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Herbed Olive Chicken Pasta

By Heidi Sutton

I don’t know about other gardeners out there, but my raised beds are already overflowing with red cherry tomatoes and orange and yellow grape tomatoes (Thank you bees!!) and big, bushy basil plants. When harvesting this summer bounty I always think of how to incorporate these two ingredients into a delicious pasta dish. Garden fresh tomatoes and herbs tossed with mozzarella and garlic over pasta delivers a burst of flavor everyone will love. Here are some recipes to try including my all-time favorite, Rotelle alla Caprese.

Herbed Olive Chicken Pasta

Herbed Olive Chicken Pasta

YIELD: Serves 4

INGREDIENTS:

8 ounces rotini or rotelle pasta

1 cup cooked chicken breast meat, cut into bite-size pieces

1 cup grape tomatoes, quartered

24 pitted olives, coarsely chopped

1/4 cup extra virgin olive oil

4 medium garlic cloves, minced

1/4 cup chopped, fresh basil leaves

Salt and pepper to taste

2 ounces feta cheese, crumbled (1/2 cup)

DIRECTIONS:

Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook as the label directs for al dente. Remove pot from heat. Place chicken in a colander; pour pasta over chicken and shake off excess liquid. Return pasta and chicken to pot. Stir in remaining ingredients, except feta. Divide into bowls and top with feta before serving.

Cellentani Caprese Pasta Salad

Cellentani Caprese Salad

YIELD: Serves 7

INGREDIENTS: 

1 16 oz. box cellentani (double elbow) pasta

4 tablespoons extra-virgin olive oil, divided

2 pints grape tomatoes, mixed color, halved

4 tablespoons lemon juice

8 basil leaves, julienned

2 cups small mozzarella cheese balls, halved

salt and pepper to taste

DIRECTIONS:

Bring large pot of water to boil. Cook pasta according to package directions and drain. Drizzle pasta with 1 tablespoon olive oil and place on sheet tray to cool. Set aside. In large bowl, combine tomatoes, lemon juice, basil, remaining olive oil, cheese, salt and pepper. Add pasta and stir. 

Rotelle alla Caprese

Rotelle alla Caprese

YIELD: Serves 4 to 6

INGREDIENTS: 

2 1/2 cups cherry or grape tomatoes

8 ounces mozzarella cheese (not fresh)

1 cup sliced fresh basil

6 tablespoons olive oil

3 tablespoons red wine vinegar

2 tablespoons minced garlic

Salt and pepper to taste

12 ounces rotelle pasta

DIRECTIONS:

Cut tomatoes in half and cheese into 1/2 inch cubes and place in large bowl. Mix in chopped basil, oil, vinegar and garlic. Season with salt and pepper and let sit at room temperature for 30 minutes. Bring large pot of water to boil. Cook pasta, drain and return to the same pot. 

Immediately add tomato mixture and toss until cheese begins to melt. Transfer pasta to bowls and serve with garlic bread or breadsticks.

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Orange Butter Sponge Cake

By Heidi Sutton

Citrus cakes are perfect for the summer and what better day to make one of the following recipes than on July 20, International Cake Day!

This Orange Butter Sponge Cake enhances every party’s dessert course with the sweet and tangy combination of citrus and bitters while this fragrant and moist Orange Juice Pound Cake flavored with freshly squeezed orange juice and orange zest is a proven winner!

Orange Butter Sponge Cake

Recipe courtesy of Angostura Bitters

Orange Butter Sponge Cake

 

YIELD: Makes 2 cakes

INGREDIENTS: 

8 ounces butter, plus for buttering pan

2 cups cake flour, plus for flouring pan

1 tablespoon baking powder

1/2 teaspoon salt

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla

1 tablespoon Angostura orange bitters

1 cup freshly squeezed orange juice

powdered or extra-fine sugar, for dusting

DIRECTIONS:

Heat oven to 350° F. Butter and flour two 9-inch cake pans. Sift flour three times and add baking powder and salt. Set aside.

