Apple Pie

Ingredients
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
1 tsp cinnamon, nutmeg, vanilla
8 Granny Smith apples - peeled, cored and sliced

Directions
Preheat oven to 425 degrees F.Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Pour 1/2 sugar and butter liquid over. Cover with a lattice work crust. Gently pour the remainder sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Cupcakes
1 pkg spice cake mix
1 cup sour cream
1 can (15 oz) pumpkin
1/4 cup oil
3 eggs

Heat oven 350
Beat cake mix, sour cream, pumpkin, oil and eggs until blended. Spoon into cups. Bake 20 - 22 mins. Cool in pan for 10 mins and remove to cool completely.

Frosting
1 pkg (16 oz) cream cheese (Softened)
1/4 cup butter (Softened)
1 tsp vanilla
2 cups powered sugar
1 1/2 teaspoon cinnamon

Beat cream cheese, butter and vanilla with mixer until blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.

Apple Dumplings

2 whole Granny Smith Apples

2 (8 oz. cans) crescent rolls

2 stick butter

1-1/2 cup sugar

1 tsp vanilla

Cinnamon to taste

1 can (12 oz) Mountain Dew

Peel and core apples. Cut each apple into 8 slices ea. Roll each apple slice in a crescent roll. Place in a 8 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. sprinkle with cinnamon 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.

It is so easy and ENJOY! I usually just make 1/2 in a 9x9 and only use about 1/4 of the can of Dew.

Turtle Pumpkin Pie

Make graham cracker crust or buy pre-made 6 oz. graham crust
Caramel ice cream topping: 1/4 C. on crust, plus 2 Tbsp. for topping
Chopped pecans: 1/2 C. on crust, plus 2 Tbsp. for topping
2 pkg (3.4 oz. each) Jello-o vanilla flavor instant pudding
1 cup cold milk
1 cup of canned pumpkin
1 tsp cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) COOL WHIP Whipped topping, thawed, divided

POUR 1/4 cup caramel topping onto crust; sprinkle with 1/2 cup nuts

BEAT pudding mixes, milk, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups COOL WHIP. spoon into crust

REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Peanut Butter Chocolate Dessert

This makes it in a 9 inch pan ** don't try to squeeze in 8 inch** Or double it ;)
INGREDIENTS
• 20 chocolate cream-filled chocolate sandwich cookies, divided
• 2 tablespoons butter, melted
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup peanut butter
• 1 1/2 cups powdered sugar, divided
• 1 (16 ounce) carton Cool Whip, thawed and divided
• 15 miniature peanut butter cups, chopped
• 1 cup cold milk
• 1 (4 ounce) package chocolate fudge instant pudding mix (also can try vanilla)

DIRECTIONS
1. Put 16 cookies in a heavy duty zip-lock bag and crush (I use a rolling pin).
2. Pour crumbs into a bowl; add butter and toss to coat.
3. Press crumb mixture into the bottom of an ungreased 9-inch square dish.
4. In a bowl, beat cream cheese, peanut butter, and 1 cup powdered sugar until smooth.
5. Fold in half of the Cool Whip.
6. Spread over crust.
7. Sprinkle with chopped peanut butter cups.
8. In another bowl, beat the milk, pudding mix and remaining powdered sugar on low for 2 minutes.
9. Fold in the rest of the Cool whip.
10. Spread over the peanut butter cups.
11. Crush the remaining cookies and sprinkle over the top.
12. Cover and chill overnight is best or at least 4 hrs.

The Cheesecake Factory Pumpkin Cheesecake

INGREDIENTS
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 tablespoon sugar

Filling
3 (8 ounce) packages cream cheese - softened
1 cup sugar
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

DIRECTIONS
Preheat oven to 350 degrees F.

Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.

Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.

Keep it crumbly.

Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.

You don't want the crust to form all of the way up the back of each slice of cheesecake.

Bake the crust for 5 minutes, then set aside until you are ready to fill it.

In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.

Mix with an electric mixer until smooth.

Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.

