Fresh Peach Pie
1 (8-ounce) package cream cheese, softened
11⁄2 cups sugar, divided
1 (9-inch) pie shell, baked and cooled
4 to 6 fresh sliced peaches*
1 cup water
3 tablespoons cornstarch
4 tablespoons peach gelatin
1 (8-ounce) container whipped topping
Combine softened cream cheese and 1⁄2 cup sugar. Spread over bottom of baked pie crust. Top with fresh sliced peaches.
In a small saucepan, combine remaining 1 cup sugar, water and cornstarch. Bring to a boil and cook until thick. Remove from heat and add gelatin. Allow mixture to cool. Pour gelatin mixture over peaches. Top with whipped topping. Refrigerate several hours.
* This recipe will not work with canned peaches.
11⁄2 cups cooked chicken
1 can cream of chicken soup
1 soup can milk
1 can chicken broth
11⁄2 cups shredded Cheddar cheese
In a saucepan, combine chicken, chicken soup, milk and chicken broth. Heat until smooth.
Make biscuits according to directions on the Bisquick box, using mix and milk. Add cheese to mixture. Using a small biscuit cutter, make 24 biscuits.
Place chicken mixture into a greased 9×13-inch baking dish. Brush biscuits with melted butter and place on top of chicken mixture (they will sink to the bottom, but rise to the top after cooking). Bake at 450 degrees for 20 to 30 minutes or until biscuits are done.
12 to 16 ounces spring greens
1 bunch seedless grapes, halved
2 pints fresh strawberries, halved
1 red onion, diced
1 cup pecans, chopped and toasted
1 cup shredded Cheddar cheese
1⁄2 cup cooked, crumbled bacon
1⁄2 cup Feta cheese (optional)
8 ounces pineapple chunks, drained (optional)
1⁄3 cup olive oil
2 tablespoons red wine vinegar
3 tablespoons sugar
2 tablespoons minced onion
1 teaspoon salt
1 teaspoon pepper
Dash hot sauce
Dash Worcestershire sauce
4 tablespoons sour cream
Combine salad ingredients in a large serving bowl. Combine dressing ingredients, blend well, and pour over salad just before serving.
1 can Cheddar cheese soup
1⁄2 cup milk
1 (16-ounce) jar salsa, hot or mild
1 large bag tortilla chips (not Fritos)
1 pound taco meat (using ground chuck, follow directions on taco seasoning packet)
Grated Cheddar cheese
Preheat oven to 400 degrees.
Combine soup and milk and pour into bottom of greased 9×13-inch baking dish. Top with half the salsa, a layer of chips and a layer of prepared taco meat. Repeat layers. Sprinkle with cheese. Bake at 350 degrees for 20 minutes or until bubbly.
Aunt Bea’s Muscadine Cake
1 box yellow cake mix
1 small box instant vanilla pudding
1⁄2 cup sugar
11⁄2 cups vegetable oil
11⁄2 cups cooked muscadine hulls*
11⁄2 cups powdered sugar
4 to 6 teaspoons muscadine juice
Combine cake ingredients and pour into a greased and floured Bundt pan. Bake at 350 degrees for 30 to 40 minutes or until done. Cool cake in pan for 30 minutes.
Combine powdered sugar and muscadine juice. Turn cake out onto a serving plate and pour glaze on it while it’s still hot.
* To cook muscadines, place muscadines in a saucepan, cover with water and boil until tender. Use leftover juice to make jelly or cobbler.
NEMS Daily Journal