Apple Pie Cookie Cups

 


















 

You must make this recipe!  You have to experience these as soon as possible.  OMG they are like little bites of heaven and so easy to make!  I make them with a sugar cookie base and fill with apple pie filling and add a streusel topping.  Need I say more…. Wait, I drizzle them with a vanilla drizzle!  Just perfect for parties, snacks, or something quick for that last minute dessert. You will love these!

Apple Pie Cookie Cups

1 16 oz. package refrigerated sugar cookie dough

1/4 cup granulated sugar

1 can apple pie filling chopped (or use peach!)

3 tablespoons flour

3 tablespoons brown sugar

2 tablespoons cold butter

1/4 teaspoon cinnamon

Icing:  1/2 cup powdered sugar

2 1/2 teaspoons milk

Preheat oven to 350 degrees.  Spray a 24 cup mini muffin pan with nonstick spray.

Break off cookie dough into 24 pieces. Roll each piece in sugar to coat. Discard any remaining sugar.

 

 

 

 

 

 

Place the cookie dough square in the well-greased 24 cup mini muffin tin. Bake at 350 degrees for about 12-15 minutes. While cookies are baking, make your filling.

 

 

 

Chop the apples or peaches in the pie filling into small dices. I usually use about ¾ of the can.  Set aside.

 

 

Next, make your streusel.  In a small bowl add the flour, brown sugar, cinnamon. Add the cold chopped butter to the bowl and using a fork, blend until the mixture resembles medium crumbs. Set aside.

 

Remove cookie cups from oven; Using a wooden spoon, press in the center of each cookie cup. 

 

Fill each cookie with pie filling and top with streusel.  Return to oven and bake for an additional 5 minutes or until edges are golden brown. 

Remove from oven, cool completely, and gently remove from pan. I give them a little twist and they will pop right out. 

 

    Combine powdered sugar and milk; drizzle over cooled cookie  
    cups.  YUM!





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Fried Chicken Gizzards

 

I’m really going to tap into some southern roots here. My Mom made these a lot when I was little with fried potatoes and onions and it was one of my favorite meals! Ever tried them? NO eeeewws or yuks if you've never tried them!

Fried Chicken Gizzards

2 pound chicken gizzards

1/2 cup all purpose flour

salt and pepper to taste (I use lots of pepper)

vegetable oil for frying

Put a quart of water in a bowl and mix in a teaspoon of ARM & HAMMER™ Baking Soda. Soak the gizzards in a bowl for about an hour, then rinse them off before frying.  

Combine flour and salt and pepper in a shallow bowl. Set aside. Once the gizzards have finished cooking, drain them in a colander and allow to cool.

Preheat enough vegetable oil to cover gizzards in a heavy skillet. (I use my cast iron skillet). Turn the heat to medium high. Coat gizzards well with seasoned flour and place into hot vegetable oil. Don't overcrowd the skillet. Cook gizzards on both sides until brown.

Turn down the heat to medium, then cover skillet with lid and cook for an additional 10 minutes. Once done remove from skillet and allow to drain on paper towels. Enjoy!

My Heavenly Orange Breakfast Scones

 My Heavenly Orange Breakfast Scones

I love scones still warm from the oven with a cup of steaming hot coffee or tea.  But I like them even more the next day cold with just a little butter.  I love the consistency of a scone...kind of a cross between a cake and a biscuit.  These scones are really simple to make and have just a hint of sweetness. They puff up so pretty in the oven. The orange glaze makes them pop with flavor! You will love these! 

My Heavenly Orange Breakfast Scones

4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 1/4 cup heavy cold cream, divided
2 tablespoons coarse sugar

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.  

In a large bowl, mix 4 cups of flour, sugar, baking powder, salt and orange zest.  Using a pastry blender (or fork), cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture and set aside.

Using a hand mixer on low speed, combine the eggs and heavy cream until blended. Slowly pour this mixture into the well you made with the flour and butter mixture. Mix until just blended and still lumpy.























Transfer the dough onto a well-floured surface and knead it into a ball. Knead the dough by folding and gently pressing for 10-12 strokes or until dough is nearly smooth.  Divide dough in half. Pat or lightly roll each dough half into 6" circles. Cut each circle into 6 wedges. 

Place dough wedges 2" apart on your parchment lined baking sheet. Brush scones with remaining ¼ cup heavy cream and sprinkle with remaining 2 tablespoons sugar.  Bake 15-20 minutes or until golden on the outside and done on the inside. They will be firm to the touch.  Remove from baking sheet onto a cooling rack.  

Allow the scones to cool for 15 minutes.  In the meantime, make your glaze.

For the glaze 

1 cup powdered sugar
1 teaspoon vanilla
3 tablespoons orange juice

In a medium bowl, combine powdered sugar, vanilla, and 1 tablespoon of the orange juice. Stir in remaining orange juice, 1 tablespoon at a time, to reach desired drizzling consistency. Drizzle warm scones with glaze and serve warm.

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Bread Pudding cups with Chocolate Custard Sauce

 Bread Pudding cups with Chocolate Custard Sauce

I have a weakness for bread pudding. There’s just something about taking it out of the oven and serving it warm with ice cream.  But most recipes call for making it in a 9 x 13 baking dish and you get left with a lot of it long after the craving is gone.  So I decided one day to make individual servings in my muffin tin! That way I could have bread pudding anytime I wanted it.  Just pull one out of the freezer, unwrap it and pop one or two in the microwave.  Needless to say, they don’t stay in the freezer too long!  You can’t eat just one!

Bread Pudding cups with Chocolate Custard Sauce

 1 cup whole milk

1/3 cup heavy cream

1/2 cup sugar

3 large eggs, lightly beaten

1 loaf of Stale Pepperidge Farm Cinnamon-Swirl Bread, cut into 1 inch cubes

Preheat oven to 350 degrees.  Line muffin tins with paper liners. I like to double mine for extra thickness.

In a very large mixing bowl, combine the milk, sugar and eggs and whisk until blended. Add in the bread cube and turn it several times to make sure that each bread cube is soaked with the egg mixture.  Cover and refrigerate for at least one to two hours.

Scoop the mixture into muffin tins using an ice cream scoop and bake for about 30 minutes.  Pour Chocolate Custard Sauce (below) over each cup and serve with ice cream! 

Chocolate Custard Sauce

1/2 cup sugar

1/2 cup butter (1 stick)

1 cup half-and-half

1 (5-ounce) can evaporated milk

3 tablespoons cornstarch

4 ounces chocolate chips 

Make custard sauce: In a medium saucepan, cook sugar, butter, half-and-half and milk on medium heat until sugar dissolves. Heat mixture, stirring with a wooden spoon or spatula.

In a small container, dissolve cornstarch in 2 to 3 tablespoons cold water and add to hot milk mixture. Simmer 5 minutes. Take off heat.

Add chips and stir until chocolate has melted and thickened. Serve over hot bread pudding.  Follow with a scoop of ice-cream!  Oh My!

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