With electric mixer, cream butter and sugar until light and creamy, about 10 minutes. Add eggs one at a time, beating well between additions. Add vanilla and orange bitters.

Divide flour mixture into four portions. Set electric mixer on medium low and add flour alternately with orange juice, starting and ending with flour. Mix just until incorporated after each addition.

Divide batter evenly between cake pans and bake 35-40 minutes, or until cake pulls away from sides of pans. Remove from oven and cool 5 minutes in cake pans before turning out. Sprinkle with powdered sugar

Orange Juice Pound Cake

Orange Juice Pound Cake

YIELD: Makes 1 cake

INGREDIENTS: 

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups sugar

4 eggs

1 tablespoon orange zest

1 teaspoon vanilla extract

3 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh orange juice

Powdered sugar

DIRECTIONS:

Preheat oven to 350 F. Grease a 10-inch Bundt pan. Beat butter and sugar until fluffy. Add eggs, one at a time. Add orange zest and vanilla extract. In a medium bowl, combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with orange juice. Beat 2 more minutes. Spoon batter into pan. Bake for 55 minutes or until cake tester inserted near the center comes out clean. Cool in pan for 10 minutes, then remove cake from pan onto rack to cool completely. Sprinkle with powdered sugar just before serving.

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Texas Cowboy Caviar

By Heidi Sutton

Those summer nights when a cool breeze replaces the warmth of the day have arrived. Gather your family, friends and loved ones for a backyard celebration featuring small bites and sweet treats.

If you’re looking to bring something new to bring to the table and tired of the same boring salsas and layered dips, these two variations of Cowboy Caviar may quickly become a family favorite. 

These potluck dishes can be a hit with loved ones at birthdays, holidays, graduations, reunions and more. They serve well with tortilla chips but can be enjoyed in a variety of ways. Plus, they are a breeze to make and can be even simpler when prepared the night before your big event. 

Call it a salsa, a salad, an appetizer, or a vegetable side dish—Cowboy Caviar the perfect dish that will make everyone giddy up and eat!

Texas Cowboy Caviar

Recipe courtesy of Culinary.Net

Texas Cowboy Caviar

YIELD: Makes 6 cups

INGREDIENTS: 

1 can (15 ounces) sweet corn

1  can (15 ounces) black beans

1 bunch cilantro

3 Roma tomatoes

2  jalapenos

1/2 red onion

bell peppers (mix of green, red, orange and yellow, as desired)

tortilla chips, for serving

Dressing:

1/3 cup olive oil

1/3 cup red wine vinegar

1 tablespoon honey

1 tablespoon paprika

1 lime, juice only

salt and pepper, to taste

DIRECTIONS:

Drain and rinse corn and black beans; dry well. Finely chop and dice cilantro, tomatoes, jalapenos, onion and bell peppers. 

To make dressing: Combine olive oil, red wine vinegar, honey, paprika and lime juice. Season with salt and pepper, to taste. 

Mix vegetables with dressing. Serve with tortilla chips.

California Cowboy Caviar

Recipe courtesy of Tara Axell Rosenthal

California Cowboy Caviar

YIELD: Makes 6 cups

INGREDIENTS: 

1 can (15 ounces) white beans, drained and rinsed

1 can (11 ounces) shoepeg or sweet corn, drained

1 can (4 1/4 ounces) chopped black olives

3 green onions, diced

1 cucumber, diced

1 large, ripe, avocado, seeded, peeled and diced

scoop-shaped tortilla chips or lettuce cups, for serving

DIRECTIONS:

Mix beans, corn, olives, green onions and cucumber. Gently fold in avocado and serve with tortilla chips or spooned into lettuce cups.

Variations: Use fresh corn instead of canned. Add heat with minced chiles like serranos or jalapenos.

