Ingredients :(White Chocolate Cherry Cream Pie)
- 19-inch chocolate cookie crust
- 18-ounce package cream cheese, softened
- ½cup sugar
- 1teaspoon almond extract
- ½cup white chocolate chips
- 18-ounce package frozen whipped topping, thawed
- 121-ounce can Organic Cherry Fruit Filling or Topping
Directions :(White Chocolate Cherry Cream Pie)
Beat cream cheese, sugar and almond extract until smooth in a large bowl.
Melt white chocolate in microwave according to package directions. When melted, pour into cream cheese mixture.
Beat with electric mixer until smooth.
Fold whipped topping into mixture. Pour evenly into crust.
Cover and chill for at least 2 hours, or until ready to serve.
Spoon Cherry Pie Filling on top just before serving. Garnish with white chocolate chips if desired.
Ingredients:(Never Fail Pie Crust)
1/4 cup milk
2 tablespoons vinegar
2 1/4 cups flour
1 cup Crisco shortening
1 teaspoon salt
Directions:(Never Fail Pie Crust)
Mix milk and vinegar together, and set aside.
Mix flour and salt.
Cut in shortening with fork.
Add milk and vinegar.
Ingredients: (All Chocolate Boston Cream Pie)
2 cups all-purpose flour
2 cups sugar
1 cup butter
1 cup water
1/4 cup cocoa
2 large eggs lightly beaten
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 package instant chocolate pudding mix — (3 7/8 o
Directions: (All Chocolate Boston Cream Pie)
Preparation time: 45 minutes Chilling time: 2-4 hours Cooking time: 20-25 minutes 1. Heat oven to 350 degrees. For cake, combine flour and sugar in large bowl; set aside. Combine butter, water and cocoa in medium saucepan. Heat to a boil over medium heat, stirring frequently. Pour butter mixture over flour mixture; mix well. Stir in eggs, buttermilk, baking soda and vanilla. Divide batter between 2 greased 9-inch round cake pans. Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes. Cool in pans 10 minutes; turn out onto cooling rack. Cool completely. 2. For filling, combine pudding mix and milk in bowl of electric mixer. Beat on high speed until thickened, 3 to 4 minutes. Add whipped topping; beat 2 minutes. Refrigerate until set, about 5 minutes. 3. For glaze, heat butter, cocoa and half-and-half to a boil in medium saucepan over medium-high heat. Remove from heat; slowly stir in confectioners’ sugar (if added too fast, glaze will be lumpy). Stir in vanilla. Note: Glaze must be warm when ready to pour over cake. 4. Place 1 cake round upside down onto cake platter. Top with pudding mixture; it will be a thick layer. Place second cake layer on filling. Slowly pour warm glaze over the top; allow it to run down sides. Chill 2 to 4 hours before servin
Ingredients: (SMore Pie)
1 (8 in.) prepared graham cracker crumb crust
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels, divided
3 cups miniature marshmallows, divided
1/3 cup milk
2 cups heavy whipping cream
Directions: (SMore Pie)
Heat 1 3/4 cups morsels, 1 cup marshmallows and milk in a medium, heavy-duty saucepan over low heat, stirring until marshmallows are melted (do not overheat). Pour into large bowl. Cool to room temperature.
Whip cream in small mixer bowl until stiff peaks form. Fold 3 cups whipped cream and remaining marshmallows into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream and remaining morsels.
Ingredients:(Pumpkin Pie Smoothie)
1 can (15 oz.) 100% Pure Pumpkin, chilled
1 can (12 fl. oz.) * Evaporated Fat Free Milk, chilled
1 cup crushed ice
2/3 cup (6-oz. container) vanilla light and nonfat yogurt
1/4 cup granulated sugar
1/4 teaspoon pumpkin pie spice
Light whipped cream
Instructions:(Pumpkin Pie Smoothie)
Combine pumpkin, evaporated milk, ice, yogurt, sugar and pumpkin pie spice in blender; cover. Blend until mixture is smooth. If a thinner smoothie is desired, add water, a little at a time, until desired consistency is reached.
Top with whipped cream; sprinkle with additional pumpkin pie spice.
Ingredients: (Frozen Lemonade Pie)
1 can (12 fl. oz.) Evaporated Milk
1 package (3 oz.) lemon-flavored gelatin
2 tablespoons grated lemon peel
1/2 cup (3 to 4 lemons) fresh lemon juice
1 container (8 oz.) frozen whipped topping, thawed, divided
1 (9 oz.) prepared 10-inch graham cracker crumb crust
2 candied lemon half slices, cut into 8 wedges (optional)
Direction: (Frozen Lemonade Pie)
Microwave evaporated milk in medium bowl on HIGH (100%) power for 1 minute or until warm. Whisk in gelatin. Refrigerate uncovered for 30 minutes. Add lemon peel and juice; mix well. Gently whisk in 2 cups whipped topping. Pour into crust.
Freeze for 4 hours. Dollop remaining 1 cup whipped topping around edge of pie. Top each dollop with lemon wedge. Let stand at room temperature for 20 minutes before serving.
• Sliced fresh lemon can be substituted for the candied lemon slices.
• 1 can (12 fl. oz.) Evaporated Fat Free Milk, 1 pkg. ( .3 oz.) sugar free lemon-flavored gelatin and sugar free whipped topping can be substituted. Prepare as above.
