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 When you want something tasty but quick-to-fix for dessert, try these delicious little pies with the perfect combination of apples and ginger. So good!
1 refrigerated pie pastry
2 medium Granny Smith apples, peeled, cored and diced
2 teaspoons lemon juice
1/4 cup firmly packed light brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
2 tablespoons butter, cut into 8 pieces
1 egg, lightly beaten
1-2 tablespoons granulated sugar
1. Preheat oven to 425 degrees F. Set the pie pastry out at room temperature to soften slightly, about 10 minutes.
2. In a small bowl, combine the diced apples and lemon juice; stir in the brown sugar, cinnamon, ginger and nutmeg.
3. On a lightly floured surface, roll the pastry dough into a 16×8-inch rectangle; cut into eight 4-inch squares.
4. Spoon 2 scant tablespoons of the apple mixture onto the center of each square of dough*; top each with a piece of the butter. Brush the edges of dough with beaten egg. Fold the corners of the dough toward the center, covering the filling; pinch the edges to seal. Place on ungreased baking sheet.
5. Brush the tops with the remaining beaten egg; sprinkle with the granulated sugar. Bake 10 to 12 minutes or until lightly browned. Cool on baking sheet 2 minutes; serve warm. Makes 8 servings.
*Do not overfill these pies if you have too much apple filling. Use the extra filling to top oatmeal, ice cream or yogurt.
Emily
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 This savory, satisfying, all-in-one dinner from Betty Crocker is sure to bring smiles to your dinner table!
1 pound beef sirloin steak, fat trimmed, cut into 1-inch pieces
1 cup sliced onion
1 cup sliced carrots
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1-1/2 cups sliced mushrooms
1 (14 ounce) jar tomato pasta sauce (any variety)
1 pouch roasted garlic mashed potatoes (from 7.2 ounce box)
1 cup hot water
2/3 cup milk
2 tablespoon butter
2 tablespoons shredded fresh Parmesan cheese
1. Heat oven to 375 degrees F. Spray a 2-quart casserole or baking dish with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef, onion and carrots to skillet; sprinkle with seasoned salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.
2. Stir in mushrooms and pasta sauce; heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spread in casserole.
3. Make potatoes as directed on box for 4 servings, using 1 pouch potatoes and seasoning, hot water, milk and butter. Spoon into 8 mounds around edge of hot beef mixture. Sprinkle cheese over all.
4. Bake 25 to 30 minutes or until bubbly and potatoes are light golden brown. Makes 4 servings.
Emily
Emily's Favorite Recipes:
 You won’t believe how easy-to-make this delightful pie is!
2 cups milk
3/4 cup sugar
1/2 cup all-purpose baking mix (Bisquick)
4 eggs
1/4 cup butter
2 teaspoons vanilla extract
1-1/2 cups flaked coconut
1. In an electric blender, combine all the ingredients except the coconut. Blend on low setting for 3 minutes. Stir in the coconut; pour into a greased 9-inch pie pan; let stand 5 minutes.
2. Bake at 350 degrees F. for 40 minutes; Allow to cool at room temperature until set. Makes 6 to 8 servings. Store leftovers in the refrigerator.
Emily
Emily's Favorite Recipes:
 My daughter-in-law Christy told me about this recipe she had found on line and I decided to try it myself. It was amazingly similar to those tasty little hamburgers from White Castle that we love so much, especially when eaten with dill pickles on the side!
1 pound lean ground beef
1 envelope onion soup mix
Salt & Pepper to taste
8 ounces shredded cheddar cheese
2 eggs
1/2 cup mayonnaise
1/4 cup heavy cream
1. In a large skillet over med-high heat, cook ground beef until meat is no longer pink; drain well. Stir in the onion soup mix, salt and pepper. Stir in 1/2 of the cheddar cheese; transfer to a 9-inch pie plate; top with the remaining cheddar cheese.
2. In a small bowl, whisk together the eggs, mayonnaise and cream; pour over meat mixture.
3. Bake at 350 degrees F. for 30 to 35 minutes; let stand 10 minutes before serving. Makes 6 to 8 servings.
Emily
Emily's Favorite Recipes:
 If you love chocolate, if you love cheesecake, then you are sure to enjoy this smooth, creamy, rich and yummy dessert! You won’t believe how simple it is to make!
1 (8 ounces) package cream cheese, softened
1/4 cup butter, softened
1/3 cup sugar
2 teaspoons vanilla extract
1-1/2 cups semi-sweet chocolate chips, melted and cooled
1 (8 ounces)frozen whipped topping, thawed
1 (9-inch) graham cracker crust
1. In a large bowl, beat the cream cheese, butter, sugar and vanilla extract until smooth; beat in the melted chocolate. Fold in whipped topping; blend well.
2. Spoon mixture into crust. Cover and chill until ready to serve. Makes 8 servings.
Emily
 Chocolate chips add a delicious flair to this traditional pecan pie!
1-9-inch pie crust, unbaked
4 eggs
2/3 cup sugar
1/2 teaspoon salt
1/3 cup butter or margarine, melted
1 cup light corn syrup
1 cup chopped pecans
1-1/2 cups semi-sweet chocolate chips
Preheat oven to 375 degrees F. In a large mixer bowl, beat the eggs, sugar, salt, melted butter and corn syrup until well blended. Stir in the pecans and chocolate chips.
Pour into unbaked pie crust. Bake for 50 minutes. Allow to cool before cutting.
Emily
 Everyone in my family loves apple pie and this one is not only easy to make, but totally taste tantalizing as well!
Pastry for a single-crust 9-inch pie
6 cups peeled, chopped apples
2 tablespoons butter, melted
2 tablespoons sour cream
4 teaspoons lemon juice
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon apple pie spice*
TOPPING:
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup cold butter
Line a 9-inch pie plate with pastry; flute edges and set aside. In a large bowl, combine the apples, butter, sour cream, lemon juice, sugar, brown sugar, flour and apple pie spice. Spoon mixture into pie shell.
In a large bowl, combine flour and sugar; blend well. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle over filling.
Bake at 375 degrees F for 45 to 50 minutes or until filling is bubbly. Cool on a wire rack. Makes 8 servings.
Emily
 Cinnamony apples, rich maple cream filling topped with a crunchy streusel. Yum! Yum!
4 cups peeled tart apples, thinly sliced
1/4 cup granulated sugar
1-1/4 teaspoons ground cinnamon
1/4 cup butter or margarine, cubed
1 (9-inch) pastry shell, baked
FILLING:
1 (8 oz) package cream cheese, softened
1-1/2 cups cold milk
1 (3.4 oz) package instant vanilla pudding mix
1 teaspoon maple extract
TOPPING:
1/4 cup granulated sugar
3 tablespoons quick-cooking oats
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted
Toss together, in a large bowl, the apples, sugar and cinnamon. Melt butter in a large skillet over medium heat. Stir in the apple mixture and cook until tender; about 12 minutes. Cool; spoon mixture into baked pastry shell and set aside.
Beat the cream cheese in a small bowl until fluffy. In a separate bowl, whisk the milk and pudding mix for 2 minutes. Let stand until soft set; about 2 minutes. Gradually beat into cream cheese. Stir in the maple extract. Spoon over the apple layer. Cover and refrigerate until set; about 2 hours.
In a small bowl, combine the sugar, oats, flour, cinnamon and melted butter. Spread onto an ungreased baking sheet. Bake at 350 degrees F for 20 to 25 minutes or until crisp and golden brown; stir 3 or 4 times. Cool. Sprinkle topping over the pie just before serving. Makes 6 to 8 servings.
Emily
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