Makes 2 pies. This cool and creamy pie is a perfect summer dessert!
2 cups rough chopped pecans
2 cups flaked coconut (optional)
1 stick butter
8 oz cream cheese, softened
14 oz can sweetened condensed milk
16 oz cool whip
1 jar caramel ice cream topping
2 graham cracker crusts – ready made
In a skillet, lightly brown the pecans and coconut in the butter. Set aside to cool.
With an electric mixer, blend the cream cheese, sweetened condensed milk and cool whip.
Divide evenly between the two pie crusts. Top each pie with the pecan / coconut mixture.
Drizzle the entire jar of caramel topping over the tops of both pies. Refrigerate or freeze for at least 3 to 4 hours. The pies cut best if they are frozen. Top with extra Cool Whip if desired.
2 pounds boneless beef chuck roast 2 medium onions, cut into 1-inch chunks 1 large red sweet pepper, cut into 3/4-inch pieces 1 14 ounce jar spaghetti sauce 1 1/2 pounds zucchini, cut into 3/4-inch chunks Salt Pepper Hot cooked spaghetti
Trim fat from roast. Cut roast into 1-inch cubes. In a 3-1/2- to 4-quart electric crockery cooker layer beef, onions, and red sweet pepper. Add spaghetti sauce. Cover and cook on low-heat setting for 9 to 10 hours or cook on high-heat setting for 5 hours. If cooking on low, turn cooker to high. Add zucchini; cook 1 hour more or until meat is tender. Season to taste with salt and pepper. Serve over hot cooked spaghetti.
