Flat Apple Pie

My McKenna loved doing this. So easy and super yummy!
Adapted and tweeked from Pioneer Woman.





Flat Apple Pie
5 Granny Smith apples, peeled and sliced
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
Juice of 1/2 lemon
Dash of cinnamon
Lid full of vanilla, I use mexican vanilla
You can make your own pie crust or cheat like I did and buy it, the box that has two crusts.
6 tablespoons butter

Preheat the oven to 375 degrees F.

In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt, cinnamon, lemon juice and vanilla.

Lay your crust on baking sheet that is sprayed with pam. If you make your own crust then there is enough butter to keep it from sticking.

Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.

Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminium foil for the remaining baking time.


Allow to cool slightly, then slice into wedges with a pizza cutter.

Low Fat or NOT Low Fat Mini Cheesecakes. Your choice

You know this girl doesn't do anything low fat however this recipe is versatile enough that you seriously don't notice if its low fat or not. So you make the call. :)

3-8 oz box of Low Fat Cream Cheese (or regular if you are a rebel)
1 cup Splenda or Sugar
3 Large Eggs
1 TBS Vanilla (I always use Mexican)
Dash of kosher salt
24 baking cups, sprayed with cooking spray
24 Nilla Wafers (for the bottom of each cup)

Cream the cheese and sugar until very well blended. Scraping sides frequently. Add vanilla and dash of salt. Then add one egg at a time beating real well and scraping sides of the bowl too.

After combined and there are no lumps, fill each cup half way.


Bake for 24 minutes at 350.
I set my timer for 12 minutes and then I turn the muffin pans the opposite direction and cook them for an extra 12 minutes. You don't want color on the top, just for the bottom to be brown and the top to be cracked.

While they are cooling here is an icing you can make or you can top them with fruit topping of your choice, pie filing or even plain.

Icing:

1.5 cups light sour cream (or regular)
Couple of TBS of sugar or splenda (just enough to make the icing sweet)
Mix with a spoon in a bowl and put on top of each cheesecake. You might need more or less depending on how much you like. You can put back in the oven and let icing set for an extra 2 or 3 minutes or just let it cool on top of the cheesecakes.

You can add any stir in you want, this is a plain Jane recipe that you can adapt to anyone's taste!

Chocolate Cheesecake Heavenly

Chocolate Cheesecake Heavenly Dessert
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1 box crushed Nilla wafers, used a rolling pin to crush in course chunky pieces
1 eight-ounce package softened cream cheese
3/4 cup powdered sugar
1 large cntr creamy cool whip (even lite cool whip works but you know me, why bother)
3 cups milk
2 small boxes instant pudding mix, one chocolate, one cheesecake




In a medium mixing bowl, cream together powdered sugar and softened cream cheese.


Fold in one half container whipped cream.


Spread over nilla wafers



Beat 1.5 cups milk with chooclate pudding until thick


Beat 1.5 cups milk with cheesecake pudding until thick


Spread chocolate pudding mixture over cream cheese layer



Spread cheesecake pudding mixture over chocolate layer



Top with remainder of coolwhip and drizzle chocolate syrup over the top. Refrigerate for a couple of hours or if your incredibly impatient like me and my family, pop in freezer while eating supper and then serve :)








A great variation is to replace the cheesecake pudding with butterscotch pudding and then top with crushed pecans for a turtle dessert.



You can use SO many different combos! This is just a base for you to decide what sounds/looks good and you can change it up anyway you like.

Its wonderful with fresh fruit folded into a vanilla pudding layer as well.

Pumpkin Spice Cupcakes & Cinnamon Cream Cheese Buttercream

HEAVENNNNNNNNNNNNNNNN



Pumpkin Spice Cupcakes
SUPER moist, spicy and totally tastes of Fall.

2-1/4 cups All-purpose Flour
1 teaspoon Ground Cinnamon
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2teaspoons Salt
1 Tablespoon Baking Powder
1/2 teaspoons Baking Soda
1/2 cups Butter
1 cup White Sugar
1/3 cups Brown Sugar
2 whole Eggs
3/4 cups Milk
1 tsp vanilla
1 cup Pumpkin Puree



1. Preheat an oven to 375 degrees. Grease 18 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, pumpkin pie spice, salt, baking powder, and baking soda; set aside.

2. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

For The Frosting (I had lots of this left and not sure why, so I put it in a container and put it in the freezer for a pumpkin loaf or bundt cake) So you are welcome to cut it in half.

