Happy Holidays!
Today we are sharing our favorite desserts for the holidays!
Chess Pie 1:35
Holiday Pudding 6:27
Mini Apple Pies 12:24
Fudge Pie 16:34
Pumpkin Bars 20:40
Chess Pie
https://www.allrecipes.com/recipe/9090/chess-pie/
Pumpkin Bars
https://www.allrecipes.com/recipe/11646/pauls-pumpkin-bars/
Fudge Pie
https://www.allrecipes.com/recipe/12350/fudge-pie/
Holiday Pudding
1 Box ( 3.4 oz) Chocolate Instant Pudding
1 Box ( 3.4 oz) Vanilla Instant Pudding
3 cups milk
¾ cup Graham Cracker Crumbs
2TBS Peanut Butter
2TBS Peanut Butter Melted
1-8 oz Cool Whip
1 9oz Graham Cracker Pie Crust
Melt 2 TBS peanut butter, spread in the bottom of pie crust. Mix graham cracker crumbs with 2 TBS peanut butter, set aside. In a bowl whisk 1 ½ cups of milk with the instant chocolate pudding, pour in pie crust. Spread half of the container of Cool Whip on top of the chocolate pudding. Top with half of the graham cracker peanut butter mixture. In another bowl whisk 1 ½ cups milk with the instant vanilla pudding. Pour in pie crust over the graham cracker crumbs. Spread the remaining Cool Whip over the vanilla pudding and top with the remaining graham cracker crumbs. Refrigerate 2-3 hours before serving.
Mini Apple Pies
1 package (17.3oz) Puff Pastry
3 cups chopped Granny Smith apples
6 TBS brown sugar
1 tsp cinnamon
¼ tsp nutmeg
1/8 tsp cloves
2 TBS butter
1 ½ tsp corn starch
1 TBS water
3 TBS melted butter
½ cup sugar
2 tsp cinnamon
In a saucepan mix together apples, brown sugar, cinnamon, nutmeg and cloves. Heat over medium heat for 6-8 minutes or until apples are tender. Stir in butter. Dissolve cornstarch in water, then pour into apple mixture. Cook 2 to 3 minutes longer to thicken. Remove from heat and let cool.
Cut both sheet of puff pastry into 4 pieces. Spoon 2 TBS of apple mixture onto each piece of puff pastry. Brush water around the edges and fold over to make a rectangle. Using a fork crimp the edges of the rectangle. Place a baking sheet lined with parchment paper. Cut 2 small holes in the top of each pie. Bake at 400 F for 20 minutes. Brush with melted butter and sprinkle with cinnamon and sugar mixture. Best served warm. Makes 8 mini pies.
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