JT
out west
Senior Member
Joined: 06/14/2002
View Profile
|
The remaining of the heat from the coals after barbecuing works well to cook fruit dessert packets. I use fresh fruit, i.e., apples, peaches, nectarines, pears, plums, and/or apricots are good. Except for the plums or apricots, use one fruit (unless it's a big one!) per packet; peel and slice thinly. Place fruit on a double layer of regular foil or a single layer of 'extra-strength'. Sprinkle the fruit with a couple of tablespoons (or more, depending on how sweet the fruit is) of brown sugar, some cinnamon or other spice, and 'dot' with a little butter. Add about 1/4 cup or so of blueberries, fresh or frozen, if you like, but don't overload the packets. Seal the packets with 'drugstore' folds and place on the grill; they should be done in 15-20 minutes. Of course, the warm fruit is also pretty good poured over Haagen-Daz vanilla ice cream! 
|
Cruzette
Santa Cruz, CA
Senior Member
Joined: 01/18/2004
View Profile
|
Thanks to all of you who tired one of these recipes and liked them. Always good to get a second opinion 
Cruzette
SAL Rally Queen
13 Rallies & numerous Gatherings attended so far!
Judy & Ray
Boomer & Petie Pie (2 Doxies)
F-350 Powerstroke
29' Yellowstone Capri, by Gulfstream
w/ 2 slides
|
Cruzette
Santa Cruz, CA
Senior Member
Joined: 01/18/2004
View Profile
|
My family LOVES this pie and asked me to make it every holiday.
Cherry Cheese Pie
1 pkg. (8 oz.) Cream Cheese, softened
1/3 cup sugar
1 cup of Cool Whip
1 Prepared graham cracker Pie Crust (6 oz.)
1 cup canned cherry pie filling
BEAT cream cheese and sugar in medium bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping.
SPOON into crust. Spoon cherry pie filling around edge of pie (you'll have some left over).
Refrigerate at least 3 hours. Store leftover pie in refrigerator.
NOTE: Some times I beat the cherry pie filling in with the cream cheese and sugar and by hand I stir in some chocolate chips for a cherry chocolate cheese pie. YUM!
|
Hiker3
Florida
Senior Member
Joined: 01/21/2007
View Profile
|
Cruzette wrote:My family LOVES this pie and asked me to make it every holiday.
Cherry Cheese Pie
1 pkg. (8 oz.) Cream Cheese, softened
1/3 cup sugar
1 cup of Cool Whip
1 Prepared graham cracker Pie Crust (6 oz.)
1 cup canned cherry pie filling
Just plain wicked this is! Getting a sugar high just reading this.
Livin Lite Quicksilver 8.0 (Folding Tent Camper) only 900 lbs!
|
Cruzette
Santa Cruz, CA
Senior Member
Joined: 01/18/2004
View Profile
|
I just got my new Taste if Home (my favorite cooking magazine) and found a recipe that I want to try and share, it's sounds really good and VERY easy.
Turtle Pumpkin Pie
Prep: 15 minutes (Plus refrigeration)
1/4 cup plus 2 TBL caramel ice cream topping, divided
1 graham cracker pie crust
1/2 cup plus 2 TBL pecan pieces, divided
1 cup cold milk
2 pkg. (3.4 oz each) vanilla instant pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz) Cool Whipped Topping, thawed and divided
Pour 1/4 cup caramel topping into the bottom of the graham cracker crust, sprinkle 1/2 cup of the peacan pieces on top.
In a separate bowl, beat together milk, pudding mixes, pumpkin and spices with a wisk until well blended. Gently stir in 1 1/2 cups of Cool Whip. Spread into crust.
Refrigerate at least one hour. Just before serving, top with remaining Cool Whip, caramel topping and peacans.
|
|
|
|
