During the holidays my mother always baked a mincemeat pie or two.  I loved her mincemeat pies in all of their citrusy fruity goodness.  So, when I found this recipe in a Betty Crocker cookbook titled "Christmas Cookbook", I decided to try it.  It came out not bad at all...actually it is quite good.  It's not the same as my mother's recipe but considering it is made with pre-made mincemeat, you will enjoy it.

Caveat here...I think most people think of mincemeat pie the same way they think of fruit cake...they either love it or hate it.

Recipe:

Heat oven to 425 degrees (F).  Prepare pasty for 9-inch two-crust pie.  Mix one jaro (28-ounces) prepared mincemeat and 1 and 1/2 cups diced and pared tart apples; pour into pastry-lined pie plate.  Cover with top crust that has slits cut in it; seal and flute; sprinkle lightly with house cinnamon/sugar mixture.  Bake until crust is golden brown...about 40 to 45 minutes.  You might want to consider covering the edge with aluminum foil to prevent excessive browning...I did not need to to do that.

Enjoy.

! cup all purpose flour
1/3 cup butter, softened
1/4 cup packed dark brown sugar
1 package cream cheese (8-oz) softened
1/3 cup packed dark brown sugar
1 egg (room tem)
2 teaspoons EggNogg
1/2 teaspoon vanilla
1/2 cup chopped pecans

1.  Heat oven to 350 (F) degrees.  Mix flour, butter and 1/4 cup brown sugar until crumbly dough-like.  Press in ungreased baking pan (8x8x2) and bake for 10 minutes.  Remove from oven.
2.  Beat remaining ingredients (except pecans)  in small mixer bowl on low speed, scraping constantly for 30 seconds.  Beat on medium speed, scraping occasionally for 1 minute.  Spread over baked layer; sprinkle with pecans.  Bake until edges are light brown, about 25 to 30 minutes.
3.  Cool, refrigerator at least two hours.  Cut into 1 1/4 square inch bars.  Store in refrigerator.
4.  Makes about 3 dozen squares.

​Enjoy!

1.  Base -
     1 18-oz milk chocolate brownie mix (13 x 9 Family Size)
     1/2 cup very hot water
     1/2 cup vegetable oil
     1 egg

2.  Topping -
     1 7-oz jar marshmallow cream
     1 & 1/2 cups salted peanuts (recommend dry roasted)
     1 & 3/4 cups semi-sweet chocolate chips

In a lage bowl, combine brownie mix, hot water, oil and egg.  Beat 50 strokes or so until blended.  Spread into a creased 7-inch x 11-inch pan (this is not a typo).  Bake at 350 degrees for 28 - 30 minutes.  Do not overbake.

Remove from over and immediately spread marshmallow cream over base.  Sprinkle evenly with peanuts and top with chocolate chips.

Return to over for 5 minutes or until chocolate chips are melted.
Cool completely and cut into bars.

​Enjoy.

I've had this recipe for years...it's in a wonderful Canadian cookbook titled:  "I've GOT To Have That Recipe!"  Until today I've never tried the recipe.  This year, though, I've been blessed with an abundance of fresh pears and decided to finally bake this pie.  What I can tell you is that this recipe is incredibly easy yet delivers a pie that is elegantly delicious.  This recipe definitely is what I call a "keeper."

1 - 9" unbaked pie shell (using your favorite pastry recipe)
3 - 4 Bartlett pears
1 cup sugar
1/3 cup flour
1/4 cup butter softened (or melted)
2 eggs (at room temperature)
1 tsp. vanilla

Cut pears in half lengthwise.  Stem and core (do not peel) and arrange pears cut side down in shell in a circular fashion.

Beat remaining ingredients until smooth and pour over pears.  Bake at 325 (F) for 40 - 45 minutes.

Enjoy!

Ingredients

• 1 (31 ounce) jar pear slices in light syrup (or thereabouts in size)
• 1 (21 ounce) can apple pie filling
• 1 cup dried cranberries (Craisins)
• 1 box yellow cake mix
• 1/2 cup butter, melted
• 1 cup toasted pecans
• 1/4 house cinnamon sugar mixture (mine is approximately 4 heaping tablespoons sugar and 1/2 teaspoon cinnamon)

Instructions

1. Preheat oven to 350 degrees.
2. Butter a 9x13-inch baking dish (or use Crisco).
3. Drain Pears, reserving 1/2 cup syrup.  Quarter the pear halves.
4. Spread pears and apple pie filling in the bottom of the prepared baking dish.
5. Drizzle with reserved pear syrup.
6. Sprinkle with cranberries.
7. Sprinkle cake mix evenly over fruit.
8. Drizzle top with butter, covering cake mix as much as possible.
9. Sprinkle top with toasted pecans.
10. Sprinkle cinnamon sugar mixture lightly over pecans.
11. Bake 40 t0 45 minutes or until a toothpick inserted into the center comes out clean.

​Serve warm with fresh whipped cream or vanilla ice cream.  Enjoy.

INGREDIENTS

• 1 15.25 ounce Box Super Moist Chocolate Cake Mix
• 1 egg
• 1⁄2 cup butter, melted
• 1 (8 ounce) package cream cheese, softened
• 3  eggs
• 1 teaspoon vanilla extract
• 2 cups powdered (confectioners) sugar
• 1 cup creamy peanut butter
• 1⁄2 cup butter, melted
• 1 cup chocolate chips
• 1 cup dry roasted peanuts (coarsely chopped)

DIRECTIONS

1. Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
2. Still using an electric mixer, beat cream cheese, peanut butter, melted butter, eggs and vanilla until smooth. Add in powdered/confectioners sugar about 1/2 cup at a time and beat until well blended.
3. Pour filling onto cake mixture and spread evenly. Sprinkle chocolate chips and peanuts on top of filling. Bake for 40 to 50 minutes.  You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into squares...and enjoy.​

INGREDIENTS:

• 1 (15 1/4 ounce) box yellow cake mix
• 1 egg
• 1⁄2 cup butter, melted
• 1 (8 ounce) package cream cheese, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1 (16 ounce) box powdered sugar (2 cups)
• 1⁄2 cup butter, melted
• 1 cup chocolate chips
• 1 cup chopped dry roasted peanuts (optional)

DIRECTIONS:

1. Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
2. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
3. Pour filling onto cake mixture and spread evenly. Sprinkle chocolate chips and nuts on top of filling. Bake for 40 to 50 minutes. Do NOT over cook because you want the center to be a little gooey. Remove from oven and allow to cool completely. Cut into squares.

For some reason I always associate Pineapple Upside Down Cake with Easter.  I honestly don't know the reason for the association...but if I were to make an educated guess...it is because is was a dessert my mother always served this time of the year.  This is not her recipe although I wish it were.  Instead, this recipe is simple yet tasty.  Enjoy.

Ingredients

1/4 cup butter  SAVE
1 cup packed brown sugar SAVE $
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Pillsbury or  Betty Crocker super moist yellow cake mix
Vegetable oil and eggs called for on cake mix box

Steps

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.