We started EZPZ PIES, LLC a few years ago to help support our adoption as well as orphan care and other adoptive families. What a privilege to be able to bless others through our little apple company!
At the beginning we didn't really have a definitive long-term goal for our company, we just took it one season at a time. Don't get me wrong, we had a lot of ideas and hopes but we also understood:
"The mind of man plans his way, but the Lord directs his steps." Proverbs 16:9
We knew we wanted to help orphans. That was about it. The rest was up to God.
Then came January 2012 when we flew to Bulgaria to bring our new son home. Wow! What a ride we have been on ever since. Our healthy boy has been a joyful addition to our home but he requires much more time than either of our other two children. We are happy to spend this time with him but it has altered how much time we have for other things.
One of the main things we've had to put on the back burner has been EZPZ PIES. It didn't make sense to us to spend time running a company that supports orphans to the neglect of our own son. With that said, we have taken down EZPZ PIES website and have not made any more batches of the pie filling. Nor do we know if we will be proceeding with the pie filling in the future. As I stated earlier, we are prayerfully taking this one step at a time.
We hope you have enjoyed our EZPZ PIES Apple Pie Filling. There are several recipes on this blog if you need an idea of how to cook it. The enchilada recipe is one of my favorites and my husband's is the Apple Topped Pork Chops. Yum!
As far as our apple butter is concerned, we made several cases this fall and still have a few left (as of January 1, 2013). We may or may not be continuing with this next fall (2013). Please leave a comment if you are interested in checking our stock.
Thanks to everyone who have supported and encouraged us during this amazing ride! And thank you for purchasing EZPZ PIES delicious products!
Tuesday, January 1, 2013
Apple Topped Pork Chops
Marinade:
8 (3/4-inch thick) pork chops
¾ cup apple juice
¼ cup soy sauce
Topping:
4 Tablespoons butter, divided
½ jar (32 oz) EZPZ Apple Pie
Filling
¼ cup brown sugar
½ cup chopped pecans
(optional)
DIRECTIONS:
1. Marinate pork chops in apple
juice and soy sauce mixture overnight.
2. Preheat oven to 350
degrees F. Discard marinade. In a large skillet, over medium-high heat, melt 2
Tablespoons butter then cook pork chops for 5 to 6 minutes, turning
occasionally, or until done. Transfer to a 9x13 baking dish.
3. In the same skillet heat
remaining 2 Tablespoons butter and half a jar of EZPZ Apple Pie Filling. Make
sure to scrape sides of skillet to collect morsels from the previously cooked
pork chops. When apples are heated through pour over the pork chops.
4. Bake covered at 350
degrees F for 20-25 minutes. Remove cover and sprinkle brown sugar and pecans.
Bake an additional 15 minutes uncovered.
(Altered recipe from
allrecipes.com)
Apple Topped Acorn Squash
Ingredients:
2 pound acorn squash (1 large)
1 Tbsp butter
1 cup EZPZ Apple Pie Filling
Directions:
Trim ends off unpeeled
squash, cut in half, and remove and discard seeds and fibers. Slice each half
into 1/2 inch thick slices.
Melt butter in large nonstick
skillet. Add squash, cover and cook on medium/low heat 10 minutes, turn squash,
add 1 cup apple pie filling, cover and cook for 10 more minutes until squash is
tender.
Apple Enchilada Dessert-o
(That's Spanish for dessert, right?)
1 (36 oz) jar EZPZ Apple Pie
Filling
6-8 (8 inch) flour tortillas
1/3 cup margarine or butter,
melted
Cream Cheese Filling
(optional):
8 oz package of cream cheese
½ cup powdered sugar
Directions:
1. Preheat
oven to 350 degrees F.
2. Spoon
EZPZ Apple Pie Filling evenly into tortillas, keeping some of the glaze for
later. Roll up tortillas and place seam side down on a lightly greased 13x9
baking dish. Optional cream cheese filling: Before you add the apples to the
tortillas, spoon cream cheese filling into each tortilla for added flavor.
3. Pour
any remaining glaze over the tortillas and drizzle with melted margarine or
butter. Bake in preheated oven for 20 minutes. Can be cooked longer if you want
a crisper bottom.
4. Serve
warm. Top with vanilla ice cream for a decadent dessert.
Apple Coffee Cake
1/2 to 1 (32 oz) EZPZ Apple
Pie Filling *
3 cups flour
1 ½ cup milk
½ cup butter, softened
3 teaspoons baking powder
1 teaspoon salt
3 eggs
¼ cup chopped walnuts
(optional)
2 Tablespoons butter, melted
Glaze:
¾ cup confectioners’ sugar
1 Tablespoon butter, melted
¾ teaspoon vanilla extract
2 ½ teaspoons hot water
DIRECTIONS:
1. Preheat
oven to 350 degrees F. Grease 9x13 pan.
2. Beat
flour, white sugar, milk, butter, baking powder, salt, and eggs in mixing bowl
on low speed for 30 seconds. Beat on medium speed for 2 minutes.
