(Family Features) Warmer, longer days are made for quality time with friends and family. There’s no better way to cap off an afternoon in the sun than a good meal followed by a great dessert. Plan to end your next gathering on a sweet note with these fruity desserts to conclude a day spent with loved ones.

Fruity treats are hard to resist, especially when paired with tasty, complementary flavors and textures. If you’re looking for a treat that travels a bit off the beaten path, this pie may be just the answer. A crushed pretzel crust and creamy peanut butter filling provide a salty, savory background for plump, sweet strawberries. Or serve up a taste of the tropics with a cream pie that celebrates a medley of textures and flavors from lively blueberries to toasted coconut.

When you make fruit the star of the dessert, there’s no question you need top-quality ingredients. Each of these desserts features Lucky Leaf Fruit Fillings, which are made from fresh fruit, contain no high-fructose corn syrup and are GMO-free, for a delicious dessert every time. With a variety of flavors to choose from, including apple, blueberry, cherry, peach and strawberry, there are plenty of convenient, versatile dessert options for any occasion.

Find more tasty treats for entertaining and beyond at luckyleaf.com.

Strawberry Peanut Butter Pie

• 1 1/4    cups crushed pretzels
• 1/4       cup granulated sugar
• 1/2       cup butter, melted
• 1          cup creamy peanut butter
• 1          package (8 ounces) cream cheese
• 1/2       cup powdered sugar
• 1 1/2    cups frozen whipped dessert topping, thawed
• 1          can (21 ounces) Lucky Leaf Premium Strawberry Fruit Filling and Topping

1. Combine pretzels and granulated sugar then stir in butter. Press crumb mixture onto bottom and sides of 10-inch pie plate. Cover and chill.
2. With electric mixer on medium speed, beat together peanut butter, cream cheese and powdered sugar. Fold in whipped dessert topping.
3. Spoon 1/2 cup pie filling into crust-lined pie plate. Carefully spread peanut butter filling over top. Top with remaining pie filling. Cover and chill 2 hours before serving.

Fluffy Blueberry Cream Pie with Toasted Coconut

• 1          package (8 ounces) cream cheese, softened
• 1/3       cup sugar
• 1          tablespoon milk
• 2          cups frozen whipped topping, thawed
• 1          can (21 ounces) Lucky Leaf Premium or Organic Blueberry Fruit Filling or Topping
• 1/2       cup toasted coconut flakes, plus additional for topping, if desired
• 1          graham cracker crust (9 inches)

1. In large bowl, beat together cream cheese, sugar and milk until creamy, about 1-2 minutes. Add whipped topping, pie filling and coconut; carefully fold together until no streaks remain.
2. Spoon filling mixture into graham cracker crust. Sprinkle top with additional coconut flakes, if desired. Cover and chill 2 hours, or until firm.

Source: Lucky Leaf

(Family Features) A holiday season filled with gatherings calls for simple recipes that make baking for family and friends easy and enjoyable.

Traditions are often enjoyed more around the holidays and some classic flavors are must-haves for seasonal parties and dinners. Individually portioned desserts are ideal for entertaining, and these smooth, creamy cheesecakes with vivid holiday color are a perfect single serving that is sure to brighten any dessert table. Or put a festive twist on apple pie with a cinnamon roll-inspired crust.

Each of these desserts features quick and easy preparation, and the delicious flavors of Lucky Leaf Fruit Fillings, which use high-quality fruit and contain no high-fructose corn syrup, for great tasting desserts every time. An array of popular flavors like apple, blueberry, cherry and strawberry make it possible to prepare your favorite holiday desserts in minutes.

Find more inspiration for this season’s holiday baking at luckyleaf.com.