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Sweet Potato Salad

By Heidi Sutton

When warm temperatures arrive, few people want to spend extra hours in the kitchen whipping up elaborate meals. Many would rather be outside enjoying the great weather. That is why sandwiches, barbecues and picnic fare are so popular this time of year. What accompanies these outdoor foods? If you guessed salads, you’d be correct. 

Potato salad is one such food that turns up regularly this time of year in many shapes and forms. Traditional potato salad is delicious, but it may not be so great for health-conscious individuals, as it’s typically swimming in mayonnaise. Change the flavor profile and even the nutritional benefits with this sweet potato version or try this lighter version featuring Greek yogurt in the dressing. 

Sweet and Savory Sweet Potato Salad

Recipe courtesy of ‘Vegan Cooking for Beginners”

Sweet Potato Salad

YIELD: Makes 6 servings

INGREDIENTS: 

4 cups cubed, peeled, cooked sweet potatoes (about 4 to 6)

3⁄4 cup chopped green onions

1⁄2 cup chopped fresh parsley

1⁄2 cup dried tart cherries

1⁄4 cup plus 2 tablespoons rice wine vinegar (you can also use white distilled vinegar, cider vinegar  or lemon juice)

2 tablespoons coarse mustard

1 tablespoon extra virgin olive oil

1 clove garlic, minced

1⁄2 teaspoon salt

1⁄4 teaspoon pepper

DIRECTIONS:

Combine sweet potatoes, green onions, parsley, and cherries in a large bowl; gently mix. Whisk vinegar, mustard, oil, garlic, salt, and pepper in a small bowl until well blended. Pour over sweet potato mixture; gently toss to coat. Serve immediately or cover and refrigerate until ready to serve.

Greek Yogurt Potato Salad

Recipe courtesy of Pitchfork Foodie Farms

Greek Yogurt Potato Salad

YIELD: Makes 6 servings

INGREDIENTS: 

2 pounds potatoes (Yukon Gold)

6 hard-boiled eggs

1 cup plain Greek yogurt

4 tablespoons sour cream

1 tablespoon white distilled vinegar

2 tablespoons yellow mustard

3⁄4 teaspoon salt

1⁄2 teaspoon black pepper

1⁄2 teaspoon celery seed

1⁄2 teaspoon dried dill weed 

1⁄2 cup dill pickles, chopped

DIRECTIONS:

Peel and dice potatoes and boil until fork-tender. Drain the potatoes and set them aside to cool to room temperature. Add Greek yogurt, sour cream, mustard, vinegar, salt, pepper, celery seed, and dill weed to a large mixing bowl. Stir until smooth. You can taste test to see if you need to add ingredients.

Add cooled, diced potatoes, pickles and hard-boiled eggs. Gently stir until potatoes are coated with dressing. Adjust seasonings to taste. Add a splash of milk if too dry. Refrigerate for at least 1 hour. 

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Peanut Butter Cookie Banana Pudding

By Heidi Sutton

Celebrate America with sweet dessert favorites that don’t call for wasting a sunny day in the kitchen. Single-serve solutions like Peanut Butter Cookie Banana Pudding and Peanut Butter Ice Cream Sandwiches are perfect for sharing with guests, whether you’re hosting a pool party or calling over loved ones for a backyard barbecue on the Fourth of July.

Peanut Butter Cookie Banana Pudding

Recipe courtesy of the Georgia Peanut Commission

Peanut Butter Cookie Banana Pudding

YIELD: Makes 12 servings

INGREDIENTS: 

1 box (5.1 ounces) instant vanilla pudding mix

3 cups cold milk

1 package (16 ounces) peanut butter sandwich cookies, divided

12 canning jars (1/4 pint each)

2 to 3 bananas

Frozen whipped topping, thawed

DIRECTIONS:

In large measuring cup, whisk pudding mix and milk until thoroughly combined. Set aside to soft set, about 5 minutes. Cut or break six cookies in half and set aside. Pour remainder of package in 1-gallon bag, seal it and use rolling pin to crush cookies.

