P Recipes

"P" Recipes

Browned Butter Frosted Pumpkin Bars/Favorite Shoofly Pie/Peaches & Creme Pie/No-Oven Peanut Butter Squares/Pecan Bars/Pecan Pie Bars/Pecan Tassies/Popcorn Treat/Mini New Potato Bites/Cheesy Scalloped Potatoes & Ham/Easy Cheesy Mashed Potatoes/Perfect Pumpkin Pie/Pumpkin Pie Bars/Pumpkin Torte/Pumpkin Walnut Cookies/Tropical Lime Pie/Unbelievable Peanut Butter Cookies/Witch's Brew Punch

Browned Butter Frosted Pumpkin Bars

Tangy cranberries stud these luscious, spicy pumpkin bars.

Preparation	20 min.
Baking	20 min.

Instructions:
Heat oven to 350°F. Combine flour, sugar, baking powder, 2 teaspoons cinnamon, baking soda and ginger in large bowl. Stir in 3/4 cup butter, pumpkin and eggs; mix well. Stir in cranberries. Spread batter into ungreased 15x10x1-inch jelly-roll pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely. Meanwhile, melt 1/2 cup butter in 1-quart saucepan over medium heat, stirring constantly and watching closely, until butter just starts to turn golden brown (3 to 5 minutes). Immediately remove from heat. Pour into medium bowl; cool 5 minutes. Add powdered sugar and vanilla to butter mixture; mix well. Stir in enough milk for desired frosting consistency. Spread frosting over cooled bars. Sprinkle with ground cinnamon, if desired. Cut into bars. Yield: 60 bars

Nutrition Facts (1 bar)

Calories:	110
Fat:	4 g
Cholesterol:	20 mg
Sodium:	80 mg
Carbohydrates:	17 g
Dietary Fiber:	0 g
Protein:	1 g

Top this traditional pie with whipped cream.

Preparation	30 min.
Baking	55 min.

1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold Butter
3 to 4 tablespoons cold water

3/4 cup hot water
1 teaspoon baking soda
3/4 cup mild-flavor molasses or dark corn syrup
1 cup all-purpose flour
2/3 cup firmly packed brown sugar
2 tablespoons cold Butter
1 egg, beaten
1 teaspoon vanilla

Heavy Whipping Cream, whipped, if desired

Instructions:
Heat oven to 400°F. Combine 1 cup flour and salt in medium bowl; cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water until flour is moistened. Shape into ball. Roll out dough into 12-inch circle on lightly floured surface. Fold into quarters. Place into 9 1/2-inch deep-dish pie plate; unfold, pressing firmly against bottom and sides. Crimp or flute edge. Combine hot water and 1 teaspoon baking soda in medium bowl. Stir in molasses. Set aside. Combine 1 cup flour and brown sugar in medium bowl. Cut in 2 tablespoons butter until mixture resembles coarse crumbs. Reserve 1/2 cup crumbs. To remaining crumb mixture, add molasses mixture, egg and vanilla. Beat until well mixed. Pour mixture into prepared crust; sprinkle with the reserved crumb mixture. Bake 10 minutes. Reduce oven temperature to 350°F. Bake for 35 to 40 minutes or until filling is set. Serve warm with whipped cream, if desired. Yield: 8 servings

Nutrition Facts (1 serving)

Calories:	370
Fat:	11 g
Cholesterol:	55 mg
Sodium:	310 mg
Carbohydrates:	63 g
Dietary Fiber:	1 g
Protein:	4 g

Peaches 'n Creme Pie

Prep Time: 15 min
Total Time: 3 hr 30 min
Makes: 8 servings

1-1/2 cups finely crushed NILLA Wafers

1/3 cup butter, melted

1 pkg. (4-serving size) JELL-O Brand Orange Flavor Gelatin

3/4 cup boiling water

2 cups ice cubes

1-1/2 cups thawed COOL WHIP Whipped Topping

1 cup chopped peeled fresh peaches

COMBINE crumbs and butter. Press firmly onto bottom of 9-inch pie plate.

