Wednesday, May 17, 2017

How to make a 30 minute dinner

Variety certainly is the spice of life, but after a long day, it's easy to get stuck in a mealtime rut and turn to the same dishes each week. With fast-paced lifestyles, many families are left with little time to come up with new, creative meals.

However, with freshly seasoned ingredients like Smithfield Marinated Fresh Pork, a delicious, healthy and hassle-free meal can be made in 30 minutes or less. These 100 percent fresh pork products are slow-marinated in delicious seasonings like Roasted Garlic & Herb and Applewood Smoked Bacon, and can be grilled, roasted, sauteed or slow-cooked for a fast mealtime solution any night of the week.

Take an extra step to simplify dinner with an easy slow-cooker recipe such as this Cheesy Pork and Enchilada Stew, or try Pork Chops Smothered in Onions and Mushrooms for a quick, savory supper. With effortless recipes like these, you'll always have an answer to the age-old question "what's for dinner?"

For more recipe ideas, and to see what you can do with 30 minutes, visit SmithfieldRealFlavorRealFast.com.


Cheesy Pork Enchilada Stew

Prep time: 10 minutes
Cook time: 4-5 hours
Servings: 8

1         package Smithfield Boneless Pork Shoulder Seasoned Carnitas
1/2         cup corn flour
        hot sauce
2         cans (10 ounces each) red enchilada sauce
1         can (10 ounces) diced tomatoes and green chiles
1         can (4 ounces) chopped green chiles
1 1/2         teaspoons minced garlic
        fresh cilantro
1         can (15 ounces) black beans, rinsed and drained
1         cup no-salt-added chicken stock
1/2         large red onion, diced
        sour cream
4         ounces cream cheese
2         cups (8 ounces) shredded sharp cheddar cheese

Place carnitas in 5-quart slow cooker. Add corn flour and toss to coat meat.

Add all remaining ingredients except cream cheese and shredded cheddar. Cover and cook on high 4-5 hours (low 7-9 hours).

Break meat apart with spoon. Add cheeses and stir until melted.

Tip: Leftover stew can be made into dip. Heat 6 cups stew; add 2 cups shredded cheddar cheese and 4 ounces cream cheese; stir until melted. Serve with tortilla chips.


Pork Chops Smothered in Onions and Mushrooms

Prep time: 10 minutes
Cook time: 35 minutes
Servings: 5

6         slices Smithfield Hickory Smoked Bacon, cut into 1-inch slices
1        Smithfield Garlic & Herb Marinated Fresh Pork Sirloin Roast, cut into five 1-inch chops
2         tablespoons butter
1         large sweet yellow onion, thinly sliced
8         ounces cremini mushrooms, sliced
1/2         teaspoon salt
1/2        teaspoon pepper
1         cup no-salt-added chicken stock
2         tablespoons balsamic vinegar
1         teaspoon minced garlic

In large skillet over medium-high heat, cook bacon until browned and crisp. Carefully remove bacon and drain on paper towels.

Brown pork chops in bacon grease over medium-high heat, about 2 minutes per side; remove chops from skillet.

Add butter to bacon grease in skillet; saute onions, mushrooms, salt and pepper until onions have browned and are tender. Stir in stock, vinegar and garlic; cook and stir until reduced by half.

Add browned chops and cooked bacon to skillet. Cover and simmer until internal temperature of meat reaches 150 F, turning once, about 10 minutes.









Source: Smithfield Foods

Monday, May 15, 2017

Delicious and nutritious, it's no wonder potatoes are a menu staple for many. Everyone craves meal variety, and potatoes offer a perfect canvas to inspire new flavor exploration so you can enjoy something different every day. From russets, reds, yellows, whites and purples to petites, fingerlings and more, there are multiple varieties to keep dishes interesting.

You might be used to preparing this kitchen staple mashed, baked or fried, but these inventive recipes show how easy it is to incorporate flavors and techniques to create new potato dishes for any meal of the day in 30 minutes or less.

Find more meal ideas featuring a variety of potato preparations at PotatoGoodness.com/explore.


