Crustless Cranberry Pie Recipes

Crustless Cranberry Pie

Ingredients:

• 1 cup all-purpose flour
• 1 cup white sugar
• 1/4 teaspoon salt
• 2 cups cranberries
• 1/2 cup chopped walnuts
• 1/2 cup butter, melted
• 2 eggs
• 1 teaspoon almond extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
2. Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

1.  PREP   15 mins
2. COOK   40 mins
3. READY IN     55 mins

 

 

 

Waldorf Chicken Salad Recipes

Waldorf Chicken Salad

Ingredients:

1/2 cup chopped walnuts

3 cups chopped cooked chicken

1 cup seedless red grapes, halved

1 large Gala apple, diced 

1 cup diced celery 

1/2 cup mayonnaise 

1/2 cup honey mustard

Salt and pepper to taste

Preparation

1. Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.
2. Stir together chicken, next 5 ingredients, and walnuts. Add salt and pepper to taste.

 

 

Ice Cream Recipes

Ice Cream

Ingredients:

 Apricot Ice Cream:

 425 g can of apricot halves, drained
395 g can sweetened condensed milk

Optional - Icy Magique:

1 1/4 Cups Chocolate Chips
1/2 Cup Coconut Oil (measured when solid)

Preparation:

1. Place ingredients in a food processor and process to combine. Transfer to a container and place in the freezer overnight.

Optional - Icy Magique

1. Place the ingredients in a bowl on top of a saucepan of simmering water. Allow to melt and stir until combined.
2. Serve or place in a bottle and re- warm (without the lid on) and shake before using if storing in a cool place like a fridge.

 

Peanut Butter-Fudge Pie Recipe

Peanut Butter-Fudge Pie

Ingredients

• 1/4 cup light-color corn syrup
• 3 tablespoons butter
• 2 tablespoons packed brown sugar
• 2 1/2 cups crisp rice cereal
• 1/2 cup creamy peanut butter
• 1/2 cup fudge ice cream topping
• 6 tablespoons light-color corn syrup
• 1 quart vanilla ice cream
• 1/2 cup chopped peanuts
• 1 cup fudge ice cream topping

 

Directions

1. For crust: In a medium saucepan, combine the 1/4 cup corn syrup, the butter and brown sugar. Bring to boil over medium heat. Remove from heat.
2. Add rice cereal and gently stir until combined. Press mixture into the bottom and up the sides of a buttered 9-inch freezer-safe pie plate to form an even crust. Let cool.
3. In a medium saucepan, combine peanut butter, the 1/2 cup fudge topping and the 6 tablespoons corn syrup. Heat and stir over low heat until smooth. Spread on cooled crust. Freeze for 2 to 3 hours or until firm.
4. Allow ice cream to sit out for 10 minutes to soften slightly. Spread into the pie. Freeze at least 4 hours or overnight until firm.
5. Sprinkle ice cream evenly with half of the peanuts. Warm the 1 cup fudge topping slightly in the microwave and drizzle it over the peanuts. Sprinkle with remaining peanuts. Store the pie in the freezer. Before serving, let soften slightly at room temperature for 10 minutes.

 

Annie's Fruit Salsa and Cinnamon Chips Recipe

Annie's Fruit Salsa and Cinnamon Chips

Ingredients:

2 kiwis, peeled and diced

2 Golden Delicious apples - peeled, cored and diced

8 ounces raspberries

1 pound strawberries

2 tablespoons white sugar

1 tablespoon brown sugar

3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas

butter flavored cooking spray

2 tablespoons cinnamon sugar

Directions:

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Luscious Slush Punch recipe

Luscious Slush Punch

Ingredients:

2 1/2 cups white sugar

6 cups water

2 (3 ounce) packages strawberry flavored Jell-O® mix

1 (46 fluid ounce) can pineapple juice

2/3 cup lemon juice

1 quart orange juice

2 (2 liter) bottles lemon-lime flavored carbonated beverage

Directions

1. Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze.
2. Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.

 

Mini Cheesecakes Recipes

Mini Cheesecakes 

Ingredients:

1/3 cup graham cracker crumbs

1 tablespoon white sugar

1 tablespoon margarine, melted  

1 (8 ounce) package cream cheese, softened

1/4 cup white sugar  

1 1/2 teaspoons lemon juice

1/2 teaspoon grated lemon zest

1/4 teaspoon vanilla extract

1 egg

  

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan.
2. In a medium bowl, mix together the graham cracker crumbs, sugar, and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
3. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
4. Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.