8 oz cream cheese
3 Tbsp milk
6 oz package instant banana pudding
3 cup milk
Mix cream cheese and milk. Mix instant banana pudding and milk as directed on package. Combine with cream cheese. Layer 5-6 bananas over baked pie crust. Pour mixture into shell and cool.
CHOCOLATE LOVERS' CHEESE PIE by Lauren and Wil Wood
3 (8 oz.) pkgs. cream cheese
2 cup (12 oz. pkg.) Hershey's mini chips semi-sweet, divided
3/4 cup sugar
3 eggs
1 tbsp. whipping cream
1 tsp. Vanilla
1 “extra serving size” (9 oz.) graham cracker crust.
Heat oven to 450. Beat cream cheese and sugar. Add eggs and vanilla - beat well. Stir in 1 2/3 cup chocolate chips. Pour into crust. Bake for 10 minutes. Without opening door, reduce oven temperature to 250. Continue baking 30 minutes or until set. Cool completely. Cover and refrigerate until well chilled. Place 1/3 cup chips and whipping cream in bowl, microwave on high 20 - 30 seconds or until chips are melted and mixture is smooth. Cool slightly. Spread on cheese pie. Refrigerate another 15 minutes or until topping is set. Enjoy with your favorite chocolate lover!
Frozen Berry Pie by Lisa Blau
14 oz. can sweetened condensed milk
1/2 cup lemon juice from concentrate
2 cups assorted fresh (or frozen) berries
4 cups light cool whip
9 in. graham cracker crust
In bowl, stir together sweetened condensed milk and lemon juice until well combined. Mix in berries. Fold in whipped topping. Spoon into crust. Freeze 5 hours or until set. Let stand 30 - 40 minutes before serving.
ICE CREAM PUDDING or PIE
2 cups cold milk
2 cups ice cream (any flavor), very soft
1 (6 serving size) pkg. Jell-O instant pudding and pie filling (any flavor)
Combine milk and pudding mix in mixing bowl. Add ice cream and beat slowly with rotary beater or at lowest speed of electric mixer until blended, about 1 minute. Chill at least 15 minutes. Makes about 9 servings. Also, good as pie served on regular crust, graham cracker crust, or Oreo cookie crust.
Suggested Flavor Combinations:
Instant Pudding: Cheesecake, Chocolate, chocolate fudge, lemon, vanilla or banana cream.
Ice Cream: Peppermint, vanilla, pistachio.
Grandma's Best Ever Pumpkin Pie by Jill Hurst
Recipe is from my grandmother, Ruby W. Nielsen!
1 lg. can Libby's pumpkin
1 1/2 cup sugar
3 eggs
3 tsp. corn starch
5 tbsp molasses (generous)
1 1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1 large can evaporated milk
1 large can, full regular milk
1 tsp. salt
Mix all ingredients together. Pour into unbaked pie shells. Makes two 9 inch or three 8 inch pies. You might have a little filling extra. This freezes well and you can add remnants together for an extra pie later.
Bake 15 minutes at 425-450 degrees then lower temperature to 350 degrees and continue baking for 45 minutes. Serve with shipped cream.
Grandma Cannard’s Squash Pie by Tammy Hay
¼ tsp salt
¼ tsp allspice
¼ tsp cloves
¼ tsp nutmeg
½ tsp cinnamon
1 cup brown sugar
1 Tbsp flour
1 ½ cup squash or pumpkin
1 egg, beaten
½ cup scalded milk
Mix spices, sugar and flour. Add pumpkin and egg. Slowly add milk. Pour into crust and bake 15 minutes at 425. Reduce heat to 350 and continue baking for 40-50 minutes or knife inserted in the middle comes out clean. Cool 1-2 hours.
LEMON PIE by Lori Allen
1/4 cup corn starch
1 1/2 cup Sugar
1/4 tsp. Salt
1 3/4 cup Water
3 egg yolks
2 tbsp. Butter
1/2 cup fresh lemon juice
---Meringue---
3 egg whites
1/4 tsp. cream of tartar
1/2 cup Sugar
3 tbsp. ice water
Combine sugar, salt, corn starch, water and egg yolks. Cook until it boils and thickens (real thick). Stir constantly. Remove from heat. Add lemon juice and butter. Pour into cooked pie shell.
Combine all ingredients for meringue. Beat until thick. Spread on top of pie. Brown in 400°F oven for 15 minutes or until golden brown.
LEMON PIE by Ann Landers (via Lee Hurst)
1 baked pie crust
1 ¼ cup sugar
6 Tbsp cornstarch
2 cups water
1/3 cup lemon juice, fresh
3 egg yolks
1 ½ tsp lemon extract
2 tsp vinegar
3 Tbsp butter
Mix sugar and cornstarch together in top of double boiler. Add 2 cups water. Combine egg yolks with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thick, about 25 minutes. This does away with the starchy taste. Now add the lemon extract, butter and vinegar and stir thoroughly. Pour into the deep pie pan and let cool. Cover with meringue and brown in over.