Spoon layer of cookie crumbs in bottom of each jar, reserving some for topping. Top with layer of vanilla pudding. Cut one banana in half lengthwise and slice. Put layer of bananas on top of pudding. Top bananas with another layer of pudding. Repeat with remaining ingredients. Refrigerate until ready to serve. To serve, top with whipped topping and sprinkle with crushed cookies. Serve each with broken cookie half.

Note: Twelve 1/4-pint canning jars fit into disposable foil lasagna pan with clear lid for easy refrigeration and transportation.

See video on how to make this recipe here.

Peanut Butter Ice Cream Sandwiches

Recipe courtesy of the Georgia Peanut Commission

Peanut Butter Ice Cream Sandwiches

YIELD: Makes 12 servings

INGREDIENTS: 

24  fresh baked chocolate chip cookies (about 3 inches in diameter), cooled

1 1/2 cups creamy or crunchy peanut butter

1 1/2 quarts vanilla ice cream, slightly softened

chopped peanuts, for topping

mini chocolate chips, for topping

toasted coconut, for topping

DIRECTIONS:

On 12 cookies, top sides down, spread layer of peanut butter. Add one scoop of ice cream to each. Create sandwiches by topping with remaining cookies. Roll edges of ice cream in chopped peanuts, mini chocolate chips or toasted coconut, if desired. Place on baking sheet in freezer and freeze until firm. Serve slightly frozen.

See video on how to make this recipe here.

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Blueberry-Pecan Scones

By Heidi Sutton

This weekend, wake up the family with the delicious smell of blueberry-pecan scones baking in the oven or make these scrumptious Blueberry Cake Donuts for dessert.

Blueberry-Pecan Scones

Recipe courtesy of Cooking Light Magazine

Blueberry-Pecan Scones

YIELD: Makes 10 scones

INGREDIENTS: 

1/2 cup 2% reduced-fat milk

1/4 cup sugar

2 teaspoons grated lemon rind

1 teaspoon vanilla extract

1 large egg

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

3 tablespoons chilled butter, cut into pieces

1 cup fresh or frozen blueberries

1/4 cup finely chopped pecans, toasted

Cooking spray

1 large egg white, lightly beaten

2 tablespoons sugar

DIRECTIONS:

Preheat oven to 375°. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries and pecans. Add milk mixture, stirring just until moist (dough will be sticky).

Turn dough out onto a floured surface; pat dough into an 8-inch circle. Cut dough into 10 wedges, and place the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle evenly with 2 tablespoons sugar. Bake for 18 minutes or until golden. Serve warm or at room temperature.

See how to make this recipe here.

Blueberry Cake Donuts

Recipe courtesy of Culinary.net

Blueberry Donuts

YIELD: Makes 2 dozen regular donuts, 48 mini donuts

INGREDIENTS: 

1 cup cake flour

2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

1/3 cup butter, softened

1 cup sugar

1/4 teaspoon salt, divided

2 teaspoons vanilla extract, divided

2 eggs, plus 1 egg yolk

1 cup buttermilk

2 cups blueberries

2-4 cups powdered sugar

1/2 cup milk

DIRECTIONS:

Heat oven to 350 F. In large bowl, whisk cake flour, all-purpose flour, baking soda and baking powder. In large bowl or stand mixer bowl, beat butter, sugar, 1/8 teaspoon salt and 1 teaspoon vanilla until fluffy. Add eggs and yolk; mix until creamy. Alternate adding buttermilk and flour mixture until blended. Remove bowl from stand mixer, add blueberries and stir until combined.

Fill piping bag with batter. Fill mini donut pan cavities about halfway. Bake 8-10 minutes. Cool completely. In medium bowl, whisk 1 cup powdered sugar, milk, remaining salt and remaining vanilla extract. Add additional 1 to 3 cups powdered sugar until mixture reaches desired thickness. Dip cooled donuts in glaze and place on wired rack to drip off excess.

