Copperbrook April 2018
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Krenek Printing<br />
NEIGHBORHOOD NEWSLETTERS<br />
www.krenekprinting.com<br />
281-463-8649<br />
LLC<br />
Caramel Pecan Pie<br />
You could make this on National Caramel Day <strong>April</strong> 5 th !<br />
INGREDIENTS:<br />
1 (9 inch) unbaked pie crust<br />
36 individually wrapped caramels, unwrapped<br />
1/4 cup butter<br />
1/4 cup milk<br />
DIRECTIONS:<br />
Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine<br />
caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and<br />
set aside.<br />
In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel<br />
mixture. Stir in pecans. Pour filling into unbaked pie crust.<br />
Bake in the preheated oven for 45 to 50 minutes or until pastry is golden brown. Allow to<br />
cool until filling is firm.<br />
http://allrecipes.com<br />
Bacon Ranch Cheese Ball<br />
You could make this on National Cheeseball Day <strong>April</strong> 17 th !<br />
INGREDIENTS:<br />
6 slices bacon<br />
2 (8 ounce) packages cream cheese, softened<br />
1 (1 ounce) package buttermilk Ranch dressing mix<br />
1/2 cup shredded sharp Cheddar cheese<br />
4 green onions, chopped<br />
3 tablespoons chopped black olives<br />
1 1/2 cups chopped pecans (optional)<br />
DIRECTIONS:<br />
Place the bacon in a large, deep skillet and cook over medium-high heat, turning<br />
occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper<br />
towel-lined plate. Chop the cooled bacon into small pieces.<br />
Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Add the<br />
bacon, cheddar cheese, green onions and olives, stir until well combined. Shape the<br />
mixture into a ball and roll in the chopped pecans. Refrigerate overnight.<br />
http://allrecipes.com<br />
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<strong>Copperbrook</strong> | <strong>April</strong> <strong>2018</strong> 31