Glazed Kielbasa Pineapple Bites

Perfect New Year's {gluten free!} appetizer. {I also thought thick ham steak chunks would be good in place of the Kielbasa.}

Photo Credit to Jam Hands

Glazed Kielbasa Pineapple Bites
1 (14 oz.) regular Kielbasa, sliced
1 (20 oz.) can pineapple chunks, reserve juice
3 Tbsp. Teriyaki sauce
1 Tbsp. sweet chili sauce
1 Tbsp. honey
1 Tbsp. pineapple juice (from can)

Preheat oven to 425-f degrees. Line a baking sheet with parchment paper.
Place a piece of pineapple on top of a slice of kielbasa and stick a toothpick into them.
In a small bowl combine remaining ingredients. Place kielbasa bites onto the baking sheet and brush glaze over tops and sides of bites.
Bake for 15 to 20 minutes until hot. Let cool slightly and serve warm.

Recipe Source: Jam Hands

Soft Double Chocolate Chip Cookies

Oh baby oh baby. So fetchin good. I made them twice in three days {thanks to Braden}.

Photo Credit to Mel's Kitchen Cafe

Soft Double Chocolate Chip Cookies
6 ounces cream cheese, softened
12 tablespoons (3/4 cup) butter, melted and cooled slightly
3/4 (5 1/4 ounces) cup packed light brown sugar
1/3 (2 1/3 ounces) cup granulated sugar
2 teaspoons vanilla extract
1/2 cup (1 3/4 ounces) unsweetened cocoa powder
1 1/2 cups (7 1/2 ounces) cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces (1 cup) chocolate chips, semisweet or bittersweet

Preheat the oven to 325 degrees F and line baking sheets with parchment or silpat liners. In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla. Add the cocoa powder, flour, baking soda and salt and mix until mostly incorporated with just a few dry streaks remaining. Add the chocolate chips and mix until combined and no dry streaks remain.
Roll the dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, you don't need to flatten it all the way). Bake the cookies for 12-14 minutes until the edges are set but the middles are still soft and gooey. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.

Recipe Source: Mel's Kitchen Cafe

Salted Caramel Chocolate Chip Bars

Super easy. Delicious. And in bar form...so no batches of cookies!

Photo Credit to The Baker Upstairs

Salted Caramel Chocolate Chip Bars

12 tablespoons butter, melted and cooled
1 cup brown sugar
1/2 cup granulated sugar
1 egg plus 1 egg yolk
1 teaspoon vanilla
2 cups plus 2 tablespoons flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips
11 ounces caramel bits (or 11 ounces caramel squares, unwrapped)
3 tablespoons heavy cream
sea salt, for sprinkling

Preheat oven to 325. Prepare a 9 x 13 pan by lining with foil. In a large mixing bowl or the bowl of a stand mixer, combine butter and sugars and mix until combined. Add egg and egg yolk and vanilla, and mix until combined. Add flour, baking soda, and salt, and mix until just combined (be careful not to over mix). Gently fold chocolate chips into the dough. In a microwave-safe bowl, combine the caramels and heavy cream, and microwave on high power at twenty second intervals, stirring in between, until melted and smooth. Spread half of the cookie mixture in the prepared pan, pushing with your hands to form an even layer. Pour the melted caramel over the top and spread to cover. Sprinkle with sea salt. Top with remaining cookie dough. (I found it easiest to put the cookie dough on a cutting board and smush it with my hands into an even layer about the size of my pan, then transfer it to the baking pan.) Sprinkle the top with more sea salt. Bake 25-30 minutes or until very lightly golden around the edges. Be careful not to over bake! The cookies are best if they are soft and a little gooey. Remove from oven and let cool 10-15 minutes, then remove to a cooling rack. Cool almost to room temperature before slicing.

Recipe Source: The Baker Upstairs

Mexican Stuffed Peppers with Quinoa & Black Beans

Love this because it was vegetarian and easy and quick.

