Cheesecake

8 oz cream cheese
1 can of eagle brand milk
1/3 cup lemon juice
1 teaspoon vanilla
1 graham cracker crust

Beat ingredients together, in order given, until frothy.
Put in fridge and let it set.
Top with cherries, raspberries, strawberries, or other desired fruit.
Serves 8.

Blueberry Pie

2 graham cracker ready made pie crusts
1 block cream cheese, softened
12oz cool whip, softened
1/4 cups powdered sugar
1 can Comstock blueberry (any)

Combine cream cheese and cool whip until creamy.
Add powdered sugar.
Pour into pie crust.
Add blueberry on top.
Chill/Set.
Serve.

* A super easy pie with great flavor. It's light and creamy. A perfect summer treat!

Chocolate Mousse Pie

1/4 cup sugar
1/4 cup water
3 squares semi sweet chocolate
2 beaten egg yolks
2 egg whites
1/8 teaspoon cream of tartar
2 Tablespoons sugar
1/2 cup whipping cream

Combine sugar and water in a saucepan.
Cook over low heat until sugar dissolves.
Add chocolate and stir until melted. Cool.
Gradually stir chocolate into beaten egg yolks.
Return mix to saucepan and cook for 2 minutes, stirring constantly.
Cool slightly.
In a clean bowl, beat egg whites and cream of tartar.
Gradually add the 2 Tablespoons of sugar. Beat to stiff peaks.
Fold egg whites gently into chocolate mixture.
Beat whipping cream to soft peaks and gently fold into chocolate mixture.
Cover and chill for 4 hours.

Lemon Pie

1 1/2 cups sugar
3 Tablespoons flour
3 Tablespoons cornstarch
3 eggs
2 Tablespoons margarine
juice of 1 lemon
grated lemon peel

In a saucepan, combine sugar, flour, and cornstarch.
Gradually stir in 1 1/2 cups water.
Cook and stir until thick and bubbling.
Cook 2 minutes.
Remove from heat.
Separate eggs.
Set aside egg whites.
Gradually stir some of the hot mixture into the egg yolks.
Return mixture to pan and bring to a gentle boil.
Cook 2 minutes.
Remove from heat and stir in lemon juice and peel.
Top with meringue if desired.
Store in the fridge.

Pecan Pie

3 eggs
1 cup corn syrup
2/3 cup sugar
1/3 cup margarine
1 teaspoon vanilla
1 cup pecans

Beat eggs.
Stir in corn syrup, sugar, margarine, and vanilla.
Stir in pecans.
Pour into pie crust.
Cover pie with foil.
Bake at 350* for 25 minutes.
Remove foil and bake for 20 more minutes.

Pumpkin Pie

1 egg
1 1/4 cup canned pumpkin
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1 1/4 cup evaporated milk

Heat oven to 425*
Beat egg.
Beat in remaining ingredients.
Pour into unbaked pie crust.
Bake 15 minutes.
Reduce temperature to 350* and bake 35 minutes more.

Janelle's Pie Crust

2/3 cup + 1 Tablespoon shortening
2 cups flour
1/4 teaspoon salt
1/4 cup cold water

Combine shortening and 1/2 of the flour in bowl. Cream with mixer until well mixed. Add the remaining flour, salt, and cold water and mix until forms a ball. Cut in 1/2 and roll. Bake at 425* for 10 minutes.