Easy Hand Pies Recipe | Only 3 Ingredients!

Easy Hand Pies Recipe | Only 3 Ingredients!

Easy Hand Pies Recipe – Your kids will have so much fun making these!

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This easy hand pies recipe is a perfect recipe for kids!  I just discovered frozen puff pastry a short time ago.  Yes, I know welcome to the 21st century! But being a scratch baker, I couldn’t imagine that something frozen and packaged could taste as good as something that I could prepare from scratch.  Boy was I wrong!  I used frozen puff pastry, for the first time a few weeks back, when I made Salted Caramel and Chocolate Mousse in Puff Pastry.  It was pretty amazing and received great reviews from my family and our RV neighbors, at the Double M.  We are full time (almost) RV’ers, downsizing and getting ready for life on the road.  So I’ve been experimenting with recipes I can bake in the RV’s gas oven.

Remember Pop Tarts?  Well I think this easy hand pies recipe comes pretty close to being a copycat!  🙂

Now cherry hand pie recipes are really popular, you see them everywhere on Facebook and Pinterest!  But we love blueberry pie too, so why not have both?

With only 3 ingredients, this easy hand pies recipe also fits every food budget! Frozen puff pastry and a can of pie filling. It doesn't get much easier than this! Click To Tweet

Need a quick dessert for a last minute BBQ or potluck?  This easy hand pies recipe will deliver.  And if the kids are saying “Mom I’m bored!” then here is an activity that will put a smile on everyone’s face.  Easy Family Recipes are the best.  Guaranteed!

  • 1 package of frozen puff pastry
  • 1 can blueberry pie filling
  • 1 can cherry pie filling

(NB:  This easy hand pies recipe makes 12 pies – 6 of each, and you will have lots of pie filling left over to either freeze or make more hand pies!) 

Here are more Easy Family Recipes that include frozen puff pastry!  Pretty Awesome! Just click on the images for the recipe.

Salted Caramel Mousse Cups in Puff Pastry

 

 

 

 

 

 

 

Blueberry, Pear & Walnut GaletteBlueberry Pear Walnut Galette in Puff Pastry

 

 

 

 

 

 

Super Easy Chicken Pot Pie in Puff Pastry Easy Chicken Pot Pie in Puff Pastry

 

 

 

 

 

 

 

 

 

Preparation: (prep time – 30 minutes, start to finish)

Defrost the puff pastry in your refrigerator overnight.  Separate the dough into two squares (the brand I use does this for you)

Spread a piece of parchment paper and a little flour to make rolling easy.

Roll out the square of puff pastry, fairly thin into a rectangle. (the instructions will say 12 X 9)

Cut the pastry into small squares – you will get 6 squares per section.

Place the small square of puff pastry on the baking sheet you will use.

Using a teaspoon the blueberry filling in on the one side of the square – leaving enough room so that you will be able to fold over the dough

Fold the dough over and pinch the edges closed.  I like to press the edges with a fork

Brush the pastry with an egg yolk wash and then sprinkle with sugar.

Repeat until finished and do the same for the second square of puff pastry, using the cherry pie filling.

Bake at 375 F for 15-20 minutes – until the pastry is flaky and golden.

Let cool before serving as the filling will be very hot!

Garnish:

Mix up some icing sugar glaze ( 3 parts icing sugar to 1 part water) and drizzle on the pies when they are still warm.  Yum!

 

 

And that’s it!  We’re all about easy family recipes here at PLB, so if you’d like to see more, be sure to join us!

 


Easy Hand Pies Recipe ~ Pop Tarts (copycat)
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Dessert
Cuisine: North American
Servings: 12
Calories: 57 kcal
Author: Judy
Ingredients
  • 1 pkg puff pastry frozen
  • 1 can blueberry pie filling
  • 1 can cherry pie filling
Instructions
Preparation: (prep time - 30 minutes, start to finish)
  1. Defrost the puff pastry in your refrigerator overnight.  Separate the dough into two squares (the brand I use does this for you)
  2. Spread a piece of parchment paper and a little flour to make rolling easy.
  3. Roll out the square of puff pastry, fairly thin into a rectangle. (the instructions will say 12 X 9)
  4. Cut the pastry into small squares – you will get 6 squares per section.
  5. Place the small square of puff pastry on the baking sheet you will use.
  6. Using a teaspoon the blueberry filling in on the one side of the square – leaving enough room so that you will be able to fold over the dough
  7. Fold the dough over and pinch the edges closed.  I like to press the edges with a fork
  8. Brush the pastry with an egg yolk wash and then sprinkle with sugar.
  9. Repeat until finished and do the same for the second square of puff pastry, using the cherry pie filling.
  10. Bake at 375 F for 15-20 minutes – until the pastry is flaky and golden.
  11. Let cool before serving as the filling will be very hot!
  12. Garnish:
  13. Mix up some icing sugar glaze ( 3 parts icing sugar to 1 part water) and drizzle on the pies when they are still warm.  Yum!
Recipe Notes

Garnish: Mix up some icing sugar glaze ( 3 parts icing sugar to 1 part water) and drizzle on the pies when they are still warm.  Yum!

