Blackberry Pie from Stefanie

I have been picking blackberries this week and here is the recipe I like the most for blackberry pie.
This is a simple recipe with exceptional results.

Blackberry Pie
Ingredients:
4 cups fresh blackberries 1 recipe pastry for a 9 inch double crust pie
1/2 cup white sugar 2 tablespoons milk
1/2 cup all-purpose flour 1/4 cup white sugar
Directions:
1. Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar...I use less.
2. Bake at 425 degrees for 15 minutes. Reduce the temperature of the oven to 375 degrees and bake for an additional 20-25 minutes.

Cowboy Beans from Hope

1LBS of Turkey
1 small onion
2 cans of tomato paste
half a clove of garlic
1 cup of brown sugar
1TBS of chilli powder,
1tsp of mustard
salt and pepper to taste
up to 64oz(canned measurement) of beans any mix
today i'm using navy, black, kidney and pinto

Cook turkey with onions , chilli powder, pepper, and salt
add to crock pot .
Add tomato paste , mustard ,garlic ,and brown sugar ...
once beans are done cooking add them to the crock pot as well .
let simmer together for 3 hours .
( you can also put this in the oven to bake together instead)

Chicken Pot Pie from Emily

Filling:

2/3 c butter

2/3 c flour

1 t salt

1/2 t pepper

3 1/2 c broth

1 1/3 c milk

16 oz vegetables

1-2 potatoes, cooked and diced

3 medium chicken breasts, cooked and diced

Heat butter on low. Add flour, salt, and pepper. Mix until smooth and bubbly.

Add broth and milk. Boil one minute.

Mix in vegetables, potatoes, and chicken.

Crust:

1 1/2 c shortening

4 c flour

1/4 c sesame seeds (optional)

2 t salt

8-10 T cold water

Bake 425 degrees for 30 minutes. Makes two pies.

Best Bruschetta Ever from Esther

2 tomatoes, cubed

1 c. fresh basil

4 Tbsp grated parmesan cheese

2 Tbsp olive oil

1 clove garlic, crushed

salt & pepper to taste

In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, salt and ground black pepper. Cover and chill in the refrigerator before serving. Serve with your favorite bread (we usually broil our bread before serving).

Raspberry Supreme from Esther

(This makes 2 pans but it is always such a favorite you may want that much anyways!)

1 white cake box mix, divided into two pans

2 pkg (8oz) cream cheese

1 1/3 c. powdered sugar

4 Tbsp lemon juice

2 Tbsp vanilla

2 c. whipping cream

2 c. sugar

2 c. water

4 Tbsp cornstarch

½ tsp salt

1 pkg (6oz) raspberry Jell-O

2 pkg frozen raspberries

Make the cake mix according to directions and divide batter into two 9x13 pans. Bake at 350 for 15 minutes or until just done. Let cool.

Mix in a large bowl cream cheese, powdered sugar, lemon juice, vanilla. Then add the whipping cream. Spread mixture over cooled cakes.

Place the sugar, water, cornstarch and salt in a large pot. Boil until thickened. Add the raspberry Jell-O. Boil another 5 minutes, stirring constantly. Remove from heat. Add 1 tsp of vanilla. Stir in the frozen raspberries. Cool and let thicken slightly. Pour mixture over the cakes and whip cream mixture. Refrigerate until topping sets (about 2 hours).

Pineapple Pretzel Salad from Cindy

8 oz cream cheese, softened

1/2 c. sugar

8 oz whipped topping

20 oz can crushed pineapple drained

2 c. crushed pretzels (large pieces)

1/2 c. butter or margarine, melted

1/2 c. sugar

Combine the cream cheese and sugar together in a mixing bowl. Beat until well blended. Add the whipped topping and pineapple. Beat until mixed evenly. Store in fridge. Combine the crushed pretzels, melted butter, and sugar. Stir together until mixed. Spread the pretzel mixture on a cookie sheet and bake for 5 minutes at 425*. Remove and allow to cool. Add the crushed pretzel mixture and the cream cheese mixture just before serving. This does not store well when mixed because the pretzels may become soggy.

Strawberry Pretzel Salad from Kara

2 c crushed pretzels
3/4 c butter (melted)
4 T sugar

8 oz cream cheese
1 c sugar
1 pt whip cream, whipped (1 large cool whip)

6 oz strawberry jello
1 3/4 c boiling water
10 oz frozen strawberries

Mix pretzels, butter, sugar in 9 x 11 pan. Bake @ 400 for 8 minutes. Let cool.
Mix cream cheese and sugar, fold in whipped cream. Spread over pretzals sealing edges.
Make jello using boiling water, add frozen strawberries. Pour on top and chill.

Easy "Baked Tomatoes from Dawn

what you need

4 tomatoes, cut in half

1/4 cup KRAFT Balsamic Vinaigrette Dressing

1/4 cup KRAFT Grated Parmesan Cheese

make it

HEAT grill to medium heat.

PLACE tomatoes, cut-sides up, in disposable foil pan. Drizzle with dressing; sprinkle with cheese.

GRILL 15 min. or until tomatoes are soft and cheese is lightly browned.

kraft kitchens tips

HOW TO USE YOUR OVEN

Heat oven to 350ºF. Place tomato halves, cut-sides up, in 13x9-inch baking dish. Top with dressing and cheese. Bake 15 to 20 min. or until tomatoes are soft and cheese is lightly browned.

SPECIAL EXTRA

Sprinkle with 1 Tbsp. chopped fresh basil or parsley before grilling as directed.

SUBSTITUTE

For variety, prepare using KRAFT Sun Dried Tomato Vinaigrette Dressing.