Recipe Archive 150

Sausage Cheese Balls	Spinach-Strawberry Salad
Beef Stroganoff Pie Cups	Rosemary-Garlic Hasselback Potatoes
Pineapple Upside-Down Cupcakes	Easy Cheesy Bean Dip
California BLT Salad	Oven-Roasted Chicken
Cucumber Salad	Gluten-Free Lemon Squares
Thai Turkey Lettuce Wraps	BLT Salad Shooters
Honey Barbecue Bacon Meatloaf	Baked Corn On The Cob
Black Forest Mini Pies	Coconut Shrimp
Split Pea Soup	Spinach Mushroom Quiche
Rice-Stuffed Tomatoes	S'mores Brownies
Fried Avocado Wedges	Tomato And Cucumber Salad
Stuffed Eggplant	Cheesy Potato Foil Packs
Pear Cherry Streusel Pie

Title: Sausage Cheese Balls Categories: Appetizer Yield: 102 Meatballs 3 c all-purpose flour 4 1/2 ts baking powder 3/4 ts salt 3 tb vegetable oil 1 lb uncooked pork sausage 4 c shredded Cheddar cheese 1/2 c grated parmesan cheese 1/2 c milk 1/2 tsn dried rosemary, crushed 1/2 ts parsley flakes chili sauce, for dipping Heat oven to 350 degrees F. Lightly grease bottom and sides of 15x10x1-inch pan. In large bowl, stir together all ingredients except barbecue sauce, using hands or spoon. Shape mixture into 1-inch balls. Place in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

Title: Spinach-Strawberry Salad Categories: Salad Yield: 4 Servings HONEY-DIJON DRESSING 2 tb vegetable oil 2 tb honey 2 tb orange juice 1 tb cider vinegar 2 ts dijon mustard SALAD 1 sm jicama 2 kiwifruit 1 c fresh strawberries 8 c ready-to-eat spinach In a tightly covered jar or container, shake all the dressing ingredients. Peel the jicama, removing the brown skin and a thin layer of the flesh just under the skin. The skin can sometimes be slightly tough. Cut about half of the jicama into about 1x 1/4-inch sticks to measure about 3/4 cup. Wrap remaining jicama and refrigerate for another use. Peel the kiwifruit. Cut lengthwise in half, then cut into slices. Rinse the strawberries with cool water and pat dry. Remove the leaves and cut the berries lengthwise into slices. Remove and discard the stems from the spinach leaves. Rinse the leaves in cool water. Shake off excess water and blot to dry with paper towels. Tear any large leaves into bite-size pieces. In a large salad bowl, place the spinach, strawberries, jicama sticks and kiwifruit slices. Shake the dressing again to mix ingredients. Pour the dressing over the salad ingredients, and toss with 2 large spoons or salad tongs. To keep salad crisp, serve immediately.

Title: Beef Stroganoff Pie Cups Categories: Main Dish Yield: 8 Servings 1 box refrigerated pie crusts, softened 1 lb beef top sirloin, thinly sliced 1 ds salt 1 ds pepper 8 oz sliced fresh mushrooms 1/2 c chopped onion 1/2 c chopped carrot 1 c frozen sweet peas, thawed 2 tb beef broth 8 oz full-fat sour cream 1 egg 1 tb milk Heat oven to 400 degrees F. Spray 8 regular-size muffin cups with cooking spray. Unroll pie crusts; cut out 8 (4 1/2-inch) rounds. Place round in each muffin cup; lightly press into cup with small glass. Gather dough scraps; re-roll to about 1/8-inch thickness. Cut out 8 (3-inch) rounds (these will be lids). Place lids on plate; place plate and muffin pan in refrigerator. In 10- to 12-inch skillet over medium-high heat, stir-fry beef with salt and pepper just until no longer pink. Remove from skillet to plate; cool. In same skillet, cook mushrooms until tender and water has released from mushrooms and mostly evaporated. Add onion and carrot; sprinkle with dash of salt. Cook until onion is tender and translucent. Add broth; scrape up browned bits from bottom of skillet. Continue to cook until liquid is mostly evaporated. Remove mixture from skillet to cool. In large bowl, mix beef, cooked vegetables and thawed peas. Stir in sour cream to coat. Taste for seasoning; add more salt or pepper to taste. Scoop heaping spoonsful of beef mixture into pie crust-lined cups. Top with lids; use fork to seal edges. In small bowl, beat egg and milk with whisk until blended. Brush over tops of pies. Cut vent holes in tops; sprinkle each with a little salt and pepper. Bake 25 to 30 minutes or until pies are golden brown. Cool about 5 minutes before removing from muffin cups. Serve warm.

