This recipe comes from the Eagle Brand Milk label and has been one of my favorite recipes for as long as I can remember. Very convenient recipe when I want to make something that is awesome and easy . . .
9-inch graham cracker crust or baked pie shell
8 oz. cream cheese, softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla
21 oz. can cherry pie filling, chilled
In large mixer bowl, beat cheese until fluffy.
Gradually beat in milk until smooth.
Stir in lemon juice and vanilla.
Pour into prepared crust.
Chill 3 hours or until set.
Top with pie filling before serving.
Refrigerate leftovers.
Sunday, February 1, 2009
Tuesday, January 27, 2009
Buffalo-Style Chicken Nachos
Serves: 6
Prep. time: 5 minutes
Cooking time: 5 minutes
- 2 cups diced cooked chicken
- 1/3 cup FRANK'S® RED HOT® Sauce
- 2 tablespoons melted butter
- 1 bag (10 ounces) tortilla chips
- 2 cups Shredded Cheddar cheese, or Monterey Jack cheese
In bowl, toss chicken with RedHot Sauce and butter. Layer chips, chicken
mixture and cheese in baking dish.
Bake nachos at 350F for 5 minutes until cheese is melted. Garnish as
desired.
Splash on more Red Hot Sauce to taste.
Source: FRENCH'S® Cookbook
Prep. time: 5 minutes
Cooking time: 5 minutes
- 2 cups diced cooked chicken
- 1/3 cup FRANK'S® RED HOT® Sauce
- 2 tablespoons melted butter
- 1 bag (10 ounces) tortilla chips
- 2 cups Shredded Cheddar cheese, or Monterey Jack cheese
In bowl, toss chicken with RedHot Sauce and butter. Layer chips, chicken
mixture and cheese in baking dish.
Bake nachos at 350F for 5 minutes until cheese is melted. Garnish as
desired.
Splash on more Red Hot Sauce to taste.
Source: FRENCH'S® Cookbook
Saturday, January 24, 2009
Easy Pina Colada Coffee Cake
1-1/2 cups Bisquick
1/2 cup Sugar
1 cup crushed pineapple, packed in fruit juice, drained, with 1/3 cup
liquid reserved
1/4 cup sour cream
2 tablespoons water
1 tsp coconut extract
1 tsp rum extract
2 TBS flaked coconut
Preheat oven to 375 degrees
Spray an 8x8 baking pan with butter-flavored cooking spray. In a
large bowl, combine the Bisquick and sugar. Add pineapple, reserved
pineapple juice, sour cream, and water. Mix gently just to combine.
Stir in coconut and rum extracts.
Evenly spread batter into prepared baking dish. Sprinkle coconut
evenly over the top.
Bake for 30 to 35 minutes or until a toothpick inserted into the
center comes out clean.
Place baking dish on a wire rack and let cool for at least 15
minutes.
Cut into 8 servings
1/2 cup Sugar
1 cup crushed pineapple, packed in fruit juice, drained, with 1/3 cup
liquid reserved
1/4 cup sour cream
2 tablespoons water
1 tsp coconut extract
1 tsp rum extract
2 TBS flaked coconut
Preheat oven to 375 degrees
Spray an 8x8 baking pan with butter-flavored cooking spray. In a
large bowl, combine the Bisquick and sugar. Add pineapple, reserved
pineapple juice, sour cream, and water. Mix gently just to combine.
Stir in coconut and rum extracts.
Evenly spread batter into prepared baking dish. Sprinkle coconut
evenly over the top.
Bake for 30 to 35 minutes or until a toothpick inserted into the
center comes out clean.
Place baking dish on a wire rack and let cool for at least 15
minutes.
Cut into 8 servings
Sunday, January 18, 2009
German Chocolate Pie
4 oz. German chocolate
1/4 cup butter
1-1/2 cups sugar
3 Tbs. cornstarch
1/8 tsp. salt
2 eggs, beaten
1-1/2 cups evaporated milk
1 unbaked 10-inch pie crust
TOPPING:
1-1/3 cups shredded coconut
1/2 cup chopped pecans
Heat oven to 375.
In microwave, melt chocolate and butter on a low setting in a medium-size microwave-safe bowl. Stir several times during melting process to prevent burning.
When chocolate is melted, stir in sugar, salt, vanilla, cornstarch and beaten eggs until well blended.
Stir in evaporated milk until smooth.
Pour into pie shell.
Mix coconut and pecans together.
Sprinkle them evenly over the chocolate mixture.
Use a knife to cut through the coconut into the chocolate mixture in several places.
Bake 45-50 minutes or until center is set.
(The pie center puffs slightly and the top begins to crack when it is done. If the crust becomes too brown, place a piece of foil over the top of the entire pie for the final 15 minutes of baking.)
A dollop of whipped cream can be added if desired.
Source: 53rd Annual Cookbook - The Parkersburg News & Sentinel, 11/2007
1/4 cup butter
1-1/2 cups sugar
3 Tbs. cornstarch
1/8 tsp. salt
2 eggs, beaten
1-1/2 cups evaporated milk
1 unbaked 10-inch pie crust
TOPPING:
1-1/3 cups shredded coconut
1/2 cup chopped pecans
Heat oven to 375.
In microwave, melt chocolate and butter on a low setting in a medium-size microwave-safe bowl. Stir several times during melting process to prevent burning.
When chocolate is melted, stir in sugar, salt, vanilla, cornstarch and beaten eggs until well blended.
Stir in evaporated milk until smooth.
Pour into pie shell.
Mix coconut and pecans together.
Sprinkle them evenly over the chocolate mixture.
Use a knife to cut through the coconut into the chocolate mixture in several places.
Bake 45-50 minutes or until center is set.
(The pie center puffs slightly and the top begins to crack when it is done. If the crust becomes too brown, place a piece of foil over the top of the entire pie for the final 15 minutes of baking.)
A dollop of whipped cream can be added if desired.
Source: 53rd Annual Cookbook - The Parkersburg News & Sentinel, 11/2007
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