Pour the filling into the pan.

Bake for 60-70 minutes.

The top will turn a bit darker at this point.

Remove from the oven and allow the cheesecake to cool.

When the cheesecake has come to room temperature, put it into the refrigerator.

When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.

You can serve with whipped cream on top.

Fruit Magic (Blueberry, Apple, Cherry)

Fruit Magic (Like a Cobbler) so EASY

INGREDIENTS
1 can (15 oz.) pie filling
1 small Jiffy pkg white cake mix or ½ regular cake mix
¼ cup butter or margarine (softened)


DIRECTIONS
Spread pie filling in a 8 x8 pan
Combine cake mix and butter until crumbly
Sprinkle on top of pie filling
Bake 45 to 50 min at 350 until golden brown

Chocolate-Carmel Cheesecake

INGREDIENTS
1-1/3 cups shortbread cookie crumbs
1/4 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon vanilla extract
1/4 cup milk
2 tablespoons all-purpose flour
2 eggs
1 egg yolk
TOPPING:
1/2 cup semisweet chocolate chips
1-1/2 teaspoons shortening
1/2 cup coarsely chopped pecans, toasted
2 tablespoons caramel ice cream topping

DIRECTIONS
In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a large bowl, beat the cream cheese, sugars and vanilla until smooth. Beat in milk and flour. Add eggs and egg yolk, beating on low speed just until combined. Pour into crust. Place on a baking sheet. Bake at 325° for 45-50 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate for at least 6 hours or overnight. Remove side of pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Top the cheesecake with pecans; drizzle with chocolate mixture and caramel topping. Refrigerate leftovers

Chocolate Mint Grasshopper Pie

INGREDIENTS
1-1/2 cups cold milk
1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
6 DOUBLE STUF OREO Cool Mint Creme Chocolate Sandwich Cookies, chopped
1 OREO Pie Crust (6 oz.)
1 square BAKER'S Semi-Sweet Chocolate

DIRECTIONS

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in 1-1/2 cups of the whipped topping and the chopped cookies. Spoon into crust. Spread with remaining 1/2 cup whipped topping.
MELT chocolate as directed on package; drizzle over pie.
REFRIGERATE 2 hours or freeze until firm. If frozen, remove pie from freezer about 10 min. before serving; let stand at room temperature to soften slightly. Store leftovers in refrigerator or freezer

Cool ‘n Easy Strawberry Pie

INGREDIENTS

2 cups fresh strawberries, divided
2/3 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
ice cubes
1/2 cup cold water
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

DIRECTIONS
SLICE 1 cup strawberries; refrigerate for later use. Chop remaining berries; set side. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
WHISK in COOL WHIP. Stir in chopped berries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.
REFRIGERATE 6 hours or until firm. Top with sliced berries

Hot Fudge Ice Cream Bar Dessert

INGREDIENTS
1 (16 ounce) can chocolate syrup
3/4 cup peanut butter
19 ice cream sandwiches
1 jar of caramel
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts

DIRECTIONS
Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Pour ½ jar caramel and then ½ syrup/peanut butter mixture on the ice cream. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.

Fruit Pizza

Make Crust
½ cup powdered sugar
¾ cup margarine
1 ¼ cup flour
Pat into pizza pan and bake 20 minutes at 300. Cool.

Make Glaze
2 tablespoon cornstarch
½ cup sugar
1 cup fruit juice (Pineapple - orange)
1 tablespoon lemon juice

Cream Cheese Mixture
1 - 8 oz cream cheese
½ cup sugar
1 tsp vanilla

Arrange fruit on cream cheese mixture. Any fresh fruit, bananas, strawberries, kiwi, grapes
Mix glaze and bring to a boil it will thicken. Cool. Top with cooled glaze, kind of dab it on and spread with back of spoon.
Refrigerate.
Cut into pizza shape wedged.

