Desperation Apple Pilets

Imagine if you will: It's 11:00 p.m. and you just remembered that you have to bring a snack to share to the ladies Bible study in the morning. You are dead tired. You have nothing that is instant. What do you do? Here's what I did.



Desperation Apple Pilets
1 can apple pie filling
3 flour tortillas
cinnamon & sugar mixture
2-3 Tbsp. melted butter
granola
graham crackers (largish crumbs)
raisins

Cut tortillas into quarters. Brush with melted butter, then sprinkle with cinnamon/sugar mix. Press into a sprayed 12-cup muffin pan so that the corners stick out above the cups.

Add a few pieces of crushed graham crackers into the bottom of the tortilla "cup." Spoon filling in evenly between each serving. Sprinkle with granola and raisins, then sprinkle a little more cinnamon on top.

Bake at 375 for 10 minutes. You can remove these from the pan easily by grabbing two of the now-crunchy tortilla points and lifting out.



These were so easy to make and quick, quick, quick. I tried one, and it was crunchy, sweet, and perfectly sized. I don't anticipate any leftovers tomorrow morning.

Twice Baked Potatoes

Twice Baked Potatoes aren't all that tough really. If you can bake a potato and make mashers, then you can do this. The recipe below is pretty rough. I never really measure much when I make my mashed potatoes, so I'm simply listing what I normally throw in.



Twice Baked Potatoes

STEP 1: Bake potatoes
Scrub potatoes. Rub vegetable oil on them and sprinkle with salt. Place directly on the rack in a preheated 350 degree oven. Bake for 1 hour.

STEP 2: Split and cool potatoes
Cut each potato in half, lengthwise and allow to cool for 30 minutes or until cool enough to handle. (If you have asbestos fingers like my grandmother did, then perhaps you don't need to wait the whole 30 minutes.)

STEP 3: Scoop potatoes
Using a regular spoon, carve out the insides of the potatoes, leaving only a little bit and the skin. Put the innards into a large bowl or the bowl of your standing mixer. (That's how I make my mashers.)

STEP 4: Make mashed potatoes!
I simply put the potatoes in my stand mixer, then run the paddle mixer on it for a bit to start breaking them down. Then I add garlic salt, pepper, sour cream, butter, and milk. (Butter first so it melts in the hot potatoes.) I like to add chives too if I have them. Run the mixer until mashers are the desired smoothness.

STEP 5: Fill and coat
Spoon the mashers back into the potatoes, allowing for a generous, rounded mound at the top. (Invariably, there will be more mashed potatoes than will fit, so don't be stingy.) Smooth the tops with a spoon, then roll the exposed mashed potatoes in Italian bread crumbs. Sprinkle with shredded cheddar cheese. (You could mix some cheese into the mashers if you wanted.)

STEP 6: Bake!
Place on a cookie sheet and bake in a preheated 375 degree oven for 20-25 minutes.

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Yeah, it takes awhile. You practically have to start them after you get out of bed so you can eat them for dinner, but they are SO worth it.