Nutrition Facts
Easy Hand Pies Recipe ~ Pop Tarts (copycat)
Amount Per Serving
Calories 57
% Daily Value*
Sodium 9mg 0%
Potassium 51mg 1%
Total Carbohydrates 13g 4%
Vitamin A 2%
Vitamin C 2.2%
Calcium 0.5%
Iron 0.7%
* Percent Daily Values are based on a 2000 calorie diet.

These Easy Blueberry and Cherry Hand Pies are great for your next BBQ or potluck and the leftovers can go into lunches for the week!

 

This easy hand pies recipe uses Frozen puff pastry, cherry and blueberry pie fillings and makes delicious and easy treats that kids can bake with you. Only 3 ingredients & easy on the budget!
Super Easy No Bake Grasshopper Pie – a 60’s treat

Super Easy No Bake Grasshopper Pie – a 60’s treat

This scrumptiously super EASY no bake grasshopper pie is so light and fluffy – full of delicious Cool Whip, cream cheese, Oreos and Crème de Menthe! With a smooth minty chocolate-y taste, folks will ask for seconds. Think mint chocolate chip ice cream!

My Oh My, Super Easy No Bake Grasshopper Pie!

Hey:

I know you get really tired of hearing “What’s for Dinner?”

In our home, it’s “What will we have for dinner tonight?” And that ends up being:
1. A quick trip to the grocer (usually by my retired husband)
2. Ordering Take-Out or,
3. Foraging for leftovers

After working all day who has time to make dinner, much less dessert? I know I don’t.

Related: Iced Coffee and Cream Pie, Blueberry No-Bake Pie

But wouldn’t it be fun to serve this amazing No Bake Grasshopper Pie this weekend? That’s what this post is all about. Helping you rock your next meal with the FAM. With lots and lots of time leftover for you!

This scrumptiously super EASY no bake grasshopper pie is so light and fluffy – full of delicious Cool Whip, cream cheese, Oreos and Crème de Menthe! With a smooth minty chocolate-y taste, folks will ask for seconds. Think mint chocolate chip ice cream!

This scrumptiously super EASY no bake grasshopper pie is so light and fluffy – full of delicious Cool Whip, Cream Cheese, Oreos & Crème de Menthe! With a smooth minty chocolate-y taste, folks will ask for seconds. Think mint chocolate chip ice cream! Did I say it was easy to make? Yayssss!!!

Here’s the kicker:
I promise you this recipe is so easy it will only take about 20 minutes tops to put the pie together, then toss it in the freezer until you are ready to serve!


This post will take you step-by-step. And be sure to print some extra copies of the recipe. Coz you will want to have it ready to give it to your friends when they ask for it!

Trust me, they will ask.

This scrumptiously super EASY no bake grasshopper pie is so light and fluffy – full of delicious Cool Whip, Cream Cheese, Oreos & Crème de Menthe! Click To Tweet

This Super Easy No Bake Grasshopper Pie looks gorgeous too. First launched in the 60’s, this recipe could now be considered vintage. This was one of those classic recipes that moms everywhere took to bridge club, neighborhood potlucks, and church suppers.


Do you remember marshmallow and jellied salads? Yep I know you do! Mom always had a jellied salad, and something with marshmallows in it for all of her dinners. Well this No Bake Grasshopper Pie recipe is just like that.

There are lots and lots of grasshopper pie recipes out there, with different permutations and combinations!

There are recipes for:

  • grasshopper pie using creme de menthe & marshmallow
  • grasshopper pie with cool whip & cream cheese (our recipe in this post!)
  • grasshopper pie with Andes Mints – yummy!!

and

  • non alcoholic grasshopper pie (our recipe uses Creme de Menthe and Creme de Cacao)

My grasshopper pie recipe uses cream cheese blended with sweetened condensed milk and Cool Whip – I love the rich texture of it. And the combination of both creme de menthe and creme de cacao give it a unique taste don’t you think? I add just a few drops of green food coloring to get that gorgeous mint green color.

 This scrumptiously super EASY no bake grasshopper pie is so light and fluffy – full of delicious Cool Whip, cream cheese, Oreos and Crème de Menthe! With a smooth minty chocolate-y taste, folks will ask for seconds. Think mint chocolate chip ice cream!

