If you like cheesecake and you like pecan pie, you will LOVE this one! I found this recipe in a magazine---gotta give props to Taste of Home---love them!
TIME: Prep: 15 min. Bake: 35 min. + chilling
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 unbaked deep-dish pastry shell (9 inches) TKA: buy a frozen shell
1-1/4 cups chopped pecans
1 cup caramel ice cream topping (buy a 12.25 oz. jar)
In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
Bake at 375° for 35-40 minutes or until lightly browned (loosely cover with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Refrigerate leftovers. Yield: 6-8 servings.
It is fabulous!!!
Friday, July 3, 2009
Here is another healthy one from my sister-in-law, Jenny. This looks really yummy and I am gonna try it this weekend. I have a rule about cooking when the girls are at their dad's in Maryland in the summer...I DON'T DO IT!!! But this one is a no-cook recipe. Gotta love it!
Bag of Lettuce (or Romaine, chopped)
Tortilla Chips (crunched up)
Can of Black Beans (drain and rinse)
Can of Corn (drained)
Serve in BIG bowl or set everything out individually. Just layer it and eat! Low-fat, low-carb, yet filling. Yummy and super easy! Jenny says that even her kids like this salad! Serves 4.