Substitution: If cake flour isn’t available, measure 1 cup all-purpose flour and remove 2 tablespoons. Add 2 tablespoons cornstarch.

See how to make this recipe here.

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Kona Pineapple Chicken Kebabs

By Heidi Sutton

This Father’s Day, go ahead and shower dad with some love straight off the grill. You can make the day even more memorable by sharing the experience together. Grilled skewers keep the whole family happy and come together in less than 30 minutes, making them perfect for quick and healthy meals without the hassle. Serve with a side salad and rice for a satisfying feast.

Kona Pineapple Chicken Kebabs

Recipe courtesy of Perdue Farms

Kona Pineapple Chicken Kebabs

YIELD: Makes 4 skewers

INGREDIENTS: 

1 can (6 ounces) pineapple juice

2 tablespoons vegetable oil

1 lime, zest and juice only

1 tablespoon sugar

1 package diced chicken breast

1/2 fresh pineapple, cut into 16 chunks

1 large red bell pepper, cut into 16 chunks

4 metal skewers or 8 wooden skewers (12″)

DIRECTIONS:

In bowl, whisk pineapple juice, vegetable oil, lime juice and zest, and sugar until sugar dissolves. Add diced chicken breast, cover and marinate in refrigerator 30 minutes. Thread alternating pieces of chicken, pineapple and red bell pepper onto skewers. Discard remaining marinade. Heat lightly greased grill or grill pan to medium-high heat. Grill kebabs 10-12 minutes, turning every 3-4 minutes until chicken feels firm to touch and a meat thermometer inserted in the center reaches 165 F. Remove kebabs from grill, rest 2-3 minutes and serve.

Shrimp, Broccoli and Potato Skewers

Recipe courtesy of Family Features

Shrimp, Broccoli and Potato Skewers

YIELD: Makes 4 skewers

INGREDIENTS: 

1 pound small potatoes

1 bunch broccoli

12 large shrimp, peeled and deveined

1 1/2 lemons, juice only

3 tablespoons fresh thyme, chopped

2 tablespoons olive oil

salt and pepper, to taste

DIRECTIONS:

In large, microwave-safe bowl, microwave potatoes on high 5 minutes. Chop broccoli into large pieces. Add broccoli and shrimp to bowl once potatoes are steamed. Add lemon juice, thyme and olive oil; evenly coat potatoes, shrimp and broccoli. Season with salt and pepper, to taste. Build skewers and grill 10-15 minutes on medium-high heat, until shrimp is cooked through.

Note: If using wooden skewers, soak in water 30 minutes to keep skewers from burning on grill. If using metal skewers, remember chicken will cook faster because metal will conduct heat and cook chicken cubes from inside along with grill heat cooking chicken from outside.

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Lemon Bars

By Heidi Sutton

While lemon and lime are traditional summer flavors, you can add a little extra to your gatherings — from picnics and brunches — with these refreshing and flavorful desserts. Quick and easy to make, these Lemon Bars feature a soft crust and a tangy, sweet filling topped with powdered sugar while these Lime Cheesecake Bars are rich and creamy with just the right amount of tartness.

Lemon Bars

Recipe courtesy of Better Homes and Gardens

Lemon Bars

YIELD: Makes 32 to 36 bars

INGREDIENTS: 

Nonstick cooking spray

2 cups, plus 3 tablespoons, all-purpose flour, divided

1/2 cup powdered sugar, plus for topping

2 tablespoons cornstarch

1/4 teaspoon salt

3/4 cup butter

4 eggs, lightly beaten

1 cup granulated sugar

1 teaspoon lemon zest

3/4 cup lemon juice

1/4 cup light cream, half-and-half or milk

DIRECTIONS:

Heat oven to 350° F. Line 9-by-13-inch baking pan with foil; allow overhang. Grease foil with nonstick cooking spray; set aside. In large bowl, whisk 2 cups flour, 1/2 cup powdered sugar, cornstarch and salt. Using pastry blender, cut in butter until mixture resembles crumbs. Press mixture into bottom of baking pan. Bake 18-20 minutes.