Title: Rosemary-Garlic Hasselback Potatoes Categories: Side Dish Yield: 8 Servings 3 tb butter, melted 2 tb olive oil 1 tb chopped fresh rosemary leaves 4 c cloves garlic, finely chopped 1 1/2 ts sea salt 1/2 ts pepper 3 1/2 lb potatoes, peeled and cut crosswise 1/3 c grated fresh parmesan cheese fresh rosemary sprigs Heat oven to 375 degrees F. In large bowl, stir together butter, oil, chopped rosemary, garlic, salt and pepper. Add potato slices to butter mixture; toss to thoroughly coat slices. Pick up potatoes by the handful, and place slices 1 on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square (2-quart) baking dish. Continue making small stacks with remaining potatoes and arranging them side-by-side in dish to form 3 rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes. Bake 1 hour. Sprinkle with Parmesan cheese. Bake 15 to 20 minutes longer or until potatoes are fork-tender and golden brown on top. Garnish with sprigs of fresh rosemary. Let stand 10 minutes before serving.

Title: Pineapple Upside-Down Cupcakes Categories: Dessert Yield: 24 Cupcakes 20 oz sliced pineapple, drained, - juice reserved 1 box moist™ yellow cake mix 1/2 c vegetable oil 3 eggs 1/3 c butter, melted 2/3 c packed brown sugar 12 maraschino cherries, halved Heat oven to 350 degree F. Spray 24 regular-size muffin cups with cooking spray. Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.

Title: Easy Cheesy Bean Dip Categories: Appetizer Yield: 8 Servings 16 oz refried beans 9 oz chopped green chiles 2 c shredded mexican cheese tortilla chips Heat oven to 400 degrees F. In 8-inch cast-iron skillet or ungreased pie plate, mix beans and green chiles. Top with cheese. Bake about 15 minutes or until cheese is melted and bubbly. Serve immediately with chips.

Title: California BLT Salad Categories: Salad Yield: 4 Servings LEMON RANCH DRESSING 1/3 c ranch dressing 1/2 ts grated lemon peel BLT SALAD 10 oz ready-to-eat salad greens 12 slices cooked bacon, in pieces 1 lg tomato, cut into wedges 1 avocado, pitted, cut into wedges Mix all lemon ranch dressing ingredients. In serving bowl, toss salad greens and bacon with dressing until coated. Garnish with tomato and avocado.

Title: Oven-Roasted Chicken Categories: Main Dish Yield: 4 Servings 4 boneless skinless chicken breasts 1 tb olive oil 1 1/2 ts parsley flakes 1 ts seasoned salt 1 ts garlic pepper blend 1 ts dried basil leaves Heat oven to 400 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Brush both sides of chicken with oil. Sprinkle both sides with remaining ingredients. Place in baking dish. Bake 25 to 35 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165 degrees F).

Title: Cucumber Salad Categories: Side Dish Yield: 6 Servings 2 md cucumbers, thinly sliced 1/3 c apple cider vinegar 1/3 c water 2 tb sugar 1/2 ts salt 1/8 ts pepper Place cucumbers in small glass or plastic bowl. In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors. Drain cucumbers. Store covered in refrigerator.

Title: Gluten-Free Lemon Squares Categories: Dessert Yield: 16 Servings CRUST 1 1/2 c gluten free rice flour 1/2 c granulated sugar 3/4 ts xanthan gum 1/2 c cold butter, in pieces 1 to 2 tablespoons water FILLING 1 1/2 c granulated sugar 2 tb grated lemon peel 1/2 c fresh lemon juice 4 eggs, lightly beaten 1/4 c gluten free rice flour gluten-free powdered sugar Heat oven to 350 degrees F. Spray bottom only of 9-inch square pan. For Crust, in medium bowl, stir together 1 1/2 cups flour blend, 1/2 cup granulated sugar and the xanthan gum. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Add water, 1 teaspoon at a time, tossing with fork, until crumbly. Press dough in bottom of pan. Bake 20 to 25 minutes or just until set. For Filling, in medium bowl, stir together all ingredients except powdered sugar with whisk until blended. Pour over hot crust. Bake 23 to 28 minutes longer or until filling no longer jiggles when pan is moved. Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar before serving. Cover and refrigerate any remaining lemon squares.

