No-Cook Cherry Pie1 crumb crust or baked crust1 (8 oz.) pkg. cream cheese (softened)1 (14 oz) can Sweetened Condensed Milk1/3 c. lemon juice1 can cherry pie fillingCream the cheese, add milk. Stir until mixed, add lemon juice and stir until mixed well. Turn into pie shell. Chill 2 to 3 hours. After this chills, pour the cherries on top of that. I used a graham cracker crust for this.
Oatmeal Raisin Cookie Pie1 6-ounce graham cracker pie crust3 eggs1 cup light corn syrup1/2 cup packed brown sugar3 tablespoon melted butter or marg3/4 cup quick cooking oats1 tablespoon all purpose flour1 teaspoon ground cinnamon1/4 teaspoon saltWhipped cream or ice cream3/4 cup raisinsHeat oven to 325. Beat together eggs, corn syrup, sugar and butter. Addremaining ingredients and mix well. Pour into crust.Place on baking sheet and bake for 45-50 minutes or until top is golden brownand filling is just set in center. Cool. Serve with whipped cream or ice cream.Makes one pie.This tastes like a cookie but is baked in a pie shell.
Chocolate Silk Pie - vegan9 inch Graham cracker crust12 oz chocolate semi-sweet bits2 packages firm tofu3 TB maple syrupPreheat oven to 400. Bake graham cracker crust for 10 minutes and cool.Melt chocolate. You can do this in the microwave, in a saucepan, or a double boiler.Place tofu in blender and blend until smooth. Add chocolate and syrup and blend until fully integrated. Pour into crust. Refrigerate for an hour or more. Serve plain or with whipped topping of your choice.Note: Be sure to use firm tofu so the pie is the right consistency.If you're not a vegan, you can top this with whipped cream!
Salsa Chicken 1-1/2 lbs. boneless skinless chicken breasts, cut into thin strips1 Tbsp. vegetable oil1 green pepper, cut into thin strips2 cups picante sauce or salsaCooked riceOptional ingredients:Water chestnuts, diced (I like the crunch)1/2 lb. pre-cooked shrimp (this makes it really special-but it's great without)Sour cream (desired amount)In a large skillet, sauté chicken in oil for approximately 3 minutes. Add the green pepper strips; cook for an additional 3 minutes or until pepper is crisp-tender. Add salsa or picante sauce; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until chicken juices run clear.If using shrimp and/or water chestnuts, add with the salsa or picante sauce. Sour cream may be stirred into mixture at end or served on the side. Delicious served over rice.
Salsa Chicken 1-1/2 lbs. boneless skinless chicken breasts, cut into thin strips1 Tbsp. vegetable oil1 green pepper, cut into thin strips2 cups picante sauce or salsaCooked riceOptional ingredients:Water chestnuts, diced (I like the crunch)1/2 lb. pre-cooked shrimp (this makes it really special-but it's great without)Sour cream (desired amount)In a large skillet, sauté chicken in oil for approximately 3 minutes. Add the green pepper strips; cook for an additional 3 minutes or until pepper is crisp-tender. Add salsa or picante sauce; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until chicken juices run clear.If using shrimp and/or water chestnuts, add with the salsa or picante sauce. Sour cream may be stirred into mixture at end or served on the side. Delicious served over rice.
Oatmeal Raisin Cookie Pie1 6-ounce graham cracker pie crust3 eggs1 cup light corn syrup1/2 cup packed brown sugar3 tablespoon melted butter or marg3/4 cup quick cooking oats1 tablespoon all purpose flour1 teaspoon ground cinnamon1/4 teaspoon saltWhipped cream or ice cream3/4 cup raisinsHeat oven to 325. Beat together eggs, corn syrup, sugar and butter. Addremaining ingredients and mix well. Pour into crust.Place on baking sheet and bake for 45-50 minutes or until top is golden brownand filling is just set in center. Cool. Serve with whipped cream or ice cream.Makes one pie.This tastes like a cookie but is baked in a pie shell.
Chocolate Silk Pie - vegan9 inch Graham cracker crust12 oz chocolate semi-sweet bits2 packages firm tofu3 TB maple syrupPreheat oven to 400. Bake graham cracker crust for 10 minutes and cool.Melt chocolate. You can do this in the microwave, in a saucepan, or a double boiler.Place tofu in blender and blend until smooth. Add chocolate and syrup and blend until fully integrated. Pour into crust. Refrigerate for an hour or more. Serve plain or with whipped topping of your choice.Note: Be sure to use firm tofu so the pie is the right consistency.If you're not a vegan, you can top this with whipped cream!
Salsa Chicken 1-1/2 lbs. boneless skinless chicken breasts, cut into thin strips1 Tbsp. vegetable oil1 green pepper, cut into thin strips2 cups picante sauce or salsaCooked riceOptional ingredients:Water chestnuts, diced (I like the crunch)1/2 lb. pre-cooked shrimp (this makes it really special-but it's great without)Sour cream (desired amount)In a large skillet, sauté chicken in oil for approximately 3 minutes. Add the green pepper strips; cook for an additional 3 minutes or until pepper is crisp-tender. Add salsa or picante sauce; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until chicken juices run clear.If using shrimp and/or water chestnuts, add with the salsa or picante sauce. Sour cream may be stirred into mixture at end or served on the side. Delicious served over rice.
Salsa Chicken 1-1/2 lbs. boneless skinless chicken breasts, cut into thin strips1 Tbsp. vegetable oil1 green pepper, cut into thin strips2 cups picante sauce or salsaCooked riceOptional ingredients:Water chestnuts, diced (I like the crunch)1/2 lb. pre-cooked shrimp (this makes it really special-but it's great without)Sour cream (desired amount)In a large skillet, sauté chicken in oil for approximately 3 minutes. Add the green pepper strips; cook for an additional 3 minutes or until pepper is crisp-tender. Add salsa or picante sauce; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until chicken juices run clear.If using shrimp and/or water chestnuts, add with the salsa or picante sauce. Sour cream may be stirred into mixture at end or served on the side. Delicious served over rice.
posted by smisbahuddin at 4:07 AM
0 Comments:
Post a Comment
<< Home