Who feels like slaving to make an apple pie? Nobody. Cut the time and hassle by buying two ingredients. A can of Comstock apple pie filling and a 9″ pie crust or roll out crust.
Heat oven to 375 degrees. Thaw a premade refrigerated 9″ pie crust, fill with apple filling, and top with roll out crust or leave the top bare. Bake for 20-25 mins. or until edges are golden brown.
Or preheat oven to 350 degrees, roll one pie crust on a 12″ pizza pan, pour apple pie filling in the center leaving a one inch margin around the edges, fold edges over pie filling to create overlapping, and place in oven for 15 min. or until crust is golden brown. Top with whipped cream or ice cream.
Quick and easy apple pie. Other pie fillings will work well also. The taste of both will leave your family and friends thinking you spent hours in the kitchen.
•1 cup (2 sticks) butter or margarine, softened
•2 cups all-purpose flour
•1/2 cup packed light brown sugar
•1/4 teaspoon salt
•2 cups (12-ounce package) Semi-Sweet Chocolate Chips, divided
•1 can (14 ounces) Sweetened Condensed Milk
•1/2 cup chopped nuts (optional)
•1/3 cup strawberry jam
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.
BAKE for 10 to 12 minutes or until edges are golden brown.
MICROWAVE 1 cup chocolate chips and sweetened condensed milk in medium, uncovered, microwave-safe bowl on high power for 1 minute; stir until chocolate is smooth. If not yet smooth, microwave for 10-15 extra seconds. Stir until smooth. Spread over hot crust.
STIR nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of strawberry jam over crumb mixture. Sprinkle with remaining chocolate chips.
BAKE for 25 to 30 minutes or until center is set. Cool completely in pan on wire rack.
*Makes 36 bars*
*If you would like to make a smaller batch, you may add only 1 stick of butter and 1 cup of flour. Continue to use 1/2 cup of brown sugar or decrease the amount to 1/4 cup. Melt 1 cup of chocolate chips and 7 oz . of sweetened condensed milk. Instead of a 13 x9-inch pan, use an 11 x 7-inch pan. The adjusted recipe will make 18 cookie bars.*
Once I discovered the delicious taste of Nutella, I had to combine it with my other favorite dessert. CHEESECAKE!! If you are a Nutella fan, give my recipe a try.
50 Nilla Wafers
1-1/4 cup sugar
1/4 cup (1/2 stick) margarine or butter melted
3 pkg. cream cheese
1/2 cup sour cream
1 tsp. vanilla
3 eggs
Nutella
Heat oven to 325F. Finely crush 50 wafers. Mix with 1/4 cup of sugar and melted margarine or butter. Press onto bottom of 9-inch springform pan. Sit aside.
Beat cream cheese and remaining cup of sugar in large bowel with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs one at a time, beating on low speed after each egg until blended. Pour over crust.
Add as many Tbs. drops of Nutella you want on top of the batter. Marble (do not blend) Nutella with a knife. Don’t be afraid to push some of the Nutella down into the batter. This will create deeper marbling.
Bake 45-50 min. or until center is almost set. Gently run small knife around rim of pan to loosen cake. Cool before removing rim. Refrigerate 4 hrs. In my opinion, best if chilled overnight.