STIR gelatin into boiling water until completely dissolved. Add ice cubes. Stir until gelatin is slightly thickened; remove any unmelted ice. Add whipped topping; stir with wire whisk until well blended. Gently stir in peaches.

REFRIGERATE 15 min. or until gelatin mixture is thick enough to mound; spoon into crust. Refrigerate 3 hours or until set. Store leftover pie in refrigerator.

Size It Up
Sweets can be part of a balanced diet but remember to keep tabs on portions.

Great Substitute
When fresh peaches are out of season, try preparing with another chopped fresh fruit or your favorite drained canned fruit.

No-Oven Peanut Butter Squares

Prep Time: 10 min
Total Time: 1 hr 10 min
Makes: 4 doz. or 24 servings, 2 squares each

1/2 cup (1 stick) butter or margarine

2 cups powdered sugar

1-1/2 cups NABISCO Graham Cracker Crumbs

1 cup peanut butter

1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate

LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Set aside.

MELT butter in large microwaveable bowl on HIGH 45 sec. until melted. Add sugar, cracker crumbs and peanut butter; mix well. Spread into prepared pan.

MICROWAVE chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until melted, stirring after each min. Cool slightly, then pour over peanut butter mixture in pan. Cool. Cut partially through dessert to mark 48 squares. Refrigerate 1 hour or until set. Lift from pan, using foil handles. Cut all the way through dessert into squares.

Pecan Bars

Prep Time: 20 min
Total Time: 1 hr 35 min
Makes: 5 dozen bars or 60 servings, 1 bar each

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup (2 sticks) butter, softened, divided

1 cup granulated sugar

3 tsp. vanilla, divided

2-1/4 cups flour

1/2 tsp. baking soda

2 eggs

1 cup firmly packed brown sugar

2/3 cup light corn syrup

3 cups chopped PLANTERS Pecans

BEAT cream cheese, 3/4 cup of the butter, the granulated sugar and 2 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Cover. Refrigerate 30 min.

PREHEAT oven to 350°F. Press dough firmly onto bottom of ungreased 15x10x1-inch baking pan. Bake 20 min. or until lightly browned. Meanwhile, melt remaining 1/4 cup butter; place in medium bowl. Add eggs, brown sugar, corn syrup and remaining 1 tsp. vanilla; mix until well blended. Stir in pecans.

SPREAD pecan mixture evenly onto warm crust. Bake an additional 20 to 25 min. or until topping is firm around the edges and slightly soft in the center. Cool completely on wire rack. Cut into 60 bars to serve.

Pecan Pie Bars

Add these moist and flavorful pecan pie bars to your cookie collection.
Servings: Makes about 3 dozen bars
Prep Time: 15 minutes
Cook Time: 15+25 minutes

Ingredients:
2 cups all-purpose flour
1/4 cup firmly packed brown sugar
1/2 cup (1 stick) butter
1 1/2 cups chopped pecans
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
3 eggs, beaten
2 tablespoons lemon juice

Instructions:
	Preheat oven to 350°F. In medium bowl, combine flour and brown sugar; cut in butter until crumbly.
	Press mixture on bottom of 13x9-inch baking pan. Bake 10 to 15 minutes.
	In small bowl, combine pecans, EAGLE BRAND®, eggs and lemon juice; pour over crust. Bake 25 minutes or until filling is set. Cool. Cut into bars. Store covered at room temperature.

Pecan Tassies

Prep Time: 20 min
Total Time: 1 hr 55 min
Makes: 2 dozen or 24 servings, 1 tart each

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/2 cup (1 stick) butter or margarine, softened

1 cup flour

1 egg

3/4 cup firmly packed brown sugar

1 tsp. vanilla

3/4 cup finely chopped PLANTERS Pecans

3 squares BAKER'S Semi-Sweet Baking Chocolate, melted

BEAT cream cheese and butter with electric mixer on medium speed until well blended. Add flour; mix well. Cover and refrigerate at least 1 hour or until chilled.