Fiesta Potato Smashers

Yield: 8
Prep time: 5 minutes
Cook time: 30 minutes

    5     small yellow potatoes
    5     small red potatoes or potato of your choice
    1     pint sweet mini peppers (red, orange and yellow)
        cooking spray
    4     tablespoons fat-free sour cream or fat-free Greek yogurt (optional)
    8     sprigs cilantro, picked from stems
        salt, to taste
        chili powder, to taste
        freshly ground pepper, to taste

Place whole potatoes into microwave-safe, covered dish.

Microwave on high 3-4 minutes.

While potatoes are cooking, cut mini peppers into 1/4-inch slices. Spray nonstick pan with cooking spray and heat to medium. Add peppers and saute until they start to brown. Remove from pan and set aside.

Remove potatoes from microwave and with layer of paper towels covering each potato, smash on cutting board until 1 3/4-inch thick.

Spray saute pan with cooking spray, heat on high and add smashed potatoes. Cook 1-2 minutes until potatoes start to brown.

On plate, place potatoes and layer with sour cream or yogurt, if desired, peppers and cilantro. Dust with salt, chili powder and pepper, to taste. Serve warm.

Nutritional information per serving: 50 calories; 350 mg sodium; 0.7% vitamin C; 1 g fiber; 1 g protein; 293 mg potassium.


Steak and Potato Tacos with Poblano Chiles

Yield: 12
Prep time: 20 minutes
Cook time: 25 minutes

    2     tablespoons olive oil, divided
    1     large onion, sliced
    2     poblano chiles, stemmed, seeded and sliced
    12     ounces white potatoes, quartered lengthwise then cut crosswise into 1/4-inch thick slices
    1     flank steak (12 ounces)
        garlic powder
        chili powder
        salt
        pepper
    12     corn tortillas (6 inches each)
        chopped fresh cilantro
        pico de gallo salsa
        hot sauce

In heavy, large nonstick skillet, heat 1/2 tablespoon oil over medium-high heat. Add onion and chiles and saute until tender, about 10 minutes.

Transfer onion mixture to bowl. In same skillet, heat 1 tablespoon oil over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.

Sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. In heavy, large skillet, heat remaining oil over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.

While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.

Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro.
Serve with pico de gallo and/or hot sauce.

Nutritional information per serving: 167.9 calories; 6.3 g fat; 13 mg cholesterol; 19.1 mg sodium; 6.8% vitamin C; 20.9 g carbohydrates; 2.5 g fiber; 7.1 g protein; 147.4 mg potassium.


Potato Prosciutto Waffles

Yield: 6
Prep time: 20 minutes
Cook time: 5 minutes

    1/4     pound thinly sliced prosciutto
    3     medium russet potatoes (or 3 cups mashed potatoes)
    1     teaspoon salt, plus additional for salting water
    1/2     cup milk
    1/3     cup unsalted butter, melted
    2     large eggs, beaten
    1/2     cup shredded Parmesan cheese
    1     tablespoon fresh thyme
    3/4     cup all-purpose flour
    1     teaspoon baking powder
    1/2     teaspoon black pepper

Heat oven to 400 F.

Line baking sheet with parchment paper and evenly lay prosciutto on paper. Bake 10-15 minutes until prosciutto is crispy. Remove from oven and allow to cool.

Peel and cube potatoes. Place in pot of salted water and bring to boil over high heat. Once boiling, reduce heat to rapid simmer and cook until potatoes are fork tender, about 10 minutes. Strain potatoes from water and transfer to large bowl. Mash potatoes with fork or potato masher.

Add milk, butter, eggs, cheese and thyme to potatoes. Stir to combine.

In separate bowl, combine flour, baking powder, 1 teaspoon salt and pepper. Add to potato mixture and stir until just combined. Crumble prosciutto and fold it into batter.

Heat waffle iron. If required, grease with cooking spray.

Spoon about 1 cup batter onto waffle iron and cook according to iron's instructions until waffles are golden, about 4 minutes. Keep waffles warm in 200 F oven until all waffles are cooked and ready to serve.

Serve with touch of butter, sour cream or poached or fried egg.

Nutritional information per serving: 332 calories; 16 g fat; 109 mg cholesterol; 1,138 mg sodium; 13% vitamin C; 32 g carbohydrates; 3 g fiber; 15 g protein; 653 mg potassium.









