Perfect Couple Pie

Ingredients

1 chocolate graham cracker crust
1 cup peanut butter
1 package (8 ounces) cream cheese, room temperature
1 tub (12 ounces) Cool Whip, divided
1 jar (11.75 ounces) hot fudge topping, divided
½ cup sugar
For the topping:
2 tablespoons hot fudge
2 tablespoons peanut butter

Method

• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.
• Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.
• At serving time, carefully spread remaining Cool Whip on top of pie.
• Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.
• Serve. If that isn’t making love to your tastebuds, I don’t know what is.

Apple Pie Tacos

Ingredients
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Taco Shells
    6 large Flour Tortillas
    Oil for frying
    ⅔ cup sugar
    2 teaspoons cinnamon
Filling
    1 21 oz can apple pie filling, chopped coarsely
OR
    3 large apples
    1½ tablespoons butter
    3 tablespoons brown sugar
    1 teaspoon lemon juice
    1 teaspoon cinnamon
    1 teaspoon cornstarch
    ½ cup water (divided)
Other
    Frozen Whipped Topping
    Caramel sauce (store bought or homemade)
Instructions
Taco Shells
    Using a 3.5" circle cutter, cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2-3 bite taco).
    Combine sugar & cinnamon in a bowl and set aside. Heat about 1½" of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure it's good & bubbly.
    Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from the oil giving it a little shake and place into the cinnamon sugar.
    Set on a pan to cool. You can leave these at room temperature for up to 3 days.
Filling
    Peel and dice apples. Toss with lemon juice.
    Over medium heat stir together butter, chopped apples, cinnamon and brown sugar. Add about ¼ cup water and let cook on medium heat for about 4 minutes. Stir 1 teaspoon cornstarch into remaining water and add to pan. Continue cooking until most of the liquid is gone and apples are soft.
Assembly
    (see note below for serving suggestions) Fill each taco shell with about 2 tablespoons of pie filling (will vary based on shell size) and top with frozen whipped topping and a drizzle of caramel sauce if desired.

Chocolate Cobbler

Ingredients
    1 cup self-rising flour
    1¼ cup sugar, divided
    7 tablespoons unsweetened cocoa powder, divided
    ⅓ cup chopped pecans
    ½ teaspoon salt
    ½ cup milk
    2 teaspoons vanilla extract
    6 tablespoons butter, melted
    ¼ cup packed brown sugar
    1½ cups hot water
    vanilla ice cream
    pecans for garnish
Instructions
    Preheat oven to 350 degrees.
    In a medium bowl, stir together ¾ cup sugar, self-rising flour, 3 tablespoons cocoa powder, pecans and salt.
    Add milk and vanilla, stirring until smooth.
    Pour melted butter into an ungreased 1½-quart baking dish.
    Pour batter evenly over melted butter
    In a small bowl stir together remaining ½ cup white sugar, ¼ cup brown sugar, and ¼ cup unsweetened cocoa powder. Sprinkle evenly on top of batter.
    Pour not water evenly over top.
    Bake for 35 to 40 minutes. Let stand 5 minutes before serving.
    Top with vanilla ice cream and pecans to serve.

Meat & Potato Casserole

Ingredients:
    1 lb. lean ground beef or venison
    1 onion, chopped
    1 tsp each of any of these: garlic powder, paprika, or go more savoury with rosemary (these are optional).
    Salt and pepper to taste
    3 cups thinly sliced potatoes (about 5 potatoes)
    1 1/2 cups cream of mushroom soup (I had leftover homemade soup in the fridge), or 1 can of cream of mushroom soup (which might make it not gluten free)
    1/2 Cup stock (any kind)
    1/4 Cup milk or cream
    1 1/2 cups shredded cheese
Method:
    Preheat oven to 350 degrees F and lightly grease an 11 x 7 glass baking dish.
    In medium frying pan, cook the onions and ground meat until done, add the seasonings (if you choose any), and some pepper. Drain the grease.
    In a medium bowl, mix together the soup, stock, milk, salt and pepper.
    Layer into the baking dish half of the potatoes, then pour some soup over them. Then sprinkle in half the meat, then the cheese. Repeat with the rest of the potatoes, soup, meat and then the cheese.
    Cover with lightly greased (on it's underside so the cheese doesn't stick to it) aluminum foil and bake for 1 to 1 1/2 hours or until the potatoes are tender.