Simple Apple Crisp

Looking for a super simple fall dessert? Here it is! I bought some apples with every intention of eating them with some peanut butter to be healthy. That didn’t happen. Lol! It never fails. So, I didn’t want to waste the apples so put together a super simple quick apple crisp. It’s probably not the typical way it’s made, but this is how I made it. It came out just as delicious! Take a look!

Simple Apple Crisp

Ingredients:
4 apples, peeled or unpeeled
1 T sugar
1/2 T cinnamon
1 cup old fashioned oats
3/4 cup lite brown sugar
1/2 cup chopped walnuts, (optional)
6 T butter, diced
whipped cream, optional
ice cream, optional

Directions: Preheat oven 350°. Arrange apples evenly to an 8 inch dish. (I used a small 8 in cast iron.) Sprinkle apples with cinnamon and sugar.

In a small bowl mix together oats, brown sugar, walnuts and half the butter. Mix with your hands until it forms a crumble. Fully coat the apples with the mixture. Top the crumble with the rest of the butter. Sprinkle with a little more cinnamon. Bake in the oven for 50-60 minutes, until the crumble is nice and brown on top. This will make the apples nice an tender.

Let sit a few minutes and then serve with whipped cream or ice cream. Enjoy!

Peanut Butter Cracker Cookies

These Little little bites of goodness are one of my favorite little cookie/candy treats. We usually only make them around the holidays, but they can really be made anytime of year and just add sprinkles to that time. If you like peanut butter this treats is for you. They are beyond simple to make, you really couldn’t ask for anything easier. Give these a try. I know they look like they wouldn’t be delicious, but trust me. They are FABULOUS.

Peanut Butter Cracker Cookies

Ingredients:
1 box Ritz crackers
1lb white almond bark
1 cup creamy peanut butter
colorful sprinkles

Directions: Spread about a 1/2 T of peanut butter over cracker and then add another cracker to make a sandwich. Complete this step with all the crackers. Melt the almond bark either in the microwave or on the stove top. Be careful as to not burn. Mix often. Using a spoon dip the cracker sandwich in the almond bark. Cover fully. Lay on parchment paper and sprinkle with the sprinkles. Continue with all of the crackers. Let set and cool completely. Store in an airtight container in a cool place. Enjoy! Perfect for any holidays. Just use sprinkles for that holiday.

Coconut Cream Dessert

One of my favorite desserts growing up and to this day is a Coconut Cream Dessert my Mom use to make! It’s so light and creamy and a perfect summer dessert.  It’s really simple and just a few steps and you will have this coconut heaven!  Take a look and give it a try!

Coconut Cream Dessert

Ingredients:

Crust:
1 1/2 cup flour
1 cup melted butter
1/2 cup chopped walnuts

Filling:
8 oz cream cheese, softened
1 cup powered sugar
8 oz container cool whip
2 boxes instant coconut cream pudding
3 cups milk
2-3 cups coconut flakes

Directions:  Preheat oven to 350.  In a medium bowl mix together the flour, butter and chopped walnuts.  Once fully mixed, press into a 13×9 glass baking dish.  Bake in the oven until golden brown about 15-20 minutes.  Remove from the oven and let cool. (Note: It’s best if the walnuts you put in the crust are smaller then mine shown, it makes the crust stick better if they are slightly smaller.)

Add 2-3 cups of coconut flakes to a baking sheet. Spread evenly.  Place in oven to toast. Keep a very close eye as coconut can burn super quickly.  You want a nice golden color.  Start with 8 minutes and watch from there.

In a mixing bowl add in 8 oz cream cheese, 1 cup of powder sugar and cool whip.  With a spoon mix until completely incorporated.  Spread evenly over cooled crust.  Sprinkle with toasted coconut.

In another mixing bowl add in 2 packages of coconut cream pudding with 3 cups cold milk. Let set slightly then spread over the toasted coconut evenly. (Note: this will look very lumpy but it’s from the coconut in the pudding.)

Top the pudding layer with the remainder of the cool whip and finish off with more toasted coconut.  Refrigerate at least 4 hours to let set. Cut into pieces and enjoy!

