Fresh Fruit FlagPie
Crust:
1 cup of flour
1 stick of melted margarine
¼ cup of powdered sugar
½ cup of chopped pecans
Mix together and pat into a greased pie pan. Bake at 350 degrees for 15
minutes.
Filling:
8 ounces of cream cheese
8 ounces of whipped topping
1 cup of powdered sugar
½ teaspoon of vanilla
8 – 10 strawberries
1 can of blueberry pie filling
Sweetened whipped cream
Blend until creamy. Spread over cooled crust. Top with blueberry
pie filling, strawberries and whipped cream.
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Chicken Firecrackers
1 box of phyllo dough
2 chicken breasts, cooked and diced
1 diced jalapeño
8 ounces of cream cheese, softened
¼ teaspoon of garlic salt
1 cup of shredded cheddar cheese
1 stick of margarine, melted
Mix chicken, jalapeño, cream cheese, garlic salt, and cheddar. Set aside.
Stack four sheets of phyllo and cut into 3” x 5” squares. Spoon filling onto
phyllo. Roll and twist the ends of phyllo. Brush with butter and place on a sheet
pan.
Bake at 350 degrees for 8 – 10 minutes until ends become golden.