The recipe is so easy. Allow about an hour for total prep time – including the 20 minutes the filling has to chill.

This past weekend we were invited to have lunch with our friends, Tony and Shelly.  Shelly offered to groom the dogs, so I wanted to be sure to take something sweet.  I know for a fact that Tony loves pie, and I’ve been wanting to make this No Bake Grasshopper Pie, so this was the perfect opportunity.

This scrumptiously super EASY no bake grasshopper pie is so light and fluffy – full of delicious Cool Whip, cream cheese, Oreos and Crème de Menthe! With a smooth minty chocolate-y taste, folks will ask for seconds. Think mint chocolate chip ice cream!

I knew I could whip it up Sunday morning and it would be ready to take long before we had to leave!  That’s how quickly you can make it.

 

Crust:

  • 2 cups finely crushed cream filled chocolate sandwich cookies (24-26)
  • ¼ cup of unsalted butter – melted

Filling:

  • 8 oz. cream cheese, softened
  • 14 oz. sweetened condensed milk
  • 3 tbsp. lemon juice from concentrate
  • ¼ cup creme de menthe
  • ¼ cup creme de cacao
  • 2 cups Cool Whip –thawed

 

  • Crush the cookies using your food processor, and add the melted butter
  • Press firmly into your greased 9” pie plate and chill while you are making the filling.
  • (TIP: make sure your pie plate has a wide rim on it or use a deep dish pie plate.  I used an aluminum foil pie plate since I’m still at the trailer)
  • In a large mixing bowl, whip the cream cheese until fluffy (tip: make sure the cream cheese is really soft)
  • Gradually add in the sweetened condensed milk until smooth
  • Stir in the lemon juice and the liqueurs – (tip: I used a whisk to really mix it well – the cream cheese tends to be a bit lumpy)
  • Fold in the Cool Whip.
  • Chill the filling for 20 minutes before you build your pie.

Building the pie:

  • Pour the filling into the cookie pie crust and smooth the top with some swirls with your knife.
  • Put in the fridge for 4 hours until it is set.
This scrumptiously super EASY no bake grasshopper pie is so light and fluffy – full of delicious Cool Whip, cream cheese, Oreos and Crème de Menthe! With a smooth minty chocolate-y taste, folks will ask for seconds. Think mint chocolate chip ice cream!

Heap the chilled filling into the center of the crust.

Garnish:

Sprinkle crushed cookies over the top and serve.

This scrumptiously super EASY no bake grasshopper pie is so light and fluffy – full of delicious Cool Whip, cream cheese, Oreos and Crème de Menthe! With a smooth minty chocolate-y taste, folks will ask for seconds. Think mint chocolate chip ice cream!

You can freeze the leftovers – maybe make a milkshake?  I’m really interested to hear if anyone tries this – be sure to let me know in the comments below!

Have fun with this and have the best day.

Super Easy No Bake Grasshopper Pie | a 60's Treat!
Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
 

This scrumptiously super EASY no bake grasshopper pie is so light and fluffy – full of delicious Cool Whip, cream cheese, Oreos and Crème de Menthe! With a smooth minty chocolate-y taste, folks will ask for seconds. Think mint chocolate chip ice cream! NOTE:  Cook Time shown is actually 4 hours to chill in the refrigerator. 

Course: Frozen Dessert
Cuisine: North American
Servings: 6
Calories: 734 kcal
Author: Judy
Ingredients
Crust:
  • 2 cups Oreo cookies 24-26, finely crushed
  • ¼ cup unsalted butter melted
Filling:
  • 8 oz. cream cheese softened
  • 14 oz. sweetened condensed milk
  • 3 tbsp. lemon juice from concentrate
  • ¼ cup creme de menthe
  • ¼ cup creme de cacao
  • 2 cups Cool Whip thawed
  • 3 drops green food coloring
Instructions
  1. Crush the cookies using your food processor, and add the melted butter

  2. Press firmly into your greased 9” pie plate and chill while you are making the filling.

    (TIP: make sure your pie plate has a wide rim on it or use a deep dish pie plate. I used an aluminum foil pie plate since I'm still at the trailer)

  3. In a large mixing bowl, whip the cream cheese until fluffy (tip: make sure the cream cheese is really soft)
  4. Gradually add in the sweetened condensed milk until smooth

  5. Stir in the lemon juice and the liqueurs - (tip: I used a whisk to really mix it well - the cream cheese tends to be a bit lumpy)

