Old Southern Apple Pie w/ Butter Pecan Ice Cream

Prep Time: 30 mins
Cook Time: 1 hour and 15 mins
Servings: 8
​Recipe from Deep South Kitchen: www.deepsouthdish.com

Ingredients:
1/4 cup of all purpose flour
1/3 cup of granulated sugar
1/4 teaspoon of kosher salt
1/4 teaspoon of ground nutmeg
1/2 teaspoon of ground cinnamon
1 tablespoon of fresh lemon juice
2 tablespoons of mango jam or apple jelly
3 pounds of mixed apples
2 pie crusts, homemade or commercial (recommend Pillsbury)
1 tablespoon of granulated sugar
2 tablespoons of cold butter, sliced thin
Homemade or commercial caramel sauce, for garnish, optional

Instructions:
In a large bowl, whisk together the flour, sugar, salt, nutmeg and cinnamon. Add the lemon juice and jam and stir to form a paste. Set aside.

Peel, core and slice or chip the apples and add them to the paste, gently tossing as you go. Continue adding apples and tossing them until all are cored and sliced. Stir to mix well and allow to marinate for 30 minutes, stirring occasionally.

Preheat the oven to 425 degrees F. Place one crust into a deep glass pie plate and using a slotted spoon, transfer the apples into the crust, pressing the apples into the pie and piling them higher in the middle. Pour any juices over the top of the apples, reserving a little in the bowl for brushing. Sprinkle top of apples with the tablespoon of sugar and dot the cold butter around the top. Top with the second crust, tuck edges under and flute; cut slits in the top of the crust.

Bake on the lower rack of the oven at 425 degrees F for 15 minutes; reduce heat to 350 degrees, move pie up to middle rack and continue baking at 350 degrees for 30 minutes. Remove, cover outside edges with aluminum foil and continue baking for another 30 minutes or until nicely browned and bubbling.

Remove and allow to cool completely on a rack for several hours before cutting to allow the juices to firm up. Serve with a drizzle of caramel sauce, if desired.

Add a scoop of Butter Pecan Ice Cream!

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Snickerdoodle Cookies ​

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins 
Makes 20 large cookies 


Ingredients:

• 1 cup butter, room temperature
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg, plus 1 yolk
• 1 tablespoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 2 3/4 cup flour

Cinnamon Sugar Mixture:

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions:

1. Preheat oven to 325°F. Line a baking sheet with a parchment paper and set aside.
2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, 2-3 minutes. Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary.
3. Turn mixer to low and add in flour, mixing until just combined.
4. In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
5. Using a medium (2- tablespoon) cookie scoop portion out the dough and roll into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture until coated.
6. Place on prepared baking sheet about 2- inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
7. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.

Notes:
- I bake my Snickerdoodle cookies for exactly 11 minutes every time I make this recipe with perfect results, but I know ovens vary, so bake only until the edges are slightly golden. The tops may seem slightly undercooked, but they will firm up perfectly when they cool. If you prefer a crisper cookie, bake for 2 additional minutes.
- Store airtight for up to 3 days

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MOIST CARROT CAKE WITH CREAM CHEESE FROSTING

Prep Time: 10 mins 
Cook Time: 40 mins
Total Time: 50 mins
Serving: 9 people 
Recipe adapted from: https://cakewhiz.com/

INGREDIENTS

• 2 Eggs Large
• 3/4 cup Oil
• 1 tsp Vanilla extract
• 1 cup Granulated sugar
• 1.5 cups All-purpose flour
• 1 tsp Baking powder
• 1 tsp Baking soda
• 1 tsp Cinnamon powder
• 1/4 tsp Nutmeg powder
• 1/4 tsp Ginger powder
• 1.5 cups Carrots Shredded
• 1/4 cup Walnuts Finely Chopped, Coated in flour to prevent sinking
• 2 cups Cream cheese frosting

INSTRUCTIONS

1.  In a large mixing bowl, add eggs, oil, vanilla extract, sugar and mix until smooth. Keep aside.
2.  In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger.
3.  Dump this dry mixture into the wet mixture, along with the carrots and mix until just combined. 
4.  Fold in walnuts.
5.  Pour batter in a greased/ floured round cake pan (Dimensions: 9x2). 
6. Bake at 350 degrees for 40-45 minutes or until an inserted toothpick in the center comes out clean. 
7. Allow the cake to cool down completely. 
8. Then, ice it in cream cheese frosting.
9. Decorate, using the round tip and star tip.
10. Sprinkle chopped walnuts along the bottom of the cake. Enjoy!

