Snickerdoodle Apple Pie Bites

These little apple pie bites are super easy to make, don't take very many ingredients, and they are soooo good! I made them back in September and kept meaning to post the recipe before Thanksgiving. I made them again during Thanksgiving break & everyone really loved them. They are still yummy a couple days later after sitting out on the counter too. :)

Ingredients:

1 pkg snickerdoodle cookie mix 

1/2 cup butter, softened

1 egg

1 can apple pie filling

caramel ice cream topping

Directions:

Preheat oven to 375F. 

Stir together cookie mix, butter, and egg in large bowl, until a soft dough forms.

Scoop out the dough into small balls and roll them in the cinnamon/sugar mixture that came in the cookie mix package.

Place each ball into a greased mini muffin pan.

Bake for 10-12 minutes or until edges start to turn golden brown. Immediately after removing from oven, make an indentation in the top of each cookie. 

I used a little wooden Pampered Chef tart shaper that looks like this but you can use the back of a spoon if you want.

After cooling for a couple minutes, gently pop out each cookie cup and place on a wire rack to cool completley.
Chop apples in the apple pie filling and scoop into each cookie.
Drizzle caramel topping over cookies and top with a sprinkle of the remaining cinnamon/sugar.

Enjoy!!

Coconut Cream Pie

 

This is seriously THE BEST coconut cream pie recipe around, and let me tell you why:

1.  No cooking and stirring (in my case burning).

2.  It's thick and rich.

3.  It's easy!

4.  It tastes like you spent all day making it.

I made this for Thanksgiving, and I was a little nervous because I had never even tried the recipe before.  The only thing that went wrong was that I tried to use the roll-out crusts, and they kind of shrunk in the pans, (because I don't know what I'm doing) so I had to run out and buy frozen ones. Lesson learned. haha :)

However, I got lots of compliments on it and my SIL even said, "This is definitely not a pudding pie".
It does have pudding in it, but it's really rich - it tastes more like a cheesecake.  YUMMY!

For the crust:  You can use a graham cracker crust, or make your own flaky, flour crust if you are talented like that.  The frozen ones aren't that great, but the filling made up for it.  :)

I doubled the filling ingredients to make 2 pies, and I used the 9" deep dish - perfect!

Filling Ingredients: 
1 (8 oz) pkg. cream cheese, softened
1 cup cream of coconut (non-alcoholic, found in the drink mixer section)
1 (3.4 oz) pkg. coconut cream instant pudding mix
1 (6 oz) pkg. sweetened, flaked coconut.  (toast some to mix in, and also to sprinkle on top)
2 (8 oz) tubs frozen whipped topping, thawed (one is for the top of the pie, or you can make your own)

Directions:
In a large bowl, beat cream cheese and cream of coconut until smooth.  Add pudding mix, blend well.

Stir in coconut until combined and then fold in whipped topping.

Pour into cooled pie crusts.

Spread the second container of whipped topping over the filling, or put into pastry bag and squeeze like you do cupcakes. 

Toast a little coconut in a 400* oven for 3-5 minutes - watch carefully so it doesn't burn! Sprinkle over the top of the pie - BEAUTIFUL!

Apple Crisp

It's FALL!!  I love fall!  My mom had TONS of apples and last week we made applesauce.  (First time ever - wasn't too bad.)  I also dried a bunch of apples, and even made some caramel apples - YUM!  I still had more apples left, and I realized I hadn't made APPLE CRISP in a long time.  I can't believe this recipe wasn't already on here!

I have been making this apple crisp for over 20 years and I still loooove it!  It's super easy, and sometimes I make it all up in the pie dish, wrap it in plastic, and put it in the fridge until I'm ready to bake it.  What is better than WARM apple crisp?  Not much. haha :)

Ingredients:

5 - 6 medium apples, peeled & sliced (enough to fill your dish)

1 c. rolled oats

3/4 c. flour

2/3 c. margarine

1 c. brown sugar

1 1/4 tsp cinnamon

Place apples in baking dish.  Mix other ingredients until well mixed and crumble over top of apples.