  6. Fold in the Cool Whip.

  7. Chill the filling for 20 minutes before you build your pie.

  8. Pour the filling into the cookie pie crust and smooth the top with some swirls with your knife.


  9. Put in the fridge for 4 hours until it is set.
Nutrition Facts
Super Easy No Bake Grasshopper Pie | a 60's Treat!
Amount Per Serving
Calories 734 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 19g 95%
Cholesterol 88mg 29%
Sodium 470mg 20%
Potassium 446mg 13%
Total Carbohydrates 86g 29%
Dietary Fiber 1g 4%
Sugars 67g
Protein 11g 22%
Vitamin A 19.3%
Vitamin C 5.6%
Calcium 26.6%
Iron 27.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

The Best Pumpkin Slab Pie (Perfect for Family Feasts!)

The Best Pumpkin Slab Pie (Perfect for Family Feasts!)

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

Pumpkin Slab Pie

You can feed a crowd with this Awesome Pie!

When you bake those two delicious pumpkin pies for a family dinner, which I’ll admit is usually Thanksgiving or Christmas, do you ever ask yourself “I wonder if it will be enough?”

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!
I know.

All that work, and all those people.

And, you just found out that your son has invited his girlfriend, and now Aunt Mary wants to bring her friend who will be alone over the holidays.

Well.

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

Pumpkin pie for a crowd

This pumpkin slab pie will definitely feed a crowd of folks and then some!

I really have to confess that making a ‘pumpkin’ slab pie never crossed my mind. I’ve made many different kinds of slab pies.

They are really popular for work events, like my Canada 150 Slab Pie from last July!

And I made a Cherry Valentines’ Day Pie last February.

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

Pumpkin pie on a cookie sheet?

Yes indeed!  Did you know there are even cookbooks devoted to Slab Pies?  Who knew?

There are also recipes to bake pumpkin pie in a 9×13 pan, a pumpkin streusel slab pie or a rectangular pumpkin pie.

And folks have all those questions about baking a pumpkin slab pie too, like:

  1. Will it bake properly and not dry out?
  2. Will the pie crust hold together, and my favorite,
  3. Won’t it look really boring?

The answers?

Yes, yes and no.

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

Pumpkin pie is actually quite perfect for a slab pie, and I had the idea to use my pastry dough cookie cutters.

Look at those little leaves. Aren’t they cute? Again, so easy to make and I’ll take it you through it in this post. (Note: All of the bits and pieces I used to make this spectacular pie are listed below!)

It’s been awhile since I actually brought a pie to work.

And we’ve all been working so hard, that I thought a little sweetness was required.

And work is definitely when you need a slab pie that will feed a crowd!

We have many different pumpkin pie and pie crust recipes here at Pie Lady Bakes, so there’s lots of great recipes and information about how to bake them.

There’s even a Pumpkin Pie Recipe Roundup!  

Yep, we take our pumpkin pie recipes seriously around here.

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

 

Make Perfect Flaky Pie Crust

For the pie crust I went straight to my old standby – Pie Crust from my Food Processor.

I just bought a new food processor not too long ago. My old one lasted 30+ years, can you believe it?

So I was ready to take my new one out for a spin.

This recipe of mine is the easiest pie crust recipe EV-ER! The recipe makes enough for a two crust pie, which was enough for me to fill my deep cookie pan.

However, since I’m going to be making lots of cute little pastry decorations, like these leaves, I’ll need extra.


So I’m doubling the recipe, and then freeze what I don’t use. Did you know you can freeze leftover pie crust? I do this all the time.

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

For the filling, I also relied on a family recipe.

Mom’s Pumpkin Pie recipe is the absolute best. And not wanting to improve on what my family thinks is perfection, I took the recipe and doubled it.

Mom’s recipe is enough for one deep dish pie, so to fill our cookie sheet we need lots and lots of filling!

I mix my filling in the food processor too. You don’t have too, but as I’ve often said before, just make sure you cover everything on your counter (and yourself) because that pumpkin filling will splash all over the place!

Here’s the list of ingredients for your pumpkin slab pie:

Pie Crust

  • 4 cups white flour
  • 1 3/4 cups of butter
  • 1/2 cup ice cold water

Pumpkin Pie Filling

  • 2 can of prepared pumpkin
  • 4 cups milk
  • 1 3/4 cups sugar
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 4 Eggs
  • 4 heaping tbsp flour

 

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

 

Instructions

Preheat the oven to 375F

Mix your pastry in the food processor. Now depending upon the size of your food processor bin, you may need to make your pie crust in two batches.

Mine is an 8 cup so that’s what I did. No need to get messed up!

Shape into two balls, wrap in plastic wrap and chill for 30 minutes.