Title: Thai Turkey Lettuce Wraps Categories: Appetizer Yield: 12 Servings 1 1/4 lb ground turkey 1/4 c chopped green onions 3 tb chopped fresh cilantro 1 tb chopped fresh mint 2 tb fresh lime juice 2 tb fish sauce 3 tb creamy peanut butter 2 tb chili paste 1 ts sugar 1/2 ts crushed red pepper flakes 1 c shredded carrots 1/3 c chopped salted peanuts 12 md bibb lettuce leaves In 10-inch nonstick skillet, cook turkey over medium-high heat, stirring frequently, until thoroughly cooked; drain and return to skillet. Stir in green onions, cilantro, mint, lime juice, fish sauce, peanut butter, chile paste, sugar and red pepper flakes. Cook 3 to 4 minutes longer or until hot. To serve, spoon 2 heaping tablespoons turkey mixture, 2 tablespoons carrots and 1 teaspoon peanuts onto each lettuce leaf; wrap around filling. Serve warm.

Title: BLT Salad Shooters Categories: Salad Yield: 16 Servings 16 sm romaine lettuce leaves 4 oz chive cream cheese, softened 1 c grape tomatoes, halved 1 tb olive oil 1 ts white vinegar 1/4 ts salt 1/8 ts pepper 1 tb sliced fresh basil leaves 2 slices bacon, crisp and crumbled Place 16 large endive leaves on large platter. Place cream cheese into resealable food-storage plastic bag. Cut end off 1 corner of bag, and pipe about 2 teaspoons cream cheese onto large leafy end of each leaf. In small bowl, mix tomatoes, olive oil, vinegar, salt and pepper until well combined. Divide mixture evenly among lettuce leaves. Top with basil and bacon. Serve immediately, or refrigerate up to 4 hours until ready to serve.

Title: Honey Barbecue Bacon Meatloaf Categories: Main Dish Yield: 4 Servings 1/3 c barbeque sauce 2 tb honey 1 ts sriracha sauce 1 lb lean ground beef 3/4 c panko crispy bread crumbs 2 slices bacon, chopped 1/4 c finely chopped onion 2 cloves garlic, chopped 2 eggs 3/4 ts salt Heat oven to 350 degrees F. Line 15x10x1-inch baking pan with foil; spray with cooking spray. In small bowl, stir together barbeque sauce, honey and sriracha sauce; set aside. In large bowl, stir beef, bread crumbs, bacon, onion, garlic, eggs, salt and 2 tablespoons of the barbeque sauce mixture until well mixed. Place mixture in pan; form a loaf (about 7x4x2 inches). Top loaf with remaining barbeque sauce mixture. Bake 45 to 50 minutes or until meat thermometer inserted in center of loaf reads 160 degrees F.

Title: Baked Corn On The Cob Categories: Side Dish Yield: 4 Servings 4 ears corn butter cooking spray 1/4 ts salt 1/8 ts pepper 20 sprigs fresh basil Heat oven to 450 degrees F. Husk corn and remove silk. Place each ear on 12-inch square of aluminum foil. Spray cooking spray on all sides of ears. Sprinkle with salt and pepper. Place 5 or 6 herb sprigs around each ear. Seal foil. Place sealed ears of corn directly on oven rack. Bake about 20 minutes or until corn is tender.

Title: Black Forest Mini Pies Categories: Dessert Yield: 12 Servings PUDDING 3/4 c sugar 1/3 c unsweetened baking cocoa 1/4 c cornstarch 1/4 ts salt 2 1/2 c whole milk 4 egg yolks 2 tb butter, cut into pieces 1 ts vanilla CRUST 2 c chocolate cookie crumbs 3 tb butter, melted CHERRIES 8 oz frozen pitted dark cherries 2 to 4 tablespoons sugar 2 ts cornstarch 2 ts water 1 ts lemon juice TOPPINGS 1 c whipping cream, whipped grated chocolate 12 pitted dark cherries In 2-quart saucepan, mix sugar, cocoa, 1/4 cup cornstarch, the salt, milk and egg yolks with whisk until thoroughly combined. Cook over medium-low heat about 15 minutes, beating constantly, until thickened. Once pudding has thickened, use immersion blender, regular blender or food processor to blend in 2 tablespoons butter and the vanilla. Scrape pudding into bowl; cover top with plastic wrap, making sure plastic wrap comes in contact with pudding to prevent a skin from forming. Refrigerate 3 to 4 hours. Meanwhile, heat oven to 350 degreed F. Place paper baking cup in each of 12 regular-size muffin cups. In small bowl, mix cookie crumbs and melted butter. Press crumb mixture evenly into muffin cups, making sure to coat bottom and sides of each cup. Bake 10 minutes. Cool. Once cooled, place cookie cups in freezer until ready to use. In 2-quart saucepan, mix Cherries ingredients. Cook over medium-high heat until cherries release their juices and mixture thickens to pie-filling consistency. Remove from heat; cool. Assemble pies by layering cherries, pudding, whipped cream, grated chocolate, and 1 cherry on top of each. Serve immediately or refrigerate until serving time.

