What do you get when you mix a pop-tart and a toaster strudel?
A Tart Toaster?
A Pop Strudel?
Deliciousness. That’s what you get.
Deliciousness.
And they can be as homemade as you want them to be. Don’t want to make pie crust from scratch? Use premade frozen crusts. Don’t want to make your own fruit preserves? Use jarred jam! Don’t have time to make your own icing? Use store-bought frosting!
But if you do want to try your hand at a completely homemade pop-tart, I’ve got you covered there too. You may find you need to tweak the recipe to please your fam. For my brood, homemade crust is definitely preferred but frosting in a can is the winner over the DIY sugar glaze (although they don’t mind the glaze. They just prefer the canned stuff). And these kids of mine don’t notice a difference between made-at-home jam and a jar of Smuckers inside these sweet treats. No matter how you make these fruity pop-tarts, they’re a special morning breakfast or after-dinner delight that everyone will love!
Oh, and if you want to skip the sugar glaze for a bit healthier of an option? No worries – these pop-tarts will still be totally delish.
Preheat oven to 425°. Line your baking sheet with parchment paper. Set aside.
Unroll premade pie crusts or roll out butter crust on a lightly floured surface.
Using a cookie cutter for fun shapes or a butter knife for a traditional rectangle shape, cut 8 equal size shapes from each crust (so 16 shapes total).
Use a fork to poke holes in 8 of the crust shapes for the top of the pop tarts.
In a small saucepan, add strawberry preserves on low heat.
Add cornstarch and water together in separate bowl and mix until well blended.
Pour cornstarch mix into the warm jam over the stovetop and stir until combined.Continue mixing consistently to avoid burning at the bottom of the pan.
Once jam mixture begins to bubble, remove from heat.
Spoon a small amount of jam in the center of 8 cut shapes (the ones that have not been poked) and spread it over the crust making sure to leave a small border along the edges to allow a better crust seal.
Take the top crust pieces and place them over the jam covered shapes. I used my fingers (or a fork) press the two crust edges together.
Place pop tarts on the baking sheet and bake for 7-8 minutes or until they are golden brown.
To make the glaze:Combine powdered sugar, milk and salt in a small bowl.Mix consistently until a smooth glaze forms.Drizzle sugar glaze over baked and cooled pop tarts.Add sprinkles.Enjoy!
Butter Pie Crust
Made with butter and a few other not-near-as-important ingredients.
2metal pie pansWhy metal pans? Because this is an all butter crust, it needs to be frozen before baking to keep the pie shape. The extreme temp change from freezer to oven could cause glass to shatter.
Instructions
In a stand mixer, or by hand with a pastry cutter if you're old school like that, blend the dry ingredients together.
Add butter. Mix until the butter chunks are no bigger than blueberries.
Add 1/2 cup of ice water and mix until a dough ball forms.
Remove ball and cut in half. Flatten into 2 large pancake dough discs.
Flour counter and roll out dough half a few inches larger than the pie pan you are using.
Line the buttered pan with the pie dough, tuck under the edges evenly and beautify -AKA- "crimp" the edges. Poke holes throughout the bottom of the crust using a fork.
Place the crimped pie shells into the freezer for at least an hour before baking but preferably overnight.
When you are ready to bake your pie, fill the frozen crust and bake immediately. Do not thaw the crust.
Preheat oven to 400. After 15 minutes, reduce oven to 375 and bake according to your recipe. Starting out with a very hot oven helps keep the shape of your crimping.
Notes
This recipe makes 2 regular sized pie crusts (top and bottom). But, if you are making a slab pie, this recipe will make 1 slab pie crust.
These Best Ever Sugar Cookies are literally a cookie par-tay in your mouth. They are the perfect balance of soft and chewy and are totally addicting. Perfect for cut-out cookie shapes or bars, trust me when I tell you, everyone will love these sweet babies!
Preheat oven to 350°. Line pan with parchment or baking mat.
Mix dough using stand mixer or hand mixer in order of ingredients above.*I suggest not doubling this particular recipe. It is thick and may be too hard on your mixers. Instead, make separate batches.*
Chill dough thoroughly. *Dough can be prepared in advance and frozen for use at a later date.*
Bar cookies: Evenly press dough on greased and floured sheet pan. Cut-out cookies: Flour counter. Using small portions of dough at a time, roll out to 1/4" thickness and cut out shapes.
Bake 10-13 minutes. Cookies will not look brown. If preparing bars in a large pan, baking time may require a few more minutes depending on thickness of bars.
Allow to cool completely on cooling racks before frosting.
These Snickerdoodler Cookies are a perfect blend of tangy cinnamon and sugar goodness.
Oh, and the name of these delicious delectable discs is not a typo. These cookies (traditionally known as Snickerdoodles) have always been referred to as Snickerdoodlers around here. Regardless of what you prefer to call them, they are so good, you can’t have just one!
Snickerdoodler Cookies
The perfect blend of tangy cinnamon and sugar goodness.