While the dough is in the refrigerator, mix all the pumpkin pie filling ingredients in your food processor.

  • Line your cookie sheet with parchment paper or a silpat.
  • Roll out the pie crust into a large rectangle, and rolling the pastry over your rolling pin, drape it gently over the pan.
  • Flute the edges with your fingers

(We have a really cool video on this here.) 

  • Pour in the pie filling and bake it in the middle of your oven.
  • Brush the pie crust edges with egg wash so that you will get that golden glow.
  • Bake at 375 for 50-60 minutes ( be sure to check your oven!) on the middle rack.
  • Pie is finished when a toothpick comes out clean

 

While the pie is baking, roll out more pastry dough to about 1/8” thick, and have fun with your cookie cutters!

I cut out different sizes of leaves and shapes, placed them on parchment paper, and brushed them with an egg wash as well.

Bake at 350 for 8 to 10 minutes, until golden, then let cool completely before you decorate your pumpkin slab pie!

 

We always have whipped cream with our pumpkin pies, so feel free to add. My tip for wonderful whipped cream on pies, is to buy real whipping cream in an aerosol can! It’s delicious!

✅Baking Tip: To keep your pumpkin pie from cracking, turn off the oven a few minutes before it finishes, and then leave it in the oven until it cools down. This also prevents the pie from over-baking too!✅

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

Pumpkin Slab Pie Will Feed A Crowd!
Prep Time
30 mins
Cook Time
55 mins
chill pie dough
30 mins
Total Time
1 hr 25 mins
 
Course: Dessert
Cuisine: North American
Keyword: pumpkin slab pie
Servings: 15
Calories: 467 kcal
Author: Judy
Ingredients
Pie Crust
  • 4 cups white flour
  • 1 3/4 cups butter
  • 1/2 cup ice cold water
Pumpkin Pie Filling
  • 2 can pumpkin like Libby's
  • 4 cups milk
  • 1 3/4 cups sugar
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 4 Eggs
  • 4 tbsp flour
Instructions
Instructions
  1. Preheat the oven to 375F
  2. Mix your pastry in the food processor. Now depending upon the size, you may need to make your pie crust in two batches. Mine is an 8 cup so that’s what I did. No need to get messed up!
  3. Shape into two balls, wrap in plastic wrap and chill for 30 minutes.
  4. While the dough is in the refrigerator, mix all the pumpkin pie filling ingredients in your food processor.
  5. Line your baking pan/cookie sheet/jelly roll pan with parchment paper or a silpat.
  6. Roll out the pie crust into a large rectangle, and rolling the pastry over your rolling pin, drape it gently over the pan.
  7. Flute the edges with your fingers (We have a really cool video on this here.)
  8. Pour in the pie filling and bake it in the middle of your oven. Brush the pie crust edges with egg wash so that you will get that golden glow.
  9. Bake at 375 for 50-60 minutes, depending on your oven on the middle rack.
  10. Pie is finished when a toothpick comes out clean
  11. While the pie is baking, roll out more pastry dough to about 1/8” thick, and have fun with your cookie cutters! I cut out different sizes of leaves and shapes, placed them on parchment paper, and brushed them with an egg wash as well. Bake at 350 for 8 to 10 minutes, until golden, then let cool completely before you decorate your pumpkin slab pie!
  12. We always have whipped cream with our pumpkin pies, so feel free to add. My tip for wonderful whipped cream on pies, is to buy real whipping cream in an aerosol can! It’s delicious!
  13. Baking Tip: To keep your pumpkin pie from cracking, turn off the oven a few minutes before it finishes, and then leave it in the oven until it cools down. This also prevents the pie from over-baking too!
Recipe Notes

While the pie is baking, roll out more pastry dough to about 1/8” thick, and have fun with your cookie cutters! I cut out different sizes of leaves and shapes, placed them on parchment paper, and brushed them with an egg wash as well. Bake at 350 for 8 to 10 minutes, until golden, then let cool completely before you decorate your pumpkin slab pie! We always have whipped cream with our pumpkin pies, so feel free to add. My tip for wonderful whipped cream on pies, is to buy real whipping cream in an aerosol can! It’s delicious! Baking Tip: To keep your pumpkin pie from cracking, turn off the oven a few minutes before it finishes, and then leave it in the oven until it cools down. This also prevents the pie from over-baking too!

Nutrition Facts
Pumpkin Slab Pie Will Feed A Crowd!
Amount Per Serving
Calories 467 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 15g 75%
Cholesterol 107mg 36%
Sodium 239mg 10%
Potassium 144mg 4%
Total Carbohydrates 53g 18%
Sugars 26g
Protein 7g 14%
Vitamin A 16.8%
Calcium 9.1%
Iron 10.4%
* Percent Daily Values are based on a 2000 calorie diet.