To make filling: In medium bowl, whisk eggs, sugar, remaining flour, lemon zest, lemon juice and light cream. Pour filling over hot crust. Bake 15-20 minutes. Cool completely on wire rack. Grasp foil overhang and lift from pan. Cut into bars. Sprinkle powdered sugar over bars before serving.

Lime Cheesecake Bars

Recipe courtesy of Eagle Brand

Lime Cheesecake Bars

YIELD: Makes 18 to 20 bars

INGREDIENTS: 

1 1/4 cups all-purpose flour

1/3 cup sugar

7 tablespoons butter or margarine, softened and cut into 1/2-inch pieces

1 egg yolk, beaten

1/3 cup flaked coconut, packed

2 (8-ounce) packages plain cream cheese, softened

1 (14-ounce) can sweetened condensed milk

2 eggs

1/2 cup lime juice

DIRECTIONS:

Preheat oven to 400°F. With mixer fitted with flat paddle, combine flour and sugar; add butter and egg yolk; blend until combined. Mix in coconut. Press dough evenly into bottom of greased 13×9-inch glass baking dish. Bake 12 to 14 minutes. Reduce oven temperature to 350°F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs; mix until just combined. Stir in lime juice. Pour batter over baked crust. Once oven has cooled to 350°F, bake 17 to 22 minutes or until center is set. Cool. Cover and chill 2 hours before serving.

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Shrimp Pad Thai

By Heidi Sutton

Seafood is a healthy addition to any diet. Whether it’s fish, mollusks or crustaceans, seafood tends to be lower in calories and saturated fat than meat- or poultry-based protein sources, and it may be rich in heart-healthy omega-3 fatty acids. 

Shrimp, in particular, is a type of seafood that many people enjoy because it’s not as fishy as other offerings. Try these recipes for Shrimp Pad Thai and crisp and tasty Shrimp Cakes for a delicious home-cooked meal.

Shrimp Pad Thai with Jasmine Rice

Recipe courtesy of Success Rice

Shrimp Pad Thai

YIELD: Makes 4 servings

INGREDIENTS: 

1 bag Success Jasmine Rice

3 tablespoons light brown sugar

2 tablespoons fish sauce

2 tablespoons lime juice

2 tablespoons soy sauce

1 tablespoon chili garlic sauce

2 tablespoons canola oil, divided

1 egg, lightly beaten

1 pound medium shrimp, peeled and deveined

1 tablespoon minced garlic

3 green onions, thinly sliced

1 cup bean sprouts

1/4 cup fresh cilantro leaves, chopped

2 tablespoons dry roasted peanuts, chopped

4 lime wedges

DIRECTIONS:

Prepare rice according to package directions. Set aside. In small bowl, combine brown sugar, fish sauce, lime juice, soy sauce and chili garlic sauce. Set aside. In large wok or skillet over high heat, heat 1/2 tablespoon oil. Quickly scramble egg. Remove from pan and reserve. Add remaining oil to wok over high heat. Add shrimp and garlic; stir-fry 5 minutes, or until shrimp are cooked. Add reserved sauce and rice; stir-fry 2 minutes. Add green onions and reserved egg; toss to combine.

Divide pad Thai between four bowls. Top each with bean sprouts, cilantro and peanuts. Serve with lime wedges.