Source: Potatoes USA

Friday, May 12, 2017

Fresh Ways to Celebrate National Hummus Day

Fresh Ways to Celebrate on May 13

Mark your calendars, grab some baby carrots and pita chips, and get ready to celebrate National Hummus Day with Sabra Dipping Company. This annual holiday gives consumers nationwide a chance to share their love of hummus by participating at events, online or at home.  

"National Hummus Day is a day to celebrate our fans and welcome those who have been wanting to try one of America's favorite dips," said Eric Greifenberger, director of marketing, Sabra Dipping Company. "Gathering around the kitchen counter after a long day of school or work and connecting with family over fresh food is the perfect way to celebrate on National Hummus Day, and every day."

Hummus fans can visit Sabra.com throughout National Hummus Day for limited time promotions.  In the spirit of sharing, Sabra coupon values are more than tripled when shared to help make connections through food even more delicious.  Sabra has partnered with social influencers to share new usage ideas and recipes on its social media platforms throughout the day. 
For fans visiting NYC Design Week, Sabra has collaborated with Food Artist and Designer Emilie Baltz to host an interactive eating experience at the DesignJunction + Dwell on Design show at ArtBeam. "TRACES: The Unofficial Meal" will feature hummus alongside a host of vibrant, natural and local ingredients, presented on a large table where diners eat only with their hands – passing food, dipping hummus – while sharing a multisensory moment together.  As they eat without utensils, the traces of their interactions with one another and the food create an abstract painting that represents the art of fresh connections through shared food experiences.
Hummus continues to grow in popularity and can now be found in more than 30% of Americans homes.  People who eat chickpeas/hummus are 1:
  • More likely to have a lower waist circumference and BMI
  • More likely to have better diet quality and glucose control
Hummus fans can join the conversation on social media with hashtag #NationalHummusDay and celebrate with Sabra's 12 flavors of delicious hummus, including new Taco Inspired with Pico de Gallo.



  Source:  Sabra Hummus 

Wednesday, May 10, 2017

Simple things you can do to be a Blenditarian

It's not always easy to create meals that are both nutritious and satisfying. Managing intake of added sugar and saturated fat takes effort and planning, but transforming your favorite recipes into more nutritious family meals can be simpler than you imagined.

The nutrient-dense mushroom masterfully bridges that divide, offering rich and meaty flavor while still being fat-free, low-calorie and low-sodium. All mushrooms contain vitamin D at various levels, which helps build strong bones. Additionally, mushrooms are a source of B vitamins, including riboflavin and niacin, which help provide energy by breaking down proteins, fats and carbohydrates.

"Mushrooms are an incredibly versatile ingredient," said Mary Jo Feeney, MS, RDN, nutrition research consultant for the Mushroom Council. "They can be the meaty star of a vegetarian dish or a nutritious complement to burgers and other hearty recipes."

For a healthy weekday lunch, consider building a salad bowl around the earthy mushroom. Pair roasted or marinated mushrooms with crunchy vegetables and nutty grains, beans and pulses, and top with a simple vinaigrette or squeeze of citrus.

For lightened-up versions of classics such as burgers and meatballs, try adopting a culinary technique known as "The Blend." Simply chop any mushroom variety to match the consistency of ground meat, blend the mushrooms into the meat and cook the mushroom-meat blend to complete the recipe. Substituting at least 25 percent of the meat for mushrooms can enhance the taste of your favorite meaty meals, deliver an extra serving of nutrient-rich vegetables and trim calorie and fat intake.

For additional mushroom recipes that incorporate the blending technique, visit mushroominfo.com.


Marinated Mushroom Bowls with Lentils and Wild Rice

Prep time: 40 minutes
Servings: 4


Mushrooms:
    1/4    cup extra-virgin olive oil
    2     tablespoons unseasoned rice vinegar
    1     tablespoon low-sodium soy sauce
    2     teaspoons dark sesame oil
    1     teaspoon chili oil
    1     green onion, thinly sliced
    1     tablespoon chopped fresh cilantro
    1     teaspoon sesame seeds
    8     ounces crimini mushrooms, thinly sliced

    2     cups thinly sliced purple cabbage
    1     tablespoon fresh lime juice
        pinch of salt
    2     teaspoons low-sodium soy sauce
    2     cups cooked French lentils
    1     cup cooked wild rice
    1     cup chopped cucumber

To marinate mushrooms: In shallow bowl, whisk together olive oil, rice vinegar, soy sauce, sesame oil and chili oil.

