Ingredients
1 (14 ounce) can sweetened condensed milk
1/2 pint heavy whipping cream
2 lemons, juiced
1 cup chopped pecans
1 (16.5 ounce) can pitted Bing cherries, drained
1 (9 inch) prepared graham cracker crust
Directions
In a large bowl, combine condensed milk, lemon juice, pecans and cherries.
In a separate bowl, whip cream to soft peaks, and fold into milk mixture.
Pour into crust and chill in refrigerator for at least 4 hours before serving.
8.04.2011
Brisket with BBQ Sauce recipe.
Ingredients
4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt
1 1/2 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste
Directions
Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt
1 1/2 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste
Directions
Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
Baked Vegetables II recipe.
Ingredients
1 head fresh broccoli, cut into florets
1 head cauliflower, broken into small florets
1 pound carrots, coarsely chopped
1/2 pound fresh lima beans, cut into bite-sized pieces
3/4 pound yellow wax beans, cut into bite-sized pieces
1 zucchini, chopped
5 onions, chopped
6 cloves garlic, minced
2 tablespoons butter
6 ounces shredded Cheddar cheese
1 1/2 cups chopped walnuts
Directions
In a medium saute pan, melt butter or margarine over medium heat. Add onions and garlic; cook and stir until translucent.
Spread broccoli, cauliflower, carrots, lima beans, yellow wax beans, and zucchini in a large baking dish. Sprinkle with walnuts and shredded cheese. Arrange sauteed onions over cheese.
Bake at 375 degrees F (190 degrees C) until vegetables are tender and cheese melts, approximately 30 minutes.
1 head fresh broccoli, cut into florets
1 head cauliflower, broken into small florets
1 pound carrots, coarsely chopped
1/2 pound fresh lima beans, cut into bite-sized pieces
3/4 pound yellow wax beans, cut into bite-sized pieces
1 zucchini, chopped
5 onions, chopped
6 cloves garlic, minced
2 tablespoons butter
6 ounces shredded Cheddar cheese
1 1/2 cups chopped walnuts
Directions
In a medium saute pan, melt butter or margarine over medium heat. Add onions and garlic; cook and stir until translucent.
Spread broccoli, cauliflower, carrots, lima beans, yellow wax beans, and zucchini in a large baking dish. Sprinkle with walnuts and shredded cheese. Arrange sauteed onions over cheese.
Bake at 375 degrees F (190 degrees C) until vegetables are tender and cheese melts, approximately 30 minutes.
100-Calorie Pumpkin Pie Tartlets recipe.
Ingredients
16 (2 1/2-inch) foil baking cups
Nonstick cooking spray
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large egg whites
1 (15 ounce) can LIBBY'S� 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE� CARNATION� Evaporated Fat Free Milk
1 cup fat free whipped topping
12 small gingersnap cookies, broken into 1/4-inch pieces
Directions
Preheat oven to 350 degrees F. Place baking cups on baking sheet with sides. Spray each cup with cooking spray.
Combine sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon 1/4 to 1/3 cup of mixture into each prepared cup.
Bake for 25 to 28 minutes or until knife inserted near centers comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour. Top each with whipped topping and gingersnap crumbs.
16 (2 1/2-inch) foil baking cups
Nonstick cooking spray
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large egg whites
1 (15 ounce) can LIBBY'S� 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE� CARNATION� Evaporated Fat Free Milk
1 cup fat free whipped topping
12 small gingersnap cookies, broken into 1/4-inch pieces
Directions
Preheat oven to 350 degrees F. Place baking cups on baking sheet with sides. Spray each cup with cooking spray.
Combine sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon 1/4 to 1/3 cup of mixture into each prepared cup.
Bake for 25 to 28 minutes or until knife inserted near centers comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour. Top each with whipped topping and gingersnap crumbs.
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