Have you ever had one of those days where you really want a piece of pie, but you really want a piece of cake, too? I was having one of these major dessert dilemmas the other afternoon. I mean, why the heck do we have to choose just one? I resolved this sweet tooth conundrum, combined pie and cake together, and now your Cake Cravin’ Autumn Lovin’ Pumpkin Pie Relishin’ Tastebuds will never be the same.
It all starts with a can of pumpkin pie mix. The rest is easy as pie. I mean it. This recipe is a real piece of cake. Goodness, the puns are strong with this one!
The best part about this recipe (other than its amazing flavor), is it can be served with or without frosting. Both finishes are yummy. But, if you do decide to frost the slab cake, make sure to use my homemade cream cheese frosting below the cake recipe!
Pumpkin Pie Cake Slab
This recipe feeds a crowd. It makes a slab (a sheet cake). Perfect for holiday get-togethers!
Preheat oven to 350°. Grease your 9×13 baking pan.
Whisk flour, baking soda, baking powder and cinnamon together in a large bowl. Set aside.
Whisk the oil, eggs, brown sugar, vanilla and pumpkin pie mix together until combined. Pour wet ingredients into dry ingredients and use a mixer or whisk until completely combined. The batter will be thick.
Spread batter into prepared pan. Bake for 40-45 minutes. Baking times vary – the cake is done when a toothpick inserted into the center comes out clean.*You may find you have extra batter left over after filling the sheet pan. I call this "Mom's Cake". It's just a smaller, extra cake that I prepare (typically a small 8" round), bake and stash away somewhere in the back of the fridge for a few days to snack on in secret. I have no shame.*
Using a stand mixer or handheld mixer, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners' sugar, vanilla and salt. Beat on lower speed for 30 seconds, then switch to high speed and beat for 2 minutes. *If you prefer a sturdier frosting, add extra sugar – 1/4 cup at a time – until desired thickness*
I know what you’re thinking – “dinner in a pumpkin? You’ve got to be jack-o-lantern-in’ me around!” Nope! I swear to gourd this is a real thing. And it’s totally awesome, my friends.
Before we hop into the casserole recipe nitty-gritty, there are actually 2 ways to make this meal. The first is for those who want the pumpkin look at dinner, but not the pumpkin taste. The second is for those pumpkin lovin’ peeps that can’t get enough of the orange stuff this season. Make sure you are following the proper recipe instructions for your preference!
1lbboneless chicken breastsshredded – I prefer to use cooked rotisserie chicken – de-skinned and shredded
1tspgarlic salt
1/2cupchopped carrots
1cancorn
1canpeas
1 ½cupsinstant white rice
2Tbspbutter
1 cupcheddar cheese
2Tbspcream cheese
1cupwater
Instructions
Preheat oven to 350°. The pumpkin will need to be placed on the lowest rack, so you will most likely need to remove the second rack from your oven for the pumpkin to fit lid and all.
Cut the top off the pumpkin and set aside. Make sure your opening is fairly wide to allow ample room for the casserole to be spooned out. Remove the seeds and insides of the pumpkin. You can carve a face on your pumpkin, but just make sure to line that side with aluminum foil so the casserole stays inside. Place pumpkin on a baking sheet covered in foil.
Cook and stir chicken, garlic salt and a bit of salt and pepper together in large skillet sprayed with cooking spray until evenly browned.
Add veggies, butter and cream cheese; stir. Keep over heat until thoroughly mixed.
Remove from heat. Stir in rice and water. (If you are NOT planning on baking the pumpkin, continue to heat the rice and water until the rice is fully cooked. Pour cooked casserole into foil-lined pumpkin and sprinkle shredded cheddar cheese generously on top. Serve immediately.)
Pour casserole into gutted pumpkin. Place cut pumpkin "lid" back on top.
Bake for 90 minutes on the lowest rack in the oven. Sprinkle generously with shredded cheddar cheese and let set for 10 minutes or so. You will have to serve the pumpkin on the baking sheet as they become very soft and easily break after baking.
Make sure to scoop some of the baked pumpkin off the sides as you scoop out the casserole!
Notes
Notes to Remember:If you are just using the pumpkin as a seasonal container and prefer not to cook it, line the interior of the pumpkin with aluminum foil and pour the completely cooked casserole inside right before serving.
This all butter pie crust is simply perfection. I mean, the main ingredient is butter soooo…..
I know the example picture looks more like cut-out cookies, but how fun is a picture of a ball of pie dough? Not very fun. So, I took a picture of the pie dough in the process of cutting out shapes for the top of the slab. Have you tried my slab fruit pies yet? Ya need to. My Perfectly Perfect Apple Pie Slab and Peach Pie Slab are the bomb diggity of pies, my friends.
Butter Pie Crust
Made with butter and a few other not-near-as-important ingredients.
2metal pie pansWhy metal pans? Because this is an all butter crust, it needs to be frozen before baking to keep the pie shape. The extreme temp change from freezer to oven could cause glass to shatter.
Instructions
In a stand mixer, or by hand with a pastry cutter if you're old school like that, blend the dry ingredients together.
Add butter. Mix until the butter chunks are no bigger than blueberries.
