Mini Rustic Apple Pies

These little apple pies are wonderfully portable and perfectly portion controlled.  Just a few ingredients required!  My kids like to take these in their lunches and, actually, so do I.  For extra decadence, drizzle your pie with a tiny bit of caramel ice cream topping!  ~Erin


Mini Rustic Apple Pies
  • ~ 1 (14.1 oz.) refrigerated pie crust (I use Pillsbury.)
  • ~ 6 sweet apples, peeled & diced (I use Pink Lady but Honeycrisp or Jazz would be good too.)
  • ~ 1 tsp. cinnamon
  • ~ 4 T. apple butter (Musselman’s is the best.)
  • ~ Spray butter
  1. Sprinkle the apples with cinnamon and bake for 20 minutes, or until apples start to get tender.
  2. Remove the apples from the oven and increase the oven temperature to 425°F.
  3. Transfer the apples to a medium sized bowl & stir in the apple butter; set aside.
  4. Unroll one pie crust and, using a pizza cutter or sharp knife, cut the crust into 8 even slices like you would cut a pizza.
  5. Place each dough slice into the muffin tin and fill them with the apple mixture.
  6. Fold the ends of the dough over the top of the apples and spritz each mini pie with a few sprays of butter. (Or dot with real butter if you aren’t counting Weight Watchers points!)
  7. Bake in the preheated oven for 15 to 20 minutes or until crust is lightly browned.

Weight Watchers info: Each mini pie is 5 SmartPoints on WW Freestyle.


Cinnamon Cookie Butter Pinwheels

I’ve made these Cinnamon Cookie Butter Pinwheels for baby showers (In fact, I made them for Robin’s baby shower a few years ago.), teacher appreciation breakfasts, holiday brunches, etc. and they are always met with rave reviews.  They are like little cinnamon roll cookies.  Easy to grab and snack on… no fork needed!

You can see in the picture that I drizzled a few with a powdered sugar/milk/vanilla glaze but I decided, in the end, that the glaze isn’t needed.  The cookie butter is sweet on its own and it’s perfect with the buttery crescent dough.  Add a dash of cinnamon to bring them over the top!  ~Erin



1 can (8 count) refrigerated reduced fat crescent rolls (I used Pillsbury.)

8 T. Biscoff Cookie Butter



Spray a sheet pan with non-stick cooking spray or line with parchment paper.

Roll out the dough and pinch the seams together into one large sheet.

Spread the cookie butter evenly onto the dough.

Roll tightly beginning with the long edge.

Wrap in plastic food wrap and chill for about 15 minutes.

Preheat the oven to 375°F.

Cut the roll into 16 pieces (about ¼ inch each).  I start in the middle, then cut those pieces into two, then those into two, etc., until I have 16 even slices.

Place on the cookie sheet about 2 inches apart and sprinkle them lightly with cinnamon.

Bake for 9-11 minutes until lightly browned.

Weight Watchers info.:  3 SmartPoints each; makes 16 servings.

Oatmeal Cinnamon Drop Cookies

Kathy found the original of this recipe on the back of some package when she was really little, and she begged Mom to give it a try ASAP. Luckily, it never took much begging at our house for Mom to bake.  After some minor adjustments, we humbly submit this as the best oatmeal cookie out there; its simple appearance is deceptive. This cookie is so chewy (even after a few days, though we bet you’ll have a hard time keeping them around long enough to confirm this) and melt-in-your-mouth amazing, this will be your go-to oatmeal cookie standard for life.

These cookies lack the traditional raisins or chocolate chips, but we guarantee with this recipe you will not miss them.   These will be one of your favorites too!




1 cup butter, softened

2 cups sugar

2 eggs

1 T. molasses

2 tsp. vanilla

2 cups flour

2 tsp. cinnamon

1 ½ tsp. baking soda

2 cups quick oats

1 cup pecans, chopped (optional)


Preheat oven to 350˚

Cream together butter, sugar, eggs, molasses, and vanilla, scraping the bowl as needed.

In a separate bowl, combine flour, cinnamon, and baking soda.

Add the mixed dry ingredients (except oats) to butter mixture.

Stir in oats (and nuts, if adding) last.

Drop by teaspoonful on ungreased cookie sheet; space well on your cookie sheet, as they will spread a little more than most cookies. Bake for 11 minutes or until edges are just golden brown. Do not over bake!  Allow to cool slightly; then remove to cooling rack. Store in airtight container.