| Hugs & Chips Cheesecake Prep time = 15 minutes *2 (3 oz.) packages of cream cheese, softened *1 (14 oz.) can Eagle Band Sweetened Condensed Milk (NOT evaporated milk) *1 egg *1 tsp. vanilla extract *1 cup mini chocolate chips * 1 tsp. flour *1 (6 oz.) ready-made chocolate pie crust *Chocolate glaze *Chocolate curls (optional) 1) Preheat oven to 350*. With mixer, beat cheese until fluffy; gradually beat in Eagle Brand until smooh. Add egg and vanilla; mix well. 2) Toss chips with flour; stir into cheese mixture. Pour into crust. 3) Bake 35 minutes or until center sprins back when lightly touched. Cool and top with Glaze and curls. Serve chilled. Refrigerate leftovers. Chocolate Glaze: Melt 1/2 cup mini chocolate chips with 1/4 cup whipping cream; cook and stir unil thickened & smooth. Immediately spread over pie. Pumpkin Pie *3/4 cup sugar *1/2 tsp. salt *1 tsp. ground cinnamon *1/2 tsp. ground ginger *1/4 tsp. ground cloves *1 can (15 oz.) Libby's 100% Pure Pumpkin *2 large eggs *1 can (12 fl. oz.) Nestle Carnation evaporated milk *1 unbaked (9 inch) deep-dish pie shell 1) Mix sugar, salt, and spices in a small bowl. Beat eggs in large bowl. Stir pumpkin and sugar-spice mixture into large bowl. Gradually stir in evaporated milk. 2) Pour into pie shell 3) Bake in preheated 425* oven for 15 minutes. Reduce temperature to 350*; bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. |
 |