I hope this column finds everyone happy and healthy this week. And I hope the special recipes included last week found their way to some of your tables.
This week I have two recipes: One submitted by a local reader and one I found in my box of recipe tricks.
Both are simple, quick and have only a few ingredients, maybe some you already have at home. I hope you enjoy them.
Janie Teel of Mentone submitted this recipe for a quick and tasty dessert. Teel says it is one of her favorite dessert recipes.
"It is easy and delicious," Teel wrote. "My mom, Doris Newton, made it often for company dinners."
Cream Cheese Cherry Pie
12 oz cream cheese softened
1/2 cup sifted powdered sugar
8 ounce carton cool whip
Pre-baked pie crust or graham cracker crust
1 can cherry pie filling (any flavor pie filling my be substituted)
Beat cream cheese until smooth then add 1/2 cup powdered sugar and cream together. Fold in one 8-ounce carton of cool whip.
Pour into crust and refrigerate for two hours. Top with pie filling.
This pie may be topped with any flavor pie filling, instant pudding or fresh fruit.
Here is another simple recipe to perk up your tastebuds:
Fake & Bake Fried Chicken
1 3-1/2 to 4 pound chicken, cut up with skin removed
1 cup ranch dressing
2 cups instant potato flakes
Preheat oven to 450 degrees.
Coat a baking sheet with vegetable cooking spray.
Lightly brush the chicken pieces with ranch dressing, then roll in potato flakes.
Arrange the chicken on the baking sheet and place in oven.
Turn oven down to 350 degrees and bake 25 minutes or until the chicken juices run clear when the chicken is pierced with a fork.
