In bowl, combine cracker crumbs, brown sugar, 1/2 cup peanut butter and butter and spoon 1/2 of mixture into 3 qt bowl.
In a mixing bowl, beat cream cheese and sugar until smoothed and fold in the whipped topping.
Spread 1/2 of this mixture into the trifle bowl or deep dish bowl.
Top w/one can apple pie filling.
Then combine powdered sugar, cinnamon and the remaining peanut butter until crumbly and sprinkle half over pie filling.
Repeat the layers and refrigerate until serving.
For the apple compote, bring apples, apple juice, sugar and 1 tsp
ake cubes in bottom of trifle dish, or large glass bowl
arefully add 1/2 cup apple juice; stir until smooth. Add
Combine brownie mix with the oil, water, and eggs.
Pour into a greased 13x9 inch pan and bake for 25-35 minutes or until cake tester comes out clean.
Cool completely.
Combine softened cream cheese with 1/4 cup of the caramel dessert topping.
Spread cream cheese/caramel mixture over cooled brownies.
Sprinkle chopped apples, peanut butter cups, and peanuts over the cream cheese/caramel mixture.
Drizzle remaining caramel dessert topping over the dessert.
Slice into squares.
Refridgerate left-overs.
200 degrees C).
Mix apple pie filling, 1 teaspoon cinnamon
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
Place apple slices in a bowl and cover with apple juice.
Roll out cookie dough onto prepared sheet. Sprinkle with sugar.
Bake in preheated oven 5 to 7 minutes, until set.
Warm the caramel dip in the microwave, and spread most of it over the cooled cookie. Remove the apple slices from the juice and arrange in rows over the caramel. Drizzle remaining caramel over apples. Cut into squares to serve.
Chop apple into small pieces (about the size for apple pie).
In microwavable bowl, sprinkle 1/3 packet of Sweet & Low, and pumpkin pie spice. Layer 1/4 of the apple pieces on top. Sprinkle more Sweet & Low and pumpkin pie spice, and repeat.
With half the apple is layered, spread canned pumpkin over apples. Sprinkle generous Sweet & Low and pumpkin pie spice, then continue layering on the apple pieces.
When all apples have been added, pour water over mixture.
Microwave for 3 1/2 minutes, stirring the mixture about every minute.
ith hand.
For the apple filling; in a bowl toss
Heat oven to 400\u00b0. Spoon apple filling into 8 to 10 custard cups.
Roll out crescent rolls and place in bottom of greased (sprayed) 9 x 12 pyrex baking dish (or aluminum pan). Bake 8-10 minutes at 350\u00b0 until done. Cool crust. Mix cream cheese, confectioners sugar and cool whip together and spread evenly over cooled crust. Sprinkle nuts on top then drizzle with caramel sauce. Refrigerate for 2-4 hours; cut into small pieces placing an apple slice on each piece before serving.
Butter the won tons, sprinkle with cinnamon sugar. Place in the muffin tin and bake @ 350 for 5 t0 6 minutes til done.
Add a small spoon full of nuts on the bottom of the wontons after baking. Add the apple pie filling. One small scoop of ice cream on the filling. A spoon full of caramel and sprinkle with pecans.
I dipped my wontons in chocolate when they were done and sprinkled with nuts.
Variations:
Lina's Taco Cups.
Butter the won tons bake as stated above. Add your taco fillings to the finished won tons.
for mixing.
Place apple slices in a 10-ounce glass custard dish.
Mix in flour, brown sugar and water.
Crumble cookie into 1/2-inch pieces onto apple slices.
Sprinkle with cinnamon.
Microwave on High, uncovered, for 2 1/2 to 3 minutes or until apple is tender.
Serve warm or cold, plain or with ice cream.
Makes about 1 serving with 225 calories.
Preheat oven to 400\u00b0.
Spoon apple filling into 8 to 10 lightly greased custard cups.
In a large bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and salt.
Spoon equal portions over apple filling.
Place cups on a 10 x 15-inch baking pan.
Bake 10 minutes.
Reduce temperature to 350\u00b0 and bake 15 minutes longer or until set.
Cool.
Serve warm.
Refrigerate leftovers.
Butter and flour a 9-inch baking dish.
Mix all ingredients except apples and apple cider.
Place apples in dish.
Pour mixture on top of apples.
Sprinkle apple cider on top.
Bake at 375\u00b0 for 30 to 35 minutes.
On a large platter with edges, lay down cinnamon crisp in desired shape, retangle or square, in single layer.
Spread apple butter, add another layer of cinnamon crisp, then more apple butter for 8-10 layers.
Chill in refrigerator overnight.
Whip cream and frost rectangle.
Chill until ready to serve.
Preheat oven to 350 degrees.
In a medium mixing bowl, combine butter and graham cracker crumbs.
Pat mixture into bottom of 9 X 13 baking pan.
In a separate bowl, combine condensed milk, sour cream, and lemon juice.
Evenly spread the milk and cream cheese mixture over the crust.
Gently spoon on apple pie filling. Sprinkle pecans and cinnamon over pie filling.
Bake for 30 minutes.
Let cool 10 to 15 minutes before serving.
n another bowl, combine rhubarb, apple, brown sugar, cinnamon, nutmeg, lemon
Preheat oven to 350 degrees.
Spoon apple filling evenly onto 6 tortillas.
Sprinkle with cinnamon.
Roll up and place seam side down in lightly greased 8x8 baking pan.
Bring butter, sugars and water to a boil.
Reduce heat and simmer about 5 minutes.
Pour sauce evenly over tortillas and sprinkle on a little cinnamon.
Bake for 20 minutes.
Serve warm.
Good with a scoop of vanilla or caramel ice cream on top.
Spread apple pie mix on the bottom of 9 x 13-inch pan.
Evenly distribute dry cake mix over filling.
Pour melted butter over dry cake mix.
Sprinkle pecan chips on top.
Bake at 325\u00b0 for 40 to 45 minutes.
Serve with Cool Whip.