Pillsbury smores pie

Pillsbury® refrigerated pie crust, softened as directed on box

1 1/2

cups milk chocolate chips (9 oz)

1 1/2

cups dark chocolate chips (9 oz)

1

pint (2 cups) whipping cream

2

cups large marshmallows

2

cups miniature marshmallows

1/2

cup sweetened condensed milk (not evaporated)

• 1
  Heat oven to 450°F. Bake and cool crust as directed on box for One-Crust Baked shell.
• 2
  In large microwavable bowl, place milk chocolate chips, dark chocolate chips and 1/2 cup of the whipping cream. Microwave uncovered on High 30 seconds; stir. Repeat until chocolate chips are stirred smooth.
• 3
  Place remaining 1 1/2 cups cream and the chocolate mixture in large bowl. Beat with electric mixer on high speed until thick. Spread in cooled pie shell. Refrigerate 2 hours.
• 4
  Just before serving, set oven control to broil. Cover pie filling with large and miniature marshmallows. Drizzle with sweetened condensed milk. Broil with top about 5 inches from heat leaving oven door open slightly and watching so it does not burn. Remove pie as soon as marshmallows are golden brown. Serve immediately.

www.pillsbury.com

Easy Peanut Butter & Chocolate Eclair Dessert

1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1-3/4 cups  cold milk

1/4 cup  PLANTERS Creamy Peanut Butter

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

24HONEY MAID Honey Grahams

6 oz.  BAKER'S Semi-Sweet Chocolate

3 Tbsp.  butter

make it

BEAT pudding mix and milk in large bowl with whisk 2 min. Add peanut butter; mix well. Stir in COOL WHIP. Layer 1/3 of the grahams and half of the pudding mixture in 13x9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.

MICROWAVE chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams.

REFRIGERATE 8 hours.

kraft kitchens tips

HOW TO EASILY CUT DESSERT INTO SERVING PIECES

To easily cut the dessert for serving, use a sharp knife and dip the knife blade in hot water after each cut to warm and clean the blade.

VARIATION

Prepare as directed, using JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, fat-free milk and COOL WHIP LITE Whipped Topping.

EASY CHOCOLATE ECLAIR DESSERT

Prepare as directed, omitting the peanut butter.

www.kraftrecipes.com

Breakfast muffins

just have to share this one: these are easy to make and sooo delicious! I make up a batch and freeze them. A few seconds in the microwave and . . . you've got breakfast!

1 lb ground sausage (I like hot)

2 jars Kraft Old English cheese

1 6-pack english muffins (I like sourdough)

Brown and drain the sausage. 

Thoroughly mix in both jars of cheese.

Split all muffins and place face-up on a cookie sheet.

Spoon sausage & cheese mixture onto each muffin half.

Bake at 350 for about 10 minutes.

ENJOY!!

By Cathy Williams

Banana ice cream

4-5 bananas, cut into chunks and frozen. (I place on a cookie sheet to freeze and throw them into a freezer bag once frozen)

1/2 cup milk or less

Blend above ingredients in blender until creamy like icecream! That easy and so yummy! Sometimes, I will also throw in a couple of frozen strawberries or even chocolate chips. It's a healthy "treat" in the summer! 

Recipe from 100 days of real food.

Coconut Lime Cheesecake

3/4 cup sweetened flaked coconut

3/4 cup crushed gingersnap cookies

3 tablespoons melted butter

2 (8 ounce) packages cream cheese, softened

1 (10 ounce) can sweetened condensed milk

2 eggs

1 tablespoon lime zest

2 tablespoons lime juice

1 tablespoon coconut extract

2 cups cubed fresh mango

1 teaspoon white sugar, or more to taste

Directions:

Preheat oven to 325 degrees. Lightly grease a 9-inch spring form pan.

Combine the coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press the cookie mixture into the bottom and slightly up the sides of the prepared pan.

Bake the crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.

Reduce oven heat to 300 degrees.

Beat the softened cream cheese in mixer bowl until smooth. With beater set to medium-low, slowly pour the condensed milk into the bowl, mixing only until just blended, stopping to scrape the sides of the bowl as necessary. Add the eggs, individually, allowing the first to blend into the mixture before adding the second; again, scrape the sides of the bowl as necessary.

Pour about half of the cream cheese batter into a separate bowl. Stir the lime juice and lime zest into the portion in the new bowl; pour the batter over the crust in the spring form pan, smoothing into an even layer.

Stir the coconut extract through the remaining cream cheese batter; pour over the lime-flavored batter in the spring form pan, smoothing into an even layer.

Bake in the preheated oven until the top of the cheesecake springs back when gently pressed, about 45 minutes. Turn oven heat off, but leave cheesecake inside with oven door slightly ajar until the oven cools completely. Refrigerate until completely chilled.

Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable. Drizzle over cheesecake when plated.

Recipe By: Richard McHone

www.wdbj7.com