Cinnamon Cream Cheese Buttercream

1 package (8 Oz) Cream Cheese
1/4 cups Butter (I used country crock to make it creamy)
3 cups Confectioner's Sugar
1 teaspoon Vanilla Extract
1 teaspoon Ground Cinnamon


While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 cup butter with an electric mixer in a bowl until smooth. Beat in the confectioner’s sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

Apple Dumplins

Apple Dumplins (from pioneer woman but i tweeked it)
You might like the original recipe for your taste tho :

http://thepioneerwoman.com/cooking/2008/02/apple_dumplings/


My version

2 Fuji apples
2 cans crescent rolls
1 stick butter
1 1/2 cups sugar
1 teaspoons vanilla
pumpkin pie spice, or you could just use cinnamon
12 oz Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 pan sprayed with pam. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with spice and bake at 350 degrees for 40 minutes.
Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Blueberry Nana Pie

This is one of Kyle's absolute favorites so I make it just for him.



Graham Cracker Crust
3 small or 2 large nana's
1 21 oz can Blueberry Pie Filling
1 cntr extra creamy cool whip

Layer nana's on bottom and around side of crust. Pour blueberry filling on top and cover with cool whip. Put in fridge for a few hours and then dig in!

Cakey Brownies

We all like brownies different ways in our family so I alternate between cakey, fudgy and chewy a lot. We also don't like nuts in ours so I usually don't put any in but I decided to add just a tad for texture in these.

Cakey Brownies
before being cut:

Cakey Brownies
3/4 cup butter, I used country crock spread because i am out of stick butter
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
1 tsp peanut butter
1/8 tsp cinnamon
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 tsp salt
1 cup milk
1/4 cup chopped pecans

Preheat oven to 350F degrees.

Grease a 15x10x1-inch baking pan with shortening and dust with cocoa powder

Melt the butter in a saucepan over medium heat.

Remove saucepan from heat and stir in sugar and cocoa powder until well combined.

Add eggs and vanilla, peanut butter and beat lightly with a wooden spoon until just combined.

In a separate small bowl, combine flour, baking powder, and baking soda and salt. Whisk.

Add flour mixture to the chocolate mixture, stir in milk until well blended.

Stir in nuts, if using.

Pour batter into prepared pan and spread evenly.

Bake for 15 to 18 minutes or until a wooden toothpick inserted near the center comes out with a cross between crumbs and a thick batter.

Cool on a wire rack and then cut.

German Chocolate Cheesecake

Besides red velvet cake, German Chocolate is my husbands fav. Cheesecake is my fav so this combines the best of both worlds. My kids licked their plates..and um so did Kyle ;)

This is TO DIE FOR!!!!!!!!!!!!! We had it warm but I bet its even better cool!




German Chocolate Cheesecake
INGREDIENTS
1 (18.25 ounce) package German chocolate cake mix
2 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
4 eggs, lightly beaten
1 tsp vanilla


FROSTING:
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
3 egg yolks, beaten
1 teaspoon vanilla extract
1 1/2 cups flaked coconut
1 cup chopped pecans
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DIRECTIONS
Prepare cake batter according to package directions; set aside. In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined.
Pour half of the cake batter into a greased 13-in. x 9-in. x 2-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter or until a toothpick inserted near the center comeover top; spread to edge of pan.
Bake at 350 degrees F for one hour until a toothpick comes out crumbly.




For frosting, combine sugar, milk, butter and egg yolks in a heavy saucepan. Cool and stir over medium-low heat until thickened and a thermometer reads 160 degrees F. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.

Sopapilla Cheesecake is THA BOMB!

This was wonderful. We had it warm but I can only imagine how it would be cold! The filling is sweet and creamy and the top is crunchy just like cinnamon toast! I didn't pay attention to the recipe when I bought it so I only had one can of crescent rolls and used an 8x8. And I also didn't roll them out. I pieced them together to form a single layer to make it more rugged. So do what you wish ;)
Either way the results will be the same and sure to wow you everytime!










Sopapilla Cheesecake
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
2 (8 ounce) packages refrigerated crescent rolls
1/4 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon

1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.
3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles. Press one sheet into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving.

This is good warm or cold.

Wham Bam Thank Ya Maam Brownies

These are amazing! I mean seriously so much better than a mix. And a one bowl recipe.

My new favorite brownie recipe!!!

12 T. unsalted butter (1 ½ sticks)
1 2/3 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract
3 large eggs
1/2 teaspoon salt
Dash of cinnamon
1/2 teaspoon baking powder
1 1/3 cup all purpose flour 12 pecan halves

Preheat oven to 350 degrees F.
Grease a 13×9 inch pan sprayed with Pam.
Melt the butter in a microwave-safe mixing bowl.
Whisk in the sugar, then whisk in the cocoa powder, followed by the vanilla extract and eggs.
When mixture is smooth, add salt and baking powder and cinnamon and whisk thoroughly, breaking up any lumps in baking powder and taking care that it is thoroughly distributed.
Scrape sides of bowl and stir (do not beat) in the flour.
Pour into pan and spread to edges.
Arrange nuts over top.
Bake on center rack of oven for 22-25 minutes or until toothpick inserted comes out with moist crumbs.