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Oreo Balls

Prep Time: 20 mins
Total Time: 1 hr
Serving: 9 people

Ingredients:

• 1 16 oz. package Oreos store brand works fine!
• 1 8 oz. package cream cheese softened
• 1/4 cup powdered sugar
• 24 oz. white chocolate bark this melts well and is ideal for dipping
• 6 oz. chocolate chips optional

Instructions

1. Crumble Oreos in a food processor.
2. Mix together crumbled Oreos, cream cheese and powdered sugar.
3. Roll into 1" balls and chill 30 minutes.
4. Melt white chocolate bark according to package directions.
5. Use a fork or toothpick to dip balls and place on wax paper to dry.
6. Optional: melt chocolate chips according to package directions, spoon into a small zip top bag and close, cut a tiny hole in the corner and drizzle the chocolate on top.
7. Note: Oreo Balls freeze well!

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Knock You Naked Red Velvet Cheesecake!

Total Time: 2 hr 30 mins
Serving: 8 people
Recipe adapted from: https://myincrediblerecipes.com/

Ingredients:
Red Velvet Layer

• Butter, for cake pan
• Flour, for cake pan
• 1 box red velvet cake mix, plus ingredients called for on the box

Cheesecake Layer 

• 2 8-oz. packages cream cheese, softened
• 2/3 c. sugar
• 2 large eggs
• 1/3 c. sour cream
• 1 tbsp. flour
• 1 tsp. vanilla extract
• 1/4 tsp. kosher salt

Whipped Layer

• 2 cups heavy cream
• 4 tbsps powdered sugar
• 2 tsp vanilla

Instructions:
Red Velvet cake layer:

1. Preheat oven to 350F
2. flour one springform 9" cake pan.
3. Prepare red velvet cake batter according to box directions. Pour your batter in the prepared cake pan.
4. Bake for 30 to 32 minutes.
5. Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat -set aside.

Make the cheesecake layer:

1. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes.
2. Add eggs, one a time, until combined.
3. Add sour cream, flour, vanilla, and salt and beat until combined.
4. Pour filling into a SEPARATE 9' springform pan, use parchment paper to line it then bake until only slightly jiggly in the center, about 1 hour.
5. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling on top of the red velvet cake layer. Use a cake leveler again if needed/desired to achieve even layers.
6. NOTE if you would prefer to bake them together, just bake the cake first in the springform pan, then add the cheesecake layer on top of the baked cake & bake until the cheesecake layer is slightly jiggly- then stick in freezer until completely cooled & firm.

Make whipped frosting:

1. Add all the ingredients to a mixing bowl.
2. Using a large balloon whisk, whisk together the ingredients by hand for about five minutes until soft peaks start to form.
3. You'll know the whipped cream is ready when the cream has formed soft peaks and holds onto the whisk.
4. Be careful not to overdo the whisking –
5. Top the Red Velvet cake with the cheesecake layer carefully.
6. Then spread the whipped cream over the top of the cheesecake.
7. Use a decorators pastry tip to create whipped dollops on the edge.
8. Garnish with red velvet cake crumbs and serve.
9. ENJOY!

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Chocolate Chip Cookie and Brownie Bites 

Why make dessert difficult when it doesn't have to be?!

Prep Time: 15 mins
Cook Time: 40- 45 mins 
Serving: 4 people 

Ingredients:

• Betty Crocker Cookie and Brownie Mix
• 1/3 cup of vegetable oil
• 1 large egg
• 1/3 cup of water
• 3 tablespoons of soft butter 
• Cooking Spray

Instructions:

• Pre-heat oven to 350F. Both batters will have to be made separately.
• In a medium mixing bowl add the entire mix of brownie batter with 2 tablespoons of water, 1/3 vegetable oil, and egg. Whisk until smooth. 
• In a different medium mixing bowl add the entire mix of cookie mix with 2 tablespoons of water and soften butter. 
• Spray ramekins with non-stick cooking spray, and then pour brownie batter in evenly. 
• Take a soup spoon and place cookie batter in the middle of brownie batter.
• Place in oven for 40 mins; checking on the bake every 15 mins; the cookie batter will rise during the bake which is what you should be looking for. 
• Take them out and let them cool, then serve and enjoy! *optional add your favorite ice cream on top! 

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