Raisin Sour Cream Pie

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 10
• 1 baked 9 1/2-inch deep dish pie shell
• 3 tablespoons cornstarch
• 2 1/4 cups sugar
• 1 1/2 teaspoons ground nutmeg
• 1/2 teaspoon salt
• 3 cups sour cream
• 3 cups raisins
• 2 tablespoons fresh lemon juice
• 6 egg yolks, slightly beaten

Recipe

• 1 In a 4-qt saucepan, mix cornstarch, sugar, nutmeg & salt, then stir in sour cream.
• 2 Stir in raisins, lemon juice & egg yolks & cook over medium heat, stirring constantly until mixture thickens & boils.
• 3 Boil & stir for 1 minute, then pour into baked pie shell.
• 4 Put plastic wrap over top of filling & cool.

Spinach Pie Lasagna

Strawberry Rhubarb Crisp

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups rhubarb
• 2 cups strawberries
• 1/2 cup oats
• 4 tablespoons Splenda brown sugar blend
• 1 tablespoon light olive oil
• 1/4 teaspoon salt

Recipe

• 1 1. Mix the oats, oil, salt and 1 TBSP of the sugar in a bowl; set aside.
• 2 2. Cut strawberries and rhubarb into bite-size pieces.
• 3 3. Mix fruit with remaining sugar and pour into a baking dish.
• 4 4. Sprinkle oats on top of the fruit.
• 5 5. Bake at 350 for 30 minutes.

Strawberry Rhubarb Crunch Cake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 cups rhubarb, cut up
• 1 (3 ounce) box strawberry gelatin
• 3/4 cup butter, melted
• 2/3 cup sugar
• 1 (18 ounce) box yellow cake mix
• 1 1/2 cups water

Recipe

• 1 In a 9 x 13 inch pan, place the rhubarb in the bottom.
• 2 Sprinkle with the dry gelatin then sugar. Sprinkle the dry cake mix on top.
• 3 Drizzle the melted butter over cake mix.
• 4 Pour water on top of cake.
• 5 Bake 350 degrees for 45 minutes.
• 6 Serve with sliced fresh strawberries and or whipped cream.

Strawberry Rhubarb Crunch

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 15
• 1 3/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1 tablespoon powdered sugar
• 1/2 cup butter, cut into cubes
• 2 large eggs
• 1 teaspoon vanilla
• 1 1/2 cups sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3 cups rhubarb
• 3 cups strawberries

Recipe

• 1 Preheat oven to 350 degrees.
• 2 Sift 1 1/2 cups flour with powdered sugar.
• 3 Put flour mixture into a food processor. Add butter and process with quick pulses or put flour mixture in a bowl and cut butter with a knife until butter is incorporated.
• 4 Transfer to a 9x13-inch baking pan and pat evenly to cover the bottom.
• 5 Bake 15 minutes. Set aside.
• 6 Combine remaining ingredients, except rhubarb and strawberries, in bowl and mix thoroughly.
• 7 Stir in rhubarb and strawberries and spread mixture over top of baked crust.
• 8 Bake 35 minutes.

Savory Spinach and Artichoke Stuffing

Super Simple Butterscotch Sauce

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/3 cup evaporated milk
• 2/3 cup NESTLÃ?® TOLL HOUSE® Butterscotch Flavored Morsels

Recipe

• 1 Heat the evaporated milk in a medium, heavy-duty saucepan over medium heat just to a boil; remove from heat.
• 2 Add butterscotch morsels; stir until smooth.
• 3 Return to heat.
• 4 Stirring constantly, bring mixture just to a boil.
• 5 Cool to room temperature. Stir before serving.