

1 package cream cheese -- (8 ounces)

1 can sweetened condensed milk

1/2 cup lemon juice

1 teaspoon vanilla

1 can cherry pie filling -- (1 pound, 5 ounces)

1. Cook butter and sugar in saucepan over medium heat until mixture boils. Remove from heat and mix in graham cracker crumbs. Press mixture evenly and firmly into 9 inch pie plate to form a crust. Chill.

2. Beat cream cheese until smooth. Gradually mix in sweetened condensed milk, stir in lemon juice and vanilla. Spread in crust. Refrigerate 3-4 hours or until firm.

3. Top with chilled cherry pie filling. To remove pie pieces easily, place hot wet towel around sides and bottom of pan before cutting.