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.

Spiced Pear Butter via crockpot

This came out sort of thin but so worth it. Very yummy, spicy and just fantastic. Much better than apple butter!










Alright so I caught myself in a bind so don't freak out when you see how I improvised lol. I was out of lemons and lemon juice but had extract and you know it I either couldn't taste it or it was just plain GOOD!

7 large Bartlett Pears, peeled and cored (I just used the pears I had and kept cutting and paring until the crockpot was full.)

1 1/2 cups sugar or Splenda ( I used half of each)

1 1/2 tsp Cinnamon

1 1/2 tsp pumpkin pie spice

2 tsp lemon extract, or lemon juice

1 tsp vanilla extract

4 Tbs water


Core cut the pears into slices (chunky). Cook all ingredients in crockpot for 8-12 hours set on low. I cooked mine all night, got up the next morning and then put in the blender until smooth.

I washed all of my jars, lids and rings in soapy water. I placed them in a hot water bath for 10 minutes.

Store in fridge. This made 7 to 8 small wide mouuth jars.

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!

Made this again.. Strawberry Cobbler

We have some strawberries that were too green and just didn't have much flavor so this is the perfect way to utilize them instead of just eating from the carton. So yummy!



http://sugardumplins.blogspot.com/2008/05/strawberry-cobbler.html

Peaches & Cream Teddy Bear Cookie Delight

So McKenna, our 4 year old is in love with the idea of dessert! One night when I made a big meal with a dessert at the end she just loved the idea. So every single night she has to have dessert. Of course I don't bake THAT often, so its usually jello, pudding, applesauce, fruit, etc. Anyway tonight she comes in and says "Mommy, I'm hungry for dessert" and I told her that we didn't have anything to eat for dessert. The she said "oh pickles!" a lovely phrase she has now taught my 2 year old as well. I felt bad so I started looking through my cabinets to find something to make at a moments notice. Tomorrow is grocery day so I knew there were slim pickins. But I did have dream whip and pudding left over from the Aloha cake and I started thinking, hmm parfaits. So I threw what I had together and here it is. Since its such a spur of the moment thing nothing is measured but its easy enough that you won't need to know. And the combinations are ENDLESS!
I needed them cold in a hurry so I put them in the freezer while we ate supper and then they were frosty and yummy!


Peaches & Cream Teddy Bear Cookie Delight



Small can of Peaches, I had fresh peaches but forgot, so you could use fresh instead
Small box of Vanilla pudding
1 envelope dream whip
2 cups milk for pudding
1/2 cup milk for dream whip
1/2 tsp vanilla for dream whip
Half of a box of teddy bears. Teddy grahms would work fine, I just didn't have any, I had some other kind of teddy bear cookies.

I put the dream whip, vanilla and milk in the kitchen aide and let her rip.

While that is working I started whisking my milk and pudding. When both are completed you start assmebling.

I used individual rammicans (I can't spell) but you could use small parfait glasses as well. This made 4.

Crumble a couple of the teddy bears in your hand and sprinkle on the bottom of container. Enough to cover. Spoon pudding over that and then layer 2 or 3 peaches on top. Spoon dream whip on top of that. Then the next layer is pudding. Then cover the top of the pudding with whole teddy bears. Then dream whip. And a peach on top for decoration.

Chill until ready to serve or being the impatient person I am, you could put them in the freezer and eat them after a few minutes!

Strawberry Apricot Strussel Bars

I try all kinds of new recipes and although these were good, they weren't exactly up my alley and they were really sweet. My kids loved them and my husband ate them, not sure if he liked them or not, but he did eat them lol!

I don't want to be known for these. But if they sound good, by all means try em! Just don't blame me if you don't like them..

Strawberry Apricot Strussel Bars



1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
Sprinkle of cinnamon
1 TBS honey
1 1/2 cups oats
1 cup packed brown sugar
1 3/4 sticks (regular, salted) butter, cut into pieces
6 oz Apricot Preservs
6 oz Strawberry Preserves

Mix all ingredients in your mixer except for the preserves. Put half of the mixture into a 8x8 casserole sprayed with pam. Spread with a strawberry preservesm then spread the apricot preserves on top of that. Sprinkle second half of mixture over the top and pat lightly. Bake at 350 for 30 until light brown. Let cool completely, then cut into squares.

Strawberry Cobbler

My favorite fruit is strawberries and I had two pints that needed to be used badly. I make peach cobbler frequently but I decided to try a strawberry cobbler and let me tell you, DELISH! The warm mushy berries and sweet crunchy on the outside and soft crust on top was to die for. The best part is that the strawberries were so soft and in a couple of days would have been ruined, yet I saved them with this warm fuzzy dessert. Served with a dollop of fresh sweetened cream or a scoop of vanilla bean ice cream and its so good it makes you wanna slap yo mama!!

Strawberry Cobbler







1/4 cup butter (for this I used country crock spread
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract ( of course my mexican vanilla )
1 and 1/4 cups all-purpose flour
1 and 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup milk
3 cups fresh strawberries (if they are large, 4 cups if they are tiny like mine were), cut in slices lengthwise

crumble topping
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup butter stick

Beat 1/4 cup softened butter at medium speed with an electric mixer.Gradually add 3/4 cup sugar, beating well.Add egg and vanilla extract, mixing well. Combine 1 and 1/4 cups flour, baking powder, and salt in a separate bowl. Whisk to sift.

Add to butter mixture alternating with milk, beginning and ending with flour mixture.
Layer your strawberries covering the batter

Combine 1/4 cup flour and 1/4 cup sugar. Cut in 1/4 cup chilled butter with a pastry cutter
until crumbly.Sprinkle over strawberries.
Bake at 350 degrees for 1 hour or until the top is brown and bubbly.