Death by Chocolate

Put in trifle bowl

INGREDIENTS
1 chocolate cake mix (Make according to package)
2 pks of mousse (Make according to pacage)
1 bag of Heath chips
Cool whip

DIRECTIONS
Break of piece of chocolate cake and put in bottom of bowl, then put some mousse, then some cool whip, then heath chips….alternate until you reach the top and end with whip cream and heath sprinkled on top.

Creamy Peanut Dessert

INGREDIENTS
2 tablespoons peanut butter
1 1/2 cups graham cracker crumbs
3 tablespoons chocolate syrup
1/2 cup peanut butter
1/4 cup butter, melted
1 (16 ounce) container frozen whipped topping, thawed
1/2 cup chopped salted peanuts
1 (8 ounce) package cream cheese, softened

FILLING:
1/2 cup sugar
2 teaspoons vanilla extract

DIRECTIONS
In a bowl, combine cracker crumbs and peanuts. Stir in butter and peanut butter; mix well. Set aside 1/2 cup for topping. Press the remaining crumb mixture into a greased 13-in. x 9-in. x 2-in. dish. Cover and refrigerate for 30 minutes.
Meanwhile, in a mixing bowl, beat cream cheese and peanut butter until smooth. Beat in sugar and vanilla. Fold in whipped topping; spoon over crust. Drizzle with chocolate syrup; sprinkle with reserved crumb mixture.
Cover and freeze for up to 3 months. Remove from the freezer 15 minutes before serving.

Pie Crust

INGREDIENTS
2 C. flour
¾ C. Crisco
Pinch of salt
Shake 30 seconds in covered bowl
Add:
1 Tbsp milk
¼ C. hot water
Shake hard for 30 seconds

DIECTIONS
Makes 2 pie crusts.
For pre-baked shell – 450° for 10-12 minutes

Creamsicle Cake

INGREDIENTS

1 (3 oz.) pkg. sugar-free orange Jello
1 C. boiling water
1 pt. orange sherbet
1 (12-oz) carton fat-free Cool Whip
1 can mandarin oranges, drained, chopped
1 (10-oz) angel food cake, torn in pieces

DIRECTIONS
Dissolve Jello in boiling water. Stir in sherbet until melted. Chill in a large bowl in the refrigerator until mixture begins to jell, about 15 minutes. Add Cool Whip, oranges and cake. Mix all together and spread into a 9x13-inch pan. Chill for 3 hours. Makes 12 servings.

Apple Crisp

INGREDIENTS
2 Cups sugar (1 on apples,
1 on top)
4 tsp. lemon juice
1/2 C. water
1 tsp. cinnamon
1 1/2 C. flour
1/2 tsp. salt
3/4 C. butter
12 apples

DIRECTIONS
Combine: 1 C. sugar, lemon juice, water, cinnamon and apples in 9x13 pan and mix.
Blend: remaining 1 C. sugar, flour, salt and butter until crumble.

Spread over apples, pat smooth
Bake: 375 for 40-45 minutes.

Rhubarb Torte

INGREDIENTS

1 C. flour
Dash salt
2 Tbsp. sugar
½ C. melted butter

DIRECTIONS
Mix well and pat in 8x8 pan and bake 325 degrees 20 minutes.

Beat 3 egg yolks
Add:
1 ¼ C. sugar
2 Tbsp flour
1/3 cup cream
2 ¼ C. cut up rhubarb.

Pour into baked crust.

Bake 350 degrees for 45 minutes or until done.

Remove from oven.

Top with meringue and bake 350 degrees for 15 minutes.

Meringue

3 egg whites beaten and 6 Tbsp sugar.

Rhubarb Dessert

INGREDIENTS

6 C. rhubarb cut up
3 C. sugar
4 eggs beaten
4 Tbsp flour

DIRECTIONS
Grease 9x13 pan. Put the rhubarb in pan. Mix together eggs, sugar and flour. Pour this over rhubarb.

1 ½ C. flour
1 ½ tsp. soda
¾ C. brown sugar
8 Tbsp. margarine
Crumble together flour, brown sugar, soda and margarine. Sprinkle over the top