Mini Marbled Cherry Cheesecakes

• 18        chocolate cookies with white filling
• 2          packages (8 ounces each) cream cheese, softened
• 1/3       cup sugar
• 2          eggs
• 1          teaspoon vanilla
• 1          can (21 ounces) Lucky Leaf Premium Cherry Fruit Filling, divided

1. Heat oven to 350° F.  Line muffin tins with 18 paper liners.
2. Place one chocolate cookie in bottom of each paper liner.
3. In mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy.  Fold in half of fruit filling. Fill each muffin liner about three-fourths full with mixture.
4. Bake 20-25 minutes, or until done. Cool. Top each cheesecake with spoonful of remaining fruit filling.

Cinnamon Apple Pie

• 1          refrigerated pie crust
• 1          tablespoon butter, melted
• 2          teaspoons ground cinnamon
• 2          cans (21 ounces each) Lucky Leaf Premium Apple Fruit Filling
• 1          stick (8 tablespoons) butter, softened
• 1          cup flour
• 1          cup light brown sugar
• 1/2       cup powdered sugar, plus additional (optional)
• 1/4       teaspoon vanilla
• 1/4       teaspoon cinnamon
• 2          teaspoons milk, plus additional (optional)

1. Heat oven to 400° F.
2. On lightly floured surface, unroll pie crust. Brush with melted butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.
3. Press miniature cinnamon rolls evenly into bottom and sides of 9-inch pie plate, making sure there are no spaces between rolls. Pour fruit filling on top of crust.
4. In large bowl, using pastry blender, combine stick of butter, flour and brown sugar, until crumbly. Sprinkle over apple filling.
5. Bake pie until top and crust are golden brown and filling is bubbling, about 40-45 minutes (cover top and crust with foil, if necessary, to prevent from getting too dark). Remove from oven and allow to cool.
6. In small bowl, whisk together powdered sugar, vanilla, cinnamon and milk to form icing. Add more sugar or milk, if necessary, to reach desired consistency. Drizzle icing over cooled pie.

Source: Lucky Leaf

(Family Features) What’s that warm and wonderful fragrance wafting through the air? Homemade pumpkin pie! Since 1929, Libby’s pumpkin has helped make that sweet ending to the holiday feast. Whether you use a traditional single crust or create a signature pie crust edging, you’ll be proud you made it yourself. Serve your homemade pumpkin pie warm or cold, topped with whipped cream or not. What’s your family tradition?

Tips for Delicious Pumpkin Pie

Like the classic recipe on the back of the can says, all it takes is “Mix, Pour and Bake.” Here are a few more tips from Libby’s, the pumpkin pie experts:

Before you bake. Make the batter ahead, if you wish, but pour it into the pie shell just before baking to keep the crust crisp.
During baking. The baking instructions start with a high oven temperature and then direct you to turn the temperature down part way through baking. Remember this important step which allows the crust time to crisp.
Is it done? Insert a knife near the center of the pie to test for doneness, as the center will still cook after you take the pie out of the oven.

Put a Crimp In It!

Give your homemade pumpkin pie a signature style. Line the bottom of the pie plate with homemade or refrigerated pie dough (before you add the filling) and trim around the perimeter for a 1-inch overhang. Then, create one of these decorative edges:

Simple Fork Edge

1. Fold overhang under and press down with your fingers.
2. Using the tines of a lightly floured fork, press the edge of the pastry to the rim of the pie pan.

Fluted Edge

1. Fold overhang under and pinch to make the edge stand up.
2. With the thumb and forefinger of one hand, pinch the outside edge of the pastry while pressing from the inside with the forefinger of your other hand.

Rope Edge

1. Fold overhang under and pinch to make the edge stand up.
2. Press the pastry along the edge of the pie plate between the side of your thumb at an angle, pinch and slightly twist.

Find more recipes at VeryBestBaking.com.

Libby’s Famous Pumpkin Pie

Makes: 8 servings

• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 ounces) Libby’s 100% Pure Pumpkin
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream

1. MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl; stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
2. POUR into pie shell.
3. BAKE in preheated 425°F oven 15 minutes. Reduce temperature to 350°F; bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack 2 hours.
4. SERVE immediately or refrigerate. Top with whipped cream before serving.