Shrimp Cakes with Honey Lemon Aioli

Recipe courtesy of Robin Miller

Shrimp Cakes with Honey Lemon Aioli

YIELD: Makes 4 servings

INGREDIENTS: 

1 pound cooked shrimp, tails removed

1⁄4 cup panko breadcrumbs

1⁄4 cup diced red bell pepper

1 tablespoon chopped fresh chives

1 large egg

1/4 teaspoon salt and black pepper

4 tablespoons olive oil

For the Honey Lemon Aioli:

1⁄2 cup mayonnaise

1 tablespoon fresh lemon juice

1 teaspoon honey

1 teaspoon grated fresh lemon zest

DIRECTIONS:

Place the shrimp in a food processor, and pulse on and off until coarsely chopped. Add the breadcrumbs, bell pepper, chives, egg, salt and pepper and pulse on and off until blended. Form the mixture into four patties, each about 1-inch thick. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp patties, and cook for 4 to 5 minutes per side, until golden brown and cooked through.

To make the aioli, whisk together all the ingredients until blended and spoon over shrimp cakes.

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Frozen Mixed berry Pie

By Heidi Sutton

Memorial Day celebrations should stress-free and these no-bake desserts will give you plenty of time to attend a parade and spend time with family and friends. Fast and fabulous recipes like these assemble in minutes. Here are some delicious choices, courtesy of Eagle Brand.

Fresh Fruit Cream Cheese Pie

Fresh Fruit Cream Cheese Pie

YIELD: Serves 6 to 8

INGREDIENTS: 

1 8-ounce package cream cheese, softened

1 14-ounce can sweetened condensed milk

1/3 cup lemon juice

1 teaspoon vanilla extract

1 9-inch frozen deep-dish pie crust, baked

Fresh fruit (blueberries, strawberries, bananas*)

Seedless red raspberry jam

DIRECTIONS:

Beat cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust. Refrigerate 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam until smooth. Brush berries with jam and serve. Dip the bananas in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.

Frozen Mixed Berry Pie

Frozen Mixed berry Pie

YIELD: Serves 6 to 8

INGREDIENTS: 

1  can (14 ounces) sweetened condensed milk (not evaporated milk)

1/2  cup lemon juice from concentrate

1 1/2 to 2  cups assorted fresh berries (raspberries, blueberries, blackberries, etc.)

4 cups frozen light whipped topping, thawed

1 graham cracker crumb crust (9 inches)

DIRECTIONS:

In large mixing 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. Garnish as desired. Freeze leftovers.

Lemon Raspberry Ribbon Pie

Lemon Raspberry Ribbon Pie

YIELD: Serves 6 to 8

INGREDIENTS: 

1 (10-ounce) package frozen red raspberries, thawed

1 tablespoon cornstarch

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)

1/2 cup lemon juice from concentrate

Yellow food coloring if desired

2 cups (1 pint) whipping cream, stiffly whipped

1 (9-inch) pastry shell, baked

Fresh raspberries for garnish, optional

DIRECTIONS:

In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly, about 20 minutes.

In large bowl, combine sweetened condensed milk, lemon juice and food coloring if desired. Fold in whipped cream. Spread one-third lemon mixture into prepared pastry shell; top with raspberry mixture then remaining lemon mixture.

Chill thoroughly. Garnish as desired. Refrigerate leftovers.

Frozen Peanut Butter Chocolate Pie

Frozen Peanut Butter Chocolate Pie

YIELD: Serves 6 to 8

INGREDIENTS: 

2  squares (1 ounce each) semi-sweet baking chocolate

1 can (14 ounces) sweetened condensed milk (not evaporated milk)

1/4  cup creamy peanut butter

1 tub (8 ounces) frozen nondairy whipped topping, thawed

1  graham cracker crumb crust (9 inches)

DIRECTIONS:

In large mixing bowl, melt chocolate squares in microwave for 15 seconds, or until completely melted. Add sweetened condensed milk and peanut butter to melted chocolate; mix well. Fold in whipped topping. Spoon into crust. Freeze 6 hours. Garnish as desired. Freeze leftovers.

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