Photo Credit to One Lovely Life

Mexican Stuffed Peppers with Quinoa & Black Beans
4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
1c quinoa, uncooked
½ medium onion, diced
1 (15oz) can black beans, drained and rinsed
1 roma tomato, seeded and diced
1 (4oz) can diced green chiles (don't drain)
¼ c cilantro, minced
¼ tsp salt
¼ tsp pepper
olive oil, if desired
½ c Monterrey Jack, grated*
½ c cheddar cheese, grated*
1 recipe red enchilada sauce (or 1 (28oz) can)

Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Boil 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork.
In the meantime, microwave pepper halves 2-3 minutes to soften slightly. (Prepared this way, the peppers should come out crisp-tender. If you want them crisper, you can omit this step.)
Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chiles and their juices, cilantro, ¼ tsp salt, and ¼ tsp pepper. If the mixture seems to dry, drizzle in a bit of olive oil (I didn't need any).
Pour enchilada sauce into a 9x13" baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses.
Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.

Recipe Source: One Lovely Life

Greek Yogurt Chicken Salad Sandwiches

These were delicious and so much more healthy than any other chicken salad sandwiches I've ever made. I made them for Lilian's 3rd birthday at the park and it was perfect. The recipe was just a template, I changed a lot about it. Except for the ingredients you see...

Photo Credit to Damn Delicious

Greek Yogurt Chicken Salad Sandwiches

1 pound cooked chicken breast, shredded {I used a whole roasted chicken, so good}
1/2 cup diced red onion
1/2 cup diced apple
2/3 cup grapes, halved
1/3 cup dried cranberries
1/4 cup sliced almonds {or cashews, or peanuts...}
1/2 cup plain Greek yogurt
1 tablespoon freshly squeezed lemon juice, or more, to taste {I used red wine vinegar}
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
4 rolls ciabatta bread, toasted, for serving {I used whatever bread I had, white rolls, wheat bread...}

In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries, sliced almonds, In another bowl, whisk the Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste. Combine the dry stuff and chicken mixture and fold gently.
Serve sandwiches on bread with chicken mixture.

Recipe Source: Damn Delicious

Homemade Pizza Sauce

Mel does it again. The simplest, most flavorful pizza sauce I've ever made. And make at least once a month!

Photo Credit to Mel's Kitchen Cafe

1 (14 1/2-ounce) can diced tomatoes, undrained
1 (6-ounce) can tomato paste
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
1/2 teaspoon dried basil
Pinch of crushed red pepper {optional}

Combine all ingredients in food processor or blender and blend until desired consistency. I leave mine slightly chunky. You can adjust the seasonings to taste. This recipe is open to interpretation. Use what you like, taste it along the way and it is sure to be delicious!

Recipe Source: Mel's Kitchen Cafe

Sweet n' Spicy Asian Chicken

This is a perfect stir-fry chicken. A little spice with sweet and a happy tummy-maker.

Photo Credit to Mrs Harding Cooks

Sweet n' Spicy Asian Chicken
2 lbs boneless skinless chicken breasts
4 tablespoons oil (for pan-frying)
cornstarch (for dusting)
Sauce:
1 garlic clove, minced
¼ teaspoon ginger (I used ground ginger)
½ teaspoon crushed red pepper flakes
¼ cup apple juice
⅓ cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
⅓ cup soy sauce

Cut chicken breasts into bite-sized pieces, and lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.

In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes. Serve over rice, or by its self. Would also be great mixed with vegetable stir fry.

Recipe Source: Mrs Harding Cooks

Barbecue Chicken Quesadilla

I love simple, easy, and quick. This is definitely one of those! You for sure need to add a side of vegetables, or fruit, or, in our case, both.

Photo Credit to Mrs Harding Cooks

Barbeque Chicken Quesadillas
onion, sliced (one small onion was about right for two quesadillas)
olive oil
dash salt
dash sugar
chicken, cooked and shredded (we had 2 leftover drumsticks)
sharp cheddar cheese, shredded
mozzarella cheese, shredded (any kind of cheese you have will do)
barbecue sauce
tortillas

Caramelize the onions: Heat olive oil over medium-low heat (about 1 T to 1 onion), add onions, salt and sugar and cook, stirring occasionally, for 20-30 minutes.