NOTE: 1 3/4 teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different.

Homemade Pie Crust Recipe

This quick pastry is a no-fail recipe made easily with ingredients usually found in most kitchens. Be sure to use cold water and keep well-wrapped until ready to use.
Makes: 1 9-inch (4-cup volume)

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup vegetable shortening
• 2 tablespoons cold water*

1. COMBINE flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend until mixture holds together.
2. SHAPE dough into ball; place on lightly floured surface. Roll out dough to 1/8-inch thickness. Line pie plate with pastry. Trim around perimeter for 1-inch overhang to fold under and crimp as desired.

NOTE: To make two crusts, double all ingredients, follow procedure above, and divide dough in half.
*Add 1 additional tablespoon water as needed.

Source: Libby's Pumpkin

(Family Features) Between blossoming flowers and warmer temperatures, there are plenty of reasons to spend more time outside. Brighten up your spring family gatherings with the sweet flavors of the season. You can prepare a delicious brunch for your family or bring a fun dessert to your next gathering without having to take away any of your time enjoying the outdoors.

Spring is also the perfect time to introduce new twists on classic desserts that will impress your loved ones. Dessert combinations, like a classic cheesecake laced with sweet cherries on a buttery chocolate chip cookie crust or a brunch-perfect cinnamon French toast with your favorite features of an apple fritter, are sure to be the talk of your family’s table.

No matter the occasion, great-tasting Lucky Leaf Premium Fruit Filling and Topping is sure to deliver. With more fruit and many options to choose from, such as apple, cherry, lemon or blueberry, you can add better flavors to your recipes. The premium line contains no high-fructose corn syrup, so you can feel good about whipping up something special for your family.

Find more easy recipes for spring at luckyleaf.com.

Overnight Apple Fritter French Toast Casserole

Recipe courtesy of Kate of I Heart Eating
Prep time: 15 minutes
Cook time: 45-55 minutes
Servings: 12

• 1 package (24 ounces) thick-sliced cinnamon bread, divided
• 1 can (21 ounces) Lucky Leaf Apple Premium Fruit Filling and Topping
• 9 large eggs
• 1 cup fat-free half-and-half
• 1 teaspoon ground cinnamon
• 1 cup powdered sugar
• 1-2 tablespoons milk

1. Grease 9-by-9-inch baking dish.
2. Cube cinnamon bread and add half to prepared baking dish. Add fruit filling over bread. Cover fruit filling with rest of bread cubes.
3. In bowl, whisk together eggs, half-and-half and cinnamon. Pour evenly over bread.
4. Cover and chill overnight.
5. Heat oven to 325° F.
6. Uncover and bake for 45-55 minutes. If it starts to brown too much, tent aluminum foil over casserole.
7. Let cool in pan for about 10 minutes.
8. Whisk together powdered sugar and 1 tablespoon milk, adding more as needed to make pourable glaze. Drizzle glaze over casserole just before serving.

Chocolate Chip Cookie Cherry Cheesecake Pie

Cook time: 67-82 minutes

• 1 roll (16.5 ounces) refrigerated chocolate chip cookie dough
• 2 package (8 ounces) cream cheese, softened
• 2/3 cup sugar
• 1 egg
• 2 teaspoon vanilla extract
• 2 cans (21 ounces each) Lucky Leaf Regular or Premium Cherry Fruit Filling, divided

1. Heat oven to 350° F.
2. Press cookie dough evenly into bottom and sides of deep dish (2-inches deep) 9-inch pie plate.
3. Bake 12 minutes. Cool completely. While crust is cooling, prepare filling.
4. In large bowl, beat cream cheese, sugar, egg and vanilla until smooth. Stir in 1 can of cherry fruit filling. Pour filling into cooled crust.
5. Bake 55-70 minutes, or until filling is set and golden brown.
6. Cool. Refrigerate until ready to serve. Top with remaining can of cherry fruit filling.

