INGREDIENTS:
1 package (8 ounces) cream cheese, softened.
1 can (8 ounces) crushed pineapple, well drained.
1 cup chopped pecans
3 cups flaked coconut.
DIRECTIONS:
In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.
Ingredients: Taco Seasoning (or you can use one packet/ serving of store-bought taco seasoning) 1 pound ground beef 1/2 yellow onion diced 2 bags tortilla chips (16 ounces each) 1 can refried beans 16 ounces shredded cheese of choice (I used cheddar and Monterey jack) 3 roma tomatoes diced 2 to 3 green onions sliced…
INGREDIENTS: 8 fresh peaches – peeled, pitted and sliced into thin wedges 1/4 cup white sugar 1/4 cup brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 teaspoon fresh lemon juice 2 teaspoons cornstarch 1 cup all-purpose flour 1/4 cup white sugar 1/4 cup brown sugar 1 teaspoon baking powder 1/2 teaspoon salt…
Ingredients: Makes 2 pies 2 graham cracker pie crusts 1 (14 ounce) can Eagle Brand Condensed Milk 1 (10 ounce) can crushed pineapple 9 ounces Cool Whip 3 tablespoons lemon juice 3/4 cup pecans Directions: 1Mix all ingredients. 2Pour into crusts. Garnish with extra pecans if you wish. 3Refrigerate 2 hours before serving.
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