Sweet Dreams Pie

 

We have had a wonderful vacation away from the blog, but at the same time it is great to be back sharing our new adventures in cooking with all of you. We have been so busy with just life in general it’s great to be back cooking and enjoying our passion in food.  Anyone who knows me will not be surprised that we are back and to starting things off with a dessert recipe, I really do love my sweets.  I heard about this idea over the summer and of course I had to try my hand at making my own version, the idea was to use cinnamon rolls as a pie crust for apple pie.  WOW, what a cool idea this was and so simple to boot and I love simple.

 

12.4 oz. - Pillsbury Cinnabon Cinnamon Rolls

21 oz. - Wilderness More Fruit Apple Pie Filling

1/4 C. - Smuckers Caramel Topping

1/2 C. - Sun-Maid Golden Raisins

9 Inch - Pie Plate

Crumble Topping:

1C. - Flour

1 C. - Brown Sugar

1/2 C. - Soften Butter

Preheat oven to 350 degrees.  In a mixing bowl combine the flour, butter and brown sugar using a fork to create small pea sized lumps of crumble.  Set into the fridge while you make the crust.  Open the container of cinnamon rolls and set aside the cream cheese icing.  Roll each cinnamon roll into a 4-5 inch circle, place the first round into the center of the pie plate then surround with the other rounds.  Press together using your fingers and also pressing up the side of the pie plate to create your crust.  In a mixing bowl combine the apple pie filling, caramel sauce and raisins then pour into the prepared pie crust and top with the crumble. Bake for about 1 hour or until the topping is golden brown, let cool for another hour before serving.  Once ready to serve spoon the reserved cream cheese topping into a microwave safe dish and heat for 10 seconds or until easy to drizzle over the pie.  The pie can then be served alone or with either vanilla ice cream or whip topping.   

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Carrot Raisin Chocolate Chip Cookies

This week I am going back to my roots with Quick & Easy Semi-Homemade Recipe Ideas. My husband and I take cookies in our lunch every day so today I utilized a fabulous cake mix to make some outstanding cookies for next week. These turned out awesome, they are very moist with a cake like texture and that is how we like our cookies to be. I like that this recipe can be adjusted with so many different add-ins to make them just the way you would like them to be. You could add nuts, oatmeal or any kind of dried fruit you would like...do with them what you will, and they are great frosted with cream cheese or left plain.

1 - 21.40 oz. - Duncan Hines Classic Decadent Cake Mix
2 - Eggs
1 - Stick Butter (soft)
1 C. - Hot Water
1/4 C. - Mini Chocolate Chips
Duncan Hines Whipped Cream Cheese Frosting

Preheat oven to 350 degrees. Hydrate the carrot and raisin packet (from the cake mix box) in the 1 cup of hot water for 5 minutes. Drain and squeeze out the extra water. Beat the butter, cake mix and eggs until just combined then add the carrots and raisins and mix well. Stir in the chocolate chips until well combined, using a small ice-cream scoop place cookies on a parchment lined baking sheet about 2 inches apart. Using a knife or offset spatula smooth the top of the cookies. Bake for 12 minutes then let cool on baking sheet for 1 minute before transferring to a cooling rack. Once cookies are completely cooled frost with some cream cheese frosting or eat plain.

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Pumpkin Raisin Cake

Those who know me are probably wondering where the pumpkin dessert is, I have been making such wonderful fall flavored dishes the last few weeks but I simply could not hold off any longer without posting a pumpkin dessert. This is not just any pumpkin dessert, this is as simple as they come and the slow cooker does all of the work. The aroma around the house that Sunday afternoon was simply heaven....