Source: Lucky Leaf

Fluffy Peanut Butter Pie

Prep Time: 20 minutes
Makes one (9-inch) pie

• 1/4 cup butter or margarine
• 2 cups finely crushed crème-filled chocolate sandwich cookies (about 20 cookies)
• 1 (8-ounce) package cream cheese, softened
• 1 cup smooth or crunchy peanut butter
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup (1/2 pint) whipping cream, whipped

1. In small saucepan, melt butter; stir in cookie crumbs. Press crumb mixture firmly on bottom and sides of 9-inch pie plate; chill while preparing filling.
2. In large bowl, beat cream cheese until fluffy; add peanut butter and sweetened condensed milk, beating until smooth. Stir in lemon juice and vanilla; fold in whipped cream.
3. Pour into crust. Chill 4 hours or until set. Garnish as desired. Store leftovers covered in refrigerator.

Source: Eagle Brand® Sweetened Condensed Milk

Raspberry Swirl Cheesecake Pie

Prep Time: 15 minutes
Baking Time: 55 minutes
Makes one 9-inch pie

• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1 egg
• 3 tablespoons plus 1 teaspoon lemon juice from concentrate, divided
• 1 (9-inch) graham cracker crumb crust
• 1/2 cup raspberry preserves

1. Preheat oven to 300°F. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth, add egg and 3 tablespoons lemon juice; mix well.
2. Pour 1/2 the batter into crust. Combine remaining 1 teaspoon lemon juice with preserves in small bowl. Spoon half the preserves over batter.
3. Pour remaining batter on top. Using a knife, swirl remaining preserves into decorative pattern on top.
4. Bake 55 minutes. Cool. Refrigerate leftovers.

Source: Eagle® Brand Sweetened Condensed Milk

(Family Features) Finding the perfect recipe to share with loved ones can prove to be a year-round challenge. These tasty dishes that include a flatbread appetizer, shrimp main dish and a favorite seasonal dessert made with strawberries can help you serve up a meal perfect for any spring gathering.

Visit Culinary.net for more tips and recipes to make your springtime gatherings as nutritious as they are delicious.

Hearty and Flavorful
Make your meal a hearty, tasty one by starting it off with this recipe for Herbed Veggie Focaccia Bread, a pizza-esque flatbread that’s a delicious alternative to all-too-common unhealthy appetizers. Topped with mushrooms, tomatoes, peppers, olives and onion, this delightful small plate packs a nutritious load of veggies. Find more nutritious recipes at AICR.org.

Herbed Veggie Focaccia Bread

Reprinted with permission from the American Institute for Cancer Research
Servings: 12

Dough:

• 1 cup whole-wheat flour
• 1 cup all-purpose flour, divided
• 1 package (1/4 ounce) quick-rise yeast
• 1 teaspoon salt
• 1 cup warm water, 125-130° F
• 1 tablespoon canola oil

Topping:

• 7 medium fresh mushrooms, sliced
• 3 plum tomatoes, chopped
• 1 small green bell pepper, slivered
• 1/2 cup sliced black olives
• 1/4 cup chopped red onion
• 2 tablespoons olive oil
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon thyme
• 1/4 teaspoon basil
• 1/4 teaspoon garlic powder
• nonstick cooking spray
• 2 teaspoons cornmeal

1. Heat oven to 475° F.
2. To make dough: In mixing bowl, combine whole-wheat flour, 1/2 cup all-purpose flour, yeast and salt. Add water and oil. Beat until smooth. Stir in remaining all-purpose flour to form soft dough. Place onto floured surface and knead by hand until consistent and elastic, about 4 minutes. Cover and let stand 15 minutes.
3. To make topping: In bowl, combine mushrooms, tomatoes, green bell pepper, olives, onion, oil, vinegar, salt, pepper, oregano, thyme, basil and garlic powder.
4. Coat 15-by-10-by-1-inch baking pan with nonstick cooking spray. Sprinkle with cornmeal. Gently press dough into pan. With fork, generously prick dough.
5. Bake 10 minutes, or until lightly browned. Cover dough with topping mixture. Bake additional 10 minutes, or until edges are golden brown.

