Lemon Icebox Pie

 

This was Mother’s go-to dessert. It was quick and easy and everyone always loved it. She’d made it so many times that she didn’t need a recipe. Maybe one day I won’t need it either.

 

Lemon Icebox Pie

 

Nilla Wafers

½ cup Butter, softened

Juice from 3 lemons (about ¼ cups)

1 14-oz. can Eagle Brand Sweetened Condensed Milk

3 eggs, separated

4 tablespoons sugar

 

Crush 40 Nilla Wafers. I put then in a Ziplock bag, seal it and use a rolling pin. It’s okay to use a food processor.

Melt the butter and mix with the crushed Nilla Wafers. Press into the bottom of a glass pie plate. Place additional Nilla Wafers around the rim of the pie plate to create a crust.

Combine egg yolks, Eagle Brand Sweetened Condensed milk and lemon juice, mixing well. Pour into the crust.

Beat the egg whites on HIGH speed of a mixer until white and frothy. Add sugar, one tablespoon at a time, until stiff, white peaks form. Spread on top of the pie filling.

Bake at 325 degrees for 15 minutes or until the top begins to lightly brown.

Cool. Then Refrigerate.

Creamy Double Decker Fudge

What could be better than peanut butter and chocolate? Well, something quick and easy works for me. How about for you?

This recipe comes from the folks that give us REESE’S and EAGLE BRAND. Sometimes the very best recipes come from folks trying to seel us their products. I sure don’t mind -- especially when I use their products anyway.

Creamy Double Decker Fudge

1 cup REESE’S Peanut Butter Chips
1 (14-oz) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk), divided
1 teaspoon vanilla extract, divided
1 cup HERSHEY’S Semi-Sweet Chocolate Chips
Line 8-inch square pan with foil.

In small microwave-safe bowl, place peanut butter chips and 2/3 cup sweetened condensed milk. Microwave on HIGH 1 to 1 ½ minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred. Stir in ½ teaspoon vanilla; spread evenly into prepared pan.

In microwave-safe bowl, place remaining sweetened condensed milk and chocolate chips. Microwave on HIGH 1 to 1 ½ minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred. Stir in remaining ½ teaspoon vanilla; spread evenly on peanut butter layer. Cover; chill until firm.

Cut into 1-inch squares. Cover; store in refrigerator.

Makes about 1 ½ pounds.

Triple Layer Chocolate Bars

This is another wonderful recipe from the folks at HERSHEY’S and EAGLE Brand. And it’s easy! And did I mention that it’s chocolate? Yeah. Perfect to take off from home or save for yourself.

Triple Layer Chocolate Bars

1 ½ cups graham cracker crumbs
½ cup HERSHEY’S Cocoa, divided
¼ cup sugar
1/3 cup butter or margarine, melted
1 (14-oz.) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
¼ cup all-purpose flour
1 egg
1 teaspoon vanilla extract
½ teaspoon baking powder
¾ cup chopped nuts
2 cups (12-oz. package) HERSHEY’S Semi-Sweet Chocolate Chips

Preheat oven to 350 degrees.

Combine crumbs, ¼ cup cocoa, sugar and butter. Press firmly on bottom of 13 x 9-inch baking pan.

In large mixer bowl, beat sweetened condensed milk, flour, remaining ¼ cup cocoa, egg, vanilla and baking powder. Stir in nuts. Spread evenly over prepared crust. Top with chips.

Bake 20 to 25 minutes or until set. Cool. Cut into bars. Store tightly covered at room temperature.

Makes 24 to 36 bars.

Fudge Brownie Pie

This recipe comes from HERSHEY’S and EAGLE BRAND. It was one of those magazine tear-out recipes that found its way into my stash.

In this part of the country, nuts always means pecans. Okay. You’re right. We grow peanuts as well. But for baking, we use pecans. Peanuts are for peanut brittle.

Another tip is to melt the chocolate and butter in the microwave instead of on the stove. Put the chocolate and butter into a microwave safe dish for 30 seconds on HIGH. Stir. Then repeat until melted. It’s really important to stir after each 30 second period because chocolate made be melted more than you realize. I’ve found the microwave is the best way to melt chocolate.

Fudge Brownie Pie

9-inch unbaked pastry shell
1 cup HERSHEY’S Semi-Sweet Chocolate Chips
¼ cup butter or margarine
1 (14-oz) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
½ cup all-purpose biscuit baking mix
2 eggs
1 teaspoon vanilla extract
1 cup chopped nuts

Heat oven to 375 degrees. Bake pastry shell 10 minutes, remove from oven. Reduce oven temperature to 325 degrees.

In saucepan over very low heat, melt chips with butter. In large mixer bowl, beat chocolate mixture with remaining ingredients except nuts until smooth. Stir in nuts. Pour into prepared pastry shell.

Bake 35 to 45 minutes or until center is set. Cool. Serve warm or at room temperature with ice cream, if desired.

Cherry Cheese Pie

Here’s another wonderful recipe from the folks over at Eagle Brand. This was doesn’t require baking and is super simply to make. Just allow time to thoroughly chill in the refrigerator.

Cherry Cheese Pie

1 (9-inch) graham cracker crumb crust or baked pastry shell
1 (8-oz.) package cream cheese, softened
1 (14-oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/3 cup ReaLemon Lemon Juice from Concentrate
1 teaspoon vanilla extract
1 (21-oz.) can cherry pie filling, chilled

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust.

Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.

Creamy Baked Cheesecake

Do you keep Eagle Brand Sweetened Condensed Milk in your cabinet at all times? You should. There’s some absolutely wonderful desserts you can make that require it. Here’s one of them -- especially for all you who love cheesecake as much as I do.

Creamy Baked Cheesecake

½ cup margarine or butter, melted
1 ¼ cups graham cracker crumbs
¼ cup sugar
2 (8-oz.) packages cream cheese, softened
1 (14-oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
¼ cup ReaLemon Lemon Juice from Concentrate
1 (8-oz.) container sour cream

Preheat oven to 300 degrees.

Combine margarine, crumbs and sugar; press firmly on bottom of 9-inch spring form pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well.

Pour into prepared pan. Bake 50 to 55 minutes or until set. Chill thoroughly. Spread sour cream on top. Garnish as desired. Refrigerate leftovers.