Apple Pear Crumble Pie

3/4 c. crushed vanilla wafers (about 24 wafers)

1/4 c. packed brown sugar

1/4 c. butter, melted

4 oz. cream cheese, softened

2 large baking apples, peeled and sliced

1 large fresh pear, peeled and sliced

1/3 c. sugar

1/4 c. flour

1/2 tsp. ground cinnamon

1 1/4 c. cool whip

(Make a standard pie crust, and have it ready (not cooked)).

Preheat oven to 375 degrees. Mix wafer crumbs, brown sugar and butter until well blended. Set aside.

Spread cream cheese carefully onto bottom of crust; sprinkle with half the crumb mixture. Set aside. Combine fruit in large bowl. Add sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie crust; sprinkle with remaining crumb mixture.

Bake 35 minutes or until fruit is tender and crust is lightly browned. Cover with foil if necessary to prevent crust from overbrowning. Cool on wire rack. Serve with cool whip. Store leftover pie in refrigerator.

from Kraft Foods

Sesame Pork

1 tablespoon sesame oil
1 pound pork loin, all visable fat removed, cut into thin strips
1 clove garlic, minced
2 tablespoons honey
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1/3 pound snow peas, washed and trimmed
2 tablespoons toasted sesame seeds

Add oil to a skillet or wok.

Heat oil and brown the pork and garlic over high heat, lower heat add seeds honey, soy,& ginger and combine. Add snow peas cook and continue stir frying for 2 minutes. Serve with rice or noodles.

from LowFatLifestyle.com

Honey Mustard BBQ Chicken

2 TBL. veg. oil

½ red onion, diced

¼ cup apple cider vinegar

¼ cup brown sugar

1 cup chicken stock

½ cup honey mustard (we made our own with honey, mustard, and a bit of paprika)

½ tsp. allspice

½ tsp. curry

4 pieces boneless chicken breasts

4 pieces boneless, skinless thighs (optional, you can just double the amount of breasts)

veg. oil, for drizzling

salt and pepper

Preheat grill or to med-high heat OR just do it all in a skillet. Add veg. oil over moderate heat and sauté red onions, 3-5 minutes. Add vinegar and reduce by half, 1 or 2 minutes. Add brown sugar and cook 1 min. to incorporate. Whisk in stock and honey mustard, allspice, and curry powder. Bring sauce to a bubble and reduce heat to lowest setting. Coat chicken with a drizzle of oil and salt and pepper. Place chicken on hot grill OR directly into skillet and baste liberally while it cooks. Turn it after about 5-7 minutes. Cook 5-7 minutes on both sides, or until done (not pink inside).

(I added cornstarch (dissolved in cold water) 1-2 TBS at end to thicken sauce)

from Michelle Wright

Cherry Cream Pie

1 can sweetened condensed milk

1/3 c. lemon juice

1 tsp. vanilla

1/2 tsp. almond extract

1/2 c. whipping cream (whipped)

1 can cherry pie filling

Combine milk, lemon juice, almond, and vanilla. Stir until mixture thickens. Fold in whipped cream.

Spoon into cooled baked pie crust.

Refrigerate until ready to serve.  Right before serving, pour the cherry pie filling on top.

You can also make your own berry topping

Berry topping: 

1 c. sugar

1 1/2c. berries (blueberries, raspberries, etc.)

1/2 tsp. salt

Thicken with cornstarch

Cool and top pie.