Note:  In my photos it’s a smaller portion.  The recipe is in fact for a 13×9 pan!  Make as much coconut as you like. I LOVE toasted coconut so I always make extra and put more then probably needed and I like to eat it! 🙂

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Lemon Blueberry Bread

I’m no baker, like at all! I think I’ve mentioned that a few times before.  Even making this bread, I felt more stressed then I usually do when cooking.  When I cook, I just put ingredients together, I then write them down if I enjoy the dish.  Baking, I feel like need to be much more exact. Lot of measuring or weighing!  I am trying to be more open to baking so maybe eventually I’ll enjoy it more.

Welcome this Lemon Blueberry bread! It actually came out very delicious.  It’s not super sweet.  It’s  perfect recipe for breakfast, not really like a dessert type bread.  You can always use some extra sugar if you like it slightly sweeter.

Lemon Blueberry Bread

Ingredients:
1 1/4 cup sugar
1 1/2 cup flour
2 t vanilla extract
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1 large lemon, juiced
1 large lemon , zest
3 eggs
1 stick butter, softened
1 1/2 cup fresh blueberries

Directions: Preheat oven 350. In a medium bowl add in the butter and sugar.  Using a mixer on medium high cream the butter and sugar together.

Slowly add in the vanilla extract. Slowly add in the flour, baking powder, baking soda and salt. Continue to use the mixer to beat together.

Next add in the eggs, lemon juice and zest and continue to beat.

Once fully incorporated fold in the fresh blueberries.  Generously spray a 8×4 loaf pan with cooking spray and add batter into the pan.

Bake in the oven 55-60 minutes.  Check the bread after 45 minutes as ovens will vary.  You want a toothpick or a knife to come out completely clean.  Let cool completely before cutting.  This is a very important step.  This cake isn’t one to be eaten warm.

If the bread starts to brown to much but the inside isn’t cooked, cover with foil to cook the inside and prevent the exterior from becoming to dark.

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Peanut Butter & Jelly Bites (Low Carb)

I made up these little bites when I was doing Low Carb diet.  I needed something to cure my sweet tooth and these were perfect.  They are made with mini fillo dough shells.  You can buy in your local grocery store.  The shells can typically be found in the frozen food section, usually by the pie crusts! They are really delicious!

Peanut Butter & Jelly Bites (Low Carb)

15 mini fillo dough shells, thawed
6 oz softened cream cheese
4 T creamy peanut butter
1 T sugar substitute (I use Swerve)
1/4 cup sugar free raspberry jelly

Directions: I a medium bowl, add in the cream cheese and sugar substitute and cream using a hand mixer.  Add in the peanut butter and continue to mix with hand mixer. You are looking for a creamy smooth texture.

Scoop the mixture evenly into the fillo dough shells and top with a small scoop of jelly. Enjoy!

If you plan on eating later or the next day you can make the peanut butter mixture and put in the refrigerator until ready to use.  These don’t store very well as after a few hours they may start to get soggy.

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Cheeseburger Cupcakes

These little cheeseburger cupcakes are so fun to make. This post isn’t going to be recipes for these little cute cupcakes. It’s just going to simply explain how to assemble them.  I made these for my favorite little people.  My niece and nephews a while back, when they were a few years old.  They are 12, 10 and almost 10 now.  These are very sweet, they are more for the look, but the kids didn’t eat much of them back then.

I got such a kick out of making these.  When I put them together I actually bought some of the stuff and made some of the components of this cupcake.  Take a look below how to make/assemble them!  These would be perfect for a BBQ!

Cheeseburger Cupcakes

Bun: Yellow cupcakes (unfrosted) either homemade or store bought
Burger: Brownie Bites
Cheese: Melted Marshmallows with yellow food coloring
Ketchup: Red Frosting ( Just put along the edges, so you can see it)
Lettuce: Coconut flakes with green food coloring
Seeds: Rice Cereal

Directions: To assemble these adorable cupcakes, cut the yellow cupcake in half. Add the brownie bite to the bottom half of the cupcake.  After melting the marshmallows put over top of the brownie bite.  Add a little bit of red frosting (just to the outer area so you can see it.) Next sprinkle on the coconut flakes.  Top with the other half of the cupcake and add a few pieces of rice cereal to act as the seeds on the bun.