Tuesday, February 16, 2010


Barbi R.

1 1/2 cups graham cracker crumbs
1 Tablespoon white sugar
6 Tablespoons butter, melted
6 Tablespoons all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
4 oz semisweet chocolate chips
1 1oz) square unsweetened chocolate, chopped
1/2 cup butter,diced
1/2 cup white sugar
1 egg
1 egg white
1 tsp vanilla
4 (2.16 oz) bars Snickers, chopped
10 oz cream cheese, softened
1/3 cup white sugar
1 egg
1 tsp vanilla
2 oz milk chocolate, chopped
2 Tablespoons heavy whipped cream

1. Preheat oven to 350
2. To make crust: in a medium bowl combine graham cracker crumbs, sugar and melted butter. Mix all together and press mixture firmly into 9 inch pie pan
3. To make Fudge layer: In a medium bowl combine flour, baking powder and salt. Mix well. In a double broiler melt semisweet chocolate chips and unsweetened chocolate together with 1/2 cup butter, stirring until smooth. Cool slightly
4. Meanwhile beat sugar, whole egg and egg white in a medium bowl until slightly thickened. To this mixture add vanilla and cooled chocolate. Mix until well blended. Stir in dry ingredient mixture and mix until just combined. Pour mixture into crust and bake for about 17 minutes, or until just set. Cool on a rack for 10 minutes. Place snickers bar slices on this layer.
5. To make cream cheese layer: In a medium bowl beat cream cheese and sugar until blended. Add egg and vanilla and beat until smooth. Spread mixture over Snickers Bars and bake for 15 minutes, or until set. Cool on rack.
6. To make Garnish: In a small saucepan stir milk chocolate and whipping cream over low heat until smooth. Drizzle over pie. Refrigerate and serve chilled.


Barbi R.

1 package (3oz) lime jello
2 cartons (6oz ea) Key lime pie yogurt
1 carton (8oz)frozen whipped topping, thawed
1 prepared graham cracker pie crust


In a bowl combine gelatin powder and yogurt. Fold in whipped topping. Spread into crust. Refrigerate for at least 20 minutes before serving. May garnish with lime slice and mint sprig. 6-8 servings

Tuesday, February 9, 2010

The Best Apple Crumb Pie

Michelle H.

2/3 c. sugar

2 tbsp. flour

¾ tsp. cinnamon

6-8 tart apples, peeled, cored, and thinly sliced

9” unbaked pastry shell

½ c. flour

¼ c. sugar

¼ c. butter

Combine first three ingredients, then stir it into the apples. Turn the apples into the pastry shell. Combine the remaining flour and sugar. Cut in butter until crumble. Sprinkle over the apples. Bake at 400° for 45-50 minutes or until done. If pie browns too quickly, cover edge with foil.

Olivia’s Buttermilk Pie

I got this recipe from Paula Deen!

1 ½ c. sugar

1 c. buttermilk

½ c. Bisquick

1/3 c. butter, melted

1 tsp. vanilla

3 eggs

Preheat oven to 350°. Grease a 9” pie plate. Put all ingredients in a bowl and blend for 1 minute with a hand-held electric mixer. Pour mixture into prepared pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.

We especially like it topped with sugared strawberries. Just about any fruit topping would be good, maybe some sauces, too.

Chocolate Bar Pie

Michelle H.

This is very rich!

3 biggest chocolate bars any variety (I prefer Symphony with almonds and toffee)

16 oz. Cool whip

pie crust (regular or graham cracker)

Melt chocolate (about 1 ½ minutes in the microwave). Let it cool a few minutes. Fold in Cool whip. Turn into pie crust. Refrigerate until serving time. May garnish with chocolate shavings or a dollop of cool whip.

Gram’pa Ben’s Cherry Pie

Michelle H.

1 pie crust with slivered almonds added to dough, baked

1 c. sweetened condensed milk

¼ c. lemon juice

½ pt. Whipping cream

1 can cherry pie filling

Blend sweetened condensed milk with lemon juice. In separate bowl, whip the cream. Mix the condensed milk mixture with the whipped cream. Put in pie crust. Spoon cherries on top. Refrigerate

Moon Pie

Jolene P.


1 c. water
1 cube butter or margarine
1 c. flour
4 eggs

Bring water and butter to a boil then add flour and stir well (it will start to form a ball). Remove from heat and stir in eggs one at a time. Spread thinly on an ungreased 13x18 cookie sheet and bake at 425 for 20 minutes. Cool. (crust has a very uneven and bumpy texture hence the name Moon pie)


8 oz cream cheese, softened
1 large package instant vanilla pudding
3 cups of milk

In a bowl, cream the pudding and the cream cheese. Slowly add milk to make a custard type filling. Spread over cooled crust.


12 oz tub of cool whip
chocolate syrup
chopped nuts (optional)
chocolate curls (optional)

Spread cool whip over custard/crust then drizzle on the chocolate syrup. Can top with your favorite chopped nuts or chocolate curls.

*Variations: Instead of spreading crust flat, drop in balls on a cookie sheet and bake at the same temp and time. Cool. Cut off tops and fill with filling (or just pudding of choice) and cool whip. Place tops back on and drizzle chocolate on top for a yummy homemade cream puff.

Watermelon Pie

Jolene P.

1/2 c. boiling water
1 3oz pkg watermelon jello
1/2 c. cold water
ice cubes
1 8oz tub of cool whip
1 graham cracker crust
additional cool whip for garnish (optional)

In a large bowl stir boiling water into gelatin until dissolved. Add ice to cold water until it reads 1 1/4 cups, then add to gelatin. Stir until thickened and remove any remaining ice. Stir in cool whip with a wire whisk until smooth. Refrigerate 10-15 minutes to further thicken then spoon into crust. Refrigerate pie for 4 hours. When serving, can garnish with cool whip.

*Variations: Any flavor of jello can be substituted. We have tried peach, pineapple, strawberry, black cherry and lime to name a few and they have all been yummy.

Peanut Butter Pie

Jolene P.

8 oz cream cheese, softened
2/3 c. peanut butter
2 8oz tubs of cool whip
1/2 c. milk
2 c. powdered sugar
1 c. chopped, roasted peanuts (optional)
2 9" graham cracker crusts
2 Hershey bars (optional)

Combine cream cheese and peanut butter in a large bowl and cream together. Add cool whip, milk and powdered sugar and mix well. Pour into pie crusts. Top with peanuts, chocolate curls or melt the chocolate for chocolate drizzles. Refrigerate until firm.

Wednesday, February 3, 2010

Fruit Crisp

Jennifer S.

1 21-oz can of pie filling
1 cup rolled oats
½ cup packed brown sugar
½ cup flour
½ teaspoon EACH: nutmeg, ginger, and cinnamon
½ cup butter, softened

Pre-heat oven to 375ยบ
Pour pie filling into 9x9 pan
In bowl combine rest of ingredients.
Cut in butter until it looks like coarse crumbs.
Sprinkle on pie filling.
Bake for 30-35 mins, until golden and bubbly.
Serve with ice cream or whipped topping