Chocolate Cobbler

Oh ya,,I went there... With two of the best words in the dictionary comes this wonderful delight. How in the world could one go wrong?

I will post a picture after we devour the whole thing IF I remember before its gone!hahahah!
Sorry Mr. Diet, your out the door for tonight!



This warm, soft, gooey and yummylicious dessert HAS to and I mean HAS to be served with Vanilla Bean ice cream. It is against the law to not have cobbler and ice cream especially CHOCOLATE! If you don't have any ice cream then don't bother to continue...



By the way with each bite I can personally guarantee an moan or groan and your eyes to roll back in your head. It's THAT GOOD.


Chocolate Cobbler
1 & 1/4 cups granulated sugar, divided into 3/4 cup and 1/2 cup
1 cup all-purpose flour
7 tablespoons cocoa, divided into 3 tablespoons and 4 tablespoons
2 teaspoons baking powder
1/4 teaspoon salt
dash of cinnamon
1/2 cup milk
1/3 cup unsalted butter, melted
1 & 1/2 teaspoons vanilla extract
1/2 cup firmly packed light brown sugar
1 & 1/2 cups hot water
Preheat oven to 350°.

Stir together 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder, cinnamon and salt. Whisk with wire whisk like Martha Stewart taught me. It's the lazy man's way of sifting. And if your like me, your too lazy to drag out your sifter.
Stir in milk, butter, and vanilla, mixing until smooth. Pour into an ungreased 8-inch square glass baking pan.

In a small bowl, mix 1/2 cup sugar, brown sugar, and 4 tablespoons cocoa. Sprinkle evenly over batter. Pour hot water over the top. Do not stir.

Bake for 35 minutes, or until center is almost set. Let stand for 15 minutes, then serve. Use the chocolate sauce in the bottom of the pan to spoon over servings. Garnish, if desired, with ice cream or whipped cream.

Makes 8 servings or in our house, about half of it was gone..

Aloha Cake

This is one of the moistest, most flavorful, cool, creamy cakes ever! Very summery and tropical. Not to mention easy!

Aloha Cake




1 yellow cake mix
1 1/4 cups cold milk
1 pkg instant vanilla pudding mix, small box
1 can crushed pineapple, drained, 10 oz
1 envelope Dream whip
1 3 oz package of lite cream cheese
1/4 cup sugar
1/2 tsp vanilla
2 cups toasted coconut

Prepare and bake yellow cake mix in buttered and sugared 9x13 pan. I used Pam butter spray and sprinkled about a tsp or 2 of sugar to coat. Cool.

In a bowl, whisk your milk and pudding. Stir in pineapple. Spread over cake. Sprinkle half of toasted coconut on top.

Prepare dream whip according to box. Set aside.

In mixing bowl, beat cream cheese, sugar and vanilla until smooth.

Beat in 1 cup dream whip.

Spread over pudding.

Fold in remaining dream whip.

Spread over pudding/pineapple layer.

Sprinkle with toasted coconut.

Cover and refrigerate for an hour or two until cool. Just gets better the longer it sits.

Homemade Sugar Cone Bowls

These were suppose to be waffle bowls but for some reason the two diff recipes I tried in my waffle maker would get real fluffy and not flat so I did them on the griddle instead. They are really good but didn't ever get crispy unless I almost burned them lol! Thanks to my super genious Koffe, I put these in the oven in my muffin tin on 325 for about 8-10 minutes to crisp them up and it worked! Of course they aren't like the ones you get in the ice cream shop but they are purdy delish!

Maybe you will have better luck than me..



2 eggs
1/2 cup white sugar
1/4 cup butter, melted and cooled
4 tablespoons milk
1/2 teaspoon vanilla extract
Dash of cinnamon
1/3 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons vegetable oil, or as needed

Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.

Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.

If you can't get them crisp even tho they are brown put them in the oven in a muffin tin on 325 for about 8-10 minutes to crisp them up!

Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie, Need I say more?

This is TO DIE FOR...................





Lets see if our panel of experts agree.





I would say so..

1 unbaked 9-inch deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
4 oz Milk Chocolate chips
4 oz Semi Sweet Chocolate chips
1 tsp vanilla (u know i always use mexican)

Preheat oven 350 degrees.

Beat eggs in large mixer bowl on high until foamy.

Beat in flour, granulated sugar, vanilla and brown sugar. Beat in butter.

Stir in morsels and spoon into pie shell.

Bake for 50 minutes.

Serve warm with a massive, pants popping scoop of vanilla ice cream..

* If using frozen pie shell, use deep dish style and thaw completely. Bake on baking sheet and increase baking time slightly.