Down and Dirty Fruit Pie

Why down and dirty, because that's what it is ... no thought, no promises, no special instructions ... it's what it is ... pie. This is my "go to" recipe when anyone says, "I want pie". Which, at our house is quite often. There are so many ways to change up this pie that you'll want to try them all and then you'll want to come up with your own favorites. One staple in my refrigerator is always premade pie dough. I buy the (2) packs from Aldi's and they are always delicious. Go ahead and ask, "why not make your own pie dough" ... are you kidding? I have no time to make pie dough and really, there's no reason when you're tossing together a "down and dirty fruit pie" ... get it? Down and dirty ... no reason to make life more complicated. A staple in my pantry; instant oatmeal. There are so many uses for instant oatmeal; hot cereal; easy to add into cookie dough and this pie recipe. There are so many choices for this lovely little product also ... Enjoy ...

Down & Dirty Fruit Pie Makes 1 pie

1 can apple pie filling

1 can peach slices (light is fine), drained

3 packages Cinnamon and Apple Instant Oatmeal

1 stick butter

2 t. cinnamon (divided)

1 pie crust (I use a chilled pie dough, but you can use the sort in a pan from freezer)

1. Put pie crust into pie plate

2. Place apple pie filling into pie crust, place peach slices on top of apple pie filling; sprinkle with 1 t. cinnamon

3. In a medium bowl, place 3 packets of instant oatmeal and 1 stick of butter; mix into a coarse meal; add 1 t. cinnamon

4. Crumble and scatter the oatmeal mixture over the pie

5. Bake pie in a 350 degree preheated oven for 40 minutes

6. Cool on rack for 10 minutes before serving

Tips:

- any sort of pie filling will be good for this pie, choose your favorites here are some other ideas:

- apple pie filling with dried cranberries, apple cinnamon instant oatmeal

- peach pie filling with dried blueberries; peaches and cream instant oatmeal - apple pie filling with dates; maple & brown sugar instant oatmeal

- blueberry pie filling with peaches; peaches and cream instant oatmeal

- cherry pie filling with blackberries; strawberry and cream instant oatmeal

There are so many choices for this pie ... have fun!

Best Ever Chocolate Chip Cookies

This is honestly, the best chocolate chip cookie recipe EVER! I have made alot of chocolate chip cookies, something was always missing: too sweet, too much chocolate, hard, too chewy, no taste ... you name it, I have complained about it. However, this recipe ... has never let me down. I use this recipe for not only those cute little chocolate chip cookies (the 2 or 3 bite kind), but I also make those HUGE JUMBO cookies with this recipe and cookie cakes (photo above). I have added some tips at the bottom of the post for some great ideas. Enjoy making cookies ...

Kitchen Equipment:

cookie sheets

parchment

1/4 c. scoop (or scoop size you prefer for cookie size)

Best Ever Chocolate Chip Cookies: 26 jumbo cookies - 6 dozen tablespoon scoop size

3 1/4 c. all purpose flour

1 c. cake flour (I use Swan's Down)

1 t. baking powder

1 t. baking soda

1 1/4 c. sugar

1 1/4 c. brown sugar

1 1/2 c. unsalted butter, softened

2 eggs

1 T. vanilla extract

1 (12 oz.) semi sweet chocolate chips

1. Preheat oven to 375 degrees.

2. Combine flour, cake flour, baking powder and bakind soda, set aside. In large mixing bowl, combine sugar, brown sugar and butter, beat at medium speed until creamy.

3. Add eggs and vanilla extract; reduce speed to low and gradually add flour mixture.

4. By hand, stir in chocolate chips, drop dough by 1/4 cupfuls (or use a scoop size of your choice); 2" apart on a parchment lined baking sheet.

5. Bake 10 - 14 minutes or until light brown, let stand 1 - 2 minutes before removing from cookie sheets.

TIPS:

- chocolate chunks work nicely in this recipe using the 1/4 c. scoop, they are a bit too much for a smaller scoop

- I like mixing chips: white chocolate, semi-chocolate and butterscotch; it's a nice mixture

- my kids like the mini m&m's in this recipe

- to make the cookie cake: scoop and freeze about 12 cookie "balls" for a 10" round cake pan (tablespoon size scoop); place cookie balls into pan that has been heavily sprayed with cooking spray (or you can shortening and flour pan, but the flour sometimes sticks and looks yucky on the cookie after it's unpanned); wait about 20 minutes and using your fingers, press dough into bottom and up the sides (just a bit) of the cake pan; bake in 350 degree oven for about 15 minutes (check after that, you many need to go 20 min); cool in pan; using a butter knife, run along the edge of pan to begin releasing; tip cookie cake onto cooling rack