Wipe out the skillet from the caramelized onions and heat to medium. Pile onions, shredded chicken and cheese on tortilla. Drip a few dollops of barbecue sauce over it, then top with a second tortilla. Toast quesadillas in skillet for a couple minutes on each side, till cheese is melted and tortillas are lightly browned.

Serve with extra barbecue sauce for dipping, if desired.

Recipe Source: Mrs Harding Cooks

{Healthy} Banana Bread

I have made lots of different banana breads. This is not a cakey, sweet deliciousness. This is a healthy yummy very banana-y bread. I love it!

Photo Credit to Just a Pinch

{Healthy} Banana Bread
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas

In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

Recipe Source: Just a Pinch

{Healthy} Skillet Summer Vegetable Lasagna

Delicious. Simple. Healthy. Yummy.

Photo Credit to Mel's Kitchen Cafe

{Healthy} Skillet Summer Vegetable Lasagna
2 tablespoons extra virgin olive oil
1 yellow onion, chopped fine
4 garlic cloves, minced
1 (28-oz.) can diced tomatoes
Salt and pepper
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 small zucchini, cut into 1/2 inch chunks
1 small yellow squash, cut into 1/2 inch chunks
1/4 cup shredded fresh basil
1 cup part skim ricotta cheese
1 cup freshly grated Parmesan cheese

DIRECTIONS
Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.
Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.
Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add basil and half of the rictotta cheese and half of the Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta cheese over the noodles, season with salt and pepper, and sprinkle with remaining Parmesan cheese.

Recipe Source: Mel's Kitchen Cafe

Carnitas Tamale Pie

The Carnitas that we made were delicious, and we loved them. But this pie. Ahhhhhhmazing. So delicious, and yummy. The more cheese the better. The much better.

Photo Credit to Pinch of Yum

Carnitas Tamale Pie
⅔ cup all-purpose flour
½ cup yellow corn meal
3 tablespoons granulated sugar
1 tablespoon baking powder
¼ teaspoon salt
2 tablespoons vegetable oil
1 can diced green chiles
⅓ cup milk
1 egg
1 can cream corn
2-3 cups leftover carnitas
1 cup enchilada sauce
1 cup shredded white cheese (Jack, White Cheddar, Pepperjack, etc.)

Preheat oven to 400 degrees. Whisk the cornmeal, flour, salt, baking powder, and sugar. Stir in the oil until the mixture makes soft crumbs. Whisk in the milk and egg. Add the cream corn and green chiles and stir until just combined. Bake in a 9-inch square pan (or larger, depending on how thick you want it) for 25 minutes or until set. Since it's a tamale-like base, it won't be completely dry like a cornbread. It's supposed to be just a little mushy.
Poke holes in the crust with a fork. Pour the enchilada sauce over the crust. Squeeze or drain excess moisture out of the carnitas and arrange on top of the crust. Sprinkle with cheese.
Reduce oven temperature to 350. Cover with foil, return to oven, and bake for 20 minutes. When everything is heated through, remove foil and let bake for another 5-10 minutes or until cheese is melted and bubbly.
Top with chopped cilantro, allow to cool for 5 minutes, and cut into slices or scoop into bowls.

Recipe Source: Carnitas Tamale Pie

{Healthy} Butternut Squash Chipotle Chili with Avocado

The awesome thing about a huge butternut squash is...you can make, like, a million different dinners. Okay, three. But seriously, that's awesome, right? Yeah, this stuff is so yummy. A little bit spicy {and gets spicier if you leave it in the fridge for a day}, yummy adobo flavoring, and super healthy. Plus I loved adding the avocado.