1 - 29oz. Can - Pumpkin Puree
4 - Eggs
1/2 C. - Brown Sugar
1/4 C. - White Sugar
1 - 12oz. Can - Evaporated Milk
4 Tsp. - Pumpkin Pie Spice
2 Tsp. - Cinnamon
1/2 Tsp. - Salt
1/2 C. - Raisins
1 - 18 1/4oz. Box - Carrot Cake Mix
1 Stick - Melted Butter

Spray the slow cooker liner with cooking spray. In a large bowl combine the eggs, sugars, milk and spices and stir well. Mix in the pumpkin and raisins then stir to combine, pour the pumpkin mixture into the slow cooker sleeve. Sprinkle the dry cake mix evenly over the pumpkin mixture then drizzle the entire thing with melted butter. Cover with the lid and cook on high for 3-3.5 hours or on low for 5-6. When ready to serve simply scoop out of the crock pot and dollop with whip topping or vanilla ice cream. When I served it to my husband I did make some fresh whipped cream but didn't think to make it and use in the picture.

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Pumpkin Raisin Bread Pudding

I really love bread pudding of all kinds, but this is my first time ever making or eating a pumpkin version. The scent of the pumpkin and spices cooking filled the entire house with a wonderful fall aroma. The recipe only called for Ginger but I thought to myself, just how can I make a pumpkin dessert without using Nutmeg and Cinnamon so I added it to my version. This is an absolute crowd pleasing dessert and would be fabulous served simply draped in caramel sauce, alongside a scoop of vanilla ice-cream or served all alone as we had it.

1 - 16oz. - Loaf Cinnamon Raisin Bread (cut each slice into 4th's)
5 C. - Milk
1 - 1/4 C. - Sugar
1 - 16 Oz. - Can Solid Pack Pumpkin
3 Tbs. - Flour
1 Tsp. - Ground Ginger
1/2 Tsp. - Ground Nutmeg
1 Tsp. - Ground Cinnamon
1 Tsp. - Vanilla
6 - Eggs

Preheat oven to 350 degrees. In a large mixing bowl whisk together the milk, sugar, pumpkin, flour, ginger, nutmeg, cinnamon, vanilla, and eggs until well combined. Add the bread pieces into the milk mixture and let soak for 15 minutes. Spoon the mixture into a 13x9 greased baking dish, set that baking dish into a roasting pan. Fill the roasting pan with boiling water until it comes about half the way up the side of the 13x9 dish. Bake for 1 1/4 hours or until a knife inserted into the center comes out clean. Carefully remove the baking dish out of the roasting pan and let cool on a wire rack. Serve warm, room temp or cold.

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Fruit Cocktail Cookies

On Sunday, I shared with you one of my dad's favorite cookies, today is yet another one of his favorites. When I told my husband about this cookie he simply had to try it, so of course I just had to make them for him. To be honest when I was growing up I really didn't like this cookie very much, but as we get older our taste change and I really like them now. I have not tried it but in my opinion I think a nice cream cheese frosting would be a great addition, Ed agrees. It has been really great to share these cookie memories of my loving father with my husband and all of you.

3 C. - Flour
1 Tsp. - Baking Soda
1 Tsp. - Baking Powder
¼ Tsp. - Salt
1 Tsp. - Cinnamon
½ Tsp. - Nutmeg
1 C. - Shortening
1 C. - Brown Sugar
½ C. - White Sugar
3 - Eggs
1 C. - Golden Raisins
2 C. - Drained Fruit Cocktail
1 Tsp. - Vanilla

In a bowl mix together all of the dry ingredients, in the bowl of the kitchen aid add the shortening, brown sugar, white sugar and beat until fluffy. Add the eggs and beat until smooth, stir in the fruit and vanilla then slowly stir in the dry ingredients. Drop by teaspoon onto a parchment lined cookie sheet. Bake at 375 degrees for 10-14 minutes.