Fast, Flavorful Fish Dinner
If warm spring weather has you in the mood for a simple fish dinner, look to your humble sheet pan. Follow these simple tips from Dr. Wendy Bazilian, McCormick Health Advisor and Registered Dietitian, to enjoy tasty seafood recipes you’ll want to make all year long.

• Sheet pans are perfect for simple fish dinners because they require minimal cleanup and everything is baked on one pan.
• While lemon is a great complement to seafood, think about pairing with other citrus flavors like orange and lime. Try marinating shrimp in a mixture of lite coconut milk, lime extract, ginger and red pepper.
• Add colorful vegetables like zoodles or asparagus to your sheet pan to boost both seafood and vegetable servings. You don’t need a spiralizer to make zoodles because many grocery stores offer pre-made zoodles in the produce section.

Explore more recipes to enjoy during spring and beyond at McCormick.com, or look for McCormick Spice on Facebook and Pinterest.

Coconut Lime Shrimp with Zoodles

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

• 1/4 cup Thai Kitchen Coconut Milk (regular or lite)
• 1 teaspoon McCormick Ground Ginger
• 1/2 teaspoon McCormick Garlic Powder
• 1/4 teaspoon McCormick Crushed Red Pepper
• 1/4 teaspoon McCormick Pure Lime Extract
• 1 pound large shrimp, peeled and deveined
• 1 small zucchini, cut into thin noodles with spiralizer
• 1 medium yellow squash, cut into thin noodles with spiralizer
• 1 medium carrot, cut into thin noodles with spiralizer
• 2 tablespoons oil
• 1/2 teaspoon salt
• 1/4 teaspoon McCormick Ground Black Pepper

1. Heat oven to 375° F.
2. In large, re-sealable plastic bag, mix together coconut milk, ginger, garlic powder, crushed red pepper and lime extract. Add shrimp; turn to coat well.
3. Refrigerate 15-30 minutes. Remove shrimp from marinade. Discard any remaining marinade. In center of large, shallow, foil-lined baking pan, arrange shrimp in single layer.
4. In large bowl, toss vegetable noodles and oil. Sprinkle with salt and pepper; toss to coat well. Spread noodles around shrimp in pan.
5. Bake 10-15 minutes, or until shrimp turn pink and are cooked through and noodles are tender. Serve shrimp over vegetable noodles.

Test kitchen tip: For faster prep, use 4 cups store-bought spiralized vegetable noodles instead of spiralizing them yourself.

Dessert Makeover
Strawberries are a seasonal favorite. Indulge by skipping the shortcake and whipping up this lower-calorie dessert for more flavor and less guilt. A whole-wheat crust layered with simple, low-fat ingredients and topped with fresh strawberries provides a tasty springtime treat. Find more good-for-you recipes at AICR.org.

Strawberry and Cheese Refrigerator Pie

Reprinted with permission from the American Institute for Cancer Research
Servings: 8

• 1 prepared whole-wheat graham cracker pie crust (9 inches)
• 4 ounces reduced-fat cream cheese
• 1/4 cup reduced-fat sour cream
• 2 tablespoons extra-fine sugar
• 1 teaspoon grated lemon zest
• 1/2 teaspoon vanilla extract
• 1 pound strawberries
• 1/2 cup strawberry fruit spread
• 1 teaspoon lemon juice (optional)

1. Heat oven to 350° F.
2. Place crust on baking sheet and bake 8 minutes, or until golden and fragrant. Transfer to wire rack and cool completely.
3. Place cream cheese, sour cream, sugar, lemon zest and vanilla in small bowl. Using hand mixer on medium speed or wooden spoon, blend until combined and smooth. Spread cheese mixture evenly over bottom of pie crust. Refrigerate until set, 1-2 hours.
4. Before serving, cut off tops of strawberries. Halve largest ones and place in bowl. Cut remaining berries lengthwise in quarters and place in another bowl. Melt fruit spread in bowl in microwave or in small saucepan over medium heat, stirring often. Mix in lemon juice, if using, and divide hot fruit spread between two bowls of berries. Using fork, toss until fruit is coated.
5. Spoon quartered fruit into center of pie, turning most pieces cut-side down. Arrange larger halves in circle around edge of pie with flat side facing rim of crust and pointing toward center of pie. Fill open spaces with any remaining fruit spread.
6. Serve pie within 1 hour.

