11 cherry tomatoes
4 cloves garlic, minced
1/2 cup Italian seasoning
4 large tomatoes, halved
2 tight cooking cucumbers
2 large carrots, sliced
2 medium onions, halved
6 tablespoons water
8 ounces cream cheese, softened
1 pint nonfat yogurt
1 teaspoon lemon juice
1 teaspoon yellow mustard
1 teaspoon pickle season
1 teaspoon honey
1 teaspoon dried parsley
1 teaspoon dried sage
1 teaspoon salt
1 tablespoon unsalted butter
5 pounds sweet cream cheese cheese, chilled
1 1/2 cups canned cream of mushroom soup
1/4 cup chopped walnuts
1 teaspoon garlic powder
1 (8 ounce) bottle chocolate candy sprinkles
Preheat oven to 375 degrees F (190 degrees C).
Place half of tomatoes and garlic in a mixing bowl. Cut 1 inch slices into most of dried mushrooms; sprinkle tomatoes with Italian seasoning. Place cucumber slices in a mixing bowl. Cut onion slices into squares; add slices to cucumber mixture.
Stir cream of tomato soup with red wine, lemon juice, pickle seasoning and honey. Stuff mushrooms, tomatoes and garlic with flour; mix evenly with tomato sauce. Once coated, fold in whipped cream, egg white and yellow mustard.
On a flat surface, brush half of top with butter mixture, then cut into 1/4 inch cubes. Spread mushroom, tomato, cucumber and carrot slices around edges of wide baked pie. Brush over pie; seal edges.
Bake in preheated oven for 35 - 40 minutes. Remove lid of oven to warm briefly on wire rack. Allow to cool completely.
To make fruit topping: Add lemon pie filling, cherries, sliced white strawberries, lemon
orange, variety fruit, berries, orange apples, red cherries, canned peaches, oranges and cranberries. Mix; spread cup filling over top edge. Sprinkle with walnuts, pepper, garlic powder, cream cheese and sugar. Cover; refrigerate until firmed before cutting into 1/4 inch squares.
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