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Pumpkin Raisin Chocolate Cookie

Fall is in the air here in Beaverton, we have been getting breezy days that are making the leaves fall from the trees and all of the stores are selling pumpkins. I love this time of the year because for me it is the start of my pumpkin eating frenzy. I really wanted some pumpkin cookies for my first item of the season; I used to be able to buy some at the local Safeway store that I simply loved. I was totally devastated when they stopped selling them and I had to try and make them myself. The recipe I threw together was not bad but at the same time it was just not the same. Last week when I was doing my commenting I found pictures of some pumpkin cookies that looked just like what I used to get in the store. Have A Daily Serving And Enjoy (Grub and Stuff) was sharing what has to be the simplest recipe for these wonderful cookies and I knew by the picture that they would taste just like the ones I fell in love with. My husband was thrilled over the thought of making these little gems but of course asked ever so sweetly if I would put raisins in the cookies too, and of course for him I did. I want to thank Kasha for sharing this simple but wonderful cookie recipe because they did turn out and taste just like what I have been trying to duplicate for years.

1 Can - Pumpkin Pie Mix (30 oz. )
1 Box - Betty Crocker Super Moist Spice Cake Mix
1 Bag - Chocolate Chunks
½ C. - Golden Raisins

In the bowl of your kitchen aid add the cake mix and can of pumpkin, mix until thoroughly combined. Stir in the chunks and raisins and mix well. Drop onto a parchment lined baking sheet using an ice-cream scoop. Bake in a 350 degree oven for 12-18 minutes. I hope you enjoy these fabulous cookies as much as Kasha and my families did.

Makes about 30 Cookies

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Pineapple Carrot Raisin Spice Cake

That time has come...this is our last slow cooker/crock pot installment. Since our previous dessert seamed to be such a big hit I had to find yet another one to give a try. This recipe was so simple and yet extremely delish. The aroma that filled the house was incredible, there is nothing better than the scent of cake. Yes... I said cake, cake in the slow cooker. This to me was a very strange idea at first but I am so happy that I tried it, the moist and soft lecture just melts in your mouth and the flavors worked very well together. So last but certainly not least I give to you........

1 - 18.25 oz. - Spice Cake Mix
1 - 3.4 oz. - Instant Butterscotch Pudding Mix
1 C. - Water
2 C. - Shredded Carrots
¾ C. - Oil
4 - Eggs
1 – 8oz. - Can Crushed Pineapple
1 C. - Sour Cream
½ C. - Raisins
1 Tub Whipped Cream Cheese Frosting

In a large bowl mix all of the ingredients with the exception of the frosting, spray the slow cooker with cooking spray and pour the mixture inside. Cover and cook on low for 3½ – 5 hours. Check with a toothpick about 3 ½ hours into the cook time to see how it's coming along. After cake is done, let cool. When the cake has completely cooled frost with the cream cheese frosting and serve.

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Apple Footballs

My husband and I figured that we needed to include a cute little bite sized dessert in our Super Bowl party; we started talking about how something with apples would be good since apple pie and football are an All American tradition. What popped into my head was when we were kids how we folded up a sheet of notebook paper into a small triangle shape and called it a football, then one of my friends would hold their hands up like goal posts and I would try to flick my football in for a score. Oops… sorry, I fell back into my childhood for a moment. My husband and I threw and kicked around some ideas on what we could create and this is the winner of the game!

2 - Small Gala Apples (cored & diced)
¼ C. - Splenda Brown Sugar
2 Tbs. - Butter
1 Tsp. - Cinnamon
1 Tsp. - Vanilla
½ Tsp. - Nutmeg
2 - Sheets Puff Pastry (thawed)
¼ C. - Raisins
Cinnamon/Sugar for dusting

Melt the butter in a sauté pan over medium heat and cook the apples, raisins, brown sugar and spices for about 5-8 minutes, until the apples a little soft and a nice tan caramel sauce has been reached. Set the apples aside to cool while you open up the pastry and cut 9 circles out of each sheet using a medium sized biscuit cutter. Place 1 Tsp. of mixture in the center of each round then fold over one side to the other and pinch to seal, then with a fork crimp the edge closed. Deep fry at 350 degrees for 2 minutes then turn and cook for another 2 minutes remove with a slotted spoon and roll in the cinnamon/sugar mixture. I had about 1 C. of filling left; I think it would be great on top of ice-cream, waffles or pancakes.

