Cherry Surprise

Ingredients

• 15 double graham crackers, crushed
• 1 stick butter or margarine
• 1/4 cup powdered sugar
• 1 pkg (8 oz) cream cheese
• 1/4 milk
• 1/2 cup sugar
• 1 tsp vanilla
• 1 container (8 oz) whipped topping
• 1 can prepared cherry pie filling

Directions

1. Mix graham crackers, butter and powdered sugar. 
2. Press into large pan or 12 individual jars to make a crust
3. Mix cream cheese, milk, sugar and vanilla
4. Fold in whipped topping
5. Spread whipped topping mixture on top of crust
6. Top with cherry pie filling
7. Chill before serving

Brought to you by Angela Burkall

Realtor

West & Woodall Town, Lake & Country Properties, Inc.

1210 Cole Mill Road Suite 100

Durham, NC 27705

919-382-2000 x1018

Fax: 919-287-2405

Angela@westandwoodall.com

The Personal Marketing Co. © 2016

This material in this publication is for your information only and not intended to be used in lieu of seeking additional consumer or professional advice.

Spinach and Feta Quiche

Ingredients

• 1 pkg (10 oz) frozen/fresh chopped spinach
• 4 eggs
• 3/4 cup cream
• 1 1/4 cup milk
• 2 tbsp lemon juice
• 2 tbsp parsley, chopped
• dash of pepper
• pinch of salt
• 4 oz Feta cheese, crumbled *optional choice is cream cheese if you're not into Feta
• 1 pie crust
• 3 tbsp fresh grated parmesan cheese

Directions

1. Preheat oven at 375°F. Defrost the frozen spinach and drain. Squeeze out as much moisture as possible. [Chop 10 oz of fresh spinach] In a bowl, beat eggs together with cream and milk. 
2. Add lemon juice, parsley, salt and pepper.
3. Stir in spinach and Feta cheese
4. Pour filling into crust and sprinkle grated Parmesan cheese on top
5. Bake for 30 - 40 minutes or until filing in the center comes out dry. 
6. Cool for 10 minutes before serving

Brought to you by Angela Burkall

Realtor

West & Woodall Town, Lake & Country Properties, Inc.

1210 Cole Mill Road Suite 100

Durham, NC 27705

919-382-2000 x1018

Fax: 919-287-2405

Angela@westandwoodall.com

The Personal Marketing Co. © 2016

This material in this publication is for your information only and not intended to be used in lieu of seeking additional consumer or professional advice.

Orecchiette with Tomato, Basil and Burrata cheese

Prep time: 10 mins
Cook: 15 mins
Serves 6

Ingredients

• 1 box Barilla Collezione Orecchiette
• 2 garlic cloves, chopped
• 4 tbsp extra virgin olive oil, divided
• 1/2 tsp red pepper flakes
• 4 basil leaves, torn
• 1 can (28 oz) San Marzano tomatoes, crushed
• pinch of salt
• dash of pepper
• 8 oz Burrata cheese, roughly cut

Directions

1. Cook pasta according to package directions. (but read step 3)
2. Meanwhile, sauté garlic and red pepper with half the olive oil for 1 minute, add tomatoes, salt and pepper; bring to a simmer. Cook for 5 minutes.
3. Drain pasta one minute less than cook time reserving 1/2 cup of cooking water; toss with the sauce. (ew, no. You can either microwave 1/2 a cup of water or if you have a self-heating thermos, pour 1/2 cup of hot water after draining the wax infested water)
4. Serve pasta topped with basil, cheese and drizzle remaining olive oil over the top.

From Barilla recipe © 2017

Classic French Eclairs

Prep time: 25 mins
Cooking time: 30 mins
Perfect with espresso 😮😬
Makes 12

Ingredients

• 1/2 cup butter or margarine
• 1 cup water
• 1 cup all purpose flour
• pinch of salt
• 4 eggs
• 1 package (10 oz) vanilla instant pudding mix
• 1 cup milk
• 2 cups whipped topping
• 1 can (16 oz) milk chocolate frosting

Directions

1. Preheat oven to 400°F. Bring butter and water to a boil in a saucepan. Add flour and salt all at once. Cook, stirring vigorously, until mixture forms ball. Remove from heat.
2. Add eggs 1 at a time, beating until smooth after each addition. Spoon into strips on greased baking sheets. Bake for 30 minutes or until golden brown.
3. Split lengthwise; scoop out doughy centers. Cool on wire racks. Prepare pudding mix with milk using package directions. Blend in whipped topping.
4. Spoon pudding into eclairs. Replace tops. Warm frosting in microwave on HIGH for 3 minutes. Drizzle over eclairs.

