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Tuesday, June 30, 2009
1 large box vanilla pudding mix
¾ C flour
1tsp baking powder
3T butter, softened
½ C milk
1 large can of peaches - or – 2 13oz cans of peaches, drained but reserve 3T juice
8oz cream cheese
½ cup sugar
Mix reserved peach juice, cream cheese and sugar. Beat until smooth.
Pour peaches on top of crust mixture then put cream cheese mixture on top of peaches.
Sprinkle with cinnamon and sugar.
Bake at 350 degrees for 35 minutes.
If you want to double this, use a 9x13 pan instead.
Sunday, June 28, 2009
1 can cream of chicken soup
2 cups frozen veggies
½ cup milk
¼ tsp garlic mix seasoning (optional)
2 pie crusts
Simmer chicken in a small amount of water and dice into ½ inch cubes. Stir all filling ingredients together. Pour into unbaked pie shell and cover with other pie shell. Bake at 350 for 30 minutes or until golden and heated through. (It always takes about an hour for me)
2 cups flour
½ tsp salt
¾ cup shortening
½ cup very cold water
Directions: mix flour and salt. Cut in shortening with a fork until well blended. Add water. Cut dough in half and use to roll out one pie crust. For the bottom crust, after rolling and placing in pan, poke several holes in the bottom with a fork (between 15 to 20 times)