With still a hint of fall in the air, my mind wanders to the amazing aroma of freshly baked apple treats.  There is nothing like getting a bag of fall apples in your food pantry bag, even though bruised, to make a delightful heart-felt treat.  Give this one a try if  you have an overabundance of apples that may not be palatable due to a few bruises.  


1 cup packed brown sugar
1-1/4 cups all-purpose flour, divided
1/2 teaspoon salt, divided
1 cup water
1 teaspoon lemon juice
2 teaspoons baking powder
5 tablespoons butter, divided
3/4 cup whole milk
5 cups sliced peeled apples
1/2 teaspoon plus 1/8 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon sugar
Whipped cream, optional


In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 teaspoon salt. Add water and lemon juice; cook and stir over medium heat until thick. Cover and set aside.

In a bowl, combine baking powder and remaining flour and salt. Cut in 3 tablespoons butter. Add the milk and mix just until moistened (a few lumps will remain); set aside.

Arrange apples in a 1-1/2-quart baking dish; sprinkle with 1/2 teaspoon cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Combine remaining cinnamon and coarse sugar; sprinkle over dough. Bake at 350° until top is brown and apples are tender, 55 minutes. Serve warm, with whipped cream if desired.

• I have never had such a wonderful coffee cake in my life!  The mixture of chewy deliciously moist vanilla cake is indescribable.  This is a must try. So good!

1/2 cup plus 2 tablespoons unsalted margarine, softened, divided
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 medium apple, peeled and finely chopped
1 medium pear, peeled and finely chopped
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped walnuts or pecans

Top with vanilla drizzle, optional  


Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in apple and pear. Transfer to prepared pan.

For topping, combine brown sugar, remaining 2 tablespoons butter and the cinnamon in a small bowl; mix with a fork until crumbly. Stir in nuts. Sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool slightly in pan on a wire rack.

I thought I'd leave you the other half of the brownie treat so that you'd have choice between white or chocolate brownies.  Either one you choose is a winner in my book!

Just unwrap that extra candy from Halloween and put it towards great use in a fantastic dessert. Keep in mind any candy can be substituted for the one suggested below.

3/4 cup butter, melted
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
4 Snickers bars (2.07 ounces each), cut into 1/4-inch pieces
3 plain milk chocolate candy bars (1.55 ounces each), coarsely chopped


In a large bowl, combine the butter, sugar, eggs and vanilla. In a small bowl, combine the flour, cocoa, baking powder and salt; set aside 1/4 cup. Stir remaining dry ingredients into the egg mixture until well combined. Toss Snickers pieces with reserved flour mixture; stir into batter.
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Transfer to a greased 13x9-in. baking pan. Sprinkle with milk chocolate candy bar pieces. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Chill before cutting.

What to do with all that leftover Halloween candy? It happens every year.  The kids don't want to stop trick-or-treating, and before you know it you've got sacks of unwanted Halloween candy stashed around the kitchen.  

Try this welcoming treat.  You can mix and match any type of candy for the extraordinary toppings. 

1 cup butter, melted
2 cups packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans, divided
2/3 cup milk chocolate M&M's, divided
2/3 cup chopped candy corn, divided
2/3 cup coarsely chopped miniature pretzels, divided
2/3 cup miniature semisweet chocolate chips, divided
2/3 cup butterscotch chips, divided
1 jar (12 ounces) hot caramel ice cream topping


Preheat oven to 375°. Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides; grease paper.

In a large bowl, beat melted butter and brown sugar until blended. Beat in eggs and vanilla. In a large bowl, mix flour, baking powder and salt; gradually add to brown sugar mixture, mixing well. Stir in half of the pecans, M&M's, candy corn, pretzels, chocolate chips and butterscotch chips.

Spread into prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

Spread caramel topping over bars; sprinkle with remaining pecans, M&M's, candy corn, pretzels, chocolate chips and butterscotch chips. Lifting with parchment paper, remove from pan. Cut into bars.

Grab out that slow cooker, fall is here! Apples are on sale everywhere and there is nothing like a warmed bowl of spiced apples to accompany breakfast, lunch, or dinner.  

More importantly, it make the house smell just wonderful!

• 1/3 cup sugar
• 1/4 cup packed brown sugar
• 1 tablespoon cornstarch
• 3 teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg
• 6 large apples, peeled and cut into eighths
• 1/4 cup butter, cubed

In a small bowl, mix the first five ingredients. Place apples in a greased 5-qt. slow cooker; add sugar mixture and toss to coat. Top with butter. Cook, covered, on low 3-4 hours or until apples are tender, stirring halfway through cooking.

I am always on the lookout for ways to incorporate those bags of pumpkin you have stored in the freezer for future use from Halloween.  I found a similar recipe incorporating sweet potatoes, but knew in my heart, that fresh ground pumpkin would make better fare.  This recipe is so delicious, you'll be bookmarking this to make often.  I was pleasantly surprised to find the crust added a delightful texture to the complete product as I made it a bit denser intensifying the whole experience.

More importantly, it adds a new spin for those boxes of crackers that might be piling up again.

