Sweetheart Jamwiches

Ingredients:

• 1 (15-ounce) package refrigerated piecrusts
• 1 egg white, lightly beaten
• 2 tablespoons granulated sugar
• 1 (3-ounce) package cream cheese, softened
• 1/4 cup powdered sugar
• 2 tablespoons butter, softened
• 1/2 teaspoon almond extract
• 1/2 (10-ounce) jar seedless raspberry preserves or strawberry jam
• 1/2 cup white chocolate morsels
• 1 tablespoon butter
• Red sparkling sugar (optional)

Preparation:

Unfold piecrusts on a lightly floured surface, and roll to press out fold lines. Cut with a 2-inch heart-shaped cookie cutter. Reroll remaining dough, and repeat procedure. (There should be a total of 46 pastry hearts.) Brush 1 side of each pastry heart with egg white, and sprinkle evenly with granulated sugar. Place pastry hearts on 2 ungreased baking sheets.

Bake at 400° for 7 to 8 minutes or until lightly browned. Remove hearts to wire racks, and let cool.

Stir together cream cheese, powdered sugar, 2 tablespoons butter, and almond extract until blended.

Spread cream cheese mixture evenly on unsugared sides of half the hearts; spread about 1/2 teaspoon preserves over mixture. Top with remaining hearts, unsugared sides down.

Microwave white chocolate morsels and 1 tablespoon butter in a glass bowl at HIGH 1 minute or until melted. Stir until smooth. Place mixture in a small heavy-duty zip-top bag; seal bag. Snip a tiny hole in 1 corner of bag, and drizzle over tarts. Let cool completely; sprinkle with red sparkling sugar, if desired. Place in candy boxes, if desired.

Key Lime Pie (low fat)

Prep: 10 min., Bake: 12 min.

Place the unbaked pie on a cookie sheet for easier removal from the oven.


Ingredients

• * 1 (14-oz.) can fat-free sweetened condensed milk
• * 3/4 cup egg substitute
• * 1/2 cup fresh lime juice
• * 2 teaspoons grated lime rind (about 2 limes)
• * 1 (6-oz.) reduced-fat ready-made graham cracker crust
• * 1 (8-oz.) container fat-free whipped topping, thawed
• * Garnishes: lime wedges, lime curls

Preparation

Process first 4 ingredients in a blender until smooth. Pour mixture into piecrust.

Bake at 350° for 10 to 12 minutes or until golden. Let pie cool completely, and top with whipped
topping. Garnish, if desired.

Pineapple Meringue Pie

Prep: 20 min., Bake: 24 min., Cool: 2 hr., Cook: 10 min., Chill: 4 hr.

Pineapple, like lemon juice, is acidic and will prevent the cornstarch from thickening properly if added before the custard is cooked. Chilling the pie after it cools at room temperature further sets the filling and makes for perfect slices

Ingredients

• * 2 cups pecan shortbread cookie crumbs
• * 1 1/3 cups sweetened flaked coconut, divided
• * 1/4 cup butter, melted
• * 2 cups milk
• * 1/4 cup cornstarch
• * 3 large eggs, separated
• * 1 cup sugar, divided
• * 1 (20-oz.) can crushed pineapple, drained
• * 1 tablespoon butter
• * 1 teaspoon vanilla extract

Preparation

1. Preheat oven to 350°. Stir together cookie crumbs, 1 cup coconut, and 1/4 cup melted butter; firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pieplate.

2. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 1 hour or until completely cool.

3. Whisk together milk and cornstarch in a heavy saucepan, whisking until cornstarch is dissolved. Whisk in egg yolks and 3/4 cup sugar, whisking until blended. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a chilled pudding-like thickness. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat; stir in pineapple, 1 Tbsp. butter, and vanilla. Spoon immediately into cooled piecrust.

4. Beat egg whites at high speed with an electric mixer until foamy. Add remaining 1/4 cup sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar is dissolved. Spread meringue over hot filling, sealing edges. Sprinkle remaining 1/3 cup coconut over meringue.

5. Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven to wire rack, and let cool 1 hour or until completely cool. Chill 4 hours.

