Ingredients:

8 ounce package cream cheese (softened)
1/2 cup sugar (either granular or powdered is fine)
1 teaspoon vanilla or lemon juice
8 ounce tub nondairy whipped topping
1 premade graham cracker crust
1 can your favorite fruit pie filling (cherry, bluberry or whatever)optional

Directions:

Thoroughly blend cream cheese, sugar and vanilla/lemon juice. It needs to be soft enough at this point to fold in the whipped topping easily. Pour into pie crust. Put it in the fridge to chill. Allow to chill for 2-3 hour before serving. Top with your favorite fruit as desired 6 months ago

Ingredients:
One can peeled water chestnuts (drained, of course)
1 lb. package bacon
your favorite barbeque sauce

You will need a shallow roasting or baking pan that can be used under the broiler. Also, toothpicks

Directions:

Take a sharp or serated knife and literally cut the unopened package of bacon in half so that each slice of bacon is halved. Take each halved piece of bacon and wrap around each water chestnut. hold in place with toothpick and arrange in pan. I’m finished with this part once I either run out of the chestnuts or the bacon strips. Bake in 350 degree oven for 7 to 10 minutes keeping a close eye on them so the don’t get burned. You may have to flip each over and cook for additional minutes so that the bacon underneath cooks as well. I then take them out of the over and drain all the bacon grease off before drizzling them with the barbeque sauce and returning them to the oven just long enough to heat the sauce up.
They can be served as is or even saved and reheated later which makes them a simple (3 ingredents) dish to take to a family get together or a potluck supper.

Turkey bacon can be substituted for pork bacon and the barbeque sauce can be kept separated and used as a dipping sauce rather then poured over the chestnuts. Don’t worry about leftovers. There probably won’t be any unless you tried serving these at a vegan convention. 9 months ago

Ingredients:

1 loaf Texas Toast
enough eggs and milk for dipping and coating the bread
8 oz. softened cream cheese. Whipped cream cheese can be used.
vanilla
sugar
confectioner’s or powdered sugar (optional)
chopped pecans (optional)
butter or margarine
syrup
cinnamon or nutmeg

Directions:
Set out how many slices of bread you wish to use to allow to dry out. This doesn’t take very long. Cut a slit in each slice (a pocket) for stuffing. Mix softened cream cheese with 1 tsp vanilla and mix thoroughly. Mix in sugar to taste. Fold in pecans. Using a spoon, stuff the pocket of each slice of bread with 1-2 Tablespoons of the cream cheese mixture. You need to be careful or the bread may tear. Prepare your milk and egg just as you would for regular french toast. Dip any many slices of bread at a time as will fit on a hot greased griddle or skillet. Cook to a golden brown on both sides. Serve with your favorite toppings (syrup, butter, powdered sugar, cinnamon or nutmeg). Enjoy.

Note: I have never really measured out each ingredient for making french toast. Everything just depends on how much I need to prepare. 10 months ago

Ingredients:
1 lb. package fetuccini
3/4 package grated parmesan cheese (approx. 6 oz)
1 and 1/2 cups half & half or heavy cream
1 stick (1/2 cup) butter or margarine.

Directions:
Cook fetuccini as instructed on package.
In heavy sauce pan melt butter, add half & half and heat thoroughly but do allow to boil. Remove from heat, add grated parmesan and blend thoroughly until smooth. Pour over pasta, folding until all pasta is coated and serve.

Note:
This dish is always best if served right away although it heats well in the microwave as a leftover. Measurements of all ingredients are approximate. You may wish to increase the half & half to up to 1 and 3/4 cups and use as much as 8 oz. parmesan depending on how saucy and cheesy you want the dish. Some like the sauce very smooth while I like it to have that slightly gritty texture that is the nature of parmesan. You can also add fresh or dry parsley for color. I like this recipe because it so simple I can make it without looking up the recipe and like it better then bottled sauces. I prefer using unsalted butter because the parmesan is salty enough for me. 11 months ago