Goddess Food

As much as I love pie, I cannot make a pie crust to save my life.  I have tried and tried and tried, and have accepted I am just not destined to be pie baker.  So, I decided to come up with my version of an apple pie, and it's easy... easier than pie! how deLISH does this look! Easier than Apple Pie  Remember the Bunny Food  recipe that used carrot cake cake mix?  Well, since I had left overs of the mix, I decided to use it in this.  If you don't have or want to use a cake mix, just add an additional 1/2 c. of sugar and 1/2 c. of flour. Ingredients: 6 medium apples, peeled and thinly sliced (I used Gala and McIntosh apples) 1 c. carrot cake cake mix 2 c. flour 1 c. brown sugar 1 tsp. baking powder 1 tsp. salt 1 stick of melted butter 3 eggs 1 1/2 c. milk 1 Tbsp. Nutmeg, Cinnamon & Chinese Five Spice I have this lovely apple corer/peeler.  This amazing tool makes dealing with peeling and coring apples SO much easier. ...

I love apple pie- who doesn't? I also love zucchini bread, and I had an idea to throw these two together, and WOW!!! Such an incredible creation was formed into this yummy bread. Buttermilk Apple-Pie Zucchini Bread BREAD RECIPE 1/2 c butter shortening 1 c dark brown sugar 1/3 c buttermilk 1 tsp baking powder 1/2 tsp baking soda 2 lg eggs 1 Tbsp vanilla 1 Tbsp vanilla powder 2 c all-purpose flour 1 Tbsp cinnamon 1 Tbsp nutmeg 1 Tbsp allspice 1 winesap apple, shredded 1 granny smith apple, shredded 1 md zucchini, shredded CRUMBLE TOPPING RECIPE 1/2 c oats 1/2 c dark brown sugar 1/2 c all-purpose flour 5 Tbsp butter 1 Tbsp cinnamon 1 Tbsp nutmeg 1 Tbsp allspice Directions 1. Preheat oven to 350F degrees. 2. Shred apples and zucchini leaving the skins on. Set aside. 3. Using 2-8" bread loaf pans, place foil in center, over-lapping the sides for more ease to lift out the bread. Grease with non-stick spray. 4. Mix wet ingredients ...

I LOVE pumpkin, and nearly always have canned pumpkin in my pantry. I love easy, instant, yumminess, and this pie fits the bill perfectly!!! Butterscotch Pumpkin Pudding Cheesecake Ingredients: 1 9-inch graham cracker crust 8 oz softened cream cheese 2 bx (large) butterscotch instant pudding 15 oz (1 can) pumpkin 8 oz whipped cream topping, chilled, not frozen 1 Tbsp freshly grated nutmeg 1 Tbsp pumpkin pie spice 1 Tbsp cinnamon 1 c coarsely chopped pecans (optional) Directions: 1. Whip softened cream cheese and pumpkin till smooth. 2. Add pudding and spices. Blend until creamy. 3. Fold in whipped cream topping and mix till blended. 4. Pour into crust and top with pecans. 5. Chill for at least 1 hour before serving. SO yummy!