Stir in green onion, cilantro and sesame seeds. Add mushrooms and gently toss in marinade. Cover and let rest 30 minutes.

Place cabbage in bowl and toss with lime juice and pinch of salt. Set aside.

Stir in 1 teaspoon of soy sauce to both lentils and wild rice.

To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each bowl. Drizzle with remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.

Note: Can be served at room temperature or cold.


Roasted Mushroom and Wheat Berry Salad with Orange Curry Vinaigrette

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4


    8     ounces white button mushrooms, halved
    1     tablespoon extra-virgin olive oil
    1/2     teaspoon finely ground sea salt
    1/4    teaspoon ground black pepper
    2     cups cooked wheat berries, warm
    2     green onions, sliced
    2     tablespoons dried cranberries, chopped
Dressing:
    2     tablespoons extra-virgin olive oil
    2     tablespoons fresh orange juice
    1     teaspoon curry powder
    1/4     teaspoon finely ground sea salt

Heat oven to 400 F.

Place mushrooms on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat.

Bake 10 minutes. Carefully stir mushrooms and bake 5 more minutes, until tender.

Transfer mushrooms to medium bowl. Add wheat berries, green onions and cranberries.
In small bowl, whisk together all dressing ingredients.

Pour dressing over salad. Toss to mix all ingredients. Serve warm.









Source: Mushroom Council

Monday, April 17, 2017

Wednesday, April 12, 2017

Fix Up a Flavorful Spring Table

Finding the perfect recipe to share with loved ones can prove to be a year-round challenge. These tasty dishes that include a flatbread appetizer, shrimp main dish and a favorite seasonal dessert made with strawberries can help you serve up a meal perfect for any spring gathering.

Visit Culinary.net for more tips and recipes to make your springtime gatherings as nutritious as they are delicious.

Hearty and Flavorful
Make your meal a hearty, tasty one by starting it off with this recipe for Herbed Veggie Focaccia Bread, a pizza-esque flatbread that’s a delicious alternative to all-too-common unhealthy appetizers. Topped with mushrooms, tomatoes, peppers, olives and onion, this delightful small plate packs a nutritious load of veggies. Find more nutritious recipes at AICR.org.



Herbed Veggie Focaccia Bread

Reprinted with permission from the American Institute for Cancer Research
Servings: 12

Dough:
  • 1          cup whole-wheat flour
  • 1          cup all-purpose flour, divided
  • 1          package (1/4 ounce) quick-rise yeast
  • 1          teaspoon salt
  • 1          cup warm water, 125-130° F
  • 1          tablespoon canola oil
Topping:
  • 7          medium fresh mushrooms, sliced
  • 3          plum tomatoes, chopped
  • 1          small green bell pepper, slivered
  • 1/2       cup sliced black olives
  • 1/4       cup chopped red onion
  • 2          tablespoons olive oil
  • 2          teaspoons apple cider vinegar
  • 1/2       teaspoon salt
  • 1/4       teaspoon freshly ground black pepper
  • 1/4       teaspoon dried oregano
  • 1/4       teaspoon thyme
  • 1/4       teaspoon basil
  • 1/4       teaspoon garlic powder
  • nonstick cooking spray
  • 2          teaspoons cornmeal
Heat oven to 475° F.
  1. To make dough: In mixing bowl, combine whole-wheat flour, 1/2 cup all-purpose flour, yeast and salt. Add water and oil. Beat until smooth. Stir in remaining all-purpose flour to form soft dough. Place onto floured surface and knead by hand until consistent and elastic, about 4 minutes. Cover and let stand 15 minutes.
  2. To make topping: In bowl, combine mushrooms, tomatoes, green bell pepper, olives, onion, oil, vinegar, salt, pepper, oregano, thyme, basil and garlic powder.
  3. Coat 15-by-10-by-1-inch baking pan with nonstick cooking spray. Sprinkle with cornmeal. Gently press dough into pan. With fork, generously prick dough.
  4. Bake 10 minutes, or until lightly browned. Cover dough with topping mixture. Bake additional 10 minutes, or until edges are golden brown.
Fast, Flavorful Fish Dinner
If warm spring weather has you in the mood for a simple fish dinner, look to your humble sheet pan. Follow these simple tips from Dr. Wendy Bazilian, McCormick Health Advisor and Registered Dietitian, to enjoy tasty seafood recipes you’ll want to make all year long.
  • Sheet pans are perfect for simple fish dinners because they require minimal cleanup and everything is baked on one pan.
  • While lemon is a great complement to seafood, think about pairing with other citrus flavors like orange and lime. Try marinating shrimp in a mixture of lite coconut milk, lime extract, ginger and red pepper.
  • Add colorful vegetables like zoodles or asparagus to your sheet pan to boost both seafood and vegetable servings. You don’t need a spiralizer to make zoodles because many grocery stores offer pre-made zoodles in the produce section.
Explore more recipes to enjoy during spring and beyond at McCormick.com, or look for McCormick Spice on Facebook and Pinterest.