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

Best Pineapple Upside Down Cake

Best Pineapple Upside Down Cake

The Best Pineapple Upside Down Cake.

This is the Best Pineapple Upside Cake Recipe and one of the easiest cakes to bake, full of butter, brown sugar & sweet pineapple goodness! It takes no time at all!

 


 

 

Do you know this is the very first time I’ve baked a Pineapple Upside Down Cake?  No really!  I always see so many recipes for these yummy cakes everywhere and everyone loves them.  NOW I know why!

That yummy, buttery brown sugar that sinks into the bottom (top?) of this amazing Pineapple Upside Down Cake and mixes with the pineapple and cherries, well I’m a believer now!

This is the Best Pineapple Upside Cake Recipe and one of the easiest cakes to bake, full of butter, brown sugar & sweet pineapple goodness! It takes no time at all!

 

And because it’s baked in a 13 X 9 pan, so easy to make and take to our next family get together,  you can make it literally in minutes!

So what is a Pineapple Upside Down Cake?

It really is only a few ingredients.  There are lots of recipes out there, mine is based on one from Betty Crocker, and there are other good ones too.  I like Sally’s Baking Addiction’s recipe too. 

Melt butter in the bottom of your 13 X 9 pan and then generously sprinkle brown sugar, covering the bottom of the pan.

Next place the pineapple slices, and insert the maraschino cherries in the middle of the slices.

In a separate bowl, mix up your favorite yellow cake mix.  They usually call for eggs and oil.  Pour the cake batter over all and smooth the top.

Pop in the oven and bake at 350F/180C for 42 to 48 minutes.

When you take it out of the oven, invert the cake onto a heat proof plate right away, leaving the pan in place so that the lovely butter and brown sugar drizzle down into the cake.

This is the Best Pineapple Upside Cake Recipe and one of the easiest cakes to bake, full of butter, brown sugar & sweet pineapple goodness! It takes no time at all!

That’s it!  Easy Peasy.  And you have the yummiest cake to serve to family and friends.  Only you will know how easy it was to bake!

 

 

5 from 1 vote
This is the Best Pineapple Upside Down Cake and the recipe is one of the easiest cakes to bake, full of butter, brown sugar & sweet pineapple goodness! It takes no time at all!
Best Pineapple Upside Down Cake
Author: Judy
Ingredients
  • 1/4 cup butter
  • 1 cup firmly packed brown sugar
  • 1 20 oz can pineapple slices in juice drained and reserve the juice
  • 1 6 oz jar maraschino cherries without stems drained
  • 1 box of your favorite white cake mix
  • Vegetable oil and eggs called for on the cake mix package.
Instructions
  1. Heat oven to 350F/180C
  2. In a 13 x 9"square pan, melt the butter in the oven
  3. Sprinkle the brown sugar evenly over the butter
  4. Arrange pineapple slices on the brown sugar
  5. Place a cherry in the center of each pineapple slice
  6. (you can place the rest of the cherries around the slices, pressing gently into the brown sugar)
  7. Add enough water to the pineapple juice to measure 1 cup
  8. Make the cake batter as directed, using the pineapple juice mixture instead of water
  9. Pour the batter over the pineapple and cherries
  10. Bake 40 to 48 minutes (or until the cake is golden and a toothpick comes out clean)
  11. Remove from the oven and immediately run a knife around the side of the pan to loosen the cake
  12. Place a heatproof plate upside down on the pan and using oven mitts turn the plate and pan over
  13. Leave the pan on top of the cake for 5 minutes so that the brown sugar and butter drizzle over the cake
  14. Remove the pan and cool for 30 minutes
  15. You can serve the cake warm or cool
  16. Store covered in the fridge
  17. Easy as Pie!

 

 

How To Make A Great Burger for the BBQ!

How To Make A Great Burger for the BBQ!

A great homemade hamburger recipe for your next BBQ!

My husband Mark and I are embarking on new journey – to become full time RV’ers by next summer.
Actually Mark is full time and I am working for one more year.  It will all go by so fast.
So this blog post is all about how to make a great homemade hamburger and this recipe is one that Mark created just this past weekend.  We pretty much split up the kitchen into two camps.  I’m the Baker and he’s the Chef, so I’ll let him tell it…

How to Make A Great Burger? Try our three meat hamburger recipe, where we use turkey, beef and pork to create juicy delicious burgers everytime! Use our Homemade Best BBQ Sauce to round out the amazing flavors in these burgers!

This post may contain affiliate links* (what does that mean?)