Never Fail Meringue
1 Tbsp cornstarch
2 Tbsp cold water
½ cup boiling water
3 egg whites
6 Tbsp sugar
1 tsp vanilla
pinch of salt
¼ tsp cream of tartar
Blend cornstarch and cold water in saucepan. Add boiling water and cook, stirring until completed clear and thickened. Let stand until completely cold. With electric beater on high speech, beat egg whites until foamy. Gradually add sugar and beat until stiff, but not dry. Turn mixer to low speed, add salt and vanilla. Gradually beat in cornstarch. Turn mixer again to high and beat well. Spread meringue over cooled pie filling. Bake at 350 for 10 minutes or until top is lightly browned.
Peach Pie by Dani Lindquist
8 oz. Cream cheese
1 tbsp. sugar
1 tbsp. milk
Peaches, diced and one peach sliced
2 tubs extra-Creamy Cool Whip
Small Box Vanilla pudding mix
1 cup cold water
¼ tsp almond extract
1. Beat cream cheese, sugar and milk until smooth. Mix in ½ to 1 tub of Cool Whip.
2. Layer diced peaches and refrigerate ½ hour.
3. Beat pudding mix, cold water and almond extract until creamy and let sit for 5 minutes. 4. Add 1 tub of Cool Whip and top with sliced peaches. 5. Freeze one hour.
Pie Crust by Joyce Miskin
(for two crust pie)
2 cup flour
½ cup tsp. salt
2/3 cup 2Tbsp shortening
¼ cup water
(single crust pie)
1-1/3 cup flour
¼ tsp. salt
½ cup Crisco shortening
3Tbsp water
Roll out and put in pie pan. Bake 10-15 min. at 425 degrees
PUMPKIN PIE by Cheryl Tucker
1 can pumpkin
6 eggs
1 cup brown sugar
1 cup white sugar
1 can evaporated milk (1 2/3 cup)
2 1/2 cup milk
2 tbsp. pumpkin pie spice
1 tsp. Salt
1 tbsp. cornstarch
Add ingredients together, adding the milk last. Bake at 400 degrees for fifteen minutes, then turn down to 350 degrees for thirty minutes. Makes three pies
GRANDMA HOPKINS PUMPKIN PIE by Fern Nelson
3 cups mashed pumpkin or 1 lg. can
1 can evaporated milk
2 tsp cinnamon
1 tsp nutmeg
1½ cup sugar
½ tsp ginger
1 tsp allspice
½ tsp salt
6 eggs
1 scant tsp ground gloves
Pour in uncooked shell. Bake at 350 for 15 minutes. Then at 325 till done. 1 hour total. Makes 3 pies.
RHUBARB PIE by Lee Hurst
3 cup rhubarb
1 ½ cup sugar
2 tbsp flour
2 eggs
½ tsp nutmeg
1 tsp lemon
1 Tbsp butter
Beat sugar, flour and eggs together. Arrange half the rhubarb in a pastry-lined 9 inch pie pan. Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture. Install top crust and flute edges to make high-standing rim. Brush top of pie with cold water and sprinkle on 1 tablespoon sugar. Cut steam vents in top crust. Bake at 400 for 45 to 50 minutes.
WHITE CHOCOLATE CHEESECAKE PIE (Lee Hurst)
1 pg. (8 oz) cream cheese, at room temperature
3 Tbsp cream
3 cups milk
Mix above. Add 2 (3.3 oz) Instant white chocolate pudding mix
Put into pre-cooked and cooled pie crust. Serve with whip cream.
People are always asking couples whose marriages have endured at least a quarter of a century for their secret for success. Actually, it is no secret at all. I am a forgiving woman. Long ago, I forgave my husband for not being Paul Newman. - Erma Bombeck
1/2 tsp. salt
1/2 tsp. pepper
Cover and cook on low 7-8 hours.
1 Tbsp. Paprika
2 tsp. Seasoned salt
2 Tbsp. Oil
Mix the above and brush on. Grill 6-7 minutes a side, 4” from heat.
1 tsp. salt
½ tsp. pepper
¼-1/2 tsp. Grill Mate Spicy Montreal Steak seasoning
Combine honey, oil, vinegar, garlic, herbs, salt and pepper in a shallow pan. Place onions
Add pork and turn to coat it well. Place intact onion rounds on top of meat. Spoon some of the marinade to coat the onions. Cover and refrigerate 2-4 hours. Turn pork occasionally. Remove pan from refrigerator 30 minutes before grilling.
Prepare grill for medium-hot fire with and indirect heat area.
Remove pork from marinade and boil marinade 1 minute. Taste and add more salt if needed.
Sear meat on every side then reduce heat to 250-300 degrees. Grill pork covered over indirect heat until the middle is about 160 degrees, 25-30 minutes. Brush pork generously with the marinade; turn every 10 minutes to evenly cook.
As meat is cooking, grill onions on high grill (indirect) and apply marinade several times and upon turning.
Let pork rest 5 minutes before slicing into ¾-inch thick slices. Serve with grilled onions.
HAM CASSEROLE by fern nelson
2 C cooked noodles
1/8 tsp. pepper
