Saturday, February 16, 2013

Cranberry Cherry Nut Pie

 
Cranberry Nut Pie
Pie pastry for double crust pie (9 inches)
1 can (21 oz.) cherry pie filling
2 cups fresh or frozen cranberries, thawed
3/4 cup sugar
1/2 cup chopped walnuts
2 Tbsp. cornstarch
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/8 tsp. ground allspice
2 Tbsp. butter
1 tsp. 2% milk
1 Tbsp. coarse sugar
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Line a 9-inch pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pie filling, cranberries, sugar, walnuts, cornstarch, vanilla, cinnamon and all spice. Spoon into crust. dot with butter.
 
Roll out remaining pastry to fit top of pie. Cut vents. Place pastry over filling; trim, seal and flute edges. Brush with milk; sprinkle with coarse sugar.
 
Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. cover edges with foil during the last 30 minutes to prevent over browning if necessary. Cool on a wire rack.
 



Valentine's Chex Mix

 
Valentine's Chex Mix
4-1/2 cups Rice Chex Cereal
1/2 cup white vanilla baking chips
1/4 cup peanut butter
2 Tbsp. butter
1/3 cup powdered sugar
1/4 cup red, pink & white M&M's
2 Tbsp. red or pink sprinkles
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Microwave vanilla chips, peanut butter and butter, until melted. Be sure to stir every 30 seconds. This will take 1 to 1-1/2 minutes.
 
Pour cereal into a large bowl. Pour peanut butter mixture over cereal and stir until evenly coated. Remove half of the cereal mixture to a large, resealable bag. Pour in powdered sugar. Close bag and shake until cereal is evenly coated. Spread onto tinfoil or wax paper until cooled, about 15 minutes.
 
Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread out on tinfoil or wax paper until cooled, about 15 minutes.
 
After both mixtures are cooled, stir all back together in a large serving bowl.

White Strawberry Lemon Sangria

White Strawberry Lemon Sangria
2 lemons, thinly sliced
1 apple, cored and sliced
1 cup strawberries, hulled & sliced lengthwise
1 750 ml bottle white wine
1/2 cup white rum
4 cups lemon-lime soda
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Add all the fruits to a large pitcher. Pour in wine and rum. Cover and refrigerate for 4-5 hours. Remove from fridge just before serving and add the lemon lime soda.