Autumn’s Apple Crisp Pizza

apple pizza sliced whip cream
Churches have long been known for a great place for recipe swapping.  Now, don’t get your dander up, I’m not saying recipe swapping is the best function of a church 🙂 but it is a lovely by-product!

apple pizza upclose
A couple of weeks ago at our church small group meeting, my friend Maribeth served an Apple Crisp Pizza.  Fall was in the air, we were sitting on her back porch and she brought out steaming mugs of hot coffee, hot apple cider and this dessert.  One bite was all it took for the group to start crooning over the fresh apple flavor mixed with none other than sweet caramel!

apple pizza single slice
You know me, I asked for the recipe, which she promptly retrieved from her computer.  And where did she get it you may be wondering?  Facebook!  Yep, this is one of those zillions of recipes filling the walls of Facebook users all over the world!

apple pizza full
My sous-chef dish-washing mom was under the weather (now recovering nicely) and wasn’t able to join us that night.  I used this as my excuse to quickly make it at home.  Cheer her up and all … plus “an apple a day” …  🙂

I used a pre-made Pillsbury pie crust, the kind you just unroll.  Fast, easy, and pretty good! My pantry refrigerator is full of Granny Smith, Rome, Delicious, and Gala apples so I used one of each. I drizzled on caramel from a jar and a bit of warmed Brown Sugar Cream Cheese Spread as a finishing touch.

It only takes a few minutes to put together and 35 to 40 minutes to bake.  I only wish it had lasted longer once it came out of the oven.  Next time I am going to add some finely chopped walnuts! To say we liked it is an understatement.  You are gonna want to make this!  

Happy Baking and God Bless,

“For as the rain and the snow come down from heaven and do not return there but water the earth, making it bring forth and sprout, giving seed to the sower and bread to the eater, so shall my word be that goes out from my mouth; it shall not return to me empty, but it shall accomplish that which I purpose, and shall succeed in the thing for which I sent it.”   Isaiah 55:10-11

Autumn’s Apple Crisp Pizza
Prep time
Cook time
When apples are fresh and a plenty, be sure and treat your family and friends to this delicious pizza. Great for a snack or dessert!
Serves: 8 to 10
  • 1 Single-crust pie pastry (9")
  • ⅔ cup sugar
  • 3 Tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3 to 4 medium apples (Granny Smith, Gala, Rome, Fiji, Braeburn) peeled and diced into ¼" pieces
  • ½ cup all-purpose flour
  • ⅓ cup packed brown sugar
  • ½ cup old-fashioned rolled oats
  • 1 teaspoon ground cinnamon
  • ¼ cup butter, softened
  • ½ cup caramel topping and/or frosting
  1. Preheat oven to 350 degrees.
  2. Roll pastry to fit a 9 to 12" pizza pan; fold under edges to give the pizza a slightly raised crust.*
  3. Combine sugar, flour, and cinnamon in a medium bowl. Add peeled, diced apples, and toss well.
  4. Arrange apples in a single layer over the pie crust to completely cover it.**
  5. For the topping, combine the flour, brown sugar, oats, cinnamon and butter in a bowl. Mix well.
  6. Sprinkle topping evenly over the apples. Bake at 350 degrees for 35 to 40 minutes, or until apples are tender and the topping is lightly browned.
  7. Remove from oven and immediately drizzle with caramel topping. Lightly drizzle with warmed frosting if desired.
  8. Cut into 8 pizza slices and serve warm with ice cream or whipped cream.
A Pillsbury pie crust that comes in a roll works great. Just unroll on a round pizza pan and you are ready to go.
*Depending on the size of apples, you may not have a flat single layer, but that is okay, just smooth the apple mixture over all the crust.
DRIZZLE -- caramel drizzle is enough but a little bit of warmed vanilla frosting gives the added bit of white color to the pizza. SERVING: for a snack this pizza can easily be cut into 10 to 12 small slices. For dessert I would plan on only 8 slices.

Fantastic Pumpkin Bread with Brown Sugar Cream Cheese Spread

sliced upclose pumpkin breadMy good friend Sue recently moved from Nebraska to Washington State.  I was wondering how her move was going when I got this email and picture:

“You’ve got to make this pumpkin bread.  I always use Libbey’s pumpkin. You gunna love it cuz it tastes great and makes such nice gifts too.”

Sue's pumpkin bread3
She had me at “You gotta make this.”  Okay, Sue is in her new kitchen, she is sending me recipes, all is well again. 🙂

I did exactly what any good friend would do — went to the store, bought some pumpkin (and sugar – I was completely out) and I made pumpkin bread.

Pumpkin batter
Oh my gosh this stuff is good.

sliced pumpkin bread cr cheese
I added the Brown Sugar Cream Cheese just for fun!

pumpkin bread sliced
You outta make this — it is crazy good!

