No bake cheesecake with splenda....... 4 8 oz boxs of room temp cream cheese..... 1/2 cup of splenda mix above ing. then add 1-8oz tub sug free coolwhip ....1 or 2 tsp vanilla to taste Pour all into a 10 inch sug free graham cracker pie crust. Let set in fridge for about4 hours then top any way you like and enjoy. I use this a basic recipe and add change it depending on the mood I am in this time of year I like to add 1/2 cup of puried friut like strawberrys to the mix right after I add the cool whip but blackberrys and rassberrys are also a big hit. I add splenda to taste to the berrys before I add them to the mix. This recipe is also good if yoiu substatue sugar for the splenda and extra creamy coolwhip for the sugarfree stuff . You can also half the recipe and use a 8 inch pie crust instead if you don,t want the large really full 10 inch one.

You can process the plain fruit in a sugar syrup and thicken as you wish when making the pie or you can process pie filling, but the only approved thickener is ClearJel. I've linked to the NCHFP page for pie fillings. The one thing I would say is these pie fillings are way too thick, downright viscous. You can easily reduce the amount of ClearJel. It doesn't affect food safety and it's cheaper. It's probably worth it to do a single quart as a test just to see how you like the consistency and then do multiples. Carol Here is a link that might be useful: Canned Pie Fillings

Here's my recipe. Most pecan pie recipes are too sweet and goopy for me, but I love this one. It always gets rave reviews and I crack up every time I make it, thinking about how I got the recipe. I was standing in front of the pecans at Costco a number of years ago when a woman appeared next to me and said that she had the BEST pecan pie recipe and would be happy to share. She was so excited about it that I figured, why not, and she reached into her purse and pulled out an index card. She traveled with extra copies of it in her purse!! Cracks me up to this day. Anyway, here it is. It's very, very simple. 1/4 cup sugar 1 cup corn syrup 1/4 tsp salt 1 Tbs flour 2 eggs 1 tsp vanilla 1 Tbs butter, melted 1 1/4 cups pecans (I use way more) 9" pie shell (I like to use a deep dish), 350 deg, 1 hr. That's it. And, if anyone out there recognizes themselves as the mystery pecan pie lady, thanks for the recipe! Sharon S.

SEAFARER'S SALMON PIE IN PARMESAN CRUST 1 15.5-oz can salmon 1 lg. onion, diced 2 tbsp. butter 1 16-oz container sour cream or yogurt 4 eggs 1 1/2 c. shredded cheese 1 tsp. dill weed crumbled 1/4 tsp. salt Combine all above ingredients and pour into Parmesan crust. Bake at 375 degrees for 65 to 70 minutes. Cool 15 minutes in pan. Serves 6. PARMESAN CRUST 1 1/2 c. flour 1/2 c. Parmesan cheese 3/4 c. shortening 2 to 4 tbsp. water Combine flour and cheese, cut in shortening until mixture resembles small peas. Sprinkle with 2 tbsp. water, form into ball, add more water if needed. Press into bottom and up sides of pie pan. Bake at 375 degrees for 10 minutes. Salmon in Cream Sauce over Pasta 12 ounces fresh linguini or other thin pasta 1/2 cup butter 1 cup fresh or thawed frozen peas 1 cup heavy (whipping) cream 2 cups flaked cooked salmon 1 cup freshly grated Parmesan cheese Salt and pepper to taste 1 dash nutmeg to taste 1/4 cup minced fresh parsley Cook the pasta in 4 quarts boiling water (about 12 minutes for dried and 2 minutes for fresh). Meanwhile, melt 2 tablespoons of the butter in a saute pan or skillet over medium heat. Add the peas and saute (about 3 minutes for fresh peas and 1 minute for thawed). Add the remaining 6 tablespoons butter and cream, reduce the heat to low, and cook, stirring occasionally, about 5 minutes Add the salmon, 1/2 cup of the Parmesan, salt, pepper, and nutmeg to taste. Simmer until the cheese melts and the salmon is heated through, about 2 minutes.The sauce should not boil. Drain the pasta and place it in a heated bowl. Pour the sauce over the pasta, add the parsley, and gently toss to mix. Serve immediately. (The rest of the cheese may be used as a topping at serving time). This recipe for serves/makes 4