The texture of this  is between a cake and a cobbler, it’s wonderful served warm topped with vanilla ice cream

Servings 6

Ingredients:

4  apples, peeled and thinly sliced  (can use more)

1/2 to 3/4 cup sugar (can use a mixture of white and brown sugar)

1 teaspoon cinnamon

1 cup chopped pecans, divided

1 cup all-purpose flour

1 cup white sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 egg, beaten

1/2 cup evaporated milk

1 teaspoon vanilla

1/3 cup melted butter

Instructions:———————————————

Preheat oven to 325 degrees F.

Grease a 2-quart baking dish.

In a large bowl combine 1/2 cup to 3/4 cup sugar, 1 teaspoon cinnamon and 1/2 cup chopped pecans; add in the apples slices and toss to coat.

Transfer the coated apple slices to the casserole dish.

In a medium bowl combine the flour with 1 cup white sugar, baking powder and salt.

In another bowl whisk egg with evaporated milk, vanilla and melted butter until smooth and well combined.

Pour over the apples.

Sprinkle top with 1/2 cup chopped pecans.

Bake in a preheated oven for 45-55 minutes.

I have made these using the mild sausage but I have to say they are not as good, if you are using mild pork sausage you may want to add in a pinch of cayenne pepper, the amounts may easily be doubled

Yield 12 quiche

Ingredients:

8 ounces spicy bulk pork sausage meat (such as Jimmy Dean’s Spicy Pork sausage or can use Italian sausages casings removed)

2 tablespoons oil

2-3 tablespoons butter

8 ounces fresh sliced mushrooms

1 green onion minced, minced

1/3 cup shredded Swiss cheese

2-3 tablespoons freshly grated Parmesan cheese

salt and fresh ground black pepper, to taste (I use seasoned salt)

5 large eggs

3 egg whites

1 cup light cream (such as half and half

Instructions:——————————————–

Preheat oven to 325 degrees F (oven rack set to second-lowest position).

Generously spray 12 regular-size muffin tins with cooking spray.

Heat oil in a large skillet over medium heat.

Add in the sausage meat and and cook breaking up meat with a spoon into very small pieces; cook for about 10 minutes or until the meat is browned, then transfer to a large bowl.

Add in butter to the skillet; add in sliced mushrooms and cook for about 7-10 minutes or until browned; remove the mushrooms to the bowl; cool then chop into small pieces and add to the bowl with the cooked sausage meat.

Mix in the Swiss cheese and Parmesan cheese, finely chopped green onion then season with salt and black pepper.
In a bowl whisk 5  eggs with 3 egg whites and light cream together until well blended.

Divide the egg mixture between each muffin tin.

Sprinkle about 2 tablespoons sausage mixture on top of the egg mixture.

Bake for about 25 minutes or until the tops are just beginning to brown.

Let cool for 5 minutes in the tins.

Place a rack on top of the pan, then flip it over and turn the quiches out onto the rack.

Turn upright and let cool.

This recipe goes back over 35 years and it’s still enjoyed by my family! I like to drizzle the top of the cake with a vanilla glaze or a creamy cream cheese frosting will work well also

Servings 12

Ingredients:

2 cups sugar

3 large eggs

1 cup vegetable oil

2 teaspoons vanilla

2 cups all-purpose flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

3 large apples, peeled and chopped

3/4 to 1 cup chopped walnuts (or can use raisins or half each)

Instructions:—————————————–

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

In a large bowl using an electric mixer at medium speed beat eggs with sugar, oil and vanilla until light and creamy (about 2 minutes).

In a small bowl combine the flour with cinnamon, baking soda and salt; add to the wet ingredients and beat on low speed until blended.

Mix in the chopped apples,  nuts and/or raisins.

Pour into prepared baking dish.

Bake for about 45-50 minutes or until cake tests done.

Cool completely then frost or drizzle with a glaze.

For mini muffins use only the mini chocolate chips or there will be more chocolate chips than batter!

Yield 48-50 mini muffins

Ingredients:

1-3/4 cups all-purpose flour

1/2 cup white sugar

1/2 cup brown sugar, packed

1 teaspoon ground cinnamon

1/2 teaspoon ginger powder

1/2 teaspoon ground nutmeg

pinch ground cloves (optional)

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

2 eggs

2 teaspoons vanilla

1/2 cup melted butter

1 cup canned pumpkin puree

1/2 to 3/4 cup mini semi-sweet chocolate chips

Instructions:——————————————

Preheat oven to 350 degrees F.

Grease mini muffin pans.

In a medium bowl sift the flour with next 9 dry ingredients.

In another bowl whisk the eggs with vanilla and melted butter until well blended; mix in the pumpkin puree until combined.

Mix in the dry ingredients until blended.

Mix in the chocolate chips.

Pour batter into muffin tins filling about 3/4 full.

Bake for about 10 minutes or until muffins test done.

You will also find this recipe on Recipezazz.com

1 1/2 cups boiling water

1 (6 ounce) package Jell-O cherry gelatin

sugar (optional)

2 cups ice cubes

1 (21 ounce) can cherry pie filling

4 cups angel food cake or pound cake, sliced into cubes (about half a cake you may use more if desired)

1 1/2 cups light cream (such as half and half)

1 (4 ounce) package vanilla flavor instant pudding mix

1 (8 ounce) container Cool Whip topping, thawed and divided

Instructions:—————————————–

Prepare a 3-quart glass serving bowl or trifle bowl.

Stir boiling water into gelatin in a large bowl at least 2 minutes or until completely dissolved (can add sugar for a sweeter taste if desired).

Stir in the ice cubes until melted.

Mix in the cherry pie filling until combined.
Place all the cake cubes in the the bottom of the bowl.
Spoon the gelatin mixture over cake cubes.

Refrigerate for 20 minutes or until set but not firm.

Pour the 1-1/2 cups half and half cream into large bowl; add pudding mix, then whisk or beat on low speed for about 1 minute.

Gently stir in 1/2 of the Cool Whip whipped topping, then spoon over the gelatin mixture in a bowl.

Refrigerate 3 hours or more or until set.

Garnish with remaining Cool Whip topping.

You will also find this recipe on Recipezazz.com

I use Hershey’s chocolate bars you may use any kind you like, plan ahead there is a 3 hour chilling time for the pie

Servings 6-8

Ingredients: