Grasshopper Pie

A kid friendly dessert to make.

Grasshopper Pie

from: a taste of home bonus book february/march 2009

1 1/2 cups cold milk

1 package (3.9 oz) instant chocolate pudding mix

2 3/4 cups whipped topping, divided

1 package mint Andes candies, chopped, divided

1 chocolate crumb crust (9 inches)

1/4 teaspoon mint extract

2 drops green food coloring, optional

Directions: In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup whipped topping. Fold in 3/4 cup candies. Spoon into crust. In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and refrigerate for 4 hours or until set. Yield: 8 servings.

I made this the first time and a quick dessert and the boys especially loved it. Larry requested it instead of cake for his birthday- i guess you can't go wrong with pudding, chocolate & mint!

Apple Pie

This is the apple pie I've been making for the past few years. It's a pretty unique way of putting it together and hasn't failed me yet. 

7-8 tart Granny Smith apples

Peel and slice thin.

Toss gently with flour and cinnamon, then pour into pie crust.

Stir the liquid filling--it should be slightly thick.

Pour slowly over your lattice-top crust so that it drips through each opening...it should be completely covered with this syrupy-sauce.

Delish!

Apple Pie

Adapted from “Apple Pie by Grandma Ople” on AllRecipes.com

 

Pie crust for double crust pie (I usually use a Betty Crocker pie crust recipe but am still testing other crust recipes)

½ cup unsalted butter

3 Tbsp. flour

¼ cup water

½ cup white sugar

½ cup packed brown sugar

8 Granny Smith apples, peeled, cored, sliced

 

Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, and brown sugar, and bring to a boil. Reduce temperature and let simmer, stirring occasionally.

Place the bottom crust in your pie pan. Toss apples with ¼ cup flour and 1 Tbsp cinnamon. Fill pie crust with apples, mounding slightly. Cover with a lattice work of crust. Gently pour the sugar/butter liquid over the crust. Pour slowly so that it does not run off. (I put a cookie sheet under the pie pan)

Bake at 425 for 15 minutes. Reduce the temperature to 350 and continue baking for 35-45 minutes, until apples are soft.

Turtle Cheesecake

Lilly & I made this last weekend and it turned out yummy! I got the recipe out of a magazine for a Nestle Toll House contest. I think next time I make it I'll try it with Dark Chocolate chips and see how that goes. I'll post a picture of mine later.

1 3/4 Cups Chocolate Graham Cracker crumbs
1/3 Cup Butter or Margarine, melted
3 Packages (8 oz each) Cream Cheese, softened
I Can (14oz) Sweetened Condensed Milk
1/2 Cup Sugar
3 Large Eggs
3 Tablespoons Lime Juice
1 Tablespoon Vanilla
1 1/2 Cups Semi-Sweet Chocolate Chips
2 Tablespoons Chocolate Syrup
2 Tablespoons Caramel Syrup
1/2 Cup Chopped Pecans (optional)
1/4 Cup Mini Choc. Chips

Preheat oven to 300 Degrees. Grease 9-inch springform pan.

Crust: Combine crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of pan.

Filling: Beat cream cheese and milk in large bowl until smooth. Add sugar, eggs, lime juice and vanilla; beat until combined. Microwave chocolate chips in medium, uncovered, microwave safe bowl on High power for 1 minute; Stir. If needed, heat additional 10-15 second intervals, stirring just until chips are melted. Stir 2 cups of batter into melted chocolate; mix well. Alternately spoon batter into crust, beginning and ending with yellow batter. Bake 70-75 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes; run knife around edge and let cool completely. Drizzle syrups on top. Sprinkle with nuts and mini choc. chips. Refrigerate several hours. Remove side of pan.