Grams' Pecan Pie

Ingredients

• 1 cup Karo® Light or Dark Corn Syrup
• 3 eggs
• 1 cup sugar
• 2 tablespoons butter, melted
• 1 teaspoon Spice Islands® Pure Vanilla Extract
• 1 1/2 cups (6 ounces) pecans
• 1 (9-inch) unbaked deep dish pie crust

Preparation:

MIX corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.

POUR into pie crust.

BAKE at 350°F on center rack of oven for 55 to 60 minutes.

COOL for 2 hours before serving.

TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly -- it should spring back when done. For easy clean up, spray pie pan with cooking spray. If pie crust is over browning, cover edges with foil.

Grams' Chocolate Pie

Ingredients:

• 1 cup sugar
• 3 tbsp flour
• 1/3 cup cocoa
• 2 cup milk
• 3 tbsp butter
• 1 tsp vanilla
• 2 egg yolks
• 4 tbsp sugar

Directions:

Mix sugar, flour, and cocoa in saucepan. Add milk and egg yolk. Mix well.

Cook until thick on medium.

Add butter and vanilla. Pour into pie shell.

Top with meringue, put in 350 for about ~10 mins

Apple Butter Pumpkin Pie

Ingredients

• * 1 cup apple butter
• * 1 cup fresh or canned pumpkin
• * 1/2 cup packed brown sugar
• * 1/2 teaspoon salt
• * 3/4 teaspoon ground cinnamon
• * 3/4 teaspoon ground nutmeg
• * 1/8 teaspoon ground ginger
• * 3 eggs, slightly beaten
• * 3/4 cup evaporated milk
• * 1 unbaked 9-inch pie shell
• * Sweetened whipped cream, for garnish

Directions

Preheat oven to 425 degrees F.

Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.
Cook's Notes:

-If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven.

-A tasty topping for this pie is praline pecans.


http://www.foodnetwork.com/recipes/paula-deen/apple-butter-pumpkin-pie-recipe/index.html

Fluffy Cranberry Cheese Pie

Ingredients

CRANBERRY TOPPING

• * 1 package (3 ounces) raspberry gelatin
• * 1/3 cup sugar
• * 1-1/4 cups cranberry juice
• * 1 can (8 ounces) jellied cranberry sauce

FILLING

• * 1 package (3 ounces) cream cheese, softened
• * 1/4 cup sugar
• * 1 tablespoon milk
• * 1 teaspoon vanilla extract
• * 1/2 cup whipped topping
• * 1 pastry shell (9 inches), baked

Directions

In a bowl, combine gelatin and sugar; set aside. In a saucepan, bring cranberry juice to a boil.

Remove from the heat and pour over gelatin mixture, stirring to dissolve. Stir in the cranberry sauce. Chill until slightly thickened.

Meanwhile, in another bowl, beat cream cheese, sugar, milk and vanilla until fluffy. Fold in the whipped topping. Spread evenly into pie shell. Beat cranberry topping until frothy; pour over filling. Chill overnight.

Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 326 calories, 12 g fat (6 g saturated fat), 17 mg cholesterol, 164 mg sodium, 54 g carbohydrate, trace fiber, 3 g protein.

http://www.tasteofhome.com/recipes/Fluffy-Cranberry-Cheese-Pie

Frozen Lemonade Pie

Ingredients:

For the Crust:

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 7 tablespoons unsalted butter, melted

For the Filling:

• 2 cups heavy cream
• 1 14-ounce can sweetened condensed milk, chilled
• 1 6-ounce can frozen lemonade concentrate (do not thaw)

For the Topping:

• 1 cup blueberries
• 1 cup raspberries
• 2 tablespoons sugar
• 1 tablespoon fresh lemon juice

Directions:

Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.

Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.

About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.

Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.



http://www.foodnetwork.com/recipes/patrick-and-gina-neely/frozen-lemonade-pie-recipe/index.html

Turtle Pumpkin Pie

Ingredients:

• 1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
• 1 HONEY MAID Graham Pie Crust (6 oz.)
• 1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1 cup cold milk
• 1 cup canned pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Directions:

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.

BEAT next 5 ingredients in large bowl with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.

REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

http://brands.kraftfoods.com/jello/recipe.aspx?s=recipe&m=recipe%2Fknet_recipe_display&wf=9&recipe_id=106961#nutrition