PREHEAT oven to 375°F. Divide dough into 24 balls. Place 1 ball in each of 24 miniature muffin pan cups; press onto bottoms and up sides of cups to form shells. Beat egg lightly in small bowl. Add brown sugar and vanilla; mix well. Stir in pecans. Spoon evenly into pastry shells, filling each shell 3/4 full.

BAKE 25 to 30 minutes or until lightly browned. Let stand 5 minutes; remove tarts from pans. Cool completely on wire racks. Drizzle with melted chocolate. Let stand until set.

Choose-a-Color Popcorn Treat

The pot of gold at the end of this rainbow of popcorn is a sweet snack kids can help make in their favorite colors and flavors or favorite sports team colors.

Servings: Makes about 16 cups

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients
	12 cups popped popcorn
	1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
	1 (3-ounce) package cherry-flavored gelatin or other flavored gelatin

Instructions
	Preheat oven to 300ºF. Line large shallow roasting pan with heavy foil, extending foil over edges of pan. Butter foil.
	Remove all unpopped popcorn. Pour popcorn into prepared pan. Keep warm in oven.
	In medium saucepan, combine EAGLE BRAND® and dry gelatin. Heat and stir over low heat until mixture is slightly thickened and bubbly, 4 to 5 minutes.
	Pour EAGLE BRAND® mixture over popcorn. Using a long-handled wooden spoon, stir gently to coat. Bake 20 minutes, stirring every 5 minutes. Carefully turn out onto large piece of lightly buttered foil. Cool. Break into pieces or clusters.

Mini New Potato Bites

1-1/2 lb. new potatoes (about 15 potatoes)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 Tbsp. snipped fresh chives

PLACE potatoes in large saucepan; add enough water to cover. Bring to boil. Reduce heat to medium-low; cook 15 min. or until potatoes are tender. MEANWHILE, mix cream cheese, sour cream and Parmesan cheese; cover. Refrigerate until ready to use.
DRAIN potatoes. Cool slightly. Cut potatoes in half; cut small piece from bottom of each potato half so potato lies flat. Place on serving platter. Top each potato half with 1 tsp. of the cream cheese mixture. Sprinkle with bacon and chives.

Cheesy Scalloped Potatoes & Ham

This version of scalloped potatoes is topped with broccoli and baked in a double cheese sauce.

Preparation 20 min.
Baking 1 hrs. 5 min.

Ingredients:
* 1 cup Heavy Whipping Cream
* 1/2 cup chicken broth
* 1/4 cup finely chopped onion
* 2 tablespoons all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 2 pounds (6 cups) baking potatoes, peeled, thinly sliced
* 1 cup cubed 1/2-inch deli ham
* 4 ounces (1 cup) Monterey Jack Cheese, shredded
* 4 ounces (1 cup) Cheddar Cheese, shredded
* 1 (9-ounce) package frozen chopped broccoli, thawed, drained

Instructions:
Heat oven to 375°F. Combine whipping cream, chicken broth, onion, flour, salt and pepper in 2-quart saucepan. Cook over low heat, stirring constantly, until bubbles appear around edges and mixture is thickened (4 to 5 minutes).
Layer half of potatoes in greased 13x9-inch baking dish. Sprinkle with ham, 1/2 cup Monterey Jack cheese and 1/2 cup Cheddar cheese. Cover with remaining potatoes.
Pour hot cream mixture over potatoes; cover. Bake for 50 to 60 minutes or until potatoes are almost tender when pierced with fork. Uncover; top with broccoli and remaining cheeses. Continue baking for 15 minutes or until potatoes are tender and cheese is melted.
TIP: Baking potatoes are also called russets or Idaho potatoes. They have an elongated shape and thick, brown skin.
Ingredient Substitution Index
Yield: 6 (1 1/3-cup) servings
Nutrition Facts (1 serving)
Calories: 510
Fat: 32 g
Cholesterol: 130 mg
Sodium: 450 mg
Carbohydrates: 33 g
Dietary Fiber: 4 g
Protein: 20 g

