crow57 - Christmas pie butterscotch mint

Things you will need

1 pie crust
1 package of butterscotch pudding
1 tub Kool-whip or whip cream
Several sticks of pepper mint candy

First blind bake the pie crust or use a cookie crust. Make the pudding. Put the pudding into the crust and cool it. Once cold add the whipped cream or kool whip and top with the peppermint candy.

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karynsong - Pecan Pie Brownies

Pecan Pie Brownies

Ingredients:

1 18 oz box Brownie box mix
3 Tbsp butter
1/2 C packed brown sugar
1/2 C light corn syrup
Kosher salt
1 C Roasted pecan halves
1-2 Tbsp Malibu Rum (or any booze you like)
2 large eggs

Directions:

1. Line an 11 X 7 inch baking pan with parchment paper. Bake the brownies according to the back of the box. Cool completely in the pan.

2. Preheat oven to 350.

3. In a medium pot on medium-high heat, add the butter, brown sugar, corn syrup and a tiny pinch of salt. Bring to a boil, then reduce to a simmer and cook util the brown sugar is no longer granulated, (2-3 minutes) Add the pecans and rum. Stir to coat, then remove from heat.
4. In a small bowl, whisk the eggs while spooning in a bit of the warm nut mixture until the eggs are warmed. When the eggs are warmed, whisk everything together until combined and pour over the brownies evenly.

5. Bake the brownies until the topping is set...23-25 minutes. Let cool completely before slicing. Sprinkle with a little of the salt if desired.

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marshagee - Cherries in the Snow


Ingredients:
1 9" pre-baked angel food cake
8 ounces cream cheese room temperature
½ cup powdered sugar
½ cup milk
12 ounces Cool Whip (thawed)
42 ounces cherry pie filling (2 cans) ***** Blueberry and Peach would be good too.

DIRECTIONS

In a large bowl, whip the cream cheese, powdered sugar and milk until smooth.
Gently mix in the Cool Whip.
Break the cake into small pieces and add into the whipped mixture.
Fold to combine and place in a 9×13 baking pan.
Spread the cherry pie filling on top and refrigerate until serving *

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Watson - Graham Cracker Pieces

Serves: 6-8 Prep Time: 10 min. Cook Time: 10 min.

Honey Graham Crackers
1 1/2 cup chopped nuts
1/2 cup butter (1 stick)
1/2 cup sugar

Preheat oven to 350 degrees. Line a cookie sheet with foil and one layer of graham crackers.

Sprinkle the nuts evenly over the graham crackers.

Add the butter or margarine and sugar to a saucepan and bring to a boil for 3 minutes, stirring constantly.

Pour mixture over the crackers so that they are covered.

Bake for 8 minutes.

Cool and break into pieces.

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junelee- Peanut Butter Pie

1 cup peanut butter
1 cup powder sugar
1 tub cool whip
Mint candy crushed
Sugar cookie pie crust

Mix the peanut butter and powder sugar in a bowl until it is creamed. Add half the cool whip and fold it in. Put in the pie crust. Add the rest of the cool wrip on top. Place the crush mint on top.

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Gilbertei - Easiest Apple Pie

Preheat oven to 350°.

Peel and slice enough apples to fill a pie plate 2/3 full. Sprinkle the apples in the pie plate with cinnamon to taste.

In a separate microwave safe bowl, melt 1 ½ sticks butter and cool, so you don’t cook the egg.
Add in 1 egg
1 cup flour
1 cup sugar
½ cup of chopped nuts (pecans or walnuts) but this is optional

Mix then spoon and spread this mixture over the apples and bake for 30 minutes** or until a knife comes out cleanly and the apples are soft. Serve with vanilla ice cream or whipped cream. Refrigerate leftovers.

My oven runs cooler, so it took almost 45 minutes for our “pie” to be done. My sister’s took 60 minutes.

Any kind of apples has worked for me. Kind of nice to use a few leftover apples. You don’t grease the pan, you don’t add leavening, etc. I know that this seems like an odd recipe and if you are a traditional apple pie person, it won’t fit the bill, but it is a quick and easy version of apple pie and we really like it. I can’t remember the name of the person on Facebook that demonstrated it, but she has been making it for 20 years.

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**Lover of Darkness** egg nog pie

2 3.4 oz packages of vanilla instant pudding cheesecake flavor works well also
1 1/4 cup eggnog Do not use fat free, you want a thick eggnog
1/3 cup whole milk
1/2 tsp nutmeg
1 cup Whipped Topping Cool Whip is perfect
1 standard size graham cracker pie crust


Beat pudding mix with eggnog, milk and nutmeg for two minutes.
Fold 1 cup COOL WHIP Whipped Topping into mixture until just combined.
Spoon mixture into pie crust.
Refrigerate at least three hours, up to 24.
Make sure you are not using skim or fat free milk or eggnog, won't set as niceSmiling
The longer you chill this pie, the thicker it will get.