Gluten-Free Recipe of the Month
Cherry Berry Cheesecake Pie
Prep: 20 mins
Cooking: 38 mins
Cooling: 180 mins
Yields: 8 servings
Celebrate the red, white and blue with this vibrant fresh mixed berry cheesecake pie. Perfect for a picnic or 4th of July party, the smooth and creamy cheesecake pie filling in gingersnap crust will be a crowd pleaser.
Mom's Blue Ribbon Pie Crust
1 can (12 fl. oz.) Evaporated Milk
1 1/2 packages (12 oz.) cream cheese, at room temperature
2 large eggs
3/4 cup granulated sugar
1/4 cup Mom's Best Flour
1 tablespoon grated lemon peel
2 cups pitted fresh cherries and mixed berries (such as blueberries, raspberries and/or sliced strawberries)
3 tablespoons cherry, raspberry or strawberry jam, warmed
Directions PREHEAT oven to 350°F. Grease 9-inch deep-dish pie plate. Prepare crust as directed on packaging, stopping before putting it oven. BAKE for 8 minutes. Cool completely on wire rack. FOR FILLING: PLACE evaporated milk, cream cheese, eggs, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into prepared pie crust. BAKE for 30 to 35 minutes or until center is set. Cool completely on wire rack. Refrigerate for at least 3 hours. Arrange cherries and berries on top of pie; drizzle with warmed jam. TIP: • 1 can (15 oz.) pitted, dark sweet bing cherries, drained (about 1 cup), can be used instead of fresh cherries.
This Thanksgiving make some cranberry glazed meatballs in your crockpot. I took my sweet and sour meatball recipe and converted to a Thanksgiving theme with the cranberries. The crockpot is a perfect way to create these little appetizers without having to fuss with messy pots and pans. Plus, it allows you to keep them warm and serve them right from the pot!