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I am submitting this post in the "Cinnamon Celebration" on A Southern Grace Blogsite

Apple Crostada

My husband has been eating apples in his lunch every day, so when we went shopping last week we bought him more apples. We ran across a type of apple that neither of us had ever heard of before, so he decided to give them a try. It was called a Christmas Apple, what a cute name. However, he was not too fond of the taste and texture of this particular apple, so instead of eating them in his lunch we turned them into the best tasting dessert.

3 - Medium Apples (cored & thinly sliced)
1 Tbs. - Lemon Juice
1 C. - Golden Raisins
½ C. - Brown Sugar (I used Splenda for baking)
1 Tbs. - Ground Cinnamon
½ Tsp. - Ground Nutmeg
1 - Egg
1 Tbs. -Heavy Cream
1 - Frozen Pie Crust (thawed)

In a mixing bowl stir together the apples, lemon juice, sugar, cinnamon, nutmeg and raisins, on a parchment lined baking sheet unroll the pie crust. Lay the apple mixture in the center of the crust trying to leave a 1 inch boarder on all sides. Fold the sides of the crust up over the edge of the apples, mix together the egg and cream. Brush the edges of the crust with the egg mixture for a golden color while baking. Bake in a 400 degree oven for 20-25 minutes or until golden brown. If you see the apples getting a little too dark you can lay a piece of foil over just the apples so the crust can still brown. When the Crostada has cooled sprinkle it with a little powder sugar, serve it warm or cold with whipped cream or vanilla ice-cream.

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Caramel Raisin Spice Cookies

When I submitted the recipe for Snickerdoodle Cookies on 12-7-08 my husband and I started thinking of other combinations of cake mix and cookie bits we could put together, we came up with a very large list I must say. But only one cookie could make the blog this weekend and here is the winner… they turned out even better than I could have imagined.

1 Box - Spice Cake Mix
2 - Eggs
1/3 C. - Oil
3/4 C. - Golden Raisin
3/4 C. - Kraft Premium Caramel Bits
2 Tsp. - Vanilla

In a mixing bowl beat together cake mix, eggs and vanilla just until fully combined, and then stir in the raisins and caramel bits. Heat oven to 375 degrees, line a cookie sheet with parchment paper and drop cookie onto the sheet by spoonfuls then bake for 10-12 minutes or until golden brown. When the cookies are done let cool on the baking sheet for 1 minute then remove them to wax paper to cool. This recipe will yield about 35 cookies.

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We have had lots of Crazy Weather here last week (Rain, Freezing rain, Snow, and Blizzards) and it finally decided to dump 8 inches on us Saturday Dec. 20 all I can say is WOW, it was Beautiful but yet scary. Here are a couple pictures of the fun...

From this...


To this over night...8 inches



Oh and I forgot there is about 1/2 inch of Ice on top of the Snow...notice the tree branches. WOW...

Oatmeal Raisin Cinnamon Chippers

This cookie is my husband’s all time favorite, he asks me to make them at least 3 times a year if not more. We did do a small tweak to them however; he has fallen in love with cinnamon chips so I added them to the recipe. I must say I have never seen a grown man so in love with a cookie as my husband is with these. But it does make me feel good to know that I can make something so easy and make him so very happy at the same time. I love you honey and these cookies are for you my dear.

2 - Sticks Butter (soft)
1 C. - Brown Sugar
1/3 C. - Sugar
2 - Eggs
1 1/2 Tsp. - Vanilla
1 1/2 C. - Flour
1 Tsp. - Baking Soda
2 1/2 C. - Quick Cooking Oatmeal
1 10 oz. - Bag Cinnamon Chips
3/4 C. - Golden Raisins

Beat butter, brown sugar and sugar in a bowl until creamy. Add eggs and vanilla and beat well. Combine flour and baking soda then add to butter mixture beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by spoonfuls onto a parchment lined baking sheet. Bake at 350 degrees for 10-12 minutes or until slightly brown, cool on baking sheet for about 1 minute then transfer to wax paper to finish cooling. This will make about 4 dozen cookies.

