Recipes by Arlene

• ⅔ cup evaporated milk
• 2 tbsp. butter
• 1 (16 oz.) package semi-sweet chocolate morsels
• 2 eggs, beaten
• 1 cup sugar
• 2 tbsp. all-purpose flour
• ¼ tsp. salt
• 1 tsp. vanilla
• 1 cup chopped pecans
• 1 unbaked 9-inch pie shell

Combine milk, butter and chocolate morsels in a saucepan. Cook over low heat, stirring constantly, until chocolate melts. Remove from heat.

Combine eggs, sugar, flour, salt, vanilla and pecans. Add chocolate mixture and mix thoroughly. Pour into pie shell. Bake at 375° for 35 to 40 minutes.

• 1 can sweetened condensed milk
• ¼ cup fresh lemon juice
• ½ pint (8 ounces) frozen whipped topping
• 1 small can crushed pineapple, drained
• 2 cups finely chopped pecans
• 1 9-inch graham cracker crust

Mix condensed milk with fresh lemon juice. Add well-drained pineapple and nuts. Fold in whipped topping. Pour into crust and chill at least 3 hours. Garnish with lemon slices.

Note: This pie is quick and easy to make, but allow one day to prepare since it must be frozen overnight.

• 2 cups graham cracker crumbs
• ¼ cup sugar
• 7 tbsp. unsalted butter, melted
• 2 cups heavy cream
• 1 14-oz. can sweetened condensed milk, chilled
• 1 6-oz. can frozen lemonade concentrate (do not thaw)
• 1 cup blueberries
• 1 cup raspberries
• 2 tbsp. sugar
• 1 tbsp. fresh lemon juice

Preheat oven to 350°. In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bale for 7 minutes and cool completely. In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the mixture into the whipped cream. Pour the filling into the crust and freeze overnight.

About an your before serving, toss the berries into a medium bowl with the sugar and lemon juice. Set aside until ready to serve. Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.

During the warm months, it’s nice to have a fluffy, no-bake dessert that’s a snap to make. Packed with peanut butter, this pie gets gobbled up even after a big meal.

• 1 package (8 ounces) cream cheese, softened
• ¾ cup confectioner’s sugar
• ½ cup creamy peanut butter
• 6 tbls milk
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1 graham cracker crust (9 inches)
• ¼ cup chopped peanuts

In a mixing bowl, beat cream cheese until fluffy. Add sugar and peanut butter; mix well. Gradually add the milk. Fold in whipped topping; spoon into crust. Sprinkle with peanuts. Chill overnight. Makes 6 – 8 servings.