Ingredients: (Choclo Beef and Chicken Pie)
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons olive or vegetable oil, divided
1 pound ground beef
2 medium onions, chopped, divided
1/2 cup raisins
1/4 cup chopped ripe olives
4 Beef Flavor Bouillon Cubes, crumbled
1 pound boneless, skinless chicken breast halves or thighs, cut into bite-size pieces
1 package (16 ounces) frozen whole-kernel corn, thawed
1 cup milk
1 tablespoon powdered sugar
Directions: (Choclo Beef and Chicken Pie)
Preheat oven to 400° F.
For Seasoning Blend:
Combine cumin, salt and pepper in small bowl.
For Meat Pie:
Heat 1 tablespoon oil in large skillet over medium-high heat.
Add beef and 1 cup onion; cook, stirring occasionally, until beef is no longer pink. Drain. Stir in raisins, olives and bouillon; cook, stirring occasionally, for 2 minutes or until flavors are blended. Spoon into 2 1/2- or 3-quart casserole.
Season chicken with 1/2 teaspoon seasoning blend. Heat 1 tablespoon
oil in large skillet. Add chicken; cook, stirring occasionally, for 3 minutes or until no longer pink. Spoon over meat mixture.
Place corn, milk and remaining seasoning blend in blender or food processor; cover. Blend until almost smooth. Heat remaining oil in large skillet over medium-high heat. Add remaining onion; cook, stirring occasionally, for 5 minutes or until onion is tender. Add corn mixture. Reduce heat to medium-low; cook for 1 minute. Spoon over chicken mixture. Sprinkle with sugar.
Bake, uncovered, for 35 to 40 minutes or until top is lightly browned.
Ingredients: (FISH PIE)
300 g cod, skinless and boneless
300 g salmon, skinless and boneless
400 ml milk
1 large onion, finely chopped
6 baby leeks, finely sliced
1 tbsp olive oil
4 tbsp frozen peas
5 large potatoes
2 tbsp double cream
4 tbsp cheddar cheese
For the white sauce
45 g butter
45 g flour
450 ml full-fat milk
Directions: (FISH PIE)
Put the fish in a pan and cover with the milk. Bring to a gentle simmer and poach the fish. This takes about 10 minutes. Remove the fish with a slotted spoon.
Fry the onion and the leeks in a little olive oil until softened. Remove from the heat and flake the fish into the onion and leeks, add the peas and mix gently together.
Peel and cut the potatoes into large chunks and put in a pan of cold water. Bring to the boil and cook until tender. Drain and put back into the saucepan. Add the cream and a knob of butter, season and mash.
For the white sauce:
melt the butter in a small saucepan. Stir in the flour, mixing to a paste, then stir for 1-2 minutes over a medium heat taking care not to let it catch on the bottom. Add the milk gradually, and whisk constantly until it starts to simmer. Leave it to cook over a very low heat, stirring every couple of minutes until it thickens.
Preheat oven to 190C/Gas 5.
Mix the white sauce with the fish, onion and leeks and put this mixture into the bottom of an ovenproof dish. Spoon the mash over the top of the fish and vegetables and sprinkle with the cheese.
Bake in the oven for about 15 minutes until bubbling, then put under a preheated grill for a couple of minutes to crisp and brown the top. Serve.
Ingredients: (YUCATAN MEAT PIE)
3 lbs. ripe sweet plantains, peeled, cut into chunks, cooked, drained and mashed
9 Tbsp. Country Crock Spread
1/4 cup milk, warmed
3 Knorr® Garlic MiniCubes
3/4 cup crumbled queso fresco cheese, divided
2 lbs. ground beef
1 medium onion, chopped
3 medium carrot, sliced
1 large zucchini
1 cup frozen whole kernel corn
2 cups Ragu Sauce
2 Chipotle MiniCubes
1 Tbsp. lime juice
Directions: (YUCATAN MEAT PIE)
Preheat oven to 425°.
Combine hot plantains, 8 tablespoons (1/2 cup) Country Crock Spread, milk, Garlic MiniCubes and 1/4 cup cheese in medium bowl; set aside and keep warm.
Brown ground beef in 12-inch nonstick skillet; remove and set aside.
Melt remaining 1 tablespoon Spread in same skillet over medium heat and cook onion and carrots, stirring occasionally, 4 minutes. Add zucchini and cook, stirring occasionally, 4 minutes or until vegetables are tender. Return ground beef to skillet. Stir in remaining ingredients and cook, stirring occasionally, 3 minutes or until heated through.
Evenly spoon ground beef mixture into 13 x 9-inch baking dish. Top with plantain mixture, then sprinkle with remaining 1/2 cup cheese. Bake 15 minutes or until heated through and cheese is melted.
Ingredients: (SHEPHERD’S PIE)
1 lb. ground beef
1 medium onion, finely chopped
1 medium carrot, thinly sliced
1 cup water
2 Tbsp. ketchup
1 Tbsp. Worcestershire sauce
1 tub Homestyle Stock – Beef
1 can (240 mL.) cream-style corn
3 cups hot mashed potatoes
Directions: (SHEPHERD’S PIE)
Preheat oven to 400°.
Brown ground beef, onion and carrot in 12-inch skillet over medium-high heat, stirring occasionally, about 6 minutes. Stir in water, ketchup, Worcestershire sauce and Home style Stock – Beef until Stock is melted. Cook, stirring occasionally, 5 minutes. Season, if desired, with salt and pepper.
Turn beef mixture into 10-inch deep-dish pie plate, then evenly top with corn and potatoes. Bake 30 minutes or until bubbling.
TIP: Let stand 10 minutes before serving.