Photo courtesy of Getty Images (Herbed Veggie Focaccia Bread)
Photo courtesy of Getty Images (Strawberry and Cheese Refrigerator Pie)

Source: Culinary.net

(Family Features) When cool and creamy meets tangy and fruity, what do you get? Sweet endings to a porch supper, a backyard barbecue or a meal under the stars.

Try new twists on old favorites — Strawberries and Cream Shortcake or Lemon Raspberry Ribbon Pie. Or slurp a Fruit Smoothie, which you can make with bananas, strawberries, peaches or key lime. Combine pineapple, lime and coconut for a cool taste of the tropics in Piña Colada Cream Dessert. Or make up the Classic Banana Cream Pie to take on a weekend getaway.

After all, it’s summertime. And the livin’ — and the eatin’ — should be refreshingly easy. Find more summer recipe inspiration at eaglebrand.com.

Strawberries and Cream Shortcake

Prep Time: 20 minutes   Bake Time: according to package directions
Makes 8 to 10 servings

• 1          (18 1/4 or 18 1/2-ounce) package pound cake mix
• 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1/2       cup cold water
• 1          (4-serving size) package instant vanilla flavor pudding mix
• 1          (4-ounce) container frozen non-dairy whipped topping, thawed (1 3/4 cups)
• 1          quart fresh strawberries, cleaned, hulled and halved (about 1 1/2 pounds)

1. Prepare pound cake mix as package directs; pour into prepared 9-inch round pans. Bake according to package directions. Cool.
2. In large bowl, mix sweetened condensed milk and water; beat in pudding mix. Chill 5 minutes. Fold in whipped topping. Place 1 cake layer on serving plate. Top with half each of pudding mixture and strawberries. Repeat layers. Refrigerate leftovers.

Lemon Raspberry Ribbon Pie

Prep Time: 20 minutes Cook Time: 10 minutes
Makes one 9-inch pie

• 1 (10-ounce) package frozen red raspberries, thawed
• 1 tablespoon cornstarch
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1/2 cup lemon juice from concentrate
• Yellow food coloring if desired
• 2 cups (1 pint) whipping cream, stiffly whipped
• 1 (9-inch) pastry shell, baked
• Fresh raspberries for garnish, optional

1. In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly, about 20 minutes.
2. In large bowl, combine sweetened condensed milk, lemon juice and food coloring if desired. Fold in whipped cream. Spread one-third lemon mixture into prepared pastry shell; top with raspberry mixture then remaining lemon mixture.
3. Chill thoroughly. Garnish as desired. Refrigerate leftovers.

Fruit Smoothies

Prep Time: 5 minutes
Makes 5 servings

• 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk), chilled
• 1          (8-ounce) carton plain yogurt
• 1          small banana, cut up
• 1          cup frozen or fresh whole strawberries
• 1          (8-ounce) can crushed pineapple packed with juice, chilled
• 2          tablespoons lemon juice from concentrate
• 1          cup ice cubes
• Halved fresh strawberries, optional

1. In blender, combine sweetened condensed milk, yogurt, banana, whole strawberries, pineapple with its juice and lemon juice; cover and blend until smooth.
   With blender running, gradually add ice cubes; blend until smooth. Garnish with halved strawberries if desired. Serve immediately.

