Ingredients
1/2 cup chopped pecans
3 ripe bananas
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package cream cheese
1 (21 ounce) can blueberry pie filling
1 cup white sugar
1 recipe pastry for a 9 inch single crust pie
Directions
Press pecans into unbaked pie shells. Bake at 350 degrees F (175 degrees C) until light brown.
Slice bananas into cooled crusts.
Cream sugar and cream cheese together. Add nondairy whipped topping to cream cheese mixture. Pour mixture over bananas in both pie pans.
Top pies with blueberries. Chill at least 4 hours before serving, or freeze for later use. Enjoy!
Friday, August 5, 2011
Cooking : Blue Cheese Garlic Dip
Ingredients
1/2 cup milk
1 (8 ounce) package cream cheese, cubed
1 cup crumbled blue cheese
2 garlic cloves, peeled
Assorted crackers
Directions
In a blender, combine the milk, cream cheese, blue cheese and garlic; cover and process until blended. Serve with crackers.
1/2 cup milk
1 (8 ounce) package cream cheese, cubed
1 cup crumbled blue cheese
2 garlic cloves, peeled
Assorted crackers
Directions
In a blender, combine the milk, cream cheese, blue cheese and garlic; cover and process until blended. Serve with crackers.
Cooking : Banana-Chocolate Chip Cake
Ingredients
4 squares BAKER'S Semi-Sweet Chocolate, divided
1/2 cup butter, softened
3/4 cup granulated sugar
1 1/3 cups mashed fully ripe bananas
1/2 cup KNUDSEN Sour Cream
1 1/2 cups flour
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
1 teaspoon baking soda
1/4 teaspoon salt
2 ounces PHILADELPHIA Cream Cheese, cubed, softened
1/4 cup powdered sugar
1 tablespoon milk
Directions
Heat oven to 350 degrees F.
Chop 3 chocolate squares. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Add bananas and sour cream; mix well. Mix flour, dry pudding mix, baking soda and salt. Add to banana mixture; beat until well blended. Stir in chopped chocolate; pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
Bake 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack; gently remove pan. Cool cake completely. Transfer to plate.
Microwave remaining chocolate square in small microwaveable bowl on HIGH 1 minute or until melted when stirred. Stir in cream cheese until melted. Add powdered sugar; stir until mixture is well blended. Stir in milk. Drizzle over cake. Store in refrigerator.
4 squares BAKER'S Semi-Sweet Chocolate, divided
1/2 cup butter, softened
3/4 cup granulated sugar
1 1/3 cups mashed fully ripe bananas
1/2 cup KNUDSEN Sour Cream
1 1/2 cups flour
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
1 teaspoon baking soda
1/4 teaspoon salt
2 ounces PHILADELPHIA Cream Cheese, cubed, softened
1/4 cup powdered sugar
1 tablespoon milk
Directions
Heat oven to 350 degrees F.
Chop 3 chocolate squares. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Add bananas and sour cream; mix well. Mix flour, dry pudding mix, baking soda and salt. Add to banana mixture; beat until well blended. Stir in chopped chocolate; pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
Bake 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack; gently remove pan. Cool cake completely. Transfer to plate.
Microwave remaining chocolate square in small microwaveable bowl on HIGH 1 minute or until melted when stirred. Stir in cream cheese until melted. Add powdered sugar; stir until mixture is well blended. Stir in milk. Drizzle over cake. Store in refrigerator.
Cooking : Buckeye Balls II
Ingredients
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
6 ounces semi-sweet chocolate chips
2 tablespoons shortening
Directions
Line a baking sheet with waxed paper; set aside.
In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
6 ounces semi-sweet chocolate chips
2 tablespoons shortening
Directions
Line a baking sheet with waxed paper; set aside.
In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.
Cooking : Blueberry Custard Parfait
Ingredients
2 eggs, lightly beaten
1 1/2 cups milk
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/4 teaspoon ground nutmeg
1/2 cup heavy cream
2 teaspoons confectioners' sugar
2 cups fresh blueberries
Directions
In a saucepan, combine eggs, milk, sugar and salt. Cook over medium-low heat, stirring constantly, until custard is slightly thickened and coats the back of a spoon, about 18 minutes. Remove from the heat. Add vanilla, peels and nutmeg; mix well. Cool for 30 minutes, stirring occasionally. In a small mixing bowl, whip the cream and confectioners' sugar until stiff. Fold two-thirds into the custard. Layer custard and blueberries in parfait glasses. Garnish with remaining cream. Chill for 1 hour.
2 eggs, lightly beaten
1 1/2 cups milk
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/4 teaspoon ground nutmeg
1/2 cup heavy cream
2 teaspoons confectioners' sugar
2 cups fresh blueberries
Directions
In a saucepan, combine eggs, milk, sugar and salt. Cook over medium-low heat, stirring constantly, until custard is slightly thickened and coats the back of a spoon, about 18 minutes. Remove from the heat. Add vanilla, peels and nutmeg; mix well. Cool for 30 minutes, stirring occasionally. In a small mixing bowl, whip the cream and confectioners' sugar until stiff. Fold two-thirds into the custard. Layer custard and blueberries in parfait glasses. Garnish with remaining cream. Chill for 1 hour.
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