For a thicker pudding, use half the amount of milk.

From Easy Everyday Cooking

Meringue Kisses

Prep time: 20 mins
Cooking time: 20 mins
Perfect with fresh strawberries
Makes 24 kisses

Ingredients

• 2 egg whites
• 1/8 tsp cream of tartar
• 1/8 tsp salt
• 1/4 tsp vanilla extract
• 3/4 cup sugar

Directions

1. Preheat oven to 300°F. Line a baking sheet with parchment paper
2. Beat egg whites in a large bowl with an electric mixer set on medium speed until foamy. Add cream of tartar, salt and vanilla, beating until soft peaks form.
3. Beat on high speed, adding sugar gradually, until stiff peaks form. Drop by spoonfuls 2 inches apart onto prepared baking sheet. *optional: fold 1/2 cup miniature chocolate chips into the beaten egg whites
4. Bake for 20 minutes or until light brown and set. Cool on baking sheet for 2 minutes. Remove to wire rack to cool completely.

From Easy Everyday Cooking

Double Crunch Pie

Prep time: 15 mins
Perfect with mocha coffee
Serves 6

Ingredients

• 1 package (3.8 oz) instant chocolate pie filling
• 8 oz whipped topping
• 1 prepared chocolate crumb piecrust (6 oz)
• 15 chocolate creme sandwich cookies, crushed into chunks
• 1/2 cup chocolate chips
• 1/2 cup peanut butter chips

Directions

1. Prepare pie filling in a large bowl according to package directions.
2. Fold whipped topping into pie filling; stir until well blended
3. Spread pie filling mixture evenly in piecrust. Chill in freezer until slightly set, about 10 minutes.
4. Combine cookie chunks, chocolate chips and peanut butter chips in a small bowl. Sprinkle over pie filling. Refrigerate until ready to serve.
5. Mix 1/2 cup melted butter and 1 1/3 cups chocolate cookie crumbs. Press into a pie pan

From Cooking Xpress

Pink Piggy Cake

Serves 8-10

Ingredients

• 2 baked 9-inch round cakes
• 6 cups pink frosting
• 2 pink Necco wafers
• 2 green M&M candies
• 2 brown M&M candies
• 1 1/2 pink Snowball cupcakes
• 1 red sour gummy string

Directions

1. Layer the cakes and frost them pink. To make the eyes, use frosting to glue the two green candies onto the Necco wafers.
2. Place the brown candies side by side on the whole cupcake for the snout. Cut the half cupcake in half cupcake in half again and frost the cut edges for the ears.
3. Tie the gummy string into a Q for the tail. 

From Family Fun Magazine

Chocolate Chunk Cookies

Prep time: 10 minutes
Bake time: 8-10 mins
Makes 16
225 calories per cookie

Ingredients

• 1/2 cup (1 stick) butter, softened
• 1/4 cup granulated sugar
• 1/4 cup firmly packed light brown sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 3/4 cup all purpose flour
• pinch of salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup rolled oats
• 1 1/4 cups chocolate chunks

Directions

1. Preheat oven to 350°F. Lightly grease two large baking sheets
2. Combine the butter, granulated sugar and brown sugar in a large bowl. Beat with a wooden spoon or an electric mixer set on medium speed until creamy. Beat in egg and vanilla extract; set aside
3. Sift the flour, salt, baking powder, and baking soda into a small bowl. Add the flour mixture to the butter mixture, beating continuously. Stir in the rolled oats and chocolate chunks.
4. Spoon tablespoonfuls of the dough, about 2 inches apart, onto the prepared baking sheets. Bake cookies until lightly browned, 8-10 minutes. Let cookies cool for 1 minute before transferring to wire racks. Repeat with any remaining dough.

From Great American Recipes 

Chocolate Chip Ice Cream Pie

Preparation time: 30 minutes
Freezing time: 1 hour
Serves 6 to 8

Ingredients

• 1/2 cup chocolate syrup
• 1/3 cup semisweet chocolate chips
• 2 cups crisp rice cereal
• 1/4 cup sour cream
• 1 quart chocolate chip ice cream, softened 

Directions

1. Coat bottom and sides of an 8-inch pie plate lightly with butter
2. Combine chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave on HIGH (100% power) until hot, about 45 seconds. Stir until smooth. Reserve 1/4 cup of the chocolate mixture.
3. Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm, about 15 minutes.
4. Combine reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture. Freeze pie, covered, until firm, about 1 hour.

To get a clean, even slices of pie, fill a bowl with hot water. Dip the knife in the hot water and wipe it off. The hot knife will slice right through the frozen ice cream and crust with minimum effort.

Copyright of Grandma's Kitchen