Variations
Peach Smoothies: Omit strawberries and pineapple. Add 2 cups frozen or fresh sliced peaches. Proceed as above.
Key Lime Smoothies: Omit strawberries, pineapple and lemon juice. Add 1/3 cup Key lime juice. Proceed as above. Tint with green food coloring if desired. Garnish with lime slices if desired.

Piña Colada Cream Dessert

Prep Time: 10 minutes   Freezing Time: 2 hours + 6 hours
Makes 6 to 8 servings

• 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1          cup milk
• 1/2       cup frozen pineapple juice concentrate, thawed
• 2          tablespoons lime juice from concentrate
• 3/4       cup toasted flaked coconut
• Edible flowers, optional

1. Combine sweetened condensed milk, milk, pineapple juice concentrate and lime juice concentrate. Transfer to 9 x 9-inch baking pan. Cover; freeze 2 hours or until almost firm.
   Break frozen mixture into small chunks; transfer to chilled large bowl. With mixer, beat until smooth but not melted. Stir in coconut. Return to pan. Cover; freeze 6 hours or until firm. To serve, scoop into dessert dishes. Garnish with flowers if desired.

Classic Banana Cream Pie

Prep Time: 15 minutes   Cook Time: 10 minutes
Makes one 9-inch pie

• 3          tablespoons cornstarch
• 1 1/3    cups water
• 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 3          egg yolks, beaten
• 2          tablespoons butter or margarine
• 1          teaspoon vanilla extract
• 3          medium bananas, sliced and dipped in lemon juice from concentrate and drained
• 1          (9-inch) baked pastry shell or 1 (9-inch)
• graham cracker crust
• Whipping cream, whipped

1. In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly.
   Remove from heat; add margarine and vanilla. Cool slightly. Arrange 2 sliced bananas on bottom of prepared pastry shell. Pour filling over bananas; cover.
2. Chill 4 hours or until set. Spread top with whipped cream; garnish with remaining banana slices. Refrigerate leftovers.

Source: Eagle® Brand Sweetened Condensed Milk

Save

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Ingredients

• 3 tablespoons cornstarch
• 1 1/3 cups water
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 3 egg yolks, beaten
• 2 tablespoons butter or margarine
• 1 teaspoon vanilla extract
• 3 medium bananas, sliced and dipped in lemon juice from concentrate and drained
• 1 (9-inch) baked pastry shell or 1 (9-inch) graham cracker crust
• Whipping cream, whipped

Preparation

1. In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly.
2. Remove from heat; add margarine and vanilla. Cool slightly. Arrange 2 sliced bananas on bottom of prepared pastry shell.
3. Pour filling over bananas; cover.
4. Chill 4 hours or until set. Spread top with whipped cream; garnish with remaining banana slices. Refrigerate leftovers.

Preparation Time

15 minutes

Cook Time

10 minutes

Serves

Makes one 9-inch pie

Source

Eagle® Brand Sweetened Condensed Milk

Hearty Chicken & Vegetable Chowder
Easy Chicken Shepard's Pie
Santa Fe Chicken Saute

(Family Features) With risk factors for heart disease on the rise, it has never been more important to incorporate heart-healthy meals into your family’s diet.

According to recent statistics, heart disease is the leading cause of death among women in the U.S. With this in mind, Campbell Soup Company is on a mission to help women care for their hearts. With a diverse portfolio of foods that balance great taste and nutritional value, Campbell offers nearly 100 options that meet the criteria for the American Heart Association’s® Heart-Check mark.
Caring for your heart starts in the kitchen

Creating balanced meals for the family doesn’t have to be difficult. In addition to offering heart-healthy foods, Campbell works with its culinary staff, nutrition team and trained chefs to create healthy recipes. This recipe for Sante Fe Chicken Saute is a simple, one-skillet dish that combines lean chicken breast, black beans and corn with a spicy picante kick. Or, try this recipe for Hearty Chicken and Vegetable Chowder, which features chicken paired with a flavorful combination of zucchini, corn, potatoes and cream of celery soup. And no one can resist comforting Easy Chicken Shepard’s Pie. For more easy-to-prepare and heart-healthy recipes and for nutrition information, visit www.campbellskitchen.com.
Seven steps towards a healthier heart

A strong heart starts with a healthy diet and lifestyle. According to the American Heart Association, following these seven health and behavior factors can make a huge difference in your heart’s health. For more heart-healthy tips, visit www.heart.org.

