Easy Cherry Cheese Pie

Easy Cherry Cheese Pie

By Grandma Butterfield



1 9-inch graham ctacker crumb crust
1 8 oz package of cream cheese, softened
1 14 oz can sweetened condensed milk
1/3 cup lemonjuice
1 tsp vanilla extract
1 can cherry pie filling, chilled

in medium bowl, beat cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 2 hours or until set. Top with desired amount of pie filling before serving.
Refrigerate leftovers.
Makes 8 servings

Tip: Any of your favorite fruit pie fillings or toppings can be substituted for the cherry pie filling

THE Best Enchiladas EVER

Pre-heat oven to 350*


about 3 bunches of green onions
3 Serrano peppers if wanted for hot enchiladas
cilantro
shredded cheese
shredded lettuce (you can get it at Sam's club)

spray baking sheet with non-stick spray

take a pinch of lettuce, onion, cheese, and cilantro roll in tortilla that has been dipped in the enchilada sauce


there will be about 15 per pan

Cover with enchilada sauce and cook about 30 minutes

Steve insists that the best place to get great tortillas is Mama Maria, la Favorita you can get them at 6200 south and Bangater at the Reams Store


Enchilada Sauce

Make a rue with equal parts butter and flour
melt butter and then whisk in the flour
add salt and pepper to taste
add 3/4 oz (more or less) California chili powder
add red crushed pepper flakes (it makes if hot)
add cayenne pepper


let cook until bubbly

To the mixture add about 11 cups of water and 11 chicken bullion cubs

Cook on high until it thickens, but not too thick

Call Steve to come and taste the sauce to see if it is good.

Pour over enchiladas and cook