3. Pour
half of the batter into prepared pan. Cut up apples from EZPZ Pie Filling and
scatter over the batter. Spread remaining cake batter over pie filling and top
with the remaining portion of pie filling. *The amount of apples depends on
you. I’d recommend using at least half the jar of apples per recipe but, of
course, using the whole jar would be that much more apple goodness.
4. Drizzle
top with 2 Tablespoons of melted butter and walnuts (optional).
5. Bake
at 350 degrees F for 45 to 55 minutes. Allow cake to cool 10 minutes.
6. In
a separate bowl, combine ingredients for the glaze and beat until smooth.
Drizzle over cake.
Servings: 24
(Altered from Aunt Dee Dee’s
Coffee Cake found on Allrecipes.com)
French Toast Casserole
1 loaf Italian bread
8 oz cream cheese
½ cup sugar, divided
½ t vanilla (or almond)
extract
1/2 (32 oz) EZPZ Apple Pie
Filling
4 eggs
2 cups milk
1 teaspoon cinnamon
2 Tablespoons melted butter
DIRECTIONS:
1. Cut
bread into 1-inch cubes. Place half of the bread cubes in a greased 9x13 baking
pan.
2. In
a separate bowl, melt cream cheese in the microwave for 2 minutes, stirring
several times along the way. Stir in half the sugar and all of the extract.
3. Pour
cream cheese mixture over the bread cubes. Note: It will not completely cover
them.
4. Cut
up apples from EZPZ Apple Pie Filling and scatter them over the cream cheese
layer. Drizzle glaze over apples. Top with remaining bread cubes.
5. Beat
together the remaining sugar, eggs, milk, cinnamon, and melted butter. Pour
over the bread cubes.
6. Refrigerate
overnight to bake the next morning or cover well with tinfoil (or two-gallon
freezer bag and freeze. Thaw completely to cook.
7. Bake
at 350 degrees F for 35 minutes or until browned. Let sit for 5 minutes before
cutting. Top with chopped nuts and/or syrup when serving.
Note: This recipe freezes
very well. It is a great timesaver to make two of these at once, using one full
jar of the EZPZ Apple Pie Filling. It is a great recipe for brunches, breakfast
when you have houseguests, or a fun “breakfast-for-dinner” night. My kids
L-O-V-E this recipe!
(Submitted by Jen B.)
Apple Streusel Cheesecake
Crust:
3 Tablespoon white sugar
½ teaspoon ground cinnamon
6 Tablespoon butter, melted
Filling:
3 (8 oz) packages cream
cheese, softened
½ cup white sugar
3 eggs
½ teaspoon vanilla extract
Half jar of EZPZ Pie Filling
¼ cup caramel topping
(optional)
Streusel Topping:
3/4 cup flour
1/2 cup brown sugar
1/3 cup butter, softened
DIRECTIONS:
1. Preheat
oven to 350 degrees F. In a large bowl, stir together the graham cracker crumbs,
sugar, cinnamon, and melted butter. Press into the bottom of a 9-inch
springform pan. Bake in preheated oven for 10 minutes.
2. *Cut
apples from EZPZ Pie Filling in smaller pieces and place on top of cooked
crust. Drizzle pie glaze and/or caramel topping on top of apples.
3. In
a large bowl, combine cream cheese and sugar on medium speed until smooth. Beat
in eggs one at a time, mixing well after each. Blend in vanilla; pour filling
on top of the apples in the crust.
4. Blend
together streusel topping ingredients until fine crumbs form. Evenly spread
over top of cream cheese filling.
5. Bake
in a preheated oven for 75-80 minutes. Keep another pan of water in the oven to
provide moisture. Keep cheesecake in the oven for 2 hours to cool. (Chilling it
too soon can cause cracks.) Refrigerate at least 4 hours before serving,
preferably overnight.
* If you prefer you can put
half of the cream cheese filling in the crust, followed by the cut up pieces of
EZPZ Pie Filling, then top with the remaining half of the filling. I’ve made it
both ways and it turns out great either way.
Note: We have a nut allergy
in our house so I leave out nuts in most recipes. If you prefer them you can
add pecans in the crust (1/2 finely chopped, leave out some of the graham
crackers) and/or put them in the streusel topping.
Easy Pie Crust
2 cups flour
1/2 cup water
1 tsp. salt
2/3 cup shortening (margarine works best, do
not use butter!)
Place salt and flour in a bowl. Remove 1/3
cup of flour mixture to small bowl and stir water in to make paste. Add
shortening to remaining 1 2/3 cups flour and cut it in until pieces are the
size of small peas. Add the paste to the shortening mixture and mix dough with
fingers. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll out
on clean, floured surface. Place one crust on the bottom of a deep-dish pie
pan. Poke several holes in crust with fork. Then it is ready to add whole jar
of EZPZ Apple Pie Filling. If you prefer you can top with the second crust or
you can use this for a second pie and use a crumble topping instead of a double
crust.
(Submitted by Stacey P.)
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