Title: Coconut Shrimp Categories: Appetizer Yield: 6 Servings 1 lb raaw peeled deveined medium shrimp 1 c flour 1 1/2 ts baking powder 1/4 ts salt 1 tb shortening 1 egg 3/4 c milk 1 c vegetable oil 2 1/2 c flaked coconut 1/2 c chili sauce 1/2 c apricot preserves Pat shrimp dry with paper towels. In medium bowl, mix flour, baking powder, salt, shortening, egg and milk. Add shrimp; gently stir to coat well. In 10-inch skillet, heat oil over medium heat to 375°F. In shallow dish, place half of the coconut (add remaining coconut after coating half of the shrimp). Cooking in batches, remove shrimp one at a time from batter and coat with coconut; place in oil in a single layer. Cook 3 to 4 minutes, turning once, until coating is crispy and golden brown and shrimp are pink (cut 1 s hrimp open to check doneness). Drain on paper towels. In small bowl, mix chili sauce and apricot preserves. Serve shrimp with sauce for dipping.

Title: Split Pea Soup Categories: Soup Yield: 8 Servings 2 1/4 c dried split peas, rinsed 8 c water 1 lg onion, chopped 2 md celery stalks, chopped 1/4 ts pepper 1 ham bone 3 md carrots, sliced Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour. Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender. Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces. Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

Title: Spinach Mushroom Quiche Categories: Main Dish Yield: 8 Servings CRUST 1 c flour 1 1/2 ts baking powder 1/4 ts salt 1/3 c plus 2 tablespoons shortening 3 to 4 tablespoons cold water FILLING 1 tb butter 1 sm onion, chopped 1 1/2 c sliced fresh mushrooms 4 eggs 1 c milk 1/8 ts ground red pepper 3/4 c chopped fresh spinach 1/4 c chopped red bell pepper 1 c shredded italian cheese Heat oven to 425 degrees F. In medium bowl, place flour, andbaking powder. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Press pastry in bottom and up side of ungreased 9-inch quiche dish or glass pie plate. Bake 12 to 14 minutes or until crust just begins to brown and is set. Reduce oven temperature to 325 degrees F. Meanwhile, in 10-inch skillet, melt butter over medium heat. Cook onion and mushrooms in butter about 5 minutes, stirring occasionally, until tender. In medium bowl, beat eggs, milk and red pepper until well blended. Stir in spinach, bell pepper, mushroom mixture and cheese. Pour into partially baked crust. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Title: Rice-Stuffed Tomatoes Categories: Side Dish Yield: 4 Servings 4 lg plum tomatoes 1 tb chopped fresh basil 1 tb chopped italian parsley 1/8 ts salt 1/8 ts pepper 3/4 c leftover cooked white rice 1 tb extra-virgin olive oil Heat oven to 350 degrees F. Spray 9x5-inch ovenproof loaf pan with cooking spray; set aside. Carefully cut tops off tomatoes. Scoop out tomato flesh; place in medium bowl. Invert tomato shells and tops onto kitchen towel to drain while making filling. Into medium bowl with tomato flesh, use stick blender to pulse until tomatoes are smooth. Add basil, parsley, salt and pepper; stir to combine. Stir in rice. Spoon mixture evenly into tomato shells. Place tomato tops over filled shells. Place tomatoes in loaf pan. Drizzle with olive oil. Bake 30 to 40 minutes or until tomatoes are softened and mixture is thoroughly heated

Title: S'mores Brownies Categories: Dessert Yield: 16 Servings 16 oz box brownie mix water, vegetable oil and egg - called for on brownie mix box 2 c miniature marshmallows 8 graham cracker squares, broken 3 oz milk chocolate candy, broken Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. After removing pan from oven, set oven control to broil. Immediately sprinkle marshmallows and graham crackers over warm brownies. Broil with top 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch ; marshmallows and graham crackers will brown quickly.) Sprinkle with candy. Cool on cooling rack, about 3 hours until chocolate is set. Cut into 4 rows by 4 rows.