Photo Credit to Cookie & Kate

{Healthy} Butternut Squash Chipotle Chili with Avocado

1 medium red onion, chopped
2 red bell peppers, chopped
1 small butternut squash (1½ pounds or less), peeled and chopped
4 garlic cloves, pressed or minced
2 tablespoons olive oil
ground sea salt
1 tablespoon chili powder
1 teaspoon ground cumin
½+ tablespoon chopped chipotle pepper in adobo {More if you want it spicier}
1 bay leaf
¼ teaspoon ground cinnamon
14-ounce can diced tomatoes, including the liquid
4 cups cooked black beans or 2 cans, rinsed and drained
14-ounce can (about 2 cups) vegetable {I used chicken} broth
2 Avocados, diced
3 corn tortillas for crispy tortilla strips {or chips}
cilantro (optional, for garnish)

In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables (onion, bell pepper, butternut squash, garlic) in one to two tablespoons of olive oil on medium-high heat. You’ll need to stir the ingredients every few minutes so they can cook evenly.
Once the onions start turning translucent, turn the heat down to medium-low. Add all of the spices and canned ingredients, and stir. Cover for about one hour, stirring occasionally. Taste test for spice level and add more chipotle if desired.
By the time your chili is done, the butternut squash should be nice and tender and the liquid should have reduced a bit, producing the hearty chili consistency that we all know and love.
Make the crispy tortilla strips: stack the corn tortillas and slice them into thin little strips, about 2 inches long. Heat a small pan over medium heat, add a drizzle of olive oil and toss in the tortilla slices. Sprinkle with salt and stir. Cook until the strips are crispy and turning golden, stirring occasionally, about 4 to 7 minutes. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel.
Serve the chili in individual bowls, topped with crispy tortilla strips and plenty of diced avocado. I added a little sprinkle of red pepper flakes (optional). Cilantro would be nice as well. You might want to serve this along with some chipotle hot sauce (Tobasco makes one) for the spice addicts like myself.

Recipe Source: Cookie & Kate

Tuscan Pasta with Tomato-Basil Cream Sauce

Hey-O. Super easy, but you have to have that one jar of processed stuff (or you can make your own, which I did not do). It was creamy and delicious and oh so delicious. Oh, did I say that already? Oops.

Photo Credit to myrecipes.com

Tuscan Pasta with Tomato-Basil Cream Sauce
1 (20-oz.) package refrigerated four-cheese ravioli
1 (16-oz.) jar sun-dried tomato Alfredo sauce
2 tablespoons white cooking wine
2 medium-size fresh tomatoes, chopped
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese
Garnish: fresh basil strip

Prepare pasta according to package directions.

 Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.

Recipe Source: Slightly adapted from MyRecipes.com

Broccoli Beef

Oh man. I love stir fry anything because it's fast and, lets face it, who doesn't love rice? This thing was awesome and I loved it. Another reason Mel is my best friend (creeper? Yep, that's me.)

Photo Credit to Mel's Kitchen Cafe

Sauce:
1 tablespoon rice wine vinegar
2 tablespoons low-sodium chicken broth
5 tablespoons oyster sauce
2 tablespoons light brown sugar
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
Beef and Broccoli:
3 tablespoons soy sauce
1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
1-inch piece fresh ginger, minced (about 1 tablespoon)
1 teaspoon peanut oil or vegetable oil, plus extra for cooking
1 1/4 pounds broccoli, cut into bite-sized pieces
1/3 cup water
3 medium scallions, sliced 1/2-inch thick on diagonal, optional

In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.
Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don't overcook the meat - cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.
Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve - or be like me and serve it straight out of the skillet!

Recipe Source: Mel's Kitchen Cafe

{Mom's} Sloppy Joes

This is the best sloppy joe recipe you'll ever try. Hands down. You don't need another one.

Photo Credit to Examiner

{Mom's} Sloppy Joes
1 pound ground beef
1 onion, chopped
1/2 can tomato soup
1/2 cup ketchup
1/2 can water
1/2 teaspoon chili powder
1/2 teaspoon salt
dash of pepper
1 tablespoon worcestershire sauce
1 tablespoon vinegar
buns
cheddar cheese

Brown ground beef with onion over medium high heat.
Meanwhile, mix the soup through vinegar to make the sauce.
Pour the sauce over the beef and simmer for ten minutes.
Serve on buns with cheese.

Recipe Source: Susan Warren

{Mom's} Enchiladas

These are my mom's "famous" easy enchiladas. I love them because they're fast, easy, and delicious!

