Apple Pie and Peach Pie Cookies

I made some cookies last night – I will be making them again Saturday for a lunch at church on Sunday.  Man, they looked good.  And they were easy, too!  It’s like eating a cookie and pie all at the same time.  Make these, and they won’t last long.


Apple Pie Cookies

(If you want to make peach pie cookies, just substitute the apple pie filling for a can of peach pie filling and leave off the caramel topping – everything else is the same – and yes, you can use any flavor of pie filling)

1 box pie crusts (2 sheets per box)

1 can apple pie filling

caramel sauce (I used the ice cream topping caramel sauce), about 1/4 to 1/2 cup or just enough to cover the crust

1 egg

2 Tbsp cinnamon/sugar

1 Tbsp nutmeg

flour for sprinkling

round cookie cutter, any size you like

Coarsely chop the apple pie filling into small pieces and place in a small bowl.

cut up fruit one

Lay out a sheet of pie crust on a lightly dusted surface area, ans sprinkle with a light dusting of flour, and just roll the dough just a bit to increase the dough slightly (not much though as you don’t want your crust too thin or it gets soggy -trust me on this!)

Pour some caramel sauce – just enough to coat the crust – onto the pie crust and spread evenly creating a thin layer. I think I may have rolled my crust a little too thin this time.  Don’t be me!

caramel topping

Top the caramel layer with a layer with a layer of the chopped up apple pie filling, making sure not to add too much pie filling.  Spread evenly over the crust.  Mix the cinnamon/sugar (if you have pre-mixed cinnamon sugar use that or make your own – and the nutmeg together in a small bowl) – I sprinkled my pie filling with some of the cinnamon sugar/nutmeg mix because in my opinion, canned pie filling is bland). 

Roll out the second sheet of pie crust the same size as the first sheet, and slice it into strips.  Create a lattice crust (just like on a pie) for the top of the pie filling over the whole bottom pie crust.  

Dip cookie cutter in egg wash and cout out pie cookies – place on cookie sheet (I sprayed mine to make sure they didn’t stick). Brush tops with egg wash and sprinkle with the cinnamon/sugar/nutmeg mixture on top of the crust.

ready for oven

Bake at 350 degrees for 20-25 minutes until they are golden and firm.


I left off the caramel on the peach pie cookies but made them exactly the same in all respects to the rest of the directions and I think the crust was better.   Next time I make the apple pie cookies I will leave off the caramel.  I think it made the crust a little “gooey”..  Or if you still want that “caramel apple” flavor, I may just stir a tablespoon or two into the apple pie filling or just make my own filling incorporating it into my filling!

apple and peach cookies

Try these and let me know what fruit you use in yours!  Have fun this weekend!   FOOTBALL IS HERE!


Creole Seasoning Mix – It’s what’s for dinner

We are having grilled Tilapia tonight.   And we both like ours with different toppings.  It will be a smorgasbord of flavors!  Hubby is trying the “pork dust” on a couple of his filets.   I want some seasonings on mine – while I like fish, I don’t like it to, well, taste “fishy”.  Go figure that one out!   I guess I just don’t like a very strong fishy taste.  So I will be using an already made seasoning mix we have and one I make up – a Creole Seasoning mix.   Give it a try sometimes when you are cooking fish – or sauteeing some shrimp to go on top of a salad – or grilling some shrimp skewers!   It would also be good to flavor up some rice.


Creole Seasoning Mix

1 Tbsp onion powder

2 Tbsp dried oregano

½  Tbsp dried thyme

½ tsp cayenne pepper

2 Tbsp garlic salt

1 Tbsp dried basil

1 Tbsp black pepper

2 Tbsp paprika


Mix all ingredients and store in an airtight container (such as a ball jar).  Great to season seafood, poultry, pork tenderloin.

Crispy Cheddar Crisps

These are so good.  I can go and pick one up and eat it as a quick snack.   I can eat these with a salad.  I can eat these with a chicken salad plate.  I don’t have to have anything else to eat these!   And these are so easy to make and with one ingredient, you can’t go wrong with that.  Next time I am sprinkling a bit of cayenne pepper and a pinch of garlic powder in the cheese and mix before making to give a little kick and an additional flavor to these.  

Crispy Cheddar crisps (I made three batches of these so I would have some to much on!

6 Tablespoons Cheddar cheese, shredded (I used finely grated sharp cheddar cheese but feel free to buy the block and grate your own)

Preheat oven to 375 degrees.   On a cookie sheet lined with parchment paper or a Silpat liner, (which is what I used for this cooking), drop a tablespoon of shredded cheddar cheese into 6 separate piles (whether you use 4 or 6 or 8 piles will be determined by the size of pan you use).  Make sure they have at least 2 inches space between them to spread.

cheese photo one


Bake in oven roughly 10 minutes (this will depend on your oven so watch them starting around 8 minutes – it may take a little over 10 minutes).  You want to look for a golden brown color around the edges.

photo two out of oven

Pull out of oven and let cool for 10-15 minutes.  Loosen from cookie sheet with a knife if they are sticking.  Enjoy!  I put mine after they cooled in a zip bag so I can just grab one to munch on.   Letting them cool is what makes them finish crisping up.  I think I took this one just before they finished crisping up.  