Easy Cheesy Mashed Potatoes

Prep Time: 25 min
Total Time: 25 min
Makes: 8 servings, about 1/2 cup each

2 lb. Yukon gold potatoes (about 5 medium), unpeeled, cubed
1/4 cup milk
2 oz. VELVEETA Pasteurized Prepared Cheese Product, cut up
1 green onion, thinly sliced

PLACE potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. or until potatoes are tender. Drain potatoes; return to saucepan. MASH potatoes until light and fluffy, gradually adding milk alternately with the VELVEETA. SPRINKLE with the onions.

Perfect Pumpkin Pie

The one and only. A traditional Thanksgiving favorite made more delicious with EAGLE BRAND®.
Servings: Makes one (9-inch) pie
Serving Size: 8 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes

Ingredients:
1 (15-ounce) can pumpkin (about 2 cups)
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9-inch) unbaked pie crust

Instructions:
Preheat oven to 425°F. Whisk pumpkin, EAGLE BRAND®, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350°F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Notes: Favorite Toppings
Sour Cream Topping: In medium bowl, combine 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract. After pie has baked 30 minutes at 350ºF, spread evenly over top; bake 10 minutes.
Streusel Topping: In medium bowl, combine 1/2 cup packed brown sugar and 1/2 cup all-purpose flour; cut in 1/4 cup (1/2 stick) cold butter or margarine until crumbly. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350ºF, sprinkle evenly over top; bake 10 minutes.
Chocolate Glaze: In small saucepan over low heat, melt 1/2 cup semi-sweet chocolate chips and 1 teaspoon solid shortening. Drizzle or spread over top of baked pie.

Pumpkin Pie Bars

Prep Time: 15 min
Total Time: 55 min
Makes: 24 servings, 1 bar each

1-1/3 cups flour

1/2 cup firmly packed brown sugar

3/4 cup granulated sugar, divided

3/4 cup (1-1/2 sticks) cold butter or margarine

1 cup old-fashioned or quick-cooking oats, uncooked

1/2 cup chopped PLANTERS Pecans

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

3 eggs

1 can (15 oz.) pumpkin

1 Tbsp. pumpkin pie spice

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil; grease foil lining. Mix flour, brown sugar and 1/4 cup of the granulated sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 min.

BEAT cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.

BAKE 25 min. Lift from pan using foil handles; cool completely. Cut into 24 bars. Store leftover bars in tightly covered container in refrigerator.

Pumpkin Torte

Serving Size: 1/12 of a recipe

Prep Time: 15 minutes
Cook Time: 55 to 60 minutes

Ingredients

8 eggs

1 (29-ounce) can pumpkin

1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk )

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground mace

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 teaspoon vanilla extract

*Nut Topping

Instructions

Preheat oven to 350°. In large mixing bowl, beat eggs; add remaining ingredients except Nut Topping. Mix well. Pour into lightly greased 9-inch springform pan.

Bake 55 to 60 minutes or until knife inserted near center comes out clean. Cool thoroughly; remove side of pan. Sprinkle with Nut Topping*. Refrigerate leftovers.

*Nut Topping: In heavy skillet, brown 1/2 cup chopped almonds, 1/4 cup chopped pecans, 1/4 cup firmly packed brown sugar and 1 teaspoon vanilla extract in 2 tablespoons margarine or butter.

