Easy Milky Way Pie

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Easy Milky Way Pie

Servings: 6


Ingredients:
1 c 21 oz. cherry pie filling
4 ts Lemon juice
4 ea 1 1/2 oz. milky way bars
1/3 c Chopped nuts
1 ea 9" pie crust,chilled


Instructions:
Add the lemon juice to pie filling.Place in pie shell.Thinly slice candy bars over top.Sprinkle with nuts.Bake in a preheated 450 degree oven for 10 minutes.Reduce temperature to 350 degrees. Continue baking 10 to 15 minutes more.Cool and serve.

Dutch Apple Pie

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Dutch Apple Pie

Servings: 8


Ingredients:
1 ea Graham cracker pie crust
1 ea Large egg yolk,slightly beat
1/4 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
3/4 c All-purpose flour
5 1/2 c Peeled,sliced cooking apples
1 tb Lemon juice
1/2 c Sugar
1/4 c Light brown sugar,packed
1/4 c Sugar
1/4 c Light brown sugar,packed
1/3 c Butter, room temperature
3 tb All-purpose flour




Instructions:
Preheat oven @ 375 degrees.Brush bottom and sides of crust evenly with egg yolk;bake on baking on baking sheet until light brown,about 5 minutes.Remove crust from oven. Combine sliced apples,lemon juice,1/2 cup sugar,1/4 cup brown sugar, 3 tablespoons flour,salt,cinnamon and nutmeg.Mix well and spoon into crust.Mix remaining flour,sugar,brown sugar and butter with fork until crumbly.Sprinkle topping mixture evenly over apples. Bake on baking sheet until topping is golden and filling is bubbling; about 50 minutes.Cool thoroughly on wire rack,at least 4 hours.Serve at room temperature.

Delicious Key Lime Pie

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Delicious Key Lime Pie

Servings: 6


Ingredients:
1 tb Plain gelatin
1 c Sugar
1/4 ts Salt
4 ea Eggs,separated
1/2 c Key lime,strained
1/4 c Water
1 ts Grated lime peel
1 c Heavy cream,whipped
1 ea Baked graham cracker crust




Instructions:
Mix the gelatin,half of the sugar and the salt in a saucepan.In another pan,beat the egg yolks well.Add the lime juice and water to the egg yolk mixture.Stir the egg yolk mixture into the gelatin mixture.Cook over low heat,stirring constantly,just until the mixture comes to a boil.Remove from heat;stir in grated peel.Chill,stirring occasionally,until the mixture mounds slightly when dropped from a spoon. Beat the egg whites until soft peaks form.Gradually,add the remaining sugar,beating until stiff.Fold into the chilled gelatin mixture.Fold in whipped cream (reserve some for topping,if desired).Pour into the baked crust.Chill until firm.

Banana Cream Pie

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Banana Cream Pie

Servings: 6


Ingredients:
1 ea Banana
1 ea Baked 9" pie shell,cooked
2 pk (4 serv)banana or vanilla; 2
1/2 c Cold milk
1 x Instant pudding
2 c Thawed kool whip topping


Instructions:
Slice banana into pie shell.Prepare pie filling as directed on package for pie,using 2 1/2 cups milk.Fold in 1/2 cup of the Whipped topping and pour over banana in shell.Chill at least 3 hours.Top with remaining whipped topping;garnish with banana slices and mint,if desired

Peanut Butter Cream Pie

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Peanut Butter Cream Pie

Servings: 8


Ingredients:
Peanut Butter Cream Pie
Yield: One 9 inch pie
6 ounces semisweet chocolate chips ( about 1 cup )
5 Tablespoon unsalted butter
2-1/2 cups crisp rice cereal
1/4 cup mini semisweet chocolate chips

Filling
8 ounces cream cheese, softened
one 14 ounce can sweetened condensed milk
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
1 cup heavy cream

Topping
3 ounces milk chocolate, finely chopped
2 Tablespoons heavy cream
Chocolate Curls for Garnish





Instructions:
Make The Crust:
In a double boiler, melt the 6 oz. chocolate chips and butter over low heat. Remove from the heat and stir until smooth. Gently stir in the rice cereal until completely coated. Set aside to cool to lukewarm, them stir in the mini chips. Press into the bottom and up the sides of a buttered 9-inch pie plate. Chill For 30 minutes to set the chocolate.
Prepare the filling:
In a large bowl with an electric mixer, beat the cream Cheese until fluffy. Beat in the condensed milk, peanut butter, and vanilla. In a medium bowl, beat the heavy cream until soft peaks form. Fold the whipped cream into the peanut butter mixture. Pour the filling into the crust.

Make the topping:
In a double boiler, melt the milk chocolate over hot, not Simmering water. Add the heavy cream and stir constantly until blended. Set a side to cool slightly, than drizzle the chocolate over the top of the pie. Refrigerate until firm. About 2 hours. Garnish with chocolate curls.