.  photo three

Minions leads to popcorn and toppings

I finally got my copy of Despicable Me and of course made hubby sit through it last night while we both snickered, laughed, and had fun watching those cute yellow, then purple, then yellow, creatures.   I have plastic Easter eggs that look like minions.   Nothing says Easter like minion eggs!   

But that made me wanting some popcorn.  Which reminded me that I have some great toppings for popcorn.   Which reminded me I haven’t shared those toppings with you.  So here they are. Four of them.  A flavor for all kinds of tastes. Make them, get those minion movies and have an enjoyable family night.  

Italian popcorn seasoning

½ cup grated Parmesan cheese

1 Tbsp dried oregano

1 Tbsp dried thyme

1 Tbsp seasoned salt

1 tsp ground black pepper

 ¼ tsp crushed red pepper flakes

Combine all ingredients, stirring well to combine.  Store seasoning in an air tight container.


Southwest popcorn seasoning

¼ cup chili powder

¼ cup ground cumin

2 Tbsp garlic powder

1 Tbsp ground coriander

1 Tbsp salt

Combine all ingredients, stirring well to combine.  Store seasoning in an airtight container.


Ranch-style popcorn seasoning

¾ cup dried parsley flakes

¼ cup onion salt

¼ cup garlic salt

¼ cup onion powder

¼ cup garlic powder

2 Tbsp dried dillweed

1 Tbsp ground black pepper

Combine all ingredients, stirring well to combine.  Store seasoning in an airtight container.


Cajun popcorn seasoning

½ cup paprika

1/3  cup seasoned salt

¼ cup onion powder

¼ cup garlic powder

¼ cup dried oregano

¼ cup dried basil

2 Tbsp dried thyme

1 tbsp ground black pepper

2 Tsp ground cayenne pepper

Combine all ingredients, stirring well to combine.  Store seasoning in an airtight container.

Surprise, surprise…..

you win the prize!


Birchboxes for a year are going to….(selected by

winner one

# 15 – patsy – and she selected a ladies box

winner two

# 12 – Charlotte – and she also selected a ladies box.


I hope you both enjoy these!   I will be contacting each of you for a preferred email address you wish me to use for your e-gift.  




Birchbox – little surprises each month

This is so fun!  I found out about this from a co-worker and started my subscription to Birchbox.  A unique little way to try high end products from hair products to moisturizers, to colognes, to lip gloss, to make-up, to home accessories!   You pick!  Personalize your likes, your skin types, your hair type, your personal box!  And this isn’t just for ladies.  Men can personalize their box as well.  My first box arrived yesterday and boy, was it fun to find all the fun stuff in my little box!

My point?   I am giving away two (2) one-year subscriptions to Birchbox!   Yes you will get a box each month, with a few goodies to try in each based on your personal profile of your likes.  What will be in your personal box?   And will you select the ladies box or the men’s box?   

Log on to  com and see what they are all about.  

How do you win?   Leave me a comment below and tell me if you win, will you choose a ladies box or a man’s box.  

Two winners will be selected and posted Friday and notified by me via email.  Good luck!

Eating cookies – one at a time!

In the past, I posted how to make one giant, one serving chocolate chip cookie.  Well, I ran across another recipe for one oatmeal raisin cookie – hubby’s favorite! And one flourless peanut butter cookie – great for those who eat gluten free. 

These are good if you just want a good afternoon dessert with your tea or coffee or if you want to make one for a co-worker who is having a birthday, or to cheer someone up!

Try these and see how you like them.  I just bet you will keep these, along with the chocolate chip recipe handy.

One Oatmeal Raisin Cookie

2 Tbsp butter

1/4 cup packed light brown sugar

 1 Tbsp whisked egg

1/4 cup all-purpose flour

1/4 cup quick oats

1/8 tsp baking soda

1/8 tsp cinnamon

1 pinc salt

2 Tbsp raisins

1 1/2 Tbsp chopped pecans or walnuts (optional, chop small)

Preheat oven to 350 degrees.  Place butter in a medium microwave safe mixing bowl and heat on high until almost fully melted.  Add brown sugar, 1 Tbsp egg, flour, oats, baking soda, cinnamon and salt to the melted butter.  Stir until well blended (will seem dry at first but will start to come together).  Add raisins and nuts and mix.

Shape dough into a 3 1/2 inch disk on a silpat or parchment paper lined baking sheet and bake for 13-15 minutes or until edges are golden but center is still soft.  cool slightly and enjoy. 

