Savor the Flavor

Emma’s Crustless Easy Pumpkin Pie Ingredients: 1 (16 oz) can pumpkin pie solids 2 eggs beaten well 1/8 tsp. salt 3/4 cup brown sugar 1/2 cup Bisquick

2 tbsps. melted butter 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/2 tsp. ground ginger 1 can (3/4 used; not quite all) evaporated milk

Instructions: Blend all ingredients and pour into a 10 inch pie pan. Bake at 350 degrees for 50 minutes or until the consistency of custard pie.

This pie cuts BEAUTIFULLY!

Emma

Blueberry Salad

Ingredients: 2 small boxes grape Jell-O 2 cups boiling water

1 (21 oz.) can blueberry pie filling 1 (15 oz) can crushed pineapple

Topping: 1/2 cup sugar 8 oz. cream cheese, softened 8 oz. sour cream 1 tsp. vanilla

Instructions: For a 9X13 dish. Prepare 2 small boxes of grape Jell-O dissolved in 2 cups boiling water. Stir the blueberry pie filling and the crushed pie filling. Pour into the dish. For the topping, mix the sugar, cream cheese, sour cream and vanilla. Spread it on the Jell-O; mix after it congeals. Top with chopped pecans.

Shirley Ofsa

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Savor The Flavor