Cinnamon Apple Crumb Pie

Cinnamon Apple Crumb Pie |

This Cinnamon Apple Crumb Pie is so easy to make and you’ll have everyone thinking you slaved in the kitchen all day making it.  I love all kinds of cooking, but quick and easy recipes are some of my favorites.

My oldest son and husband LOVE apple pie.  I had only made apple pie once and that was in the form of hand pies.  I decided I wanted to try something a little different this time so when I spotted this recipe in a cookbook I have, I knew it was perfect.  The only thing I might do different next time is cut up the apples in my pie filling to smaller pieces.  I felt like some of them were a bit too big.  That’s just a personal preference thing though.

Cinnamon Apple Crumb Pie
Serves: 6-8
  • 1 can (21 oz.) apple pie filling
  • 1 unbaked frozen pie crust
  • ½ tsp. ground cinnamon
  • 4 Tbsp. butter, divided
  • 1½ to 2 cups crushed pecan shortbread cookies
  1. Preheat oven to 450°.
  2. Put pecan shortbread cookies in a food processor to crush. You can also put them in a large ziploc bag and crush them with a kitchen mallet. Set aside.
  3. Pour the pie filling into the pie crust.
  4. Sprinkled cinnamon over the pie filling. Dot with 1 tablespoon of butter.
  5. Melt the remaining butter and combine in a small bowl with the crushed cookies. Stir well until coarse crumbs form.
  6. Sprinkle this mixture evenly over the filling. Cover the top of the pie loosely with foil.
  7. Bake at 450° for 10 minutes. Reduce heat to 350°, remove the foil, and bake for 40-45 minutes. The crust should be golden brown and the filling should be bubbly.
  8. Cool on a wire rack for at least 2 hours.
  9. Enjoy!

Recipe from Taste of Home’s Simple & Delicious Cookbook.

I hope you will give a try and let me know what you think!  🙂

Melanie’s Banana Pudding Dessert

Melanie's Banana Pudding Dessert |

When we lived in Knoxville Tennessee, we had a favorite Mexican restaurant that  had the BEST fajitas you have ever had.  Even more than the fajitas, the banana pudding for dessert was one of the things that kept us coming back.  It was the best stuff.   Sadly, the one in Knoxville closed up one day.  It didn’t stop us from getting our favorites though.  We would spend a Saturday and drive up to the one in Columbus Ohio just to get our fix.  Yes, we take our food pretty seriously.

We haven’t lived near one for awhile, so it has been years since we had their banana pudding.  One day while we were at a church function, we tried a banana pudding that a friend had brought.  We all immediately said it reminded us very much of our long lost favorite.  It wasn’t made the same but the taste was very familar.  I immediately asked my friend Melanie for the recipe.  Believe me, I was ready to beg and plead for it.  She happily gave it to me and we LOVE her for it.  She got the recipe from somewhere else, but for us it will always be Melanie’s Banana Pudding Dessert.  What’s even better, it is low fat too!

Melanie's Banana Pudding Dessert |

THANK YOU Melanie!!  You have made us a very happy family!  🙂

Melanie's Banana Pudding Dessert
  • 24 reduced fat Nilla wafers, finely crushed
  • 3 Tablespoons butter, melted
  • 1 pkg. (8oz) Neufchatel Cream Cheese, softened
  • ½ cup powdered sugar
  • 2 tubs Cool Whip Fat Free, thawed
  • 6 medium ripe bananas
  • 3 cups fat free milk
  • 2 pkgs (4 oz serving) Jello Vanilla Fat/Sugar Free instant pudding mix
  1. Mix together the crushed Nilla wafers and melted butter in a small bowl.
  2. Press them firmly into the bottom of a greased 9x13 glass baking dish.
  3. In a large bowl, mix together the Neufchatel cheese and powdered sugar. Blend well.
  4. Gently stir in 1¼ of the Cool Whip containers
  5. Spoon this mixture evenly over the crust. Be careful when spreading.
  6. Cut bananas in half crosswise. Arrange them over the cheese mixture.
  7. Pour milk into a large mixing bowl. Add the dry pudding mixes. Beat with wire whisks with an electric mixer or by hand for 2 minutes.
  8. Spoon over the bananas.
  9. Drop spoonfuls of the remaining Cool Whip over the top. Gently spread evenly.
  10. Refrigerate at least 3 hours (more is even better) before serving.
  11. Enjoy!!
This is one of my family's favorite desserts. When I cut into squares to serve, I also add a Vanilla wafer to the top of the slice. Yum!!

I am working on creating another similar recipe to this that will be an even closer match to the one that we used to love.  I will hopefully be sharing that soon!  🙂

Mini Oreo Cheesecakes

Mini Oreo Cheesecakes |

Today’s post is all about Mini Oreo Cheesecakes.  I told you something good was about to come.  How can you possibly go wrong when Oreos and cheesecake are involved?  These are the perfect size so you don’t have to feel guilty about having a sweet little treat!

I have another awesome round up of yummy stuff to share with you later this week.  I think I have added about 10 pounds on just scouring the web to find them all for you. So much good stuff.  You are going to LOVE it!

I am also working on some great Thanksgiving recipes to share with you.  I know we are all looking to the web and Pinterest in search of the perfect ideas for the holidays. This blog is going to be filled with great ideas so keep checking back often!  I promise you will NOT be disappointed!  I might also be sharing a few holiday craft ideas as well.  🙂

Now back to what you are waiting for… Mini Oreo Cheesecakes please take the stage!

Mini Oreo Cheesecakes |

These are not hard to make at all and they are sure to be a hit!  I have seen some people who don’t mess with crushing the oreos and making the crust that way.  Some people just stick a whole oreo in the bottom of the cupcake liner and let that be the crust.  Either way… it’s yummy.  Go for whichever one suits your fancy.  I personally prefer the traditional crushed oreo/butter crust so that is what I did here.

Mini Oreo Cheesecakes
Serves: 12 cheesecakes
For Crust:
  • 1 cup cream filled sandwich cookies, crushed
  • 3 tbsp butter
For filling:
  • 1 pound cream cheese, room temperature
  • 3 large eggs, lightly beaten (room temperature)
  • ¾ cup sugar
  • 1 tbsp vanilla extract
  • ½ cup full fat greek yogurt
  • pinch of salt
  • 1 cup cream filled sandwich cookies, crushed
  1. Preheat your oven to 325°.
  2. Line a cupcake pan with 12 aluminum liners and set aside.
  3. In a small bowl, combine crust ingredients and mix well.
  4. Add a small spoonful into the bottom of each cupcake liner. Press evenly.
  5. For the cheesecake filling, beat the cream cheese on low until all the lumps all gone. Then add in eggs slowly and beat on low until creamy. Then add sugar and beat on low until smooth and creamy.
  6. Next add in the vanilla, Greek yogurt, salt and oreos. Beat on low until just combined.
  7. Pour evenly into cupcake liners.
  8. Set the cupcake pan in a roasting pan that is filled halfway with water to create a water bath.
  9. Bake for 20-25 minutes until cheesecake is set but still jiggles some. Cool on a wire rack.
  10. Refrigerate for four hours or overnight before serving.
  11. Enjoy!

We LOVE cheesecake here so you will be seeing lots of different cheesecake recipes over time.

What’s your favorite cheesecake flavor??  Plain New York style?  Chocolate?  White chocolate raspberry?  Other???  I would love to know!