Flourless Peanut Butter Cookie

1/4 cup creamy peanut butter (not natural or homemade)

1/4 cup powdered sugar

1 Tbsp whisked egg

Preheat oven to 350 degrees.  In a bowl, using a fork, stir together al ingredients until well blended and batter begins to dry slightly (the more you stir the drier it will become, and you want it just dry enough to be able to hold a shape and form a ball).  Shape into a ball then transfer to a silpat or parchment paper lined baking sheet.  Using the palm of your hand, flatten ball slightly, then using the fork, gently press downward to make criss-cross patterns over the entire cookie-it should be about 3 1/2 inches across.  Bake 12-15 minutes.  Cool slightly and enjoy.  


Remember – to get 1 Tbsp egg, crack egg in bowl and whick to blend well.  Then you can measure out your 1 Tbsp.  Reserve remaining egg for a later use.


Hope you try these and share with someone – it’s sure to put a smile on their face!

Asparagus with Jalapeno Hollandaise or with a Citrus Sauce

I love fresh asparagus and I love jalapenos and this combination is a must try.  Make it mild or with as much heat as your mouth can stand or likes.  Or if you aren’t in to Jalapeno Hollandaise, switch to the Citrus Sauce.   Either will have you eating your veggies in no time!

Asparagus with Jalapeno Hollandaise

1 1/2 pounds fresh asparagus spears

1/4 cup water

1 (0.9 oz) package hollandaise sauce mix (sure makes this recipe quick and easy)

2 Tbsp grated Parmesan cheese

1 jalapeno pepper, seeded (or not) and chopped

1 (2-ounce) jar diced or sliced pimento, drained

Snap off tough ends of asparagus.  cook asparagus in water in a large skillet over medium heat 4 to 6 minutes; drain.  Arrange asparagus on a serving platter; set aside, and keep warm.  Prepare hollandaise sauce mix according to package directions.  Stir in cheese, jalapeno pepper, and pimento.  Serve over warm asparagus.

With Citrus Sauce

Cook asparagus as above.

For sauce:

1/4 cup butter

1/2 tsp grated lemon rind or orange rind

2 Tbsp lemon juice or orange juice

1/4 cup sliced almonds, lightly toasted

Combine first three ingredients in a saucepan.  Cook over low heat until butter melts; pour warm sauce over cooked asparagus and top with almonds.  


Either recipe is sure to having you serving these fresh, delicious asparagus on your table soon.  Happy Monday!


White Bean Soup

Quick and easy should be the name of this soup!  We eat soup all during the year, even in the summer months. and this soup is so quick and easy but has lots of flavor.  It is also one you can alter with different flavors.  So have fun with this one.

White Bean Soup

1 (16-ounce) can navy beans, undrained

1 (15.8 ounce) can great northern beans, undrained

1 cup water

2 large carrots, scraped and diced

1/4 cup butter, melted

1 cup chopped cooked ham

1/3 cup chopped green onions

1 bay leaf

Combine beans in a large saucepan; mash slightly with a potato masher or back of a large spoon (this helps thicken up the soup but don’t mash all of them up).  Stir in water, and cook over low heat until thoroughly heated.

Cook carrots in butter in a small skillet over medium-high heat, stirring constantly, until tender.  Add carrot, ham, green onions and bay leaf to bean mixture.  cook over low heat for 10 minutes, stirring occasionally.  Discard bay leaf before serving.  Season with salt and pepper to taste, if needed.  

Serve with your favorite cornbread recipe and you have a great quick weeknight supper meal.

I hope you will give it a try!

This pie…..oh, this pie!

I haven’t made this pie in a while.  Why?  Because it is lethal.  I have made a bucket load of these, though.  I have served them at work.  I have served them at Chrysalis (a youth Christian weekend).  I have served them at church pot lucks.  I have had them at home.  And there is never any left.  Yep, that good.  Make it the night before and let it chill and eat it the next day. Or make it that morning and eat it that afternoon or evening.  IF you can wait that long!  Man oh man.

And the best thing, no baking, easy peasy.

4 ingredients.

Did I mention easy peasy?

Make it.

Eat it.

Love it!


No Bake Chocolate Chip Cookie Pie

1 (15 or 18 ounce) package of chocolate chip cookies – your choice of brand – i use chunky chips a-hoy but not the soft batch – you need 26 cookies for this so just look at the back at the serving number to make sure you get a large enough package – I think the regular size works)

1 cup milk

1 (9-ounce) graham cracker crust pie crust – I get the one already prepared and I get the deep dish one or extra serving size

1 (8 ounce) container of frozen whipped topping, thawed – (I like to get the 12 ounce cause I like a smidgen more whipped topping)

Dip 8 cookies in milk, and place in a single layer in graham cracker crust.  Top with one-third of whipped topping, spreading to coat cookies.  Dip 8 more cookies in milk, and place on top; spread with one-third of whipped topping.  Repeat with 8 more cookies dipped in milk, and top with remaining whipped topping.  Crumble 2 chocolate chip cookies (if you haven’t eaten them while making the pie) and sprinkle over pie top.  Cover and chill 8 hours before serving.  


See?  I told you it was easy!  And I know you are going to like it.