Easy Pumpkin Pie

Beat 2 eggs in a large bowl.

Stir in 1 30-oz can of pumpkin pie mix & 1 5-oz can of evaporated milk.

Pour the mixture into 1 9-inch deep-dish piecrust.

Cut 2-inch strips of foil & cover the crust edges to prevent excessive browning.

Bake at 400 degrees for 15 minutes. Reduce the temp to 325 degrees & bake an additional 40 minutes. Cool.

 


Peanut Butter Frosting

Melt 1/4 cup of butter in a large saucepan over medium heat. Whisk in 3/4 cup of milk & bring to a boil whisking constantly.

Reduce heat to low & whisk in 1 cup of creamy peanut butter until smooth.

Gradually whisk in 1-16 oz package of powdered sugar until smooth. Remove from the heat and whisk in 1 tsp of vanilla extract. You are ready to spread on cakes or cupcakes.

 


Easy Chocolate Pie

Break 10 oz of milk chocolate candy bars into small pieces & melt over low heat. Remove & cool for several minutes.

Fold in 2/3 a carton of whipped topping & mix well.

Stir in 3/4 cup of chopped pecans & pour into a 9-inch frozen piecrust that has been cooked.

Spread the remaining whipped topping over the top of the pie.

Refrigerate for at least 8 hours.


Bananas Foster

Melt 2 tblsp brown sugar & 1 tblsp butter. Add 1 banana that has been peeled & sliced lengthwise.

Saute until tender. Sprinkle with a dash of cinnamon.

Pour 1 oz of light rum over the banana & light to flame.

Baste with the warm liquid until the flame burns out. Serve over ice cream.


Ice Cream Sandwich Cake

Summer will never be the same.

Lay 12 ice cream sandwiches (whole) in the bottom of a 9 x 13 pan.

Spread 1/2 of a 10oz container of cool whip over them.

Pour 1/2 a jar of carmel (or any flavor) of sundae topping over.

Sprinkle half a bag of your favorite candy (chopped) like Peanut butter cups.

Repeat, Freeze and eat.