Coconut Lime Shrimp with Zoodles

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4
  • 1/4       cup Thai Kitchen Coconut Milk (regular or lite)
  • 1          teaspoon McCormick Ground Ginger
  • 1/2       teaspoon McCormick Garlic Powder
  • 1/4       teaspoon McCormick Crushed Red Pepper
  • 1/4       teaspoon McCormick Pure Lime Extract
  • 1          pound large shrimp, peeled and deveined
  • 1          small zucchini, cut into thin noodles with spiralizer
  • 1          medium yellow squash, cut into thin noodles with spiralizer
  • 1          medium carrot, cut into thin noodles with spiralizer
  • 2          tablespoons oil
  • 1/2       teaspoon salt
  • 1/4       teaspoon McCormick Ground Black Pepper
  1. Heat oven to 375° F.
  2. In large, re-sealable plastic bag, mix together coconut milk, ginger, garlic powder, crushed red pepper and lime extract. Add shrimp; turn to coat well.
  3. Refrigerate 15-30 minutes. Remove shrimp from marinade. Discard any remaining marinade. In center of large, shallow, foil-lined baking pan, arrange shrimp in single layer.
  4. In large bowl, toss vegetable noodles and oil. Sprinkle with salt and pepper; toss to coat well. Spread noodles around shrimp in pan.
  5. Bake 10-15 minutes, or until shrimp turn pink and are cooked through and noodles are tender. Serve shrimp over vegetable noodles.
  6. Test kitchen tip: For faster prep, use 4 cups store-bought spiralized vegetable noodles instead of spiralizing them yourself.
Dessert Makeover
Strawberries are a seasonal favorite. Indulge by skipping the shortcake and whipping up this lower-calorie dessert for more flavor and less guilt. A whole-wheat crust layered with simple, low-fat ingredients and topped with fresh strawberries provides a tasty springtime treat. Find more good-for-you recipes at AICR.org.



Strawberry and Cheese Refrigerator Pie

Reprinted with permission from the American Institute for Cancer Research
Servings: 8
  • 1          prepared whole-wheat graham cracker pie crust (9 inches)
  • 4          ounces reduced-fat cream cheese
  • 1/4       cup reduced-fat sour cream
  • 2          tablespoons extra-fine sugar
  • 1          teaspoon grated lemon zest
  • 1/2       teaspoon vanilla extract
  • 1          pound strawberries
  • 1/2       cup strawberry fruit spread
  • 1          teaspoon lemon juice (optional)
  1. Heat oven to 350° F.
  2. Place crust on baking sheet and bake 8 minutes, or until golden and fragrant. Transfer to wire rack and cool completely.
  3. Place cream cheese, sour cream, sugar, lemon zest and vanilla in small bowl. Using hand mixer on medium speed or wooden spoon, blend until combined and smooth. Spread cheese mixture evenly over bottom of pie crust. Refrigerate until set, 1-2 hours.
  4. Before serving, cut off tops of strawberries. Halve largest ones and place in bowl. Cut remaining berries lengthwise in quarters and place in another bowl. Melt fruit spread in bowl in microwave or in small saucepan over medium heat, stirring often. Mix in lemon juice, if using, and divide hot fruit spread between two bowls of berries. Using fork, toss until fruit is coated.
  5. Spoon quartered fruit into center of pie, turning most pieces cut-side down. Arrange larger halves in circle around edge of pie with flat side facing rim of crust and pointing toward center of pie. Fill open spaces with any remaining fruit spread.
  6. Serve pie within 1 hour.







