Marvelous Recipes

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

This rich and creamy pie is sure to become a family favorite!

1 (9-inch) deep dish pie crust, baked*
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 cup peanut butter
1/2 cup milk
1 (12 oz) container frozen whipped topping, thawed
4 peanut butter candy cups, chopped

1. Bake pie crust according to package directions; set aside.

2. In a large mixing bowl, beat together the softened cream cheese, powdered sugar, peanut butter, milk and whipped topping until smooth and creamy.

3. Pour into baked pie crust. Garnish with chopped peanut butter cups. Cover and chill in refrigerator for 1 hour. Makes 8 servings.

* You may use a deep dish graham cracker crust, if desired.

Emily

Treat your family to this rich, delicious, chocolaty dessert and take pleasure in all the “smiles” and “yums” you will see and hear.

1 (9-inch) cooked pie shell
1 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
2 squares unsweetened chocolate
3 egg yolks, slightly beaten (reserve egg whites for meringue)
2 tablespoons butter or margarine
1 teaspoon vanilla

Meringue:
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar

Cook pie shell according to package directions; set aside.

In a medium heavy saucepan, combine sugar, flour, salt, milk and chocolate. Cook over medium heat, stirring constantly, until chocolate is melted and mixture is bubbly.

Remove from heat; add egg yolks, butter and vanilla. Stir to blend well. Pour into cooked pie shell.

In a medium mixing bowl, combine egg whites, vanilla and cream of tartar. Beat on high speed of mixer until peaks form. Add sugar and continue beating until fluffy.

Spread over chocolate mixture. Bake at 350 degrees F for 5 minutes or until meringue is lightly browned. Makes 8 servings.

Your family will enjoy delicious goodness in every bite, with this simple but tasty meal. Even the picky eaters!

1 pound ground beef chuck
1 cup chopped onion
2 cups frozen corn, thawed
2 cups frozen peas, thawed
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1 teaspoon beef bouillon granules
1/2 cup boiling water
1 tablespoon cornstarch
1/2 cup sour cream
4 cups mashed potatoes, prepared with butter and milk
1 cup shredded cheddar cheese

In a large skillet over medium heat, cook beef chuck and onion until meat is no longer pink; drain and return to the skillet. Stir in corn, peas, ketchup, Worcestershire sauce and garlic powder. Reduce heat and simmer covered for 5 minutes.

In a small bowl, dissolve bouillon in boiling water. Combine cornstarch and sour cream until smooth; stir into the beef mixture until blended. Add bouillon mixture and bring to a boil. Reduce heat, cook and stir until thickened.

Spread mashed potatoes over the top and sprinkle with cheddar cheese. Cover and cook until the potatoes are heated through and the cheese is melted. Serves 6.