Category Archives: Dessert

Chocolate Town Pie


Chocolate Town Pie  is my new favorite pie and I think it will remain that way!  Yummy and so easy to make.  I could put whipped cream on it but I want you to see how it looks then you can add the whipped cream if you like.  It tastes like a pecan pie with melted  chocolate chips in it.  When I read this recipe it looked like to me that it would be a chocolate cookie in a crust but no… It is much better and has that soft gooey, yummy center like a Pecan pie.

Here is the recipe I got from a friend.



  • Ingredients

9 inch unbaked pie shell

1/2 cup butter or margarine, softened

2 eggs beaten

2 teaspoons vanilla

1 cup sugar

1/2 cup flour

1 cup chocolate chips (I used the big milk chocolate kind)

1 cup chopped pecans (you could use walnuts) but then, it wouldn’t taste like a pecan pie would it?

  • Directions

Prepare pastry shell; set aside. Heat oven to 350.  In a smallmixer bowl cream butter, add eggs and vanilla.  combine sugar and flour and add to creamed mixture.  Stir in chocolate chips and nuts.  Pour into unbaked pastry shell.

  • Bake

Bake 45 to 50 minutes or until golden .  Cool about one hour.  Serve warm, with whipped cream.

This Chocolate Town Pie is as “easy as pie”!  I can hardly wait to make it again.  I won’t even wait for a holiday for this one.



Tickled “Pink” Baby Shower

Everyone was Tickled Pink” to be at this baby shower!

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I did not give this shower but I was happy to be a guest and I asked permission to take these pictures so that I could share these ideas with you. The hostess worked hard and organized help to achieve a warm and friendly and fun atmosphere for this lucky mom and baby.  It was a great success with a large group of friends gathered to wish them well. The food was not only beautiful but it was delicious the pink hearts are homemade marshmallows dipped in pink chocolate.  Then pretzel sticks dipped in white and pink chocolate and even edible glitter on them.  Strawberries and bananas were served plain but so nice and colorful. party 026chocolate covered cheesecake with pink stripes was asdelicious as it looks. the white dish in the back was chocolate covered Oreos.  There was a delicious chocolate trifle you see in the back and wouldn’t you know that I forgot to take a picture of the equally attractive veggie 024 to drink. pink lemonade in bottles or jars filled with the lemon water or cool aid.  All decorated with pink doilies and striped straws. party 023 party 022 These festive garlands and banners were all made by the hostess.  party 021 party 020 party 019This topiary tree was made of tissue flowers with pearls in the center.  They were made by a group of volunteer young women.  party 018A candy “bar” of all kinds of pink sweets was in the first area just past the display of supplies so the guests could make headbands for the baby.  It was equipped with various beautiful elastic ribbon, lace and flowers and jeweled buttons with glue guns and scissors to achieve the right look.  Everyone could make one for the baby.  party 017

Peanut Butter Sandwich Cookies

Peanutbutter Cookie Sandwiches


Peanut Butter Sandwich Cookies

Great for Mailing

1 cup Crisco shortening, butter flavor

1 cup creamy peanut butter

1 cup sugar

1 cup packed brown sugar

3 eggs

1 tsp. Vanilla extract

3 cups white flour

¼ tsp. Salt


½ cup crunchy peanut butter

3 cups confectioner’s sugar

½ tsp. Maple flavoring

5-6 Tablespoons milk

1- cream the shortening, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the four, soda and salt; add to creamed mixture and mix well.

2-Shape into 1 inch balls and place 2 inches apart on baking sheets. Flatten to 3/8 inch thickness with fork. Bake at 375 degrees for 7-8 minutes or until golden. Remove and cool on racks.

3-Filling beat the peanut butter, confectioner’s sugar maple and enough milk to make it spreading consistency. Spread on half of the cooled cookies and top each with another cookie.

To mail these cookies stack two cookies together and wrap with cling wrap. Place cookies in a medium sized mailing box or a decorated  mailing tube and fill extra room up with paper or bubble wrap. It works best to put a layer of bubble wrap on the bottom too just to give them some padding.

Kids love to get cookies in the mail!

Slow cooked Apple Pie Filling, with easy, flaky crust

Slow Cooked Apple Pie Fillilng & Easy Flaky Crust

mmm Good

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Roll it out, fold it over and place in pie pan and spread it out gently.


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Place filling in crust- Roll out the top crust and cut slits or  designs in it for ventilation

Moisten the edges of the outside of the bottom crust then place the top crust on it and seal it shut with fingers around the edge. 


Deep Dish Apple pie

for 10” pie pan or deep dish pan

you can divide it by half for a regular 9” pie shell.

 10 apples regular size to fit in apple peeler

2-3 cups sugar

4 tsp. Cinnamon

1 tsp. Allspice

1 tsp. Lemon juice

¾ cup flour

2 T. Butter (reserved for later)

Peal apples, place everything but the butter in slow cooker .

Cook in slow cooker for about 4 hours on high until apples soften.

  ( or on stove top for a faster method.)

Place in unbaked 10” pie shell

Dot with butter

Add top crust indenting around the edge and cutting a design on the top for ventilation.

Bake at 400 degrees for about 25 minutes. (for larger pies)

Flaky Easy Pie Crust

2 1/2 cups flour

1 tsp. Salt

1/ ¼ cups shortening (chilled in refrigerator overnight)

(or use chilled butter cut into small bits).

1 egg beaten

1 T vinegar

¼ cup ice water

Mix flour , salt, and shortening with pastry blender or with whip in mixer til in little crumbs.  Do not over mix.

In separate bowl, add egg water and vinegar and mix well. Pour into flour and shortening mixture

Mix gently with fork until moistened.

Divide and form into 2 discs

Refrigerate in plastic bags or covered bowls for 30 minutes or more. (even a couple of days .

Roll out and put in pans, trim place top crust on trim, indent the edges cut a design on the top for ventilation, sprinkle with sugar and bake at 400 for about 25 minutes until crust is golden brown.

This is big enough for a top and bottom crust for a 10” pie.