Cherry Cheesecake Pie
2 refrigerated ready-to-bake pie crusts
1/2 cup sugar
1 Tbsp cornstarch
2 - 8 oz low fat cream cheese, softened
1 large egg
1/2 tsp vanilla extract
1 can (21 oz) cherry pie filling
1 large egg white
Heat oven to 350°F. Put bottom crust into pie plate. Unroll remaining crust on a cutting board; cut into 1/2-in.-wide strips. Cover with plastic wrap; refrigerate. Mix sugar and cornstarch in a medium bowl. Add cream cheese; beat with mixer on medium speed until smooth. On low speed, beat in egg and extract until just blended Spread batter evenly in crust; spoon pie filling evenly over top.
Beat egg white with a fork until foamy. Brush on pastry strips. Arrange about 8 strips evenly spaced across pie filing. Place 8 more strips diagonally over first strips to form a lattice (discard remaining strips). Trim and press ends to bottom crust. Brush rim with egg white. Bake 50 to 60 minutes until crust is golden brown and cherries bubble. Remove to a wire rack to cool. Serve warm, at room temperature or cold. Refrigerate covered.
1/4 cup chopped pecans
2 large Granny Smith apples, peeled and chopped
3/4 cup caramel ice cream sauce, divided
2 Tablespoons flour
2 refrigerated pie crusts, softened according to directions
12 caramels
Preheat oven to 400 degrees. Combine apples, 1/2 cup of the caramel sauce, and flour in microwavable bowl. Microwave for 5-6 minutes or until bubbly and thick. Stir and set aside. Unroll 1 pie crust and cut 12 circles (about 2-1/2 inches in diameter.) Press into mini muffin pan using a tamper. Repeat with remaining crust until you have 24 crusts ready. Cut caramels in half and place one piece in each crust. Spoon apple mixture on top and then sprinkle with nuts. Bake 14-16 minutes or until edges of tartlets are golden brown. Remove tartlets to cooking rack and drizzle with remaining sauce. You can serve while warm or room temperature.
or Fudge Nut Bars as some call them.
Chocolate Revel Bars
1 - 12 ounce pkg semi sweet chocolate chips (Aunt Edna used just 6 oz)
1 can sweetened condensed milk
3 Tablespoons butter
1 teaspoon vanilla
1 cup butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla
2-1/2 cup flour
1 teaspoon salt
1 teaspoon baking sodea
3 cups oatmeal (I used 1/2 quick and 1/2 regular)
1/2 cup nuts (optional)
Using a double boiler melt chocolate chips in with the condensed milk and margarine.
Add vanilla and set aside until cookie batter is ready.
Cream butter and brown sugar together.
Add eggs and 2 teaspoons vanilla and mix.
Sift together flour, salt, and baking soda.
Add along with oatmeal and optional nuts to egg mixture.
Mix just until blended.
Press 2/3 of this mixutre onto bottom of greased 11x15 jelly roll pan or if you like them thicker, a 9x13 baking dish.
I found it easier to press if I wet my hand just a little. The batter didn't stick to my fingers.
Pour chocolate mixutre over oatmeal mixture.
And spread.
Grab remaing cookie mixutre and crumble over the chocolate.
Bake at 350 degrees for 20-25 minutes. Should be a nice golden brown color.
Directions say to cut while warm. I tried at 10, 20,30, 40, and 50 min intervals. It was still too soft to cut each of those times. So you'll need to check as you go. --AH HA!! I spoke with the lady who gave me the recipe and she wait until they are almost 100% cooled! LOL
A friend made them for a bake sale we had and they went like hotcakes. I made these for my husband's work today and he said they all really enjoyed them.