Add 1/2 cup of ice water and mix until a dough ball forms.
Remove ball and cut in half. Flatten into 2 large pancake dough discs.
Flour counter and roll out dough half a few inches larger than the pie pan you are using.
Line the buttered pan with the pie dough, tuck under the edges evenly and beautify -AKA- "crimp" the edges. Poke holes throughout the bottom of the crust using a fork.
Place the crimped pie shells into the freezer for at least an hour before baking but preferably overnight.
When you are ready to bake your pie, fill the frozen crust and bake immediately. Do not thaw the crust.
Preheat oven to 400. After 15 minutes, reduce oven to 375 and bake according to your recipe. Starting out with a very hot oven helps keep the shape of your crimping.
Notes
This recipe makes 2 regular sized pie crusts (top and bottom). But, if you are making a slab pie, this recipe will make 1 slab pie crust.
6cupspeeled and sliced applesapprox. 4 large apples
1/2cupsugar
1/4cupbrown sugar
1tbspcornstarch
1/2tsp ground cinnamon
1/4tspground nutmeg
1 tbsplemon juice
Instructions
Coat peeled and sliced apples with lemon juice.
Toss lemon covered apples with sugars, cornstarch, cinnamon and nutmeg
Notes
This recipe freezes really well – if you pick a bunch of fresh apples in the fall, make a few containers to freeze and have throughout the long winter!
Butter Pie Crust
Made with butter and a few other not-near-as-important ingredients.
2metal pie pansWhy metal pans? Because this is an all butter crust, it needs to be frozen before baking to keep the pie shape. The extreme temp change from freezer to oven could cause glass to shatter.
Instructions
In a stand mixer, or by hand with a pastry cutter if you're old school like that, blend the dry ingredients together.
Add butter. Mix until the butter chunks are no bigger than blueberries.
Add 1/2 cup of ice water and mix until a dough ball forms.
Remove ball and cut in half. Flatten into 2 large pancake dough discs.
Flour counter and roll out dough half a few inches larger than the pie pan you are using.
Line the buttered pan with the pie dough, tuck under the edges evenly and beautify -AKA- "crimp" the edges. Poke holes throughout the bottom of the crust using a fork.
Place the crimped pie shells into the freezer for at least an hour before baking but preferably overnight.
When you are ready to bake your pie, fill the frozen crust and bake immediately. Do not thaw the crust.
Preheat oven to 400. After 15 minutes, reduce oven to 375 and bake according to your recipe. Starting out with a very hot oven helps keep the shape of your crimping.
Notes
This recipe makes 2 regular sized pie crusts (top and bottom). But, if you are making a slab pie, this recipe will make 1 slab pie crust.
They are called Celebration Chocolate Chip Cookies because there’s a major part-ay in your mouth with every bite of these delicious things.
Also, because they are perfect for any celebration. Birthdays, Back to School, Snow Days, Holidays, Trips to the Dentist, A Successful Day of Cleaning Your House, whatevs….
And we’ve all seen loads of recipes that claim to be “The Best Chocolate Chip Cookies Ever”, but those guys need to just sit down right this minute because these chocolate chip cookies?
2bagschocolate chipsWe prefer milk chocolate, but semi-sweet works too
Instructions
Preheat oven to 350°
Cream butter, shortening, sugar, brown sugar and vanilla.
Stir in eggs.
Slowly add flour to avoid splash-over. Beat until thoroughly mixed.
Fold in chocolate chips.
Drop by rolled teaspoonfuls on baking sheet covered in parchment paper.
Bake 10-12 minutes.
Notes
This recipe is also perfect for Cookie Bars. Simply follow directions and spread cookie dough into a greased sheet pan. Press dough until evenly spread. Bake 350 for about 20 minutes.
These green cranberry and pistachio things are totally knock-your-socks-off good. I mean, really, really gooooood.
And the best part? You totally start off with a pouch of premade cookie dough mix and a good ol’ box of pudding. I mean, if that’s not the definition of Homemade-ish, I don’t know what the heck is, my friends. Plus, the color makes you feel like you’re eating a lil’ somethin’ healthy – so that’s fun!
1pouch(approx 1 lb) Sugar Cookie mix or 3 small dollar store pouches (’cause you can find anything at the dollar store!)
1boxinstant Pistachio Pudding
1/4cupFlour
2Eggs
1/2cupSalted Butter – melted
1/2cupchopped dried Cranberries
1 cupchopped dry roasted Pistachio Nuts
Instructions
Preheat oven to 350 and line your pans with parchment.
Mix together cookie dough pouch, pudding mix and flour.
Stir in melted butter and eggs until a soft dough forms.
Add chopped cranberries and pistachios. Mix well.
Drop rolled dough and slightly flatten with your hand, a glass, a spatula, a hammer, whatevs.
Bake 9-11 minutes
Finally – and most importantly – grab your cookie trays and run. Hide in your closet, pantry, bedroom, or heck, even your bathroom, and eat these delectable things all by your lonesome ’cause as soon as those cherubic monsters in your house smell these sweet babies, they will be G>O>N>E gone!
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