Nancy’s Apple Pecan Pie

Nancy's Apple Pecan Pie

Nancy’s Apple Pecan Pie

This recipe, Nancy’s Apple Pecan Pie, is a Magic Pie that makes its own crust.  REALLY! 


Nancy’s Apple Pecan Pie Recipe


Nancy’s Apple Pecan Pie


2 apples

¾ cup sugar

1/3 cup flour

1 ¼ tsp. baking powder

½ tsp. cinnamon

½ tsp. salt

2 eggs, beaten with a fork


1 cup pecan, chopped

(* Penzeys Spices)


Preheat oven to 350 F.  Peel and slice the apples into a large bowl.

Add the rest of the ingredients and stir well.

Spoon into a pie plate with a flexible spatula to get every bit; and bake at 350 F. for 1 hour.

It’s just that EASY!  Let cool at least partially before slicing.           8 servings


(Recipe for Nancy’s Apple Pecan Pie was in Penzeys Spices catalog, 2015)


Black and Blue Cobbler


Black and Blue Cobbler

Black and Blue Cobbler

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


It never occurred to me that I could bake a cobbler in my slow cooker until I saw some recipes and decided to try my favorite fruity dessert recipe.  It took a bit of experimenting, but the tasty results are “berry” well worth it.

           Martha Creveling                                                                            Orlando, Florida


Black and Blue Cobbler Recipe


Black and Blue Cobbler

1 cup flour

1 ½ cups sugar, divided

1 tsp. baking powder

¼ tsp. salt

¼ tsp. cinnamon

¼ tsp. nutmeg (ground)

2 eggs, lightly beaten

2 Tbsp. milk

2 Tbsp. canola oil

2 cups fresh or frozen blackberries

2 cups fresh or frozen blueberries

¾ cup water

1 tsp. grated orange peel

Whipped cream or vanilla ice cream, optional


In a large bowl, combine the flour, ¾ cup sugar, baking powder, salt, cinnamon and nutmeg.  Combine the eggs, milk and oil; stir into dry ingredients just until moistened.  Spread the batter evenly onto the bottom of greased 5 quart slow cooker.

In a large saucepan, combine the berries, water, orange peel and remaining sugar; bring to a boil.  Remove from the heat; immediately pour over batter.  Cover and cook on high for 2 to 2 ½ hours or until a toothpick inserted into the batter comes out clean.

Turn cooker off.  Uncover and let stand for 30 minutes before serving.  Serve with whipped cream or ice cream if desired.           6 servings


(Recipe for Black and Blue Cobbler was in, 2015)


Chocolate Chip Crunch Cookies

Chocolate Chip Crunch Cookies

About 8 years ago (2004), Mike came home with a recipe for Chocolate Chip Crunch Cookies.  His friend, Glen Corbett, gave him the recipe, and said that his wife (Ann Marie) thought that I might want to give it a try.  Ann Marie said that she was reading a book, and it had recipes in the book, and she thought that this one sounded pretty good.  Well, I did also, and the cookies were really good.  So thank you, Ann Marie.

Chocolate Chip Crunch Cookies Recipe


Chocolate Chip Crunch Cookies

1 cup butter, melted

1 cup white sugar

1 cup brown sugar

2 tsp. baking soda

1 tsp. salt

2 tsp. vanilla

2 beaten eggs (use a fork to beat the eggs)

2 ½ cups flour

2 cups crushed corn flakes (crush them with your hands)

1 ½ cups chocolate chips

Melt butter, and add the sugars and stir.  Add soda, salt, vanilla, and beaten eggs; mix well.  Then add flour and mix it in.  Add crushed corn flakes and chocolate chips; mix thoroughly.

Form dough into walnut-sized balls with your fingers and place on a greased cookie sheet, 12 to a standard sheet.  Press them down with floured or greased fork in a crisscross pattern (the same method as peanut butter cookies).

Bake at 375F. for 10 minutes.  Cool on cookie sheet for 2 minutes, then remove to a wire rack until completely cool.  The rack is important – it makes them crisp.

(Recipe for the Chocolate Chip Crunch Cookies came from Ann Marie Corbett, 2004)

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