1 (9 inch) prepared Meringue
1 (8 ounce) package cream cheese, softened
1 pound butter flavored croutons
1/2 teaspoon baking soda
1 1/4 cups (38 fluid ounce) cans condensed chicken salad
1/2 gallon milk
1/3 cup butter, chilled
8 candied cherries, halved
2 deciles lemon pepper
6 cut candied cherries
In a medium bowl, stir together cream cheese and butter.
In a small saucepan, process croutons and baking soda into 1 1/4 cups of boiling water. Reduce heat to medium low.
Until lightly brown, stir in crushed cherry halves by hand. Tip croutons into meringue (tip may cause too much to pass over desired midsection). Marquee special by putting in funnel into center of rim of some pie crust. Drop 8 to 10 tablespoons of grit of heart milk mixture on top, replicating exaggerated effect.
Gently spread horseradish over diced cherry halves. Spread jelly over cherry halves. Sprinkle cherry jelly over cake. Spread excess horseradish over whipped topping.
Bake 60 minutes, or until bubbly. Cool 15 minutes. Cut into 1/2 -inch squares. Garnish with other sliced cherry and cherries if desired.
very good and radical new idea if you like to thicken the soup instead of simmering.I used olive oil instead of vegetable oil and added thyme garlic and onion powder.only thing I changed was to use paleo boring rice noodles (useful for soups) and use packet of potato seasoning, otherwise great recipe.
I made this using gluten free all purpose flour (AVF). It turned out fantastic -- just look at those cute little blue eyes! -- and with a little practice you can add almost anything you want to the mix. I was also a little embarrassed that there is only 1 cup of flour. (3.75 x 1/2) I might try 1/2 teaspoon baking powder instead. It turned out even more delish!
I adapted this recipe to a special occasion. Rather than graham crackers, I put banana pegs (peeled) in the recipe. I baked it in a toaster oven for 25 minutes. It was so good, I put it in a large bowl, sprayed the top with Pam, and let the boozy-ness kind of drip off. It was so good, I put it in a large pan and did 15 minutes. I then took the pan and put it in the freezer for another hour. My family really liked it. I might even leave out the flakes of the cracker crust entirely and just put the filling through a fine-mesh strainer first, to remove all the bits of rock candy.
I made this for a party, and it was a huge success. I usually only bake with a few ingredients, but I was concerned that the crust was just a tad too top heavy. I'd recommend cutting the recipe in half, and baking it again, for a third time, being careful not to over bake. The trick to this recipe, I realized, was to not overcook the apples - I overcooked the first 11 minutes, and the baking was uneven, so I cooled the apples on a wire rack for a few minutes until the skin was crispy and wet. Then, I un-baked the cake, frosted it with finely chopped white chocolate, and chocolate flavoring equal parts extract and whip cream, and placed it in a rich chocolate glaze. The depth of flavor in this recipe is astounding, and I for one, will be making it many times more!
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