Not everybody has the time or desire to be in the kitchen making pies or desserts for holidays.
However, if you're on dessert duty for the holidays, Quick Candy Bar Pie is a non-bake simplicity dessert that is very tasty.
By freezing the candy bars, crushing the bars is a cinch.
Quick Candy Bar Pie
Serving size: 6
8 ounces cream cheese, softened
8 ounces Cool Whip¨, thawed
4 Butterfinger candy bars (2.1 ounces each), crushed
1 prepared graham cracker crust, 9-inch
In a small mixing bowl, beat the cream cheese until smooth. Fold in whipped topping. Crush the candy bars; fold 1 cup into cream cheese mixture. Spoon into crust. Sprinkle with remaining candy bar crumbs. Refrigerate for 2-4 hours before slicing.
Next Day Turkey Pie
Serving size: 3
1 cup water
1/2 cup frozen mixed vegetables
2 teaspoons chicken bouillon granules
2 tablespoons plus 1/2 teaspoon cornstarch
1 cup milk
1 cup cubed cooked turkey
1/2 cup cheddar cheese, shredded
2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1 tube refrigerated crescent rolls
In a saucepan, bring the water, vegetables and bouillon to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until vegetables are tender. In a small bowl, combine cornstarch and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the turkey, cheese, parsley, salt and pepper. Pour into a greased 8-inch square baking dish. Unroll crescent roll dough; separate into two rectangles. Seal seams and perforations. Place long sides together to form a square; pinch edges together to seal. Cut into eight strips; make a lattice crust over hot turkey mixture. Bake at 375 degrees
for 25-30 minutes or until top is golden brown.
Cranberry Stuffing Balls
Serving size: 8
1 pound pork sausage
1/2 cup celery, chopped
1/4 cup onion, chopped
1 package herb-seasoned stuffing cubes
1 cup fresh cranberries (can use Craisins), halved
2 or 3 eggs, beaten
1 1/2 cups chicken broth
1/2 cup butter, melted
* May add chopped walnuts
Cook sausage, celery and onions until tender. Salt and pepper to taste. Drain off fat. Combine with stuffing cubes, cranberries and eggs. Combine mixture in large bowl with enough broth and melted butter to hold together. Shape into 8-10 balls. Place in shallow baking dish. Bake at 325 degrees for 30 minutes.
GARY'S TIP: To unmold your gelatin salad, first grease gelatin molds with mayonnaise.
FOOD FOR THOUGHT: It's easier to do a job than to explain why you didn't. -- Martin Van Buren
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