Fresh Peach Pie...

Fresh Peach Pie

COMBINE:

• 1 Cup Sugar
• 3 TBSP Flour
• pinch of salt
• pinch of cinnamon

ADD: 5 Cups freshly sliced peaches. Mix.

Bake in double pie crust for 45-50 minutes on 400 degrees.

Chicken and Rice Casserole...

2 cooked and cubed chicken breast (reserve the broth to cook the rice in (4 cups broth)
4 Cups Cooked White Rice (cook with the chicken broth)
1 large can cream of chicken soup (do not add milk)
1 large can cream of mushroom soup (or you can also use cream of celery soup if you prefer)
Diced or Chopped Celery (steamed in the microwave to soften)
Regular Potato Chips
1-2 Cup shredded cheese


Mix the chicken, rice, soups and celery together. Place in baking pan. Top it with shredded cheese of choice. Cover with foil. Warm in the oven until heated through (350 degrees). Add crunched potato chips on top just before serving. Salt and Pepper to taste.

Fresh Tart Cherry Pie

this pie is made with the Canola Oil Pie Crust Recipe, and the Crum Topping Recipe.

3 Cup Fresh Pitted Cherries (Tart)

1 1/2 Cup Sugar

1/4 Cup Flour

dash of salt

Mix dry ingredients together. Place Cherries in dry ingredient mixture (include juice if you like), stir together to coat the cherries well.

Bake at 400 degrees for 55 minutes.

Crum Pie Topping

This is a Fresh Tart Cherry Pie made with Crum Pie Topping

1/3 Cup Sugar
3/4 Cup Flour
6 TBSP Butter

Cut ingredients together and put on top of chosen pie. Bake according to pie recipe.

Crisco Pie Crust

2 Cups Flour
1 tsp Salt
3/4 Cup Crisco
1/4 Cup Cold Water

Mix together. Add 4 TBSP cold water. Divide into two balls. Refrigerate for one hour.
Mix and roll between wax paper.

Canola Oil Pie Crust

2 Cups Flour
1 tsp Salt
1/2 Cup Canola Oil

Mix ingredients together. Add 4 TBSP cold water. Divide into two balls.
Mix togther, and roll out between wax paper. Makes 2 9 inch pie crusts.

Yellow Cupcakes...sort of

Delicious, less fat and more healthy!

1 box of yellow cake mix (or any kind really)

1 12 oz can of packed pumpkin

Combine the two ingredients! Bake 14 minutes for mini cupcakes or the regular time your cake box recommends for cupcake size treats!

Frosting:

4 1/2 cups powder sugar

1 cup shortening

1 tsp vanilla

4 tbsp milk (or less depending on your chosen consistency)

If you want colored frosting, use food coloring

Mix together and frost the cupcakes!

Cherry Yum Yums...

1 Cup Butter
1 3/4 Cups Sugar
4 Eggs
1 tsp Vanilla
2 1/2 Cups Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1 Can Cherry Pie Filling (or apple, blue berry...)

Combine butter, sugar, eggs and vanilla. Beat with mixer until light and fluffy. Gradually add flour, baking powder and salt; beat well. Spread this mixture in a greased jelly roll pan. Reserve about 1 1/2 cups of batter. Spread pie filling over dough by spoonfuls. Drop reserved dough over filling and spread out.

Bake at 350 degrees for about 40 minutes. Drizzle with confectioners icing or use cool whip.

**This recipe makes quite a bit. Perfect for potlucks, picnics or large family gatherings!