Apple Pot Pies
1 Can Apple Pie Filling Chopped
1 Teaspoon Cinnamon
¼ Cup Brown Sugar
1 Can Crescent Sheets
Preheat the oven to 375 degrees F (190 degrees C). Add Cinnamon and Brown Sugar to Pie Filling and mix.
Meanwhile, cut crescent sheets into 12 rounds to fit the cups of a cupcake pan and press into cups to make crusts.
Fill crusts 3/4 full with cooked apple mixture.
6 (1.5 Ounce) Bars Milk Chocolate Candy Bars (such As Hershey’s®)
2 Tablespoons Milk
12 Regulars Marshmallows
2 (4.8 Ounce) Packages Graham Crackers
1 Graham Pie Crust
Preheat oven to 450 degrees F (230 degrees C).
Break chocolate bars into a saucepan over low heat. Add milk. Heat, stirring constantly, until chocolate is melted, about 5 minutes.
Step 3 Place Graham Pie Crust into bottom of casserole dish and mash to crush. Pour chocolate mixture into 8-1/2×6-1/2-inch casserole dish over the graham crust. Arrange marshmallows over melted chocolate.
Bake dip in the preheated oven until marshmallows are golden brown, 4 to 7 minutes.
Fall Skillet Brownie
1 Cup All-Purpose Flour
½ Cup White Sugar
½ Cup Brown Sugar
¼ Teaspoon Salt
2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Nutmeg
½ Teaspoon Ground Cloves
2 Large Eggs Eggs, Lightly Beaten
1 Teaspoon Vanilla Extract
½ Cup Melted Butter
2 Cups Apples – Peeled, Cored And Chopped
½ Cup Chopped Pecans
1 Tablespoon Butter
Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside.
Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan.
Poached Pears N Cream
8 Cups Water
1 Lemon, Zested And Juiced
6 Bosc Pears – Cored, Peeled, Stems Left On
1 Vanilla Bean
3 Cups Sugar
2 Cups Prepared Hot Fudge Topping, Or As Needed
2 Cup Vanilla Ice Cream, Or As Needed
Place water in a heavy pot. Stir in zest and juice of 1 lemon. Place pears in pot. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and split pods to the poaching liquid. Pour in sugar.
Bring pot to a simmer over medium-high heat; stir gently to dissolve sugar with minimal jostling of the pears. Reduce heat so pears continue cooking over a steady, gentle simmer. Pears need to stay submerged, so place a small plate over them in the pot to keep them under the liquid. Simmer until pears are just tender, 20 to 25 minutes. (Remove plate to test the pears for doneness.) Remove pot from heat and let pears cool to room temperature in the poaching liquid.
Transfer pears and vanilla beans to a storage container and cover with some of the poaching liquid. Cover and refrigerate until pears are thoroughly chilled, several hours or overnight. Reserve all of the poaching liquid (see footnote).
Heat hot fudge sauce in a saucepan over medium heat until warm. Dip base of pear into the chocolate and spoon chocolate along the sides except for the top inch or so of the pear.