ell. Pour this over the LUCKY LEAF Apple Fruit Filling. Bake for
lended. Spoon about half of LUCKY LEAF Premium Blueberry Pie Filling evenly
Place one pie crust in a baking dish. Combine spices with LUCKY LEAF Apple Pie Filling. Pour apple mixture into crust. Melt caramels and milk in microwave-safe bowl for about a minute, stirring twice. Pour melted caramels over the LUCKY LEAF Apple Pie Filling. Place pecans on top and cover with the second crust. Vent crust for baking. Brush top of pie crust with the beaten egg wash and sprinkle with 1 teaspoons sugar. Bake at 425 for 45 minutes.
eat. Stir in chicken and LUCKY LEAF Apple Pie Filling and season
Mix flour, sugar, rolled oats, baking soda and salt.
Cut in shortening.
Press half of this dry mixture in bottom of a well buttered square 9-inch cake pan.
Cover with Lucky Leaf lemon pie filling.
Spread remaining crumb mixture evenly over the top.
Bake in a 325\u00b0 oven for 40 minutes.
rust. Spread 2 cans of LUCKY LEAF Cherry Fruit Filling over the
To make mousse, beat cream in a bowl until it thickens. Gradually add sugar, beating until stiff peaks form. Set aside.
In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. Fold in whipped cream mixture.
Assemble trifle by layering Lucky Leaf Premium Strawberry Fruit Filling, broken sugar cookies, white chocolate mousse, and whipped topping in a trifle bowl. Top with dollops of whipped cream. Refrigerate until ready to serve.
Pour pie filling into prepared crust.
Mix together oats, flour, sugar and butter.
Spread evenly on top of apple or other Lucky Leaf pie filling.
Bake at 375\u00b0 for about 45 minutes or until top is browned.
1. In large mixing bowl, blend cake mix, butter and 1 egg. Pat mixture into buttered 15x10 inch jelly roll pan. Beat cream cheese until fluffy; blend in 2 eggs and sugar. Pour over cake mixture. Spoon LUCKY LEAF Blueberry Pie Filling over top. Sprinkle with coconut and nuts.
2. Bake at 325 degrees for 45 minutes until lightly browned. Cool; cut into bars.
nd soda. Add oil, eggs, LUCKY LEAF cherry pie filling, sour cream
Preheat oven to 350 degrees F.
Lightly grease a 13x9-inch baking pan. In the prepared baking pan, layer undrained crushed pineapple, then LUCKY LEAF Cherry Fruit Filling. Sprinkle dry cake mix over the top, smoothing evenly and covering the top.
Pour the melted butter or margarine over the top, covering evenly. Top with the coconut and nuts.
Bake for 50 to 60 minutes or until brown on top and bubbly.
Let cool 30 minutes. Serve warm or cooled.
uice & vanilla; mix well. Add Lucky Leaf pie filling and stir. Pour
Combine the first three ingredients in a mixing bowl.
Spread pretzel mixture in bottom of 9 x 13 baking dish.
Bake 10 minutes at 350 degrees.
While the pretzel mixture is baking, combine the next three ingredients. Spread on top of the cooled baked pretzel crust.
Spread 2 cans of LUCKY LEAF PREMIUM CHERRY PIE FILLING over the cream cheese layer.
Refrigerate at least 4 hours.
Put oatmeal, water and raisins in medium size saucepan.
Heat over medium-high flame for about 1 minute.
Sprinkle in allspice and stir, cooking another 3 to 5 minutes, until it reaches desired consistency.
Remove from heat and stir in fried apples.
(The Lucky Leaf brand of fried apples comes with a heavy sweet syrup; no sugar may be needed, depending on your taste.)
Makes 2 to 3 servings.
/2 cup of the Lucky Leaf Premium Strawberry Pie Filling into
nother large bowl combine eggs, LUCKY LEAF Apple Pie Filling, MUSSELMAN'S
br>Lay out a banana leaf square with the smooth side
ine, parsley, thyme and bay leaf, scraping the pot bottom with
Heat oil in large skillet.
Add pork and chicken; cook for 15 minutes or until chicken is browned on all sides.
Add onion, garlic and ham; cook for 5 minutes longer.
Season with salt and pepper.
Add broth mixed with saffron and bay leaf.
Cook 30 minutes, remove bay leaf and add rice.
Cover and cook 15 minutes.
Grease 9x9x2-inch pan.
Melt margarine and marshmallows until smooth, either over medium heat in a saucepan or in the microwave.
Stir in Lucky Charms until well coated. Press into pan with buttered hands.
Cut into squares when cool.