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Pies
*Turtle Pie*
*Oreo Pie*
*Fall Pear Pie*
*Peanut Butter Cream Pie*
Turtle Pie
- 1 cup (6oz.) semisweet chocolate chips, divided
- ¼ cup chopped pecans
- 1 pastry shell (9 inch), baked
- ¼ cup carmel topping
- 2 pkgs. (8oz. each) cream cheese, softened
- 3/4 cup confectioners' sugar
- 2 T. whipping cream
- Whipped cream and additional chocolate chips, pecans
and caramel topping for garnish, optional.
Sprinkle ¼ cup of choclolate chips and pecans
into pastry shell. Pour caramel topping over chips and pecans.
In a mixing bowl, beat cream cheese and sugar until smooth.
In a saucepan over low heat, cook and stir cream and
remaining chocolate chips until smooth. Gradually add to the cream cheese
mixture; mix well.
Carefully spread into pastry shell. Garnish as desired.
Yield: 8 servings.
Oreo Pie
- 1 8oz. AND 3oz. Cream Cheese, softened
- 1 cup sugar
- Milk or Cream
- 1 large container Cool Whip
- 1 pkg. Oreo Cookies
- Melted butter
- Crush Oreo cookies and reserve some for garnish. Add enough melted butter to remaining crushed cookies to make crumbly. Press into bottom of glass 9x13" dish.
- Cream together cream cheese and sugar. Add milk or cream for desired smoothness. Fold in Cool Whip; spoon on top of crust and smooth. Garnish with remaining crushed cookies.
- Keep refrigerated.
Fall Pear Pie
- 8 cups thinly sliced peeled pears
- 3/4 cup sugar
- ¼ cup quick-cooking tapioca
- ¼ tsp. ground nutmeg
- Pastry for double-crust pie (9inches)
- 1 egg, lightly beaten
- ¼ cup heavy cream, optional
- In a large bowl, combine pears, sugar, tapioca and nutmeg.
Line a pie plate with bottom crust; add pear mixture.
- Roll out remaining pastry to fit top of pie; cut large
slits in top. Place over filling; seal and flute edges. Brush with egg.
Bake at 375° for 55-60 minutes or until the pears are tender. Remove
to wire rack. Pour cream through slits, if desired.
- Yield: 8 servings.
Peanut Butter Cream Pie
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup confectioners' sugar
- ½ cup creamy peanut butter
- 6 Tbs. milk
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 graham cracker crust (9 inches)
- ¼ cup chopped peanuts
- In a mixing bowl, beat cream cheese until fluffy. Add
sugar and peanut butter; mix well. Gradually add the milk. Fold in whipped
topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.
- Yield: 6-8 servings.
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