October is Apple and Pumpkin Month -Enjoy these Recipes from Connie Phillips Insurance

Cinnamon Roll Apple Pie


  • 5 granny smith apples, sliced
  • 2 cans cinnamon roll
  • ½ cup sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon cornstarch


  1. Preheat oven to 350°F and spray a pie dish with nonstick oil.
  2. Peel and cut the apples into thin slices and place in a bowl.
  3. Add sugar, cinnamon and cornstarch to apples and stir.
  4. Cut each cinnamon roll into slices and roll out with flour until thin.
  5. Layer the bottom and sides of the pie dish with the flattened cinnamon rolls to create a bottom crust.
  6. Add the apples
  7. Layer the rest of the rolls on top to create a closed crust, pinch any holes together with your fingers.
  8. Cover with foil and bake for 35 minutes.
  9. Remove the foil and bake for another 10 minutes uncovered.
  10. Allow the pie to cool and drizzle with icing.

Baked with Love by Jessica Gray



Pumpkin Pie Roll Ups


1 lg can pumpkin pie filing

1 can of crescent rolls

1 bag of lg marshmallows



Lay out the crescent rolls and detach each one.

Put 1 TB spoon of filling at the large end

Put 1 marshmallow on top of the filing

Roll from the large end to the small end (it will look like the shape of a crescent roll)

Bake for 10 -12 mins at 375

Baked with Love by Stacy Reb



Deep-Fried Cheesecake Bites

Total: 1 hr. 30 min (includes freezing time) 18 servings


Cheesecake Mixture:

  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup graham cracker crumbs

Strawberry Sauce:

  • 1 pound fresh or frozen strawberries, cleaned and quartered if fresh
  • 1/4 cup sugar
  • 2 tablespoons lemon juice


  • Vegetable oil, for deep-frying
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup whole milk
  1. For the cheesecake mixture: Line a baking sheet with wax paper. Beat the cream cheese until smooth in a stand mixer fitted with the paddle attachment. Add the sugar, vanilla and graham cracker crumbs and beat until well combined. Scoop 1-tablespoon balls of the cheesecake mixture onto the prepared baking sheet. Freeze for about 30 minutes.
  2. For the strawberry sauce: Meanwhile, combine the strawberries, sugar, and lemon juice in a medium saucepan over medium-high heat. Cook, stirring often, until the sugar is dissolved, and the berries begin to break down and to give off their juices, 5 to 7 minutes. Transfer to a blender or food processor and puree until smooth. Strain through a fine-mesh sieve to remove the seeds. Set aside.
  3. For the batter: Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot over medium heat until the oil registers 350 degrees F on a deep-frying thermometer. Line a baking sheet with paper towels and set aside.
  4. In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the milk and whisk until smooth.
  5. When the oil is ready, remove the cheesecake balls from the freezer. Working in batches, add the cheesecake balls to the batter a few at a time, turning to coat. Remove from the batter, allowing excess to drip off, and then carefully add to the oil. Fry, turning occasionally, until golden brown, 2 to 3 minutes per batch (allow the oil to return to temperature between batches). Remove from the oil with a slotted spoon and drain on the paper towels.
  6. Serve warm, with strawberry sauce.

 Author of recipe: Ree Drummond — Baked with Love by Amy Phillips



Pumpkin Bars

Total Time: Prep: 20 min. Bake: 25 min. + cooling

Makes: 2 dozen


  • 4 large eggs, room temperature
  • 1-2/3 cups sugar
  • 1 cup canola oil
  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt


  • 6 ounces cream cheese, softened
  • 2 cups confectioners’ sugar
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons whole milk


  • Instructions:
  1. In a bowl, beat the eggs, sugar, oil, and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well.
  2. Pour into an ungreased 15x10x1-in. baking pan.
  3. Bake at 350° for 25-30 minutes or until set. Cool completely.
  4. For icing, beat the cream cheese, confectioners’ sugar, butter, and vanilla in a small bowl.
    • Add enough milk to achieve spreading consistency.
    • Spread over bars.
    • Store in the refrigerator.
    • Author of recipe: Brenda Keller – Baked with Love by Breanna Phillips