Eclair Pie

2 Individual packages of Graham Crackers

2 - (3) oz packages of instant vanilla pudding mix

3 Cups milk

1 - (8) oz container of frozen whipped topping, thawed

Chocolate Sauce (recipe follows)

Line the bottom of a 9x13 pan with whole graham crackers.  In a large bowl combine pudding mix and milk.  Stir well.  Fold whipped topping into pudding mixture.  Spread half of mixture over the layer of graham cracker layer.  Top with another layer of graham crackers and the remaining pudding mixture.  Top all with final layer of graham crackers and frost with chocolate sauce.  Refrigerate until serving.

Chocolate sauce:

1/2 cup butter

1/4 cup milk

1 cup sugar

1/3 cup cocoa

1 tsp vanilla

Combine all ingredients in a medium saucepan. Bring to a boil. Boil for 1 minute.  Let cool. 

Prep time: 15 min  Ready in: 15 min  Serves: 12

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Cafe Rio Creamy Tomatillo Dressing

1PKG Hidden Valley Ranch buttermilk mix

1C fat free or regular Sour Cream

1C buttermilk

3 fresh tomatillos

1C cilantro, loosly chopped

3 cloves garlic

1/2-1 tsp tabasco sauce

Blend all together in blender.

Dressing will thicken as it sits for a little bit.

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Brie Cherry Pastry Cups

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1/2 cup cherry preserves
• 4 ounces Brie cheese, cut into 1/2-inch cubes
• 1/4 cup chopped pecans or walnuts
• 2 tablespoons minced chives

Directions

• Unfold puff pastry; cut into 36 squares. Gently press squares onto the bottoms of 36 greased miniature muffin cups.
• Bake at 375° for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each. Bake 6-8 minutes longer or until golden brown. With spoon handle, press squares down again.
• Spoon a rounded 1/2 teaspoonful of preserves into each cup. Top with cheese; sprinkle with nuts and chives. Bake for 3-5 minutes or until cheese is melted. Yield: 3 dozen.

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Artichoke Ranch Squares

Ingredients

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 3/4 cup shredded Parmesan cheese
• 3/4 cup ranch salad dressing
• 1 jar (4 ounces) diced pimientos, drained

Directions

• Unroll both tubes of crescent dough and pat into an ungreased 15-in. x 10-in. x 1-in. baking pan; seal seams and perforations. Bake at 375° for 8-10 minutes or until lightly browned.
• Meanwhile, in a bowl, combine the remaining ingredients; spread over crust. Bake for 12-15 minutes or until cheese is melted and crust is golden brown. Cut into squares; serve warm. Yield: about 2-1/2 dozen.

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Amaretto Cheese-Filled Apricots

Ingredients

• 1 package (7 ounces) dried pitted Mediterranean apricots
• 4 ounces fat-free cream cheese
• 1/2 cup finely chopped almonds, toasted, divided
• 1/4 cup dried cherries, finely chopped
• 2 tablespoons Amaretto or 1/2 teaspoon almond extract plus 5 teaspoons orange juice

Directions

• Gently loosen a long side of each apricot, splitting apricots to resemble clamshells. In a small bowl, beat the cream cheese, 1/4 cup almonds, cherries and amaretto until blended. Spoon 1-1/4 teaspoons filling into each apricot.
• Place remaining almonds in a small shallow dish; roll exposed cheese portions of apricots in nuts. Yield: about 2 dozen.

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Grilled Corn Dip

Ingredients

• 6 medium ears sweet corn, husks removed
• 1 large onion, chopped
• 1 jalapeno pepper, finely chopped
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1/2 cup sour cream
• 1 Package Cream Cheese
  
• 1/2 teaspoon chili powder
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2 tablespoons sliced green onions
• Tortilla chips

Directions

• Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
• Cut corn from cobs. In a large skillet, saute the onion and jalapeno in butter for 2-3 minutes or until almost tender. Add corn and garlic; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat.
• In a large bowl, combine cream cheese and sour cream and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish.
• Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions; serve with chips. Yield: 5 cups.

Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.

Nutrition Facts: 1/4 cup (calculated without tortilla chips) equals 175 calories, 15 g fat (5 g saturated fat), 21 mg cholesterol, 164 mg sodium, 7 g carbohydrate, 1 g fiber, 4 g protein.

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Cherry Chocolate Pie

Ingredients

• 11 large marshmallows
• 1/3 cup milk
• 1 piece (3 ounces) milk chocolate candy bar, chopped
• 1 container (8 ounces) frozen whipped topping, thawed and divided
• 1 graham cracker crust (10 inches)
• 1 can (21 ounces) cherry pie filling

Directions

• In a large saucepan, combine the marshmallows, milk and chocolate. Cook and stir over medium-low heat until smooth. Cool completely.
• Fold 3/4 cup whipped topping into chocolate mixture. Pour into prepared crust. Cover and refrigerate for at least 30 minutes.
• Top with pie filling and remaining whipped topping. Cover and refrigerate for 8 hours or overnight. Yield: 8 servings.
  
  Editor's Note: This recipe uses half of a 6-ounce milk chocolate candy bar.

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