59960 fast and easy zucchini pie Recipes

unbaked pie crusts, flaked coconut, eggs, lightly beaten, flour, butter, melted, milk

splenda granular, no calorie artificial sweetener, light molasses, salt, ground cinnamon, egg whites, pumpkin puree, fat-free evaporated milk, unbaked pie shells, frozen fat-free whipped topping, thawed

chicken breasts, cooked & deboned, equal to 1 1/2 cups diced chicken or 1 deboned deli chicken, alfredo sauce, frozen mixed vegetables (peas, carrots, green beans, corn), chopped pimiento or 2 tbsp red peppers, dried thyme, salt & pepper, crusts from 1 package refrigerated pie crusts

zucchini, olive oil, seasoning salt , to taste (lawry s or johnny s), grated parmesan cheese , to taste (and size of zucchini)

boiling water, divided, berry blue gelatin mix, ice cube, divided, graham cracker pie crust, strawberry gelatin (or any flavor red jello)

chocolate bars with almonds, water, graham cracker pie crusts

pumpkin, sweetened condensed milk, eggs, cinnamon, salt, ginger, nutmeg, pie crust

chocolate chips, butter, pecans, chopped, coconut, sugar, eggs, unbaked pie shells

canned biscuits, pie filling (apple, peach, cherry, etc.), oil for frying

cream cheese, softened, confectioners sugar, cool whip, blueberry pie filling, graham cracker crust

whole pecans, corn syrup, sugar, melted margarine, eggs, lightly beaten, pie shell

zucchini-potato soup - fast and easy, this is a quick and easy, as well as delicious soup for anytime of the year, chicken broth, zucchini (4 small), thinly sliced, potato, thinly sliced, onion, thinly sliced, eggs, lemon juice, salt and pepper to taste, in a large saucepan , bring the broth to a boil. add the zucchini, potato, and onion. reduce the heat and simmer, covered, for 15 minutes., in a small bowl, beat the eggs. add the lemon juice and 1/2 cup of the broth. stir into the soup. increase the heat to medium and heat for 1 minute, stirring constantly; do not boil. season to taste with salt and pepper and serve immediately., be careful when adding the lemon juice and eggs - to prevent curdling - temper by beating the eggs in a small bowl, adding the lemon juice and then add 1/2 cup. of the hot broth (after it has simmered the 15 min.); stir to blend; slowly add to hot soup., when soup is done , transfer to blender and puree until smooth.

frozen lemonade, sweetened condensed milk, prepared graham cracker crust

frozen pie crust (thawed ), zucchini (cut into thin rounds, about 2 large zucchini), heirloom tomatoes (i like to use a mix of purple, orange and red, thin sliced), onion (small and cut in half and thin sliced ), parmesan cheese, grated, mozzarella cheese, shredded, mayonnaise, dried breadcrumbs, butter, fresh parsley, dried thyme, olive oil , to cook the zucchini, kosher salt, ground black pepper

graham cracker pie crust, pudding mix, milk, heavy whipping cream, vanilla, sugar

canned pumpkin (not pumpkin pie mix), original bisquick baking mix, sugar, evaporated milk, butter or 1 tbsp margarine, softened, pumpkin pie spice, vanilla, eggs

zucchini, olive oil, seasoning salt , to taste (lawry s or johnny s), grated parmesan cheese , to taste (and size of zucchini)

zucchini, olive oil, seasoning salt , to taste (lowry s or johnny s), grated parmesan cheese , to taste (and size of zucchini)