Our family and friends often ask me how to make a great burger for the BBQ Grill.  My burgers are famous!

Well, the essence of this homemade hamburger recipe is the combination of the turkey, beef and pork that triples both the flavor and juicy tenderness that we all love in a good burger.

When choosing ground beef, I use lean or medium cuts — you need a little fat to make the burgers tender.  In addition to the ground beef, I included turkey and pork.  Three  500 gram/1 lb. packages will yield eight well sized burgers.

Bobby Flay’s best burger tips – TODAY.com

Aug 30, 2017 An 80-percent lean, 20-percent fat ratio is Flay’s choice for burger patties, because of the relatively high fat content—it guarantees you’ll get a juicy burger. As TODAY’s Matt Lauer points out, the blend is not exactly diet-friendly, but the chef says it’s the worth the occasional splurge: “To me, if you’re going to …

I don’t measure ingredients, so I have listed them by name only. The fun part about cooking is experimenting with flavors and amounts until you get the “yummmm” factor. (Note: Mark cooks by taste and touch – so I’ve added the measurements to this recipe)

How to Make A Great Burger? Try our three meat hamburger recipe, where we use turkey, beef and pork to create juicy delicious burgers everytime! Use our Homemade Best BBQ Sauce to round out the amazing flavors in these burgers!

 

How To Make A Great Burger – Ingredients and Instructions!

Into a large bowl, combine the meat (s) until they are thoroughly mixed. Using a potato masher helps speed up the process.

Add the following spices to taste: *

  • 1 tbsp each of Salt, pepper, Worcestershire sauce, garlic salt, Herbs de Provence (rosemary, marjoram, thyme and savory)

Mix in

  • 3 tbsp extra virgin olive oil
  • 1 tbsp So Hot Red Romp Sauce – adjust to taste (depends on hot you like your food!)
  • 1 package (10 oz) of mushrooms finely chopped
  • ½ chopped sweet onion

Mix everything together and shape into patties.  You will get 8 burgers from this recipe.

Make sure your barbecue grill is smoking hot. You won’t have to worry about burning the burgers because the combination of meats prevents this from happening.

Grill until almost done, then add our famous Best BBQ Sauce and cook until the sauce is caramelized.

How to Make A Great Burger? Try our three meat hamburger recipe, where we use turkey, beef and pork to create juicy delicious burgers everytime! Use our Homemade Best BBQ Sauce to round out the amazing flavors in these burgers!

We dressed these amazing Triple Flavor Homemade Hamburgers with heirloom tomatoes, garlic dill pickles, and our favorite condiments!

We served our burgers on fresh crusty buns or kaiser rolls with our favorite salad, like our Creamy Coleslaw!  Voila! an instant feast.

These amazing homemade burgers would be perfect for a family BBQ or neighborhood potluck.  Our post on How To Plan a Great BBQ Party, will help you plan a perfect party!

**This sauce is made by two former neighbours, Sabrina and Diane in Bowmanville, ON, Canada. The base for the sauce is Jamaican scotch bonnet peppers with black and yellow mustard seeds. I will warn you that if you’re not familiar with scotch bonnet peppers you can substitute tabasco or any other hot sauce.  You can find it at www.sohotsauce.com

#BestBBQSauce, #hamburgers, #heirloomtomatoes, #homemadehamburgers, #hotsauce #scotchbonnetpeppers #sohotsauce, #three-meat hamburgers

How To Make A Great Burger?
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Course: Dinner
Cuisine: North American
Servings: 8
Calories: 411 kcal
Author: Judy
Ingredients
  • 1 tbsp Salt & Pepper
  • 3 tbsp extra virgin olive oil
  • 1 tbsp Hot sauce depends on hot you like your food!
  • 1 10 oz pkg mushrooms finely chopped
  • ½ sweet onion chopped
  • 1 lb ground beef lean
  • 1 lb ground turkey
  • 1 lb ground pork
  • 1 tbsp Worcestershire sauce
  • 1 tbsp garlic salt
  • 1 tbsp herbs de provence
Instructions
  1. Mix the beef, turkey and pork together well, using a potato masher 

  2. Mix everything together and shape into patties.  You will get 8 burgers from this recipe. 


  3. Wrap up the burgers on a tray with plastic wrap and chill in the refrigerator for 30 minutes

  4. Make sure your barbecue grill is smoking hot. You won’t have to worry about burning the burgers because the combination of meats prevents this from happening.
Nutrition Facts
How To Make A Great Burger?
Amount Per Serving
Calories 411 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 9g 45%
Cholesterol 112mg 37%
Sodium 1036mg 43%
Potassium 524mg 15%
Total Carbohydrates 2g 1%
Sugars 1g
Protein 32g 64%
Vitamin A 0.3%
Vitamin C 3.5%
Calcium 2.6%
Iron 12.4%
* Percent Daily Values are based on a 2000 calorie diet.

