This is a pie that my mom would make us when I was growing up. It was a favorite of mine. I still love cherry breeze pie, but I rarely make it (maybe once a year) because I end up eating half of the pie (or more) myself. I can’t afford that kind of caloric luxury. The creamy tartness of the filling with the sweetness of the cherry pie filling and graham cracker crust is just heaven and takes me back to my childhood every time. It is super easy to make.
cherry breeze pie
1 (9 inch) graham cracker ready-crust pie crust
1 (8 oz.) pkg. cream cheese, softened
1 can Eagle Brand sweetened condensed milk
1/3 c. Real Lemon reconstituted lemon juice
1 tsp. vanilla extract
1 (21 oz.) can cherry pie filling, chilled
In medium bowl, beat cream cheese until light and fluffy. Beat in sweetened condensed milk. Add lemon juice and vanilla, and stir until well mixed. Pour filling into crust. Chill at least 2 hours. Top with cherry pie filling before serving.
This is a beautiful and yummy salad. The recipe is basically a guide. I don’t follow this recipe to a tee, ever. I just start chopping and adding veggies. The last time I made this, I didn’t have Kalamata olives, so I just added regular ol’ black olives. I also added green bell pepper (diced). I like to add some croutons to the salad for a little crunch. The lemon-garlic dressing is a favorite of mine.
romaine lettuce, cut into 1″ pieces
1 medium cucumber, peeled, seeded and dicediced
1 medium tomato, chopped
1/2 cup red onion, chopped
1/4 cup kalamata olives, chopped
1/8 cup pepperocini peppers, stem removed, seeded, and chopped
1/3 cup crumbled feta cheese
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 – 2 cloves garlic, minced
pinch of oregano
salt and pepper to taste
Combine lettuce, cucumber, tomato, onions, olives, pepperocinis, and feta cheese in large serving bowl.
Whisk together oil, lemon juice, garlic, oregano, salt and pepper in a small bowl. Pour over the vegetable mixture; toss until coated. Serve immediately.