Favorite Ingredients Friday / Freezer Edition 2

FRUIT CRISP MIXTURE

6 cups oats

3 cups nuts (optional)

1 1/2 cups brown sugar, packed

1 1/2 cups butter or margarine , melted

2 tsp cinnamon

Mix all ingredients in a large bowl. Divide among 6 freezer bags. Store in freezer. To make fruit crisp, place fresh, frozen or canned fruit in bottom of baking dish. Sprinkle fruit crisp mixture on top. Bake at 375 for about 25-30 minutes.

My grandma kept this in the fridge all the time, and we loved her fruit crisps.

Today is....

National coconut cream pie day ....so try this!

Quick Coconut Cream Pie

2/3 cup sugar
1/3 cup flour
2 cups milk
2 egg yolk
1 cup coconut
1 teaspoon vanilla
1 teaspoon butter
1 prepared pie crust
1 (8 ounce) container Cool Whip

In medium saucepan mix flour,sugar,milk,and egg yolks. Cook and stir until mixture comes to a boil. Boil for 1 minute. Remove from heat and add coconut, vanilla, and butter. Pour into crust. Cover with plastic wrap and refrigerate for 3 hours. Top with Cool Whip.

Scrumptious Sunday / Pies

Abracadaquiri Pie Recipe - (Low-Fat Strawberry)

This strawberry pie is not only yummy, it is also low fat. It uses frozen strawberries so you can make it at any time of the year. Plan ahead to freeze this no-bake pie overnight before serving.

INGREDIENTS:
1 cup crushed, low-fat graham crackers
2 Tablespoons sugar
2 Tablespoons light butter or margarine, melted
1 can (14 oz) low-fat sweetened condensed milk
1/2 cup frozen strawberry daiquiri mix concentrate, thawed
1 cup frozen strawberries in light syrup, thawed
2 cups light frozen whipped topping, thawed
Fresh strawberries for garnish (optional)

PREPARATION:To make crust, combine graham crumbs, sugar, and butter in a small bowl. Spray an 8-inch springform pan with non-stick spray. Press crumb mixture evenly over bottom of pan.
Place crust in freezer while you prepare filling. Beat low fat sweetened condensed milk and daiquiri mix on low speed of electric mixer. Add strawberries and beat again until well blended. Fold in whipped topping. Pour into prepared crust. Cover with plastic wrap and freeze overnight. To serve, run a knife around edge of pan and remove sides. Garnish individual pieces with fresh strawberries, if desired.
Yield: 10 servings

Theme for Scrumptious Sunday
Tenth Edition
Sunday, May 4, 2008
~Pies~

Quick Banana Cream Pie

Today is National Banana Cream Pie Day!!

3 bananas

2 c. milk

2 (3 1/2 oz. each) pkg. instant vanilla pudding

1 (16 oz.) carton sour cream

1 pie shell, already baked

Prepare homemade or store bought pie shell (already baked) in pie pan.

Line bottom of baked pie shell with 3 sliced bananas. Beat together in large bowl milk, pudding, and sour cream. Pour over bananas and refrigerate 2 hours before serving. Mixture will set up fast. Top with whip cream.

National Cherry Pie Day!

EASY Cherry Crumb Pie

1 1/2 cans cherry pie filling
1 (9-inch) pie shell

CRUMBS:
1/2 c. flour
1/4 c. white sugar
3 tbsp. butter

Pour into an unbaked pie shell 1 1/2 cups of cherry pie filling. Top with the crumb mixture and bake at 415 degrees for 15 minutes. Reduce temperature to 350 degrees and bake 45 minutes. Remove from oven and cool.

I like to sprinkle almond slivers on top of mine after it's done for a little added crunch and flavor. (optional of course)

Sweet Potato Pie

2 c. sugar
3 big sweet potatoes
1 stick butter
2 tbsp. vanilla
4 eggs
1/2 c. sweet milk
1 tsp. cinnamon
1 tsp. allspice (optional)
2 deep dish frozen pie shells

Cook sweet potatoes until soft, then drain and mix in all other ingredients; mix well. Pour into pie shells and cook about 30 minutes until done (firm in middle).
I use 1 lg can of sweet potatos instead of cooking the real ones. It's much quicker with the same taste.

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Cute Apple Pie Plate