Bake at 350 F - 45 minutes, or until bubbly around edges.

Butterfinger Pie

 

I had a birthday on Saturday! Yep - and I'm really old! haha  The tradition in our house is that you get to choose what kind of cake you want for your birthday.  (One year my son wanted Krispy Kreme doughnuts, so we stacked them all up and put candles on top.)  Well, this is what I chose for my "cake". YUMMY!

 

This was probably the easiest pie I've ever made. Just a couple ingredients mixed together and dumped carefully poured into a pre-made crust.  Plus, Butterfingers are one of my favorites!

 

Butterfinger Pie  

source

 

Ingredients:

 

Oreo pie crust
8oz cream cheese, softened
1/2 of a 14 oz can of sweetened condensed milk
1/2 cup peanut butter
1/4 cup powdered sugar
8 oz tub Cool Whip, thawed
8 fun-size or 3 full-sized Butterfinger candy bars, chopped (plus extra for garnish)

Directions:

Combine cream cheese, sweetened condensed milk, peanut butter, and powdered sugar in a large mixing bowl and mix until smooth.

Fold in Cool Whip. Add in chopped Butterfingers.

Pour into pie crust, cover and freeze until firm.

Add more chopped Butterfingers to the top before serving.

You can either serve it from the freezer (like ice cream pie) or thaw completely and eat all gooey and soft.  I like the ice cream way - yum! :)

Enjoy!

Chicken Pot Pie

I love going to my Bunco group because every time I get the best recipes!  This one was from my friend Brooxie from Martha Stewart's web site.  And OOOHH so good!  My kids devoured it! (after burning their mouths and having to wait a few minutes first.) oops

Ingredients:

3 tbsp butter
1 small yellow onion, minced
1 stalk celery, thinly sliced
2 carrots, diced medium
5 tbsp flour
2 cups chicken broth
1/3 cup frozen peas (she used green beans but we don't love green beans at our house)
2 cups diced cooked chicken
salt and pepper
1 sheet thawed puff pastry (found in the freezer section near the pies)
1 beaten egg

 Directions: 

In a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in peas and chicken and season with salt and pepper.

Divide filling among four 8-ounce ramekins. Roll out 1 sheet puff pastry and cut 4 rounds to fit ramekins. Cut a small X in center of each to vent, then place on top of filling. Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.

Rhubarb Crunch

Something from my childhood! So I haven't actually made this yet, but I have eaten it, and it is fabulous.

Ingredients:

4 Cups diced rhubarb
1 Cup sugar
2 Tablespoons cornstarch
1 Cup flour

3/4 Cup oatmeal

1 Cup brown sugar

1/2 Cup melted butter

1 Cup water

1 Teaspoon cinnamon

1 Teaspoon vanilla

Directions:

Mix flour, oatmeal, brown sugar, butter, cinnamon. Crush mixture into a greased 9" square pan - saving 1/3 for topping. Cover with rhubarb. Combine rest of ingredients in saucepan and cook until thickened, stirring constantly. Pour sauce over rhubarb and cover with topping. Bake 350* for 1 hour. Cut into squares and serve warm with whipped cream or ice cream.

Mom's Quick Apple Delight

I know it's not really the season for this kind of desert, but I've been craving apple crisp since my mom made it at Thanksgiving! This is sooooo easy and soooo good!

Ingredients:
2 cans apple pie filling (I will see if I can get my moms homemade recipe for all you from scratch, it's the best!!)
1 white cake mix
3/4 c melted butter
1/2 c brown sugar
1 tbsp cinnamon
1 c chopped walnuts

Directions:
Spread pie filling in greased 9x13 pan. Sprinkle brown sugar and cinnamon over pie filling. Then sprinkle dry cake mix evenly over the top. Drizzle melted butter over cake mix and finish with chopped nuts. Bake at 350* for 40-45 min.