Like this recipe?  Pin it below!

How to Make A Great Burger? Try our three meat hamburger recipe, where we use turkey, beef and pork to create juicy delicious burgers every time! Use our Homemade Best BBQ Sauce to round out the amazing flavors in these burgers! #how to make a great burger #burgerrecipes #bbq #beef #recipes #grillrecipes

How to Make A Great Burger? Try our three meat hamburger recipe, where we use turkey, beef and pork to create juicy delicious burgers every time! Use our Homemade Best BBQ Sauce to round out the amazing flavors in these burgers! #how to make a great burger #burgerrecipes #bbq #beef #recipes #grillrecipes

 

 

This is the Best Cherry Pie Recipe You Can Make!

This is the Best Cherry Pie Recipe You Can Make!

Cherry Pie

Cherry Pie Recipe inspired by Grandma!

Cherry Pie and summer go together like bees and honey!  Am I right?  The sweet juicy goodness of cherries smothered in a buttery flaky pie crust, well I don’t think there is anything that tastes sweeter.

This recipe is so popular it’s been featured at Ice Cream Inspiration as part of their weekly meal plan series! And also over at Operation 40K as part of a Cherry Pie Roundup! 🙂

Cherries are everywhere in the grocery stores and markets right now, we eat them at home just like peanuts.  But when I’m ready to bake a pie, I want the easiest way possible, so I use fresh frozen sour cherries.  So let’s get started!

Cherry pie and summer go together like well, cherry pie and summer! Am I right? Those sweet juicy cherries smothered by flaky, buttery pastry. Delicious!

This is the recipe my Grandma used, and cherry was Dad’s favourite.  My sweetie Mark loves cherry pie too!  What’s not to love?

You will need pastry dough for a two crust pie.  You can get my Insanely Easy Pie crust recipe here.   Baking is just so wonderfully creative and so relaxing.

Cherry pie and summer go together like well, cherry pie and summer! Am I right? Those sweet juicy cherries smothered by flaky, buttery pastry. Delicious!

 Ingredients:

4 cups of frozen sour cherries (or fresh pitted cherries)

1 cup of sugar

¼ cup of corn starch

1 tbsp. lemon juice

Cook cherries in a saucepan over medium heat until they start to simmer and the juice releases stirring continuously – you don’t want the cherries or sugar to burn. Remove from heat.

In a separate bowl, mix the sugar and cornstarch together.  Pour the mixture into the hot cherries and mix thoroughly.

Put the cherry mixture back onto low heat, bring to a simmer once more and keep cooking until the filling has thickened, again stirring often.  This should take about 2 minutes.

Remove from heat and let it cool before using.

 

Bake at 375F/190C for about 45 to 55 minutes and voila!  A delicious pie just for you with very little effort.

 

Easiest Cherry Pie Recipe Is Grandma's Favorite!

A simple, yet tried and true recipe that will turn a novice baker into a rockstar!

Servings: 6
Calories: 337 kcal
Author: Judy
Ingredients
  • 4 cups cherries unsweetened sour, frozen or fresh pitted cherries
  • 1 cup sugar
  • ¼ cup corn starch
  • 1 tbsp. lemon juice
  • 1 pie crust
Instructions
  1. If using frozen cherries, make sure they are thawed.
  2. Cook cherries in a saucepan over medium heat until they start to simmer and the juice releases stirring continuously – you don’t want the cherries or sugar to burn. Remove from heat.
  3. In a separate bowl, mix the sugar and cornstarch together. Add the lemon juice. Pour the mixture into the hot cherries and mix thoroughly.
  4. Put the cherry mixture back onto low heat, bring to a simmer once more and keep cooking until the filling has thickened, again stirring often. This should take about 2 minutes.
  5. Remove from heat and let it cool before using.
Nutrition Facts
Easiest Cherry Pie Recipe Is Grandma's Favorite!
Amount Per Serving
Calories 337 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Sodium 116mg 5%
Potassium 231mg 7%
Total Carbohydrates 66g 22%
Dietary Fiber 2g 8%
Sugars 45g
Protein 2g 4%
Vitamin A 1.2%
Vitamin C 9%
Calcium 1.7%
Iron 5.9%
* Percent Daily Values are based on a 2000 calorie diet.

Cherry pie and summer go together like well, cherry pie and summer! Am I right? Those sweet juicy cherries smothered by flaky, buttery pastry. Delicious!