Notes: Nutrition Amount Per Serving: Calories 332, Fat Cal. 141, Total Fat 15.6g (24% DV), Sat. Fat 5.2g (26% DV), Cholest. 159mg (53% DV), Sodium 322mg (13% DV), **Potassium 266mg (7% DV), Total Carb. 23.3g (8% DV), Fiber 3.4g (14% DV), **Sugars 18g, Protein 8.1g (16% DV), **Vitamin A (304% DV), **Vitamin C (5% DV), **Calcium (8% DV), **Iron (21% DV), **Thiamin (9% DV), **Niacin (14% DV), **Vitamin B6 (7% DV), **Magnesium (16% DV), **Folate (15% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Pumpkin Walnut Cookies

Receive rave reviews for these cookies baked with all your favorite pumpkin pie flavors.

Preparation time: 8 min Baking time: 8 min

Yield: 5 dozen cookies

Cookie Ingredients:

1		cup Butter, softened
2/3		cup firmly packed C & H® Golden Brown Sugar
1/3		cup Pure Cane Sugar
1		cup canned pumpkin
1		egg
1		teaspoon vanilla
2		cups all-purpose flour
1 1/2		teaspoons pumpkin pie spice or ground cinnamon
1		teaspoon baking powder
1		teaspoon baking soda
1/4		teaspoon salt
1		cup chopped walnuts

Frosting Ingredients:

2		cups Pure Cane Powdered Sugar
1/4		cup Butter, softened
1		(3-ounce) package cream cheese, softened
1		teaspoon vanilla
1/4		teaspoon pumpkin pie spice or ground cinnamon
		Walnut pieces, if desired

Heat oven to 350°F. Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add pumpkin, egg and vanilla. Continue beating until well mixed. Reduce speed to low; add flour, 1 1/2 teaspoons pumpkin pie spice, baking powder, baking soda and salt. Beat, scraping bowl often, until well mixed. Stir in 1 cup walnuts by hand.

Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 8 to 10 minutes or until set. Cool completely.

Combine all frosting ingredients except walnut pieces in medium bowl. Beat at low speed, scraping bowl often, until smooth. Frost cooled cookies. Garnish with walnuts, if desired.

Nutrition Facts (1 cookie): Calories: 100, Fat: 6g, Cholesterol: 15mg, Sodium: 85mg, Carbohydrates: 11g, Dietary Fiber: 1g, Protein: 1g

Tropical Lime Pie

Servings: Makes one (9-inch) pie

Prep Time: 20 minutes

Ingredients
	2 1/2 cups flaked coconut, toasted
	1/3 cup butter or margarine, melted
	1 (8-ounce) package cream cheese, softened
	1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
	1/3 cup lime juice
	Few drops green food coloring (optional)
	1 (4-ounce) container frozen non-dairy whipped topping, thawed

Instructions
	Combine coconut and butter; press firmly on bottom and up side to rim of 9-inch pie plate. Chill.
	In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND®, then lime juice and food coloring (optional), until smooth. Fold in whipped topping.
	Pour into prepared crust. Chill 3 hours or until set. Garnish as desired. Store leftovers covered in refrigerator

Unbelievable Peanut Butter Cookies

Witch´s Brew Punch

Orange Pineapple Punch: A fun punch for Halloween when served in a festive bowl. But, also a great tasting punch you can make easily and serve year round. Especially nice in the summer heat.
Servings: Makes 4 quarts
Prep Time: 5 minutes

Ingredients:
1 (14-ounce) can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated milk)
1 (2-liter) bottle orange soda, chilled
1 (46-ounce) can pineapple juice
Orange sherbet (optional)

Instructions:
In punch bowl, stir together EAGLE BRAND® and pineapple juice; add orange soda.
Top with sherbet and serve over ice (optional). Refrigerate leftovers.

Notes: Tip: Orange Pineapple Punch is a great flavor for any time of year. Top punch bowl with mint leaves or fresh cut orange slices for refreshing taste.
Other Cool Treats: Pour leftover punch into ice-cube trays and freeze. Flavored ice-cubes can be chopped in blender. Spoon mixture into ice-cream bowls. Serve immediately. Enjoy eating this new twist on orange creamsicle crush cool new frozen treat!

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