Pumpkin cr cheese upclose
Happy Baking,

John 15:12-15 This is my commandment, that you love one another as I have loved you. Greater love has no one than this, that someone lay down his life for his friends. You are my friends if you do what I command you. No longer do I call you servants, for the servant does not know what his master is doing; but I have called you friends, for all that I have heard from my Father I have made known to you.

Fantastic Pumpkin Bread with Brown Sugar Cream Chees
Prep time
Total time
Oh my word this is crazy good with the brown sugar cream cheese spread!
  • 5 cups sifted flour
  • 4 cups sugar
  • 4 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon allspice
  • 1 teaspoon salt
  • 1 29 oz. canned pumpkin (not pumpkin pie mix)
  • 1 cup melted unsalted butter
  • 2 cups finely chopped nuts (pecans or walnuts)
Brown Sugar Cream Cheese Spread
  • 2 - 8 oz. packages of cream cheese
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  1. Mix all dry ingredients in mixer bowl. Add pumpkin, melted butter, and chopped nuts. On medium speed mix thoroughly.
  2. Scoop batter into two pans that have been oiled and floured.*
  3. Bake at 350 degrees F. about one hour until bread is done in the middle.
  4. Cool for 5 minutes and then remove from pan onto wire rack to finish cooling.
In mixing bowl on low speed, mix cream cheese, brown sugar, and vanilla. Store in airtight container in refrigerator. Remove from refrigerator for 30 minutes before using.
* Two 10" x 5" loaf pans or 4 smaller pans. Also works well in mini muffin tins.


The Glory and The Splendor / 1 Chronicles 29:11

tuscaloosa dam 1

On a recent trip to Tuscaloosa, Alabama this site caught my husband’s attention as we passed over the dam on Tuscaloosa Lake.  He said, “did you see that?”  As usual, I bobbed my head up from whatever I was reading and missed the view.  As is typical with my very considerate husband, later that day he took me back here because he just knew I would want a picture. 🙂
Tuscaloosa dam
What we discovered, is that a very creative engineer or engineers designed this spillway so that when the dam is opened the rushing water forms two magnificent sprays.
tuscaloosa dam 2
These pictures didn’t capture the sparkle to the water as the sun shone on it, but hopefully you get an idea of the splendor.
As I stood and watched the water fanning many feet up into the air I thanked God for the absolute splendor of the moment and it totally reminded me of this scripture.
1 Chronicles 29:11
“Yours, O LORD, is the greatness and the power and the glory and the victory and the majesty, indeed everything that is in the heavens and the earth; Yours is the dominion, O LORD, and You exalt Yourself as head over all.”
Wishing you a blessed weekend,

Crock Pot Meatloaf

It is a funny thing about good intentions.  I have good intentions to blog more than I do.  I have good intentions to share many thoughts that race around my head each day.  But the sorry truth is that I may have the intention to undertake good actions but fail to take action.  Does this sound familiar at all? Hakodate Japan Silversea
For the better part of September my sous-chef dish-washing mom, Chief Culinary Consultant and I were traveling.  We went on a fabulous cruise that took us up the Alaskan coast, across the Bering Sea to Russia with a final destination in Tokyo, Japan!  For weeks before our trip I double blogged posts so that you, my dear reader, would not be without scriptures and new recipes throughout September.
welcome to hakodateBut then a strange thing happened.  I came home, got the flu and all my blogging good intentions went right out the window! Now, after a good recovery from the flu, jet lag and a zillion loads of laundry, we are on the downhill side of October and I am wondering how I got here.   I hope you will forgive my good intentions with bad follow through!

Hakodate Japan bayWhen my niece Crystal began nursing school this fall she asked me for crock-pot recipes to help her get through the week between long days of nursing, tons of homework, and feeding a hungry family of 5 each evening!

meatloaf in crockpotThis summer my daughter-in-law Joddie told me that when she makes meatloaf she always cooks it in the crock-pot.  Whaaat?  I had never even thought about making meatloaf in the crock-pot.  Would my favorite meat loaf recipe work in a crock-pot?
cooked meatloafThe answer is … heck yes!

sliced meatloafOh my gosh, this is wonderful. I don’t know why but the meatloaf is denser when cooked in the crock pot.  It slices beautifully.

I dare to say any meatloaf recipe will work cooking it this way, but I think all meatloaf is better with a tasty topping.  I used 2 pounds of hamburger but my crock-pot would have held double that amount.  I cooked on high for 3 hours because I started it after 2 p.m.  If you have more time, you can cook on low for 6 to 7 hours.  My crock-pot runs hot even on low and so you should adjust according to your cooker.

crockpot meatloafIn the absence of time (2 minutes) it takes to mix up this topping, using a bottle of Heinz Chili Sauce works well too!

Have a tasty week!

Little children, let us not love in word or talk but in deed and in truth.
1 John 3:18




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