Photo courtesy of Getty Images (Herbed Veggie Focaccia Bread)
Photo courtesy of Getty Images (Strawberry and Cheese Refrigerator Pie)
SOURCE: Culinary.net

Tuesday, April 11, 2017

Sweet Spring Desserts

When the scent of fresh blooms begins to fill the air, it's a sure sign that spring has sprung. It's the perfect time of year to gather loved ones for a leisurely meal, then linger over dessert as you enjoy this season of refreshment.

No dessert menu is complete without an array of treats, and these creamy, homemade Blueberry Key Lime Cheesecake Bars are the perfect way to put a sweet finishing touch on your celebrations. Or go for a crowd pleaser with this Cherry Cheesecake Lush Dessert and its smooth, velvety texture and plump, juicy cherries.

The secret ingredient in each of these desserts is Lucky Leaf Fruit Fillings, which are GMO-free and contain plenty of fruit - and no high-fructose corn syrup - for exceptional tasting desserts every time. With popular flavors like apple, blueberry, cherry and strawberry, you have plenty of convenient, versatile ways to dress up desserts.

Find more tasty treats for all your spring entertaining at luckyleaf.com.

Blueberry Key Lime Cheesecake Bars

Recipe courtesy of Inside BruCrew Life blog
Prep time: 25 minutes
Cook time: 45 minutes
Servings: 24


    Nonstick cooking spray
30     vanilla cream-filled cookies
1/4     cup butter, melted
3     packages (8 ounces each) cream cheese, softened
3/4     cup sugar
3/4     cup sour cream
1/3     cup key lime juice
1     tablespoon key lime zest
1/4     cup flour
3     eggs
      green gel food coloring (optional)
1     can (21 ounces) Lucky Leaf Blueberry Pie Filling, divided
1     container (8 ounces) whipped topping, thawed
      key lime slices (optional)

Place baking sheet on bottom rack of oven. Fill halfway with water. Heat oven to 325 F. Line 9-by-13-inch pan with foil and spray with nonstick spray.

Using food processor, pulse cookies until crumbly. Stir together crumbs and butter. Press evenly into bottom of prepared pan.

Beat cream cheese until creamy. Add sugar and sour cream, and beat again until smooth. Add key lime juice, zest and flour, and beat until mixed thoroughly. Add eggs, one at a time, and beat gently after each. Add green food coloring to cheesecake mixture, if desired.

Spread cheesecake batter evenly over crust in pan. Add 1 cup of blueberry pie filling over top of cheesecake. Use butter knife to gently swirl pie filling into cheesecake. Do not let knife go through to crust.

Place pan on oven rack above tray of water. Bake 45-48 minutes. Remove immediately and place on wire rack for 1 hour then place in refrigerator until completely chilled.

Cut into 24 squares and serve with whipped topping, remaining pie filling and key lime wedges.


Cherry Cheesecake Lush Dessert

Recipe courtesy of Lemon Tree Dwelling blog
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 12


1     cup vanilla wafer crumbs
1     cup finely chopped pecans
1     cup butter, melted
8     ounces cream cheese, softened
1     cup powdered sugar
16     ounces whipped topping, divided
2     small boxes cheesecake-flavored pudding
3     cups milk
1     can (21 ounces) Lucky Leaf Cherry Pie Filling
1/2     cup. chopped pecans

Heat oven to 350 F.

In medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans and butter.

Press into 9-by-13-inch baking pan; bake 15 minutes. Remove from oven and cool.

In separate mixing bowl, combine cream cheese, powdered sugar and 1 1/2 cups whipped topping. Mix until smooth; spread evenly over cooled crust.

Combine cheesecake pudding mix, milk and 1 1/2 cups whipped topping, and mix until smooth. Spread evenly over cream cheese layer in pan.

Top with pie filling, remaining whipped topping and chopped pecans.












Source: Lucky Leaf