Boston Cream Pie minis

1 pkg. (2-layer size) yellow cake mix

1 cup cold milk
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
1-1/2 cups thawed Cool Whip Whipped Topping, divided
4 squares Baker's Semi-Sweet Chocolate

HEAT oven to 350ºF. Prepare cake batter and bake in 24 greased muffin pan cups as directed on package. Cool 10 min. in pans. Remove to wire racks; cool completely.

BEAT milk and pudding mix in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, cut cupcakes horizontally in half. Stir 1/2 cup Cool Whip into pudding; spoon 1 Tbsp. onto bottom half of each cupcake. Cover with tops of cupcakes.

MICROWAVE remaining Cool Whip and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended; spread onto cupcakes. Refrigerate 15 min. Refrigerate leftovers.

Use a serrated knife to easily cut the cupcakes in half.

Serving Size = (1 cupcake (55 g))

Calories 190, Total fat 9 g, Saturated fat 2.5 g, Cholesterol 25 mg,
Sodium 210 mg, Carbohydrate 25 g, Dietary fibre 1 g, Sugars 16 g,
Protein 2 g, Vitamin A 2% DV, Vitamin C 0% DV, Calcium 4% DV,
Iron 4% DV

No Name Pie

Crust: 1 1/4 c graham crumbs
1/4 c melted butter
1/4 c sugar

Mix all ingredients thoroughly. Set aside 1/4 c mixture for sprinkling top of pie.
Line a 9" greased pie plate with mixture. Chill.

Filling:
2 1/2 c milk
1/2 c sugar
1/4 c cornstarch
3 egg yolks
1 tsp vanilla
pinch of salt

Mix and cook in saucepan until it begins to thicken.
Stir constantly to keep it free from lumps. Pour over crust.

Meringue:
3 egg whites
1/4 c sugar
1/4 tsp cream of tarter (optional)

Beat egg whites until very still, adding sugar and cream of tarter gradually.
Spread over top of pie & sprinkle with the reserved graham mixture.
Back 350 until light brown.

Corn Chowder

4 slices bacon, cut up
1 sm stalk celery, sliced thin
20 oz cream corn
1 c diced potatoes
2 c milk
1 tsp salt
¼ tsp pepper

In med saucepan, cook bacon until crisp. Remove from pan, drain & crumble.
Sauté celery in drippings until limp. Add corn, potatoes, milk, salt & pepper.
Boil, simmer 3 minutes. Sprinkle with bacon.

Mexican Antipasto

1 pkg. light cream cheese, softened 250 g
1/2 cup light sour cream 125 mL
1/4 tsp fresh lemon juice 1 mL
1 large avocado, peeled, pitted and mashed
1 tomato, seeded and finely chopped
1 can 4 oz green chilies 127 mL
Pinch salt
5 slices bacon, cooked and crumbled
3 green onions, chopped
1/4 cup black olives, pitted and sliced
60 mL 8 oz 1 jar salsa
250 mL 1 cup shredded Cheddar cheese 250 mL

1. Blend the cream cheese with the sour cream and lemon juice; spread mixture over the bottom of a 9-inch (23 cm) pie plate.
2. Combine the avocado with the tomato, chilies and salt; spoon avocado mixture evenly over the cream cheese layer. Sprinkle on the bacon, green onions and olives.
3. Top with salsa; sprinkle with Cheddar. Chill slightly. Serve with tortilla chips

Chocolate Fudge Pudding

1 c flour
¾ c sugar
2 tsp baking powder
½ tsp salt
1/3 c cocoa
1/2 c chopped nuts (optional)
¾ c brown sugar, lightly packed
½ c milk
2 Tbsp oil
1 tsp vanilla
2 c hot water

In ungreased 8” square pan, stir together flour, sugar, baking powder, salt & 2 Tbsp cocoa.
Stir together remaining cocoa, nuts & brown sugar. Set aside.
Stir milk, oil & vanilla into flour mixture. Blend well.
Spread batter evenly in pan.
Sprinkle nut mixture on top. Pour hot water carefully over.
Bake 350 for 40-45 minutes.

Makes 8 servings

I was having company on Family Day and realized too late that the grocery stores were closed. So I was forced to use whatever I had on hand in the cupboard and only had 1/2 cup of flour. I cut the recipe in 1/2 and it made a nice 'comfort food' dessert.

Rhubarb Custard Pie

1 1/2 cups sugar
1 T. butter
1/2 t. nutmeg
3 T. flour
2 eggs beaten
3 cups chopped rhubarb (about 1 lb.)

Blend sugar and butter. Add nutmeg, and flour, then mix. Add eggs (beaten smooth) and mix. Finally add chopped rhubarb and mix.
Pour into unbaked pie shell. Bake at 450 for 10 minutes, then reduce heat to 350 for 50 to 60 minutes or until filling thickens.

Biscuits on Cream Chicken

10 oz frozen peas
2 c cooked chicken (or turkey) cubed
10 oz can cream of chicken soup
½ c sour cream
½ c milk
Rolled tea biscuits
½ tsp salt
1/8 tsp pepper
1 ¼ c shredded cheese

Preheat oven to 425. Rinse peas to separate.
Heat peas, chicken, soup, sour cream, milk, salt and pepper to boiling, stir frequently.
Prepare rolled biscuits. Pour hot chicken mix into casserole dish, place biscuits on top.
Sprinkle with cheese. Bake 425 for 20 minutes.