1. SWISS MISS HOT CHOCOLATE CHIP COOKIES
1 ¼ cup butter at room temperature
1 cup granulated sugar
⅔ cup packed brown sugar
2 large eggs
1 tsp. Vanilla
3 ¼ cups all purpose flour
4 pkt.instant hot cocoa
¼ tsp. Cinnamon
1 ¼ tsp. baking soda
1 tsp. baking powder
1 cup semi-sweet mini chocolate chips
1 cup mini marshmallows
Pre heat oven to 350 degrees
In a standing mixer, beat together the butter and both sugars until light and fluffy (On medium speed this should only take about 2-3 minutes)
Once light and fluffy, add the eggs and vanilla; mix well.
Sift together the flour, hot cocoa packets, cinnamon, baking soda, and powder. Gradually beat dry ingredients into the wet until blended.
Stir in chocolate chips and marshmallows
Use small cookie scoop to give you uniformed cookies and place on lightly greased cookie sheets and bake for 9-11 minutes.
2. MUFFIN PAN MINI APPLE PIES
1 package of refrigerated pie crust
3 apples (medium sized), washed, cored and peel removed, diced very small
1/4 cup of sugar
1 tablespoon of all-purpose flour
1 teaspoon of ground cinnamon
Pinch of nutmeg
Juice of half of a lemon
1 egg whisked (for the egg wash)
Preheat your oven to 375 degrees. Spray your muffin pan with baking spray/flour really well so these pies pop out easily.
Roll out your dough onto a surface. You want your dough to be about 1/8 inch or a bit thicker. Using your biscuit cutter or glass, cut out enough rounds for the bottom of each muffin pan. Place the dough gently into each well pressing and forming the dough to go up the sides. When that process is done move onto your apples.
Place the apples, sugar, flour, cinnamon, salt, nutmeg and lemon juice into a large bowl and toss to coat. Spoon the mixture into each muffin tin. Remember the apples will cook down and reduce. I fill each one right up to the top of where the dough bottoms end.
Then slice your remaining dough into one inch smaller rounds then the top. If you used 5 inch rounds for the bottom, use 4 inches for the top. Before placing the tops on each apple pie, brush some of the egg mixture along the entire bottom of the crust. Place the top on each one and mold the tops over the apple filling attempting as best as you can, to bind the edges together. Some apple juices will leak out while cooking but this is perfectly fine. You’re just trying to bind the tops and bottom together. Then brush some egg wash on the top of each top – this will yield a beautiful golden crust.
Once each pie is complete, pierce the top with a knife to let the steam escape while baking. Bake until golden brown. This took me about 30 minutes but keep a watchful eye on these after 20 minutes. I like them a bit more golden.
Remove when done and let cool fully. Run a knife around the edges and gently remove and place on a platter. Serve with ice cream, whipped cream or straight up!
3. BLUEBERRY PIE COOKIES
1 box of refrigerated pie crust..(I used the Pillsbury 2 pack)
3/4 cup blueberry (or any flavor) pie filling
1 cup of sparkle/decorative sugar
1 egg for egg wash..(1 egg, well beaten with a splash of water)
A dusting of flour to slightly roll out the dough to make them even with each other…
a 3″ round cookie cutter
(makes 7 - 3" cookies)
Unroll both crusts and spread one of them with the Pie Filling
Now…cut the other crust into 18 even strips, this will be the lattice
Place 9 of the strips onto the Pie Filling and peel back every other strip~ add the other 9 strips one at a time..weaving as you go, to form a lattice top
Brush the lattice topped crust with some egg wash
And a generous sprinkling of Sugar
Cut them out with your cookie cutter~ any cutter you’d like will work. I like the 3″ round for a substantial pie-like cookie
Using a spatula to transfer them, place them gently onto a sheet pan (I DIDN’T GREASE MY PAN) ~Bake them at 350 degrees for approx, 12 minutes. You just want them golden so keep an eye on them
Let them cool and enjoy.
4. CROCK-POT MAPLE PUMPKIN SPICE CHEX MIX
6 cups Chex cereal
2 cups dried fruit (I used 1 cup each dried cranberries and dried cherries; try (golden) raisins, etc.)
1 1/2 to 2 cups nuts (I used 3/4 cup each honey-roasted cashews and honey-roasted peanuts)
1 1/2 to 2 cups pretzels
1 1/2 chopped graham crackers, diced in large 1-inch pieces (about 5 full-size graham crackers)
1/2 cup unsalted butter, melted
1/2 cup maple syrup
1/4 cup light brown sugar, packed
1 to 2+ tablespoons pumpkin pie spice
1 tablespoon vanilla extract
salt, optional and to taste
In a 5 to 6-quart Crock-Pot, add cereal, dried fruit, nuts, pretzels, and graham crackers. Recipe is very flexible. If you don't have something, don't like something, etc. use something you do have on hand or omit.
In a microwave-safe measuring cup or bowl, melt the butter.
Add the maple syrup, brown sugar, pumpkin pie spice (I used 1 tablespoon but recommend at least 2 tablespoons if you want a more pronounced pumpkin flavor), vanilla, optional salt, and whisk to combine.
Slowly and evenly drizzle wet mixture over the dry ingredients in Crock-Pot and stir very well to combine. I use a silicon-tipped spatula so I don't break the cereal.
Cook covered in crock pot on high power for about 2 hours, stirring well every 15 to 20 minutes. Start keeping a more careful eye on mix at about 1 1/2 hours to make sure pieces on bottom don't start burning. All slow-cookers and ingredients vary, and cooking times will vary. Cook until there's no visible liquid pooling and pieces have dried out. They will not be 'dry' and will be more on the sticky and tacky side even when done, but do dry out more as they cool.
Turn mixture out onto baking tray and allow to dry for at least 2 hours, overnight is better. Mix will keep airtight for up to 5 days.