Banana Breeze Pie

"My sister shared the recipe for this easy and delicious pie with me. My brother-in-law requests it for his birthday almost every year. It is a cool and creamy dessert that would be perfect for all of your upcoming warm weather get-togethers."

 

Crust:
1/3 cup butter
1/4 cup sugar
1/2 teaspoon cinnamon
1 cup corn flakes, crushed
 
Filling:
8 ounce package of cream cheese, softened
1 can Eagle Brand sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla

Bananas

 
To prepare crust:

In a small pan, over low heat, melt butter along with sugar and cinnamon; stirring mixture constantly until bubbles form around the edge of the pan.  Remove from the heat.  Add crushed corn flakes.   Mix well.  Press evenly in a 9" pie pan to form crust.  Chill.

To prepare filling:

Using a mixer, beat cream cheese until light & fluffy.  Add sweetened condensed milk.  Blend thoroughly.  Add lemon juice and vanilla.  Stir until mixture is completely combined and thickened. Pour into chilled crust. When ready to serve, top with sliced bananas. ENJOY!

Bacon & Egg Salad Sandwiches

"This is such a versatile sandwich spread.  It is yummy served on any type of bread-bagels, croissants and of course my favorite, classic white bread.  If you need to use up all of those leftover eggs that the Easter bunny delivered, this is a DELICIOUS way to do it!" 

6 eggs
1/4 cup chopped pickles or pickle relish
1/4 cup crumbled bacon
1/3 cup mayonnaise
1 Tablespoon Dijon mustard
1 Tablespoon chopped chives
1/4 teaspoon pepper
classic white bread, bagels, croissants or your favorite bread

Carefully place eggs in a saucepan and cover with cold water.  Bring to a full boil; cover with lid and remove from the heat.  Let sit for 15-17 minutes.  Drain.  Run cold water over eggs until cool.  Peel eggs and place in a large bowl.  Using a fork, break eggs up.  Add chopped pickles, bacon, mayonnaise, mustard, chives and pepper.  Stir to combine.  Serve on bread of your choice.  ENJOY!

Mini Cream Pies

"My Grandma's Cream Filling is the perfect custard for these mini cream pies.  To turn them into Easter desserts, just decorate with colored coconut and candy to make adorable Easter egg nests!"

To make Mini Cream Pies, first prepare Cream Filling (recipe follows).
 
Cream Filling:
2 cups milk

1/2 cup sugar

1 Tablespoon cornstarch

3 Tablespoons flour

3 egg yolks, beaten

2 Tablespoons butter

1/4 teaspoon salt

1/2 teaspoon almond extract

1 teaspoon vanilla extract

 

Spray the bottom of a medium saucepan with non-stick cooking spray (to ensure that custard won't stick to pan) and pour in milk.  Scald milk (heat milk just to the point before it's going to boil-about 180 degrees).  In a bowl, mix together sugar, cornstarch and flour.  Add to heated milk and cook on low until thickened, stirring occasionally for 10-15 minutes.  Remove from the heat and stir in egg yolks, 1 Tablespoon at a time, stirring constantly.  Return pan to the heat and add butter and salt.  Stir until butter is completely melted (2-3 minutes).  Remove custard from the heat and allow to cool for 15-20 minutes.  Stir in almond and vanilla extracts.

Now spoon cream filling into:

6 mini graham cracker pie crusts (about 3-4 Tablespoons of cream filling in each pie crust)

To decorate mini cream pies with Easter egg nests:

Dye sweetened flake coconut with a few drops of green food coloring and mound coconut on top of cream filling and top off with malted milk Easter eggs.    

**The cream filling recipe can easily be doubled if you need a dozen mini cream pies.