Fresh Peach Pie - or uncooked Cheesecake!

This recipe is from my friend Anne

graham cracker pie crust

8 oz cool whip
8 oz cream cheese - softened
1 tsp vanilla
1/2 c. sugar
sliced fresh peaches
peach glaze
Mix Cool Whip, cream cheese, vanilla and sugar with mixer. Pour into crust. Refrigerate until ready to serve. 3-4 hours minimum.   You can also use sliced strawberries and strawberry glaze or any canned pie filling. My boys like it without fruit, drizzled with chocolate or caramel sauce.

French Dipt Sandwiches

French Dipt Sandwiches

1 sirloin or cross rib roast

1 (10 3/4 oz) can beef consomme soup

1 pkg au jus mix

1 pkg dry italian dressing mix

1 soup can of water

Mix ingredients and pour over roast in a crock pot. Cook all day. Shred the meat and put on buns. Use the juice for the au jus. We like to add  provolone cheese to our sandwiches.

Pudding Cookies

This recipe is from one of my friends Judy

Pudding Cookies

2 1/2 c. flour

1 tsp. baking soda

1 c. softened butter

1/4 c. white sugar

3/4 c. brown sugar

1 tsp vanilla

2 eggs

1 sm pkg instant vanilla pudding

1 pkg chocolate chips

Mix dry ingredients.  Cream butter, sugars, pudding mix, vanilla and eggs until smooth and creamy.  Gradually add dry ingredients and mix well.  Stir in chocolate chips.  Bake on an ungreased cookie sheet for 8-10 minutes at 375.

Variations - vanilla pudding and chocolate chips, chocolate pudding and chocolate chips, chocolate pudding and white chips, chocolae pudding and peanut butter chips, butterscotch pudding and peanut butter chips, lemon pudding and white chips, pistacio pudding and white chips, and any other combination you want to try.

Peanut Butter Rice Krispies

Peanut Butter Rice Krispies

1 1/4 c. white Karo syrup

1 1/4 c. sugar
1 1/2 c. crunchy peanut butter
1 tsp. vanilla
5 c. rice cereal
Heat syrup and sugar until dissolved. Remove from heat and mix in peanut butter and vainlla. Pour over cereal, Mix well. Pour into a 9 x 13 pan sprayed with non stick cooking spray. Pour 12 oz bag of chocolate chips on top and cover with aluminum foil for 5-10 minutes. Chips will soften. Spread over top with
rubber spatula. Let cool. Cut into
SMALL squares.

You can use smooth peanut butter instead of crunchy

Breakfast Burritos

Breakfast Burritos

Brown :1 lb. sausage or bacon. Remove from pan.  Drain grease.

Saute onions, peppers and/or green chiles.

Break 18 eggs in bowl, add a little milk, whisk together.

Cook eggs scrambled style. Add veggies and cooked meat..

Wrap in warmed tortillas adding grated cheese and salsa if desired.
I make up all the extras and wrap individually in plastic wrap and put in freezer. Put in microwave for one minute to re-warm for a quick breakfast.

Pumpkin Pie

Pumpkin Pie

1 (29 oz.) can unseasoned pumpkin

2 (14 oz) cans sweetened condensed milk
4 eggs
3 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
1 tsp. salt
Preheat oven to 425. In large mixing bowl, combine all ingredients. Mix well. Pour into uncooked pastry shell. Bake 15 minutes. Reduce oven temperatore to 350 and bake for 35-40 minutes or until knife inserted in center comes out clean. I cover the edges of crust with foil until the last 10 minutes so they don’t get overdone. Makes 2 pies.
 
Pie Crust
Crust (makes 1 double crust or 2 single crust pies) - recipe from Lucia Newman

1 c. Crisco
1 c. butter flavored Crisco
dash of salt
4 c. flour
2-3 T. sugar
6 T. ice cold water

Cheesy Zucchini

Slice zucchini and/or yellow squash

saute in olive oil with salt and pepper until tender

when almost done throw in some diced garden tomatoes

place on serving dish and sprinkle with grated cheese