Title: Fried Avocado Wedges Categories: Appetizer Yield: 4 Servings 3 c canola oil 1 c all-purpose flour 2 eggs, beaten 2 c panko crispy bread crumbs 4 avocados 1 tb coarse salt In deep 10-inch skillet, heat oil over medium-high heat to about 350 degrees F. Meanwhile, in 3 separate small shallow bowls, place flour, beaten egg and bread crumbs. Line large plate with kitchen towels. Remove pit and peel from avocados. Cut each avocado into 6 wedges. Dip 1 wedge into flour to coat; tap off excess. Dip into beaten egg to coat, then coat with bread crumbs. Continue until all wedges are breaded. In batches, carefully place breaded avocado wedges in hot oil. Fry 30 to 60 seconds on each side or until golden brown. With slotted spoon, carefully remove fried wedges from skillet; place on towel-lined plate. Season with salt.

Title: Tomato And Cucumber Salad Categories: Salad Yield: 4 Servings 2 md tomatoes, in 6 slices 1 c chopped cucumber 1/4 ts salt 3 ts chopped fresh basil 2 ts grated lemon peel 2 ts sugar 2 tb balsamic vinegar On salad plates, arrange tomato slices in a circle, slightly overlapping. Top with cucumber. Sprinkle salt over tomatoes and cucumber. In small bowl, mix basil, lemon peel and sugar; sprinkle over salads. Drizzle with vinegar. Let stand 5 minutes before serving.

Title: Stuffed Eggplant Categories: Main Dish Yield: 4 Servings 1 lg eggplant 3 tb extra-virgin olive oil 1/2 ts sea salt 1/4 ts black pepper 1/2 lb ground beef 1 onion, diced 1 red bell pepper, diced 3 cloves garlic, minced 1/2 c chopped fresh parsley 1/2 c chopped fresh basil leaves 1 1/4 c grated pecorino romano cheese 1/2 c panko crispy bread crumbs 1 whole egg 2 sm tomatoes, chopped Heat oven to 350 degrees F. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes. Meanwhile, in a medium sauté pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and sauté until all of its liquid is evaporated and the beef begins to brown slightly. Let cool briefly, and chop the cooked beef so that there are no large chunks of meat. In another medium sauté pan over medium heat, add the remaining 2 tablespoons olive oil, and sauté the onion, pepper and garlic together in the oil. In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves. Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.

Title: Cheesy Potato Foil Packs Categories: Side Dish Yield: 6 Servings 1 1/2 lb small yukon gold potatoes, halved 4 ts canola oil 2 tb ranch dip mix 1 jalapeno chile, seeded & chopped 4 slices cooked bacon, chopped 1 c shredded cheddar cheese Heat oven to 375 degrees F. Cut two (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray. Add cut potatoes to medium bowl. Drizzle with oil; sprinkle with ranch dip mix. Add jalapeno chile; stir until evenly coated. Place equal amount of mixture on center of each sheet of foil. Evenly sprinkle with bacon. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packs on cookie sheets. Bake for 40 to 45 minutes or until potatoes are tender. Remove packs from oven, cut large X across top of each pack. Carefully fold back foil, and sprinkle potatoes with cheese.

Title: Pear Cherry Streusel Pie Categories: Dessert Yield: 8 Servings 1 refrigerated pie crust, softened 1/2 c pineapple juice 1/2 c dried cherries 1 tb cornstarch 1/8 ts ground nutmeg 1/8 ts ground ginger 4 lg pears, peeled and sliced 2/3 c quick-cooking oats 1/2 c all-purpose flour 1/2 c packed brown sugar 1/2 c butter, softeneds Heat oven to 400 degrees F. Prepare pie crust as directed on box for one-crust filled pie. In 2-quart saucepan, mix pineapple juice, cherries, cornstarch, nutmeg and ginger. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in pears. Spoon into pie crust-lined pan. In medium bowl, mix remaining ingredients with fork until crumbly; sprinkle over pear mixture. Cover edge of pie crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake about 35 minutes or until crust and topping are golden brown. Cool on wire rack at least 1 hour before serving.