CHERRY CHEESE PIE

CHERRY CHEESE PIE
One 9-inch pie
1 (9 inch) graham cracker crumb crust or pastry shell (I like the Vanilla Wafer or Shortbread crumb crust)
1 (8-oz) pkg Cream Cheese, softened
1 (14-oz) Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/3 cup RealLemon Juice
1 tsp vanilla extract
1 (21-oz) can cherry pie filling, chilled

In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Stir in RealLemon and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
(I mix the whole pie as directed, and let set for a few minutes, then dump the whole can of Cherry pie filling on top and chill).

FRUIT NUT ORIENTAL PIE

Fruit Nut Oriental Pie
9" Pie
1 uncooked pie shell (I like the "Oil Crust" recipe I have listed under pies)
4 Tablesp melted oleo, or butter, cooled
3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup each: Pecans, coconut and raisins

Cream oleo and sugar with eggs. Add rest of ingredients and pour into unbaked shell. Bake at 350 degrees - 30-35 minutes

MAPLE SYRUP PECAN PIE

This is from my friend from VA - Barb Taylor and one of my favorite pies!

MAPLE SYRUP PECAN PIE
3 eggs
1/2 cup Sugar
1 cup Maple or maple flavored syrup
Dash of salt
3 Tablesp margarine, or Butter, melted
1 cup pecan halves (I add more - total about 1-1/2 cup and at times chop about 1/2 a cup and then add a full cup of the halves)
1 unbaked 9-in pie shell (I like my recipe for "Oil crust")
Beat well together - Bake 300 degrees 1 hour.

Make Ahead Butterhorns - Mom Detweiler

VERY GOOD!
Make Ahead Butterhorns
2 pkgs yeast
1/3 cup warm water
9 cup flour, divided
2 cups warm milk
1 cup shortening
1 cup sugar
6 eggs
2 tsp salt
3 to 4 T butter or marg, melted
In large bowl, dissolve yeast in water. Add 4 cups flour, milk, shortening, sugar, eggs and salt, beat for 2 minutes or til smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead slightly. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 2 - 3 hours. Punch dough down, divide into 4 equal parts. Roll each into a 9" circle, brush with butter. Cut each circle into 8 pie shaped wedges; roll up each wedge from wide edge to tip of double and pinch to seal. Place rolls, tip down, on baking sheet and freeze. When frozen, place in freezer bags and keep frozen until needed. To bake, place on greased baking sheets, thaw 5 hours or until doubled in size. Bake at 375 degrees for 12-15 minutes or until lightly browned. Remove from baking sheets and serve immediately or cool on wire racks. Makes approx 32 rolls.

(I bake at 350 degrees for approx 10 minutes.)

Mashed Potato Refrigerator Rolls

Aunt Julia made these often and they are so good.

Mashed Potato Refrigerator Rolls
1 pkg yeast
1/2 cup warm water
1 cup oil
1 cup cold water
3/4 cup sugar
1 cup mashed potatoes (I use left overs or you can mash a cup full)
1-1/2 tsp salt
6 or 6-1/2 cup flour

In large bowl, sprinkle yeast into warm water, stirring until dissolved. Stir in oil, sugar, potatoes, then cold water, salt and enough flour to make stiff dough. Place dough in large greased bowl, cover with greased wax or foil paper, then a clean towel, refrigerate. Shape as preferred. Let rise until double in size. Bake 20 to 25 minutes in 425 degree oven. Makes 3 or 3-1/2 dozen rolls. (Sometimes I cut mine in pie wedge pieces with pizza cutter, roll from wide end to small end and make crescents).

Impossible Pie or Crustless Coconut Pie (or Pineapple)

IMPOSSIBLE PIE or CRUSTLESS COCONUT PIE (or PINEAPPLE)

4 eggs
1-3/4 C. sugar
1 tsp vanilla
7-oz can angel flake coconut (I just dumped coconut into a 2 cup measuring cup and it works as I don't think you can get too much coconut in a coconut pie)!
1/2 C. self-rising flour
2 C. milk
1/2 stick margarine or butter
1/4 tsp salt

Grease pie plates. Makes two 9-inch pies or one 10-inch pie. Mix sugar and flour together. Add butter, eggs and salt, coconut, milk and vanilla. Mix well. Pour into prepared pans. Sprinkle with nutmeg (optional). Bake 350 degrees 50 to 60 minutes.

For PINEAPPLE - substitute crushed pineapple for coconut.

Quick-Fix Beef Burrito Skillet

Quick-Fix Beef Burrito Skillet
I made this today and it was very tasty! Try it - you might like it.

Prep Time: 10 min
Total Time: 35 Min
Makes: 4 servings, 1-1/2 cups each

What you need:
1 lb lean ground beef
1 pkg TACO Seasoning mix
1 can (19 oz) kidney beans, drained, rinsed (I used Pinto beans)
1 Cup Chunky Salsa
1 Cup water
4 flour tortillas (6 inch), cut into 1-1/2 inch squares (I just cut anyway I wanted and used the big tortillas and used approx 4)
1 cup Mexican Style Shredded Four Cheese
Sour Cream

Make it:
Brown meat in large nonstick skillet on medium-high heat; drain.
Add seasoning mix, beans, salsa and water; stir. Bring to boil. Simmer on medium-low heat 5 min.
Stir in tortillas; top with cheese. Cover; let stand 5 min or until cheese is melted. Top with sour cream.

VERY GOOD!

SELF-RISING BISCUIT MIX

SELF-RISING BISCUIT MIX

I love to have this all mixed up and in the refrigerator - very handy and you can just make one or however many you need!

5 C. Self-Rising flour
1 pkg yeast
1 tsp baking soda
1 C. water
2 C. Buttermilk
3/4 C Cooking Oil (I always use Olive oil)

Dissolve soda in buttermilk, mix all ingredients together and place in an air tight container, place in refrigerator. (The longer it stays in the refrig - the better). Pinch off amount needed for a meal and place on floured board; if desired may be rolled and cut, otherwise pinch off small amount and shape into biscuits. I roll it out and cut with pizza cutter! Quick! Bake @ 400 or 450 degrees (depending on your oven) until golden brown. I bake for 15 - 20 minutes.

Delicious!!