Photo Credit to McCormick

{Mom's} Enchiladas

1 package flour tortillas

1 1/2-2 pounds hamburger

1 onion, diced

Lawry's enchilada sauce packet

3 cups water

1 6 ounce can tomato paste

Preheat oven to 350.

Make sauce according to package directions. Put a little sauce on the bottom of a 9x13 pan.

Brown hamburger with onion. Put 3/4 of the rest of the sauce with the hamburger and mix well. Put mixture inside tortillas, roll, and put into the pan. Cover with the rest of the sauce, and cheese.

Bake for 30 minutes covered. Remove cover and bake for 10 more minutes.

Recipe Source: Susan Warren

Tater Tot Casserole

I feel a little silly putting this on my blog. It is definitely a typical "Mormon, casserole, 90's" dish. But I love it! I love tater tots too much to admit. So add some tomato/cream of mushroom soup…and I'm there. Plus it's easy.

Tater Tot Casserole
1 pound hamburger
1 onion, chopped
1 bag tater tots
1 can green beans, drained
1 can tomato soup
1 can cream of mushroom soup {optional}
1/2 cup cheese

Preheat oven to 350 and grease a 9x13 pan.
Heat large saucepan over medium high heat. Add hamburger and onion and brown. Add the soups and beans to the hamburger mixture and warm over low heat.
Place a layer of tater tots in the pan. Place hamburger mixture on top, then sprinkle with cheese.
Bake for 30 minutes and eat warm!

Recipe Source: Grandma Warren

Chicken of the gods

Scott's missionary "recipe book" included this one. We have many great recipes from that little thing. Thank you Sharrie for sending it with him!

Chicken of the gods

4 boneless, skinless chicken breasts (or pork chops)

1 can cream of chicken soup

1/2 envelope onion soup mix

1/4 cup milk

Put chicken in a greased baking dish. Mix the rest of the ingredients and pour over chicken {I have doubled the sauce ingredients with great success}. Bake at 325 for 1 hour & 15 minutes. {I love to serve with rice.}

Recipe Source: Sharrie Webster

Creamy Italian Chicken & Artichokes

This is a find from Lesa Swenson and her cooking class that I took with my mom for awhile. She had some great "home cooked" meal ideas and this is one of them. Super creamy and delicious and very quick. Got to love it!

Creamy Italian Chicken & Artichokes

4 boneless, skinless chicken breasts

1 envelope Italian dressing mix

1/4 cup water

8 ounces cream cheese, softened

1 can cream of chicken soup

1 4 ounce can mushrooms, drained

1 can artichokes, drained {and I like to chop mine up}

Place the chicken breasts in the slow cooker. Combine the dressing mix and water until smooth, pour over chicken. Cover; cook on low for 4 hours. Combine cream cheese and soup until smooth and blended. Stir in mushrooms and artichokes. Pour mixture over chicken and cook for one more hour. Serve with cooked rice/pasta and asparagus. {Or whatever}

Recipe Source: Lesa Swenson

{Mom's} Cheesecake

Okay. It's no secret that I love cheesecake. Not even a little bit. I have lots of cheesecake recipes here that are a lot of different textures. This is different from them all. And I don't want to pick a favorite, but this is my favorite "wet" type cheesecake. It is so yummy and has a little tanginess to the cheesecake…which I love. My mom got this recipe from her friend a long time ago, but it has since become a favorite in my family and is known as "Susan's cheesecake."

Photo Credit to Yeunglei.com

{Mom's} Cheesecake
2 pies
1 8 ounce cream cheese
1 can sweetened condensed milk
1/4 cup lemon juice
1 teaspoon vanilla
12 ounce cool whip
2 pre-made graham cracker pie crusts
Danish Dessert {and all ingredients needed}

Beat cream cheese, milk, lemon juice, and vanilla in a large bowl until smooth. Fold in the cool whip until well combined. Place filling into pie crusts, cover, and chill.
Meanwhile, make Danish Dessert and whatever fruit you are using {our favorites are strawberry and raspberry}. Split between the two pies and top them each. Chill for at least an hour.

Recipe Source: Susan Warren