1. Don’t smoke.
2. Maintain a healthy weight.
3. Engage in regular physical activity.
4. Eat a healthy diet.
5. Manage blood pressure.
6. Take charge of cholesterol.
7. Keep blood sugar, or glucose, at healthy levels.

Hearty Chicken & Vegetable Chowder

Ingredients

• 1 tablespoon canola oil
• 1 large onion, minced (about 1 cup)
• 1 clove garlic, minced
• 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Celery Soup
• 1 cup nonfat milk
• 1 cup water
• 2 medium red potatoes, diced (about 2 cups)
• 1 large zucchini, diced (about 1 1/2 cups)
• 1 cup whole kernel corn
• 2 cups diced cooked chicken
• 2 tablespoons chopped fresh parsley

Preparation

1. Heat oil in 4-quart saucepan over medium-high heat. Add onion and garlic and cook for 2 minutes, stirring occasionally.
2. Stir in soup, milk and water and heat to a boil. Stir in potatoes, zucchini and corn. Reduce heat to medium-low.
3. Cook for 35 minutes or until potatoes are tender, stirring occasionally. Stir in chicken and parsley and cook until mixture is hot and bubbling.

Preparation Time

15 minutes

Total Time

1 hour

Serves

6 servings

Easy Chicken Shepard's Pie

Ingredients

• 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup
• 1 1/4 cups water
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon poultry seasoning, crushed
• 1 tablespoon vegetable oil
• 1 package (16 ounces) frozen mixed vegetables, thawed
• 1 cup instant mashed potato flakes
• 1 cup fat free evaporated milk
• 1/4 cup shredded 2% milk Cheddar cheese

Preparation

1. Heat oven to 350°F.
2. Stir soup and 1/4 cup water in large bowl.
3. Season chicken with 1/2 teaspoon black pepper, onion powder and poultry seasoning.
4. Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook until well browned, stirring occasionally. Add chicken and vegetables to soup mixture and stir to coat.
5. Spoon chicken mixture into 2-quart round casserole.
6. Microwave remaining water in microwavable bowl on HIGH for 1 to 2 minutes or until hot. Add potato flakes and stir until water is absorbed. Stir in milk and remaining black pepper. Loosely cover and microwave on HIGH for 2 minutes or until mixture is hot.
7. Spread potato mixture over chicken mixture. Sprinkle with cheese. Bake for 40 minutes or until chicken mixture is hot and bubbling.

Preparation Time

15 minutes

Total Time

1 hour 10 minutes

Serves

4 servings

Santa Fe Chicken Saute

Ingredients

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 tablespoon vegetable oil
• 1 3/4 pounds skinless, boneless chicken breast halves
• 1 teaspoon minced garlic
• 4 green onions, minced (about 1/2 cup)
• 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Tomato Soup
• 1/2 cup Pace® Picante Sauce
• 1/2 cup water
• 1 can (about 15 ounces) black beans, rinsed and drained
• 1 cup whole kernel corn
• 2 tablespoons chopped fresh cilantro leaves

Preparation

1. Stir chili powder and cumin in small bowl. Season chicken with chili powder mixture.
2. Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook for 6 minutes or until browned on both sides. Add garlic and onions and cook; stir for 1 minute.
3. Stir in soup, picante sauce and water and heat to a boil. Reduce heat to medium-low. Add beans and corn. Cover and cook for 15 minutes or until chicken is cooked through.
4. Sprinkle with cilantro.

Preparation Time

15 minutes

Total Time

35 minutes

Serves

6 servings

Source

Campbell Soup Company

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