Crust:
1 row of butter crackers
2 hefty tab. brown sugar
1/4 cup butter or margarine melted
2 tsp. cinnamon

Filling:
4 cups vanilla ice cream
1 bag of frozen pumpkin or 1 1/4 cup canned
2 tsp. cinnamon
1/2 tsp. allspice
1/4 cup brown sugar
1/2 tsp. salt

1 container of Cool Whip

Place bag of pumpkin in a mesh strainer and place over a bowl to drain.  I usually do this when the product is still frozen allowing it to thaw in the strainer slowly.  In  a food processor place crackers, brown sugar, and cinnamon.  Process until mixture resembles crumbs.  Add butter slowly and process again.  Spray pie plate with Pam and add bread crumbs pushing firmly up sides.  Set aside.

In processor add pumpkin, cinnamon, allspice, brown sugar, and salt.  Process until smooth. Add vanilla ice cream and process until mixture is incorporated, but not to long as ice cream will melt too much.  Pour into pie shell and stick in freezer for about 3 hours.  Take out and top with Cool Whip.  Place in freezer again for at least three hours.  

Last week's dirt cups were amazing.  Equally amazing is the lawn decorations that bestow our front lawn in the Halloween spirit.  Nothing puts a smile on your face than pulling into your own driveway with a few haunted creatures greeting you.  

This week I've dug out my favorite Mississippi Mud Pie recipe.  This too eludes Halloween tradition and my kids look forward to it each year.  It's easy and inexpensive with ingredients you may have already found gathering in your cupboards.  I true traditional treat!

1 1/4 pound chocolate chip cookie crushed (save 4)
1/3 cup of margarine melted
1 small container of whipped topping
6 oz. of chocolate chips ( about 1/2 bag)
1 can evaporated milk
1 container of vanilla ice cream

In a bowl combine crushed cookies and melted butter.  Press into 13 x 9 inch pan.  Place in freezer 1/2 hour to harden.  Slice vanilla ice cream into 1 inch slaps and place on bottom of pan.  Smooth with back of spoon.   Freeze again for 20 min.  In a pan add chocolate and milk.  Stir until thick and let cool completely.  Pour over vanilla ice cream layer and freeze 1/2 hour.  Smooth one tub of whipped topping over top.  Sprinkle with remaining crushed cookies.  

​Yesterday I headed out for my normal pit stop to the local food pantry and was handed two bags of presliced apples.  Of course the date noted had a expiration date that just passed.  How could I utilize these apples quickly I thought before time runs out?  his recipe was just the answer!  It will send delicious aromas of fall throughout our house as it bakes away. Great addition to a family breakfast or just alone with a glass of milk.  These freeze well and can be zapped for future rushed mornings.  

Best of all, I put these together in about 15 minutes.  No need for tons of prep work here as the recipe just comes together with ease.

3 cups flour
2 tsp. baking powder
1 1/2 tsp. salt
3 tab. margarine or butter
1 1/3 cups milk
1 cup packed brown sugar
2 tsp. cinnamon
4 cups chopped apples, I used skin and all in the food processor

Sauce
1 1/2 cups sugar
1 1/2 cups water
2 tab. flour
1 tab. butter or margarine
1 tsp. cinnamon

In a bowl mix first 3 ingredients.  Cut in butter until mixture resembles course crumbs.  Add milk and stir until just moistened.  Batter will be sticky.  You want it light.  Turn dough onto lightly floured board and roll into 18 x 12 inch rectangle.

Sprinkle with brown sugar and cinnamon.  Top with apples.  Roll up jelly roll style and pinch edges.  Pinch seam to seal.  Cut dough into 12 equal sections and place in a 13 x 9" pan.

In a pan add all sauce ingredients.  Cook for 3-4 minutes until thickened.  Pour over buns and bake at 350 degrees for 45 - 50 minutes or until golden.  These come out with a perfect sticky sauce.

After a long miscommunication with the King, we ended up with two pints of sour cream and nothing to do with it. I thought we’d be eating a lot of tacos and Mexican food until it was all gone and then I remembered this awesome pie my mother in law makes with sour cream. It actually turned out to be perfect timing too. We’re in what I call the transition season. We’re all ready for soup weather and I personally get a hankering for pie. But we’re not quite there. Its way too hot. The season for everything pumpkin and apple isn’t quite here yet. But… PIE! So I found that Sour Cream Lemon Pie is the perfect solution because its a type of pie that you serve cold. I have that pie hankering covered with out creating a sweat house.

Pastry for single-crust pie (9 inches)
1 cup sugar
3 tablespoons plus 1-1/2 teaspoons cornstarch
1 cup whole milk
1/2 cup lemon juice
3 large egg yolks, lightly beaten
1/4 cup butter, cubed
1 tablespoon grated lemon zest
1 cup sour cream
1 container of Cool Whip
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Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.

Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 8 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.

In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.

In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring.
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Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.

There's nothing better than a cream ice box pie.  This one is a staple at our house whenever a quick dessert is needed.

​Here's one that will be on your favorite list for awhile.  Simple and easy to make, this one will be a continuous requested favorite.  

1 chocolate or graham cracker crust
1 box Jell-O Chocolate pudding
1 1/2 cups milk
1 container of Cool Whip
Mini chocolate chips, optional

Place pudding and milk in a bowl.  Whip until it is thick.  Pour into pie crust.  Add a container of Cool Whip on top and sprinkle with cinnamon.  Place in refrigerator for an hour.