Creamy Mini Tarts

1 8 oz. pkg. cream cheese, softened

1 14 oz. can Eagle Brand Sweetened Condensed Milk

1/3 cup lemon juice

1 teaspoon vanilla extract

4 1.9 ounce boxes mini phyllo shells

2/3 cup Smuckers Blueberry preserves

DIRECTIONS:

1.  Beat cream cheese in large bowl until fluffy.   Gradually beat in sweetened condensed milk until smooth.  Stir in lemon juice and vanilla until blended.  Spoon about 2 teaspoons into each mini shell.   Refrigerate 2 hours or until firm.

2.  Make a slight indention in the filling using the back of a small round measuring spoon.   Fill with 1/2 teaspoon preserves.   Refrigerate until ready to serve.

Variations:

Fresh Fruit:   Top mini tarts with fresh fruit such as strawberries, blueberries, bananas, raspberries, cherries, kiwi, grapes or pineapple.   Garnish with mint leaves.  

Hot Fudge:  Place 2 tablespoons hot fudge topping into corner of resealable plastic bag.   Cut small corner off bag.   Squeeze to drizzle over top of mini tarts.

Preserves:  Use different flavors of preserves or orange marmalade to create a colorful assortment.   Garnish with mint leaves.

The Carthaginian

6/24/10

Butter Pecan Ice Cream

2 cups heavy cream

1 14 oz. can Eagle Brand Sweetened Condensed Milk

1 to 1-1/2 cups chopped pecans, toasted*

3 tablespoons butter, melted

1 teaspoon maple extract

DIRECTIONS:

1. Whip heavy cream to stiff peaks in large bowl.   Combine sweetened condensed milk, pecans, butter and maple flavoring in large bowl.  Mix well.   Fold in whipped cream.

2.  Pout into 9 x 5 inch loaf pan or 2 quart container; cover.   Freeze 6 hours or until firm.  Store in freezer.

*To toast nuts:  Place nuts in dry nonstick skillet.   Cook over medium heat, shaking pan until nuts are lightly browned.   To avoid over-browning, remove from pan immediately.

The Carthaginian

6/24/10

Fresh Fruit Cream Cheese Pie

1 8 0z. pkg. cream cheese, softened

1 14 oz. can Eagle Brand Sweetened Condensed Milk

1/3 cup lemon juice

1 teaspoon vanilla extract

1 9 inch frozen deep dish pie crust, baked

Fresh Fruit (blueberries, strawberries, bananas)

Seedless red raspberry jam

Directions:

1.  Beat cream cheese in large bowl with electric mixer until fluffy.   Gradually beat in sweetened condensed milk until smooth.  Stir in lemon juice and vanilla.  Pour into baked pie shell.

2.  Refrigerate 3 hours or until set.   Arrange fruit on top of pie.  If coating berries, stir jam until smooth.  Brush berries with jam and serve.

*If using bananas, dip in lemon juice before placing on pie to keep them from turning brown.   Do no coat with jam.

The Carthaginian

6/24/10

Tomato Pie

1 Pillsbury Redi Crust

4 tomatoes

10 fresh basil leaves

1/2 cup green onion (sautued)

1 cup cheddar cheese (grated)

1 cup mozarella cheese (grated)

1 cup mayo

Salt & Pepper

Optional:  2 cups fresh spinach chopped

Place crust in 10" pie plate.  Slice tomatoes, salt & pepper and let drain on paper towels for 10 minutes.  Line crust with tomatoes & add basil and onion.   Mix cheeses and mayo and spread over tomatoes.  May add spinach before cheese mixture.

Bake at 350 degrees for 45 minutes.

Lou Manuel
(Paula Deen Recipe)

Strawberry Bottom Cheesecake

4 ounces cream cheese, softened
1/4 cup sugar
1/2 cup sour cream
1 1/2 cups frozen non-dairy whipped topping, thawed
3/4 cup strawberry glaze, divided
1 Graham Cracker Crust
2 cups sliced fresh strawberries

1)  In small mixing bowl beat cream cheese and sugar on medium speed until fluffy.   Add sour cream.  Beat until combined.  Fold in whipped topping.
2)  Spread half of glaze in crust.  In medium bowl gently stir together strawberries and remaining glaze.   Spoon into crust.  Spread cream cheese mixture over berries.
3)  Refrigerate at least 4 hours or until set.   Garnish as desired.  Store in frig.

Brownie & Fruit Kabobs

1 Box Betty Crocker fudge brownie mix (water, oil & eggs as called for on pkg. directions)
4 cups fresh pineapple chunks
5 cups halved fresh strawberries
10 large bananas, cut into 1 inch pieces
1/2 cup Hershey's semisweet chocolate chips
1/4 cup butter or margarine
21 - 10" bamboo skewers

1.  Heat oven to 350 degrees (325 for dark or nonstick pan).  Line pan with foil, letting foil hang 2 inces over side of pan.   Spray bottom only of foil.   Make brownies as directed.   Spread in pan.
2.  Bake 28 - 30 minutes or until toothpick inserted 2 inches from side comes out almost clean.  Cool completely.   Lift brownies from pan, remove foil.  Cut brownies into 1 - 1/4 inch squares.
3.  Line cookie sheets with waxed paper.  Alternately, thread 3 brownie squares, 2 pineapple chunks, 2 strawberry halves and 2 banana slices on each skewer.  Place kabobs on waxed paper.
4.  In small microwaveable bowl, microwave chocolate chips and butter uncovered on High 1 - 2 minutes, stirring once until chocolate is melted.   Drizzle over kabobs.

Chocolate Cake

Make cake according to package directions on chocolate cake mix.

Icing:

6 tablelspoons butter, softened
Cocoa powder - 2/3 cups
2 - 2/3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla

Mix and spread on cake.