Cinnamon Roll Apple Pie
Ingredients:
- 5 granny smith apples, sliced
- 2 cans cinnamon roll
- ½ cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
Instructions:
- Preheat oven to 350°F and spray a pie dish with nonstick oil.
- Peel and cut the apples into thin slices and place in a bowl.
- Add sugar, cinnamon and cornstarch to apples and stir.
- Cut each cinnamon roll into slices and roll out with flour until thin.
- Layer the bottom and sides of the pie dish with the flattened cinnamon rolls to create a bottom crust.
- Add the apples
- Layer the rest of the rolls on top to create a closed crust, pinch any holes together with your fingers.
- Cover with foil and bake for 35 minutes.
- Remove the foil and bake for another 10 minutes uncovered.
- Allow the pie to cool and drizzle with icing.
Baked with Love by Jessica Gray
Pumpkin Pie Roll Ups
Ingredients:
1 lg can pumpkin pie filing
1 can of crescent rolls
1 bag of lg marshmallows
Instructions:
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
Ingredients:
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
Batter:
- 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
- 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.
- 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.
- 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.
- In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the milk and whisk until smooth.
- 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.
- 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
Ingredients:
- 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
ICING:
- 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:
- 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.
- Pour into an ungreased 15x10x1-in. baking pan.
- Bake at 350° for 25-30 minutes or until set. Cool completely.
- 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