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Pumpkin Gingerbread Trifle

My husband and I are involved in a car club, every year the club gets together for a Thanksgiving pot luck dinner. Our first year in attendance we were asked to bring a dessert and I was very thrilled because dessert making is one of my most favorite things to do. I wanted something that would be large enough to feed a crowd, I then recalled seeing Paula Deen make a trifle that looked amazing and it just screamed Thanksgiving. So I thought I would give it a shot and I was amazed that this dessert was such a big hit. I have been making it now for 3 years and every year at least 1-2 new people ask for the recipe. I give Paula all the credit for this fabulous dish but we did make a few changes from the original recipe and it is a great dessert that everyone simply loves.

2 - 14oz. Gingerbread Cake Mix
1 - 3.4 oz. Instant French Vanilla Pudding Mix
1 - 3.4 oz. Instant Cheesecake Pudding Mix
1 - 30 oz. Pumpkin Pie Filling
1/2 - C. Brown Sugar
1/3 - Tsp. Ground Cinnamon
1 - 16 oz. Cool Whip
1/2 - C. Golden Raisins
1 - 10 oz. Soft Molasses Cookies

Make the cake according the directions and stir in the raisins, bake in a 13x9 pan for about 25-30 minutes or until tested with a tooth pick and it comes out clean. While the cake is baking make the pudding according to the directions, both puddings can be made in the same bowl at the same time. When the pudding has been mixed place it into the refrigerator so it can thicken, about 5 minutes. After the pudding is ready stir in the pumpkin pie filling, brown sugar and cinnamon. Set the pudding mixture back into the fridge and when the cake is done allow it to completely cool. When ready to assemble cut the cake in half, crumble half of the cake into the bottom of a large punch bowl. Then top with half of the pumpkin mixture and half of the molasses cookies broken into bite sized pieces. Now you can top that layer off with the cool whip, and then repeat all the layers again. Sprinkle with some cinnamon to garnish, cover with plastic wrap and refrigerate for at least 2-3 hours or up to overnight.

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Cinnamon Rubbed Pork Chops with Roasted Apples

A few weeks ago I was looking through one of my favorite blog sites to see what really tasty meal she had created and I fell in LOVE with dinner #139 from Dinners for a year and beyond. She had made Cinnamon rubbed pork chops with roasted apples, OMG it looked so elegant and delish. I knew at that very second I would have to give it a try; my husband totally loves pork chops with apple sauce so I knew he would adore this recipe. I invited my in-laws over for dinner to enjoy it with us and they loved it, now my mother-in-law does not eat pork so I made her the same thing with chicken and it turned out just as wonderful. Thank You to Dinners for a year and beyond for such a wonderful fall recipe.

This is my adaptation of Cinnamon rubbed pork chops with roasted apples.

5 Center Cut Pork Chops
Salt
Pepper
5 Tsp. Cinnamon
5 Fuji Apples thickly sliced (not peeled)
1/4 C. Raisins
1/4 C. Brown Sugar
1 Tbs. Cinnamon
2 Tbs. Melted Butter

Lay out the pork chops and sprinkle salt, pepper and 1 Tsp. of cinnamon on each side; heat EVOO in a large frying pan over medium high heat. Sear the chops about 4-5 minutes on each side and they are brown and crispy. While the meat is cooking slice the apples and place onto a baking sheet, toss them with the 1 Tbs. cinnamon, sugar, raisins, and melted butter. When the meat is ready transfer to a baking sheet then place both the meat and apples into a 425 degree over to cook for 15-20 minutes, the meat should register an internal temp of 135 degrees. When you are ready to serve place the pork onto a platter and top with the apples.

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