Orange Chip Cookies

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Orange Chip Cookies

Servings: 40


Ingredients:

1 c Shortening
6 oz Cream Cheese -- Softened,(2PK)
1/2 c Sugar -- Granulated
1/2 c Brown Sugar -- Packed
2 Eggs -- Large
2 ts Orange Peel -- Grated
1 t Vanilla
2 c Flour -- Unbleached
2 ts Baking Powder
1 t Salt
6 oz Chocolate Chips -- Semisweet
1/2 c Nuts -- Finely
Chopped(Option)





Instructions:

Cream together shortening, cheese, and sugars. Add eggs, peel, and
vanilla; beat well. Stir together flour, baking powder, and salt;
add to creamed mixture. Mix well. Stir in chocolate chips. Drop
from teaspoon 2 inches apart on an ungreased cookie sheet. If
desired sprinkle lightly with nuts or granulated sugar. Bake at 350
degrees F about 10 minutes.

Makes 6 dozen cookies.

Mini Chip Cheesecake Cookies

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Mini Chip Cheesecake Cookies

Servings: 5


Ingredients:
1-1/3 c Graham Cracker Crumbs
1/3 c Sugar
1/4 c Unsweetened Cocoa Powder
1/3 c Butter
2 c Semisweet chocolate mini
Chips
3 pk Cream Cheese, softened (8 oz
Each)
1 cn Sweetened condensed milk
(14 oz can)
3 Eggs
2 ts Vanilla Extract




Instructions:
Combine the graham cracker crumbs, sugar, cocoa powder and butter until well blended. Press even amounts of the mixture onto the bottoms of lightly buttered mini muffin tins. Melt one cup of the chips and set aside to cool. In a mixer, beat the cheese until fluffy. Gradually beat in the condensed milk and melted chocolate and stir until smooth. Add the eggs and vanilla and mix in thoroughly. Spoon the batter into the prepared cups. Top with remaining chips. Bake in preheated 300 degree oven for about 15 to 20 minutes or until set. Let cool and refrigerate.

Lemon Cream Cookies

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Lemon Cream Cookies

Servings: 70


Ingredients:
1/2 c Almonds; blanched, slivered
1 c Heavy cream
1/2 c Sugar
2 c All-purpose flour
2 Lemons
1/2 ts Salt
1/2 c Dark brown sugar; packed
1 ts Baking soda
2 Lg Eggs




Instructions:
Preheat oven to 350 deg. Line cookie sheets with parchment paper or butter them. Place almonds on baking sheet or pie plate and toast them in preheated oven for about 4 mins. or just until they are crisp and faintly colored. Set almonds aside to cool. Leave oven on. Place sugar in food processor fitted with steel blade. Remove zest from lemons with a citrus zester. Process zest and sugar until zest is grated, about 1 minute. Add brown sugar, eggs and cream and process until very well mixed, 30 to 45 seconds. Drop rounded teaspoonfuls of the batter on the prepared cookie sheets, leaving 1 1/2 inches between cookies, then sprinkle the top of each cookie with 2 or 3 pieces of toasted slivered almonds. Bake in center of oven for 8 to 10 minutes, or until cookies are golden brown. Transfer cookies to racks to cool. Store in airtight containers for up to 3 days; the cookies can be frozen for up to 2 months.

Peanut Butter Cheesecake Squares Cookies

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Peanut Butter Cheesecake Squares Cookies

Servings: 16


Ingredients:
1 1/2 c Graham cracker crumbs
3 tb Sugar
1/4 c Butter flavor Crisco, melte
1 tb Milk
-----FILLING-----
1 pk Cream cheese, 3 oz, softened
1/4 c Creamy Peanut Butter
1/4 c Sugar
1/4 c Milk
1 Egg
1/2 c Chopped peanuts (optional)
-----DRIZZLE-----
1/4 c Semi-sweet chocolate chips
1 t Butter Flavor Crisco


Instructions:
1. Heat oven to 350 degrees. 2. For base, combine crumbs and 3 tablespoons sugar in small bowl. Combine melted butter flavor Crisco and one tablespoon milk, Stir into crumbs. Press lightly into 8 x 8 x 2-inch pan. Bake at 350 degrees F. for 20 to 22 minutes. 3. For filling, beat cream cheese and peanut butter in small bowl at medium speed of electric mixer until well blended. Add 1/4 cup sugar, 1/4 milk and egg. Beat well. Stir in chopped nuts. Spread over Baked crust. Return to oven. Bake 20 to 22 minutes, or until set. 4. For drizzle, melt chocolate chips and Butter Flavor Crisco on very low heat or at 50 percent power in microwave. Stir to combine. Drizzle from end of spoon back and forth over top. Chill. Cut into 2 x 2-inch squares. Cover. Store in refrigerator.

Honey Walnut Drops Cookies

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Honey Walnut Drops Cookies

Servings: 84


Ingredients:
1 c Sugar
1 ts Salt
1 c Honey
1 c Sour cream
2/3 c Shortening
1 c Walnuts; chopped
3 Eggs
3/4 c Flaked coconut
3 3/4 c All-purpose flour
1 ts Vanilla
1 ts Soda*




Instructions:
Cream sugar, honey, shortening and eggs. Spoon flour (not sifted) into dry measuring cup. Level off and pour measured flour onto wax paper. Add soda and salt to flour and stir to blend. Add blended dry ingredients alternately with sour cream to creamed mixture. Stir in walnuts, coconut and vanilla. Drop by teaspoonfuls onto greased baking sheet. Top each cookie with a walnut half or coconut. Bake at 375 for 10 to 12 minutes. yield: 7 to 8 dozen cookies